201 Brunch & Bistro is part of the new breed of establishments bringing Katipunan back to life. It’s an invitation to discover the favorite dishes of Chef Rosebud Benitez-Velasco, fondly known as the “Umami Mommy.” We were initially skeptical—sometimes, celebrity chefs are better known on TV than in the kitchen. But Chef Rosebud surprised us. The portions are enough to share for two, and we ordered a good mix of their best-sellers and drinks. Here are the dishes and the experience we genuinely enjoyed.

vibe

This is the lucky spot that once housed Hapag, now redeveloped into a three-story lifestyle center.

201 Brunch and Bistro
201 Katipunan Avenue Extension, Quezon City
Tuesday-Sunday | 11AM-10PM
@201brunchandbistro
+63 956 486-3093

Vibe reminds you of Seva, but in the daytime and less intimidating—perfect for a casual date or Sunday brunch.

A 20-seater private dining room is available for intimate celebrations and food-loving gatherings.

We like this cozy window corner with natural light and comfy lounge chairs to make you feel at home.

Everyone gets a welcome drink – an alcoholic, non-alcoholic and milo dinosaur options for the kids.

food

The sourdough bread was gone in seconds—nicely charred, served with olive oil and balsamic.

Burrata | Greens | 1,180
Italian Burrata Cheese. Prosciutto. Dried Figs.
Mixed greens. Caramelized Mushrooms.
Pistachio. Citrus house dressing.
Balsamic Crema

The burrata salad was good—just the right mix of vegetables, pistachios, mushrooms, and creamy, moist burrata.

Signature Steak Salpicao | 1,280
Butter-aged Ribeye steak bites. Fresh Shimeji
Mushrooms. Umami glaze. Blistered Tomatoes.
Roasted Garlic. Toasts

Highly recommended! Not your usual salpicao—the steak comes in generous chunks, coated in a rich umami glaze.

Miso | Truffle Cream | 680
Truffle-Miso Brown Butter Cream sauce.
Caramelized Mushrooms. Bacon Crisps.
Penne. Parmigiano Reggiano.
Sourdough toast

The pastas were good, especially the truffle miso brown butter cream—sobrang malasa but nicely balanced.
Ubos rin ito, and we had to use the toasted bread to wipe the bowl clean.

Prosciutto | Fig Flatbread | 960
Prosciutto. Roasted tomato Marinara.
Mozzarella. Dried Figs. Balsamic crema
Arugula. Grana Padano.
Truffle Maple Glaze

The flatbread was horizontally triangles sliced, light and easy to eat, with a truffle maple glaze that hits the spot.

Umami Glazed Salmon | 980
Baked Salmon. Signature umami glaze.
Roast Vegetables. Citrus-Brown Butter Jus
Blistered Capers. Dill

Masarap din—salmon cooked medium with a savory umami-miso glaze, served with vegetables.

Two Cheese Angus Burger | 890
6oz Angus Beef Burger Patty. Toasted
Brioche Bun. Fresh Mozzarella. Brie. Signature
umami dressing. Pickled Jerkin. House Fries.
Salad greens

The burger boy loved it—a thick, juicy Angus patty with a soft yet sturdy brioche bun.

Prime Ribeye | Fries | 4,490
Pan Crusted 14oz Double R Ranch USDA Ribeye.
House Fries. Anchovy Aioli. Roasted Vegetables.
Black Pepper Crema. Pickled Japanese cucumber. Side Salad

The steak was good—a prime ribeye cooked medium-rare, served with all the right accompaniments and fries.

Grilled Chicken | Vodka Pasta | 780
Grilled Boneless Chicken. Signature tomato
cream sauce. Penne. Parmigiano Reggiano.
Fresh Basil. Sourdough Toast

This was better than the roast chicken, thanks to the creamy vodka sauce pasta paired with nicely grilled chicken.

drinks

Tamari Old Fashioned | 490
Bourbon Whiskey, Rosemary, Earl Grey
Syrup, Coffee Liquor, Tamari, and
Angostura Bitters

The cocktails are also on point, and the old fashioned is smoked tableside for a nice smoky notes to the whiskey.

Miso Paloma | 490
Tequila, Grapefruit Juice, Lemon Juice,
Agave, Soda Water, Miso Cordial,
Grapefruit slice

This was bubbly and refreshing, with just the right tequila buzz and bright citrus notes from grapefruit and lemon.

201 Red Sangria | 490
Red Wine, Brandy, Gin, Pineapple
Juice, Simple Syrup, Lemon Juice,
Cinnamon Sticks

Masarap din yung sangria—made with proper red wine, brandy, and gin, brightened with fresh citrus flavors.

Fresh Mango Smoothie | 290

Big enough to share, not too sweet, with a distinct mango flavor and an interesting aftertaste.

Iced Miso Spanish Latte | 260
Espresso, Condensed Milk,
Fresh Milk, Miso Foam

Iced Shiro Caramel Latte | 260
Espresso, Caramel Syrup,
Milk, Miso Foam

We loved the iced coffees, both topped with miso foam for a creamy finish without being too sweet.

dessert

Tres Leches French Toast / Ala Mode | 640

Toasted brioche with butter, vanilla ice cream, and tres leches sauce—masarap!

Calamansi Tart | 290

A bright, refreshing dessert with a tangy base and crisp, crunchy shell—perfect for resetting the palate.

Chocnut Cheesecake | 440

Loved the sharp, tangy cheesiness of the cake, topped with chocnut bits for a delicious chocolate-nutty contrast.

Faux Twix with Sea Salt | 390

Looks simple, but delivers on the classic Twix flavor. Best to order all the desserts and mix and match!

final thoughts

Congrats to Chef Rosebud for creating a really good Katipunan brunch spot. We like how the umami sauces taste natural—not overpowering or too sweet—letting the main dishes shine. The food is modern comfort food, elevated but not intimidating. We loved the pastas, while the meats—especially the salpicao, steak, and salmon—are solid. The burger and flatbread are good too.

What makes 201 special is that it’s the kind of restaurant where you can go for good food and good drinks, which doesn’t always happen. The cocktails and iced coffee are on point—balanced, interesting, and not too sweet, perfect for longer conversations.

201 Brunch and Bistro
201 Katipunan Avenue Extension, Quezon City
Tuesday-Sunday | 11AM-10PM
@201brunchandbistro
+63 956 486-3093

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 Rose Bud for inviting us to your resto.

p.s. check out @thehol.indoorgolf on the 2nd flr with 1,000/hr (non-peak 8am-4pm) and 1,200/hr (peak 4-12pm)

The post Is this Katipunan’s Best Brunch? Meet 201 Brunch & Bistro appeared first on Awesome! - Our Awesome Planet.

Wow, Century Park Hotel is now officially a heritage hotel, celebrating its 50th anniversary!

We have so many fond memories of this Manila institution. I remember coming back here often for the Century Seafood Restaurant, one of my favorite reasons to visit the hotel.

For Rache, Century Park has always been a go-to place for Chinese family celebrations—the kind of hotel that has been part of so many family milestones and Manila memories over the years.

50 years later, Century Park Hotel remains a true Manila classic. 

check-in.

We stayed for a night, and I was happy to see that the rooms have been noticeably refreshed with modern interiors.

There were a minor maintenance issues in the bathrooms and the outside hallways still had a slightly musky smell.

The toiletries were complete and nicely presented in attractive red packaging.

Love the see-through bathroom and bathtub—perfect for a cozy staycation.

We stayed in a Superior Room, spacious enough to add an extra bed for a child.

Looking out, Harrison Plaza’s nostalgic site is now giving way to a modern SM Mall.

welcome drink

Your welcome drink coupon invites you to the Palm Grove pool area.

Yes, surprisingly, there’s an Olympic-size lap pool—perfect for a morning swim.

It has a resort feel in the middle of Manila, with spacious pool grounds and a charming old bar shack.

It has an old-school, nostalgic charm that makes you want to linger as the sun sets.

Of course, the bar is stocked with Tanduay drinks—I got the Soju Bomb, while Rache had a mocktail.

Will You Remember Tonight?

50th anniversary

Love the atrium vibe where the anniversary celebration was held, with KoolPals as hosts.

Century Park Hotel Manila is in good hands with the next generation of the Luy Tan family.

APPETIZER
Mixed Greens, Arugula, Cranberry, Caramelised Walnut,
Feta Crumble with Raspberry Dressing

A deconstructed salad served like an artist’s palette, with rolled vegetables that are fun to mix and match.

SOUP
Smoked Fresh Tomato Basil
with Toasted Bread with Brown Butter

The soup was surprisingly good. I had low expectations, but this was rich, tomatoey, and delicious.

MAIN COURSE
Beef Tenderloin Sous Vide, Port Wine Jus
Pistachio Crusted Fish, Classic Beurre Blanc

Gruyere Spinach & Mushroom Timbale
Creamy Polenta, Baby Carrots & French Beans

A 2-in-1 main course—both the beef steak and fish were good, and I loved the vegetables crusted with Gruyère.

DESSERT
Torta Nacciole Di Ciocolato

Even the dessert didn’t disappoint—we were scooping up every last bite of the chocolate. Sarap!

We were seated at the table for key online influencers, and I always look forward to meeting fellow creators.

