Pink Kitchen
a benefit food festival

August 11 and 12 Saturday and Sunday
Rockwell Tent, Makati City
Entrance Donation: P200

Experience the country's top private and gourmet chefs whip up their signature dishes!

To donate and get your tickets in advance, call the I Can Serve hotline at 687 3942 or email/text carla@hostmanila.com / 0920 903 5053

The Chefs:

REGINA M. ASPIRAS

OFELIA BENAVIDES

MA. VICTORIA “JILL” IGNACIO- BUSUEGO

PIA LIM CASTILLO & LINDA CORSIGA

ANN MARIE BERNAL CASTRO

MARICEL CUNANAN

Maria Consuelo a.k.a. MICHELE D’ORIVAL

ENDERUN

EVERYBODY’S CAFÉ, The Home of Authentic Kapampangan Cuisine

Fr. GENTILLIN

SUMAN GOGNA

BABA IBAZETA

KANIN CLUB / TONY CANCIO

CHEF LAW / MR. CHOI’S KITCHEN (Dimsum / Noodle Bar)

MAJ LAZATIN

MARCO LAZATIN / ESSELS

MONET MUNOZ / SWEETSTAKES

WYNN WYNN ONG

WENDY OZAMIS

KATRINA PADILLA

SUNSHINE PUEY & ROB PENGSON

SUSIE QUIROS

MARGAUX SALCEDO / NANA MENG

SAN BENITO FARM

JILL SANDIQUE & MYRNA SEGISMUNDO

CRISTINA SANTIAGO-RIVERA / SWEET BELLA CAKES & PASTRIES

PIXIE SANTOS

CHEF SEE

MARILOU / RAMON SENN

TIPPI TAMBUNTING

MONA VALDES

VARGAS KITCHEN

YING VILLANUEVA

Read more about these Chefs below

Beth Romualdez, Minnie Jentes and Marilou Senn of La Tasca

Beth Romualdez, Minnie Jentes and Marilou Senn of La Tasca

 

Chefs Tippi Tambunting and Katrina Padilla

Chefs Tippi Tambunting and Katrina Padilla

 

Minnie Jentes, Bettina Osmena, Beth Romualdez & Kara Alikpala

Minnie Jentes, Bettina Osmena, Beth Romualdez & Kara Alikpala

 

Minnie Jentes, Bettina Osmena, Beth Romualdez & Kara Alikpala again

Minnie Jentes, Bettina Osmena, Beth Romualdez & Kara Alikpala again

 

The Chefs of Pink Kitchen, a benefit Food Festival

The Chefs of Pink Kitchen, a benefit Food Festival

 

 

 

 

REGINA M. ASPIRAS  

CHEF DE CUISINE/FOOD COLUMNIST, WRITER & STYLIST/RESTAURANT, CATERING BRAND & PRODUCT CONSULTANT/CHOCOLATE & CONFECTIONARY ARTIST/GOURMET FOOD CATERER/CAKE DESIGNER

SPECIALIZED INSTRUCTOR IN THE CULINARY ARTS 

Menu

Mejillones con manchego y vinagreta
Ensalada de Paella
Pinchos Montaditos – jamon, setas con ajo
Ensalada rusa pimientos piquillo y langostino
Tartaleta de chorizo con pimientos y huevos de cordoniz
Tartaleta de pisto con gambas

 

Reggie Aspiras had specialized training in Singaporean, Traditional Nonya, Chinese & Malay In Nonya Cuisine with Ms. Violet Oon, Singapore; Traditional Indonesian, Balinese Cuisine, & Indo-Balinese Fusion with Chef Matthew

Coates & Chef Inyoman Santika in Bali, Indonesia; Curative Teas, Tonics under Chef Inyoman Santika in Bali, Indonesia; The Study Of Macrobiotics, Holistic Healing & Cancer Cuisine and Healing with Whole Foods (Low Salt, Diabetic. & Cardiology Diet) Joyce Guthrie at the Institute of Macrobiotics in California; Continental Cuisine under Chef Pafrick Clark in New York; California Cuisine with Chef Gary Danko at the Ritz Carlton in San Francisco; Continental Cuisine with Chef de Cuisine Phillip Audibert, in Le Byblos, St. Tropez; Pastry Chef with Jean Marc Boegli in Le Byblos, St.Tropez; Royal Thai Cuisine with Sarnsern Gajaseni at The Oriental in Bangkok; Regional Thai Cooking at The Landmark in Bangkok; Florentine Cooking with Gulliano Bugiali in Florence; Food Architecture & Venetian Cooking with Fulvia Sesani in Venice; and Spanish, Mediterranean & Continental Cuisine at the Escuela de Cucina de Juan

Altimiras in Madrid, among others. Other prominent trainors she studied with are Beth Romualdez for Gourmet Cooking, Avelina Florendo for Cake Decorating, Chips Atienza for Chocolate Artisty, and Sylvia Reynoso Gala for Cooking and Baking.

