The recent happenings and openings in the local food and beverage scene come in various forms. But all have one thing in common: They all deliver and build upon an experience that continuously expands how we eat and drink today. Whether that’s an explosive new Sunday brunch buffet or a collaborative anniversary dinner from a Siargao favorite and even a little thing like nostalgic glassessg777, it’s easy to understand why restaurants and food brands are going from strength to strength before 2024 ends.
Is Casa Buenas our new favorite Sunday brunch buffet?Another reason to wake up “early” on a Sunday is Casa Buenas’ Sunday brunch buffet. And yes, you can imagine it to be as good as it possibly can be given that the range of buffets in Newport World Resorts seems to take the art of buffet seriously. Just look at S Kitchen and Marriott Cafe.
Seafood on ice
But this new Sunday brunch buffet comes out the gates and races alongside its siblings with blistering Filipino-Spanish bangers in an elevated Bahay na Bato environment. The number of offerings on display are modest but the flavors and overall experience are maximalist. Step inside the cavernous Casa Buenas and you’ll be greeted by a pair of musicians serenading you as you browse the selection of tapas (sinuglaw, barquillos picante, citrus-cured salmon tostada, among others), cheese, and charcuterie.
Further along into the impeccable La Cupula and its stained-glass ceiling are the lechon baka and cochinillo carving stations flanking both sides of the entrance. Inside is a salad bar and fresh seafood on ice coupled with the celebratory trio of creamy Lobster Thermidor, baked Oysters Rockefeller, and honey-garlic glazed crispy fried prawns.
And existing in the liminal space of the menu amid the fireworks of the buffet are 13 “a la minute” hot items guests can order at the table—from truffle scrambled eggs and a grilled USDA beef striploin “bistek” to a salmon inasal silog served with adlai quinoa and a handcrafted gnocchi with blue cheese sauce.The desserts meanwhile capitalize on a mix of Filipino-Spanish flavors—tres leches, a dainty Spanish apple tart, a lovely quesada pasiega from Cantabria, Spain—and some scientific bombast in the form of its liquid nitrogen vanilla ice cream you can personalize with just about anything. I tried it with dollops of dulce de leche and dark chocolate, a sprinkling of chocolate chips, and a spoonful of berry compote, while my seatmate decorated hers with bacon and blue cheese. Both were equally great.
Pulpo and chickpea salad with chorizo vinaigrette
And existing in the liminal space of the menu amid the fireworks of the buffet are 13 “a la minute” hot items guests can order at the table—from truffle scrambled eggs and a grilled USDA beef striploin “bistek” to a salmon inasal silog served with adlai quinoa and a handcrafted gnocchi with blue cheese sauce. So while buffets are plentiful in the area, Casa Buenas’ version has a strong sense of identity. Just make sure to don your Sunday best, too in case you want to upgrade to the P5,500+ service with champagne and premium beverages.
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Plenty of anniversaries: Siargao’s Roots turns one, The LJC Restaurant Group celebrates 45 years
Roots founders Marina Castañeda Matos, Filippo Turrini, and Ines Castañeda
We all need to wake up before September ends as a couple of beloved restaurants and food brands—a rising favorite and an iconic institution—are celebrating anniversaries this month.
Roots will officially celebrate its first year in Siargao with a collaborative dinner between Roots’ Inês Castañeda and Filippo Turrini, David del Rosario of Cev: Ceviche & Kinilaw Shack, Barbosa F&B head Dom Hammond-Marquez, and Last Chance mixologists Jessey Qi and Bobby Heugel.
The one-night only event on Sept. 16 aptly called “An Island Celebration” reflects the trajectory of the food scene in Siargao through a seven-course tasting menu paired with four craft cocktails (P3,000 per person).
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With their roots firmly planted in positively influencing the community and environment, the Roots team demonstrates once more the importance of preserving Philippine biodiversity. “It allows us to craft menus that change daily based on seasonality, availability, and proximity,” says culinary director Turrini. “Filipino ingredients are always the star of the show,”
The same can also be said for Larry J. Cruz’s lineup of restaurants and cafes that changed the local dining landscape. Forty-five years later that’s chock-full of classic Filipino fare, Kapampangan cuisine, and redefined Filipino cafe concepts, the LJC Group continues to showcase its ability to charm and cultivate demand from various generations of customers.
