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.

THE BWB Makati delivers one of Manila’s most authentic Japanese Wagyu experiences, featuring top-grade Shimomuragyu prized for its deep umami, rich flavor, and exceptional tenderness. From the Japanese-inspired interiors and gracious hospitality to the meticulous yakiniku experience, every detail makes you feel like you’re dining in Japan. We’ve tried many Wagyu yakiniku spots in Manila, but THE BWB (Best Wagyu Barbecue) is our favorite for how beautifully the entire experience comes together.

We were blown away by the BWB Premium Course, an 11-course showcase of Shimomuragyu. Here’s our blow-by-blow account:

about

THE BWB is a refined Japanese yakiniku experience in Makati, built around exceptional Full Blood Wagyu sourced directly from Japan, seasonal Japanese ingredients, and genuine omotenashi. Its defining difference is the tableside service—the staff grill and serve each cut for you, allowing guests to experience yakiniku as a curated course rather than simply cooking meat at the table.

Shimomura A5 Wagyu is one of Japan’s rarest and most distinctive Wagyu, a purebred Japanese Black Cattle raised by third-generation farmers in Aichi Prefecture. Known for its rich, tender meat, delicate marbling, and slight bounce without being overly greasy, it has earned the Aichi Prefecture Governor’s Award at the Nagoya Nanbu Market Beef Cattle Carcass Encouragement Meet for nine consecutive years.

The restaurant also brings the four seasons of Japan to the dining experience, changing its menu, presentation, and even uniforms every three months. With intimate private rooms, Japanese-crafted sauces, and carefully considered food and beverage pairings,

THE BWB offers something closer to a luxury Japanese dining experience than a conventional yakiniku restaurant—precise, personal, and deeply rooted in craftsmanship.

THE BWB MAKATI
Forbes Tower Condominium, 168 Valero Bel-Air, Makati City
+63 917 187-3698
@thebwbmakati
The BWB Makati
https://thebwb-group.com

premium course

Premium Course 11-courses ₱13,500/ head

Course #1: Drinkable Salad

1st course is a delicate blend of vegetables served as a drink to awaken the palate and gently whet the appetite for what’s to come.

Course #2 Assorted Seasonal Appetizers

We were not prepared for the seasonal appetizers platter, a curated 6 small bites of cold appetizers with its unique presentation.

From the top, clockwise: abalone, golden snapper, Wagyu tataki, eel tempura, roast beef and beef sansho at the center. We started with Rache’s favorite, the abalone, instantly adds a touch of luxury to the platter. Then the rolled golden snapper, followed by the peppery beef sansho in the center and roast beef with eggplant. The eel tempura brought a satisfying crunch, before ending with the Wagyu tataki—saving the best for last.

Yuzu Sour (₱500) and Kuku Highball (₱500)

We like their Yuzu Sour is a refreshing, sweet-citrusy aperitif, while I often go for the Highball with Japanese food: light, bubbly, and whisky-forward,

starters

Course #3: Grilled Bluefin Tuna Ohtoro with Bite-size Rice

Not your usual tuna belly, but fatty otoro—the prized, buttery cut.

Yes! Fatty tuna belly dipped in sauce and lightly seared on one side, served over small rice – best with a touch of wasabi.

Course #4: Grilled Eel with Bite-size Rice

The eel is dipped in a sweet unagi sauce, grilled tableside, then served over rice. Best enjoyed hot off the grill—we love eel!

Course #5 Assorted Kimchi & Japanese-style Namul

Before the wagyu, we loved this vegetable intermission—assorted kimchi of cucumber, radish, and cabbage, alongside grilled marinated vegetables, snap peas, asparagus, bamboo shoots, and capsicum- grill brings out the natural sweetness and smoky depth.

wagyu courses

Loved the build-up to the wagyu—tuna and eel with a little rice, each course teasing the palate. Now, we’re ready for the wagyu!

Course #6: Beef Tongue, Two Kinds

Love the wagyu tongue, featuring two cuts—the tender front portion and the meatier back section—each offering a distinct bite.

Best enjoyed grilled well-done, served with onion and sesame tare — first time I truly enjoyed grilled wagyu tongue.

Presenting the Shimomura A5 Wagyu Sirloin—thinly sliced, beautiful incredible marbling, and dipped in daikon ponzu.

Love the thoughtful pairings—onsen tamago adds creaminess, while daikon ponzu brings freshness and balance to the rich beef.

Course 7: Grilled Sirloin

Wagyu sirloin is expertly flash-grilled to medium, bringing out its rich flavor and that signature melt-in-your-mouth tenderness.

Just look at that! The egg yolk and soft-boiled egg make it extra rich, complementing the deep umami and tender wagyu sirloin.

The next course is today’s steak course either the Chateaubriand or Fillet Mignon

Course #8: Today’s Steak – Fillet Mignon

We got the wagyu filet mignon—thicker, meatier, and with a tender bite. The fat marbling layers are melted into the meat.

This course shines with green mustard and a touch of wasabi—a bold, umami-rich pairing (better than chimichurri).

Course #9: Today’s Rare Cut — Lean Wagyu

I like this leaner wagyu because you can taste the beef flavor but still it has a good marbling and you can taste the umami.

The wagyu comes with a tare sauce, but honestly, it needs very little—best enjoyed hot off the grill, letting the beef’s natural flavor and richness shine.

Course #9: Today’s Rare Cut — Marbled Wagyu

As the finale, the fattiest cut of wagyu—buttery, rich, and incredibly tender. The perfect indulgent way to end the wagyu feast.

Grilled for just seconds, this fattest cut of wagyu literally melts in your mouth—the ultimate buttery, indulgent finale.

Course #10: Crispy Rice with Ankake or Cold Noodles Reimen

We chose the crispy rice with ankake sauce and onions, mixed tableside in a hot ceramic bowl—a deliciously crunchy ending.

dessert

Course #11: Hokkaido Ice Cream

Love this simple fruit ice cream finale—we tried all three flavors: apple, melon, and grape. Creamy, refreshing, and the perfect palate cleanser after the rich wagyu feast.

final thoughts

Overall, the BWB difference is in the thoughtful progression—from seasonal appetizers, otoro, and grilled unagi to an impressive wagyu journey of tongue, filet mignon, lean cuts, and richly marbled Shimomura A5 Wagyu. Each cut is expertly grilled to bring out its deep beefy flavor and umami, creating a luxurious experience that never feels overly heavy. The grilling is a highlight, with a quality griller that captures the smoke while cooking each cut to perfection.

Add the warm Filipino touch with Japanese Zen hospitality, and you get a wagyu experience that feels refined yet welcoming. Highly recommended for milestone celebrations or anyone looking for a premium Japanese wagyu experience.

Congrats THE BWB Makati team and Chef Kengo Toda for the warm service and yummy Shimomura A5 Wagyu!

THE BWB MAKATI
Forbes Tower Condominium, 168 Valero Bel-Air, Makati City
+63 917 187-3698
@thebwbmakati
The BWB Makati
https://thebwb-group.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 The BWB Makati for hosting us to try the premium course.

p.s. the women’s toilet is small but super cute

p.p.s. they also have a mezzanine private dining area for six, complete with its own restroom—perfect for intimate celebrations.

The post THE BWB Makati: Is this the Best Full Blooded Wagyu Barbecue Experience in Manila?! 🥩 (Full Experience) appeared first on Awesome! - Our Awesome Planet.

Kyoto is famous for its ancient temples, bamboo forests, geishas, and traditional machiya houses. But for the kid in me, it’s also famous as the birthplace of Nintendo. Almost everyone knows Nintendo. It’s one of those iconic Japanese companies that has shaped generations through its legendary games and characters. Growing up, Nintendo was a huge part of my childhood. From the Game Boy and Family Computer to the Nintendo Switch, it was always there. Characters like Mario, Zelda, and Donkey Kong became part of our lives growing up.