Reggie is now Chef de Cuisine at Reggie’s Bistro in Shangri-La, Mandaluyong and is affiliated with the International Association of Culinary Professionals, The James Beard Foundation, and The American Institute of Wine and Food.  

 


OFELIA BENAVIDES

Menu

Fried dalag with tamarind & bagoong sauce
Tinumis – Dinuguan with Sampaloc Leaves
Burong Mustasa
Bringhe

Married with 4 kids and 2 grandchildren is the owner of O Kitchen Catering Co. that specializes in Philippine regional home style cuisine, especially the cooking of Northern Luzon. O Kitchen opened 5 years ago with the inspiring recipes of mother Bella Quiazon who came from Nueva Ecija and her father Fred who is from the province of Pampanga.
Offie attended cooking classes in Thai, Vietnamese, Lao, Greek, Italian, and Continental cuisines, and honed her skills by offering these cuisines to her catering clientele. Her specialty dishes become evident in the way she combines flavors in sauces using locally grown ingredients. She specializes in authentic and home cooked dishes.

 

MA. VICTORIA “JILL” IGNACIO- BUSUEGO

Menu

Wraps:
Grilled Chicken Caesar
Smoked Salmon & Kani
Chorizo Recado & Atchara

Bangus Tocino & Atchara Wrap

Nachos with Cheese Sauce, Jalopeno & Salsa Cruda

Jill has strong marketing and communication skills, is adept in a variety of cuisines especially in Italian, Thai and Filipino, is experienced in kitchen conditions in the Philippines in New York, has strong inter-personal skills, and is an articulate, creative, attentive and highly motivated team player.
She is chef and president of Mesclun Specialties Inc. a.k.a. Delicioso Personal Chef/Caterers/Take Out & Delivery Service, responsible for menu design, proposals, food costs, supervision of all cooking preparations, staff training, and actual cooking on the day of functions such as events for Cost-U-Less (1,000 pax), Globe Telecom (500 pax), and Robinsons (500 pax).
Jill  is also marketing director and managing partner of 1702 Traders Inc., distributor and manufacturer of “SILLY WARES, Silicone Bakeware”, the newest baking technology and the only 100% Filipino-owned silicone bakeware brand in the market to-date. She is responsible for the well being of the promodizers at outlets, for sourcing items and other corporate give-aways, and for the packaging and pricing of all products.
As part-time chef instructor at De La Salle-College of St. Benilde (CSB), she taught laboratory classes in Butchery, Filipino Cuisine, Baking & Pastry, lectured on Baking and Pastry, and was the faculty-in- charge for “Best Cheesecake Competition” for the 6th YHE Competition at the CSB and for the “Freestyle Cake Competition” for the 5th YHE Competition.
As chef-instructor at the Center for Culinary Arts, Manila, she was responsible for the new course outline for the Catering & Banquet Class (Culinary-Level 8) and the revision of the Specialty Desserts Course outline (Baking-Level 6). She also taught various subjects, including Catering & Banquet, Materials Resources Management, Patisserie, Specialty Desserts, European & French Cuisine, and Nutrition Laboratory.
Jill apprenticed at the Typhoon Brewery in New York with executive chef James Chew and pastry chef Patience Kamen. She provided support in kitchen preparations and line cooking when necessary. She finished the Continuing Education Intensive 13-week Course at Culinary Institute of America in New York, after obtaining her Bachelor of Science in Hotel and Restaurant Administration degree from the University of the Philippines.

