The Hungry Kat

The Fairmont Gold Lounge is a living room extension of your hotel room, offering complimentary all-day refreshments, daily breakfast, and evening hors d’oeuvres for those in search of privacy and exclusivity. It’s perfect for those who want to stay in a wider space to read your newspapers, have coffee, or chat with an associate or friend.

We ordered a few refreshments while waiting for our room. I always ask for Hot Chocolate as my welcome drink while Dexter enjoyed his Fresh Buco juice. Fairmont Makati is proud to have received one MICHELIN Key in the inaugural global MICHELIN Guide Hotel Selection 2025, a new international benchmark celebrating the world’s most exceptional hotels.

Guests can relax at the Fairmont Lounge with complimentary beverages and light snacks available from 6:30am until 10:30pm. They also have use of the Fairmont Gold Boardroom for up to two hours, depending on availability. The receptionist came back with our room keys and with the surprise that we were upgraded to the Presidential Suite!

Welcome to the Fairmont Makati Presidential Suite! This is the ultimate VIP experience with its 154 square meters of indulgent luxury. It really feels like home especially with its separate living area, a long dining table, a work desk, a kitchenette, and a wine library.

The suite can really fit an entire family although it is really just the three of us here. Dream will surely enjoy walking all around the rooms and inspecting everything he can touch.

We even got a great welcome amenity courtesy of being an Accor Plus member. It came with Father's Day greeting cake together with desserts, a fruit basket and cocktail set.

Dream wasted no time in exploring the Presidential Suite. He went inside the kitchen which really looks like it's part of a home instead of a hotel.

He was also very happy to roam around the huge Master bedroom. It comes with a King size bed and the crib we requested previously through email was already here inside the room.

Look how happy Dream is! The Presidential Suite is gracefully appointed and impressively spacious, offering refined living in the heart of the city.

The bathroom is equally impressive with its marbled floors and gorgeous bathtub overlooking the Makati skyline. Dream is going to enjoy his bubble bath tonight.

We usually get to swim at the Raffles pool or Fairmont pool during our staycations, but we wanted to fully enjoy our Presidential Suite so we decided to skip the swimming pool this time.

The Fairmont Gold Lounge offers Evening Canapés and Cocktails from 5:00pm to 7:00pm daily where hors d’oeuvres and specialty cocktails are served. This is a pre-dinner activity available to guests, but with the wide selection offered at the Fairmont Gold Lounge, we usually don’t need to have dinner anymore after this.

Guests can start with Charcuterie section offering a premium selection of cheeses and hams. There's also a Salad Bar where you can customize your own salad bowls.

We also liked the sushi offerings at the lounge. Aside from the usual California Maki, they even had Unagi Sushi on the table.

For the heavier dishes, we got to enjoy a couple of pizzas together with baked macaroni. There was also a Kare Kare dish that you can pair with steamed rice and bagoong.

The highlight of the evening cocktails is actually the selection of complimentary spirits and liquors thats guests can order throughout the night.

We ordered the classic Tequila Sunrise and the special Makati Whisky Sour which is their own Philippine version using Calamansi. You can also ask the bartender to customize your own preferred beverage of choice. Needless to say, it was an outstanding evening filled with good food and even better drinks.

We woke up the next morning ready for breakfast. Guests have the option to have their buffet breakfast at Spectrum Restaurant on the ground floor or at the more exclusive Fairmont Gold Lounge. We chose the latter since it is less often that we have access to the Fairmont Gold lounge.

Breakfast at the Fairmont Gold Lounge is served daily from 6:30am to 10:30am on weekdays and up to 11:00am on weekends and holidays. While Spectrum may have a wider selection for its breakfast, the lounge comes with a more private setting which is better since we have Dream with us.

Breakfast staples are available including breads, ensaymadas, hams, smoked salmon, yoghurt, fruits, and jams. They also have a special a la carte menu where you can order special dishes such as pancakes, waffles, hash browns, and bacon among others. Beverages are also included with the buffet.

Some of the main dishes included Hamonado Longganisa and Beef Tapa together with garlic rice. Mix this with some fried eggs or omelette and you can a complete Filipino meal.

We would like to thank Fairmont Makati and Accor Plus for making our Father's Day staycation truly memorable. I thought I was already getting a lot of benefits with my Accor Platinum membership, but we were not expecting to be upgraded to the Presidential Suite. We will surely be back here at our favorite luxury hotel in Manila.

Presidential Suite at Fairmont Makati

1 Raffles Drive, Makati Avenue, Makati City

8555-9888

www.fairmont.com/makati

Seda Manila Bay is a 350-room hotel in Parañaque’s Entertainment City, offering front-row views of stunning sunsets. Blending business and leisure facilities, it’s ideal for families and travelers alike, especially since it's just 20 minutes away from NAIA. It's actually connected to Ayala Malls Manila Bay, so guests can easily go to the mall and have access to everything they need.

Misto is the hotel's signature all-day dining restaurant which offers buffet and a la carte options. Enjoy a thoughtfully designed dining space that brings people together over good food and easy conversation. It's open from 6:00am to 10:00pm daily serving Filipino and international favorites. Misto offers a relaxed atmosphere perfect for any occasion, from casual meals to meaningful gatherings throughout the day.

The restaurant is quite big with its seating capacity of 220 guests. It also comes with a semi-private dining area for small groups and important celebrations.

The Misto Weekend Feast is only available for Friday and Saturday dinner as well as Sunday lunch. For the other days, Misto offers its a la carte menu for their guests. We were happy to be one of the first guests to experience the relaunch last June 5.

