Manam Opens in BGC



Nothing feels more Filipino than being welcomed into one’s home and being invited to eat at the table with heaping mounds of homemade fare. Manam Comfort Food, which takes its cues from the word malinamnam—heartily tasty—was born from this tradition of unfolding homeyness to anyone and everyone. Since 2013 it has managed to guide diners, from the city and beyond, into a semblance of home in the Philippines.

Now on its 4th outlet in Bonifacio Global City (after Greenbelt 2, Mall of Asia, and Ayala Fairview Terraces), Manam is happy to add house-made ingredients like kesong puti and local sauces like vinegar and soy sauce, as well as new heartily tasty dishes to the mix, still in classics and twists. There’s the all-day breakfast with House-made Tapsilog or the Sugar Glazed Corned Beef. The all-day Pancit Sisig is sure to satisfy, with Manam’s award-winning House Crispy Sisig (currently No. 1 on’s list of the Best Sisig in Manila!) on top of addictingly flavorful Pinoy pancit canton, alongside equally tasty Pancit Bihon and Pancit Palabok. Sweet and memorable additions to the menu include a full roster of merienda favorites, like Bibingkang Galapong of Salted Duck Egg, and for a twist, there’s the Bibingkang Ube served with a swirl of ube and drizzled with a generous amount of grated coconut. These new dishes are perfect all day but especially for the Pinoy mid-afternoon snack or merienda. All these new malinamnam flavors at Manam’s new outlet is matched by a lovely high-ceilinged space, bright and as comforting and enjoyable as the food. A private room, good for 10, is available for any occasion.

“And that is at the heart of what Manam is meant to do for Pinoy cuisine – expand its occasions for having it. With atmosphere and with portion – so you can dress up or dress down and feel fine here. You can dine solo as a tourist or with your entire family or barkada and can enjoy Pinoy fare the way it is supposed to be enjoyed – with lots of ulam to choose from on the table,” says Abba Napa, one of the Moment Group restaurateurs.

This is the kind of house we’ve built, and nothing more feels quite like home than welcoming you to Manam’s tables.

Din Tai Fung Opens in the Philippines



The very first Din Tai Fung in the Philippines was unveiled last December 7, 2015 at the Mega Fashion Hall of SM Megamall. To mark the event, Din Tai Fung owner and chairman, Warren Yang, flew in with his Taiwan team, to celebrate the local launch and oversee operations. Together with the Moment Group restaurateurs Eliza Antonino, Abba Napa and Jon Syjuco, and SM Prime Holdings president, Hans Sy, Mr. Yang led the ceremonial ribbon cutting. No less thanPresident Benigno S. Aquino III graced the formal unveiling ceremony of Din Tai Fung Philippines. The presence of the family and friends of the Moment Group completed the auspicious affair.

The Grand Launch space was clad in prosperous-red. While awaiting the unveiling of one of the most sought-after franchise in the world and biggest restaurant opening of the year in the Philippines, free flowing champagne was served. Upon the formal unveiling of Din Tai Fung Philippines a bright and spotless open kitchen, where Din Tai Fung’s Xiao Long Bao are made, was revealed to the delight of the crowd.

Din Tai Fung Philippines is the 120th branch and the 14th country to hold and continue Mr. Yang’s tradition of meticulous attention to detail, excellent service, and the best Xiao Long Bao known the world over. The restaurant has accumulated numerous accolades, including the distinction of being hailed by The New York Times as one of the top 10 restaurants in the world in 1993 and number one on The Daily Meal’s “101 Best Restaurants in Asia” list in 2013. To top it all off, a Michelin star has been awarded to Din Tai Fung’s Hong Kong branch for five consecutive years since 2010.

After the formal unveiling, dinner was served to the guests consisting of the classic Pork Xiao Long Bao and the Crab Roe and Pork Xiao Long Bao; along with other dishes special to the Philippine branch such as the Black Pepper Beef, Sweet and Sour Pork, Salted Egg Yolk Prawns, and for dessert, the Golden Lava Salted Egg Yolk Bun.

