Finestra & Yakumi Set the Table for a Rare Dining Experience at Solaire Resort North

Two of Solaire Resort North’s premier dining destinations, Finestra and Yakumi, join forces for the first time in a rare four-hands dinner titled “The Code of Umami,” taking place on October 17 at Finestra. This one-night-only experience brings the spotlight to the culinary talent and creative collaboration of two remarkable chefs who have redefined the dining landscape in the north.

Finestra and Yakumi have already earned acclaim for setting new standards in their respective cuisines at Solaire Resort North. Now, in a first-time collaboration, Chef Joel Manchia of Finestra and Chef Cristian Asato of Yakumi will present a six-course tasting menu that brings together the soul of Italy and the precision of Japanese craftsmanship in one unforgettable evening. Priced at Php 4,988++ per person with an optional Php 1,888++ pairing of wine and sake, the event offers a refined, limited-edition dining experience that celebrates harmony, contrast, and culinary storytelling.

Chef Joel Manchia, Chef de Cuisine of Finestra, brings over two decades of experience in Europe, Asia, and the Americas. He has led fine dining teams in Four Seasons properties in Houston, London, Beijing, and Hampshire, before making his mark at The Ivy Asia in Brighton. He now leads the kitchen of Finestra at Solaire Resort North, bringing both warmth and world-class technique to every plate.

Chef Cristian Asato, Chef de Cuisine of Yakumi, was born to Japanese heritage and is known for his mastery of Nikkei cuisine. His training began in Lima and was further honed in Tokyo, with experience across Japan, Hong Kong, Switzerland, and the Middle East. Chef Cristian’s career includes leadership roles at Mandarin Oriental, The Alpina Gstaad, and Soneva in the Maldives. At Yakumi, he champions traditional techniques with a modern, soulful twist.

This event is a celebration of culinary identity and creative synergy at Solaire Resort North. It is not a regular feature of either restaurant, but a one-time engagement designed for those who seek something rare, refined, and remarkable.

After dinner, guests are invited to extend the evening at Skybar, located just across from Finestra on Level 38, where crafted cocktails and expertly curated pours await, offering the perfect setting to let the night’s flavors linger over conversations and sweeping city views.

With limited seats available, early reservations are highly recommended. For bookings and inquiries, visit sn.solaireresort.com or sn.solaireresort.com/dining/finestra, call +632 8888 8888, or email snrestaurantevents@solaireresort.com.

Philippine Cuisine & Ingredients Show

Manila, Philippines – March 14, 2019 - TRADITION continues in this year’s National Food Fair 2019 to be held at the Megatrade Halls 1-3, Building B, 5th Floor of SM Megamall on March 14 to 17. After the success of its previous editions since 2013, a new iteration is back to celebrate the best of Philippine food products with exciting new additions as well as old time favorites. Following are the event highlights to watch out for:

Top Chefs at the Island Kitchens (Luzon, Visayas, Mindanao)

Promoting the joy and innovation in their cooking during the 4-day event are some of the country’s most respected chefs, namely: Cherry Tan, Gabby Prats, Anton Abad, Vince Garcia, Boy Logro, Raymund Yabut, and Don Edward Quito. Attendees will be treated to live and simultaneous cooking demonstrations of Kapampangan cuisine and other regional specialties as well as ingenious recipes using special ingredients like bamboo, sugarcane, cacao and other local ingredients.

The hands-on cooking demos will include mouth-watering recipes on Beef Tapa Muscovado, Chocolate Scotch Eggs, Humba with Chocolate Sauce, Chicken + Mango Sugarcane Chutney, French Toast + Sugarcane Cinnamon Glaze and Sour Cream Pancakes with Muscovado Syrup plus fresh fruit coulis, among others.

Design Solutions

Branding and Packaging

The Design Center of the Philippines explore playful and innovative packaging ideas in retail and gifts that counter a consumer culture inundated with upfront product information. Targeted to capture consumers who value authenticity, the initiative puts prime on narrative and storytelling as a mechanism in presenting a business’ value proposition and creating a strong brand identity. Featuring specialty rice, banana chips, atsara (pickled vegetables), and cane vinegar, the packaging concepts weave together the brand story with cultural and social cues reflective of its context while empowering consumers through choice and variety.

OTOP Hub

An integral part of the National Food Fair is the One Town, One Product (OTOP) Philippines Hub. This will feature OTOP’s next generation products in a retail store environment. These offerings can be found in pasalubong centers, airport terminals and tourist spots, supermarkets, weekend bazaars, public markets, Go Lokal! outlets, Negosyo Centers, and other consumer-frequented locations, including shopping malls. Catering to the general mainstream market, these stores offer quality, transformed, and standards-compliant OTOP products.