Jill Ignacio-Busuego
687 3698* 910 0213 * 0917 898 3619
Mesclun Specialties Inc. a.k.a. Delicioso Personal Chef/Caterers/Take Out & Delivery Service
13B Gen Segundo St., San Antonio Village, Pasig City
1702 Traders Inc.
5 Wilson St., Greenhills West, San Juan

 

PIA LIM CASTILLO & LINDA CORSIGA

Menu

Lola Conching: coconut vinegar, coco-honey drink, papaya and labong atsara
Mini siopaos:  duck, polonchay-sesame, chicken and beef

 

ANN MARIE BERNAL CASTRO

Menu

Meatless Mechado (dagupeña pesto bangus belly barded with kesong puti stewed in a rich tomato sauce)

Dagupeña Sunburst Casserole ( dagupeña honey mustard bangus belly on a sunburst of potatoes, onions, tomatoes)

Chorizo Pandesal (low-fat pure bangus chorizos, battonet of celery, wedge of tomato, aioli in
pandesal)

Fish Steak Taco (chunks of dagupeña bangus steak deep fried in beer batter, lettuce, blackbeans, tomatoes on a taco shell)

Ann Castro is director and vice president for operations of Long Island Agro-Development Corporation, a family-owned corporation she co-founded, which processes marinated, vacuum-packed gourmet milkfish products. She has served as culinary consultant for Kraft Foods Philippines, developing a culinary curriculum and training Kraft sales teams and nationwide distributors on basic culinary skills and the uses of Kraft products.
She was also chef instructor at the College of St. Benilde School of Hotel Restaurant and Institution Management, lecturing and giving hands-on kitchen classes on Classical Cuisine, Meat and Poultry Cookery, Asian Cuisine, and Restaurant Entrepreneurship.
Ann completed the Master of Business Administration Accelerated Program of the Ateneo Graduate School of Business-Regis University and the Culinary Comprehensive at The Culinary Institute of America in New York. She finished her Bachelor of Arts in Organizational Communication, Honors’ Program at the De La Sale University.
Among Ann’s apprenticeships are with Chef Sottha Khun and Pastry Chef Jacques Torres at Le Cirque 2000 in New York, with Pastry Chef Stephen Durfee in The French Laundry in California, and in Dagupeña, the family-owned restaurant established in 1928.

Long Island Agro-Development Corporation
U506 BLANCO CENTER, LEVISTE ST., SALCEDO VILLAGE, MAKATI CITY, PHILIPPINES
Mobile: (63917) 5084012; Telefax: (632) 7505157
Email: dagupena.bangus@gmail.com; anne_castro@dagupena.com
Food blog: eatbangus.blogspot.com

 

MARICEL CUNANAN

Menu

Ensaimadas
Date & walnut bars

 

Maria Consuelo a.k.a. MICHELE D’ORIVAL

Menu

Canard Al’orange – Duck al’orange on Braised Red Cabbage
Paillard D’agneau With Pesto – Grilled Lamb Shoulder with Pesto
Bouillabaise – Marseille Fish Soup with Rouille Sauce
Roast Suckling Pig
Gratin De Pomme De Terre Savoiarde – Potato Gratin with Gruyere
Seafood Pilaf Rice
Layered Vegetables
Asparagus With Hollandaise Sauce
Smoked Salmon With Dill

Michele used to be flight attendant for Catahy Pacific Airways Hong Kong, rising from Junior Purser to Chief Purser as she trained in service, hospitality, food and wine selection, team management, and public relations. She even modeled for Cathay Pacific advertising campaigns.
She left all that when she got married and became a housewife in Singapore, Paris, Singapore, Tokyo and Manila. While in Paris, Michele attended many Amateurs Programs of Le Cordon Bleu Culinary School including intensive Short Programs on French Regional Cuisine, Mediterranean Cuisine, as well as workshops  on Charcuterie.
In 2005, Michele started selling French prepared dishes at the Salcedo Community Market every Saturday morning. She added Private Food Delivery as a service in January 2006 and Corporate Catering in October 2006.
In April 2007 she incorporated La Cuisine Francaise, Inc. and is in the process of opening La Cuisine Francaise, a “Traiteur” cum Restaurant in a prime Makati Area. Traiteur in French refers to the Over-the-Counter sale of already prepared dishes as well as the Catering activity itself.
Married with two children, Michele looks forward to serving authentic French dishes to would-be La Cuisine Francaise patrons.

