June 12, 2013

The Best Things in Life are 3 at Sentro 1771



As the first in modern Filipino cuisine, Sentro 1771 has gained quite a following over the last 10 years. By now Sentro fans all have personal favorites that keep them coming back for more, be it the Corned Beef Sinigang, Lamb Caldereta, Garlicky Adobo, Rated GG, Catfish Sentro Style or Seafood Sinigang. Now Sentro 1771 offers a special treat to its loyal guests – order three of the dishes mentioned above from 11:00 am to 2:30 pm and get the next one for free! Simply get a card from your server and have it stamped for each dish (max. 1 stamp per visit) then present 3 stamps within 14 days. To give more valued guests a chance to enjoy their favorites, Sentro has extended the promo period until July 31, 2013.


Lamb Caldereta


Rated GG



Sinigang na Corned Beef

An inviting, family-friendly Filipino restaurant with branches at Greenbelt 3 and Serendra, Sentro 1771 gives local classics a unique twist while retaining their comforting, familiar flavors. Whether you’re a visitor, a balikbayan or someone who’s simply in search of a good meal, Sentro’s innovative offerings are sure to satisfy your cravings. Bask in the presence of your loved ones for lunch while feasting on tasty dishes that are big on both size and flavor.  

Sentro 1771’s cuisine will surely transport anyone to a sumptuous, world-class Filipino experience that comes in three delicious favorites.

June 10, 2013

Moevenpick Hotel Mactan Island Cebu awarded TripAdvisor Certificate of Excellence



The Moevenpick Hotel Mactan Island Cebu is pleased to announce that it has been awarded the TripAdvisor Certificate of Excellence last May 22, 2013.

TripAdvisor.com, presently considered one of the most popular travel websites among online netizens around the world, is renowned for providing its readers with key travel information. It features reviews and opinions of individuals who aim to share their unique travel experiences with the rest of the world. TripAdvisor showcases wide-scale reviews about hotels, restaurants, and much more.

The TripAdvisor Certificate of Excellence is awarded annually to the top performing 10% of all hotels worldwide, and is given to establishments that consistently earn high ratings from TripAdvisor travellers. 

Recently re-launched on December 15 2012, after having undergone a PHP 500,000,000  total transformation, the Moevenpick Hotel Mactan Island Cebu is proud of the fact that it has been publically recognised with such a prestigious award after having only been in operation for less than six months – a feat that is truly difficult for any hotel to rival.


Knuth Kiefer the hotel’s General Manager when asked about the award said “ it’s pleasing to see that our guests have chosen to recognise us in this manner” he went on to say that “the hotel has continued to develop its services over the past 6 months and will continue to strive to refine its services further over the coming 6 months”.

Moevenpick Hotel Mactan Island Cebu is the flagship property for Moevenpick Hotels & Resorts in the Philippines, and will soon be joined by the Moevenpick Huma Island in Palawan.

For hotel inquiries and reservations, guests may call (+63) 32 4927777 or email hotel.cebu@moevenpick.com. Visit the Moevenpick Hotel Mactan Island Cebu Facebook page at: www.facebook.com/moevenpickhotelmactanislandcebu  

About Moevenpick Hotels & Resorts:

Mövenpick Hotels & Resorts, an international upscale hotel management company with over 14’000 employees, is represented in 25 countries with 71 hotels and resorts currently in operation. A further 30 properties are planned or already under construction in Ankara (Turkey), Dubai (four projects – United Arab Emirates); Abu Dhabi (three projects – United Arab Emirates), Shanghai (China), Dharamshala (India).

Focusing on expansion in its core markets of Europe, Africa, the Middle East and Asia, Mövenpick Hotels & Resorts specialises in business and conference hotels, as well as holiday resorts, all reflecting a sense of place and respect for their local communities. Of Swiss heritage and headquartered in Zurich, Mövenpick Hotels & Resorts is passionate about delivering premium service, culinary enjoyment and sustainable environments – all with a personal touch. 
The hotel company is owned by the Mövenpick Holding (66.7%) and the Kingdom Group (33.3%). For more information please visit www.moevenpick-hotels.com.

