Starbucks Philippines gives back in many ways!
Aside from giving back, there are Green initiatives which give back to our environment
Encouraging customers to use their cups to save on paper cups 
Discounts for using your own tumblers or mugs
and Hope in a bottle! 
I LOVE STARBUCKS!
Everyone’s going all-natural these days, whether we’re talking about organic food, health supplements from plant and animal extracts, and even personal care and beauty products. And, why not? It’s important to make sure that what we ingest or apply onto our skin is something that won’t harm us.
The folks behind best-selling feminine wash pH Care have an intimate understanding of the importance of using natural ingredients for your most sensitive part, your bikini area. This is why they’ve come up with their all-new pH Care Naturals line in two variants: pH Care Naturals Papaya and pH Care Naturals Guava.
pH Care Naturals Papaya There are a lot of factors that can influence a woman’s confidence when it comes to donning that swimsuit, including puson problems and cleavage consciousness. But one other common insecurity many women have is dark skin in and around the bikini area, and this is something they can feel self-conscious about even in the comfort and privacy of their own rooms and bathrooms. And while there are many products for whitening dark skin in other parts of the body, most of these aren’t safe or suited for use in intimate areas. Now, however, pH Care has a new whitening feminine wash that uses natural ingredients, so you keep the sensitive area fresh and fair. The new pH Care Naturals Papaya cleanses the bikini area while the papaya extract, added to its formulation, aids in skin-whitening, so you get fairer skin in as early as 14 days.
pH Care Naturals Guava Even if you’re not overly concerned with dark skin, you may still want a feminine wash made from natural ingredients that will still keep your intimate area fresh and clean. After all, in a hot country like ours, sweat can lead to discomfort, even body odor, and infection—and it’s worse when it involves the bikini area! But no need to worry; pH Care Naturals Guava has been specially infused with guava leaf extract, which is well-known for its cleansing and anti-bacterial properties over the years. So if you’re 1 in 3 Filipinas constantly seeking for natural solutions “down there,” then give pH Care Naturals a try. It will naturally deodorize the area so you can feel confident regardless of outfit, activity, or even weather.
The NEW! pH Care Naturals variants are available at leading supermarkets, drugstores, and beauty stores. For more information, check out facebook.com/pHCare.
Happy Hello Kitty 7th Birthday to Azia
I asked Azia if she likes Hello Kitty she said she likes Pooh Bear 🙂 So we know now who likes Hello Kitty and whose party this really is for! Mommy Czarina 🙂 Outfits by Steve de Leon
The whole family was in theme!
Brothers 🙂 
All the Japanese robes are from the collection of the family – Tito Jun Jun, Lola Mely, and Mommy Czarina
Then they asked her how old she was she insisted she was only 6 and we were all wondering – apparently her birthday is still on Sept 8 so officially she turns 7 on the 8th ( the next day after the party )
Hello Kitty Cake by Cake Concepts
Hello Kitty Macarons!!!
WOW!!!!
Congratulations to the owners of Ruby Jack’s in Manila!!!
People may mistake Ruby Jack’s for Rudy Tuesday’s in the States 🙂 but Ruby Jack’s is a steak house from Japan! Now they are in Manila at City of Dreams!! Ruby Jack’s which opened last mid August on soft opening and formally opened last September 29. It’s a restaurant from Tokyo and is only 2 years old. It’s owned by 3 Hoteliers – One from New Zealand, one from Australia and one from Gana. They opened Two Rooms in Tokyo which is Western Contemporary and it’s doing very well. Ruby Jack’s is their latest baby and now already in Manila. Love the ambiance and everything here
Right in front of the restaurant you will see all their steaks which come from Australia
Thiago Makoto Harada, Restaurant Manager of Ruby Jack’s explaining the different cuts of beef from Australia – John Dee Super Gold 160 Day grain fed Black Angus Prime Rib, T-Bone and Tomahawk – Yum!!! Thiago is From Tokyo and is here for a year to manage the Manila branch. He’s half Brazilian and half Japanese and worked for the Ruby Jack’s group for 5 years
Also in front of the restaurant are the beef that is being dry aged in house. This is their specialty
There is a sign to indicate when the beef will be ready to serve
Open kitchen
The chefs at Ruby Jack’s Chef Eric Turgeon – Head chef
And Chef Shunichi Matsumoto from Ruby Jack’s Tokyo who will be here for 2 months to make sure everything is running smoothly 
Private room at Ruby Jack’s with a painting by Japanese artist Matsumoto entitled The Wagyu
Banquet seating with the wine cellar as back drop! NICE!!