Michele D’Orival
Tel: (63) 2 893 20 72 (Office)
Tel : (63) 918 924 64 05 ( Mobile )
E-mail : michele.dorival@dorias.net

 

ENDERUN

Fresh Shakes and Smoothies

Mango (green)
Mango (ripe)
Cantaloupe
Kiwi
Watermelon
Pineapple
Strawberry
Banana
Mango and strawberry
Banana and pineapple

 

EVERYBODY’S CAFÉ, The Home of Authentic Kapampangan Cuisine

Menu

Lunch:
Morcon
Pindang Damulag (Tapang Kalabaw)
Everybody’s Café Longasnisa
Batute (stuffed frogs)
Camaro (mole crickets)
Pako Salad

Merienda:
Pancit Luglog                            
Pancit May Sabaw
Fresh Lumpia Papaya
Dinuguan

Continuing the legacy of serving good home cooked food and truly a trait of Kapampangan fine taste, Everybody’s Café stands well in Pampanga.
It was established by spouses Benito and Carmen Santos in 1946 after the war in the market area of San Fernando along Consunji St. It was the founding couple’s ideal business venture since both are food aficionados and fond of cooking.
In 1965, Tatang Bito and Indang Mameng, as the couple were fondly called, branched out to its present location along Mac Arthur Highway that has a 60 table dining area with a separate function room that can accommodate 200 guests and a veranda that can have 150 more. With that, Everybody’s Café became a popular choice for wedding receptions, birthdays, corporate meetings and other special occasions.
Everybody’s Café takes pride in its cooking. Indang Mameng would not settle for any substitute ingredient for the dishes served like the Everybody’s morcon with chorizo El Rey, duck eggs and quezo de bola as main ingredients and cooked slowly for 6 hours, nothing less. The asado dila or stewed ox or pork tongue is cooked with imported tomato sauce and Kikkoman soy sauce.
What made them most popular are the pancit luglog and the pancit mami may sabaw which sold at first for P0.30 and P0.50 per bowl.
This restaurant further became popular too with its exotic dishes like arobong
Camaru (mole crickets), adobong tugak (native frog cooked in vinegar) and bestsellers betute tugak or the stuffed frog, tapang kalabaw (fermented carabeef that melts in your mouth), fresh papaya lumpia with special sauce, fried hito with buro and mustasa, and also the pako salad (fiddlehead fern salad, a recent dish only served before at the owners’ table). And to add further is the paksiw na bangus, specially sourced milkfish with one inch thick belly fat.
The soup is bottomless and free and customers keep asking for more and have delighted little children soaking rice to the soup.
Everybody’s Café is now owned and managed by daughter, Mrs. Petronila
Santos- Jorolan (fondly called Pette for short). She vowed to continue the legacy of her parents of serving good home cooked food. She also has the to mission to continue the business for the next generation, to make them aware and know of the traditional food, now being overtaken by the establishment fast foods chains and other international cuisine.
Helping her in the operations, banquets and catering is her son Carlos Pocholo, a graduate of Entrepreneurial Management at the University of Asia and the Pacific and soon, daughter Maria Carmina, who took culinary arts at Kendall College in Chicago.

 

Fr. GENTILLIN

Italian Gelato

PISTACCHIO
BANANA
CARAMEL
VANINI
MELA (APPLE)
AMARENA
WATERMELON
LAMPONE
FIOR DI BOSCO
CHOCOLATE
CAFE
CHEESE / MANGO
FIOR DI LATTE

 

SUMAN GOGNA

Menu

Saturday, August 11:
Chicken Curry
Seekh Kebab
Palak (Spinach) Paneer
Cumin Rice
Yogurt
Dessert: Gulab Jamun and Kalakand (Milk Cake)

Sunday, August 12:
Nargis Kofta
Chicken Tikka
Dal (lentils)
Cumin Rice
Yogurt
Dessert: Gulab Jamun and Kalakand (Milk Cake)

Originally from New Delhi, India, Suman Gogna moved to the Philippines 27 years ago. She established herself as an entrepreneur by starting Gifts of the Maharani – an Indian boutique in the year 2000.
Now, she is popularly known as source of the most unique and exotic collection of Indian jewelry, clothing, fabrics, and home accessories. She keeps her collection updated by personally hand-picking and designing items upon her frequent visits to various cities in India.
Suman eventually realized that aside from the thrill of showcasing her vibrant culture through her items, she wanted to give people a taste of authentic Indian cuisine. By putting together countless authentic spices through her Indian food preparations, Suman’s friends continually anticipate her invitation to Indian-set meals at home, which also extends to small-scale catering services.
You can catch Suman Gogna as she gives you a taste of her Indian culinary skills at the Pink Kitchen Benefit Food Festival this coming August 11-12, 2007 at the Rockwell Tent.


