When it comes to engaging, casual dining, Circles Event Café captivates food lovers with its fascinating open-theatre kitchens. Each station features its own selection of specialties, ranging from cold appetisers to seafood, Western cuisine to Asian cuisines, and desserts.
The CIRCLES bread and salad station
Smoked Tanguigue, Seared Tuna, and Smoked Salmon
Seafood Salad, Penne Salads, and Tuna Salad
The Sushi and Cold Appetizers Station
Tuna and Salmon Sashimi and Maki
Assorted Sushi Rolls
Lobsters and Jumbo Shrimps
Mussels, Oysters and Clams
The Eastern Station
Kebabs and Tempuras
Steamed Fish and Roasts
Dimsum and Noodles
The Western Station
Prime Rib
Baked Lapu Lapu encased in salt
Different Seafood cooked to your liking
The CIRCLES Dessert Station
Pastries
Devil’s Food Cake and Traditional Apple Tart
Assorted Fruits
Native Delicacies of Kutchinta and Puto
Chocolate and Stawberry Ice Cream
What we had on our plates
Sashimi’s, Sushi’s and Maki’s
Buttered Lobster and Crabs
Prime Rib
CIRCLES BUFFET PRICES:
P2,272.00 for Dinner for Fridays to Saturdays!!!
P2,026.00 Brunch on Sundays!!!!
P2,008.00 Dinner for Mondays to Thursdays, and Sundays!!!! Mon-Thu,Sun
Another first for the Vikings group, not only are they offering Hotpot in their extensive menu but also our favorites from the original Vikings Luxury Buffet restaurant.
Four Seasons Buffet & Hotpot – Manhattan Parkview Cubao features 60% menu from Vikings Luxury Buffet (which includes a pasta station, carving station and Japanese Station) and 40% menu from Four Seasons Hotpot City.
Designed with a lavish and modern market interior, Four Seasons Hotpot serves a wide assortment of fresh and healthy ingredients, allowing hotpot enthusiasts to freely customize their own dishes.
Put the seafood items, balls and dumplings first followed by the vegetables, sliced meats.
You have a choice of chicken, pork, fish, vegetable and crowd favorite sinigang for your soup base.
Hotpot items
Different balls and dumplings
Fresh quality portions of fish, crabs, clams, and shrimp! Egg noodles, Mushroom noodles, Carrot noodles, Sotanghon, and Squid noodles!
Create your own dipping sauce by combining any or all of the ingredients available or follow the Four Seasons Mix
Appetizers is filled with salads, breads and other small bites.
Japanese Section of Sashimi’s and Maki’s
Grilled Section of Fish, Chicken, Salmon, Tuna, Squid, Meats and Barbeques.
Create your own Pasta Section
Carving Section of Roast Beef, Roast Lamb, Roast Turkey and Binusog na Lechon
Binusog na Lechon – lechon belly stuffed with rice
Western and Continental Dishes
Vegetarian Section of Ngonyang roll, Fried kutchay roll, Smoked sausage and Sauteed Veg Pork
Desserts Section
Assorted Pastries
Filipino Deli of pichi pichi, sapin-sapin, biko and cassava. Yummy!
Ice Cream Assortment
Chocolate and Vanilla Fondue
Drinks Section of assorted juices
FOUR SEASONS HOTPOT CITY- MANHATTAN PARKVIEW CUBAO BRANCH RATE:
Located at the heart of Quezon City’s culture hub, B Hotel is an ideal place for businessmen, families and people who just want to get away from the stress of it all.
Situated at Scout Rallos St, gives you the prime location to your favorite malls and restaurants.
B Hotel evokes a modern minmalist sleek design that is highlighted by the transparency of industrial interior design.
Modern Minimalist
Industrial Design of Elevators
Dine at the Lobby Cafe and Delight in the most appetizing feast of the senses.
Fresh Mango and Watermelon Shakes
Tomato soup and Ceasar Salad
Baked Salmon
Ribeye Steak
Wonton soup and steamed Pampano with tausi
Take a sip at the Mezzanine Bar, A 30 person capacity bar that’s open from 5pm to 1am
Lounge at the Pastry Corner
Uniquely comfortable rooms
Chic bathroom
Swim at the Alfresco Pool
Shape up in the Gym
With B hotel’s introductory rates at special promotion of 40% off for superior rooms (king/twin) at P 3,600 nett that includes Buffet Breakfast at the lobby cafe, Unlimited internet access, Complimentary use of swimming pool and gym facilities is just unbeatable.
Breakfast, since it was only their soft opening, you had to order from their menu.
Filipino Breakfast of Tapsilog and Daing na Bangus
American Breakfast of ham and eggs with wheat bread
That’s why we chose to spend our staycation at B Hotel Q.C.