Walking through the wine cellar
Cocktails
Our lunch dates – Mart and Sam
Sizzling scallops – YUM!
A must!!!! At Ruby Jack’s as starter! Boutique tomatoes, shaved red onion- Gorgonzola – flown in fresh from Japan. Sweeter than strawberries 🙂 according to Thiago 
Teppan Grilled Foie Gras – YUM!
Double smoked thick cut bacon. The bacon ( from Japan ) is part of a main dish in the brunch menu ( only weekdays and holidays) so we were lucky it was a holiday. We asked for it as an appetizer and it’s so yummy!!! It should be part of the ala carte menu!
Japanese A5 Miyazaki Wagyu Sirloin – Super yum! Japanese Wagyu of high grade is always melt in your mouth and very fatty which makes it very good! You can really always tell Japanese beef apart from any other!
John Dee Super Gold 160 Day grain fed Black Angus Prime Rib
Side of Steak Rice
Side of Lobster Mac and Cheese
Mango Cajeta Pavlova
Assorted Handmade Chocolates – Peanut Butter Truffles, White chocolate and Raspberry marshmallow, Cacao Nibs – made with Valhrona chocolate 
Take note when you stand up and have to go to the bathroom or wherever – just like a Michelin starred restaurant – immediately someone will get your napkin and fold it and put it this way!! LOVE IT! 🙂 
The cigar room which was not yet finished when we were there. Here’s my model having her smoke 🙂 haha!!
We took a tour into the kitchen and there was a tank with fresh Rock lobsters ( from the Philippines ) and fresh oysters flown in from Australia
Chef Turgeon showing me the gadget which smokes the bacon! 🙂 
They also have a brunch menu for weekends and holidays!!
Last week, we had the best meal ever in our country! Check out today’s Philippine Star and read about the carte blanche menu at Allium which started yesterday. Click below to go to the article online
Last year we went to Allium and we had a nice dinner
Previous entry: Allium August 21, 2014
Yesterday they started their new Carte Blanche menu.
They will be doing away with their standard la carte menu. In its place, Chef Mark Tan will be introducing two tasting menus: a four-course menu called the Market Menu and a long format tasting menu know as the Carte Blanche.
Here is a preview of our dinner last week.
Enjoyed with this bunch 🙂 They can accept 8 carte blanche diners an evening so why not book the whole table and enjoy the company! It makes a big difference too in the experience 🙂 ALWAYS! 
Bartenders Jeric Co and Poch ( from the Curator ) have prepared a beverage menu to pair with the delicious carte blanch
Be ready to have the meal of your life 🙂 This is what we had but call in to find out more on the carte blanche
So happy to meet the sister of a friend and designer, Kristine Dee.
Sommelier, Pierre Dee Addison.
She went to CIA in 2000 and stayed in the US for 10 years. She has a culinary degree but decided to work in Philadelphia and Atlantic City, New Jersey managing restaurants. Pierre has worked for Nobu in New York, Susanna Foo Chinese Cuisine in Philadelphia and a long stint with the Dougherty Family in New Jersey to run their Steakhouse (Knife and Fork Inn) as well as manage their wine lists for Docks Oysterhouse and Knife and Fork Inn. It was in Knife and Fork Inn where she gained Wine Spectator’s Best of Award of Excellence for the wine list at Knife and Fork.
“My wine training comes from the Court of Master Sommeliers where I got my certification. I also am a graduate of WSET Levels 2 and 3 from the US and was pursuing my Level 4/Diploma Studies with WSET very recently in Hong Kong until I got pregnant with my 2nd and eventually 3rd child. I met my husband in the US and returned to Manila in 2011 after giving birth to our first child. I’ve worked for importers here and now have decided to consult for small, mom and pop places in need of help with their wine programs to give me flexibility to do what I love to do and at the same time be there for the boys.”
We hope to see more of you Pierre! 🙂
LOVE FOIE! A wonderful meal is never complete without a foie dish 🙂 
Fresh breads baked in house – all yum!
This was one of my favorite cocktails
and it came with this amazing dish – Tokyo Negi – Japanese Leeks served with house cured salmon roe and a seaweed emulsion ( First time to try seaweed/ nori this way)
Palate cleanser
Corn and Clam Snow with Fresh Japanese Geoduck and Pen Shell Scallops and Sea Grapes.
