The Wine Museum Manila

Wine Museum Manila
28 July 2012
By Nicole


First off, thank you Breakfast Magazine, Mr. Jorge, and Chef John Joseph for a gratifying Wine Museum experience! It was such a treat!

Wine Museum is an establishment composed of a hotel, a restaurant, and a wine education centre. A visit here is definitely worth it because the food is good and NOT too expensive, the people are nice, and the wines are really affordable (the wines in the restaurant have the same price with the ones in their store, Ralph's Wines & Spirits. They don't charge corkage fee!). Plus, if you really want to learn a lot about wine, this is the place to be! I swear! :D By the way, the wine descriptions in this post came from the Wine 101 presentation by Mr. Jorge.

Wine Museum Restaurant

Wine Museum's restaurant offers "colonial" dishes which means a fusion of dishes - Spanish, American, and Filipino cuisine. (Now, that term is controversial. I remember all my classes back in college where you could get into serious discussions by just mentioning that word :D). Anyway,  for the complete menu with price, click here for their website.

For the appetizers, we were served with sliced Vigan longaniza, mushroom vinaigrette, and gambas al ajillo (shrimps with garlic). These appetizers were served with the Chardonnay.

Right wine glass:  Claro (Chilean) – Chardonnay

"This Chardonnay has a nice yellow color with some pleasant notes of grapefruit and tropical fruits on the nose. On the palate, it has volume and refreshing acidity to enjoy it with seafood and slightly spicy dishes."

Left wine glass: Claro (Chilean) – Merlot

"Very bright ruby–violet color. The wine has intense aromas typical of its variety with abundant notes of ripe red fruits, plum, pepper and menthol. Its tannins are sweet and velvety. It has a long and lingering finish."

After the appetizers and the Chardonnay, was the main course!

The Claro (Chilean) – Merlot  (picture above) was the wine for the first half of the main course. The Merlot was paired with the sopa de calabaza, pescado con ali oli (fish with garlic and oil vinaigrette), and the paella colonial.

This sopa de calabaza (squash soup) is absolutely one of the best tasting squash soup I've ever had.

Pescado con ali oli (fish with garlic and oil vinaigrette)

Paella Colonial

Their paella is better than what I had in Madrid! Primary reason: it has a distinctive Filipino touch - it's really tasty.  I liked that they used fresh olives because those olives enhanced the flavour of the dish. The rice in their paella is cooked with beer! And I quote, "the best beer in the world, San Miguel pale pilsen." That is really something! In a Spanish cookbook we have at home, the paella recipes there are cooked with white wine.

It's not easy to find a good paella in this country but now we know where to find one! By the way, I got an awesome tip from The Chef/ General Manager, John Joseph, Jr. Want your frozen fish to still taste fresh? Soak it with milk before cooking! Because milk, according to Chef Joseph, will remove that stinky fishy smell and taste ("lansa" in Filipino) of frozen fish. Ting! Light bulb moment! Will try it next time :D

Left wine glass: Claro (Chilean) – Cabernet Sauvignon

"This attractive violet wine expresses cassis and fresh cherry notes. It has a nice and long finish showing a well-balanced wine with round and ripe tannins. This wine is an excellent complement to spicy dishes and red meats."

The first two wines, the Chardonnay and the Merlot, were light while the Cabernet Sauvignon is "full-bodied and tannic." Of the three, I like the Cabernet Sauvignon best.

Mexican Chicken

Cabernet Sauvignon was paired with Mexican Chicken and their bestseller Crispy Toro.

Crispy Toro

I love the crispy toro - an absolutely unforgettable dish! I don't think you can eat something like it somewhere else. The meat is crispy and yet so tender.

For the dessert, we were served with this Hazelnut Crepes a la Mode.

Hazelnut Crepes a la Mode

Oh these hazelnut crepes are ethereally yummy!!!! Thumbs up that the sweetness is just right! You should not leave Wine Museum without eating this!

