Let's Eat Valentines Day Special

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YAMATO COMMUNE BLACK OLIVE RAMBLA FEB. 2014 ISSUE NO. 09 THE LOVE ISSUE L E T ' S E A T

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Transcript of Let's Eat Valentines Day Special

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LET'S EAT — Feb. 2014

YAMATO • COMMUNE • BLACK OL IVE • RAMBLA

FEB. 2014 ISSUE NO. 09

THE LOVE ISSUE

L E T ' S E AT

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W H AT ' S I N S I D EFEB 20 14 ISSUE NO . 9

06BLACK OLIVE

09RAMBLA

13COMMUNE

16YAMATO

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Super Sweet Treats in SM Sta. Mesa

Smitten DessertsUpper Ground Floor

0915-5365330

You can never go wrong with Max’s baked goodies, whether cakes, ensaymada or its signature caramel bar.

Sweeten up your date with decadent cupcakes and cookies in such flavors as Pastillas, Banoffee and Red Velvet.

Get creative in showing your love with a bevy of baked treats with a unique Korean twist.

Gift your loved one with Brownies Unlimited’s classic and assorted brownies.

A favorite among Pinoys, Goldilocks has upped the ante with its ever-growing selection of sweet delights.

In whatever special occasion, always say it sweeter with a Red Ribbon cake or a box of pastries.

With many wonderful flavors, GoNuts Donuts has remained a favorite among sweethearts with a sweet tooth.

Cool down with Dairy Queen’s Blizzard or Dilly Bar, which also comes in an endearing heart-shaped version.

Express your love the sweetest way possible with this array of decadent desserts from some of the best bakeries and dessert outlets.

Mr. Park's Bread and CakeLower Ground Floor

478-1406

Brownies UnlimitedUpper Ground Floor

882-0176 to 79

Max’s BakeshopThird Floor

713-5134 / 715-0558

GoldilocksUpper Ground Floor716-1212 / 716-0650

Red RibbonUpper Ground Floor

716-1081

Gonuts DonutsSecond Floor

896-8371

Dairy QueenUpper Ground Floor

516-3358

For inquiries, call 715-0681 www.facebook.com/SMCityStaMesa @smcitystamesa

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FERNANDO MIGUEL BELMONTEPublisher

DON JAUCIANManaging Editor

THYSZ ESTRADAEditorial Associate

PATRICK DIOKNOArt Director

SPANKY HIZON ENRIQUEZWriter

GABBY CANTEROPhotographer

LUCIEN DY TIOCOHead of Sales & Marketing

ANNALYN DELGADOEditorial Assistant

Golden Letter Publishing,1497 E. Rodriguez Ave., Quezon City

For inquiries, call 5277901 local 132 or email [email protected]

Generally, there are two kinds of people on Valentines Day: those who are having the time of their lives with their significant others or those who are miserable because they don’t have a significant other to spend the holiday with. As Jim Carrey’s character said in Eternal Sunshine of the Spotless Mind—one of the best romantic films of the last decade— “Today is a holiday invented by greeting card companies to make people feel like crap.” If you consider this nugget of wisdom, you might consider it as truth, what with all the required purchase of roses, chocolates, and other last minute gifts. But us here at Let’s Eat, we would like to think Valentine’s Day as a holiday made to celebrate love with good food.

We’ve scoured the battlefield with three new restaurants worth checking out, not only because of their date factor, but because of their potential to make this night memorable because of the excellent food. Enter Rambla in Rockwell, Black Olive in Capitol Commons, and Commune in Makati. And to cap the sweet night off, there’s Yamato for some sugary delights.

Let us know how your date went! Connect with us through our Facebook, LetsEatPhilStar or tag us on Instagram at @lets_eat_magazine.