Mission figs ( flown in from France) Caramelized cream and Creme fraiche sorbet! It all blended so well together – super love. And love dishes with a story. Chef Mark Tan remembers eating fig newtons in his college dorm and now he makes his own version from scratch! After this he still surprised us with more dessert!!! I love Carte Blanche haha!! Overwhelmed and truly amazed at Chef Mark Tan’s talent
The Mignardises were Canele de Bordeaux and an Orange-flavored Macaroon.
Laiskonis Egg. A chocolate pot de creme , caramel sauce, caramel foam, maple syrup, maldon salt. It’s a dessert by Micheal Laiskonis formerly of Le Bernardin which actually is not part of the carte blanche, it was requested by Joey so they served it with the Mignardises
After having a 15 course dinner, we went up to the second floor of the restaurant to see where all the magic happens. The kitchen is on the second floor and while you are there ask for a tour I am sure Chef Mark will gladly show you around. 
In this kitchen are several gadgets he calls his “toys” that look like equipment in a chemistry laboratory. A Rotary evaporator which is used to make reductions. Talent combined with equipment equals amazing inventions
Aside from all those gadgets were eight young chefs. It made us appreciate even much more the dinner we had and how much passion and love was put into it
CCTV cameras in the kitchen to see what’s going on in the dining area. They watch your reaction while eating haha!! so make sure to give a thumbs up 🙂
Be one of the first to try this fascinating menu! 
I was first introduced to Nuxe with these three products! And they are amazing!! At first I did not think I would like it because I am not a “rose” type of person when it comes to scent. But when I tried these, they did not bother me at all and I actually liked the rose scent!! I have super sensitive skin and as soon as I used these products on my face…. instant smoothness and no sensitivity at all!!!! I LOVE NUXE!!!!
HUILE PRODIGIEUSE
Multi-usage dry oil, made with 6 Precious Botanical Oils (Macadamia, Hazelnut, Borage, Sweet
Almond, Camellia and St. John’s Wort), nourishes, repairs, and softens skin and hair.
For all skin types, even sensitive skin.
Use it all year around on face, body and hair.
ROSE PETAL GENTLE EXFOLIATING GEL
Gently exfoliates and eliminates dead skin cells. The gel’s texture reveals gentle exfoliating grains to reveal refined skin. Leaves skin soft and clear, and more radiant that ever.
For all skin types, even sensitive skin.
Use once or twice a week. Massage into damp or dry skin, then rinse with water. Avoid eye area.
ROSE PETAL CLARIFYING CREAM MASK
This rich face and neck clarifying-cream mask purifies and clarifies the skin and shrinks pores with a mild and gentle action. Leaves skin fresh and clear and perfects complexion.
For all skin types, even sensitive skin.
Use once a week for dry and very dry skin, 2x a week for combination and oily skin.
Last September 12 was the formal launch
BEAUTIFUL SET UP!!! 
The founder, Aliza Jabes
Wow! Definitely a complete range!
Nuxe Huile Prodigieuse is the best oil (dry oil) ever and it’s for the face, body and hair. This is Nuxe’s signature product and every woman should have this! There is a version with glitters. They even made a perfume for it because customers love the scent.
Its addictive formula, based on 6 precious botanical oils (Macadamia, Hazelnut, Borage, Sweet Almond, Camellia and St. John’s Wort), with a unique dry texture, silicon free and mineral oils free formula, has seduced the Parisian Woman, who has made Huile Prodigieuse® her best-kept beauty secret for soft, glowing skin and supple, shiny hair.
The secret’s out now, though: Huile Prodigieuse® is Nuxe’s bestseller, with millions of bottles sold all over the world since its creation. Its inimitable, sensual and mood-enhancing fragrance has become a signature for the brand, its elegance mirrored by that of women who use it the world over.
Nuxellence® DETOX by Nuxe @nuxeph that will make you look like you had 2 hours of extra sleep! I need this!!
DETOXIFYING AND YOUTH REVEALING ANTI-AGING CARE – NIGHT
This anti-aging night care smoothes, regenerates and revives dull complexion.
With its 10 [FR] patents, this major anti-aging innovation is tailored for all skin types and all ages*.
In the morning, the complexion is revived and skin looks fresh and radiant, as if you have had 2 extra hours of sleep. Night after night, the skin appears rejuvenated, regenerated and detoxified. 
My gosh! I am nearing the last stage!!! We need to look young! 🙂 
It’s Merveillance for me for now!
