Sunday, December 28, 2014

Today's Recipe | Chicken Afritada

Chicken Afritada


So, before The Cuisineuer go on a holiday break. I'd like to serve you the dish that lighted-up the colors of the holiday season - Chicken Afritada.

Chicken Afritada, a colonial legacy from Spain or should I say Spanish-influenced stew, is a tomato-based dish . I love tomato based dishes, who doesnt? 

Menudo, Mechado, Caldereta, Pochero, and Asado are some of the few delectable Filipino dishes based in tomatoes sauce and I love them all since I was a kid. We have Chicken Afritada once every two weeks at home, substituted by the other tomato-based dishes in between days,  made some tricks and tweaks until finally achieved my perfect Filipino-Spanish classic. 

Every Pinoy, I guess, grew up with this dish on their table. We have it on every special occassions; birthdays, anniversaries, fiestas, and holidays. Except of course on New Year's menu.  Its bad luck if you gonna have chicken dish on your table on the eve of the New Year according to Filipino "pamahiin" or superstition. Skip this dish on December 31 and try it today!


Chicken Afritada


Prep up! Here are the Ingredients:

1 1/2 lbs chicken, cut into desired serving size
2 medium potato, peeled and quartered
1 large carrot, peeled and cut into 1-inch thick wedges
1 medium red bell pepper, seeded and sliced into 1 inch thick strips
1 medium green pepper, seeded and sliced into 1 inch thick strips
1 medium onion, sliced thinly
5 cloves garlic, minced
1 cup frozen green peas, thawed
500g Clara Ole tomato sauce 
1 cup water
salt and pepper to taste
3 tbsp cooking oil 


Chicken Afritada



Fry potatoes and carrots in a wok over medium heat until light brown on both sides. Remove from pan and drain on paper towels.

Into the same wok, add onions and garlic, stir regularly until aroma fill the air. sauté the chicken in it, cook for about 15-20 minutes.

Add Clara Ole tomato sauce, water and bring to a boil. Lower heat, cover and cook for about 30 to 40 minutes more or until chicken is cooked. Add more water if necessary.

Add bell pepper and green peas cook for about 3 minutes.Cook for 1 to 2 minutes or until sweet peas are heated through and bell peppers are tender yet crisp.

Add potatoes and carrots and continue to cook for about 5 minutes or until fork tender and sauce is thickened and reduced.

Season with salt and pepper to taste. Serve with rice. Enjoy!

Happy 2015 up ahead everyone!

Thursday, December 25, 2014

Serving Latin-American and Mediterranean Fares | Waterside Restobar, Solaire Resort and Casino



Solaire, has become a new foodie hub in the metro with wide selection of 15 dining options that includes four signature restaurants, casual dining outlets, and cafès featuring a myriad of exquisite cuisine and choice beverages. Newest is the Waterside Restobar at Sky Tower atrium near The Theatre.

It has a sophisticated yet enticing welcome, courtesy of stylish interiors and a distinct laid-back atmosphere, an all-day dining restaurant that appreciates a fascinating bayside ambience showcasing Manila’s spectacular sunset. It serves Latin American and Mediterranean specialties and features a unique ensemble of show kitchens, which includes a paella cooking station, churrascaria, rotisserie, and tapas bar.




Take it! On top of the dishes is the classic, saffron spiced Paella Valenciana with chicken, prawns and pimento. This is the house where paella is always reliable while Boquorones is an eggy excellence.

Their show kitchen and paella cooking station are brilliant and Tapas bar, charming. The following are the samplers in our delightful culinary affairs.

Sardanillas - olive oil, crusty bread
Banderillas - olive, piquilo, garlic
Chorizo sweet - melon and mint
Boquorones - soft cooked egg, aoli
Jabugo ham - pineapple, blue cheese




Co-Stars

Asparagus lemon, goat milk
Crushed scruffled carbonara potatoes
Humita sweet corn baked in husk
Jasmine Rice





The star attraction was from the grill, exceptionally served by the restaurant staff. There’s cuisine innovation and dazzling detours from the Spanish classics. And I liked it. I really can’t remember having a bad bite here.  In fact, writing about the restaurant gives me pangs of cravings that are impossible to resist.




