Wilde Dining is a playful modern European restaurant by Chef Miguel Vecin and Juano Gutierrez of Burnt Bean, transforming the former 205 BGC space at BGC Central, right beside the original Burnt Bean. Pronounced “wild,” it brings a fresh, creative take on European dining and is a cool spot to gather with friends and family this holiday season. Here’s our dining experience and the dishes we recommend!

about

Meet Juano Gutierrez of Burnt Bean and Chef Miguel Vecin, the creative minds behind Wilde Dining’s delicious modern European dishes!

Wilde Dining
Unit 205, C2, Upper Ground Floor, High Street Central, BGC, Taguig
Playful. Modern. European.
+63 917 858-1942
@wilde.dining
Wilde Dining

The cozy lounge seating is perfect for dining with friends or family, with convenient power sockets behind the chairs and large mirrors ideal for selfies.

I like this semi-private nook in front with a wilde branding on the wall and beside the bar.

The 12-seater private dining room is ideal for private discussions and intimate celebrations.

small plates

chistorra manchego brulee dip | 620
bechamel, torched sugar, W Bakehouse focaccia bread

Savory chistorra chunks nestled on a bed of caramelized Manchego cheese and topped onto focaccia, pintxo-style!

‘nduja mussels | 840
nduja; wine reduction, chilean mussels, W Bakehouse

You can’t get enough of these mussels with spicy ’nduja in an addictive tomato-wine reduction. Soak your crusty sourdough in the rich sauce and enjoy it with the tender mussel meat!

ajo blanco | almond soup, jamon, compressed green apples, grape, yuzu, basil oil, chili oil

A bestseller, this chilled almond gazpacho balances silky nuttiness with crisp apple, juicy grapes, and savory jamón.

pulpo | 690
miso gochujang glazed pulpo, romesco, pickled onion, spiced pork ear chicharron

I love pulpo when it’s done right—tender with just the right bite, never chewy, with a savory miso-gochujang glaze.

oxtail canneloni | 680
foie gras sauce, cognac, sauteed mushrooms, balsamic glaze

Creamy oxtail and mushroom cannelloni enriched with foie gras and balanced by balsamic acidity.

croquette monsieur | 550
gruyere bechamel, quince balsamic jam, dijonnaise, jamón serrano

Best enjoyed in one bite, this croquette bursts with premium Gruyère, savory ham, and a hint of balsamic.

IDGAF | 580
gin, grapefruit, grapefruit 1iqueur. lemon, campari, sparkling wine

Order the “I don’t give a fuck”, gin-based signature cocktail, for a refreshing sip to get the conversation going.

entrees

wilde rice | 1800
shrimp stock, chicken stock, pork ear chicharron, chistorra, shrimp, mussels, fried halibut, chicken, parsley garlic oil, crab fat calamansi adoli, good for 5-6

Eto ang pinakamasarap! Not quite paella, but a flavor-packed medley of rich stock, meats, seafood, and crab fat, with crispy pig ears adding the crunch in place of socarrat—a must-order for sharing.

beef cheeks | 1,400
braised beef cheeks, mashed potato, pistachio gremolata, red wine sauce, freshly grated horseradish

Melt-in-your-mouth beef cheek in rich red wine sauce, balanced by fresh, nutty pistachio gremolata.

iberico pork chop | 1,900
quince jus, mashed potato, chopped pistachios, approximately 350-400g

The Ibérico was tender with a nice pink center, best enjoyed with the flavorful sauce and crunchy pistachio bits.

fish & chips | 995
halibut, tartar sauce, housemade fries

Try their legit fish and chips with thick, flaky fish, paired with malt vinegar and a good tartar sauce.

dessert

brookie skillet | 530
brownie+cookle, mantecado ice cream, salted caramel sauce, truffle popcorn, crushed nuts

This hits all the right cravings – chocolate, cookies, ice cream, popcorn, and salted caramel for an indulgent finish.

classic churros | 320
choice of chocolate sauce or salted caramel sauce

A fun little dessert to nibble on and dip into the sauce—simple but satisfying.

final thoughts

Overall, Wilde Dining delivers comforting modern European cuisine with Spanish influences, elevated by premium ingredients like Gruyère, pistachios, and quality meats. The dishes feel familiar yet refined, with thoughtful combinations that make each one more interesting. My favorites were the Wilde Rice paired with Ibérico ribs or beef cheeks, the chistorra with Manchego, the ’nduja mussels, and the unique ajo blanco. The restaurant’s makeover is impressive, too, with the tree backdrop as the cutest photo spot! Since we visited during the soft opening, the service team still needs more training and familiarity with the menu to deliver a smoother, more confident dining experience.

Congratulations, Chef Miguel and Juano, on this exciting new dining concept! Wishing you both great success with the opening of Wilde Dining and many more delicious creations ahead!

Wilde Dining
Unit 205, C2, Upper Ground Floor, High Street Central, BGC, Taguig
Playful. Modern. European.
+63 917 858-1942
@wilde.dining
Wilde Dining

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 Denise for inviting us to try Wilde Dining in BGC!

FAQ: Frequently Asked Questions

The post WILDE: Welcome to the Wilde Side of Dining in BGC?! appeared first on Awesome! - Our Awesome Planet.

À La Natin (“in our way”) brings together four of the country’s leading Filipina chefs in a thoughtful 8-hands collaboration that explores Filipino cuisine through distinctly different culinary perspectives. What impressed us most was the remarkable consistency of the menu. Every course was thoughtfully composed, with flavors that were both familiar and surprising. More than just a degustation, each dish carried a story—of ingredients, memories, techniques, and the chefs’ own interpretation of Filipino food.

It’s rare to leave a tasting menu feeling that every course earned its place at the table. À La Natin was one of those exceptional meals where the food, storytelling, and craftsmanship came together beautifully—and where we genuinely enjoyed every dish from beginning to end.

our à la natin experience

I had a date with Rache at the beautiful Mrs. Saldo’s in Silang, Cavite. It had been a while since our last visit, and we were happy to see that they now have a café on the ground floor, while the à la carte restaurant upstairs is where the collaboration dinner was held.

