Takumi is a fine-casual Japanese specialty restaurant renowned for its robatayaki (charcoal grilling), warayaki (straw-fire grilling), exceptional sushi and sashimi, and premium A5 Omi Wagyu. In partnership with the Vikings Group, it brings authentic Japanese craftsmanship to Pasong Tamo. We celebrated Yugi’s 12th birthday here, indulging in Takumi’s signature dishes—from expertly grilled specialties to impeccably fresh sashimi and beautifully marbled wagyu. Here are our favorites at Takumi:

Vikings Japanese Concepts Series:
• TAKUMI: Best Japanese Robatayaki & Warayaki in Manila 
• Yakiniku Sudaku Japan: maybe the BEST Yakiniku yet in Manila
• RAMEN IBUKI: Forget Tonkotsu — This Dashi Ramen Is Manila’s New Obsession
• IKOKA YAKITORI: So This Is What Michelin Bib Gourmand Yakitori Tastes Like in BGC?!

about takumi

Takumi, named after the Japanese word for “master craftsman,” brings the artistry of Japanese craftsmanship and omotenashi to Manila through an authentic Kyoto-inspired dining experience. Guided by Japanese culinary expertise, it showcases signature traditions such as warayaki straw-fire grilling, robatayaki charcoal grilling, and premium Omi Beef wagyu—delivering every dish with precision, tradition, and heartfelt hospitality.

TAKUMI JAPANESE RESTAURANT
LGF Windsor Square, Antonio Arnaiz cor. Ponce St. Makati City
+63 917 505-4888
+632 8937 9837
makati@takumi.ph
@takumijapaneserestaurantmakati
Takumi Japanese Restaurant Makati

Reserve a VIP room if you’re celebrating a special occasion or simply want a more memorable Japanese dining experience.

Small VIP Rooms (3 rooms) | ₱3,000 consumable
Minimum of 4 guests, maximum of 6 guests

Big VIP Rooms (3 rooms) | ₱6,000 consumable
Minimum of 6 guests, maximum of 10 guests

robotayaki & warayaki

Assorted 5 Kinds of Straw-Grilled Dishes (₱2,480)
5 chef-curated, straw-seared warayaki specialties w/ a signature smoky finish. (Serves 3-5)

We ordered a selection of their standout seafood and meats: bonito, salmon, sea bream, A5 Omi Wagyu, and duck. Each was best enjoyed differently—the A5 Omi Wagyu shined with just salt and fresh wasabi, the salmon paired beautifully with soy sauce, while the lightly seared bonito was elevated by ponzu, a slice of garlic and spicy grated horseradish.  

The warayaki is a special grilling process where they use hay to grill the meats giving it a pleasant smoky aroma.

Warayaki is traditionally served medium rare, and it really worked for the seafood and especially the wagyu, keeping everything tender and full of flavor. The salmon was especially good, picking up just the right amount of smoky flavor, and the wagyu was tender and equally satisfying. The duck, though, could have used a bit more time on the fire, as it came across a little bland.

Robatayaki is a traditional Japanese charcoal-grilling technique where premium meats and seafood are slowly grilled over hot charcoal, giving them a subtle smoky flavor while preserving their natural juices.

Tiger Prawn (1 pc.) ₱280
Premium charcoal-grilled giant prawn, finished w/ house-made butter soy sauce for a rich, umami flavor.

Take this prawn, for example—the meat stays juicy and perfectly cooked with just the right bite, while the head is packed with rich, umami-filled juices that are worth savoring.

Whole Grilled Fish of Chef’s Special (1 pc.) ₱480
Fresh seasonal whole fish, charcoal-grilled & served w/ traditional Japanese accompaniments.

This fish was grilled perfectly—medium, with just the right hint of charcoal flavor. The meat was flavorful and satisfying to pick apart. We took the leftovers home and enjoyed them with our homemade vinegar concoction.

Hokkaido Oysters (1 pc.) ₱480
Premium charcoal-grilled Hokkaido oysters, finished w/ house-made butter soy sauce for a rich, delicate umami flavor.

The charcoal-grilled Hokkaido oyster was the best—plump, briny, and naturally sweet, with the fresh flavors of the sea complemented by a subtle smoky finish.

Assorted 8 Kinds of Yakitori ₱880
A curated selection of eight chef’s choice yakitori & grilled, finished w/ house-made tare.

Sarap nito pang pulutan — Chicken Breast, Chicken Heart, Chicken Thigh, Chicken Tail, Bacon Enoki, Chicken Gizzard, Chicken Skin, and Shiitake Mushroom.

We loved the chicken thigh, bacon enoki, and mushrooms. If you’re ordering the skewers, we’d recommend picking them individually instead of getting the assorted set of eight—the boys weren’t fans of the gizzard and chicken pwet.

sushi & sashimi

Takumi Staircase Nigiri ₱2,680 (6 kinds of Assorted)
Chef’s selection of 6 premium nigiri varieties, elegantly presented on our signature staircase.

From top to bottom — Akami, Chutoro, Salmon, Sea Breem, Shrimp and Eel.

We liked the lean tuna Akami, the fat belly Chutoro, the salmon nigiri and the eel best eaten in 1-2 bites. 

8 Kinds of Sashimi (3 slices each) ₱2,780
Chef’s selection of 8 premium, seasonal sashimi varieties showcasing exceptional freshness.

High quality sashimi on top of rice – Salmon Roe, Chutoro, Akami, Hamachi, Salmon, Scallop, Flounder, Octopus, Mackerel, Ebi. Just add a touch of soy sauce and wasabi, but still best to enjoy the meat without the sauce. 

Bluefin Tuna Rice Bowl ₱2,280
Premium bluefin tuna served over seasoned Japanese rice, showcasing its rich flavor, delicate texture, & refined umami.

My son Aidan especially loved the tuna selection served over Japanese white rice. Every slice—from the lean akami and buttery chutoro to the rich, melt-in-your-mouth otoro—was exceptionally fresh in taste.

Salmon Carpaccio ₱520
Thinly sliced salmon in a light citrus dressing, highlighting its buttery texture & natural sweetness.

The raw salmon is lightly marinated in a citrus dressing and served salad-style with fresh vegetables. The bright, tangy marinade enhances the salmon’s natural richness, making it a refreshing and well-balanced dish.

Spicy Crab Roll (8 pcs.) ₱580
Kani furai, kani mix, spring onion, cucumber, & avocado roll topped w/ torched batayaki, tenkasu, kabayaki, black tobiko, & gold

The spicy crab roll, finished with edible gold, looked luxurious but was only average in flavor.

Dassai 23 Junmai Daiginjo 300ML ₱3,890

One of my favorite sakes at Sake Manila was the Dassai 23. Its clean, refined profile paired beautifully with the restaurant’s exceptionally fresh sashimi.

omi wagyu

A5 Wagyu Tenderloin Steak (150 g) ₱3,480
Premium A5 Hida Wagyu tenderloin, expertly grilled to highlight its exceptional tenderness, delicate marbling, & refined flavor.

The A5 Wagyu steak was outstanding—buttery tender with a satisfying beefy bite and rich, deeply flavorful marbling.

Wagyu Chahan 480
Fragrant Japanese garlic fried rice featuring premium A5 Wagyu.

The Wagyu steak is best enjoyed with the Wagyu fried rice—a pairing that brings out the richness of both.