The buffet comes with appetizers, main courses, and desserts located throughout different international stations. Let's start with a selection of canapés, hams and cheese.

Beside this is a Make Your Own Tacos station where you can customize your own set of tacos and ingredients.

I liked their Filipino street food corner which offers some of our favorite Filipino street food delicacies like fishballs, squid balls, kikiam, crispy kangkong, lumping Shanghai, and tokwa't baby. It comes complete with various dipping sauces.

Over at the international section, you can find other appetizers like the Baked Mussels, Calamari, and Crispy Crablets.

There's a Chinese dimsum station as well with its siomai, siopao, and chicken feet. The Misto Weekend Feast also has a colorful lineup of assorted Japanese sushi so you can pick your favorites.

Over at the main buffet table, you can find some Western appetizers and side dishes like the Buffalo Chicken, Sausage Wrapped in Bacon, Potato Wedges, and Onion Rings.

Italian dishes are also featured at the buffet with the Four Cheese Pizza, Margherita Pizza, Baked Mac, and the Creamy Carbonara which I really enjoyed.

Can you believe those are just the starters? Now let's try some of the main courses at the Miso Weekend Feast.

One of my favorites was this Grilled Salmon dish prepared with cherry tomatoes and onions. This was a popular dish that evening and many of the guests kept getting seconds.

Some of the meaty items include the Roasted Chicken with Chimichurri and the Pork Ribs in Barbecue Sauce. I was really impressed with the quality and flavors of the dishes offered at the buffet.

You can also pair these with the Nasi Goreng which is an Indonesian fried rice mixed with various ingredients.

There's more Japanese food here on display including the Ebi Tempura, Kani Tempura, and Vegetable Tempura.

The two main highlights of the Misto Weekend Feast are the Lechon Belly and the Roast Chuck Eye Beef at the carving station. The lechon belly was so crispy and juicy.

On the other hand, the Roast Beef is so tender and flavorful. You can also have it seared a little bit by the chefs on the spot if you prefer.

Don't forget about the desserts because there are plenty of sweet treats to choose from. You can find various Filipino desserts like assorted kakanin, ube bars, cakes, chocolate tart, eclairs, cream puffs, cheesecakes, and more.

Drinks are also included in the buffet price. There's bottomless cranberry juice, pineapple juice, and house blend iced tea.

We also saw the servers singing a very cheerful happy birthday song to one of the guests. The Misto Weekend Feast is truly a great option for families and friends looking to have a relaxing and delightful get together during the weekend. Book your tables now at this link because the 5+1 promotion is only available until September 6, 2026. See you there!

Misto at Seda Manila Bay

Aseana Ave corner Abueva Road, Aseana City, Parañaque

(0917) 816-0741 / 5304-8888

www.facebook.com/SedaManilaBay

Experience an authentic Bavarian lifestyle and get a feel of the festive atmosphere of Hofbräuhaus München, the iconic flagship beer hall of Hofbräu which is the official beer for Oktoberfest. Feel the energy, flavor, and flair of true Bavarian culture and raise your stein for this grand celebration. Guests can even come in their best Oktoberfest attire to get a more authentic German experience.

The media preview for Oktoberfest 2026 was held last June 4, 2026 at the Solaire Pool Bar and Grill in Solaire Resort Entertainment City.

Michael Scheile, the host and Oktoberfest Chairman, gave media guests a brief history of Oktoberfest and a small preview of the revelry and celebrations that will happen during Oktoberfest 2026. Founded in 1906, the German Club Manila is a warm, welcoming space for international members and guests. With the German Club of the Philippines handling the program and the entertainment, everyone is sure to have a fabulous time.

Guests can order any of the Bavarian specialties and beverages on the special Oktoberfest menu. These all have unlimited servings so you can eat and drink as much as you want. Try the Imperial Spritz which comes in alcoholic and non-alcoholic versions.

There's also the Rosé Wine Slush which is a frozen version of the rosé. You can also choose from several wines, sodas, fresh juices, and chilled juices.

Of course, the main attraction here are the beers. Oktoberfest at Solaire lets you enjoy authentic traditional Bavarian cuisine prepared by their German chef along with free-flowing beer from the historic royal brewery of Munich, Hofbräu. As for the food, start the feast with your favorite Bavarian delicacies served family-style in each beer garden table. There is the Brotkorb, an essential breadbasket centerpiece filled with oven-fresh German breads, and the Laugenbrezel which is a Bavarian-style soft pretzel.

There’s plenty of choices from the Wiesen Jause platter which is filled with German cold cuts and cheeses. These include landjager, Black Forest ham, forest ham, meatloaf, liver spread, mountain cheese, Bavaria blu, obatzda, beer radish, and red raddish.

Other appetizers include the Münchner Wurstsalat or Munich-style sausage salad, Kartoffelsalat or German potato salad, and Krautsalad or white cabbage salad. These dishes create a hearty and authentic spread for all to enjoy.

I really liked the Räucherlachs Hausfrauenart which is German-style smoked salmon mixd with sour cream, green apple, and pickled cucumber. I think I finished an entire plate by myself.

The special guest for the afternoon was the German Ambassador to the Philippines, His Excellency Dr. Andreas Michael Pfaffernoschke. This year’s celebration will be held for three consecutive nights from October 8-10 and it is expected to welcome over 6,000 guests for three nights of true German celebration.

Now it's time to sample some of the main courses at Oktoberfest 2026. A German feast is never complete without sausages, so Solaire lets guests have all the sausages they want. This includes the Weisswurst, a Munich-style poached veal and pork sausage served with oven-fresh pretzel and sweet mustard.

