DUDE FOR FOOD

Not many bars have great food to go with their cocktails. And rarer still to find a bar with great food and cocktails, and two cool bars in one venue. Now you can have a great dinner, a few cocktails, and go to another bar for more cocktails without even leaving the place. Now how cool is that?

Since it first opened three years ago, Dillingers 1903 Steak and Brew has redefined the bar and pub slash bistro scene with great cocktails and great food. More than the usual pub grub, the new menu at Dillingers includes a wide selection of dishes and flavors, comfort food and international classics, elevating bar chow to a whole new level. Named after the notorious Depression-era gangster, the interiors of Dillingers exude an old world yet casual vibe with the use of dark wood and colors, just the place for a few drinks. And yes, even dinner.

Dillingers' signature Sliders, a combo featuring the classic Burger, Cheeseburger and the Western Bacon Burger, all in deceptively small bite-sized servings yet can actually be quite filling. The mini patties are thick and juicy, and the veggies round out the flavors. Large thick-cut fries are served on the side. Two or three Sliders would be more than enough for those with smaller appetites. Dillingers also serves the larger All American Burger in case you're seriously hungry or flying solo.

Buffalo Wings are mandatory for any self-respecting bar, and Dillingers' version is quite good. Perfectly cooked and crisp wings tossed in Dillingers' very own secret buffalo sauce, served with blue cheese dip and thick-cut fries topped with cheese, bacon and jalapenos. Perfect with a few beers.

Gambas, plump shrimps sauteed in olive oil, fresh tomatoes and mushroom sauce with loads of garlic. Light with rich flavors, a perfect starter and great with a few cocktails.

Salpicao, tender beef cubes sauteed in olive oil and garlic. Seriously good, I had to restrain myself from ordering some garlic rice...

Clam Chowder Soup served on a bread roll, loaded with fresh clams, bacon, potatoes, onions, celery and carrots. The chowder is thick and creamy, comforting and filling.

A smooth and refreshing Dillingers Sour, just a preview of some of Dillingers' award-winning cocktails, a cool blend of JW Black and red wine with cheery liqueur, fresh strawberry, raspberry syrup and grenadine.

If you're in the mood for something heavier, try Dillingers'Locomoco, an all-beef patty on jambalaya rice topped with a sunny side up with a distinct pineapple gravy. Complex flavors that work quite well together, definitely new and different.

Cajun Grouper, a light yet flavorful dish with grilled cajun seasoned grouper topped with fresh mango-tomato salsa. The subtle flavors of the grilled grouper are complemented by the salsa, delivering full flavors without the guilt. Then the next dish arrived...

This. Dillingers'Tomahawk, a 42 oz bone-in premium ribeye seasoned and grilled perfectly, served with red demi-glace wine sauce, rock salt and creamy mac & cheese. As soon as the huge chopping board was laid on the table, there was a spontaneous cheer...I'm told Dillingers' Tomahawk has that effect. And rightly so, this slab of premium meat, all 2.625 pounds, is probably one of the best ribeyes in the metro.

Perfect for sharing, each tender slice is perfectly grilled to medium rare with a juicy pink center. Add a pinch of salt and that's really all you'll need for steak this good. Rich, beefy and buttery, with the right blend of red meat and fat for added flavor.

This alone is worth a visit to Dillingers. A slab of premium beef on a wooden board...just can't get better than that. Seriously good.

For dessert, try Dillingers' very own Chocolate Lava Cake, served in a martini glass. A perfect ending to any meal at Dillingers. But hang on, you can't leave just yet...

After dinner and dessert, it was time to check out Dillingers' back room for some cool cocktails. Inspired by real speakeasies during the prohibition era, the deceptively simple entrance reveals an entirely new and hidden section of Dillingers. Aptly named Prohibition, the speakeasy-inspired joint is the place for some of the coolest cocktails in the metro.

Beyond the simple and austere steel door is an entirely new venue, with a much cooler and different vibe. Award-winning bartender Sam Alcantara at the bar, preparing some of Prohibition's signature cocktails.