So you can imagine how excited I was when I had the chance not only to visit Nintendo’s original office, but also spend the night inside its very first headquarters—now beautifully preserved as the luxury boutique hotel, Marufukuro.

MARUFUKURO
342 Kagiya-cho, Shimogyo-ku, Kyoto City, Kyoto, Japan
+81 75-353-3355
reception@marufukuro.com
@kyoto.marufukuro
https://marufukuro.com/en/

HISTORY

Tucked away on a quiet street near the Kamo River, Marufukuro is a luxury boutique hotel with an interesting history. Before becoming a hotel, this property served as Nintendo’s original headquarters, making it one of Kyoto’s most historically significant buildings for gaming fans.

Originally built in 1930, this Art Deco building stands out among the traditional neighborhood that surrounds it. Carefully restored by the Yamauchi family, every effort was made to preserve the property’s original character while transforming it into one of Kyoto’s most unique luxury hotels.

To give you an idea, Marufukuro is made up of four interconnected buildings.

The first building is Nintendo’s original headquarters. The second is a contemporary addition designed by the legendary architect Tadao Ando. The third was once the private residence of Nintendo’s third president, Hiroshi Yamauchi. Finally, the fourth building was the original warehouse and factory where Nintendo produced its famous hanafuda playing cards.

Even the impressive LEGO model displayed here was commissioned from renowned LEGO Certified Professional Jumpei Mitsui.

Before checking in, guests are treated to a guided tour of the property where they share the fascinating history behind Nintendo and how everything began. The space we’re standing in right now used to be Nintendo’s reception area and now serves as the hotel’s elegant lounge.

Even better, many of the original sofas, chairs, and furnishings have been carefully preserved, making it feel as though the employees had just stepped out for lunch.

Throughout the lounge you’ll find original office items transformed into art, including this collection of authentic office keys that once opened Nintendo’s office spaces. Today, they’re displayed as beautiful reminders of the company’s humble beginnings.

You’ll also get the chance to play hanafuda—the traditional Japanese playing cards that Nintendo originally became famous for long before video games ever existed.

Believe it or not, Nintendo began in 1889 as a hanafuda playing card company. Long before Mario and Zelda, they were producing handcrafted cards used for traditional games throughout Japan. This room now serves as a small museum showcasing that fascinating history.

They call this room the Library, but honestly it feels more like a museum filled with Nintendo memorabilia and rare artifacts that you probably won’t find anywhere else.

One of my favorite discoveries was the Nintendo Light Telephone, released in 1971. Instead of using radio waves or wires, it transmitted voices using a beam of light. It perfectly captures Nintendo’s quirky creativity long before they entered the video game industry.

Another fascinating artifact is this original Nintendo office stamp that was once used to approve official company documents.

And of course, who could ever forget the legendary Family Computer or Famicom that many of us grew up playing?

Another unexpected surprise is this beautiful self-service bar. Guests are actually encouraged to step behind the counter and mix their own cocktails. Even cooler, many of the spirits served here are personal favorites of the Yamauchi family.

Heading back downstairs, the lobby continues to showcase original architectural elements, including these beautifully restored wooden floors that have witnessed decades of Nintendo history.

This grandfather clock isn’t just decorative, it originally served as a time clock where Nintendo employees would punch in and out for work.

As you explore the hotel, you’ll notice one recurring artwork—a heron sculpture created using old wallpaper, newspapers, and original documents. The heron was said to be a favorite motif of the Yamauchi family and appears throughout the property.

Interestingly, the heron and fish motifs also pay tribute to the nearby Kamo River, which runs alongside or parallel to the hotel.

Moving into the second building, the atmosphere becomes noticeably more modern. One highlight here is the blueprints by Tadao Ando. On the right is his unrealized Urban Egg proposal for Osaka—a futuristic egg-shaped auditorium designed inside a historic brick building.

This second building also houses another guest lounge with complimentary drinks and snacks available throughout the day.

Outside, you’ll immediately recognize Tadao Ando’s signature exposed concrete architecture—simple, minimalist, and instantly recognizable around the world.

The third building was once the private residence of Nintendo’s third president, Hiroshi Yamauchi, which explains why it feels much more like a traditional home than the other buildings.

It even still has its original doorbell in place—a small but charming reminder of its past.

Inside are several guest rooms featuring elegant European-inspired interiors that have been carefully restored to match the home’s original design.

Another quirky fact is that from a certain angle, the house resembles the shape of a boat. I’m not entirely sure if that was intentional, but it’s definitely an interesting detail.

Finally, we arrive at the fourth and last building—the original warehouse and factory where Nintendo produced its hanafuda playing cards.

Outside you’ll still find the original wooden crates once used to store and transport the playing cards. On the side is Nintendo’s name in Japanese, commonly interpreted as “Leave luck to heaven,” a fitting phrase for a company whose roots were in playing cards.

Inside, you’ll also see the original electrical control panels and freight elevator that were once used to move goods between floors. I love that they’ve preserved these industrial details instead of hiding them.

The hallways are lined with original hanafuda cards and historical displays showing how Nintendo evolved from a card manufacturer into one of the world’s greatest entertainment companies.

STAY

But beyond being a museum of Nintendo history, Marufukuro is first and foremost a luxury boutique hotel that offers one of Kyoto’s most unique stays.

During my two-night stay, I had the chance to experience two different room categories, both located in the fourth building.

For the first night, I stayed in a Japanese-inspired balcony room featuring high ceilings, japanese lanterns with a warm homey atmosphere.

It beautifully blended Japanese and Western design with tatami flooring paired with raised Western-style beds.

What I loved most, though, was the panoramic view overlooking Higashiyama and the mountains surrounding Kyoto.

For my second night, I was upgraded to the spacious Japanese Junior Suite, which felt incredibly spacious by japan hotel standards.

Although it didn’t have a balcony, I really appreciated the separate living room and stylish sliding doors that divided the bedroom from the lounge.

There was even a cozy reading nook beside the bedroom—perfect for relaxing with a book or sneaking a quiet midnight snack.

This suite also featured walk-in closets, double vanities, and a huge soaking bathtub. I honestly wish I had stayed here longer than just one night—but hopefully next time.

DINING

Of course, no staycation is complete without great food, and Marufukuro certainly delivers.

For dinner, we enjoyed an intimate kaiseki experience at the hotel’s restaurant, which opened just beside the fourth building.

We chose their 15-course kaiseki menu. It sounded overwhelming at first, but every course was surprisingly light, balanced, and beautifully prepared using locally sourced seasonal ingredients.

One of the highlights was the sweetfish paired with homemade cucumber. The flavors were simple, while the slightly bitter fish head added an unexpected taste that actually complemented the dish beautifully.

The vegetable roll was another surprise. It showcased seasonal vegetables bursting with flavor while serving as a refreshing palate cleanser.

My favorite, however, was the Kameoka duck. It was served rare and lightly tempura-fried—a technique that’s apparently difficult to perfect. Surprisingly tho, the meat remained juicy while keeping its satisfying texture.

Another standout was the grilled eel served with wasabi and rice. I don’t normally order eel, but this one completely changed my mind about the dish.

But dessert stole the show. A sweet potato slow-cooked for an hour before being lightly fried and topped with vanilla ice cream. It reminded me of a naturally made crème brûlée with its caramelized exterior and creamy interior. Easily one of my new favorite desserts.

Compliments to Chef Atsushi, who has spent over two decades mastering Kyoto cuisine, for preparing such a memorable kaiseki dinner.

FINAL THOUGHTS

Overall, I had an incredibly memorable stay at Marufukuro.

When I think of Kyoto hotels, they’re usually either deeply traditional or strikingly modern. Marufukuro somehow sits perfectly between the two. It blends classic Japanese design with contemporary luxury while preserving one of Nintendo’s most important historical buildings.

