Taters Gets TRENTA-stic in its Third Decade

Tater's 1st branch

The brand stands as a testament to resilience, innovation and a deep understanding of what Filipinos love

What began as a simple stand offering snacks to moviegoers of all ages is now, three decades on, one of the Philippines’ best-known names in the food and beverage sector.

Now celebrating its 30th year, Taters continues to pursue product and service excellence by keeping abreast of the rapidly evolving demands of its highly dynamic market.

From just popcorn and chips, Taters now caters to the diverse tastes of the Filipino public. While light snacks to munch on remain its primary stock in trade, the company has diversified its offerings to include heartier fare: practically everything from hotdogs garnished to one’s liking, to crispy chicken or fish, and to sandwiches to enjoy alone or with a buddy.

The brand’s evolution from a niche cinema snack provider to a versatile and widely accessible purveyor of great food is the secret to its ongoing success - and the rewards are totally TRENTA-stic.

Get Ready for Jollibee's Chickenjoyest: Best-Tasting na, Biggest pa!

Jollibee, the Philippines’ most beloved fast-food chain, is thrilled to announce that the best-tasting Chickenjoy is now at its biggest! Still priced at only P82, the iconic Chickenjoy delivers the ultimate fried chicken experience by combining the classic Jollibee superior taste with large size for unbeatable value. Ito ang Chickenjoyest!

The Chickenjoyest Experience: Best-Tasting na, Our Biggest Pa!

Jollibee Chickenjoy remains to be the best-tasting fried chicken, with every piece cooked to ensure it is crispy on the outside and juicy on the inside. The classic taste and texture of Jollibee Chickenjoy has always been the top choice for fried chicken lovers, and it’s now even more irresistible with its bigger size.

Gastronomic Treats to Indulge in this August at City of Dreams Manila

 

Expertly cooked to perfection, Nobu Manila’s Wagyu Striploin with aka (red) miso risotto, snap peas and soy-mirin reduction is exquisitely delicious.

City of Dreams Manila’s signature restaurants highlight seasonal specialties this August, enticing food aficionados to indulge in cuisines consisting of new-style Japanese, Malaysian, Cantonese, and other regional Chinese specialties.

Nobu Manila

The Manila outpost of the globally renowned restaurant of celebrity chef Nobu Matsuhisa keeps dinner experiences distinct and exciting as its Omakase tasting menu evolves quarterly, inviting diners to delve deeper into the world of Nobu. From now until September, a seven-course dinner menu begins with a chef’s choice of zensai (appetizer), followed by the first course of Ika (squid) with capsicum jelly caviar and crispy onion. Salmon with calamansi salsa and crispy shitake mushrooms, and a seasonal selection of Assorted Sushi served together with Shrimp Ball Soup come after. A serving of White Fish Tataki Salad with shaved root vegetables and drizzled with garlic sesame vinegar further entices the palate before the fifth and sixth course of Pan-seared Sea Bass with charred pechay, gin-an ginger sauce and shitake mushrooms, and Wagyu Striploin with aka (red) miso risotto, snap peas and soy-mirin reduction. The last course of Vanilla Cheesecake Mousse with mango gelee, almond dacquoise, kinako (roasted soybean) tuile, and mixed berry sorbet provides a sweet finish to the meal.