“Daddy’s Day Out” at Hyatt Regency Hotel and Casino Manila



On Father’s Day, 16 June 2013, indulge Dad and satisfy the whole family’s appetite with special offers from the hotel’s participating restaurants. Senior citizen Dads receive 50% discount on buffet and all Dads get a chance to win a Rudy Project timepiece!

Dad can have a feast at Market Café with free-flowing beer and sodas for lunch or dinner with barbecued steaks, prime ribs, lamb cutlets, Beef Wellington, and more for only P2, 100 net per person.   If seafood is what he craves, satisfy his appetite with oysters, prawns and baby lobsters. A dessert show kitchen filled with tempting confections of freshly baked pastries, chocolates, cakes and home-made ice cream are guaranteed to end the feast on a sweet note.  Dine in a group of four for lunch and dinner buffet and Dad dines for free.




At Li Li, look forward to a special Father’s Day Yum Cha for only P 1,950 net per person inclusive of free-flowing iced tea, soft drinks and local beer.  From 11:30 am to 3:00 pm, a wide array of traditional and inventive dim sum creations await like steamed shrimp dumpling or “Har Gaw”, Deep fried Bicho-Bicho stuffed minced shrimp with wasabi sauce, Baked Barbecued Puff Pastry and Fish Shaped Dumpling with Cod Fish. For a more elaborate entree don’t miss the wok-fried and roasted Cantonese specialties such as Roast Duck and Asado Sushi, Crispy Suckling Pig, Oolong Tea Smoked Shrimps and Deep-Fried Scallops with Shrimp Mousse and Crab Roe. For dessert, diners can indulge in the tempting arrays of sweets such as milk chocolate fountain with assorted goodies for dipping and Chivas chocolate shooters to name a few. As a special treat, every group of eight entitles Dad to a free yum cha. 

The Fireplace on the other hand opens its door for lunch on Father’s Day. For only P2, 500 net per person, Sous Chef Noel Bejasa prepares a family-style sharing lunch menu featuring dishes such as Asparagus Cream Soup, Marinated Lamb Skewers, and Certified Angus Beef Sliders, Duck Ravioli with Tomato and Basil Sauce, Grilled Salmon Fillet with Dill Cream, Thyme Risotto and Warm Walnut Chocolate Cake--enough to satisfy all the family’s appetite. Dine in a group of four and Dad will enjoy a complimentary meal.

If on the lookout for a scrumptious Father’s Day cake, Pastry Boutique offers the limited edition Macchiato Cake for only PHP 880 net. A dark chocolate espresso made from dark chocolate cocoa beans, espresso mousse, light coffee sponge cake and Italian meringue, this is surely perfect for coffee loving Dads. 


Club at the Hyatt members are entitled to 20% discount on Father’s Day lunch and dinner offerings. For more information, please call the Food and Beverage Reservations Center on +63 2 247 8666 or make your booking online by visiting manila.casino.hyatt.com.  Alternatively, e-mail cath.mn@hyatt.com.

June 8, 2013

Hyatt Launches "Women's Experience" After Largest the Guest Listening Exercise in Hyatt's History


Hyatt Hotels and Resorts have made an effort to listen more intently to guests which started from an  intensive 18-month effort that included more than 40 facilitated group discussions around the world, resulting in a new experience tailored to individual preference. While each feature was driven by insights from women travelers, Hyatt believes all guests can appreciate these new enhancements. The launch of these new amenities and services marks the first milestone in Hyatt’s evolution of hospitality, which include changing the conversation with hotel guests, unleashing a spirit of innovation, and perfecting new concepts through rigorous research and in-hotel testing.

“Women’s Experience is not designed to be a one-size-fits-all hospitality, feedback and suggestions are more than welcome to help us do better. We want to constantly improve so guests have a better stay today, and also stay with us again in the future”, said Hyatt Regency Hotel and Casino Manila General Manager Richard Simmons. 

By listening to female guests and making changes to create a distinctive and welcoming experience, each guest’s visit is designed to be more comfortable and convenient. Featuring enhancements that won’t interrupt a normal routine from meal options and amenities, this initiative also encourages an open line of communication with the staffs through questions and feedback.  

