Maniolas

On a roll: Sentro 1771’s fresh smoked fish spring rolls (P260) are light yet flavorful. When chef Vicky Pacheco and restaurateur Ricky Gutierrez put up Sentro 1771 in 2002, they only had one thing in mind: to introduce the Pinoy palate to Modern Filipino cuisine by making time-honored recipes more enticing and exciting. They had no idea it would revolutionize the way diners regard and appreciate Filipino food. In fact, a few months after its first branch opened in Greenbelt 3, Sentro 1771’s iconic Corned Beef Sinigang, lamb caldereta and Rated GG (fried galunggong fillet drenched in olive oil and sprinkled with garlic bits) were the talk of town for months. Each dish was meticulously made from scratch, served and plated hotel-style. They elevated galunggong, which had previously been perceived as the “poor man’s fish,” to a dish discriminating diners would line up for. “Sentro 1771 actually broke the glass ceiling because at that time, Filipino food was perceived as ordinary; something served during town fiestas,” relates Ricky Gutierrez, 1771 Group CEO. “When we introduced that new category (Modern Filipino cuisine), other restaurants followed suit. All of a sudden, restos around the metro included Corned Beef Sinigang in their menu.” But nothing came close to the original. Copycats just couldn’t replicate the flavor and texture of Sentro’s corned beef, which is cured in-house for three to five days. The broth — salty but strangely addicting — is another story.   SENTRO 1771 COMES TO CAPITOL COMMONS With the success of Read More …

Bryan Lim, vice president of business development of Suyen Corporation, the group behind the Bench Group, chooses new brands and concepts based on products he and his family really enjoy and believe in. St. Marc Café recently opened at the SM Mega Fashion Hall. It’s perhaps because I did not succeed with my own restaurant business that I can truly appreciate the workings behind the birth of new concepts and establishments in our country. Today, more than ever, the food scene is growing and changing and there is one thing that seems truly crucial to success. It’s a word we often throw around without giving much thought to it but brands are more significant now than ever especially in this day and age where choices are abundant and overwhelming. The power of a strong brand identity by way of consumer confidence can truly influence our lifestyles and eventually society. A brand is described by the American Marketing Association Dictionary as being a “name, term, design, symbol, or any other feature that identifies one seller’s product distinct from those of other sellers.” It takes years to build a brand that people can trust, one that is unique and appealing backed by quality and consistency. In our country people are drawn to the comfort of branding and it’s a phenomenon that crosses over to the food and beverage industry where franchises and chains are often the key to success. That being said how does one pierce an already saturated market and hope Read More …

Villa del Conte gives customers the freedom to add personal touches to their creations with their exclusive customizable packaging. MANILA, Philippines -The premium chocolate brand known for its delectable flavors carries the name of a small, idyllic town in Italy, Villa del Conte, where it began, and where chocolate is not just a treat but also an edible art form. For 81 years, Villa del Conte has been making exceptional chocolates specially made by their artisans. Using only handpicked cacao beans, shaped by a unique process, one can taste a masterpiece of authentic Italian tradition. Being a place of creativity and intellect, Villa del Conte soon became the home of world-class artisanal chocolates, carrying a tradition that spans three generations. Much like heirlooms, its world-class chocolate recipes are passed on from father to son and so on. Today, people can have a sweet piece of Italy as Villa del Conte presents its exquisite line of chocolates in the Philippines: signature creations such as Praline Balls, Praline Sticks, and Ovicini, followed by decadent Domes, Truffles, and Neapolitans. Made of silky, creamy fillings in milk or dark chocolate shells, Villa del Conte’s Praline Balls come in flavors of cacao, caramel, coffee, macadamia, hazelnut cream and cereals, milk cream coconut chips, and white cream filling and biscuits. Giving you the perfect combination of citrus and cioccolato, their Praline Sticks have a wide array of flavored cream fillings such as banana, orange, strawberry, blueberry, mint, and watermelon, in milk or dark chocolate. Lifestyle Feature Read More …

The amuse-bouches tree: Part of Magellan’s dim sum — a play of cheeses in surprising forms In all my years of traveling, eating, tasting, cooking and discussing with chefs, I have learned that there is one important ingredient that cannot be bought but can definitely be felt in a dish:  soul. The best food moments I’ve ever had, whether it be sitting at a table with starched linens and blindingly polished silverware in Paris or squatting on grimy stools roadside in a back alley of Hanoi or leaning against the pier with a cool Pacific breeze on my face at the Ferry Building in San Francisco — they all have one thing in common: the food was made with love and intent. It had a story to tell, it had purpose and meaning, not only for the diner but also for the one who made it. It came from the heart and those flavors are the ones that you cannot fake but that you can really sink your teeth into. I have always been an honest food writer. If I don’t enjoy a meal I simply won’t write about it and, where welcome, will give my sincere, balanced criticism directly to the chef or restaurant because ultimately I want them to be better. I want to have more places to eat in and not force them to shut down because they had an off day. I have also become more and more confident in knowing what I like and at Read More …

Nothing caps a meal better than a decadent dessert. Whether hot or cold, these sweet treats from The Bistro Group of Restaurants — Krazy Garlik, TGIFriday’s, Watami, Flapjacks, Fish & Co. and Bulgogi Brothers — can make dining completely satisfying. Crema Catalana at Krazy Garlik Served on a ramekin dish, this Spanish-style creme brulee oozes with creamy, garlicky goodness as it’s topped not only with burnt sugar but roasted candied garlic as well. Get garlic- krazed, whether you choose their savory or sweet dishes, at Krazy Garlik Greenbelt 5,  Alabang Town Center, Newport Mall Resorts World and  Greenhills Promenade. Hot Fudge Chocolate Cake at Fish & Co. This warm chocolate cake is luxuriously smothered with  homemade  chocolate sauce served with vanilla ice cream.  What I love about this  dessert is that it’s not  overly sweet, it’s so moist, you can taste melted  chocolate bits. Have a taste and get hooked at Fish & Co Greenbelt 3,  SM Mall of Asia and TriNoma Mall. Lifestyle Feature ( Article MRec ), pagematch: 1, sectionmatch: Maccha Tiramisu at Watami Tiramisu with a twist best describes Watami’s green tea indulgence — the maccha (green tea) tiramisu. The cream is layered upon a bed of ladyfinger biscuit crumbs topped with unsweetened maccha powder.  A perfect way to end a great meal at Watami Japanese Casual Restaurant at the Mall of Asia, Glorietta 2 and Shangri-La EDSA Plaza Mall. Banana Pecan Pancakes at Flapjacks Who can resist a moist and fluffy pancake? Not me, especially if it’s Read More …