We chose the 5 PM Sunday dinner service, which turned out to be a relaxed time to dine, as most guests tend to come for lunch. For a more romantic experience, the best seats in the house are by the windows overlooking the garden.

Á la natin (in our way) | ₱ 4,000 + 10% service charge per person
a story of four women coming together to prepare Filipino food through our own lenses, shaped by our different journeys, experiences, and memories.

I was amazed by how seamlessly this collaboration came together. I think the secret was that the chefs had become friends and took the time to understand each other’s cooking styles—you could truly taste that synergy in the food.

(note: the artwork was made by the daughter of Chef Bettina)

We often see collaborations led by male chefs, so it was especially refreshing to experience four Filipina chefs coming together to create such a magical, beautifully cohesive menu, with each course reflecting the chefs’ heritage and personal culinary stories.

This was the second leg of the collaboration, which began with Chef Tina Legarda’s Kumba collaboration.

act 1: starters

Hipon at Gazpacho by Chef Tina
Shrimp Boquerones. Tomato Jam. Corn Gazpacho.
Repolyo. Sobrasada Oil

Chef Tina: Growing up in a Spanish-Filipino Family.
This is the kind of flavors we always had on the dining table.

Chef Tina was the only chef in the group without a specific province to draw from, so she looked instead to her Spanish childhood heritage for inspiration. I loved her rendition of the gazpacho, Spanish cold soup, layered with sweet corn flavors and served with shrimp boquerones and tomato jam.

Sigang at Suglaw by Chef Rhea
Sinigang Gelée. Hamachi. Grilled Pork Belly. Pickled Labanos at Guava.
Tomato Water. Tomato at Chili Oil. Watermelon. Talinum

Chef Rhea: I thought, what if I served everything that makes sinigang, cold?
I married it with another hot-and-cold dish I love from Davao, sinuglaw, and played with the familiar in a different way. An invitation to let go of what sinigang and sinuglaw are supposed to be, and instead create something different, yet still familiar.

This was a deconstructed sinigang served cold, with all the elements of sinuglaw reconstructed into a playful three-piece appetizer course. It was a bit risky to reinterpret two familiar Filipino dishes this way, but the progression worked. Each piece brought a different flavor and texture, making the course fun to eat and discover.

Taba ng Talangka Sablé Cookies by Chef Miko
Savory Sablé Cookies. Taba ng Talangka. Calamansi

Chef Miko: I grew up going to my uncle’s ancestral home in Arayat Pampanga, when there are special occasions and taba ng talangka is in season, there would be a hire bowl on prepared taba ng talangka on the table, the highlight of my meal would be taba ng talangka on top of rice with calamansi

Bibingka Galapong by Chef Bettina
Alimasag. Salted Egg. Tobiko Mascarpone. Bihod Bottarga. Ikura

Chef Bettina: When I first moved to Japan in 1998 as a newly-wed in the advertising industry, it was such an amazing journey to acquaint myself with the Japanese boulangerie. Bakers were using French techniques, but applying distinctive Japanese ingredients such as mentaiko, azuki beans, matcha, shiso and nori. I admire how they took a style or technique, and made it undeniably their own. They were respectful to their traditions and yet, unbridled in their quest to create and to evolve.

These were umami-maxxing appetizers—taba ng talangka cookies and bibingka loaded with explosive flavors from crab, salted egg, tobiko, bottarga, and ikura, almost like a garden of umami toppings. The bibingka was delicious, although a bit heavy for me since it was made with glutinous rice. Still, the combination of flavors made this a fun and indulgent course.

Mrs. Saldo knows her wines, and the first courses were paired with Champagne André Clouet Brut. It had a crisp, citrusy, bright palate that was refreshing enough to sip on its own, giving the meal a nice bubbly energy, while its acidity worked beautifully to cut through the rich umami flavors of the appetizers.

My glass was topped up throughout the course, and if I hadn’t been driving, I would have happily enjoyed this Champagne all the way through.

act 2: seafood à la natin

Buntaa by Chef Miko
Sautéed Crab Meat. Buko. Ginger. Lemongrass.
Coconut & Crab Fat Velouté

Chef Miko: A traditional Butuan dish for special occasions. We usually have it when there’s a gathering, usually when my cousins and or my Titas (dad’s sisters) come home.

Brown Butter Apahap by Chef Bettina
Creamed Kalabasa. Pechay Parcel. Halaan at Suake Fumet

Chef Bettina: Inspired by a humble household meal of pritong isda and ginataang kalabasa at pechay. 1 remember when I was working in DB Bistro NYC as a stagier. The executive chef personally showed me how to cook the fish when the first order came in. In his quasi-French American accent, he was showing me how to cook the fish 80% skin-side down, and the flesh was just meant to “kiss the pan”. Till then I’ve never seen someone so lovingly cook a fillet of fish. Whenever I cook fish this way, I am reminded always to treat the ingredient with respect and to put the time and effort it deserves to be the best dish it can be.

act 3: meat à la natin

This was our pre-birthday dinner celebration for my wife, Rache. She usually doesn’t go for frou-frou degustation or collaboration dinners, but this one was different—she genuinely enjoyed every course and kept saying, “Masarap lahat!”

By this point in the dinner, we knew this foursome collaboration was something special. It felt like the kind of collaboration we’ll remember—not because it was trying to make culinary history, but because it captured the creativity, friendship, and diversity of Manila’s gastronomy at this moment.

Pork Ribs by Chef Tina
Barako Coffee. Atsuete. Talong Express.
Pickled Pakwan. Alugbati. Bagoong

Chef Tina: Inspired by all the fun summers we spent in Baguio. Where we would enjoy my Mom’s Pork ribs. And because we were in Baguio we consumed more vegetables and coffee than usual.

Sarap ng flavor ng pork ribs—the combination of the coffee rub, bagoong, and pork gravy was really good, with layers of savory, salty, and slightly bitter notes that synergized beautifully. The meat was a bit tough, though.

Ihaw at Kabute by Chef Rhea
Charcoal – coated Ribeye. Sagada Mushroom Sauce.
Inasal Chicken Liver. Adobo Jus

Chef Rhea: Dave is American and based in Singapore, and whenever he comes home and cooks, my only request is his steak and mushrooms-his way of showing love through food. Inspired by that, I took a rib eye and seasoned it with activated coconut charcoal, then used the Filipino “inihaw” and “inasal” methods for the liver, pako, and shallots. Mushrooms from Marco Lobregat and a toyomansi-garlic jus bring it all together.

