Amare By Chef Chris - Angeles

I had lunch at this fantastic restaurant and it was an amazing experience! Food: ⭐⭐⭐⭐⭐ Every dish was absolutely delicious. I highly recommend trying the Amare Rollizza and the Veal Marsala—both were standout choices. Service: ⭐⭐⭐⭐⭐ The service was impeccable. Staff were attentive and friendly, making sure we had everything we needed. Atmosphere: ⭐⭐⭐⭐⭐ The ambiance was perfect, creating a welcoming and enjoyable environment for dining. Overall, I would definitely recommend this place for a delightful lunch experience!

Meal type: Dinner Price per person: ₱1,400–1,600 Food: 5/5 Service: 5/5 Atmosphere: 5/5

**Service:** Dine-in **Meal Type:** Lunch **Price Per Person:** ₱1,000–1,200 **Food Rating:** 5 **Service Rating:** 5 **Atmosphere Rating:** 1 **Recommended Dishes:** Red Sauce Pasta with Meatballs, Truffle Ricotta Gnocchi

The layout of the entire complex seems to prioritize gambling over dining, with a longer walk to parking and a clear lack of concern for the comfort of diners. Let me clarify: they do not serve pizza or anything resembling pizza. Their so-called "Chef Chris roll-ups" are definitely not pizza and frankly, they’re not good at all. The service was incredibly slow, even with the restaurant being nearly empty. The soup portion was tiny and tasted like instant, freeze-dried soup. The lamb was tough and overcooked. I have to wonder about the name "Amare by Chef Chris." Chris passed away long before this location was built, and even during his earlier days at his restaurant C Italian on Don Juico Ave, his food and customer service left much to be desired. If you're looking to pay too much for disappointing food and poor service, this is the place for you. Amare by Chef Chris should really take a cue from its namesake and rest in peace—it might even be seen as a public service.

I had been eager to try Amare by Chef Chris ever since my friends, who lived in Italy, recommended it. My wonderful husband took me there to celebrate my 55th birthday. The restaurant is conveniently located to the right of the hotel lobby. The staff allowed us to sit across from one another, rather than at separate tables or diagonally. The dining area was spacious and bright, adorned with intriguing artwork. The staff was very attentive to detail, frequently refilling our water glasses, clearing away dirty dishes, and even offering to take our pictures; it felt like I was back in the States! My only minor complaint was with one of the waitstaff, who seemed to keep running back and forth to check with others and the chef about menu specifics. She was probably new, so I didn’t let this impact my overall rating. WE ORDERED: - Bread: Complimentary with our entrees, although we had to request it. It came with fresh pesto and olive oil. - Cafe Mocha: Made with Moak Italian coffee and Torani syrup. I enjoyed it. - Shrimp Bisque: This was very flavorful and full-bodied. I could tell they made it using shrimp heads, which gave it a slight bitterness. However, it was lacking something—ah! Salt and pepper from a mill made a HUGE difference! It was topped with cream, a couple of shrimp pieces, and a few crunchy croutons—YUMMY! - Chicken wrapped in bacon: Served over penne pasta with walnut cream sauce and rapini. Delicious! - Pork Saltimbocca: Pork loin steak wrapped in Parma ham, served with saffron risotto. The menu listed a port sauce, but the staff confirmed that Masala wine was used instead. This dish was very rich. - Trio (Dessert sampler): Included chocolate lava cake with a scoop of vanilla ice cream, lemon cheesecake, and Pavlova Kai, which is their best seller for good reason. All three desserts complemented each other wonderfully, though the vanilla ice cream was a bit too butter-flavored and not sweet enough. - Complimentary Birthday dessert (a rare treat in the Philippines): Pavlova Kai, which had a light, airy, and delicately crisp meringue; layered with tart strawberry and kiwi slices, whipped cream, and sliced almonds, finished with a drizzle of lemon sauce. The food was rich and the desserts decadent; after our meal, I was far too stuffed to do my happy food dance. I’m thrilled to add this restaurant to our select list of special occasion dining spots. COVID PRECAUTIONS: Located in the lobby of the Royce Hotel, entry requires wearing a mask and face shield. There is a hands-free hand sanitizer dispenser and a mounted temperature check machine, followed by a health questionnaire. Finally, you walk through a mist machine. Hotel staff, dressed in masks, face shields, and protective clothing, warmly greet you and open the doors.