If there’s one Japanese hotel I keep coming back to, it’s The Shinmonzen—easily my favorite stay in all of Japan.

Tucked among the rustic wooden houses of the historic Gion district, this all-black ryokan sits quietly beside the renowned Shirakawa River.

THE SHINMONZEN
Shinmonzen-dori, 235 Nishinocho, Higashiyama Ward, Kyoto
+81 75-533-6553
contactus@theshinmonzen
∞ @theshinmonzen
 https://theshinmonzen.com/

EXPERIENCE

Upon arrival in Kyoto, guests are treated to a complimentary one-way private luxury van transfer from any location—whether a hotel or train station.

Right away, you’re treated to attentive, hands-on service as you’re chauffeured through the historic Gion district, arriving at the hotel’s doorstep.

Upon check-in, you’re seated in the reception area, which doubles as a library.

From there, you enjoy a serene view of the Shirakawa River beside you.

One thing that stood out is the Michelin recognition that The Shinmonzen received earlier this year—Two Michelin Keys, a distinction from the Michelin Guide that highlights hotels offering exceptional stays, design, and service.

An impressive feat, made even more remarkable by the fact that The Shinmonzen’s restaurant, Jean-Georges at The Shinmonzen, earned its first Michelin star in the 2025 Michelin Guide.

This time, I opted for one of only three Japanese-style rooms, the Ishi room—“rock” in Japanese.

A ryokan is a traditional Japanese inn, often featuring tatami-matted rooms, sliding doors, futon bedding, and communal baths (onsen).

At The Shinmonzen, it blends modern luxury with the classic ryokan aesthetic, offering a minimalist, intimate stay with refined Japanese touches.

The room was fairly spacious, especially by Japanese standards, and had its own balcony with a view of the Shirakawa River.

My own bonsai Japanese cherry blossoms added the perfect touch.

To complement the setting, they also prepared a refreshing citrus drink, paired with fresh strawberry desserts.

Not to mention, everything in the minibar and treats drawer—featuring locally sourced items from Kyoto, down to the bottled drinking water—was complimentary, replenished daily, and plentiful.

With the spacious layout, you also get a full-size walk-in closet, providing ample space for clothes and luggage while keeping everything neatly tucked away and organized.

Just across from it, a pair of his-and-hers marble sinks adds a refined touch of elegance and understated luxury.

The highlight of the room is the hinoki tub, which is prepared for you during the evening turndown service. Crafted from fragrant Japanese cypress wood, a hinoki tub is renowned for its soothing aroma and deeply relaxing, spa-like bathing experience.

KYOTO

But what truly makes The Shinmonzen unique is its location. It sits in the heart of Kyoto’s historic Gion District, an area in Kyoto where Japan’s cultural heritage has been preserved through the ages.

Just a 5-minute walk from The Shinmonzen is Gion Shirakawa, a scenic stretch along the Shirakawa River lined with traditional wooden houses and the historic Tatsumi-bashi Bridge. Featured in the film Memoirs of a Geisha, it remains a popular spot for photography and leisurely sightseeing.

All these waterways flow into the Kamo River, Kyoto’s main river, known for its cherry-lined banks, walking paths, and riverside restaurants—a central hub for locals and seasonal festivals.

JEAN-GEORGES

At The Shinmonzen, the culinary highlight is Jean-Georges, the ryokan’s luxury restaurant, offering a refined fusion of French and Japanese flavors using seasonal, locally sourced ingredients.

It’s no surprise that Jean-Georges at The Shinmonzen earned a Michelin star in the Michelin Guide 2025, marking it as one of Kyoto’s elite dining destinations.

For starters, we were served a wide array of savory finger foods, including sea urchin with yuzu, serrano tuna ribbons, and sea trout, just to name a few.

Hands down, my favorite was the sea urchin.

The egg toast with caviar and dill was another one of my favorites.

The green asparagus, paired with earthy morel mushrooms and rich hollandaise sauce, was a standout dish.

Crispy amadai with Kuji green onions, Kyoto spinach, and green olive dressing.

The night was topped off with an array of locally sourced strawberries, served with tapioca and elderflower.

The next day, breakfast was also served at Jean-Georges, where checked-in guests could choose between American and Japanese options. Of the two, I tried both—but the Japanese breakfast was the clear winner.

THE SHINMONZEN

Overall, this was my second stay at The Shinmonzen, and it was every bit as memorable as I remembered—perhaps even better this time. Every corner of the property reflects meticulous attention to detail, from the cuisine to the warm Japanese hospitality, making the stay an experience in itself.

Honestly, I wouldn’t mind spending an entire day at the resort without stepping outside, because here, you can experience the true essence of Kyoto without leaving the hotel.

The Shinmonzen first captured me with its refined Japanese luxury design, but it’s the genuine warmth and care of the staff that makes me eager to return again and again.

THE SHINMONZEN
Shinmonzen-dori, 235 Nishinocho, Higashiyama Ward, Kyoto
+81 75-533-6553
contactus@theshinmonzen
∞ @theshinmonzen
 https://theshinmonzen.com/

Live an Awesome Life,

NICO of Team Our Awesome Planet

The post The Shinmonzen: Kyoto’s Quiet Masterpiece (Hotel Review) appeared first on Awesome! - Our Awesome Planet.

Boracay is an island in the Philippines that many people know and love. It is one of the most popular beach destinations in the country, ideal for travelers who want to relax and enjoy a carefree vacation.

Our view of Boracay has changed over the years. When we first visited, it was about partying with friends and trying every activity we could. After returning a few times, our preferences have shifted. Now we see it as an island escape an hour from Manila, where we prefer to stay in one place, enjoy the resort, watch the sunset, and celebrate special moments.

Crimson Resort and Spa Boracay reflects that—one of the most exclusive resorts on the island, and visiting it may have changed how we see Boracay.

CRIMSON BORACAY
Station Zero, Boracay Island, Philippines
+63 2 8250-4658
boracay.reservation@crimsonhotel.com
@crimsonboracay
https://crimsonhotel.com/boracay

Related blog posts:
• Crimson Boracay check: why this might be the island’s best resort? (2026 review)
• CRIMSON BORACAY Staycation Guide (2024)
• CRIMSON BORACAY: The Most Awesome Family Experience in Boracay! (2019)

CRIMSON ARRIVAL

The Crimson experience begins when you arrive at Caticlan Airport. As you step out, you’re greeted with warm smiles and taken by a chauffeur to a waiting van, with assistance from the Crimson staff.

Shortly after, you’re taken to a private port, away from the crowded public terminal most visitors use—an access reserved for Crimson and a select few resorts.

Crimson has its own mini ferry terminal and guest reception in Caticlan, with snacks and refreshments, and a private speedboat that takes you directly to the resort’s main beachfront.

A far cry from the chaotic, bustling public terminal where most of the island’s resorts converge.

Here, the experience is simple: arrive, freshen up, hop on the boat, and go directly to the hotel’s beachfront. No lines, noise, confusion, or waiting—just the Crimson experience.

STATION ZERO

We’ve all heard of Boracay’s Stations 3, 2, and 1—the busy stretches of beach, each with their own perks and drawbacks. Station Zero, though, is different. It is Crimson’s private “little Boracay,” completely away from the crowds.

Station Zero, though, is different. Modern white structures blend seamlessly with the white sand and crystal-clear waters—it is the textbook image of Boracay. It is Crimson’s private “little Boracay,” completely tucked away from the crowds.

Once you step onto the hotel grounds, you are taken on a short two-minute ride through the gardens to the resort’s main reception at the back.

Much like its exterior, the hotel’s interiors embrace a modern tropical style, blending clean lines and contemporary design with warm, natural materials and furnishings that create a relaxed, island feel.

The design blends sleek, luxurious architecture with natural materials such as stone, wood, and concrete.

RESORT STAY

Crimson Resort Boracay offers a range of room types and levels of luxury, but we opted for one of their signature options—a spacious, family-friendly Sea View Suite.