A wine’s vintage speaks of more than just the year of harvest. It is, in essence, the headline of an article, the name of a painting, the title of a novel; one that alludes to a period of romance between the sun, rain, wind, earth and man; and tells the story of how a confluence of such disparate elements can, under just the right conditions, yield poetry in a bottle.
Since its inception at the turn of the century, the Grand Wine Experience has seen itself transform from a humble gathering of wine enthusiasts into a monumental Mecca to which bon vivants, celebrities, dignitaries, top executives and members of high society make their annual pilgrimage. Founded by the four Joseph brothers of Philippine Wine Merchants, the Grand Wine Experience is widely regarded as the most spectacular, most lavish and most anticipated wine event of any kind in Southeast Asia.
As this year’s theme, the word ‘vintage’ carries more gravitas not just because we are hitting the 15th milestone year of the event, but also because we are celebrating the 40th anniversary of the company behind it. This year also marks the move to a significantly more spacious venue, one that can cater to double the capacity of the previous Marriott grand ballroom, no easy feat, but a challenge worth taking on nonetheless.
We believe the time is ripe enough to open the show to an exponentially larger audience. We’ve delicately hand-picked a greater number of wines and spirits to choose from compared to the already staggering line-ups from year’s past. We’ve laboriously cultivated the show by pruning the inefficiencies and non-essentials, making improvements in every facet of the guest experience, from the buffet selection, to the quality of the entertainment; ultimately giving more value for money.
This year’s edition of The Grand Wine Experience promises not only to up all the antes, but shatter and surpass all expectations. On November 13, 2015 at the new Grand Ballroom of the Marriott Hotel, it simply comes down to this — you are going to have the best time of your life.
Presented by Philippine Wine Merchants and Ralphs Wines and Spirits. Co-presented by: Rustans Supermarket, Starbucks Coffee, Store Specialist Inc., Marriott Hotel Manila, Resorts World Manila, Future Trade International, Diageo Philippines, Moet-Hennessy Philippines, Premier Wine and Spirits, Barcino Corporation, Fly Ace Corporation, Bel Mondo Italia, Corp., Emperador Distillers, Aviver International, Best World Beverage Brands, Golden Wines, Grand Cru and Booze On Line.
An all u can drink from their featured selection of more than 500 wines, beer and spirits from 22 different countries and feast on a sumptuous eat all u can buffet selection.
Robbie Joseph hosting the event
A short interview with Robbie Joseph
Raymond Joseph giving some details of the event.
Ronnie Joseph describing the pairing of wine with the food on how it enhances the taste.
F&B Director Brenda Mahoney
Executive Chef Meik Brammer
Mr Bruce Winton General Manager Marriott Hotel
Media Launch Invite for the promotion of the 15th Grand Wine Experience
Press kits
Wine give aways for the sponsors and media
The Menu
Appetizer
Lobster Gaspacho with basil oil paired with Jansz Premium Nov Cuvee
Soup
Porcini Mushrooms morels paired with Bouchard Pere & Fils Bourgogne Chardonnay La Vigne
Main Course
Grilled Rib Eye potato fondant, wild mushroom jus, organic vegetables paired with Montes Alpha Malbec. The pairing gave us a minerally taste of the ribeye combined with the earthy taste of the Malbec.
Desert
Espresso Parfait mascarpone cream paired with Gran Feudo Moscatel
Photo Opportunity with some of the wines, liquor and sakes at the lobby of Marriott Hotel
Vodka’s
Whiskys
Cognac’s
Sake’s
Ralph Lim Joseph, President of Ralph’s Wine and Spirits
Beacause of the promo we found on metrodeal for Ramen Nagi, we rushed to the nearest branch which was Poduim in Pasig. It was a save 30% promo where you just spend 497 pesos for 710 pesos worth of food. Excitement got the best of us because we failed to read that it was a set menu. Voucher validity: September 16 to October 15, 2015
In Ramen Nagi, every noodle that comes from the counter are custom cooked based on the four basic choice: Butao King (original pork bone broth), Black King (pork broth infused with squid ink) Red King (spicy pork broth) and the green king (an italian inspired soup made from a combination of olive oil and basil)
You order by encircling or checking the kind of ramen you want out of the 4. You also have choices for the soup base, toppings, butao fire sauce, and noodles.
We ordered the Butao King 390 pesos
And we ordered the limited time only Black Tantanmen (ramen in flavorful pork tonkotsu broth infused with sesame paste, miso and ginger, topped with bokchoy and red ball) 530 pesos
Since we failed to read the fine print of the metrodeal voucher.. we also ordered the
Chicken Karaage (japanese fried chicken perfectly marinated in soy sauce, ginger and garlic. deep fried in special breading and served with a dip of mayo mustard to compliment its juiciness and flavorful taste.) 200 pesos
Chashu Rice (Japanese rice cooked in special sauce topped with roasted pork served with a delightful blend of soy sauce and mayo) 165 pesos
Gyoza (meat and vegetable seasoned with Japanese spices wrapped in Nagi’s special dough and served on a sizzling plate for that perfect crisp.)
