Genki Sushi opens new branch and adds new items on its menu

Popular for its sushi delivery system, Genki Sushi is quickly becoming a favorite among sushi-loving Filipinos. And I see why.

The Japanese restaurant chain recently opened its fourth branch at SM Aura Premier in Bonifacio Global City, proving that they are doing good business in the country. Managed locally by the Mother Spice Group, Genki Sushi is one of its brands that is growing significantly.

Mother Spice Group also operates Mango Tree, Mango Tree Bistro, and Cocina Peruvia.

SB Genki Sushi's Kousoku Express Train System delivers food straight to your table
Genki Sushi’s Kousoku Express Train System delivers food straight to your table. On board is one of the resto’s newest dishes, coconut shrimps.

Genki Sushi was founded in Japan in 1968 by Japanese sushi chef Fumio Saito, who created the concept of kaiten sushi, where sushi is served by conveyor belt. Today, the chain has grown exponentially, with branches across the globe.

The novelty of its service is what’s keeping people coming back to the restaurant. The eatery employs the Kousoku Express Train System or its toy-like train delivery system. Inspired by the Shinkansen (Japanese bullet train), the tracks run from the kitchen to the tables.

SB Crispy salmon skin strips
Crispy salmon skin strips

Customers order via tablet computers and the food is delivered by a small train. It’s very entertaining to watch, especially to kids…like me.

But probably the resto’s main selling point is its food. Genki Sushi serves quality food, from sushi to donburi to desserts.

According to Genki Sushi Philippines brand manager DJ Atienza, the local franchise gets a visit from the mother ship quarterly. They ensure the quality of the products and the service of the restaurant. Most of the ingredients the local shops get are from Japan, too.

SB Trio of gunkanmaki sushi
A trio of gunkanmaki sushi (kanikama salad, spicy tuna, and tuna salad)

“Even the sauces are from Japan to make it consistent like the shoyu (soy sauce) and also the pickled ginger and green tea. We are not allowed to use local ingredients unless they approve it,” he said.

Along with the opening of the new branch, the sushi resto also launched new items on its menu.

These new dishes include: coconut shrimps (like shrimp tempura but with panko bread crumbs and coconut flakes), kushi-age (small basket of fried seafood and vegetables), crispy salmon skin strips, caramel mochi, and vanilla and strawberry mille crepes.

They are also now offering sushi plates of three. Regular orders usually have two pieces in a plate but now, people can order three different sushi in one plate. They offer a trio of salmon nigiri sushi (regular salmon, seared with pollock roe, and seared with black pepper) and a trio of gunkanmaki sushi (spicy tuna, tuna salad, and kanikama salad).

SB Caramel mochi
Caramel mochi with creme brulee-like torched sugar

And if you haven’t tried its Japanese cheesecake, you should. It’s not the fluffy cotton cheesecake kind but a soft delicate, light, and not-so-sweet cheesecake which I think is the perfect ending to a sushi meal.

Read my Manila Bulletin Lifestyle article here.

Facebook/GenkiSuhsiPhilippines and Instagram @genkisushiph


Cebu’s UNO restaurant puts the spotlight on Filipino fare

When you ask me what my comfort food is, I would quickly respond Filipino food. As someone who grew up eating good Filipino fare at home, my love affair with local cuisine will last forever. Pizza got nothing on kare-kare.

The best thing about my mom and dad’s cooking (yes, they both cook) is they still do it the traditional way. Yes, no shortcuts. Why? Well, first, the flavors are different when using convenience products. Secondly, it’s healthier because you know exactly what you’re putting in your food.

Paella negra and arrox con pollo
UNO restaurant’s paella negra and arroz con pollo

My parents would use actual sampaloc in sinigang, boiling the sour fruit and pressing the juices through a sieve. I think my they have never used instant mix especially in kare-kare. They would use freshly ground peanuts from the market and use giniling na bigas (finely ground rice) as thickener.

Lucky for my siblings and I, we grew up tasting the real deal.

Cooking Filipino food the traditional way is also an advocacy of celebrity chef couple Roland and Jackie Laudico. Both chefs champion Pinoy food, promoting local cuisine through their restaurants and festivals here and overseas.

“The number one problem with Filipino cuisine is convenience products, all that instant cr**. We do not only advocate Filipino food, we promote the traditional way of preparing Filipino food,” explained chef Roland who is also known as chef Lau. He said this during a sit down interview with the media during the launch of their collaboration with UNO restaurant of Waterfront Cebu.

