Aviary in Grand Villa Resort, Bgry. Tranca, Bay, Laguna

After a quick tour inside the Botanical and Butterfly Garden they proceeded to the Grand Aviary with no one around to tour them. Rome's nieces were kinda bored and looked tired as they beg their mom to go back and take a plunge to the resort's swimming pool. Of course, the mega aunt Anney didn't let them. Their boredom paved away when the entered the keeper-less aviary and saw different birds and rare animals that they normally seen on TV.

There are Palawan peacock or "Tandikan" as they call it in Rome's province. Horrified by the big angry bird ostrich, Babin ran to him and was fascinated with Palawan bearcat. He explained that its an endemic mammal in his province.

Some birds are large and dangerous. Bird's attack could happen at any time. The resort should've advised them to be very careful and take personal precaution with the kids since they were not accompanied by a tour guide or staff. No presence of a keeper was seen in the aviary either during their visit.

There are cute and colorful species of parrots inside the aviary. Rome spent more time watching them dance and tweet. For the kids, it was another educational trip and not just the usual swimming. And for the adults, it was another resort not worthy of a come back.

Five-Star Seafood Buffet: Ocean's Harvest at Marriott Hotel Manila's Marriott Cafe

Marriott Hotel Manila's Marriott Cafe, an inviting beacon set in the world-class casino entertainment complex of Resorts World-Manila is where you should go to find the finest and freshest seafood in the metro. Offering modern all-day dining that successfully marries the best of local and continental cuisine, Marriott Cafe magnifies this delightful experience through an engaging seafood buffet held every Friday and Saturday nights from 6:00 p.m. to 10:30 p.m. Aptly named Ocean’s Harvest. Diners can choose from its numerous fresh seafood, request the chefs to have it cooked the way they want it, and indulge in the glorious taste of the bounty of the sea for only P2300. 

A perfect starter for my fishy feast is the blend of fresh seafood and fresh vegetable at the salad bar with its selection of greens, toppings, and dressings that are made special with options such as lobster and pomelo, brocolli and blue crab, seafood with mushroom and mango salad in honey mustard, lapu lapu ceviche, and local scallop asparagus and orange salad. A seriously show stopping first course, these should be the most refreshing seafood salad spread that takes off in its cool and crisp quality. 

Lightly steamed crustaceans are ready to be enjoyed at the side of the salad bar. The colors of slippers lobster, local blue sea crab, curacha crab, prawns, mussels, and white shells are chilled seafood that teased me.  Marriott Café also offers Fisherman’s Special Paella, Seafood Lasagna, and Spicy Thai Shrimp Fried Rice. Of all the spread of unlimited seafood, my utmost favorite was the Seafood Lasagna.

The assorted “Catch of the Day” was the center of the high-end restaurant and were all proudly displayed on ice which includes fresh salmon, tuna loin, local tanigue, pompano, talakitok, lapu-lapu, maya-maya, shellfish, jumbo prawns, half shell local scallop, local clams, jumbo squid, suahe shrimps, blue marlin, and local gindara. Perusing the Ocean Surf Market Style Buffet Menu and inspired by the "paluto" style, Marriott Hotel Manila’s professional and innovative chefs are available to recommend and create a special dish, according to the guest’s liking.

They have different stations manned with innovative chefs waiting to prepare diner’s choice of seafood as preferred. Anything and everything, the chef in each station will prepare the dish that diner wants on the spot: Saute Station, Sinigang Station, Wok-fry Station, Noodles Station, Batter Station, and Japanesse Station. There are cute Sushi chefs ready to transform diner’s choice into fancy sushi or sashimi rolls. Tuna Sashimi and Snapper Sashimi are available, diners are also challenged to go beyond the usual by creating their own Japanese food using seafood ingredients at the Teppanyaki.

I was planning to have bouillabaisse but the moment I saw kitang and samaral (rabbit fish), I missed my hometown in Palawan and I opted to a steaming hot pot of Sinigang in tamarind that often reminds me of home. Kitang fish tasted awesome! It goes perfectly well with mustasa leaves, kangkong leaves, eggplant, okra, stringbeans, fresh tomatoes, and finger chili. Perfect for the Filipino favorite condiment, fish sauce. 