Order the Homemade Sausage Sampler to get a taste of the Rostbratwurst, a grilled coarse pork sausage that is full of flavors. It also comes with Frankfurter and is served with potato salad, sauerkraut, and roasted potatoes.

Party-goers can also delve in a hearty Rindsgulasch or beef goulash, with classic braised beef ragout served with bread dumplings and red cabbage.

If you want to try everything in one plate, go for the Bavarian Meat Platter which comes with crispy pork knuckles, pork schnitzel, pork sausage, meatloaf, rotisserie chicken, and onion jus. You can also choose to order these meat items individually.

For desserts, guests can enjoy classic delights like the Schwarzwälder Kirschtorte or Black Forest Cake. This is a traditional cake which originated in Germany and is very popular worldwide.

Other choices include the Apfelstrudel or classic apple and walnut strudel with vanilla sauce and ice cream. There's also the Kaiserschmarrn which has shredded caramelized pancake, rum raisin, berry compote and vanilla sauce. These treats promise sweet and memorable experiences for everyone.

Oktoberfest 2026 will be full of activities and lively entertainment. It will start with a parade of beer-carrying servers together with the Bavarian Sound Express who will once again bring musical delight to the evening’s colorful festivities. Then there's the Tapping of the Barrel. Since 1950, as tradition, the Mayor will tap the first keg and will then shout “O’zapft ist!” meaning “it is tapped!”. This will then signal the start of the non-stop beer drinking and dancing for the Oktoberfest guests.

To get a feel of the Oktoberfest celebration, the media guests were asked to participate in the traditional Oktoberfest dance. We've done this a few times already but it is still always a fun activity to do.

Then there's the Beer Drinking Competition which can be joined by anyone willing to show their drinking skills. The host encouraged me to join that afternoon so I had to show the girls how it is done. I won the challenge!

Exciting prizes await the winners and guests during Oktoberfest 2026 which will also include a grand raffle (tickets sold separately). Would you believe I actually won the main raffle prize for the evening last year? I got a festive Solaire Christmas Hamper voucher for an Ultimate Royal Experience worth P26,888!

We would like to thank Melissa Roxanne Lopez, Manager for PR and Communications at Solaire Resort Entertainement City for inviting us to the media preview of Oktoberfest 2026. This year's party promises to be the biggest one yet so make sure to purchase your Oktoberfest 2026 tickets early at www.oktoberfest.ph.

Oktoberfest 2026

Solaire Resort & Casino, 1 Asean Avenue, Entertainment City, Paranaque

8888-8888

www.oktoberfest.ph

The buffet is available for both lunch and dinner at Corniche restaurant and is priced at P3,988 net per person. Whether rediscovering familiar favorites or exploring new interpretations of classic dishes, guests can look forward to a memorable dining experience that honors the richness of Filipino culinary craftsmanship.

Among the highlights are Purple Yam Soup, Pako Salad na may Crispy Dilis, Adobong Tahong in Fried Rice Paper, Nilagang Baka sa Dahon ng Libas, Smoked Tinapa Pizza, Pinya at Lechon Paksiw Pizza, Camsur Pansit Bato Guisado, Pansit Sotanghon na may Taba ng Talangka sa Gata, Tagalog Oxtail Adobo sa Gata, Apahap sa Luyang Dilaw, Pampanga Sisig Fried Rice, and Sinigang na Salmon Belly sa Pakwan.

Guests can likewise indulge in a tempting array of desserts, including Pandan Chiffon Macapuno, Ube Yema Cake, Choco Tablea Cake, Mango Cashew Sansrival, Tsokolate Langka Roll Cake, Ginataang Halo-Halo sa Bayabas, and other sweet creations inspired by Filipino flavors.

To celebrate its Philippine debut, AC Hotel by Marriott Manila welcomed distinguished guests, industry leaders, media personalities, and partners to an exclusive opening celebration that reflected the brand’s “Perfectly Precise” philosophy. The event was held at the hotels 38th floor lobby which offers excellent views of the city.

The evening was highlighted by the hotel’s signature experiences through immersive moments including the AC Gin and Tonic ritual, bespoke engraving experiences, and interactive activations inspired by precision and intentional design. The AC Gin and Tonic transforms the classic cocktail into a more elevated and sensory-driven experience through carefully selected garnishes, aromas, and presentation.

The event was hosted by David Celdran, one of the country's top broadcast journalists and television hosts who covers the top lifestyle and luxury brands. The celebration marked not only the opening of a new hotel, but the arrival of a globally recognized hospitality brand now ready to welcome travelers in the Philippines.

Guests also experienced the property’s carefully curated atmosphere through ambient music, elevated culinary offerings, and design-led spaces that showcased the distinct AC Hotel lifestyle.

Some of the featured dishes included the Seafood Paella and the Roast Beef carvings stations. There were also appetizers, salads, and an a la minute pasta station.

Desserts were also on the table including mini cakes, macarons, and this beautiful chocolate rendition of the Glas Tower.

With its Philippine debut, AC Hotel by Marriott Manila introduces a fresh perspective on modern hospitality — one shaped by purposeful design, elevated experiences, and understated sophistication. More than a place to stay, the hotel offers a lifestyle centered on balance, connection, and the beauty of intentional living.

“AC Hotel by Marriott Manila represents a new perspective on hospitality in the city,” shared Melvyn Angeles, General Manager of AC Hotel by Marriott Manila. “Our goal is to create a stay that elevates the essentials — bringing together purposeful design and the warmth of Filipino hospitality in a way that feels both refreshing and relevant.”