UNO restaurant interiors
Waterfront Hotel’s flagship restaurant, UNO

Last month, the chef tandem launched a Filipino food feast in partnership with the Waterfront group of hotels. Called “UNO’s Modern Filipino Taste: A Filipino Feast for All Senses,” the hotel’s buffet restaurant features a special menu by the Laudicos for a limited time, which started last week and will run until Aug. 31 of this year.

The two chefs added more than 40 dishes to the existing Filipino buffet menu. The dishes range from the traditional to modern to the Laudico’s personal spin to local dishes. The special menu is available at the hotel chain’s Cebu branches, Waterfront Cebu City Hotel and Casino (Lahug) and Waterfront Airport Hotel and Casino (Mactan).

Ngohiong cones
Ngohiong is a lumpia-like Cebuano dish and chef Lau turns it into bite-sized crunchy cones

“It is really with great passion and love that we always try to promote Filipino cuisine. It is such an honor for us to be able to do it at the country’s only Filipino-owned hotel chain. We are really happy to work with the Waterfornt group,” chef Jackie said.

Owned by the Gatchalian family, Waterfront hotels operate in Luzon (Manila), Visayas (Cebu), and Mindano (Davao). The local hotel chain is known for having PAGCOR casinos and even Duty Free shops at their hotels.

Lechon baka
Lechon baka

More than 60 dishes would greet diners at the hotel’s flagship restaurant. One of the main attraction of the buffet is a row of various lechon, after all, a Cebuano buffet is not complete without lechon.

Chef Lau’s take on the classic roast pig is adding a local flavor. He used basil-like local herb sangig along with the traditional aromatics used in lechon. The lechon line is also composed of baka (cow), goat, and his version of spicy “bellychon.”

Spicy bellychon2
Spicy bellychon

Also included in the lineup are classic dishes like pork humba, paella negra, and local dish balbacua. Chef Lau also put a modern spin on local favorites like the pinaupong nilasing na manok (beer can chicken cooked in a clay pot), inasal siomai, sinigang bites (crispy kangkong with bangus mousse), ngohiong cones (fried spring roll-like Cebuano dish), and many more.

Oh, did I mention there’s bacon bagnet? Yup, that exists in this buffet.

Suman panna cotta
Suman panna cotta

Chef Jackie on the other hand took care of the dessert, as usual. She made classic cakes and pastries and also modern Filipino desserts like queso de bola cheesecake, suman pana cotta, and molten tableya cake.

“We started doing Filipino food 18 years ago. We really wanted Filipino food to be respected globally, not just here and that’s happening. Finally, it’s happening, it should have happened many, many years ago,” chef Lau said.

Molten tableya cake
Molten tableya cake that uses Davao chocolate

“We’ve been doing Filipino food ever since hoping that we could inspire other chefs to do it and we’re very very happy that a lot are doing it now,” he added.

The couple is also bringing the festival in Davao this August and continue to experiment with Filipino food.

Please check out my story on ABS-CBN Life here.

For more information visit:

Asian food with a twist

When opening a restaurant in Manila, one sure fire way to succeed is to offer something familiar with the Filipino palate. And when it comes to food, you can never go wrong with Asian. Well, unless you serve bad food.

The secret behind the menu of Toast Asian Kitchen, one of the newest restaurants in the metro, is a collaboration between experienced and young chefs with different cuisine expertise. According to the restaurant’s managing director Timo Roxas-Chua, the menu was created by several chefs who tried and tested several dishes that keep in line with the Toast brand which they call “playful cuisine.”

Quesong puti croquettas
Quesong puti croquetas

Right off the bat, Timo says that Toast is not trying to be an authentic Asian restaurant. This is immediately clear on the menu because each classic Asian dish is not served as it is, but with an interesting twist. Located at Ayala Mall The 30th in Pasig City, the restaurant is banking on Filipinos’ love for food and big appetite to try something new.

For instance the “gyozig” is a hybrid of the classic Japanese dumpling and a Filipino pulutan favorite, an instant hit to customers. The resto also fuses together Western techniques with Eastern flavors like the quesong puti croquetas and Thai basil chicken poppers.

Tom yum meatballs
Tom yam meatballs

“I really believe that all these Asian dishes are intertwined with each other. Most Asian dishes have the same raw ingredients,” he said.

