This time, I had a very fine dinner at Bordeaux at Bonifacio Global City – Burgos Circle.

Before going to Bordeaux, I actually just came from a minor “scar revision” surgery at Aesthetic Science.  Since I still felt good good after the surgery and I was so happy about the results – I decided to celebrate it at Bordeaux!

Nothing beats a successful surgery celebration than feeding my tummy with an awesome dining experience!

Upon arriving at Bordeaux, I was greeted by the friendly owners and chef.  The ambiance gave me a warm welcome too as I was exploring the place looking for the toilet.  Check out the wine racks and the ceiling full of wine to please your eyes.

I had a quick chat with Edge, chef at Bordeaux, and asked what Bordeaux means.  It’s actually a city or a town in France

Simple Garlic Bread with a really awesome Pesto Sauce!

I forgot to ask if they sell the dip on jars or something.  I love bread!

Les Aperitifs (appetizers) in the form of the Gambas Ala Rochelle which was Spicy Shrimps cooked in Bordeaux Special sauce

I was just really shy, but I wanted to get more bread and wipe the empty dish with sauce residue using the bread and munch on it Two thumbs up for the sauce!  It was very rich in flavor and the spice was just right!

Grilled Lettuce and Beef Salad, a dish with assorted grilled lettuce and beef in honey, mustard and balsamic vinegar

I keep it a habit lately to eat veggies with meat.  And since I hate eating veggies, I appreciate how this salad had just enough flavor and the dressing to finish the character of the veggies.  There were bits of beef too.

Beef Top Round Braised in Demiglace Red Wine Reduction  Sauce with Mushroom over Spaghetti noodles

I am a big pasta lover, but I usually am not fond of eating pasta at restaurants because I don’t like how they cook the pasta.  When they served this, I attacked this right away, because I love oil-based pasta and the cook of it was just right.  On top of it was beef  braised in Demiglace Red Wine Reduction.  I will come back for this.

Cream Dory stuffed with Bleu Cheese and Shrimp topped with Mozzarella Cheese covered with Hollandaise and Bleu Cheese Sauce

This is an additional order that I had.  I was craving for something with FISH and creamy CHEESE and bingo, they had the Dory with Bleu Cheese.  This is Vince’s favorite and he was so happy about this dish.  The Dori was seated on top of slices of potato.  It was a perfect combination.

Chicken Marinated in Rosemary and Paprika Simmered in Cream Sauce

Chicken has been a part of my meal at least 5 times a week, but what made this dish special was the mushrooms that complement the rich creamy sauce.

Mashed Carrots

I don’t really have the tongue for carrots but this was really something that I surprisingly love!

Mango Jubilee dessert

It’s both hot and cold.  Ice cream with sweet creamy mango bits.

I would definitely come back here and order these food again.  But, they also have other superb dishes on their menu.  Don’t be shy to ask the waiters on their best sellers and suggestions.  The staff is really friendly, the ambiance gives a nice venue for subtle talks with friends, colleagues and loved ones and of course, the wine just puts it all together.

Unilever Foodsolutions (UFS), being the preferred foodservice business partners among restaurateurs, felt the need to acknowledge notable restaurants who are developing Manila as a culinary city.  They have partnerered with select restaurants within the metropolis in coming up with signature dishes.  UFS has synergized with these restaurants, both through dish development and promotion campaign for these signature dishes, in achieving one common goal: coming up with a different culinary experiences that provide value for money and culinary memories for diners.

If you’re a restaurateur (or an aspiring one) and in need of help in coming with your signature dish, call (632) 588-8855 or email at foodsolutions.philippines@unilever.com.

*This is a sponsored post for Unilever Food Solutions.