dmargherita goes to Cebu to eat the best pig ever: CnT Lechon

Well, that's what Anthony Bourdain said. We'll see. And who am I to question Anthony Bourdain's verdict? Well, I've always believe that questions and comments give room for improvements so...okay, I'm saving myself here.  

I was to post this last weekend but I don't have the right words to say. I kept on revising and saving and revising and saving. So why am I revising again? I don't know. Maybe I just wanted to kill the time because the office is on lunch break and my next deliverables are all follow-ups so I opened this entry again, and looked at it. Deleted items, pressed CTRL+Z, delete, CTRL+Z. I still don't have the right things to say but forgive me for trying.

Aha! I think I was trying to console myself for braving the heat and polluted road to order a Crispy Chicken Burger from Mcdonalds, only to find that the nearest branch is being renovated. Went to KFC instead to order anything, yes! that's why I love KFC for their menu satisfies the pihikan in me, only to find that I forgot to replenish my wallet. Hahaha! What a very sad day!

So here let me start by saying:
Dad told us he booked the whole family a flight to Cebu to eat Pochero (Luzon's Bulalo) and Lechon from CarCar City. Again, I was left with no choice but to request a leave from work. But hey! Who am I kidding right? Work versus foodtrip? I'll definitely go with foodtrip!

We ate at Jollibee for breakfast whilst waiting for out flight to Cebu. I got intrigued with the natural lighting so I had to take photos.

I really love the dramatic effect a natural lighting can give.

Our flight was delayed. We were supposed to be in Cebu around 9:30 AM but we ended up arriving like 11:00 AM. Good heavens, right? Of course, my dad had to change his itinerary and we ended up eating at CNT Lechon instead of going all the way down to Car Car City.

Before I blog about this CNT Lechon, I think you ought to know that I never had fantasies eating lechon (slow roasted pig). I mean who would want to eat that dish swimming in calories and in fat that would instantly give anyone a hundred reason why you should go and visit the gym. Not only that, without the Mang Tomas sarsa, I find it bland and not enticing at all so why fool myself, right?

I'd watch my weight-conscious aunt smell the lechon and eat vegetables whilst looking at the lechon . She'd curse anyone who would bring lechon during gatherings because she would need a huge volume of self-control to be able to practice self-restraint. And because this post isn't about her. Let's go back, shall we?

CnT Lechon was a hit. Having said that without actually grabbing a taste of the best pig ever, will you take a look at the photos below!:

If you are thinking that CnT might fail you then get ready to battle with his loyalists! Seeing these people made me say, "What is going on here people!?". The conspiracy amused me. I went nearer and nearer to find what exactly was going on. Turned out this people were waiting for their orders; ordering side dishes; getting their numbers; waiting to be called or maybe watching the ladies carry and chop the roasted pig like a pro. Ohhhh wait, they are professionals of course!

That's right. I was surprised to see more ladies getting the job done. See those muscles? No? Okay, I'll zoom. Still no? Well, head for the nearest Cebuano soil then! 

While waiting for the best pig ever to satisfy our hunger (hey that ryhmes!), we ordered side dishes-NOT. Okay, I admit. We ordered dishes to feed the hungry worms screaming for food, food, oh wonderful food!

We ate small orders of Chicharong Bulaklak (crispy pork intestines), Pancit Bihon (a thin white rice noodle dish with chicken, scallions, carrots, soy sauce), Lechon Paksiw (Leftovers of Lechon cooked in vinegar and either sugar or Mang Tomas) and Chopsuey (a chinese-filipino dish primarily made up of mixed vegetable with meat like chicken, fish, beef, shrimp or pork, added for extra flavor). 

All tasted okay except for one. The Lumpiang Ubod was a hit. Well for me, and yes for the rest of the family, we all fell in love with CnT's Lumpiang Ubod.

Lumpiang Ubod is a vegetable dish made with heart of palm with a soft (unfried) wrapper garnished with sweet sauce and crushed peanuts. 

CnT's variation shot us straight to the heart, I mean...stomach. Their variation was partnered with this white peanut sauce. It tasted like that of a sweet mushroom chowder with a strong hint of peanut. It 

 was so awesome that I ate my brother's share. Hahaha!

And the hot seat begins. My dad order a kilo and a half of Lechon. At first, we were all shocked if we can ever finish everything. I took a bite and was caught in abyss...

