DUDE FOR FOOD

Smooth and creamy Arce ice cream. Rich and fresh carabao's milk. Sweet and chewy yema. Everything you need for the perfect Halo-Halo. And it's right here at Mesclun Restaurant and Cafe.

Chef Katrina Kuhn-Alcantara does it again with a trio of refreshing treats to help you cool down and beat the relentless summer heat. A truly special Halo-Halo made with Arce Ice Cream, fresh water buffalo milk, and a unique shaved ice made from fresh milk combine for rich and creamy flavors unlike the usual halo-halo. For more on Chef Katrina and Mesclun Restaurant and Cafe, see my previous post here at http://dude4food.blogspot.com/2012/12/a-mix-of-flavors-at-mesclun-restaurant.html and another post on her new location in Serendra here at http://dude4food.blogspot.com/2013/06/mesclun-bistro-at-serendra.html.

Chef Katrina goes back to her roots creating ice cream desserts with the family's iconic Arce ice cream brand. Made from fresh carabao's milk, Arce ice cream adds that distinct rich and creamy texture that lends well with Chef Katrina's new Samalamig dessert creations.

Mesclun's Halo-Halo (P 245), a cool blend of bananas (prepared banana cue style), red beans, nata de coco, macapuno, toasted rice crispies (pinipig), sago, flavorful milk ice, rich carabao milk, Arce's Langka and Ube ice cream, topped with a sweet and chewy yema and crispy barquillos.

Simply pour the fresh carabao's milk on the halo-halo, and mix everything together. Unlike the usual shaved ice made from water, Chef Katrina's unique milk ice does not dilute the rich blend, but instead, even intensifies the flavors as it melts. The velvety smooth Arce ice cream, in Ube and Langka flavors, bind all the other ingredients together in a medley of flavors and textures. And as you go deeper, one can taste the other ingredients in a blend of flavors that just brings back so many childhood memories.

Next, Mesclun's duo of creamy milkshakes are then served. Arce ice cream's popular Quezo Real, with its familiar sweet and salty notes, and the fresh Avocado ice cream are reinterpreted in a pair of rich and smooth milkshakes. Mesclun's creamy milkshakes, the Quezo Real Milkshake (P 195) and Avocado Milkshake (P 195), offer a pair of unique flavors. Made with heaping scoops of Arce ice cream, Mesclun's milkshakes are thick. Very thick.

A childhood favorite, Arce's Quezo Real ice cream is just perfect in this milkshake concoction, topped with whipped cream and sprinkled with cheese. Sweet and creamy, with just a hint of saltiness from the cheese, combine perfectly in Mesclun's milkshake blend.

And so is Arce's Avocado ice cream topped with whipped cream and ground peanuts, another perfect blend from Mesclun. Pour some honey and enjoy. The rich flavors of the Arce Avocado ice cream pairs well with the creamy fresh carabao's milk, honey and finely shaved milk ice. Perfect.

Mesclun's Samalamig special offer runs until May 31, 2014 only. So grab one of Chef Katrina's unique Samalamig treats at Mesclun Restaurant and Cafe, and bring on the summer heat...

Mesclun Restaurant and Cafe is located at the 2nd Floor, Tower 1, The Linden Suites, 37 San Miguel Avenue, Ortigas Centre, Pasig City or call 638-7878 (local 8207) for inquiries and reservations.

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OpenRice, Asia's premier dining guide recently launched its brand new mobile app called OpenSnap, a revolutionary new food app for iOS and Android smartphone and tablet users. With OpenSnap, you can find popular restaurants through photos uploaded by friends and family, a cool new way to your usual resto search. OpenSnap is the first food photo app in the Philippines and Asia that allows users to create personalized food photo albums and share their dining experience at the touch of the screen.

Connected to the OpenRice database, OpenSnap allows users to locate over 1 million restaurants in the Philippines and in Asia, share dining experiences and identify OpenRice members, as well as Facebook friends. Simply scroll and enjoy the best local and worldwide cuisine right at your fingertips, supported by advanced i-cloud technology.

And its fun and easy, OpenSnap offers a user friendly interface to quickly set one's very own food photo album, share photos, hash tag locations, photo filtering and use of stickers in photos. You can also tag your friends in photo uploads, and share to their personal social networking platforms like Facebook, Twitter, Instagram, and Weibo.

OpenSnap's cool features include:

1. Use food photos to search nearby restaurants. Users can search nearby restaurants by browsing photos uploaded by friends, saving you time to locate alternate dining locations.

2. Create and share your personalized restaurant albums. OpenSnap provides users with personalized restaurant albums and easily share their dining experience wherever and whenever! Users can check restaurant details by clicking on the food photos, with more supplementary information to aid you in your restaurant search.

3. Browse over 1 Million restaurants in Asia. OpenSnap has an advanced search function to access dining photos and restaurant information across Asia, including China, Taiwan, Singapore, Malaysia, Thailand, Indonesia, and Hongkong. Just one mobile app, and you have access to Asia's best restos.

4. Photos come with a wealth of information. Each food photo provides the user with relevant info, such as restaurant address, map, contact details, reviews, and comments.

You can enjoy the OpenSnap experience by downloading the mobile app from AppStore and Google Play. Download OpenSnap now and enjoy a cool new way of finding restaurants.

OpenRice is Asia's premier dining guide offering users a fast and convenient way to find restaurants in Asia. With constantly updated restaurant information ensuring you get the latest and most comprehensive reviews. OpenRice is present in China, Indonesia, India, Singapore, Thailand, Taiwan, Hongkong, and Malaysia.

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The start of a new day, and it's time for breakfast. And at Italianni's, you can start your day right with one of 40 breakfast specials. Everyday. Nothing like starting your day with a little love...

After sampling and enjoying Italianni's breakfast dishes (see my previous post on Italianni's comforting breakfast dishes here at http://dude4food.blogspot.com/2013/10/start-your-day-with-new-breakfast.html), Chef Josh Boutwood is back with new and exciting breakfast additions to complement the current menu. And I just love breakfast...

Serving breakfast daily from 7:00am to 10:30am in Italianni's Greenbelt 2 and Bonifacio High Street branches, diners can enjoy an extensive breakfast menu consisting of over 40 international, gourmet, and Filipino selections.

The Bistro Group's award-winning corporate chef Josh Boutwood includes a roster of delicate and delectable puff pastry and scrumptious omelettes to Italianni's popular breakfast line-up, each guaranteed to to give you that perfect start.

Freshly baked puff pastries with thin, crisp, buttery and flaky layers begin our sampling of Italianni's new breakfast dishes, starting with the Smoked Salmon & Cream Cheese, a delicious puff pastry basket filled with a delicately poached egg topped with hollandaise sauce, cold smoked salmon and dill cream cheese. Rich, delicate flavors with just the right punch to start your day, and there's more...

Pancetta & Sundried Tomato, puff pastry basket filled with a poached egg topped with tart sundried tomatoes and a rich and flavorful pancetta hollandaise. The bold flavors of the smoky and salty pancetta and sundried tomatoes are balanced by the creamy hollandaise sauce and poached egg for another hearty and comforting blend of flavors.

Prosciutto & Dill Potatoes, puff pastry basket filled with a poached egg topped with dill potatoes, cherry tomatoes and premium prosciutto ham. The medley of rich flavors include the distinct salty hints of prosciutto, spiking up the overall flavor profile of the dish, along with the minty notes of fresh dill.

Chicken Caesar, puff pastry basket topped with a poached egg, fresh cut romaine lettuce, grilled chicken and shards of parmesan. A creamy chicken dish, the delicate flavors of the grilled chicken are complemented by the fresh romaine and sharp Parmesan. Beautifully balanced with so many flavors.

Next, Chef Josh Boutwood rolls out his line of fluffy and savory omelettes, starting with the Italianni's Omelette, a hearty mix of Bolognaise, Italian sausage and chorizo with cheddar and Parmesan wrapped in a mustard omelet. A medley of Italian flavors come through, with the distinct notes of the Italian sausage and chorizo tempered by the rich Bolognaise, creamy cheddar and sharp Parmesan, all wrapped in a fluffy omelette enriched with a distinct mustard flavor. And the country style potatoes, perfectly crisp on the outside with a delicate coating of spices, just completes the dish.

The Hearty Seafood Omelette, a delicious and comforting blend of cream dory and fresh calamari mixed with red and green bell peppers delicately wrapped in a squid ink omelette. A savory omelette unlike any other, the unique squid-ink flavor makes this omelette dish stand out from the usual, with a totally distinct flavor profile. Chef Josh Boutwood pushes the envelope once more with this unique and savory dish. Paired with baked French toast lightly dusted with sugar and a side of maple syrup, one can enjoy a wide range of flavors in just one dish.

The Avocado & Spinach Omelette, with fresh avocado and spinach mixed with shiitake mushrooms and kesong puti and delicately wrapped in a rich pesto omelette. A light and creamy dish with the nutty flavors of tender shiitakes and soft avocado chunks spiked with the deliciously salty local white cheese combine for another unique omelette dish.

The Smoked Salmon Omelette, premium cold smoked salmon mixed with fresh dill and cream cheese and wrapped in a light and fluffy omelette. Once again, sometimes all you need are premium quality ingredients, making a simple dish stand out with fresh, clean flavors. Refreshing and comforting, another winning dish to start your day.

The Mushroom and Bacon Omelette, with applewood smoked bacon, shiitake mushrooms, and creamy mozzarella cheese. It's got bacon, and that makes it another winner. Each breakfast dish comes with free coffee too, just what you need to start your your day right.

Fresh, flavorful, innovative and different, Chef Josh Boutwood continues to impress with another winning line-up. Start your day right at Italianni's, and love every morning...

Italianni's is located at Bonifacio High Street, Quadrant Building, Fort Bonifacio, Taguig or call 856-4094 for inquiries and reservations.

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After one too many shots of Johnnie on my first visit to Madison's Bistro Moderne, I just had to go back and see Speck in a different light. It was a late afternoon and the start of the week, and a good time for a plate of Speck...

And just a few days after my first visit to Madison's Bistro Moderne, I find myself back to get reacquainted with my new friend, Speck (see my previous post on Madison's Bistro Moderne's Speck and other dishes here at http://dude4food.blogspot.com/2014/04/meeting-speck-angus-and-johnnie-at.html).

In stark contrast to my first visit, Madison's Bistro Moderne's elegant and graceful, clean lines can be seen in a whole new light, beautifully draped in the soft glow of the fading mid-afternoon sun. The bar, the busiest spot on my first visit, was all mine.

Fancy a 54 year old single malt? Or a smooth 35 year-old, or maybe a 25 year old single malt? Madison Bistro Moderne's well-stocked bar has everything you want, and more. Signature cocktails and fine, premium spirits...now that's a bar.

And once again, it was a delicious and tasty reunion with a new friend, Madison's Bistro Moderne's Speck and Goat Cheese Mousse (P 550), rolled Italian cured meat filled with goat cheese, apple mustard chutney, truffle scent, and walnuts on baby arugula, tomatoes and raspberry sauce. Elegantly plated, I had all the time in the world to get to know more about this dish, and enjoy the medley of flavors in a leisurely and unhurried pace. Simply pick one up along with some arugula, thinly sliced green apple and bell pepper strips, and smear some raspberry sauce for a burst of flavors ranging from sweet, salty and savory notes, matched by a complex play of textures. Each little bite becomes a sensory experience, as you go for another piece...

In between bites of Speck, I enjoy one of Madison's Bistro Moderne's popular bar chow, the Spicy Boneless Chicken Thighs served with Tatziki Sauce and fresh Crudites (P 265). A spicy and hot little number, tempered and balanced by the refreshing and creamy tatziki sauce with julienned strips of cucumber. The fresh and crisp carrots and celery sticks also go well with the tatziki, and helps tame the heat from the spicy chicken. A cold beer works too...

At the end of a light mid-afternoon snack, some complimentary Red Velvet and Chocolate Chip cookies, were served, to complete my return to Madison's Bistro Moderne. It was great seeing Speck again, as I plan my next visit...

