Have you ever experience an authentic Octoberfest celebration? No, we’re not talking about just drinking flimsy local beers at the back of a shopping mall. I reckon back in the 90’s and early 2000’s when a local beer brand leverage on this kind of celebration.

But see, consumers now are more discerning more than ever. Having so much noise and clutter presented to us we seek authenticity in brands, service, and products being offered to us. So when we now say Octoberfest we’d want it to be celebrated in the most Bavarian way!

Brotzeit already kicked the Oktoberfest celebration with a ceremonial Keg Tapping at their Shangri-La Plaza flagship branch last September 15, 2018. The tapping is accompanied by shouts of “O’zapft is“, which means this has been tapped and the official kicked off has launched.

From hoisting 1L steins of German beer, digging deep into crispy pork knuckle and chanting along to folksy Oompah songs together with joyful merrymakers, Brotzeit’s Oktoberfest parties have always been a fun and festive affair.

THE BAVARIAN FEAST TO EXPECT

The 2018 Octoberfest will feature traditional Bavarian food with select German special lager’s which will go perfectly with the special Bavarian feast.

The Weihenstephan Festbier is the oldest brewery in the world. A golden-yellow wheat beer, with its fine-poured white foam, smells of cloves notes will definitely delight you with its refreshing notes of banana. Brewed according to our centuries-old brewing tradition on the Weihenstephan hill. On the other hand, Paulaner beer is 100% natural full-bodied Bavarian Marzen, with full rich malt flavors. It has been brewing since 1818, representing centuries of brewing tradition in a stein. Both of these featured beers are no exception to the German Beer Purity Law (Reinheitsgebot); which is a collective name for a series of regulations that limit the ingredients of beer in Germany. Little known fact: beers brewed following the German Beer Purity Law seldom or never cause hangovers as the water and other ingredients used are very pure.

BROTZEIT Exclusive Menu Roster. Served from September 15 to October 31, 2018, in all Brotzeit branches:

Gemischteplatte 850

Mixed board of assorted cold cuts and cheese with Obatzda served with breadsticks and radishes

Meter-Wurst 920

One meter long paprika-cheese sausage (500g) served with spicy potato wedges, sauerkraut and
mustard

Oktoberfestplatte 3,500php

Oven roasted pork knuckle, beer-infused Bavarian honey ribs, juicy and tender whole roasted
chicken, meter sausage served with spicy potato wedges and sauerkraut. This is the star of the overall Octoberfest Menu.

Geffulter Schweinebauch mit Sosse 980

Oven roasted for a crisp crackling skin, the succulent pork belly is filled with a deliciously moist
bread stuffing that is packed full of flavor a signature Oktoberfest dish.

Gebratener Rinderbauch 950hphp

Slow roasted Angus beef belly with roasted vegetables and mashed potatoes served with beer gravy

Scheiterhaufen 190php

Traditional German bread pudding with rum & raisins and vanilla sauce

OKTOBERFEST THE BROTZEIT WAY!

Shangri-La Plaza

• SEP 15: Oktoberfest Celebration Kick Off with a ceremonial Keg Tapping by German Club Manila President, Mr. Tobias Rast
• SEP 29: Oktoberfest Celebration featuring KO Jones Band, DJ Allan Corpus, and Aussie DJ Brock Donald, hosted by Tina Ryan.

Shangri-La Fort (BGC)

• OCT 13: Oktoberfest Celebration featuring Kudos Loves Eighties Band

All Branches

• All Fridays of September and October: Beer-centric games and challenges
• SEP 15 onwards: Dine & Spin to win premium sponsored items!

Why Go?

Brotzeit has been hosting 5 years of memorable Octoberfest shindigs and based on our friend’s stories it had been anything but epic. Their kitchen working overtime to prepare not just a fantastic Bavarian spread, but with their outmost commitment to authenticity.

Oktoberfest is a period of conviviality, and the perfect time to get together with friends, colleagues, and families. You are definitely encouraged to indulge.

*Oktoberfest 2018 beer and food menus are available at all Brotzeit outlets from September 15 to
October 31.

Brotzeit (Shangri-La Plaza)

• Mandaluyong: Level 1, Shangri-La Plaza, Ortigas, Mandaluyong City
• Taguig: 11am – 12midnight
• Contact: +6326311489
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Thai food is known for its impactful taste, variety and unique combinations of seasoning.  It’s a balance of different flavors: sweet, sour, salty, bitter and spicy. They also use herbs and spices to further enrich the taste of the food. Mango Tree has showcased a variety of Thai cuisines that would excite your taste buds. Their cooking is carefully balanced to bring out the diverse flavors of their plates. The authenticity of food –  their genuine approach in presentation, proportions, freshness of ingredients of their dishes has made them the pate of Thai fare.

