prep talk

Since this is the Food issue of About Weddings, we thought it would be fun to text our friends and members of the WeddingsAtWork.com community to ask what is the most memorable dish they've ever tasted in a wedding reception and who catered it. And since every Pinoy is practically a 'connoisseur' when it comes to eating, it was understandable that we got a lot of replies.

Here are the responses we got.

I can't recall the name of the single dish that I really enjoyed in a reception, but I truly had a wonderful gastronomical experience at New World Renaissance Hotel.  The main course (beef / lamb) was excellent!  The taste, tenderness and proportion was just right.  The presentation was pleasing too. This was at our friend's wedding four years ago but I still remember how yummy the food was!  Now, that's something!

Recently, I loved the sweets on the dessert table at my friend's wedding which was held at Manila Polo Club last year. It was catered by Makati Skyline.  Finger-licking good!!!  The home-made Almond Roca-like treat was a huge hit! ~Mabelle

New Orleans Seafood & Clam Chowder at The Palms Country Club ~Sujee

"Lady Melanie" -- a dessert named after the bride. The dessert was basically the best and the most delectable pistachio sans rival dessert ever made, served by Le Souffle. ~KY

Sea Bass from The Mandarin Oriental ~Jen

All by the Palms Country Club
appetizer: thai-style siomai
cold item: penne pasta tossed with macadamia nuts pesto and bay shrimps
hot items: chicken cordon bleu, sautéed prawns in garlic and pepper, snapper fillet "alla fiorentina"
desserts: marble cheesecake and samurai crepe ~Leah

Grilled tuna belly by Josephine Restaurant ~Christine

Iced tea of Bellevue: Can't get enough of this.
Pritson of Pritson Foods: guests eat this as an appetizer or viand. Sarap to the bones kaya laging ubos. ~Summer

Lengua Royale by Hizon's ~Clar

Pan-fried Chilean sea bass on asparagus spears in clam sauce by Mandarin Oriental Hotel ~Cheryl

Alex Franco's famous black and white cake. His cake is really worth the price and it serves just not as a wedding cake but also as a dessert because all the layers are real cakes with different flavors pa. And we really love their mango filling, yumyum!  ~Kay

Lengua, Oriental Pork Spareribs & Chocolate mousse by Hizon's Catering ~Joanne

Tamayo Catering's fish fillet in lemon butter sauce; Hizon's lengua. ~Swannie

Grilled Blue Marlin by Eloquente Catering ~Katrina

Roast Beef in mushroom sauce by Robert Camba Catering ~Thet

Grilled Prawns by The Plaza Catering ~Anna

Chocolate Marquis dessert by Le Souffle; Ebi Tempura by Mandarin Oriental Hotel ~Jade

Tempura by Josiah's Catering ~ Aggie

Paella & Pollo Ajillo by Alba Restaurant ~Abbie

Smoked Salmon Cold Cuts by Pan Pacific Hotel ~Ais

Chocolate Fountain; Cocktails by Bizu; Roast Beef by VS&F ; Seafood Carbonara by Josiah's Catering ~Ara

Food by Sonya's Garden ~Cindy

"Mutya ng Cavite" by Josephines Restaurant; Roast Beef by Manila Pen; Patatim by Rosebowl Restaurant (Baguio City) ~Jenn

Lengua Royale Champigno & Manhattan Grilled Chicken by Hizon's Catering ~Jenki

Fish Fillet-type dish of Philippine Plaza; Mango Pudding of Lily's at Hyatt Casino ~ Dee

Chicken BBQ, Roast Beef, and Lechon Baka by Centertable Catering ~Abbey

Pasta selection, kaldereta & steak by Swan Catering ~Cleo

Pastel de Lengua of VSF Catering ~Rhina

Shrimp dish by Makati Skyline ~Mayen

Chinese Lauriat of Century Seafood Restaurant ~Suzzy

Desserts of Manila Pen; Cocktail Appetizer of Ilustrado ~April

Roast Beef of VSF Catering ~Rhea

Food for the Gods by Josiah's Catering; Chicken Pastel of VSF Catering ~Paulo

Pork Spareribs (Chinese Style) by Manila Pavilion (Waterfront) Hotel ~Tina

Seabass of Antonio's Tagaytay ~Bangs

US Prime Rib of Beef & Salmon Baked in Puff Pastry by Makati Shangri-La ~anonymous

Pan Fried Chilean Seabass with side dish mango salsa by Le Souffle ~ Rita

Mongolian Barbeque by Josiah's Catering ~Fol

Sushi, antipasti, clam chowder and sautéed prawns by The Palms Country Club ~Tin

Chinese lauriat buffet at Fort Ilocandia ~Emma

Roast beef carved by CVJ Clubhouse ~Apple

Caterer was Lolo Dads. What's so different about it is each serving was a work of art. Each glass plate was individually handcrafted and kiln fired. The glass plates were designed by Bobby Castillo. ~Dominic

Tiramisu by Fores of Cibo ~Carlo

Sea Bass and Steak by Mandarin Oriental ~Al

Charlie's Pritchon; Balut, crispy shrimp okoy, beef lengua, Paella in vol-au-vent of Ilustrado ~Maui

Roast Beef of Mandarin Oriental ~Ann

Sea bass risotto from Makati Shangri-la Hotel ~Jaydee

Robert Camba's roastbeef in mushroom sauce ~Mel

Josiah's Mongolian BBQ; Elar's Paella, Shrimp in chili sauce & Lechon; Illustrado's Paella ~Van

Sole Fish in butter sauce by Josiah's Catering ~ Bong

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prep talkback: Send comments and queries to P.O. Box 233, Greenhills, San Juan City 1502 or email: mail@WeddingsAtWork.com.

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