Awesome to meet Prof. Xiao Chua, who teaches Philippine History at DLSU—and even meet my ID#126 student!

breakfast

Since the main café is being renovated, the buffet is temporarily hosted at the Cordillera Function Room.

The usual Filipino breakfast spread, including malasadong scrambled eggs.

What makes it unique are the Fil-Chi breakfast favorites, like tea-infused eggs and century egg options.

I love the make-your-own mami counter with mantou bread, especially with their good chili condiment.

You can get freshly toasted French toast and sunny-side-up eggs cooked to order.

Desserts have a decent selection of fresh and canned fruits.

Best of all, the mango and strawberry yogurt drinks are a unique buffet option—I had many refills!

Breakfast is good—just don’t mind the conference room vibe for now.

church

When staying at Century, check out Santisima Trinidad Parish along Estrada—a special parish where Manila bishops sometimes celebrate Mass.

The Black Nazarene of Quiapo was visiting, so we said a prayer of thanksgiving and for our most heartfelt request.

final thoughts

Century Park Hotel is one of Manila’s unique hotels, telling the Filipino-Chinese heritage story of the city. I love how the hotel is being upgraded with modern amenities while preserving its old-school charm.

The anniversary dinner was surprisingly delicious—I honestly wasn’t expecting this level of food from a 50-year-old hotel. Even the breakfast has been updated with interesting Filipino-Chinese touches.

I also love the spacious, nostalgic feel of Palm Grove, while the Atrium has a feel-good vibe and good acoustics, especially when the UE Choir serenaded us during dinner.

The restaurant outlets are currently being renovated, and with the new SM Mall rising where Harrison Plaza once stood, this part of Manila is set for an exciting transformation—especially for the city’s sosyal university crowd.

Happy 50th Anniversary, Century Park Hotel Manila!

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 Century Park Hotel for inviting us!

p.s. walking down memory lane, we headed to Malate to revisit Shawarma Snack Center. Sadly, the kebab wrappers were tough and not as good as we remembered. Oh well, they’ve become quite commercialized now.

The post Revisiting Century Park Hotel @ 50: A Manila Icon appeared first on Awesome! - Our Awesome Planet.

Tsukiji has long been a gold standard for Japanese cuisine in Manila, and was among the first to introduce Ohmi Wagyu to the city—the prestigious beef from Shiga Prefecture near Kyoto, known as the official beef of the Japanese Imperial Household. We finally got to experience Wagyu Yakiniku the Tsukiji way through a special 10-course Ohmi Wagyu Beef experience with Manila’s food media, and wow, what a treat it was—here’s what makes the Tsukiji difference.

about tsukiji

Since 1989, Tsukiji has been bringing authentic Japanese cuisine and some of Japan’s finest ingredients to Metro Manila.

Named after Tokyo’s legendary Tsukiji Fish Market, the restaurant was among the first in Manila to directly source and import fresh Japanese seafood for its sushi and sashimi, along with premium Ohmi Wagyu Beef for sukiyaki and shabu-shabu.

Today, Tsukiji continues the tradition, receiving fresh ingredients from Tokyo’s New Toyosu Fish Market at least three times a week. The result is a Japanese dining experience centered on freshness, quality, and ingredients that are difficult to find elsewhere.

The restaurant is divided into two distinct dining rooms. The traditional Japanese dining room features private tatami rooms and a sushi bar, where Master Sushi Chef Takashi Harima prepares sushi and sashimi using freshly flown-in seafood.

For meat lovers, the Yakiniku dining room features dedicated grilling tables where guests can cook their own Ohmi Wagyu Beef. Known for its exceptional marbling and melt-in-your-mouth texture, Ohmi Wagyu is one of Japan’s most prestigious beef varieties.

Tsukiji Executive Chef J. Gamboa presenting the Ohmi Wagyu beef

Among the specialties are Sushi and Sashimi Boats, Hamachi Sashimi, Gindara, Unagi, Ohmi Wagyu Shabu-Shabu, Ohmi Wagyu Steak, and Ohmi Wagyu Yakiniku, plus Japanese delicacies and bento boxes for takeaway.

For more than three decades, Tsukiji’s appeal has remained simple: authentic Japanese food, premium ingredients, and seafood flown in fresh from Tokyo multiple times a week.

TSUKIJI MAKATI
3rd Floor, Milky Way Building, 900 Arnaiz Avenue (Pasay Road) corner Paseo de Roxas, Makati City
Monday–Sunday, 11:00 AM–10:00 PM
(02) 8843-4285 / 8812-2913
+63 995 617 9209
 jgamboa@tsukiji-restaurant.com
@tsukiji_makati
Tsukiji Japanese Restaurant Makati
https://www.tsukiji-restaurant.com/

beginning

The Tsukiji Sushi and Sashimi Boat
Bluefin Tuna, Sea Urchin, Yellowtail, Amberjack, Scallop, Salmon, Sweet Prawns
Fresh from New Toyosu Seafood Market, Tokyo prepared by Sushi Chef Takashi Harima

This is easily one of the best sushi boats we’ve had, with every piece tasting sweet, fresh, and taste of the sea—thanks to seafood flown in directly from Tokyo’s Toyosu Market.

Our favorites? The tuna otoro was incredibly rich and buttery, Rache loved the uni, while the salmon sushi and sashimi were fresh, clean, and satisfying.

The Dassai 50 Junmai Daiginjo was a perfect match, with its floral, fruity notes, subtle sweetness, and clean, silky finish complementing the fresh seafood beautifully.

Master Butcher Takeshi Suzuki showcased the exceptional quality of Ohmi Wagyu at the Tsukiji press lunch, preparing a beautifully tender and flavorful wagyu beef tataki.

The rare Ohmi Wagyu is served with a vibrant Japanese egg yolk, adding a rich, creamy finish while allowing the true flavor of the wagyu to shine.

(tip: Only enjoy wagyu tataki at reputable restaurants that use high-quality, properly handled beef, and pair it with sake for a delicious complement.)

Start with the Kaiso Seaweed Salad with Sesame Dressing to whet your appetite and get ready for the Wagyu feast.

A5 Omhi Wagyu Beef Yakiniku

Super Special Ohmi Beef Karubi – Ribeye

The rib-eye was our favorite, delivering the best balance of flavor and tenderness—just look at that beautiful Wagyu marbling.

The wagyu is cooked tableside to a perfect medium-rare, kissed by the flame for just a few seconds so you can enjoy its full flavor.

Super Special Ohmi Beef Rosu – Sirloin Served with our Special Sauces

The sirloin is meatier with beautiful A5 marbling, best enjoyed without sauce to savor the Wagyu’s rich flavor.

Wagyu is best enjoyed yakiniku-style, freshly grilled over the flame for a smoky char that brings out its rich umami.

Super Special Ohmi Tan – Tongue
Served with Lemon Sauce

The marinated wagyu tongue has a satisfying chew, while the inner cut is noticeably more tender and delicate.

Assorted Vegetables, Pickled Vegetables
Kimuchi (Napa Cabbage), Kakuteki (Daikon)

The wagyu courses come with kimchi and kakuteki to balance the richness and cleanse the palate between bites.

ending

Bibimbap
Hot Stone Bowl Rice

Did you know that Tsukiji also serves Korean favorites like Bibimbap, a delicious complement to its Wagyu specialties?

Chijimi
Korean-style Seafood and Leek Pancake

I like the Japanese-style Pajeon, packed with seafood and leek, for a nice alternative to the wagyu courses.

Chapchae
Stir-fried Korean Sweet Potato Noodles with Beef, Egg, and Vegetables

I like the chap chae as the main carb—just make sure to save some Wagyu to enjoy with these savory glass noodles.

Karubi Soup
U.S. Beef Short Rib Soup

This was the best ending! A hot beef soup with tender short rib was the perfect way to cap the Wagyu feast.

The homemade green tea ice cream was the perfect sweet ending to the meal.

final thoughts

After 37 years, Tsukiji remains relevant, delicious, and warmly welcoming, with a genuine Filipino hospitality that makes you feel right at home. We admire their commitment to quality ingredients and Japanese authenticity, while the yakiniku dining room overlooking San Lorenzo Village adds a warm, community feel to the experience. The friendly and attentive service keeps the meal light and pleasant. Having served Ohmi Wagyu since before the current Japanese Wagyu yakiniku craze, Tsukiji continues to thrive despite the growing number of authentic Japanese restaurants from Japan now entering Manila.

TSUKIJI MAKATI
3rd Floor, Milky Way Building, 900 Arnaiz Avenue (Pasay Road) corner Paseo de Roxas, Makati City
Monday–Sunday, 11:00 AM–10:00 PM
(02) 8843-4285 / 8812-2913
+63 995 617 9209
 jgamboa@tsukiji-restaurant.com
@tsukiji_makati
Tsukiji Japanese Restaurant Makati
https://www.tsukiji-restaurant.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 Chef J. Gamboa for inviting us to the Tsukiji feast!

p.s. check out their Japanese sari-sari store for all your Japanese cravings and pantry finds.

The post the Tsukiji difference: premium Ohmi Wagyu & fresh Seafood flown in from Toyosu Market! appeared first on Awesome! - Our Awesome Planet.

