Modern Shanghai dumpling tops list | Inquirer Lifestyle

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CLAWDADDY New Orleans offers shrimp boil, baby back ribs, sausages, salads, fish and chips, pasta, crabs, freshwater prawns, New Zealand mussels, clams, corn on a cob, baby potatoes. Clawdaddy New Orleans has branches at B6 Bonifacio High Street Taguig (tel. 8564785), and Mall of Asia.

Modern Shanghai dumpling tops list

CLAWDADDY New Orleans offers shrimp boil, baby back ribs, sausages, salads, fish and chips, pasta, crabs, freshwater prawns, New Zealand mussels, clams, corn on a cob, baby potatoes. Clawdaddy New Orleans has branches at B6 Bonifacio High Street Taguig (tel. 8564785), and Mall of Asia.

Modern Shanghai dumplings recently topped the list of spot.ph’s Top 10 Everything Food List (Xiao Long Bao). Described by the online site as “amazingly fresh, the soup dumplings are hands down the best there is…”

 

The filling is made of three cuts of pork—pork leg meat, pork collar and pork fat—giving each dumpling outstanding flavor.

 

Modern Shanghai branches are at 2/L North Veranda, SM Mall of Asia, and 3/F of the new Glorietta Mall.

 

For inquiries, call 5511110 for MOA or 5564167 for Glorietta branch.

 

Nanbantei of Tokyo’s new flavors

 

New dishes at Nanbantei of Tokyo include Gyu-Tan, two sticks of skewered ox tongue infused with the irresistible taste of garlic, and Buta Negi, two skewers of onion leeks wrapped in flavorful pork.

 

The Shiitake Mushroom Salad is a fresh and healthy ensemble of lettuce, mushrooms, tomatoes, carrots and radish, topped with onion leeks and served with sesame dressing on the side.

 

Try them at Nanbantei of Tokyo in Bonifacio High Street (6213224 to 25) and Greenbelt 3 (7574130).

 

Bellevue Manila’s Pastry Corner offers cronuts

 

Bellevue Manila’s Pastry Corner now offers its own version of cronuts.

 

Flavors include Chocolate, Bavarian, Pistachio, Caramel, Strawberry and Lemon Curd.

For inquiries, call 7718181, 0917-8718181, 0918-8718181 or log on to www.thebellevue.com.

 

Wild West Roadhouse Grill

 

Wild West Roadhouse Grill offers the new Buffalo Bill’s Prawns, tiger prawns smothered in parmesan cheese, served with Wild West rice and veggies, for P450.

 

Lapu-Lapu Gratin is grilled fillet flavored by Cajun seasoning and blanketed in creamy Alfredo sauce, mixed cheese and diced tomatoes. With mushroom rice and fresh veggies, it costs   P475.

 

Seafood Roll consists of generous portions of fish fillet, squid and shrimps wrapped in flour tortilla and deep-fried till crunchy. With kettle black beans and Wild West rice, it costs P295.

 

For dessert, there’s Chocolate Cake in the West (P295), a rich, moist chocolate cake topped with ice cream coated in another crunchy layer of chocolate.

 

Wild West Roadhouse Grill is at Shangri-La Plaza, Mandaluyong City (6553023), and Bonifacio High Street, Taguig City (8561547).

 

Yoshinoya gyudon challenge

 

Yoshinoya, Japan’s famous beef bowl is synonymous with gyudon, that special dish served in a bowl with rice, beef and onion.

 

Of course, Yoshinoya has other special eats to offer but their gyudon fare remains unmatched in terms of taste, aroma and quality in Japan and in other places around the world.

 

The Philippines was no exception. Its stellar rise in the country was attributed to the arrival of Yoshinoya in our shores through Yoshinoya Century Pacific Inc., which started its first store operations in the country in December 2001.

 

The restaurant chain will mount the “2014 Yoshinoya Gyudon Challenge,” an eating competition that will challenge Yoshinoya fans on how much gyudon they can consume within a specific amount of time.

 

Will you be the next one to be declared “Yoshinoya Gyudon Challenge” champion? Watch out for details by visiting Yoshinoya Philippines on Facebook.

 

Fez updates Moroccan dish

 

Fez at Serendra recently launched  its latest offerings,  Modern Moroccan Tagines. A conventional tagine is a rich aromatic stew made of beef, chicken, fish or lamb. The   flavors are drawn from lemon preserves,  figs, apricots and other fruits of the desert. The tagine stew derives its title from the vessel it is simmered in.

 

The tagine stew at Fez is deconstructed so that even the broth used in the couscous is served in a separate vessel. The tagines at Fez  are available for lunch and dinner in hefty serving portions meant to be shared by three to four persons.

 

For inquiries, call 9011840 or e-mail [email protected]