It has an unobstructed view of the entire Station Zero cove, with floor-to-ceiling windows and automated blinds and sheers for convenience.

And with every room, you also receive a complimentary signature Crimson eco bag with a matching beach hat.

The team even surprised us with welcome treats.

Not to mention, the room also features a double-access bathroom with a bathtub, a his-and-hers vanity, and a large standalone rainfall shower.

The room is also spacious enough to include a balcony, a lounge bed, and a living room sofa that converts into a bed. Comfortably, it can accommodate up to four adults.

And of course, as if the floor-to-ceiling windows weren’t enough, you also get a balcony for a better, personal view of the Boracay sunset.

BORACAY SUNSET

Speaking of sunsets, Boracay is known for having some of the best in the Philippines—world-renowned, drawing visitors from all over the globe just to witness it.

And come sundown, the resort’s vibe shifts from its striking white façade to a warmer tone, setting the stage for one of the most beautiful sunsets in the islands.

Crimson has over four pools, so there are plenty of spots to catch the sunset, but one of our favorite places to watch it is right by the beachfront.

Not to mention, there are private villas, each with its own plunge po

Although not quite as fine and white as Boracay’s main beach, Station Zero offers a more laid-back experience with far fewer crowds and boats. You still get the same incredible sunset views from the comfort of your own space.

But in my opinion, the best place to watch the sunset is from the comfort of your room.

Nothing beats watching the sunset from an elevated platform with floor-to-ceiling windows, offering an unobstructed view of Boracay’s famous sunset—all from the comfort of your room and away from the crowds. Definitely a view worth treating yourself to.

DINING

For dining, if you’re tired of taking the free shuttle and eating at restaurants on the main beach, Crimson has you covered with three specialty restaurants.

The first stop is a beachfront Asian restaurant serving lunch and dinner. We ordered their signature Margherita pizza and enjoyed it right by the beach.

We also had sushi delivered straight to our room.

The next stop is Mosaic, their semi-fine dining restaurant. It offers some of the best table views in the house, with a dramatic water fountain outside—perfect for treating yourself or impressing a date.

Last but not least is Saffron, Crimson’s Filipino and Western restaurant, serving all-day dining from 7 AM to 10 PM.

For lunch, we ordered Filipino favorites like sinigang, lumpia, and humba steak.

Saffron is also where breakfast is served for checked-in guests, and it can get quite crowded during peak morning hours.

I’d say this is my new personal favorite for all-inclusive resort breakfasts. There’s such a wide variety—Filipino, Western, Chinese, Japanese, and other Asian flavors.

Without a doubt, this offers one of the largest and most impressive breakfast selections on the island in both variety and quality. Every dish feels thoughtfully prepared, making breakfast a standout experience.

FINAL THOUGHTS

Overall, I’ve always had a soft spot for Boracay, but thinking about the trip there can feel exhausting—airport transfers, land transfers, boat rides, then another transfer before reaching the hotel. It takes away from the excitement of going on vacation.

That’s why staying at Crimson feels different. They handle everything and make the journey smooth and comfortable, turning what is usually the most stressful part of the trip into part of the experience. The buffet, rooms, and private beach are bonuses.

If you feel like you’ve done the usual Boracay trip, I recommend trying something different like this. It’s not the cheapest option, but it feels like a once-in-a-lifetime stay. You know how people say once you fly business class, it’s hard to go back to economy? This feels the same. After experiencing this level of comfort, regular trips won’t feel the same.

More than the luxury, what keeps us coming back is the hospitality. I like how they welcome you in the afternoon with Filipino snacks and prepare your room for turndown. Small gestures like that make a stay feel special.

CRIMSON BORACAY
Station Zero, Boracay Island, Philippines
+63 2 8250-4658
boracay.reservation@crimsonhotel.com
@crimsonboracay
https://crimsonhotel.com/boracay

Live an Awesome Life,

NICO of Team Our Awesome Planet

p.s. Special thanks to the Crimson Boracay team—especially Sam and Melissa—who went above and beyond to surprise my mom. They prepared a thoughtful little treat in our room while we were out, making her birthday celebration, even though it was a week earlier, feel extra special.

The post Crimson Boracay check: why this might be the island’s best resort? (2026 review) appeared first on Awesome! - Our Awesome Planet.

Sunlight Ecotourism Island Resort (SETIR) has improved tremendously since our first visit five years ago when it first opened. What impressed me most this time were the elevated food experiences, which now feel truly special—especially considering you’re on Naglayan Island in Culion, Palawan. Delicious food is key to a good travel experience and unlocks core memories with your travel buddies. It now competes with Discovery Coron while offering a more multi-generational experience and a more integrated resort offering compared to the El Nido resorts.

The Salepan and Sirakan Villas remain among the best accommodations on the island—perfect for creating unforgettable core memories with your family or enjoying a romantic honeymoon with your special someone. This 18-hectare island paradise features 104 Maldives-inspired overwater villas, four coves of natural white-sand beaches, crystal-clear waters Palawan is famous for, and vibrant marine life surrounding the island.

Here are 10 awesome experiences that define the uniquely SETIR Palawan escape.

Sunlight Ecotourism Island Resort (SETIR)
Naglayan, Brgy. Baldat, Culion, Palawan
Viber / WhatsApp / Mobile: +63 917 521 4260 | +63 930 020 8218
Email: reservations.setir@sunlighthotelsandresorts.com
Instagram: @sunlight_islandresort
Facebook: Sunlight Ecotourism Island Resort
https://www.sunlighthotelsandresorts.com/

Related Blog posts:
• POV: You just found the best Coron Palawan Escape?! @ Sunlight EcoTourism Island Resort (2026)
• Insider Tips & Travel Hacks for Visiting Sunlight Ecotourism Island Resort, Coron (2026)
• Sunlight Eco Tourism Island Resort Palawan (A SETIR Review) (2021)

10 Awesome Experiences @ Sunlight Ecotourism Island Resort

1. Salepan Villa

Salepan means “sunset” in the local Palawan dialect, reflecting what sets SETIR apart—its focus on multi-generational families, balikbayans, and international travelers. Dining and lounging above the sea is a highlight, whether al fresco with fully opened windows or indoors with air-conditioning during the summer heat.

Perfect if a family jacuzzi is your thing—with infinity pool vibes and a see-through glass floor. It’s the kind of place where you can happily tambay all day, enjoying the villa’s luxurious comforts while still feeling connected to the laid-back Palawan vibe.

The villas are thoughtfully laid out—spaced for privacy yet plentiful enough for a full family reunion. During high tide, you can use the ladder for a private snorkeling session by your villa. Galing! The best villas, of course, face the sunset.

2. Hikari Teppanyaki

The Hikari Teppanyaki at SETIR is a must—fun, delicious, and so immersive you’ll forget you’re on a remote Palawan island. With Filipinos now favoring premium Japanese dining over Filipino or Chinese cuisine, be sure to book the resort’s only Teppanyaki table in advance.

You can choose to cook the rice or the meat first. Opting for the meat first is a mistake—it’s better to have the fried rice ready while enjoying the meat hot off the teppan griddle. The chef makes the experience fun with amusing anecdotes, occasional cringy jokes, and teppan acrobatics with audience participation.

Make sure to have beef, tuna, and chicken options with mixed teppan-grilled vegetables. Start with sushi rolls, and enjoy the meats with fried rice hot off the grill. The exhaust is powerful, but you’ll still carry a smoky teppan aroma—so wear something that complements the Japanese dining vibe.

Finish the Teppanyaki experience with tempura ice cream and hot green tea for a memorable ending.

3. Magical Culion Sunsets

In Coron town, you have to compete for a good sunset view—but at SETIR, the entire Habagat/west coast enjoys a panoramic view of the Culion sunset. The best view is from the privacy of your villa balcony, which serves as a backdrop for your sexy time with your special someone.