Nuxellence® DETOX by Nuxe that will make you look like you had 2 hours of extra sleep! I need this!!
DETOXIFYING AND YOUTH REVEALING ANTI-AGING CARE – NIGHT
This anti-aging night care smoothes, regenerates and revives dull complexion.
With its 10 [FR] patents, this major anti-aging innovation is tailored for all skin types and all ages*.
In the morning, the complexion is revived and skin looks fresh and radiant, as if you have had 2 extra hours of sleep. Night after night, the skin appears rejuvenated, regenerated and detoxified.
I love this pretty lady Cessie Colayco,General Manager of Rustan Marketing Corp (RMK) because she introduced me to Nuxe which I love! I promise you will love their products – it’s All natural and Hypoallergenic so it’s perfect for me and for anyone!! 
Nuxe brand ambassador, Nikki Gil
Gemma da Costa- Brand Manager for Nuxe PH, Audrey Canta- Division Manager for Skincare, Francesca Colayco- RMK General Manager, Violaine Rousselot- Asia Pacific Regional Director, Sophie Moisdon- International Operational Marketing Director, Anton Huang- Rustan Marketing Corporation Executive Vice President, Nikki Gil- Nuxe Ph Brand Ambasador, Julien Coutas- International Director Laboratoire Nuxe, Yvan Bernard- Market Manager and Lois Chan- Regional Commercial Manager
Thank you to my hand model, Ria Prieto!! Love our arm candy that day from Nuxe 😉 Cartier Love bracelet not included in the loot! haha 🙂
Available in Rustan’s Makati and Shangrila and all Beauty Bars 
Singapore has always been seen as a melting pot of different cultures coming from diverse ethnic Asian origins. Whereas these differences, under normal circumstances, would result in less than harmonious co-existence, the Singaporeans of varying social & cultural backgrounds are united by a common thread that permeates the very fabric of their society: their inherent love of food! And this is the precise reason why Singapore is often referred to as an Asian foodies’ paradise!
In the same spirit of these diverse, homegrown flavors bringing everyone together, Wee Nam Kee launches its’ NEW United Flavors of Singapore with 4 all new dishes to delight your palates and satiate your appetite for new culinary discoveries: Claypot Chicken Rice, Beef Rendang, Singaporean Beef Noodles, and Bak Kut Teh’!
Boasting Chinese origins, Wee Nam Kee’s Claypot Chicken Rice stays true to the old world Chinese tradition of cooking rice in an earthen claypot while topping it with chicken, Chinese Chorizo, black mushrooms, onion leeks, & ginger with oyster sauce & spices. As an added Singaporean twist to this though, these ingredients are topped onto the signature Hainanese Chicken Rice for a more flavorful dining experience!
Claypot Chicken Rice – The added flavor nuance of cooking rice in an earthen Claypot is imbued into our signature Hainanese Chicken Rice topped with chicken, Chinese Chorizo, black mushrooms, onion leeks, & ginger in oyster sauce & spices.
From the Indo-Malay Peninsula, comes the Beef Rendang of slow cooked beef brisket, cassava, & carrots in a rich & savory Rendang paste, mixed with coconut milk in aromatic Asian spices.
Beef Rendang – The National Dish of Indonesia but an adopted culinary son of Singapore, Wee Nam Kee’s Beef Rendang mixes aggressive Asian flavors with tender beef & the singular creaminess of coconut milk.
Also from the same geographic Asian region is the Bak Kut Teh’ of pork belly ribs, black mushrooms, tofu, & garlic simmered in a flavorful broth seasoned with oyster sauce, light soy sauce, & a host of traditional Asian spices.
Bak Kut Teh’ – This hearty soup dish with pork ribs, black mushrooms, tofu, & garlic has an unmistakably soothing aroma combined with bold & complex flavors.
And finally, to round out our Asian culinary journey, we have the Singaporean Beef Noodles of tender seasoned beef brisket chunks marinated in red bean curd with Taiwan petchay & straw mushrooms on a bed of boiled Hong Kong noodles. To place an indelible Wee Nam Kee imprint on this dish, it is served with Wee Nam Kee’s very own chicken broth on the side!
Singaporean Beef Noodles – This traditional Chinese noodle soup dish of tender seasoned beef brisket, Taiwan petchay, & straw mushrooms is made Wee Nam Kee’s own with the addition of their very own chicken broth!
These new dishes are available for a limited time only so unite with your friends and family and visit the Wee Nam Kee branch nearest you to experience our NEW United Flavors of Singapore!