More than just a hotel, it felt like spending the night inside a living museum. Every hallway, artifact, and room told a story—not just about Nintendo, but about Kyoto’s history itself.

For someone who grew up with Nintendo, this wasn’t simply a luxury staycation. It felt like stepping inside a time capsule and reliving a small piece of my childhood.

And honestly, that’s something you simply can’t put a price on.

MARUFUKURO
342 Kagiya-cho, Shimogyo-ku, Kyoto City, Kyoto, Japan
+81 75-353-3355
reception@marufukuro.com
@kyoto.marufukuro
https://marufukuro.com/en/

Live an Awesome Life,

NICO of Team Our Awesome Planet

The post Marufukuro: this Luxury Hotel was once Nintendo’s Headquarters appeared first on Awesome! - Our Awesome Planet.

Our domestic tourism is changing—and rising—amid high inflation, political fatigue, and a practically flat economy in 2026. International tourism faces its own challenge: travelers increasingly see the Philippines as more expensive than our Asian neighbors. So why bother?

When others see a struggling tourism industry, I see an opportunity to innovate.

Travel is no longer just for those with pera to spare. For younger Filipinos, it is becoming an emotional need—not mema travel for the sake of saying, “I’ve been there,” but travel with purpose: to learn, explore, eat, recharge, and discover what it means to be Filipino. They travel for history and culture, for food and community, for nature and well-being. They travel smarter to escape, reconnect, and return with a deeper appreciation of their own country.

There is a new generation of Filipinos traveling not simply for leisure, but with intention—and rediscovering the Philippines.

Buy your ticket now for the 37th Philippine Travel Mart here: https://philtravelmart.com/buyticket/

domestic tourism opportunity

Domestic tourism generated ₱3.26 trillion in 2025—nearly five times the ₱698.5 billion from inbound tourism—making it the true backbone of Philippine tourism. The opportunity is clear: get more Filipinos traveling, spending locally, and discovering the incredible diversity of experiences our country has to offer.

Tourism supports around 7.7 million Filipino jobs, from hotels and restaurants to guides, drivers, boatmen, farmers, artisans, and MSMEs. Every trip creates a ripple effect that reaches deep into local communities. Maybe it’s time to measure tourism not just by how many tourists we attract, but by how many Filipinos discover their own country, how much they spend, and how many businesses, jobs, communities, and cultures benefit.

The Philippines has entered the World Bank’s upper-middle-income economy classification, reflecting rising incomes and an expanding consumer market. While affordability and inequality remain realities, a growing segment of Filipinos is increasingly willing and able to spend on travel, dining, leisure, wellness, and experiences—choosing not just what they can afford, but what is truly worth their time, money, and memories.

Accessibility and affordability remain the biggest barriers to domestic tourism. As an archipelago, we need better connectivity, airports, ports, roads, and regional gateways, alongside lower energy and operating costs. With public funds under scrutiny, this is the time to invest wisely in infrastructure that makes travel easier, destinations more accessible, and tourism a stronger engine for jobs, businesses, and local communities.

Forget 2026. If GDP is flat and the economy is at its lowest point, what if this is actually the bottom? If this is the bottom of the economic cycle, then 2027–2030 could be the biggest growth period for domestic tourism. The time to prepare is now—not when the economy recovers. Upskill. Rethink your tourism strategy. Understand the new Filipino traveler.

The winners will be YOU—if you prepare for the rebound before it happens.

next growth engine: Food-driven Tourism

Filipinos are no longer asking, “Where should we go?” but rather, “What is worth traveling for?” Today, travel is inspired by experiences—exceptional food, festivals, sporting events, nature, culture, wellness, farms, and immersive attractions that give people a meaningful reason to hit the road.

The next generation of tourism will be driven not just by destinations, but by compelling experiences. A restaurant can become a destination, a food festival can fill hotels, a regional specialty can inspire a road trip, and a sporting event or farm visit can bring new life to a community. The future belongs to destinations that create experiences worth traveling for.

Masarap ba ang food? Worth it ba ang gas to travel there? Will this create a core memory for us?

I started this blog 20 years ago to document our family’s food and travel experiences—and hopefully inspire others to explore, eat, and discover with us. Today, food-driven travel has gone mainstream. People are no longer just checklist travelers, ticking off destinations or traveling para sa IG. They are looking for something more: meaningful, worth-it, and memorable experiences.

That shift is changing tourism. It’s no longer just about where you go, but what makes the journey worth taking.

Nextgen Tourism – travel industry framework

The 37th Philippine Travel Mart, organized by PHILTOA and happening September 4–6, 2026 at SMX Convention Center Manila, reflects this changing tourism landscape. Its theme, “Nurturing NextGen Tourism,” marks the third chapter of PHILTOA’s NextGen Tourism campaign—from “Love” in 2024, to “Boosting” in 2025, and now “Nurturing” in 2026. Built around four pillars—Sustainability, Inclusivity, Health & Wellness, and Digitalization—the message is clear: tourism growth should not simply be bigger, but more responsible, inclusive, innovative, and community-driven.

Every booth at the Philippine Travel Mart represents a destination; every booking supports livelihoods; and every experience can strengthen local tourism. But this year, PTM is evolving beyond a traditional travel fair into a microcosm of traveling around the Philippines, where destinations come alive through food experiences, interactive cultural activities, and immersive experiences that let you experience a place before you even get there.

Look out for emerging travel trends like LAKBAYAHIHAN, a bus travel program designed to explore destinations; VOLUNTEERISM, creating more meaningful memories through purposeful travel; and WORTH-IT Travel Packages, offering experiences for every Filipino traveler and budget. It’s a new way of selling travel: don’t just show me where to go—give me a reason to go.

Buy your ticket now for the 37th Philippine Travel Mart here: https://philtravelmart.com/buyticket/

this is the era of the Filipino-ness

The demand is already here. The next opportunity is to make the Philippines easier, more affordable, and more exciting to explore—while making sure more Filipinos benefit from tourism.

We are entering a new tourism era where Filipinos are no longer just tourists; they are the engine of the industry.Food, culture, creativity, and Filipino excellence are becoming reasons to travel—from Michelin-recognized restaurants and regional cuisine to festivals, sports, nature, and immersive experiences that can turn destinations into magnets.

Tourism must now be measured not only by arrivals, but by jobs created, businesses supported, communities empowered, and Filipino culture celebrated. This also aligns with Tourism Secretary Dita Angara-Mathay’s call to strengthen the Philippine brand by drawing more deeply from our history, traditions, culture and ingenuity.

This is the Era of the Filipino-ness.

It’s time to discover the Philippines—and discover what makes us Filipino.

Don’t just promote destinations. Create reasons to travel.
Don’t just attract tourists. Create opportunities.
Don’t just showcase Filipino hospitality. Showcase Filipino excellence.

final thoughts

Just when I thought 2026 would be a boring year, I found myself inspired by the NextGen Tourism theme of the Philippine Travel Mart.

One of my biggest regrets during the pandemic was not growing my TikTok following or doubling down on cooking videos. I knew the content was working, and those who invested early reaped the benefits when the pandemic was over. I don’t want to make that mistake again. I can clearly see the opportunity in domestic travel—but you have to innovate and move early to capture this new generation of Filipino travelers hungry for meaningful Filipino-ness experiences.

AI is changing how content is created and how stories are told online. But ironically, I think this makes real-life experiences even more valuable. When content can be generated instantly, the things we actually experience, taste, feel, and remember become more precious. The opportunity is to create the kind of Filipino travel experiences that people can’t just watch on a screen—they have to be there.

Buy your ticket now for the 37th Philippine Travel Mart here: https://philtravelmart.com/buyticket/

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. Our Awesome Planet is an official media partner of Philippine Travel Mart 2026.

p.s. FEATURES / INTERVIEWS: The Rise of Food-Driven Travel Across the Philippines

The editorial team at Our Awesome Planet is looking to speak with chefs, restaurateurs, tourism stakeholders, hospitality groups, food entrepreneurs, local producers, and travel experts about the growing trend of Filipinos travelling specifically for unique culinary experiences.