The next best spot to catch the sunset is by the pool, with a Barra Brew craft beer in hand. I was pleasantly surprised to discover a small-batch brewery right on the island. I loved sipping their calamansi and IPA craft beers while watching the sun dip below the horizon. You can even start with their unli cocktail happy hour, which perfectly culminates with the sunset.

Remember, the beauty of the sunset isn’t just when the sun touches the horizon—it’s also the hour after, known to photographers as the “magic hour,” when the sky glows a seductive red or a rare pinkish hue. Wait and let it surprise you.

4. Sirakan Honeymoon Villa

If I were getting married now, I’d have my honeymoon here. The Sirakan (“Sunlight” in the local dialect) villas are secluded and well-spaced, unlike other Palawan resorts, facing the sea for guaranteed privacy. Be sure to book the middle villas and avoid those near the noisy road.

Imagine being here with the crystal-clear Palawan waters all around with a make love “at-sea” vibe.

You can start and get naughty with a sunset jacuzzi first, with bubbly on hand and soak the sunset hues.

The bathrooms are spacious and easily accessible, each with a private sink, allowing you to shower together alfresco, naked and unafraid, embraced by the Palawan sea.

5. Mangrove Breakfast

The Mangrove Restaurant has beautifully transformed into an energizing breakfast buffet in the morning—probably the only time you’ll see an average of 50 guests on the island at once. I love the alfresco vibe, with the breeze flowing through, and you can choose to dine in the shade or soak up some Vitamin D while enjoying breakfast.

This is the kind of breakfast that makes you want to skip your intermittent fasting.

My favorites are the hot stations, especially the egg and noodle station—perfect for a protein-packed breakfast or a comforting bowl of chicken noodle soup.

The siomai and siopao steamed station is also popular. The buffet offers plenty of meat options, some breakfast dishes, and the usual fruit, vegetable, cheese, granola, and milk stations. There’s still room for improvement, though—you can taste the 20% food cost. It could be elevated with homemade tapas, Palawan longganisa, or even a well-prepared Danggit Lamayo, the small vinegar-soaked fish found in Palawan’s public markets.

What I love about this breakast setup is that it’s perfect for friendly morning chats and easily converts into a workspace for writing or early briefings. I also appreciate the espresso station for your favorite iced mochas or iced chocolate—just make sure a trained barista prepares your coffee.

6. Coron Tour A

I’ve been to Coron countless times and visited Kayangan Lake with its iconic viewpoint, swimming in waters regarded as the cleanest in the country—and I still fall in love with the experience every time. Over the years, I’ve come to appreciate how well-maintained this popular spot has become, with mandatory life vests, organized lines for the best selfie spots, and clean restrooms.

Best of all, experiencing Coron Tour A—which includes the Twin Lagoons and Kayangan Lake—is best enjoyed with a private group on a speedboat, so you don’t waste time between spots. The tour comes complete with fresh towels, snorkeling gear from the dive shop, mineral water, and, most importantly, Bluetooth speakers for your own chill soundtrack.

The signature island-hopping lunch is a boodle fight of grilled liempo, tuna, squid, chicken, and rice with toyo, sili, vinegar, and fresh fruits. The fish is often grilled well-done, making it a bit chewy and dry. At Banol Beach, friendly beach aspin await scraps—just note there’s no proper restroom.

Coron offers some of the best snorkeling spots, with vibrant house reefs teeming with colorful fish and relatively calm waters. While popular areas can get crowded, you can still find clear spots to enjoy and breathe in the pristine waters.

7. Xiang Hotpot & KBBQ

Yes, there’s hot pot and KBBQ on the island! After teppanyaki, this is my favorite food experience—interactive, customizable, and a great way to enjoy fresh seafood and shells in a relatively healthier way. Just don’t overindulge.

We love how fresh the seafood is—crab, shells, tuna, squid, shrimp—and the hot pot lets you cook everything perfectly, preserving its natural flavor. Pair it with a sauce of sate, peanut, sesame oil, and chili for extra flavor.

You can also enjoy Korean BBQ with tenderloin, samgyupsal, and beef slices, served with classic banchan like kimchi, fish cake, and japchae. The quality of meats on the island is relatively good.

8. Private Beach Dining

One of the best things about island escapes is enjoying your meal barefoot on the sand, with the cool breeze and memorable dining setups along the shore. Don’t limit yourself to the restaurant—organize a beach meal. We tried both the Chinese and Filipino menus; it’s best to order the insider favorites and mix them. Also, order your drinks ahead, as cocktails or craft beers can take a while.

Checkout the SETIR dining menu here.

The Salt and Pepper Squid (Php 490),seasoned squid stir-fried with onion and chili served with a side of garlic aioli sauce is one of our favorites.

Order the Chinese Beef Tenderloin (₱850)—sliced beef in OK sauce, topped with carrots, green peas, and red onions—paired with Yang Chow Fried Rice (₱700), made with egg fried rice, asado, Chinese sausage, shrimp, and vegetables.

Avoid the Seafood Platter (₱2,180) – a mix of grilled seafood that varies with the catch of the day. It’s often overcooked, served cold, and a bit chewy since it’s pre-cooked elsewhere.

For the Filipino, the Sinuglaw (Php 570) is the best made grilled pork belly and raw fish soaked in vinegar.

You can order classic favorites like Pork Sisig (₱420), Inihaw na Liempo (₱530), or Crispy Pata (₱960), but I prefer the regional specialties, like Laing.

After your private beach dinner, unwind with a round of cocktails at Ric’s Place before calling it a night.

9. Sanctuary Spa Massage

The spa massage at SETIR is one of the best, guaranteed to lull you into deep, relaxing sleep.

You can enjoy the sauna for a detox, but note that it comes with a separate fee.

Make sure to book your slots upon arrival. We prefer late-night massages, usually taking the last slot.

10. Ocean Wave Karaoke Finale

Secretly, I love karaoke—it feels a bit odd singing with people you just met, but the beach vibes wash your worries away. I like starting with “Kaleidoscope World,” and no session is complete without “Toyang” by Eraserheads and “Beer!” by The Itchyworms.

There are four large 20-seater KTV rooms, each with a different color vibe—green, blue, purple, and the standout, sexy red.

FINAL THOUGHTS

SETIR draws you in with its overwater villas featuring see-through floors and outdoor jacuzzis, but what makes the experience truly memorable are the food experiences—Hikari Teppanyaki, Xiang Hotpot & KBBQ, private beach Filipino Chinese dinner, Mangrove Breakfast or simply enjoying the sunset with a well-crafted IPA. One of my favorite touches is the curated playlists, customized for each scene, vibe, or villa—ang galing! I also admire their spirit of continuous improvement, enhancing the resort year after year while offering affordable luxury perfect for multi-generational family travel.

I dream of bringing the boys here to the Salepan Villas one of these days.

Sunlight Ecotourism Island Resort (SETIR)
Naglayan, Brgy. Baldat, Culion, Palawan
Viber / WhatsApp / Mobile: +63 917 521 4260 | +63 930 020 8218
Email: reservations.setir@sunlighthotelsandresorts.com
Instagram: @sunlight_islandresort
Facebook: Sunlight Ecotourism Island Resort
https://www.sunlighthotelsandresorts.com/

Related Blog posts:
• POV: You just found the best Coron Palawan Escape?! @ Sunlight EcoTourism Island Resort (2026)
• Insider Tips & Travel Hacks for Visiting Sunlight Ecotourism Island Resort, Coron (2026)
• Sunlight Eco Tourism Island Resort Palawan (A SETIR Review) (2021)

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. All photos were taken by Our Awesome Planet (watermarked), and official photos are courtesy of SETIR. Thank you to SETIR for inviting us to experience Sunlight EcoTourism Island Resort.

p.s. there are plenty of other activities to enjoy on the island...

Bikes are available, letting you explore the island on your own and find the perfect selfie spot.

Coron is famous for diving, and SETIR has a specialized dive shop right on the island.

