To the many who have not been here yet, it is situated outside Greenbelt 5 farther down near Greenbelt 1.

I have been loving the ambiance and the décor.  IT looks very fresh both inside and outside with the mint / light green theme of the restaurant.

Vince loved the lamps above us and he said that it reminded him of Harry Potter’s dining area.

Pumpkin Veloute

I love starting my meals with either bread or soup, or both.  This pumpkin soup which they served hot was great to get my tummy warm and started for more treat!

Terrace Salad

Terrace Salad with Balsamic Vinegar with apple slices and tomato.

Roast Angus Beef Belly in Mushroom Ragu Sauce

The meat was very tender and I could feel the beef *melting* in my mouth.  The sauce was a perfect pair to the roasted Angus beef belly and potatoes.  If you are used to eating rice, I say just try and eat without it.  The potatoes does the part

Panna Cotta

This Panna Cotta was served with a syrup and mint leaf on top.  The syrup brings accent to the creaminess of the dessert.

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.

It was my first job and I was trained for two months together with other fresh graduates.  We grew a bond between all of us and from time to time, we dine out and celebrate.  Outback Steakhouse is one of our favorites.  We believe we all deserve a hearty steak meal with all the hard work that we have done.

This time, I went back to Outback to try Manila’s Signature Dishes for 2010.  We met the manager Dan Keven Co and he was very friendly and nice to meet and greet us while we were dining.

Complimentary Bread

Did I tell you that I love bread? If I didn’t, well – I LOVE BREAD!

This comes free every time you sit and dine at Outback.  I thought at first that it was chocolate, but it wasn’t

This bread is a perfect match to the next appetizer below.

Creamy Onion

Did I tell you that I hate onions?  Well, now you know… And I didn’t know that this soup is made of onions until I finished the soup first!  That just means, with this soup, I make an exception.  The flavor was very rich with onion, cream and cheese and is a perfect pair for the bread given above

The Casillero del Diablo wine is served with the steak and is included in Outback’s set of Manila Signature Dishes for 2010.

Crispy Calamari Salad

I have tried prawn salad in one of those Chinese restaurants but I have never tried a calamari salad.  It’s a new taste that my tongue graciously welcomed.  I love squid and I don’t like vegetables much.  I can only eat vegetables when there’s other meat involved like chicken, beef or in this case Crispy Calamari.

Beef Tenderloin with Mustard Demiglace and Bearnaise

For the main dish we had Beef Tenderloid steak with Mustard Demiglace and Bearnaise.  I love meat and my tummy is very at home with meat.

The rich beef tenderloin steak was greatly paired with the “mashed potato pesto” that I love.

Desserts compliments from the Chef

First of all, the staff was very friendly and accommodating and gladly guided us to the different dishes that was served.  And for dessert, they gave us this delectable 3 piece dessert with Mango Kiwi Cheesecake, Banana cake (or carrot cake) with Caramel and Thunder from Down Under Chocolate Cake with ice cream and whipped cream on top!

I definitely had a very happy tummy

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.

I was glad to have discovered this restaurant together with other food lovers such as Nikki here who’s always ready to smile, pose and eat

Adobong Sitaw with Srimp and Crispy Pork

To start off the meal, they served us an alternative for the usual salad appetizer dish.  They served us the Adobong Sitaw with shrimp and pork.  There’s a hint of coconut milk and of course, a creamy paste of adobo sauce.  I know that this is only an appetizer, but I love eating this with rice!  I told you guys, I don’t like vegetables, so I really appreciate how restaurants add veggies to meat, because it’s the only way I can eat green food – if mixed with meat

Garlic Fried Rice

A Filipino meal needs a hearty amount of rice

Dory Escabeche

I usually order Dory Fish when eating in Manila restaurants (especially if seafood is not a specialty) because Dory fish is the only fish that doesn’t taste “malansa” to me.  I came from the province of Bacolod where there’s an abundance of fresh fish everywhere so the quality of taste I get with the fish there is far from what I taste usually here in Manila.

The Dory Escabeche dish did not disappoint me at all.  In fact, I was impressed on the sauce it came with to add adventure to the usual bland taste of a fish fillet.  They poured just the right amount of sauce, not to drown the fillet.

Filipino Classic Redefined: Crispy Ribs Sinigang

If you are used to your usual sinigang where the meat is already added inside the soup, then you’re off to some adventure when you taste C2’s Filipino Classic Redefined – Crispy Ribs Sinigng.  It is a like a fusion of Crispy Pata and Sinigang in one dish.

I think that the thing here is to preserve the crispiness of the meat that should explode when dipped into the sour sinigang soup.  The soup’s texture was thick and one way to describe it is like melted meat tendons poured in the soup I think the thick texture helps not to drench the crispiness of the meat when dipped into it.

Pastillas Panna Cotta

The simple dessert closes meal with delight.  The Panna Cotta was not so sweet, perfect to end a lovely dinner.  Their Panna Cotta tasted creamier and more milkier which I love!

“The concept of C2 is redefining Filipino classic dishes. And with the addition of Crispy Ribs Sinigang, Dory Escabeche, and Pastillas Panna Cotta in the set menu, clients can experience the balance of classic Filipino tastes with a twist of modern cooking method.

Every dish at C2 was well thought of. Dishes were handpicked from different regions in the Philippines. Basic cooking methods were combined with foreign and/or modern cooking techniques adapted by the owners from their travels to have a one of a kind redefined Filipino classic restaurant.

The Crispy Ribs Sinigang is one of the best sellers at C2 Classic Cuisine. Sinigang in the Philippines has a huge following and now with C2 Classic Cuisine’s version of Sinigang, they were able to give the Sinigang lovers a new way to enjoy their favorite treat. Dory Escabeche is amongst the favorites of health conscious diners. For them, indulging need not to be as difficult as before.“

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.

Metro Cuisines reminds me of home.

As you can see on the picture above, they also offer a P250 Buffet every Monday, Wednesday and Friday for Lunch and Dinner.

Metro Cuisines restaurant can be found along Amoranto St. (formerly Retiro), Quezon city.  It’s near the Amoranto st. corner Banawe st.

The restaurant is humbly spaced seating about 20-30 people.

Soup of the Day (Corn Soup)

Our meal started with the soup of the day – Corn Soup.  The owner guided us through the entire meal and explained to us that they used real corn (not artificial) on this soup.  It is real ground corn and I love the authenticity of the taste.  I love soups and bread and this is my favorite corn soup so far!

Mushroom Aioli with French Bread

This dish used olive oil and roasted garlic.  The paprika (red dots you see) is the key to the adventurous taste of this appetizer.  It is not spicy hot at all but the generous amount of it complements the genuine, juicy texture of the mushroom

Bake Herb Salmon Set served with Casillero Del Diablo

First of all – I say WOW to the herb crust atop the baked Salmon with creamy cheese and garlic.  I am drooling right now as I write because I clearly remember the taste and the texture of the herbed salmon in my tongue.  I surely will come back to order this and I am very happy to have discovered this place.

Panna Cotta

To finish a very hearty, healthy meal, Panna Cotta was served.  The chocolate bits that you see on top gives a attitude and character to the already rich texture of the Panna Cotta.  A perfect way to finish a meal

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.