Quattro Bar's Signature Dishes

Quattro Bar is not just for beer lovers. One could also go there for the food.

Gargantuan Red Horse and I beside a bibingka stand LOL

Quattro has teamed up with Unilever Food Solutions (UFS) to give loyal patrons and alcohol-loving foodies its signature dish: Japanese Chicken Adobo.

Two words: Beer Match. Love the generous portions. Love the sweet spicy sauce. Love the crispy garlic chips. And yes, I love the rice. Non-beer fanatics may opt to pair this dish with Castillero de Diablo Red Wine which is included in the set.

Meanwhile, vegetarians would be thrilled to try Quattro's Samosas. This crunchy appetizer is filled with spicy laing--a famous delicacy in the Bicol region.

Quattro's Manila Signature Dish set is definitely for spicy-food lovers so it's great to have something sweet to cool the tongue. As a finale, we were served Panna Cotta with Langka.

Quattro is located at 90 Timog Avenue, Quezon City. It's across Plaza Ibarra so it would be hard to miss. If you'll be coming with a large group, I strongly suggest calling them for reservations at 9281692. The place gets crowded as early as 10pm. We wouldn't want to wait in line for food and drinks, right? :)

Unilever Foodsolutions (UFS), being the preferred foodservice business partners among restaurateurs, felt the need to acknowledge notable restaurants who are developing Manila as a culinary city. They have partnerered with select restaurants within the metropolis in coming up with signature dishes. UFS has synergized with these restaurants, both through dish development and promotion campaign for these signature dishes, in achieving one common goal: coming up with a different culinary experiences that provide value for money and culinary memories for diners.

If you're a restaurateur (or an aspiring one) and in need of help in coming with your signature dish, call (632) 588-8855 or email at foodsolutions.philippines@unilever.com.

Must-Try: Tiyan of Ostrich at Moomba Bar Cafe

LOL Fact about me: I enrolled in ABSCBN's summer dance workshops at the age of 20.

It was a lot of fun but there's a catch: I'm I'm the oldest grape in the bunch. My classmates were just 11-17 y/os so I was automatically promoted to the level of "Ate." Harharhar. Coming from Caloocan, my usual route to class include passing by Roces Avenue to get rid of the nasty Q.Ave traffic. I vividly remember making Moomba Bar Cafe as a landmark since it sits right smack Roces and Mother Ignacia. I knew it was a bar but I was never curious to try it mainly because its exteriors give a feeling of "old." Only until recently did I find out that I've been missing out on such a good place.

couches and pillows inside Moomba

Moomba's interiors is a stark contrast of its facade. The huge and well-lit space gives guest enough privacy. The decors are comfortable and humble, providing a feeling of home for individuals who come in for much-needed break. Cha and I were completely thrilled the moment we stepped inside Moomba. "Why haven't we visited this before," we asked each other.

The 10-year cafe has recently partnered with Unilever Food Solutions (UFS) to come up with Manila's Signature Dishes 2010. Selected by Moomba's very own Chef Jimmy Jardiniano, the set highlights Tiyan of Ostrich & Julienne of Vegetables and comes with Deep Fried Fillet of Chicken with Tomato Salsa, Panna Cotta with Mango Ganache, and Castillero de Diablo Wine.

The chicken fillet appetizer provided a good start to a night of dining experience. Each fillet, although fried, are well-seasoned. The strips sat on a bed of crispy lettuce strips topped with tomato salsa. It was a well-made salsa as I could taste the flavors of lime and cilantros.

Chef Jimmy, who greeted everyone with a smile, also provided us a taste of their handmade pizzas. The thin-crusted treat is heavy on cheese rather than the toppings. This one is perfect for cheese lovers out there. I'd definitely order this with beer on my next visit.

Manila Signature Dish: Bordeaux

Bordeaux is one of the restaurants chosen by Unilever Food Solutions (UFS) to include in its roster of Manila's Signature Dishes 2010. Several dishes were handpicked from their menu to came up with a set that would best represent the restaurant's identity. Created by Chef Edward Narvaez, the set highlights Gambas ala Rochelle and Boeuf Bourguignon.