Wagyu Okonyaki ₱680
Savory A5 Wagyu okonyaki, finished w/ traditional sauce, Japanese mayonnaise, & bonito flakes.

Surprisingly good okonomiyaki—best enjoyed cut into squares, topped with Japanese mayo and bonito flakes.

desserts

Abekawa-mochi ₱190
Soft Japanese rice cakes dusted w/ roasted soybean flour (kinako) & finished w/ a touch of sweetness.

It has a delightfully chewy, pichi-pichi-like texture, finished with kinako and sweet soy sauce. I’d love to have it à la mode with a scoop of vanilla ice cream.

Matcha Cream Mochi (1 pc.) ₱220
Soft Japanese mochi filled w/ smooth matcha cream.
Yuzu Cream Mochi (1 pc.) ₱220
Soft Japanese mochi filled w/ smooth yuzu cream, offering a delicate balance of citrus brightness & subtle sweetness.
Strawberry Cream Mochi (1 pc.) ₱220
Soft Japanese mochi filled w/ smooth strawberry cream, offering a delicate balance of fruity sweetness & creamy richness.

My personal favorite was the Yuzu Cream and the mochi is bouncy with a bite. 

Matcha Pudding ₱260
Silky Japanese pudding infused w/ premium matcha, offering a delicate balance of creamy sweetness & refined green tea bitterness.

The pudding was silky and creamy with a rich premium matcha flavor, best enjoyed red bean for added sweetness and texture.

Vanilla Ice Cream (1 scoop) ₱190
Classic vanilla ice cream crafted w/premium dairy & real vanilla, offering a smooth & creamy finish.
Matcha Ice Cream (1 scoop) ₱220
Premium matcha ice cream crafted w/ Japanese green tea.
Kurogoma Ice Cream (Black Sesame) (1 scoop) ₱220
Creamy black sesame ice cream crafted w/ premium roasted sesame.

The black sesame ice cream was our favorite—rich, nutty, and the perfect way to end the meal.

final thoughts

The sashimi was fresh, and we also enjoyed the seafood robatayaki and the warayaki dishes, which had a nice smoky aroma from the straw grilling. Serving the warayaki medium rare worked well for the seafood and especially the wagyu, keeping them tender and flavorful. The okonomiyaki was another highlight.

Service was fast, attentive, and our orders arrived accurately, though the staff could be more knowledgeable about the dishes and cooking techniques. We also wished the meal had been paced better since almost everything was served at the same time. Ending with the mochi cream was a good call, especially the yuzu flavor, which was light, refreshing, and our favorite dessert of the meal.

TAKUMI JAPANESE RESTAURANT
LGF Windsor Square, Antonio Arnaiz cor. Ponce St. Makati City
+63 917 505-4888
+632 8937 9837
makati@takumi.ph
@takumijapaneserestaurantmakati
Takumi Japanese Restaurant Makati

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Takumi team for hosting us.

p.s. parking is available in the building, but spaces fill up quickly during peak hours, so arriving early is highly recommended.

The post TAKUMI: Best Japanese Robatayaki & Warayaki in Manila 🔥 appeared first on Awesome! - Our Awesome Planet.

One of the best ways to experience a city is through its local food, and Parañaque is reminding everyone of that with Lauya de Palanyag—a comforting heirloom stew that tells the story of the old Palanyag community. In partnership with the Parañaque City Government, Kingsford Hotel Manila is now the first hotel to officially serve this heritage dish, giving both locals and visitors a chance to taste a recipe that has been passed down through generations.

Prepared with slow-cooked beef or pork, cabbage, saba bananas, kutchay, atsuete, and panutsa, then paired with ensaladang talong, Lauya de Palanyag is simple, hearty, and deeply rooted in the city’s farming and fishing traditions. Chef Angelo “Chubby” Timban stays true to those flavors while giving the dish a hotel-quality finish.

Lauya de Palanyag (₱700). Lauya refers to the cooking method, while Palanyag is the old name of Parañaque.

Think of it as a cousin of pochero—but with a cleaner, lighter beef broth tinted orange-red with achuete and subtly sweetened with panutsa cane sugar. It’s not true Lauya without its signature knotted kuchay chives, plus saba bananas, squash, and fresh leafy greens.

The best way to enjoy it? Pair it with ensaladang talong—boiled eggplant dressed with fermented vinegar and patis. The bright acidity cuts through the rich, comforting broth, making every spoonful even more satisfying. Ang sarap!

This initiative is a meaningful step toward preserving Parañaque’s culinary heritage—and another reason to explore the city beyond Entertainment City. If you’re from Parañaque or work nearby, you can also enjoy 20% off the signature dish at Kingsford Café.

What stood out even more was Chef Chubby and the Kingsford Hotel team’s commitment to Filipino cuisine. Beyond Lauya de Palanyag, they’ve put together a thoughtful menu of elevated heritage dishes that celebrate local flavors while giving them a refined, contemporary touch.

Sisig Itum (₱500)
Grilled Pork Maskara, Garlic Sauce, and activated Coconut Coal

Chef Chubby’s signature dish brings together the flavors of Luzon, Visayas, and Mindanao in one memorable sisig. It starts with classic Pampanga-style sisig, adds creamy Visayan gata, and finishes with the rich, earthy notes of Mindanao’s itum. The result is a crunchy, creamy, umami-packed dish topped with crispy chicharon bits. It’s great as pulutan, but even better with a steaming bowl of rice.

Alavar’s Pan-Fried Apahap (₱520)
Pan fried Apahap fillet with Crab Roe, Atsuete, Tomato, toasted shredded Coconut Spice and Herb

The apahap is perfectly seared with crisp, crackling skin and topped with fresh herbs. It rests on a rich, creamy sauce inspired by Mindanao’s famous Alavar blend, combining coconut milk, taba ng talangka, and a signature Spanish-Filipino spice mix. The flavors are bold yet balanced, and even better, it’s prepared in the hotel’s certified halal kitchen, making it a standout halal-friendly dish.

Seafood Kalkag Rice

We loved Kingsford’s take on kalkag rice, loaded with crispy, salty bits of small fried fish that add plenty of texture and flavor. Pair it with the Sisig Itum, and you’ve got one of the best combinations on the menu.

Ube Bingsu

This ube shaved ice is topped with rich ube cream, generous dollops of ube halaya, grated cheese, and crispy fried leche flan for a dessert that’s both indulgent and satisfying. It’s a great alternative to the usual halo-halo, especially if you’re an ube lover.

We didn’t expect to find Filipino cuisine this good at Kingsford Café. If you’re looking for a thoughtful, modern take on heritage dishes, it’s well worth a visit. We also hope they continue to add more local Parañaque specialties and beverages to the menu to further celebrate and promote the city’s rich culinary heritage.

Kingsford Cafe
Inspired by countries with royal families, Kingsford Café’s menu features a variety of magnificent dishes. The culinary team embraced the signature dishes of different countries and reimagined them. Eastern and Western flavors converge at the cafe.
Ground floor, Kingsford Hotel, Westside City, Parañaque
Monday to Sunday
6:00 AM to 10:00 AM – Breakfast
11:30 AM to 2:30 PM – Lunch
6:00 PM to 10:00 PM – Dinner
dine@kingsfordmanila.com
+63 9178053585
https://www.kingsfordmanila.com/en/dinings

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. We attended the media launch of Lauya de Palanyag in Kingsford Cafe last July 7, 2026..