First, there was Malagos Cheese from Davao, putting Philippine-made mozzarella and European-style cheeses on the map. Then came Casa Del Formaggio from Bacolod, championing Italian-style cheeses and becoming known for its burrata.

Now, Fresh Organics, founded by Ramon and Francine Uy, is taking a different direction. In partnership with Christina and Ian McKay, founders of the Mindanao-based charity Noble Endeavours, they are bringing French-style cheeses like brie and camembert to the Philippines—rooted in slow-food principles and a commitment to complete farm-to-table traceability.

It’s another exciting chapter in the growing story of Philippine artisan cheese.

cheese tasting

The Wild Pastures cheese tasting took place at Toma Toma in Green Sun, with the next generation of food media and storytellers witnessing what felt like a historic launch in Manila.

This moment was electric for me because, for the longest time, I thought the Philippines simply couldn’t produce European-style cheeses like Brie at this level.

But Slow Food champion Chin Chin Uy has proven otherwise.

Wild Pastures is making these cheeses unpasteurized, by hand, and with true artisan craftsmanship—and, surprisingly, I found them even more exciting than many of the commercialized versions we’ve become accustomed to.

It was one of those moments when you realize that Philippine food culture is evolving right in front of you—and that we can make world-class cheese right here at home.

We first met this Australian humanitarian couple during the Davao Food & Wine Festival, where they introduced us to their Noble Goat cheeses. I still remember how good those goat cheeses were. At the time, however, they faced the challenge of securing a consistent supply of goat’s milk while trying to scale the operation.

What began as a simple conversation about organic milk supply naturally evolved into a shared commitment to craftsmanship, sustainability, and community impact—and eventually became the foundation for Wild Pastures.

What makes Wild Pastures particularly exciting is its commitment to complete farm-to-table traceability. Every single wheel of cheese can be traced back to the exact moment the cow was milked. Each stage of production is meticulously monitored by hand and made in small batches to preserve consistency and quality.

Rather than relying on rushed, mechanized methods, Wild Pastures embraces traditional slow-lactic fermentation, allowing the cheese to develop its own distinct depth of flavor, character, and authenticity.

favorites

The cheese tasting was world-class, with carefully curated wine, honey, and food pairings that brought out the different personalities of each cheese (from left to right):

1. Wild Puti (The Creamy Starter)

Light and creamy, though it lacked a bit of personality on its own. But it paired beautifully with the rambutan-infused Kiwot honey and a lovely bubbly Maputi Florence Duchene, which brought more depth and character to the tasting.

2. Kesong Dagat (after Caerphilly style)

This is my personal favorite—earthy, crumbly, and lemony, exactly the kind of cheese I love to munch on. Its pleasant saltiness works beautifully with smoked ham and cold cuts, making it dangerously easy to keep eating. Kakaiba – you can taste the gourmet quality in every bite, yet it has so much personality that it keeps you wondering what makes it so distinctive.

3. Kesong Reyna (The Buttery Queen in a Brie Style)

This is Brie, but made Filipino—velvety, gooey, and buttery. Eat the white rind for that subtle nuttiness that cuts through the richness. Best enjoyed by popping the whole wheel into an oven toaster until molten, then cutting into the gooey center and fighting over it with crackers.

4. Kesong Panganod (The Camembert Styled Classic)

I must admit I get confused camembert with brie, but this cheese style, its wheel is smaller, shorter maturation time and more savory notes. It was paired nicely with Kiwot coconut blossom honey to add that coconut sap sweetness and a shot of tapuy to round up the flavors. Love this Filipino camembert-style cheese.

5. Azul Ginto (The Blue Cheese Dream)

A creamy, mild blue cheese with a salty, peppery bite from the blue mold. I love the contrast between the creamy texture and that earthy amag character. It paired beautifully with Peter Lauer Barrel X Riesling and Daraga Bicol honey, whose gentle cinnamon sweetness balanced the sharp, spicy notes.

6. Kesong Bato (The Grand Finale of Explosion)

My wife loved its garlicky, peppery notes and intense salinity. For me, this is best as a finishing cheese—I can imagine grating it over creamy white pasta or a rich, saucy dish. It has a bold personality that calls for an equally bold wine, like Storm Wild Air Sauvignon 2024, while a piece of Criollo chocolate from Negros beautifully balances its intensity.

Finally got to taste Maputi Bubbly by Filipina-French winemaker Florence Duchêne—a French-made sparkling wine with a distinctly Filipino story.

Love meeting the passionate founders Val Anthony Alvero and Jessica Hernandez of Kaya Kusina, who are on a mission to put Philippine stingless-bee honey, or kiwot honey, on the culinary map!

It was a treat to experience Filipino fine food elevated to this level, and to think how lucky the next generation is to enjoy proudly Filipino-made artisan products of this quality.

Reflecting on the experience, I love how the Slow Food movement is gaining ground—not by preaching its ideals of good, clean, and fair food for all, but by simply making it and letting the quality speak for itself.

Through excellent gourmet products rooted in the Negros terroir, Filipino artisans are showing what our local ingredients, farmers, and cheesemakers can achieve. I especially loved their Kesong Dagat and Kesong Reyna

encore

After the cheese tasting, Toma Toma head chef Paolo de Guzman presented their Halloumi Inasal Taco, featuring Wild Pastures Cheese Co. halloumi and feta, with smoked avocado.

Love this three-grain congee by Chef Pat Go, topped with smoked mushroom and a Kesong Reyna cheese foam. It’s like an after-drinking indulgence—comforting, savory, and so satisfying.

Nakakahiya humingi ng second serving… pero gusto mo talaga. 

Michelin-starred Chef Don Baldosano presented the dessert—a creative sweet take on Wild Pastures Camembert, served with latik and cranberries on the side.

A lovely way to end the evening on a sweet cheese note.

final thoughts

What a wild cheese tasting night and awesome to meet the new generation of story tellers over Filipino Fine food!

For more info and to order, check out @wildpasturescheese on Instagram.

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 Wild Pastures Cheese Co for inviting us!

p.s. they are opening a store in Rockwell soon – can’t wait!

The post Introducing…. the Wild Pastures Cheese Co. from Negros! appeared first on Awesome! - Our Awesome Planet.

Wagyu has finally entered the hotel buffet!

And honestly, this makes the buffet even more worth it. Instead of the usual roast meat carvings, you can enjoy unlimited Wagyu—grilled fresh and served just the way you like it.

Best of all? It comes with unlimited red wine, making it the perfect excuse to settle in, eat well, and enjoy the night away.

wagyu first way

There are two Wagyu options to look forward to.

The first is the main meat carving station, featuring Australian Wagyu Rump—a definite upgrade from the usual roast beef and meat carvings you’d typically find at a hotel buffet.

You can have generous slices of Wagyu, and I like mine cooked medium.

The wagyu meat is more flavorful, tender, and satisfying.

The Wagyu is flanked by your favorite Filipino dishes, all Wagyu-fied—Wagyu Sinigang, Wagyu Kare-Kare, and our favorite, Wagyu Salpicao.

The only downside to having Wagyu at the buffet is that the other meats tend to get overlooked, with most diners naturally gravitating toward the Wagyu.

wagyu second way

They also serve Japanese Wagyu at the grill station, which is even tastier and, as they say, the real Wagyu.

They grill the Japanese Wagyu to order, and it’s best to have the salmon grilled as well.

I could indulge in this all night, especially when paired with red wine—the perfect combination.

The red wine was a straightforward, fruit-forward Le Petit Cochonet Cabernet Sauvignon.

buffet highlights

Spectrum also has a legit Halal food option, prepared in its own Halal kitchen. I like the biryani and curries.

The grill section is also worth exploring, with clams, mussels, crab, and shrimp served with a variety of sauces.

Don’t miss the freshly tossed Caesar salad, prepared upon request in a Parmesan bowl.

The Filipino section is easily overlooked, with the Wagyu-fied Filipino dishes proving even more tempting.

But I personally like the make-your-own palabok, although the palabok sauce itself could still be improved.

The Japanese station serves a good salmon sashimi.

desserts

Teppan Ice Cream was the highlight and …

… marshmallows and chocolate fountain.

The kakanin and other cake options were a bit dry and overall dessert options can be improved.

final thoughts

Manila is crazy about Wagyu, and it’s easy to see why once you realize how much more satisfying it can be than the usual steak and meat options at other buffets.

Congratulations to the new Fairmont culinary team for taking the buffet experience up a notch and starting to level up the dining experience!

SPECTRUM WAGYU & WINE WEEKENDS
1st Floor, Fairmont Makati, 1 Raffles Drive, Makati Ave, Makati
+63 8555-9840
dining.makati@fairmont.com

Dinner (Friday and Saturday) | 6.00pm – 10.00pm PHP4,600 nett
inclusive of free-flowing chilled juices, zero-proof signature blends, red or white house wines, and local beers.

Sunday Brunch | 12.00noon – 3.00pm | PHP4,600 nett
inclusive of free-flowing chilled juices, zero-proof signature blends, and one (1) round of either red or white house wine, or red or white sangria.

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 our friends from Fairmont for hosting us.

p.s. End the week at Raffles’ Long Bar with cocktails, live music, and, of course, peanuts

The post SPECTRUM: Wagyu & Wine Weekends at Fairmont 🥩🍷 appeared first on Awesome! - Our Awesome Planet.

