Metro Manila

Where do we eat?

While there are a lot of casual dining restaurants all over the City Walk 1, the Eastwood Mall’s veranda features a row of fine dining restaurants that boasts of various cuisines and concepts. Most of them can only be found in this Mall.

Crisostomo

This is something that you don’t see everyday—turn-of-the-century Filipino cuisine. Chef Florabel Co’s version of Filipino favorites are hearty and flavorful, with unexpected twists. Have you ever had laing tempura with grilled prawns in coconut cream sauce and crab fat dip? Crispy beef tapa that’s like bacon on top of crisp greens with kesong puti? Have you ever thought of eating suman with chocolate fondue? You’ll never look at Filipino cuisine the same way again.

Thousand Cranes’ Philadelphia Maki

Crisostomo’s suman with chocolate fondue

Crisostomo’s laing tempura

Mr. Kurosawa’s urbane interiors

Dining at Stone Grill

Mr. Kurosawa

From the masterminds behind Sumosam and John and Yoko, is this trendy Euro- Japanese restaurant. East meets West in both the menu and its interior, reflecting the hyper trendiness of Tokyo but tempered with Old World charm.

Thousand cranes

Shabu-shabu is a dining experience that’s refined through time. It’s beyond just throwing everything into the hot pot. It’s not for everyone, and that’s why Thousand Cranes offers a non-shabu–shabu menu that has rice toppings, and sashimi and rice rolls such as the Korean maki— with Korean beef and sesame seed, and Philadelphia Maki with salmon, cream cheese, and mango.

Flying Pig/Blu Fish

This whimsical double restaurant dishes out rustic comfort food in hearty servings that make you feel full just by looking at them. The menu is refreshed every two to three months to keep up with the inspired new dishes from Chef Peter Ayson. Try out the rich comfort of Gunny’s Fried Curry Wurst, or go healthy with the refreshing Moroccan Sea Bass.

Stone grill by

HOUSE OF WAGYU

Cooking on stones is back! This upscale steak house sets a new trend in the country’s dining circuit by cooking and serving their bestseller—the Wagyu beef steak— on a stone grill. The rectangular stone.

Photo and Article Source: Mabuhay Magazine (PAL)