The post Kingsford Cafe is proudly serving one of Parañaque’s culinary treasures – Lauya de Palanyag appeared first on Awesome! - Our Awesome Planet.

Tatung personally introduced us to his new Simpol restaurant at Gateway Mall 2, where the former Tindeli concept has evolved into Simpol Kitchen, celebrating his family’s heirloom recipes. The restaurant is warm, modern, and welcoming, with every dish rooted in nostalgia yet refined through thoughtful technique. Our favorites include the Calderetang Baka, Pancit Palabok, and Bibingka Cheesecake—classic Filipino comfort food elevated without losing the familiar flavors that make them memorable.

about tatung’s

Chef Tatung has opened Tatung’s at Gateway Mall 2 in Araneta City, Cubao—a restaurant inspired by the idea of “Home, remembered.” More than a new dining concept, it is his most personal project, drawing from family recipes, regional Filipino flavors, and the comforting meals he grew up with.

TATUNG’S
A Simpol Kitchen
Upper Ground Floor B, Gateway Mall 2, Araneta City, Cubao, Quezon City
Tatung’s
@tatungsgatewaymall2

Self-funded by Chef Tatung, the restaurant reflects his belief that Filipino food, cooked with honesty and served with warmth, is enough. It also includes a Tindeli corner where guests can bring home pantry favorites and pasalubong.

Known for the SIMPOL cookbook series and his advocacy for Filipino cuisine, Chef Tatung hopes Tatung’s becomes more than a restaurant—it is a place where people gather, share meals, and feel at home.

tatung’s food

Okoy ₱380
Golden shrimp fritters with fresh tomato and cucumber salsa

The okoy was perfectly crisp, with crunchy shrimp heads free of any sharp edges. Paired with a refreshing cucumber and tomato salsa, it was so addictive we couldn’t stop snacking on it like chips.

Hiraya ₱228
Muddled orange, lime, lemon, mint

This drink is bright and citrusy, with a refreshing sweet-and-sour balance that cleanses the palate between dishes.

Mixed Kinilaw ₱720
Tuna, shrimp, and squid in coconut milk, sukang tuba, tabon-tabon, and biasong lime

Simple at first, but the blend of biasong lime, tabon-tabon, sukang tuba delivers a creamy tang that makes the raw seafood yummy.

Gambas sa Latik ₱450
Shrimp with garlic, chili, and toasted coconut curds— served with bread

The plump shrimp paired beautifully with toasted pandesal, while the toasted coconut curds added a subtle layer of nutty flavor.

Relyenadong Hipon ₱480
Golden shrimp rolls with sweet chili sauce

Crisp shrimp lumpia-like paired with sweet chili sauce makes for a satisfying, crowd-pleasing appetizer.

Bibingkang Talong ₱490
Tortang talong reimagined as a casserle — layers of gmund pork, tomato, and salted egg, baked until golden

A creative take on tortang talong, reimagined as a bibingka-inspired bake layered with pork, tomato, and salted egg. Light yet hearty, it’s a great dish to share.

Calderetang Baka with Queso de Bola ₱780
Slow-braised beef in a rich tomato same with aged cheese

Ang sarap ng calderetang ni Tatung — served with a rich tomato-beef jus and finished with real queso de bola for a deeply savory, cheesy kick.

Pancit Palabok ₱530
Rice noodles in a rich seafood sauce with smoked fish, farm egg, and crisp chicharon

Sobrang sarap rin ng Palabok! Its rich sauce is cooked with fish, egg, and chicharon from the start, giving it deep, layered flavor.

Topped with generous ingredients, every bite is packed with texture and satisfying richness. For a palabok lover, panalo ito.

Lola’s Pampano sa Gata ₱780
Whole pampano braised in coconut milk with tomatoes, ginger, onions, and shrimp – a family recipe

The pompano is braised in rich coconut milk, creating a curry-like sauce with deep umami, based on Tatung’s grandmother’s recipe that has been part of their family since his childhood.

panghimagas

Bibingka Cheesecaske ₱346/slice

Tatung’s upgraded cheesecake gets a Filipino twist, combining the creamy richness of cheesecake with the nostalgic flavors of bibingka. Finished with grated coconut and brown sugar, it’s a crave-worthy dessert that beautifully ends the meal.

Bibingka Cheesecake ₱2,600/ whole

Make this your cake for your next celebration or bring it to a potluck—it’s guaranteed to be a crowd favorite.

Tsokolate con Leche P288
Dalareich tableya, Gold Award • Academy of Chocolate, London 2019

Pair the cheesecake with a cup of coffee or a creamy tableya drink—the balanced chocolate notes make the perfect complement.

final thoughts

Another winning concept from Chef Tatung, returning to his roots with heirloom family recipes while staying true to his Simpol philosophy. The dishes may look simple, but refined recipes and thoughtful techniques bring out remarkable depth of flavor. Transforming the former Tindeli into Simpol Kitchen was a smart move, making it one of Gateway Mall’s Filipino dining destinations worth seeking out. Our standout dishes on this first visit were the Calderetang Baka, Pancit Palabok, and Bibingka Cheesecake. We’re already looking forward to coming back for the Humba and the rest of Tatung’s comforting Filipino-Chinese specialties.

Congratulations to Chef Tatung and the Simpol Team on the successful launch of Tatung’s at Gateway Mall 2. Wishing you continued success and many more diners discovering your heartfelt take on Filipino comfort food!

TATUNG’S
A Simpol Kitchen
Upper Ground Floor B, Gateway Mall 2, Araneta City, Cubao, Quezon City
Tatung’s
@tatungsgatewaymall2

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Chef Tatung for hosting us.

p.s. you can also buy this giant ensaimada for pasalubong for your family.

The post Tatung’s Simpol Kitchen (First Look) @gatewaymallph appeared first on Awesome! - Our Awesome Planet.

Siklab+ is The Bistro Group’s proudly Filipino dining concept, created by the same team best known for bringing iconic American brands like TGI Fridays to the Philippines. As a family, we’re always drawn to restaurants that celebrate Filipino cuisine—especially those that preserve heirloom recipes and showcase regional specialties. Siklab+ brings these flavors together under one roof, making it easy to experience the richness of Philippine culinary heritage without traveling across the country.

It’s also a fun place to celebrate birthdays, with the service team adding a festive touch to the occasion. Here’s what makes Siklab+ worth a visit.

about siklab+

Siklab+ celebrates bold local flavors in a spacious, modern setting. The menu elevates Filipino comfort food—from grilled specialties and seafood platters to well-loved classics—served with warm Filipino hospitality, making it an ideal destination for family gatherings, celebrations, and business meals.

SIKLAB+ VERMOSA
Main Building, Ground Floor, Ayala Mall Vermosa, Daanghari, Imus, Cavite
Monday to Friday, 11 am – 9 pm Saturday to Sunday, 10 am – 9 pm
+63 917 113-9123
siklab.vermosa@bistro.com.ph

favorites

Paboritong Pork Sisig+ M ₱375 / L ₱585
Crispy pork ear, belly & liver. egg. onion. chili. fried garlic

The Sisig is served on a sizzling plate with crispy bits of pork ear, pork belly, and liver. Mix in the chili for just the right kick.

