The Winners of the MBKRS Awards 2012

My unalloyed pleasure in dining brought me to seeking out the best restaurants in Manila, and apparently the best have not been touted so and most of them have been kept secret by those who know the trade so well.  But thanks to the couple Elian Habayeb and Ines Cabarrus (owners also of Chihuahua Mexican Grill), authors of the best-selling coffee-table book  Manila’s Best Kept Restaurant Secrets, they have managed to spill the beans to foodies like us. 

Manila's Best Kept Secret  (MBKRS) is heralded  as the  “Oscar’s of the Restaurant Industry.” 

Thus, on the night of November 27  the winners were revealed one by one.   Too bad I wasn't able to attend the festivity, I've read that the crowd's number was record breaking and comestibles flowed to the brim.   

Here are the winners:

Awards by Cuisine
Best ITALIAN RESTAURANT: Va Bene Pasta Deli
Best FRENCH RESTAURANT: Brasserie Ciçou
Best SPANISH RESTAURANT: Terry’s Selection
Best JAPANESE RESTAURANT: Sugi
Best CHINESE RESTAURANT: Hai Shin Lou
Best CONTINENTAL CUISINE: Sala
Best THAI RESTAURANT: People’s Palace

Best FILIPINO RESTAURANT: Abé
Best MIDDLE EASTERN RESTAURANT: Hossein’s Persian Kebab
Best KOREAN RESTAURANT: Kaya
Best INDIAN RESTAURANT: New Bombay Indian Cuisine
Best CENTRAL EUROPEAN RESTAURANT: Old Swiss Inn
Best SPECIALTY CUISINE: Corner Tree Café

Specialty-based Awards
Best STEAKHOUSE: Elbert’s Steak Room
Best BISTRO: Sala Bistro
Best RESTO/BAR: M Café
Best ENOTECA: Cav
Best WINE LIST: Barcino Gourmet
Best BURGER JOINT: Charlie’s Grind & Grill
Best DESSERT, ICE CREAM AND CAKE SHOP: The Cake Club
Best NEWCOMER: Wildflour Café + Bakery

Hotel Restaurant Awards
Best HOTEL RESTAURANT: INTERNATIONAL BUFFET: Spiral (Sofitel)
Best HOTEL RESTAURANT: FINE DINING: Impressions (Maxims)
Best HOTEL RESTAURANT: SPECIALTY: Shang Palace (Makati Shangri-La)
Best HOTEL BAR: Salon de Ning (Peninsula)

Individual Achievement Awards
Best EMERGING TALENT: Martin Wisniewski
Best CHEF: J Gamboa
Best RESTAURANT GROUP ENTREPRENEUR: Annabel Wisniewski
LIFETIME ACHIEVEMENT: Juan Carlos de Terry

Subsequently, Ines and Elian were the one who organized and hosted the prestigious event and they were joined on stage by celebrity presenters who helped hand out the night’s prestigious awards: Metro Society Managing Editor Georgia Schulze del Rosario, popular blog When in Manila’s Vince Golangco, Ministry of Mushrooms Founder Marco Lobregat, Pinkerton Ice Cream’s Alexandra Rocha, Jim Araneta of Global Beer Exchange, Tina Pamintuan of L’Incontro, Enderun’s Hospitality Management Director Bobby Horrigan, Mercato Centrale Co-founder Vanessa Ledesma, The Comedy Cartel’s Noel Gasconand Victor Anastacio, Juice.ph’s Spanky Enriquez, Melissa Gecolea of ANC, and actors Janice de Belen and Johnny Revilla, who are both starring together in the upcoming thriller Strangers.  The independent auditing firm SGV & Co witnessed the announcements and checked whether the results from the survey tool QuestionPro are consistent with the winners announced.joined by seasoned foodies and gourmands both in the media and the market.   

