Not until recently that Cubao was slowly revived to its former glory. A new mall was constructed, the Araneta Coliseum was renovated and there was Cubao Expo, which became a destination for artists, musicians and foodies. Now, you will not recognize it as the Cubao it once was. New buildings have been risen and establishments have been constructed in the area.
On what was once the Araneta Coliseum's parking lot now stands a very new, hip and posh hotel named Novotel Manila. It is a 3-billion hotel project which opened on October 2015 and will become the first businessman’s hotel in Quezon City. Novotel Manila, is a member of the global hospitality giant Accor Group, which also the company behind Sofitel Philippine Plaza Manila.
Norwegian Smoked Salmon with Chives Burrata and Avruga Caviar - in house smoked salmon and chives burrata garnish with crispy violet potato and avruga caviar. Salmon is one of my favorite fish in the world, so I'm giving this a thumbs up; I didn't taste much of the caviar though.
Dinakdakan - grilled pork head parts with calamansi and soy sauce foam. This dish reminded me so much of sisig because I've tried other dinakdakans and they tasted different from this one. The dinakdakan I know is sour, this was quite salty but I enjoyed it anyway.
Black Linguine with Talangka Paste - home made black pasta with talangka (crab) paste local farmed rocket and crispy Maya-Maya cubes.Gourmet Bar makes their pasta fresh. This by far is my fave of all the dishes that we got to try. It's weird, but I love how the pasta was quite chewy, the crab wasn't over powering and the Maya-Maya definitely added texture to this pasta dish.
Pizza Pampanga - mozzarella cheese, pork tocino, longganisa. This is an innovative twist to the usual pizza. The only thing that I didn't like is that the longganisa used was sweet, and I am not a fan of sweet longganisa's. I wish they'd used the salty types to balance everything. Just my two cents though.
Poletto Alla Griglia - grilled organic baby chicken from Pandora's farm served with roasted rosemary potato and lemon wedges. The chicken was marinated for 24 hours and roasted under fire hot grill. You can definitely taste the flavor and smokiness in the meat, but TBH it was quite dry.