Kuhol ni Tanggol+ M ₱345 / L ₱495
Golden snalls. kangkong coconut milk. ginger. garlic. onlon. chili

Rache loved this. It’s rare to find Ginataang Kohol in restaurants, so it’s a big plus for Siklab+. Use a toothpick to pull out the snails—or supsupin para mas malinamnam.

La Bicolana M ₱255/ L ₱395
Pork. shrimp. taro leaves. garhc. onion. chill. tinapa flakes. coconut milk

Laing is our go-to gulay, and we’re always looking for one my Bicolana mom would approve of. I like this version with tinapa flakes—they cut through the richness and are perfect with rice.

Pinatisang Fried Chicken (Whole) ₱1,495
good for 3-4 persons

We also liked this fried chicken. The meat stays juicy with a subtle patis flavor, and a squeeze of calamansi brings out its best.

Flavors of the Philippines

If you’re looking to explore regional Filipino specialties for your next celebration, check this out.

Luzon | Igado M ₱365 / L ₱495
A savory locano stew made with pork and liver, simmered in soy sauce, vinegar, vegetables and spices for a rich, hearty flavor.

Alam mo ba?
Named after the Spanish word “higado”, meaning liver, one of the dish’s key ingredients.

Malinamnam, with tender pork that soaks up all the flavors and a distinct liver taste. Best enjoyed with white rice.

Mindanao | Fried Pompano with Home-made Mango Sambal sauce ₱595
A smoky Mindanao seafood dish featuring fried whole pompano with fresh aromatics, served with mango sambal sauce.

Alam mo ba?
A dish inspired by the culinary traditions of Zamboanga and Mindanao, blending Filipino, Malay, and Indonesian influences.

This was my favorite. The pompano has crisp, fried skin paired with a fruity, sweet, and spicy sambal. We even took the fish bones home—the crispy bits of meat left on them were perfect with chili vinegar.

Visayas | Pork Humba M ₱445 / L ₱745
A sweel and savory Visayan pork stew with tender pork belly, slow-cooked in soy sauce, vinegar, brown sugar, tausi, star anise and banana blossom for a rich. flavorful bite.

Alam mo ba?
The name “Humba” is actually a contraction of the cebuano phrase “humot nga baboy”, which translates to aromatic pork.

This Visayan adobo-style pork stew is fork-tender, with a rich jus from hours of slow cooking with brown sugar, tausi, and star anise. I like the slices of saba—they balance the richness and go really well with the pork.

Mindanao | Tiyula Itum M ₱595 / L ₱795
A rich Tausug beef soup with a distinctive smoky flavor, slow-Simmered with palapa, herbs and spices for a bold,
hearty taste.

Alam mo ba?
Known as the Food of Royalty, this dish was exclusively served to Sultans of Sulu and noble guests.

This smoky black beef soup with bulalo and bone marrow is a unique dish. I just wish the broth were richer instead of a bit diluted—it would make the flavors even more satisfying.

Longga Rice+ M ₱225 / L ₱325
Chinese chorizo. egg cabbage carrots. spring onion

When in Siklab+, don’t skip the Longganisa Rice. It’s flavorful enough to enjoy on its own and pairs perfectly with the meat dishes.

Dilis Rice+ M ₱265 / L ₱365
Fried dilis, egg, cabbage, carrots. tomato. onion

The dilis rice is just as satisfying, with crispy fried dilis, chopped onions, and tomatoes adding plenty of flavor to every bite.

dessert

Bonggang Bibingka ₱225
Topped with grated coconut. muscovado sugar. latik

The bibingka is delicious, especially with grated coconut, muscovado, and latik. It even makes a fun alternative to birthday cake.

Palitaw ₱195
Glutinous rice flour sugar. roasted sesame seeds. grated coconut, coconut latik

It’s like a Filipino mochi, topped with sesame, coconut, latik, and muscovado. Masarap siguro kung ala-mode with ice cream.

Ube Kolada ₱245
Calamansl. summer flavors, ube liquer. mango. rum. sugar

The ube liqueur gives this a nice kick—sweet with a little buzz—while the toasted marshmallow was a hit with the kids.

final thoughts

A simple celebration made special by Siklab+’s food. Our favorites were the Ginataang Kohol, Fried Pompano with Mango Sambal, Humba, and Pinatisang Fried Chicken. The classics—Sisig, Laing, Bibingka, and Palitaw—were just as satisfying. End the meal with an Ube Kolada for a fun Filipino cocktail treat.

SIKLAB+ VERMOSA
Main Building, Ground Floor, Ayala Mall Vermosa, Daanghari, Imus, Cavite
Monday to Friday, 11 am – 9 pm Saturday to Sunday, 10 am – 9 pm
+63 917 113-9123
siklab.vermosa@bistro.com.ph

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to the Siklab+ team for hosting us.

p.s. check out Mamonaku Vermosa for your specialty iced coffee favorites…

The post Siklab+ Birthday Celebration: here’s what’s different… appeared first on Awesome! - Our Awesome Planet.

Maddox Jewelry is an aspirational jewelry retailer best known for its live-selling platform, offering a curated selection of natural diamond jewelry, including selected pieces with IGI certification, lab-grown diamond jewelry, and fine gold pieces. Known for its quality, authenticity, and competitive pricing, the brand has earned a loyal following among jewelry enthusiasts and aspiring entrepreneurs for over five years. During our visit to their Marikina showroom, we discovered that their collection are carefully curated diamond and gold jewelry—complementing the brand’s popular live-selling collections and giving customers an even wider selection of designs..

(note: We are not affiliated with Maddox Jewelry. As with any significant jewelry purchase, buyers should choose pieces that best suit their preferences, budget, and needs.)

about maddox

Maddox Jewelry is gaining popularity for its timeless, versatile designs that effortlessly transition from everyday wear to special occasions. Crafted in genuine gold and natural diamonds, its collections embrace the “quiet luxury” aesthetic—favoring understated elegance, quality craftsmanship, and lasting value over fleeting trends.

Designed with both style and comfort in mind, Maddox Jewelry offers refined pieces that complement modern lifestyles while remaining practical for daily wear. As more consumers prioritize versatility, authenticity, and thoughtful purchases, the brand continues to stand out as an accessible luxury choice for those seeking elegant jewelry that can be worn and cherished every day.

Raised in a humble farming family, Charo P. Cordial developed an entrepreneurial spirit early, selling chocolates in school before building a successful 15-year career as a licensed Agricultural Engineer at Kubota Philippines. During the pandemic, she ventured into Facebook live selling, where the trust of a jewelry supplier who offered her products on consignment became the catalyst for founding Maddox Jewelry—a brand built on integrity, trust, and the belief that opportunity is earned through hard work rather than capital.

Today, Maddox Jewelry is a trusted name offering authentic natural diamond jewelry at competitive prices while empowering aspiring entrepreneurs through its reseller program. Guided by her commitment to family, faith, and integrity, Charo continues to inspire others by proving that with trust, perseverance, and a heart for uplifting people, humble beginnings can become extraordinary success.

MADDOX JEWELRY
1011 JP Rizal Street, Concepcion Uno, Marikina City
@the_maddoxluxury
D Maddox Jewelry
Maddox Jewelry
https://maddoxluxury.com

inside maddox

The Maddox Jewelry showroom on the third floor is thoughtfully laid out into Stations 1 to 5 around a central lounge, creating a relaxed and personalized shopping experience.

Appointments are recommended, particularly during new collection launches and sale events, when the showroom is at its busiest.