Madison's Bistro Moderne is located at the Ground Floor, RDSA Shangri-La Hotel, Garden Way, Ortigas, Mandaluyong City or call 631-4675 for inquiries and reservations.

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Immerse yourself in the rich culture and flavors of Chinatown within the comfort of the newest mall right in the heart of Binondo in Old Manila. Instead of a full day, all you need is four hours...

Anton Diaz and RJ Ledesma are at it again. After the successful "An Awesome Secret Foodies Tour" at McKinley Hill's Tuscany (see more on my previous post here at http://dude4food.blogspot.com/2013/11/an-awesome-secret-foodies-tour-at.html), Anton Diaz and RJ Ledesma are back with yet another foodie tour, this time in old Chinatown. The rich history, culture and flavors of old Chinatown come to life with the "Awesome Food and Culture Secrets of Lucky Chinatown Tour", a four-hour tour in the newest mall concept of Megaworld Lifestyle Malls, Lucky Chinatown in old Binondo.

Megaworld Lifestyle Malls' new Lucky Chinatown offers five levels of world-class shopping, dining and entertainment. Part of a large-scale renewal project in Binondo, Lucky Chinatown injects new life in one of the world's oldest Chinatowns. And now you can experience the rich and diverse culture and flavors of Chinatown, all in one place.

To complete your Chinatown experience, the new and modern Lucky Chinatown mall complex includes an open-air area, the Chinatown Walk, reviving the bustling and vibrant street vibe of old Binondo with its food hawkers.

RJ Ledesma welcomes guests on the media tour, with our first stop at the Botanical Herbal Hall at Lucky Chinatown Annex A to sample herbal Chinese tea from Hongkong Botanical Herbal Healthy Tea. Well-known for its medicinal benefits, it was also a welcome and refreshing start to our Chinatown experience.

A mix of fine tea, herbs, vegetables, flowers and fruits, each blend is formulated to relieve certain ailments. And in the mid-morning summer heat, each chilled cup of herbal tea is just what you need. I was expecting the different brews to have that strong "medicinal" and funky flavor, but each variant had a mild and refreshing taste, with a subtle sweetness.

Hongkong Botanical Herbal Healthy Tea offered four variants of tea, including the Lo'5 or Momordica Grosvenor's Five Flowers Tea, with Oriental Wormwood, Chrysanthemum, Honeysuckle and Kapok often prescribed for coughs; the Pear'C or Snow Pear Chrysanthemum Tea for improved eyesight; the Maybloom Tea, ideal for lowering lipids; and Plum Tea, which aids in digestion. These same blends have been enjoyed in China for over 4,000 years, and I go for another cup of Maybloom Tea in anticipation of the feast, just for good measure.

A stop at the Miao de Temple, and a brief overview on Buddhist religious practices by the temple's OIC, Sweet Go, adds another unique facet to my Chinatown experience. Do no harm, do all good, and purify our mind, the very essence of Buddha's teachings, reverberate inside you as you enter the temple, and somehow the loud, raucous and audible clutter from the busy Chinatown Walk is temporarily muffled. In the middle of all the bustling activity is a sanctuary, and almost immediately, one can sense an overwhelming feeling of calmness and inner peace. The elaborate statues add to that calming feeling, as I receive a lit stick of incense.

The incense sticks are said to symbolize self-discipline and deep concentration, as the burning incense fills the temple with its purifying fragrance adding to your sensory experience. A short prayer, and a wish (make that a lot of wishes), I then place my incense as an offering, and slowly bow. With a positive vibe, I then proceed with the group to the next stop...

It's always good to have a little help in the Year of the Wood Horse, and a visit to the Phoenix Dragon at Lucky Chinatown Annex A is always a good idea. The Phoenix Dragon offers a wide variety of ornaments to enjoy positive feng shui, and a chat with the owner, Samson Chua, is always entertaining.

Back at Lucky Chinatown's Chinatown Walk, one is greeted by a medley of flavorful sights and aromas from the different foodhawkers and stalls. At Fu Dao Dumpling, a large cauldron filled with a steaming fiery red broth and a tray of fresh dumplings draws me closer.

Fu Dao Dumpling's Sate Seafood Noodles, a steaming bowl bursting with flavors, with plump shrimps, fresh clams, tasty noodles, hand-made dumplings, and fresh Taiwan Pechay in a spicy sate soup base, is the first course in the tour. And what a way to start your Chinatown feast. The rich broth and its bold, spicy flavors blend perfectly with the soft and savory dumplings and fresh seafood. Despite the heat of the mid-day sun, you just can't stop going for spoonful after spoonful of this spicy number. Seriously good.

Then, it was Mr. Fast Foo's turn to impress. We start with Mr. Fast Foo's fresh Lumpia, an all-vegetable and tofu dish with crispy seaweed, sugared peanuts, cilantro, and garlic wrapped in a fresh spring roll. Fresh, clean flavors, with only vegetables providing all the flavors, and a variety of textures in every bite.

And it's almost impossible not to go for seconds...so just go with the flow.

Mr. Fast Foo's Maki Mi, pork tenderloin with noodles in a thick, dark, sticky and sweet sauce. This was my first time to try something like this, with savory pork, noodles, and vegetables swimming in sauce instead of the usual broth. The savory pork contrasts with the sweetness of the sauce for balanced flavors. And just as Chinatown has so many surprises, this one is a deliciously pleasant dish.

Mr. Fast Foo then completes its repertoire of dishes with its signature Cua Pao, with tender braised pork belly, kiam chay, sugared peanuts and cilantro in a steamed bun, served in bite-sized pieces. The sweet and savory pork and minty cilantro deliver contrasting yet balanced flavors. Familiar and comforting, another treat not to be missed. Fresh ingredients and balanced flavors in a variety of dishes. And there's more...

Next up, Cha Cha Food House and its signature Wanton Noodles, with tender and savory pork dumplings in a light broth. A simple and refreshing dish, with rich and comforting flavors. The fresh cilantro adds that flavorful punch to complete the dish.

Cha Cha Food House then serves its popular Pumpkin Cake, a sweet, sticky, glutinous dessert that's simply pan-fried in low heat. The small pieces can be deceptive, as each bite-sized piece can be quite filling. And the sweet treat completes the first part of our Lucky Chinatown feast.

But not quite...one of the hawkers offered our group his signature fried chicken. Deep-fried in specially constructed pressure cookers, each whole chicken from Mr. Texan is tender and juicy with a light and crisp layer. A delicious bonus to an already sumptuous feast, and another pleasant surprise in my Chinatown experience. A quick stop at Reflexion's Studio in Lucky Chinatown Annex A provides a break before the next tasty bite, with a brief orientation on traditional Chinese wedding practices and a group photo.

We are then escorted inside the mall, for yet another treat, refreshing shaved snow ice treats from Rainbow Snow. Blocks of hard, cylindrical blocks of ice cream are finely shaved for a light and fluffy consistency. We sampled Rainbow Snow's Chocolate and Mixed Berry flavors, but you can also purchase regular servings at Rainbow Snow served with fresh fruits.

After a refreshing shaved snow ice dessert, it was time for some relaxing therapy at the Wellness Sanctuary. How about a calming Fish Spa session? Or a healing Acupuncture treatment? Each tour includes a 15 minute session of Acupuncture, Fish Spa or Tui Na treatment, a welcome break midway through the tour.

The tour culminates with a sampling of Tao Yuan's lauriat with Singaporean and Hongkong-style dishes, starting with the Hainan Chicken with Chicken Rice, delicately flavored white chicken with ginger sauce.

The feast at Tao Yuan continues with Mango Lapu-Lapu, fried and crispy grouper topped with sweet, ripe mango and tart green mango strips for contrasting yet balanced sweet and sour flavors. The combination of ripe and green mangoes with fish makes this dish unique, just one of the many delicious secrets of Lucky Chinatown.

Tao Yuan's Pancit Canton, birthday noodles with fresh seafood and vegetables topped with quail eggs complete the impressive line-up of dishes. But leave room for dessert...

Tao Yuan's Mango Sago, a sweet mango custard topped with tapioca pearls and sliced sweet mangoes, caps our feast at Lucky Chinatown. Flavorful dishes, the bustling vibe of the Chinatown Walk, a serene and peaceful pause at the temple, and fifteen minutes of relaxing therapy, all within four hours. And without even leaving the mall. The unique tour compresses the Chinatown experience in a leisurely and unhurried pace, allowing one to immerse in the rich culture and culinary heritage of old Chinatown.

"Being a heritage project, Lucky Chinatown is committed to showcasing the best in Filipino-Chinese culture. So we are very excited to partner with food experts like Anton Diaz and RJ Ledesma to bring people the Awesome Food and Culture Secrets of Lucky Chinatown Tour this summer. It's a great introduction to different aspects of Chinese culture and the variety of Chinese cuisine, all in one place," said Kevin L. Tan, First Vice-President and Commercial Division Head at Megaworld Corporation.

Take a closer, and flavorful, look at Chinatown with the Awesome Food and Culture Secrets of Lucky Chinatown Tour, scheduled for May, 10, 24, and 31, 2014. Each food and culture tour will run for four hours, from 11:00am to 3:00pm, with ticket prices at only P 888 per person. The best of Chinatown, all in one place. Now that's a cool deal.

For more information on Awesome Food and Culture Secrets of Lucky Chinatown, please call the Lucky Chinatown Concierge at 576-8139 or visit www.megaworldlifestylemalls.com.

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Manila's best caterers. All in one place. It's The Big Banquet at The Blue Leaf Events Pavilion...

Anton Diaz of Our Awesome Planet, RJ Ledesma and The Blue Leaf Events Pavilion gathered Manila's best caterers for a grand food tasting and sampling last Sunday, May 4, 2014, showcasing their signature dishes at The Big Banquet.

An intimate dinner or a lavish wedding reception, leave it to Manila's best caterers to handle all your culinary requirements. At The Big Banquet, one gets to taste sampling portions of the different signature dishes in actual table set-ups to give you a feel of the service. Read on for a quick run-through of Manila's best...

1. Hizon's Catering Services. For nearly thirty years, Hizon's has been cooking up some of the metro's most memorable dishes, including their signature Slow-Roasted US Angus Beef with Mushroom Gravy, for countless family gatherings and receptions. And the tradition continues, as we were served sampling portions of Hizon's best dishes.

Hizon's sampler included the tender and flavorful Slow-Roasted US Angus Beef served with roasted marble potatoes, a tasty Crispy Beef Ssam Spring Roll and for dessert, Hizon's Sunken Island, a creamy and indulgent treat with fresh fruits. A family-run business, one can taste and experience the passion for good food in all of Hizon's dishes.

Hizon's Catering Services Contact Details:
#22 Renowned Lane Sanville
Project 6, Quezon City
Tel. # 925-0107/928-3672
email: info@hizonscatering.com
Website: www.hizonscatering.com

2. Josiah's Catering. Josiah's Catering's began from humble beginnings more than twenty years ago, cooking for friends and family from their own backyard. Twenty years later, Josiah's Catering has grown into one of the metro's successful caterers.

Our sampling plate included Josiah's Catering's Boursin Cheese on Melba Toast, California Seafood Spring Roll, Sundried Tomato and Cream Cheese Stuffed Roast Chicken, and Baked Salmon with Mango Butter Sauce. And for dessert, a rich Peanut Mousse and comforting S'mores Bar.

Josiah's Catering Contact Details
East Drive, Marikina Heights, 1810 Marikina City
Tel. # 475-2703
email: marketing@josiahcatering.com
Website: www.josiahcatering.com

3. Albergus Catering. Somewhere in the metro, one can usually spot the ubiquitous Albergus Catering truck headed for an event or venue. And for 37 years, Albergus Catering has gained a reputation for flawless event execution, customer service, and great food. Like the Slow Roast US Beef Belly with Rosemary and Garlic Crust, served with garlic chips and mushroom sauce.

