MANILA......WOW!

[Manila-X]

Originally Posted by jaygold06

Local and international food chains, restaurants and coffe shops in the Philippines...

How about Oliver's Super Sandwiches? Our HK based sandwich shop have several eateries around Metro Manila!

[christos-greece]

Very nice updated pics

[jaygold06]

Originally Posted by WANCH

How about Oliver's Super Sandwiches? Our HK based sandwich shop have several eateries around Metro Manila!

Yes, we also have Olivers Super Sandwiches and Subway.

[newgabskii]

super poshy manila...

[~MELVINDONESIA~]

Waw!
Many delicious restaurants in Manila..

Is there Indonesian restaurant in Manila?

[Parisian Girl]

Originally Posted by RonnieR

The area is near Mall of Asia, newly developed place, opened in 2006. Yes, it's popular esp. during festive Christmas holidays but I have not yet been in that ride.

Yes, in Manila, the night life is for everyone. There are bars/clubs that cater to straight, lesbians, gays, and whatever...
and the extreme ones

Even the extreme ones huh!?



Manila = AWESOME!!

[Parisian Girl]

Dunkin Donuts


Tokyo Cafe


Mmmmmmmmmm I seriously want to go Dunkin right now!

Thx for the pix jaygold06

[jaygold06]

your welcome Parisian Girl!

[Manila-X]

Originally Posted by ~MELVINDONESIA~

Waw!
Many delicious restaurants in Manila..

Is there Indonesian restaurant in Manila?

Almost every restaurant or cuisine can be found in Manila.

Anyway, Manila has a sizable Indonesian community. There is one Indonesian restaurant I know which is located in San Andres.

[RonnieR]

Originally Posted by ~MELVINDONESIA~

Waw!
Many delicious restaurants in Manila..

Is there Indonesian restaurant in Manila?

Yes, there are a few Indonesian restaurants or indonesian food in Asian restaurants like nasi goreng, beef rendang, etc. In Makati Burgos area, there used to be "Sarinah" restaurant owned by an Indonesian. I'm not sure where it is now. When I went there recently, the place was renovated and became a Korean place.

A sizeable INdonesians live here in Manila. I've heard them talking "sometimes" in malls.

[RonnieR]

Originally Posted by Parisian Girl

Even the extreme ones huh!?

Yes, with nudity

[RonnieR]

SUNSET at MANILA BAY

Originally Posted by shyaman

Manila Bay sunset…

[~MELVINDONESIA~]

What is Philippines' local food?
I think,There is no Philippines' restaurant in Indonesia...

Thanks for the answer~

[Animo]

Originally Posted by ~MELVINDONESIA~

What is Philippines' local food?
I think,There is no Philippines' restaurant in Indonesia...

Thanks for the answer~

Sadly, not a lot of Filipino restaurants are known in the international scene.

It's generally a mixture of the East and West. I don't think a Philippine national food can be defined as truly Philippine without other influences. Take for example, the Filipino adobo. It is considered as the national dish but it's origins are Spanish, Mexican, and with a touch of Philippine/Asian elements.

I posted this in the Spanish forum before.

«From The Food of the Philippines: Authentic Recipes from the Pearl of the Orient:

The Philippines country culture starts in a tropical climate divided into rainy and dry seasons and an archipelago with 7,000 islands. These isles contain the Cordillera mountains; Luzon’s central plains; Palawan’s coral reefs; seas touching the world’s longest discontinuous coastline; and a multitude of lakes, rivers, springs, and brooks.

The population, 120 different ethnic groups and the mainstream communities of Tagalog/Ilocano/Pampango/Pangasinan and Visayan lowlanders, worked within a gentle but lush environment. In it they shaped their own lifeways: building houses, weaving cloth, telling and writing stories, ornamenting and decorating, preparing food.

The Chinese who came to trade sometimes stayed on. Perhaps they cooked the noodles of home; certainly they used local condiments; surely they taught their Filipino wives their dishes, and thus Filipino-Chinese food came to be. The names identify them: pansit (Hokkien for something quickly cooked) are noodles; lumpia are vegetables rolled in edible wrappers; siopao are steamed, filled buns; siomai are dumplings.

All, of course, came to be indigenized—Filipinized by the ingredients and by local tastes. Today, for example, Pansit Malabon has oysters and squid, since Malabon is a fishing center; and Pansit Marilao is sprinkled with rice crisps, because the town is within the Luzon rice bowl.

When restaurants were established in the 19th century, Chinese food became a staple of the pansiterias, with the food given Spanish names for the ease of the clientele: this comida China (Chinese food) includes arroz caldo (rice and chicken gruel); and morisqueta tostada (fried rice).