For added peace of mind, Maddox Jewelry’s natural diamond pieces come with an IGI certificate detailing the stone’s 4Cs—Cut, Color, Clarity, and Carat weight—with selected pieces come with IGI certification detailing the diamond’s 4Cs.

Explore Maddox Jewelry’s wide selection of diamond ring designs, from timeless classics to contemporary styles.

You can also stack and layer different rings to create a more refined, personalized look.

Station #2 features a curated selection of gold and white gold jewelry, perfect for layering and everyday styling.

Discover playful, gemstone-adorned pieces in limited quantities, perfect for adding a pop of color to match your outfit and mood.

The Maddox team provides warm, personalized service, helping you find the perfect piece to complement your quiet luxury style.

Rache experimented with a choker, a pop of color, and her signature initial to create her own effortlessly layered aesthetic.

The 18K gold necklace is the centerpiece of the ensemble—a timeless piece crafted in premium 18K gold.

Lab-grown diamonds are clearly labeled and displayed separately, easily recognized by their brighter white appearance. We also tried on a lab-grown diamond tennis bracelet—a timeless piece for everyday elegance.

For those seeking larger stones at a more accessible price, lab-grown diamonds offer a compelling alternative. Natural diamonds, however, continue to be the preferred choice for many collectors and long-term jewelry buyers.

final thoughts

My wife is beautiful with or without jewelry. But every now and then, a diamond piece adds that quiet luxury touch—a subtle statement that elevates an ordinary day.

If you’re hunting for timeless diamond jewelry, make a stop at Maddox Jewelry in Marikina. Whether you’re looking for an everyday piece or something for a special occasion, it’s worth adding to your jewelry-hunting itinerary.

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Maddox team for hosting us at the Marikina showroom for this featured article.

p.s. check out the Maddox showroom appointment guide below:

The post Maddox Jewelry Review: Inside the Marikina Showroom appeared first on Awesome! - Our Awesome Planet.

If you’ve ever been to Tagaytay, chances are you were there to cool down, unwind, enjoy the scenic views, or maybe even to have a warm bowl of bulalo. And while you were there, you’ve probably heard of or seen Taal Vista Hotel.

You see, Taal Vista Hotel has been there long before many of the establishments in Tagaytay. In fact, it was one of the first few buildings that kicks started the Tagaytay development itself. It is considered the second-oldest hotel in the Philippines, after its sister hotel, The Manila Hotel.

Infact, the hotel itself can be considered a museum because it has survived major events in Philippine history, including wars and volcanic eruptions, while also welcoming many local and foreign officials throughout the years.

And these are the experiences that have made Taal Vista Hotel a timeless classic for Filipinos. Today, the hotel enters a new chapter with refreshed rooms and upgraded amenities, all while staying true to the classic Filipino charm that guests have come to know and love.

TAAL VISTA HOTEL
KM 60 Emilio Aguinaldo Highway, Tagaytay City, 4120 Cavite
+63 917 809 154
reservations@taalvistahotel.com
@taalvistahotel
https://www.taalvistahotel.com/

STAY

Taal Vista first opened on October 7, 1939, which makes it almost 90 years old. Throughout those years, it has gone through a couple of renovations. This year, however, its entire Lake Wing, spa, and penthouse received a much-needed makeover.

For our weekend stay, we opted for their newly renovated Premiere Queen Room with an unobstructed view of the volcano from our balcony. A must whenever you’re planning a staycation in Tagaytay.

I like the fact that everything from the walls to the floors has been modernized while at the same time keeping everything timeless and classy.

Another thing I appreciate is how they kept everything simple, yet warm and cozy, just like how the original rooms were designed. Definitely a much-needed upgrade.

Even the toilets and baths have been updated with modern creature comforts, perfect for weekend staycations with the family.

But of course, design is nothing without the classic Filipino hospitality that Taal Vista has been known for decades.

As a treat, we also got to check out their newly renovated penthouse, where many notable personalities, including Philippine presidents, have stayed over the years. It’s located in the hotel’s original Mountain Wing.

And I gotta say, it has the best view of Taal Lake from its two bedrooms and bathrooms. Maybe someday we can stay here too!

HOTEL

Designed to feel like baguio the hotel property itself sits on a 700-meter-high ridge, offering unobstructed views of Taal Lake.

It’s divided into three wings: the newly renovated Lake View Wing, where we stayed; the Main Reception, which is the original building; and the Old Wing, also known as the Mountain View Wing, where you’ll find the penthouse and the pool.

The hotel was originally owned and operated by the government before eventually becoming part of SMDC. That’s also why you’ll find a Kultura boutique here, selling its own exclusive Taal Vista merchandise.

Not to mention, Taal Vista also has a variety of conference rooms in different sizes. Originally designed for large conventions, they’ve now also become a popular venue for weddings.

But my favorite part of the property has to be the History Wall, where you can book a guided walking tour and learn about not just the hotel’s rich history, but also the fascinating story of the volcano.

One of the coolest things I learned was that the original Taal Volcano was once believed to be nearly twice the size of Mayon and that the lake was also once saltwater, where Spanish galleons could enter—and it even had sharks!

Another highlight of our trip was visiting their newly renovated spa, located in the Mountain View Wing.

The entire spa was redesigned to match the fresh yet familiar aesthetic of the new Lake View Wing rooms, while also offering a much wider selection of spa treatments.

Since I was here with my parents, I decided to treat them to the signature “Awaken the Senses” spa treatment for two. It lasted 60 minutes and was definitely a must-try if you’re planning a staycation in Tagaytay.

But one of the biggest highlights of the hotel has to be its spacious view deck, dining area, and lawn overlooking Taal Volcano.

I honestly think it offers one of if not the best views of Taal Lake in all of Tagaytay.

And for the kids, Taal Vista has you covered too. It’s conveniently located right beside the famous Sky Ranch, with its own exclusive access gate, so hotel guests don’t have to enter through the main entrance.

Checked-in guests can enjoy discounted rates at the reception since both properties are part of the SM Group. So whether you’re traveling as a couple, with family, or with kids, Taal Vista really has something for everyone.

EATS

As for food, Taal Vista definitely has you covered with four different dining venues. Well, five if you count the last one on this list.

Our first stop was Veranda. This bright and festive space is where breakfast is served, but it also offers an à la carte menu for lunch.

Be sure to try their signature boneless dilis and longganisa for breakfast!

You’ll also be serenaded by live musicians throughout your stay or while dining at Taal Vista. It was a surprisingly charming touch that made our meals feel even more special.

For lunch, we headed to Alta Ridge Bar, which also doubles as the hotel’s lobby lounge. conveniently located at the heart of the building, its wide, open, and naturally bright spaces made it a great spot to dine and chill as we waited for our rooms.

Here, we went for their signature bulalo, crispy pata, and pinakbet. These classic Filipino favorites are definitely a must-try for any family visiting or enjoying a staycation.

For dinner, we wanted to try something different, so we booked a table at Taza Lounge, their lunch and dinner restaurant serving Greek Mediterranean cuisine inspired by a sustainable farm-to-table concept.

One of our favorites was the tomahawk pork chop, cooked just how I like it and served with creamy mashed potatoes.

We also ordered their locally sourced Wagyu ribeye with a rich poivre sauce on the side.

To end the meal, the chef recommended a lava cake made with local tablea and paired with queso de bola. It sounded like an unusual combination, but it worked incredibly well.