I tried Tuna and Shrimps in garlic butter, Sweet and Sour Crabs and Nilasing na hipon or Crispy Fried Baby Shrimp marinated in rum which was another dish that I liked. I hoped the buffet includes unlimited beer, lol!

If these aren’t enough to provide the ultimate pleasure of the bounty of the sea, Ocean’s Harvest also offers peking duck and rib-eye for dinners who are allergic to seafood.

While a lavish seafood buffet is enthralling, a sweet experience in the dessert station is another must try especially when it’s paired with a tea or coffee. Marriott Cafe also a well-known dessert oasis, featured samba mousse, chocolate pistachio mousse, blueberry cheesecake, sugar free cheesecake, assorted homemade gelato ice cream and sorbet bar that are worth saving up the space for. 

Get ready to be captivated by this five-star seafood buffet experience only at Marriott Hotel Manila’s Marriott Café. For inquiries or reservations, call (02) 988-9999. 

Recipe | Norwegian Salmon Baked in a Bed of Mango Salsa

For me, summer is all about fun and of course... food. I love the food this season brings; grilled tuna by the beach, Skewered pineapple and fruits, summer barbecues and the never ending cold cocktails and iced drinks. 

Although our favorite season is quite hot than usual, I will make it hotter even more with my top-picked summer recipe inspired from the great collection of easy, breezy, sunny recipes of my favorite food websites: Norwegian Salmon Baked in a Bed of Mango Salsa. This summer dish was made out of fresh flavors of summer fruit and herb...and bursting with vibrant summer color too!

Cooked low and slow, this fruity and succulent baked salmon is a perfect dinner for summer evenings to celebrate summer season with your family and friends even if you are at home. This dish will definitely tell you, hey it's summer.


250 grams Norwegian Salmon (Frabelle Foods)
white pepper
Diced mango
red onion, sliced or chopped


1. Preheat oven to 250F.  Season salmon with salt and white pepper and let sit at room temperature for 20 minutes.
2. Grab a pan big enough to hold all fillets in single layer. Make a bed of bed of mango salsa - combine diced mango and sliced red onion.
3. Place the salmon fillets on the bed of mango salsa and cook for 30 minutes. Note: if you're cooking more than 4 fillets, just add another 2 minutes per additional filet.

Recommended but not required: Top with whatever finishing herbs and spices or ingredients you'd like; crushed macadamia nuts and mint, minced scallions or parsley.

After cooking, the salmon is going to look almost exactly the same as when you first put it in. Don’t worry, after 30 minutes in the oven it is cooked. To test for doneness, stick a sharp paring knife in, if it goes in an out very easily, its done. 

Mark Your Calendar: April 20 is Macaron Day at Bizu Patisserie!

There is a macaron perfect for everyone!

Bizu Patisserie, one of my favorite restaurants in the metro, celebrates Macaron Day once again on April 20 by giving a free macaron to every patron. First held in 2005, Jour du Macaron was started by French patisserier Pierre Hermé as a gourmand event in support of charities.  Now on its second year running, Bizu’s Macaron Day offers free macaron in especially designed packaging that signifies a personality trait.

Macaron is a French cookie that is crisp on the outside with a soft crème ganache and ground almonds in the middle. It is said to have originated in Italy in the 1500s then found its way to France. What was just a simple recipe of ground almonds, egg whites and sugar with no filling and flavoring was then transformed in early 1900s by French chef Pierre Desfontaines of Parisian pastry shop and café Ladurée into the macaron we know today, two cookies with a ganache filling. Bizu introduced the macaron to the Filipino palate way back in 2001.  Bizu Groupe founder and CEO Anabel Tanco recalls that very few people know about macarons then, often confusing them with the sweet coconut covered macaroons. Bizu now has 13 macaron varieties all with less sugar and more almonds.

