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BROTZEIT WAY of Celebrating Octoberfest 2018! Solid German beer lagers and a curated limited menu roster. A Fat Girls Day Out Dining Experience Guide.
Perceptive palates will be in for a solid treat when they visit Alfred at Makati Diamond Residences every Friday from 6 to 9 p.m., from July 27 to September 28. Enjoy an amazing an astounding Cheese and Charcuterie Buffet for only P1,800 net per person.
They have recently introduced a grazing buffet menu as part of their banquet offers, and the cheese and charcuterie is part of the variety of what they have to offer. Overseeing the whole kitchen operations is executive chef Merlinda Junio who also captained the hotel’s culinary team to win in the Philippine Culinary Cup at SMX Convention Center last 2017.
Alfred at Makati Diamond Residences
The curated grazing menu selection is made remarkable with its shaved-on-the-spot Jamon Serrano and mouth-watering scrapings of melted Raclette cheese.
Highlights of the buffet include the jamon serrano from Spain, sliced thinly and generously; raclette cheese from Switzerland, partnered with bread, fruits, and nuts; slow-cooked US beef belly; and pinakbet paella with crispy bagnet.
Enjoy starters consisting of well-loved cheeses such as Baked Brie with caramelized walnuts, Dates with cheese, and Caprese Skewers. There starters created a nice sweet-savory-salty bite that was a perfect pairing with the Gin.
Delectable spread of Chicken Sate with a cucumber yogurt sauce, hummus with beets, Emmentaler Tart, Onion and cheese pastry, Pate en Croute and Baba Ghanoush. Finish it off with Rose Macaroons, and dip your fresh fruits, and small bites in their chocolate fondue.
Explore the interesting world of gin and tonic creations (inclusive in the buffet price ) with six different brands— Bombay Sapphire, Tanqueray, JJ Whitley Elderflower, Beefeater, and local fine drinks like Sirena and Premium Gin. Gin cocktails are wonderfully garnished with herbs and spices that will put the accent on the flavor profile of the gin.
Fat Girls Day Out Drink of Choice: Whitley Elderberry Gin with Mediterranean tonic water, pink peppercorns, and rosemary. A smooth refreshing drink with just a bit of a peppery bite that completes the whole Cheese and Charcuterie experience.
Experience delights from Alfred at the Diamond Residences Makati grazing menu selection of assorted appetizers, cold cuts, Raclette and heavier fare of US Beef Belly and Paella. For more details, call 0917 636 4875 or email:firstname.lastname@example.org. #Alfred24Hours #BestLocationInManila
Note: Guests will experience a rotating selection of food for a different experience every visit
Ground Floor, Makati Diamond Residences 118 Legazpi Street, Legaspi Village, Makati City 1229
For reservations, call +632 317 0999 local 1114, or email email@example.com
Engage with us; firstname.lastname@example.org or email@example.com
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[March 27, 2019] Toyo which means soy sauce in Tagalog. Why Toyo? Navarra sees it as a spirit condiment. People look at it as simple, its day-to-day. But there are a lot of layers and elements involved in making it. It is complex yet simple and that character truly represents what Toyo Eatery is all about.
Toyo opened its doors last March 2016 to rave reviews and is located at The Alley, a compound at Karrivin Plaza along Chino Roces.
Chef Jordy Navarra’s clean technique was helmed both by his innate passion, talent and at the same time a true reflective work coming from his previous experiences at The Fat Duck in the UK and Bo Innovation in Hong Kong.
Subtlety of Fixtures
The restaurant has an open atmosphere which allows guests to enjoy Filipino hospitality in a contemporary setting. Complimented with locally sourced types of furniture; Diretso Acacia Tables, E. Murio rattan chairs, and capiz fixtures by Milo Naval. The warn local wood and items stood out so well against the polished concrete and basic interiors.
The bar, by David Ong of the Curator, offers a selection of craft cocktails.
Food Essence and Philosophy
Toyo’s philosophy revolves around taking basic elements of Filipino flavor presenting it in a subtle way that strips basic elements to highlight the true essence of it.
They cook using wood and charcoal. Open fire, but in essence, keep the flavors clean that will lead to simplicity and easy to understand food.
