Hotel Review: Raffles Makati (Why It's My New Favorite Hotel)

I didn’t get to treat my husband for Father’s Day last year because we were still reeling from all the changes that having a little one brings (for me, breastfeeding was particularly challenging). Since our daughter is bigger, I decided that for his second Father’s Day, we should celebrate in style.

I booked us a Junior Suite at Raffles Hotel. I got this at a 50% discount using my Citibank Premier Miles card. I love the promos in Citibank’s Love To Dine and Love To Travel. Yes, I have a weakness for discounts. Not a paid post, by the way.

The minute I set foot on the hotel, I felt welcome. How can I not when the doorman greeted me, “Mrs. Gallares, welcome to the Raffles Hotel.” Very personalized.

The lobby, though not as elaborate nor grand as Shangrila’s or The Peninsula’s, was tastefully done and so much to my liking. It had all the charm and elegance of a quintessentially British drawing room, separated from the Writer’s Bar with floor to ceiling bookcases. Seeing books instantly made me feel comfortable. The Writer’s Bar is just the perfect venue for an afternoon tea and a date with the girl friends.

When my husband and I saw our suite, we reconsidered the look of our new house, which we are renovating. The room was exquisite, with hardwood flooring, luxurious linens, an intimate parlor, a bath with double sink, and the dreamiest soaking tub.

Each room is assigned a butler. Ours was Carl, who showed us the features of the room and was promptly at our doorstep whenever we needed anything.

Of all the Philippine hotels I have stayed in, Raffles Makati hits the highest mark in terms of service, which is at once attentive yet unobtrusive. All throughout our stay, I received warm smiles and all my requests were promptly attended to.

My husband and I slipped away from our daughter for about two hours to dine at Mireio, which serves our favorite Provençal cuisine. My husband loved his steak while I relished every bit of my clams marinières. The clams came with frites but I opted for the crusty bread to sop up the juices with. We had a fine meal.

The complimentary petit fours

Breakfast was at Spectrum, which the hotel shares with Fairmont Hotel guests. The selection was not extensive but well-curated.

The regular rate includes breakfast, and all-day refreshments, classic afternoon tea, and evening cocktails and canapés at Writer's Bar. Worth every penny.

Raffles Makati is an all-suite hotel that is small and intimate so you receive a proper amount of attention. Upon checkout, I was presented by My, the front office manager, with a box of chocolates from Café Macaron as a parting gift.

This is the kind of hotel I would go back to, again and again. And the great news is, it is now part of the Accor group (together with Sofitel, Novotel, etc.) so I can use my stay to continue racking up Accor loyalty points soon (integration is within 18 months).

The Frazzled Cook: The Pancake à la Mode Takes the Cake

 The Frazzled Cook’s décor recalls a charming country cottage furnished with flea market finds. It is certainly a pleasure to dine in.

However, you’ll have to be selective about your food choices because they have a few ungainly dishes, including the paella negra, which had overdone rice and lacked the full flavor of squid ink, and the pork chop, which was a bit tough.

The sizzling squid was flavorful. The squid was cooked perfectly, and the vinaigrette and pickled mangoes provided an interesting flavor element.

The scampi pizza could satisfy a craving if you’re not looking for the smoky, wood-fired variety. It is akin to 3M Pizza, albeit more generous with its toppings of tomatoes, bell peppers and kesong puti.

The barbecued short ribs were good but still short of fantastic.

The best option for mains or pasta is the truffle pasta with Portobello mushrooms and white sauce, an almost no-fail combination, if I may say so.

The absolute standout was the pancake a la mode, which was once described by Chuvaness as the best pancake in the world.

I don’t know if I will bestow it such singular honor but I have to agree that the pancake was pretty darn special. It was crisp around the edges, more dense than fluffy, and buttery as all things evil should be. After sharing one, we ordered two more. And we’re coming back for more.

While the pancake a la mode is, hands-down, the best bet for dessert, their other desserts are also good, like the chocolate mousse that Julia ordered and the crepe cake I got to try with my dear friend Yamine during our long-overdue reunion a month ago. 

Our meal ended on an interesting note when I ordered Alamid coffee. The waiter asked me if I preferred mild or strong. I opted for the former.

I was surprised when a contraption that looked like it was smuggled out of a science lab arrived at our table. It turned out to be a siphon coffee maker, which is ideal for making a delicate cup. Click on the video above to see how my coffee was brewed using this coffee siphoning method.

Dinner with my dear Yamine. This was our first visit to The Frazzled Cook. 

Weekend lunch with my foodie family

The Frazzled Cook
78 Scout Gandia,
Brgy. Laging Handa, Quezon City
Phone (632) 374-6879

Duck & Buvette: Small Plates, Big Flavor

You can certainly cobble together a fine, grown-up meal from Duck and Buvette’s small plates. The selection is substantial and the tasty morsels are well conceived.

The name is derived from the restaurant specialties—crispy duck confit and buvettes, small bites (to be more precise, the French version of a tapas bar). Because I had another full meal in my schedule, I came for the buvettes.

I enjoy this type of dining because it allows me to sample a variety of flavors in a single meal without having to overindulge.

I began my grazing with a serving of grilled Black Angus meatballs, nuggets of beautifully smoked beef stuffed with feta cheese sitting in freshly crushed tomato sauce. I wish they served this in full portions.

Another winner in my book was the crispy potato pavé and salty duck egg, a novel combination that works. The cubes were made of potato layers that became crispy and chewy with the frying. Be generous with the crème fraîche and salty duck egg, and you’ll have a perfect bite.

I always enjoy cheese and charcuterie so I ordered Duck & Buvette’s Le Deli Slate, which was a well-curated serving of Grana Padano cheese, prosciutto, brandade de bacalao dip, herbed feta with olive and garlic confit and warm bread.

The char roasted cauliflower with white truffle oil and garlic olive oil was a hit at our table but I was looking for a little more crunch and smoke.

I met my match with the maple candied bacon drizzled with lemon juice. So much goodness in such an abbreviated slice of sticky, caramelized meat. I am coming back for this and the three specials—duck confit, slow braised beef Burgundy and steaks & frites.

Buvettes Menu

Mains, Baked Goods and Specials

Duck & Buvette
2/F Main Wing Shangri-La Plaza Mall EDSA
Mandaluyong, Philippines