Il Ponticello’s signature porchetta served with buttered rice.
The Breakfast in Bed Burger, with breakfast sausage patties topped with lettuce, tomatoes, onions, bacon and a sunny side-up from Size Matters.
Slow cooked pork belly from Chibi’s Kitchen.
Korean rice roll wrapped in breaded pork and deep-fried.
Tenya’s signature Tempura tendon with Tare sauce.
Taza Fresh Table’s local spinach vine salad with salted egg citrus dressing.
Pistachio Crusted Rack of Lamb with Espresso Demi at The Terrace.
Nanbantei’s Tsukune Yakitori, grilled chicken meatballs glazed with tare sauce.
Nanbantei’s Negima Yakitori, grilled tender chicken and leeks seasoned with salt.
Brasserie Cicou’s sweet, buttery and flaky Kouign Amann.
US Ribeye topped with herb butter and served with fries.
Chef Cyrille Soenen’s buttery Kouign Amann with sweet and savory toppings.
Opa! Mediterranean Cuisine’s Carbonara di Mari, with prosciutto, shrimps, mussels, salmon, and mushrooms in a rich cream sauce.
Paprika’s Bagoong Pasta, spaghetti with richly flavored shrimp paste sauce topped with crispy pork belly and tomatoes.
Yumi’s spicy Hamachi Jalapeno Susho, yellowtail amberjack with onions rolled in jalapeno flakes and topped with crisp potato strings.
Juicy tomato braised pork meatballs topped with pecorino and fresh basil from Motorino Pizzeria Napolitana.
Motorino Pizzeria Napolitana’s Prosciutto di Parma, a rustic Neapolitan style pizza with fior di latte, prosciutto, arugula and extra virgin olive oil
Fresh Thai flavors in a bowl, the Prawn, Pomelo, and Coconut Salad from People’s Palace.
Midas Cafe’s refreshing Calamansi Sorbet topped with a thin waffle crisp, a light dessert and palate cleanser served between courses.
Steamed Garoupa with mixed vegetables at Makati Shangri-La’s Treasures of Turkey food festival.
Turkish Beef Skewers with grilled onions and peppers at Makati Shangri-La’s Treasures of Turkey festival.
Chef Sau del Rosario’s Luzon Ceviche or Bicolano Kinilaw, with fresh tuna in coconut cream, chili, and calamansi.
Madison’s Bistro Moderne’s Speck and Goat Cheese Mousse, with apple mustard chutney, truffle essence, and walnuts on baby arugula and raspberry sauce.
The Pink Panda’s VC Spring Rolls, a cool combo of deep-fried and fresh spring rolls.
The Pink Panda’s Panda Balls, black and white sesame coated buchi filled with sweet black bean paste.
Fancy a PB & J or Pancake with Maple Buttercream Macaron? Or a Tequila Rose? Just some of the cool new flavors from Mrs. Graham’s Macaron Cafe.
Chili’s classic Big-Mouth Burger topped with aged Swiss cheese and mushrooms.
Crystal Jade Shanghai Delight’s steamed soupy pork dumplings.