When the Spaniards came, the food influences they brought were from both Spain and Mexico, as it was through the vice-royalty of Mexico that the Philippines were governed. This meant the production of food for an elite, nonfood-producing class, and a food for which many ingredients were not locally available.

Fil-Hispanic food had new flavors and ingredients—olive oil, paprika, saffron, ham, cheese, cured sausages—and new names. Paella, the dish cooked in the fields by Spanish workers, came to be a festive dish combining pork, chicken, seafood, ham, sausages and vegetables, a luxurious mix of the local and the foreign. Relleno, the process of stuffing festive capons and turkeys for Christmas, was applied to chickens, and even to bangus, the silvery milkfish. Christmas, a new feast for Filipinos that coincided with the rice harvest, came to feature not only the myriad native rice cakes, but also ensaymadas (brioche-like cakes buttered, sugared and cheese-sprinkled) to dip in hot thick chocolate, and the apples, oranges, chestnuts and walnuts of European Christmases. Even the Mexican corn tamal turned Filipino, becoming rice-based tamales wrapped in banana leaves. The Americans introduced to the Philippine cuisine the ways of convenience: pressure-cooking, freezing, pre-cooking, sandwiches and salads; hamburgers, fried chicken and steaks.

Add to the above other cuisines found in the country along with other global influences: French, Italian, Middle Eastern, Japanese, Thai, Vietnamese. They grow familiar, but remain “imported” and not yet indigenized.

On a buffet table today one might find, for example, kinilaw na tanguingue, mackerel dressed with vinegar, ginger, onions, hot peppers, perhaps coconut milk; also grilled tiger shrimp, and maybe sinigang na baboy, pork and vegetables in a broth soured with tamarind, all from the native repertoire. Alongside there would almost certainly be pansit, noodles once Chinese, now Filipino, still in a sweet-sour sauce. Spanish festive fare like morcon (beef rolls), embutido (pork rolls), fish escabeche and stuffed chicken or turkey might be there too. The centerpiece would probably be lechon, spit-roasted pig, which may be Chinese or Polynesian in influence, but bears a Spanish name, and may therefore derive from cochinillo asado. Vegetable dishes could include an American salad and a pinakbet (vegetables and shrimp paste). The dessert table would surely be richly Spanish: leche flan (caramel custard), natilla, yemas, dulces de naranja, membrillo, torta del rey, etc., but also include local fruits in syrup (coconut, santol, guavas) and American cakes and pies. The global village may be reflected in shawarma and pasta. The buffet table and Filipino food today is thus a gastronomic telling of Philippine history.

What really is Philippine food, then? Indigenous food from land and sea, field and forest. Also and of course: dishes and culinary procedures from China, Spain, Mexico, and the United States, and more recently from further abroad.

What makes them Philippine? The history and society that introduced and adapted them; the people who turned them to their tastes and accepted them into their homes and restaurants, and especially the harmonizing culture that combined them into contemporary Filipino fare.

Originally Posted by Animo

La cocina de Filipinas todavía conserva hoy el sabor de los antiguos colonizadores castellanos, aderezado con un sutil toque exótico, aunque España perdió su última colonia en Asia hace más de un siglo.



Arroz Valencia de Filipinas

Se calcula que el 80 por ciento de todos los platos tradicionales filipinos tiene su origen en la cocina española, aunque cada manjar se ha modificado al gusto del paladar local, razón por la que por ejemplo la paella, más conocida como 'arroz valenciana', se prepara con chorizo, lo que se consideraría una total aberración en Levante.

Los españoles introdujeron los tomates, el ajo y el aceite de oliva, técnicas como el empanado con pan rallado o saltear con cebollas casi cualquier alimento, y costumbres tan castizas como la 'merienda', que ha conservado su nombre en tagalo.



El adobo filipino

La mezcla de influencias tanto españolas como de México, de donde venían muchos representantes coloniales, se puede ver en el 'adobo', consistente en cocinar a fuego muy lento pollo, cerdo o una mezcla de ambos en una pasta de vinagre con dientes de ajo machacados en mortero, hoja de laurel y granos de pimienta negra.

El adobo se conserva bien fuera de la nevera por su alto contenido en vinagre, y de esta forma es el favorito de los excursionistas y tribus de las montañas del norte del país.

Además, se considera el plato nacional de Filipinas, pues es consumido por todas las clases sociales en distintas variedades según la región o el momento de la comida.

Para desayunar, el adobo se prepara junto a arroz rehogado con ajo y huevo frito, con arroz blanco simple para comer o cenar, y en emparedados para llevar si se va a ir de excursión.