Among all the hotel buffets we’ve been trying lately, Lanson Mall of Asia Manila’s Grand Cyan Buffet is quickly becoming one of our favorites.

They recently launched their Weekend Buffet Collection, featuring a different themed buffet every two weeks. But for the most indulgent weekend feast, the Saturday Grand Cyan Buffet stands out—especially at dinner, when you get a front-row seat to the spectacular Mall of Asia fireworks.

The setting feels like a classic hotel buffet, with stations surrounding an open-kitchen setup. Floor-to-ceiling glass windows bring in views of the Manila sunset and the evolving reclamation area, while the spacious, more formal atmosphere makes the experience feel relaxed and unhurried. But ultimately, it’s the quality and variety of the food that keeps us coming back.

The Cyan Weekend Buffet Collection

Fridays: Let’s Meat Friday, Saturdays: The Grand Cyan Buffet and Sundays: Family Table Sundays
Every Friday, Saturday, and Sunday on alternating weekends from 24 July to 13 December 2026
PHP 3,300 nett per person.

Lanson Place Mall of Asia
Block 12, Palm Coast Avenue corner Seaside Boulevard, Mall of Asia Complex, Pasay City
+632 7777-0000
@lansonplacemallofasia | Lanson Place Mall of Asia Manila
https://lansonplace.com/mallofasia/dining/cyan-modern-kitchen/

freshly grilled

We hit the proteins first, and the variety of grilled seafood immediately hits the spot—a satisfying first taste.

Loved the grilled shrimp, crab, curacha, and mussels, all simply dressed in garlic butter that lets the natural sweetness of the seafood shine.

While enjoying the grilled seafood, Raphael remarked how it reminded him just how good Cyan Buffet is.

I also loved the grilled sausages and liempo, served hot with a nice smoky char.

meat carvings

The meats are usually what justify the worth of a buffet, and the roast beef didn’t disappoint—tasty, tender, and satisfying. The roasted chicken, though, is something we tend to skip since it’s easy enough to have at home.

The lechon belly was good—get a freshly chopped portion for that crisp skin, best enjoyed with liver sauce.

Roasted duck is easy to miss since it’s tucked away in the Asian section rather than at the meat carving station.

The Chinese flavors at Cyan are noticeably good. My wife especially loves the roasted duck, with its crisp skin and classic hoisin sauce.

We enjoyed the lamb from the Indian section with flavorful biryani rice—a great complement to the meats.

appetizers

After the meats, we move on to the appetizers, starting with the salmon and tuna sashimi that you can indulge in.

We love the soup section, and for me, having a good laksa with egg noodles in a buffet is already a winner.

For the Grand Cyan Buffet, there’s also a grazing board of cheeses, cold cuts, crackers, and assorted nuts—perfect for some pica-pica in between courses.

We also enjoyed the pani puri, an Indian snack where you fill the crisp shell with savory filling and sauce, then pop the whole thing into your mouth.

The hakaw was really good, with Cyan getting the dim sum flavors just right. We’d get 4–5 pieces each, add some chili, and enjoy—ang sarap nito!

I also like the baba ganoush, especially with the crisp lavosh bread.

We like to have some salad as part of the meal, but in reality, it is often overlooked because it fills you up quickly.

dessert

The kids’ favorite dessert—crêpe à la mode smothered in mango sago!

You can also make your own crêpe, with berries or strawberry filling, then add nuts, chocolate chips, or drizzle.

I like the classic ube, cheese, and strawberry flavors for my ice cream.

You can make your own halo-halo, and I like that the staff mixes it for you for better hygiene.

The ingredients are then topped with tres leches, soaking the ice in creamy milk for an indulgent finish.

The Hong Kong Egg tarts deserve a special mention with a flaky crust.

final thoughts

One of the best yet underrated hotel buffets in town, with its grilled seafood, meat carvings, and Chinese section that passed our taste test—from the hakaw and roasted duck to the egg tarts and mango sago. We also appreciate a good laksa in the spread. Desserts are solid too, with crêpes, ice cream, and halo-halo rounding out the feast.

The drinks are fairly basic, though, and we’d love to see a drink pairing option offered with the buffet.

Be sure to check out The Grand Cyan Buffet, held on alternating Saturdays this BER season.

The Cyan Weekend Buffet Collection
Fridays: Let’s Meat Friday, Saturdays: The Grand Cyan Buffet and Sundays: Family Table Sundays
Every Friday, Saturday, and Sunday on alternating weekends from 24 July to 13 December 2026
PHP 3,300 nett per person.

Lanson Place Mall of Asia
Block 12, Palm Coast Avenue corner Seaside Boulevard, Mall of Asia Complex, Pasay City
+632 7777-0000
@lansonplacemallofasia | Lanson Place Mall of Asia Manila
https://lansonplace.com/mallofasia/dining/cyan-modern-kitchen/

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 Lanson Mall of Asia team for hosting us.

p.s. basement parking is available, but it was full during our visit. check alternative open parking options nearby.

The post Grand Cyan Buffet: this might be Lanson Manila’s most underrated dining experience?! appeared first on Awesome! - Our Awesome Planet.

I thought Yakumi’s Sunday Brunch was just another Japanese buffet.

We were not prepared for how good it actually was.

The place was jam-packed—110 seats, completely full—and the team told us it’s like this every Sunday.

What made it even more exciting? Despite the crowd, there were no long queues, no scarcity of ingredients, and no need to rush. You could simply go back for the things you loved.

And that’s exactly what we did.

Here’s what we ate, loved, skipped, and went back for again and again at Yakumi’s Japanese Sunday Brunch.

Yakumi Sunday Brunch: The Art of Shun
Level 2, Solaire Resort Quezon City
Sundays 11:30-2:30pm 3.588++/ head
@solaireresortquezoncity
https://sn.solaireresort.com/dining/yakumi

eat-all-you-can teppanyaki

We went straight for the seafood teppanyaki. Start with protein first, they say.

We expected a long queue. There was none. Just order, and they cook it fresh.

Our mistake? We ordered one of everything, three portions each for the family. Way too much, especially if you don’t like a particular seafood.

Oooh… the grilled shrimp was the winner. We were popping them into our mouths like popcorn. Ang sarap!

The seabass and scallops were good too—fresh, tender, and tasty. And you can eat as much as you want without feeling guilty.

Nobody touched the tanigue. The grilled salmon was also a pass for us. It was a little too well-done.

Then we moved on to the meat teppanyaki.

Same mistake. We ordered one of each.

Next time, we’d skip the sampling and just order the meats we really like. Less waste, more of the good stuff.

The grilled teppanyaki meats were the best—tenderloin, rib-eye, and sirloin, all grilled to order.

Next time, I’d just go for the premium rib-eye. It was the standout.

And I kept dreaming… what if these were wagyu cubes? That would have been next-level.

The bubbly Prosecco Brut Rosé was a nice pairing with the seafood, while the Comte des Clos Bordeaux Red worked well with the steak.

But honestly, a sparkling sake would have been perfect!

By this point, the chicken was completely ignored.

But the rack of lamb cooked in teppan? Yum! especially with the mint jelly. 

This wasn’t on the menu. But one of the servers quietly told us that oysters were available upon request.

Oh yes—Rache loved the raw oysters. They were a bit thin, but still tasty with a squeeze of lemon.

At this point, it’s also nice to order a chawanmushi or miso soup. Something warm to refresh the palate before moving on.

sushi & sashimi

I personally skipped the sushi and other items, but I went straight for a big chunk of fresh salmon.

Chef Kazu expertly sliced it right in front of us and served it as much as you want.

The salmon was fresh, naturally sweet — ang sarap papakin—and a guilt-free indulgence!

For raw seafood, I always like having it with sake. The rice umami complements the seafood beautifully.

They have the usual Gekkeikan Traditional and Hakushika Chokara. But with Sake Manila, it would be nice to see a Junmai Daiginjo option here—especially to pair with that exquisite fresh salmon.

The kids loved the sushi, Japanese salad, and fried rice.

I skipped most of the sushi. I wanted to save room for the donburi.

The kids loved the karaage and tempura.

But I’d suggest skipping most of the fried stuff. Save your appetite for the good stuff!

to drink or not to drink?

The non-alcoholic drinks are already included in the buffet, but we reminded the kids to take it easy so they wouldn’t fill up too quickly.

For the full experience, add ₱1,300 for the alcoholic drinks package—which Aidan and I happily enjoyed.

The winning cocktail was the Samurai Sour. We liked it so much, we kept ordering more instead of trying the other cocktails.

The mint lemonade was perfect for cleansing the palate.

The matcha and creamy mango coconut were a hit with the kids, but the boba and sinkers can fill you up quickly. Best to order these later in the meal.

donburi cravings?

After the proteins, we moved on to the donburi to satisfy our Japanese rice cravings.

Each bowl is prepared fresh to order and served in a single portion—perfect for trying different options without getting too full.

We loved the Beef Curry Don. Deep, rich curry flavors over warm Japanese white rice.

The Unagi Don was the best for us — I wished we could just order the eel by itself and ask for extra unagi sauce.