Albergus Catering Contact Details
16 Capitol Hills Drive, Diliman, Quezon City
Tel. # 931-3663
email: reservations@aberguscatering.com
Website: www.alberguscatering.squarespace.com

4. K. by Cunanan Catering. Playful, refreshing, and inventive. It's always great to see the second generation taking over the family business, adding a contemporary and modern touch to family recipes. Like K by Cunanan Catering. There is this unmistakable sense of fun and youthful exuberance in her style, like the unique Seafood Paella Soup with mussels, squid and a perfectly seared scallop in a thick and rich broth. You can see more in her cool blog here at http://kbycunanancatering.blogspot.com/.

Other dishes sampled included K. by Cunanan Catering's Seared Tuna with Balsamic Glaze on a crisp tortilla and the rich and indulgent Salted caramel Pot de Creme served in small glass jars. Very cool.

K. by Cunanan Catering Contact Details

2116 Elias Street, Manila
Tel. # 711-0904
Website: http://kbycunanancatering.blogspot.com/

5. Juan Carlo the Caterer. Managed by a couple with a passion for food, the couple began with a humble mini-restaurant in Saudi Arabia, and eventually returned to the country to start Juan Carlo the Caterer. Since then, Juan Carlo the Caterer has been a popular choice among local celebrities. The friendly and attentive staff promptly escorted us to our seats, and served us a refreshing Crab and Mango Salad to start.

Then, Juan Carlo The Caterer's sampling menu was served, Salmon with Tequila Cream Sauce and buttered vegetables. Great food and excellent service. No wonder that Juan Carlo the Caterer is top-of-mind among Manila's celebrities.

Juan Carlo The Caterer Contact Details
24-B 11th Jamboree St., Tomas Morato, Quezon City
Tel. # 416-5134/413-7511
email: info@juancarlothecaterer.com
Website: www.juancarlothecaterer.com

6. Bizu Catering Studio. I've always enjoyed Bizu's elegant desserts, and it's great to now that Bizu can cater your event as well. Bizu Catering Studio offers its line of exquisite cakes and pastries along with savory dishes for your special occasion.

Bizu Catering Studio Contact Details:
Tel. # 845-0590 to 93
email: concierge@bizugroupe.com
Website: www.bizucateringstudio.com

7. Mesclun Events Catering. Chef Katrina Kuhn-Alcantara brings her vast culinary experience to the catering business with Mesclun Events Catering. With Chef Katrina Kuhn-Alcantara's classic yet inventive style, Mesclun adds its distinct flavor to your catering options. After so much roast beef dishes, it was good to see some pork. And there's nothing better than Mesclun's Lechon Belly Roast served with gravy and mangosteen jelly. Tender, juicy pork with a thin and crispy layer of crackling...perfect.

I go for a few slices of Mesclun's Lechon Belly Roast with a serving of Lechon Rice, Mesclun's Fresh Tuna Poke on crisp toast, and some Lechon Belly Wraps with honey mustard and hoisin sauce. For dessert, go for Mesclun's very own line of premium chocolate, Paulene's Chocolat Suisses.

Mesclun Events Catering Contact Details:
Tel. # 638-7878 (The Linden Suites)/551-1626 (Serendra)/964-0869 (Eastwood)
email: info@mesclun.ph
Website: www.mesclun.ph

8. Center Table Catering. Established in 1987, Center table Catering offers complete catering packages, including lavish floral arrangements and set-ups along with some very tasty dishes. For starters, Center Table Catering offered its elegant Eastern Shrimp Spring Rolls...

For the sampling menu, Center table Catering's signature US Certified Black Angus Roast Beef was served, along with buttered vegetables topped with gravy and cheese, a rich Potato Gratin and and equally rich and nutty Mushroom Gratin.

Center Table Catering Contact Details:
60 Madrid Street corner Amsterdam, Merville Park
Paranaque City
Tel. # 824-5179
email: info@centertablecatering.com
Website: www.centertablecatering.com

9. The Red Chef and Events. A friend of mine whispered, "you should try the Callos..." and pointed to the The Red Chef stall. She was right. Fork-tender beef, chickpeas, and peppers in a rich and flavorful sauce, served with potato balls with tomato salsa and cream sauce. It was a good way to end my experience at The Big Banquet.

The Red Chef Contact Details:

95 Guirayan Street, Brgy. Dona Imelda,

Quezon City

Tel. # 741-2762

Website: www.redchefandevents.com

Stuffed, I still had three more caterers to sample, but I had one bite too many. I'm pretty sure the dishes were great. And here's the cool part. Guests were tasked to rate the different dishes and in a few days, we'll find out the most popular dish and caterer at The Big Banquet. So stay tuned...

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"Yumi," the Japanese word for beauty, is given new meaning at Yumi Japanese Restaurant, as it reinterprets classic Japanese dishes with a modern, and yes, beautiful, new and tasty twist.

With Chef Roby Goco at the helm, the same culinary genius behind Cyma Greek Taverna and Green Pastures, you can be sure that your experience at Yumi will be different and unique. Be prepared for some truly creative and inventive cuisine as Yumi Japanese Restaurant introduces its newest dishes...

Located at the brand new Promenade 2 in Greenhills, simply press the button marked "Yumi" in the elevator, and you'll be transported to a whole new level of creative Japanese cuisine. Inside, one is greeted by the the warm glow of Yumi's low-key lighting, and your experience with creative Japanese cuisine begins...

We begin with Yumi's complimentary starters, small but flavorful bite-sized portions of fresh kani with a sweet Japanese mayo dressing, mangoes and spring onions. Fresh, clean flavors, and this is just the beginning. It's subtle little touches like this that make dining at Yumi special.

Yumi Japanese Restaurant's signature Unagi Foie Gras Sushi, just one of Yumi's creative and inventive dishes, sets the tone for our experience at Yumi. The classic and familiar flavor of sweet, smoky, and tender unagi is given a fresh and new dimension paired with the rich and indulgent, melt-in-your-mouth foie gras. One bite gives you a fairly good idea on Yumi's creative approach to Japanese cuisine, taking the familiar and adding some playful and even surprising elements for a totally new and different dish. And it just gets better...

The first of Yumi's newest dishes is then served, Maguro Sashimi in Chilled Light Shoyu Sauce, topped with scallions and sesame seeds. The light shoyu sauce adds a whole new flavor to the familiar tuna sashimi, without overpowering the delicate flavors of the tuna. The usual soy dipping sauce with wasabi is one that everyone is accustomed to, but Yumi shows another way of enjoying fresh and premium sashimi, allowing you to taste and savor more of the tuna's subtle notes. And true to its name, Yumi adds yet another flavorful, and beautiful, twist to a classic.

Next up, a pair of new Chirashi dishes. Chirashi Moriawase, with fresh maguro, unagi, saba, uni, ebi, tako, tamago and sake on vinegar rice. All your favorite sashimi on a bowl of sushi rice, just can't get better than that. Fresh and premium ingredients makes this dish a meal in itself.

Chirashi Ikura Tokuji, with fresh salmon roe, uni, ebiko, kani, tamago, and ika on vinegar rice. The addition of fish roe and uni combine for rich flavors, another impressive dish from Yumi's kitchen. Simple, pure, fresh and clean flavors with the very best ingredients.

Mixed Vegetables with Yumi Sauce, a medley of fresh vegetables including carrots, celery, broccoli, cauliflower, and tomatoes served with Yumi sauce. Inspired by one of countless trips to Japan, the group behind Yumi replicates one of their culinary discoveries with a rich and creamy sauce that works well with just about everything. The richness of the sauce is tempered by a subtle layer of saltiness, and dipping the different fresh vegetables in the special Yumi sauce makes these same vegetables, well, enjoyable. And I go for more vegetables...

Then, Yumi's Yakimono dishes were served, including Kawa, or grilled chicken skin...

...Sunagimo, or grilled chicken gizzard...

...Torimotsu Teriyaki or grilled chicken liver...

...Grilled Eggplant with a sweet teriyaki glaze...

...and Hatsu, or grilled chicken heart, each with its own unique yet familiar flavors and textures. Then everything changes once you dip each tasty morsel in the Yumi sauce. Yup, the same sauce I enjoyed with the vegetables. The flavor of the Yumi sauce is so versatile, it's also paired with the restaurant's signature steaks.

Yumi's unique Tempura Salt is yet another new and flavorful variation in enjoying one of Japanese cuisine's most popular and iconic dishes. A perfectly crisp ebi tempura with a light soy dip and finely shredded radish is the usual way of enjoying tempura, and I like it that way. But Yumi redefines the familiar flavor profile with its Tempura Salt and Green Tea Salt for a whole new way of enjoying tempura. Simply squeeze some lemon on the rock salt with sesame seeds and the green tea with rock salt, and dip the tempura. The salt cuts through the richness of the light batter, allowing you to taste more of the plump prawn instead of the usual soy dipping sauce. And just like that, the familiar tempura suddenly becomes an entirely new dish that's fresh and different. Try it with the other tempura variations, like vegetables, kani, and sweet potato, and it works just as well.

Enjoy the unique Tempura Salt and Green tea Salt with Yumi's signature Tempura selections, like the Tempura Moriawase Gold (L), with ebi tempura, kani tempura, sweet potato, and eggplant; and Tempura Moriawase Silver (R), with kisu tempura, asparagus with pork belly, Japanese sweet corn, and shitake.

Yumi's Teppan dishes were also served, including the Genghis Khan, or teppan US sirloin in steak sauce...

...and Sake Teppan, or teppan grilled superior grade Norwegian salmon. Tender, flavorful beef and juicy salmon, can't go wrong with either dish. Both dishes are served with teppan vegetables.

And for dessert, Yumi pulls out all the stops with its elegant and indulgent desserts. First up, the Muscovado Vanilla Creme Brulee, topped with orange slices. The torched caramelized muscovado sugar adds a thin, crisp and sweet layer contrasting with the smooth vanilla cream.

Next, Yumi's Crispy Banana with Jackfruit and Ice Cream, crisp spring rolls served with ice cream. Combining both the crisp spring roll and ice cream in one bite just works. Seriously good.

And finally, Green Tea Tempura Ice Cream, a sweet medley of contrasting textures, another twist to tempura, and a perfect ending to a unique and different Japanese feast.

Foie gras with unagi, premium maguro tuna sashimi in shoyu, and tempura with green tea rock salt. Turning Japanese with a cool twist. Excellent food and great value for money, Yumi Japanese Restaurtant is another winner from Chef Roby Goco, adding his own beautiful twist to Japanese cuisine.

Yumi Japanese Restaurant is located at the Promenade, Greenhills Shopping Center, or call 785-6932 for inquiries and reservations.

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Go get the meds ready, time for some serious pork...

A wide selection of pork dishes, the crispiest crispy pata, and the juiciest crackling pork belly this side of the metro, Livestock is definitely the place for pork. Pure pork love and pure pork bliss...

With a constant supply of fresh pork sourced from the family's hog farms, Livestock is definitely the place for pork. Inside Livestock, guests have the option to dine in one of three spacious floors, including al fresco dining. An impressive structure, this could very well be the temple of pork.

Start with Livestock's Drunken Mussels (P 330), plump New Zealand mussels steamed in beer, fresh herbs, with finely chopped and shredded pork bits. The rich and thick broth is infused with all the flavors of the various ingredients, with the fresh briny notes of the mussels, the bold beer flavor, the fresh vegetables, and the subtle sweetness of the pork bits combine for complex yet balanced flavors. And don't forget to dip the crisp baguette into the broth.

Then, the next dish was served, Lechon Tom Yum (P 310), the classic Thai Tom Yung Goong shrimp broth with mushrooms and fresh vegetables with, guess what, crunchy lechon kawali. The spicy and sour broth is familiar and comforting, but the addition of crunchy pork belly adds a whole new dimension to this dish. Different, unique, something you can only expect from Livestock.