Butao! Universal Noodle
Dining Area
Condiments
Kitchen
Paper Mache of Captain America
Moral Lesson… Hehehe… Read the fine print before ordering. What was to be a deal saver became a double whammy. Anyway the consolation for us was that Ramen Nagi was really really good. Will just have to come back again to use our bought vouchers.
Ramen Nagi has branches in Robinsons Ermita, Robinsons Magnolia, Podium, Greenbelt, UP Town Center, SM Aura, SM Mall of Asia, and SM North EDSA.
There’s always a great way to cook steak. That’s what Chep Gordon Arsay is about to show us.
Of course the quality of beef is always important. The higher the grade or the age of the beef always play an important role. I’m not talking about the age of the cow but how the beef was aged.
Or one can always go for a fresh cut of steak, but you still have to be picky on where you buy it. As for me i’m fine with the ribeye of S&R.
The first step is to heat the pan and add olive oil. We add olive oil to avoid it from burning too fast as in the case of butter.
Be generous with seasalt and corse pepper. Place the steak away from the pan.
Sear each side until golden brown.
Use the side of the pan to sear all the sides of the steak.
Once seared on all sides, we add the butter, pressed garlic, and thyme.
Now we let it rest for a couple of minutes for the juices to come back to the meat.
Once cooled we have our medium rare ribeye steak that i love so much paired with a glass of Cabernet Sauvignon
Enjoy Makati Shangri-La Manila‘s week-long festival of Italian culture highlighted through three main events: Aperitivo Italiano, a traditional pre-dinner; L’Artisan, an exclusive wine dinner by Michelin Star Chef Rocco Iannone; and That’s Amore, an exclusive concert featuring the Manila Symphony Orchestra.
Relive the tradition of an authentic Italian Aperitivo at Sage Bar on October 19, 21 and 23 from 6 p.m. to 10p.m. Socialize over fine wines, cocktails, and antipasti after a long day at work, and cap off the lifestyle experience as Italian luxury brands Ducati, Paul and Shark and Piquadro will present their latest collection. Lucky guests will get a chance to win luxury gift items from Makati Shangri-La Manila partners. Tickets are at Php 1,500 net inclusive of antipasti buffet and selected drinks.
Area Manager/ General Manager Alain Borgers giving details about the event.
Marco Tiraferri, Executive Assistant Manager for F&B giving a LCD presentation about Michelin Star Chef Rocco Iannone
Aperitivo in Italy is a glorious couple of hours—generally between 7pm and 9pm—when u can relax post-work over a glass of wine or Campari and some snacks. Since most people eat lunch around 1pm or 2pm, and dinner around 9pm, it’s also a good way to re-start the old metabolism to work up an appetite for dinner.
Aperitivo is to take the edge off while waiting for that 9pm meal. Also, as a rule of thumb, one drink means one plate of food. If you want more food, buy another drink!
So we start off with the Spritz…
Preparation of the appetizers, risottos, penne, and crostinis
Risotto with italian sausage
Penne with mozzarella
Pizza
Crostini’s
Quiche
Assortment of salami, coppa ham , and bresaola ham.
Cheese
Bread Selection
Entertainment
with Bacchus International, Globe Platinum, Ferrari, Ducati, Paul and Shark, and Piquadro sponsoring selected events.
Sage Bar (Oct 19 Monday, 21 Wednesday & 23 Friday, 2015): Cured Prosciutto Gallioni | 24 months Parmigiano Reggiano | Risotto Acquerello with saffron, green asparagus & italian sausage | Penne with mozzarella, tomato & basil | Paccheri in casserole with seafood, spinach & ricotta | Fried Mushroom Arancini | Pizza with mixed vegetables, ham & salami | Crostini selection | Quiche with goat cheese | Assortment of salami, coppa ham, bresaola ham.
The 30-piece Manila Symphony Orchestra, along with three tenors and one soprano will transform the Lobby Lounge into musical theatre reminiscent of Italy’s cultural centers for performing arts on October 22. Entitled That’s Amore, the repertoire includes the best-loved Italian pieces, classic and contemporary. Pre-cocktails start at 6:30 p.m. while concert proper begins at 7:30 p.m. Tickets are at Php 1,850 net inclusive of pre-concert cocktails.Michelin Star Chef Rocco Iannone will take you on a gastronomic journey through a five-course dinner of Italian dishes and light classics entitled L’Artisan. Each dish blooms with flavor when paired with premier estate family wines including: Antinori on October 20, Chiarlo on October 21, Masi Agricola on October 22, and Allegrini on October 23 at Sage Bespoke Grill from 6 p.m. to 10:30 p.m. Tickets are at Php 5,500++ for the 5-course menu.