AC Hotels includes over 250 hotels in 33 countries and territories. At AC Hotels, every moment has been designed, refined, crafted, and considered to create a seamless guest experience. All AC guest rooms and public spaces evoke a particular sophistication, featuring sleek furnishings, curated artwork, and intuitive technology. AC Hotel by Marriott Manila introduces guests to signature rituals inspired by AC Hotels around the world — thoughtful experiences that have become part of the brand’s distinct identity. Among these is the Lavender Turndown Ritual, a calming evening gesture prepared for staying guests to create a sense of relaxation and balance at the end of the day.

Each AC Hotel features purposefully designed signature spaces that strike the perfect balance of form and function. AC Lounge and AC Bar bring the brand’s signature social energy to life through thoughtfully plated tapas, curated cocktails, and the signature AC Gin and Tonic experience served in specially designed glassware.

The AC Kitchen offers a European-inspired breakfast each morning. AC Kitchen offers an all-day dining experience featuring international selections alongside well-loved local dishes elevated through contemporary presentation and technique, all enhanced by thoughtfully curated tabletop accessories developed by Nouvelle. From specialty porcelain plates to refined glassware and dinnerware, each element was carefullyselected to complement the brand’s culinary narrative. Together, these details create a dining experience that feels both elevated and thoughtfully immersive.

At the heart of AC Hotel by Marriott Manila is a strong design philosophy inspired by the brand’s European roots. The property embraces clean architectural lines, calming palettes, ambient lighting, and carefully arranged spaces that createa seamless sense of sophistication and ease. Every area — from guest rooms to communal spaces — was designed to feel intuitive, functional, and aesthetically refined.

Leading the hotel’s design vision and experiential narrative is Clarice Anne Yu-Sy, Interior Design Director and Managing Director of the property. Her role bridges concept and experience — ensuring that every touchpoint of thehotel embodies exceptional hospitality and timeless sophistication. “I’ve always believed that true luxury lies in thoughtfulness,” she shares. Her design philosophy reflects a quietconfidence rooted in sincerity and simplicity, where intention guides every detail. In redefining the guest experience, she envisions spaces that restore, inspire, and leave a lasting impression.

The hotel is set within GLAS, the Philippines’ first double-glazed, triple Low-E full glass tower and LEED Platinum-certified development, designed by ASYA’s founder and Executive Chairman Arch. Albert Yu. Envisioned as a contemporary landmark where innovation and sustainability converge, GLAS provides a refined and forward-thinkingsetting that complements the hotel’s modern hospitality experience.    

As part of Marriott Bonvoy’s global portfolio of exceptional hotel brands, AC Hotel by Marriott Manila connects guests toa world of travel experiences shaped by exceptional hospitality and international standards. Guests may enjoy the benefits of Marriott Bonvoy membership, including exclusive member perks, seamless stays, and access to Marriott International properties around the world. The opening also strengthens Marriott International’s growing hospitality presence in the Philippines, offering travelers a new lifestyle-driven destination within its internationally recognized collection of hotels.

Dining at AC Hotel by Marriott Manila reflects the same philosophy that defines the brand — refined, intentional, and approachable. At the center of the hotel’s culinary direction is Executive Chef Bonn Reyes, a longtime Marriott culinary leader known for his refined yet approachable style. “At AC Hotel, we want guests to experience flavors that feel comforting yet unexpected,” Chef Bonn shared. “The menublends local ingredients with European inspiration in a way that feels vibrant, social, and memorable. We want every dining experience to feel curated, whether it’s breakfast at AC Kitchen, cocktails and tapas at AC Lounge, or evenings atAC Bar overlooking the city.”

At the ground floor, the AC Store provides convenient grab-and-go selections and curated essentials tailored for guests constantly moving through the rhythm of the city.

Wellness is seamlessly integrated into the experience through the hotel’s indoor swimming pool and fully equipped 24-hour fitness center located on the 57th floor, allowing guests to recharge while overlooking the skyline.

Beyond leisure and stays, AC Hotel by Marriott Manila was also envisioned as a destination for modern gatherings and elevated celebrations. The hotel features 11 meeting and event spaces spanning over 800 square meters, designed to accommodate intimate gatherings, executive meetings, weddings, and large-scale celebrations. At the center is the AC Grand Ballroom, a contemporary venue distinguished by expansive floor-to-ceiling windows and flexible configurations that allow events to feel both grand and naturally connected to the city beyond. Complementing the ballroom are executive meeting rooms, a dedicated bridal suite, media salon, and expansive pre-function spaces designed with the same clean architectural lines and understated sophistication found throughout the property.

The Lambassador program is part of ongoing efforts to build greater awareness and appreciation for Australian lamb in the Philippines through chef led advocacy and consumer engagement. Australian lamb is globally recognized for its high standards in food safety, natural production systems and consistent eating quality. Through chef-led advocacy, the Lambassador program aims to bridge the gap between product awareness and actual menu adoption.

Cirkulo is a 2026 Michelin Selected restaurant which has been serving its loyal patrons for over 30 years. It first opened its iconic red, round doors in August 1995, introducing Manila to a vibrant selection of tapas, sangrias, and a playful approach to dining. Under the management of siblings Malu Gamboa Lindo and Chef J. Gamboa, Cirkulo has preserved its Spanish favorites and is well know for their signature dishes such as the Suckling Pig Sisig, Slow Roasted U.S. Beef Belly and the Paella Montana. They are open daily from 11:30am to 2:00pm and from 5:00pm to 10:00pm.