I go for an old personal favorite, and Prohibition's version of Old Fashioned just hits he spot, a traditional and clean blend of Scotch and orange bitters. Prohibition's master mixer and winner of Diageo Reserve World Class 2013 Bartender of the Year Allan King-Roxas has more concoctions up his sleeve. With ten new signature cocktails, there should be one with your name on it. Coffee? Try Prohibition's Black Coffee, a smooth blend of JW Black, creme de cacao, Drambuie, port wine with a dash of cinnamon and coffee beans. And there's a cool little fire show when they prepare this drink. Sweet and Spicy? Go for the Sweet and Spicy Cucumber Martini, a cool mix of fresh cucumber, red hot siling labuyo, sugar syrup with Tanqueray Gin. Tequila? Try the Kin Kan, a tequila-based cocktail with kumquats, basil leaves, agave syrup and fresh lemon juice. Still can't decide? Leave it to Allan and Sam to come up with an interesting potion just for you.

For something unique and different, go for Prohibition's rum-based cocktail infused with popcorn...sweet with a refreshing kick. Different, fun, guaranteed to a leave a smile.

A Tomahawk and a Speakeasy. All in one place. Check out Dillingers' new menu, and don't miss Prohibition's new signature cocktails. And you can do both without stepping out. Now that's cool.

Dillingers 1903 Steak and Brew is located at the 3rd Floor, Greenbelt 3, Esperanza Street, Ayala Center, Makati or call 621-6790 for inquiries and reservations. Visit their cool Facebook Page at https://www.facebook.com/pages/Dillingers-1903-steak-brew/169449599733655 for more information.

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A good cup of coffee paired with dessert, now that's a coffee break. And at Fika Cafe, you get all that. And more.

Sometimes all you need is a good coffee break. Named after the Swedish word for "coffee break," Fika Cafe offers premium coffee blends and an extensive selection of desserts for that perfect coffee break. Located at the Capitol Greenstreet Mall, you also get an awesome view of the golf course. Coffee, dessert and a view...just can't get better than that.

Swedish chef Mats Loo and partner Dennis Nakpil, the man behind Dencio's (check out my previous post on Dencio's Capitol Greenstreet here at http://dude4food.blogspot.com/2013/09/lunch-with-view-at-dencios-capitol.html), collaborate for their own take on coffee break, combining premium coffee and freshly baked dessert for that perfect coffee break experience. Fika Cafe also provides a real working environment for culinary students from the First Gourmet Academy, also located in Capitol Greenstreet. And on one weekend afternoon, we had a "fika" experience at Fika Cafe, sampling the wide selection of coffee and desserts. Start with Fika Cafe's Cappuccino (P 95), a rich full flavored and creamy brew.

If you're looking for something a bit sweeter, go for Fika Cafe's Cafe Mocha (P 110). The aroma of freshly brewed coffee fills the interiors of Fika Cafe as your cup is prepared. And a table by the floor to ceiling windows is the perfect spot for your coffee break.

To complete your "fika" experience, pair your coffee with any of Fika Cafe's signature desserts. Fika's Chocolate Mousse Cake (P 90) is always a great choice with your coffee. A personal favorite, a slice of Fika Cafe's Chocolate Mousse Cake is reason enough for a coffee break.

Rich layers of chocolate and moist chocolate cake topped with even more chocolate, a chocoholic's dream on a plate. the richness of the cake is perfectly complemented by Fika Cafe's specialty brews. Seriously good.

Other signature desserts at Fika Cafe include the Blueberry Cheesecake (P 85), an indulgent and creamy dessert not only topped with blueberries but incorporated in the cheesecake as well.

Similar to the Blueberry Chesecake, Fika Cafe's Mango Cheesecake (P 85) also features bits of sweet mangoes in the cheesecake in addition to the fruit topping.

Then, there's the Butter Rhum Cake (P 70), a moist cake bursting with rich butter and rhum flavors. Not too sweet, perfect with a Cappuccino or Cafe Mocha.

Fika Cafe's Creme Puff (P 55), a rich blend of cream between layers of buttery pastry. An indulgent dessert, this one hits the spot as well.