The kurobuta pork was a bit dry for our liking, so this is one dish we’d recommend skipping

The stir-fried seafood udon was good—chewy bouncy noodles with a nice mix of seafood.

It’s also perfect for birthday celebrations, as long noodles symbolize long life and longevity.

bento box dessert

We were surprised by the dessert. There was no dessert buffet display, and it wasn’t even mentioned on the menu.

Then, to our surprise, a dessert bento box arrived with mini Japanese cakes and creamy mochi plus lollipops.

Such a nice little surprise to end the brunch!

We loved the Strawberry Cream Mochi. So much that we asked for more—and they brought us a whole bowl!

So good!

final thoughts

Finally, we got to try Yakumi’s famed Japanese Sunday Brunch—and now we understand why it’s considered one of the best Japanese buffets in Quezon City!

Our highlights were the teppanyaki shrimp, scallops, seabass, rib-eye, and lamb. We also loved the unlimited salmon sashimi, freshly sliced by Chef Kazu himself. And the surprise Bento Box dessert was a winner, especially the Strawberry Cream Mochi.

I love that you can create your own pairings with sake, wine, cocktails, and Japanese whiskies. Arrive early, pace yourself, and enjoy the meal at your own rhythm. There’s no need to fight over food—you can take your time and build your own courses.

Best for birthday celebrations. If you’re planning one, reserve the private rooms ahead.

Enter through the family walkway on the side of the restaurant. It’s on your left as you exit the elevators on L2.

Yakumi Sunday Brunch: The Art of Shun
Level 2, Solaire Resort Quezon City
Sundays 11:30-2:30pm 3.588++/ head
@solaireresortquezoncity
https://sn.solaireresort.com/dining/yakumi

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 Solaire North team for hosting us.

p.s. The service team at Yakumi sings the best Happy Birthday song among all the Solaire North restaurants.

FAQ

The post Is Yakumi’s Japanese Sunday Brunch Worth It? What we actually ate, loved, skipped, and went back for appeared first on Awesome! - Our Awesome Planet.

As much as we all love to romanticize Kyoto as that quintessentially traditional and quiet city of Japan, it really isn’t—not to the extent we often imagine, at least. Outside the major tourist areas, Kyoto is just as modern and vibrant as other Japanese cities, albeit, of course, a little smaller than Tokyo.

This time around, for our latest visit to Japan, we opted to stay right in the city center, where most of the modern city life happens. Having already experienced Kyoto’s more traditional side many times before, we decided to go for modern comfort and, above all, accessibility for this trip.

Hotel Androoms Kyoto Shichijo
730 Ebisunocho, Shimogyo Ward, Kyoto, Japan
+81 75-353-5700
www.hotel-androoms.com
@hotel_androoms

STAY

Just a few minutes’ walk away from Kyoto Station, Don Quijote, and Yodobashi, Hotel Androoms Kyoto is one of those hotels that checks all the boxes for most tourists visiting Japan.

You see, from the outside, Hotel Androoms Kyoto has that signature minimalist, modern look, but with subtle traditional touches that we see all over Kyoto. After all, who wants to stay at a very simple, “not Japanese”-inspired hotel whenever you’re in Japan?

Stepping inside, however, brings you to a more traditional feel, with quintessentially narrow Japanese hallways leading up to the reception.

Upon checking in, we were greeted by the friendly staff, who were always ready to get us checked in. It was pretty standard for a major hotel in the city, which is exactly what you’d expect.

To the side, there’s an automated check-in counter, luggage storage, and a floor-to-ceiling painting that certainly stands out and adds a touch of tradition to the otherwise modern lobby.

On the other side, there is, however, a proper full-sized restaurant and café, open not only to checked-in guests but also to the general public. It’s a proper restaurant, not just your typical hotel breakfast area.

Here, we opted to have both our American and Japanese breakfasts the next day. It’s a very convenient option for checked-in guests if you want to save some time finding breakfast and start exploring early. Not to mention, it’s just really convenient to have everything right downstairs.

They also have bicycles for rent, which you can use to explore the city. Albeit, it was a bit hot and rainy when we arrived in Kyoto, so we didn’t get to take full advantage of them. Still, it’s a very welcome option.

But what stands out the most at Androoms Kyoto is the huge private onsen!

And it’s fully equipped too! Separate for both women and men, complete with changing rooms, cubicles, blow dryers, lockers, and everything you’d expect. So it’s definitely aimed at both tourists visiting Japan and locals looking for a proper place to relax.

The onsens are actually very spacious and well-maintained, especially for a city hotel.

There’s also a lounge right outside, complete with vending machines and, of course, laundry machines.

It’s definitely not something you see in most Japanese hotels in Kyoto at this price point, so it’s a very welcome feature.

ROOMS

Walking up to the rooms, the hallways are joined together by one huge skylight right smack in the middle, giving the hallways a very open, modern feeling instead of making them feel very claustrophobic like most city hotels.

I like the fact that they went above and beyond to decorate the empty space, and the skylight also plays with how the sun shines through during the day—or, in our case, how the rain filtered through.

For our stay, we opted for the Premier Twin Room, which accommodates up to two guests, but realistically, it feels like it can actually accommodate up to four if and when allowed. It’s really that spacious.

I really like how they put an effort into stylizing their Japanese windows, or mado, to add that traditional yet playful, artsy design. It definitely adds character and color to an otherwise very modern Japanese room.

I was also pleasantly surprised that my room came with a little nook where I could sit down and sort my stuff instead of doing it on the bed or at the table in front. I’d say it’s a nice space for me to keep all my unorganized things or luggage in one corner.

Not to mention, the separate toilet and bath are also very spacious and modern, and already equipped with pretty much everything you’ll ever need.

And if the onsen at the lobby is not enough, of course, there’s also still the bathtub option in the comfort of your own room.

And last but not least, I also appreciated that they actually gave me a pretty decent view of the outside, especially for a city hotel. Much appreciated!

OVERALL

Overall, I initially booked Androoms for its convenient access to Kyoto Station, nearby shopping, and central location. But what I really ended up liking the most was their modern and spacious onsen, which I think is a must-have for any foreign traveler—or even locals—traveling around Japan.

I feel like it’s a great space for travelers, especially families, to bond and simply relax in comfort after a day of walking thousands of steps around Japan.

It’s not rare by any means for a hotel in Japan to have an onsen, but having a particularly spacious and well-maintained one is definitely a feature that I would keep looking for whenever I’m in Japan.
It’s definitely the icing on top of the spacious, modern rooms, with the perfect location to match.

Hotel Androoms Kyoto Shichijo
730 Ebisunocho, Shimogyo Ward, Kyoto, Japan
+81 75-353-5700
www.hotel-androoms.com
@hotel_androoms

Live an Awesome Life,

NICO of Team Our Awesome Planet

The post Hotel Androoms Kyoto Shichijo: Where Modern design meets Tradition appeared first on Awesome! - Our Awesome Planet.

Obscure Table is an elevated salo-salo private dining concept by Dennis Hipolito and Chef GB Barlao, tucked away in a hidden private house in Silang, Cavite. It’s definitely worth the drive—a reflection of how gastronomy is increasingly becoming a reason to explore destinations beyond Manila. Think of it as private-course dining in three acts, served family-style to encourage conversation, sharing, and communal interaction.

Sharing our Obscure Table experience, along with a few tips to help you make the most of your celebration.

about

The name Obscure reflects the concept itself. Dennis and Chef GB have largely worked behind the scenes, away from Manila’s usual culinary spotlight, while the restaurant is deliberately tucked away from the main roads and familiar food enclaves.

Even the venue feels understated—a beautiful steeple tucked away in plain sight. Simple yet thoughtfully designed, it’s the kind of place you have to seek out, and that sense of discovery is very much part of the Obscure Table experience.

At its core, Dennis and Chef GB believe food should be delicious, generous, and deeply satisfying—not the kind of tasting menu that leaves you ordering a McDonald’s burger on the way home. Here, the experience is elevated, but the food remains the star.

Obscure Table
Somewhere in Silang, Cavite
Open Fridays, Saturdays & Sundays for dinner, by reservation only
Intimate seating for 15–20 guests per service
  @obscuretableph

act I: ang panimula

tip #1: come early– and embrace the communal tables.

First, the tables and portions are communal, accommodating around 15–20 guests. You can book the entire dinner for your family, friends, or team, or join as a couple and enjoy the fun of meeting fellow diners who share the same passion for food.

Just make sure you’re there before 6 PM. Dinner starts promptly, with everyone dining together from the first course – diyahe naman kung hihintayin kayo.

grazing board

The experience kicks off with a grazing board of freshly house-baked breads—from focaccia, brioche and my favorite sweet corn bread—paired with a thoughtfully curated selection of palaman.

Balut Paté

Rich, indulgent, and packed with flavor, this crowd favorite is said to have aphrodisiac powers.

“Ensaymada” Coffee Butter

My favorite—ensaymada toppings meets coffee, brilliantly reimagined as a spread. We had to order another bowl.

Maple Walnut Cream Cheese Scallion Spread

Masarap rin ito — creamy, nutty, and subtly sweet, finished with fresh onion scallions for a savory lift.

Eggplant Tapenade

A Mediterranean mezze staple, this is a wholesome, flavorful spread that’s light yet satisfying.