The interiors are designed by Vickie and Luigi Antonio and exude a cosmopolitan yet warm atmosphere. The dining room is adorned with collages by National Artist Arturo Luz, abstracts by Lao Lianben, photographs by Ava Lugtu, and unique matador hat lights from the original design by Ramon Castellanos. The floors are crafted from 60-year-old supa wood, restored from old bowling lanes.

We were seated with our good friend Justin Yap together with other friends from the media and blogging community. Guests were welcomed with glasses of Cava Sangria and Iced Tea before the start of the program.

As the new Philippines Lambassador, Chef J. Gamboa will lead initiatives focused on elevating lamb in the Filipino dining experience and making it more accessible in the local market. "I've been a big fan of Australian Lamb since we opened Cirkulo in 1995. Through the years Australian lamb has always been guest favorites on our menu. I'm honored to be a Lambassador and happy to share and promote our Australian Lamb and beef dishes with our guests."

Meat & Livestock Australia Regional Manager for Southeast Asia, Valeska also welcomed Chef Gamboa to the group. "Chef J. represents the best of what we look for in a Lambassador - culinary excellence, strong industry influence and a genuine passion for quality ingredients. We welcome him to the global Lambassador club." Chef J. Gamboa will lead a series of engagements including chef collaborations, menu development initiatives and consumer-facing activities designed to make lamb more accessible and relevant in the local market.

Now it was time to sample some of the delicious lamb and beef dishes that Chef J. Gamboa had prepared for the guests. We started with the Tartar de Buey which comes with Australian beef tenderloin, capers, shallots, roasted bone marrow, and served with toasted brioche. Despite being served raw, I liked the deep flavors of the tartare which was seasoned well.

Cirkulo also featured some of their other appetizers like the Bolas de Queso. These are crispy Grana Padano cheese balls which are crunchy on the outside and soft and chewy inside.

The Potato "Carbonara" Omelette is an upgrade over the standard omelette dish we usually have. This egg omelette comes mixed with potatoes, pancetta, cream, and Grana Padado Italian cheese.

One of the best starters we had was the Slow Roasted Australian Lamb Shortribs which is cooked with garlic, pepper, sea salt, olive oil, and fresh lemon. The meat was quite tender and I didn't taste any of the gamey flavors from the lamb.

We also has a salad course, the Insulate Di Gorgonzola. This comes with Lolorosa, Granny Smith apples, gorgonzola, walnuts, pickled carrots, radish, and apple vinaigrette.

Chef Gamboa also gave us a few surprise dishes that were not on the menu for that afternoon. The Roasted Bone Marrow and Beef “Mole Asado” was obviously my favorite. It is served with toasted brioche and sea salt.

Get a spoonful of the bone marrow and slather it on the toasted bun then bite away. This was so good but I had to control myself from eating too much of this sinful dish.

We also had a taste of their meaty Kebabs which were served with hummus and vegetables.

After all those appetizers, it was finally time for our main courses. The Cordero Lechal Asado is an oven roasted Australian suckling lamb prepared with rosemary, garlic, and chimichurri sauce. This was a very different way of enjoying lamb and it was the first time for me to see it prepared this way.

Another exciting lamb dish is the Lamb Shank Ossobucco. Unlike the traditional version with veal, this uses red wine braised Australian lamb shanks and is cooked with lemon gremolata until very tender.

The main highlight of our menu was the Chuleta De Lomo Alto Con Hueso, a huge charcoal grilled bone in Stanbroke Farms Australian Ribeye (800 grams) served with roasted vegetables and thyme salt.

This is prepared in their custom Josper oven so the result is a perfectly cooked medium doneness ribeye steak that everyone really enjoyed.

We can't have a Spanish meal without paella, right? The Paella Montaña comes with Portobella mushrooms, whole roasted garlic, asparagus, and truffle oil. This was a great compliment to all our meaty lamb and beef main courses.

To cap off our lamb feast, guests were served two special desserts. The Warm Dark Chocolate Truffle Cake with Liquid Center comes with a gooey molten lava filling and is served with raspberry coulis and fresh oranges plus a scoop of Vanilla ice cream.

On the other hand, there is also the Warm White Chocolate Bread Pudding with bourbon cream sauce topped with Vanilla ice cream. Both desserts were a great way to end our afternoon at Cirkulo.

We would like to thank Lambassador Chef J. Gamboa and Spanky Enriquez for hosting our lovely press lunch at Cirkulo. It was a great way to experience these unique lamb dishes that more Filipinos should be able to try. Congratulations Chef Gamboa on your new role and we hope to catch up with you again really soon.

Cirkulo Restaurant

G/F Milky Way Building, 900 Arnaiz Ave., corner Paseo de Roxas, Makati City

8810-8735 / 8810-2763 / (0927) 136-1305

www.elcirkulo.com

The BO·YA name carries a two-thousand-year-old story of genuine connection that echoes through the ages, featuring Boya, a master musician whose playing was so deeply felt that only one person, a humble woodcutter named Ziqi, could fully understand it. Their bond became one of Chinese culture's most enduring expressions of genuine connection: the idea that something made with real honesty will always find the people who appreciate it. It is a hope that runs through every cup in the BO·YA series: That somewhere out there, for every blend crafted with care, there is someone who will pick it up, take a sip, and simply understand. The new drink opens with a gentle front note of jasmine before the distinct orchid character of Tieguanyin, a prized variety of oolong, slowly follows. This builds the first sip into a taste that is floral, layered, and quietly complex. The Tieguanyin oolong base is sourced from the high-altitude gardens of Southern Fujian, China, while the jasmine flowers come from Hengxian in Guangxi, known in the world for producing jasmine of exceptional quality and lasting fragrance.