If you ask how they have picked the winners here is how - judges vote in two ballots using the survey tool QuestionPro.  In the first round, they are allowed to cast up to three (3) votes in each category to determine the nominees (the top-5 finalists), and they cast only one (1) vote per category in the second round to determine the winners.  The Judges were as follows:

 

Restaurateurs

martin wisniewski m café

archie rodriguez cpk

chiqui mabanta corner tree café

louie ysmael opus

abba napa ‘cue modern barbecue

conrad alcantara craft

kimmie assad-lamata di mark’s

vanessa vitrano galileo enoteca

rollie fabie mesa

karen elizalde super submarine

johnlu koa the french baker

paolo nesi l’opera

sergi rostoll las flores

charrie lim sugi

robi joseph nectar

koby parcell-cruz chocolate fire

 

Chefs

bruce lim asian food channel

david pardo de ayala discovery

adrian cuenca elbert’s steak room 

christian vecin café curieux

thomas wenger enderun

kerwin go people’s palace

luis de terry ‘cue modern barbecue

michelle pantoja fourth street kitchen

rob spakowski chef’s secret

The organizers of the MBKRS Awards are simply facilitators and do not vote. This academy of judges is made up of individuals distinguished in the restaurant industry and other related fields.

 For more pictures and updates, visit www.mbkrsawards.com and like www.facebook.com/mbkrsawards to get real-time updates.

The Merriest of Experience with Century Park Hotel’s Holiday Treats

After officially launching its Christmas season fete with the lighting of the 35-foot Christmas tree at the Atrium Lounge last November 15, 2012, Century Park Hotel now bares its special holiday treats fit for the merriest season of the year.

At the Café in the Park on Christmas and New Year’s eve and day, indulge in a special buffet spread consisting a vast array of appetizers, salads, sides, flavorful entrees, succulent slow roasted U.S. Prime beef and delicious desserts to be enjoyed by the whole family and friends for only P 1,475 +. Visit the Holiday booth of native fares and take a pick between puto bumbong and bibingka for a snack while sipping traditional tsokolate or salabat all day everyday during the season.

Be generous and let Deli Snack assist you plan out your Christmas gifts for colleagues, clients and loved ones. Be creative and customize your hampers from its international range of food, delicatessen, wines, and spirits. Pre-packaged hampers are also available from P 750, P 1,500 to P 2,000 depending on your budget.  For your take-home gift-giving essentials, the Deli lobby booth is the answer to that last minute urges.

Visually impaired but musically talented young children and adults of the internationally-acclaimed group Ambassadors of Light Foundation choir shall once again share with you their inspiring Christmas carols and melodies at the Atrium Lounge on December 15, Saturday at 6 pm.

For authentic Japanese value feast, drop by the Century Tsukiji.  The Japanese cuisine restaurant recognized by the Miele Guide as one of Asia’s finest this year, offers on Christmas and New Year’s Eve and day a set menu for only P 1,895 +, good for two persons.    

Guests can also welcome the New Year at Top of the Century with a live entertainment from 8:30 pm till after countdown.  It will be a night of festivity and more fun as the hotel’s bar and lounge on the 19^th floor alternately features the sultry Jennifer Rawolle with master pianist Ben Uy and the sweltering Sarita and her trio.  A cocktail buffet is available for only P 695 + per person for non-hotel guests and is optional to hotel room occupants.

And to complete the merriest of experience this season, the hotel offers a special holiday room rate of P 5,800 net per night in either the one-bedroom park tower or junior suite, inclusive of a complimentary breakfast at the Café in the Park for two adults and two kids below twelve years old.  Your children will surely enjoy a dozen of freshly-made macarons generously filled with thick creams in five different scrumptious flavors to choose from – pistachio, lemon, orange, strawberry and praline – on the house.  For couples, an overnight stay in a classic superior room with a hearty breakfast for two is only P 3,800 net. Both room packages include a twenty (20) percent discount on the hotel’s food and beverage outlets. Experience yuletide joy in your delightful stay and treasure the tender memories that will linger even long after. Promo is valid from November 15, 2012 until January 1, 2013.

With the numerous holiday treats lined up, Century Park Hotel hopes to deliver the essence of a truly wonderful and a “more fun” Filipino Christmas in our own special way.  Friends, families and associates can expect a celebration both reassuringly merry and pleasantly awesome. 

For more information, contact them at telephone no. 528-8888 or send them email at information@centurypark.com.ph.

The Century Park Hotel is owned and operated by Maranaw Hotels and Resort Corporation.

A Breakfast Repertoire at Sentro 1771

 Everyday as the sun rises, apart from the many plans I have for the entire day, there is one thought that comes to my mind- what to have for my  breakfast?    How about you?
There is this book that my girls would love to read over and over again and is very timely for this blog's topic. This is a part of a story  Winnie the Pooh as told by A.A. Milne.  Here is how I have recalled it.

“When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?"

"What's for breakfast?" said Pooh. "What do you say, Piglet?"

"I say, I wonder what's going to happen exciting today?" said Piglet.