Cookies? Fika Cafe's got you covered. Oatmeal, Chocolate Chip and Milk Chocolate Cookies (P 45 each) are baked fresh every day. Sweet and chewy, Fika Cafe's cookies are also great for take-out.

And finally, Fika Cafe's Carrot Cake (P 65), a moist cake that's not too sweet. Great coffee, great desserts. Fika Cafe has it all. Plus a cool view of the golf course...

If you find yourself in this part of the metro, swing by Fika Cafe for a unique coffee break experience. Special thanks to partners Dennis Nakpil and Mats Loo for an awesome coffee break at Fika.

Fika is located at ground floor of Capitol Greenstreet, Capitol Hills Drive, Old Balara, Quezon City.

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Racks strikes gold with the newest addition to its signature line of ribs, the new Carolina Gold Pork Rib with a distinct and flavorful Carolina Gold sauce. Known for its flame grilled, fall-of-the-bone ribs, Racks remains the undisputed name for authentic and classic ribs. And the Carolina Gold Pork Ribs is definitely one more reason to visit Racks.

Drawing inspiration from the regional Carolina style barbecue, the new Carolina Gold Pork Ribs from Racks uses a traditional "Carolina Gold" sauce, a blend of vinegar, brown sugar, spices and mustard for that unique gold color and flavor. Carolina style barbecue is predominantly pork, often with a vinegar based glaze. Racks' newest dish captures the rich Southern Carolina style of barbecue with its Carolina Gold sauce that works really well with pork.

The sauce is mildly sweet and tart with a hint of mustard, perfectly enhancing the subtle flavors of the fork-tender pork rib. I've always enjoyed the flavor of mustard, and pairing mustard's distinct flavor with Racks' pork rib is a perfect match. The grilled smoky flavor, the juicy and tender fall-of-the-bone pork rib and the golden mustard-based glaze combine for a rich blend of flavors.

Each serving comes with more of the Carolina Gold sauce, including your choice of two sides and corn bread. Unlike the usual tomato-based glazed pork, the mustard sauce adds a unique flavor that's refreshingly different, yet there is a balance of flavors. Seriously good.

Pair it with Racks' Carolina-style slaw and mac n' cheese topped with bacon, and you have a real honest to goodness Southern style barbecue.

The tender pork is topped with a thin layer of fat for added flavor, and the rib remains juicy. Just the way it should be.

Racks strikes gold with this one. And this one's got your name on it. Hungry? Check out Racks' new Carolina Gold Pork Rib, just one more reason to visit Racks. Special thanks to Joy and Gayle for an awesome Carolina Gold Pork Rib lunch!

Racks is located at The Fort Strip, 27th Avenue corner 6th Street, Fort Bonifacio, Taguig, or call 519-6755 for inquiries.

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More than the mathematical constant, Pi now means a great breakfast. From the man behind Pino Resto Bar and its vegetarian counterpart, Pipino, Chef Ed Bugia introduces another equation that includes all your favorite breakfast classics, including pies, and more at Pi Breakfast and Pies.

Situated right beside Pino Resto Bar and Pipino along Malingap Street in Teachers Village, Pie Breakfast and Pies is the only all-day breakfast joint in the area. Converted from a former laundry shop, the space now serves some of the freshest bread and classic breakfast dishes in Teachers Village. And there's nothing better than the aroma of freshly baked bread that surrounds you when you enter Pi Breakfast and Pies.

And just like Chef Ed Bugia's cool and creative take on modern Filipino cuisine at Pino Resto Bar (see my previous post on Pino Restaurant Bar here at http://dude4food.blogspot.com/2012/12/pino-resto-bar-fine-filipino-food.html), inspired vegetarian dishes at Pipino ( check out my experience at Pipino here at http://dude4food.blogspot.com/2012/12/cool-vegetarian-at-pipinos.html) and elevating one's burger experience at BRGR: The Burger Project, Pi Breakfast and Pies promises to spice up your breakfast with Chef Ed's unique and inventive culinary style. As for the inspiration of the name "Pi", Chef Ed explains it was a natural progression, an equation simplified from "Pipino...Pino...Pi." Now that made a lot of sense, setting the tone for a mid-day breakfast at Pi Breakfast and Pies. Why breakfast and pies? There's nothing more comforting than having breakfast food and pies all day long, which made even better sense.