Headed by seasoned Chef Siwat Korsem with experience in Thai cuisine for over 27 years, Chef Korsem will continue Mango Tree’s vision of ensuring that every customer is satisfied with the complexity of tastes by using only the best and freshest ingredients, authentic herbs, and spices.

AVANT-GARDE AMBIANCE

The restaurant is spacious and has a wide bar in-front of the entrance.  It also has an impressive exterior. The high-ceiling interior looks sophisticated. The lighting has this aesthetic effect, and the decorative elements add to the Thai culture aura, which makes you feel comfortable

.

NEW ON THE MENU

Mango Tree ensures they bring in innovative dishes for consumers. A dining experience that you will look forward to and crave for more.

Prawns in Pandan (Php 580)

Marinated prawns wrapped in aromatic pandan leaves. I personally like the spiciness of this dish. The pandan leaves also add flavor to the shrimp.

Deep-fried Prawns in Tamarind sauce (P580)

Deep fried prawns topped with garlic, chilies, spring onions and tamarind. The colorful pieces on this dish will put in delight.

Thai Chicken Skewers (Php 420)

Grilled marinated chunks of chicken skewed with cherry tomato, bell peppers, white onions, and pineapple served with sweet vinegar. For pork lovers out there, they also offer Thai pork skewers to suit your appetite.

 Thai Crispy Rice Crackers (Php 280)

Deep fried crispy rice crackers served with a creamy and savory dip made with coconut milk, shrimp, and chicken.

 Tom Yum Chicken Wings (Php 290)

Deep-friend chicken wings in tom yum powder. This is one of the clincher favorites.

Phad Thai with Soft Shell Crab (Php 550)

Thai stir-fried rice noodles with soft shell crab. Most of Phad Thai dishes are stir-fried with eggs, chopped firm tofu, fish sauce, dried shrimp, shallots or garlic, red chili pepper, palm sugar and is flavored with tamarind pulp. This is served with lime wedges and chopped roasted peanuts. Chef Parpun used soft shell crab instead of shrimps to add texture to this dish. Moreover, he was so pleased when we ate our Phad Thai because we know how to mix them all up. We put the roasted peanuts and lime. We are fortunate that we get visit Thailand and had experience eating Phad Thai on the streets.

Mussaman Lamb Shank (Php 850)

Lamb shank with onion, potato, and peanuts served in massaman curry

DESSERTS AND REFRESHMENTS

 Tub Tim Grob (Php 250)

Red ruby chestnut with coconut ice cream. The red ruby chestnut tastes like nata de coco. The combination of the two is just perfect. Not too sweet and refreshing especially on a hot summer day.

Sweet Cassava (P220)

Sweet cassava topped with coconut milk. I personally like the softness and the texture of cassava, it melts in your mouth and the coconut milk blends well with it.

WHY MANGO TREE?

A fusion of delightful dishes makes a restaurant stand out from the rest. Maintaining a good portfolio of food for the past years makes you more credible on your craft. Being awarded as The Best Dining Restaurants 2018 by Philippine Tatler is an indication that they have to build a good reputation in the food industry. Mango Tree has upheld 3 components why they continuously ahead in modernizing their brand. According to Ms. Neri Mijares, Marketing in charge of Mango Tree. Authenticity, quality of food and customer service are the important factors why they are still on top.

Note: 

• For renovation by July of this year,  to expand their diner’s segment and to cater to an extended clientele.

MANGO TREE

• Address: C3, Bonifacio High Street Central, 7th Avenue, Bonifacio Global City, Taguig City
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Photos by Paula Ferrer/Co-Founder and Content Creator  (IG: @paulamariz) and GJC Public Relations

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Get re-acquainted with your love for French cuisine in the most refined yet modern way at the ground floor of NÜWA, The Tasting Room’s new home in Manila, which shares the same name as Chef Guillaume Galliot’s Michelin-starred restaurant at the City of Dreams Macau. You can create five to eight courses and pair them with their fine select wines and whiskeys.

With high ceilings, gilded space with elegant droplights encapsulates the whole area making it an elegant stage for the set to be an elevated dining experience.

The whole concept of ‘tasting rooms’ for menus have fixed itself steadily for quite some time now in the fine dining-culture and now becoming popular in Manila’s food enthusiast. Filipino diners evolved into accepting and knowledgeable consumers who are always ready to partake world cuisines and contemporary play on food.

The Manila venue features a modern way interpretation of the best of French cuisine with a curated selection of courses sourced from the best produce both the Philippines and abroad.

The Tasting Room creates awe-inspiring dishes that are clean, fresh, and well-balanced, yet impressive. Bon vivants’ expectations will be met with warm and cordial dining experience perfectly complemented by the best tailor fit service.

At the helm of the Manila location, French chef de cuisine Frederic Thievenet, who trained extensively in Michelin starred restaurants such as Pierre Gagnaire’s in France, The Waterside in New York and Bruno in Provence. Thievenet brings his three decades of experience to the Philippines. He has utmost love for our local ingredients as it is diverse in nature.

