Wolfgang Steakhouse Presents- Jazz Nights

Following the opening of its third location in the Philippines, Wolfgang’s Steakhouse by Wolfgang Zwiener brings yet another feat to the dining table. Say hello to Jazz Nights, a weekly musical escapade right in the heart of Manila.

The first event of its kind for the premier steakhouse, Jazz Nights puts the best aspects of the Wolfgang’s Steakhouse experience front and center: delectable dishes, an extensive drink selection, and superior service within a masterfully designed space. Coupled with the Filipino’s unshakeable love for music and live performances, the occasion is bound to be a treat for those who love to relax to the sound of smooth jazz music.

Taking patrons on a gastronomic globe-trot, the menu spotlights two travel and dining hotspots as inspiration: New York and Tokyo. Attendees will get to experience Wolfgang’s Steakhouse’s exclusive Jazz Nights menu including their newest addition, The Taste of Tokyo which features a Japanese-style Katsu Steak Sandwich with perfectly cooked USDA Prime filet mignon cutlets.

KATSU STEAKHOUSE SANDWICH (Japanese Style)

USDA Prime Fillet Mignon Cutlet Sandwich with Potato Chips and Tonkatsu Sauce

USDA PRIME DRY-AGED SALPICAO- 200g

USDA Prime Dry-Aged Sirloin

Also on the menu is an assortment of seafood options–a hefty serving of fresh oysters, and the must-have Seafood Taster (Tuna Tartar, Lobster Salad and Jumbo Shrimp Cocktail)–and Wolfgang’s steaks and sliders.

FRESH OYSTERS

SEAFOOD TASTER

Tuna Tartar, Lobster Salad and Jumbo Shrimp Cocktail

Those looking for lighter options may opt for a parmesan-topped dish of Truffle Fries.

TRUFFLE FRIES

Toppped with Parmesan Cheese

Or take their pick from Wolfgang’s selection of crostinis–available in steak, crabmeat, salmon and tuna tartar variations.

What is a night out on the town without good drinks? Topping off the Jazz Nights dining experience, Wolfgang’s Steakhouse presents diners with a line-up of specialty cocktails. 

The Jalisco Spike for the spice-seeking drinker.

Or opt for the distinct flavor complexity of ginger beer and calamansi liqueur with Mezcal Mule

Also on the specialty cocktail roster only found in the Resorts World Manila location: a cinnamon spiced apple cider margarita and the gin-based Newport Silk. People may also opt to order from Wolfgang’s Steakhouse’s classic cocktail list, imported draft beers, and a choice from the award winning cellar which has consistently won the Wine Spectator award since they first opened in 2016!

Block off your Saturday nights to dine, drink and cap off a hectic workweek at Wolfgang’s Steakhouse Resorts World Manila with more topnotch Jazz performers that will set you through the night including 

April 6, 9 p.m.   – Emcy Jazz Trio with Dix and Colby

April 13, 9 p.m. – Cooky Chua 

April 20, 9 p.m. – Cruzin’ featuring Glenda

April 27, 9 p.m. – Cooky Chua

 

 

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You can find Wolfgang’s Steakhouse by Wolfgang Zwiener at Resorts World Manila, Newport Mall, Newport City, Pasay

 

For inquiries and reservations, please contact:

(02) 511 7009

(0995) 610 2361

www.wolfgangssteakhouse.ph

https://www.facebook.com/WolfgangsSteakhousePH/

https://www.instagram.com/WolfgangsSteakhousePH/

 

 

#WolfgangsSteakhouseJazzNights

#WolfgangsSteakhousePH

@WolfgangsSteakhousePH

 

 

 

 

Ombu Kusina’s Summer Special

Ombu Kusina (located in Mother Ignacia, Q.C.) is your next door go-to restaurant that serves traditional Filipino fare that is perfect for family and friend gatherings. So when I got invited to attend the launch of their Summer Food Special, Halo-Halo (Tres Leches, Mango & Milktea), I didn’t hesitate a second anymore.

@ronipotato, Edison & Iris (the owners) and @thegreedyapptiteph

I’ve already tried Halo-Halo of all sorts but this one’s different. So, what makes Ombu Kusina’s Tres Leches Halo-Halo different from the others? By merely looking at it, you would think it’s just your common Halo-Halo topped with the usual ingredients. But, their specialty is anything but common. The super creamy and almost powdery-like ice made of milk is what sets this halo-halo apart from the rest. The ice has been shaved so fine that every flavor of the ingredients seep through when you mix it and instantly gives pleasure with mixtures of momentary paralysis due to dairy delight. Even the photo I took doesn’t truly do justice to how beautifully made their ice is. 