ED ITOR 'S LETTER

Strawberry Shortcake from YamatoPhoto by GABBY CANTERO

ON THE COVER

THE LOVE ISSUE

L E T ' S E AT

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T H E A F T E R H O U R SBY SPANKY HIZON ENRIQUEZ PHOTOS BY GABBY CANTERO

Black Olive offers a new way to let loose

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Imagine this: it’s 1:20 A.M. on a Tuesday, you’ve just worked overtime ‘til the wee small hours after a hellish start to the week, and

you’re craving for a rich risotto verde with a perfectly seared salmon fillet topped by a pink salmon tartare. Or this: 3:45 A.M. on a Saturday,

a long night of partying’s journey into day, and you’re yearning for the most dramatic of ebi tempuras: squid ink battered prawns, jet black and coral tipped, with a sweet-spicy jalapeno honey aioli on the side. There’s only one place that can satisfy all these hankerings during

those dark witching hours—the aptly named Black Olive on Capitol Commons. Pasig’s newest residential and commercial district is home to a most promising new restaurant, the latest offspring of one of the country’s most exciting culinary talents, Carlo Miguel.

Chef Carlo, who became popular throughout Asia thanks to his second place finish in The Biggest Loser, is now more famous for his enviable track record of running very successful establishments, among them: Sala, Opus, Publiko, and the Draft Gastropubs. Carlo lost

49 kilograms during his time on the reality show, and it changed his life: the man now runs marathons. I’m afraid that his restaurants may change my life too if I dined in them every day and every night. I’d probably add a hundred pounds to my frame; The Biggest Gainer. Black Olive isn’t just a night time destination. It opens for business at eleven every morning, Monday to Sunday, and it’s rapidly gained a loyal fan base, and not just from residents of the area. Many from Makati and Quezon City brave the perpetual traffic crawl on EDSA and C-5 to partake of the chef-patron’s cutting-edge interpretations of Mediterranean cuisine. I’m a big fan myself, but I admit, I also frequent the restaurant not just to dine, but more often than not, to drink.

A line-up of eight invigorating European cervezas is offered fresh off the kegs at the Cerveceria. Four different Paulaner brews plus Chimay, Hoegaarden, Beck’s, and my darling, Stella Artois. All the beers, burnished browns and gleaming golds, passing through perma-frost pipes to ensure sublime ice cold temperatures as they flow through the taps and into the frosted, chilled, wide-mouthed pint glasses. For those who want something stronger, arrays of high-end spirits are proudly arranged above the bar. All the Johnnies, a full range of Patrons, Absoluts and Russian Standards. A most impressive selection.

The food, too is even more impressive. Tapas are divided into cold or hot selections, available as small plates, or family style platters. The classics, all present and accounted for: gazpacho, chorizos, calamari, gambas, grilled sardines,

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Black Olive is located at Unit R3A&B, Capitol Commons Park Meralco Ave. corner Shaw Blvd., Ortigas Center, Pasig Metro Manila, Philippines; (0926) 673-0726, (+632) 633-2071

HEALTHY OPT IONS

Involtini of grilled eggplant, roast tomato, feta cheese, and black olives

Grilled tuna belly, mojo crudo, mesculin greens, lemon, Roast bacalao fillet,

Seafood Fritto Misto

PR ICE RANGE

*selected

MAINS P395 (Grilled tuna belly) to P1530 (Grilled US Angus beef)

PLATES FOR SHARING P405 (Vegetable Fritters) to P770 (Antipasti platter)

BURGERS AND WRAPS P330 (Chicken kebab and Pork kebab) to P490 (The

Italian Burger)BRICK OVEN PIZZAS P390 (Pepperoni & mozzarella) to P530 (Bacon, beef, chorizo,

coppa ham, chicken lemon & pecorino)PASTAS, PAELLAS, AND RISOTTO P280 (Spaghetti) to P635 (Black Olive

Paella and Paella Negra)SINGLE MALT P1500 (Dewars White

Label per bottle; P120 per shot) to P8500 (Aberfeldy 21 years per bottle)

VODKA P1500 (Russian Standard Original per bottle) to P7100 (Crystal

Head Vodka)GIN P2200 (Bombay Sapphire) to P5500

(Hendricks Gin)WHISKEY P1800 (Ballantine Finest) to

P10,600 (JW Double Black)

T IPS

1. Black Olive is almost always full every weekends. Guests can reserve tables

until 8 P.M.2. Draft beers go with everything in the

menu so drink away (in moderation, of course)

3. Ask for the Special Valentine’s Day Menu (P2000)

blackoliveph blackoliveph blackoliveph

1 Cheese platter2 Oyster mushroom salad3 Roast bacalao4 Baked mussels

and of course, marinated black olives. An outstanding Bacalao dish, not flaked, but roasted as a whole fillet. Smoky and briny, the inherent saltiness of the fish, offset by a sweet potato mash.