Como en la mayoría de países asiáticos, el arroz es fundamental en la cocina filipina, pero en Filipinas no se le añade curry ni se prepara normalmente frito como en China.



El arroz caldo

Por ello, el 'arroz caldo' es más bien un puré o potaje de arroz con trozos de pollo deshuesado y cebolla, algo distinto al arroz caldoso de Valencia, cuyo exceso de líquido está pensado para que se tome casi como una sopa.



Lechón de leche

El plato estrella y protagonista habitual de todo tipo de celebraciones es el 'lechón', un cerdo entero asado en una espita sobre brasas calientes y que suele servirse acompañado de arroz y una salsa elaborada con el hígado del propio animal.

La piel, pese a ser más dura que la del cochinillo español tan típico de Avila o Segovia, también se come, al estilo de la del pato pequinés, de elaboración muy similar.

Tan popular es entre los filipinos que los habitantes de las regiones de Balay y Batangas lo incluyen en los actos de las fiestas por su patrón, San Juan.



El menudo filipino

El cerdo está también presente en el 'menudo', una especie de estofado con hígado, y por supuesto también preparado en adobo.



El Kare-kare filipino

Otro guiso con notable sabor castellano es el 'kare-kare', un potaje de rabo de buey al que los filipinos han dado el toque local añadiéndole berenjenas, cacahuetes molidos y arroz tostado.



La caldereta filipina

También es muy típica la 'caldereta', parecido al clásico estofado español pero añadiéndole un poco de piña, que según los filipinos le va muy bien tanto al marisco como a la ternera.

image hosted on flickr


El pan filipino

image hosted on flickr


La ensaïmada

En cuanto a los postres, una auténtica obsesión nacional, los filipinos son grandes entusiastas del 'pan de sal', unos panecillos de desayuno que pese a llamarse así son en realidad dulces, el flan y la 'ensaimada', cuya versión local está recubierta de queso cremoso.

¡Tengo mucha hambre ya!



Kinilaw como ceviché peruano. --> mi favorito



Leche flan



Lumpia



Halo-halo



Morcón



Palabok



Tilapia

«From The Food of the Philippines: Authentic Recipes from the Pearl of the Orient:

image hosted on flickr

Empanadas (the best empanadas are found in the Metro Manila and Ilocos regions)

image hosted on flickr

Morcón

image hosted on flickr

Paella

image hosted on flickr

Callos

image hosted on flickr

Pochero

image hosted on flickr

Menudo y puerco asado (the best inasals are found in Bacolod)

image hosted on flickr

Caldereta y bistec

image hosted on flickr

Arroz a la cubana

image hosted on flickr

Arroz caldo con pollo

image hosted on flickr

Pollo en fritada (Apritadang Manok)

image hosted on flickr

Lengua estofada

image hosted on flickr

Escabeche

image hosted on flickr

Ceviche

image hosted on flickr

Maja blanca maíz

image hosted on flickr

Chocolate con churros

image hosted on flickr

Tocino de cielo y yema

image hosted on flickr

Brazo de Mercedes

Classic Philippine cuisine!»

[metrosuburban]

I did not know you've got tons of postings in the Spanish forum about Philippines!! Great job Animo

I also love the way Filipino food is presented in the book, plus the mantel and all the cubiertos used in the photos. Very Spanish!

[~MELVINDONESIA~]

wow!
Philippines' food looks great...

Sadly,there is no Philippines' restaurant in my country...

[Jarvijarv]

AHHHHHHH!!! thanks guys for showing why i always LOVED my trips back to the Philippines! it's my home away from home!!!
and don't forget all those international artists who've performed there......

it will be a sight when legendary rock band Journey with front man fellow filipino, Arnel Pineda performs scheduled April this year!!!

[nayki]

Originally Posted by ~MELVINDONESIA~

wow!
Philippines' food looks great...

Sadly,there is no Philippines' restaurant in my country...

I believe there are a number of "Chowking" restaurants in Indonesia. It is a Philippine brand restaurant/fastfood but it serves Chinese cuisines with a touch of Filipino taste.

[Parisian Girl]

Originally Posted by RonnieR

Yes, with nudity

Oh that's alright, that's cool by me, I was in fact actually thinking something completely different

WOW! Look at all that beautifully presented food Must say the food of the Philippines is so wonderful....it has a very nice/unique twist to it.

[RonnieR]

Cubao District, Quezon City, Metro Manila.

The mall is connected to two rail transits: MRT 3 and LRT 2.

Originally Posted by shyaman

Gateway Mall
Cubao

Upper floors






Oasis








Food court








Cinema

Originally Posted by shyaman

Gateway Mall
Cubao