Sinangag (₱400)īest to pair the adobo with crispy garlic rice. I liked eating it with a bit of shallots, with crispy texture from garlic bits, and with a piece of pok choy. The most luxurious adobo you’ll ever eat, with big chunks of foie gras with the sweetness of pineapple to cut through the richness. Twice-Cooked Chicken / Foie Gras / Grilled Pineapple / Shallot Confitīaby Pok Choy / Marble Potato / Golden Crispy Garlic Chips / Adobo Glaze This pandemic taught us to appreciate the service provided by our restaurant frontliners who make our dining experience safe and memorable while being pleasantly helpful. One of the best green soup combinations-green peas and malunggay with a bit of lechon skin. Guisantes At Malungay (₱300)Ħ3°Organic Egg / Lechon Skin / Sunflower Oil We felt that the avocado cream was out of place and lost in translation. ![]() We still like our oysters fresh with lemon or vinegar. Caticlan Talaba (₱500)įinger Lime / Avocado Krema / Lemon/ Lime / Pinakurat na Suka Add some aligue dip to complete the seafood umami. Sauteed seafood meat of lobster and crab on a crispy cup topped with a translucent chip of malungay finished kalamansi aioli, and shreds of chili floss. Lobster & Crab Meat / Christal Malungay Chips / Kalamansi Aioli You can add the salsa with pork liver to complete the experience. Slices of lechon made healthy on a bed of lettuce and atsara, with crunchy texture from the adobo flakes and a bit of spice from the jalapeño. Binalot Na Cochi (₱500)Ĭochinillo / Papaya Atsara / Red Onion / Butter Head Lettuce Start your evening with one of the best smoked whisky sours we ever tried. Operating hours: Open daily for dinner from 5 pm to 11 pm ![]() ![]() Ground floor, Nüwa Manila, City of Dreams Manila The restaurant is designed with pandemic realities in mind-high ceiling ambiance, social distancing between diners and tables, and colorful happy designs to make your dining in experience with family and friends memorable. In his first year as City of Dreams Manila’s Chef de Cuisine of banquets in 2016, the accomplished chef led a dream team to win the gold medal in the Philippine Culinary Cup that same year. Chef de Cuisine Edmundo San JoseĬhef Ed, 40, honed his 24-year culinary experience in banqueting and all-day dining restaurant operations in the Philippines and the Middle East. It incorporates patterns of the colorful Vinta boats of Mindanao and other elements depicting the celebratory spirit of Filipino fiestas and the artist’s passion for colors. It’s a Filipino restaurant that we can all be proud of-reimagining our cuisine with subtle innovations, using the freshest mix of local and imported ingredients without losing the original home-made Filipino flavors.Īt the center of the restaurant is a colorful masterpiece by Filipino muralist and painter Yana Ofrasio, standing tall amidst the high-ceiling ambiance. It is named after the most beautiful goddess of the moonlight in Bicolano Mythology. Haliya is City of Dreams Manila’s ode to Modern Filipino Cuisine with Chef de Cuisine Edmundo San Jose at the helm.
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