The best thing about the best pig ever is that you wont need any condiments to spice the flavor. It is good as it is. The skin, that crispy skin that sounds your every bite didn't fail me. In Lechon, the skin is always at the limelight. Throw away everything, leave the skin and you'll be oh so satisfied. 

But the CnT Lechon is way, way, way different. The flavor went deep to the depths of each strings of this fatty goodness. Every bite was just delish! It's really good on its own. Sarsa? What Sarsa? Calories? Grease? What are you talking about? This is my moment with my best pig ever. This is the exact feeling Anthony Bourdain felt. This is really, the best pig ever!

excerpts from Anthony Bourdain's blog:

 "And speaking of pig? It can now be said that of all the whole roasted pigs I’ve had all over the world, the slow roasted lechon I had on Cebu was the best. This puts the standings in the Hierarchy of Pork as follows:

#1. Philippines

#2. Bali

#3. Puerto Rico"

Of course we had to pose for a picture. Say hello to my siblings as we bid goodbye to CnT with an awe. :)

Below are some photos to at least prove to people that hey! We went to Cebu! Philippines takes its pride with some of the churches built during pre-proper-post spanish era. We were invaded by Espana, FYI.

I promised Cebu just as I promised New York that I will be back to fall in love with the city again. :)

Thank you Anthony Bourdain for making us all Filipinos, not only Cebuanos, proud of our culture, home soil and most especially, our food!

Masterchef Pinoy Edition

Missed the teaser? Click here! See you guys there! :)

I'm giddy and I've been wondering what dishes should I bring? I'll be cooking non-stop again to ready myself. I wanna audition that bad! Wish me luck! :)

Never Fail your New York Cheesecake Ever!

I meant every word. One of the many problems I encounter with cheesecakes is that no matter how much I try not to overbake, overmix and over everything, my cheesecake cannot stand on its own without being confined in the refrigerator. It will fall down given a chance to serve it at room temperature.


But with this recipe, say goodbye to failed cheesecakes! It will knock your kitchen out and is legit as any other recipe for cheesecakes. Though we kind of cheated by adding tablespoons of flour to the batter but who cares! If something this good is to arrive in your plate then let everyone cheat! :P

But please do not SIN: overbake and overmix! 

This recipe is meant for those who have followed word by word, heart by heart but still end up with a cheesecake that cannot stand at a room temperature or a cheesecake that could pass as a spongecake with cracks on it!

Recipe originally came from Yummy magazine JULY 2011 issue. I revised the crust a bit though and it turned out yummier! Trust me on this one!

Serves 8-10   Prep Time 30 minutes
Baking Time 1 1/2 hours

Preheat oven to 350 degrees fahrenheit. Lightly grease an 8-inch springform pan; set aside.

YOU NEED:
For the crust
1 cup graham crackers crumbs
2 tablespoons sugar
1 teaspoon cinnamon powder
1/3 cup melted butter
shortening for brushing

Combine graham cracker crumbs, sugar, cinnamon, chopped walnuts and melted butter. Taste. Okay enough! You don't want to end with a crustless cheesecake, do you? (warning: damn good crust!) Mix until well and crumbs are evenly moistened. Pour into pan and press evenly onto the bottom.  Brush sides of pan with shortening. Bake for 10 minutes, place on cooling rack to cool. Reduce heat to 300 degrees fahrenheit.

What I did:

For the crust
1 cup graham crackers, coarsely chopped
2 tablespoons sugar
1 teaspoon cinnamon powder
1/3 cup melted butter
3/4 cup of roasted walnuts, chopped
shortening for brushing

Toss them into a food processor, pulse, stop, scrape sides, pulse until crumbs are evenly moistened. Brush sides pf pan with shortening. Bake for 10 minutes, place on a cooling rack to cool, Reduce heat to 300 degrees fahrenheit. (Well what I really did was toss them it in the fridge to speed up the cooling process. We're allowed to cheat here, right? Haaha!)

For the filling
2 cups cream cheese, at room temperature
2 tablespoons all-purpose flour (read: cheat!)
1/4 teaspoon salt
1 cup sugar
1/2 cup sour cream
2 teaspoons grated lemon zest
3 eggs, at room temperature

Make the filling: Beat cream cheese, flour and salt; mix until smooth and fluffy. KNOW WHEN TO STOP! scrape down the sides of the bowl occasionally. Add sugar, sour cream and lemon zest; beat until well blended. Add eggs one at a time, beating well after each addition. Pour on top of the crust.

