Seafood Specials at Bigby's starts at P220 + more steals and deals

Plus: Lenten Specials at Max's, Italianni's, and Chef Laudico Bistro Filipino, meatless options at Fresh Bar, Easter buffet at Dusit Thani's Crossover Buffet and 22 Prime.

bigbys

Seafood Specials at Bigby's starting at P220

Seafood options at Bigby's include the Southwest BBQ Fish Salad (P225), a refreshing mix of lettuce, salsa fresca, sweet corn kernels, jicama, and egg with tortilla-crusted fish fingers and hickory-bbq dressing or the Halo Dory (P220), potato-crusted with balsamic jus sauce, roasted tomatoes and buttered beans, served with rice.

Bigby's is at 3rd Floor The Atrium, SM Megamall, EDSA corner Julia Vargas Ave., Mandaluyong City
and at the G/F Entertainment Mall (near IMAX Theater), SM Mall of Asia, Pasay City.

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Fish O' Feast at Max's

New on the menu at Max's: Spicy Laing Tilapia (P195 ), deboned tilapia fried to a golden crisp on a bed of coconut cream sauce, layered with spicy laing (taro leaves) and garnished with spring onion confetti and paprika.

Another mouth-watering offering is Max's Salmon Belly Skewers (P308), premium salmon belly glazed and caramelized with a slightly spicy, sweet and tangy citrus-based secret sauce. Diners can bite into the moist and tender texture of salmon belly fillet and finish off with bursts of sweet, sour and tangy flavors. The Salmon Belly Skewers come with a choice of two side dishes, Ensaladang Mangga or Ensaladang Puso ng Saging.

Max's new Spicy Laing Tilapia and Salmon Belly Skewers will be available nationwide from March 4 to May 31, 2010.


Sunday Family Crossover Brunch on Easter Sunday

For P1,450 nett per person, mark the festivities with the widest array of sumptuous and authentic dishes, live ala minute cooking stations, heavenly desserts and all inclusive signature beverages such as free flowing sparkling wine, Japanese Green tea, Pandan or Lemon grass juice and red iced tea in a feast of the world's most renowned epicurean delights from the hotel's four specialty restaurants - Umu Japanese Restaurant, Tosca Italian Restaurant, Royal Thai Benjarong Restaurant and Basix which offers international buffet dishes with a special Indian Cuisine spread, Chinese dim sum and Wok station, create-your-own salad, and soup and crepe stations.

The Sunday Family Crossover Brunch is from 11:30am to 3:00pm, 50% off for children 6-12 years old and children 5 years old below dine for free.

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Seafood Premio Classico dishes at at Italianni's

Indulge with Italianni's seafood dishes: Tanigue Steak Dell'ia (P550) and Pampano Mediterraneo (P695), available until April 30, 2010.

Click here to see a list of Italianni's branches.

Lent Specials at Chef Laudico Bistro Filipino

Chef Laudico Bistro Filipino will be serving a special Lent menu until April 4.   For P1,000 per person, the menu includes a choice of soup or salad: 3 kinds of mango and mesclun, Garden salad with your choice of dressing, pakbet puree or Adobo shitake mushroom soup; Seafood Platter with the following choices: Suahe shrimps sautéed in garlic, Clams and mussels in ginger lemongrass broth, Scallops topped with shrimp burro sauce, Crispy soft shell crab in   chili crab roe sauce or Apahap in salt   crust with three dipping sauces. For dessert, you may choose from Chocnut cups, Halo-halo sherbet and Sans Rival Moderne.

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Menu is available daily for both lunch and dinner.

Chef Laudico Bistro Filipino is at G/F Net 2 Bldg., 3rd Ave., Fort Bonifacio, Taguig City. Tel. No. 856-0634.

22prime

Easter Lunch buffet at 22 Prime for P1,250 per person

Have a filling lunch on Easter Sunday at 22 Prime's Sunday lunch buffet at P1,250 per person. The Easter spread will include healthy salads, savory soup and appetizers, an array of hot dishes and mouth-watering meaty carvings.

22 Prime is at Discovery Suites, 25 ADB Ave. Ortigas Center, Pasig City. Tel. Nos. 683-8222.

  


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Dear Darla Pizza set at Yellow Cab for P530

If you're going meat-free, the Dear Darla Pizza may be ordered without the pepperoni. Order a 14-inch Dear Darla topped with capers, olives, tomatoes and cheese plus arugula and alfalfa sprouts for only P530 and get four cans of soda, for a meal for 4.

Promo is available for dine-in and take-out at all Yellow Cab branches from March 12 to April 30.

turning-japanese-salad

Meatless options at the Fresh Bar by Big Chill

Go healthy and meat-free with Fresh Bar's salads, pasta dishes and sandwiches: Turning Japanese Salad (P125), Shrimp Salad (P145), Egg Salad Supreme Sandwich (P45), Shrimp Pomodoro Pasta (P105), Spanish Sardines in Basil Oil Pasta (P105).

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Bite-sized pinchos at Terry's

Enjoy pinchos, snacks made of skewered marinated pork, in different delicious bite-sized portions every Friday to Sunday at Terry's.

Pinchos are available at the Pasong Tamo and Podium branch. The Salcedo branch will start serving them March 26 onwards.

paseo_uno

Cucina Romana at Paseo Uno from March 22 to 28
Abandon all thoughts of dieting as Chef Paolo Vitaletti takes diners on a culinary journey to Rome with an array of cheeses, antipasti, pasta and Italian dishes are served up at Paseo Uno's interactive buffets at the week-long Italian Food Festival.

A selection of cheeses, including pecorino, marzolino, creamy mozzarella, and parmigiano reggiano; Corallina salami; butter-fried dried cod fillets; Rocket salad, gorgonzola cheese, walnuts, red grapes, Belgian endive; ricotta and artichoke savory tarts; Oven-baked lamb and potatoes; Mezze maniche pasta, egg and pancetta sauce and Grilled Roman-style marinated lamb chops.

Cucina Romana's menu is available for both lunch and dinner at P1,480 for adults and P740 for children.

Chef Vitaletti will also conduct a special cooking demonstration on March 27, 9 a.m. at The Tivoli, P2,850 +++ inclusive of a light continental breakfast and lunch featuring the dishes prepared during the class.

Paseo Uno is at G/F Mandarin Oriental Hotel, Makati Avenue corner Paseo De Roxas,Makati City. Tel. No. 750-8888.

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Photographs from Bigby's, Max's, Italianni's, Dusit Thani Manila, Chef Laudico Bistro Filipino, 22 Prime, Fresh Bar.

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