Curated Breads of the Day

The sweet corn bread was addicting and the brioche pairs well with all the spreads.

tip #2: go easy on the bread course—stick to 1–2 slices because you don’t want to get full kaagad!

pulutan platters

“Tokwat Baboy” Terrine with Prune Churney and Crispy Tokwa

A delicious reimagining of tokwa’t baboy in terrine form, with rich, flavorful pork, silky tokwa, and a prune chutney that adds a lovely fruity sweetness. The sauce ties everything together. Sarap! kahit yung taba taba.

“Sinuglaw” Agua Chile De Camaron with Thai BBQ Pork

Not quite the familiar sinuglaw flavor, but the ceviche and Thai pork pairing was just okay.

Mini Embutido Corndogs with Secret Sauce

A nostalgic childhood throwback, with embotido taking the place of the usual hotdog —one is enough!

tip #3: be ready to meet new foodie friends or business connections—and remember, it’s a family-friendly communal dining experience.

act II: ang mga ulam

For the 2nd act, you get to transfer to the main house where the Chicharonillo awaits.

Lamang Dagat : Grilled Hamachi Collar en “Tocho”

Hamachi reimagined in carinderia tocho style, traditionally cooked with tahure (fermented black tofu), then grilled and torched for a smoky depth, topped with tomato, black bean, and tofu salsa. Different, delicious, and definitely one for your food vocabulary. Different and the kind of food you want to discover and add to your food vocabulary.

The Original: Chicharonillo

Ang sarap nito! Lechon de leche’s skin is cooked chicharon-style through a combination of techniques, keeping the meat juicy while delivering that irresistible, ultra-crispy crunch.

Spicy Roasted Pineapple / The Classic /Signature Bastardo Verde / Salsa / Romesco / Sweet Atchara | Pickled Radish

It comes with seven sauces, and my favorite was Dennis’ bastardized chimichurri—bright, herbaceous, and delicious. The roasted pineapple and mango salsa add a touch of sweetness, while the atsara and pickled vegetables work beautifully as palate cleansers between bites.

The café-infused cola and iced tea made for a unique, refreshing pairing with the Filipino dishes.

Pair the red wine with the lechon and the white with the seafood—a simple and well-balanced pairing for the feast.

There’s an outstanding challenge for the whole group to finish it—but so far, no group has ever completed it!

Sabaw: Bulalo Dashi with Chili-Manis Patis

A satisfying, maasim na palate cleanser—like a bulalo-flavored dashi that reactivates the second stomach.

“Pata Kare Special”
Spiced Lamb Shank & Slow Cooked Oxtail and Tripe Kare Kare Stew

Lamb Kare-Kare — Slow-cooked lamb shank with oxtail, tripe, litid, and skin, served in a silky, praline-style curry sauce of caramel, roasted nuts, alamang, and peanut butter. Paired with a reinvented bagoong sambal of chilies, coconut, alamang, and spices. The best lamb kare-kare I’ve ever tasted.

Carrot Cake Pave & Guinataang Bagoong Sambal Style Dip

A unique pairing of carrot cake with shrimp mousseline in between served with a chili crisp on top. Maanghang.

Charred Cabbage with Fish Sauce Caramel

Smoky wok-hei cabbage finished with a fish sauce caramel of fish stock, alamang, patis, shallots, onions, and chilies

“Ginaatang Calabasa” Casserole

Kalabasa slow-cooked for 2–3 hours in kakang gata, then finished with a caramelized topping—rich, creamy, and arguably the best pumpkin dish you’ll ever taste.

Rice Is Life
Signature Farmstead Golden Sinangag

The garlic rice is beautifully done, fragrant and garlicky throughout, pairing perfectly with the kale kare.

tip #4: serve others first, be mindful of those taking photos, and pace yourself so everyone can enjoy together.

act III: pang-himagas

Luckily, the rain stopped, so we could enjoy dessert in the beautiful steeple setting beneath the catmon trees.

The desserts are all handcrafted by Dennis, each exquisitely made and explosive with flavor + balanced sweetness.

The Daily Tart
Flavorful and Bold

The pecan tart comes with a graham dough crust and a generous layer of Chantilly cream.

Obscure Table Pianono
Dacquoise / Caramel Crémeux

This is my favorite — a dessert pianono with cashew and caramel dacquoise stuffed with rich caramel mousse.

Tonight’s Sweet Mischief
Surprisingly very good

a bitter sweet liquid center chocolate cake with fruits.

Carrot Cake

tip #5: best of all, birthday celebrants get a carrot cake—moist, flavorful, and absolutely delicious.

final thoughts

Overall, it’s about time we had a destination food experience like Obscure Table—a communal private dining concept that makes the drive to Silang truly worthwhile. The concept is brilliant, created by two CIA-trained friends, Dennis and Chef GB, now at the forefront of their own intimate dining experience.

Our favorites from Act I were the sweet corn bread, cheesy ensaymada-coffee spread, balut paté, and tokwa’t baboy terrine. Act II was the highlight, with the chicharonillo, lamb kare-kare, and ginataang kalabasa casserole among the best we’ve tasted. The café-cola and café-tea pairings added another unexpected Filipino touch. For Act III, we loved the pianono and Dennis’ carrot cake.

And as a thoughtful encore, they send you home with pa-sharon food to enjoy later—a warm gesture that perfectly captures the generous hospitality of Obscure Table. Congrats and good luck Dennis and Chef GB!!

Obscure Table
Somewhere in Silang, Cavite
Open Fridays, Saturdays & Sundays for dinner, by reservation only
Intimate seating for 15–20 guests per service
  @obscuretableph

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 Dennis for inviting us to experience Obscure Table.

p.s. If you have a driver, they thoughtfully provide a simple dinner for them too—a small but meaningful gesture of hospitality that we rarely see, even in fine dining. Galing!

tip #6: they provide shoofly for the mosquitoes, but it’s still best to bring your own mosquito repellent, especially if you’ll be dining outdoors.

The post Obscure Table: a secret salo-salo private dining in Silang! appeared first on Awesome! - Our Awesome Planet.

CINEMALAYA FEVER IN MANILA! We watched all 9 full-length films competing at Cinemalaya 22, and here are the must-watch films this weekend!  From powerful performances and bold storytelling to films that stayed with us long after the credits, here’s our ranking of the nine full-length entries, from the ones that impressed us most to the ones that left the biggest impact.

1. HAND OF GOD

106 MINUTES | Drama
Cinemalaya Full-Length Film

REVIEW: It’s not your usual Mindanao insurgency-porn movie, and | love how the love of football becomes a powerful way to change minds and hearts. Ang galing nina Ruru Madrid and Iza Calzado sa kanilang roles! This is one movie that really touched our emotions. It’s definitely a plus if you’re a football parent. I just wish we had swatched this with the kids-it’s PG-rated!

ABOUT HAND OF GOD:
DIRECTED BY MARK DUANE ANGOS

LOGLINE: In a remote village scarred by years of conflict, a child soldier finds unexpected refuge in football, but as hope for a different life grows, he must decide whether to follow the path laid out by war or choose a future of his own.

SYNOPSIS: A military lieutenant sets up a collapsible football post in a remote village in the Southern Philippines to teach the village kids how to play football, aiming to gain the trust of a community that has long been suspected of colluding with terrorists. But what begins as a tactical strategy becomes deeply personal when he forms a bond with the children—especially ten-year-old Khaleel, a child soldier in a violent terror group. The child and the soldier soon teach each other to dream bigger, but the realities of war may force them to learn a more devastating lesson.

MAJOR CREDITS: MAIN CAST: Ruru Madrid, Iza Calzado, Ronnie Lazaro, Sue Ramirez, KD Omalin; SUPPORTING CAST: Jhong Hilario, Cholo Barretto, Edwin Nombre, Rosh Barman, Tyke Sanchez; PRODUCTION STAFF: DIRECTOR/SCREENPLAY – Mark Duane Angos; EDITOR – Jamie Dumancas; CINEMATOGRAPHER – AB Garcia, LPS; PRODUCTION DESIGNER – Carmela Danao; ORIGINAL MUSIC SCORE – Emerzon Quintillan Texon; SOUND DESIGNER– Bien Sparks; EXECUTIVE PRODUCERS – Ranvel T. Rufino, Steve S. Vesagas; PRODUCER – Riza Montelibano

2. 2 Valid ID’s

90 MINUTES | Social Drama
Cinemalaya Full Length Film

REVIEW: Kala ko tatawa ako dito dahil kay Pokwang at sold out ang lahat ng shows, yun pala ang bigat ng drama-and umiyak kaming lahat sa huli. foi Reality-bites kind of movie. Sobrang sakit makita kung gaano ka-unfair ang society natin-from red tape to the stark difference in how the rich and poor are treated. It hits hard because it feels painfully real. Akala mo comedy, pero sa dulo, lahat kami umiyak.

About 2 VALID IDs:
DIRECTED BY MA-AN L. ASUNCION-DAGÑALAN and ABET PAGDAGDAGAN RAZ

LOGLINE: A poor farmer, unable to claim a remittance because she lacks the required two valid IDs, finds herself in a situation that challenges her character, beliefs, and morality.

