http://www.headlinegl.com/palace-earmarks-p3-b-for-pampanga-rivers-dredging/

Best restaurant in Clark Pampanga for private dinners and celebrations is Yats Restaurant, top rated resto bar frequently visited by food and wine lovers from Manila, Subic, Tarlac, Bulacan, Angeles City and Clark Philippines.

New ideas bring more guests to dine at the best restaurant in Pampanga as Yats Restaurant and Wine Bar unveils sumptuous regional set menus aimed at pairing well with fine vintage wines from each culinary region in the world; many consider Yats as the best restaurant in Clark Philippines, and a good place to wine and dine when visiting Subic, Tarlac and Angeles City Pampanga.

Yats Restaurant is an excellent Restaurant to dine, a restaurant with good food, a good place to have birthday party and special events. A Kid-friendly restaurants in Manila

Famous Restaurant in Pampanga, a place to dine with friends in Clark, cozy restaurant with a nice ambience, a nice function place for special occasions

Are you looking for an attractive restaurant or a nice place to eat with friends in Clark, Angeles City Pampanga? Yats Restaurant and Wine Bar is a restaurant with good food and good wines for dinner located at Clark Angeles City Pampanga. Perfect for exclusive dinner venues for groups, recommended for private dinner in Philippines. A Restaurant in Clark for business dinner meeting. Private dinner place or dinner restaurant in Clark Subic Near Manila Angeles City Pampanga. Yats Restaurant is one of the Good Restaurant in Pampanga Angeles City Clark near Manila. Yats Restaurant is one of the good restaurants in Pampanga, a restaurant with good food, a place that is nice for celebration, ideal for business dinner meeting, a good place to enjoy family reunion, and an attractive restaurant that serves good wines for dinner.

Looking for a party venue in town?
Clearwater Resort and Country Club is one of the ideal venues for birthday party because it is a risk free venue. Not only Birthday Parties but also a good place to enjoy family reunion. A good place to celebrate special occasions. Clearwater Resort and Country Club is one of the resorts in Subic Clark Angeles City Pampanga or near Manila with activity amenities, place that are nice for celebration. It is one of North Luzon Philippines’ top hotels that is trouble free, risk free, and a nice place to have rest in Subic. A well-recognized and interesting hotel.

Frequent visitors traveling from Manila to wine and dine at the best restaurant in Pampanga grow tired of heavy dishes involving red meat, pasta and cheeses. More and more, weight watchers, health-conscious eaters and restaurant guests with sophisticated palates request for more delicate dishes. Hot and humid climates of summer months cause guests of this fine dining restaurant in Clark to look for a good place to eat seafood. Yats Restaurant and Wine Bar which is generally known as the best restaurant near Manila rises to the challenge and offers a line of exciting seafood dishes using sophisticated ingredients such as barracuda, grey mullet, Atlantic Mackerel and flounders. Mussels and clams also play a role in the expanded seafood menu of this top rated restaurant in Clark.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Garnished
60g Asparagus spear
60g Carrots
6pcs Tiger prawns
60g Pink salmon

Mold
100g Green zucchini skin
50g Butter anchor
80pcs spinach

Procedure:
To prepare the moulds: skinned the zucchini green. Blanch in salted boiling water for about four minutes. Remove to iced water to refresh, drain and pat dry. Grease a 20 cm. x five cm. metal mould with a very thin layer of butter. Line first with a sheet of zucchini enough to wrap the mousse and then with spinach leaves, spilling them by 2.5 cm. over the rim on all sides. Keep aside. To prepare the seafood: Clean, trim and freeze tuna and dory fillet. Cut into 2.5 cm. cubes, prawns and salmon and keep aside for 30 minutes. To prepare the mousse: Put the fish fillet cubes in a blender, sprinkle salt and make a smooth puree. Add the softened butter. Churn for a minute, add the eggs, and churn for two more minutes. Stir in the cream in a steady stream with the mix running Remove to a bowl, pass through a fine mesh soup strainer into a separate bowl kept in an ice bath. Fold in the dill, parsley, basil pepper and salt. Transfer to a piping bag to fill the mould: Pipe a third of the mousse into the lined mould. Arrange the prawns in a straight line in the centre of the mould. Pipe in another third of the mousse on top, arrange the pink salmon strips along the length, pipe in the remaining third of the mousse on top and arrange the asparagus and carrots. Cover with the overlapping spinach leaves, wrap with the overlapping zucchini skinned and arrange in a roasting tray. Boil enough water in a pan, pour it around the mould in the roasting tray (it should cover half of the mould). Put the tray in the pre-heated oven. Cover with foil and bake at 320 F for 30 minutes. Remove, cool and refrigerate removed from the mold, cut into 1.5 cm. thick slices and serve with arugula salad and bisque sauce.