Some of the must try dishes include the “Blaksa” or black laksa. The resto’s version of the Peranakan favorite is mild—in terms of heat but the flavors are there—and the soup is colored by squid ink, hence the name. Another is the yakitori skewers, specifically the melt-in-your-mouth wagyu beef cubes yakitori flavored with teriyaki or soy glaze.

Wagyu cubes yakitori
Wagyu beef cubes yakitori

The twice cooked pork belly on a bed of salted fried rice is another must try. The protein in this hearty meal is first braised then seared in a pan then tossed in a honey-garlic glaze.

Twice cooked pork belly with salted egg fried rice
Twice cooked pork belly on salted egg fried rice

“The inspiration came from my different travels. Asian food has gone way, way up unlike before. Before we only want to travel to the States or Europe, when we go to Asia, it’s only for shopping. Now, I want to go to Hong Kong and eat goose or I want to go to Japan to eat ramen,” Timo explained.

But what makes the restaurant different from others is its Tasting Room, a space dedicated for drinking hard to find liquors, spirits, and craft beers. Timo and his partners’ previous businesses are bars, so having this room in a resto is just combining their love for drinks and food in one setting. This is their first venture into the restaurant business.

Toast's Tasting Room stocked with hard to find spirits, liquors, and craft beers
Toast’s Tasting Room

Toast also commissioned Singaporean mixologist Jason Gray to create Asian inspired cocktails for the restaurant. The bartender created four signature cocktails namely: Tokyo Fog Cutter (whiskey, sake, lemon juice, cloudy apple juice, and absinthe), Pomelo Sour (vodka, lime, red bell pepper and ginger), Seoul Searcher (gin lime, Thai basil, pomelo, egg white, and white pepper), and Jack Sparrow (spiced rum, jackfruit, apple, lime juice, pandan syrup, and egg white)

The interiors also doesn’t scream Asian or a new modern restaurant. It has a rustic and bar feel. The space definitely stays away from the trend of modern interiors that can be a bit stiff and overused.

Toast interior
Toast’s main dining space

“I wanted something homey or rustic, not your typical restaurant. I believe this rustic feeling is long term. It grows on you unlike modern restaurants and practicality wise it doesn’t grow old,” he ended.

Read my Manila Bulletin Lifestyle article here.

Toast Asian Kitchen and Tasting Room, ground floor Ayala Malls The 30th, Meralco Ave., Pasig City / Facebook and Instagram @toastkitchenph

Filipino-inspired Japanese-Peruvian dishes

Okay, that title is a bit confusing. How can food be Filipino, Japanese, and Peruvian at the same time Well, ever since Nobu opened here in Manila, foodies (myself included) have wondered how would it incorporate its cuisine with Filipino flavors. After all, it’s a common practice for international restaurant chains to include Filipino food/flavors on their menus when opening shop here.

For those who are unfamiliar with Nobu, the US-based restaurant’s cuisine has Japanese and Peruvian influences, thanks to its genius founder, chef Nobu Matsuhisa. His fusion food is the reason why restaurant is so successful, which first opened in Los Angeles, California. The restaurant is so good, Hollywood actor Robert De Niro invested in it and he eventually became a business partner of Chef Nobu. Now, the restaurant has several branches worldwide.

A selection of sushi
A selection of Filipino-inspired sushi.

Two years ago, Nobu opened here in Manila, not just a restaurant but a whole luxury hotel. It’s Nobu first hotel in the world. Although the hotel opened with a rocky start, the restaurant proved why it has been successful around the world.

Last April, Nobu launched its special menu, a collection of Filipino-inspired dishes. For a chef, this is a tough menu to make especially when the restaurant’s cuisine is already fusion. Adding another cuisine to the mix can be daunting.

Kurobuta and foie gras sisig bao
Kurobuta and foie gras sisig bao

But Nobu Manila’s head chef Michael de Jesus is no stranger to Filipino food because Pinoy blood runs through his veins. Coming from Nobu Las Vegas, chef Michael joined Nobu Manila last year.

“The challenge is to marry almost three different kinds of cuisines but still holding our identity because Nobu is Japanese-Pervuian. And now we try to add a Filipino aspect,” the Filipino-American chef said.