Pi Breakfast and Pies also serves Malongo Coffee, a premium line of coffee pods that's rich and thick, with bold flavors in every sip. If you want to jumpstart your day right, go for the Pure Colombian with its robust yet clean flavors. Pair it with one of Pi Breakfast and Pies's very own freshly baked cookies, and you're on your way to a cool breakfast experience.

Pi Breakfast and Pies' aptly named Compost Cookies, made with chocolate chips, pretzels, potato chips and according to Chef Ed Bugia, "whatever is available in the kitchen", is a delightful blend of sweet and salty flavors, soft and chewy textures. Quirky, playful, familiar yet different, and the first of many surprises at Pi Breakfast and Pies.

Pi Breakfast and Pies also makes its very own milk drinks, like this sweet and refreshing Cereal Milk. One sip and childhood memories of cereal in the morning are brought back. I remember the best part then in a bowl of cereal is the remaining milk at the bottom of the bowl, where all the flavors are concentrated, and that's probably the best way to describe Chef Ed Bugia's Cereal Milk. Available in Corn Flakes and Froot Loops flavors for now, but you'll never know what Chef Ed will think of next.

The Pi Platter, one seriousl breakfast feast with bacon, beef belly corned beef, two eggs, Hungarian sausages, wilted spinach with mushrooms, bagnet fat fried fries, orange honey and siracha mayo. Plus two pancakes. So many flavors in one plate, and I'm just lovin' it. And I think Pi's approach with its abundance of flavors sets it apart from the other breakfast joints. And the bagnet fat fried fries just completes this dish.

Pi's Gourmet Waffle, topped with corn kernels, jalapeno, granny smith apples, blueberries, strawberries, maple sour cream and crisp chicken skin, another comforting dish elevated to the next level with its medley of flavors. The crisp chicken skin completes the equation for this dish.

Huevos Rancheros, a cool mix of zucchini, eggplant, sweet potato, beans, tomato, bacon, chicken skin, bell peppers, Cheddar cheese, kesong puti, cilantro, eggs and Italian sausages. Pretty much everything in Pi's pantry, everything but the kitchen sink. And that's what makes this dish special.

Chef Ed Bugia's take on the classic Eggs Benedict, the Egg Sammy, with his in-shell poached eggs to retain the form, on smoked salmon, English muffins, asparagus and spiced shoestring potatoes. The delicate in-shell poached eggs are just begging to be cracked, transforming the dish as the different flavors combine for one awesome breakfast.

Pi's Eggs Benedict with bacon, in-shell poached eggs on thick cut bacon, freshly baked English muffins with asparagus, siracha hollandaise and spiced shoestring potatoes. Pi's special thick cut bacon adds the kick in this dish. Mix it up with the thin shoestring potatoes for some crunch. Hearty and comforting, I can have this all day long.

And PI continues to surprise. Spam, egg and kimchi? You can have it all with the Caramelized Spam Breakfast Special, rice topped with spam cubes, six-minute egg with pesto and scallions on kimchi. Mix it all up, and the fun begins. And Spam never tasted this good...

Now if you're after some serious breakfast, go for Pi's Steak and Eggs, with premium Kitayama Wagyu beef striploin, sunny side up eggs, petit salad, bacon bernaise and bagnet fat fried fries. Tender and juicy, it's another dish that plays up on a variety of flavors yet works so well together. Seriously good.

If you're after breakfast with less of the guilt, Pi's got that covered too. Lighter options include Cereal with Greek Yogurt and Warm Honey (L) or you can go with a traditional local favorite, Dark Chocolate Champorado (R). Both winners.