Get your free macaron! Dine and Wine at any Bizu branches; Greenbelt 2 Parkside (757-2498), Greenhills Promenade (724-2498), Alabang Town Center (809-2498), St. Luke’s BGC (789-7700) and One Rockwell (478-7755) to get your free macaron. For its part, Bizu will donate a portion of its macaron sales for the day to Action Contre la Faim (ACF), A French humanitarian NGO. Get your free macarob! Dine and Wine at any Bizu branches; Greenbelt 2 Parkside (757-2498), Greenhills Promenade (724-2498), Alabang Town Center (809-2498), St. Luke’s BGC (789-7700) and One Rockwell (478-7755) to get your free macaron. For its part, Bizu will donate a portion of its macaron sales for the day to Action Contre la Faim (ACF), A French humanitarian NGO. Bizu has chosen Action Contre la Faim (ACF) to be its beneficiary for its 2013 Macaron Day celebration. It is a global humanitarian organization that fights hunger, from its most extreme manifestation of severe acute malnutrition to its causes—inadequate maternal and child care and feeding practices, poor household access to sufficient, safe and nutritious food, clean water and quality health services, and unhealthy environment.  ACF intervenes directly in over 40 countries and supports more than 6 million people.  Since 2000, ACF has provided humanitarian and development assistance to less empowered and more vulnerable populations in various regions of the Philippines, including populations affected and displaced by armed conflict and natural disasters such as Typhoons Ondoy, Sendong and Pablo.


Bizu requests people to share their photos and videos doing the Bizu Macaron Kiss on Twitter or Facebook. Check out www.bizupatisserie.com, #/ilovebizu, Twitter and Instagram: @Bizuph#bizumacaronday.

Rome's Recipe | Tartar Sauce

Perfect for the summer's deep fried dishes. This home-made tartar sauce is no cook, very easy to prepare, and is my ultimate summer sauce for any pan fried dish that this season brings such as french fries and fish. It's a great tasting sauce to my Baked Norwegian Salmon last month.

Here's what you need;

1 small pack of Lady's Choice mayonnaise
1 teaspoon minced onion (white)
1 tablespoons lemon juice
1 tablespoon sweet pickle relish (optional)
Salt and white pepper to taste


In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving or you could also serve it right away.

Botanical and Butterfly Garden in Grand Villa Resort Bgry. Tranca Bay, Laguna

The Botanical and Butterfly Garden in Grand Villa Resort is a sanctuary for our best-loved summer insects. From the front door of the netted garden house, a stone path leads to a man-made well was scented summer flowers. Beyond, there's masses of nectar-rich flowers, plants for caterpillars to eat and places to hibernate over rainy days. The garden is specifically designed to be a paradise for these graceful insects.

The girls seemed a little bit tentative, unsure what to make of their new friends but Rome clearly saw from his nieces eyes the intrigued brought by the vibrant winged creatures. Ykaie and her cousins were afraid to touch the gentle insects. She saw one butterfly pollinating a flower and looks up at her mom, puzzled.

‘It’s a process, dear’ her mom seems to say as she give her daughter a kiss. Peachy, to the best of her knowledge explained the Butterfly life cycle as there was no single person inside the garden to discuss it. In fact, they've just let themselves in.

The first stage of the butterfly metamorphoses is when the caterpillar is fully grown, it makes a button of silk which it uses to fasten its body to a leaf or a small branch of a tree. Then, the caterpillar's skin comes off and under this old skin is a hard skin called a chrysalis or pupa. The second stage is when the pupa seam tears after hours (12). The third stage is when a butterfly slowly begins to emerge and tries to break free of its chrysalis that would take for about 23 hours or more. The fourth stage and the most beautiful is when the butterfly is almost free and is all but out of its shell opening its colorful wings.

It was an educational trip for the kids. Although the butterflies are beautiful and fascinating, Rome and his cousins were not pleased about their whole experience. No assistance was extended on their scheduled tour. They felt neglected.

The Ayala Triangle Project - The Coffee Bean and Tea Leaf

 Eggs Ben, Php 245

The Ayala Triangle Gardens - Here we went again. Me, and my office mate, Ryan, couple of Saturday mornings ago checking out what restaurant would fill in our hungry stomachs after another long hours of non-stop work at our office nearby. Most of the restaurants were still closed because majority open at 10 AM (probably another reason why I was having a hard time completing this project). The Coffee Bean and Tea Leaf which by the way, one of the restaurants in the park that opens as early as 7 AM was our choice for quick breakfast and caffeine fix.

