MANILA — Check out some of the latest news and promos in the local food scene.
These are not endorsed by ABS-CBN News.
Tori Momo Yakitori opens in PH
Handout Tori Momo Yakitori has opened its first branch in the country at Robinsons Place Manila. It specializes in Japanese-style yakitori using the three traditional seasonings: barbecue, salt, and spice.
The restaurant’s concept was created in partnership with Dai-Sho Co. Ltd., whose president Mikio Kawamori helped establish the partnership with iFoods Group Inc. The restaurant’s house-made sauces use ingredients from Dai-Sho, a manufacturer of dipping sauce, soy sauce, and seasonings in Japan.
The interiors echo the look of traditional izakayas in Japan with an all-wood design and traditional accents like lanterns and banners.
Tori Momo Yakitori is located at the ground floor of the mall and is open from 10 a.m. to 9 p.m. every Sunday to Thursday and from 10 a.m. to 10 p.m. on Fridays and Saturdays.
Ruby Jack’s introduces new menu
Handout Ruby Jack’s new menu features slight variations to classic dishes while still emphasizing Japanese fusion.
It was only a few months ago that the restaurant introduced its Jack Daniel’s Whisky Dry Aged Beef which soaked prime cuts in liquor for a relatively long time. The result was flavorful meat that indulged the senses.
Chef Matthew Crabbe, director and CEO of Ruby Jack’s, said he is always looking for ways to improve the menu and offer its repeat customers a new experience each time.
He added that it’s not about casually creating new dishes for the sake of it, but about combining the old with new “to make dishes that are a beautiful blend of both.”
“We try not to upset the apple cart but design items that marry comfortably with the RJ menu items,” Crabbe said.
Desserts, howeber, have been totally revamped and now includes two celebration cakes: The Ruby (in photo) and The Jack.
Luzviminda food festival returns for 6th year
Handout To mark Philippine Independence Day, F1 Hotel Manila celebrates the sixth year of Luzviminda featuring the best of Filipino cuisine at F All-Day Dining.
With this year’s theme, “Timeless Flavors,” this year’s Luzviminda features guest chefs AJ Reyes, executive chef and owner of Privatus-Radical Culinary Inc., and Zhe Jacinto, chairman of Culinary Team Pilipinas, together with the hotel’s executive chef Angelo “Chubby” Timban.
These three chefs will each be showcasing their own classic dishes at a buffet spread, which will be available from June 8-30 at P1,699 nett per person.
Betty’s Best offers food delivery for parties
Handout Want something new for your next office party or summer family getaway?
Betty’s Best is the newest food delivery service for hungry groups, starting at 5-6 persons.
Delivering to selected parts of Manila, mostly in the north and BGC areas, their menu features crowd-pleasing favorites like their own version of Palabok Special, loaded with all the works, extra saucy and using special noodles.
Betty’s Best (0928-4830010 or 570-2000) also has sweet and tender pork barbecue (in photo) available starting at 6 pieces; and mini bibingka that’s made from real galapong topped with cheese, or salted egg.
Colorful summer meals at Newport Mall
Handout Newport Mall has launched Summer Color Play, a month-long campaign that ends on May 31, featuring pastel-colored products that appeal to the shopper’s senses.
For starters, the Thai Pomelo Mango Salad with Shrimps from Café Maxims gives off a fresh, tangy vibe. Mr. Kurosawa offers the flavorful Salmon Aburi Sushi, while the Pasta al Salmone at Parmigiano Ristorante Pizzeria has smoke salmon pasta cooked in tomato-cream sauce for a filling meal.
Beat the heat with Summer Style Cold Noodles from Ginzadon, with colorful toppings.
For dessert, try the Blueberry Cheesecake Macai Bowl at Johnny Kahuku’s Hawaiian Shrimp House, or the soft serve ice cream at Franks Brewery. For Filipino sweets, cool down with Halo-Halo, Mais con Yelo, or Banana con Yelo at The Terrace, and the Ginataang Halo Halo (in photo) at The Red Crab Alimango House.
Slow food dining at Marco Polo Ortigas Manila
Handout Marco Polo Ortigas Manila has partnered with Slow Food Philippines for “Locally Green: Reviving Traditions, Rediscovering Good Food,” a collaboration of the hotel’s chefs with farmers, fisher folks, artisans, chefs, and producers, who harvest indigenous ingredients from all over the country.
While guests enjoy the line-up of dishes at Cucina, they will also be made aware of the movement, with over 100,000 members who are working for good, clean, and fair food.
“The food in our country is as diverse as our islands. Sadly, not a lot of people are aware that some local ingredients are endangered. We are slowly losing our traditions. The farmers will not produce them if there is no interest. We want our children to enjoy them, too. We are grateful for Marco Polo Ortigas Manila’s support in our advocacy,” Paula Aberasturi, president of Slow Food Philippinesm said.
Cucina will serve provincial and regional specialities starting with the Pampanga edition.
Nestlé to help children lead healthier lives
Nestlé has announced its global “Nestlé for Healthier Kids” initiative, which includes the further development of healthier products and advice for families on nutrition and exercise. It aims at helping 50 million children lead healthier lives by 2030.
The Philippines joins the rest of the Nestlé companies worldwide in the launch. “We believe that all children have a right to be properly nourished in order to reach their full potential and have a brighter future. Because parents play a major role in providing good nutrition to their children, we seek to involve and engage parents as we roll out Nestlé for Healthier Kids in the Philippines,” Nestlé Philippines xhairman and CEO Jacques Reber said.
Nestlé promises to continue to reduce sugars, salt and saturated fats. Some recent product launches include Gerber Grabbers Strong Veggies vegetable and fruit purees, Nido organic milk powder and Nesquik Alphabet whole grain breakfast cereals with reduced sugar.

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