“The LJC Group’s 45th anniversary is not just a milestone; it’s a celebration of our rich history and our dedication to serving quality, memorable dining experiences,” says president and CEO Lorna Cruz-Ambas.And to celebrate this milestone, the LJC Restaurant Group gifts customers with a month-long promotion dubbed “The LJC CL45SICS” that offers a 45 percent discount on all items from 3 to 5 p.m. until Sept. 30. The promotion across Abe, Abe’s Farm, Bistro Remedios, Cafe Adriatico, Fely J’s Kitchen, Larry’s Cafe and Bar, and Lorenzo’s Way in Metro Manila and Pampanga is designed to encourage guests to explore and rediscover the range of restaurants’ heritage and history.
“The LJC Group’s 45th anniversary is not just a milestone; it’s a celebration of our rich history and our dedication to serving quality, memorable dining experiences,” says president and CEO Lorna Cruz-Ambas. To reserve a seat at Roots’ collaboration dinner, email [email protected]
Cirkulo’s clear vision comes from Barcelona
Huevos estrellados con jámon: Olive oil, fried eggs, potatoes, jámon serrano
Makati mainstay Cirkulo has long been a melting pot of Spanish cuisine, thanks largely to its executive chef J Gamboa. But despite its status and staying power, introducing new dishes doesn’t get easier even for Gamboa.
“Our guests want dishes that make them happy. So we have to always keep an open eye and mind searching and thinking about these dishes and whether or not it will make our guests happy,” he says.
But not even a grand inquisition would reveal any sort of pressure coming from Gamboa judging by the buzzy new items added to his menu.
“Some dishes can be made as soon as a new ingredient becomes available, and some dishes take a lot longer—perhaps weeks, months, and even a year to perfect (like the Paella Iberico Secreto) until we find the right balance of flavors and textures,” says J Gamboa.Inspired by their visits to Barcelona where his daughter Lucia currently studies, Gamboa engineered six energizing dishes that hit the sweet spot between local and international. Lucia herself even had a hand in the creation of these items. “She is eager to share with us her favorite food experiences, whether it be her favorite breakfast spread toasted and drizzled with honey, a sandwich shop near the beach, a small Italian restaurant specializing in Venetian cuisine or a grand palace famous for its lechal and wonderful potatoes.”
Sobrasada de Mallorca: Toasted chorizo spread on pan de cristal with honey
The lineup is exciting. There’s a 1.8-kilogram dorada a la sal (salt baked Japanese sea bream) great for up to 10 persons; a potato omelet garnished with pancetta, eggs, and grana padano to give it a “carbonara” vibe; and a Paella Ibérico Secreto that Gamboa polished and perfected for some time.
But the one thing you shouldn’t miss, according to Gamboa, is the Sobrasada de Mallorca. “You can’t just have one. The sweet salty toasted chorizo on the crispy bread checks all the boxes. This simple-sounding dish seems easy enough to make, but it took more than a year to perfect the pan de cristal to get its light yet crispy texture.”
Hold my nostalgia in a glass
The new McDonald’s glass collectionfeaturing iconic collabs
Why does this limited time glass collection from McDonald’s bring so much joy? Easy. It pays tribute to the simpler times of the 1990s and 2000s. It also unlocks core McDonald’s memories from the fast food brand’s most iconic collaborations with Coca-Cola, Mattel, and Universal.
The easy-to-hold and durable glasses embossed with four unique designs—Shrek/Minions, Barbie/Hot Wheels, Nanoblock, and Coca-Cola—are well-suited for everyday use with a clear nod to old school pop culture.
“We’re bringing back some of our most-loved keepsakes with a twist, giving our fans a memory that they can hold in their hands,” said Margot Torres, managing director for McDonald’s Philippines. Each glass is individually packaged and sealed in a collector’s meal box for P79 and comes in a limited-edition take-out paper bag beverage packaging.
Connecting to the country through coffee
The Dream Coffee’s Homecoming blend
Community coffee enterprise The Dream Coffee has just launched their first blend series called “Homecoming.” The coffee was produced with their long-time farmer-partners in T’Boli and Lake Sebu in South Cotabato.
The first in this “Homecoming” series is a blend made out of medium dark roasted 90 percent specialty arabica from Esperanza, Sultan Kudarat, and 10 percent fine robusta from T’Boli, South Cotabato. The result is a blend called “Balik-Tanaw,” which boasts a balanced and familiar flavor profile.
This comforting balance makes it a blend that works with a variety of brewing methodssg777, be it espresso or filter. The blend, as the first in this new original coffee series, balances flavors Filipinos love: strong and sweet, with notes of brown sugar, spice, and herbal tea.—Pauline Miranda