Welcome summer at Quest Hotel’s Puso Bistro

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Thursday, April 3, 2014

WHEN the heat of the summer sun sizzles, halo-halo is the favorite refreshment of Filipinos. Puso Bistro and Bar at Quest Hotel takes the favorite refreshment to the next level. With halo-halo travelogue, the hotel takes its guests to six different countries with their own delectable versions of halo-halo.

The hotel wanted to make halo-halo even more exciting and make it a conversation piece. The Philippine version of halo-halo is made with 12 different ingredients.

Japan keeps its kakigori simple with green tea sugar syrup, milk, and shaved ice.


Thailand’s nam kang sai is similar to local halo-halo, but with the addition of its water chestnut. Baobing is China’s rendition with fewer ingredients. Koreans call their halo-halo patbingsu, which is made with green tea while Malaysia’s concoction is called ais kacang.

The umami burger is another new addition to the buffet section. Diners can create their own burger with wide selections of meat, condiments, and garnish. For the patty, diners can choose from fish, beef, chicken, and pork with 50 and 30 percent fat, including different kinds of salt.

This interactive buffet station that allows diners to enjoy food the way they want it.

This way the buffet caters to the individual taste of the customers.

“We’re trying to change the landscape of the buffet in Quest Hotel,” Bojic Bacaltos, food and beverage manager of Quest Hotel, said.

Partaking these new food offerings is one of the best ways to welcome summer with open arms. Start a summer food trip at Puso Bistro. There’s definitely more to come at Quest.

Bacaltos added that loyal patrons of Quest should look forward to an exciting reveal by June. (ADO)

Published in the Sun.Star Cebu newspaper on April 04, 2014.


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