Food shorts: New menus from Tin Hau, Sentro


Posted at Sep 25 2013 04:40 PM | Updated as of Sep 26 2013 04:41 AM

MANILA, Philippines -- Here are some announcements that may make food lovers happy.

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Sentro 1771 unveils new menu

Sugar-Free Humba from Sentro 1771. Photo: Handout

The modern Filipino restaurant Sentro 1771, famous for its Corned Beef Sinigang, continues to innovate with a new menu. The items are no longer classified as fish, meat, or appetizers, but according to guest's needs. Instead, the dishes are classified into Sentro Signature Dishes, A la Sentro, Home Cooking and Filipino Favorites section, Vegetables and Salads and Rice, which are meals in themselves.

Some of the new items are: Duck Pancakes (P170), strips of native duck slow-cooked in beer, rhum vinegar, soy sauce and muscovado sugar tucked into Chinese pancake pockets and served on soup spoons; B2B Sticks (P150), grilled organic chicken gizzards cooked adobo-style; Sugar-Free Humba (P320), pork belly stewed in soy sauce, rhum vinegar, fermented black beans and sweetened with coco sugar; Sauteed Lengua with Mushrooms Salpicao (P550), ox tongue lightly fried in olive oil and topped with button mushrooms; Tilapia Fillets in Coconut Milk (P230) with fresh coconut milk with garlic and ginger with malunggay leaves; and Two-Egg Ampalaya Crepe (P150), bitter melon placed on an egg crepe and topped with salted duck egg.

There is also the Fish of the Day delivered fresh every morning and grilled to order. For the stuffing, guests can choose between tomato-miso-malunggay (P220 per 100g) and kamias (P140 per 100g).

Sentro 1771 in Greenbelt 3 is open from 11 a.m. to 11 p.m. (Monday to Sunday), while Serendra is open from 7 a.m. to 10 p.m. (Sunday to Thursday) and until 11 p.m. on Friday to Saturday.

Tin Hau has new chef recommendations

Stewed sea cucumber and eel with monkey head mushrooms in casserole. Photo: Handout

Mandarin Oriental Manila’s signature Chinese restaurant Tin Hau has new recommendations from Executive Chinese Chef Hann Furn Chen starting the month.
Among these are: Steamed seafood ravioli with dried scallop and bamboo pith in supreme consommé; Stewed garoupa with eggplant and bean curd in “Ma Lak” sauce, Szechuan style; Wok-fried shrimp with minced garlic, “Pei Fung Dang” style; Stir-fried seafood with mushrooms and chives in oatmeal buns; Stewed sea cucumber and eel with monkey head mushrooms in casserole; Slow-cooked spring chicken and baby abalone in mushrooms; Stewed beef and with bean curd stick and red tofu sauce; Sautéed shrimps and seafood coin with wild mushrooms; and Stewed golden fried fragrant rice with crab meat and keechi in snow egg white sauce.

The Chef’s Recommendations menu is available until September 29.

Tin Hau offers an extensive a la carte menu, as well as set menus for two or more persons. A popular offer is the Weekend Yum Cha lunch, which features a variety of dim sums. It is open for lunch and dinner from Tuesday to Sunday.

Pinky Amador performs in Sonya’s Gardem

Theater actress Pinky Amador, who received raves for her portrayal of Edith Piaf for Atlantis Productions, performs the well-loved classics of the French chanteuse in "La Vie en Rose at Sonya's Garden," a dinner concert on October 5 and 12 in the popular Tagaytay restaurant.

Performing with Amador is singer Inno Martin.
Cocktails will start at 5 p.m. followed by the dinner concert wherein guests are requested to dress up and bring their French personality.

Tickets are priced at P2,000 per person. For bookings, email [email protected]

Guests who would like to stay overnight stay can also book at Sonya's Bed and Breakfast. The rate for twin sharing is P3,400 per person inclusive of breakfast and lunch and the "Art of Doing Nothing" lessons from basic gardening, plant propagation and others.

LJC Group to raise funds for cancer Institute

Sinigang na Bangus Fillet with Ripe Guava from Abe. Photo: Handout

The LJC Restaurant Group celebrates its annual LJC Month with seven dishes that will form part of the 4th LJC Good to Dine Campaign, a fundraising project for the benefit of the Cancer Institute of the Philippine General Hospital.

The campaign, which runs until December 31, will donate P10 of the price of each featured dish ordered within the campaign period to the Cancer Institute Foundation, Inc., which helps fund the PGH Cancer Institute needs.