Among the new Med mainstays, Manchego cheese, paired with figs and drizzled with a syrupy balsamico, is a can’t-miss starter. It’s presented on an elaborate platter along with gorgonzola sprinkled with truffle honey, and fried mozzarella complemented by an olive caponata. Salty, sweet, sour, nutty, and creamy notes, bouncing off each other, combining and recombining; every bite, playfully different from the one before.

The flavors of spring, sunshine, and the sea: fresh New Zealand mussels available two ways. Braised in white wine and served with lightly toasted baguettes, the better to soak up the savory drippings with. Baked, with a topping of black olive salsa, cheese, and generous bits of crumbled bacon.

Noon, evening, or even at dawn, whatever the time of day or whenever thirst and hunger strike, Black Olive is a guaranteed crowd pleaser. And from personal experience, I know you’ll always want to order just one more round before you go.

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M E A N S T R E E T SBY SPANKY HIZON ENRIQUEZ PHOTOS BY GABBY CANTERO

Let your tastebuds walk the famed Barcelona street at Rambla

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Leaning into the afternoons, I cast my sad nets towards your oceanic eyes.” Oh, Pablo Neruda, you kill with every line of your

poetry. Like the legendary poet, I believe that the most romantic part of every day is late afternoon. Dusk. Twilight. Love in the gloaming. My perfect time for Rambla is during this “Magic Hour”, when the shadows lengthen, and the sun’s rays get softer, bathing the restaurant with a diffused golden glow.

The food here is undeniably sensual; something about the subdued plating, the contrasting colors, the subtle textures, and the fantastical flavors of many of the items on the menu just screams sexy. Rambla has become one of the most

talked about restaurants that have opened recently. And rightfully so. Behind it is the same team of Las Flores hombres led by Uri Singla. Whereas their first restaurant focused on tapas, this new one features the cuisine of the Mediterranean, with an emphasis on lighter fare, but without forgetting the elemental and essential pork specialties, as the Catalan is one of Spain’s primary pig growing regions.

La Rambla, a long and tree-lined pedestrian avenue in the center of Barcelona, dotted by quaint shops and fine restaurants, is the inspiration for its namesake in Rockwell. It’s not inside the main mall, but located across the street, on Joya Drive. And it’s definitely worth walking a few

extra steps to enjoy a most dynamic menu in an establishment with three very different dining areas, each with its own distinct appeal.

Outside, a breezy al fresco area, where one can sit and watch the wheels go by while enjoying Rambla’s one-of-a-kind cocktails: Earl Grey Gin Tonics—Tanqueray and Tea in an intriguing combination. A deceptive Bacardi-based Naughty Banana Smoothie blended with White Chocolate for that added oomph. On the ground floor, an open kitchen, structured like a bar, complete with high stools, where diners can watch the chefs concoct some of the most magical examples

of molecular gastronomy in the city. Upstairs, a more intimate dining area, and, wonder of wonders, another bar—this time, showcasing a Rambla exclusive: Aged Cocktails, Gin, Campari, and Vermouth steep in oak barrels for months, their flavors combining into a dark, brooding Negroni, an alcoholic sum greater than its individual components.

The man who oversees the kitchen is Pepe Lopez, a Barcelona-trained chef who honed his skills in the Michelin-starred Lluçanès. His experience there is apparent in the menu. The Spherical Olives, marinated in extra virgin olive oil,

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Kanzhu’s famous hand-pulled noodles is a favorite among lovebirds who enjoy soup-based dishes.

8 Street Bites offers a mouthwatering selection of savory dishes as well as an intimate setting for couples.

Eat your heart out with this popular Australian hangout’s wide range of appetizers, mains and desserts.

Homecooked meals made fancier, The Old Spaghetti House is for couples who have a taste for classic comfort food.

Gerry’s Grill is the place to be for those with a hearty appetite for savory, grilled fare.

Relax and enjoy with your special someone at Red Table, a modern “gastrobar” with excellent wines and service.

French Baker always offers new and yummy baked treats for its customers.