Established in 1989 in Singapore, Wee Nam Kee has been serving Hainanese Chicken Rice for the past 26 years. Universally recognized as the gold standard of Singapore’s Hainanese Chicken Rice, Wee Nam Kee now has six branches in the Philippines: Ayala Triangle Gardens, Serendra, Alabang Town Center, Promenade Greenhills, Trinoma Mall, and the new Fairview Terraces Mall. Wee Nam Kee continues to expand both domestically and internationally with more locations planned for Singapore, the Philippines, and beyond.
Happy 50th Anniversary to The Plaza.
I’ve known Tita Millie since I was a kid since the Plaza was a favored caterer of the family. And recently I met Karla who is 29 years old and the COO ( Child of Owner haha!! ) of the company. She has injected a lot of new ideas and implemented many new dishes. She’s so much fun. They are also my fellow writers at the Philippine Star. More power to Tita Millie and Karla Reyes and here’s to more years of success!
Richard Antonio, an old timer of the Plaza! I would always see him in the caterings and now he has white hair! White hair means loyalty 🙂
He took me to this table that had old scrapbooks that were very delicate as they were quite old and they contained newspaper clippings!!
My Mom!!!
They catered for the bridal shower of my Mom at the Willow Court which is a restaurant that was part of their events complex in Makati many years ago
And they catered for my parents’ wedding 48 years ago and our wedding 20 years ago!
We visited Tita Millie and Karla in their home and when you enter, there is a collection of elephants!! The trunk has to be going up which means luck and prosperity 🙂
They served us the best of their best and the food that will be part of the Best of the Plaza promo menus
COCKTAILS:
Smoked Salmon Pinwheel Prosciutto, wrapped Asparagus, Caviar Blinis and
Spinach & Mushroom Quiche
Smoked Tanguingue with Dill Mustard Sauce Condiments: onions, chopped eggs, lemon, capers
Lettuce with Brie and Strawberry Vinaigrette
Angel Hair pasta with 2 kinds of sauce:
Seafood Pomodoro and Garlic Chorizo
In 1965 when The Plaza @theplazainc first opened, Dari Creme asked their Swedish Chef, Chef Gosta Pettersson, to use Dari Creme in a tv commercial
and he chose the dish Chicken Ala Kiev and that was when Chicken Ala Kiev was introduced in the Philippines. Thank you Chef Gosta!!
I LOVE CHICKEN ALA KIEV! You can buy this frozen at the Plaza and you can cook when needed! YAY!
The famous Plaza ham! My favorite part is the top – the honey glazed top
More trivia – the Plaza ham was only available in their catering but in 2006 they made it available in kiosks in malls. That was the project of Karla 
3 ways to serve the ham! 3 kinds of bread!
Karla launched the 10 feet pandesal sub with 150 grams of ham for P 350.00. That was the wish of her Lolo before he passed away and she implemented it! Way to go Karla!!! 
Decadent Chocolate Cake, Salted Caramel Cheesecake and Croquembouche
Crepes Station – Mango and Strawberry
Smoked Lengua in cream sauce from the Plaza The thinly sliced Lengua is under the pile of chorizo, olives and cubes of ham.
YUM! Cured pork knuckles with red cabbage or sauerkraut served both boiled or fried
As they celebrate their 50th Anniversary They are offering special promo menus for P50,000 for 50 people with all the best dishes of The Plaza! 
Last September 8 was a super special day since it was Mama Mary’s bday. On that same day, a special book was launched!
Many fans of Sr. Isabel were there!!! They call themselves, Sr. Isabel’s baby camels 🙂
And I was surprised to hear Yvonne sing “Mary, you were born to bring new life, to show us the way, to love and serve you in each new day……That like you we’ll be the Lord’s Servant in every way” What better day than to launch a book by Sr. Isabel Villacarlos who is a true servant of the Lord. Thank you to my good friend Yvonne Dayrit Romualdez for publishing her book – “Shes an amazing assumption nun who is 78 years old and served as a missionary in Africa for 25 years. Her miracle stories of gods love and grace are amazing!” ( fr the Foreword of the book) “Sr. Isabel sees her stories as instruments to allow God to speak to people. These stories are proof that God’s love surpasses all obstacles, transforms the most stubborn of minds and transcends all differences” When we share this book with others, we share God’s love as Sr. Isabel shares it with us
We celebrated mass with Fr. Gustillo and Fr. Deveza
As my friend Yvonne says, We just have to say “Yes” to His call. And Sr. Isabel said Yes when she lived in Africa for 25 years which became her mission. And her book “Life on a Mission” is a work of love by a miracle team who also said “yes” to His call and helped make this book an instrument for us to read God’s LOVE and to share it with as many people as we can. Sr. Clarissa, Mara Eala, Michelle Soliven, Yvonne Romualdez, Christine Dayrit, Nikki Alumno, Lou Lumba, Bum Tenorio, Mike Mina, Pael Romualdez, and Carin Romualdez. For orders pls call Emy at 09177130471
Writer Mara Eala daughter of our English teacher in Highschool, Ms. Mary Ann Tantoco 🙂
Ilustrations by Yvonne’s husband, Pael! They needed an illustrator and Carin had a smart idea that Papa can do it! 😉
Sr. Isabel so busy autographing all the sold books!