The special menu took a cue from the very successful Filipino-Japaese omakase dinner by chef Michael and Nobu NYC executive chef Ricky Estrellado last year. Chef Michael, through the help of his Filipino team, chose popular Pinoy dishes and translated them to their food—Filipino with a Nobu flair.

Uni palabok 02
Uni palabok

The nigiri and sushi selection is a clear standout. One nigiri features a lightly seared tuna topped with a “ginataan” sauce. The flavors were on point. The familiar creamy flavor of coconut milk with ginger, garlic, and added heat from chili peppers. Another standout is the tuna sisig roll, a sushi roll made of cooked tuna—sisig style—with cucumber and peppers.

The most impressive dishes on the menu are two Filipino classics, palabok and kare-kare. The uni palabok is a rich comforting dish on its own. Instead of a shrimp-based sauce, chef Michael used uni or sea urchin roe, giving the sauce that rich yet familiar seafood flavor. Instead of rice noodles, udon was used and is topped with prawns, onsen eggs (Japanese soft boiled eggs), and Nobu’s version of crushed chicharon. The finely crushed “chicharon” is actually made of bacon, seaweed, and sesame seeds.

Wagyu beef short ribs kare-kare anticucho
Wagyu beef short ribs kare-kare anticucho

The wagyu beef short ribs kare-kare anticucho on the other hand, is an elevated version of our beautiful peanut stew. Using high grade beef, the peanut sauce is mixed with the Peruvian anticucho sauce which is made of lemon, vinegar, and various herbs and spices. It’s also presented beautifully with steamed vegetables on the side like Japanese eggplant. You would need a cup (or two) of rice for this.

Chef Michael was able to fuse together the flavors from the three cuisines. The special menu is a definite must try for foodies and especially for the fans of Nobu.

Read my Manila Bulletin Lifestyle article here.

The Filipino-Inspired Nobu Specials is available until June 30, 2017 / Nobu Manila, Level 1, Nobu Hotel Manila / +632 800 8080, +632 6912882 / /

Experience teishoku-style dining

It’s no secret, I love Japanese food. So, every time there’s a new Japanese restaurant opening, I get really excited. The current situation in the local food scene means I get excited a lot. There are so many restaurants putting up shop, including Japanese restaurant chains, that sometimes it’s hard to pick where to dine first.

The newest addition to the market is Yayoi Japanese Teishoku Restaurant. Brought in by business partners Yvonne Yao and Jacqueline Gobing, Yayoi is a Japanese resto chain that already has several branches in different parts of the world. It mainly serves teishoku-style (set meal) dining.

Namban teishoku (fried chicken steak with tartar sauce), P450

Set meal dining is very popular in Japan because it’s convenient and filling—one meal consists of one main dish, an appetizer, a cup of rice, and a soup. It’s essentially an upgraded value meal, which Filipinos are already used to.

Let me give an example. During the launch of the restaurant, I ordered the hitsumabushi or grilled eel, which I really enjoyed. The meal comes with grilled eel on top of rice and egg, a dashi broth, a kind of tofu appetizer, and Japanese pickles. This dish is special because it comes with an instruction card that advises diners that they can enjoy the meal in three ways. You can divide the grilled eel into several portions and enjoy them differently. One, you can eat it as it is; two, with wasabi and spring onions; and lastly, with the flavorful dashi broth.

Hitsumabushi (grilled eel), P450

There are several set meals available that Filipinos are already familiar with like the sukiyaki teishoku, ton katsu teishoku, kara age teishoku, teriyaki chicken teishoku, teriyaki salmon teishoku, and many more. Then there’s also the new ones like the namban teishoku—fried chicken steak in sweet and sour sauce and topped with a special tartar sauce. Then there’s the wafu hamburg teishoku, a burger steak with Japanese-style sauce served with freshly grated daikon.

What the restaurant hopes is that they would be known as an authentic teishoku restaurant. According to Yvonne, the food is as authentic as it gets because they did minimal adjustments when it comes to flavors and they use ingredients sourced from Japan.

Matcha ice cream with mochi cubes and sweet azuki beans

“I have observed that the local concepts and franchises here, the food is already fusion and you don’t get authentic Japanese taste. I understand they have to adjust to the Filipino palate, but that’s not fully introducing authentic Japanese,” Yvone says, Yayoi Philippines managing director. “At Yayoi we adjust according to sweetness or adding more salt. Just little adjustments. We want to make it clear what Japanese food is really about.”