The classic French Toast, topped with whipped cream and pistachios with a side of warm honey. The combination of the bread's crisp outer layer and soft, creamy center works for me, and the honey, whipped cream and pistachios add so much flavor to this deceptively simple dish.

Then, there's Pi's pies. Our sampler platter included the Apple Gruyere Pie, Crack Pie, Mud Pie, Key Lime Pie, Banana Cream Pie and Butterfinger Pie. Loved 'em all. Hard to choose a favorite, so have another cup of Malongo Coffee...and with the "ber" months rolling in, Chef Ed has more surprises up his sleeves with seasonal pies.

Pi's Belgian Lace Cookies, thick dark chocolate covered crisps, just perfect after a breakfast meal or with another cup of coffee. Breakfast, pies, cookies, fresh bread...all day long at Pi's. Now that's my kind of place.

Breakfast times two and made even better. Chef Ed Bugia seems to have nailed the formula for breakfast and pies with his newest restaurant, just one more cool equation to his growing portfolio of restaurant concepts. Pipino. Pino. Pi. And that makes a whole lot of sense. Special thanks to Chef Ed for an awesome breakfast at Pi.

Pi Breakfast and Pies is located at 39 Malingap Street, Teachers Village, Quezon City, right beside Pino and Pipino of Chef Ed Bugia.

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And just like that, Nomama Artisanal Ramen turns two. Not bad for "Not Your Mama's Ramen" and Chef Him Uy de Baron's simple philosophy of delivering the best flavors using the freshest ingredients.

Pure flavors from the freshest ingredients, this simple approach remains the key component in each and every dish served at Nomama Artisanal Ramen as Chef Him continues to source local and organic proteins and produce from sustainable farms and growers. Consistent with Nomama's "slow and from scratch" approach, where each dish is prepared on-premise, fresh and ala minute, diners can catch a glimpse of Chef Him and his crew in the open kitchen adding to one's dining experience (Check out my previous post on Nomama Artisanal Ramen and Chef Him's cool dishes here at http://dude4food.blogspot.com/2013/02/nomama-artisanal-ramen-definitely-not.html). And for Nomama Artisanal Ramen's second anniversary, Chef Him introduces a new and exciting menu showcasing Nomama's unique and signature culinary style.

Voted as one of Esquire's best new restaurants for 2013, Nomama Artisanal Ramen offers more than your usual ramen and Japanese dishes. Each dish reflects the core values of Chef Him, and the food speaks for itself. Definitely not your mama's ramen...

The open kitchen layout becomes a stage as Chef Him performs and orchestrates the preparation of each dish. The best and freshest ingredients coupled with Chef Him's meticulous attention to detail ensures that each dish becomes more than just a plate, but a delicious masterpiece that's a feast for the eyes as well.

Classic dishes reinvented with a playful and creative flair, flavors that are comfortingly familiar yet different, and combined with the best ingredients, these are the elements that define Chef Him and Nomama. As part of Nomama Artisanal Ramen's second anniversary celebration, Chef Him partners with Clara Ole, makers of great pasta sauces and Ministry of Mushrooms in the new line of dishes. Here's a sampling of Nomama Artisanal Ramen's exciting new dishes...

Leave it to Chef Him to come up with a cool pizza with an inventive and playful twist. Nomama Artisanal Ramen's new Teriyaki Tonkatsu Pizza, with Kikkoman Soy Sauce, chasshu, gruyere, apples, and wild arugula, is a delicious expression consistent with Chef Him's creativity. A crisp, deep-fried pork tonkatsu serves as the crust, topped with fresh arugula, apples and gruyere with a light soy glaze for a burst of contrasting flavors and textures.

The different components, with their distinct flavors, combine for a refreshingly new and different flavor experience. And this is what you can expect from Nomama Artisanal Ramen, constantly tweaking what's familiar into new and fresh flavors.

Chef Him then serves his Original Tonkatsu Pizza, made with Clare Ole Tomato and Cheese, Kung Pao Sauce, three kinds of mushroom, cheese and topped with nori strips and bonito flakes. The different toppings combine for a playful and fun fusion of flavors. And the crisp tonkatsu serves as a perfect base for the flavorful toppings, retaining the crunch.

