The late author Douglas Adams once wrote that one of the three most difficult questions to answer (in addition to “Who am I?” and “Where am I headed?”) is, “Where are we going to eat?” Despite the economic downturn, good food places still abound in the metro, and the question often becomes where you can go and get value for your money while appeasing the appetites of your dining companions—a difficult task, at best. Going to the mall does not satisfy the sense of adventure many yearn for when dining; each meal is a new proposition when trying out new places, and choice is often crucial.

And so some members of the TraVel staff decided to go global cuisine-hopping—and on a budget, to boot. There’s a place in Makati called A. Venue which not only offers food from cuisines Pinoys love from around the world, but also adequate parking. Here’s what we found:

CHINA

Resto: Zenses. The name is a play on the words “Zen” and “senses”.
What Distinguishes It: “It’s all about flavor pairings,” says Johann (LAST NAME), “and drama.” Where else can you find a seafood dish from which you take a bite, then place a seashell next to your ear to better savor not just the succulent flavors but also the origins of the dish?

What You Should Order: The Smoking Popcorn fascinates even jaded CEOs, and the Strawberry Ribs makes even steak seem ordinary. Want a surprise in the mouth? Then try the Lychee Tempura. Don’t miss their hand-churned ice cream, mixed at your table; no ice crystals are in it, making it very smooth and rich. TraVel recommends the Osthmanthus ice cream; it’s a flower from the jasmine family, and the unexpected earthy flavor, the lightness of the strangely ‘flowery’ taste, and the creamy sweetness will make you wonder why you settle for mass produced ice cream.

Advice from Zenses: “Play with your food! Enjoy the tastes and the textures. Come ask us about the food; we’d love to tell you about it!”
Go Ahead And…: “Ask me about the food! Let me tell you stories about food pairings, and why spice is not a flavor per se,” Johann enthuses.
Budget: P 400-500 per person; the servings are large enough to be shared (although if greediness ensues, it’s forgivable).

GERMANY

Resto: Gasthof. Meaning “guesthouse” in German, (THE OWNER) loves hearing your comments on their signature baby back ribs and barbecue. And yes, they are the Gasthof from Boracay, beloved by Koreans and Pinoys alike.

What Distinguishes It: “It’s not fine dining,” says (OWNER); “it’s good food for happy, hearty eaters.” It’s a cozy place that encourages you to eat good food with friends and family.

What You Should Order: it would be a crime to miss out on the ribs and the barbecue. Named as being among the best ribs in the world, their signature ribs are a recipe developed and perfected by (OWNER). In the A. Venue branch, you can also try their deli platters and cheeses while watching the world go by their large windows fronting Makati Avenue. Their hams and cured meats make for a hearty merienda.

Advice from Gasthof: “Eat well, eat hearty.” Be ready for generous servings, and for licking the residue of the ribs and barbecue off your fingers.
Go Ahead And…: Wait patiently for your order. “It’s worth it,” promises (OWNER). “Tender, juicy ribs that fall off the bone, cooked over a slow fire in the traditional way of cooking…it’s worth waiting for.”

Budget: P 400 up per person, and there are plans to introduce P 250 platters for those wanting to sample various tidbits.

PHILIPPINES

Resto: Botong’s Up. It’s a pun on the phrase, “Bottoms Up.”

What Distinguishes It: Unpretentious, hearty Pinoy pulutan with a twist. Enjoy your food as paintings by local artists treat your mind and eyes. Have your art—and your beer with it too! Have a look at the uniquely designed mezzanine as well.
What You Should Order: The balut a la pobre is a new experience, and paired with a good beer, it’s even better. Tangy and salty, it’s the beer match favorite with a unique twist. Or savor the roasted chicken with anise sauce. Need your greens, but bored with the usual salad? Try the broccoli with tuyo. The pan-fried tilapia makes a great beer match, and if you’ve got a sweet tooth, the Turon a la Mode can bring you a dose of sweet nostalgia.

Advice from Botong’s Up: Come and eat with your barkada; try the offerings on the menu with your favorite beers and liquors.

Go Ahead And…: Have a meeting at Botong’s Up. Create an atmosphere of informality which can encourage creative juices to flow. Or come and enjoy the monthly exhibits of paintings by different artists.

Budget: A barkada of four can budget P 400 per person for a hearty feast.

FRANCE

Resto: Artina Gallery and Café. It’s derived from the names of owner Arturo Peckson and wife Ernestina, and is meant to be a union between artist and café.
What Distinguishes It: Designed by Architect Fred Sibug, it’s a serene place, artful without being pretentious, somewhere you can relax and read your paper or the latest novel—just like in the famous sidewalk cafes in Paris, whose atmosphere Artina evokes.

What You Should Order: Their unique calamansili slush is a fascinating taste treat! It’s said to draw a line of fire down the throat; you taste the chili distinctly yet it is neutralized by the calamansi. No wonder the menu took one year to finish; can anyone actually have just one of this uniquely sweet, tangy, yet spicy drink? Pair it with their skewered meat (especially the beef skewers with bagna cauda, or chicken skewers with saffron sauce) or any of their pastas (their spice algio olio pasta with sun-dried tomatoes and parma ham is delicately delicious, with none of the overstuffed feeling associated with sweet tomato-based Pinoy pasta), and if you’re in the mood to splurge, their rib-eye.

Advice from Artina: Enjoy the ambience; go ahead and linger; feast your eyes on the artworks displayed in the café, says manager Geraldine David. Comparatively, David boasts, their fare is cheaper than that of coffee shops that also encourage visitors to linger.