Livestock Caesar Salad (P 230), fresh and crisp romaine lettuce with the classic Caesar's dressing topped with shards pf parmesan and, you guessed it, crispy pork belly. The thick slabs of pork belly add a richness to the salad, and it simply isn't just a salad anymore, not with Livestock's distinct touch.

A temporary break from the rich pork dishes, and Livestock's light and creamy Mushroom Duxelles Fish Fillet (P 289) was served next, a fresh fillet of fish covered in lemon butter caper sauce topped with mushrooms. At Livestock, you also get to choose from a wide range of non-pork dishes, including beef, chicken, seafood, pizza and pasta dishes. Simply squeeze a little lemon to kick up the flavors.

Then, back for some serious pork, with the Livestock Crackling Pork Belly (P 290-300g/P 490-500g/P 895-1 kilo), probably the most tender and juicy pork belly roll I've had yet. Slow roasted until perfectly crispy, the tender and juicy pork's delicate flavors are enhanced with fresh herbs and lemongrass, giving it a subtle citrus hint.

As you slice through the tender and flavorful majestic pork belly, the sound of the breaking layer of crackling is enough to get you in a feeding frenzy mode, and you'll seriously need to restrain yourself. As you get your piece of pork, the contrasting textures of tender and juicy pork and the thin crisp layer of crackling combine for that perfect bite, and you're slowly transported to, well, a happy place...seriously good.

Rich Man's Pot (P 350), a hearty and comforting rice pot topped with 8 Treasure ingredients, including pork, pork ribs and vegetables. A complete meal in itself, the Rich Man's Pot has everything, vegetables and pork, all in one pot.

Four-Egg Spinach (P 230), a creamy vegetable dish of sauteed spinach with century eggs, egg whites, salted duck eggs, and poached quail eggs. Light and refreshing, and just one of many non-pork dishes at Livestock.

But it's the pork dishes at Livestock that make it truly stand out. It was time for Livestock's signature dish, the impressive Melt-In-Your-Mouth Crispy Pata (P 590). And what a sight. Probably the crispiest and most tender crispy pata yet, and maybe even the best in the best metro. And the well-seasoned pork is flavorful, you don't really need much sauce.

Notice the wooden, flat popsicle stick? Livestock's Melt-In-Your-Mouth Crispy Pata is just so tender and crispy, a wooden popsicle stick is all you need to slice the crispy pata. Seriously. And as the server continues to carve up the crispy pata to bite-sized pieces with the popsicle stick, we just dive right in...pure pork bliss.

For dessert, Livestock serves its rich and indulgent Bacon Ice Cream Sandwich (P 180), a pork-infused dessert, and you just can't have it any other way. Rich and creamy caramel vanilla ice cream with bacon bits on crisp French toast. Perfect. Go whole hog, and what a way to cap an epic pig-out session.

Classic and comforting pork dishes, just the place to get that ultimate pork fix. Pure pork bliss. At Livestock.

Livestock is located at Jardin de Zenaida Compound, Sgt. Esguerra Avenue, South Triangle, Quezon City or call 332-0409.

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Make Mother's Day even more special with new and exciting dishes at Black Olive Cerveceria...

Chef Carlo Miguel and Black Olive Cerveceria introduces a new line of signature dishes just for Mother's Day. From appetizers to mains and dessert, Black Olive Cerveceria's got it covered for that perfect Mother's Day celebration. For more on Black Olive Cerveceria's Mediterranean-inspired dishes, check out my previous posts on Black Olive Cerveceria's signature dishes here at http://dude4food.blogspot.com/2013/12/mediterranean-flavors-lunch-at-black.html and here at http://dude4food.blogspot.com/2014/04/a-sudden-craving-for-bacalao.html, for signature tapas or "small plates" and premium brews, see my other post here at http://dude4food.blogspot.com/2013/12/a-cold-beer-and-small-plates-at-black.html.

Black Olive Cerveceria draws its inspiration from classic Mediterranean flavors in its new repertoire of Mother's Day dishes, with the freshest seafood and salads to hearty and comforting entrees. From May 9 to May 16, 2014, you can sample these new dishes, and make your Mother's Day celebration even more special. Begin with Black Olive's tasty Porchetta, Watermelon, Melon, Pine Nuts, and Arugula with Fig Balsamico Vinaigrette (P 335), a refreshing and flavorful salad and a perfect starter. Tender and juicy slabs of porchetta combine well with fresh melon, watermelon, and balsamic vinaigrette for a sweet and salty blend, and pairs well with a glass of Bajos Rosado Tempranillo.

Then, follow it up with Black Olive's Grilled Octopus with Baby Potatoes, Arugula, Pimenton, Rock Salt and Extra Virgin Olive Oil (P 210), another light starter with bold flavors. The octopus is perfectly grilled, remaining tender with just that subtle briny hint blending with the nutty olive oil. Best paired with a Montrouge Rose.

For the mains, Black Olive offers the Beef Bourguinon with Bacon, Mushroom, Confit of Pearl Onion, and Rice Pilaf (P 485), a rich and comforting dish with tender beef in a rich sauce, best paired with a glass of Chateau D'Ourbenac. The mushrooms and onions add to the rich flavors of the sauce, and the fork-tender beef simply caps this dish.

Sous Vide Salmon with Truffled Summer Vegetables and Green Romesco (P 659), subtle and delicate flavors from the perfectly grilled salmon and vegetables combine for fresh and clean flavors that pair well with Cano Rosado Tempranillo. The grilled salmon is perched on a creamy dill sauce that complements the fresh flavors of the salmon. Each component of the dish, with its distinct notes, provide a palette of flavors that just blend so well together.

Confit of Bacalao with Black Risotto (P 565), rich flavors elegantly plated, and this one simply tastes as good as it looks, best complemented by a glass of Chateau La Gravelle. The soft, perfectly grilled Bacalao's subtle flavor is balanced by the bold notes of the squid ink risotto. The squid ink risotto's flavors do not overpower the Bacalao for a perfectly balanced dish.

And no celebration would be complete without dessert. Black Olive's new Banana, Hazelnut, Peanut Butter, and Chocolate Pan Pizza with Whipped Mascarpone (P 315) is a unique treat to end your Mother's Day feast. The cast iron skillet and wooden board conveys the rustic yet rich flavors of the dish. A crisp and fluffy crust, the caramelized bananas and the sweet hazelnut and peanut butter is capped by an equally rich mascarpone for a medley of flavors.

From starters to mains to dessert, Black Olive's new Mother's Day dishes are perfect for that special family celebration. Black Olive Cerveceria's special Mother's Day dishes will be available starting May 9 up to May 16, 2014. Got plans for Mother's Day? Make it Black Olive Cerveceria.

Black Olive Cerveceria is located at Unit R3A & B, Camino Verde Avenue, Capitol Commons, Meralco Avenue corner Shaw Boulevard, Brgy. Oranbo, Pasig City or call 633-2071 for inquiries and 0917-507-3512 for reservations.

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It's May once again, and it's National Burger Month. And just to get you into the burger groove, here's my third installment on some of the best burgers in the metro (you can also check out my previous Top Twelve Lists and maybe, even spot your favorite burger here at http://dude4food.blogspot.com/2012/06/dudes-top-twelve-list-burgers.html and http://dude4food.blogspot.com/2013/05/the-dudes-top-twelve-list-burger-round.html). Now on its third run, here's a recap on some of the best burgers over the past year, in no particular order...ready?

The Cake Club's Angus Burger, topped with caramelized onions, pesto and cheddar. Juicy and flavorful, one bite is all you need. Not just a pretty looking burger, this one packs some serious flavors. Enjoy this baby with some wine or a cold beer, and cap your meal with some of The Cake Club's signature desserts. See more here at http://dude4food.blogspot.com/2013/10/a-quick-meal-at-cake-club.html.

Chili's new Mushroom-Swiss Big-Mouth Burger, topped with sauteed mushrooms, aged Swiss cheese, mayo, shredded lettuce, tomato and a dill pickle. Pure beefy goodness capped with the nutty richness of mushrooms and creamy Swiss cheese, Chili's Big Mouth Burgers' newest addition makes it to my list. See more here http://dude4food.blogspot.com/2014/01/a-winning-burger-pair-at-chilis.html.

Burgers and booze, works for me. The signature Speakeasy Burger from Speakeasy, with fresh and crisp lettuce, arugula, onion, tomato and Gruyere cheese topped with a sunny side up. The egg's deep yellow yolk tells you it's organic, and one bite confirms it. Have a couple of Blood Shots to complete your Speakeasy experience. Seriously good. See more here at http://dude4food.blogspot.com/2014/02/burgers-and-booze-at-speakeasy.html.

Village Tavern takes your favorite burger to the next level with its new Foie Gras Burger, premium Wagyu beef topped with Gruyere cheese, braised onions, and seared foie gras on a freshly baked pretzel bun. Yup, a pretzel bun, with a subtle salty note, soft and fluffy with a crisp outer layer, the perfect bun for a rich and indulgent burger. Check out Chef Josh Boutwood's other creative and indulgent burger creations here at http://dude4food.blogspot.com/2014/03/village-taverns-new-wagyu-burgers.html.

Bad decisions were never this tasty. And the guys at Bad Decision are dead serious in delivering some of the baddest and coolest burgers this side of the metro. Just look for the flamed and "branded" bun, and you know it's a wise decision. See more here at http://dude4food.blogspot.com/2013/10/quick-bites-sights-and-flavors-at.html.

The classic Italian meatball, now in a burger. And at Franco's, you get the classic Italian dish in between freshly baked buns for a unique burger experience. Italian herbs and seasonings deliver a flavorful punch, and the creamy cheese, tomato and lettuce and the soft buns complete the dish. Forget the ketchup, this baby's good as is, see more of Franco's unique take on burgers with its distinct Italian Burger here at http://dude4food.blogspot.com/2013/12/francos-reconnecting-with-comfort-food.html.

Playful, inventive, quirky...and each variant packs so much flavor. A bottle of your favorite craft brew with your favorite handcrafted burger, just can't get better than that. And the selection of imaginative and flavorful burger creations at B&B Burgers & Brewskies make the pairing so much fun. B&B Burgers & Brewskies'The Heisenberg, premium beef patty topped with blue cheese and a distinct jicama celery slaw with red onions and bacon vinaigrette combine for rich flavors best paired with a cold Holgate Road Trip IPA. For more on B&B Burgers & Brewskies check out my previous post here at http://dude4food.blogspot.com/2014/01/b-burgers-brewskies-one-place-for.html.

Next time you pick a bottle of your favorite wine at Wine Depot, why not have a burger as well? And you'll be glad you did. Wine Depot Cafe's Lamb Burger, with premium Australian lamb perfectly grilled to medium rare, with mint jelly and garlic mayo on a freshly baked ciabatta, and served with thick-cut country-style fries. See more here at http://dude4food.blogspot.com/2013/07/a-burger-lunch-at-wine-depot-cafe.html.

At some point, everyone thinks he has the idea for that perfect burger. At BRGR: The Burger Project, you can create your very own signature burger. And it's easy. Simply choose your burger, bun, cheese, toppings and sauce. Here's my signature burger, with double 100% Angus beef patties topped with blue cheese, sauteed mixed mushrooms, sliced red onions for that extra kick, lettuce, tomatoes and pickles on a fresh brioche bun. Ready to create your own signature burger? Find out more here in my previous post at http://dude4food.blogspot.com/2013/12/creating-your-very-own-signature-burger.html.

A beef and bacon blended patty? The mere idea alone already merits inclusion in this list. Eat My GF's The Big Ohhh, a half pound burger with 50% pure beef and 50% smoked bacon topped with cheese and a sunny side up. Oh, and more bacon. Can't go wrong with more bacon, right? Pair it with Eat My GF's signature Garlic Fries...perfect. See more here at http://dude4food.blogspot.com/2013/11/eat-my-gfand-my-burger-too.html.