And for the main dish, bacon takes centerstage. Chef Him's Bacon Steakie with Kimchi-Mango Puree and Onigiri, made with Mr. Delicious Bacon glazed with maple and soy seared and roasted, with grilled onigiri with butter and furkake. This is probably the best slab of bacon I've seen...

A thick, gorgeous seared and roasted slab of bacon, with a sweet maple and soy glaze...just can't get better than that. Seriously good.

Elegantly plated, combining colors and flavors for one awesome dish.

The new menu won't be complete without ramen, and Chef Him draws inspiration from Korean flavors with Korean Town Ramen, a spicy ramen with slow braised pork shoulder and shrimp, raw egg, enoki and Korean chili and miso. A spicy bowl with an Asian fusion of flavors combining for yet another refreshing and new kind of ramen to complement Nomama's current menu.

For dessert, Nomama Artisanal Ramen collaborates with Smitten Sweets for a rich and indulgent Smitten Warm Nutella Stuffed Cookie, served with homemade vanilla bean ice cream and hazelnut crumble.

With zen-like plating, the sweet chewiness of of Smitten Sweets' Nutella Stuffed Cookie provides the perfect ending to any meal at Nomama. The new menu is just part of Nomama Artisanal Ramen's second anniversary celebration. How does free ramen for two months sound? You can be one of seven winners by simply clicking the "Like" button and share Nomama Artisanal Ramen's Facebook page, follow @nomamaramet on Twitter and post photos of your Nomama experience at the Facebook page. Winners will be announced on November 8, 2013, so better hurry. For more information on Nomama's cool promotion, check out their Facebook page at https://www.facebook.com/nomamaramen.

And that's not all. Nomama Artisanal Ramen will soon open its second branch at Capitol Commons (along Shaw Boulevard in Pasig), allowing more diners to experience Nomama's signature dishes. Congratulations to Nomama Artisanal Ramen, as we eagerly wait for more flavorful surprises from Chef Him Uy de Baron.

Nomama Artisanal Ramen is located at the Ground Floor of FSS Building 2, Scout Tuason corner Scout Castor Streets, Quezon City or call 921-4913 for inquiries and reservations. You can also visit their cool Facebook page at https://www.facebook.com/nomamaramen for more information.

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Here's one more reason to stop by Italianni's a little earlier than usual. Now serving breakfast daily, Italianni's offers its exciting and new Breakfast Creations by Chef Josh Boutwood, including pancakes, eggs and rice dishes to start your day.

The inclusion of delectable breakfast dishes to Italianni's many offerings reinforces the chain's family-style dining concept, with an extensive array of breakfast favorites for the whole family. A breakfast meeting or a weekend breakfast with the family, Italianni's has your favorite breakfast to make your day right.

Italianni's' tasty Breakfast Creations are served daily, from 7:00am to 10:30am, initially at the Bonifacio High Street and Greenbelt 2 branches, and here's a sneak peek at some of the new Breakfast Creations from Chef Josh Boutwood...

Gotta have pancakes. And at Italianni's, you have a choice of three delicious options to suit your mood. Craving for bananas and walnuts? No problem. Italianni's new Banana & Walnuts (P 275), three soft and fluffy buttermilk pancakes topped with chopped bananas and roasted walnuts drizzled with maple, always a good choice. The pancakes are light with a subtle chewy texture that combines well with the fresh toppings. The new Breakfast Creations come with a complimentary cup of coffee too.

Chocolate & Orange (P 275) chocolate-flavored buttermilk pancakes topped with fresh orange slices and chocolate sauce, something different, and just perfect if you need a chocolate fix to start your day. The slices of fresh oranges contrast with the rich chocolate for a delicious combo of flavors.

Or, you can also go for a traditional, all-time favorite. Italianni's Classic Blueberry (P 275), classic pancakes topped with blueberries and drizzled with maple, a personal favorite.

Italianni's also offers several egg dishes for breakfast, including Prosciutto Ham, Soft Eggs and Asparagus (P 275), premium prosciutto ham with soft boiled eggs and asparagus on toasted English muffin, served with creamy Parmesan sauce.