We are particularly interested in stories and feature opportunities highlighting:

• Destination dining and restaurants worth travelling for
• Regional food discoveries and local culinary traditions
• Culinary festivals and food-focused events
• Farm-to-table and community-based food experiences
• Family-friendly food destinations
• Local producers and food entrepreneurs
• Communities helping shape the Philippines’ emerging food tourism landscape

If you have a story, destination, culinary experience, or perspective to share, we would love to hear from you.

Have a story or perspective to share? Reach out to antondiaz@gmail.com

The post State of Domestic Tourism in the Philippines (2026) appeared first on Awesome! - Our Awesome Planet.

Aurora, recognized as Michelin Selected in the 2025 Michelin Guide Manila, presents an 11-course degustation menu inspired by the team’s Terra Madre experience in Bacolod. It celebrates Philippine ingredients sourced from Slow Food farms in Bacolod, the Cordilleras, and even nearby Antipolo, reinterpreting them through a distinctly Asian lens. We loved how the menu is both educational and delicious, with a thoughtful progression that lets you appreciate each course without feeling overly full—or leaving you wanting more.

First time to finally taste the food of Chef Mark, who was part of the culinary teams of Chef Nicco Santos and Chef Nino Laus. Here’s our take on the tasting menu at Aurora:

about

Aurora is a spirited Makati bistro founded with Atty. Nilo Divina, honoring his mother’s home cooking through refined interpretations of regional Asian flavors. Its modern, ingredient-driven menu balances nostalgia with contemporary technique, showcasing the culinary team’s creativity and personality in an elegant yet welcoming setting. Opened in 2023, Aurora was recognized as Michelin Selected in the 2025 Michelin Guide Manila.

AURORA
Pacific Star Building, Sen. Gil Puyat Avenue cor. Makati Avenue, Makati City
Monday–Saturday | Lunch: 11:00 AM–3:00 PM | Dinner: 6:00 PM–10:00 PM
+63 (917) 104 3672
@restaurantauroraph
Restaurant Aurora PH
https://restaurantaurora.ph

Aurora unveils a new 11-course tasting menu by Chef Mark Jesraelle Sanchez, showcasing an ingredient-driven modern Filipino-Asian approach rooted in local produce and ingredients discovered through the team’s travels and collaborations with farmers and fisherfolk, priced at ₱5,800++ per person.

snacks

The meal opens with a refined sequence of one- or two-bite snacks, inspired by the chefs’ gastronomic discoveries across Asia. The progression traces a journey from the sea at the bottom upward to the highlands, mirroring the ascent through layers of flavor.

TUNA
Cured General Santos Tuna, Seaweed Croustade, Pickled Seaweed

This first snack represents the sea, with a delicate shell made from gamet, the Ilocos black seaweed. Inside is cured tuna with emulsified bihod, reminiscent of a termot salata, finished with crispy fried leeks on top.

DURIAN
Nori Roll, Gulai Tempoyak, Kaffir, Kamias Gel

A crisp nori roll filled with fermented Davao durian, reimagined as a savory curry inspired by durian tempoyak, accented with calamansi gel and puffed rice. Our favorite snack—the durian’s bold, acquired flavor beautifully balanced by the curry’s depth.

UNAGI
Bago River Eel, Green Apple Meringue, Foie Gras, Veil

Bago River eel, steamed and grilled repeatedly à la unagi, sits on a delicate apple meringue shell with silky foie gras mousse and a paper-thin apple veil. The eel brings a deep, savory umami, beautifully lifted by the apple’s gentle sweetness and acidity.

TARTARE
Angus Beef, Smoked Crying Tiger, Spiced Rice Crackers

Angus beef tenderloin sits atop a crisp curry-spiced rice cracker, layered with yogurt and finished with cilantro and mint. Ok lang.

A refreshing melon aperitif with a subtle hint of banana—light, fruity, and a lovely way to awaken the palate.

starters

OYSTERS
Soft Poached Negros Oyster, Oyster Cream, Sea Foam

Rache loves oysters, and this one did not disappoint—served with a silky oyster cream and delicate sea foam, bringing an intense, briny taste of the sea in every bite.

MUSHROOM
Mushroom Tea, Mushroom Espuma, Cordilleran Truffle

Inspired by milk tea with cheese foam, this savory interpretation pairs delicate mushroom cream foam with a clear mushroom consommé infused with bugnay, poured tableside and finished with Bu-o, the seasonal Cordilleran truffle. Sarap nito—earthy, creamy, and deeply umami, mainit init pa.

Japanese milk bread, as soft and pillowy as brioche, made extra special with fragrant curry leaf butter. light na bread course lang.

A delightful surprise course: crisp potato rösti topped with chili crab sourced from a 7-hectare crab farm in Bacolod, finished with rich mascarpone from Casa Formaggio. Like a bacolod-inspired pintxos intermission.

seafood

SNAPPER
Smoked Red Snapper, Fermented Coffee Tea, Saffron Emulsion, Sea Crisp

A creative take on Maya-Maya from Bacolod, wrapped in a silky saffron emulsion and topped with a crisp shrimp tuile. It comes with Baguio spinach chlorophyll and a strawberry-coffee bean sauce fermented like kombucha. Best to mixed together—sarap!

The Altas Cumbres Torrontés from Argentina brings bright acidity, floral and pear notes, and a hint of pineapple—refreshing the palate, cutting through the creamy sauces, and pairing beautifully with the next two seafood courses.

ASIAN BASS
Konbujime Asian Bass, Fish Milk, Mustard Aioli, Vegetable Noodle, Fermented Chili Caviar

Asian Seabass, also sourced from the 7-hectares, is gently cured in seaweed and served with a deeply flavored fish broth simmered for 4–6 hours. It comes with vegetable noodles of carrot, jicama, and radish, mustard-leaf aioli, and chili-oil caviar. Yum!

steak

IBERICO PORK
Joselito Iberico Pork, Fermented Guava Barbecue Glaze, Hoja Santa, Chimichurri, Pork Jus

Iberico pork steak, a refined play on inihaw na liempo, glazed with fermented guava barbecue sauce and paired with hoja santa–bugnay leaf chimichurri and silky cauliflower purée. Iberico is delicious on its own, but the dish invites you to mix and match.

Aruma Malbec from Mendoza is vibrant and fruit-forward, with ripe plum, dark berries, and silky tannins that complement the richness of the meat courses.

BEEF
48-Hour Braised Angus Beef Short Ribs, Green Curry, Pineapple Heirloom Rice

This was our highlight—two of our favorites in one dish: steak and curry! The Angus beef was incredibly tender and flavorful, perfectly cooked medium with a beautifully seared crust, while the curry added a rich, aromatic depth.

The curry was rich and creamy, perfectly paired with black and red heirloom rice and seasonal pickled vegetables—cucumber and onions—that added a refreshing acidity and crunch.

dessert

BANANA
Banana Compote, Banana Sponge, Custard, Davao Milk Chocolate

Inspired by Tokyo Banana, this dessert layers chocolate with banana compote, soft banana sponge, custard, and milk chocolate. A playful, satisfying finale to a truly memorable meal.

final thoughts

Overall, we loved the beef with curry, Asian seabass, and mushroom tea, while the snapper and Iberico pork mains were especially satisfying. What we appreciated most about the tasting menu was how the chefs shared the stories and memories behind each dish, along with the farms and sources of the meats and ingredients. Yes, they serve the steak and curry with rice, and the progression was just right—satisfying without leaving you overly full. The wine pairings also complemented the tasting beautifully. Congrats to Chef Mark and Team Aurora on a thoughtfully crafted and memorable tasting menu.

