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“Munch” (to chew or eat audibly or with pleasure) and “Gulps” (to swallow rapidly in large amounts). A blog that sprung out of two sisters' passion for food. A compilation of food trips, food finds, recipes and other information akin to food. Be it high end or street food. Be it home-cooked or chef-made. Be it eaten hot or cold. Be it eaten cooked or raw. Let’s list and hunt for ingredients..let’s chop, slice, dice, mince, julliene..let’s boil, marinate, poach, bland..let’s stir-fry, barbecue, deep fry, bake..let’s plate and decorate..let’s mix, blend, squeeze and concoct. Let’s share recipes and other food information. Let’s Munch and Gulp..Bon Appetit and Cheers! =]

Monday, February 15, 2010

My Aubergine Restaurant and Patisserie experience


Salmon and Proscuitto with Quail Eggs Breakfast / Lobster with Salad Greens and Asparagus with Ripe Mango Sauce


Ripe Guave Sorbet / Medium Rare Beef and Foie Gras with Baby Potatoes


Fruit Medley ala mode with Crunchy Peanut Brittle


For Seasons Punch

Christmas time and reunions galore: shopping, partying, going around the city with Balikbayan relatives..will definitely recommend Aubergine Restaurant and Patisserie at The Fort. “Aubergine” is the French word for “Eggplant” (Solanum melongena), a large, heavy vegetable, usually pear-shaped and dark-purple.

Their Foie Gras (I know, I’ve avoided it since my last taste because I deplore the production technique) is what I’m craving for! Do check out this restaurant with your family and friends, reservations recommended.


32nd and 5th Building
5th Avenue cor. 32nd Street
Fort Bonifacio 1634 Taguig Philippines


For reservations, e-mail the restaurant at dine@aubergine.ph or call [63] 02 856 9888.


  1. Parking below 32nd and Fifth building behind HSBC
  2. Open parking space across Bridgestone Tires building

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