Bond over the exciting stories of yesteryears with your dad on Father’s Day while munching on these lip-smacking grubs.
Flavorsome Japanese Party Platters and tempting Midas Pica-Pica in a Box take the spotlight at Midas Hotel and Casino for Father’s Day. The hotel also opens its al fresco and restaurant dining spots to guests who want to dine in for a la carte dining or sit-down buffet at Midas Cafe on the 2nd floor. Customers can also book a table in Yanagi Japanese Restaurant. Guests can call 09175217853 or 09985626474 to order or reserve a table.
Taste the tangy flavors of Japanese maki and sushi with Japanese Party Platters Sets. Set A offers Tempura Maki, California Maki, and 5 kinds of Aburi Sushi namely Tuna, Salmon, Eel, Hamachi, and Lapu-lapu. Set B features Midas Aburi Maki, Ebi Sushi, Unagi Sushi, Tamago Sushi, Kani Sushi, and Kappa Maki. Price starts at Php1,800.
For a special snack time, have a bite of the lip-smacking delights of Midas Pica-Pica in a Box. This set of appetizers contains Fritos Calamares, Spicy Chicken Wings, Pork Rolls, Chicken Fingers, Fish Fingers, Fish Crackers, Onion Rings, and Fried Potatoes. Each box is good for 4 persons and is priced at Php1,400. Customers can also choose if they’d like to have a sweet chili, thousand island, or honey mustard dip to go along with these treats.
Midas Hotel and Casino also offers its Celebration Platters for those who want to arrange a home buffet for any occasion. The Celebration Platters are available in Japanese, Chinese, Western, and Filipino cuisines. For more information on this promo, visit Midas Hotel and Casino’s Facebook Page.
All meals for pick-up and delivery are prepared with your safety and health in mind. The staff involved in food preparation follows all the necessary new normal safety measures required. All dishes are also made fresh that’s why customers should call a day or two in advance for their orders. Customers may also contact Ms. Je-Ann Dela Cruz at 09175654712 or jessica.delacruz@midashotelandcasino.com for more info.