Here’s the brochure and complete list of activities:

The post pov: You just found the best Coron Palawan Escape?! @ Sunlight EcoTourism Island Resort appeared first on Awesome! - Our Awesome Planet.

Big Belly Burger from Siargao now serves your favorite comfort food and happy hour drinks alongside its signature wagyu burgers—enjoyed in a laid-back surf island vibe in BGC.

Big Belly Burgers, founded in 2020 on Siargao by two Spanish friends, Marc Alberich and Chef Miguel “Mingu” Marcelino, quickly became a local favorite thanks to its juicy Wagyu smash burgers, creative menu, and relaxed surf‑island vibe.

The second floor features comfortable lounge seating for groups—perfect for a lazy merienda, pre-game before heading to the bar, or a satisfying bite after a long night out. 

TRUFFLE MUSHROOM | ₱580
Wagyu Patty, Melted Brie, Braised Shiitake, Browned Onion, Truffle Sauce

We love their truffle mushroom wagyu burger—you can really taste the rich flavor of the patty, paired perfectly with soft brioche bread.

POLLO HERMANOS “CHICKEN BURGER” | ₱350
Fried Chicken Leg, Shredded Iceberg Lettuce, Onion & Pickles, Pollos Sauce

The chicken burger is a solid alternative—crispy skin, a juicy meaty patty, and just the right hint of zing.

SMASH BURGER | ₱350
Wagyu Crust, Melted Cheddar, Browned Onion, Mustard Pickles, Burger Sauce
EXTRA PATTY WITH CHEDDAR: +150

The smash burger is decent, though I prefer crispier edges—order the double patty for a meatier punch.

BURGER STEAK | ₱420
Wagyu Beef Patty in Mushroom Gravy, Sunny Side-Up Egg, Steamed Rice

For a more filling option, the wagyu beef patty silog with rich hamburg gravy and rice is satisfying.

3 DRINKS FOR ₱595+
FRESCA | Luisita Oro, Pandan Syrup, Coconut Water, Nata de Coco
CRAZY CARABAO PIÑA COLADA
WILD HOUSE CHENIN BLANC

HAPPY HOUR 12PM-6PM
REVERSE HAPPY HOU 9:30PM TIL CLOSING

For a pre-game drink, the 3-drinks deal offers great value—ideal for sunset sessions. You can mix and match cocktails, beer, or wine, and the three drinks are perfect for sharing. 

BIG BELLY NACHOS | ₱350
Crispy House Made Totopos, Melted Cheddar Sauce, Smash Wagyu Beef, Pickles Onion & Gherkins, Big Marc Sauce, Fresh Cilantro Leaves, Roasted Lemon

We love these crispy, thin tortilla chips for pica-pica—they’re addictive, perfect for sharing, and ideal for enjoying over great conversation. 

Three Cents Ginger Beer (200ml) | ₱200

Sometimes, all you need to kick off a meal is a refreshing ginger beer like this—zesty, and crisp.

BIG BELLY SISIG | ₱365
Pork Belly, Ear, and Snout, Egg

Sisig is now on the menu as bar chow—perfectly paired with your happy hour beers. 

PASTA ALFREDO BACON | ₱320
Smoked Bacon, Heavy Cream

A creamy carbonara with smoky bacon is always the ultimate comfort dish. 

FOUR CHEESE | ₱595
White base sauce, cheddar cheese, mozzarella cheese, blue cheese, Brie cheese

The pizza is a thin-crust delight topped with blue cheese and brie—finished perfectly with a drizzle of honey. 

CHICKEN WINGS (6 PCS) | ₱450 HONEY MUSTARD

The chicken wings are decent—good as bar chow to enjoy alongside your beer or cocktails. 

BOMBON | ₱180
Espresso with Condensed

The bombón—espresso with condensed milk—is rich and sweet, guaranteed to keep you awake at night. 

Overall, they’ve grown from just burgers into a full comfort food spot—and it works. Start with the Big Belly Nachos, then go for the Truffle Mushroom Wagyu Burger or Wagyu Hamburg Steak. Happy hour is a win with near-cost drinks and a fun 3-drinks mix-and-share deal. Tucked beside Mama Cita’s, the laid-back surf-island vibe adds a cozy, tropical feel to the buzz of Burgos Circle.

Big Belly Burger Bar Manila
Forbeswood Heights, Tower 5, Forbestown Road, Burgos Circle, BGC, 1634
Hours: Mon–Wed & Sun: 12PM – 12MN | Thu–Sat: 12PM – 3AM
Contact: +63 977 063 4477 / +63 995 504 7279
@bigbellymanila
Big Belly Manila
https://www.nikkei.com.ph/bigbellymanila

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to our friends from the Nikkei group for inviting us to the Big Belly Burger Bar.

p.s. Don’t miss the original Big Belly Burger when you visit the island of Siargao!

The post A Better Big Belly Burger Bar in BGC! 🔥🍔 appeared first on Awesome! - Our Awesome Planet.

Samba at Shangri-La The Fort, Manila unveils “The New Beat of Samba,” an elevated menu by Chef Arturo Melendez that refines classic Peruvian flavors while staying true to the restaurant’s vibrant, festive spirit. The refreshed menu marks the next chapter in Samba’s culinary evolution, offering a richer and more contemporary exploration of Peru’s cuisine.

Samba has long been a Manila favorite—here’s what we love about Chef Arturo’s elevated menu:

Related blog post: SAMBA: Manila’s Finest Peruvian Restaurant?! @ShangriLaFort (2016 Review)

PISCO SOUR | ₱550
Pisco, Lime juice, Egg white, Simple syrup
HAKUNA MATATA | ₱600
Bumbu Original Rum, Tio Pepe, Lime juice, Paradise Rum, Molasses syrup, Peach jam, Pineapple juice

Our go-to cocktail is the Pisco Sour, which never fails to stimulate the palate for the meal ahead. The rum-based tiki cocktail is fun too—though a bit sweet to start with.

Instead of bread, start with thinly sliced potato, kamote, and ube chips served with their signature dip.

CEVICHE MI MAMÁ DICE | ₱825
Grouper, rocoto leche de tigre, coriander, sweet potato mash. cancha. corn cake. and coriander oil

Love this! The ceviche shines with the tingling heat of rocoto peppers, paired with a corn cake for scooping the sauce and crunchy cancha (toasted corn kernels) to refresh the palate.

CAUSA CON LANGOSTINOS AL AJO | ₱825
Spinach causa sauteed garlic prawn. garlic citrus mayo. and carrot wasabi puree

A cold take on gambas al ajillo, served over a spinach-flavored cold potato base with a hummus-like texture, paired with garlic citrus mayo and carrot–wasabi purée. It looks like a painting—perfectly reflecting Chef Arturo’s eclectic style and ideal for chika over wine.

Chardonnay – Terrazas de los Andes Reserva
Argentina | ₱530/glass ₱2.550/bottle)

Crisp, dry, and bright Chardonnay—best served chilled and perfect with ceviche and gambas. 

ANTICUCHO DE PESCADO | | ₱3,250
Toothfish skewer, aji panca miso glaze, rocoto mayo, sweet polato, and wasabi salt

The fish is marinated in Peruvian aji panca red peppers with Japanese miso glaze, served skewered street-food style yet plated like an artwork you almost don’t want to mess up. Sarap nito.

Love the vibe of Samba’s new chef—friendly, like someone you’d enjoy chika with. His dishes are beautifully upgraded in presentation and packed with spices I love.

DE LA SELVA SU PESCADO | ₱1,250
Grilled barramundi, mishkina sauce, cassava puree, and coriander coulis

Grilled barramundi inspired by the Peruvian forest—paired with mishkina sauce (turmeric, ginger, garlic, and onions), coriander in cracker and coulis forms, and a smooth cassava purée.

LOMO SALTADO | ₱1,250
Stir-fried US prime beef tenderloin, tomato, onions soy sauce, and marble potato

Lomo Saltado, the signature Peruvian dish, is presented like a tapsilog—sunny-side egg in the middle on a rice island, surrounded by tomatoes, potatoes, and onions. Love the presentation and the taste.