Want options? Check out Burger Company's impressive portfolio of burgers. Burger Company's Bacon and Eggs, with lettuce, cheese, tomato, bacon, a sunny side up and crisp shoestring potatoes. See what Burger Company has to offer and drool at their impressive burger portfolio here at http://dude4food.blogspot.com/2013/10/burger-company-impressive-portfolio-of.html.

My go-to burger, and through the years, the quality and flavor has been consistent. And there's always a branch near you. Brothers Burger's The Blues Brothers, topped with creamy blue cheese, sauteed mushrooms and crisp bacon. One bite and I'm pretty sure Joliet Jake and Elwood would approve, see more here at http://dude4food.blogspot.com/2014/01/quick-bites-hangin-out-with-blues.html.

Twelve burgers, and another great year. Just in case you don't you don't find your favorite burger, check out my two previous Top Twelve posts (see links above), or simply wait for the next edition. In the meantime, go treat yourself to a burger, it is National Burger Month after all.

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A fiesta of Filipino flavors featuring authentic culinary classics and dishes with a distinct Filipino yet modern twist awaits diners at Diamond Hotel's Corniche in another exclusive event. The lunch and dinner buffet at Corniche showcases another lavish feast prepared by Manila's finest for one memorable dining experience...

Diamond Hotel's very own Executive Chef Marko Rankel is joined by three of Manila's celebrated chefs, Sau del Rosario, Bruce Lim, and JP Anglo in Corniche's The Best of Filipino Cuisine, a culinary feast of Filipino classics from May 13 to 23, 2014.

Your culinary experience with comforting Filipino classics begin with familiar favorites and surprisingly new, playful and refreshing interpretations, like the Beef Tapa Pizza (L) and the unique Itlog na Pula Pizza (R), topped with local salted duck eggs. And there's more...

After the successful Arabian Nights featuring the best of Middle Eastern cuisine (see more here at http://dude4food.blogspot.com/2014/04/if-its-tuesday-it-must-be-arabian.html), Diamond Hotel's Corniche collaborates with three of Manila's finest chefs for an impressive Filipino feast. Filipino cuisine is a virtual melting pot of flavors, drawing inspiration from diverse local regional dishes, including Asian and Spanish culinary influences, and all these are brought to life by Marko Rankel, Sau del Rosario, Bruce Lim, and JP Anglo. Start your feast with Chef Sau's refreshing Pako Salad, fresh fiddlehead fern with prawns, radish, itlog maalat (salted duck egg), kesong puti (local cottage cheese), cherry tomatoes, onions, carrots, and cucumbers. And in true Sau del Rosario style, edible flowers are mixed in for a refreshing dish.

Chef Sau then gives his creative spin on the popular Kare-Kare, with his unique Bagnet Kare-Kare with Truffle Macademia Sauce...

...and the popular Sisig is given a flavorful makeover with Chef Sau's Pampanga Sisig with Foie Gras, Fried Eggs, and Shallot Confit. Kare-Kare with Truffle Macademia sauce, Sisig with Foie Gras...just can't get better than that. The playful twists elevate your favorite local dish to an entirely new level, making each familiar dish so new and refreshingly different.

Chef Bruce Lim adds his own inventive take on fried squid, with his unique Fried Pusit with Sweet Salted Egg Cream Sauce, topped with peppers and cashew. Fresh, clean flavors enriched with a unique salted egg sauce make this different and special.

Then, there's Chef Bruce Lim's Pechay Wrapped Lapu-Lapu Paksiw, another unique and playful take on the popular paksiw. Familiar flavors in a totally new and refreshing presentation. And that's the best part about Corniche's The Best of Filipino Cuisine, with each new dish taking you on a culinary rediscovery of Filipino flavors.

The traditional Kaldereta in another flavorful reinterpretation, Chef Bruce Lim's Kalderetang Itik, replacing the traditional beef with native duck in the same rich and familiar sauce. The delicate yet rich flavors of the native duck play well with the traditional Spanish sauce for another winner at Corniche.

Other classic flavors include Chef Bruce Lim's light and refreshing Kilawin na Lapu-Lapu with Corn and Grilled Pork, a regional variation of ceviche with sweet corn and pork...

...and a rich and flavorful Baked Salmon cured in Lambanog, a local spirit made from coconut, adding a subtle new layer of flavor.

Chef JP Anglo brings the flavors of the Visayas with his own version of baked salmon, Banana Wrapped Baked Salmon with Kalabasa Gata, delicate salmon wrapped in banana leaves and baked with sweet pumpkin and coconut milk. Light, fresh flavors with a distinct Filipino twist.

The popular salpicao is reinvented by Chef JP with his rich Wagyu Salpicao, tender premium Wagyu beef in a rich olive oil based sauce with mushrooms and garlic. The flavorful, almost melt-in-your-mouth Wagyu beef adds a whole new experience to this familiar dish.

And why not include premium Kurobuta pork in the mix? Chef JP adds his own indulgent take on the popular crispy pork chop with his Crispy Garlic Kurobuta with Homemade Banana Ketchup. One bite and images of childhood meals with pork chop and banana ketchup come back, fond memories relived with Chef JP's indulgent version.

Chef Marko Rankel gives his own creative spin on the classic Adobo, a traditional dish meat dish stewed in garlic and vinegar. Chef Marko's version features farm-raised lean pork tenderloin with apple cider and shallots, giving a fresh and new flavor profile to a familiar dish.

Chef Marko then pairs his adobo with prawns and pickled eggplant on a skewer for a delicious blend of flavors. The sweet apple cider and shallots blend well with the tender and lean pork, and the prawn simply completes the dish.

Chef Marko then focuses on another Filipino classic, Goto, a traditional Filipino version of congee cooked with beef and ox tripe. But Chef Marko adds his own playful twist by adding foie gras, duck meat, white asparagus from Germany, and chicken liver topped with a variety of condiments including spring onions, crunchy chicharon, boiled quail eggs, crispy shallots and calamansi. Hearty and comforting, Chef Marko's Goto is one of the best I've tried yet...

No Filipino feast would be complete without Lechon, and Chef JP offers his Ilonggo Lechon, tender slow roasted whole pig with juicy pork lined by a crisp layer of crackling. Richly seasoned with herbs and spices, Chef JP's lechon is great on its own, even without the traditional liver sauce.

For dessert, drop by the dessert station and make your own Halo-Halo, with all the sweet ingredients topped with shaved ice and homemade ube ice cream.

Or you can try one of many indulgent Filipino desserts prepared by Chefs Marko, Sau. Bruce and JP. Like Chef Sau's creamy Leche Flan with Duck Egg (L) and Chef Marko's sweet Fried Biko (R).

Chef Sau's other native dessert creations include Tibok Tibok with Langka or jackfruit (L), a sweet coconut milk based dessert, and Dona Editha's Bread Pudding (R), a traditional Spanish dessert.

And the parade of sweets continue with Chef JP's Mango Jubilee (L) and Melon N' Cream (R). Corniche's signature desserts, including its impressive line of pralines and chocolate truffles, to rich and creamy homemade ice cream are also available to complete your dining experience.

And that's just a sampling of The Best of Filipino Cuisine at Diamond Hotel's Corniche, with still so much more dishes to discover, and rediscover. Corniche's The Best of Filipino Cuisine is another culinary event not to be missed. And the best part of the experience is rediscovering traditional and familiar flavors with a unique and inventive twist that make each dish new and different. Congratulations to Chefs Sau del Rosario, Bruce Lim, JP Anglo, and Marko Rankel for yet another memorable culinary experience at Corniche. And you too can experience authentic Filipino flavors reinterpreted by the metro's best chefs at Corniche from May 13 to 23, 2014. As an added bonus. diners get a chance to win round trip airline tickets for two to Coron, Palawan for a minimum of P 5,000 net spent on single receipt at Corniche's lunch or dinner buffet. Now that's cool.

The Corniche is located at the Lobby Level of Diamond Hotel, Roxas Boulevard corner Dr. J. Quintos Street, Manila. For inquiries, please call 528-3000 or email bizcenter#diamondhotel.com. Formore information on Diamond Hotel Philippines, please visit www.diamondhotel.com. For hotel updates and special offerings, visit their FB page at http://www.facebook.com/diamondhotelphilippines and Twitter at http://twitter.com/DiamondHotelPH.

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There are only a few places in the metro where dining takes on a whole new meaning, a complete sensory experience that's almost sublime, where creativity and a passion for perfection combine in each and every plate. And Vask is one of those places...

Meticulously crafted dishes, from appetizers to mains to desserts, roll out of Vask's kitchens under the guidance of Executive Chef Jose Luis Gonzalez, in a virtual parade of plated perfection.

Located away from the commercial strip within The Fort, the modern Clipp Center is an appropriate venue. Situated at the fifth floor, the sleek facade is already a visual cue, and you just know dining at Vask will be special.

And it is. Esquire Philippines recently awarded Vask as Restaurant of the Year for 2013. Vask offers four unique dining experiences, all under one roof. The casual Dining Room offers both modern and traditional dishes, with a focus on Basque cuisine.

Over at Gallery Vask, the exclusive fine dining area, the emphasis shifts to a more formal vibe, where delicate flavors and elegant plating highlight Chef Chele's creative cuisine. Gallery Vask also features an open kitchen concept to complete the experience.

After dinner, one can chill at Curve, a lounge with a bar and live performances on selected days. Ideal for both small and large groups, with a number of seating options and configurations. And don't forget to check out those cool holograms...

The Deck, Vask's unique open space and the perfect spot to enjoy the sunset with a few cocktails. Each area offers its own unique menu, and Vask is the only restaurant offering four unique dining experiences all under one roof.

They say the best restaurants are clearly defined and personified by their executive chefs, and Executive Chef Jose Luis Gonzalez clearly is the face and personality behind Vask. Fondly called Chele by his friends, Chef Jose Luis Gonzalez brings with him a wealth of experience working in Spain's best and world-class restaurants, including El Bulli, a pioneer in deconstructivist cuisine; El Celler de Can Roca, Mugaritz, Nerua-Guggenheim, and Juan Mari Arzak's restaurant, regarded as the Father of Modern Spanish Cuisine. At Vask, Chef Jose Luis Gonzalez balances modern techniques with an Asian perspective, infusing new flavors and ingredients for unique and surprisingly fun combinations. Sampling some of Vask's signature dishes gives one a sneak peak into Chef Jose Luis Gonzalez' continuing culinary journey. And as the sun slowly sets, Chef Chele spins a few tunes at the Deck before the dinner service...

...and the Deck is just the place to catch the setting sun against Makati's skyline. The cool breeze and cozy yet sleek modern furniture provides the perfect start to your Vask experience.

And there's no better way to enjoy the sunset than with a few of the Deck's signature cocktails. I go for a smooth Old-Fashioned served in a distinct slanted glass. A few more shots and that glass should be in the proper orientation, but then again, who cares. The setting sun, the cool vibe, slanted cocktail glasses...just can't get better than that.

After a few more cocktails, we leave the Deck and enter Vask's Dining Room. At the Bar, Vask's signature Pintxos are laid out, offering a wide range of traditional and modern flavors. The assortment of pintxos, the Basque equivalent of tapas, include crusty bread topped with Jamon Parmesan Mousse, Salmon and Crab Tartar, Sous Vide Tuna with garlic chili oil, Wagyu beef with tximichurri, and Mushroom with Irdazabal cheese.

Jean Fernando then briefs the group on the menu prepared by Chef Chele, which includes signature dishes from Vask's Dining Room, Gallery Vask and Curve lounge for that unique, and complete, Vask experience.

More tapas were served, starting with the Croquetas de Jamon y Pollo, crisp croquettes with Jamon and chicken, followed by Croquetas de Gambas, or shrimp croquettes. Each delicate croquette has a thin and crisp layer over soft, almost creamy filling for contrasting textures.

Crispy Shrimp, deep-fried spring rolls with plump shrimps and Jamon Iberico, drizzled with a sharp and flavorful Jerez reduction. The Jamon Iberico adds a distinct, bold note blending with the sweet Jerez reduction for another medley of complex flavors.