Make sure you don’t miss these once in a lifetime experience. For inquiries and reservations, call restaurant reservations at (63 2) 813 8888 or email rric.slm@shangri-la.com.
Niu by Vikings is celebrating their first year anniversary, Thanks to my sister Sugar & Spice and Ms. Raquel Bartolome, Marketing Manager of Vikings Luxury Buffet, I was able to experience a one of a kind of buffet fit for the Norse men whose appetite is so huge that an extensive array of food is needed to keep them happy & satiated!
We were presented with a degustation, sampling of new dishes which will be included in their regular menu for a limited time only from October 19 – 27 by the talented Chef Paul Cruz.
We started off with Amuse bouche – Caprese mousse and Avocado-shrimp panacotta.
Cold Drunken Chicken which I truly enjoyed.
Truffled cream of pumpkin and shrimp (Fresh chives and milk froth)
Supreme mushrooms bean curd skin roll (Braised mushroom wrapped in bean curd skin)
Oyster and pearls (Poached in white wine cream, lumpfish caviar)
Tuna teriyaki salad (Bound with malt vinaigrette mixed greens)
Salmon chahan (with saba netsuke, buta kakuni)
Braised porkloin in malt liquor (Parisian pears and carrots)
Lamb caldereta (Edam and parmesan risotto)
Cheesecake souffle (Tablea mousse and tropical fruit salsa)
Now for the 9 stations of Niu..
1.) Cold Cuts Station
2.) Japanese Station – serving the sashimi’s, sushi’s and maki’s
Tempura
Furai
3.) Pan-Asian Station
Baked Oysters
Foie Gras
4.) Chinese Station (Dimsum with their Shabu Shabu Hotpot)
Lechon Macau and Asado
Roasts
Steamed Suahe
5.) Grilling Station
6.) Carving Station
Leg of Lamb, Beef Ribs, and Angus Prime Rib
Roast Turkey and Binusog na Lechon – fast becoming one of their most popular attraction.
7.) Italian, Pasta Station
8.) Western Station
Ratatouille
9.) Desserts
Ice Creams
Chocolate Fondues
Fruits and Pastries
Drinks
Wines
Juices
Imported Beer and Sake’s
Niu by Vikings is the high end version of Viking’s Luxury Buffet franchise.
NIU by Vikings
6/F SM Aura Premier, 26th Street Corner McKinley Parkway, 1630 Taguig
Best Food Forward which will be opening its doors on Oct 10 and 11 at the Rockwell Tent.
A group of 80-90 Purveyors will be strutting their food from pastries, hot foods, beverages to desserts. They are the up and coming Stars of the food Industry.
With a sneak peak of whats to come. We were given a preview of what BFF had to offer.
Frozen Weekends
Sushi Nori…Portable Sushi in a box
Natalia’s Rustic Kitchen
One of the more famous products of Best Food Forward. Sold out during their first time to join the event.
Go Brewed, instant drip coffee. Idea of enjoying good coffee anytime , anywhere.
Lola Melba’s fully loaded fruitcake and Pastries by Carmela
Made by our youngest participant 16 year old Sabine Katigbak. What started as hobby is now a booming business.
The Bald Baker
Conceptualized for the love of chocolate and liquor.
Our Favorite! The Gelato Lab Flavors. Especially the Matcha Choco.Chip
Many thanks to our beloved organizers who worked so hard to make Best Food Forward a success since the beginning. Acknowledging Miss Claire Chanco, Miss Gwen Cariño and Miss Timmie Hidago. Thank You Maam! All the Best!
Thanks to the reader of Sugar & Spice, we had the privilege to be invited by the wonderful family of Epza Curameng and her parents Joe and Fely Curameng. True to the saying that us Filipinos are very hospitable was very evident with Epza and her family. She even made the trip from Antipolo to Balanga, Bataan to host the dinner for us.
Epza and her wonderful mom Mrs Fely Curameng with Jane Go.
We started off with the old time favorite soup, the Sinigang na Baboy
The star of the show, the Duck(Itik) cooked four different ways.
Fried Itik
Kalderetang Itik
Adobong Itik
And Itik sauteed in pineapple with red and green bell pepper
Jumbo Shrimp cooked with butter and garlic.
Sauteed Jumbo Shrimp with their home grown Mushroom
Crabs cooked with spring onions with fresh Mussels
And my Favorite… Crabs steamed to perfection.
Just see how succulent and fat the crab is that its overflowing with crab roe.
Halo Halo placed inside a fresh coconut shell
Our dinner
Again we would like to extend our heartfelt appreciation to Epza and her family. Like what my sister said, Please let us return the favor. Thank you again.
David & Goliath 