Beef Brisket twice cooked poached and charred
Crack Back chicken whole chicken brined
Jumbo prawns lemon, garlic and pimento
Inihaw na Liempo

Sauces:
Chimichuri
Bordelaise
Red Pepper Spackle





Show Stealer Sweets

Chocolate Tart - Raspberry jelly
Pineapple - ravioli chili and sorbet




Sweet ending: A culinary art chocolate dessert is definitely not to be missed at Waterside Restobar. 





Congratulations! It was my honor to witnessed and be a part of its grand opening ceremony and and I'll pray for your prosperous year after year. Cheers!




Sunday, December 21, 2014

Fabulous Food, Flowers and Waterfalls at Oasis Garden Cafe, Solaire Resort and Casino



An inviting beacon set as a refreshing centerpiece to the spacious Sky Tower atrium in Solaire Resort and Casino has opened last week. Oasis Garden Café is a relaxing garden bedecked in elaborate bird’s nest interiors overlooking two cascading waterfalls and wallflowers which offers inspiration, consolation and a helpful source of distraction.




Amazing scents of the best fragrance filled the air when I came in with wafts of perfume from shrubs of real flowers in full bloom. The restaurant is highlighted by a transparent glass roof that brings life to a multicolored backdrop of foliage, blooms, and cascading water features. 




It provides a casual and tranquil atmosphere combined with fabulous food made from seasonal and freshest ingredients. Oasis Garden Cafe offers a wide selection of traditional and beautiful culinary offerings; handcrafted pastries, artisanal finger and tea sandwiches, chocolates trimmings and of course, Solaire's selection of coffee and renowned afternoon tea. By sundown, the vibe turns into that of a stylish lounge that offers a full complement of cocktails and drinks served with the usual Solaire panache.




Passion Green, Lychee Red, Seffarine and African Oolong teas were served on the event. Seffarine is soothingly delicious evening mint tea while Lychee Red have rosy aroma and intriguing exotic fruity sweet note. No sugar needed because it has a natural sweetness  and became my instant favorite.




Solaire Resort and Casino's Oasis Garden Cafe is perfect for a romantic dinner with beautiful music that ranges from classical and jazz. It is ideal for a quick business lunch, and a place of beauty and interest to catch-up with your friends after watching Chicago The Musical at The Theatre nearby.




Friday, December 19, 2014

Fisher Farms Bangus (Milkfish) | Healthy Eating Made Easy and Tasty



“Our goal is to introduce food that’s not only healthy and tasty but convenient as well as in-sync with the emerging fast and busy lifestyle nowadays”, that’s what Imelda Madarang, CEO  of Fisher Farms said when I attended Fisher Farms food blogger’s event held at Marco Polo Hotel in Ortigas, couple of days ago.




She explained that they are taking care of the whole supply chain, from the production of safe feeds which has no antibiotic, to the hatchery offshore grow cages to processing plant in Bulacan where they use state of the art technology and the highest quality and sanitation standards to ensure sustainable supply and of course to evoke consumer confidence. "We are fully integrated", she said.

They have local and international certificates such as USDA, EU certification, HACCP, BFAR Accredited (A and B Rating), Halal Certification, and received Superior Taste award from International Taste Quality (ITQI) based Europe as well as ASIAN seal top innovation award.




Now shipping to 17 countries in the world - 60% export, 30% food service and 10% to local retail. They are now planning to increase local retail market by launching and promoting variety of products from the frozen and value added to microwaveable meals, gourmet loins and a wide range of healthy deli - all made from fish.




Supermodel Marina Benipayo and TV personality Regine Tolentino were present at the Fisher Farms launch of Gourmet Rellenong Bangus (Stuffed Milkfish) and shared some tips on how their family managed to eat healthy. As per Marina, they do the grocery together as family and they dont purchase too much of the fatty stuff, protein and meat at the grocery. "Always choose fish, chicken and vegetables", she said.

Regine Tolentino on managing food and healthy diet: "I try to cancel it out by doing Zumba, working out, dancing and then just lessening the portion just a bit and make sure to get the flavor so I don't feel deprived". It was a tasteful exchange of ideas. Everyone agreed that motivation to exercise is good food and the motivation to eat more of good food is exercise.