Featured in the campaign are seven bestsellers, which include Café Adriatico’s Salpicao Rice, sautéed morsels of tenderloin in olive oil and garlic and served with garlic rice; Abe and Abe's Farm's Sinigang na Bangus Fillet with Ripe Guava; Bistro Remedios’ Paco Fern and Tomato Salad, young rainforest fern with tomato and salted egg in a light salad dressing; and Café Havana’s signature drink, the Mangojito, the Cuban mojito with a twist of mango, the LJC Group’s winning entry at Chef’s on Parade 2000.

New dishes are also featured in the fundraising campaign. These are Larry’s Café & Bar’s Chicken Scaloppini Pancetta, thinly sliced chicken breast with Italian bacon and mushroom cream sauce; Fely J’s Kitchen’s new dessert Mango Sago, a mix of baby sago and ripe mango cubes in sweetened cream; and Lorenzo’s Way’s Pancit Sotanghon sa Baby Pusit, mung bean noodles sautéed with fresh baby squid in its own ink.

Participating in the campaign are Café Adriatico (Malate, Gateway, SM MOA), Abe (Serendra, Alabang Town Center, SM MOA, TriNoma), Bistro Remedios (Remedios Circle, Malate), Café Havana (Greenbelt 3), Fely J’s Kitchen (Greenbelt 5), Lorenzo’s Way (Greenbelt 5, Bonifacio High Street Central), Larry’s Café and Bar (Serendra), and Abe’s Farm (Magalang, Pampanga).

The money raised from the LJC Good to Dine Campaign will be used to help fund chemotherapy sessions and other treatments of indigent patients of the PGH Cancer Institute.

Hotels mark International Chocolate Day

Chocolates from Discovery Suites

Two hotels in the metro are celebrating International Chocolate Day, which was observed on September 13 by chocoholics around the world, including the Philippines.

Discovery Suites treats guests to a chocolate buffet every Friday and Saturday until September 28 from 11 a.m. to 3 p.m. and again from 6-10 p.m. Guests can help themselves to all items in the Cold and Hot chocolate stations like cakes, assorted truffles, tarts, muffins, pralines, and other cacao-based treatss for P 475+ per person.

Meanwhile, the Marriott Hotel has a created a “Chocolate Room” at the Marriott Café during dinner, which features cakes and hand-rolled pralines to a mural made of chocolate.

A life-size sculpture of President Benigno Aquino III is also on display at the Greatroom, crafted by kitchen artist-chef Chris Balane, who won the gold medal at the Philippine Culinary Cup 2013.

Cru Steakhouse’s featured dessert is the warm Chocolate Souffle with Mango Compote, while in-house guests can order the good-for-two Sweet and Salty Chocolate Moist Cake for room service. Meanwhile, the drink of the month at Java is the Creamy Mocha Amaretto, which comes with a free stuffed toy.

Goldilocks introduces ‘pusong mamon’

Caramel Pusong Mamon. Photo: Handout

The popular Goldilocks mamon has been given a new twist with the Caramel Pusong Mamon, a buttery, heart-shaped dessert with caramel filling.

Another new item is the Grab ‘n Go Bunsaymada, a deli-style sandwich that comes in two flavors: Tuna and Egg Salad, and Quezo Embutido.

Global Academy students top Philippine Culinary Cup

Tori Duo. Photo: Handout

Global Academy culinary students Seisma Lumbao, 23, and Hans Simart, 24, extended the school’s winning streak for a fourth consecutive year, as they took home the only gold in the Young Chefs Team Challenge at the recent 2013 Philippine Culinary Cup.

Lumbao and Simart, who were coached by Chef Jun Manalo, were inspired by modern Japanese cuisine for their dishes.

Lumbao executed the appetizer, Trio of Ulang, which is composed of miso thermidor, yuzu ceviche and the guanciale maki.

Simart executed the main dish, Tori Duo, composed of shiitake-shiso-stuffed and daikon-nori chicken lollipop, edamame cassoulet, sake vegetables and umeshu demiglace.

“This award truly showcases the training of our students and the kind of mentoring they get from our chefs. No other school or institution has won this category four years in a row,” said Global Academy co-founder, CFO and president Chef Benny Ledesma, Jr.

October is Coffee Month

The Philippine Coffee Board’s annual coffee event, Coffee Origins, will be held at Greenbelt 5 from October 10-22.

The yearly event is the biggest coffee tasting experience with over 10 companies providing free coffee samples including creamers and sweeteners like coconut sugar, muscovado and other sweeteners.

Free coffee will be given away to mallgoers and coffee enthusiasts as they experience brews from all over the country.

Coffee 101 seminars will also be held on October 19 at Enderun in Taguig City, while the 6th National Coffee Summit will be at the Landbank Plaza in Malate on October 23.