Go Ahead And…: Come between 2-6 p.m., quiet time at the café, and enjoy the sketching sessions that take place. Artina is also a WiFi zone, so have a calamansili slush as you work on the Web.

Budget: Pasta and calamansili slush won’t bring you over P 400, and you can stay as long as you like!

ITALY

Resto: Foccacia. If you think that big pizza chain invented the pizza wrap with alfalfa sprouts and aragula, you’re wrong. The idea was that of Chef Ivan Tajonera, and since his restaurant has been serving that specialty, called the Pazzo rollo, since 2008, you can draw your own conclusions.

What Distinguishes It: Italian cuisine has been reduced to a mockery of sorts in the Philippines; for one, spaghetti Bolognese is not meant to be a sweet, ketchup-filled mess. Foccacia is casual, simple, modern—and then it hits you with its reasonably priced Italian fare. The clientele comes from all classes, but the predominant groups that come there are teen barkadas and families.

What You Should Order: Pazzo rollo! It’s pizza baked very, very thin, with a layer of cheese. Cut into diagonal strips, it’s served with alfalfa and aragula sprouts. The directions for enjoying it? Stuff. Roll. Enjoy. Kids and adults alike enjoy rolling the veggies into these strips and chowing down on them, as it’s crunchy, cheesy, and yet quite a new taste sensation for those accustomed to greasy, oily pizzas. But don’t miss out on the luscious osso bucco (veal shanks braised in red wine) as a main course; those wanting lighter fare can try the cannelloni or the ratatouille. There’s also the soup sampler (cream of pumpkin, mushroom, and tomato and basil) that lets you try three different tastes at once. Don’t forget to end your meal with gelato!

Advice from Foccaccia: Chef Ivan has spent years experimenting with Italian cuisine; he wanted to come up with something authentic yet affordable. Try the house wines; he insists that you educate your palate with something other than beer and gin. He recommends the Veramonte and Shiraz.

Go Ahead And…: Ask for a wax marker and write on the glass ‘testimonial’ walls—just don’t erase the writings of the celebs who have expressed their love for the food! And let Chef Ivan educate your palate: “Pinoys like sweet, salty things. There are more tastes and textures to explore. Learn to wait abit for good food. Open your food horizons, learn to eat veggies!” Don’t be shy about peeking into the open kitchen; Chef Ivan wants you to do that, after all.

Budget: P 300-500 per head.

TEXAS, U.S.A.

Resto: Texas BBQ. An idea taken from abroad, the recipes have been adjusted to suit Filipino tastes. They’re proud of the ability to combine Pinoy talent with American concepts: in the service, in the menu, design of the restaurant, and in the overall running of the place.

What Distinguishes It: Who says barbecue places have to be smoky, dingy, and have rude waitstaff? Asks Mellrick Mayor, GM. You get assigned a sheriff for your station—er, table, and she will attend to you and make suggestions as you order. You can even get to see square dancing and other American traditions every now and then. It’s American hospitality with American comfort food in American serving sizes—and they’re kid-friendly too.

What You Should Order: The house specialties are grilled items cooked over charcoal and wood chips; they say the flavor comes out better this way, through the use of natural materials. Fish Beer, carbonara, grilled meat cuts (particularly the rib eye, ribs, and filet mignon), Wild Wings and their bacon cheeseburger.

Advice from Texas, U.S.A: This is Western comfort food adapted to Pinoy tastes; go ahead and indulge. Food is a treat, meant to be shared with friends and family.
Go Ahead And…: Request a particular meat cut and way of cooking it; they’re happy to oblige.

Budget: P 500 per head, and be ready to share; servings are big.

AROUND ASIA

Resto: 360. Owner Bong Velasco wanted to share the experience of food from outside the Philippines. “I wanted to give Pinoys ‘affordable luxe,’ a taste of decadence,” Velasco says. Thus the name 360; a well-rounded Asian dining experience.

What Distinguishes It: Yes, you’ve heard of this before: a restaurant-slash-lounge-slash-bar where you can unwind after work. But once you step through the rose petal-lined scarlet tunnel that transports you into the red velvety interiors of 360, it feels like stepping into a lush harem of sorts. Pillows line several daybeds along the side and are meant to encourage proper posture; the red, says Velasco, is meant to invoke love and power.

What You Should Order: Okoy, a Northern dish, is labeled a fashion forward food and is quite different from the ordinary okoy dipped in vinegar. Mized vegetable prawn fritters, lotus fried rice, couture fried rice. Australian stir-fried broccoli flower with beef. Inspired by Louis Vuitton: crab cream cheese wonton. Grilled lapu lapu fillet with vegetable provenence. Grilled chicken breast on a bed of spinach with pineapple-mango salsa. Seafood Special: grilled fish and prawns, shiitake mushrooms, asparagus. Passion mint fruit slush.

Advice from Foccaccia: Stay and absorb the atmosphere; develop relationships. Try to go green, even in small ways; in the lavatory, hand towels are placed in tiny pigeonholes, and you are asked to drop used towels into a hamper. Food materials are locally sourced; Velasco believes there’s nothing wrong with local produce. Fusion of tastes; comfort food.

Go Ahead And…: Come on a theme night! Mondays are bossa classic nights; Tuesdays, love songs; Wednesdays, swing; Thursdays, salsa. The tables and chairs can be pulled apart or pushed together to create intimate seating or a wide dance floor. Also, why not share your seating places? “Pinoys are shy about sharing seating; why not try to develop the habit in them?” Velasco asks. Hence expect, in Hong Kong style, to have new people seated with you at your table.

Budget: P 150-400 per person.