A masterpiece called Opus

The much-anticipated grand launch of Opus took place last December but people still think of the place as a bar or lounge. Many don’t realize that Opus is a restaurant as well, and a great one at that! 

It is located at the second floor of Resorts World Manila Complex, directly adjacent to sister establishment Republiq. Opus is a premium restaurant serving modern cuisine. It has a huge area called the lounge for after-dinner drinks.

The chef of Opus is Carlo Miguel, who prepares delicious, imaginative and inventive dishes. Other owners include Erik Cua, Fernando Aracama, GP Reyes, Ivan Zalameda, Jason Soong, Louie Ysmael, Manolet Dario, Marco de Guzman, Raj Sadhwani, Robbie Carmona, Stephen Ku and Tim Yap.

Erik Cua designed the interiors of Opus, with a glass encased dining area where chef Carlo’s gastronomic masterpieces will be served for lunch and dinner daily.

We were invited to try the food and signature drinks of Opus and we all left full and satisfied. It is pretty hard to recommend which food to pick as they are all worth trying. The sous-vide aged US beef short rib is both flavorful and tender, which makes it a crowd favorite. The perfectly cooked foie gras served with grilled eel is another popular dish. 

Opus’ signature cocktail list was developed by mixologist David Dennis. This latest project follows a 10-year career at consulting with restaurants and clubs throughout the world. He still works in New York City with Myriad and Consulting Group, responsible for Nobu and Robert De Niro’s Tribeca Bar and Grill to name a few. My personal favorite is the very rich lychee martini with organic coconut foam with a molecular lychee fruit that pops in your mouth! The mojito with kaffir lime is excellent as well.

Tupperware celebrity chef Marvin Agustin prepares crabstick salad.

Monday nights at Opus become home to fashionistas as Robbie Carmona hosts a “Fashion Industry Night.” Tuesdays will be live performance art, from live acts to fashion shows. Wednesdays are hosted by Ivan Zalameda in a concept called “Bella.” Thursdays are home to “Viva,” a Latin infused night hosted by Marco De Guzman and Jason Soong. Fridays are “Über Disko” by GP Reyes and Manolet Dario. Saturday nights are called “Legendary,” hosted by the legendary Louie Ysmael with Karl Ty spinning.

Do check out one of the hippest places in the metro not only for the great drinks but for the food as well!

Marvin brings his passion for food to Laguna

Despite his busy schedule on- and off-cam, award-winning actor and restaurateur Marvin Agustin made a quick trip to Biñan City in Laguna to visit the dealers and guests of the town’s Tupperware Brands branch. Marvin is Tupperware’s latest celebrity chef.

Marvin shared with guests how he stays fit and healthy despite having an extreme love for food. I don’t understand how he does this since my figure obviously cannot hide my extreme love for food! For Marvin, it all boils down to eating healthy food that he himself prepares.

Marvin quickly prepared a delicious crabstick salad. He explains, “This delicious, easy-to-prepare salad is one of the crowd favorites at our Japanese restaurants. Just have lettuce leaves, crabsticks, carrots and mayonnaise, and you’re all set. You can also add in some other ingredients if you like, such as cucumber, red pepper, sweet corn and a hard-boiled egg. You can make the dish even quicker if you pre-cut the ingredients.” Marvin currently co-owns the Japanese-American-themed restaurants John and Yoko and Mr. Kurosawa.

Tupperware brand manager Melody Yap and Marvin Agustin.

To ensure that ingredients stay fresh, Marvin advises, “Place them in Tupperware Fridgemates Small Square Rounds. To prepare, use a large bowl like the Tupperware Crescendo Bowl or Tupperware Classic Romance Large Salad Bowl and lightly toss the vegetables, crabstick, mayonnaise and drizzle with a little sesame oil for added flavor. The Tupperware Crescendo Bowls, for instance, maintain the quality and freshness of ingredients because these are made with high-quality, food-grade and durable materials. These bowls are also the perfect servers as their seals can also be used as a bowl stand or serving platter.”

Simple and healthy recipe — now if only I could control the amount of what I eat...