The restaurant occupies the best location in the park. From al fresco area and also inside, diners have a very good view of the lush garden; manicured green grass and towering trees. The atmosphere here is relaxed and young, with people catching up with old friends and its the Makati yuppie’s place for a casual post-work thirst-quencher.

There are wooden tables and chairs that offer homey feel and couple of tables with couch that offers comfort. The restaurant/cafe is a perfect espresso pit stop for Makati employees that comes together to have human connection over coffee. Drinks menu is offering wide range of coffee, tea, herbal and fruit infusions. However, the food should not be overlooked. I chose Eggs Ben while Ryan had Spicy Tuna Linguine Pasta.

Spicy Tuna Linguine Pasta Php 195

Eggs Ben, from the breakfast sets, was served with Today's Brew, a serving of stewed fruits, butter and blueberry jam (?). I liked the freshly-baked bread but I felt that there's something missing with in taste of my chosen dish. Ryan was satisfied with his dish but complaints about the price afterwards. The crews were polite and service was good. Overall, it is a perfect venue to have an intimate catch-up or have good conversation with with your friends.

Food Quality : 4
Ambiance      : 5
Service          : 4
Cost/Prices    : 4

The project's criteria are; Food Quality, Ambiance, Service, and Cost/Prices, where  Five (5)   indicates "Exceptional Experience", Four (4)  indicates a place "worth a come back", three (3)  means "a casual place to eat", two (2)   means "acceptable", and one (1))   means "poor".

Coffee Bean & Tea Leaf
(02) 621-6112

Ayala Triangle Gardens,
Makati Ave. Bel-Air,
Makati City

Wine, Dine and Chill at The Wine Bar

Oyster Rocekefeller (P550 net)

Whether alone or hitting the town with your fellow closest gourmands, selecting a bottle of wine to accompany your feast can seem daunting if one feels they lack pairing know-how. Not at The Wine Bar at the 1771 El Pueblo, where the restaurant not only caters to foodies and wine lovers, but also to those who aim to understand the art of wine pairing.

Wine Bar Burger (P410 net)

A member of the 1771 Group of Restaurants in El Pueblo Ortigas, The Wine Bar is a gem for those who find comfort in intimate wine and dine experience. Sleek, masculine and inspired from the sophisticated bars of Soho, New York, the venue is built with personalized spaces, comfortable nooks and private rooms that are perfect for intimate get together. With an intriguing Wine Cellar housing over 300 top quality wine choices from all over the world reserved from the enomatic dispenser with theme that varies monthly, take your pick by the glass or decide together with the in-house sommelier Cecille Mauricio. A rare feature of a restaurant outside the hotel, The Wine Bar offers endless wine and food choices coupled with a superior service that anyone can count on.

The charming wine and dine concept of WB 1771 also offers private event spaces which can accommodate up to 120 persons, perfect for intimate social events such as wedding receptions or even JS proms.  For smaller parties that need privacy, The Wine Bar features private areas that can be converted into smaller private room good for 6 to 25 persons. Boasting the same convenience of a hotel function space but in a more relaxed and intimate ambience, explore The Wine Bar function spaces if the goal is to celebrate with ease and elegance.

With choicest wine selections, gourmet food on the menu that’s matched with the allure of its architecture, it’s simply a venue to celebrate life’s precious moments. Aside from its chart-topping wines, tasty and filling bites such as oyster Rockefeller (P550net),Grilled Angus Striploin (P1400 net) or the Oyster Rockefeller (P550 net) or the signature Wine Burger Bar(P410 net) can just take off the treat, whether you’re visiting for the wines or food.Selecting a wine that matches with what’s on the plate not only can make for interesting variations and interplay, The Wine Bar‘s ambiance offers a chill out  treat that’s conducive for catching up with people who matters most or simply savoring a recharging moment by yourself in a lavish and charming setting.

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.

There's Something Fishy Going On at The Fireplace, Hyatt Hotel and Casino Manila

Have a taste of the best salmon in the world, Tasmanian Atlantic Salmon, that comes all the way from one of the purest and most pristine environments on the planet. This famed Atlantic Salmon makes up only around 1.5% of the world’s salmon production and is one of the world's most delicious, visually appealing and versatile fish varieties, which makes an excellent ingredient for many types of cuisine. It’s low in calories and cholesterol, high in protein, and is a rich source of proteins and omega-3 essential fatty acids, which are vital for healthy hearts and minds. 