Yayoi, however, do not only serve teishoku but also a la carte meals as well. You can order appetizer separately like a bowl of edamame (steamed young soy beans) and different salads. The Japanese eatery also has a selection of delicious Japanese dessert like mochi, matcha ice cream, ohagi or steamed sticky rice ball covered in sweet azuki beans, among others.

Yayoi’s iPad ordering system

But probably one of the best features of the restaurant is you get to order your food using an iPad. You can scroll through the menu, pick what you want, and tap to order. Now, that’s very Japanese.

Yayoi, 3rd Floor, Bridgeway, Bldg. B, SM Megamall, Ortigas Center / / Facebook/YAYOIPhilippines / Instagram @yayoiph

Makati restaurant lands on CNT’s ‘Best Restaurants in the World’ list

Condé Nast Traveler recently released its list of the Best Restaurants in the World. Listing down 207 restaurants from around the globe, the travel magazine qualified eateries that received special attention from food writers, chefs, diners, and travelers. And the lone Philippine restaurant that made it to the list is Your Local.

Owned by Chef Denny Antonio, Your Local is a small neighborhood bistro located at the unassuming Universal LMS Building in Legaspi Village, Makati City. The restaurant serves up its take on Southeast Asian favorites like chicken rice, pomelo salad, and more.

CNT quoted magazine editor Ashlea Halpern about the Filipino restaurant. “I still dream of the pomelo salad with shrimp, winged beans, wild rocket, yuzu, nam jim, pickled quail eggs, and Thai coconut ‘ice cream.’” Halpern has written for Bon Appetit and New York Magazine.

Along with Your Local, several Asian restaurants also made it to the list including 14 from Japan, six from China, three from Singapore, one each from South Korea, Taiwan, Thailand, and Vietnam.

After this recent development, it may not be far-fetched that soon, the Philippines will have its own Mcihelin-starred restaurant.

Your Local is located on the GF of Universal LMS Bldg., 106 Esteban St. Legaspi Village, Makati City / +632 823 6206 /

Singapore style hawker center now in Manila

Hawker centers in Singapore is the go-to dining destination for local and tourists alike. It’s not only inexpensive but you get to taste local and regional flavors—from laksa to chicken rice to fried hokkien mee to mee siam to roti to satay.

Personally, I have not tried hawker centers. I know, I know. Bad, foodie. Bad! The first time I was in Singapore (eight years ago), everything was already planned for us and it did not include a visit to the food center. We ate at restaurants like Jumbo Seafood at Clarke Quay.

I promised myself that when I return, I’ll eat at one of these hawker centers. I have yet to return to Singapore, however. Sad face.

Makansutra Manila interior

Luckily for me and other foodies here in Manila, we don’t have to fly to Singapore anymore to experience these traditional hawker centers. Recently KF Seetoh opened Makansutra, a Singapore style food center right smack in the center of Metro Manila. Located at the second floor of one of the country’s biggest malls, SM Megamall in Ortigas Center, the food hall brings in the flavors of Singapore to the Philippines.

Seetoh, who is known as the local food expert of Singapore is the founder of Makansutra, a company that promotes and celebrates food culture. The Southeast Asian nation is known to be very proud of its rich food culture. Not only that they love eating so much, its local flavors is a reflection of the region. Its food has Indian, Malay, Indonesian, and Chinese influences.

Donald and Lily’s laksa

“The Philippines doesn’t really have a regional street food culture,” Seetoh said, who I was able to interview on opening day. “Filipinos also travel a lot, so they are already familiar with the food. There are so many Filipinos in Singapore so a lot of the dishes need no introduction.”

Filipinos already got a taste of Singaporean street food through the World Street Food Congress (WSFC) that was held last April in the country. Makansutra is also behind the said the successful food festival. But unlike the week-long WSFC, Maknsutra is here to stay.

I arrived at Makansutra during lunchtime so it was predictably packed. The first thing that will greet customers at the entrance is a horse-less kalesa, giving the interior a Filipino touch. Although I feel like it’s an unnecessary décor since it takes up space, which can be used for more tables.

Ah Tee’s oyster omelet

Like those hipster food parks, the interior is very industrial—bare concrete floor, graffiti-filled unpolished concrete walls, rusty corrugated iron ceiling panels, etc. It makes you feel like you’re outside even if you’re inside an air-conditioned mall.