Hyatt’s research indicated women want: 

Assurances that their guest rooms have been cleaned and an on-going dialogue with the hotel to provide feedback. Through communication cards, housekeepers are able to confirm a thoroughly cleaned room while opening the door to two-way communication, encouraging guests to share additional needs during their stay.

Maintaining momentum on the road is no easy task, particularly when it comes to asking for things a woman finds reluctant to inquire about. Introducing “Hyatt Has It”, a service for all guests that aim to provide for every need, whether lost, or simply forgotten items such as charger, curling iron, razor, yoga mat, or even baby shampoo. Featuring selection of complimentary items that are to keep and a variety of everyday essentials to borrow, guests are assured too every little comfort during their entire stay.  Portico’s luxurious collection of bath and body products is also available to transform the guest’s bathing experience into a refreshing, stress-free haven. 

Perhaps most importantly, women travelers can find it challenging maintaining healthy eating habits and well-being during travel where options can be limited and based on the survey, large-portion offerings and carbo-loaded meals are dissatisfying to them.  Now, healthy food options with more interesting choices from a healthy balance menu are available through room service and restaurants. From fresh juices and smoothies, balanced portions and “create your own” options, all of which are grounded in Hyatt’s food and beverage philosophy, “Food. Thoughtfully Sourced. Carefully Served”. Savour perfectly portioned entrees of local and international favourites at Hyatt Regency Hotel and Casino Manila such as the Steamed Salmon Fillet with Green Asparagus or the Grilled Certified Angus Beef Fillet with Pan-Fried Zucchini, to name just two.

To learn more about Hyatt’s new guest listening approach, visit www.hyatt.com/experience.

June 6, 2013

Something Old and Something New at Chateau 1771



Halibut

In-the-know food players understand that the key for loyal patrons to keep coming back are the new food offerings that regularly evolve—it’s like a nurturing long term relationship that will keep both parties constantly excited. While this is true, many will agree that there’s also always something charming about the old that deserves a big come back.

Like Chateau 1771, it has managed to keep up with a reputation of serving the finest No Borders Cuisine since the 80’s back when it was still in its original Malate home.  Evoking the feel-good vibe of exquisite flavors of Swiss, Italian, and French, Chateau 1771 was able to make a winning concoction that kept foodies linger over the past two decades.


Now residing in its posh and upscale Greenbelt address, Chateau 1771 remained on top-of-mind for those who wish to experience only the finest in dining. Yes, Chateau 1771 is for people who understand that food is a crucial part of planning in every occasion that deserves a celebration. But of course, those who wish to make an ordinary day transform into something special, starting with gourmet food is the way to go. So before the year comes to a close and in preparation for Chateau's 25th year anniversary next year, Executive Chef Vicky Rose Pacheco rounds out the quarter with a new batch of dishes brining back old flavors, which will surely change the way a gourmet food is defined. Here’s a sample degustation menu that possess the gloss of luxury, an experience that’s packed with allure from all angles.


For starter one shouldn’t miss the salmon pillows (P300 net, 2 pieces) showcasing salmon in whole new different light: bits of salmon flakes encased in golden puff pastry over mango cream sauce and basil flakes, this is a revival from the old menu wherein a more high tech way of baking it makes the waiting time shorter. Light, soft, and airy, the combination makes the texture exciting while salmon and mango makes a refreshing, palate-tickling sensation.




Potence

There’s no denying that oyster almost tops the rank of everyone’s favorite shellfish which even Chateau Group of Restaurants CEO Ricky Guttierez couldn’t resist. There are many ways to dress these iconic shells, but Executive Chef Vicky’s version is arguably the best, highlighting the bivalves at their zenith while the soft and creamy toppings never overwhelm the briny juiciness retained inside. And at Chateau 1771, the delicate sweetness of the fresh oysters were marked as an oyster-lovers’ paradise —light quality yet filled with ordinary flavors made extraordinary from the freshly harvested oysters of Aklan, baked with butter flavored with shallots, worcestershire sauce and lemon.