Pooh nodded thoughtfully. "It's the same thing," he said.”

How could those lines not make you grin.  I bet many of us are like Pooh, all excited for the sunny day with a hearty breakfast to spruce up another tiring and challenging day.
That is why for me breakfast is important.   In my house I serve rice coupled with eggs differently prepared for every day, hotdogs (the usual Moms do), hams, tuyo (dried fish), tapa and too many it would fill this page up if I'll mention them all.
Filipinos are heavy breakfast eaters and I'm one of them.   I think we are the only nation who eat rice with viands for breakfast and whimsy as it may seem, elusive meal ideas are way becoming a challenge to breakfast lovers.

But I don't mind being challenged at all.  For without a yellow plate like on the picture above, my day would not be as powerful and pleasurable, which is something I would need to inspire me do more relevant things, making a day a fruitful one.

I was challenged indeed when sometime last week, an invitation came for me to try breakfast at Sentro 1771.   And like Pooh, I knew I'm on to something really exciting.

Sentro is known for innovating and reinventing home grown Filipino dishes, and interestingly taking “lutong pinoy” a notch higher.   Contrary to the fact that they are serving fusion dishes.  They center on homegrown Filipino dishes but with a more palatable twist, making each dish something to come back to.  One example is the esteemed  Sinigang na Corned Beef  and Rated GG.  Surprisingly, they do serve breakfast  and they open up 7 in the morning, both at the Serendra and Greenbelt branches.

For my breakfast at Sentro 1771, I ordered the Bonuan Bangus with Fried Rice and Scrambled Eggs.   This had to go with  a good cup of  brewed coffee, of course, another important part of the early bird's meal.   This fried boneless bangus (milkfish) is a proud product of Dagupan, and will always be my favorite, more  so here at Sentro where they have to smother it with garlic.   Thus, every bite is  garlic infused without being salty for a preserved humble fish.  I also love that they put atchara, or pickled papaya ,over the plate of rice and egg which I found to be be very "Tagalog" in nature.

If you are somehow tired of having rice, how about some bread, more so, "Kesong Puti" on your toasts.  Well initially one of us had ordered (or what is actually on the menu) hot Pandesal topped with "Kesong Puti" (goat cheese) but since it was about to be 10 in the morning and the restaurant had been a beehive of activity since I got there at 8, they ran out of pandesal.

This is really getting way more exciting even as I share this to you.  For next to my post is this sunny plate of Omelette, Bacon and Beans, which were served with more toasts (or you have the option to have rice with it).   You may seem to say that this is not a typical Filipino dish.  Well, traditionally not, but in our modern world we can safely say so.   Having the colonial mentality branding us Pinoys to love what our Caucasian brothers and sisters love to eat, most of us have grown to love bacons, hams, and beans.     So if you're one of those, Sentro is the right place for you.   But let me tell you, you can not find canned beans or fat-laden bacon strips in this area, only home-cooked pork and beans, and crispy lean high-grade meat bacon strips.

I have to hand it to Executive Chef Vicky Rose Pacheco.    Her  inventiveness goes beyond preparing the usual fare, like this bowl of minced pork, which is actually deconstructed longaniza, known to regular early diners as Baguio Longanisa na Durog.  if you crave the famous Baguio Longanisa or if you seem to avoid longanisa casing but long to indulge in the garlicky goodness of a savory Filipino delicacy, then plan your way here.

Baffled somehow, by why restaurants serving all-day breakfast menus still flourish?  We have to admit that  Filipino breakfast meals are as filling and healthy as other  meals of the day.   I'm pretty sure like me, you have been to one-too-many "tap-silog" houses all over the metro.  One of my fave is Chef Laudico's BFast Angus Tapa and the one near our place, Tito's.   Now, I've included Sentro 1771's  SirloinTapa in the must-try Tapa list.

Another brilliant invention was the Adobo Flakes and I swear,  I will go back to Sentro for this, because I wasn't able to get a taste and never had a chance to examine it.  Apparently, the dish is a different take on our 'national dish' Adobo (just saying), where the chicken meat, probably cooked or marinated with the Adobo ingredients were painstakingly flaked and fried to crunchy golden perfection.    This is good with either the usual steamed rice (they also have brown rice) or Bagoong Rice.
Now let me ask you, is there a better word for exciting?   Because I am about to introduce some of their dessert offerings.
My Rip-roaring Dessert Adventure at Sentro 1771.   
Yep, that could be one heck of a title for the following post.  You will see why.