Bake in a bain marie (container is immersed about halfway into the working liquid. This is to prevent cheesecake cracks.) until filling is set but the center still jiggles when the pan is moved about 1 hour to 1 hour and 15 minutes. Let cheesecake cool on a cooling rack at room temperature. The filling will firm up as it cools. Cover and refrigerate until well chilled.


For toppings, you may add anything and everything as long as it caters your sweet tooth. I used canned cherries here. You can use fresh berries with a freshly made fruit syrup! That'd be heaven! :)

Go try and let me know the results! :)

Postscript: This is me trying to console myself for surviving Lemon Cleanse day 1 while enduring the battle of eating dinner which happened to be my favorite filipino food by the way, Kare-Kare (pork knuckles stewed in rich peanut sauce). It's usually partnered with sauteed shrimp paste. 

Celebrity Chef Michael Smith

I remember promising you guys that I'd provide an entry or two for my favorite chefs and influences. So here's my first entry specially devoted to chefs who changes the world one recipe at any given time. Chef at home is close to my heart next to Giada's Everyday Italian. What I love about Chef Smith is that he doesn't only give you the technique, he explains why! I cannot jot down every cooking strategies I learned from him but I'll share those who rocked my cooking world. 

One is do not over stir the brownie batter and use a spatula, for whisks incorporates air into the batter thus failing you to achieve that fudgy brownie goodness. It's better to manually fold the batter than using a mixer to incorporate the ingredients together. If you fold it manually, you'll always know when to stop. It's because of this one technique that I finally mastered my fudgy brownies. Oh, he also said to take it from the stove 5 min before its cooking time to allow the remaining heat from the pan to cook the brownies.

Another technique that I acquired from him is how to melt chocolates. Of course, you have to add butter first before the chocolates, stir a little. Break them down a little bit and take it away from the stove. Again, allow the remaining heat to melt the chocolates and butter. Continue stirring.

Some chefs show knife, oven and stove skills. This guy however takes his time, whilst explaining the need for such strategies, skills and techniques. One show, total learning experience. :)

Saturdate Reservations

After a series of changing schedules, I called a good friend of mine and asked him to accompany me while driving and I treat him a free lunch in return. My mom cooked, of course.

My steak was well done when I wanted it half-cooked. Gaaaah. But the gravy was awesome. We had buttered corn and carrots as side dish!

The part where I connived with Chaddy to pour the gravy to add drama to the photo. Hahaha!

The finished product! Tadah!

Romaine Lettuce with Asian Dressing. Just because I couldn't survive a meal without any veggies on my plate. And well, I was trying to fool myself that I was on diet. I love that crunchy feel of romaine lettuces plus the Asian dressing from Clara Ole was beyond imaginable!

I had a kisses flavored ice cream for dessert. I told you I wasn't dieting!

Dawn to Chad: You didn't tell me you reserved a home-based restaurant for lunch. 

Chad to Dawn: Yes! Next time, I'll try to reserve on Sunday so I could take-away the leftovers! 

After surviving the EDSA traffic, we had froyo but I'd post them in another entry. 

I curse PMS!

As you all know, I started my lemon cleanse today yet I'm just 1 week away before my period touches down so naturally, I've been craving for chocolates and anything salty. Everything with food as its label, I'd munch it down! I survived breakfast and well, lunch. Almost. You see, I wasn't hungry but I've been thinking about food all the time. Every food photos water my mouth like crazy and it's not normal. So when m officemate me offered Nova chips, I chowed down and instantly felt my hungry stomach waiting to be released! So I asked her if she could accompany me for lunch. The original plan was to eat at Mcdonalds but it was too far for a walk. 

So we went at Waltermart and found Pao Tsin! My cousin introduced me this Malaysian fast food and was in love at first bite. 1. I love dimsum!!! 2. I love how the singaporeans and malaysians cook their nasi! 3. I love the combination of Calamansi (Philippine Lime) and Chili sauce! Just perfect! 

Everyone orders the green Hainanese rice with dumplings but I really love Nasi Lemak. It's a bit pricey compared to Hainanese but you know, the combination of whatever spices with fried dilis is just heaven! Dilis adds a little bit of bite to the rice! (I do not own the photos for I was very hungry earlier and the moment it was served, I chowed down like a dog!!!)

After that fulfilling Nasi Lemak lunch. We headed for Fruitas, and yes, of course! Everything food, I won't deny that I'd love a 16oz of Strawberry-Banana smoothie! So I ordered again and finished it in 25 minutes!

