What’s on the Menu? Yule log cake at Richmonde Hotel
Rosalinda L. Orosa (The Philippine Star) - December 26, 2013 - 12:00am

MANILA, Philippines - Richmonde Hotel offers its traditional holiday items such as Richmonde fruit cake (P450), chocolate Yule log cake (P475), and gingerbread cookies (P200/6 pcs); breads like pistachio double cream cheese bread (P195), orange citrus Yule bread (P195), and chocolate banana pecan bread (P285); pastries such as the holiday donut (P80), Craquelin cream puff (P80), and choco chip hazelnut cookies (P200/6pcs); pastries like the oversized and ultra-cheesy Richmonde Ensaymada, which comes in plain (P95), ube (P110), salted egg (P120), and queso de bola (P120) variants, fudge square (P80), and the Richmonde chocolate cake, which comes in four-inch (P135), six-inch (P518), and eight-inch (P625).

Richmonde Hotel Ortigas is at 21 San Miguel Avenue, Ortigas Center, Pasig City.

For information, call 638-7777.

* * *  

Silent Night room package at Crowne Plaza

Crowne Plaza Manila Galleria offers its Silent Night Room Package until Jan. 4, 2014. For P3,500+, get a deluxe room accommodation inclusive of complimentary Internet, gingerbread cookies, and hot chocolate. Just add P1,000+ and take advantage of the special rate of P4,500+ inclusive of buffet breakfast for two and access to the exclusive club lounge. Enjoy special privileges such as all-day refreshments, high tea, cocktails and a 15-minute foot or back massage. At Seven Corners, feast on seafood, gourmet salads, succulent roast meats, delectable desserts, and local festive favorites including puto bumbong, bibingka and native hot chocolate. On New Year’s Eve at Bar One from 9 p.m. to 2 a.m., enjoy live music from in-house DJs, complimentary appetizer platters, party favors and free-flowing Prosecco cocktails, sodas, local beers, and chilled juices for only P1,250 net per person.

For information, call 633-7222 or e-mail cpgm.reservations@ihg.com.

* * *  

Sushi party platter at Teriyaki Boy

Teriyaki Boy offers its newest dish, beef tataki, which is wafu steak, grilled and seared on a layer of buttered mixed mushrooms. Other dishes are Dragon Makia roll shaped like a dragon topped with unagi (eel) with breaded shrimp covered with sushi rice and sprinkled with sesame seeds; and tonkatsu, made using only a high-quality fillet of US pork, breaded and deep-fried until golden brown.  Teriyaki Boy Chicken is served in a roll, a la carte, as a ju or as part of a complete meal in a bento box. Teriyaki Boy’s festive Sushi Party Platter is made of an array of favorites including California Roll, Philly Cheese Steak Roll, Crunchy Kani Maki and Teriyaki Boy Chicken Maki. The platter is available until Jan, 15, 2014.

For information, visit facebook.com/TeriyakiBoyPh or teriyakiboy.com.ph.

* * *  

New Year’s Eve room package at Diamond Hotel

Diamond Hotel Philippines offers its New Year’s Eve Room Package at P6,500 for a Superior Room inclusive of buffet breakfast for two. For an all-out luxurious treat, opt for a Premiere Room or any of the suites for a better view of the Manila Bay. Extend your stay in a Superior Room for a special price of P4,800 (excluding breakfast) from Jan. 1 to 15, 2014 with the Opening Salvo Room Package.  Add P1,000 to include breakfast for two. 

For information, call 528-3000, 305-3000 or e-mail reservations@diamondhotel.com.

* * *  

Four-cheese pimiento from Chef Florabel

Chef Florabel offers her four-cheese pimiento made of queso de bola, three kinds of cheddar cheese, pimiento, and milk. You can dip your veggies and crackers in it, spread it on bread, or make appetizers with it.  Just pair it with a nice pack of crostini or gourmet bread and it becomes a lovely present, which recipients can instantly enjoy.

For orders, call 890-0071 to 72, 552-7206 or 553-0215 and look for Michelle.

* * *  

Crispy Crepe Ko-Yo at BonChon

BonChon offers its holiday sweets: the new Choco Caramel S’mores Crispy Crepe (P60), crispy dough filled with a mix of chocolate and graham crackers, topped with marshmallows and a duo of chocolate and caramel sauces; the Crispy Crepe Ko-Yo a la Mode (P80) made with mangoes and cream and apple caramel (available for dine-in only); and the seasonal choco caramel S’mores with a dollop of Ko-Yo (Korean yogurt); and the Strawberry Almond Tart Ko-Yo (P75, available for dine-in only). For delivery, call 633-1818 in Metro Manila; (044) 761-1818 in Baliwag, Bulacan; (044) 815-1818 in Marilao, Bulacan; (046) 424-1818 in Dasmariñas, Cavite; (032) 266-0488 in Central Cebu City; and (082) 285-1704 in Davao City.

CENTER CHEF FLORABEL COM CRISPY CREPE KO-YO JAN ROOM TERIYAKI BOY
  • Latest
Latest
Are you sure you want to log out?
X
Login

Philstar.com is one of the most vibrant, opinionated, discerning communities of readers on cyberspace. With your meaningful insights, help shape the stories that can shape the country. Sign up now!

SIGN IN
or sign in with