Who's up for some suman and fresh mangoes?  Their unmasked suman was lightly fried to give subtle crust on the outside, sliced then topped with luscious sweet and fresh mangoes.  Everything was then drizzled with the syrupy consistency of coco jam.  The Fried Suman and Mangoes can be tricky if prepared wrongly.  The suman should not be too sweet to compliment with the cocojam and mango slices.  Which is true with Sentro's.

In modern gourmet dining, the partnership of saltiness and sweetness in a dessert have been well thought off and are now being raved at.  If you are into hedonistic epicurean dining you know what I am talking about, and their Keso Flan, brought me to 'chessert paradise' (chessert is short for cheese and dessert, btw).  Quite misleading, the dessert plate above is actually a cheesecake but without a crust or pie shell and is made to look like our fiesta fave Leche Flan (Caramel Custard).  The secret here is to have a bit of the flan, deliberately followed by a bit of the Quezo de Bola and salted egg.   And you are there!  Chessert Paradise, Babyee!

My choice was the Maja Blanca Crepe.   Just imagine rice flour made into paper thin pancakes.   The native Maja Blanca made out of humble provenance oozed out as if telling me how good it is, rolled with the crepe and drizzled further with coco jam.

For the Sans Rival lovers, here is a way better rendition.   Upon seeing this, our pulses were quickened and the voracious foodies in all five of us present in the table was was seriously awakened.   The towering beauty of the four coffee meringue arranged so laced dramatically with coffee-flavored French butter creme.   Sans Rival or Sanz Rival is a French word for without rival.  Must I say that the Coffee Bean San Rival is truly unrivaled.

 Make way for the Coffee Pie, as I heard Kirk say to us.   The 'only one of its kind,'
 is how it was so described in the menu.    The crust is made up of chocolate and cashews, delicate and crumbly, then filled with creamy coffee goodness.  A light layer of cream cheese and toffee sauce lined the top and for a picture-perfect afters, the plate was heavily dusted with a mix of what may seem to be confectioner's sugar and cocoa.  

If you have been overwhelmed and sugar-highed, you can opt to have a fruit platter.  Nothings beats fresh fruit slices before and after any meals.

I guess by now I have given you enough breakfast, snacks and dessert ideas.   It may be a bit pricey but I understand why they could not compromise, by lowering the price thus giving lesser quality of food and just imagine the intricacies observed when preparing each dish.  Nothing we breakfast-lovers could not handle.

Here at Sentro, gourmet quality food prepared out of passion for Filipino dishes and the consummate foodie is reconciled. 

So what are you waiting for, below are the details on how you can get in touch with them for more information and reservations.

Sentro 1771 by Chateu 1771 at Greenbelt 3 Branch:

Level 2, Greenbelt 3, Ayala Center, Makati

Phone:  757- 3941

Serendra Branch:

Serendra, Bonifacio Global City, Taguig

Phone:  856- 0581

Email: sentro1771@gmail.com; sentroserendra@gmail.com

Website: http://www.chateaugroup.com

Paraw Christmas Tree Lighting

Picture care off Joy Mendiola of Occassions of Joy blog

 Christmas! The very word brings joy to my heart. No matter how I dread the rush, the long Christmas lists for gifts and parties to prepare to--and when Christmas Day comes there is still the same warm feeling we had as children, the same warmth that enfolds our hearts, our homes and in every corner of what we call our world.   Even malls and hotel lobbies are of no exception.

For Pan Pacific Hotel, Christmas is the season for kindling the fresh breath of hospitality in all its halls, now more evident in their lobby, as a unique Christmas tree stands alight and all-colorful in the form of a Filipino traditional sail, the paraw.

Christmas tree-lighting events have taken a higher-platform in every venues where the Christmas spirit is ever so welcome.   Nothing the Pan Pacific could not handle, of course they are the  first and finest Butler hotel in the country.   Last year, the theme for the Christmas tree was fire-inspired, this year, still on the theme of go-green and eco-friendliness, they chose to go with a paraw.  If last year was all about fire energy, this year will be ending and probably staring the incoming year with some inspirations from wind energy.   

Richard Masselin, the hotel's General Manager, iterated that  'Pan Pacific Manila is about delivering a refreshing experience and that it endeavors to connect to our culture as Filipinos. The celebration of Christmas in the Philippines, just like the paraw, is about a vibrant display of colors.'

