Very competent Pastas. Authentic? Heck no! Any Italian chefs in the Philippines who claim Italian authenticity don't know what they're talking about. Most pastas in Italy are almost all pasta with a mere soupçon of sauce. You're lucky to get half a teaspoon of beef in a serving of bolognese, or a few strands of crab in an al granchio.

American style pastas, on the other hand, are gigantic in portion and heavy with sauce, but lightweight on flavor.

Plantation Bay Pastas strike the right balance. We work hard on the sauces, and put enough ingredients to make a real meal for an average Asian. Most of our sauces have an extra ingredient that you won't be able to pick out, but subtly alters the flavor. We make only one of the pastas fresh; the rest are just supermarket pastas, but you'll hardly notice and the sauce is what will register. Don't get snowed by terms like "bronze-cut" that some restaurants will throw at you just to see if it sticks; the shape of the pasta (spaghetti, fusilli, orecchiette, etc.) matters much more than whether the factory used bronze or steel dies.

In most of Italy (except in restaurants catering mainly to tourists), patrons don't ask for a spoon to twirl the spaghetti in, nor do they demand Parmesan cheese to sprinkle. We'll bring you these if asked, but if you try to lecture our staff on our "lapse" in not automatically providing them, you'll just be showing off your own ignorance

Different Italian-ish pastas are on the menus of three restaurants.

The Spanish "tapas bar" is effectively an establishment offering an all-day, slightly heavier version of the Italian aperitivo (a pre-dinner with cocktails) or the Cantonese dimsum (a breakfast or lunch with tea) — a variety of light bites taken as a snack or a meal, usually shared.

Plantation Bay offers tapas-like dishes in all four restaurants and most of its theme buffet breakfasts.