The Fireplace in Hyatt Hotel and Casino Manila sensationalizes its fine texture and taste with an exquisitely crafted menu by Chef NoeL. Discover the richness of this Atlantic salmon variety with selections like Roasted Herbs Crusted Salmon with Creamy Spinach , Peppered Salmon Steak with Cognac Pepper Cream Sauce and more.


Marinated Salmon, Mixed Green Salad 800
Apple, capers, balsamic vinaigrette

Seared Salmon tartar 850
citrus dressing

Baked Salmon, Julienne of Vegetable Wrapped in Filo Pastry 1400
bell pepper coulis

Roasted Herbs Crusted Salmon 1450
creamy spinach, tomato concasse

Poached Salmon, Green Asparagus 1550
cherry tomato, dill mustard foam

Peppered Salmon Steak, Thin Beans 1600
cognac pepper cream sauce

Prices are in Philippine Peso and subject to 10% service charge

End you culinary curiosities with a perfect sweet conclusion:  the luscious Hot Chocolate Soup - A signature dessert at The Fireplace. This rich, velvety and creamy dark chocolate is topped with a scoop of cracked pepper vanilla ice-cream, a unique chocolate creation that has a reputation of its own.

About The Fireplace

The Fireplace is an upscale grill room offering perfectly cooked prime meats and seafood.   A perfect spot for wining and dining, the restaurant charms guests with its elegant brass interiors and open kitchen concept.  In full view is a large wood-fired oven where chefs prepare their culinary masterpieces.  A wine library with a vast collection of European and New World wines is another attraction.  With its relaxing atmosphere and excellent cuisine, The Fireplace provides a dining experience like no other.  For enquiries, please call +63 2 247 8666 or email cath.mn@hyatt.com.

The Ayala Triangle Project - Poco Deli

Bacon Slabs, Php 320.00

Yes, you've read it right, the Ayala Triangle is back. I know it has been a while, some restaurant closed already and there are brand new restaurants that opened. I wondered how am I going to complete this long time project? So this time, just like my Omelet Series which was completed on time, deadline is set. I gotta put an end on this project on or before I move my office location sometime in May, so, expect more of Ayala Triangle restaurant reviews in the meantime. 

It was after my extended night shift on a Saturday morning when I came in alone because my officemates doesn't felt like having breakfast and wanted to go home instead. The approachable little store, Poco Deli  who make Artisinal sausages from fresh and all-natural prime meats appealed to my taste buds to give it a try. ..and I'm glad I did!

Poco Deli has European-inspired neighborhood deli charm and classic delicatessen interior; red bricks, wooden tables and bench chairs offers a rustic appeal. However, I suggest to set up few tables with backseat chairs for some customers (like me) who are tired and wanted to lean on a comfortable chair after 15 hours of non-stop work.

The restaurant opens at 10 AM and I was the first customer of the day. There were 3-5  service crews and  all were polite and accommodating. I asked what's their bestseller, ordered it and chose a spot in the al fresco area that provides good amount of light and fresh air to settle in. Outside, Poco Deli has really a welcoming ambiance. There's an invitation of wine tasting every Wednesday that I longed to try when I saw the restaurant's good selection of affordable Spanish and European wines. 

Not long enough of waiting, the extra-thick, savory slices of bacon with eggs and bacon rice was served. I can't contain my drooling over the bacon's fat that glisten against the light while I was taking photo snaps. And when I had my first bite, I tasted heaven... and the seventh heaven on the last, lol! The bacon bits topping of the rice from the picture above was hidden but it was really generous, in fact the rice was half-covered with bacon bits. I had a bacon overdose that day and I was DELI-ghted!

Food Quality : 5
Ambiance      : 5
Service          : 5
Cost/Prices    : 4

The project's criteria are; Food Quality, Ambiance, Service, and Cost/Prices, where  Five (5)   indicates "Exceptional Experience", Four (4)  indicates a place "worth a come back", three (3)  means "a casual place to eat", two (2)   means "acceptable", and one (1))   means "poor".