Mejiliones Tigre, spicy and crisp breaded mussels on a half shell, best enjoyed with a spoon. Simply scoop up the savory filling along with the crispy outer layer, and enjoy the clean flavors of fresh mussels spiked by chili and fresh peppers.

Rabas, breaded fresh squid deep-fried to crispy perfection, served with a rich Basil Mayonnaise dip. Unlike the usual squid rings, Vask uses long strips of fresh squid. The basil mayo adds a rich layer of flavor to the deep-fried squid, great with a few more cocktails.

Carnitas, crispy pockets filled with ear chicharon drizzled with a rich Orange Cilantro sauce and topped with fresh herbs. The subtle flavors of the chicharon are punctuated by the tart orange and cilantro sauce for contrasting yet balanced flavors.

Wagyu Carpaccio, premium Wagyu beef topped with crispy Parmesan, pine nuts, herbs, and a rich and smooth Parmesan ice cream. The tender, thinly sliced, melt-in-your-mouth Wagyu beef has a butter-like texture that plays well with the crisp Parmesan shards and pine nuts, and the creamy yet sharp Parmesan ice cream simply completes the dish. Simple, fresh, and premium ingredients provide all the flavors, and Chef Chele's Parmesan ice cream typifies his creative approach. Carpaccio with ice cream...works for me.

Huevos con Txistorra, sous vide egg with Chistorra Chorizo, breadcrumbs, dates, mushrooms and Truffle oil. Simply mix it all together for another complex blend of flavors and textures. The richness of the delicate sous vide egg is tempered by the sharp Chistorra chorizo, for yet another plate of balanced and comforting flavors.

Then, Chef Chele serves up a pair of hearty risotto dishes. Scallops and Black Ink Risotto, carnaroli rice with squid ink and green asparagus. Rich, moist and flavorful risotto topped with a perfectly seared scallop...

...and Mushroom Risotto, perfectly cooked risotto topped with a shard of crisp parmesan. The rich nutty notes of the risotto are enhanced by the bold flavor of the Parmesan, as Chef Chele continues to play with contrasting flavors and textures in every dish.

Atun Crujiente, crispy tuna on caramelized onions with sauteed foie gras and black sesame. The subtle flavors of the tuna are perfectly balanced by a crisp layer of thinly sliced fried onions on a bed of sweet caramelized onions. The foie gras adds that indulgent finishing touch.

Bakalao Confitade, a tender and delicate Bacalao confit with pipermaela, garlic alioli and crispy Jamon Iberico. You definitely must have bacalao to complete your Spanish feast, and Chef Chele's version includes crispy strips of Jamon Iberico to complete the delicate, subtle briny flavor of the salted cod. And these are just the appetizers...

For the main course, the staff presents a perfectly roasted whole Quarter of Lechon de Leche, to the delight of the group, before being chopped into bite-sized pieces. Vask's Cochinillo, crisp and tender quarter of Lechon de Leche with caramelized onion, sauteed foie gras, and stewed potatoes served with a side of green salad. Richly seasoned, it's great as is, with no need for any sauce. Tender and juicy pork with a perfectly crisp layer of crackling...one seriously good Cochinillo.

Next up, Vask's Tenderloin, tender grilled US Tenderloin on Bacon Mashed Potatoes, beet root, and port wine demiglace. Perfectly grilled with a juicy pink center, this one single dish provides a whole range of flavors with the bacon mashed potatoes, crisp strips of Jamon Iberico, and the sweet port wine sauce. From starters to mains, Chef Chele presents a rich palette of flavors and textures in each and every dish. And his creative and playful approach to modern cuisine goes into full gear with Vask's unique desserts...

Then, the group headed over to Gallery Vask for their signature desserts. And Chef Chele's culinary journey continues with his fusion of local flavors and modern techniques. The unique and elegantly plated Palm Crisp, a refreshingly light yet flavorful and creamy coconut sorbet presented in true Vask style. A rich foam of coconut cream is frozen in seconds in a bowl filled with liquid nitrogen to form the creamy dessert. One bite and the lightly frozen outer layer breaks and releases a burst of rich and creamy flavors. The deceptively simple dessert is packed with flavor, in a masterful blend of traditional ingredients with modern techniques. Molecular gastronomy, deconstructivist cuisine, call it what you want, this coconut sorbet is a winner.

Then, Chef Chele applies his own creative spin to a local snack. The classic Taho, made with sheep milk tofu, caramelized tapioca and sweet ginger syrup served in a test tube like a shooter. The sharp notes of the ginger syrup tempers the sweetness of the taho for balanced flavors. Chef Chele continues to push the envelope, creating new ways to enjoy familiar flavors, and that's what makes dining at Vask different and special.

And Chef Chele isn't done. Not quite yet. Chef Chele and his team prepare the signature desserts of Curve.

Deconstructed Lemon Cake, sweet pistachio sponge cake with golden biscuits, Greek yogurt mousse, and a rich lemon custard. Chef Chele's previous stint at El Bulli clearly shows in this elaborate and elegantly plated dessert. And it just tastes as good as it looks.

Calamansi Tart, with cream cheese ice cream. The sweet, tart and lightly sour calamansi combines with the rich and creamy ice cream. Rich, creatively plated, a feast for the eyes as well as the palate.

Caramel Chocolate Lava, an indulgent dessert with rich and smooth Dulce Valhrona Chocolate, Financier crumbs, coconut ice cream, pine nuts, and fresh mint. Pure perfection on a plate.

And finally, the Torrija, a soft and fluffy milk brioche with a sharp Anise ice cream. Light and moist, with a crisp outer layer almost like a French toast, and a soft and buttery center concentrated with flavors. The desserts at Vask are equally impressive, presented in a whole new way, in a perfect blend of modernist culinary techniques with familiar flavors.

And as Chef Chele discovers new local flavors, one can expect even more creative dishes as he continues on a flavorful culinary journey at Vask. And if you're looking for something new and exciting, go on a wild flavorful ride with Chef Chele for one awesome experience at Vask.

Vask is located at the 5th Floor, Clipp Center, 11th Avenue corner 39th Street, Bonifacio Global City, 1634 Taguig City. For reservations, call +639155077047 (Globe), +639081912702 (Smart), +6322176563 (Landline), and +639178065292 (Globe Duo), or e-mail at ask@vaskmanila.com.

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An early lunch, and the first stop on a Pampanga food trip. Go get the meds ready, and prepare for an all-out pork fest at Mila's Tokwa't Baboy.

This is the first of four posts on an epic food trip to Angeles City, Pampanga, and what a way to start. Pork, chicken and fish, some signature dishes, and the Pampanga experience is off to a great start...

Located inside a residential neighborhood, the narrow streets can make finding Mila's Tokwa't Baboy quite a challenge. But just ask any resident and you'll be pointed to the right direction. And soon the aroma of grilled pork leads you Mila's Tokwa't Baboy.

For nearly thirty years, Mila's Tokwa't Baboy has been a local favorite, and the number of parked cars on both sides of the road is further proof of Mila's Tokwa't Baboy's near legendary popularity. And the grill at Mila's is forever busy...

As we settle into our chairs, we go for the bestsellers. The signature Tokwa't Baboy, with crispy deep-fried tofu, tender pig's ears, soy sauce, red onions, chili, and fresh Chinese celery (kinchay), leaves and crisp stalks, for an added crunch. The sharp soy sauce and chili drives the flavor in this simple dish, and the chopped pig's ears and crispy tofu add contrasting textures. The dish that started it all for Mila's is also the ideal starter for the coming pork feast.

Chicharon Bulaklak, deep-fried pig entrails, and this one's a heart-stopper. Literally and figuratively. Unlike most of the chicharon bulaklak I've tried, Mila's version isn't overwhelmingly greasy, with surprisingly clean flavors with just a hint of the usual gamey offal taste. A dip in the chili vinegar sauce, and you'll find yourself repeating the process again and again. Yup, it's that good.

Then, Mila's popular Pork Tocino Barbecue came next. The province is well known for its pork tocino, a popular breakfast food, or marinated and sweetened cured pork, and it makes perfect sense to grill it on skewers. The sweet marinade lends well to grilling, and another unique dish from Mila's. Tender, juicy, and great as is or with garlic rice.

And you might as well go all the way with Mila's Lechon Kawali, deep-fried pork with a crisp layer of crackling. Can't go wrong with crispy deep-fried pork...

With Pampanga being the birth place of Sisig, you'll find quite a number of versions in the province, and Mila's Pork Sisig should be one of the best. With contrasting chewy and crispy textures in every bite, the finely chopped pig's cheeks and ears with red onions and chili is a meal in itself.

And finally, Mila's Pork Steak, grilled to perfection, chopped to bite-sized pieces. Tender and juicy, with just enough fat for flavor, this one completes the pork fest at Mila's.

For variation, why not go for some grilled Chicken Butts? Tender and juicy, these are probably the biggest chicken butts I've seen yet.

Or some delicately Grilled Bangus? Pork, chicken, fish...and more pork, Mila's got it all. And this is just the first stop. Next stop? Downtown Cafe for a late lunch (see more on another awesome late lunch with Claude Tayag here at http://dude4food.blogspot.com/2014/05/flavors-of-pampanga-good-times-at.html)...and classic Capampangan desserts at Homemade Treasures (see more here at http://dude4food.blogspot.com/2014/05/flavors-of-pampanga-classic-capampangan.html). This is going to be a full day...

Mila's Tokwa't Baboy is located at Brgy. San Angelo, San Andres Street, Angeles City, Pampanga or call +6345-888-6727 for inquiries.

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"Manyaman...manyaman". Words I used to hear my dad say to my mom during weekend meals as a child, words that somehow reverberate in my head as the dishes were served at Claude Tayag's Downtown Cafe.

Claude Tayag, one of Pampanga's culinary icons, brings back familiar and traditional flavors in his newest restaurant, Downtown Cafe in Angeles City, Pampanga. Capampangan dishes are Downtown Cafe's specialty, comforting classics that bring back so many childhood memories, and flavors that have remained close to my heart.

Located at The Quad, the newest development at Nepo, Downtown Cafe conveys that warm vintage feel with its wooden furnishings painted in light shades, and retro Coca-Cola signage with the Spencerian script for that nostalgic vibe, taking one back to simpler times. And good food. Real food.

Claude Tayag draws his inspiration from traditional Capampangan cuisine, from family recipes that have been passed down for generations. The name of the restaurant itself is a throwback to those times, when going out simply meant "going downtown." And having a meal was often enough reason to celebrate. A noted chef, columnist and culinary maverick behind Bale Dutung, Claude Tayag brings his passion for local regional cuisine in yet another restaurant, where every meal is a celebration. As you enter Downtown Cafe, one immediately feels so right at home, like dining in your aunt's place. And when you have that craving for traditional flavors, just let Claude Tayag's Downtown Cafe take care of you.

The vast and fertile plains of Pampanga have often been called the rice basket of Luzon, and the rich agricultural harvests form the core of Capampangan cuisine. From vast rice plantations and haciendas during the Spanish colonial period, a new ruling elite emerged, creating a melting pot of culinary influences including, Malay, Chinese, Spanish and Mexican flavors into the mix resulting in a rich culinary heritage uniquely Capampangan, flavors you can enjoy and experience at Downtown Cafe. After a serious pork feast at Mila's (see my post here at http://dude4food.blogspot.com/2014/05/flavors-of-pampanga-pork-fest-at-milas.html), Claude Tayag prepared a "light" lunch, starting with some crisp Kamote Chips or sweet potato fries...

Next, Claude Tayag served his signature Ensaladang Pako, a fresh fiddlehead fern salad with red onions, tomatoes, quail eggs and a rich and flavorful dressing made with a combination of sweet yellow, sour green and tart dried mangoes and eggs. Unlike the usual vinegar-based vinaigrette, Claude Tayag's unique dressing is a definite must-try. Seriously good.

