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| Millie's at Microtel UP Technohub. Photo courtesy of Microtel |
Del Rosario, the president/CEO of Microtel Hotels & Resorts Group and of Paramount Hotels & Facilities Management Co Inc., named many of his hotel restaurants Millie's after her mother and wife of former Ambassador Ramon del Rosario.
Millie's has three outlets: Microtel Batangas, Microtel MOA, and Microtel UP Technohub in Quezon City.
She was a stylish and sophisticated woman who was also an avid traveler. The wide array of dishes offered at the restaurant chain were influenced by Millie’s travels abroad. She believed that through traveling, we can discover the variety of tastes of dishes around the world. (Learn more about who Millie was here.)
Managing the restaurant are chef Gino Santayana and Enzo Ciliani. Chef Gino is the executive chef of Millie’s for
six years now. He works hand in hand with Enzo, F&B consultant.
"Here
at Millie’s, we are
trying to promote the real food. There are no pretensions, just honest
food," says chef Gino during a familiarization trip at Microtel
UP Technohub.
Partnered
with the traditional way of cooking of chef Gino, Millie’s avoids
confusing their customers with the complexity of taste of the food they
serve. While chefs are very much concerned on the presentation and
layers
of tastes, chef Gino prefers to go back to basics. Their
aim is to provide dishes worthy of our palette while engraving on our
tongue what these dishes really taste like.
I was very delighted to hear that it has been the philosophy of Millie’s to prepare dishes as they were made in Italy or Greece.
They want their patrons to experience the feeling of being transported to
another place through food.
When you dine at Millie’s at Microtel Technohub, the staff will give you a basket of bread with butter so that you could have something to munch on while waiting for your orders. All dishes were prepared on the day itself in order to maintain the freshness and quality of every dish.
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| Prawns Catalan: Prawns with mustard, tomato, potato, and olive oil |
We
started our dinner with this amazing dish, Prawn Catalan. The
combination of the potato, tomato, prawn and mustard really stimulated
my palette. It is so good I wish they have it in bigger servings. The
presentation also added an extra delight to my appetite.
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| Penne Putanesca: Pasta in tomato and chili with capers, black olives and anchovies |
The penne putanesca pasta is a very simple dish with only tomato sauce, chili, olives, and anchovies. There is nothing special about the dish, but pasta is pasta.
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Ribeye Fiorentina
with Sauteed Mushroom and Fries: Wagyu steak in olive oil and lemon
with sautéed mushrooms with sides of fries
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Millie’s grilled dishes include the rib eye, fillet, and sirloin steaks with your
choice of black pepper, mushroom, or red wine sauce. They come with
your choice of French fries, mashed potatoes, steamed vegetables, or rice
as siding. They use locally available Wagyu meat sourced from Bukidnon. Chef Gino
really gave the spotlight to the medium-rare meat by just adding lemon and olive oil so not
to overpower the meat.
To
make the dinner more special, why not partner your steak with the best red wine
the restaurant has? The wine really boosts the taste of the meat.
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Tiramisu:
Traditional Italian cake with mascarpone cheese and rhum
|
What better way to cap
off the night than this traditional Italian cake, Tiramisu. This dessert from
Millie's has the right of amount of sweetness and creaminess to it with a
little hint of rum.
Breakfast
The buffet breakfast was not as grand compared to
other hotels, but since there are not
so many choices, you would be able to taste most of the dishes if not all.
The
buffet consisted of egg omelet, grilled chicken frankfurter sausages, daing,
sweet ham, breakfast cereals, wheat or white toasts with marmalade or butter,
and tropical fruits.
Lunch
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| Parma Ham with Melon |
A
classic Italian dish began our bountiful lunch. Eating Parma Ham with Melon
is like having a matrimony inside your mouth -- a perfect combination of the
saltiness of the ham and the sweetness of the melon in one dish. I would love
it even more if there are more slices of melons.
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| Skordalia |
We also tried their Skordalia, which is the Greek version of mashed potato
but with garlic and lemon. It is often used as a dip for toasts.
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| Cream of Vegetables with Steamed Prawns |
The soup was a puree of
mixed vegetables topped with steamed prawns. It was very creamy but the
highlight were the prawns. I wish I could have more of the seafood.
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| Grilled Pork Chop with Sauteed Potato |
The main entrée for our lunch was the Grilled Pork
Chop with Sautéed Potatoes. I tasted a variety of
herbs and spices in the meat. The meat was cooked really well because the
inside was not dry. If you don’t have a very big appetite, the
serving could be good for sharing.
True to its promise, Millie’s really put up an impressive menu from breakfast to
dinner. -By Bien Tomas
READ: 5 Weekend Ideas in Quezon City
READ: 5 Weekend Ideas in Quezon City
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