On video, we have the creator of Fisher Farm’s Gourmet Baked Rellenong Bangus speak, Chef Reggie Aspiras – one of the country’s paramount chefs with an expansive culinary repertoire that ranges from classical, continental, classic, Asian and dietary cuisine discussed why Rellenong Bangus should be the star of any table this Holiday. “The whole process is world-class from the way they feed, catch and clean, debone, and package Bangus”, chef Reggie emphasized.  “Not a Relleno lover” she confessed and creating Fisher Farms’ Relleno is a challenge to make her love relleno.

Baked to golden perfection, savory and sweet, rich but not cloying, flavorful yet subtle, and indulgent yet won’t leave you feeling guilty. The relleno comes in three generous sizes to suit the Filipino family: 800-grams, 1.1 kilos, and 1.3 kilos. It combines childhood and modern flavor – the relleno of your lola plus more exciting flavor.  "This dish would make you feel happy, made for you to feast and enjoy with family and friends. Happy time – that’s what is relleno all about", Chef Reggie conluded.





Fisher Farms Other Products







FFI Bangus Lemon Butter 482g
  • 2-4 servings
  • Available in S&R
  • SRP: Php 257.00
  • 1 pc of cooked belly inside
  • Microwaveable
  • Exported to US (Seafood City), Middle East
  • Certified Halal
  • Gluten Free
FFI Hungarian Sausage 310g
  • 4 pcs/pack
  • Available in Alabang Supermarket Corporation, Cheery Foodarama, Landmark, Crossing Supermarket, Daily Supermarket, Metro Gaisano, Pioneer Centre, Puregold Duty free Subic, Robinsons, Rustans, Savemore, Shoppers center, Shopwise, SM Hypermarket and Supermarket, South supermarket, Unimart, Cash and Caryy
  • SRP: Php 112
  • Good Source of protein
  • No trans fat
  • Gluten-free, casein-free, nitrite-free
  • Made from Bangus/Milkfish
  • No fishy taste
  • plant-based casing (cellulose)
  • best if pan-fried or grilled
  • exported to US, Middle East
  • certified halal
FFI All-Naturals Fish Frankfurter 1 kg pack
  • 12 pcs per pack
  • available in S & R
  • SRP: Php 393.00
  • gluten-free, casein-free, nitrite-free
  • No chemical ingredients
  • no artificial preservatives
  • exported to US, Middle East
  • certified Halal





FFI Fish Nuggets 200 g

  • 12 pcs per pack
  • SRP: Php 67
FFI Gourmet selection Roasted Garlic 4S 400g
  • 4 pcs per pack
  • SRP: Php 165
FFI Smoked Deboned Milkfish 400g
  • 4 pcs/pack
  • SRP: Php 140.00

Wednesday, December 17, 2014

Fisher Farms | Share the Feast, Not the Fat this Holiday Season



Filipinos celebrate the longest Christmas season in the world. Decorations are already up by September,marking the start of the season in the Philippines. Parties and reunions are everywhere every week leading up to Christmas Day and are usually extended till New Year’s Eve. And parties only mean one thing: Good food.

Everyone looks forward to this time of the year when we can splurge on a leg of ham or a jamon de bola if budgets are tight. Lechon makes an appearance in bigger families, since it is considered de rigueur for parties. With all these holiday delicacies, it is a real challenge to keep track of the calories you consume and stay on that diet you’ve been trying so hard to follow all year. You convince yourself that this is just a once-in-a-year event and a slice of that tasty ham or a bite of that crispy, succulent lechon skin won’t do any harm. Before you know it, you realize you’ve had too much and all that’s left is the taste of guilt plus those extra pounds.

This holiday season, Fisher Farms Inc., a world-class aquaculture food processor and the largest supplier of farm-raised milkfish in the country, lets you indulge without the guilt with its Gourmet Baked RellenongBangus. Created by celebrity chef and food expert Reggie Aspiras, this delicious creation is a healthy alternative to the fatty dishes often served during the Noche Buena.






The whole bangus is stuffed with a savory filling of fish, sweet potato, bangus belly, shrimp and other premium and special ingredients that give a holiday twist to this traditional dish. Juicy and flavorful but not cloying like its fried counterparts, the Gourmet Baked RellenongBangus makes any celebration merry and healthy. Unlike the traditional rellenongbangus, this is baked and not fried, which cuts down considerably on the fat content without sacrificing flavor. The relleno comes in three generous sizes to suit the Filipino family: 800-grams, 1.1 kilos, and 1.3 kilos. With bangus this big, you can definitely share the feast but not the fat.