I promised myself after lunch that I won't eat anything for the whole day. after work, went pole dancing and after that, went home without eye-ing every food stalls at the train station. I failed yet again because my mom cooked Bihon for dinner! Bihon is a filipino noodle dish with pork and vegetables and usually seasoned with either fish sauce or soy sauce. Gosh, I'm starving just describing the dish!!! A juice of Calamansi (Philippine Lime) balances the flavors too.

I rest my case. Tomorrow, I'm gonna resume eating again. Maybe I'd stop by at the grocery and buy some romaine lettuces, I'd also like to skip dinner now that I'm eating again. But who knows, I'm on PMS so it's a new blog tomorrow! 

Lemon Cleanse

I entered Lemon Cleanse yesterday, August9, but failed. We had a lunch meeting and we get free food everytime there's a meeting here in the office so I browsed the Kitaro (Japanese restaurant) menu and ordered for 6 pcs. Gyoza. I got fulled though but after an hour, I was starving like crazy. I'm PMS-ing and I've been craving for chocolates and anything tasty. Earlier yesterday, skipped breakfast but ended up buying 4 bars of KitKat. 

Attended my pole dance classes from 6:30 PM - 7:30 PM and was sweating like crazy since the aircon isn't working. Also attended the Belly Hip Hop (7:30 PM - 8:30 PM) class for I don't wanna get home too early. I was about to go home when I felt my hunger so I ordered a serving of pork and shrimp siomai from Siomai House. 

Came home and saw my mom's Eggplant Parmeggiana. It was the best considering it was her first time to cook it. She partnered it with pork chops and there I was eating the left-overs from dinner. I just feel hungry all the time and I hate it. 

Breakdown of yesterday:

Breakfast: 1 serving of KitKat (4 bars); corn chips

Lunch: 6 pcs. gyoza, 4 pcs. Panda chocolate goodies; corn chips

Dinner: 4 pcs. pork and shrimp siomai; 1 bite of porkchops; 2 slices eggplant parmeggiana.

Like right now, I again started lemon cleanse and every visuals of food tempts me. Even those fried eggs or even just hotdogs, they water my mouth like crazy! I WANT TO EAT! Anything!!! I can eat a stone if it labels itself "food!". I'm PMS-ing like that!!!

So anyway, for those of you who are noob with lemon cleanse, here's a little bit of info:

With many of the Hollywood stars like Beyonce Knowles, Mariah Carey and other celebrities backing the effectiveness of the lemon detox diet, it has become one of the most popular detox diets these days. 

The lemon detox diet mainly aims at colon cleanse, but has an additional benefit of short-term weight loss. 

Colon cleanse is achieved by removing the toxins that have accumulated in the body throughout the years. Such toxin accumulation may affect the quality of life by causing diseases. 

So it is necessary to remove these toxins, and colon cleanse is one of the popular methods used for this purpose. While on the diet, you are supposed to have only the lemon detox drink, which is made of ingredients that aid the body to release toxins. Let us take a look at the various lemon detox recipe ingredients.

Lemon Detox Recipe Ingredients

Very few ingredients are needed for lemon detox diet recipe, and the ingredients are well recognized as substances that help the body to release accumulated toxins. The whole detoxifying process is achieved through the joint effect of all the ingredients. The lemon detox recipe ingredients include water, lemon juice, cayenne pepper powder, and organic maple syrup. While lemon juice performs the function of flushing the waste through the bloodstream, cayenne pepper boosts the metabolism in order to enhance the process of cleansing. Maple tree syrup provides the nutrients and calories which are essential for the functioning of the body. Maple syrup also counter balances the hot taste of cayenne pepper. For best results, you have to use freshly squeezed lemon juice and good quality organic maple syrup. Read more on master cleanse lemonade diet recipe.

Lemon Detox Diet Recipe

As mentioned earlier, while on the diet, you can consume the lemon detox diet drink only and no solid foods are allowed. Preparation of the lemon detox recipe is very easy, if you have all the ingredients. You can make one glass of this drink by taking 250 ml of warm water in a glass and mixing two tablespoons of organic maple syrup, two tablespoons of lemon juice and half a pinch of cayenne pepper powder/half teaspoon of grated ginger. One glass of lemon cayenne detox drink is ready. It is always better to prepare this drink fresh, instead of storing it for further use.