Din Tai Fung Philippines opened to the public the next day, December 8, 2015 – truly a milestone for the Philippine dining scene to bring in a restaurant that has been acclaimed all over the world for nearly half a century. After traveling from one continent to another, the perfectly pleated and methodically steamed soup dumplings and more have finally made port in the Philippines.

8Cuts Opens with a Big Bang in Alabang Town Center



Finally setting up shop in Alabang Town Center, 8Cuts Burger Blends opened the month of October with a BANG. This 11th 8Cuts outlet was thrown one smashing welcome. Kids and the kids at heart came to have a li’l party with us with fun games like Pin the Cut, Giant Jenga and Burger Stacking. With a Make Your Own Burger station waiting for the famished gamers, everyone came out a winner.

The world’s tastiest burgers were flipped one after the other from the open kitchen to clamoring carnivores, classic thick milkshakes doled out and the good times rolling in Alabang’s newest burger joint. The Alabang outpost is also in for one good chomp with the BIG BANG Burger – a neighborhood tribute found only in ATC. It’s a Beef Bomb patty of chuck and short rib, with a slather of Monterey cheese, grilled tomato, black pepper onion jam with a kick from the fried jalapeno crowned with purple basil flowers, and all topped with the special Sauce No. 3. So if you’re down for the best burgers in town, head on over to 8Cuts Alabang Town Center!

Bank Bar Open for Business



For two nights in a row, and for many more we suspect, dusk drinking became the norm in Manila’s newest drinking den, Bank Bar. This latest venture by the Moment Group and friends celebrated its opening last August in the more interesting parts of RCBC Corporate Center in BGC, and good things awaited those who found it.

Housing over a hundred guests each night, Bank Bar crafted an impressive roster of drinks that flowed from dusk til dawn. Cocktails, inventively called The House 11 and The Serious 7, meant business and the spirits of the night ranged from gins to whiskeys, from vodkas to some of the best local rums. The night spun on with the best of the bar bites such as Pork Barrel Chicharon, Jamon Iberico and Salted Egg Rock Shrimp. Live music from revered rock star Basti Artadi accompanied the night’s shindig.

Bank Bar’s launch party was nothing short of a good time and much of the night’s allure came not just from free flowing flasks of liquid gold or tantalizing music. A large part of it was the cross between seduction and solemnity evoked by the space, and all the more heightened by the glowing altar of hundreds of bottles by the bar with its glorious arched mirrors. These were signs all pointing to the much awaited announcement to the public: Bank Bar is now open for business.

Fresh New Dishes in Linguini Fini


APRIL 2015

Linguini Fini, the Pasta Experts, launches new homemade pastas and the 18” Kingpin pizza There’s more homemade goodness as the Linguini Fini Manila team has come up with new dishes sure to satisfy, and in portion options to suit any appetite. The new dishes, made fresh and from scratch in true Linguini Fini style include a truly comforting 4 Cheese Rigati with gorgonzola, ricotta, parmesan and mozzarella with crisp bacon, and an equally delicious Pancetta Linguini Carbonara with Grana padano, basil and egg yolk.  Tomato lovers will undoubtedly enjoy the fresh and zesty Spaghetti Arrabiatta with chili pesto, roasted garlic and local cherry tomatoes. Putting the spotlight on local flavor is the Aligue Cream Linguini with pickled chili, roasted garlic and black caviar.  There’s also the Shrimps and Clams Fettuccine with  the catch of the day.  Freshness has been the cornerstone of LF cooking so the seafood caught in the morning is delivered to the restaurant on the same day daily. And all these homemade pasta come in 3 sizes: lite, regular and grand so there’s a place at Linguini Fini for everyone and every appetite.

