CULTURAL POTPOURRI| Seda’s Three Misto Offerings for the –Ber Season

     SINCE last month, I get so rattled and stressed whenever I hear Christmas jingles being played plus the sight of bright Christmas decors in malls. Like so many other Pinoys, my budget goes overboard during the Christmas season. It’s that time of the year when commercial establishments convince and encourage people that “it’s better to give than to receive.” It’s the season of plenty of parties to attend; and you go on food binges which only means that you have to go double time on your gym workouts as well to achieve that “dagdag-bawas,” guilt-free feeling.

GM Kennedy V. Kapulong reveals the latest Misto offerings

GM Kennedy V. Kapulong reveals the latest Misto offerings

     “Oh yes, as soon as the calendar turns to the —Ber Season, the holiday affairs officially start making the country celebrate the longest Christmas season ever. And Seda Abreeza’s all-day dining restaurant, Misto, is more than ready to kick in the celebratory mood with its lineup of pre-holiday promos that caters to every need and every taste of every Juan and Maria in Davao City,” said the sweet Ilongga, Seda Communications Officer Ariesha Faith Dimaano, who warmly welcomed me as I entered the soothing confines of the Misto Restaurant.

     After warmly welcoming the guests comprised of Davao’s lifestyle writers and bloggers last October 11, 2017, the GQ model-looking Seda GM Kennedy V. Kapulong told the guests, “For those who wish to have a good time with good friends and company, Misto Bar celebrates October Fest with a beer-all-you-can offering. It’s basically a “Cheers for Unli-Beers” from 6:00 to 8:00 p.m. from October 1 till November 1, 2017,” said GM Ken as he pointed to a wonderfully arranged San Miguel Beer showcase well done by the Seda F&B Manager, Jules Melencion. Jules, whose work experience includes that of serving in luxury cruise ships abroad for years, is, indeed, a welcome addition to Seda Abreeza.

PAN-seared Norwegian Salmon with lemon-butter sauce

PAN-seared Norwegian Salmon with lemon-butter sauce

     At the press preview that evening, the guests were treated to a delectable seafood treat with Misto’s all-time favorite Chili Prawns and the pan-seared Norwegian Salmon Fillet with lemon sauce as highlights. I felt like I was dining in a good restaurant back in Vancouver, Canada. Thanks goodness that the Seda Exec. Chef, Giovanna “Bang” Flores-Sibala, has come back recently with all the culinary inspiration she could muster after a month-long honeymoon in Canada and the USA. Chef Bang’s walang kamatayang home-style cooking of Pinoy classics like Kare-kare and Pork Sinigang Adobo were truly to die for. Not to fail to mention her fresh and crunchy lumpia for appetizer. As photographer Rene Lumawag said, he restrained himself from eating kamayan style as he kept reminding himself that he was in the hotel.

Misto’s Pinoy comfort dishes were so delicious. The Kare-kare could only taste that delicious as it was made of the freshest and the finest of ingredients. It was so lovingly well presented by chef Bang. The Pork Sinigang Adobo was so tasty with just the right tang. So far, Misto’s Pork Sinigang Adobo is one of the best I’ve ever tasted. The secret ingredient, GM Ken revealed, was the addition of a sinigang soup stock on the toyo-suka marinade. The healthy Roasted Tomato Soup went well with the dishes that night. Oh, I was wishing for somebody to hand me a Lipitor or a Xenical capsule that night.

(L-R):  KEN Ong, Faith Dimaano, Michael E. Dakudao, Marilyn Roque and GM Ken V. Kapulong

(L-R): KEN Ong, Faith Dimaano, Michael E. Dakudao, Marilyn Roque and GM Ken V. Kapulong

     Misto has been known for its desserts, thanks to chef Bang, through all these years. “We have made available Misto’s specialty cakes for those diners who want to share these with their family and friends. The Misto cakes are now available for take-out with orders made at least 24 hours before the intended delivery. Yes, now you can make every occasion more memorable with our special cakes which consist of Angel Food Cake, Carrot Cake, Mango Sans Rival (one of chef Bang’s fave), Red Velvet Cake, Malagos Chocolate Cake (so rich and yummy in choco goodness), Chocolate Factory Cake (oh, so decadent), Pistachio Milk Bar, and the most expensive of them all, the Malagos Dark Chocolate Cheesecake.

     Indeed, Misto’s delightful —Ber Dinner was a wonderful glimpse of the culinary happenings in Misto in the coming months of plenty. Thank you, GM Ken Kapulong, Comm. Officer Faith Ariesha Dimaano, chef Bang Flores-Sibala, and F&B Manager Jules Melencion for a wonderful evening of beer, comforting culinary delights and heavenly cakes.

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