Mother’s Day is that special day dedicated to the Queen of the Home!
A delightful urban staycation with a special add-on for the Moms plus a sweet and indulging lunch buffet on the 12th of May in Seda Abreeza awaits the queen of your home!
Category Archives: PR
New Max’s Rice Bowls Your Real Food For Every Mood
ENJOY REAL FOOD FOR EVERY MOOD WITH MAX’S RICE BOWLS
Just like how your choice of music can set your day on the right track. Max’s Restaurant also lots you groove to the tune of your appetite with its wide selection of Rice Bowls are sure to satisfy your cravings for delicious and filling Filipino food starting at P149.
To put you in a good mood, try Max’s newest offerings, the Seafood Kare-Kare Rice Bowl made with a combination of shrimp, squid, and fish slow cooked in creamy peanut sauce; the Max’s Spicy Tofu headlined by deep fried tofu cubes tossed in a special spicy mayo base and served with a side of fried egg; the Sweet and Sour Fish Fillet Rice Bowl made with breaded cream dory doused in a combination of sweet and tangy sauce; and the Chopsuey Rice Bowl which features a symphony of sautéed fresh vegetables, pork, shrimp, and chicken liver and gizzard.
The Spicy Tofu with special spicy mayo sauce has become our fave.
Those looking to reward themselves can order a Rice Bowl that will make them feel like a winner in every bite like the Sizzling Chicken made with coarsely chopped fried chicken and chicken liver, spiced up with white onion, celery, and chili; the Beef Caldereta with fork-tender beef chunks in thick sauce topped with fried potatoes and carrots; and the Adobo Ribs which offers a unique twist on the classic taste of the well-loved adobo.
Speaking of classic, in the mood for one? Max’s Restaurant also pays tribute to Pinoy food loved by many for generations with the Crispy Pata, deep fried pig knuckles sewed with banana slices and atchara. and the Kare-Kare Rice Bowl made the traditional way by .slow braising ox tripe and beef shanks in thick peanut sauce and vegetables There is also the Bangus Belly Paksiw Rice Bowl cooked using premium milkfIsh belly fillet and the Fish Fillet In Black Bean Sauce with lightly breaded cream dory fillet slathered with red bell pepper strips, spring onions, ginger strips, and black bean sauce.
“We understand our customers when they say that their mood affects the food they want to eat,” said Max’s Restaurant Chief Operating Officer, Paolo Serrano. ‘That’s why we want to make sure that whatever mood they are in, they can always come to Max’s Restaurant and enjoy a bowl of rice topped with their all-time Pinoy favorites.”
With Max’s Rice Bowls, customers can now enjoy real food fit for their every mood. And with over ten flavors to choose from, Max’s has once again given its diners a reason to celebrate Every Day to the Max!
For more information, visit www.facebook.com/maxsrestaurant.
Misto at Seda Abreeza Makes It To T Dining Best Restaurants 2019
Misto at Seda Abreeza makes it to Philippine Tatler Dining’s Best Restaurants Guide 2019, its third in a row!
Seda Abreeza’s all-day dining restaurant remains to be recognized by Philippine Tatler Dining in their Best Restaurants Guide for 2019.
Misto is celebrating its recognition in Philippine Tatler Dining’s Best restaurants Guide for 2019, third time in a row. Philippine Tatler Dining features the best restaurants, bars, and dining news for its highly affluent and cosmopolitan readers. The hotel’s all-day dining restaurant feature is found on their Best Restaurants Guide (BRG) – both available on print and online.
Asst. F&B Manager Jules Melencion and Executive Sous Chef Giovanna “Bang” Sibala
The launch was held last January 28, 2019 at Shangri-la the Fort and was attended by Communications Officer Faith Dimaano, Asst. F&B Manager Jules Melencion, Executive Sous Chef Giovanna “Bang” Sibala and General Manager Ken Kapulong. Misto is one of the four restaurants to have made it on the list from Davao Region.
“We are proud to be part of this for three years now. We owe it to our supportive diners and of course, our talented culinary and restaurant teams in Misto. Being a part of this since 2017 has challenged us to make more delectable dishes that highlight our region’s best products,” said General Manager Ken Kapulong.
Some of the dishes that were featured on the guide were Seda Abreeza Tuna Kinilaw, Misto Sisig Samosa, Chili Prawns, Malagos Dark Chocolate Cheesecake, and Durian Panna Cotta.
Asst. F&B Manager Jules Melencion shares, “We’d like to impart this achievement with our diners through a promo starting February. It’s called ‘Triple Treat’ and shall include set menus of our award-winning dishes from 2017 to 2019.”