Malbec – Terrazas de los Andes Reserva
Argentina | ₱510/glass ₱2.450/bottle

A good malbec, aerated and decanted well, is good to pair with the Peruvian flavors and the meats.

Congrats to Chef Arturo, the new chef at the helm of Samba—still the best Peruvian restaurant in Manila!

TANTA WAWA | ₱540
Choco chips cookie, vanilla ice cream, and manjar blanco cappucino

Something new to try: a cookie ice cream sandwich paired with two shots of cappuccino.

MARQUESA DE CHOCOLATE | ₱475
Peruvian chocolate 75% mousse, dark chocolate balloon, honeycomb ice cream

Still our favorite—like an Eton mess with a dramatic twist: dry ice and a chocolate bowl you drop to create edible artwork. Love mixing the chocolate, ice cream, and all the fillings together.

SAMBA – Peruvian Cuisine
8F Shangri-La The Fort, 30th St. cor. 5th Ave., BGC
 Breakfast: 7:00–9:30 AM | Lunch: 11:00 AM–2:30 PM | Dinner: 5:00–10:30 PM
+63 917 536 3287 |  eats.slfm@shangri-la.com
Follow us: @samba.mnl
 www.dineatshangrilathefort.com
Check out Samba Menu

Related blog post: SAMBA: Manila’s Finest Peruvian Restaurant?! @ShangriLaFort (2016 Review)

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to our friends from Shangri-La The Fort for inviting us to experience the new Samba experience with the new chef.

p.s. Peruvian Chef Carlo Huerta Echegaray is still in Shangri-La The Fort as Executive Sous Chef.

The post SAMBA: Why It’s Still the Best Peruvian in Manila?! @shangrilafort appeared first on Awesome! - Our Awesome Planet.

OOTOYA, meaning “big door store,” is a beloved Japanese family restaurant known for its classic teishoku set meals, now in Manila at Grand Hyatt Residences BGC. Expect high-quality Japanese comfort food in a warm, home-style setting at approachable prices—think Ogawa-quality cooking, better teishoku than Yayoi, at Ipponyari-level prices. Top it off with some of the best Japanese cocktails and drinks in the city.

We tried OOTOYA’s best-sellers and signature dishes during the launch, and here are our favorites:

ABOUT OOTOYA

Japan’s beloved home-style restaurant OOTOYA has officially opened its first Philippine branch at the Grand Hyatt Manila Residences South Tower in BGC, bringing its signature washoku-inspired comfort food to Manila.

Founded in Tokyo in 1958, OOTOYA is globally known for its balanced teishoku set meals—complete with freshly prepared mains, rice, miso soup, and seasonal sides—highlighting quality ingredients and traditional cooking techniques such as charcoal grilling.

Designed as a warm, family-friendly space, the restaurant introduces Filipinos to authentic Japanese home-style dining that celebrates flavor, nutrition, and everyday comfort.

I love their signature private function room on the 2nd floor, perfect for family celebrations, accommodating up to 16 guests with a backdrop of Mt. Fuji and sakura flowers.

Best of all, it connects directly to 2nd-level parking, giving easy access to the function room—ideal for seniors or guests with mobility needs.

OOTOYA 
Grand Hyatt Manila Residences South Tower, BGC
11:00 AM – 10:00 PM
(+632) 8724 5847
Ootoya PH
@ootoya.ph

Authentic Japanese teishoku comfort meals now in Manila. 

APPETIZERS

TRUFFLE DASHIMAKI | ₱380
Japanese egg omelette truffle with dashi broth

This is their signature tamagoyaki—light yet firm, with hints of truffle, making it a delightful appetizer.

YUZU TONIC ₱350

Was pleasantly surprised—this yuzu cocktail is better than our Mamonaku version. The flavor is delicate, the tonic high-quality, and it’s served with a large square ice for the perfect sip.

ABURI HOTATE ROLL | 4 pcs ₱355/8 pcs ₱700
Hotate roll with cucumber and tobiko

The seafood was fresh and high-quality, and the sushi rolls were perfectly bite-sized.

Assorted Sushi 5 types with crispy sushi rice | ₱450
Maguro, salmon, rotate, unagi, ebi

You got to try their assorted sushi with a crispy layer of sushi rice. Sarap!

(The gari was excellent, though the wasabi tasted like it was made from powder rather than fresh.)

They also make their own shoyu sauce for sushi, ensuring top-notch quality in every bite.

MAINS

RIB EYE (WAGYU STEAK) | A5 ₱3,699
Steaks are from from Kagoshima (approximately 250-270g)

The A5 Wagyu steak, thinly sliced and perfectly cooked with OOTOYA branding, boasts rich marbling and is competitively priced.

Ang sarap ng A5 Wagyu—full of flavor, hindi nakakaumay, perfect for milestone celebrations.

UNAGI KABAYAKI
Half ₱490/ Whole ₱950

We loved the unagi—tender, flavorful, and never gummy—surprisingly high-quality at competitive prices.

CHICKEN KARAAGE | 5 pcs P220/10 pcs P410
Fried chicken flavored with a garlic soy sauce

Kids will love this crispy fried chicken—golden, juicy, and perfect dipped in garlic soy sauce.

KYOTO SOUR ₱450

Love how this cocktail balances sweetness with a touch of orange sour.

TEISHOUKU

Beef Sukiyaki Hotpot | ₱695 / A La Carte ₱555
Japanese traditional hotpot; contains thinly sliced beef and vegetables with a soy sauce based original sweet sukiyaki sauce in a hotpot

This is probably the best teishoku meal here—thinly sliced beef in a sweet sukiyaki sauce, served in a sizzling hot pot with a soft-boiled egg. Truly well done!

OOTOYA Yosenabe | ₱620 / A La Carte ₱480
Ootoya signature all-in-one hotpot of vegetables, fish and meat with kombu broth

I tried the hot pot version with a clear kombucha broth, filled with fish, tofu, mushrooms, and vegetables.

YAMAZAKI SUMIYAKI ₱1,050
Japanese whisky

The best cocktail here— Sumiyaki coffee  with Yamazaki whisky, a smoky coffee highball worth every sip.

Chicken Kurozu | ₱620 / A La Carte ₱480
Fried chicken and vegetables served with an original sweet and sour vinegar sauce

This is their signature teishoku dish—we ordered it à la carte to savor the sweet-and-sour soy glaze, perfectly paired with Japanese rice.

Sima Hokke Sumibiyaki | ₱890 / A La Carte ₱750
Grilled atka mackerel served with grated radish

Highly recommend their aka mackerel—expertly grilled over binchotan charcoal, perfectly juicy and lightly salted, letting the quality of the fish shine.

DESSERT

Matcha Parfait ₱210
Matcha ice cream with mango, mixed berries, cream and kuromitsu

The matcha ice cream was delicious, paired with mango and berries to balance the sweetness.

Shiratama Matcha Zenzai ₱120
Matcha ice cream and jelly with rice cake ball, azuki beans and kuromitsu

This dessert is similar but fruit-free, featuring jelly, rice cake balls, azuki beans, and mochi-like balls.

SUMIYAKI ₱128

Square coffee ice cube is served with hot milk, slowly dissolving to create a rich, flavorful cold coffee.

Matcha Souffle Pancake ₱280

Love Japanese pancakes that are light—OOTOYA’s version isn’t overly fluffy, has a satisfying firm bite, and is perfectly balanced, not too sweet.

FINAL THOUGHTS

Overall, OOTOYA is arguably the best Japanese restaurant in Manila right now, offering high-quality teishoku sets at affordable prices in a BGC setting—truly a step above its overpriced competitors. Must-orders include Truffle Dashimaki (appetizer), Beef Sukiyaki teishoku, Sima Hokke Sumibiyaki, Unagi Kabayaki à la carte, and the Rib Eye A5 Wagyu steak for special occasions. For drinks, try the Yuzu Tonic and Yamazaki Sumiyaki Cocktail, and finish with their soufflé pancake with matcha ice cream for a perfect indulgent treat. Budget about ₱1,000/head.

