Favourite Foods from Around the World
All meat starts with 2kg weight at cooking time. Suitable as take-aways for 8-10 persons
The main dish is usually the heaviest, heartiest, and most complex or substantial dish on a menu. The main ingredient is usually meat, fish or another protein source. It is most often preceded by an appetizer, soup or salad, and followed by a dessert.
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European & Americas
Spanish Seafood Paella | P220.00
Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. To round out this meal, choose a good Spanish red wine from the Rioja region, a crusty baguette, and a light salad.
Italian Neopolitan / Magherita Pizza | P120.00
Spare us the lumpy chain monstrosities and “everything-on-it” wheels of greed. The best pizza was and still is the simple Neapolitan, an invention now protected by its own trade association that insists on sea salt, high-grade wheat flour, the use of only three types of fresh tomatoes, hand-rolled dough and the strict use of a wood-fired oven, among other quality stipulations. With just a few ingredients -- dough, tomatoes, olive oil, salt and basil (the marinara pizza does not even contain cheese) -- the Neapolitans created a food that few make properly, but everyone enjoys thoroughly.
Caribbean Jerk Chicken | P180.00
The signature flavour of Jamaica and one of the Caribbean's most famous cuisines, jerk refers to a very spicy dry or wet rub applied to chicken or other meat. After absorbing the flavours, the meat is smoked and/or grilled to fiery perfection. Variations are many, with influences from Africa to Portugal to Latin America. Done right, jerk chicken is one of the great barbecue traditions of the world, up there with Texas brisket and Chinese char siu. It is Jamaica to the bone, aromatic and smoky, sweet but insistently hot.
Mexican Chilli Chicken Fajita (Sizzler) | P180.00
This assembly kit of a dining experience is a thrill to DIY enthusiasts everywhere. Step 1: Behold the meat sizzling on a fiery griddle. Step 2: Along with the meat, throw side servings of capsicum, onion, guacamole, sour cream and salsa into a warm, flour tortilla. Step 3: Promise all within hearing range that you’ll have “just one more.” Step 4: Repeat.
Middle-Eastern & Africa
Moroccan Lamb Stew | P200.00
Tagine. A historically Berber slow-cooked meat, chicken or fish dish from North Africa, named after the type of earthenware pot in which it is cooked
Iranian Kebab | P1800.00
For keeping starvation at bay for the entire student population of the United Kingdom, the doner kebab should clearly be honored. But they are hardly the delicious prototype worthy of representing a region. For that, summon the shish kebab. Pick your meat, shove a stick through it, grill. Then wonder why you don’t eat like this every day.
Eastern & Southern Africa Beef Stew | P150.00
Season beef mixture with salt and pepper. Pour enough water over beef to completely cover ingredients and bring to a boil. Add potatoes and tomatoes to stew; reduce heat to medium-low and simmer until beef and potatoes are tender, 2 to 3 hours.
South African Beef Braai | P180.00
It's a process. A braai revolves around the fire, and the food. The food is cooked on (as the name of the gathering would suggest) a braai, which is basically a grill. But you won’t find gas on this grill. In fact, better not mention the word gas or you will get looked at like you just passed some! A major difference between the two types of cooking is that South African's use wood or briquettes (charcoal) when they braai. This means it takes significantly longer to get a fire going and cook the food, but that's the point. A braai is all about the experience, the company and the quality of the food. It's something to be savored, and in this time of convenience and hurriedness, I think that's something we can all appreciate.
Southern Indian Masala Chicken | P200.00
In Singapore, tourists in the region who fly into the country, rarely leave the infamous Apollo Leaf Restaurant tucked in the centre of the country, without trying this award-winning dish. The restaurant has taken the classic Indian Chicken Curry and gave it the Singapore twist and the rest we say is history. It has taken the country by storm. Slow cooked for two hours, those who have tried our Chicken Curry Samosas have had a preview of this taste. For those have tried it, vouch how much happier they are for trying it.
