LIST: Noche Buena, Media Noche food ideas
MANILA, Philippines — As the festive season and the continuous feasts unfold, patrons and food lovers alike are in for a culinary adventure.
Philstar.com lists down food ideas for friends and families to enjoy Noche Buena and Media Noche.
Lechon
Cafe de Chinatown, Hotel Lucky Chinatown’s premiere dining outlet, officially launched “Oh My Lechon!”
This latest culinary campaign, perfect for any celebrations and gatherings, offers the best of the best Lechon discoveries made more special by the culinary artisans of Hotel Lucky Chinatown, headed by Chef Noli Kingking.
Priced at P999, guests can choose from six Lechon creations all while enjoying the company of their loved ones. This offer is available every Saturday during lunch and dinner, and Sunday during lunch.
“We are delighted to celebrate a leveled-up culinary artistry as while taking our patrons on yet another gastronomic journey, with unique yet captivating flavors from Luzon, Visayas and Mindanao,” said Chef Noli Kingking.
As Lechon takes center stage in the kitchens of Cafe de Chinatown, one can expect flavorful fusions using locally-sourced ingredients with its spread featuring Whole Pork Lechon with Samal Sauce, Lechon Belly, Sisig, Pizza, Pork Pao bans, Shawarma Style, Lechon Paksiw and Lechon Ice cream.
“This limited-time offering is really close to our hearts. As Filipinos, we surely love our pork. But let Café de Chinatown’s ‘Oh My Lechon’ redefine the meaning of flavorful feasts,” said Jeremy Russell Go, hotel general manager.
Christmas Bringhe Jambalaya, Beef Empanaditas
Guevarra’s is proud to announce the launch of its new Christmas dishes, adding a delectable twist to yuletide festivities. Inspired by well-loved Christmas and festive traditions, Guevarra's has curated a Pinoy-forward menu with a modern take, promising a culinary journey filled with nostalgia and flavors.
"Our inspiration comes from well-loved Christmas and festive dishes, and we give them our own Pinoy flavor twist using the best ingredients we can find,” shared celebrity chef and Guevarra’s culinary director Rolando “Lau” Laudico. He also pointed out that all dishes are made traditionally without the use of MSG (monosodium glutamate), but only with natural flavor enhancers.
For hot appetizers, indulge in bite-size Beef Empanaditas or Empanadas filled with savory ground beef that pack a flavorful punch. Cold appetizers, like Christmas Devilled Eggs (perfectly spiced boiled eggs) bring a classic touch to the buffet experience.
Bread lovers will rejoice in nostalgic Caramelized Ham & Cheese Pandesal — a perfect pairing of ham and cheese sandwich — and Adobo Liver Pate & Cold Cuts Sandwich, which offers a unique chicken liver spread sandwich experience.
The soup selection features indulgent Creamy Seafood Bisque, a rich soup made from shrimp stock with various fresh seafood; and comforting Chicken & Ham Broth with Basil Purée, a hearty chicken soup with a touch of freshness from the basil.
To cut through the richness of the buffet offers, diners can enjoy the Apple & Romaine Salad with Honey Peanut Dressing, a delightful combination of apple and nuts with a honey-peanut dressing. While the Bacon & Potato Salad in Garlic Mayo offers a savory twist. The Roast Chicken Macaroni Salad brings an indulgent twist to a Noche Buena staple.
For the holiday season, Chef Lau and his team created Christmas Bringhe Jambalaya, a paella-style dish cooked with coconut cream and Cajun spices — bringing the best of Spain and Pampanga in one hearty dish. Each spoonful bursts with savory flavor; make sure to add a squeeze of lemon to brighten the dish.
Seafood enthusiasts can indulge in the Camaron Rebosado with Sweet Chili Dip, light and crisp beer-battered shrimp served with a sweet and sour dip. The Crispy Fish Fillet in Salted Labahita Sauce features fried white fish with a unique tomato-based sauce, adding a burst of flavor to every bite.
Meat lovers will enjoy the Braised Pork Asado, a slow-cooked pork dish glazed in soy-beer glaze, and Lengua in Shiitake Cream Sauce, which has tender ox tongue in a creamy mushroom sauce.
Meanwhile, duck — a unique find in any buffet hall — takes center stage with Crispy Pato in Orange Sauce. This creation features marinated and twice-cooked whole duck served with hoisin sauce laced with oranges.
And we can all agree that holiday carbs don’t count, especially when it’s as good as the Spaghetti with Longganisa Meatballs, a special party pasta made with Longganisa meatballs to add a unique twist to the classic dish. To play the supporting role for all the mains, the Sweet Potato Gratin satisfies the palate with cheesy and creamy baked kamote.
For the star of holiday celebrations, diners can enjoy succulent selections at the carving station: Honey Glazed Ham, a house-cured ham with honey pineapple glaze; Bacon & Spinach Embutido, a one-of-a-kind pork embutido topped with melty cheese and stuffed with a creamy mixture of cheese, spinach and bacon and Chicken Galantina, a classic staple during Christmas feasts, stuffed with a signature embutido filling.