Alongside the new drink, CHAGEE has designed a small collection of tea-inspired merchandise for the season, including a Tea-Scented Charm, a Tea Icons Keychain, and the Tea Roots Tumbler, each drawing from the natural elements and imagery behind CHAGEE's teas. Selected merchandise will be available bundled with BO·YA Family drinks in-store during the launch period. And for those who want to go a little deeper, CHAGEE will also be releasing a specially curated publication dedicated to the culture and heritage of tea, available at select stores from May 21. More details to follow closer to International Tea Day. To fully immerse Pinoy tea lovers in the process of tea-making, CHAGEE will launch a Sip and Learn Tea Workshop on May 11, where invited guests will be guided by a Tea Master through the aromas, flavours, and stories that make a great cup of tea. It will be a first step, and an intentional one: a reminder that the story of tea is best experienced in person, and that there is more to come for those who are curious. A second session – which the public can join by signing up through the CHAGEE app – will follow at SM North EDSA on May 21, and a final session at Robinsons Galleria on June 6, so there are plenty of opportunities to take part throughout the season. 

On International Tea Day itself, CHAGEE is also inviting Filipinos to slow down and take a real tea break. From May 18 to 21, during meryenda time at 3 PM, the first 100 customers at every CHAGEE Philippines store can claim a complimentary Regular BO·YA Jasmine Tieguanyin Milk Tea. It is CHAGEE's way of marking the day simply and sincerely: with a good cup of tea, shared with as many people as possible.

"Most people drink tea every day, and that is exactly why we think it is worth pausing to understand it a little better," said Philip Dee, Tea Master at CHAGEE Philippines. "When you stop and look closely, what you find is extraordinary. Centuries of knowledge, farmers who understand their soil the way musicians understand their instruments, and a quiet kind of craft that most of the world never gets to see. International Tea Day is a meaningful reminder of all of that, and an invitation for all of us to slow down, pay attention, and discover what has always been in the cup."

The Parisian Brunch menu is available daily from 12:00pm to 3:00pm during Mondays to Thursdays and 11:00am to 3:00pm from Fridays to Sundays. Bistrot Le Coucou is quite charming, with elegant seats and tableware accompanying its bright-lit interiors. There are plenty of dining areas to choose from, whether you are having a casual brunch date or just staying for some cocktails over at the bar.

Bistrot Le Coucou also functions as a wine bar with its carefully curated selection of fine wines that can be purchased to be enjoyed at the bistro or at home. A semi-private dining room is available which can be reserved for small groups and special occasions.

Designed for both productivity and relaxation, the Parisian Brunch offers guests a refined yet approachable midday dining experience. The menu highlights indulgent favorites including the Smoked Salmon Flatbread, Croque Monsieur, Croque Madame, French-Style Mac and Cheese, Lobster Roll, and Golden White Chocolate French Toast.

Complimentary breads and butter are served on each table. The bread was freshly baked and was a good appetizer while waiting for our orders to arrive.

We ordered some of their specialty cocktails to accompany our brunch date. The Le Fleur (P480) comes with a combination of Jose Cuervo Gold tequila, lemon juice, elderflower liqueur, passionfruit syrup, and egg white.

I had the Parisian Morning (P550) with its refreshing blend of 1800 Blanco, fresh orange juice, cointreau, agave syrup, lemon juice, and sprinkled with black salt.

Now here comes our Parisian Brunch dishes. I do love eating lobster sandwiches so I ordered the Lobster Roll (P1500). This beautiful platter comes with a toasted brioche bun filled with tender juicy lobster cuts then topped with citrus mayonnaise, crisp celery, and a hint of herring pearls.

It also comes with a side of French fries. I loved eating the lobster roll, especially with its crunchy brioche bun. My only complaint would be that I wanted to have a bigger serving because I really wanted more.

Next up is the French-Style Mac and Cheese (P995). Now this is a huge serving as the mac and cheese comes in a big serving pan. The creamy macaroni is folded in rich Gruyère and Comté béchamel then oven baked until golden and bubbling with a crispy crust.

We were really so impressed with this Mac and cheese and we dare say that this could be the best version we have ever tasted. The garlic flavor really stands out and it felt like we were eating exquisite French escargot. This one is not really for kids but for adults who want to enjoy this youthful dish upgraded with complex flavors.

We had room for one more dish so we tried the Croque Madame (P780). This is a classic French ham and Gruyère béchamel cheese toasted brioche sandwich with béchamel sauce then topped with a fried egg. There was cheese everywhere and this sandwich really stands out as true comfort food that everyone will enjoy.

We would like to thank Brazille Mae Tango and Jorge Joseph of the NIKKEI group for inviting us and hosting our exquisite Parisian Brunch date at Bistrot Le Coucou. Bring your friends or family here and experience a lovely French afternoon in the city.

Bistrot Le Coucou

2/F View Deck, One Bonifacio High Street, BGC

(0954) 356-2965

www.nikkei.com.ph/bistrot-le-coucou

www.facebook.com/bistrotlecoucou

Finestra is the signature Italian Steakhouse located at the ground floor of Solaire Resort Entertainment City and led by Michelin-starred Executive Chef Andrea Spagoni. Brunchissimo is an elaborate Sunday brunch buffet which is available every Sunday at Finestra from 11:30am to 2:30pm with free-flowing beverages and options to upgrade to unlimited cocktails and champagne.

We are no strangers to Finestra because this happens to be our favorite Sunday brunch among all the others offerings in the city. This is where we usually bring our families during holidays and important events.