This was a very personal dish from Chef Rhea, and one that I really enjoyed. The ribeye was coated in coconut charcoal, giving it a subtle smoky character, and served with a liver-based sauce. The sides brought in distinctly Filipino flavors—pako, mushrooms, and a toyomansi jus—creating a thoughtful combination of familiar local ingredients with a refined presentation.

Finally, I got to taste the red wine that inspired the name of Mrs. Saldo’s—and it was so good! Not your usual heavy, tannic red, but with a subtle lambing balance that made it easy to drink. Sarap on its own or paired with the steak and pork.

act 4: dessert tributes

This was a brilliant concept—each dessert was a playful and delicious interpretation of the chef’s personality.

The Miko by Chef Bettina
Ube Sponge. Crème Patisserie. Fresh Fruits in Season

Chef Bettina: A retro dessert that has all my favorite comfort components: gelatine, cake, fruits in cream. I once remembered a story told to me when I was a young avid cook by my Aunt Becky, who was a private chef for the Shapiros in NYC. She was given a one on one training session with Jean Georges Vongerichten and was asked by him to create for him one of her favorite desserts. She made the crema de fruta for him the authentic way, using canned fruit cocktail. He chuckled and taught her how to make this with fresh seasonal fruits, which to her, she says completely altered her core memory of crema de fruta. This story stayed with me for many years and somehow, this time as a chef, I would like to create my own interpretation of this generational classic that represents Miko, who is altering Pinoy food core memories through her cooking!

We enjoyed this Cathedral Window, elevated with fresh fruits instead of canned and a delicious touch of ube-galing!

The Rhea by Chef Tina
Pineapple Butter Chiffon. Leche Flan Natillas. Rhum. Butterscotch

Chef Tina: This is a tribute to Rhea’s journey. And how she has the ability to transform everything around her into something beautiful. Brave. Strong and Determined. Just the way she turned a hidden pineapple field into this beautiful place called Mrs. Saldos.

I can taste the story of how Chef Rhea transformed a pineapple plantation into Mrs. Saldo’s garden restaurant—a place that keeps blossoming and becoming more beautiful each time we visit. This could easily become a signature dessert of the restaurant (with Chef Tina’s permission of course).

The Tina by Chef Rhea
Calamansi Meringue. Castanas Purée. Grilled Coconut Saba.
Milk Chocolate Almond Crunch. Patis Caramel Popcorn. Kaffir

Chef Rhea: 1 remember Tina telling me that she could be bribed with her favorite childhood chocolate which is Daim. So we made our own and I thought if it were to visit the Philippines, who can it be friends with? Saba, Coconut, Calamansi, Castañas and Corn. And because it’s me, kaffir joined the group.

Ang sosyal ng childhood! Daim chocolate was the favorite, and this reconstructed version reimagines it with Filipino ingredients in mind. Love the different textures and bold flavors of each element—best enjoyed all together in one bite.

The Bettina by Chef Miko
Dark Chocolate Mousse. Latik Beurre Sablé.
Sugar-toasted Crumbs

Chef Miko: Bettina seamlessly combines technique and experience with her heritage and identity. A good chocolate mousse is a simple and classic dessert that requires technique and a light hand. Dark chocolate gives intensity to a rich yet light and comforting dessert. The latik au beurre salé represents how she naturally harnesses her Filipino culinary identity. The sugar toasted bread crumbs is taken from a panaderia classic of toasted bread with margarine and sugar.

The chocolate-latik combination was a bit heavy for us, though.

final thoughts

Manila didn’t realize we needed this kind of four-Filipina-chef collaboration. I loved how each chef bounced off the culinary energy of the others, challenging one another to create dishes that were delicious yet still cohesive with their heritage, sense of place, and personal stories. Most of all, their friendship translated beautifully onto the plate. Ang galing! It’s hard to pull off an eight-hands collaboration like this and make every course work.

Congratulations Chef Bettina, Chef Miko, Chef Rhea, and Chef Tina for an awesome A La Natin (“our own way”) collaboration dinner at Mrs. Saldo’s!

Ang galing niyo! The friendship, creativity, and Filipino stories behind each dish really came through. More collaborations like this, please!

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 Rhea for inviting us to Mrs. Saldo’s!

p.s. hope there is a 3rd collaboration at Curio?

The post A La Natin: most delicious 8-Hands feast by 4 Filipina Chefs appeared first on Awesome! - Our Awesome Planet.

HEAT’s Super Sunday Brunch at Edsa Shangri-La is the talk of the town—and for good reason. It’s an indulgent eat-all-you-can buffet featuring unlimited lobster and an impressive spread of seafood, meats, and brunch favorites.

Lobster & Beyond runs until November 29, 2026, so this is a good one to plan for your next Sunday family brunch.

The Sunday brunch buffet was packed, and we loved the vibrant, energetic vibe throughout the entire experience.

Raphael went straight for the lobsters and absolutely loved them! Joshua, who has a shrimp allergy, had to take it easy, while Yugi also felt some itchiness after eating them—so he played it safe and stopped.

LOBSTER

There are two lobster options: spiny lobster, which you can order as much as you like, and Boston lobster, limited to one serving per person. The lobsters are grilled and served with your choice of sauce.

The Boston lobsters were the best, especially the succulent meat and umami-rich lobster brains.

The spiny lobsters have more meat but a bit blanc, so they’re best with butter garlic or spicy sauce.

The Indian corner actually offers tandoori-cooked lobster for that extra smoky flavor.

Their popular laksa station gets an upgrade with Lobster Laksa, making it even tastier.

The Sinigang na Lobster is also good, with a nice sour, savory lobster flavor.

The lobster dim sum is unique and delicious, especially with the chili garlic sauce.

The lobster ice cream taste like sea salt with lobster flavor.

& BEYOND

We hit the Japanese station first and got a whole slice of salmon sashimi.

We also love the blue crabs and mussels.

And more unli-curacha and shrimps.

The baked salmon was tasty, but we prefer it cooked medium rather than well-done.