As the country’s leading aquaculture processor and exporter, Fisher Farms grows its milkfish in the pristine seawaters of Pangasinan in fish cages, resulting to sweeter, more flavorful, firmer and cleaner fish. Only high-protein feeds are given to farmed fish to produce high-quality fish meat. Fisher Farms’ Gourmet Baked RellenongBangus is available in select supermarkets in Metro Manila and in select provinces around the country.

For more details about Fisher Farms, visit fisherfarms.ph. Visit its Facebook (fisherfarmsinc), Twitter(@fisherfarmsph) and Instagram (@fisherfarmsph) for updates.



Press Release: This means that this material is fully and directly from the company issuing the press release. This also means that this website is not the author of the statement being read. The Cuisineuer is simply providing the information for readers who may be interested.

Wednesday, December 10, 2014

Beverage of the Week | Iced Starbucks' Autumn Blend



Extreme weather events - I went home yesterday rain-soaked and today sweaty. Ugh! 

Where is my favorite wintry December that I’ve been waiting for such a long year?  Gone or just late? I hope its the later. The weather is really strange.

And because I couldn’t feel the usual cold breeze and Christmas-y weather of December, I thought of bringing autumn food and beverages to remind us holiday is near.

Remember the Starbucks Autumn Blend I brewed couple of weeks ago? I am down to my last “awetumn” scoops so I made my last brew, iced.





4 scoops Starbucks Autumn Blend
1 1/2 cup water
2 tbsp sugar
1 cup milk
ice cubes
Whip Cream
Cinnamon



Drip brew coffee in 1 1/2 cup water, let it cool and pour in a large, tall glass.

Mix sugar and milk. Put in the ice cubes.

Garnish with Whip Cream and Cinnamon.

Serve and enjoy!




Saturday, December 6, 2014

Chocolatey Hotcake




Deadlines were met after prolonged office hours and average of four hours sleep this week.

Time out from stressful e-mails and chats mean time off from ardous tasks and demanding people. 

Thank you God J

Here comes Saturday and you are now offline from the corporate world. 

Hello longer sleep and TV time. Yes! yes! yes!

And since you have been working really hard the whole week.

You deserve some sweet and chocolatey breakfast. 

Enjoy!




Maya Chocolate Hot Cake

1 whole egg
2 tablespoons vegetable oil
1/2 cup water
1 pack Maya Chocolate Hotcake Mix, 200g
Whipped Cream
Chocolate syrup
Berries (optional)

Beat egg slightly in a bowl.
Add in oil, water, and Maya chocolate hotcake mix and stir until just blended
Pour ¼ to 1/3 cup batter onto preheated, slightly greased griddle or pan. Cook until bubbly.
Turn to cook the other side. Repeat procedure with the remaining batter.
Serve with whipped cream, berries and chocolate syrup on top. Honey cured bacon on the side.


Have a great weekend ahead everyone ;-)



Wednesday, December 3, 2014

Beverage of the Week | Honey Citron Iced Tea



This traditional Korean tea can be purchased in S & R and was on sale the last time I went at their Monuz branch.

Authentic product of Korea, prepared as fruit preserves or marmalade, its components includes  65% thinly sliced citron with its peel, 4% honey and additional ingredients such as sugar, Carrageenans, glucose-fructose syrup, citric acid and more.




Whether hot or cold, the tea is very easy to prepare - just mix 2-3 teaspoons to a cup of hot or cold water and serve right away....

...and then delivers subtle citrusy fragrant and tastes sweet with a small kick of grapefruit-like bitterness brought by the citron peel that settles at the bottom of the glass.




This Korean tea is not only good in taste, but also has many nutritional benefits especially with this changing weather.It is used as a herbal remedy for the common cold and similar winter illnesses such as sore throats. It increases digestive stimulation, blood circulation and helps in enhancing skin complexion.

I love it cold with lots of ice for lunch and warm before going to bed at night. This is perfect for any occasion, any kind of day - highly recommended!





Wednesday, November 26, 2014

A Christmas Dinner Larry Would Love



Mention the name Larry Cruz and you right away think of iconic restaurants Café Adriatico, Bistro Lorenzo, Bistro Remedios, Bistro Burgos among others.