(Note: be patient with service during their soft opening, as they’re still working on improving operations)

Congratulations to the Federal Brent Retail team, an affiliate of Federal Land Group specializing in retail and lifestyle concepts, for bringing an amazing Japanese restaurant to BGC!

OOTOYA 
Grand Hyatt Manila Residences South Tower, BGC
11:00 AM – 10:00 PM
(+632) 8724 5847
Ootoya PH
@ootoya.ph

Authentic Japanese teishoku comfort meals now in 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 our friends from Federal Brent Retail team for inviting us to the grand opening of OOTOYA – we are so honored to experience this!

p.s. compare their prices, and you’ll never go back to overpriced Japanese restaurants. not sure if these are introductory rates, so it’s best to try OOTOYA now while they’re making their mark in the market.

The post OOTOYA: You Just Discovered the Best Japanese Teishoku Resto in BGC 🍱🇯🇵 appeared first on Awesome! - Our Awesome Planet.

RAMEN IBUKI is the Manila home of the ramen creations of Takafumi Shimada, the mastermind behind Ramen Enishi in Osaka — Michelin-recognized Japanese ramen craftsman with over 80+ shop . The Manila store is in partnership with the Vikings Group, rebranded as IBUKI, which means “soulful air” — a nod to the comforting experience of enjoying a bowl of ramen crafted with precision and heart. From the refined clear dashi broth to the fresh in-house noodles, every bowl is meant to deliver that warm, soulful ramen moment.

Check out our new ramen favorite — that clear dashi umami broth hits different.

ABOUT RAMEN IBUKI

It’s a 56-seater ramen counter with a focused menu centered on ramen and a few complementary side dishes. Expect to line up during peak hours, but the queue moves quickly. They’re also open late — until 2AM on Fridays and Saturdays— making it a perfect spot for the after-hours Palace crowd.

Once seated, service is fast, and diners leave satisfied after their ramen fix.

Ramen Ibuki Uptown BGC 
Light & refined Japanese ramen at Uptown Parade Crafted by a Michelin-recognized chef, each bowl features fresh in-house noodles  and an umami-rich clear dashi broth —deeply flavorful yet light and comforting.

 GF, Uptown Parade, 9th Avenue, BGC
 Open Daily:
Mon–Thu: 11AM–4PM | 5PM–11PM
Fri–Sat: 10AM–2AM
Sun: 11AM–11PM
: +63 917 191-3888
: @ramenibukiuptownbgc

What makes this ramen different? That clear dashi broth — malinamnam, layered, and deeply comforting without the heavy, milky pork intensity. Made from seafood and chicken, it feels lighter yet still packed with umami.

Best enjoyed with a splash of vinegar to open up the flavors and add another layer to the experience.

(Note: This doesn’t work as well with the Yuzu ramen  since it already has enough acidity.)

CHASHU RICE BOWL | ₱390

This might be the best Chashu Rice Bowl in Manila.
Perfect to order with the karaage while waiting for your ramen.

You can also add fermented dilis  to the broth for an extra layer of savory, umami flavor.

KARAAGE | (3pcs) ₱270, (5pcs) ₱450
SPICY KARAAGE | (3pcs) ₱310, (5pcs) ₱480

The karaage has a crispy skin and juicy inside — the spicy version is perfect with rice.

GYOZA | (3pcs) ₱135, (5pcs) ₱225

The gyoza makes a great starter, with a perfectly seared bottom while you wait for your ramen. 

SHELL DASHI RAMEN | ₱490

I love the seafood × chicken dashi — the clear broth is light, feels healthier, and the house-made noodles are firm and bouncy.

DASHI RAMEN RED | ₱529

The red chili version is really hot for spicy lovers, but most people just enjoy the basic ramen.

FINAL THOUGHTS

Overall, we loved it. Manila has long been dominated by rich pork-based ramen, and now both Gen X and Gen Z are seeking lighter, healthier options. It reminds me of Tsuta Ramen by the Foodee Group, which may have been ahead of its time during the early ramen craze in Manila. The Dashi Ramen is excellent as is, while the chili version is enjoyable if you like it hot. I wasn’t a fan of the yuzu ramens, but a dash of vinegar adds a nice touch. We’ll definitely go back for the Chashu Ramen Bowl with spicy karaage — sarap nito!

Ramen Ibuki Uptown BGC 
 GF, Uptown Parade, 9th Avenue, BGC
 Open Daily:
Mon–Thu: 11AM–4PM | 5PM–11PM
Fri–Sat: 10AM–2AM
Sun: 11AM–11PM
: +63 917 191-3888
: @ramenibukiuptownbgc

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to our friends from Vikings group and congrats for another winning concept!

p.s. don’t miss watching them make the noodles in-house — it’s clear why they taste so much better than the commercial ones.

The post RAMEN IBUKI: Forget Tonkotsu — This Dashi Ramen Is Manila’s New Obsession appeared first on Awesome! - Our Awesome Planet.

Firehouse Pizza, located on the corner ground floor of Quest Plus (formerly Crimson Alabang), is a low-key favorite for good pizza and fried chicken — underrated, consistently solid, and perfect for family gatherings. We celebrated Raphael’s birthday here and enjoyed the pleasant service and relaxed vibe, with pizzas that come out crisp and generously topped, plus juicy, well-seasoned fried chicken that’s great for sharing. The concept is by Filinvest Hospitality Corporation, the leading Filipino hospitality group behind Crimson Resorts and the Michelin-recognized Enye by Chele Gonzalez — quietly serving some of the best slices and chicken in the South.

ABOUT FIREHOUSE PIZZA by FILINVEST HOSPITALITY

Filinvest Hospitality has announced the appointment of Francis Gotianun as Chief Executive Officer and James Montenegro as President & Chief Operating Officer, signaling a new chapter focused on sustained growth, operational excellence, and portfolio expansion across the Philippines. The group continues to strengthen its hotel brands—Crimson Hotels & Resorts, Quest Hotels & Resorts, and Grafik Hotel Collection—while elevating its acclaimed dining portfolio, which includes Michelin-recognized Enye by Chele Gonzalez, award-winning Mosaic Latin Grill, and homegrown concepts such as Baker J and Firehouse Pizza. Beyond hospitality and dining, the company also champions active and lifestyle destinations like Mimosa Plus Golf Course, Aum Spa, and Timberland Mountain Bike Park, positioning itself as a curator of integrated leisure and wellness experiences. With newly appointed First Vice President Ria Sarrosa overseeing hotel and restaurant operations, Filinvest Hospitality remains committed to delivering meaningful, destination-driven experiences rooted in warm Filipino hospitality.

Firehouse is named for its proximity to the nearby fire station, complete with a Dalmatian mascot — a fitting nod for a spot that turns up the heat with authentic Neapolitan pizzas baked in a traditional high-temperature oven.

FIREHOUSE PIZZA
Entrata Urban Complex, 2609 Civic Dr, Alabang, Muntinlupa City
+632 8282-5699
firehousepizza@crimsonhotel.com
fb: Firehouse Pizza
firehousepizzaalabang.com

PIZZA

MUSHROOM | PHP 680
truffle oil | mozzarella | button mushroom | herbs | garlic

Properly made with a soft, tender center and delicately charred edges, the pizza delivers that classic Neapolitan balance of chew and light smokiness. The beauty lies in its simplicity — mushrooms, truffle, and mozzarella coming together in a clean, elegant combination that lets the dough truly shine.

MORTADELLA PIZZA | PHP 1,400
cream sauce | mortadella | burrata i mozzarella | pistachio | pesto sauce

Pizza topped with Mortadella, the classic Italian cold cut made from finely ground pork, layered over a creamy white sauce and a luscious mix of burrata and mozzarella, then finished with pistachios and a drizzle of pesto. Rich, nutty, and beautifully balanced — masarap!

