#FoodTrip: Chillout nights, great food and company at Alabang Town Center

Kai Magsanoc
The community mall in Alabang presents endless options for unwinding

NIGHTTIME CHOICES. Light, savory meals end your day on a high note. All photos by Kai Magsanoc

MANILA, Philippines – In part one of my #FoodTrip Alabang Town Center (ATC) feature, I reviewed burger joint Size Matters, ramen place Kenji Tei and seafood (and non-seafood) haven, Boiling Seafood. 

The coverage of these 3 restaurants took up most of my day. As they say, time flies when you are having fun, and I had fun, indeed. By the time I finished my interview at the 4th restaurant, the sun had already set!

So let’s call this group the “nighttime selections” because what they offered me were savory dishes that went perfectly with a glass of wine that helped me wind my long, delicious day down.

Keep in mind, though, that they’re all open for lunch, too.

HOSSEIN’S PERSIAN KEBAB: Mediterranean, Persian delight 

HOSSEIN'S PERSIAN KEBAB. It is located in the new restaurant strip outside of the main mall, right before Fully Booked 

Hossein Sohrabi, owner and head chef, opened his first Hossein’s branch 25 years ago, in a humble nook in Makati Avenue. It had 3 tables and would remind one of an “isawan,” said Arash, Hossein’s son who sat with me for this interview.

Hossein wanted to introduce kebabs to the Philippine market then. He had come to the Philippines from Iran in the 1980s to study Electrical Engineering in Mapua, and had always loved to cook because of his mom.

“His uncle was the head chef of the Shah of Iran,” said Arash. Today, his father is 57 years old, and is still working 7 days a week managing his restaurants: Hossein’s Persian Kebab, Hossein, Gilak, Shomal and Habibi.

In 2010 and 2012, Hossein’s Persian Kebab received the awards Best Specialty Restaurant and Best Mediterranean Food (respectively) from Enderun Colleges.

HOSSEIN'S PERSIAN KEBAB INTERIORS. Inspired by the architecture in Iran, designed by Architect Jun Benito 



COMBO PLATTER. Large selection of appetizers composed of hummus, shirazi (salad), borani, spinash, dolmeh, falafel and meat and vegetable samosas. Have it with naan or my favorite roti channai.


GREEK SALAD. Simple but very tasty


CHICKEN DOPIAZA. Also known as chicken curry, a favorite of mine 


SUPREME KEBAB PLATTER. Lamb kebab, shrimp tandoori, saffron chicken, saffron rice and biriyani rice — all signature dishes

You can choose the spiciness of your dish: from mild to medium, spicy and Indian spicy.

My verdict: Hossein’s Persian Kebab IS authentic, from the food to the smallest detail of their interiors. They did not need to ride on the kebab fad — they were already on it 25 years ago.

Business hours: 10 am to 12 mn

Website: www.hosseins.com

Facebook: Hossein’s Persian Kebab 

Contact number: 890-5928 (Makati Avenue)


SAN MIG PUB: Relaxing ambiance, delicious food

SAN MIG PUB. Second level, Corte de las Palmas

Entering San Mig Pub made me wish my friends were there with me and that I wasn’t there just to work! The vibe immediately reminded me of Glasgow and London pubs. I loved that the lights were dim. It was very, very relaxing.

San Mig Pub turns 19 years old this December, under the new ownership of Baring and Rosa Olafsson. Like any classic pub, there is endless beer, wine and spirits, and live music every night of the week (6 pm to 12 mn). The pub also doubles as a sports bar.


VINTAGE FROSTED GLASS SIGN. This greets you at the foyer 


MOOD LIGHTING. The lighting at the pub allows customers to enjoy the music and their food in private


COMFY LEATHER SEATS. This brighter portion of the pub is right beside the entrance


BAR TENDING. San Mig Pub prides itself in their classic bar, and that beautiful display of wines and spirits at the top part


PLAY IF YOU CHOOSE. This billiards area is beside the smoking room


GAMBAS AL AJILLO. Spanish-Filipino appetizer and beer match


BEEF SALPICAO. Another Spanish-Filipino appetizer and beer match that can also go with a cup of rice 


RIB EYE STEAK. Best-seller and a favorite of the pub’s expat clients

 FILET MIGNON. Tenderness to the highest level. Another expat favorite

SALMON STEAK. Great steak alternative for the non-meat eaters

San Mig Pub’s tagline is “Your home away from home,” and at my visit, it rang true. The place is homey, and one can enjoy a great bottle of beer with or without company. 