Mysore Mutton Curry | P200.00
Hailing from the southern part of India, Mysore speaks all things royalty and finesse from their silk saris, majestic castles and temples to, of course, their culinary. Mysore Mutton is no exception and has traveled the globe wherever there are Indian settlements. The meat is gently cooked in spices till they form a tight coat around a tender piece of the meat. It has a complex blend of flavours of spices balanced by the comforting taste of the tomato puree and the boneless mutton pieces are meltingly tender. Although, surprisingly not found in Mysore itself, you can't help but feel royal as you feel the flavours from the dish burst in your mouth.
Kerala / Goa Fish Curry | P220.00
Meen Vevichathu is what it is called in kottayam. It is a spicy and delicious fish curry which is mainly tamarind based and taste so delicious.
Singapore Chicken Rice | P180.00
Often called the “national dish” of Singapore, this steamed or boiled chicken is served atop fragrant oily rice, with sliced cucumber as the token vegetable. Variants include roasted chicken or soy sauce chicken. However it's prepared, it's one of Singapore's best foods.
The dipping sauces -- premium dark soy sauce, chili with garlic and pounded ginger -- give it that little extra oomph to ensure whenever you’re not actually in Singapore eating chicken rice, you’re thinking of it.
Malaysian Nasi Lemak | P150.00
Translate 'nasi lemak' from Malay to English, and you will get 'rich rice'. The ‘rich’ refers not to wealth, but the coconut cream that makes it oh-so sinfully scrumptious. This dish is a perfect mix of flavours: aromatic rice infused with coconut milk and pandan leaves, eaten with deep-fried fish or chicken wings, 'otah' (grilled fish paste), fried 'ikan bilis' (local anchovies) and peanuts, eggs, cucumber slices, and 'sambal' (spicy chilli paste). It is the national dish of Malaysia. It's eaten any time. If you are a citizen of Malaysia, you'll eat Nasi Lemak at breakfast, lunch, dinner...... Any time of ...
Indonesian Beef Rendang | P200.00
Beef is slowly simmered with coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger and chilies, then left to stew for a few hours to create this dish of tender, flavorful bovine goodness. Cooked for four hours in spices and coconut milk, we do not take it off the heat till the meat is ready to fall apart into tender flavourful pieces. Tasting it fresh out of the kitchen will send your stomach into overdrive, but many people think it gets even better when left overnight. Expatriates in Indonesia rate the “Rendang” as their No. 1 Favourite dish of the country.
Thai Beef Satay / BBQ | P180.00
The authentic beef satay (BBQ) with real peanut sauce will blow you away with its abundant authentic Thai flavour and tenderness. The secret to good satay is in its marinade. This aromatic marinade features a special blend of fresh Thai herbs and spices. Finally cook your satay on an outdoor grill or in your oven. Either way, its' just great!
Vietnamese Fiery Pepper Beef | P180.00
This Vietnamese curry, with a unique blend of onions, lemongrass, soya ... Grilled meat or seafood marinated with lemongrass and fish sauce is a ... is blended well with black pepper and aromatic spices to make it a fiery hot, tasty
Chinese Sweet and Sour Fish / Pork / Chicken | P120.00
Siu mei (simplified Chinese: 烧味; traditional Chinese: 燒味; pinyin: shāo wèi; Jyutping: siu1 mei6) is essentially the Chinese rotisserie style of cooking. Unlike most other Cantonese dishes, siu mei consists of meat only, with no vegetables.
Szechuan Beef in Fiery Sauce | P180.00
Sichuan beef in fiery sauce says it all. It is hot, spicy, flavorful, ... Sprinkle the chopped chiles and Sichuan pepper over the beef.
Cantonese Char Siew Pork | P200.00
Char siu (叉燒) pork often marinated with plum sauce andhoney for sweet flavor.
Japanese Terriyaki Beef | P160.00
Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West.
Crispy crunchy Korean Fried Chicken | P160.00
the chicken gets marinated with a little bit of salt, ginger and garlic before being lightly coated with the potato starch. The sauce is sweet and tangy with a little spicy kick from the gochujang (Korean red chili pepper paste).