Milktea Halo-Halo, Tres Leches Halo-Halo & Mango Halo-Halo

The abundance of ingredients that can be found at the bottom is expected of any halo-halo, but the rich creamy leche flan and sweetened red beans give Ombu Kusina’s Halo-Halo extra character. Surprisingly, the ice doesn’t melt easily so it doesn’t give you a frustratingly watery halo-halo unlike the regular ones you’ve probably tried before. And for only PHP 160, their Halo-Halo can’t just help you beat the summer heat, but can also truly satisfy your sweet tooth cravings! 

Ombu Kusina does not only serve great halo-halo. They also have a good number of impressive dishes to boot that will delight you.

Ombu Kusina’s Variety of Classic Filipino Merienda Food

Arroz Caldo &Tokwa’t Baboy

Three Cheese Pizza

French Toast & Cassava Chips

Every great restaurant must have a signature dish or dessert — I consider their Sisig Pizza to be one of the very notable items. (Ahhhh!! Good stuff!) I’m a sucker for anything fried and anything fatty. The more fat, the better! So, when this baby was served, I knew I just had to dig in as soon as I finished taking a snap of it. A Filipino feast won’t be complete without it.  True enough, this glorious Sisig Pizza specialty definitely stole the show — crispy and deliciously moist meat with its secret sauce on the side. The dough was also crusty on the outside and flimsy on the inside, just how pizza is supposed to be baked in my own opinion. 

Ombu Kusina’s Famous Sisig Pizza

You can avail a 10% of when you dine here by using my code- VIPThegreedyappetiteph. Promo runs until May 11! 

They also have a special promo to all moms out there! So what are you waiting for? Bring your mom here and go get them a treat that they deserve! 

The Food Hall: Where Theater Meets Food

Brought to fruition by Foodee Global Concepts and established in 2014, The Food Hall is now getting a makeover that incorporates its original “food theater” concept and exciting additions to its roster of stations, not to mention new dishes from each one.

Hook by Todd English is now only available in The Food Hall. Specializing in a seafood menu offered through Platters that comes in Raw, Grilled and Fried. Hook’s must-trys include their Beer Battered Fish and Chips, Pan Seared Halibut, Spicy Salted Egg Prawns and Torched Nigiri.

Flatterie’s scrumptious Italian menu is available at The Food Hall as well. Crowd favorites include their signature Barbecue Pork Belly, a flatbread exclusive at the Food Hall, and an extensive pasta menu that covers everything from Mac & Cheese to Spicy Frutti de Mare.

Burger lovers can enjoy Pound’s juicy offerings at The Food Hall, starting with their Double Backyard Cheeseburger, Crispy Chicken Burger, and Pound Foie Gras Burger.

The Grill is an exciting new addition to The Food Hall, as well as its hallmark food station offering a wide variety of premium steaks at affordable prices, such as the Petite Rib Eye Steak is available for only P890 while the Flat Iron Steak at P680, Braised Lamb Shank, The F.H. Half Chicken, Braised Beef Cheek and The F.H. Pork Chop.

Fixed lunch sets are also now available on weekdays. Pomodoro Pasta and Classic Margarita or Pomodoro Pasta and Pound x Pound Sliders combo are available for P285. Food Hall Chowder or Caesar Salad, Food Hall Pork Chop with Garlic Rice or Food Hall Chowder or Caesar Salad, Spicy Salted Egg Shrimp with Garlic Rice, is a set menu available for P365.

A group menu good for four pax starts at P995. Guests can select from set menus that include Asian Chicken Salad, Crunchy California Roll, Dynamite Salmon Skin Roll, Classic Margarita Flatbread, Pesto Pasta, and Winglets.

Last but not least, Dessert. First-time diners at The Food Hall have to try the OMG Lava Cake, and The Bomb, a white chocolate dome (homemade chocolate brownie, banana and dulce de leche ice cream cake) poured with melted salted caramel sauce.

Foodee Global Concepts is also expanding this year, opening four more Pound branches and 2 more Flatterie branches.

With the relaunch of The Food Hall, guests can expect the same premium dining experience in an unfussy yet sophisticated setting, with well curated food stations that offer freshly prepared dishes, more menu options and affordable lunch sets.

Bench Café Opens 2nd Branch in Greenbelt 3

In celebration of their Bench flagship store's 1 year anniversary in BGC, the titan clothing brand also launched their 2nd Bench Café in Greenbelt Makati.

With Mr. Ben Chan of Bench

 (L-R) Eric Dee, Bryan Lim, Mariana Zobel De Ayala- Aboitiz, Ben Chan and Rikki Dee

The idea of multifaceted lifestyle brands is hardly new. 

Consider sneaker champ "Skechers" and their annual dance battles, or energy drink Red Bull’s close ties with extreme sports. Now a clothing empire has their sights on our ever-lusting stomachs. 

No other local brand carries Filipino pride quite like Bench. Imbibing various social media hashtags like #LiveLifeWithFlavor, Bench Cafe boasts classic Filipino dishes by giving them a global twist, much like what their retail stores do around the world. 

It appears to be the perfect pairing of the food and fashion world - the former taken care of by no less than Foodee Global Concepts , the same group that brought us Tim Ho Wan, Pound, and the Todd English Food Hall.

