Chef Sau del Rosario's Culinaria Capampangan at the Diamond Hotel

Diamond Hotel's Corniche celebrates grand Filipino Food Festival with a Capampangan (Kapampangan) twist with Culinaria Capampangan prepared by famed celebrity chef Sau del Rosario of Villa Cafe. Chef Sau hails from the Culinary Capital of the Philippines - Pampanga. He will bring distinct flavors and savory treats at the buffet from May 10 to 19, 2012. 


Last night we tasted the spread of Campampangan culinary wonders by Chef Sau, which proved to be a superb dining experience. The buffet boasts of flavorful and creatively done Capampangan dishes such as Lamb Chops Ratatouille in Kaldereta Sauce; US Beef Rib-Eye and Portobello Confits in Bistek Sauce; Begukan (Binangoongan Pampanga style) with Crispy Pork; Crispy Pata Kare-Kare with Farm Vegetables and Bagoong; and Gule Marangle (Pinakbet with Tuyo Flakes).



He will infuse the Corniche lunch and dinner buffet with local dishes from Pampanga prepared with a modern flair. Sau is a French-trained chef, who took his professional training in Nice, Southern France, under the guidance of Michelin Chef Christian Plumail of Restaurant L'univers. He took the job as Chef de cuisine of the famous Raffles Chain's Equinox, one of the best restaurants in Singapore. He opened M Cafe in 2005, and later on Chelsea, Madison Grill, Le Bistro Vert and the upcoming Toro.



To add more excitement, guests availing of the buffet will get a chance to win a round trip airline tickets for two to Bohol with accommodations. The Culinaria Capampangan food festival is in partnership with Philippine Airlines, Crosover 105.1 and Avis Rent-A-Car.

Diamond Hotel's Corniche gives you the opportunity to rediscover and enjoy the uniqueness of Capampangan cuisine for only Php 1,600 nett per person. You can also enjoy the buffet with free flowing tropical juices at Php 1,888 nett per person.

Boholano Cuisine at Amorita Resort's Saffron Restaurant

While I really absolutely had fun and enjoyed my Bohol Country-side Tour and my fantastic Garden Villa accommodation, care of Amorita Resort in Panglao Island Bohol, my main purpose that night was to try and taste the signature Boholano Cuisine prepared by Amorita's Saffron Restaurant.



If I am to summarize the food experience and the taste in a word, it would be gingery. Bohol’s cuisine is characterized by the use of a lot of ginger, lemongrass and a turmeric. So here's what Amorita's Saffron Restaurant made for me that evening. Let's start the food adventure!

C2 Signature Series Pinoy Favorites

Treated my family last week to C2 Classic Cuisine, thanks to Redge, who gave me a C2 Signature Series GC to use. Good thing that I brought my family with me because the set was a lot to finish on my own, given that the serving size of each dish was huge.

We were asked to choose among C2's 3 Pinoy Favorite sets, dishes that are award-winning and uniquely Classic Cuisine:
Set 1: Seared Tilapia in Coconut Emulsion served with Lumpiang Hubad, Walastik, Pandan Rice and Pandan Iced Tea;
Set 2: Crispy Kare Kare served with Tatlong Ensalada, Sizzling Bangus Belly, Rice and Iced Tea; and
Set 3: Seafood Inasal served with Chicharong Monggo at Crispy Paksiw, Sisig Express, Rice and Iced Tea.

We got the Set 2 :)

The star of the Pinoy Favorite Set 2 is the Crispy Kare Kare (Php 685) - C2 Bestseller! Crispy, boneless pork leg served with sauteed vegetables, and rich peanut sauce.



Along with it was the Tatlong Ensalada, or three kinds of salad. This dish was served with Salted Egg, Mangga't Bagoong (Mango and Shrimp paste), and some eggplant in really yummy sauce.



Last but definitely not the least was the Sizzling Bangus Belly (Boneless, of course!) I love this dish.



The set came with pandan rice, and iced tea. You've got to try this Sooo Pinoy sets! :)

Manila's Signature Dishes 2010 - C2 Classic Cuisine's Redefined Filipino Classics

Located at Cravings Center along Katipunan Avenue, C2 or Classic Cuisine, is one of the restaurants I visited for the Manila Signature Dishes 2010. The set that was tasked I try was the Redefined Filipino Classics Set, which included several Filipino favorites, such as the Sinigang, cooked in a modern way.



One of the best sellers of the restaurant, the Crispy Ribs Sinigang was the first one served. Sinigang has a big following in the Philippines, but now, C2 redefined the way of cooking by infusing the crispy fried ribs with the popular soup dish.



The Adobong Sitaw came after. I am not really a fan of veggies, and it's the first time I ate Sitaw, or String Beans, and surprisingly I like it. The few pieces of pork and shrimps made it more exciting and flavorful.



Last served was the Dory Escabeche. It's a dory fish fillet, pan fried of poached, served with an acidic sweet-sour sauce like vinegar or citrus juice. The sauce was just right. I enjoyed this fish dish.



For dessert, we were served leche flan, or what you could call as a Filipino custard. It's smooth and creamy with the right amount of sweet syrup poured on top and all over it.



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Unilever Foodsolutions (UFS), being the preferred foodservice business partners among restaurateurs, felt the need to acknowledge notable restaurants who are developing Manila as a culinary city. They have partnerered with select restaurants within the metropolis in coming up with signature dishes. UFS has synergized with these restaurants, both through dish development and promotion campaign for these signature dishes, in achieving one common goal: coming up with a different culinary experiences that provide value for money and culinary memories for diners.

If you’re a restaurateur (or an aspiring one) and in need of help in coming with your signature dish, call (632) 588-8855 or email at foodsolutions.philippines@unilever.com.