Eat tempura to your heart's content for only P330 served with soup, rice and iced tea. Its VAT inclusive and no service charge. One day only on Aug. 26, 2010!
About Us
- Munch and Gulps
- “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! =]
Showing posts with label Black Shrimp Tempura. Show all posts
Showing posts with label Black Shrimp Tempura. Show all posts
Tuesday, August 10, 2010
Dads, Saisaki and Kamayan: Eat All You Can One Day Only (Aug. 26)
Eat tempura to your heart's content for only P330 served with soup, rice and iced tea. Its VAT inclusive and no service charge. One day only on Aug. 26, 2010!
Monday, February 15, 2010
*photo credits: pinayads.com
Now on its 7thyear and presented once again by Fuego Hotels & Properties together with the Economic & Commercial Office of the Spanish Embassy, the FLAVORS OF SPAIN’09 was launched at the Tower Club in Makati, graced by foreign dignitaries, diplomats, bloggers, Manila society and Fuego Hotel’s corporate clients and friends.
*The Jamon Iberico de Bellota or Pata Negra and Arzuaga LA PLANTA (Red) was a heavenly combo..Black Shrimp Tempura and Stuffed Mussels coupled with the authentic Paella is next on my favorites list!
*A stunning performance by Clara Ramon Danza de Flamenca opened the event
*We sampled Spanish treats and wines from participating exhibitors and savored an array of mouth-watering Spanish tapas and pinxtos specially prepared by Chef Mikel Arruiz and the wonderful Chefs of the Tower Club plus wine courtesy of Wine Depot.
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