Sumo Sam serves a wide array of Japanese dishes that will surely whet you and your date’s appetite.

A hearty feast in SM Manila

Kanzhu Hand-Pulled NoodlesUpper Ground Floor

950-9874

8 Street BitesFourth Floor

Kangaroo JackLower Ground Floor

521-6072

The Old Spaghetti HouseFourth Floor

353-8674

Gerry’s GrillFourth Floor

353-4266

Red TableFourth Floor

523-8403

French BakerUpper Ground Floor

528-1624

Sumo SamFourth Floor 949-3662

For inquiries, call 523-7044 www.facebook.com/SMCityManila @SMCityManilaOfficial

Indulge in a smorgasbord of dining delights this month of hearts.

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Rambla is located at G/F Joya Bldg., Joya Drive, Rockwell, Makati; (+632) 823-6468, (+63) 926) 690-9774

HEALTHY OPT IONS

Organic Eggs 65°C, Spherical Olives, Balearic Seafood Rice, Burrata, pesto, red

wine cherry tomato & organic arugula

PR ICE RANGE

*selected

PICOTEO P45 (Spherical Olives per piece) to P995 (Iberian Ham

Pure “Bellota”)EGGS P195 (Organic Eggs 65°C) to P325

(Omelette with prawns & a light Basil Alioli Sauce)

VEGETABLES P375 (Salad of shredded salted cod, tomato jam, and tapenade)

to P795 (Burrata, pesto, red wine cherry tomato & organic arugula)

MEAT P395 (Roasted bone marrow with crispy onion & toasts with garlic cream) to P695 (Slow crispy suckling pig with

mustard sauce & bok choy)SEAFOOD P495 (Balearic Seafood Rice) to P1125 (Grilled seabass with clams &

white bean sauce)RED WINE P795 (Undurraga Varietal

Merlot, Central Valley, 2012, Chile) to P5500 (Lapostolle Clos Apalta,

Carmenère, Cabernet Sauvignon, Merlot, 2010, Chile)

WHITE P595 (Altozano Verdejo Sauvignon Blanc, Vino de la Tierra,

2011, Spain) to P3300 (Chablis: Tribut Chardonnay, Burgundy 2010, France)

T IPS

1. Ask the wait staff for the wine pairing2. Homemade dishes are marked with the

Rambla logo.is Rambla’s signature appetizer. It looks exactly like a green olive, but it’s really a sly reinvention. Bite into one, and all the lovely essences of the olive surprisingly spurt, all at once, into one’s mouth. These olives should be Rated R (R for Ravishing).

A bestseller is the 65 °C Egg, precisely cooked in a strictly controlled environment for 40 minutes. It’s served with chunks of Chistorra, that spectacular pork sausage, the more intense chorizo. Next time I have this, I’ll have to request for garlic rice on the side. Much as I love that most decadent “chisto-log”, however, my favorite dish is the homemade ricotta gnudis with a seasonal mushroom sauce, rosemary, and hazelnuts. Dumplings made divine. Everything just works. It’s a sunny, earthy, cheesy, and joyful carnaval for the palate.

As a teenager very much interested in the opposite sex, a favorite reference of mine was The Art of Erotic Seduction. And yes, it proved to be very useful indeed. Rambla, a restaurant that’s mastered the art of seducing the senses through its sensuous cuisine, definitely deserves its own chapter in that book.

1 Octopus carpaccio2 Spicy Mediterranean Rice3 Organic Eggs 65°C4 Suckling Pig5 Ricotta Gnudis

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W E L C O M E T O T H E

N E I G H B O R H O O DBY SPANKY HIZON ENRIQUEZ PHOTOS BY GABBY CANTERO

Why Commune is more than just a coffee shop

I have a confession.  I always have a certain degree of trepidation whenever I have a first date during the daytime.  Night lights soften and smoothen faces, but daylight may not be as kind—well, truth be told, to me

as well. Hence, double the tension. For situations such as the one I just described, I’d recommend a venue where the food and the ambiance are so charming, everything else becomes secondary. 

