Comments on: Superb Sunday Lunch at Antonio’s, Tagaytay

By: Lyndsay

Lyndsay — Mon, 24 Nov 2008 09:29:59 +0000

That’s absolutely mouthwatering! Also, I came across Anotonio’s Fine Dining in Asia’s Top 10 Restaurants. It’s our pride that Philippine restaurant like Antonoi’s are making its mark in Asia, hopefully larger than Asia…:)

https://www.lyndsaycabildo.com

By: Yel Guina

Yel Guina — Tue, 20 May 2008 13:31:56 +0000

hi!

I am going home soon. Can you give me the contact number of antonios? I beleive I need to reserve in advance. I would really appreciate the help.

Thanks!
Yel

By: teyza balbuena

teyza balbuena — Mon, 12 May 2008 04:42:03 +0000

im a fresh grad of culinary arts and i wish i can work at antonios garden… khet internship… good dAY!

By: miggy

miggy — Thu, 14 Feb 2008 02:53:56 +0000

HI,

Do you know where we can get couscous in Manila…so we can try cooking moroccan recipes at home?

Thanks

By: gonzo

gonzo — Tue, 14 Nov 2006 08:32:37 +0000

antonio’s is great. and the lovely ambience doesn’t hurt either. well done, tonyboy. nice down to earth guy too. no superstar chef complex. ang layo lang ng @$#%!. the breakfast place is closer but i agree w some of th posts– i prefer the main antonio’s restaurant.

hi andrea, could you possibly let me know which bistros/food places you like in Paris? will be back there next week. have french foodie friends born and raised there and some of them own restaurants, but i’d love to know a fellow filipino’s preferences. my email is gonzogourmet@gmail.com, or even post it here, assuming MM doesn’t mind too much?

By: frayed

frayed — Mon, 13 Nov 2006 22:06:18 +0000

After my meal at Antonio’s a few months ago, I also declared (honestly, I did): “that was probably my best meal this year”. Everything was just perfect.

By: Marketman

Marketman — Mon, 13 Nov 2006 14:09:35 +0000

mia, yes, that’s a pretty good description. Just do it with confidence. I have done it 2 or 3 times and the foie tasted great. Don’t let a frozen foie stay totally defrosted for long in our hot weather…

By: mia

mia — Mon, 13 Nov 2006 13:58:37 +0000

Can you tell I’m looking for a heart attack?

By: mia

mia — Mon, 13 Nov 2006 13:56:07 +0000

Of course I had to google ‘d’artagnan de-vein foie gras’ as soon as I read your post…anything like this?

https://206.204.3.133/dir_aaa/inf_devefoie.html

By: Marketman

Marketman — Mon, 13 Nov 2006 02:27:56 +0000

There was a superb article by the lady who owns D’Artagnan in the U.S. on how to de-vein and prep a foie gras…now if only I could FIND the darn thing… Actually, it’s quite easy to devein a foie, as long as you did at least one term in biology… And it is so easy to cook. Serve with sauteed slices of green apples in butter, or grapes, or even raspberries… yum. And since one lobe serves so many, the price per person is actually not THAT bad… Anne et al, I have been to Breakfast at Antonio’s but prefer Antonios. Which, btw, I understand Antonio or Tony Boy is no longer running the kitchen at Antonio’s or at least that is what another chef told me. Whoever is at the helm is doing a great job. As I said in the post, the first time I went, they didn’t properly de-vein my foie and I was NOT impressed. This time around, the foie was perfect, even if previously frozen in order to get here from the source…