“It doesn’t make sense to import imported products that are frozen, you have to use local produce especially if you have some good ones “ – according to Thievenet.

The chef’s mission is to let core ingredients shine and trump the balance between panache and flavor.For diners to revel in the delights of each dish composition.

The place setting and posture were intricately laid down on all table settings. There’s a lot of attention to each detail than just taking an order and delivering food. Flatwares are meticulously arranged against each utensil & cutlery, napkins were folded in such a manner that there’s structure in simplicity.  Tabletops are symmetrical which created an aesthetically pleasing backdrop.

Every dish will be paired with their curated and pre-selected vintage wines.

Sea Bass Carpaccio / Red and Black Radish / Artichoke Cream
Cucumber Jelly / Celeriac
Remoulade / Banana Blossom
Veal Tongue / Vinaigrette / Pickles

According to Chef Frederic, you should first start with the Sea Bass Carpaccio, then to the cucumber jelly remoulade before ending the first course with the veal tongue. The flavors of the Carpaccio is mild, and refreshing, it’s accented by the pink peppercorns and pomegranate. The Cucumber Jelly and banana blossom remoulade is vibrant and alive, the flawless execution evident in each bite of the dish. The side of veal tongue salad was needed to get that light savory flavor, while the tartiness of the banana blossom gave that needed crunchy texture. The first course eaten in this succession prepares your palette for what is coming next.

Wine Pairing: Cloudy bay New Zealand Sauvignon Blanc 2016

Pollock / Choucroute / Smoked Bacon / Tofu / Juniper Berries

Ravioli / Porcini / King Prawns / Green Curry / Endives / Coconut

Lobster / Ginger / Mango/ Espelette Pepper / Bisque

The lobster was perfectly cooked. There’s snap when I bit into the meat and perfect tender layers. I absolutely fell in love with this dish as it cordially incorporated local mangoes and coconut milk.

The bisque purée is made is rich and creamy to the taste and adding those local mango bits gave it a perfect balance of acidity highlights. Perfectly orchestrated play on the palette.

The chef suggested starting with the side of lobster rillettes- a pâté made from lobster legs and yogurt. This is to cleanse the palette in preparation for the main lobster dish.

Wine Pair: Domaine Mittnacht Freres Gewurztraminer, Alsace, France

This dish features local lobsters from Palawan.

Cape Grim Grass Fed Beef Tenderloin / Black Pepper / Onions / Potatoes

The tenderloin was seasoned with nothing but salt and pepper. Simple yet so flavourful. The quality of meat doesn’t need to be overpowered with too much sauce or complimentary spices.

Vibrant colors emphasizing the freshness of each element of the dish, and once combined these subtle pieces go together and emit mellow and refined taste from the beets, greens, gnocchi and the tenderloin.

Wine Pair: This dish goes well with a cabernet. High acidity, full-bodied, dark fruits notes. 

Chocolate Success / Lychee Veloute

Warm bitter chocolate sauce drizzled over layers of chocolate meringue and parfait of chocolate.

On the side: A bowl of a refreshing lychee veloute. You will need something to cut all that rich chocolate.

Wine Pair: Jurançon Moelleux 2015

All dish has a complete flavor character on the plate, but there are side complimenting small flavors profiles to counterbalance the main plate. If I were to describe the overall complexity of the dishes. The chef was able to infuse modern techniques and yet were able to retain the essential flavor flair giving more emphasis to the natural taste of the ingredients.

The sequence of the menu was a symphony of delicacies, perfectly executed by the chef. A culinary dance so evoking that each bite opens and creates new fond memories.

Their obsession with quality is reflective in every dish. They start by finding the best Ingredients in season and creating. After experiencing our wonderful meal, we met with Chef Frederic Thievenet to compliment him and his team for putting up such a wonderful dining experience.

The Tasting Room checks out al the essential qualities of a fine dining experience;

• Culinary specialism
• Variety of menu choices
• International and locally sourced dinest products
• Aesthetic and symmetry both on the pallet on the eye
• Ambiance
• Value for what you are paying for

Although, fine dining restaurants can be seen as stuffy and conservative. The Tasting Room obviously has a rebellious strife by using modern techniques, global flavors, and local Filipino ingredients.

Full Menu Here

Price Point:

• 4 Courses PHP 4,588++ (TTR With Wine Pairing PHP 2,000++)
• 6 Courses PHP 5,088++ (With Wine Pairing PHP 2,800++)

Operating Hours: 6:30 PM – 10:30 PM (Closed on Tuesdays)
Location: Asean Avenue corner Roxas Boulevard, Entertainment City, Paranaque City
Contact: +632 691 7789, 24 hour hotline: +632)800 8080

____________________________________________________________________

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