Commune is one such destination. It’s on the busy corner of De La Costa and Valero streets, right smack in the middle of Salcedo Village; but the odd thing is, the popular café and bar feels like it’s in Greenwich Village, with its palpable New York vibe. It’s a very conducive place for power lunches, casual meetings, and yes, blind dates. Commune’s interiors are distinctly modern, but not uncomfortably so. Everywhere, there are wide picture windows, everything bright and light, just like the specials found on the menu.

It’s often brimming with expats in their crisply ironed shirts, sleeves rolled up, neckties draped over their shoulders, noshing on the healthiest, heftiest sandwiches and the freshest, greenest salads. Manhattan comfort food, if you will, but with playful Manila touches. Rosemary herb chicken on malungay wheat 01

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LET'S EAT — Feb. 2014

14 Commune is located at Liberty Plaza, 102 H.V. Dela Costa Street, Salcedo Village, Makati City commune.ph

bread, a stealth introduction to our own vitamin-packed vegetable. Caesar salad, salted by tinapa flakes in lieu of anchovies, and accented by slices of itlog na maalat. Locals love the equally hefty and fresh interpretations of Filipino favorites too, from the ‘silogs to the adobos, all cooked from scratch daily.

The café is very hot on social media, thanks to their baristas’ beautiful “3D Latte Art”, where caffeine lovers can request that their coffee’s foam be sculpted into irresistibly cute, impossible not to Instagram renderings of pandas, dolphins and Hello Kitty. These are not trompe l’oeil illusions, but actual fluffy stuffed toy-like renderings floating on top of the coffee. These creations are so captivating, that some customers often cannot bear to drop their teaspoons into their cups. But inevitably, they do so, because the coffees here don’t just look great, they taste even better.

Commune is a passion project of its proprietress, Ros Juan. And passionate, this lady is. A few minutes with her is already an education on the art of coffee growing and coffee drinking. She’s been a member of the Philippine Coffee Board for a decade, and she’ll gladly elaborate on the history of the beverage in the Philippines—in the late 1890s, our country was the number one coffee exporter in the world —and its future, which lies in Single Origin sourcing, eventually, for Commune’s own coffee beans as well. Ros supports Arabica farmers up in Benguet and Robusta growers in Amadeo in Cavite, both responsible for her café’s signature blend.

Ros is part of the Binalot family, figuratively and biologically. The space that Commune occupies used to be a branch of the “rice meals wrapped in banana leaves” fast food chain, but she championed a new kind of dining establishment, and she’s succeeded brilliantly. But her culinary roots are apparent in my favorite dish in her restaurant, chicken adobo sa gata. Sweet, thick, and rich coconut cream enrobing succulent chicken pieces, atop a bed of steaming white rice; the whole, wrapped in a banana leaf, folded artfully like origami. 

“I’d rather have coffee than compliments right now”, a memorable line from Little Women, is prominently displayed on Commune’s menu board.  It’s appropriate, but perhaps, to make it perfect, and an even better fit for this café with a kick?  It should be tweaked to “I’d rather like to compliment your coffee right now!”

1 Bacon Tomato Mozza2 Commune’s interior 3 Pinakbet4 Caesar Salad5 Apple Pie6 Tuna Melt

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HEALTHY OPT IONS

Tuna Melt, Commune Club, Pinakbet, Gising Gising

PR ICE RANGE

SANDWICHES P190 (Cesar Salad) to P295 (Rosemary Herb Chicken)

ALL DAY BREAKFAST P160 (Chicken Longganisa, Chicken Tocino, Pork Tocino)

MEAT AND POULTRY P180 (Sinampalukang Manok) to P220

(Beef Adobo)FISH P160 (Fried Tilapia) to P220

(Daing na Bangus)TODAY’S HARVEST P90 (Gising Gising,

Pinakbet, Fresh Lumpia, Sigarilyas na Gata)

RICE P18 (Steamed White Rice) to P50 (Steamed Red Rice)

HOT DRINKS P80 (Espresso) to P125 (Hot chocolate)

T IPS

1. Ask for the specials of the day2. You can order you meals with steamed

red rice if you prefer a healthier dish3. For the pandan rice wrap, take it out

using forks and peel it out from the sides4. Commune is big on community

interaction so check out their social media pages (below).

communeph communeph communeph

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S W E E TH E A R T

BY SPANKY HIZON ENRIQUEZ PHOTOS BY GABBY CANTERO

A harmony of baked goodies at Yamato

Tucked away on a corner at the far end of Jupiter Street, a cozy bakery and café has quietly established a reputation as a destination for excellent breads, cakes,

and pastries—all made using premium flour, flavorings, and fillings from the land of the rising sun. Strawberry shortcakes, tarts and creamy and subtly sweet. Green Tea Matcha Croissants that are unique in color and unmatched in flavor. UCC Coffee, freshly brewed and piping hot, always available for perfect pairings. Yamato steadfastly stays true to its Japanese character: harmony and balance in all its freshly baked goods, consistently providing enlightening, enjoyable experiences for everyone.