Desserts include Ube Leche Flan (light ube cake topped with rich leche flan), freshly made Puto Bumbong (a traditional Christmas rice cake served with sugar, grated coconut and sugar), Mini Bibingka (freshly baked rice cake with coconut and salted egg), Red Velvet Crinkles (cream cheese frosting-stuffed cookies), Crema de Fruta (a traditional layered cake of light chiffon, custard and fruit cocktail), Turon Triangles (turon in bite-sized pieces), Buko Salad, Cheese Cupcake, Pandan de Coco Bread (fragrant Pandan bread filled with sweetened coconut) and Pan De Regla (a traditional Filipino bread in bite-sized pieces filled with creamy pudding).
The buffet spread, carefully curated with both traditional and innovative dishes, promises to create a dining experience that brings back good memories and festive celebrations. For those with dietary preferences, Guevarra's has something for everyone. "We can make a special vegetarian dish a la minute for you should you request it,” said Chef Lau.
Fried chicken
Max’s Restaurant, the Filipino brand known for Sarap-to-the-Bones Fried Chicken, gained attention at this year’s ComplexCon in Long Beach California held last November 18 to 19. The famous annual convention organized by modern magazine, Complex, showcased fashion, music, art, pop culture and more.
For the convention, Filipino-American streetwear designer Lennard Macaranas, more popularly known as Unkie Leroy or Buttery Pat on Instagram, decided to use Max’s restaurant as his inspiration in designing his shirts and jackets.
The t-shirts featured the brand’s imagery including rooster and hen artworks used in Max’s vintage postcards. Chickie Boy, its iconic mascot was also included in the design.
For the jacket, Macaranas used a red and white checkered pattern with different Max’s logos through its 78-year history.
First We Feast, the company handling the food merchants also asked the brand to join as concessionaire and was the only Filipino restaurant chosen for the convention. Max’s proudly served a special menu of Pinoy favorites, ranging from its famous Filipino Fried Chicken to Lechon Sisig with Adobo Fried Rice. Mango Jelly was served for their dessert that got sold out on the two-day event.
Craft beer
Local premium craft beer brand Crazy Carabao may have already captured a strong following among liquor enthusiasts and built partnerships with high-end bars and restaurants nationwide, but it’s not about to rest on its laurels as it continues to keep the brand fresh and interesting with the introduction of distinctive styles of beers, an updated website and a more attractive packaging that pays homage to its Filipino roots.
These milestones were celebrated during a recent Superhero-themed launch held at the new Odd Seoul 2 Bar in Quezon City. Hosted by multi-media personality Sam YG and Tiktok star Sammy J, the event gave guests the opportunity to get to know the brand, enjoy the different Crazy Carabao variants with food pairings, beer drinking games and beer pong.
Crazy Carabao has come a long way – what started out as a dream among friends after watching a Manny Pacquiao fight in Las Vegas, slowly turned into a reality with the acquisition of an abandoned building in Sta. Rosa, Laguna for brewery. With countless of beers brewed and drank, Crazy Carabao was officially launched in the market in 2014.
Now approaching its 10 th year, Crazy Carabao takes pride in being a major player in the Philippines’ craft beer industry. Despite its growing popularity, Crazy Carabao is still brewed in small batches, with the same passion and dedication for quality and creativity.
Drinkers can taste the natural freshness of the ingredients – malts are imported from Australia and Europe, and hops, which provides the bitterness, aroma and style, are grown in Yakami Valley located next to Seattle in the United States, which is said to have some of the most fertile soil in the world. They are made richer with the ice water from off the Cascade Ranges.
The same principle in using fresh and premium ingredients is followed in the brand’s newest offering – the Newtons Noggin Apple Cider, which has a fruity, fresh mild kick. It complements Crazy Carabao’s other existing products, namely, Pilsner, Pale Ale, Wheat, Golden Ale and India Pale Ale.
True to its roots, Crazy Carabao has updated the look of its packaging, paying tribute to its Filipino roots. Each Crazy Carabao bottle is now adorned with a single beaming color that shows vibrancy through the sunrays accentuated by symbols of Pinoy culture such as the Chocolate Hills, the jeepney, Butanding, among others.
Currently, Crazy Carabao is available in top bars and restaurants across Metro Manila, including most of the 5-star hotels in the country and in all the main retailers such as S& R, The Marketplace, Landers Superstore, as well as in Lazada, Shopee, and many other top online stores.
“Our goal as a craft beer company is to help many more Filipinos enjoy the different notes and unique styles of beer. Our following is rapidly growing and we want to keep it fresh and interesting for them by expanding our product portfolio to target the varying tastes of our customers,” said Brad Hannam, one of the founders of Crazy Carabao.
“We would like to thank you for keeping our beers flowing for these past years. Our goal and hope is that our beer touches your lips in many more years to come and to bring quality-made products and exceptional experience to each and every Filipinos!” added Grace Vicencio, Crazy Carabao’s sales manager.
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