Firehouse Hot Sauce | Mang Kaloy’s Jalapeño Sauce and Sinugba Philippine BBQ

We love pairing pizzas with the house-made Firehouse Hot Sauce and Mang Kaloy’s Philippine hot sauces from Bacolod, sourced from the Negros Trade Fair. Favorites include the creamy white Jalapeño and the smoky Sinugba BBQ hot sauce — it’s fun to mix, match, and spice up every slice.

PASTA

SEAFOOD PILLOW | Sharing PHP 660
pillow pasta | cream sauce | mixed seafood | parmesan | sun-dried tomato | basil

This big pillow pasta comes with a generous mix of seafood and a luscious blend of cream and tomato sauce, perfect for sharing with the family. It pairs wonderfully with the fried chicken for mains.

TAGLIATELLE WITH BLUE CHEESE & TARTUFO | Sharing PHP 770
tagliatelle | blue cheese | pine nuts | parmesan ricotta e cream sauce | truffle paste & tartufo | mozzarella cheese

I can taste why this is a bestseller — the combination of blue cheese and ricotta cream sauce with truffle and mushroom is irresistible, and the tagliatelle is perfect for absorbing every bit of the rich white sauce.

LASAGNA BOLOGNESE | Solo PHP 420
minced beef | mozzarella | parmesan lasagna

The lasagna is served hot and comes as a hearty solo portion — or order two to share with the family.

FRIED CHICKEN

FIREHOUSE FRIED CHICKEN | 4 pcs PHP 580 | 8 pcs PHP 1,030
signature fried chicken served with taro chips and rich gravy
classic crunch (original flavor)
parmesan punch (parmesan and parsley rub)

The fried chicken has perfectly crunchy skin while staying juicy inside, offering a comforting Southern-style bite, served with savory gravy and crisp taro chips.

The portions are generous, and I love the parmesan especially dunked into the hot, savory gravy. Sarap!

DESSERT

NEW YORK CHEESECAKE | PHP 280 TIRAMISU | PHP 200

The desserts are spot on — the cheesecake and tiramisu make for a satisfying, sweet ending. 

They’re genuinely enthusiastic about celebrating your birthday, complete with a framed Happy Birthday props, a cheerful birthday song, and a fun shake.

FINAL THOUGHTS

Overall, we highly recommend Firehouse Pizza for birthdays or a relaxed Sunday family feast. The decor is cozy and Southern-inspired, the service comes with genuine smiles, and its street-side location makes it easily accessible — even for senior citizens. Must-tries include the mushroom, truffle, and mortadella pizza, the seafood pillow pasta, the bestselling tagliatelle with blue cheese and truffle, and the parmesan fried chicken. Don’t miss pairing everything with Mang Kaloy’s hot sauces, and be sure to ask for extra honey to go with the cheese pizza.

FIREHOUSE PIZZA
Entrata Urban Complex, 2609 Civic Dr, Alabang, Muntinlupa City
+632 8282-5699
firehousepizza@crimsonhotel.com
fb: Firehouse Pizza
firehousepizzaalabang.com

Note: parking is available on the third floor for Quest Plus guests, with additional basement parking for the strip mall.

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 Filinvest Hospitality for inviting us to Firehouse Pizza for the launching of the new leadership of Filinvest Hospitality team.

P.S. you can also try their salads, which have interesting flavor combinations, though the execution could improve — the vegetables aren’t always at their freshest, and the sauces could be better coated.

CANGREJO SALAD | PHP 630
SOFT SHELL CRAB | ORANGE | GRAPES | ALMOND FLAKES I
MIXED GREENS | ARUGULA | ORANGE HERB VINAIGRETTE

MINI CALZONE SALAD | PHP 530
MINI CALZONE | BABY SPINACH | SUN-DRIED TOMATO |
PESTO SAUCE | PARMESAN | PINE NUTS | ONIONS

The post FIREHOUSE PIZZA: Alabang’s Low-Key Spot for Great Pizza & Fried Chicken 🍕🍗 appeared first on Awesome! - Our Awesome Planet.

Moderna is a Filipino-inspired Modern Italian restaurant by Donatello Montrone of the Al Dente Group, where adobo meets al dente in a creative, elevated setting. The menu features both thoughtfully crafted Italian la carte dishes (minus the pizza) and a signature tasting menu curated by Chef Donatello, blending bold Filipino flavors with refined Italian technique. It’s casual fine dining with an upscale vibe—familiar yet inventive, comforting yet sophisticated.

Here’s our first look at Moderna—featuring their à la carte dishes and a sample of the tasting menu:

ABOUT MODERNA

Italian chef Donatello Montrone trained in culinary kitchens across Italy before moving to Asia to pursue his love life and IT startup dreams. Two years ago, he returned to his passion for Italian cuisine—launching the successful Al Dente Pasta Bar in Forbestown—and now opens Moderna as his next step toward a more elevated, modern Italian, Michelin-level dining experience.

The vibe at Moderna is eclectic, featuring bold-colored furniture and cozy nooks that create a relaxed yet refined fine dining atmosphere.

The pastas are made in-house, crafted to perfection, and displayed as a tempting showcase for anyone strolling through Uptown Parade.

The young, dynamic culinary team brings a vibrant, effortless energy to the service, making every visit feel lively and welcoming. 

MODERNA by Al Dente Food Group
Italian soul, Filipino warmth.
Uptown Parade, BGC, Manila
Tuesday to Sunday
3:00 PM – 6:00 PM | Aperitivo
6:00 PM – 8:00 PM | First Seating
8:30 PM – 10:30 PM | Second Seating
@moderna_ph

ANTIPASTI

Service starts with bread with anchovy, sliced of ciabatta and paprika oil.

Gerald’s Dry Riesling
Php 320 | Calice | Php 1,900 | Bottiglia
Grape Variety – Riesiling
Pfalz, Germany |. Gerald’s, 2024

Pair it with a crisp German dry Riesling — refreshing the palate and sparking lively conversation. 

Grilled Cauliflower Steak | Php 500
Cauliflower, cashew hummus, parsley oil

Our favorite antipasti: charred cauliflower on silky cashew cream, capers, finished with parsley and paprika oil — light, clean, and quietly satisfying. 

Battuta di Chianina | Php 900
Cured tenderloin of Chianina beef, kamias, tablea

Try the Battuta — cured Tuscan beef, tender and delicately rare, lifted with dayap oil, kamias, and shaved tablea. A bold, unexpected pairing best enjoyed with crisp calzone bread.

Smoked Ricotta and Tomato | Php 380
Fermented tomatoes, house-smoked ricotta, basil oil, carasau bread

This was good, especially with the one-week fermented tomato, though we’ve had better ricotta elsewhere — and the serving was quite small.

PRIMI (Pasta)

Cacio e Pepe | Php 620
Borracho cheese, coconut cream, tuyo crumbs, parmigiano gelato

Loved the hot-and-cold drama of this Cacio e Pepe — made with local Borracho cheese and pecorino, topped with tuyo crumbs, and best enjoyed with a touch of Parmigiano gelato. 

Duck Carbonara | Php 680
Duck eggs, pecorino, cured yolks,

The carbonara cream, enriched with duck eggs, is topped with cured yolk and house-made pancetta, finished with pecorino. Light, silky, and perfectly balanced — the tubular pasta scoops up the sauce.

Wagyu Ragù | Php 550
Wagyu, kesong puti snow, provolone cream

The wagyu ragù is cooked for 36 hours, finished with a delicate snow of smoked kesong puti. Ok lang.

Adobo Raviolo
Provolone fondue, tuyo crumbs

A tasting menu highlight: a large ravioli filled with adobo, resting on a silky Asiago fondue, finished with an adobo sauce reduction. Ang sarap!

SECONDI

Braciola | Php 850
Sirloin, Lucanian sausages, kamote pureé, black olive dust

Sliced sirloin slow-cooked 3–5 hours stuffed with pecorino, garlic, and kimchay, served with kamote purée and Italian sausage, finished with Grana Padano and black olive dust. Ambitious, but a bit lost in translation.