The grilled USDA beef was the highlight of the meat carving station.

They also serve lechon in a corner, with Lechon Diva specials on September 13, October 25, and November 29.

DESSERT

Ice cream and chocolate are the boys’ go-to desserts.

They have a milkshake station in the dessert—we ordered one with raspberry sauce and strawberry ice cream.

I must say, the gummy bears are really good—tasty on their own with a nice, bouncy chew.

FINAL THOUGHTS

HEAT’s Lobster & Beyond buffet is truly indulgent for lobster lovers, especially the Boston lobsters, with their umami-rich brains and distinctively flavorful meat. We also enjoyed the seafood spread—from blue crab, mussels, shrimp, and curacha to salmon—which makes the lobster feast even more worthwhile.

The milkshake bar and lobster ice cream are unique touches for a buffet, while adding Lechon Diva specials on three Sundays was a brilliant idea. You have until November 29 to enjoy Lobster & Beyond with the family!

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 and congratulation to Edsa Shangri-La HEAT!

p.s. the lechon diva special dates are fully booked but the lobsters itself was worth it.

The post HEAT Sunday Super Brunch: Lobster & Beyond! @edsashangrila appeared first on Awesome! - Our Awesome Planet.

run event at a glance

event: First-ever Pokémon Run PH 2026
occasion: Pokémon 30th Anniversary
location: SM Mall of Asia, Manila
distance: 5K run
number of waves: 21
format: untimed / no podium finish / no pressure to finish quickly
my actual experience: finished walk/ run under 90 minutes
date of run: October 3, 2026
key collectibles: lenticular cards and pokemon limited edition card
website: https://ph.portal-pokemon.com/30th/topics/20260603_02/

my pokemon 5k run experience

Pokémon Run PH 2026 brought the Pokémon 30th Anniversary celebration to Manila, making the Philippines part of the global festivities celebrating 30 years of Pokémon.

But this isn’t your typical fun run.

Instead of simply running a 5K, you travel through different Pokémon regions, with themed music playing along the route and Pokémon sounds straight from the games bringing the experience to life. The relaxed 5K format was divided into 21 waves, making it easy to enjoy the course, take photos, and soak in the Pokémon-themed experience without feeling like you had to race.

For me, the fun was in the details—from the Time Tunnel that set the mood before the run, to the limited-edition collectible Pokémon card, and the interactive Pokesheet where you collect Pokémon stickers along the way.

And of course, there were plenty of Pokémon photo opportunities throughout the route.

It felt less like a traditional fun run and more like stepping into the Pokémon world for a morning.

start

The giant Pikachu became the meeting point for trainers, while the first wave started about 45 minutes late, with the original 4:00 AM gunstart pushed to around 4:45 AM.

I got my race kit on-site, although I couldn’t fit into the Large shirt. For me, the most valuable item in the kit was the pack of Pokémon cards that was first dibs by Ahiya.

Getting to the site via Grab was tricky because of the traffic rerouting, so I ended up walking about 15 minutes to the venue, which served as a warm-up before the run.

There were plenty of interactive sponsor booths, creating a fun festival atmosphere around the event.

The most fun booth was Uniqlo’s, featuring themed challenges and games for the runners.

Awesome to meet Ray Kagami-san, who explained the significance of the Pokémon 30th Anniv Run in Manila.

In Wave 2, Pikachu costume known as Pajama Man was the runner highlight throughout the route.

There were two types of runners: beginners aiming to conquer their first 5K and Pokémon trainers determined to catch them all and take photos along the way.

Pokémon encounters

Different Pokémon from various regions of Japan were waiting for trainers along the route, playing their actual in-game sounds to create an immersive vibe.

You have to catch the Pokémon along the way, get your Pokesheet signed off, and collect the corresponding sticker. You have to finish the challenges to get the page and lenticular cards.

Every 1 km had a Pokémon marker and photo opportunity, making the route fun one kilometer at a time.

Running through the Pokémon Time Tunnel with its energetic music was my favorite part.

Pass through a water-sprinkler tunnel to cool off, then get a prize for conquering the challenge.

You receive a lenticular card based on your type—Grass, Fire, or Water—along with a Pokémon 30 Run badge.

I love running in the early waves, when you can enjoy the changing colors of the sky as the sun rises.

This Pokémon plushie family was the cutest, cheering runners on along the route.

Past the halfway mark, but we were having so much fun that time just flew by.

Sylveon cheering you on!

Loved the taho along the route—it was hot, comforting, and perfect for a morning boost.

It’s okay if you don’t know all the Pokémon, like Stonjourner—I had to ask my kids who this guy was!

Once you hit the 4KM marker, it’s time to psyche yourself up and run strong to the finish line.

Once you have your Pokémon sheet fully signed, a mythical creature appears—I Mew it!

finish line

Once you see the finish line, I wished there was one more tunnel, maze, or fun challenge to complete.

I finished in less than 90 minutes, with a bit of cramping as I pushed running through to the finish line.

You get a nicely designed, heavy medal and a great sense of accomplishment—I’m back to running 5K again!

Once you complete everything, you get a lenticular card based on your type—Water, Grass, or Fire.

Pajama Man was also a registered runner, adding to the fun vibe with his Pikachu costume.

The most coveted piece is the special Pokémon Run Pikachu card, awarded for completing the 5K run!

Don’t miss the chance to meet and greet the cute Pikachus and get a souvenir photo with them!

final thoughts

Overall, I found it to be one of the most fun run events in Manila, and it was well organized. For me, the fun of Pokémon Run PH wasn’t about how fast I finished the 5K. It was the feeling of being inside a Pokémon game for a morning—walking the route, hearing the familiar sounds, collecting cards and stickers, and discovering what was waiting around the next corner.

My only suggestions would be to start on time as scheduled and perhaps add another tunnel installation or fun challenge near the finish line.

I regret not bringing my kids along. It would have been a great introduction to running while having fun catching Pokémon, taking photos, and experiencing the interactive game together as a family.

Congratulations to The Pokémon Company, and Happy 30th Anniversary!

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 Pokemon company for inviting us to expereince the Pokemon run.

p.s. Can we have a Pokémon Run every year? Or is this just a one-time anniversary event?