crystallized garlic risotto.
100gm Risotto rice[aldente]
1tbsp Olive oil
2 tbsp Garlic[chop]
150ml Chicken stock
1 tbsp Heavy cream
30gm Parmesan cheese
Salt/pepper

Ratatouille vegetables
30gm Red bell pepper
30gm Green bell pepper
30gm Green zucchini
30gm Egg plant
30gm Onion red
1tbsp Garlic
30ml Tomato sauce[chunky]
Salt/pepper

Procedure lamb shank.
Trim and cut the edge bone of lamb shank, season and coat the lamb shank with cinnamon flour, in a heavy hot sauté pan pour the olive oil then seared the lamb shank till golden brown[set a side]
In same pan sauté the carrot, onion white, celery stalk till caramelized the add the bay leaf, cinnamon bark then add the lamb stock. Add the lamb shank simmer till tender, to finish add the tomato puree and lentil simmer till sauce is thick, to taste salt and pepper.

Procedure Crystallized garlic risotto
In a heavy sauté pan heat then add the olive oil and garlic till crisp and golden brown, add the risotto stir in garlic till coated by the olive oil, add the chicken stock simmer till risotto is cooked, to finish the risotto add heavy cream and parmesan cheese to taste salt and pepper.

Ratatouille vegetables
Clean and seeded the vegetables then cut in ½ inch cubes, in a very hot pan stir the vegetables one by one set a side.
In same pan add olive oil then sauté garlic and onion till translucent then add the tomato puree, simmer till the acidic of tomato less and then add the stir fried vegetables to taste salt and pepper. More flavor with chop basil and olive oil

Caesar dressing
100ml Olive oil
2pcs Fresh egg yolk
1tsp Dijon mustard
½ tsp Fresh garlic puree
1pcs Anchovie
½ tsp Hot sauce
½ tsp worcestershire sauce
1tbsp lemon juice
2tbsp red wine vinegar
20g parmesan cheese
salt/pepper

garlic croutons
100gm loaf bread[cut into cubes]
2tbsp garlic finely chop
2tbsp parsley chop
2tbsp basil chop
salt/pepper

Procedure of caesar salad
Trimmed and wash the romaine lettuce soak into cold water for crispiness, seasoned with salt and pepper then add crisp bacon, parmesan cheese and croutons in mixing bowl then tossed in Caesar dressing.

Procedure of Caesar dressing
In a mixing bowl add fresh egg yolk, red wine vinegar then slow pour the olive oil until combined the dressing, then add the anchovies, garlic , lemon juice, Worcestershire, hot sauce and mustard then to taste salt and pepper.

Cream spinach
80gm Fresh spinach
1tspGarlic chop
Salt/pepper
1 tbsp Olive oil
1 tbsp Cream
1 tsp Parmesan cheese

Capsicum risotto
100gm Risotto rice
50gm Roasted capsicum
1 tsp shallot
250ml ++ Chicken stock
Salt/pepper
2 tbsp Heavy cream
40 gm Asparagus

Procedure of duck breast.
Trimmed and cut the excess fat, then cut the across the fat then season with salt, pepper, olive oil and spice seasoning.
In a heavy black pan seared the skin until crisp then other side till tender and pink inside the meat.

Procedure cream spinach.
In a sauce pan sautéed garlic in olive oil till translucent, add the fresh spinach chop season with salt & pepper to finished add heavy cream and parmesan cheese.

Procedure of capsicum risotto.
In a hot sauce pan add olive oil and shallot till soft add the roasted capsicum un skin then add the risotto rice stir until the rice coat by the flavored of capsicum, then add the chicken stock stir until the rice is tender or aldente.
To finished the risotto add heavy cream and parmesan cheese to taste salt and pepper.

Melted dripping or cooking fat, to seal salt and freshly ground white pepper
Pickled vegetables to serve

Planning ahead
Order fresh chicken livers well in advance and ask your butcher to remove the gall. If the livers are dark, soak them in milk for 1 day to remove all traces of blood. Wash, drain and pat dry before using.
The pate and pickled vegetables must be made at 1 least 1 day in advance.

Preparing the pate (10 minutes)
Preheat the oven to 150 ºC / 300 ºF/ gas 2.
In a medium saucepan, sweat the chopped shallots and garlic in 1 teaspoon butter without colouring. Add the Cognac, Madeira and port, bring to the boil and reduce the liquid by four-fifths. Set aside.
Butter : Melt slowly in a small saucepan.
Chicken livers: If the galls are still attached, cut the flesh away from them. If any of the bitter liquid from the gall touches the liver, wash thoroughly amalgamated. Using the back of a ladle, force the mixture through a fine conical sieve into the terrine. Cover with buttered greaseproof paper.