Italian is synonymous with pasta and of course, pizza and there are new flavors fresh off the oven:  the Gamberetti & Peperoncino with marinated shrimp and tomato pesto sauce, and the Wild Mushroom Pizza with homegrown Shitake mushrooms, ricotta and porcini.  And there’s the Kingpin, a New York style 18” with all the good stuff diners crave at Linguini Fini.  The Kingpin has the 4 best flavors in one 18”’ pizza:  the all-meat Bronx, Manila Caprese with kesong puti, the new Gamberetti & Peperoncino and the flavorful Longganisa & Scamorza.

Burgerbar is now 8Cuts

MARCH 2015

BurgerBar opened to much buzz and burger love in Nov 2012, being Manila’s first full service burger restaurant offering handcrafted patties and bringing a whole new level to the local burger scene. It was Pop Tate’s come to life, and quickly became the go-to burger joint for kids and kids at heart.  In less than a year it spun off as 8Cuts Burger Blends offering the same menu in UP Town Center and 6 more followed with the latest outlet in Salcedo Village Makati.

And now, in line with all its “li’l bro”, Burger Bar is renamed 8Cuts, and aptly the 8th outlet.  The name may have changed but the much enjoyed burger experience, including its beloved playlist, is here to stay.  So head over to Greenbelt 2 and get a taste of the best burgers in town!

8Cuts Opens in Salcedo



The night was young, with guests savoring the tastiest burgers in town, sipping mojitos and margaritas, beer flowing from the tap, and then the claws came out – for quiz night! It was the 8Cuts opening party in the buzziest food neighborhood in town, Salcedo Village.

Burger-loving guests were treated to new tributes like the Bacon Shroom Cheeseburger and Bar Burger 2.0, with free flowing lemonade margaritas and mojitos, and addicting mini milkshakes for dessert. Old school rock and roll music filled the air, then the volume turned low to give way to Quiz Night. Guests formed their own teams and chose names that best described them like Urban, Flava, Style Centrale, Baboy Ramones, and the youngest team, School Kids plus Principal. 8Cuts after all is for kids and the kids at heart.

With quiz categories like Music, Movies and TV, Pinoy Pop Culture and Food, teams brought their A game and battled it out for cool 8Cuts merchandise and bottles of Don Papa rum. Like all exciting battles it came down to 2 teams and a nail-biting tie-breaker, with the winners being awarded burgers for a year! The fun continued on with burgers.

Burger lovers troop to 8Cuts for the P8 Cheeseburgers



Thousands queue to celebrate 8Cuts’ 1st Anniversary in U.P. Town Center to availthe P8 cheeseburger. The day before 8Cuts’ first anniversary, a social media post sounded almost too good to be true: “8Cuts turns 1 with P8 Burgers.”  The post, a “pop-up price” message by 8Cuts, went viral, reposted and retweeted hundreds of times and on Oct 8, the burger lovers dubbed as “8ttackers” trooped to the burger joint and queued to wait patiently for 6pm when the regular price of P195 was slashed to P8.  All who came before the cut-off 7pm time, could avail of the anniversary burger and so they arrived in droves – families, students in uniforms, jocks in sports gear, barkadas, friends, couples, even solo diners.

The line, starting right outside 8Cuts in the second floor of U.P. Town Center extended all the way down to the first floor, and spilled over to the amphitheater, and all waited in hungry anticipation with the red half moon appearing in the night sky.  The long wait was made fun and bearable by 8Cuts’ famous onion rings being passed around for free by the 8Cuts crew, and the appearance of BurgerBear, the lovable mascot of BurgerBar, the burger joint in Greenbelt known as the “big bro” of 8Cuts.  BurgerBear joined the crowds as they wished 8Cuts a Happy 1st Birthday, snapping photos and capturing videos of the memorable night. It was past 10pm when the last group was finally seated.  They had waited for hours, but as they chowed down on their P8 cheeseburgers, all agreed it was “worth the wait.”