Opus Restaurant and Lounge

Opus restaurant is one of the nicest dining spot in Manila.  Aside from the finest food, this place just screams elegance and posh. I didn't had the chance to take pictures of the place though but trust me that the place is amazingly designed.

We started our meal with this Mushrooms Go Pink Salad, an organic oyster mushroom with beet root, goat cheese, horse raddish and smoke salmon crust. And 62. C Egg with Crispy Potato and Onion nest, Smoked Duck breast, Grapes and Cranberries, Shaved Foie gras

Mushrooms Go Pink Salad

62.C Egg

We also got this Baked Mac and Cheese, It was sooo good, probably the best mac and cheese and I've ever tasted. Creamy and buttery and just kinda melt in your mouth. It was definitely a winner.

Baked Mac and Cheese

For the main course i got the US Angus Beef Wellington with a Roast Baby Carrots and Potato Pave. Ryan got the Opus Tapsilog Version 2.0, it's like a version of beef tapa but more delicious of course. The garlic rice was really tasty and their atchara was in a jelly form but tasted exactly the same as the normal atchara.

Opus Tapsilog Version 2.0

US Beef Angus Wellington,Baby Carrots and Potato Pave

Opus Restaurant and Lounge
2/ Floor Resorts World Manila at Newport Mall, New Port Boulevard, Domestic Airport, Pasay
Tel No.: 0917 874-7738 or 0917 809 4093

6 Years Anniversary

Ryan and i celebrated our 6 years anniversary at Curve, Vask's new champagne room. It was such a sweet night full of champagne and oysters, and steak. ;) We enjoyed the food with every bite.

These oysters were divine. They are imported from different places in France and each one has different taste. Fine de claire is probably the smallest and saltiest, has a good juicy texture and slightly nutty flavor. The Fine de Ronce is much bigger, really tasty and is more meaty.

French Oysters 

For the main course we got the Txuleton 28 days dry aged - bone in US Angus Prime Ribeye with traditional potato and olive oil and Sweet Confit Bell Pepper side dish. Australian Mayura Wagyu Bone Marrow with Garlic Brioche and Capers

Txuleton 28 days dry aged - bone in US Angus Prime Ribeye

Australian Mayura Wagyu Bone Marrow with Garlic Brioche and Capers

I love this guy so much. Looking forward to many more anniversaries together.

6 Years Together

Today marks our 6 years of being together. I have no words to express how happy i am. Praying for more million years of beautiful, adventurous and loving as these past 6 years have been.
Happy Anniversary to us babe. I love you.

Wine and Oysters

Catching up with Dani over wine and oysters. ❤️

Rustan's Beauty Addict Event

Full Skirt

Maxi Moment

Dress - Miss Selfridge Bag - Balenciaga Accessories - Nasty Gal

Mongkok

11.19.13

I finally got to try out Mongkok Dimsum & Noodles last weekend when i was out my sister and our little ones. I've been wanting to try this restaurant because i saw that they have hainanese chicken but i was pretty disappointed with it. It just wasn't tasty at all and me and sister thought that the meat smelled a little funky. But other than that everything that we ordered tasted great and reasonably priced.

Hainanese Chicken

 

Mixed Vegetables in garlic sauce

Yang chow fried rice

Swept Away

Photography : Karl Martin
Fashion Stylist: Mayeth Siaton
Model: Cass LaForteza
Hair: Divad Medina
Makeup: Rxandy Capinpin

Featuring Xioti Chiu's gown for our Couture shoot at FIP.

Sweet Mornings Are Made of These

Happy Sunday Loves! 

Chef Tatung

If you are craving for a filipino food, Chef Tatung restaurant is the best. I love the twist on classic dishes and on how each dish was freshly and deliciously made. Our favorite was the Aligue Rice with crab fat, egg, and adobo flakes paired with Sugpo in Aligue Sauce, a giant tiger prawn cooked in crab fat and tomato sauce. Another favorite was their Tinumok, a coconut noodles and shrimp wrapped in taro leaves cooked in coconut milk with ginger and chilies and served with a dollop of crab fat. This reminds me a lot of Pinangat my favorite dish in Bicol but of course with a twist here at Chef Tatung. Their Lemon Grass Chicken Relleno was good also, it's a drumstick stuffed with aromatic lemongrass and served with a sweet mango sauce. I also got their Balut (fertilized duck egg) but I didn't really end up eating it because the chick was just too big. It scared the shit out of me. lol. For our dessert we got Pichi Pichi paired with hot kalamansi and pandan flavored hot tea. The Pichi pichi was sooo good that i'm already dreaming of going back there again. :D

Lemon Grass Chicken Relleno

Sugpo in Aligue Sauce

Aligue Rice

Tinumok

Balut ala Pobre

Pichi Pichi

Pandan Hot Tea

Chef Tatung Address - Acacia Estates, Brgy. Ususan, Taguig City 1637

Tel No. 661-7703 – 466-5390 – 09152901001