KAPEtirya/Coffee Pavilion

KAPEtirya, a coffee pavilion will showcase quality Philippine coffee blends and coffee brands together with suppliers of native delicacies and bakery products that pair well with coffee.

Participation of Farm Tourism Destinations /Tour Operators

Farm tourism destinations and tour operators accredited with the Department of Tourism join the NFF for the first time.

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The National Food Fair is a project of the Department of Trade and Industry –Bureau of Domestic Trade Promotion in cooperation with the Regional and Provincial Offices and with the support of the Department of Tourism, Department of Agriculture and La Germania.

For more information about the NFF, please call the DTI-Bureau of Domestic Trade Promotion at tel. no. (2) 7513223 or email bdtp@dti.gov.ph. For regular updates, please “Like“ the Facebook page www.facebook.com/DTI.BDTP and follow us on www.twitter.com/DTI_BDTP and www.instagram.com/dti. bdtp. Please use our official hashtag: #NFF2019, #KainTayoPilipinas, and #iamdtiph in all your social media posts related to the National Food Fair – Philippine Cuisine & Ingredients Show.

Pasta-Making with World-Renowned Chefs

World renowned chefs Carla Brigliadori and Margarita Forés will conduct a two-day hands-on class on making fresh pasta and authentic Italian sauces on November 10 and 11, 2018 at the Flame Restaurant of Discovery Primea.

The intimate and hands-on cooking class will give participants a rare chance to learn from Asia’s Best Female Chef Margarita Forés who collaborated with Casa Artusi, a prestigious culinary school in Italy, to bring the art and science of home-style Italian cooking closer to home. Joining her is no other than Casa Artusi’s executive chef Carla
Brigliadori.

Aside from making fresh handmade pasta in a dozen different shapes, participants will also learn how to make fresh pasta sauces that range from fresh and healthy like Piselli e Prosciutto, herby Pesto Genovese to creamy Salsa di Magro and tomato-based like Ragu alla Bolognese and Salsa Marinara, as well as the classic Italian favorite Piadina, an Italian flatbread sandwich loaded with mozzarella and other tasty fillings.

The Hub Series at Flame is a collection of exciting culinary experiences. It aims to share this appetite for discovery through classes and lectures, wine dinners, and immersion programs.
Join this rare opportunity to learn only from the best at P4,500 net per person per class.

Inquiries are to be coursed through Discovery Primea via their website at
https://www.discoveryprimea.com/bars-restaurants/flame-restaurant/the-hub-series-with-casa-artusi/ or email dpmarcomm@discovery.com.ph . You may also call Flame at 955 8888, local 71610. Full pre-payment must be made within 2 working days of receiving confirmation of reservation in order to secure a slot.

Celebrate the rich cuisine of Italy and immerse yourself in different culinary techniques and traditions at The Hub Series at the Flame with Casa Artusi.

Discovery Hotels and Resorts Cooks Up Their First Culinary Cup

The Discovery Leisure Company, Inc. (TDLCI), a homegrown group of hotels and resorts, held the first Culinary Cup, which would be an annual event, at the Columbus function room of Discovery Suites Manila. The friendly inter-hotel competition allowed TDLCI’s various Food and Beverage teams to showcase their culinary skills. The event was sponsored by Wine Warehouse, San Miguel Beer and Meliomar, which provided fresh, sustainable seafood.

All five hotels of TDLCI - Discovery Shores Boracay, Club Paradise Palawan, Discovery Country Suites Tagaytay, Discovery Suites Manila and Discovery Primea Makati - competed for the Culinary Cup trophies in three categories: Culinary, Bartending and Table-setting.

Judges were renowned foodies: journalist Cheryl Tiu, accomplished restaurateur Happy Ongpauco-Tiu, social influencer Spanky Enriquez and lifestyle blogger Chuckie Dreyfus. TDLCI president John Tiu and chief operating officer Jun Parreño attended the event.

“Our F&B teams are a source of pride for us,” said TDLCI corporate chef and Food and Beverage director Anthony Raymond. “Our bars and restaurants have the best local talents who are innovative and pioneering. I’m happy to say we made history with our first Culinary Cup.”

Winners of the first Culinary Cups were chefs Ricky Bernas and Bernard Lauron of Discovery Shores Boracay, who won gift certificates for a stay in Discovery Country Suites Tagaytay. Albert Cartagena of Discovery Primea won the bartending competition, while Brienard Alavado of Discovery Suites Manila topped the table-setting contest.

Visit www.discoveryhotels-resorts.com for restaurant bookings and inquiries.