AURORA
Pacific Star Building, Sen. Gil Puyat Avenue cor. Makati Avenue, Makati City
Monday–Saturday | Lunch: 11:00 AM–3:00 PM | Dinner: 6:00 PM–10:00 PM
+63 (917) 104 3672
@restaurantauroraph
Restaurant Aurora PH
https://restaurantaurora.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 Aurora team for hosting us.

p.s. Aurora’s Instagram account was hacked, so the team had to rebuild its IG presence with a new one: @restaurantauroraph

The post AURORA: 11 Courses of Philippine Ingredients, Asian Soul appeared first on Awesome! - Our Awesome Planet.

Maddox Jewelry successfully staged the Philippines’ first and biggest diamond jewelry fashion show, making a bold statement about the country’s love for diamonds while bringing together 40 celebrity icons to showcase a luxurious diamond collection. When I received the invitation to witness this historic cultural event in Manila, I couldn’t quite believe it would actually happen. Forty of the country’s biggest celebrity icons walking a diamond runway in one spectacular showcase—it was an ambitious first for Philippine fashion and jewelry.

Here’s what happened during Manila’s first-ever diamond runway…

about

Maddox Jewelry CEO Ms. Charo Cordial was the driving force behind this diamond runway fashion show, created to promote affordable diamond jewelry for every Filipina while inspiring live sellers and content creators to pursue entrepreneurial success.

Read the story of Maddox Jewelry here: Maddox Jewelry Review: Inside the Marikina Showroom

The invitation said 5 PM, but the show started at 8 PM. Guests enjoyed flowing canapés, drinks, and wine, while guests and celebrities walked the red carpet. Despite some chaos before the Isla Ballroom doors opened, the spectacular diamond fashion show more than made up for the inconvenience experienced by customers, resellers, partners, and media.

The production was elegant and spectacular—like watching Cirque du Soleil meets a high-fashion show, all wrapped in a dazzling celebration of diamonds.

The diamond fashion show opened with a sensual teaser featuring dazzling pieces worn by the show’s premier models. We especially loved the belly jewelries—so sexy!

The MADDOX Jewelry Iconic Runway Fashion Show 2026, held on July 30 at the Isla Ballroom of EDSA Shangri-La Hotel, was the Philippines’ first and biggest star-studded diamond jewelry fashion show. The evening celebrated elegance, glamour, and brilliance, with famous celebrity icons showcasing exquisite diamond jewelry collections on the runway.

Ms. Cha herself opened the show, followed by 40 artists who walked the runway in four groups, in the following order of appearance—highlighting our favorite artists and standout moments:

icons of forms and radiance

Ryza Cenon ◦ Diego Loyzaga ◦ AJ Raval ◦ Aljur Abrenica ◦ Kris Bernal ◦ Edgar Allan Guzman ◦ Polo Ravales ◦ Sheree Bautista ◦ Pancho Magno ◦ Negi and Aubrey Miles ◦ Troy Montero

Ryza Cenon | so elegant on the runway—a perfect opening to kick off the celebrity fashion show.

AJ Raval and Aljur Abrenica | diamonds and black—a sexy, timeless combination that exudes glamour and sophistication.

Kris Bernal | Ang ganda ng diamonds on her, complemented by her confident walk and sexy, revealing black dress.

Troy Montero | loved the intimate, sexy couple vibes and the playful interaction between Troy and Aubrey on the runway.

Aubrey Miles | crush ng bayan pa rin si Sabado Nights girl—and I know a friend who was only waiting to see her on the runway!

icons of brilliance and elegance

Katrina Halili ◦ Diana Zubiri ◦ Katya Santos ◦ James Blanco ◦ Nadine Samonte ◦ Daiana Menezes ◦ Geneva Cruz ◦ Giselle Sanchez ◦ Nana ◦ Avery Cordial and Ara Mina

Katrina Halili | sexy in green and diamonds—a stunning combination of bold color, glamour, and sparkle.

Diana Zubiri | ang ganda pa rin ni Diana Zubiri—simply beautiful, effortlessly confident, and elegant throughout her walk.

Nadine Samonte and Daiana Menezes | their beauty is youthful, simple, and elegant, perfectly complemented by the diamonds.

Geneva Cruz | So pretty pa din, girl next door and everybody was waiting for her to sing!

Giselle Sanchez | so funny and sexy in red dress—kwela pa rin and totally owning the runway while wearing the diamonds!

Ara Mina | seriously sexy as she slowly walked the runway, seducing the audience as the diamonds shimmered brilliantly.

icons of timelessness

Beauty Gonzales ◦ Maureen Larrazabal ◦ DJ Durano ◦ Ynez Veneracion ◦ Regine Tolentino ◦ Jeric Raval ◦ Gary Estrada ◦ Alma Concepcion and Pokwang ◦ Claudine Barretto

Beauty Gonzales | praised as the standout goddess of the night, exuding high-fashion poise and an air of expensive elegance.

Regine Tolentino | She danced flawlessly in a beautiful gown, with the diamonds shining brilliantly as she spun.

Jeric Raval | giving off the kontrabida cong-tractor vibes—powerful, expensive, and effortlessly intimidating.

Alma Concepcion | walking with classic beauty and timeless elegance on the runway, looking absolutely stunning in diamonds.

Pokwang | Madonna’s “Material Girl” moment—nakakatawa, natapilok but kwela recovery, ang ganda ng diamonds sa kanya!

Claudine Barretto | she has incredible star power on the runway—stunning in a green necklace, emeralds, and diamonds!

icons of legacy

Amy Austria ◦ Jackie Lou Blanco ◦ Yayo Aguila ◦ Gardo Versoza ◦ Epy Quizon ◦ Eric Quizon and Roderick Paulate ◦ Carmi Martin

Jackie Lou Blanco | aging beautifully with a motherly sexiness, exuding old-rich glamour in her diamond ensemble.

Yayo Aguila | love the gown design—bagay na bagay with the diamond necklace and that powerful dress!

Gardo Versoza and Epy Quizon | giving off a contrabida, old-school adult-film-star vibe—manly and stylish in diamonds.

Roderick Paulate and Carmi Martin | walang kupas—still dancing to Rick Astley’s “Never Gonna Give You Up.”

encore

To end the show, we loved how Ms. Cha took a photo with all the artists. She deserved every moment of it—truly inspiring!

The celebrities were thoughtfully chosen because Ms. Cha grew up watching them in her hometown in Bicol. She never imagined that one day she would be sharing the stage with them in a dazzling diamond fashion show—a dream come true and a testament to how far she has come.

To culminate the evening, the ballroom curtains opened to reveal a stunning diamond jewelry showcase at the back of the hall, where the artists presented the collection in a dazzling gallery-style display.

Ms. Cha shared that if her inspiring life story were ever made into a movie, she would want Ms. Claudine to portray her. Sana!

final thoughts

Astig ng diamond fashion show—world-class production, incredible celebrity star power, and a true celebration of the brilliance and beauty of diamonds. We loved the grand diamond jewelry reveal at the end, and it even inspired me to buy Rache a diamond one of these days. Hopefully, Alice Dixon will be part of the next runway!

Congratulations to Maddox Jewelry for championing the country’s love for diamonds through this truly world-class showcase!

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 are media guests of Maddox Jewelry.

p.s. hanep sa galing pa rin ang Robby Carmona show congrats, direk!

p.p.s. these were the diamond collections featured during the one-night-only diamond runway, with exclusive event-only deals!

The post The 1st Maddox Jewelry Iconic Diamond Runway! (What Sparkled, What Didn’t & Why It Matters) appeared first on Awesome! - Our Awesome Planet.

