Popular restaurant manila | 360vegas.com

Pink&#39;s Hot Dogs has been established since 1939. It is known to be a staple food of Hollywood. As a result, it is one of the most in-demand hotdogs stands in L.A. sought by movie stars and locals alike. 
In 2016, Pink&#39;s Hotdogs was brought to Manila as the first-ever international franchise outside the U.S.

They serve burgers with your choice of fries or onion rings and different kinds of hotdog sandwiches of your choice. The meal is not complete without being watered down by in-house Farmacy ice creams, milkshakes, sodas, or a choice of beers and cocktails.

Pink&rsquo;s uses locally-sourced meats with 100% fresh and guaranteed imported ingredients.The buns and hotdogs that they use are all homemade.

Our Story Wild Flour Bakery Caf Corp. was established in Manila in 2012. It offers delicious, high-quality food in a relaxed atmosphere in prime locations. Wildflour is a well-known name in Metro Manila&#39;s restaurant scene. With 15 branches, five main brand restaurants and many sub-brands, Wildflour continues to be a popular choice. It has been around for more than eight years and still enjoys high-quality, innovative food and excellent service. 
 
Meet the WILD FLOUR BAKING CAF CORP. The company&#39;s management team is still small and tight knit. They have an exceptional eye for detail, and a relentless hands-on leadership approach that allow them to stay at the forefront of their industry and overcome any challenges they face. With more than 100 years of combined experience from top restaurants and culinary schools around the world, as well as multiple awards and honors, Wildflour&#39;s highly-skilled management team are able to create great food and manage successful restaurants better than anyone else, both locally and internationally. 
 
Ana Lorenzana de Ocampo, CEO Ana Marie Lorenzana de Ocampo has been the President of Wild Flour Bakery Caf Corp since the beginning. Ana graduated from the University of the Philippines, Diliman with a degree as a Hotel and Restaurant Administrator. She then studied at the Le Cordon Bleu School of London to earn her culinary arts degree. Ana Manzke and Margarita, her sister, opened the Wildflour Caf Bakery, in Bonifacio Global City in 2012. 
 
Since then, this corner cafe has grown into one of Metro Manila&#39;s most popular restaurant groups. It is known for its quality food and outstanding service, which makes it a leader in the Philippine restaurant industry. Wildflour has several brands including Little Flour and Wildflour Italian. Pink s, Farmacy Ice Cream and Wildflour Italian are all available in 15 locations. 
 
These places have become the most popular destinations for business people in Metro Manila. The company also boasts an online presence that is highly relevant and a rapidly growing delivery service. It&#39;s poised to continue its growth. Margarita Lorenzana Manzke, a pastry chef and entrepreneur is multi-awarded. 
 
Born and raised in Philippines, she enrolled in Culinary Institute of America (New York) where she received her Culinary Arts degree in 1998. Margarita moved to Los Angeles in California, and began working at some of the most renowned restaurants there, such as Patina and Spago. This is where she met Walter, her husband and future business partner. She is well-known for her baking skills and was named Best Pastry chef by LA Weekly in 2014. 
 
In addition, she has also been nominated in the James Beard Awards, also known as The Oscars of Food, for the Outstanding Pastry category for the past four years. Margarita&#39;s unique recipes were immortalized in Baking at Republique in 2020. It is available in the restaurant as well as through many online and offline bookstores. Margie Lorenzana Manzke Founding Partner Walter Manzke, a chef with three Michelin stars and an entrepreneur. 
 
His family was raised in San Diego. He graduated from Mesa College in 1992, with a degree that combines business and restaurant management. Walter graduated from San Diego College in 1992. He moved to Los Angeles where he worked with Joachim Splichal at his no longer-existent Pinot Bistro. 
 
This is where he developed his distinctive style. Walter quickly left L. A. and went to Europe where he worked in three Michelin star restaurants, Alain Ducasse (Michelin Star) and El Bulli. Manzke spent six and a half years in Los Angeles, where he was awarded a three star review by the Los Angeles Times. 
 
He also met Margarita. Together with Margarita&#39;s sister Ana in 2012, Manzke opened their first Wildflour Caf Bakery branch in Manila. They continue to be strategic advisers and managing partners to this rapidly expanding Philippine restaurant industry. The couple opened R publique, a French-leaning restaurant, in South La Brea Avenue in L. 
 
A. shortly after. This restaurant has been a popular and highly acclaimed destination for food lovers. It was awarded Los Angeles Magazine&#39;s Best New Restaurant in 2014, and The Los Angeles Times 2nd Best Restaurant in 2019. The restaurant also received glowing reviews from numerous publications. 
 
Walter opened the semi-authentic Mexican style Petty Cash Taqueria, which they expanded their menu beyond R publique. Margarita and Walter opened Sari Sari Store in Downtown L. A. in 2017. They also launched Bicyclette in 2020, another Bistro, and plans to expand the range of restaurants in Los Angeles in the future. 
 