And of course, I saved the best for last. No staycation feels complete without room service, so on our final night, with the rain pouring outside, we stayed in and enjoyed a meal with our western favorites from the comfort of our room.

FINAL THOUGHTS

Overall, staying at Taal Vista felt like stepping into a time capsule, especially now that they’re slowly renovating the property one building at a time. It was nice seeing the old architecture blend with a refreshed design after so many years.

Walking through its historic halls almost felt like visiting a museum. After all, this is the first hotel ever built in Tagaytay, and that alone makes it a destination worth experiencing.

During our 3-day, 2-night stay, it rained for almost the entire trip, but it didn’t stop us from enjoying our staycation. I guess that’s one of the best things about Tagaytay. Whether it’s the rainy season or the middle of summer, there’s always something to enjoy. In the end, it’s not the weather that makes a stay memorable. It’s the warmth of the hospitality, the comfort of the rooms, and the good food that you’ll remember long after the trip is over.

TAAL VISTA HOTEL
KM 60 Emilio Aguinaldo Highway, Tagaytay City, 4120 Cavite
+63 917 809 154
reservations@taalvistahotel.com
@taalvistahotel
https://www.taalvistahotel.com/

Live an Awesome Life,

NICO of Team Our Awesome Planet

The post Taal Vista Hotel: where Filipino Heritage meets Timeless Views appeared first on Awesome! - Our Awesome Planet.

Lusso has long been our go-to fine casual dining destination in Manila, a quiet luxury legacy of Margarita Forés that continues to stand the test of time. We celebrated Father’s Day here last year, and every dish we ordered was flawlessly executed. Recently, we returned for our Sunday lunch tradition with our son Aidan to try their featured Wagyu Steak Frites with L’Entrecôte-style Café de Paris Sauce, alongside the Margarita Forés signature dishes that keep us coming back.

lusso podium

Lusso Podium is arguably their most elegant location, featuring a mezzanine for larger gatherings and cozy corner banquettes that are perfect for intimate dates.

LUSSO BY MARGARITA FORÉS
Old World Cuisine Meets Filipino Warmth. 
Ground Level, The Podium, 12 ADB Ave., Ortigas Center, Mandaluyong City,
10:00AM – 10:00PM
+63 917 190 5893
lusso.podium@margaritafores.com
@lusso.ph
Lusso by Margarita Forés
afhospitality.com

We like to start with sparkling water and breadsticks – a light, crisp prelude that satisfies while you wait without filling you up.

BARQUILLOS CYLINDER DUET 360
WITH CHIVE MOUSSE
prosciutto crisps & salmon roe

Lusso’s signature appetizer never gets old—we always crave these crisp mini barquillos filled with chive mousse and topped with either prosciutto chips or salmon roe for a delightful pop of umami. Many copied this but the original is still the best.

PARMIGIANO-REGGIANO FRICO SALAD 670
& field greens, balsamico

Crush the crisp cheese bowl into the greens, toss with the balsamic dressing, and enjoy the flavorful mushrooms hidden beneath.

SPINACH TAGLIERINI DI MARGHI 710
MARGARITA’S SIGNATURE
asiago cheese, mushrooms, parma ham

Love this spinach taglierini, which resembles very fine fettuccine or slightly wider angel hair, best paired with delicate sauces like this creamy Asiago cheese sauce, with Parma ham and mushrooms to cut through the richness.

We intentionally create family bonding moments over good food, and when parents ask how we get our kids to join us, the answer is simple: good food. The conversations shared around the table over a great meal continue to strengthen our bond as a family.

Somehow, even the question “May girlfriend ka na ba?” feels easier to ask after sharing a really good steak meal.

WAGYU STEAK FRITES (300G) 4,750
Japanese Wagyu Striploin, French Fries
with L’Entrecôte-Style Café de Paris Sauce

The steak comes with perfectly crisp fries that pair beautifully, so you won’t even miss the rice. While the cheesy sauce is tempting, we recommend enjoying the steak first on its own, then adding or dipping into the sauce later.

The steak is Australian F1 Wagyu, a blend of Japanese Wagyu and Angus Beef, combining rich marbling with the deep beefy flavor of Angus for a flavorful steak that can be enjoyed even without sauce. Sarap ng medium cooked with a smoky grill edges.

TORMARESCA ‘NEPRICA’ NEGROAMARO 420/glass
Puglia, Italy Negroamaro

The steak pairs beautifully with a soft, elegant Puglian red—its smooth fruitiness and refreshing acidity balance the richness of the beef and cheese sauce.

LUXE MANGO TART 610
WITH CHANTILLY CREAM

For dessert, a delicate mango tart with a thin flaky crust and sweet, creamy chantilly topping provides the perfect ending.

I enjoy sweet desserts with a cappuccino, while Rache prefers a café mocha—though a more defined latte art would have been a nice finishing touch.

final thoughts

Lusso’s Steak Frites is the perfect celebratory dish for milestones, memorable dates, and family gatherings. My son finished half of this steak—the boys love their meats, and it has become one of our favorite hooks for family bonding moments. Margarita’s signature dishes, from the barquillo mousse and Frico Salad to the spinach taglierini and mango tart, completed a memorable 5-course meal highlighted by the steak frites. With impeccable, friendly, and precise service, Lusso truly deserves its Michelin Selected recognition. It remains a no-brainer choice for special occasions and great food. Budget around ₱3,000 per person.

LUSSO BY MARGARITA FORÉS
Old World Cuisine Meets Filipino Warmth. 
Ground Level, The Podium, 12 ADB Ave., Ortigas Center, Mandaluyong City,
10:00AM – 10:00PM
+63 917 190 5893
lusso.podium@margaritafores.com
@lusso.ph
Lusso by Margarita Forés
afhospitality.com

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Lusso team for hosting us.

p.s. kung bitin ka pa sa dessert, check out our favorite Cow Cow Ice Hokkaido cheese soft serve by Tokyo Milk Cheese Factory

The post Date at Lusso Podium? don’t miss the Wagyu Steak Frites 🥩 appeared first on Awesome! - Our Awesome Planet.

Philippine Theater is shit! Tae! Tae! Tae! What happened?

I remember when theater meant straight plays that confronted society’s most pressing issues, monologues that gave voice to uncomfortable truths, and conversations that challenged us to think more deeply about the world and our place in it.

Back then, theater was a niche—expensive and far less accessible. Then came Broadway musicals and West End-inspired productions, followed by the rise of homegrown jukebox musicals that brought live theater to a much wider audience.

While I celebrate its growing popularity, I sometimes wonder if the pursuit of entertainment, spectacle, and social media virality has softened theater’s power to provoke, challenge, and transform. I miss leaving the theater not just entertained, but changed.

That’s why I enjoyed Ang Babae sa Septic Tank 4: Kahapon – framed as a play about making a play: Kahapon, Ngayon at Bukas. It turns the spotlight inward, offering a witty critique of how productions are conceived, how creative decisions are negotiated, and how the egos of actors, producers, playwrights, and directors collide behind the curtain. At times, you’re left wondering whether a line is an insider’s joke, an honest confession, or pure satire—and perhaps that’s precisely the point.

It’s also why I’ve grown to appreciate the Virgin Labfest productions by the Cultural Center of the Philippines. Their first-time plays feel refreshingly honest and fearless, unafraid to wrestle with difficult questions rather than offer easy answers. You leave the theater not with closure, but with a lingering sense of unease—questioning your own values, your assumptions, and what you would do if faced with the same choices.