Offerings and Price Point
Toyo’s offerings are best enjoyed through its tasting menus (P2,900 +++ per person) or its three-course set menu (P1,600 per person). A handful of dishes are available in à la carte. We decided to try first the 3-course meal.
(Disclaimer: We updated photos for their 2019 NEW 3 course meal items)
A complimentary bread basket. These are not your usual bread basket. Our particular favorite was the Tocino bread, a warm brioche with bits of tocino and onion.
(NEW) Chicken Liver with Caramel Corn
Tomato Merengue with Ginataang Langka
This is a palate cleanser. Pick it up, put right in the center of your tongue and just wait for it to melt by itself.
About a song that has a garden. Took all the 18 vegetables that they would sing the song. Eggplant and peanut the sprout was a mustard leaf. Incorporated into one cohesive albeit complex dish.
It was considered by many as one of the most creative Filipino dishes to date. Apart from palatably translating the story of a small nipa hut surrounded by a garden filled with vegetables, the chef championed to employ Filipino ingredients – a movement that took its time to come to execute.
Burnt Kalabaza with Sea Urchin and Orange Kamote
They burn the squash until it’s really dark on the outside and then thy scoop out the inside and make a soup with it, they put sea urchins inside and on top they put crispy kamote (sweet potato) for added texture.
(NEW) Nilupak of Sweet Potato and Cassava with Grated Cashews topped with local sea urchin
This was a balancing act; a kiss of sweet and salty in one. We can still experience a bit of sweetness from the kamote, and a subtle briny taste from the uni.
(NEW) Kinilaw of Oyster with Gamet (seaweed from Ilocos), Kabayawa (citrus from Butuan), and Tabon-Tabon (local ingredient typically used in Kinilaw).
The three-cut pork BBQ
The three-cut pork BBQ plays on our classic and staple street fare that is the Pinoy BBQ by using three different cuts of pork (kasim, pigue, and liempo) brushed with reduced pork bone broth in a process that takes 12 hours to do. Cooked over wood and charcoal then served with coconut cider vinegar.
The meat is tender, smoky and savory. Dip it in the coconut cider vinegar for most flavor. Served with Silog. Chicharon, Toyo rice, garlic, and egg yolk.
Grilled Belly and Loin
Twist play on our classic Bangusilog. It’s ridiculous how perfectly the bangus (milkfish) was cooked perfectly. Served on a bed of spinach, while the silog’s sticky rice, raw egg, and crispy fish skin make for an exciting amalgam of flavors and textures.
We had the Grilled Cassava cake over charcoal. Smokey and not too sweet. Delectable and simple preparation.
The Dulce de Leche Chocolate with Patis was very interesting in terms of the use of ingredients and texture play. Elements of sweetness, bitterness, and saltiness were present in each drop.
Pineapple and Smoked Coconut is made with layers of coconut cream mousse, pineapple gelée, pineapple granita, garnished with a cadena de amore flower. We were instructed to make sure to sink our spoons to the very bottom of the bowl, and get all layers as we dig in. Velvety, naturally sweet coconut cream hits you as it hits the tongue, followed by a subtle introduction of acid from the granita melting in your mouth, then the gelée helps marry in the coconut and pineapple together, similar to a piña colada, but more defined in flavor and very refreshing.
A fun and light approach to food and this mirroring is a reflection of the Filipino culture where we’re pretty hospitable and nice to visitors. The casual and candid approach, yet you see the technique and refined style applied to every dish.
There’s a sense of family among them. When you see the way each one interacts with one another. Very confident and knowledgeable of what they are serving a true sense that all of them are very proud of their team’s output product.
A small detail that we notice as well as how they are championing to use Tagalog when they explain and share insights with the diners. No pretense.
Overall Story to Tell
Fine dining for the QUALITY and NOT for the FORMALITY.
The staff made us feel relaxed and comfortable during our stay which adds up to the overall dining experience.
Chef Jordy Navarra and his team are doing things differently. They are challenging the status quo and offers something unique, familiar and yet refined to Manila’s dining scene.
Food that represents who we are and where we’re from. It’s a good way to understand Filipinos and Filipino food in general.
