HOTEL INTERCON’s Prince Albert Rotisserie offers diners
tartare, a special delicacy that traces its origins to the
Mongols of Genghis Khan until April 25. The Russians came up
with their own version for beef. Adding chopped onions and egg
to it, they gave it the name of steak tartare. Prince Albert
patrons can choose from beef, tuna, salmon, ostrich and scallops
for their tartare. This will be served for lunch and
dinner along with various accompaniments including the
traditional Melba toast.
MANG INASAL is bringing back its unlimited rice to
compliment its signature chicken barbecue as well as other
favorites like sinigang, and its Paborito Pinoy meals. This is
Mang Inasal’s way of saying thank you to the loyal customers who
have helped Mang Inasal grow to its 53 branches nationwide.
SEVEN CORNERS at the Crowne Plaza Galleria Manila has a
festival of Norwegian salmon ongoing until April 30. Executive
Chef Cyrille Soenen has prepared dishes such as Salmon Gravlax,
Salmon Terrine, Salmon Tempura Roll, Salmon Ravioli, Salmon
Vindaloo, Salmon Makhani, Salmon Chowder, Salmon Penne, Salmon
in Coconut Milk, Salmon with Pistachio Basil, Salmon Coulibiac
and Salmon on Rock Salt.
MINISTOP helps its customers beat the summer heat with
its ice cream festival ongoing until May 25. Every purchase of a
half-gallon of Nestlé, Magnolia or Selecta items (1.5L, 1.6L,
1.7L and 1.8L) entitles ice cream lovers to a box of free ice
cream cones. Each box contains 18 cones everyone can savor the
sweet, cold dessert together.
XIN TIAN DI at Crowne Plaza offers diners the
Steamboat Stew Festival, the traditional Hot Pot from until
April 30. The hot pot tradition is actually a Mongolian legacy.
The history could be traced to as far as the Mongol invasion of
Northern China many years ago. It is a very simple way of
cooking meat and vegetables. A specially designed pot (called a
steamboat by the Cantonese, and a hot-pot in other regions of
China) is placed in the middle of the table. In it are all the
ingredients: thinly sliced meat, vegetables and seafood which
are dropped into a bubbling chicken soup stock. After a few
minutes, the food is cooked and is served with a variety of
dipping sauces. Noodles are added to the soup after all the
other ingredients are placed, resulting in a delicious soup with
lots of texture and flavors.
