An Oregon Thanksgiving at Grind Bistro

Main-Turkeu Breast stuffed with Chestnuts and House-made Turkey Sausage, Roasted Portobello Mushrooms, Cranberry Caviar, Sweet Potato Purée

The Ordre Mondial’s last event for this year was a dinner at Grind Bistro at the Netpark Building in BGC. The owner/chef, Steven Carl is from Oregon and so conceived an Oregon themed Thanksgiving dinner. Aside from the food, the wine would also come from Oregon with Steven’s wife Cristina, […] Read more »

The Goose Station

Filipiniana Eggs Benedict - Smoked sweet potato, Achara, Davao goat cheese, Pork belly

A feature of many high-end restaurants in Manila these days is the degustation menu, which is the best showcase for the abilities of the chef. Often, these menus don’t just offer riffs on what is available on the a la carte menu, but is designed to show off special ingredients, […] Read more »

Mecha Uma with the Chaine des Rotisseurs

Scallop, Zuke Marinated, Pico de Gallo, Avocado

For the first time since the Chaine des Rotisseurs Manila has had its annual Kaiseki dinner, we decided to have it cooked by a non-Japanese chef. Regular readers will surely note that I’m a big fan of Chef Bruce’s style of cooking and so it was a no-brainer for me […] Read more »

Black Sheep

Chicken and Egg

Although I’ve been to Black Sheep several times for meetings (I supply some of their wines), I didn’t have a chance to try the food until recently. I already gave a glimpse of this restaurant with the stunning views and large open kitchen in a previous article. But, of course, […] Read more »