The imaginative concept is so uniform in the lobby,  the tables are laden with miniature paraw as candle holders and Christmas ornaments.

The celebration would not be complete without the festive spread of gourmet dishes from the hotel's kitchen.

Desserts!

The buffet prepared by Pan Pacific has always been stellar and they would like to share the luxurious spread through their Christmas Party Packages which is valid until December 31 this year.   For a net rate of P180,000 for 100 persons, you get to have:

•   The sumptuous buffet menu selections.
• One round of standard non-alcoholic drink
• Special holiday themed centeroieces
• Holiday stage backdrop
• Complimentary use of the AV equipments
• Mobile sound system with fog machine
• Waver of corkage fee for three 750 ml bottles of wine or liqour
• One keg of 30 l draft beer or two ml bottles of Johnie Walker BlackLabel
• Eco-friendly guestbook
• Raffle prizes, such as 1 GC for an overnight stay in a Superior Room with breakfast for two persons and 1 GC pre-dinner cocktails at the Pacific Lounge for two persons

 To help you plan the details of your next event, call  +632 318 0788 and ask for the Butler,
 of course!

I also got this Fruitcake from the Pan Pacific which I thought would also be a great gift idea, and it only costs as affordable as P 350.00.    However for a more lucrative gift, they also have a Christmas Hamper, which has a white wine, Holiday Plush doll, Fruit Cake, French Macarons, assorted Pralines, Christmas Cookies and Yule Log Cake, for Php 1900 net.

Address:     M. Adriatico corner Gen. Malvar Streets, 1004 Malate, Manila
Phone:    (02) 318 0788
Website:    http://www.panpacific.com/manila
Facebook Page:  https://www.facebook.com/panpacificmanila

Dimsum Fix Sans the Pricey Tag at Dimsum Break

Cebu's strong-growing Chinese-themed restaurant is now in Manila.   Dimsum Break of Harbour City Dimsum House Co., Inc. opens its first store in Manila at the Annex SM North EDSA..

It has been a long time since I have been  to the islands of Cebu and nothing thrills me more than the food and dining experience Cebuanos and tourists have been raving about.   My husband and I have been planning a Visayan tour set about at Cebu down to Leyte, but we always end up going to Bohol instead, where my relatives are.   Whenever I ask people who have been to Cebu, where a good port of call for comfort food that my kids would enjoy, always, they say on the top of their voice, Dimsum Break.

Until I learn about it opening their doors to Manilenos at the heart of Luzon.   I told myself  "nothing can stop me anymore from getting the same experience my friends have been swashing of," and I don't even have to spend a penny to go to Cebu (though I still yearn to explore Cebu).  A 30-minute ride on the MRT gets me there.    Oh, also an exemplary replacement to my Binondo cravings, should I say so.

If you are a dimsum-lover like me, you'll definitely be delighted with their more than 20 varieties of fried and steamed dimsums.  Coming in to their store is a breathe of fresh air, if you would compare them to other dimsum houses in Manila.   Far from what we typically experience at Binondo and some other 'greasy spoon' type of eateries.  The innovative and unique touch on the ceiling is absolutely fascinating, to begin with.  Hanging lamps made out of wooden steamers were used and scattered all over the resto.

The modern look which has that warm yet light feel makes the store cozy enough for every kind of diners.  The wall paintings in vibrant orange and green hues add interest to the whole modern Chinese cuisine theme. 

Now the best of the whole ordeal is the taste test.  Here are some of the grubs you can expect which will definitely give you guaranteed satisfaction in between bites.

Stuffed Taro

Fried Wanton

Chicken Feet

Pai Kuat

Empress Roll

Quail Egg Shao Mai

 

Shrimp Shao Mai

Once you get to see these goodies up close, lined up and ready for the taking, you will definitely be overwhelmed.  For the love of God, let me just say this, why in the heck would they be creating such an array of dim sums when all I can consume is but a number?  Seriously!  But here are my favorites which you can take note off so you are guided accordingly, but of course no one is stopping you tor try them all, which I am actually in a mission to.    