Interiors of Bench Cafe Greenbelt  3

The cafe’s own feed is also beautifully composed of stunning interiors that reflect the Bench brand — mellow but classy with hushed pastels, seemingly influenced by the SoCal vibe.

Clearly, they’re aimed at the fashion-forward, Instagram-savvy youth, the “millenials” of on-fleek brows and thirst for everything and anything that’s #feedgoals.

Servers on the other hand are more than eager to please, generally attentive and quick to respond to any queries. The menu will instantly make you drool as it offers plenty of creative spins on all-time favorites, putting familiar flavors in different forms– overall approachable, but inventive enough to cater a discerning diner like me.

Some of their innovations are actually pretty dope with combinations that are well-thought out. Must-tries include the Ube Halo-Halo and Pancit Sisig.

Watermelon with Kesong Puti

Pork Skewers

Tinapa Cone

       Bangus Ala Pobre

    Pancit Sisig

                               

U.S. Beef Tapa Silog

   

           Inasal Liempo with Gising Gising

  

Sugpo sa Talangka

                              

White Halo-Halo, Ube Halo-Halo, Turon & Banana Cue

White Halo-Halo

Ube Halo-Halo

Wolfgang’s Steakhouse Opens 3rd Branch in BGC

I was fortunate to be invited to the media launch of "Wolfgang’s Steakhouse by Wolfgang Zweiner" to try their delectable meal. Due to carmageddon, I arrived an hour and a half late and missed the ribbon cutting ceremony. I happen to be seated next to one of When in Manila correspondents, Mari Lorica. Food tasting wouldn’t be as awesome as it was last night if it weren’t for our little chit chat about our passion and love for food.

Two years and two Philippine locations later, Wolgang’s Steakhouse finally found another home in Bonifacio Global City. The opening of the BGC branch crosses another impressive milestone off their list, with no signs of stopping for the famous restaurant anytime soon. 

With the founder, Mr. Wolgang Zwiener

With a burgeoning presence across the United States, Japan, Korea, China, Hong Kong, Singapore and the Philippines, Wolfgang’s Steakhouse promises only high quality food and world-class service. 

They are actually known to be one of the best premier steakhouse globally that originated from New York and also offers a diverse and award-winning selection of fine wines from all over the globe. They never lost touch with their commitment to serve nothing less than top-notch dishes at value-driven prices in warm, welcoming environments.

So here’s the set menu we tried for the Grand Launch: 

Wolfgang’s Steakhouse has made a name for themselves as a high-quality steakhouse that serves steaks that sizzle and satisfy. The restaurant only offers USDA Prime Black Angus beef, dry-aged on premise under a controlled temperature and humidity for an average of 28 days. This process of dry-aging, completed on site to perfection, results in luxurious, meltingly tender and juicy steaks.

USDA Prime Dry-Aged Porterhouse

Grilled Salmon

Lobster Mac & Cheese and Creamed Spinach

New York Style Cheesecake, Key Lime Pie & Pecan Pie

Wolfgang’s Cabernet Sauvignon Wine

And I must say, all their waiters are genuinely accommodating. No surprise since they are trained to provide world-class service.

Apart from their premium quality steak, my next favorite is their Lobster Mac & Cheese. Oozing with creamy cheese and an aromatic truffle smell that would make you want for more, this is definitely one of the many reasons I would come back again in Wolfgang’s Steakhouse.

Rico’s Lechon Now in Manila!

Last July 31, 2018, George Pua’s Meat Concepts Corporation invited me to an exclusive unveiling and food tasting feast to sample the key dishes of the first Rico’s Lechon outside Cebu.

I love how the restaurant celebrates Filipino dishes, paying homage to traditions by priding itself with authenticity when it comes to Filipino taste. No wonder they are the best lechon house in Cebu and now has yet to conquer Manila!

Located in The Fortstrip, Bonifacio Global City, Taguig. (Ricos’s Lechon Manila flagship branch)

A friend once told me that the only lechon worth spending carbs and calories on is the kind that does not need – or deserve – any sarsa of sorts. I don’t know how Rico did it but their lechon is just so flavorful deep down to it’s bones. 

Rico’s Lechon also offers dishes aside from lechon, of course. The menu, so far, is a mix of Cebu favorites and Filipino traditional dishes.

The Pork Sinigang was a nice and cozy way to start the meal. The meat was so tender, while the vegetables were firm (not overcooked.) The broth has the right amount of sourness.

The Bam-i was sweeter than I expected but in retrospect, was a good way to balance the saltiness of the lechon.

A pleasant surprise for me was the Lechon Sisig. It wasn't too much at all and had the right mix of crunchiness and chewiness. 

(Trivia: Roasting technique in Manila is different from Cebu - at the Fort, it's done indoors while in Cebu, it's done outdoors)

I would give 4 out of 5 spoons for this. Truly da best gyud!