The list continues with Ang Hang, Larry’s Bar, Café Havana, Bollywood, Camp Gourmet, Paper Moon, In the Mood Dance Bar plus the more recent Fely J’s, Lorenzo’s Way and Abe.

Larry Cruz is no longer with us but his legacy continues as the LJC Group makes sure that everything is as perfect as Larry would have wanted it.

On November 29, Saturday, 9am-1pm, The Maya Kitchen presents Chef George Lizares, the corporate chef of the LJC Group, in a cooking demonstration entitled “A Christmas Dinner Larry Would Love.” 

Chef George will prepare Cheerful Feta and Watermelon Salad  (black olives, yellow and red watermelon with Italian dressing); Kingfish and Shrimps Curry in Coconut, (Tanigue fillet and shrimps gently simmered in Indian-style coconut cream curry sauce); Chicken with Three Mushrooms, (roast chicken with Porcini, Button and Shitake Sauce); Couscous with Seven Vegetable  (tender lamb morsels combined with chickpeas, zucchini, eggplant, tomatoes, carrots, capsicum and cabbage in a rich broth); and Baklava (filo pastry, nuts, butter and orange-infused syrup served with vanilla ice cream). 

Chef George took inspiration from his long relationship with the late Larry Cruz who had been both a boss and a mentor to him. He started with the LJC Group in 1998 as a food and beverage manager. He left and came back in 2008 as corporate executive chef, left and came back again in 2011 up to the present in the same capacity. 

Outside of the LJC Group, Chef George has had a long and stellar career in the culinary industry both here and abroad.  He has had stints with the Bistro Group, Julius Maggie Kitchen, Taal Vista Hotel, The Camp John Hay, Baguio Country Club, Tagaytay Highlands and even had the chance to work for the Royal Kitchens of the Sultan of Oman. Another foreign posting is with the Radisson Royal Palm Hotel, Australia.

The LJC Group was borne out of Larry Cruz’s decision to take a career change way back in 1979.  The journalist became a restaurateur. Larry’s indelible mark will forever remain in the history of Philippine cuisine. Every day, Chef George Lizares and the people behind The LJC Group continue to pay tribute to the man who cannot cook yet somehow managed to permanently change the country’s culinary landscape.

“A good meal is one that satisfies all the senses. …More than just looking good, it has to taste good…match the setting… More important for me, it should be enjoyed with someone.”—Larry J. Cruz

For more information on this and on other courses offerings, log on to www.themayakitchen.com  or e-mailcontactus@themayakitchen.com  or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F  Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 / Mobile No. +63947 835 2290. 


Press Release: This means that this material is fully and directly from the company issuing the press release. This also means that this website is not the author of the statement being read. The Cuisineuer is simply providing the information for readers who may be interested.

Tuesday, November 25, 2014

The Best of Thanksgiving at Chef Jessie Restaurants



It is traditional Thanksgiving at its best at Chef Jessie Restaurants at  Rockwell Center, Makati, Citibank Tower, Makati and Eastwood, Quezon City.

Start off with Watercress, Fiddlehead Fern, Cherry Tomatoes and Edible Flowers Salad and follow it up with a rich Butternut Pumpkin Soup. Freshen your palate with Celery Tarragon Mint Sorbet.




Choose from two main courses of Roast Tom Turkey with Onion, Sage, Orange, Chestnut and Apple Stuffing in Giblet Gravy and Cranberry Compote or Pan Fried Baramundi Fillet in Lemon Butter Caper Sauce served with Homemade Mashed Potato and Sauteed Brocolli Florets.




Dessert is a slice of Traditional Pumpkin or Pecan Pie ala Mode with coffee or tea. This Thanksgiving meal is available for lunch and dinner at P1,500++ per person. For reservation, visit or call Chef Jessie Rockwell Club at the Ground Level, Amorsolo Square, Amorsolo Drive, Rockwell Center, Makati with telephone 890-6543 or 890-7630; Top of the Citi by Chef Jessie on the 34th Floor, Citi Bank Tower, Paseo de Roxas, Makati City with telephone 750-5810-11; and 100 Revolving Resturant, 33rd Floor, MDC Building, C5 corner Eastwood Drive, Quezon City, with telephone 962-1016 and 962-5654.




Press Release: This means that this material is fully and directly from the company issuing the press release. This also means that this website is not the author of the statement being read. The Cuisineuer is simply providing the information for readers who may be interested.