KAEN transforms Marvin Agustin’s former Kondwi art cocktail lounge in Poblacion, Makati into an open-flame dining destination celebrating Asian charcoal-grilled cuisine. Named after the Filipino word kaen (“to eat”) and the Japanese kaen (火焔, “flame”), it embodies the spirit of live-fire cooking. Fresh from Cochi’s Michelin Bib Gourmand recognition, Marvin brings his long-held vision to life, inspired by Singapore’s Burnt Ends while delivering a distinctly Asian, Michelin-worthy dining experience.

We sampled nearly the entire menu and were pleasantly surprised by its yummy consistency — here are our favorites:

about kaen

KAEN is Marvin Agustin’s newest restaurant under Yummyverse, transforming his former Kondwi space in Poblacion, Makati into a premium open-flame dining destination. Inspired by the Filipino word kaen (“to eat”) and the Japanese kaen (“flame”), the restaurant is built on three pillars: Fire, Produce, and People.

KAEN MANILA
6109 Albert, Poblacion, Makati City
Wednesday – Sunday 5:30 PM-10:30 PM
@kaen.manila
Kaen Manila

Fresh from Cochi’s Michelin Bib Gourmand recognition, Marvin brings his vision of ingredient-driven, live-fire cooking to life through an à la carte menu designed for sharing.

KAEN showcases carefully sourced Philippine seafood, vegetables, fruits, and seasonal produce alongside premium meats from Australia, Japan, and beyond. More than just a restaurant, it celebrates the farmers, fishermen, producers, and culinary team whose craftsmanship transforms exceptional ingredients into memorable dining experiences.

appetizers

Sardine Toast | 188
source: Tawilis from Batangas

This was a favorite with the boys—and the parents, too. We didn’t expect tawilis to be this good—ang sarap! Taal’s unique freshwater sardines are beautifully marinated and served on a crisp, toasted croissant in a Spanish-inspired pintxos. must-order.

Baby Scallop with Miso Glaze | 168
source: Scallops from Ilo-ilo City

Personally, I loved the baby scallops from Iloilo. They’re de-shelled, skewered nine to a stick, and finished with a splash of calamansi. Ang sarap! I just missed eating them straight from the shell—they would’ve been even better with a bowl of garlic rice.

Black Angus Steak Tartare in Lumpia Shell | 328
source: Aurora Beef from Australia

The boys loved this Angus beef tenderloin wrapped in a crisp lumpia shell and couldn’t believe the beef was served raw. It turned into a fun introduction to steak tartare—with a reminder to enjoy raw beef only at reputable restaurants. Best eaten in one bite.

Roasted Chicken Liver Mousse • Mulberry Jam | 408
source: Mulberries from Tiaong Quezon

The mulberries from a Tiaong farm have just the right sweetness to balance the rich, creamy chicken liver mousse. Kulang ang bread—it’s so good you’ll want to scrape every last bit off the plate. simut sarap ito and this was a Kondwi favorite.

Fish Ceviche in Tiger’s Milk | 488
source: Lapu lapu from General Santos City

The fresh GenSan lapu-lapu is thinly sliced and paired with a citrusy ripe mango cream sauce that lets the freshness of the fish shine. Crisp sweet potato twirls on the side add a satisfying crunch.

Tuna Tiradito | 308
source: Tuna from General Santos City

Fresh tuna meets an unexpected combination of melon, gochujang, and chocolate for a sweet, spicy, and savory bite that teases the palate in one bite.

Shrimp Carpaccio | 248
source: Shrimp from Ilo-ilo City

The raw shrimp is marinated in an Asian-inspired sauce, topped with pickled sibuyas Tagalog, and served with crisp shrimp crackers made from shrimp shells and cooked rice. A good shrimp pica pica.

cocktail

The cocktail selection is limited but well executed—balanced, fruit-forward, and never overly sweet. Thoughtfully mixed, with every sip as enjoyable as the last.

Langka Gin Sour | 458
Langka gin puree, lemon

This was my favorite cocktail—a refreshing gin-based lemon drink with a subtle sweetness from langka, finished with a garnish of dried jackfruit. So sarap you’ll want to savor every sip.

Fresh Mango Sour | 458
Bourbon Whiskey, mango syrup, lemon

A well-balanced whiskey cocktail with bright lemon, ripe mango sweetness, and toasted mango cubes for a subtle smoky finish.

Strawberry Smash | 458
Dark rum, Strawberry, mint leaves, lime

Think of it as a strawberry mojito with dark rum, muddled mint, and fresh lime. Refreshingly citrusy with the berry sweetness.

For a non-alcoholic option, the refreshing hibiscus drink is bright, floral, and satisfying.

soup & salad

Roasted Kalabasa | 328

Roasted pumpkin soup topped with crunchy kalabasa seeds and croutons — rich, creamy, and satisfyingly crisp.

Hisyashi • Tuna Tartar | 348

Fresh tuna tartare served with a chilled gazpacho-style soup—an unexpected pairing that worked beautifully.

Rojak | 488
source: Local Parmesan Cheese from Bacolod

An eclectic mix of fruits, asparagus, local Parmesan cheese, and tamarind dressing. We liked this rojak-inspired salad with its sweet, savory, and tangy flavors.

Charred Bean | 468
source: Fresh Vegetables from Tiaong Quezon

Charred beans tossed in a salty bagoong vinaigrette and finished with cashews — unique vegetarian dish but ok lang.

big plates

I like the progression of the meal—from the starters, to the cocktails, then the soup and salad—setting the stage for the boys to enjoy the main grilled seafood dishes, wagyu steak and for the first time, eating rabbit!

Grilled Lapu-Lapu • Potatoes • Sambal Matah | 1,188
source: Lapu-lapu from General Santos City

This was our favorite—the char-grilled lapu-lapu, perfectly paired with a creamy calamansi, butter, and white wine sauce, balanced by the bright, spicy kick of sambal matah with bird’s eye chilies. Sarap ng pagka-grill ng lapu-lapu with smoky char.

Wild Caught Shrimp • Wagyu Fat | 498 (per piece)
source: Shrimp from llo-ilo city

Grilled big shrimps finished with smoky melted wagyu fat and a splash of calamansi. Sarap! The rich, buttery wagyu fat elevates the natural sweetness of the shrimps, while the citrusy kick keeps it bright and balanced. Order one per person—no sharing!

Japanese Fl Waygu Striploin | 1,448 per 100g (minimum of 150g)
source: Japan

Australian Wagyu Angus F1 striploin served with black pepper, harissa, salsa verde, and a rich demi-glace from beef broth reduction. Among the three steak options—Black Angus ribeye, tomahawk, or this F1 Wagyu striploin—this stood out for its deep umami flavor, beautifully grilled to medium. Honestly, it needs no sauce—just a touch of salt to let the steak shine.

Grilled Japanese Rice | 488
source: Wagyu from Japan

Japanese rice grilled paella-style with a crisp socarrat and rich umami from Wagyu fat. Ang sarap nito with the wagyu steak.

Rabbit • Mulberry Jam • XO Sauce | 1,288
source: Rabbit from Tiaong, Quezon

Grilled rabbit that eats like a firmer, chewier chicken without the gamey taste. Served with XO sauce, grilled vegetables, and mulberry jam for a savory-sweet finish. It’s also a thoughtful nod to rabbit as a more sustainable, protein-rich alternative.

Grilled Tuna Collar • Roasted Peppers | 988
source: Tuna from Gensan Allergen: Fish, Dairy, Gluten

Grilled tuna collar with beautifully charred skin, juicy meat, and smoky flavors, served with roasted bell peppers on the side.

small plates

The grilled side dishes made the main dishes extra special and Marvin highly recommended his mom’s ginataang langka.

Charred Ginataang Langka | 308
source: fresh vegetables from Tiaong Quezon

Ginataang grilled langka is Marvin’s mom’s heirloom recipe, inspired by her love for gata. At first glance, it looks like a pineapple, but it’s actually a thick slice of jackfruit with a beautiful char, generously smothered in rich coconut cream. A must-order.

