Too Tired to Cook? Celebrate the Holidays at These 4 Restaurants

’Tis the season to be jolly and one way to go about it, especially with friends and family around, is with food. Restaurants in Manila recognize this, that’s why they’re gearing up for the Christmas rush by preparing exciting new dishes for a true holiday feast. 

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Cochi

Celebrity restaurateur Marvin Agustin is already feeling the influx of OFW and balikbayan guests at his BGC joint Cochi, which is short for cochinillo. Understandably so since special moments naturally call for something as special as a roast pig. With Kevin Villarica taking the reins as corporate chef, guests can expect a handful more dishes that can accompany the porky piece de resistance. 

Palabok choka from Cochi

Among these is the cochi tacos, where a soft tortilla is topped with a mound of cochinillo sisig, garlic toum, kamias marmalade, and for texture, chopped cochi skin. Another delicious appetizer is the frito misto salad, with crispy shrimp, slivers of green mango, and fresh lettuce dressed in nam play sauce.

Cochinillo from Cochi

A mouthwatering sidekick to the premium pig is the palabok choca. Aligue palabok sauce and adobong pusit aioli cloak a bed of rice noodles, along with grilled dalandan prawns, annatto soy egg, and cochi bits.

To cap off the meal, there’s fried suman with latik and ripe mango. The roast suckling pig might be the star of the season, but the support dishes are just as important as the lead for a great show. At Cochi, they have a stellar cast.

Cochi is located at Verve Residences, Unit 1 Gr. Flr., Verve Residences Tower 2, 27th street corner 9th ave, 27th Street, Taguig. Contact info: 0935-2101341.

El Born

It doesn’t take much to convince people to dine in this Mitsukoshi restaurant. Just knowing that they have the city’s best version of the burnt Basque cheesecake is enough to have them queueing. But for Christmas, chef David Amoros has come up with more than a couple of delicious reasons to make the visit worthwhile. 

Tortang talong croquettes from El Born

For starters, they have a gazpacho-like soup made with Josper-roasted tomatoes, and a refreshing Josper-smoked burrata salad with fig mustard. For beef lovers, there’s a duo of dishes that definitely fit the delicious bill: cecina cured beef with mahon cheese on pan con tomate, as well as a Wagyu steak tartare on a buttery croissant brioche.

Wagyu tartare on croissant brioche from El Born

For heartier entrees, they have a portioned piece of boneless cochinillo on a mound of potato parmantier, grilled angus steak with padron peppers, and Joseper-grilled whole lobster. Finally, for dessert, a light-as-a-feather flan based on David’s family recipe, and the limited edition tarta de queso payoyo made with the milk of payoya goats and merina sheep. It might just be impossible to top that.

Tarta de queso from El Born

El Born is located at 2/F Mitsukoshi BGC 8th Ave, Corner 36th St, North, Taguig. Contact info: 0917-3169129.

Bombvinos Bodega

Bombvinos Bodega might primarily be a natural wine bar, but with the amount of mouthwatering plates Don Baldosano has been churning out of their open kitchen, it may very well be a legit dining destination. Much like what he has been doing in his own private dinner in the south, the young chef has been coming up with inspiring dishes tainted with Filipino flavors.

Beef fat sinangag from Bombvinos

There’s tortang talong croquettes; a perfect-for-booze bowl of straciatella, keso de bola and ikura; flounder kinilaw served with burong mangga and chicharron; an arroz caldo seasoned with the flavors of the regional dish Chicken Halang-Halang; beef fat sinangag with tallow, keso de bola and leeks; pressed pork leg with caramelised singkamas and lemongrass jus; and a fish bistek consisting of aged flounder and pickled onions.

Pressed pork from bombvinos

Not to be outdone is the dessert called Suman sa Tanjay, a suman ice cream with burnt coconut cream and mango compote. Baldosano is like that Santa who likes to keep on giving. 

Bombvinos Bodega is located at Unit 3, The Zone Sports Center, 7224 Malugay Street, Brgy, Makati. Contact info: 0968-8514682.

Senju

Buffets hold a huge appeal for many Filipinos, not only because of the variety in dishes but also because it feeds everyone according to their personal preferences. There’s just something for everyone. International buffets come aplenty but there’s one that zeroes in on appeasing Japanese cravings. 

Matsuri's Tuna and Salmon Sashimi

Available every Sunday for lunch is the Matsuri Buffet at EDSA Shangri-la’s Senju restaurant. There they have a dedicated sushi bar where guests can indulge in a wide array of premium sushi rolls and freshly prepared sashimi, featuring the finest cuts of tuna, salmon, and seasonal fish. Whether you prefer classic nigiri or more creative rolls, the bar will definitely have you going back for more than just seconds.

Matsuri's Matcha Mille-feuille

There’s also a ramen station where diners can customise their bowl of noodle soup as well as a teppanyaki station where guests can have their fill of premium cuts or seafood options. Next to that, there’s a bevy of traditional hot dishes such as tempura, grilled meats, and rice dishes. 

No meal is complete without dessert and at Matsuri, their Japanese treats surely satisfy—from matcha mille-feuille and mochi to the much-loved coffee jelly. 

EDSA Shangri-la is located at 1 Garden Way, Ortigas Center, Mandaluyong. Contact info: (02) 8633 8888