There are a total of 11 food stalls and one beverage stall that is located at the center. I was able to try several dishes like the classic laksa. Donald and Lily’s laksa is rich, creamy, and has the right spice. Probably one of the best dishes at the food hall. Another must-try are the satay sets of Alhambra Padang Satay & Muslim Food—grilled curry meat-on-a-stick served with peanut sauce.

Hong Kong Street Old Chun Kee has great Chinese offerings, too, like it’s salted egg dishes. Salted egg is so popular in Singapore right now they practically put it in everything, even potato chips. This stall has pork, chicken, and prawn salted egg dishes. The proteins stir-fried and smothered with the salted egg sauce is a different Chinese food experience.

Geylang’s claypot rice

Ah Tee’s oyster omelet is also a must-try. I was iffy about this classic dish since I’m not a fan of oyster and I always avoided this shellfish. I expected it to be slimy and fishy. But Ah Tee makes it perfectly, slightly crispy egg with the soft oyster pieces topped with fresh spring onions and served with chili sauce. It was my first time to have one and I actually liked it.

My favorite of them all is the claypot rice of Geylang Claypot Rice. It’s really good. Chicken and Chinese sausages is served on rice that was cooked in a clay pot then topped with a generous drizzling of thick soy sauce. Like paella, the best part of the dish is the burnt rice at the bottom of the pot—crunchy flavorful goodness. This dish is so good that Anthony Bourdain picked it up to be part of Bourdain Market food hall in New York City.

Makansutra is located on the 2nd floor of Bldg. A (above National Book Store), SM Megamall, Ortigas Center /

Feast on colors this weekend

Two words: blue paella. What is blue paella? It’s actually regular paella, the only difference is in the color of the rice. Instead of the usual yellow hue (because of the saffron), the rice is bright blue, thanks to the blue pea flower.

The dish is made by Chef Jaja Andal and will be served at the “Feast of Colors” this weekend at Restaurant Verbena of Discovery Country Suites in Tagaytay. Along with other chefs, including the Nancy Reyes-Lumen, created a special menu inspired by the colors of Tagaytay. And it’s also a celebration of the art of Filipino home cooking.

SB rodrigo's roast
Nancy Reyes-Lumen’s Rodrigo’s Roast

The special weekend lunch is actually inspired by the recent charity dinner of Chef Sau del Rosario, who was also inspired by colors.

“We thought of doing colors because of Tagaytay. Tagaytay is fresh, young, colorful, lots of fresh produce, salad greens, and flowers. We were inspired by chef Sau when he did a menu on colors. It is a celebration of the different colors of food,” says Chef Nancy.

Aside from chefs Nancy and Jaja, Discovery chefs, including Food and Beverage director of The Discovery Leisure Inc. Anthony Raymond and Discovery Country Suites resident manager Rhea Sycip shared their recipes for the special lunch buffet, which will happen on Aug. 13 and 14.

SB avocado sponge cake
Chef Rhea Sycip’s Avocado Sponge Cake

Besides the paella, Chef Jaja is also in charge of the appetizers, which will include the talangka pâté (representing color orange) and vegetable salad with edible flowers. Chef Nancy, on the other hand, will feature the ham-like Rodrigo’s Roast, a recipe from her The Adobo Book, which will represent the color brown. She will also include the beef mechado paprika, an incredibly tender dish that uses overripe tomatoes and is cooked for hours. The mechado will represent the color red.

SB chefs (from left) Jaja Andal, Rhea Sycip, Anthony Raymond, and Nancy Reyes-Lumen
From left: Chefs Jaja Andal, Rhea Sycip, Anthony Raymond, and Nancy Reyes-Lumen

Discovery chefs will serve two types of duck adobo including adobong Batangas that uses fresh turmeric and coconut milk, which will represent the color yellow. There will also be other multi-colored dishes including seafood bicol express, crispy whole lapu-lapu, among others.

For the desserts, it’s pastry chef Rhea Sycip who is in charge of baking the sweet endings including the green avocado sponge cake, the white langka quezo de bola cheesecake, and the purple ube chiffon cake.

The Feast of Colors lunch weekend is available on August 13 and 14 from 11:00am to 3:00pm, at P1,200 nett. / Discovery Country Suites, 300 Calamba Road, San Jose, Tagaytay City /+632 529 817 / / visit / Facebook/DiscoveryCountrySuites