Tinumok 288
source: fresh vegetable from tiaong Quezon, shrimp from ilo-llo

We love laing! This tinumok made with taro leaves, shrimp, and coconut cream hits all the right flavors—rich, creamy, satisfying.

Grilled Leeks • Bagoong Romesco | 308
source: fresh vegetables from Tiaong Quezon

Brought us back to the Calçot Festival in Catalunya, where we feasted on grilled spring onion leaves with romesco sauce. Here, the local grilled leeks are paired with a Filipino-inspired bagoong romesco. The leeks had a nice smoky char, though they were a bit challenging to separate and bite into, and the sauce leaned slightly salty.

Pickled Puso ng Saging | 248
source: fresh vegetables from Tiaong Quezon

This was our least favorite—the shredded banana heart, based on Marvin’s sister’s recipe, had a sour fermented flavor profile.

desserts

The desserts were a satisfying finish, served in solo portions. Order all the desserts and share them for a sweet ending to the meal.

Basque Burnt Cheesecake • Local Mulberry Jam | 508
source: fresh vegetables from Tiaong Quezon, Cheese from Bacolod

This was excellent—made with local Bacolod cheese featuring a rich, molten center, perfectly complemented by the sweet-tart mulberry jam.

Grilled tropical fruits • Coconut Foam | 348
source: Fruits from Tiaong Quezon

Love the natural sweetness of the grilled tropical fruits, elevated by creamy coconut foam and the delightful crunch of pili nuts.

Shokupan Brulee with Banana Cue | 308

A milk bread pandesal transformed into a crème brûlée, topped with slices of banana cue. Delicious on its own, but even better à la mode with a scoop of vanilla ice cream.

Basque Burnt Ube Cheesecake | 488
source: Ube from Baguio, Cheese from Bacolod

It tasted more like an ube halaya cake than a Basque cheesecake – we would have preferred a creamier, cheesier taste.

final thoughts

Kaen was a real treat for the boys—a feast of expertly charcoal-grilled dishes with a welcome focus on seafood, fresh vegetables, and even our first taste of rabbit. The steaks were beautifully char-grilled, making this a great spot for family celebrations.

Start with the Tawilis Toast, Baby Scallops, and Chicken Liver Mousse with Mulberry Toast. For cocktails, don’t miss the Langka Gin Sour. The Roasted Kalabasa Soup or Tuna Tartare Gazpacho are both excellent, while the Rojak is our pick for salad.

For the mains, our favorites were the char-grilled lapu-lapu with calamansi beurre blanc, wild-caught shrimp finished with wagyu fat, and the Kaen F1 Wagyu steak, best paired with the grilled Japanese wagyu fat rice. Complete the meal with the ginataang langka and tinumok—both standout vegetable dishes.

Save room for dessert. We highly recommend the Basque cheesecake and the Shokupan Brûlée for a satisfying sweet ending.

Congratulations to Marvin Agustin and the Kaen team for creating an outstanding sustainable seafood concept that celebrates bold Filipino flavors and the art of charcoal grilling. Wishing you continued success—we’re rooting for Kaen to earn the Michelin recognition it truly deserves.

Congratulations as well to Chef Miguel, the creative force behind Kaen’s operations, and Basque Chef Mikel Arregi, whose mastery of seafood shines through in every dish.

Check out Kaen Manila in Poblacion, Makati. Ample parking is available in front and beside the restaurant.

KAEN MANILA
6109 Albert, Poblacion, Makati City
Wednesday – Sunday 5:30 PM-10:30 PM
@kaen.manila
Kaen 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 Marvin for hosting us at Kaen Manila.

p.s. kaen was in the former location of kondwi. remembering KONDWI: Secret Art Cocktail Lounge in Poblacion

The post KAEN: Marvin’s love letter to Fire, Seafood & Asian Flavors (First Look) appeared first on Awesome! - Our Awesome Planet.

Olive Garden Philippines by The Bistro Group is our go-to American-Italian restaurant for a comforting, sulit meal with the family. While it’s best known for its unli soup, salad, and breadsticks, the menu has evolved to offer even more value-for-money dishes, crave-worthy favorites, and thoughtfully crafted drinks that complete the experience. Whether it’s your first visit or you’re a regular, these favorites dishes, insider tips, and dining hacks will help you make the most of your OG visit.

OLIVE GARDEN SHANGRI-LA PLAZA
Level 4, East Wing Shangrila Mall,
EDSA Shaw Blvd. Ortigas Center, Mandaluyong City
@olivegardenphilippines
Olive Garden Philippines
https://olivegarden.com.ph

unlimited soups, salad and breadsticks

Olive Garden is known for unlimited soup, salad & breadsticks that comes free with any entree orders or any of the Alfredo pastas.

UNLIMITED SOUP, SALAD AND BREADSTICKS ₱495
Our famous house salad, your choice of homemade soup, and breadsticks.

PASTA E FAGIOLI | White and red beans, ground beef, tomatoes and tubetti pasta in a savory broth.
ZUPPA TOSCANA | Spicy Italian sausage, kale and potatoes in a creamy broth.
MINESTRONE | Fresh vegetables, beans and pasta in a light tomato broth.
CHICKEN & GNOCCHI | A creamy soup made with roasted chicken, Italian dumplings and spinach.

We love mixing and matching the soups and topping them generously with unlimited grated Parmesan cheese. My personal favorites are the Chicken & Gnocchi and Zuppa Toscana, both best enjoyed piping hot. We always look forward to starting our meal with a warm bowl—it’s one of the reasons we keep coming back to Olive Garden.

The garden salad is served with crisp, fresh vegetables, and yes—you can generously top it with unlimited grated Parmesan cheese. It’s a simple but refreshing way to balance the hearty pastas and makes the unlimited salad even more enjoyable.

The breadsticks are served warm and come with three dipping sauce options—Homemade Marinara, Alfredo Sauce, and 5-Cheese Marinara (our favorite). We recommend mixing and matching the sauces for the best experience.

sangria & fizz

WATERMELON MOSCATO SANGRIA ₱325
Chilled moscato blended with watermelon and a splash of ginger ale.

We love the Watermelon Moscato Sangria with Ginger Ale—it’s light, refreshing, just the right amount of sweet, and has enough buzz to make a family dinner or get-together even more enjoyable.

For the best value, order the 2-for-₱345 Sangria or drop by during Happy Hour (4:00 PM–8:00 PM) for the unli-sangria offer.

Our boys always look for a great non-alcoholic option, and the Dolce Fizz didn’t disappoint. The Strawberry Blush (₱215) was an instant favorite with its fruity, refreshing flavor—making it the perfect mocktail for kids and teens to enjoy alongside the meal.

595 Favorites

Sulit ito — available all day on weekdays, this value meal comes with your choice of entrée plus the unlimited first course of soup, salad, and breadsticks. It’s one of the most sulit deals on the menu, and these are our recommendations:

TUSCAN SPAGHETTI
Classic spaghetti noodles are tossed in a savory Tuscan cream sauce with chewy sun-dried tomatoes and earthy, sautéed mushrooms.

This Tuscan Spaghetti is our new favorite—even more than the classic Alfredo. The rich cream sauce is infused with garlic, sun-dried tomatoes, spinach, and earthy mushrooms, creating a well-balanced, Mediterranean-inspired white pasta that’s creamy without being overwhelming.

SAVORY SOY PORK PASTA +₱55
Tender pasta tossed in a rich, umami-packed soy reduction with succulent pieces of seared pork for a bold fusion of flavors.

Surprisingly, this dish works beautifully—the soy sauce reduction is absorbed by the pasta, giving every bite a deep, savory malinamnam flavor that pairs perfectly with the tender pork.

PARMESAN CRUSTED SALMON +₱75
A pan-seared salmon fillet to perfection and topped with a crunchy, golden parmesan laver for a rich, savory bite.

