Located on the ground floor of Manila’s Makati
Tower, Spices offers delicious and exotic
dishes from all over Asia, including India,
Thailand, Malaysia, Indonesia, Vietnam, Sri
Lanka, Singapore, and the Philippines. Enjoy
exotic and authentic dishes from a kitchen
headed by specialty chefs from India and
Thailand, amid a relaxing yet elegant
Southeast Asian décor adorned with paintings
by Filipino expressionist artist Ang Kiukok. The
extensive menu boasts rice, noodles, curries,
and seafood dishes, in addition to a large
variety of vegetarian dishes and entrees. For
a taste of local flavor, try the
kilawing
tanguingue
, raw mackerel that has been
marinated in vinegar with ginger and green
mango. Be sure to book early, especially if
you want to sit in the glass pavilion looking out
on the pool and tropical gardens.
ā
FINE DINING: SPICES AT
THE PENINSULA MANILA
ā
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asian-cuisine-restaurant
hotels, and even international fast-food
chains like McDonald’s have offered the
dish on breakfast menus.
TINOLA
Tinola
dates back to at least 1887, when it
was mentioned in a book written by
Philippine national hero José Rizal,
Noli Me
Tángere
(1887). The dish is a soup
traditionallymade with chicken (although fish
or pork are sometimes substituted), flavored
with ginger, onion, and fish sauce, paired with
green papaya wedges or chayote, and chili
pepper leaves (sometimes substituted with
malunggay
, or moringa leaves). The
chicken is slow-cooked at a low heat,
making for tender meat and a rich and
flavorful soup. Served as a main dish, it’s a
comfortingmeal for cold and rainy days.
HALO-HALO
With a name that literally translates to
“mix-mix,” this popular dessert is made
with shaved ice and evaporated milk with
a variety of candied fruits, boiled sweet
beans, and other sweet elements.
Halo-
halo
topping ingredients often include
coconut, jackfruit, sweetened plantains,
chickpeas, kidney beans, agar jelly,
coconut jelly, tapioca, and sweet potato.
The ingredients are placed into a tall glass
with the shaved ice, sprinkled with sugar,
topped with purple yam ice cream, and
finally evaporated milk is poured over the
dish before serving. (Anthony Bourdain
called it “oddly beautiful”.) Featuring a
multitude of colors, textures, and flavors,
the resulting concoction is the ultimate
Manila dessert.
EVA AIR FLIES TAIPEI–MANILA 21 TIMES
A WEEK.
25
enVoyage