FAQ: Frequently Asked Questions

The post Pokémon Run PH 2026: Runnin’ first-ever Pokémon 30th Anniversary 5k Run in Manila! appeared first on Awesome! - Our Awesome Planet.

Likhang Habi Market Fair (LHMF) returns to SPACE at One Ayala in Makati City from October 9 to 11, 2026. With the theme “Worth Every Thread”, the fair promises a weekend of inspired designs that celebrates the best of Filipino artistry, heritage, and the future of Filipino textiles. The flagship project of HABI: The Philippine Textile Council, the three-day event brings under one roof a carefully curated selection of exhibitors including weavers, artisans, designers, makers, and textile advocates. 

1. SHOP with Purpose. 

Over a hundred makers and textile artisans come together in one marketplace, ranging from grassroots weaving communities and small enterprises to established brands and contemporary designers.

Discover handwoven textiles, fashion, accessories, home pieces, crafts and other creations that bring Filipino fibers and traditional techniques into modern life.

2. HABI LECTURES

Entrance Fee:  PhP 200 entrance fee | PhP 150 special student fee. 

Stories, ideas and conversations behind the threads. HABI LECTURES brings together speakers and practitioners for discussions on Philippine textiles—from preservation and cultural heritage to curation, product development, entrepreneurship and the challenges faced by weaving communities. 

For schedules and reservations, visit Habi Council website: habiphilippinetextilecouncil.com

3. EXHIBITS, WORKSHOPS & WEAVING COMPETITIONS

Piña and Abaca Competition Entries 

A premier highlight of this year’s fair, showcasing a combined total of 40 entries from across the Philippines. This major exhibition features finalists from the 9th Lourdes Montinola Piña Weaving Competition and the 5th Eloisa Hizon Gomez Abaca Weaving Competition, spotlighting the exceptional skill, mastery, and ingenuity of Filipino weavers.

Benilde Fashion Museum
The fair will also feature a mini exhibition of Philippine fashion heritage by renowned Filipino designers from the 20th century curated by  Benilde Fashion Museum.

Special activities by The Mahalina Foundation and Museo Pambata.
Workshops by select vendors during the three-day fair 

4. TELAserye: HABI Docu Screenings

See the stories behind the textiles. A special round-the-clock screening of documentaries on Philippine textile traditions and weaving communities, including selected documentary features from GMA News and Public Affairs’ i-Witness. 

1) “Kinakalingang Habi” and a Talk-Back session with Howie Severino.   

2) “Agkulol” and Talk-Back session with Mariz Umali 

Admission to the screenings and Talks with journalists Howie Severino and Mariz Umali is FREE.

5. FOOD

A taste of local food and artisanal finds complements the textile experience, with select food vendors like The Plaza Catering offering Filipino treats, regional specialties, artisanal products, and other delicious discoveries to enjoy while exploring the Fair.

The 16th Likhang HABI Market Fair, with the theme “Worth Every Thread,” will be held on October 9–11, 2026, at SPACE One Ayala, Makati. 

About HABI: The Philippine Textile Council

Founded in 2009, HABI: The Philippine Textile Council is a nonprofit organization working to keep Philippine textile traditions alive and relevant. It brings together weavers, artisans, designers, educators, researchers, and communities through programs that promote local fibers, handwoven textiles, traditional skills, and the stories behind them. Among its major initiatives are the annual Likhang Habi Market Fair, the Lourdes Montinola Piña Weaving Competition, and the Eloisa Hizon Gomez Abaca Weaving Competition. HABI also undertakes research and documentation, publishes books and other materials on Philippine textiles, and conducts skills development programs that help pass weaving knowledge on to new generations. Through these efforts, HABI has helped broaden public appreciation for Philippine textiles and create greater opportunities for the people and communities who keep these traditions alive.

For more information, visit the HABI: The Philippine Textile Council website at www.habiphilippinetextilecouncil.com 

Additional inquiries may be directed through HABI’s social media accounts
Facebook – https://www.facebook.com/HABICouncil
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TikTok – @habicouncil
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Nouveau Resort was impressive for a remote island like Camiguin. I wasn’t expecting this kind of accommodation—reminiscent of Sofitel’s pool grounds, with a Discovery Hotel vibe and warm Camiguin hospitality. It’s quietly located in the municipality of Mahinog, about 20 minutes from the main action in Mambajao. It’s a great place for a romantic escape or for families looking for familiar comforts away from home.

first impressions

We arrived after a 12-hour journey from Manila to Cagayan de Oro, followed by the RORO to Camiguin Island. So stepping into the resort felt instantly relaxing and welcoming. We looked at each other and thought, “Wow, this was worth it.”

There’s an artsy feel throughout the resort, with beautifully sculpted gardens surrounding you. Even the name, Nouveau, feels fitting for its upscale accommodations in Camiguin.

Nouveau Resort
Tupsan Pequeno, Mahinog, Camiguin
+63 088 525 0000
@nouveaucamiguin
Nouveau Camiguin
https://nouveauresort.com

I love the ceiling details and the high, airy space of the reception. It immediately gives you the feeling that you’re stepping into a luxurious resort.

However, about an hour after checking in, the power went out while we were in the elevator. We were stuck for about a minute before the doors opened and the emergency power kicked in. It was a quick reminder that we were still on an island! After that, we decided to take the stairs to the second floor every time.

The expansive pool was mesmerizing and relaxing, and I could easily imagine spending hours just hanging out by the pool. One thing to note: this side of Camiguin faces the sunrise, so it can feel a bit dark around sunset.

Honestly, our Camiguin family trip was packed with activities, so we didn’t really have time for a dip or much lovey-dovey pool time. We ended up enjoying the room more.

room 2206

I wish I could say this was done for us, but I happened to see one of the rooms decorated with these love swans—perfect for an anniversary escape or a romantic island honeymoon vibe.

The room is quite spacious, with two queen beds and comfortably fits four people. Our room faced the road, so if you can, request a room facing the seaside—the sunrise side. The bed was so comfortable that we just wanted to stay in, relax, and watch a movie or series.

(tip: we often bring an idmi cable so we can watch from our computer, since most hotel tvs don’t support airplay.)