 
BABA IBAZETA

Menu

Almond Rocca         Nono’s Chocolate Oblivion
Cupcakes                  Sugar Cookies
Rum Cake                Assorted Cookies
Chocolate Cake       Calamansi Bars
Banana Cream Pie

 

KANIN CLUB / TONY CANCIO

Menu

Pospas Laguna
Lumpia Toge
Tokwa’t Baboy
Crispy Dinuguan
Puto Biñan
Kanin Club Turon

 

CHEF LAW / MR. CHOI’S KITCHEN (Dimsum / Noodle Bar)

Menu

Nanjing Noodles
Asado Noodles
Wonton Noodles
Siopao
Siomai

 

MAJ LAZATIN

Menu

Spinach Ravioli
Pan fried fish with mussels in tomato base
Angus roastbeef
Chicken with rosemary cream

 

MARCO LAZATIN / ESSELS

Menu

To be announced

 

 

 

MONET MUNOZ / SWEETSTAKES


Menu

Suman/Latik            - Suman sa Lehiya:
Kurukud - Suman sa Gata
Empanada - Pork Pie
Twisties - A softer variation of the traditional “Pilipit”
Pusitcharon - Fried baby Squid

 

WYNN WYNN ONG

Menu

Steamed Fragrant Coconut Rice
Beef Coconut Curry
Aubergine
Dried Shrimp Curry
Traditional Salad

 

WENDY OZAMIS

Menu

Couscous bil Khoudra – assorted vegetables & chickpeas braised in Saffron scented Tomato     Ragout and Buttered Couscous
Djajj bil Barkouk – Chicken with Apricot & Almonds
Fish Fillet in Chermoula – grilled cream dory fillets in lemon, herb & spice paste
Tagine bil Zitoune ou Khizou – braised beef, carrots, olives & preserved lemons in tomato, ras al hanout & herb ragout

 

KATRINA PADILLA

Menu

Pollo Rancho Luna – Citrus Marinated Roast Chicken
Platanos Fritos – Fried Plantain Bananas
Frijoles Negros – Black Beans
Onions – Cebolla

 

SUNSHINE PUEY & ROB PENGSON

Menu

Assorted tarte tartins
Assorted quiches

 

SUSIE QUIROS

Menu

lasagna with meatballs
spinach lasagna
baked spaghetti
apple pie, carrot cake, food for the gods
spinach artichoke dip

 

MARGAUX SALCEDO / NANA MENG

Menu

Pure Spanish Tsokolate
Special Cashew Tsokolate
Original Bulacan Tsokolate
Suman con Tsokolate
Turon con Tsokolate
Pan de Sal con Tsokolate with Kesong Puti
Bibingka Malagkit
Cassava Leche Flan
Puto’t Dinuguuan

 

SAN BENITO FARM

Menu

The Farm’s Home-made crackers                                                                         
Onion, carrot, curried, black & white sesame seeds, herb, garlic and
corn chips with tomato-papaya salsa, sprouted lentil hummus and
sesame cashew dip

Pistachio Crusted Tofu Sandwich with sweet chili sauce        
Carrot and Cashew dumpling with sweet & sour mango        
Stuffed Shiitake Mushroom with semi-sundried tomato, dill sauce & herb salad
Crunchy Almond Flax flatbread with black quinoa caviar
White Tomato Cream Soup

Organic Pasta Pesto
Chocolate and Vanilla dimsum/ Tropical Fruit Pizza

 

JILL SANDIQUE & MYRNA SEGISMUNDO

Menu

Sandwich Bar: Roast Beef & Chicken with condiments
Torta di Mascarpone
Salsa Monja
Brandied Chicken Liver Pate
Potato Bread
Romero Bread

 

CRISTINA SANTIAGO-RIVERA / SWEET BELLA CAKES & PASTRIES

Menu

Saturday, August 11:
TRUFFLE TORTE
Rich velvety chocolate ganache mixed with Coffee and almond joconde layers.

CARIBBEAN
Blend of banana mousse and chocolate mousse on a cookie crust.

 

Sunday, August 12:
MANGO CHARLOTTE
Cashew Crust layered with chantilly cream topped with fresh mangoes

CHOCOLATTA
Rich moist chocolate cake layered with ganache topped with chocolate glass

Sweet Bella Cakes & Pastries, a family owned Pastry & Bake Shop, is dedicated to providing customers with quality gourmet specialty cakes, pastry products and dessert bar. Sweet Bella creates cakes with passion for great taste with a modern art presentation. It carries a variety of selections of quality products and in all price ranges. Dedicated and competent staff professionals have been
trained to give quality service to clients.
Sweet Bellaserves only high quality innovative and delicious products to its consumers.