Since 2012, Allen Buhay has been the Executive Chef de Cuisine for all Wild Flour Bakery Caf Corp restaurants. Born and raised in Philippines, he studied in California where he received his Culinary Arts degree from Le Cordon Bleu California College of Culinary Arts. After graduating from high school, he worked as a sous chef at the L. A.-based Church and State Bistro, and then at Jean-Georges Restaurant, New York City. 
 
He also spent time at Chicago&#39;s Paris Club, Malibu Summit Centers and Chicago&#39;s Paris Club. He returned home in 2012 to open Wildflour Caf Bakery with Margarita and the Manzkes. Although he only intended to remain for five months, Allen returned to his home country to start Wildflour Caf Bakery with Margarita s sister Ana. BJ Mantuano, Allen Buhay Executive chef, is currently the Executive Sous-Chef of Wild Flour Bakery Caf Corp. 
 
He is a Filipino-American and grew up in California. His passion for food ignited when he worked as a server at restaurants while completing his education. In 2008, he graduated San Diego State University with a marketing degree. He then went on to work in Los Angeles in the marketing and communications field. 
 
He eventually moved to the Philippines where he continued his passion for food and earned his culinary arts degree at the Academy for International Culinary Arts in 2009. He was briefly a Pantry Chef at Cicou Restaurant before he moved to the Philippines in 2009 to pursue his passion for food at the Academy of International Culinary Arts. In 2011, he earned his degree in culinary arts. Wildflour has overcome the enormous challenges of the COVID-19 epidemic and is poised for continued growth with an expanded portfolio of products and brands. 
 
Wildflour is determined to expand its reach, first through the opening of new cloud kitchen and restaurant locations in prime areas in Metro Manila, as well as efficient long-distance deliveries across multiple channels. It also plans on expanding beyond Manila, broadening its customer base, and launching overseas ventures in the future. SIGN UP FOR OUR MAILED LIST

Pink&rsquo;s uses locally-sourced meats with 100% fresh and guaranteed imported ingredients.The buns and hotdogs that they use are all homemade.

Pink’s Hotdogs -Bonifacio Global City

Opened in March 2018,&nbsp;Da Gianni&nbsp;Cucina Italiana&nbsp;is owned by Filipino-Italian celebrity&nbsp;Matteo Guidicelli, together with his cousin Donikko Fernan and close friends Pisha Villa-Abrille and Evan Carapiet.

Da Gianni is the place to get the most delicious Italian food in the South. They offered Italian dishes served in the Guidecelli&rsquo;s household for years. Recipes were passed on to their households, who were able to master the techniques of cooking Italian food the way they wanted.

&nbsp;The food listed on their menu:&nbsp;Wild Mushroom Puff, two kinds of mushrooms, and minced onions cooked in cream sauce.&nbsp;Quattro Formaggi, a&nbsp;Four cheese topped with truffle paste,&nbsp;Gamberi Linguini, a Gragnnano pasta with garlic shrimp and chilis,&nbsp;Grilled Tenderloin made of organic grass-fed and 21-day wet-aged beef served with grilled vegetables.

Da Gianni also incorporate twists into their menu, adding around six to nine new dishes every month. They also have a fully-functioning bar that features Italian cocktails and premium wines.

Authentic home cooked Italian food shared by our family to yours. Recipes enjoyed from one generation to another. Hearty, healthy and prepared with love.

Making a difference and keeping people safe.

Authentic home cooked Italian food shared by our family to yours. Recipes enjoyed from one generation to another. Hearty, healthy and prepared with love.

Da Gianni Cucina Italiana Manila

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&ldquo;An Authentic British Restaurant, and a Gastro Pub&rdquo;. Established to make foreigners and local guests experience Old Britain ambiance. Serves European, Indian cuisines and local plates. Union Jack Tavern accepts functions and reservations.

It is an excellent British sports pub with cocktails and a variety of cuisines including Indian. Great place to spend time with friends.

&ldquo;An Authentic British Restaurant, A Gastro Pub, and A Real British Grocery All-In-One&rdquo;

&ldquo;An Authentic British Restaurant, A Gastro Pub, and A Real British Grocery All-In-One&rdquo;

Union Jack Tavern

BLACKBIRD&nbsp;is the Aviation-themed, Contemporary European and Asian Restaurant of&nbsp;Chef Colin Mackay of Sala&nbsp;and People&rsquo;s Palace fame. It is located at the Neilson Tower of the old Manila International Airport and is named after the&nbsp;fastest air-breathing manned aircraft.&nbsp;

The ambiance is inspired by an Airport Terminal and its Art Deco building in the heart of Makati City and has a maximum capacity of 140 for dinner and 80 for lunch. The menu is inspired by the international nature of the former airport.

The Neilson Tower was originally the&nbsp;Manila International Air Terminal built in 1937&nbsp;and was used during the Japanese occupation until 1947.&nbsp;77 years later, Chef Colin Mackay has transformed it into one of the best restaurants in the Philippines today.