Lemon Detox Diet

Now, you know how to make lemon cayenne pepper detox drink, which is the most important part of the lemon detox diet. You must have at least six to ten glasses of this drink per day, without consuming any solid food. This has to be continued for a period of around three to seven days. You may drink herbal tea, once a day, to stimulate bowel movement. You can also drink water occasionally. Initially, you may find it difficult to adjust with the lemon detox diet, but you will get adjusted in two to three days. Apart from the cleansing process, lemon detox diet is also said to be beneficial in boosting the immune system, promoting digestive health, weight loss, increased energy and healthier hair and nails. Read more on:

• Lemon Detox Diet
• Lemon Water Diet
• Lemon Cayenne Pepper Diet

Lemon detox diet recipe is one of the easiest and inexpensive diet recipes. It effectiveness is asserted by many celebrities who have also lost weight through this diet. This diet is also known as master cleanse diet, lemonade detox diet, Beyonce Knowles diet, etc. Introduced almost thirty years earlier, lemon detox diet has now become one of the most popular and most sought after detox diets. However, if your aim is faster weight loss only, then beware of the fact that as you will put on weight as soon as you stop this diet. It is always better to seek the opinion of your doctor before starting a lemon detox diet (or any detox diet programs for that matter).

source: http://www.buzzle.com/articles/lemon-detox-diet-recipe.html

Let's see if I'll last even for a day! :S PMS, I hate you!

Food Styling collab

You all know that I someday want to be a chef who would specialize in Italian Cuisine. Actually before, I never knew chefs should have majors or specialization until I heard it from the great Mario Batali himself whilst scanning the Frech Culinary Institue website. He said that everyone's into French Cuisine yet Italian Cuisine is as diverse and as decadent as how the french carry their own chairs. They introduced the sister-school of FFI NY which is the Italian Culinary Academy and after which, I think Mario Batali is just as good with marketing and promotions!

So anyway, All of you may have noticed the ARTSY FARTSY labels in my blog entries. That is because I am working in a below-the-line agency and quite an artist myself. So when we had this rush print ad project for a sauce company, I booked photographers to do the shoot. Due to the lack of time, we failed to book a food stylist so I decided to handle things on my own since I'm a food enthusiast myself and graduating from one of the prestigious art universities here in the Philippines, I had my self confidence in full throttle.

Naturally, we bought everything as take-away. We just had to place them properly for the camera for if we start from scratch, considering the timeline for the given ad material, I don't think we'd make it. So here, we bought Vietnamese Egg Rolls from Pho Hoa, a known vietnamese restaurant here in the Philippines.

After arranging lettuce (green and violet), I placed the friend spring rolls properly to make them look good in the camera. Also with the help of toothpicks to make them stand a bit. I took julienned carrots from beef BBQ garnishes and threw them in.

 

Vietnamese Spring Rolls with Tentay Sweet Chili Sauce

The next one was rather tricky because the recipe didn't have anything in contrast so I decided to insert string beans here and there & sprinkle some chopped onion springs. The strings beans somehow looked good because it was able to contrast the warm color of the dish. Also had to recycle the julienne cut carrots.

Shrimp in Sweet Chili Sauce

The last one was somehow similar to the first dish. Had to sprinkle chopped fried basil and recycled julienne cut carrots again. Also placed each bites in a creative manner.

Spring Rolls

So what do you think? Do I have it in me? :)

Please say YES! :D

EYES ON THE PRIZE

Food Styling by Delores Custer

Today marks my battle for losing weight and this is what I have in store in case I win the bet! Watch over me, will you? :)

This book will help me a lot in my chosen career: FOOD SYLIST/ FOOD PHOTOGRAPHER

Doomsday

It's my last day to celebrate food before I enter a 2-week cleansing. I connived with a friend, Drei, to do this 2-week "lemon cleanse" with me. It took me months before he finally agreed and he actually started yesterday. 

So, I always have this mannerism of overfeeding myself whenever I find that I ate too less or too healthy for the day but more on that later. Since I woke up late earlier, I wasn't able to attend my pole dance classes  so I just decided to hit the grocery after work. As I was nearing the grocery, I was tempted by White Hat saying it's my last day to taste her awesome goodness that I gave in to a Baker's Hat. I actually opted for a Healthy Nut Hat but I've been eating that flavor since forev and everything else seemed sinful so I settled for Baker's Hat instead. 

White Hat's Bakers Hat (Original New York Cheesecake, Blueberries & Whole-grain Cereals

After strolling the mall to finish my froyo, I went to cosmetics section and bought myself Maybelline's Powder Foundation and Nichido's Eyebrow Liner Duo Kit.