Dessert wine: Lambrusco Emilia

A lot of people will sure love this Lambrusco Emilia! It's light, fruity, and perfect for dessert! I had two glasses of it ha, ha!

Wine Museum

View from the second floor

Wine Museum is basically a restaurant museum with a hotel. They have wine magazines that you can read and the walls, especially of the second floor, are decorated with wine facts - history, process of making wine, etc. The second floor is where they conduct lectures. The Wine Museum is also a foundation that was created  to educate people about wines. They provide facilities, including hotel and resto for on-the-job training for students, managers, practitioners and educators.

Mr. Jorge Joseph, the Marketing Manager of The Wine Museum, demonstrating how to use this old wine press

It was really nice visiting this place! Again, thank you Breakfast Magazine, to Mr. Jorge, and Chef John Joseph! And oh before I forget, their annual Grand Wine Experience will be held this November! Watch out for it!


P.S.

Thea, wish you were with me! Our awesome batch should have a get together here. :D They have organic wines from La Rioja!!!


Address and Telephone number:

The Wine Museum Hotel & Resto
2253 Aurora Boulevard (formerly Tramo Road) Pasay City, Manila
+63 2 239 42 78

Therese in the Philippines: Mr Choi's Kitchen

One of my cousins got married and had the reception at One Esplanade. We had delicious Chinese food from Mr. Choi's Kitchen. If you ever want to look for a wedding caterer that serves Chinese food, you can check them out! You can also check out Juan Carlo the Caterer if you want something else.

Assorted cold cuts

Assorted meat noodles with quail egg

Braised abalone with black mushroom

Dried scallop fish maw with bamboo fungus soup

Fried pigeon

Hot prawn salad

Minced pork with lettuce

Steamed crab with garlic

Steamed lapu-lapu with soy sauce

I wasn't able to take a picture of our desserts (mango tapioca and buchi) because we were too busy taking pictures at the photo booth!

Congratulations, Ahia A and Achi F!

Herschel: A Night at Uno Pizzeria

I was enthusiastic to take on the challenge of covering my first ManilaFoodistas event last Friday night (did I hear a song?!) – solo at that, and while the gang wasn’t around to supervise, I came to enjoy the experience, with food as the star of the show.

Organized by the people behind OpenRice Philippines as a “mini-eyeball”, several site members and an assortment of guest bloggers and friends were invited to Uno Pizzeria to mingle, sample and most of all, have fun!

Uno Pizzeria Ristorante Bar, an Italian-American-Asian fusion-themed joint, is located at Pasay’s San Miguel by the Bay (behind the MOA complex, and near the MOA Eye that Nicole blogged about last week), among the offshoot of restaurants that lined the strip. The façade of the resto was painted in red and black, quite like a playing card suit, while the interiors were austere white (even for the chairs and tables).

The rest of the room is spacious. Neon blue lights accented the dining area, while fiery red donned the mini-bar. Mini-bar, you say? If neon lights, mirrorballs and DJs were any indication, let me clue you in later…

Pride of place: the bestseller, Four Seasons Pizza

We started the night with a hefty Four Seasons Pizza (that consisted of West Side Shrimp Pesto, Tandoori Chicken Mango, Uno’s White Pizza, and Ruby Ribs, if I wasn’t mistaken). Among the three out of four variants I tried out the shrimp pizza won me over, as I am perpetually in love with shrimps slathered with white cheese. Good thing they came out with a similar pie, the Uno's Seafood Pizza, entirely indulgent with calamari and more shrimp. The Tandoori Chicken Mango wasn’t bad either, if you’re into a more savory, Asian bite.

Uno's Seafood Pizza

Tender and delicious: Ruby Ribs

The main entrée came shortly, and it was a revelation. Behold the Ruby Ribs, said to be Uno’s specialty – it was a juicy piece of bones and meat, tender to the bite and the sauce seasoned just right. Our platter was served with ‘Tato Wedges, although the menu says entrees are to be served with buttered vegetables with your choice of mashed potatoes or rice, or pasta with soup.