Nielson Tower Nielson tower was the home of the first national commercial airport. Laurie Reuben Nielson was a British-born man who moved to Manila from New Zealand in search of business opportunities in the 1930s. Nielson, an avid aviation fan, proposed the construction of an airport in order to encourage trade and travel between the Philippines and the rest. The 42-hectares of Hacienda de Makati he leased from Ayala &amp; Cia were built into what was then the largest and most equipped Asian airport. Nielson Airport, a terminal building with control tower that resembled an airplane, was opened in July 1937. 
 
The runways that are now Paseo de Roxas and Ayala Avenue were once known as the runways. In 1941, Philippine Air Lines Inc. established their first flight from Nielson Airport to Baguio. Nine passengers were onboard the Beechcraft Model 18 Beechcraft. Nielson Airport was transformed into the US Far East Air Force Headquarters after the Second World War. 
 
In December 1941 the Japanese attacked the field and airport, using it for their entire occupation. Laurie Nielson, who was being held in Japanese internment camps in Hong Kong by the Japanese, was never heard of again. The airport was badly damaged in the war and was quickly rehabilitated by Philippine Air Lines. It became the main entry point for passengers flying into the Philippines. 
 
Manila International Air Terminal Inc. operated the airport. On July 31, 1946, PAL was the first Asian carrier to cross the Pacific Ocean. A chartered Douglas DC 4 flew forty American soldiers to Oakland California. It made stops at Guam, Wake Island and Johnston Atoll. 
 
The airport was closed in 1948 when PAL moved to Pasay City. Cia received the land. Many of the runway structures were destroyed to make way for the construction of Makati&#39;s commercial and business district. Today, the Nielson Tower is known as the Nielson Tower. 
 
They preserve both the airport control tower and passenger terminal. These structures are the last pre-World War II buildings in Makati. Blackbird is the new home of the Nielson Tower, which houses a lounge and bar in what used to be the check-in area. There&#39;s also an oval grill room at the passenger terminal and a private space in the control tower. 
 
Outside, there&#39;s a bar/dining area and a place to eat and drink where once was the tarmac. While the site was extensively redeveloped, it has maintained the authenticity of its original Art Deco design. THE AVIATION OUR TAKE ON THE CLASSIC GIN BASED COCKTAIL CREATED ALMOST 100 YEARS AGO BY HUGO ENSSLIN, THE HEAD BARTENDER AT THE HOTEL WALLICK IN NEW YORK. Ingredients 10ml Lemon Juice Colin Mackay is a Scottish-born chef and restaurateur who has made the Philippines his home since 2000. 
 
His restaurants have been awarded numerous awards and are acclaimed for their outstanding cuisine. Kerwin Go Kerwin, The Inked Chef was first introduced to Colin in Malate&#39;s restaurants in 2003. Kerwin has traveled extensively since then and is currently the Head Chef at People s Palace. Kerwin oversees the Blackbird kitchen, where he created many modern Asian dishes. 
 
Jonathan Jimenez The general manager of Blackbird, Jonathan Jimenez oversees all operations at the restaurant. Jonathan began working with Colin in 2005 as a restaurant manager at People s Palace Thai, Greenbelt. Jonathan previously held key managerial roles at a well-known steakhouse restaurant in the Philippines. Jordan Uy Restaurant Manager Jordan started his career in Shangri-La Hotel as a waiter before moving on to People s Palace Thai Makati where he was part of the opening crew. 
 
Jordan later became the Restaurant Manager at Sala Bistro and developed his exceptional service skills, professional knowledge, and warm Filipino hospitality, which he brings to Blackbird.

The Neilson Tower was originally the&nbsp;Manila International Air Terminal built in 1937&nbsp;and was used during the Japanese occupation until 1947.&nbsp;77 years later, Chef Colin Mackay has transformed it into one of the best restaurants in the Philippines today.

Blackbird

Almon Marina is guided by the promise to continuously showcase a variety of sandwiches split into different categories like beef, chicken, turkey, pork, seafood, cheese, and a lot more.

In addition, they also offer their guests a choice between platter petit or platter set, which is usually for parties or gatherings. Their menu is usually good for sharing.

Started as a cold seafood &amp; deli store turned into a Sandwich Bar &amp; Deli in 1990, Almon Marina is known for its freshly made everyday Soup &amp; Salad, the Gourmet selection of Sandwiches inspired by Cities around the World! Tasteful Pasta selection, Spanish style slow cooked meals &amp; mouth-watering Grilled Specialties.

Started as a cold seafood &amp; deli store turned into a Sandwich Bar &amp; Deli in 1990, Almon Marina is known for its freshly made everyday Soup &amp; Salad, the Gourmet selection of Sandwiches inspired by Cities around the World! Tasteful Pasta selection, Spanish style slow cooked meals &amp; mouth-watering Grilled Specialties.

popular restaurant manila

Pink’s Hotdogs -Bonifacio Global City

Da Gianni Cucina Italiana Manila

Union Jack Tavern

Blackbird

Almon Marina