After Dark: Calavera Carnival! (Lanson Place Mall of Asia, Pasay City, Metro Manila)

 

Halloween came early at Lanson Place SM Mall of Asia with their After Dark Fiesta: Calavera Carnival!, a night of Mexican flavors, crafted cocktails, and a whole lot of fun at Cyan Modern Kitchen, with live music, face painting and an exciting costume contest.

 

After Dark Fiesta: Calavera Carnival!

Step into the enchanting world and vibrant, age-old tradition, filled with flavors, colors, and culture, of Mexico’s Día de los Muertos (“Day of the Dead”), a joyful occasion and a vibrant celebration of life and remembrance that honors the memories of loved ones with feasts, music, and lively festivities.  It’s a time when life is celebrated to the fullest, and Cyan Modern Kitchen brings this exuberant tradition to life with the specially curated “After Dark Fiesta” buffet. 

Mr. Deczle Enriquez, Director of Food and Beverage at Lanson Place Mall of Asia, shared “We are delighted to bring the lively traditions of Mexico’s Day of the Dead to Cyan Modern Kitchen. Our ‘After Dark Fiesta’ offers guests a unique culinary and cultural experience with exquisite dishes and signature tequila cocktails.”

 

An array of authentic Mexican dishes

At this ultimate fiesta, embark on a flavorful journey and prepare your taste buds as you delight and feast on an array of bold and authentic Mexican dishes and mouthwatering favorites such as the zesty Camarones A la Diabla, smoky Roasted Suckling Pig with Mole Sauce, and the refreshing Ceviche. 

 

A selection of bewitching, tantalizing and free-flowing craft tequila cocktails

Raise your glass and say “Salud” to a selection of bewitching, tantalizing and free-flowing craft tequila cocktails and even brighter and vibrant spirits. Whether you’re a fan of classic margaritas or you’re eager to try something new, these cocktails are sure to add a refreshing twist to your evening. With bold new blends, every sip is perfectly crafted for the festive energy of the Calavera Carnival. Savor the rich, smooth flavors of Corazon Tequila, the tangy sweetness of the Tamarindita, the kick of the Bala de Canon, the mystery of the Moradita, and more.

 

Dia delos Muertos-inspired Halloween costumes and face paint

The fiesta reaches its peak on the Grand Night on October 26. Come dressed to impress as you show off your best and most creative Halloween costume, inspired by the Dia de los Muertos, and make the night even more memorable by being crowned with the coveted title of "Best Dressed of the Night," winning exciting special prizes, including a complimentary pre-dinner buffet for two at Cyan Modern Kitchen. 

Truly an unforgettable night full of festive spirit and a vibrant celebration to remember filled with delectable dishes, spirited cocktails, and a celebration that’s all about life, love, and laughter.  With a minimum of 4 guests per booking, guests can enjoy 30% discount between October 6 and 20, 2024. 

The “After Dark Fiesta” runs daily, from 5:30 to 8:30 PM, until November 11, 2024, with weekday rates at Php2,100 net per person, and weekend rates at Php2,500 net per person. For those joining the celebration on the Grand Night (October 26, 7 to 10 PM), dinner is priced at Php2,900 net per person. For reservations, reach them at +63 917 812 8061 or email fb.lpmn@lansonplace.com.

Boracay Island Flavors: A Culinary Journey at Savoy Hotel Manila (Pasay City, Metro Manila)

 

Boracay Island Flavors - A Culinary Journey at Savoy Hotel Manila

Following the tradition of the successful Ilonggo Culinary Treasures and the Cebu Food Fest, Savoy Hotel Manila believes it’s time for Boracay to take center stage with Boracay Island Flavors: A Culinary Journey at Savoy Hotel Manila, a limited-time celebration of Boracay’s finest cuisine which will be held from October 7 to 20, 2024.  Here, you can experience the true flavors of Boracay’s beloved dishes without leaving Manila for the island.

 

Executive Chefs Kit Carpio and Nicks Valmeo

The event will showcase a special menu, inspired by the rich, comforting, well-loved and authentic dishes of Boracay, prepared by Savoy Hotel Boracay Newcoast’s talented and admired Executive Chef Nicks Valmeo who will join forces with Executive Chef Kit Carpio of Savoy Hotel Manila to create a delectable culinary experience for Manila’s valued patrons. Invaluable support in making this event possible was provided by GM Maia Israel of Savoy Hotel Boracay Newcoast and her team.

 

Boracay Menu Sampler

Chef Nicks Valmeo shared his excitement, saying, "I grew up loving the outdoors, and I take great joy in cooking the most requested dishes from our customers who are vacationing with us, especially favorites from Aklan and the Visayas region. These are the flavors that bring people together."

 

Binacol na Manok

Savoy Hotel Manila GM Ferdinand “Den” V. Navarro” added, "As the Philippines’ Leading Airport Hotel, we have guests who stay with us while en route to various parts of the country. Serving Boracay Island’s iconic dishes at our very own Savoy Café gives our guests a taste of vacation even before they reach their destination."

 

Ensaladang Paco

In a press conference held last October 8 within the modern and cozy ambiance of the Savoy Café, members of online and print media got to preview and savor a sampler of mouthwatering dishes from this event that promises a culinary adventure filled with unforgettable flavors and a feast for the senses.  This was not just a dining experience.  It was a journey capturing Boracay’s essence ….

 

Pansit Bisaya

For starters, we tried out the Binakol na Manok (chicken sautéed in ginger, garlic, and onion with a hint of lemongrass with fresh coconut juice and meat), Alugbati at Kesong Puti Salad (Mesclun greens, local alugbati, cherry tomato, black olives and kesong puti, drizzled with dalandan-honey vinaigrette) and Ensaladang Pako (crisp and refreshing salad consisting of fiddlehead fern, cherry tomato, sliced onion rings topped with crispy danggit fish with calamansi vinaigrette on the side).

 

Tinumis

The highlight of the foodfest was a banana leaf-lined bamboo tray filled with Hurnong Talaba (baked oysters, from New Washington in Aklan, with Mornay sauce, mozzarella and parmesan cheese on top), Beef Kansi (an Ilonggo sour soup made with beef shank and jackfruit flavored with batuan, lemongrass and anatto), Tinumis (sautéed pork with fresh tomato, onion, garlic, vinegar, and batuan puree for a tangier, sour flavor), Inubarang Manok (slow-cooked chicken in coconut milk, flavored with lemongrass and ginger, and flavored with ubad or banana pith which is abundant in Aklan), Tinumkay/Linapay (ulang or freshwater shrimps, coconut meat, ginger, and spices wrapped in taro leaves and gently simmered in coconut cream), Chori Pasta (Pinoy spaghetti with a Boracay twist) and Pansit Bisaya (A famous noodle recipe in the Visayan Region combining egg and rice noodles with seafood, pork, and chorizo).

 

Inubarang Manok

For dessert, we tried out the Inday-Inday (palitao with bukayo with coconut sauce on the side) and Eangkoga, the Aklanon's version of binignit or bilo-bilo in the Tagalog Region.  You can add to these the Mango Graham Shake, a tropical dessert of sweet mango, coconut and crushed Graham crackers, topped with whipped cream, that completed our taste of the Boracay Island life.

 

Eangkoga

Inday Inday

For inquiries and table reservations, please call +63253172817 or email dine@savoymanila.com.