Ironically, as theater continues to grow—with around 14 productions now running across Manila at one point—we’re seeing more Filipinos willing to pay premium ticket prices for the live experience. Yet many local productions still gravitate toward jukebox musicals and familiar crowd-pleasers.

I find myself wishing more playwrights would boldly engage with the defining issues of our time: the failures in flood control, political accountability, systemic corruption, and the moral compromises that shape public life. Theater has always been at its best when it dares to ask the questions everyone else avoids.

I highly recommend this play—not just for the laughter, but for the moments of introspection as you recognize pieces of yourself in its characters. It also challenges us to think about the kinds of stories we choose to watch and support.

And, of course, it’s another masterclass from Eugene Domingo. Tae ka talaga sa galing! Don’t miss this!

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to PETA THEATER for hosting us.

p.s. best to eat before going or after the play. check out the soulfood truck if you want to have a snack in the Peta Theater.

The post Ang Babae sa Septic Tank 4 (not a review) appeared first on Awesome! - Our Awesome Planet.

Idalia, meaning “Behold the Sun,” reflects Chef Kevin David’s vision of serving food that brightens your day—distinctive, memorable, and genuinely delicious. Drawing from his years in American kitchens, Chef KD creates dishes elevated by his love for fermentation, shared meals, and flavors that transcend borders. I especially appreciate that this isn’t a tasting-menu restaurant—the portions are generous, inviting everyone at the table to share and enjoy. A friend had long insisted we dine here, and after one meal, it’s easy to see why Idalia has become one of her favorite restaurants in Makati.

about idalia

Restaurant Idalia is Chef Kevin David’s modern neighborhood restaurant in Salcedo Village, Makati, inspired by the Greek phrase “Behold the Sun.” 

Restaurant Idalia by Chef Kevin David
Ground Floor Citrine Residences, 112 Valero St., Makati
idaliateam@gmail.com
+63 998 864 2525
@restaurantidalia
Restaurant Idalia
https://www.restaurantidalia.com/

After years cooking in acclaimed restaurants across New York, Los Angeles, and San Francisco, Chef Kevin brings his produce-driven, globally influenced style home, creating bold yet approachable dishes rooted in technique, fermentation, seasonality, and shared dining.

Rather than following strict culinary traditions, Idalia embraces flavors that transcend borders while honoring quality ingredients and thoughtful craftsmanship. The restaurant offers an intimate, contemporary space with an open kitchen, encouraging guests to gather over generous plates meant for sharing. 

Love the 12-seater boardroom for intimate celebrations or business meetings—it feels exclusive yet comfortable for meaningful gatherings over good food.

For bigger occasions, Idalia’s entire second floor can accommodate around 50 guests, making it a great option for private parties, corporate events, and special celebrations.

idalia food

Joshua called this the best sourdough he’s ever had—its intentionally smoky crust giving way to a soft, chewy loaf, naturally leavened with Abijane, a 15-year-old sourdough starter.

sourdough, house butter, chicken liver mousse 270/+210/+250

The sourdough is served with black garlic butter made from confit garlic, black garlic, and garlic powder, alongside a chicken liver mousse topped with fermented onions and chives. Delicious on its own, the accompaniments add an irresistible layer of rich, creamy umami.

hummus, zhug, pickled vegetables, laffa 590

This playful peekaboo on hummus arrives with warm laffa concealing a bed of hummus topped with pickled vegetables, fried chickpeas, and zhug, a vibrant Yemeni fermented chili sauce. It’s generously portioned for sharing—simply tear the laffa and scoop up the creamy hummus with every bite.

limoncello blue pea fizz
lemon fermented juice 295

The blue pea fizz, created for their Balmori pop-up, is bright and refreshing, while the fermented lemon juice delivers a crisp, lively tartness without being overly sweet.

behold the sun whisky, fermented miso, lacto tomato acid, whey 530

I loved this cocktail for its subtle fermented miso sweetness, balanced by the bright acidity of fermented tomato and whey. Its pleasantly silky texture and whisky backbone make it both uplifting and an excellent pairing with the food.

squid ink pasta, octopus, bone marrow butter, breadcrumbs 850

This signature campanelle pasta is coated in squid ink and tossed in bone marrow butter, then topped with tender octopus braised in red wine. The rich, flavorful sauce clings beautifully to the pasta, making every bite deeply satisfying.

We celebrated with a foodie date alongside our son, Joshua, who recently graduated with First Honors and is looking forward to starting college this September.

farmer jun’s heritage kurobuta pork, chickpea stew, fermented apple 2900

The Kurobuta pork chop is cooked to a juicy medium, highlighting its rich flavor and delicate marbling. Paired with shakshuka-style chickpeas and a fermented apple jam, it gains a delightful touch of fruity sweetness. Sarap!

beef fat fried rice, sunny side egg 375

Best enjoyed with fried rice and a sunny-side-up egg cooked in beef tallow, with crispy bits of beef fat adding an extra layer of rich, fatty umami.

panna cotta, ube, coconut, langka 350

Love this two-layer panna cotta with creamy milk and ube layers, topped with fragrant coconut latik. Smooth, creamy, and not overly sweet—it’s the perfect dessert to share and end the meal.

final thoughts

Chef KD’s Idalia is a refreshing take on contemporary cuisine, inspired by his journey and food memories. The sourdough, hummus, campanelli pasta, and Kurobuta pork chop were standouts. Michelin-worthy food, warm service, and beautifully balanced flavors. I especially loved the depth from their house-fermented ingredients.

I initially thought Chef KD might be mayabang, but he turned out to be genuinely down-to-earth and refreshingly straightforward. His cuisine is a thoughtful blend of Mediterranean, contemporary, and Filipino influences—creative, refined, and never overly sweet. Now I understand why foodies keep recommending Idalia. I’m already looking forward to coming back. A must-try.

Restaurant Idalia by Chef Kevin David
Ground Floor Citrine Residences, 112 Valero St., Makati
idaliateam@gmail.com
+63 998 864 2525
@restaurantidalia
Restaurant Idalia
https://www.restaurantidalia.com/

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Restaurant Idalia team for hosting us.

p.s. for three weeks, Restaurant Idalia takes over The Balmori Suites Chef’s Table.

Every ingredient tells a story.
This time, so does the room.

A menu built from everything we believe in
and everything we’re trying to become.

July 10–31.
Reservations now open.
0998 864 2525

The post Restaurant Idalia by Chef Kevin David: this is the Makati restaurant every foodie keeps recommending appeared first on Awesome! - Our Awesome Planet.

VIVERE is a southern landmark, best known for the sweeping 360-degree views of the Alabang skyline from its iconic NEST Rooftop Dining, a destination that has become synonymous with dining in the South. For our family staycation, we checked into the spacious three-bedroom Regency Suite Penthouse, which offered all the comforts of home with the luxury of a hotel. Waking up to breakfast at NEST, high above the city, completed what felt like the quintessential Alabang staycation—a relaxing southern escape defined by warm hospitality, spacious accommodations, and unforgettable rooftop views.

regency suite 2910

It was our first time staying in the Penthouse Suites, and the spacious three-bedroom layout—with a comfortable king bed in the master bedroom—made it feel less like a hotel and more like coming home in Alabang.