Then, Downtown Cafe's Trianggulo arrived, crispy pockets filled with tinapa or smoked fish and kesong puti, a local white cottage cheese with a fresh tomato salsa. The smoky, tender chunks of fish and rich, creamy buffalo cheese combine for contrasting yet balanced flavors.

A refreshing Lumpiang Hubad was then served, a fresh vegetable filling usually wrapped in a spring roll but served without the wrapper, hence the name. Instead, you get to roll the filling in fresh, crisp lettuce, served with a peanut sauce. Simple, fresh, and clean flavors, just the way I remember it.

Crispy Aromatic Duck, deep-fried and richly seasoned and served with a tasty corn salsa. You can also wrap crunchy pieces of duck meat in flat mini-tortillas along with some corn salsa. Tasty and flavorful, and also fun to eat as you roll your tortillas.

Though Pampanga is landlocked, the massive Pampanga river and its numerous tributaries provide a rich bounty of freshwater fish, shrimps and crabs. And Claude Tayag combines all these in the richly flavored Talangka Rice with Crablets, with steamed white rice fried with flavorful crab fat topped with crispy crablets, served with calamansi. This one's another winner.

Bringhe Rice Pizza, a traditional Capampangan rice dish cooked in coconut milk and annatto with a twist. Claude Tayag explained that when it comes to Bringhe, some people prefer the soft rice on top, while others prefer the crisp, crusty bottom. In one masterful stroke, Claude Tayag lets you enjoy both with his unique Bringhe Rice Pizza topped with peppers and quail eggs. Brilliant.

Crispy Hito Sarsiadong Bihod, rich flavors and contrasting textures in one dish, with crispy catfish on a rich sauce made with boiled eggs and tomatoes made even richer with fish roe. Simple comforting flavors with that unmistakeable Claude Tayag touch. Another winner.

It was mid-afternoon, and you just need to cap your meal with a cool and refreshing halo-Halo. But not just any Halo-Halo. It's got to be Claude Tayag's Halo-Halo with Pastillas de Leche. Instead of milk, Claude Tayag uses a sweet liquefied version of pastillas de leche, a milk candy made from carabao's milk...awesome.

Packed in a small squeeze bottle, simply squeeze the crema de pastillas on to your halo-halo and taste the difference. And it's also cool to go old school with a traditional crushed ice instead of the finely shaved ice for a change. And no, I'm not sharing my halo-halo...this baby's mine.

Before we leave, Claude's lovely wife Mary Grace invited us to try their Ice Lolly, another traditional dessert made with frozen fruit salad. Why not...

In another classic throwback, memories of my grandmother's fruit salad come back in this pumped up version made even richer with eggs, just the perfect ending to cap a "light" lunch at Downtown Cafe.

Traditional, comforting flavors with that unique Claude Tayag touch, and it's all here at Downtown Cafe. Special thanks to Claude and Mary Grace for an awesome lunch, and as we continue on our Pampanga food trip, I fondly remember my dad saying those words..."manyaman."

Downtown Cafe by Claude Tayag is located at Unit 1-B, The Quad @ Nepo, Plaridel Street, Brgy, Sto. Rosario, Angeles City, Pampanga or call +63917-676-1689 for inquiries.

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No food trip to Pampanga would be complete without sampling some of the classic desserts of the province. And Homemade Treasures is one of them.

Traditional ensaimadas and indulgent sansrival made from family recipes passed on to the next generation are just some of the sweet treats you can find at Homemade Treasures. And nobody does it better than Homemade Treasures...

Homemade Treasures is the made-to-order, home-based baking kitchen of Chona Ayson, a passionate young baker from Porac, Pampanga. In 2010, Chona Ayson decided to pursue her passion, armed with her grandmother's cherished recipes, and launched Homemade Treasures. Today, Homemade treasures offers a variety of traditional desserts, including the classic ensaimada, cheese rolls, sansrival, mango bars, food for the gods, cheesecakes, pies, mamons and one awesome Belgian Chocolate Chip Cookie that's definitely worth the drive to Porac.

Homemade Treasures offers a variety of ensaimadas based on Chona Ayson's grandmother's classic recipe, including Pistachio Ensaimadas and Ham Ensaimadas with Majestic Ham. Each variant retains the traditional soft and fluffy buttery brioche base of the classic ensaimada, each delicately crafted and lovingly made by hand in the kitchen of Chona Ayson.

As we entered Chona Ayson's working kitchen, traditional snacks and local merienda items were placed on the counters. Two long tables with elegant table settings were arranged, as we were served cups of thick and traditional Spanish chocolate. This was going to be another epic feast...

Homemade Treasures'Classic 1930s Ensaimada, made from a cherished family recipe, is probably the best I've had. A near effortless slice with a fork reveals a light, soft and fluffy brioche releasing a buttery aroma. The rich butter is tempered by the sharp notes of the finely shredded cheese and sugar topping, as you go for yet another bite. And another...

This is the way an ensaimada should be...period. The delicate texture, the rich flavors, each play to perfection in every single bite. In a classic throwback to a time when everything was handcrafted and prepared with meticulous detail, Homemade Treasures brings back the classic flavors of those times with their ensaimadas. And this one truly stands out from the usual ensaimada. Softer, fluffier, with that rich and real buttery flavor.

But there's more. The Classic Cashew Sansrival, another labor-intensive dessert handcrafted with layers of chewy meringue in between rich buttercream and coated with yet another layer of buttercream topped with cashews. Temperature sensitive, the rich dessert is another traditional dessert from Pampanga, revived in its traditional and indulgent form by Homemade Treasures.

Chona Ayson then brings her modern yet equally indulgent twist to the classic Sansrival, with the Pastel Ruso, with chewy caramelized meringue layered with buttercream and topped with hazelnuts. The delicate and buttery flavors of hazelnuts pair well with the sansrival for another dessert classic. Craving for pistachios? Homemade Treasures has a Pistachio Sansrival to satisfy your craving.

One more slice of the classic sansrival reveals the intricate layers of chewy meringue and rich buttercream. Nothing like traditional and comforting flavors. Ensaimadas and sanrival, a hot cup of Spanish chocolate in the afternoon at Homemade Treasures' kitchen...just can't get better than that.

After two seriously good back-to-back lunches to start off the Pampanga food trip (see more here at http://dude4food.blogspot.com/2014/05/flavors-of-pampanga-good-times-at.html and more here at http://dude4food.blogspot.com/2014/05/flavors-of-pampanga-pork-fest-at-milas.html), it was good to have a late afternoon merienda at Homemade Treasures to complete the Pampanga experience. And probably the best ensaimadas and Sansrival in Pampanga...

Homemade Treasures is located at 184 Manibaug, Libutad, Porac, Pampanga or call (045) 323-4149 for inquiries. You can also visit their FB page at https://www.facebook.com/homemadetreas for more information.

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I just found probably the best Vietnamese banh mi. And it's not in Manila...

Banh Mi Vietnamese Sandwich Eatery, located in Angeles City, Pampanga, is a surprising find, and the classic Banh Mi, Fresh Spring Rolls, and Pho Bo are definitely worth the drive from Manila. And that's what makes Pampanga so cool, with so many delicious finds and surprises...

The small yet cozy interiors of Banh Mi Vietnamese Sandwich Eatery has that nice laid back and cool vibe. And you just know dining at Banh Mi is one of those experiences that shouldn't be missed while in Angeles City. Banh Mi is definitely a worthy addition to Pampanga's rich culinary diversity.

The signature Vietnamese BBQ Pork Banh Mi (P 95), with smoky and tender grilled pork, sweet and tart pickled carrots, daikon, and fresh cilantro on a freshly baked baguette. Add some Sriracha, and you have a true Vietnamese classic.

The fresh, crusty baguette is perfectly crisp, combining well with the pickled vegetables and fresh toppings, and before you know it, you're already halfway through your sandwich. Sweet, smoky, and savory, Banh Mi's sandwiches pack so much flavor in every bite. Seriously good.

Fresh Spring Rolls (P 99), with fresh vegetables, shrimps and noodles. The crisp vegetables and sweet peanut sauce combine for that distinct and authentic flavor. Fresh, clean flavors, and a great side dish to go with your sandwich.

And why not go all-out and order one of Banh Mi's signatiure pho? The classic Pho Bo (P 195), a hearty and comforting beef noodle soup served with fresh bean sprouts and cilantro. Banh Mi Vietnamese Sandwich Eatery also offers a range of Vietnamese coffee, including iced coffee to complete your experience.

Great food, great value, and some of the best and authentic Vietnamese flavors I've tried. And if you find yourself in Angeles City, include Banh Mi Vietnamese Sandwich Eatery in your list of stops.

The last stop in an epic Pampanga food trip, Banh Mi Vietnamese Sandwich Eatery was the perfect place for a light dinner before the long drive back to Manila (see more on the flavorful stops from the Pampanga food trip with Claude Tayag's Downtown Cafe here at http://dude4food.blogspot.com/2014/05/flavors-of-pampanga-good-times-at.html, an awesome all-out grilled pork fest at Mila's Tokwa't Baboy here at http://dude4food.blogspot.com/2014/05/flavors-of-pampanga-pork-fest-at-milas.html, and traditional and indulgent Capampangan dessert classics at Chona Ayson's home-based Homemade Treasures here at http://dude4food.blogspot.com/2014/05/flavors-of-pampanga-classic-capampangan.html).

Banh Mi Vietnamese Sandwich Eatery is located at 1-1 Pacimar Estate Jesus Street, Pulungbulu, Angeles City, Pampanga or call (045) 888-5805 or 0999-817-7896 for inquiries.

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A new and improved ramen broth...

...and a delicious version upgrade to its bestseller. And you get a chance to try it, available only in Ramen Bar's Greenfield District branch in Mandaluyong.

Located at The Hub, Ramen Bar brings its authentic Japanese Ramen to the Greenfield District. And it's the first branch of Ramen Bar to offer its new and improved pork broth in an effort to gather more consumer feedback before its eventual roll-out to other branches.

Our sampling begins with Ramen Bar's Kakuni Buns (P 220), the perfect starter to your Ramen Bar experience. Soft buns with savory pork and vegetables in bite-sized pieces, the sweet sauce adds the finishing kick in this dish. Ramen Bar's Kakuni Buns also pair well with their signature ramen dishes.

Ramen Bar's signature RBS #1 (P 380), a rich pork-based tonkotsu broth with shoyu, tender and flavorful chasyu pork, kakuni, negi and naruto. A sip of the broth immediately tells you this is definitely an upgraded version of the original, with fresh pork bones boiled for a much longer time and the addition of Abura, or minced pork back fat, for a richer and sharper flavored broth. The result is a creamier broth with more pronounced flavors that pair well with the delicately flavored and tender chasyu pork and noodles.

The improved broth is immediately apparent as you take another sip. Like night and day, the new broth is definitely an upgrade in terms of bolder and and richer flavors versus the previous recipe. And the longer boiling times and the addition of Abura combine for a more authentic, traditional, and richer ramen experience.

The other components play well with the improved broth, with Ramen Bar's signature chasyu pork and noodles delivering the final layers of flavor and texture for a delicious ramen experience. The new upgraded version is definitely a winner, and if you enjoyed the previous version, you'll definitely love this.

Ramen Bar also offers other ramen variants, including a flavorful Seafood Ramen (P 380), with a rich shio broth and fresh squid and shrimps to complete the flavors. Serving sizes for all of Ramen Bar's variants remain substantial, just right to satisfy any hearty appetite.

The creamy rich broth and subtle flavors from the fresh seafood add another dimension to your ramen experience at Ramen Bar. As with all of Ramen Bar's servings, note the generous heap of spring onions and vegetables to add yet another layer of flavor to your bowl. I can never have enough spring onions, and Ramen Bar's toppings are exactly the way I like it.

Craving for rice? Go for Ramen Bar's Mushroom Gyudon (P 220), steamed rice topped with US beef belly, Shimeji mushroom, Oyster mushroom, and Shitake mushroom. The rich blend of mushrooms and premium US beef pack so much flavor in every spoonful. A meal in itself, this one's another winner.