 The glorified Hakaw

 To begin with, Hakaw have always been on my top list if going to Chinese restaurants, I have had a number of Hakaw in different venues but might I say, theirs is amongst the best that I've had.  With the soft and silkened-texture of the wrap and the minced scallops and shrimps without wheaten extenders, is enough for me to come back here.   Taking in mind that the family (which is a now a big corporation) behind the product strives to always give the best quality in every dish they offer.  According  to Chef Glenndon Uytengsu, most of the ingredients are from local markets but they would need to outsource even from Thailand, like the shrimps.   To get the best out of a simple dish is to provide it with the right kind of ingredients, where the texture and all its components should go well with every ingredients.  Also, part of the HCDHCI's plan, apart from opening more branches and franchises, is to put up a commissary somewhere here in Manila to cater to the  rather fast-growing market.

 Bacon Shao Mai

Next to my list are these Bacon Shao Mai.  Its an elongated form of siomai, where a mix of pork and shrimps are rolled with bacon strips and steamed.  What I like about it is the subtle sweetness it has, maybe from the bacon, and without being salty and greasy.   Had I known that bacon can go pretty well with dumplings I would have made some at home and, now I know, I am prepping up my kitchen for a trial.

 

Chicken Feet

Now let me see if I'll be judged.   I'll be lying if I say that I don't eat chicken feet, I actually sometimes cook it for my family, but outside my home, I do become picky about having.   For one, I am very meticulous of how it had been cleaned and how it was prepared.   Till I was offered to try some.  Before you know it, I had quite a number of those chicken feet which are a bit spicy and salty yet you will be surprised at how tender and glutinous it has become, and eating it would not be a hassle nor shameful.

 Steamed Fried Rice

 Then there's the Steamed Fried Rice.   Sorry about this though, I kinda forgot which went first, steaming the rice then fried or the fried rice was steamed again, LOL.   But this I will never forget, how perfect a bowl of it would be perfect enough for me (if only I know how to say a bad word, I would have said it after a spoon of it on my mouth.).  "Kanin pa lang ulam na" (the rice can be considerable as a viand already) is the apt phrase for it!  You see the savory fried rice (something like a yang chow) is ladled to the brim with a gleaming brown sauce.   Would die to have a copy of the recipe of the sauce.  I can not really define the flavor of the brown sauce, perhaps it has XO or Worcestershire or Oyster sauce even, all I know is that it is amazingly good.  Top it off with a generous serving of  minced pork and shrimps and guess what a bowl costs only P 65.00.  Yeah NP could not beat that!

A choice of everything

The Empress Roll

Another interesting dish is the Empress Roll, a different take on spring rolls except it didn't use rice lumpia wrappers but fresh cabbage.   The filling is much the same as the regular spring roll or Lumpiang Shang Hai but it was not fried, it was steamed.   How healthy is that?

 Shrimp Toasts

If you think I'm a biased on steamed dim sums, I also one fave from the fried ones.  The Shrimp  Toasts.  The balls are so dense and compact.  Chopped shrimps were tightened to a ball with egg whites and rolled in cubed bread and crumbs then deep-fried to crunch.

  Also, do take note that they offer different dips to use for every dumplings,  have a chilli garlic, soy sauce with calamansi, and minced ginger sauce.

To sum it all up, everything here in my post are delish, amusing in some ways but make sure you come on a light and even empty stomach and fill up with these dumplings.

Mango Custard

Do make sure to have some room left for sweet endings.  May I suggest you have Mango Custard?   It's a their take on leche flan but made more flavorful with the summery mango.  The whole thing was topped with mango flavored jelly.

More Dimsum Break Specialty desserts

You would also want to try the Coconut Cream.   It is somewhat like an almond jelly but it's not.   May look simple in white less the frills but yeah 'looks can be deceiving.'   The creamy consistency is so addicting.   The coconut milk was ingeniously taken t better heights with this.    The consistency is like of any custard without the yolk but unpretentiously taking the taste of the best maja blanca but yummier.   And each serving for a whopping price of P 55.00.

So whenever you feel like getting some dim sum or noodle soup fixes Dimsum Break definitely will satiate your craving and  will have you longing form more.

Visit any of the 12 Dimsum Break branches in Metro Cebu: Ayala Food Choices, Avila Bldg. (JESA ITC) along Gen. Maxilom Ave., Banilad Town Centre, Colon St., Elizabeth Mall, Gaisano Grand Fiesta Mall, GMC Arcade, Mango Square Mall, One Pavilion Mall, Pacific Mall, Parkmall, and SM City Cebu.

In Manila:

Address:  SM City North EDSA, 3rd Floor, The Annex

Contact Numbers:   (032) 234 6786

E-mail:   info@harbourcitydimsum.com
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