Atin Ito First Filipino Community Newspaper in Ontario
The Lenten season calls for self-reflection and resolve. It is also an opportunity to deepen understanding of the world and expand horizons within and without. For forty days and nights, take the time to discover new flavors and different meat-free fares from Newport World Resorts’ array of diverse cuisines that are bound to enlighten the heart, soul, and palate.
Yawaragi at Hotel Okura Manila crafts an arrangement of the freshest seafood and vegetables with the Teishoku Lunch Set Menu. Delight in Teriyaki Glazed Grilled Atlantic Cod, Black Tiger Prawns, and other meat-free dishes amidst the elegant backdrop of the Japanese restaurant, starting at P1,500++. Every set comes with rice, miso soup, and fruits.
Hilton Manila, on the other hand, offers a variety of seafood dining experiences all year round. Diners get to choose their preferred method of cooking for Black and Red Garoupa at Hua Yuan. The signature Shanghainese restaurant also features a well-curated Lobster Menu with dishes starting at P2,588++. Plenty of meatless options can be found at Kusina Sea Kitchens’ buffet spread, including Steamed Fish, and plated orders of Sushi and Maki for P550++.
Well into the Lenten season, Silk Road at Newport Grand Wing adds one of the most popular Thai dishes to its international menu come March. The Pla Muek Neung Manao features steamed squid infused with fragrant lime chili garlic sauce. For P680 nett, the Steamed Squid in Thai Style is served with rice vermicelli great for sharing between 2-3 persons.
For all of March, Newport Garden Wing’s award-winning restaurants are also serving a selection of interesting seafood dishes. Victoria Harbour Cafe puts forward a platter of clams steamed in Chinese wine with ginger and shrimp paste while the addition of patola, a tender gourd, provides a refreshing textured element. Savor the taste of Steamed Clams with Shrimp Paste and Patola for P550 nett.
Happy 8 arranges a seafood dish with dried abalone, dried fish maw, and dried oysters for PHP 6,188 nett. Good for 2-3 persons, the Stewed Four Treasures with Dried Abalone is complemented by flower mushrooms and perfected with fragrant shaoxing wine & Superior Stock.
Japanese-Korean restaurant Ginzadon sets hamachi into three distinct courses. For P1,800 nett, the Hamachi Carpaccio portions the yellowtail fish with precision, garnished with herbs. While the Hamachi Misoshiru places sliced hamachi in a steaming bowl of rich miso soup, topped with green onions and spices for P1,720 nett. The final dish, Hamachi Teppanyaki, has a perfectly seared yellowtail fish and fresh vegetables on a hot iron griddle for P2,700 nett.
Credit belongs to : www.manilatimes.net