Fish of the Day | Php 2,200
Kilaw beurre blanc, pickled shallots, dayap oil

Enjoyed this Negros seabass — pan-seared with crisp skin, topped with kilaw beurre blanc, and served with pickled shallots as a refreshing palate cleanser.

Pollo Inasal | Php 900
Bell pepper cream, taggiasca olives, atsuete

Chicken marinated for three days, cooked the Italian way with peppers and olives, and served with a black olive sauce. Decent, but nothing outstanding.

DOLCI

Tiramisu | 480
Ladyfinger sponge, cascara-infused namelaka, mascarpone espuma, coffee tuile, cascara sorbet

A reimagined tiramisu with cascara-infused ganache-mousse, house-made mascarpone espuma, finished with coffee tuile, and served a la mode with cascara sorbet. Best enjoyed by combining a bit of each element with the sorbet.

Chocnut | Php 580
Hazelnut chocnut, banana caramel, feuilletine crunch, cacao tuile, carabao milk gelato

A crowd favorite — an elevated take on hazelnut chocnut, served a la mode with carabao milk gelato.

Taho | Php 350
Corn-infused soy panna cotta, vin cotto and sago, olive oil ice cream

My personal favorite: Soy Panna Cotta Taho, best paired with olive oil ice cream.

FINAL THOUGHTS

We loved the vibe — elevated yet playful, Italian with a nod to Filipino flavors and local farmers. Favorites: smoky Grilled Cauliflower Steak with cashew hummus, bold Cacio e Pepe with coconut cream and tuyo crumbs, and rich Adobo Raviolo with provolone fondue. Desserts like nostalgic Chocnut with carabao milk gelato and playful Taho with corn soy panna cotta stood out. Modern Italian, Filipino soul, done right. Most dishes are good, though the combinations aren’t particularly crave-worthy. Budget around Php 1,800/head for a la carte.

Congratulations to Chef Donatello and the young culinary team for a strong start with Moderna! 

MODERNA by Al Dente Food Group
Italian soul, Filipino warmth.
Uptown Parade, BGC, Manila
Tuesday to Sunday
3:00 PM – 6:00 PM | Aperitivo
6:00 PM – 8:00 PM | First Seating
8:30 PM – 10:30 PM | Second Seating
@moderna_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 Chef Donatello and Moderna Team for inviting us to try Moderna.

P.S. Check out the function room on the 2nd floor, perfect for private meetings or intimate celebrations.

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Man Ho is consistently recognized as one of the best Chinese restaurants in Manila, earning a spot in the MICHELIN Guide’s MICHELIN-Selected list. Known for its authentic Cantonese specialties crafted by Hong Kong chefs, it has long been our family favorite for refined flavors, impeccable technique, and premium ingredients. Since the MICHELIN recognition, it’s been noticeably harder to secure a table — and service can slow down during peak weekend feasts.

Beyond the iconic flambéed duck, we explored their newer Cantonese creations. Here’s what we loved:

ABOUT MAN HO

“Man Ho” is the direct translation of the name “Marriott. The name encapsulates the message of prosperity excellence, and grand hospitality, deeply admiring, respecting and celebrating the Chinese culture and heritage.”

MAN HO
Ground Level, West Wing, Marriott Hotel Manila, Pasay City
Open Daily, 11:30 AM – 10:00 PM
+63 2 8988 9999
manhomanila@marriott.com
@manilamarriott
Manila Marriott Hotel
https://www.manhomanila.com

The last time we were at Man Ho, we celebrated Rache’s Chinese Golden Birthday right after the pandemic in 2022 

MAN HO FLAMBÉED SPECIALS | Php 5,988
現烤火焰片皮鴨（兩吃）
Roasted Flambéed Peking Duck in Two Ways

One of the best Peking Duck in Manila, finished tableside with whisky flambé that adds a smoky aroma and crisp, roasted depth to the skin.

I can still remember how good it was — the perfect main dish for any Chinese celebration. 

Scallop Dumpling with Black Lumpfish Caviar | Php 318
Vegetable Dumpling with Black Truffle | Php 318

They’re also known for their creative dimsum — note that it’s served from 11:30 AM to 5:30 PM only.

APPETIZERS

Crab Roe Tofu Soup | Php 568

This egg-drop like soup with tofu and crab roe surprised us — rich, silky, and delicious. 

Deep-Fried Shrimp Toast | Php 798
with Sweet and Sour Sauce

This signature dessert is fried toast topped with shrimp, caviar, and a sweet-and-sour finish.

Wok-Fried French Beans | Php 688
with Salted Egg Yolk

A tastier and healthier alternative to fries, with a fun salted egg yolk coating.

Japanese Cucumber with Century Egg

We love this appetizer — century egg with cucumber, refreshing and balanced. sarap.

MAIN DISHES

Steamed Scallop and Tofu with Black Bean Sauce | Php 2,288

Big, perfectly steamed scallops with black bean on tofu — Cantonese mastery at its best.

Stir-Fried USDA Angus beef | Php 1,588
with Dalmore 12 Years and Man Ho Spices

The Angus beef with wok hei, Dalmore 12 Years, and secret spices — gone in seconds.

Seafood Asado Pork Rice | Php 988
with Special Sauce

Our new favorite Chinese fried rice — asado-flavored with seafood bits and special sauce, perfect with meats, seafood, and vegetables.

Slow-Cooked Winter Melon |
with Lotus Seeds and Mixed Vegetables

This one was good but a bit heavy and healthy — the only dish the boys didn’t finish.

Crispy Noodles with Mixed Seafood | Php 1,188

A great alternative to birthday noodles — crispy noodles tossed tableside with sauce and topped with big seafood chunks. I love that the noodles stay slightly crispy.

Green Grouper | Market Price
Steamed in Light Soy Sauce

The best steamed grouper we’ve had in Manila — fresh from the aquarium, lightly steamed with soy and secret sauce. The flavor seeps into the bones, and the head is a treat if you know how to enjoy it.

DESSERT

We had all golden-yellow desserts — each one balanced and not too sweet.

Egg Tart | Php 370/ 3 pcs.

Love the flaky crust with the silky, creamy egg yolk center.

Chilled Mango Cream with Sago and Pomelo | Php 388

This is the best mango sago — creamy coconut and refreshing pomelo brighten every bite.

Steamed Custard Bun | Php 370 / 3pcs.
with Egg Yolk

The egg yolk custard oozes perfectly from a fluffy bun with just the right bite.

Even their cappuccino is expertly made and pairs perfectly with the desserts.

FINAL THOUGHTS

Man Ho has long been one of our favorite Chinese restaurants in Manila, even before its MICHELIN recognition. For starters, we adore the dimsum alongside newer favorites like Wok-fried French Beans and Japanese Cucumber with Century Egg. Among the mains, the Roasted Flambéed Peking Duck in Two Ways remains unmatched, while the Green Grouper steamed in light soy sauce is equally exceptional. Other must-tries include the Seafood Asado Fried Rice, Steamed Scallop with Tofu and Black Bean Sauce, Stir-Fried USDA Angus Beef, and for birthday celebrations, the Crispy Noodles with Mixed Seafood. For dessert, indulge in the golden trio of Mango Cream Sago, Egg Tart, and Steamed Custard Buns. Expect to budget around ₱2,000 per head for this exquisite feast.

Congrats to Man Ho on their well-deserved MICHELIN-Selected recognition!

MAN HO
Ground Level, West Wing, Marriott Hotel Manila, Pasay City
Open Daily, 11:30 AM – 10:00 PM
+63 2 8988 9999
manhomanila@marriott.com
@manilamarriott
Manila Marriott Hotel
https://www.manhomanila.com

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Manila Marriott for inviting us to experience the new dishes at Man Ho.

P.S. Parking is free in the basement — just remember to grab a parking pass.

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