Wednesday is Ladies’ Night. All female guests get 50% off on cocktails. 5 visits to San Mig Pub entails a guest to a VVIP card that is loaded with perks. Check out their Sunday Roast Buffet, from 11 am to 3 pm, at only P395 per guest.

Business hours: Monday to Thursday and Sunday, 11 am to 12 mn. Friday to Saturday, 11 am to 2 am.

Facebook: San Mig Pub 

Contact numbers: 842-0776 / 807-3595 / 0928-5009631

Email: sanmigalabang@pldtdsl.net

PF CHANG’S: Eastern and western fusion 

PF CHANG’S. Also located at the new strip outside the main mall. Don’t let the amazing exteriors intimidate you. The place is really warm and welcoming inside

PF Chang’s opened in Tucson, Arizona in 1993. It is owned by Philip Chang and Philip Flaming. As of 2010, PF Chang’s had 104 branches in the US, and franchises in Chile, Argentina, Dubai, Kuwait, Singapore and Korea.

The first PF Chang’s branch in the Philippines opened in January 2012 at ATC. The second branch is in Bonifacio High Street, and the 3rd branch in Shangri-La Mall East Wing.

The Philippine management trained for 6 month in the US at the PF Chang’s headquarters. It was followed by a visit from 30 members of the US team, who trained the Filipino staff for a month — from culinary practices to hospitality, to commissary management.

Everything you experience in PF Chang’s in the Philippines passed the US standards, and all ingredients are still sourced abroad for size and quality control (the US office is very strict when it comes to production).

EXACTLY LIKE THE US RESTAURANT. All PF Chang’s restaurants have only one look


GOING SOLO? NOT TO WORRY. This bar is comfy for any solo diner. The servers are friendly and warm


HIGH SPIRITS. The selection of wines and spirits also conforms to US office standards, but they serve local beer 


TRIO SAUCE. (In bottles) White vinegar, soy sauce to tone down spiciness and chili oil to increase spiciness. (In sauce dishes) Hot mustard or Chinese wasabi, bay sauce and chili paste.


AHI CUCUMBER SALAD. Seared Ahi tuna, cucumber slivers, roasted tomatoes, blanched asparagus, peaches and dill tossed in a tangy dressing. This is a refreshing ‘summer’ salad.


RADISH SHRIMP DUMPLING. A Chinese meal would not be complete without dumpling


GRILLED ANGUS FLANK STEAK: The medium-rare meat’s flavor blends perfectly with the juicy peaches. The eggplant adds texture and neutralizes the strong, savory flavor. 


XIAO LONG BAO. Dimsum with soup at the bottom of each ‘sac’ that explodes when you bite into it


CHOCOLATE BUCHI. A sweet twist to the usual buchi 

Because of the grand exteriors, interiors and the fact that it is a franchise of a US dining giant, many have the impression that dining at PF Chang’s is costly. On the contrary, a dish for two may only cost P500.

Their ongoing promos include “4 for the Road” where 4 bottles of beer and an appetizer of choice only costs P365, and “Feast for 4” where an entire meal for 4 people only costs P998. 

Business hours: Monday to Thursday and Sunday, 11 am to 11 pm. Friday to Saturday, 11 am to 1 am.

Website: www.pfchangs.com.ph 

Facebook: PF Chang’s Philippines 

Twitter: @pfchangsph

Email: feedback@pfchangs.com.ph

Contact numbers: 869-7837 and 869-9776 / Delivery: 212-1212

– Rappler.com


Read our other #FoodTrip stories:


Kai Magsanoc

Kai Magsanoc is the former editor of Rappler’s Life and Style section. She is back to freelancing, covering lifestyle events for Rappler, and styling campaigns for her retail clients. Kai is a hands-on mom and a happy wifey. She loves travel, theater and meditation. Follow her live event updates on Twitter at @KaiMagsanoc. Watch out for her blog, Coffee with Kai, coming this December.


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