The room has an open bathroom setup, with water provided sustainably in reusable bottles. There’s also a hair dryer conveniently tucked underneath the counter.

The shower room is separated from the bathroom. The only downside is that the bath gel and shampoo come in small, single-use plastic containers, which was a bit of a turn-off.

One thing I love about hotels is when they can make a good cappuccino and deliver it to your room. The welcome pastries, though, were a bit disappointing—dry and not really reflective of the destination. I was hoping for something like lansones, which was cheap and in season during our visit.

The Wi-Fi is fast, so you can still get a bit of work done while on vacation.

Camiguin breakfast

Maaliwalas yung breakfast area. I love the spacious lobby and dining room, with a relaxed morning vibe as you walk in for breakfast at Mi Flavors of Asia.

I love their bread station, with Spanish bread, cheese bread, camote cue, and palaman like tuna and egg mayo.

My favorite go to breakfast was the chicken noodle soup and the omelette station.

They have different breakfast options like corned beef, hotdog, and fried rice. But the standout for me was the crispy bagnet, especially with the yummy Camiguin vinegar.

final thoughts

Camiguin accommodation has really been elevated, and staying at Nouveau Resort made our visit comfortable, memorable, and more enjoyable as we experienced the destination.

I loved the entire luxurious resort vibe—it almost makes you forget that you’re on a remote island in Northern Mindanao. From the artsy atmosphere and lush gardens to the expansive pool, good coffee, and warm Camiguin hospitality, you really feel at home here.

I hope they can improve on reducing single-use plastic, particularly the shampoo and bath gel containers. Also, keep in mind that Camiguin can experience power interruptions, so you may want to avoid using the elevators unless necessary.

I love waking up to breakfast and having my usual favorites, but I’d also like to see more local food and delicacies on the buffet. It would have been nice to have lansones, especially since it was cheap and in season during our visit. I’m still wondering why it wasn’t part of the spread.

Overall, we really enjoyed our stay and would recommend Nouveau Resort for a romantic resort-style escape in Camiguin.

Nouveau Resort
Tupsan Pequeno, Mahinog, Camiguin
+63 088 525 0000
@nouveaucamiguin
Nouveau Camiguin
https://nouveauresort.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 Camiguin Provincial Government for inviting us to Camiguin!

p.s. you can order room service, which came in handy when Rache wasn’t feeling well and had to rest in the room.

The post Nouveau Resort Camiguin: where luxury meets Camiguin hospitality (review) appeared first on Awesome! - Our Awesome Planet.

Maddox has been a go-to place for buying fine jewelry, especially when marking life’s milestones—from engagements and anniversaries to birthdays, achievements, or simply a special gift to yourself. But choosing the right piece can feel overwhelming, with so many diamonds, shapes, settings, metals, designs, and price points to consider. These days, I believe it’s important to choose a jeweler you can trust in Manila, with the experience and reputation to guide you through such a meaningful purchase.

At Maddox, the approach is personal—helping customers find a piece that suits the occasion, personal style, preferences, and budget. We recently visited their new, bigger showroom in Marikina, where customers have more space to explore and compare pieces, while getting expert guidance before making a decision.

(Read our previous feature: Maddox Jewelry Review: Inside the Marikina Showroom)

New and bigger Maddox showroom

We visited during the launch of the new showroom, which featured an intimate celebrity fashion show. The first thing I noticed at the new Maddox showroom on the 2nd floor was the space—bigger, brighter, and with a luxurious feel that makes you want to explore. You can see the pieces up close, compare styles, and try them on, with even a small runway to see how they look when worn.

And that matters. We got to try on different pieces and saw how completely different they can look on you—the diamond’s size and shape, the setting, and even the metal can change the overall look. For first-time buyers, I found it reassuring to have the space to ask questions, understand what you’re buying, and feel confident about the quality and authenticity of your piece.

Start With the Occasion, Not the Diamond

As we browsed the displays, I realized that choosing fine jewelry should start with the occasion—not the diamond. An engagement ring, wedding band, anniversary gift, or personal treat each calls for different considerations. At Maddox, the choices are narrowed down based on occasion, personal style, preferences, and budget, while also thinking about how the piece will be worn and, for us, its investment and potential resale value.

For me, fine jewelry is both something to enjoy and a personal investment when chosen for quality and timeless appeal. Whether celebrating a birthday, graduation, career milestone, anniversary, or personal achievement, an 18-karat gold piece can become an heirloom—carrying not just value, but memories that can be passed down through generations.

Diamond Buying Considerations

Understanding the 4Cs of Diamonds

During my visit, Maddox Owner and CEO Ms. Cha was there catching up with previous happy customers and generously walking clients through the 4Cs of diamonds—Cut, Color, Clarity, and Carat. I found it helpful to understand that each plays a different role: Cut determines brilliance and sparkle, Color measures how colorless the diamond is, Clarity looks at its natural inclusions, and Carat refers to weight, not simply size.

The important part is finding the right balance of the 4Cs based on your personal preference and budget. A bigger diamond isn’t necessarily the better choice—it’s how all four factors come together that determines the stone’s overall beauty and value.

Diamond Shape: Find What Suits You

Beyond the 4Cs, I also learned to consider the diamond’s shape—round, oval, emerald, princess, cushion, pear, marquise, radiant, or Asscher. Each has its own character: round is timeless, oval creates an elongated look, while emerald feels elegant and understated. More distinctive shapes like pear and marquise make a stronger statement.

For me, the best shape is ultimately the one that looks and feels right on you.

Natural vs. Lab-Grown Diamonds

We were able to see the difference between natural and lab-grown diamonds. Natural diamonds are formed over millions of years and recovered through mining, while lab-grown diamonds are created using advanced technology and have essentially the same chemical composition and crystal structure. Lab-grown diamonds are generally more budget-friendly, allowing you to consider a larger stone or different specifications within the same budget.

At Maddox, customers can explore both options, including IGI- or GIA-certified diamonds, with guidance from a jewelry consultant. Both can look beautiful; sometimes, having a bigger stone within your budget matters. Ultimately, it comes down to what matters most to you—natural origin, size, specifications, and budget.

Engagement & Wedding Jewelry

How Much Should You Spend on an Engagement Ring?