City of Dreams Manila celebrates October with a month full of revelry inspired by Germany’s famous Oktoberfest, offering guests beer samplings from around the world paired with rich cuisine from various countries.
O’Fest: A Grand Oktoberfest Celebration
On October 17, City of Dreams Manila’s premier feast presents O’Fest, which 43 free-flowing beers from 14 different countries, including a Munich variety traditionally offered during the festival: Weihenstephaner Oktoberfest.
Other beers include Newcastle Brown Ale from England; Guinness from Ireland; Hoegaarden, Stella Artois and Leffe Blonde from Belgium; Erdinger and Paulaner from Germany; Estrella 1906 Reserva from Spain; Asahi from Japan; Holgate from Australia, and many more. The libations will be paired with a mouthwatering buffet featuring six different styles of suckling pig, including native lechón and lechón Cebu. Other treats will include schweinsbraten mit dunkel (dark beer-basted roast suckling pig), cochinillo asado and a variety of sausages.
Doors to City of Dreams Manila’s Grand Ballroom will open at 7:00 pm and the program will include performances by Sabor Latino and Sassy Girls, as well as local acts such as Night Train, Dream Girls and the homegrown all-female singing group Dream Sirens. The night will also feature the culmination of a previously announced “Battle of the Bands”.
Raffle prizes will also be given away during the evening, including round-trip tickets to Europe for two people, courtesy of Qatar Airways.
Tickets for “O’Fest” are priced at PHP 5,000 net per person. For inquiries and reservations, guests can call City of Dreams Manila at +63 2 800 8080.
Oktoberfest Oompah at Hyatt City of Dreams Manila
On October 8 and 10, diners can delight in the merriment of Bavaria’s Oktoberfest tradition as The Café is transformed into a holiday pub overflowing with beer, bar chow and music.
Entitled “PROST!”, the event will feature performances from the world-traveling traditional oompah band Die Dorf Fest Kapelle, presented on an elevated stage with Bavarian blue and white banners streaming from The Café’s high ceiling. Merry-makers will toast steins brimming with imported brews while relishing traditional German dishes prepared by The Café’s chefs, led by German-born Executive Chef Michael Luedtke.
“Prost!” tickets are priced at PHP 2,388 net, which includes a dinner buffet, free-flowing beer and seats at The Café’s Oktoberfest tent area. Limited seating is available. Advance reservations are recommended.
For more information, call +63 2 691 1234 ext. 1149, or visit codmanilahyatt.com.
Month-long Oktoberfest at CenterPlay
From September 30 to October 31, diners at CenterPlay can enjoy a special Oktoberfest menu featuring 38 beers from around the world, including Weihenstephaner Oktoberfest, offered at special prices ranging from PHP 170++ to PHP 480++. Guests can also enjoy beer paddles, selections of beers chosen daily by the bartender. Oktoberfest delicacies will also be offered, including German pretzels, Nuremberg sausage with all the condiments, and braised pork hock sliders. Regular nightly entertainment will be held from 6:00 pm onwards.
About The Café
Located past the circular reception area beneath a spiral chandelier, The Café is the main dining space at Hyatt City of Dreams Manila. The bustling 315-seat venue offers a range of seating options, from cozy circular booths to private and semi-private rooms to standalone tables in the heart of all the action. Open 24 hours a day, The Café is an interactive show-kitchen restaurant where experienced chefs perform live culinary theater at vibrant cooking and buffet stations, with hot dishes prepared à la minute to ensure freshness and optimum flavor. Each of the counters — Italian, Grill and Griddle, Asian, Deli, Comfort Food and Favorites, and Pastry — showcases a different culinary production.
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