Sweet Bella’s Pastry Chef
Chef Cristina Santiago-Rivera’s passion for desserts earned her culinary diploma at California Culinary Academy in San Francisco, CA. Daughter of Melo Santiago, famous owner of Melo’s Steakhouse, Chef Cristina assisted in their family business concentrating on Operations and headed the Pastry department.
Due to her innovative and creative talent, Chef Cristina attracted several high praises from prominent food critics and guests complimented her great desserts with her modern art presentation. These motivated her to purse her passion. With the help of her family, Sweet Bella was born in 2005.

Sweet Bella’s Dessert Bar
Sweet Bella Cakes & Pastries offers a Dessert Bar using the latest in modern art cake design. It brings the desserts to your party or event with a full bar service. Chef Cristina recommends Petit Fours cakes to give a neat and beautiful look on your dessert bar. It can also mix some traditional cake sizes with your menu to give a different twist.

Sweet Bella’s Products
Sweet Bella Cakes & Pastries offers some of the best desserts using the latest in modern art cake design on our gourmet cakes, traditional cakes, and birthday cakes. Sweet Bella’s mouth watering Cheesy Cheeserolls is everyone’s favorite.
Chef Cristina uses only high quality ingredients to ensure satisfaction and excellent finished products. There are also selections of Sweet Presentsfor any occasion like assorted truffles elegantly packed, Traditional Holiday Christmas tokens using only export quality modern products for packaging materials, and company cakes for company anniversaries in great, exquisite packaging. Sweet Bella Cakes & Pastries offers some of the best desserts in Manila.

Sweet Bella’s Cakes & Pastries
1730 Banyan Street, Dasmarinas Village, Makati City.
Tel No. 844-0680 . 844-9905 , 0928-502-5027
sweetbellacakes@yahoo.com

 

PIXIE SANTOS

Menu

Dulce de Leche Cheesecake
Brazo de Remedios
Brazo de Remedios Sugar Free
Triple Layer Cheesecake
Chocolate Decadence Cake

 

CHEF SEE

Menu

Butter Croissant
Wholemeal Butter Croissant
Strudel Apple
Chocolate Roll
Strudel Almond
Twist Vanilla Chocolate
Twist Vanilla Sultana
Hazelnut Whirl
Mini Cinnamon Whirl

Strudel Custard
Tuna Puff
Tandoori Chicken Sausage
Curry Vegetable Strudel
Tomato Strudel
Mushroom Strudel
Blueberry Muffin
Banana Muffin

 

MARILOU / RAMON SENN

Menu

Griddle Top: Pepitos – tenderloin steak and laguna cheese in pan de sal
Mushroom Cannelloni
Callos al estilo Casa Paco
Desserts: Bibingka Malagkit

 

TIPPI TAMBUNTING

Menu

Merienda:
Assorted Paninis
Assorted Patties/Empanadas – 7 flavors

 

Dinner:
Potato Leek Soup
Fried Serrano Ham and Spiced Creme

Pumpkin Ravioli
Sage Butter and parmesan Cheese

Coq au Vin
Sauteed Vegetables

 

MONA VALDES

Menu

Beef Randang
Seafood Curry
Chicken Sate
Soto or self-assembled tanglad beef soup with condiments

Mona is Indonesian and was born in Central Java. She is married to a Filipino and has 4 children. She moved to Manila 8 years ago. A medical practitioner in Indonesia, Mona decided to start a catering business 6 years ago, serving authentic Indonesian cuisine.

 

VARGAS KITCHEN

Menu

Pancit Molo
Adobo with garlic rice
Dinuguan
Lumpia Ubod with Tulapu
Buttercake
Brazo
Chocolate Ice box cake

 

YING VILLANUEVA


Menu

Saturday, August 11:
Pad Thai
Crispy Catfish Salad
Fried Lumpia
Coconut milk soup with Galangal
Chicken Pandan

Sunday, August 12:
Pad Thai
Crispy Catfish Salad
Green Mango Salad (Som Tum)
Green Curry Chicken
Bagoong Fried Rice (Kao Kruk Krapi)