This is a more affordable way to enjoy salmon at Olive Garden. It’s topped with baked cheese that adds richness without overpowering or overcooking the fish, making it a satisfying and healthier option on the menu.

CHICKEN PARMIGIANA +₱55
Served with a side of spaghetti.

This is an Olive Garden classic—a crispy, golden-fried chicken cutlet topped with tangy marinara, melted mozzarella, and Parmesan cheese, served with a side of spaghetti to complete the quintessential Italian-American comfort meal.

CREAMY MUSHROOM TENDERLOIN +₱55
Breaded pork tenderloin with creamy mushroom sauce and served with rice and side vegetables.

A worthy alternative to chicken, this thin, crispy breaded pork tenderloin pairs well with the rich, creamy mushroom sauce.

entrees

TOUR OF ITALY ₱1,575
Chicken Parmigiana, Lasagna Classico and our signature Fettuccine Alfredo.

Ideal for sharing, this trio brings together three Olive Garden classics—a hearty classic Lasagna, their signature Fettuccine Alfredo, and the satisfying Chicken Parmigiana—on one plate.

SAUSAGE & CHEESE PIZZA ₱895
Our signature amazing alfredo made fresh in-house, melted mozzarella, pecorino cheese, Italian sausage, garlic and onion.

The pizzas at Olive Garden are decent, with a good dough base, their signature Alfredo topping, and melted mozzarella.

dessert

Sugar Free Dessert

This is the best dessert — sugar free with a creamy flan topped with a caramel sauce.

WARM ITALIAN DOUGHNUTS (Zeppoli) ₱395
Known in Italy as Zeppoli, our doughnuts are made to order and tossed in vanilla sugar.
Served with chocolate sauce.

We love the crunchy doughnuts, lightly dusted with vanilla sugar and best enjoyed dipped in the rich chocolate sauce.

final thoughts

Overall, Olive Garden’s offering goes well beyond its famous unlimited soup, salad, and breadsticks—especially with the unlimited freshly grated Parmesan you can add to any dish. For the best value, check out the ₱595 Favorites. Our top picks are the Tuscan Spaghetti, Savory Soy Pork Pasta, and Parmesan Crusted Salmon. If you’re in the mood for cocktails, we recommend the Watermelon Moscato Sangria or the sparkling Strawberry Blush. For groups, the Tour of Italy is an excellent entrée to share, and don’t leave without trying the Sugar Doughnuts for dessert. Expect to spend around ₱800 per person for a satisfying celebration meal with the family.

OLIVE GARDEN SHANGRI-LA PLAZA
Level 4, East Wing Shangrila Mall,
EDSA Shaw Blvd. Ortigas Center, Mandaluyong City
@olivegardenphilippines
Olive Garden Philippines
https://olivegarden.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 Bistro Group team for hosting us.

p.s. Olive Garden branches are still limited, so be sure to visit if you’re near Shangri-La Plaza, Mall of Asia, Verve Residences (Bonifacio South), Glorietta 3, or Opus Mall. We’re hoping they expand further south with branches in Nuvali or Alabang soon!

The post Olive Garden PH: favorite dishes, secret tips & dining hacks appeared first on Awesome! - Our Awesome Planet.

Good Papa’s Home Diner may be best known today for its viral Smashed Chicken, but we first discovered them during the pandemic through their excellent tapa. We love supporting small businesses, learning their stories, and seeing how their concepts evolve over time. It was a pleasure meeting Geremy and his wife at the intimate grand opening, where we enjoyed the interactive dishes, warm hospitality, and inspiring conversations that reflected the passion and heart behind the Good Papa’s brand.

grand opening

Founded by Geremy Kho as The Good Tapa in 2016, the brand grew through bazaars and food parks before becoming Good Papa’s Cafe x Kitchen at SM North EDSA in 2023. After a brief hiatus, it reopened as Good Papa’s Home Diner in November 2025. Named after Geremy’s role as a father to his two daughters, Good Papa also pays tribute to his own father, whose image inspired the restaurant’s logo and its family-centered spirit.

Good Papa’s Home Diner
2nd Floor, 186 Tomas Morato Ave., Diliman, Quezon City
+63 917 522 6892
@goodpapasdiner
Good Papa Cafe

A charming touch is their coffee capsule experience, where guests write down a six-month goal, place it in a vial with coffee grounds, and seal it as a meaningful keepsake and reminder of the journey ahead.

Even the guest book gets a creative twist—guests are invited to draw a self-portrait instead of simply signing their names. Rache put her own spin on it by sketching the Our Awesome Planet logo with our names around it.

Despite the packed crowd, the café remained cozy and comfortable, with cool air-conditioning and a warm, homey atmosphere.

good papa’s food

Fries & Shrooms (solo – ₱145, share – ₱245)
Enoki, Shoestring Potatoes, Truffle

The fried enoki mushrooms were delightfully crunchy with earthy notes, making them even more addictive than the fries—though they’re a bit messy to eat.

Taco Trio ₱286
Flour Tortilla, Mango Salsa, Garlic Aioli, Longganissa

The longganisa paired nicely with sweet mango salsa and creamy garlic aioli, though the flour tortilla turned soggy after a while.

Sea Salt Latte (₱215) | Citrus Yakult Cooler (₱150) | Salted Caramel Macchiato (₱165)

The coffee concoctions were well-balanced, built on a solid espresso base. The Sea Salt Coffee stood out with its finishing touch of asin tibuok, while the Citrus Yakult was bright, refreshing, and perfect for cleansing the palate.

Good Tapa (solo – ₱245, share – ₱495)
USDA Beef, Roasted Tomatoes Mango Salsa, Fried Egg
Wagyu +₱100 / Spicy +₱20

The tapa was well-marinated and tender enough to enjoy without vinegar. Pair it with rice and a sunny-side-up egg, or upgrade to Wagyu for an even more indulgent meal.

What makes the Smashed Chicken special is the tableside presentation—the chicken is smashed right before you, then finished with a generous pour of their rich adobo sauce just before serving.

Smashed Chicken (solo – ₱325, share – ₱670)
Fried Chicken -Smashed, Adobo Sauce, Soft Boiled Egg, Adobo Rice

Smashed tableside, the chicken stays remarkably juicy while retaining its crispy skin. The rich adobo sauce adds a savory umami depth that elevates both the meat and the rice.

Matcha Latte (₱165)

Matcha is whisked tableside, creating a smooth layer of microfoam that beautifully blends the drink while enhancing its rich, earthy flavors.

Pork Thai Mama (solo – ₱265, share – ₱540)
Pork Belly, Pickled inns, Cucumbers, Thai Mama Sauce, Egg Chiffonade

For a pork option, try the sweet Thai-marinated pork belly—tender, flavorful, and perfect with lots of rice.

It’s always fun meeting fellow content creators, especially the new generation who started their journey during the pandemic.

To end the meal, Good Papa’s serves quality mint candies—a simple but thoughtful touch that leaves a refreshing finish.

final thoughts

Overall, we loved the Filipino comfort food—from the signature Smashed Fried Chicken and flavorful tapa to the sweet Thai pork, all best enjoyed with rice. Pair them with their well-crafted iced coffee, matcha, or refreshing Citrus Yakult. Add the bright, green-themed interiors, cool air-conditioning, and cozy café vibe, and it’s a place we’d happily return to. Congratulations to Geremy and the entire family on the grand opening of Good Papa’s Home Diner!

Look up! It’s on the second floor, so it’s easy to miss from the Tomas Morato side.

Good Papa’s Home Diner
2nd Floor, 186 Tomas Morato Ave., Diliman, Quezon City
+63 917 522 6892
@goodpapasdiner
Good Papa Cafe

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 grand opening of Good Papa’s as media guests.

p.s. they’re planning to introduce noodle dishes to the menu soon,

The post Good Papa’s: smashed chicken, good tapa’s and cafe vibes appeared first on Awesome! - Our Awesome Planet.

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.

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