Thanksgiving Turkey from Bizu




Enjoy the goodness of a succulent, plump, juicy and golden brown whole roast turkey right in your own home from Bizu Patisseries.    

Bizu’s Whole Roast Turkey comes with its signature stuffing of apples, chestnuts and sausages along with a duet of sauces, cranberry and pan gravy. The cooked weight is approximately 5 kilos and is good for 10 to 15 persons. Each order comes at P8,775 and requires 3-days advance notice.

For more information, email concierge@bizugroupe.com or call 845-0590 to 93.  You can also visit Bizu Patisserie branches near you at Greenbelt 2 (757-2498), One Rockwell Tower, (478-7755 or 779-5044), Greenhills Promenade (724-2498 or 726-2496), Alabang Town Center (809-2498, 772-1917, or 772-1918), St. Luke’s Global City (823-6621) and Le Petit Bizu Robinsons Magnolia (467-0670).



Press Release: This means that this material is fully and directly from the company issuing the press release. This also means that this website is not the author of the statement being read. The Cuisineuer is simply providing the information for readers who may be interested.

Tuesday, November 18, 2014

Beverage of the Week | Brewed Starbucks' Autumn Blend



Leaves are falling and your coffee is calling ;-)

Autumn is the best time to have coffee, it tastes better when there's chill in the air. So why don't you start your day with the unique taste of Starbucks' Autumn Blend brewing in the kitchen, waking up your love ones with the aroma of brewing coffee is love.
 
A cozy coffee for the early days of autumn. And a perfect coffee fit for a feast to complement the Thanksgiving meal next week.

Beverage of the season - spicy, full-bodied blend of coffees. It reveals subtle herbal notes when paired with a savory main course. 

And with its syrupy body it’s perfect for lingering over buttery desserts late into the night. 

It’s features a big cup with medium acidity, full body and a round mouth feels. 

And it’s give it a lemony, citrus finish.


My perfect cup of coffee: 2 scoops Starbucks' Autumn Blend, drip brewed.


"Awetumn!"



Saturday, November 15, 2014

Cravings' Fresh Picks | Mongolian, Soup, and Salad Weekend Buffet



Shangri-La Plaza Mall, Pasig City - Cravings re-launched its Fresh Picks Weekend Buffet. Here's a healthy culinary experience never to be missed before heading to the upcoming holiday get-togethers.

At Php 550++ only during lunch and dinner on weekends, experience unlimited healthy and delicious pleasures with family and friends in a weekend buffet that refreshes and satisfies with a variety of dishes using freshly picked ingredients from the owner's nearby Antipolo farm to your table.




Begin your dining experience with a cup of unsweetened Di Bella Coffee latte (not included on the buffet) and fix yourself a light green salad with fresh 15-20 item seasonal salad ingredients.




Dress-up your salad from simple Balsamic Vinaigrette or try all other interesting dressings from Thousand Island, Citrus Vinaigrette, Asian Vinaigrette and Caesar Dressing. 

Prepare your own choice of soup or you can try both Cream of Potato Soup and Egg Drop Soup. Fill it in with fried noodles, pesto, croutons and fried potato skin.





Dinner Rolls are also available with three kind of spreads from Liver Patte, Herb Butter and Fruit Jam. 




For your second set of vegetable serving, choose from their Mongolian station and let the chef cook it with sweet chili sauce, Hoisin sauce or Teriyaki Sauce right before your eyes. 





To complete your buffet experience, select from a variety of grilled items – Pork Steak, Salmon with Malunggay Sauce, Two Pieces of Prawns, Chicken ala Pobre, Stuffed Squid or T-bone Steak.




Fresh Picks weekend buffet is Cravings’ ongoing promotion in its 3 flagship branches at Katipunan, Shangri-La Plaza Mall and Molito. Through this offering, customers get to experience Cravings’ popular Mongolian and soup and salad buffet, unlimited juice and a choice of grilled item for only PhP550++ during lunch and dinner on weekends.





Also, avail of the Fresh Picks weekend buffet by availing of pre-selling coupons (PhP495/head) or advance reservations (PhP500/head, for a minimum of 4 persons).  The promo is valid for dine-in only.

For inquiries and advance reservations, call Cravings Katipunan (441-6529), Cravings Shangri-La Plaza Mall (635-6088), and Craving



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