SYNOPSIS: Sylvia, a poor farmer, is asked to provide 2 valid IDs to claim the money sent by a relative at the remittance center for the medical treatment of her husband, Ramon, who has severe Chronic Obstructive Pulmonary Disease (COPD). But there is a problem: She doesn’t have a single ID. A requirement that looks simple but impossible for someone like her. Against her will, she resorts to a “fixer” to help her secure 2 valid IDs. Weighed down by exhaustion, hunger, and endless lines of bureaucracy, the little money sent to her is nearly drained because of their daily expenses. As the days pass, her husband’s condition declines, and Sylvia’s hope begins to fade. In trying to prove her identity, Sylvia is forced to confront the limits of her faith, her conscience, and her humanity

MAJOR CREDITS: MAIN CAST: Marietta Subong, Meryll Soriano, Joey Marquez, Zaijian Jaranilla; PRODUCTION STAFF: DIRECTOR/PRODUCER – Ma-an L. Asuncion-Dagñalan, DGPI; SCREENPLAY – Abet Pagdagdagan Raz; EDITOR – Vanessa Ubas-De Leon; CINEMATOGRAPHER – Neil Daza, LPS; PRODUCTION DESIGNER – Mao Fadul, PDCP; ORIGINAL MUSICAL SCORE – Mikey Amistoso, Jazz Nicolas; SOUND DESIGNER – Jannina Mikaela Minglanilla; EXECUTIVE PRODUCER/PRODUCER – GeoLomuntad; EXECUTIVE PRODUCERS – Claudia Diaz Cojuangco, Ben Tsai, HJ Li, Paolo Fernandez, Mitch Fernandez, Jim Baltazar, Lydia Gapas

3. STATUS: REJECTED

90 MINUTES | Drama, Family, Comedy
Cinemalaya Full-Length Film

REVIEW: Nakakatawa because it’s so relatable, pero nakakalungkot din when you think about the situation of our senior citizens. Yakapin natin si Lolo at Lola para hindi nila maramdamang rejected sila. Sinasalamin ng movie ang hirap ng buhay sa Manila, pati na rin ang realities ng mga kamag-anak nating nasa US. Funny, relatable, but ultimately, there’s so much truth and heart behind the story.

ABOUT STATUS: REJECTED:
DIRECTED BY VAHN LEINARD PASCUAL

LOGLINE: A grandmother longing for love and the promise of a better life is swept into an online romance that challenges her sense of worth, family, and the dreams she refuses to let go of.

SYNOPSIS: Virginia “Biring” Divinagracia, a 69-year-old widow, has spent her life caring for her daughter and granddaughter in a home that no longer feels like hers. After her fourth U.S. visa rejection, her dream of reuniting with her son feels impossible. An old friend opens the door to the digital world where Biring rediscovers connection and visibility. There, she meets Steve, a charming American stranger, who makes her feel wanted for the first time in decades. As her heart opens, so does her hope that this might finally be her ticket to love and to the America she’s always dreamed of. But as her world begins to revolve around a screen, the line between dream and delusion blurs, testing how far she’ll go for love and belonging.

MAJOR CREDITS: CAST: Ruby Ruiz, Alessandra de Rossi, Beverly Salviejo, Yani Villarosa; PRODUCTION STAFF: DIRECTOR/SCREENPLAY – Vahn Leinard C. Pascual; SCREENPLAY – Jaymar Castro, Ivan Villacorta Gentolizo; EDITOR – Che Tagyamon; CINEMATOGRAPHER – Martika Ramirez Escobar; PRODUCTION DESIGNER – Marielle Hizon; ORIGINAL MUSICAL SCORE – Hans Piozon; SOUND DESIGNER –Nikolai Lantano; EXECUTIVE PRODUCER/PRODUCER – Omar Sortijas; EXECUTIVE PRODUCERS – Paul Soriano, Mark Victor; PRODUCERS – Micah Tadena, Fea Fortuna

4. MAG-IINA (THE MOTHERING)

105 MINUTES | Horror
Cinemalaya full-length film

REVIEW: Star-studded, high-caliber acting that made the whole film feel so heavy—and genuinely creepy. The plot was weird, unsettling, and increasingly disturbing. And when I realized they were a family of witches… I love the horror genre, but this one? Yeah, this is definitely going to haunt me in my sleep. It might be a while before we willingly stay in an old house in the province again. Some people will definitely love its craziness and unpredictability. As for me, I just wish I could’ve stayed for the talkback because… can somebody please explain that ending?!

ABOUT MAG-IINA (THE MOTHERING):
DIRECTED BY GIANCARLO ABRAHAN and GUELAN VARELAN-LUARCA

LOGLINE: Near the 40th day of her estranged father’s death, a woman returns to her family’s ancestral home where we find three generations of women bound together by grief, madness, and evil thicker than blood.

SYNOPSIS: Anj returns to her family’s ancestral home as the 40th day of her estranged father’s passing draws near – the moment his soul is said to finally ascend from the earthly realm. The house has beensuspended in grief and madness, and three days back is enough to remind her why she left, why she must leave at once – and why she may never escape.In Mag-iina — The Mothering — the reunion of three generations of women peels back a love that has always lived closer to evil than any of them were willing to name.

MAJOR CREDITS: CAST: Janine Gutierrez, Lucas Andalio, Cherry Pie Picache, Agot Isidro, Ness Roque, Jackie Lou Blanco, Bart Guingona, Alejandra Cortez; PRODUCTION STAFF: DIRECTOR/PRODUCER – Giancarlo Abrahan; SCREENPLAY – Guelan Varela-Luarca; EDITOR – Benjamin Tolentino; CINEMATOGRAPHER – Joy A. Aquino; PRODUCTION DESIGNER – Katrish Aristoki; ORIGINAL MUSICAL SCORE – David Yuhico; SOUND DESIGNER – Mikko Quizon; PRODUCERS – Bianx Basilio, Dee Nermal

5. GANG GANG

89 MINUTES | Coming-of-Age, Drama
Cinemalaya full-length film

REVIEW: A story about injustice, bullying, and insurgency, told through the innocent perspective of children playing ganggang (spider fighting)-where their childhood game becomes a reflection of the power struggles, violence, and inequalities surrounding them. Mabigat panoorin but makabuluhan.

ABOUT GANGGANG:
DIRECTED BY JL BURGOS

LOGLINE: Three boys form an unlikely bond to find the best fighting spider (Ganggang) against the school bully’s spider, until their own search puts their friendship to a test.

SYNOPSIS: At the first clash of their fighting Ganggang (spiders), Ilay and Ten-ten knew they would go home as losers. Anton, the winner of the fight, will once again lord over their school. Mel, the newcomer from the city, watches the rowdy play in awe. He’s unaware that soon he will become an ally of the boys against the real neighborhood bully.

MAJOR CREDITS: MAIN CAST: Raine Dela Cruz, Kenneth “Butchoy” Vincent Mendoza, Don Rishmond Cerbito; SUPPORTING CAST: Prince España, Brian Arda, Don Melvin Boongaling, Katrish Aristoki, Elora Españo, Hershey Neri, Pau Benitez, Anton Nolasco, Francis Mata, Tabs Sumulong, Manuel Genabe, Pio Raphael Benedicto, Jers Guiwa, Raphael Del Prado, Jhaniel Pellado, Rencel Bago, Gene Trillana, Dave Ignacio, Wesley “Budoy” San Sebastian, Marian Lavado, April Obnamia, Alicia Bea Obligado; PRODUCTION STAFF: DIRECTOR/SCREENPLAY – JL Burgos; EDITOR/EXECUTIVE PRODUCER – Mona Nieva; CINEMATOGRAPHER – Mac Cosico; PRODUCTION DESIGNER – Jevie Conde Cabiling; ORIGINAL MUSIC SCORE – RJ Mabilin; SOUND DESIGNERS – Drew Millalos & Anna de Dios; PRODUCERS – Cinemalaya, FDCP, Pulang Langgam; ASSOCIATE PRODUCERS – Nessa S. Valdellon, Atty. Tony La Viña, E&H Productions

6. TAYO LANG ANG NAKAKAALAM (ONLY WE KNOW)

110 MINUTES | Drama
Cinemalaya Full-Length Film

REVIEW: It’s a timely movie about the rising number of HIV cases in Manila, told from an empathetic perspective that explores the complications it brings to relationships. Medyo dragging kasi paulit-ulit lang yung drama, but I still learned a lot about HIV awareness and the importance of understanding the realities surrounding it.

ABOUT TAYO LANG ANG NAKAKAALAM( ONLY WE KNOW):
DIRECTED BY DAVID CORPUZ

LOGLINE: Bound by a love kept in silence, a man struggles to remain seen within a family that once made him feel at home.

SYNOPSIS: Neil and Bong are long-term partners who have shared a close bond with Bong’s mother, Gloria. Their lives fall into uncertainty when Bong suddenly falls ill and is confined in the hospital. Neil struggles to balance his responsibilities at work and at the hospital while caring for Bong. Gloria tries to stay strong for her son, while Benjie, Bong’s father, tries to reconnect years after being absent from the family. As they search for ways to help Bong recover, old wounds and tensions begin to surface. Faced with a difficult situation, Neil, Gloria, and Benjie must learn to navigate their differences and come together for the person they all love.