LET'S EAT

SWEETS

Yamato is located at 22 Jupiter St., Bel Air Makati, 511-1390

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L E T ' S E AT

L E T ' S E AT

L E T ' S E AT

L E T ' S E AT

TREATS

TREATS

TREATS

TREATS

Free chocolate churros for a minimum purchase of P750

Free (1) Crema Catalana for every single receipt purchase worth P500 and up

Buy 2 cups of coffee and get a free upsize on both

Free Japanese Croissant Doughnut of the day for every P500 purchase. Free mug for every single minimum receipt of P800.

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L E T ' S E ATX

Coupon is only valid from February 14, 2014 to March 28, 2014. Valid for any coffee-based beverage. Only one (1) coupon/voucher per table can be redeemed per

transaction in a one-time basis only. Not valid in conjunction with other promotions, discounts and privileges. No split table or checks. Not replaceable when lost and non-

transferable to cash. Only the coupon from the print edition will be entertained.

L E T ' S E ATX

Valid from February 14, 2014 to March 31, 2014. Only one (1) coupon/voucher can be redeemed per transaction. Usage with other discount or promotion is not

allowed. Reproduction, sale or trade of the coupon/voucher is prohibited. No split table or checks. Not replaceable when lost and non-transferable to cash. Only the

coupon from the Let’s Eat print edition will be entertained.

L E T ' S E ATX

Coupon is only valid from February 14, 2014 to March 31, 2014. Only one (1) coupon/voucher per table can be redeemed per transaction in a one-time basis only. Not valid in conjunction with other promotions, discounts and privileges. No split table or checks. Not replaceable when lost and non-transferable to cash.

Only the coupon from the Let’s Eat print edition will be entertained.

L E T ' S E ATX

Coupon is valid from February 14 to February 20, 2014. Valid for single receipt transaction only. One freebie per transaction, per visit. Only one (1) coupon/

voucher can be redeemed per transaction in a one-time basis only. Not valid with other discounts or promos. Reproduction, sale or trade of the coupon/voucher is

prohibited. No split table or checks. Not replaceable when lost and non-transferable to cash. Only the coupon from the Let’s Eat print edition will be entertained.

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Bread Story’s selection of freshly-baked breads and pastries will surely put a smile on your loved one’s face.

Pastries, donuts, bagels with coffee or with eggs, enjoy the all-day breakfast fare at Country Style.

Enjoy your Belgian waffle hot, and with toppings and fillings of your choice, with the one you love.

Cap off your Valentine’s date with your favorite flavor of frozen yogurt at Tutti Frutti.

Beautifully packaged, Bleu Vanilla’s delicious pastries will make your Valentine much sweeter.

A global favorite when it comes to donuts, Krispy Kreme makes your V-Day extra special with themed donuts.

Inspired by Japanese favorites, Wagashi’s treats are what you would want to take home to your sweetie.

Sugar House is perfect for lovers craving for hearty servings of their favorite dishes and desserts.

Eat your heart out this Valentine’s Day with your special someone through this handpicked selection of desserts.

Sweet Eats at SM San Lazaro

Bread StoryUpper Ground Floor

554-0371

Country StyleUpper Ground Floor

547-3754

Belgian Waff leLower Ground Floor

Tutti FruttiUpper Ground Floor

353-8957

Bleu Vanilla Upper Ground Floor

Krispy KremeUpper Ground Floor

353-6950

Wagashi Lower Ground Floor

Sugar HouseUpper Ground Floor

353-6932

For inquiries, call 786-2410 www.facebook.com/SMCitySanLazaro @smcitysanlazaro

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