The marbled master bathroom is spacious and thoughtfully designed, featuring a bathtub, separate toilet and shower, and his-and-hers sinks—making it ideal for a romantic escape.

The second bedroom was perfect for YG and RA, offering relaxing views of the southern neighborhood and a strong, reliable internet connection for staying connected throughout our stay.

The third bedroom comfortably accommodated JX and AD, with beautiful views of the Alabang skyline adding to the relaxing atmosphere.

The third bedroom connects to a shared bathroom that is compact, clean, and functional, with convenient access from both the bedroom and the dining area.

The main dining and living area feels luxurious and inviting, with its generous space and …

… soaring high ceilings that create an airy, elegant atmosphere perfect for relaxing or gathering with family.

The suite also includes a compact pantry kitchen, ideal for preparing light meals, reheating takeout, or making coffee and other drinks during your stay.T

The Penthouse Suites are located on the 29th floor, while NEST Rooftop Dining sits atop the 31st floor, placing guests just a short elevator ride away from one of Alabang’s most iconic dining destinations.

nest dining

NEST Rooftop Dining is romantic, with night skyline views set against the backdrop of Laguna de Bay. Surrounded by greenery, it feels like dining atop a garden.

If it rains, guests are comfortably transferred to the indoor dining area, which happened during the latter part of our dinner.

appetizers___________

MEDITERRANEAN SALAD (₱680)
Fresh salad greens, pan seared scallops, goat’s cheese, tomatoes, cucumbers, ripe mangoes, kalamata olives and grapes served with balsamic vinaigrette.

The greens were fresh, served in a good sharing portion, and dressed just enough to make a great start to dinner.

CHICKEN FINGERS (₱400)
Chicken fingers served with honey mustard dressing

The breaded chicken strips passed the kids’ standards and were gone in seconds.

BEEF NACHOS (₱700)
Tortilla chips, chili con carne, cheese sauce, sour cream and pica de gallo.

This is a better appetizer for family sharing, with crunchy chips, cheese, sour cream, and ground meat in every bite.

SMOKED BACON CARBONARA (₱560)
Spaghetti, smoked bacon, pecorino and served with crusty garlic bread

Sometimes, you just need a good Carbonara—comfort food for both kids and parents, with smoked bacon and pecorino cheese.

BURGER FOR THE BIG BOYS (₱870)
American cheese, herbed mayo, crispy fried onion rings, bacon, pickled jalapeño, fresh tomatoes, shredded lettuce, housemade brioche bun.

A classic burger with fresh vegetables, a homemade brioche bun, and fries on the side. Good, though a bit expensive.

pinoy mains ___________

SALMON SINIGANG (₱1,100)
Traditional Filipino sour soup, simmered in guava-tamarind based broth

I like the sour oomph of this Sinigang, with plump salmon belly slices in a guava-soured broth. Sarap nito!

THE KARE -KARE (₱1,500)
Oxtail simmered in our pistachio, cashew and local mani peanut butter sauce with grilled shrimps and lechon kawali.

The Kare-Kare has a unique mixed peanut sauce topped with grilled shrimp and lechon kawali, but I still prefer the classic version.

CRISPY PORK BINAGOONGAN (₱810)
Lechon kawali with stir fried tomatoes, lady fingers, green mangoes and homemade bagoong

This is good and comforting, with fried tomatoes, green mangoes, and bagoong that pair well with the crunchy lechon kawali and its fatty pork layers.

tacos___________

BEEF BIRRIA (₱550)
Braised Beef Tacos. Cheese, Cilantro, and Sour Cream, served with Beef Consommé

Refreshing to see Beef Birria Tacos on the menu, filled with braised beef, torched cheese, and a splash of lime, then dipped in consommé for a comforting bite.

CRISPY PULLED PORK TACOS (₱400)
Crispy Pulled Pork, Corn Tortillas. Salsa, Cheese, and Sriracha

The Pulled Pork Taco is equally good, with a generous serving of pulled pork in a taco that’s good for three bites.

We had a private, air-conditioned corner with an awesome view, offering all the charm of rooftop dining while remaining comfortably cool and intimate. The crisp white linen table setting added a refined touch, creating a casual fine-dining ambiance that felt both elegant and relaxed.

desserts___________

TABLEA CHOCOLATE SMORES (₱400)
Tablea chocolate and extra-large mallows served in sizzling plate with chocolate covered graham bark.

It’s been a while since we’ve had a dessert this good. We found ourselves playfully fighting over every toasted marshmallow and scraping up every last bit of the rich tablea dip with the graham crackers—it was simply too good to leave behind.

MANGO CRÈME BRÛLÉE (₱500)
Creamy custard perfection topped with mangoes and crisp caramelized sugar.

The creamy brûlée is topped with a perfectly caramelized sugar crust and fresh mangoes, adding a bright, fruity sweetness that beautifully complements its rich, silky custard.

FROZEN BRAZO (₱400)
Soft and fluffy meringue tops layers of graham crust, custard and Mantecado (vanilla butter) flavored ice cream.

A beloved dessert in the South, this comforting treat is one we always come back for. The rich frozen custard paired with creamy mantecado ice cream makes for a nostalgic and satisfying finale to the meal.

This rooftop restaurant has evolved beautifully over the years, making it perfect for family celebrations or a romantic Southern escape.

nest breakfast

Breakfast high above the Alabang neighborhood feels both relaxing and uplifting—the perfect setting for unhurried family conversations over a good meal.

Get a table in the air-conditioned section with panoramic views of the Alabang skyline, rising above most of the surrounding buildings for a relaxing dining experience.

The chef offers a thoughtfully curated daily breakfast selection, with made-to-order bacon, sausages, and eggs cooked just the way you like them.

I absolutely loved the raisin oatmeal cookies and kept coming back for more—they easily outshined the pancakes, puto, and waffles. Even better, you can dip them in warm chocolate for an extra indulgent treat.

I usually indulge in the breakfast buffet’s selection of raisins, assorted cheeses, dried fruits, and yogurts—a simple yet satisfying way to start the day.

We usually enjoy brunch around 9:00 to 9:30 a.m., when the crowds have thinned out, making it the perfect time to ease into the day with good food, a well-rested morning, and a relaxing atmosphere.

final thoughts

This is probably one of the best Southern staycations in Alabang—a penthouse suite escape, a memorable celebration at NEST Rooftop Dining, and the simple joy of waking up to breakfast high above the Alabang skyline. NEST executes comfort food well, from flavorful Mexican tacos to well-loved Filipino favorites for the mains, while its thoughtfully crafted desserts provide a memorable finish to the meal. What truly made our stay memorable was the elevated Alabang experience—the sweeping skyline views, the sense of being above it all, and the unmistakable warmth and laid-back charm that define the South.

VIVERE ALABANG
5102 Bridgeway Ave, Asean Drive,
Filinvest Corporate City, Alabang Muntinlupa City
+632 8771 7777 =
info@viverehotel.com.ph
: https://www.facebook.com/viverehotel/
: @viverehotel
https://viverehotel.com.ph
#viveremoments

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Vivere team for hosting us for a staycation and Nest dining!

p.s. don’t miss the complimentary family movie night every Saturday at 6:00 p.m. on the 29th-floor Executive Lounge area.

The post Vivere Hotel Alabang: a southern staycation charm with penthouse suites & NEST rooftop dining appeared first on Awesome! - Our Awesome Planet.