Executive Chef Vicky not only was able to make a name for Chateau 1771’s all-time favorite pasta chorizo (P490) since 1988, but this time, with whole wheat spaghetti as a choice. This is definitely a stroke of a genius, holding its own as the star in this simple and healthy pasta perfection.


When doing fish for a crowd, Executive Chef Vicky found out that poaching is the best way in cooking its delicate meat, thus the birth of olive-oil poached halibut (P1070). A foolproof choice for something light and healthy, the tender halibut fillet is poached in olive oil and garlic, with precious spices such as bay leaf, thyme, shallots, and lemon zest producing a distinct aroma, finished off with tomato-orange marmalade for a light kick of citrus.  

Next comes another fish specialty, a flavorful baked ocean trout (P630), oven-baked with lemon slices and scattered with fresh thyme leaves, pecans, capers, drizzled with healthy extra virgin olive oil is a classic and clean way to enjoy fish. What’s interesting with the exotic ocean trout is its firm and thick-fleshed meat, made tasty by the fresh waters of Australia. It is always mistaken as salmon although of the same family.





 Vanilla Brick Chicken

Another treasured and unique dish, vanilla brick spring chicken (P660 net), is a certified organic whole spring chicken, butterflied and deboned, with a spread of vanilla bean dots, butter and garlic grilled under a brick.  While cooking under a brick slab is a technique that may seem primitive, the procedure proved to be the best way of creating a tasty and crisp texture of the skin and also makes the meat moist and tender. Plus, the vanilla bean when smeared on the skin enlivens its delicate taste and flavor, especially when paired with cauliflower two-cheese gratin (P280 net).


Simmering pork with milk and a generous handful of herbs such as sage results in very tender and rustic yet full-flavored meat with rich, silky juices.  That’s why the milk braised pork shoulder (P450) is the perfect foil for either lunch or dinner  boasting an old-Italian technique of cooking--with one bite enough to understand why it’s often called one of Chateau 1771’s great dishes.

Another meat dish that’s worth saving up the space for is the grilled lamb cutlet (P1750). Lamb is the least of the meat that most Filipinos prefer, but Chef Vicky rejects the notion. Grilled to perfection and seasoned with a mint-walnut pesto, it’s added with roasted capsicum sauce, grilled bell peppers and marble potato salad—a unique way of sealing the flavors without the disheartening “gamey” taste of lamb which most people would shy away from. Most diners wouldn’t even thinking about spreading over the lamb with some mint jelly which makes the dish a certified big winner among Chef Vicky’s creations. 

Dessert is another work of masterpiece at Chateau 1771 not only for its superior taste and quality, but for every item’s unique homespun charm, just like the Valrhona chocolate ganache tart (P250net). Chef Vicky capitalized on the bittersweet flavor of 70% Valrhona chocolate, a quality French brand which has a deep, well-rounded, flavor and a silkier texture when mixed with French cream making this dessert quite addicting.


Chef Vicky swears by the fact that some of the tastiest, most irresistible dishes are not only about originality, nuance, and verve—most of the time, the old ones have become classics and deserves a rightful place in the new menu. So whether you’re looking for everyday gourmet food or simply has an appetite for fine food, whether you’re treating yourself or somebody else, Chateau 1771 definitely got you covered.




Visit Chateau 1771:

Greenbelt 5 is open from 11 a.m. to 11 p.m. every Sunday to Thursday and 11:00 a.m. to 12:00 m.n. for Friday to Saturday. For reservations, banquets and catering services, please call 729-9760 to 61 or (0917) 8626467.Chateau 1771 is a member of the Chateau 1771 Group of Restaurants that include Sentro 1771 in Greenbelt 3, Sentro 1771 in Serendra, Bonifacio Global City and Café 1771 in El Pueblo Real de Manila, ADB Avenue cor. Julia Vargas Avenue, Ortigas Center, Pasig City.

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Don Garcia Jr is the author of Don Garcia Photography and My Thoughts and the Act blogs. He is a graduate of Information Technology of Saint Mary's University. Currently working as an SEO/SEM and Social Marketing Specialist. A photography hobbyist, a frustrated dancer and singer.

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