For the launch of the Solaire Grand Cru Champange, media guests were seated inside Finestra's private dining room where we got to have lunch with Solaire Resort's Director of Beverage, Daniel Blais.

As part of its continued focus on elevating its food and beverage program, Solaire Resort has partnered with Pierre Boever, allowing the resort to introduce a bespoke and classified Grand Cru cuvée that is available only in extremely limited quantities. Beyond exclusivity, this initiative also supports Solaire’s broader effort to cultivate a deeper appreciation for champagne among its guests, positioning the resort as a destination for curated and experience-led dining.

Sourced from Grand Cru vineyards, the highest classification in the Champagne region, the cuvée represents the top tier of quality and craftsmanship. Of more than 320 villages in Champagne, only 17 hold Grand Cru status, accounting for approximately 5% of the region’s vineyard area. This designation reflects exceptional terroir, careful grape selection, and lower yields, resulting in wines known for their balance, structure, and depth.

Produced in limited quantities, this Champagne reflects a level of care that resists scale. Each bottle is aged for a minimum of five years, allowing its structure to settle into balance, where freshness, texture, and length come together seamlessly. “By working directly with a boutique Champagne Grower, we are able to offer our guests a classified Grand Cru cuvée that is not widely available, ensuring both quality and exclusivity in every glass,” said Daniel Blais, Director of Beverage for Solaire properties. The Solaire Grand Cru Champagne is now available across all outlets at Solaire Resort Entertainment City and Solaire Resort North. It is priced very competitively at only P1,160 per glass and P5,800 for one bottle, making it one of the best value champagne bottles you can have in Manila.

What makes this champagne even more special is that you can have it served free-flowing during your Sunday Brunch at Finestra. That's exactly how we had our introduction to the Solaire Grand Cru Champagne. Guests are welcomed to Brunchissimo with a lavish seafood tower of fresh oysters, lobster, mussels, and shrimp, fully refillable throughout the brunch. 

We love eating lobsters so we had our seafood tower refilled with a whole tray of baked lobsters and freshly shucked oysters. All these were ours while enjoying endless sips of the Solaire Grand Cru Champagne

Daniel actually demonstrated to us a unique way of eating oysters. He carefully detaches the oyster from the shell and then poured a small amount of champagne on top. You then eat it by slurping the champagne-filled oyster in one go. It's really good! The oyster actually balances the acidity and sour flavors of the champagne and turns it mildly sweet. I think I will be eating my oysters this way for now on.

The Finestra Sunday brunch also features an extensive buffet complemented by live cooking stations. There's a dedicated cheese trolley featuring over 20 Italian and international selections just waiting to be explored.

The appetizer station features cured and smoked salmon together with a charcuterie and a variety of salads and breads.

Guests can then revel in mouthwatering crispy veal Milanese, succulent roasted pork belly, delicately grilled seabass, and comforting chicken cacciatore. Other Italian favorites include lasagna, pasta with beef Bolognese, and pasta primavera. 

Complementing the sumptuous buffet is a selection of prime cut meats such as Tomahawk Steak, Tajima Wagyu Rump, and Sirloin. Ask the chef to give you a slice or two.

Tableside and pass-around creations bring the experience to life, from mushroom risotto and baked oysters to freshly baked pizza, seafood pasta, and homemade gnocchi finished tableside and served by our chef.

Lastly, an interactive trolley glides from table to table offering an assortment of steaks for you to savor at your own pace. This is what makes Brunchissimo different from other buffets. You are allowed to take it easy, to eat at your own pace and let some of the dishes come to you.

The culinary journey concludes on a sweet note with a live tiramisu station and a strolling cannoli pastry chef who prepares freshly filled cannoli right at your table side. Guests can also satisfy their sweet cravings at a dedicated dessert station featuring a delightful variety of confections.

The Solaire Grand Cru Champagne is a very welcome addition to the exquisite beverage lineup of Solaire Resort. You will find it offered at all Solaire dining establishments by the glass or by the bottle. But if I were you, I would just go back to Finestra's Brunchissimo so I can enjoy endless glasses of Grand Cru champagne with my Sunday brunch. See you there!

Finestra Italian Steakhouse

Solaire Resort & Casino, 1 Asean Avenue, Entertainment City, Paranaque

8888-8888 loc. 8857

www.solaireresort.com/dining/finestra

This huge restaurant can accommodate big events and is always busy any day of the week. It is divided into several areas which includes the main dining hall and private function rooms that can hold up to 100 guests.

Our friends gathered here once again for lunch at one of the private VIP rooms of Oriental Palace. We're here to sample their new Spring Menu which offers lighter textures and fresh flavors, something simpler to enjoy after the Chinese New Year festivities last month.

We started with some of their refreshing beverages like the Fresh Watermelon Shake and the Four Seasons Shake.

Our festive lunch opened with some dimsum appetizers. The Pork and Shrimp Siomai is one of their Top 10 best selling dishes. Their version is plump and juicy with no extenders, just how siomai should be. 

The Xiao Long Bao is another dimsum favorite that I like to order. Be careful when eating these because they come with super hot broth inside. Bite a small portion first then sip the broth slowly before devouring the Xiao long bao.

Other fried dimsum items include the Ham Sui Kok and the Radish Cake in XO Sauce which are also popular dishes.

One of the new items on the Spring Menu is the Red Rice Cheung Fun. These are bite-sized red rice rolls filled with crispy fried shrimp. They are really cute and delicious at the same time.

We also had the Seaweeds with Century Egg which are marinated jelly fish usually found in Chinese lauriats. These are crunchy and slightly chewy with a sweet flavor.