Forget the old “three months’ salary” rule—there’s no one-size-fits-all budget for an engagement ring. Start with what you’re comfortable spending, then find the right combination of diamond, setting, metal, and design within that budget. Natural or lab-grown, carat, cut, color, clarity, and customization can all affect the final choice. Instead of asking, “How big a diamond can I get?” I think the better question is: “What matters most to me?”

Choose a Ring That Feels Like Her

An engagement ring is meant to be worn for years, so I’d look beyond the diamond and think about her personal style and everyday lifestyle. Is she classic or contemporary, understated or loves a statement piece? Yellow gold or white gold? A solitaire is timeless, a halo feels more glamorous, while a three-stone ring carries its own meaning. Ultimately, the best ring isn’t necessarily the most elaborate—it’s the one that feels like her.

Wedding Bands: Matching, Not Necessarily Identical

Wedding bands don’t have to be identical. Couples can coordinate through the same metal, finish, shape, or a subtle design detail, while also considering how the band pairs with the engagement ring for everyday wear. At Maddox, couples can explore both together to find a combination that feels naturally connected. For men, there are also more choices today, from different widths and finishes to contemporary designs beyond the traditional plain band.

Make It Personal with Custom Jewelry

Sometimes, you have a vision that you simply can’t find in a display case—that’s where customization comes in. At Maddox, you can work with the team to personalize everything from the design and stone to the metal and finishing details. Whether inspired by a photo, a story, or something meaningful to your relationship, the result is a piece that feels personal and uniquely yours—something you can wear today and eventually pass on to the next generation.

Fine Jewelry Isn’t Just for Weddings

Fine jewelry doesn’t have to be reserved for life’s biggest occasions. Diamond studs, a delicate pendant, a signature bracelet, or a beautiful ring can become part of your everyday style—and a meaningful gift for:

Birthdays — earrings, pendants or rings
Graduations — a timeless first fine-jewelry piece
Career milestones — something to commemorate a major achievement
Anniversaries — diamonds or jewelry with sentimental value
Motherhood — a personal milestone piece
Christmas — a gift that lasts beyond the season
Self-purchase — because sometimes you don’t need an occasion

Quality That Last

When buying fine jewelry, it’s not just about how beautiful it looks—it’s also about the craftsmanship, materials, setting, and quality behind the piece. I’ve learned this firsthand with our engagement rings, as we can no longer go back to the original sellers because they’ve closed or moved on. That’s why it’s worth asking about after-sales services such as cleaning, inspection, resizing, repairs, warranty, and maintenance.

With the strength of its brand and established presence, Maddox gives me confidence that the relationship can continue long after the purchase. After all, when a piece is meant to become a treasured heirloom, having a jeweler you can return to for years to come matters just as much as how beautiful it looks today.

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Maddox for inviting us to the opening of the new showroom.

p.s. when you visit their Marikina showroom, buy the puto at kutsinta of Aling Remy’s in Marikina as pasalubong.

FAQ: Frequently Asked Questions

The post How to Choose the Right Diamond and Fine Jewelry? (The Maddox Experience) appeared first on Awesome! - Our Awesome Planet.

Camiguin Island is known as the “Island Born of Fire” because it is home to seven volcanoes, with Mt. Hibok-Hibok as its active volcano. Its last major eruption was in December 1951. I remember visiting Camiguin years ago with my college friends when we were in Cagayan de Oro. This was our first time back on the island after the pandemic—and it was nice to return and rediscover Camiguin again with more focus on sustainable tourism.

First Impressions

Camiguin is in Northern Mindanao (Region X) and is made up of five municipalities: Mahinog, Catarman, Sagay, Guinsiliban, and Mambajao, the provincial capital. White Island is Camiguin’s postcard-perfect white sandbar, while Mantigue Island is known for its diving, marine life, and underwater wonders.

If you’re visiting Camiguin, allot at least one full day to explore the island and go island hopping. Plan your route well and maximize your transportation so you can cover more of Camiguin’s highlights in a day.

For a livelier experience, visit during the Lansones Festival in the third week of October, when the island celebrates its famous lanzones harvest.

We attended the Camiguin Tourism Roundtable, organized by Governor Xavier Jesus Romualdo, and I was impressed to see an LGU taking a more holistic approach to sustainable tourism through its Camiguin 2028 Tourism Vision.

Camiguin is implementing the VICE model, which balances Visitor Experience, Industry Growth, Community Well-Being, and Environmental Stewardship. The idea is simple: tourism should create an awesome experience for visitors, attract investments and create livelihood, benefit the local community, and protect the very nature that makes Camiguin special.

At the height of Camiguin’s popularity in 2019, before the pandemic, the island welcomed 800,000+ tourists—a level of tourism it was not yet prepared to handle sustainably.

With 288,558+ tourists in 2026, the island is quieter now, giving its natural assets time to breathe. This is the right time to put safeguards in place, especially around the island’s carrying capacity, and develop the right sustainable tourism mindset before tourism grows back to pre-pandemic levels.

This is not the place to look for your AFAM (A Foreigner Assigned in Manila) with only less than 5% of tourists arrivals are foreigners. But Spanish tourists love Camiguin and you still have your occasional American, French and German Tourists. This adds to the charm of Camiguin where it is not overrun by foreign tourists unlike Siargao.

Manila Camiguin

To RORO or not to RORO?

Currently there are no direct flights to Camiguin not until the runway will be fixed to accommodate bigger planes. Currently there is a direct flight from Cebu so for a shorter trip, you can fly Manila — Cebu – Camiguin.

For our group, we had to take the Roro because the flight capacity is limited. you would spend one day in travel flying from Manila to Laguindingan Airport then a 3 hours and 30+ minutes road trip to the Port of Balingoan to catch the 3pm Roro trip.

The RORO trip to Camiguin takes about 1 to 1.5 hours to reach the Port of Benoni. We left for the airport at 5 AM but only arrived at our hotel in Camiguin around 5 PM, just before sunset—so you can easily lose 12+ hours almost an entire day to travel.

If you have the time, consider staying a night in Cagayan de Oro to break up the journey and explore the city before heading to Camiguin. On the way back, plan around the 10 AM RORO trip so you can catch an afternoon flight.