As of March 26, Toyo is now counted as among the best in Asia, according to an annual list curated and voted on by the industry’s top gourmets.
The 2018 Miele One To Watch Award recipient was ranked 43 in the 2019 list of Asia’s 50 Best Restaurants, an annual event organized by William Reed Business Media.
The awards night took place at Wynn Palace in Macao late Tuesday, March 26.
We never give out CX rating of 5/5 of 5, but for Toyo Eatery we’re putting it out there.
Special cheers to our fellow taste chaser The Domestic Diva for sharing her inputs!
2316 Chino Roces Ave.
1231 Metro Manila
+63 917 720 8630
- Official Facebook Page
- Official Instagram Page
- Official YouTube Page
- Official Spotify Page- Curated MixTapes/Playlist
- Zomato Reviewer Profile
- TripAdvisor Top 2% Contributor
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Last night while looking for a place to have a quick bite before heading to a later engagement that Tuesday night we drove pass by a neighborhood Taco shop x Neighborhood cafe with a large neon-lit signage saying ¡VENGO! on its facade. We learned that it is the same taco van from Kapitolyo. Tuesdays are normally for “Taco Tuesdays” and the day we had was pretty long and we need some dose of alcohol in our system anyway.
Started from a small “Taco Vengo” van stall in Kapitolyo, to a place on Williams St. in Mandaluyong, another spot at SM Megamall, Vengo in Makati is a great addition the newest link to their budding chain on the corner of Palanca and Dela Rosa in Makati.
They dropped the “Taco” name to allow Vengo broaden their menu selection. Armed with the same Taco Vengo concept to a different community, they’ve brought in their playful take on their classic Al Pastor and opened up into different categories. With this Makati branch, they serve brunch items, entrees, small plates, crafted coffee, and cocktails. Perfect for the neighboring walk-in clients working or passing along the Legaspi Village nook
Their dining area is spacious with good use of industrial pieces and key focal chairs adorned the restaurant. Hip marketing posters on the wall encouraging you to gouge their available alcoholic drink selections. Buy one take ones on their Margaritas and Mojitos during weekdays, so we immediately ordered dibs on both deals just because we wanted to say a big F*** you to our day.
CARNE ASADA -A staple choice. The grilled beef was caramelized well and perfectly held with their homemade corn tortilla.
AL PASTOR- The shredded pork was sweet and spicy, which played well with the onions and cilantro.
TEMPURA SHRIMP –Deep fried shrimp, orange habanero mayo, tempura flakes, slaw
PORK CHEEK CONFIT -Chicharon, garlic sour cream, salsa verde
Their tortillas have better consistency and form compared to La Chinesca’s. It’s sturdy enough to hold all the delicious toppings to complete their soft tacos.
Their nacho chips were served in a hot plate topped with chili con carne cheese and a runny egg. Add a bit of their hot sauce, and the chips can get quite addicting. The chips get soggy though when you don’t eat it right away.
Open as early as 7 am until as late as 3 am, Vengo’s divided into sections: the aforementioned Café, the dining area, the reserved space, and the Al Fresco area. Service was good they were also attentive and kept refilling our glasses without us even asking. Street parking is readily available, but that depends when you visit.
What better way to spend late night jaunts til’ 3 am than at a coffee shop or perhaps while you finish that pitcher of Margarita.
Verdict: This place is a must try for anyone who loves Mexican food with a little finesse to its character. In terms of favorites, this comes at a close second to La Chinesca. Their price is pretty reasonable for a Legaspi Village restaurant. Vengo is perfect for casual 3rd dates, ladies nights and to de-stress. The crowd wasn’t too rowdy compared to most taqueria joints of Poblacion.
- Address: 105 C. Palanca, Legazpi Village, Makati City
- Mobile Number: 0929 774 8671
- Business Hours:
Vengo: 9 am to 11 pm (Monday – Tuesday), 9 am to 1 am (Wednesday to Saturday), 9 am to 10 pm (Sunday) The Neighborhood Cafe: 7 am to 3 am (Monday to Saturday) 7 am to 10 pm (Sunday)
Engage with us; firstname.lastname@example.org or email@example.com