(from left, clockwise: Pesto Chicken Parmigiana, Grilled Chicken Salad Wraps, Jumpin' Jambalaya, Chicken Barbeque Quesadillas)

And with that the night just got started. We had appetizers of Buffalo Wings (not spicy or crunchy as I assumed) and Grilled Chicken Salad Wraps (light and filling). The only thin crust pizza came, called Buddha’s Feast, as it was strewn with lettuce and tomatoes. Two kinds of pasta were served: the Pesto Chicken Parmigiana and the Jumpin’ Jambalaya (pomodoro-style, smattered with ham, sausage, shrimp and chicken). While being a noodle head, the accompanying sauces were quite an overwhelming combination – mildly sour (in the case of parmigiana), and not the usual savory tomato (with the Jambalaya). I felt that the flavors could have been improved, as the servings were good (for 4, at least) and the toppings adequate.

I was appeased by the next entrée, a juicy, smoked chicken chop with mild-tasting sauce. We also had Chicken Barbeque Quesadillas (tasty, filled with cheese and smothered by toasted but soft tortilla wraps). And in case you wondered, we gulped the bulk (there were so many!) down with iced tea and a couple of mixed-drink towers (Margarita and Weng Weng).

For the encore, it was apt to have a meaty deep dish pizza. Being an inveterate bread eater, I had no qualms with the quality of the pies. The baked dough was soft in texture, whether thin or regular or deep dish. As mentioned earlier, I preferred cheese-overloaded and seafood-strewn pizzas, although Uno’s other variations suited my tastes too.

Our party was rather small, but the beauty of holding an early dinner was that as the night wore on, the vibe of the place evolved. Featuring an in-house DJ, R&B grooves as musical ambiance played as we ate. Around eight, when we were just about full, some guests were pouring in looking for a quick drink (hence the mini-bar). And up until the crack of nine, the aural pace slowly crept with dance tunes and current pop ditties! The pizzeria was converted to a lounge by the sweep of an hour! As we left the room with a crowd assembled near the entrance, I had to say that under the spot’s initially relaxed demeanor lives a frenetic spirit. HT for MF

---

Uno Pizzeria Ristorante Bar
Bldg G, Units 9-14 San Miguel by the Bay MOA Complex
Pasay City, Metro Manila 1300
Contact Number: 555-1174

Special thanks to Uno Pizzeria’s proprietor Alvin Ong and manager Girlie Herrera, and to the eager team behind OpenRice.com (Khaezel, Cecille, Dani & Raissa) for the evening.

(Disclaimer: The views expressed on this entry are those solely of the poster/diner. The opinions do not represent the consensus of MF, the featured dining spot, and/or third parties.)

The French Baker Lunch

The French Baker Lunch
December 6, 2009
by Brian Ong

After coming from The Manila Auto Salon 2009 at the SMX in Pasay, my dad and I decided to have lunch in SM Mall of Asia, specifically in The French Baker. Since I was a kid (or as long as I have known so), The French Baker's already serving quality breads and bake-shop items, which I enjoyed as I grew up.

"The French Baker has built its success out of its Founder and President Johnlu G. Koa’s vision for innovation: to take the idea of the neighborhood bakery to the next level, allowing every Filipino to enjoy freshly-baked, high-quality, and affordable breads," as its website tells us how this 20-year-old-industry came to be.

We ordered Caesar Salad, Soup in a Bread Bowl and Clubhouse Sandwich. All three are delicious and really filling. The prices of the dishes are quite affordable.



"Caesar Salad - Romaine and iceberg lettuces tossed with creamy dressing, fresh tomatoes, bacon chips, and parmesan cheese."



"Soup in a Bread Bowl - A best-seller! The French Baker’s soup of the day, served in hollowed-out crusty bread. Enjoy the soup and eat the bread too!"



"Clubhouse Sandwich - Chicken, ham, bacon, and cheese on white bread, served with potato chips and a side salad of greens drizzled with honey and balsamic vinegar."