For our soup course, we had the Double Boiled Black Chicken Soup which is a staple in Chinese homes. This is a traditional broth that comes with medicinal properties which parents usually prepare for their children. It's cooked with Chinese herbs and ingredients so it is really a healthy and revitalizing dish.

The Honey Walnut Shrimps was one of my favorites that afternoon. I love eating Crispy Prawns with Mayonnaise and this one is a sweeter upgraded version prepared with walnuts.

Now here are some of the Spring Menu dishes at Oriental Palace. The Egg Omelet with Sakura Shrimps is a simple comfort food which you can have any time of the day.

There's also the Stir Fried Garlic Scapes with Minced Pork in XO Sauce. This is a light and healthy vegetable dish to balance all the other indulgent items on the menu.

Rice should always be part of any lauriat so we were happy to see the Rainbow Fried Rice which is part of their Top 10 Best Sellers. This colorful fried rice is actually as tasty as it looks.

Another new dish is the Braised Goat Hotpot. I don't usually get to eat goat but Oriental Palace features this delicacy on their Spring Menu. It's actually a bit similar to pork with a lighter flavor. One other option is the Cumin Goat Hotpot which has a spicier and more aromatic bowl.

I guess I still prefer beef so the Beef Ribs in Oriental Dressing was more to my liking. This comes with lots of mushrooms to complement the savory beef ribs.

Another classic dish at Oriental Palace is the Oriental Signature Tofu. This healthy alternative can be enjoyed by the entire table with its combination of mushrooms and tofu.

The U.S. Beef Ribs in Oriental Dressing is an Asian fusion of flavors and ingredients. Served with udon noodles and doused with a roasted sesame dressing, the distinct combination of flavors and cuisines makes this dish a unique dining experience by itself.

A Chinese lauriat won’t be complete without the Steamed Live Lapu-Lapu in Spring Onions with French Beans. This fresh lapu lapu is cooked in a light soy sauce and is one of the most popular seafood dishes especially during family gatherings.

Oriental Palace presented two delicious crab dishes for us that afternoon, the Steamed Jumbo Crab in Garlic Sauce and the Fried Jumbo Crab in Salt Pepper and Salted Egg. Both were really so good and tasty, but I think I liked the salted egg crab more as it was bursting with spices and flavors.

For dessert, Oriental Palace went all out and served this gorgeous Prosperity Apple Bun tree. These look like apples but they are actually soft custard buns with cheese and potato fillings. Kids will sure love this but I'm sure all the adults will enjoy taking photos of it as well.

We also had two more desserts, the Mango Sago and the Pork Floss Puff Pastry. We were all very full and satisfied after indulging in all these yummy dishes.

We would like to thank Spanky Enriquez and Oriental Palace for hosting our exquisite Spring Menu lunch. Oriental Palace has always been a well-loved Chinese restaurant and they continue to innovate and serve new exciting seasonal dishes for all their loyal guests.

Oriental Palace Seafood Restaurant

148 Tomas Morato cor Sct. de Guia, Laging Handa, Quezon City

8374-0693 / (0917) 879-0832

The commercial follows Tatay Igno as a humble participant to grand champion, going through round after round of TongitsPlus during the tournament and eventually winning it all, a life changing moment that will now be shown on the screen and every mainstream platform.

The TV Commercial campaign aims to emphasize real players, real stories, and meaningful motivations that highlight GameZone’s community. The story of Tatay Igno and his journey as a champion serves as a powerful reminder that victories are won and celebrated beyond the game. Exclusive behind-the-scenes footage from the commercial shoot will be posted on the official GameZone social media pages inspiring gamers, fans, and audiences through a powerful and heartfelt story.

DigiPlus and GameZone continue to uphold its commitment to responsible gaming and fair play, while celebrating real champions, showcasing that every player can become a champion. 

Experience the Real GameZone, watch the exclusive behind-the-scenes footage and the full TVC of Tatay Igno with Vice Ganda on the official social media page of the GameZone.

About DigiPlus

DigiPlus Interactive Corp. pioneered digital entertainment in the Philippines. It introduced the leading platforms BingoPlus and ArenaPlus, widely known for their engaging interactive gaming and sports entertainment experiences. DigiPlus also operates GameZone, with more to come. For more information visit www.digiplus.com.ph.

About GameZone

GameZone is a PAGCOR-licensed online gaming platform in the Philippines delivering secure and competitive Player vs. Player gaming experiences. Through the GameZone Tour, it is the pioneer of Tablegame Tournament in the Philippines specializing in popular Filipino card games such as Tongits and Pusoy, elevating traditional Filipino gameplay into modern competitive tournaments. With real-time gameplay, high-stakes competitions, and over 1,500 premium games, GameZone is building the country’s premier platform for skill-based gaming and digital competition. 

For intimate gatherings, Lung Hin presents refined private dining experiences. The Golden Milestone offers a consumable rate of P15,000 per room for à la carte selections, while the Toast to Success features a curated set menu for 10 persons at P20,000. Both experiences include access to the private dining room, a complimentary bottle of wine, and a mini dessert cake. For smaller gatherings, the Celebrate the Journey set menu privilege provides a complimentary dining experience for the graduate for every five paying guests.

Ascend to VU’s Sky Bar and Lounge for a spirited after-party. The Grad Squad bundle, priced at P10,000, and the Honor Roll bundle, priced at P7,000, offer a bottle of house spirits or sparkling wine, a large bar platter, and an Honor Roll cocktail, with the former offering a Flaming Lamborghini experience and the latter a Slow Burn Shooter Roulette.