Gambas ala Rochelle

I'm thankful that unlike most people, I'm not allergic to shrimps. I'll eat them in any way that it's prepared: fried, baked, stewed, stir-fry, etc. I was delighted to find out that Gambas is in the set--being a shrimp-lover and a Bicolana, I knew this spicy dish would be a sure hit. The succulent shrimps mixed with the sweet-salty-spicy sauce makes it a perfect pair with bread or pasta. Personally, I'd like this with a steaming cupful of rice and an ice-cold bottle of beer.

Bouef Bourguignon or Beef Burgundy

Pleasantly amazing is the Bouef Bourguignon. Served over a heapful mound of pasta, the top round braised beef is tender and you can taste the earthiness of the mushrooms coupled with the rich flavors of the demi glace. I also liked the carrot timbales on the sides...even Hannah of www.flaircandy.com (who refuses to eat carrots) found it interesting.

Light and fluffy timbales

If ever you drop by The Fort Burgos Circle, make sure to visit Bordeaux Premium French Wine Bar at Unit F, Forbeswood Drive, Burgos Circle, Fort Bonifacio, Taguig. For reservations, contact 403-6554.

Unilever Foodsolutions (UFS), being the preferred foodservice business partners among restaurateurs, felt the need to acknowledge notable restaurants who are developing Manila as a culinary city. They have partnerered with select restaurants within the metropolis in coming up with signature dishes. UFS has synergized with these restaurants, both through dish development and promotion campaign for these signature dishes, in achieving one common goal: coming up with a different culinary experiences that provide value for money and culinary memories for diners.

If you're a restaurateur (or an aspiring one) and in need of help in coming with your signature dish, call (632) 588-8855 or email at foodsolutions.philippines@unilever.com.

Manila Signature Dish: Outback Steakhouse

For those who frequent Makati malls, you'll probably be familiar with Glorietta 4's Outback Steakhouse. The mall's iconic facade has rows and rows of establishments that lures onlookers (shopaholics or not) to their den. Part of the club is Outback Steakhouse. It has become well-known for its generous portions and casual set-up making it a favorite among families, barkadas, and--in Glorietta branch--tired shopaholics.

As the name implies, Outback's specialty is in its meat offerings. Steaks make up a good portion of the restaurants's menu. One of the highly recommended is the Beef Tenderloin with Mustard Demiglace and Bearnice. The taste, as its name, is a mouthful.

Manila's Signature Dishes 2010: The Terrace at the 5th

Terrace at the 5th is a relatively young restaurant (opened in 2008) quietly tucked along Greenbelt 5's strip. A collaboration between Chef Cecile Ysmael and Chef Cheryl Pineda, the place provides a feeling of warmth and relaxation.

The Terrace at the 5th

The green interiors and high ceiling exude a homey yet classy dining ambiance

Partnering with Unilever Food Solutions (UFS), the ingenious restaurant owners handpicked the best from its menu for inclusion in Manila's Signature Dishes 2010. The roster includes Pumpkin Veloute, CCY Salad, Roast Angus Beef Belly, and Honeyed Panna Cotta.

To start, we were served the CCY Salad--rosciutto-wrapped mixed greens and rocket leaves with tomatoes in honey-mustard dressing. The orange slices and buffala cheese creates a flavorful twist to the dish.

The Pumpkin Veloute is actually a mix of pumpkin and carrot with Mantecado ice cream. Crushed walnuts and popcorn sprouts are added for flavor and texture.

Manila Signature Dish: C2 Classic Cuisine

When I resigned from my job earlier this year, I finally had the chance to stay at home because I don't have money, lol and develop a new hobby: cooking. Every night I prepared something different for my nanay and bunso--American, Japanese, Chinese, Indian, and even Thai. But our favorite would be Pinoy food because it's easier and cheaper to prepare. Sinigang, adobo, tinola, ginataan, and ginisang gulay were my most requested dish. I guess it's true that one would never go wrong with the classics.

Over at C2 Classic Cuisine Katipunan, Chef Oliver Gascon and Unilever Food Solutions teamed up to create signature dishes that would showcase the ingenuity of Pinoy restaurateurs.

With the theme "Redefined Filipino Classics Set", Chef Oliver Gascon gave an exciting twist to local staple items. The set include Adobong Sitaw, Crispy Ribs Sinigang, and Dory Escabeche. It comes with a plate of garlic rice, pastillas panna cotta, and a glass of Castillero de Diablo red wine.

Manila's Signature Dishes 2010

Chef Oliver Gascon's Redefined Filipino Classics Set