MAJOR CREDITS: CAST: Martin del Rosario, Miguel Odron, Yayo Aguila, Epy Quizon; Mads Nicolas, Bodjie Pascua, Bong Cabrera, Adrian Lindayag, Nour Hooshmand; PRODUCTION STAFF: DIRECTOR/SCREENPLAY – David Corpuz; SCREENPLAY – Iar Arondaing; EDITOR – Joris Fernandez; CINEMATOGRAPHER/EXECUTIVE PRODUCER – Adam Dumaguin; PRODUCTION DESIGNER – David Esguerra; ORIGINAL MUSIC SCORE – Glenn Barit; SOUND DESIGNER– Elian Idioma; PRODUCERS – Kristine Camille Sulit, Patricia Salic

7. TIRIK (TO SET UPRIGHT)

91 MINUTES | Thriller, Drama
Cinemalaya Full-Length Film

REVIEW: It’s a 12-hour journey with a priest and a taxi driver, centered around conversations about lighting a candle for the soul of a dead person. The premise had potential, but the whole plot felt forced and unrealistic, with some segments dragging unnecessarily. The conversations also didn’t always feel natural, making the long journey feel even longer.

ABOUT TIRIK(TO SET UPRIGHT):
DIRECTED BY MAY-I GUIA PADILLA

LOGLINE: Paring Bert, a priest, and Santos, a parishioner and a taxi driver, go on a gritty journey to make peace with their moral conflicts while eluding an assassination attempt.

SYNOPSIS: Set against the backdrop of Manila’s unforgiving streets during the height of the drug war, Tirik follows Paring Bert, a weary but steadfast priest, and Santos, a rugged taxi driver haunted by his past. Their unexpected journey begins as an act of faith and compassion – an ordinary funeral visit that turns into a day-long odyssey through guilt, redemption, and moral reckoning. As the two men traverse urban chaos and rural silence, they confront the fragile lines between sin and salvation, justice and vengeance. What starts as a road trip becomes a confessional of conscience, where each kilometer peels back their buried truths and tests the limits of their faith in God and in each other. Through moments of grim humor, humanity, and quiet dread, Tirik asks: how far will a man go to make peace with himself – and at what cost to set things upright?

MAJOR CREDITS: CAST: Rocco Nacino, Floyd Tena, Chai Fonacier, Jess Mendoza, Glenn Sevilla Mas, Justin Mclaire, Brian Arda, Hershey Neri, Bor Ocampo, Hope Summer Skye; PRODUCTION STAFF: DIRECTOR/SCREENPLAY/EDITOR/PRODUCER – May-i Guia Padilla; SCREENPLAY/PRODUCER – Charlson Ong; CINEMATOGRAPHER – Miggy Hilario; PRODUCTION DESIGNER – Raffy Romero; ORIGINAL MUSICAL SCORE – Roy Ibay; SOUND DESIGNER – Elian Idioma; EXECUTIVE PRODUCERS – Rafa Laperal, Ferdinand Naniong, Aris Batuhan, Roy Ibay, Tzaddi Tamondong, Carmelo Bayarcal, Ara Padilla; PRODUCER – Mai Fanglayan

8. KAKA SA YAMAN (BROTHER FROM ANOTHER RIVER)

90 MINUTES | Drama
CinemalayaFull-Length Film

REVIEW: It’s a coming-of-age story enriched by a deeper look into friendship, identity, and the rich culture of the Mangyan people. The kids’ acting was adorable, and the twist at the end was totally unexpected. Kaya pala?! To It was intentionally slow-paced, and somehow made me wish life could be as simple and peaceful as life in the mountains.

ABOUT KAKA SA YAWAN (BROTHERS BY THE RIVER):
DIRECTED BY ALPHA HABON

LOGLINE: A coming-of-age story of two friends in Mindoro: Niko, a Manila boy; and Ayan, a Tadyawan-Mangyan who bonded one summer. Years later, adult Niko returns to honor a promise.

SYNOPSIS: Niko, a 21-year-old young man from Manila, returns to Mindoro, the island that once broke him. This unravels the memory of a pivotal summer from his youth: his friendship with Ayan, a playful Mangyan boy with big dreams. Their eventual friendship helps Niko see the world differently. In time, they make a pact to be inseparable and fulfill their dreams together.Now, in the present, a jaded Niko is back to keep his word. Torn between land and sea, memory and reality, he confronts a forgotten past: an estranged identity, a fractured childhood, and a promise left unfulfilled. He eventually learns to rise above the currents of his grief, and carry forward the spirit of a bond that once saved him.The film celebrates the richness of Mangyan-Tadyawan traditions, intergenerational healing, and how the poignant memory of a friend can bring forth healing and the courage to rewrite one’s future.

MAJOR CREDITS: CAST: Beaver Magtalas, Bryce Nicolo Mercader, Dennis Dato, Noelle Polack, Nikki Valdez, Luis Alandy, Karl Medina, Queenay Mercado, Deanne Bautista, Benedix Ramos; PRODUCTION STAFF: DIRECTOR/SCREEPLAY — Alpha Habon; EDITOR – Joris Fernandez; CINEMATOGRAPHER – Patrick Rodil; PRODUCTION DESIGNER – Kyle Jumayne Francisco; ORIGINAL MUSICAL SCORE – Arbi Barbarona; SOUND DESIGNER – Mikko Quizon; EXECUTIVE PRODUCERS/PRODUCERS – Ana LizaAklan, Filipina Magtalas; LINE PRODUCER – Tin Velasco; PRODUCTION MANAGER – Dot Labro

9. A.NI.MAL

120 MINUTES | Black Comedy, Social Satire
Cinemalaya Full Length Film

REVIEW: Nakaka-trigger parang yung mga kupal na senador. Tungkol siya sa aso at sa mga walang-hiyang corrupt na asal hayop na politicians na pinagtatawanan lang tayo. Sumasalamin sa walang kwentang mga baliw na leader, nepo babies at mga kunsintidor na asawa. Nakakagalit!

ABOUT A.NI.MAL:
DIRECTED BY DUSTIN CELESTINO

LOGLINE: In a provincial Philippine town, the naïve daughter of the mayor comes home with a video of a powerful family friend abusing his dog.

SYNOPSIS: An average day takes an unexpected turn in a small, unnamed province in the Philippines when the mayor’s daughter, Lily, returns home with a compromising video of the governor. As the mayor scrambles to protect his longtime ally, tensions rise within his own household. The mayor is determined to shield the governor from scandal. His wife, Ofel, sees an opportunity to expose the truth to the governor’s wife. And their daughter, Lily, threatens to make the video public, unless the governor surrenders his beloved dog to her.

MAJOR CREDITS: CAST: Maxine Ignacio, Frances Makil-Ignacio, Jojit Lorenzo, Anthony Falcon, Bituin Escalante, Reymund Domingo; PRODUCTION STAFF: DIRECTOR/SCREENPLAY – Dustin Celestino; EDITOR – John Rogers; CINEMATOGRAPHER – Kara Moreno; PRODUCTION DESIGNERS – Benjamin Padero & Carlo Tabije; ORIGINAL MUSIC SCORE – Paulo Protacio; SOUND DESIGNER – Nicole Rosacay; EXECUTIVE PRODUCER – Roscelyn Domingo; PRODUCER – Janel Gutierrez Celestino

ABOUT CINEMALAYA 22

Cinemalaya 22: Reel Reflections runs August 6–18, 2026, celebrating 22 years of Philippine independent cinema. With the theme “Reel Reflections,” the festival explores cinema as a mirror of Filipino realities, aspirations, struggles, and triumphs.

The competition features 9 full-length films and 10 short films, tackling themes of identity, family, memory, resilience, justice, love, and contemporary Filipino life.

Full-Length Competition:

• A.ni.mál — Dustin Celestino
• 2 VALID IDs — Ma-an Asuncion-Dagñalan & Abet Pagdagdagan Raz
• GANGGANG — JL Burgos
• HAND OF GOD — Mark Duane Angos
• MAG-IINA — Giancarlo Abrahan & Guelan Luarca
• KAKA SA YAWAN — Alpha Habon
• STATUS: REJECTED — Vahn Leinard Pascual
• TAYO LANG ANG NAKAKAALAM — David Corpuz
• TIRIK — May-i Guia Padilla

The festival is primarily held at Red Carpet Cinemas, Shangri-La Plaza, with Ayala Malls and Gateway Cineplex as partner venues.

Running alongside Cinemalaya 22 is the 38th Gawad CCP Para sa Alternatibong Pelikula at Video, featuring alternative films across narrative, experimental, documentary, and animation.

Since its founding in 2005, Cinemalaya has showcased more than 1,000 works, helping establish itself as one of the Philippines’ most influential institutions for independent cinema and launching Filipino films and filmmakers onto local and international stages.

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. As an accredited media partner of Cinemalaya 22, Our Awesome Planet watched all nine full-length films and ranked our favorites based on storytelling, performances, direction, and overall impact.

p.s. this year, we found the full-length lineup significantly stronger than the short film entries. If you’re choosing what to watch at Cinemalaya 22, we’d recommend prioritizing the full-length films.

The post CINEMALAYA 2026: Our Awesome Top 9 Films! appeared first on Awesome! - Our Awesome Planet.