Ramen Bar's Tempura, another classic. Note the size of the prawns...for even bigger flavors. And one or two pieces can be quite filling, but the crisp outer layer and plump prawns make you go back for more.

Then, cap your meal with Ramen Bar's unique and refreshing Tempura Ice Cream (P 150), vanilla ice cream with chocolate covered cereal and chocolate wafer stick drizzled with chocolate syrup.

The ice cream is delicately wrapped then deep fried for just a few seconds for that crisp outer layer while the ice cream remains solid. And note the chocolate flavored shards made from tempura batter topping the tempura ice cream. One can just imagine the speed and dexterity of Ramen Bar's kitchen as they swing back and fourth pouring the chocolate flavored tempura batter over hot oil to form the delicate shapes. And you can find all these at Ramen Bar.

As the ramen wars continue to intensify in the metro, Ramen Bar picks up the pace with its new and improved broth for its signature pork tonkotsu ramen. And it's pretty good. Go give it a try and prepare for a better ramen experience, only at Ramen Bar's Greenfield District branch...

Ramen Bar is located at The Hub, Greenfield District, United Street, Highway Hills, Mandaluyong or call 570-5377 for inquiries.

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Authentic Korean flavors...plus new dishes. Good enough reasons to drop by Sariwon's newest branch at Greenhills.

Since my first visit, I've always been impressed with Sariwon (see my previous post here at http://dude4food.blogspot.com/2012/10/sariwon-authentic-korean-flavors-at.html), with its extensive range of authentic Korean flavors and excellent service. And with a new branch and new dishes, things just keep getting better...

Located at the ground floor of the new Promenade wing at Greenhills, Sariwon's newest branch features two floors to accommodate families and large groups. And with Sariwon's trademark "smokeless" tabletop grilling, dining at Sariwon is always fun.

Any dining experience at Sariwon begins with their signature Corn Barley Tea to get you in the proper groove.

Then, go for Sariwon's fresh fruit shakes, like the Apple Shake...

...or the tart and refreshing Kiwi Shake, perfect for the summer heat. Fresh ingredients, fresh flavors.

And just like my first visit to Sariwon, I'm still amazed with the paper towels served before the meal. A little water and the paper towels magically rise...very cool. It's little details like this that make dining at Sariwon unique and different.

The meal starts with an assortment of Korean Ban Chan, including kimchi, bean sprouts, marble potatoes, peanuts, radish and spinach.

The House Salad (L) and fresh greens, shiso with chili paste and garlic (R) to wrap the grilled beef are also served. The freshness of the greens add that familiar crispness and a delicate layer of flavor when rolled and stuffed with one of Sariwon's grilled specialties.

Galbi (P 695), USDA Choice Beef short ribs, grilled right on your table, with fresh enoki mushrooms and peppers. Expertly grilled by the servers right on your table for just a few minutes, then carefully sliced to bite-sized pieces, Sariwon's Galbi has always been a consistent winner. And the fun begins when you start rolling up the fresh greens with shiso leaf, garlic and chili paste...

Then, the first of Sariwon's newest dishes arrived, Soondubu Chigae (P 300), a fiery hot and spicy soup with tofu, mussels, and beef. The familiar and soothing heat from the chili adds a very distinct Korean flavor, and if you enjoy spicy food, this one's definitely a must try. The blend of soft yet firm tofu with the richly flavored beef and mussels combine for complex flavors, all tied together by the chili broth. And despite the heat of summer, Sariwon's Soondubu Chigae somehow provides a refreshing and cooling relief. Rich, bold flavors make this dish a worthy addition to Sariwon's line-up.

Galbi Jim (P 780), tender and slow-cooked stew with USDA Choice beef, carrots and radishes in a thick, sweet sauce. The long and slow cooking process results in tender and juicy beef infused with the flavors of various spices and vegetables. Drizzle some of the sauce on steamed white rice...perfect.

Dolsot Bibimbap (P 380), flavorful rice mixed with assorted vegetables and chili paste topped with an egg and served in a sizzling stone pot. The heated stone pot slowly heats and cooks the rice and vegetables, and as you mix all the ingredients, a sizzling sound releases an aroma that slowly surrounds you as you just dive in. Soft, fluffy rice with a deliciously crispy bottom and fresh vegetables enriched with egg combine for another play of different flavors and textures. A meal in itself, and a great side dish to any of Sariwon's mains.

Kimchijeon (P 280), a variation of the traditional Haemul Pajeon, made with homemade kimchi. Unlike the usual Haemul Pajeon, Sariwon's new Kimchijeon has bolder flavors spiked with the distinct and sharp notes of kimchi. The richness of the kimchi-infused pancake delivers a new and unique flavor experience, balanced by the soft and creamy pancake-like texture.

No meal at Sariwon can be complete without their signature Japchae (P 380), the classic Korean noodle dish with vermicelli noodles, pork, mushrooms, green onions, carrots and assorted vegetables. Soft yet firm and chewy noodles and a medley of vegetables and pork provide contrasting flavors and textures that simply work so well together.

A traditional and refreshing Sikhye, made from rice and malt, is then served after the meal to complete your Sariwon experience.

And just in time for summer, Sariwon introduces its new dessert, Patbingsoo (P 180), a tradtional Korean shaved ice dessert topped with sweet red beans and milk, for a cool and refreshing finish. Sariwon's new mains and the refreshing Patbingsoo are excellent additions to Sariwon's repertoire of authentic Korean flavors. And it just keeps getting better at Sariwon...

Sariwon is located at the Ground Floor, Promenade, Greenhills, San Juan City or call 650-3075 for inquiries.

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Yabu relocates and moves to a bigger location at MOA's North Arcade Mall, promising an even bigger dining experience.

And along with the move, Yabu introduces new katsu specialties and appetizers, adding to its line of signature dishes.

Relocated to a bigger space within the same floor at MOA's North Arcade, Yabu's spacious interiors provide more seating options for groups, or even a quiet and intimate meal for two. You'll find everything you loved in the former location at Yabu's newest spot. But on a bigger scale...

Each table set-up includes Yabu's signature condiments, including the popular sesame dressing and my personal favorite, the Wasabi dressing for that extra punch in flavor. And your dining experience at Yabu begins with the ritual of grinding sesame seeds and pouring the katsu sauce...

Start wirh Yabu's appetizer sets, with a wide range of flavors from the popular and creamy Superior Egg and Potato Salad, or the refreshing Wakame seaweed salad.

Or go for Yabu's new Chicken Salad, with shredded strips of tender chicken tossed with seasonal vegetables and edamame in a rich mustard vinaigrette, topped with crispy wanton chips. The fresh shredded vegetables deliver a subtle crispness, while the tender chicken strips and sharp Japanese mustard vinaigrette complete the medley of flavors, finished by the crisp wonton. Refreshing, clean flavors and a variety of textures, all in one bowl.

Kimuchi Tofu, soft yet firm tofu topped with fresh kimchi. The sharp and bold flavors of the spicy kimchi are tempered by the delicate and nutty notes of the creamy tofu for balanced flavors. The contrasting flavors and textures combine for a unique and flavorful dish, and if you love spicy kimchi and creamy tofu, this one's for you. Yabu now has a pretty impressive range of appetizers, with each offering distinct flavors.

Yabu's new Tori Menchi Katsu (P 385), crispy minced chicken stuffed with ham and cheese, breaded with golden panko and deep-fried. The set comes with unlimited Japanese white rice or brown rice, miso soup, Japanese pickles, cabbage with your choice of dressing and a bowl of fruit. I usually go for one of Yabu's signature pork katsu, but this new katsu was definitely a whole new experience for me. Maybe its the ham. Maybe its the cheese. Maybe its the chicken. Or simply all these flavorful components blended together in an exciting new and unique katsu creation.

The light panko breading adds that familiar layer of crispness, and the juicy chicken pairs well with the sharp and smoky notes of the ham and the creamy richness of the oozing cheese. It's a whole new katsu experience, and another flavorful addition to Yabu's growing range of katsu choices. Also available is Yabu's Menchi and Seafood Katsu Set (P 530), with pork menchi, cream dory, squid, eggplant, and pepper for even more variety.

Leave it to Yabu as it creatively reinvents your favorite katsu dish, making your dining experience always new and refreshing. And Yabu's bigger location at MOA is just the perfect spot to enjoy Yabu's creative katsu specialties.

Yabu: The House of Katsu is located at the 2/F North Arcade, Main Mall Atrium, Mall of Asia Complex (MOA), Pasay City

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The arrival of Spring in Bavaria is the perfect time to enjoy a cool glass of Munchner beer along with grilled pork and sausages. At Brotzeit, you too can enjoy fresh spring flavors with dishes inspired by the traditional Bavarian celebration of Maifest. A cold beer, grilled pork, and sausages...enough reasons for a celebration at Brotzeit.

And for a limited time, you can enjoy one of Paulaner's seasonal spring brews, the Paulaner Original Munchner Marzen, a strong yet smooth lager made from dark roasted malt. Named after the month of March, traditionally the last month of the year to brew lager before summer, Paulaner's Original Munchner Marzen has a refreshingly smooth body with a rich caramel hue, and just the right brew to pair with Brotzeit's signature pork dishes and sausages.

The Brotzeit staff, dressed in traditional Bavarian costumes, welcome guests and diners as Brotzeit's month long Maifest celebration is officially launched. As part of the Maifest celebration, Brotzeit's staff even performed the traditional Bavarian Maypole dance adding to the festive mood.

The Maifest celebration is also significant, as it is a celebration not for the change of weather for us locals, but for the "awakening" of out taste buds for new and refreshing flavor experiences. And leave it to Chef Ivan Maminta to bring you on culinary journey to the Bavarian Spring with some of Brotzeit's newest dishes just for the Maifest celebration. Like the Maifest Platter (P 2,400), a mouthwatering spread with tender slabs of grilled pork chops, Schwenkbraten or schnitzel skewers, spicy chicken sausages, grilled pork sausage, pork cheese sausage, garlic sausage and veal sausage, served with potato salad and mixed vegetables.

Grilled thick slabs of pork chops almost an inch thick that's juicy and tender, grilled chunks of pork perfectly seasoned and grilled on skewers with vegetables, and a selection of Brotzeit's signature sausages all in one platter. The mere sight alone is impressive, a Bavarian spring feast best paired with Paulaner's Munchner Marzen.

The tasty Schwenkbraten, grilled pork with vegetables, is tender and juicy, and the addition of fresh vegetables is tasty proof that spring has arrived. This, and new lunch specials inspired by the traditional Maifest will be available for a limited time only.

Breaded Camembert with Cranberry Sauce, one of Brotzeit's popular appetizers, provides a rich and creamy break from the pork and veal sausages. The crisp outer layer and soft camembert combine for contrasting textures, perfectly finished by the sweet and tart cranberry sauce.

And the Maifest celebration goes into high gear, with beer drinking contests and games, as you down more beer and go for another one. And as the night progresses, having yet another cold Munchner Marzen seems so right.

Then, cap your meal with Brotzeit's signature Dessert Platter, a medley of indulgent Bavarian desserts including Apple Strudel, warm Chocolate Cake, grapes, homemade ice cream and layered crepes.

Brotzeit's Warm Chocolate Cake adds a sweet touch to the Bavarian spring feast, Add some of Brotzeit's homemade ice cream for a classic combo. Then go for the layered crepes with a sweet custard filling for a one-two punch.

And definitely leave space for Brotzeit's Apple Strudel to complete your Maifest experience at Brotzeit. A fun and successful Maifest celebration in cooperation with the Goethe Institute, Brotzeit's inclusion in the 2014 EU Culinary Season line-up and some great new dishes for Maifest. Good reasons to celebrate with beer and pork at Brotzeit...Prost!

Brotzeit is located at 112 Streetscape, Shangri-La Plaza Mall, Shaw Boulevard corner Edsa, Mandaluyong City or call 631-1489 for reservations.

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