All went well except that Lemons in the grocery were almost running out. What was left were all rejects so I chose the best from the rejects and got myself only 6+ lemons which would only last for 2 days Lemon Cleanse. After satisfying my urge to buy, I finally went home.

The problem with home is my mom's a good cook and I just hate it when she whips up something tasty! Imaging going home with a plate of California Maki!

Homemade California Maki

I gave in for 5 California Maki and had to stop myself from finishing the plate. I opened the fridge to bring the goodies back but to my horror, my favorite Filipino food was staring at me, tempting me if it could only go nude! So, again, even though I was quite fulled, I gave in again. 

Pinakbet with Chili Flakes

Pinakbet is a sauteed vegetable dish with a collaboration of almost all Filipino vegetables such as string beans, squash, eggplants, okra, bittergourd with pulled pork strings sauteed in garlic, onions , tomatoes and shrimp paste. That filipina chef from White House in Washington served this to President Obama and called the recipe, "Vegetable Stew". I just love the smell of sauteed garlic, onions and tomatoes! The aroma is very addicting! Makes you wanna stay in the kitchen forever!

Now, I regret the moment I gave in to temptation. :( 

Anyway here's a sum up of my eating escapades this manic monday:

Breakfast: 6 pcs. pork and shrimp siomai

Lunch: 1 serving of Chicken Curry

Snacks: 2 bars of KitKat, 1 Large Bakers Hat frozen yogurt from White Hat

Dinner: 5 pcs. California Maki, 1 serving of Pinakbet

And I need to sleep! I ate dinner around 10PM and it's not safe!!!

CHECK IT OUT: World of Pizzas at Oakroom, August 8 to 28 | EAT+DRINK | SPOT.ph

CHECK IT OUT: World of Pizzas at Oakroom, August 8 to 28

Jean Natividad | Published: 2011-08-07 19:58:00

Oakroom RestaurantOakwood Premier Joy~Nostalg Center
Ortigas Center, Pasig City
Tel. No. 637-7888
Open from 6 a.m. to 12 midnight

New York, Greek, and Manila pizzas at Oakroom. Click for more.

(SPOT.ph) This month, Oakroom beckons pizza addicts with World of Pizzas, a 20-day promotion featuring a smorgasbord of pizza flavors unique to a particular region.

For a taste of the local fare, try the flavor-packed Manila Pizza (P425), which features toppings like longganisa, pulled pork, chicken adobo, chicharon, and kesong puti. The savory Mandarin Pizza(P395) combines light tomato, tofu, crisp Asian vegetables, nuggets of Kung Pao chicken, cashew, and garlic chili sauce, while the Middle Eastern Pizza (P495) is garnished with ground beef, onions, pine nuts, mozzarella, and strongly flavored spices.

The New York Pizza (P495) recreates the taste of Buffalo wings with a winning combination of chicken wings, crumble bleu cheese, mozzarella, tomato, and crispy celery. If you like your pizzas spicy, you'll love the spicy BBQ pulled pork toppings on the Texas Pizza (P495) mixed with pepperoni, mushrooms, red onions, tomato, cheddar, and extra mozzarella. The Hawaiian Pizza (P495) flaunts sweet-salty flavors with toppings like shrimp, pineapple, and smoked ham. To sate your Mexican food cravings, order the Mexican Pizza (P495) packed with ground beef, jalapeños, chorizo, cheddar cheese sauce, sour cream, and guacamole on a flour tortilla.

Get a taste of Germany with the Munich Pizza (P425), a combination of juicy bratwurst, sauerkraut, smoked ham, diced potato, and Emmental cheese. Dine like a Grecian with the Greek Pizza (P525)—spinach, béchamel, ground lamb, kalamata olives, and feta cheese. Or you can try the French Pizza(P525) with fresh onions, cream, bacon, and camembert. There's also the Vivaldi Four Seasons Pizza (P525) topped with tomatoes, artichoke, mushrooms, ham, and mozzarella, and for vegetarians, Oakroom offers the Scandinavian Pizza (P495) with sour cream, gravlax, smoked salmon, and chopped dill.

World of Pizzas runs from August 8 to 28, 11 a.m. to 11 p.m.

Photos from Oakwood Premier Joy-Nostalg Center Manila and by Jean Natividad

CHECK IT OUT: World of Pizzas at Oakroom, August 8 to 28 | EAT+DRINK | SPOT.ph

Yellow Dollops

DIY Mango and waffles with dollops of yummy whipped cream from Spiral Restaurant.

#toolazytowatermark