Cooking the pate (1 hour 20 minutes, plus 1 day resting)
Line a deep roasting pan with foil. Put in the terrine and pour I enough hot water to come three-quarters of the way up the sides of the terrine. Cook in the oven for 1 hour and 20 minutes. Check the oven temperature with a thermometer (do not trust the thermostat) if it rises above 300 ºC/ 150 ºF/ gas 2, the pate will become overcooked and grey.

To check if the pate is cooked, insert a trussing needle into the centre for 2 seconds, then withdraw it; it should be hot and dry. Remove the cooked pate from the oven and leave to cool at room temperature for 1-2 hours. Steal with a little melted fat to prevent discoloration and allow to rest for 1 day.

Serving (5 minutes)
Remove the fat from the surface of the pate. If the top is still slightly grey, scrape off a fine layer with a teaspoon and smooth over. Dip the terrine into a bowl of hot water for a few seconds and turn out the pate onto a chopping board. Dip the blade of a sharp knife into hot water and carve generous slices. Arrange on individual plates or a serving dish, scatter ribbons of pickled vegetables around the edge and serve.

If you have questions and comments, please email them to Chef Philip John Golding Philip@yats-international.com.

For more information about resorts/hotels, restaurants, pubs, recreation facilities, shopping, business, living and just about everything else to do with Clark Philippines, visit www.ClarkPhilippines.com and www.YatsLeisure.com

200ml water
3 whole eggs
120g flour
60 ml melted batter
1 table spoon caster sugar
Pinch salt
1 tsp vegetable oil ( for greasing pan)

Cherry sauce
100g caster sugar
100g butter
50 ml kirsch
300g cherries (stones removed)

To make Crepes
Mix all ingredients for the batter in a bowl & whisk until smooth. Allow the batter to rest for one hour at room temperature

Heat the small non stick pan. lightly coat with vegetable oil .Pour a small ladleful of batter and swirl about to spread evenly. cook for 30 seconds and flip. Cook for another 10 seconds and remove .lay the crepe out flat so it can cool.repeat until all batter used up.

Cherry sauce
Place castor sugar in heavy bottom pan over medium heat and cook until golden .remove the pan from heat add butter and mix with a wooden spoon until completely melted

Place pan back on heat and flame in kirsch. Add cherries and flambé reduce sauce until it coats back of spoon serve on crepe and place a scoop of ice cream on top

To serve
Fold crepes and warm them lightly in the cheery sauce so that they absorb sauce. Serve the crepes top with the ice cream

Method
Cut each chicken breast into four pieces. Place chicken breasts between waxed paper and pound with mallet until they are 1/4 inch thick.

In center of each piece place bread crumbs, mozzarella and parsley. Roll and secure with toothpicks.

In frying pan over medium heat, sauté rolled chicken in olive oil and garlic for a few minutes until golden brown.

Add wine, reduce heat, cover and cook 5 minutes. Sprinkle with lemon juice.

If you have questions and comments, please email them to Chef Philip John Golding Philip@yats-international.com.

For more information about resorts/hotels, restaurants, pubs, recreation facilities, shopping, business, living and just about everything else to do with Clark Philippines, visit www.ClarkPhilippines.com and www.YatsLeisure.com

Procedure of cream of cauliflower and wild mushroom soup
Wash and clean the cauliflower, assorted mushroom all the vegetables.
In a heavy large stock pot sauté the onion, celery, leeks, potato till caramelized. Then add the cauliflower and assorted mushroom stir in mixed sauté vegetables.
Add the chicken stock simmer till all vegetables is cooked, blend all together in a processor blender till puree. To finished add heavy cream and to taste salt and pepper.

To prepare
Peeled the pumpkin cut into chunk then wash and dried seasoned with salt, white pepper, olive oil and dried thyme [set a side]
Preheat the oven 180 degrees baked the pumpkin until very tender and roasted slightly [set a side]
In a heavy sauce pan sauté the carrot, onion, celery till cooked and soft, add the roasted pumpkin then sweat until mixed the ingredient, pour the chicken stock then simmer slowly and season with salt and pepper. prepare to blender until smooth and puree, then pass thru to the strainer.
Reheat the sauté pan add the pumpkin puree add chicken stock if necessary then to finished add lightly whipped cream and crisp bacon bits.

cheese croute
2 pcs sliced French bread
1 tbsp béchamel sauce
1 tsp parmesan cheese
1 tsp cheddar cheese
1 tsp parsley
salt/pepper

procedured gratinee lyonaise
peeled and sliced thinly the white onion, In a heavy sauté pan add olive oil then stir the onion in olive until golden brown or caramelized, then add the beef. stock to taste salt and pepper.

Cheese Croute
2 time sliced French bread spread with béchamel sauce then sprinkled the parmesan cheese, cheddar and chop parsley. direct to oven for 2-3 minute till golden brown.