Best Stay in Camiguin?

The best high-end resort in Camiguin for me is Nouveau Resort Camiguin. My memories of Camiguin have always been staying in high-end beach shacks or Airbnbs, so I was pleasantly surprised by how beautiful and luxurous this resort is on the Isle of Camiguin.

It’s a bit secluded, which adds to its resort charm. Located in the municipality of Mahinog, it’s about 20 minutes from the main action in Mambajao, the island’s capital.

We stayed here for 4D and 3N, and here’s our review: Nouveau Resort Camiguin Review: What Do We Think?

When we go back to the island, I’d love to stay at UNWND Boutique Hotel Camiguin by Araw Hospitality Group, which also runs Araw Sports Club Camiguin with tennis, padel, and pickleball courts—perfect for a destination pickleball battle!

We also had the buffet dinner here and the food was good. It’s strategically located near White Island, and they have a speedboat for faster access in the morning.

Have you stayed at UNWND? Let me know what you think in the comments.

White Island

We woke up at 6:30 AM and headed back to UNWND, which was our jump-off point to White Island. It’s just a few minutes away by speedboat, so getting there was super easy. The smaller boat can dock right on the island, while bigger groups taking the larger boat need to transfer to the smaller one before reaching the shore.

Everyone seemed to have the same idea because by 7 AM, White Island was already crowded. We later learned that Filipinos, like us, tend to come early when the sun isn’t too high yet, making it cooler and more comfortable. The foreigners come later in the afternoon, mostly to enjoy the sun and do some sunbathing.

What makes White Island so postcard-perfect is the view of White Island with Mt. Hibok-Hibok as the backdrop. This is the signature Camiguin shot, so don’t just take photos facing the open sea—you’ll miss the best view!

There’s really not much to do on the island except swim, relax, and, of course, make content for IG and TikTok.

If you’re more adventurous with seafood, I’d definitely try the fresh uni here. The fishermen sell four pieces for just ₱100, served simply with vinegar. We hadn’t had breakfast yet when we visited, so we decided not to risk trying it on an empty stomach. But the uni looked incredibly fresh—and fresh uni is usually sweeter and creamier.

Mantigue Island

I enjoyed our trip to Mantigue Island more, with municipality of Mahinog as our jump-off point. The Island is best known for its white sand beaches and the coral and marine life just off the shore.

The trip to Mantigue Island is quick by speedboat, but most visitors still get there by the usual bangka with katig.

Meet Sir Rico Ikoy, one of the best Mantigue guides, who will welcome you and give you a quick island orientation.

There’s also a new boardwalk through the mangroves, with a tower viewpoint in the middle – about 30 minutes hike.

The highlight of the visit was the catered lunch featuring the best of Camiguin—fresh lato, chicken inasal, grilled tuna, surol soup with coconut milk, and the champion lechon from Mahinog during the battle of lechon last January.

Points of Interest

After Mantigue, we drove to Tuasan Falls in Catarman. It was quite a drive since it’s on the other side of the island, but it was worth it. The waterfall was powerful, and taking a dip in the cold, fresh water was incredibly refreshing.

After the falls, we hung out at Sto. Niño Cold Spring for a relaxing cold swim, with some kiping, grilled banana, and durian for snacks. Make sure to check out the shops here for pasalubong.

The Gui-ob Church Ruins, are the moss-covered coral-stone remains of a Spanish-era church in Catarman. The church was destroyed in the 1871 eruption of Mount Vulcan, which buried much of the old town. Honestly, it’s a bit boring, so you have to use your imagination to appreciate the history behind the ruins.

Today, you can still see the thick coral walls, remnants of the bell tower and convent, and century-old trees growing through the ruins. For photographers, there are plenty of photogenic angles, especially in the afternoon light. Visit before 5 PM, when it closes, to catch the sunset.

This is one of the best sunset spots in Camiguin, but we barely missed it as the sun disappeared behind the clouds. The area has plenty of pasalubong shops, and you can enjoy lansones ice cream or ice candy while watching the sunset.

Final Thoughts

Camiguin is more beautiful now than ever! The resorts and boutique hotels are charming, and the island seems to be well-managed with the community in mind.

Plan for a 4D3N trip, with one day for island hopping to White Island and Mantigue Island, and exploring Camiguin’s other nature tourism spots. Flying is the most convenient way to get there, while taking the RORO is more affordable, especially if you’re also visiting Cagayan de Oro.

I love the provincial leadership’s vision of building a more sustainable and inclusive tourism program. It may sound a bit cliché, but you can feel the sincerity and commitment to avoid repeating the tourism challenges Boracay experienced years ago and what Siargao is facing today, where local communities are increasingly affected by rapid tourism growth.

One thing I noticed during the Camiguin Roundtable was the strong emphasis on Food Tourism. Camiguin’s food is quite good and unique, and I think it deserves to be celebrated more. Check out the next blog post in the series:

Camiguin Food Guide 2026: Where to Eat and What to Buy for Pasalubong?

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 Camiguin Provincial Government for inviting us to Camiguin!

The post Camiguin Travel Notes 2026: where to eat, stay & what to see appeared first on Awesome! - Our Awesome Planet.

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

vibe

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

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

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

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

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

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

food

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

drinks

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

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

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

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

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

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

Fresh Mango Smoothie | 290

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

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

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

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

dessert

Tres Leches French Toast / Ala Mode | 640

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

Calamansi Tart | 290

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

Chocnut Cheesecake | 440

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

Faux Twix with Sea Salt | 390

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

final thoughts

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

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

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

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

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

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

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

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

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

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

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

check-in.

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

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

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

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

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

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

welcome drink

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

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

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

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

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

Will You Remember Tonight?

50th anniversary

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

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

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

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

SOUP
Smoked Fresh Tomato Basil
with Toasted Bread with Brown Butter

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

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

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

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

DESSERT
Torta Nacciole Di Ciocolato

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

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

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

breakfast

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

The usual Filipino breakfast spread, including malasadong scrambled eggs.

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

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

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

Desserts have a decent selection of fresh and canned fruits.

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

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

church

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

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

final thoughts

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

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

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

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

Happy 50th Anniversary, Century Park Hotel Manila!

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

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

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

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