Perfectly soft and runny eggs provide a rich layer of flavor that complements the sharp notes of the premium prosciutto, punctuated with the equally rich parmesan sauce and olive oil.

Then, there's corned beef and potatoes, another classic reinvented by Chef Josh Boutwood with the new Homemade Corned Beef Brisket with Potato Omelet (P 295), house specialty corned beef topped with fried egg and spinach on Mediterranean potato omelet. The rich and creamy potato omelet, almost like a gratin or a fritata, provides the perfect base for the lightly briny homemade corned beef. The sunny side up and spinach rounds out the flavors for another cool breakfast dish.

Italianni's also offers other breakfast favorites from its current menu, including Beef Tapa with Adobo Rice and Eggs...

...the Classic Eggs Benedict served with potato wedges...

...and the Crispy Pancetta Bacon (P 375), thick, crisp slabs of Pancetta bacon served with garlic rice and sunny side ups, another personal favorite. Crisp, and deliciously salty, this is one seriously good breakfast. Thick bacon with garlic rice and eggs, just can't beat that.

Craving for congee? Italianni's got you covered too. Topped with chicken, eggs and vegetables, a comforting bowl to start the day.

The new Breakfast Creations by Chef Josh Boutwood are just some of the reasons to drop by Italianni's a little earlier than usual, and with a wide selection of breakfast dishes to choose from, you'll be glad you did. And with Italianni's' brand of service, breakfast becomes another memorable dining experience.

Great food. Great value. Breakfast at Italianni's? Definitely. Special thanks to Lia Cabral, Marketing Manager, The Bistro Group, for an awesome breakfast at Italianni's.

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

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Sweet, indulgent confections, from all-time classic desserts to new sugary creations. And a few naughty and sinful treats for good measure. Wicked, Cravings' newest concept bakeshop, has all these and more.

Wicked's Rich & Velvety Flourless Chocolate Tart, Seasonal Fruit Tart with Roasted Almond Flakes and Salted Caramel Pecan Tart filled to the brim with sweet caramel filling topped with salted pecans and best served with vanilla ice cream.

Chef Christine Paredes, chocolatier, patissier, and chef instructor, heads the cast at Wicked, weaving their magical spell with their wickedly good dessert creations. "Wicked is a place where you can have your sweets with a shot of your favorite alcohol. It is exciting as we have divided our menu into Wickedly Sinful, Wickedly Sexy and Wickedly Intoxicating. Here at Wicked, we make all your dessert fantasies come true!" said Chef Christine. A round of Kahlua Jelly Shots and Tequila Eclairs? Sounds good to me.

Located at the 5th Level of the new East Wing at Shangri-La Mall, Wicked offers both classics as well as innovative and playful new desserts. The newest brand from the Cravings Group, Wicked by Cravings isn't your usual dessert place. It's both fun yet naughty, non-conventional yet one can find comfortingly familiar classics. And the name alone says it all, Wicked's definitely got some attitude. And this is reflected in the impressive selection of desserts at Wicked. Here's a sampling of some of Wicked's wicked desserts...

Seasonal Fruit Tarts with Roasted Almond Flakes, creamy pastry cream topped with fresh strawberries and almonds with a sugary crust. Pure eye candy, and tastes even better.

If you love Twix, Wicked offers its very own Twix Cheesecake, a rich and creamy cheesecake with chunks of Twix and walnuts, topped with your favorite candy bar. Nice.

Brownies with a bite. Wicked's Chili Almond Avocado Brownies, blending a layer of creamy avocado flavor with rich chocolate, bumped up with chili. Sweet with a little heat, something you'd expect only at Wicked.

The Wicked Stepmother Apple Pie, not your mom's apple pie, and maybe even better. Mini apple pie topped with crunchy streusel baked with a wooden spoon. Covered in a layer of sugary crumble, with sweet, warm apple filling, what's not to like?

White Russian Fondue, moist cake pops rolled in roast almonds served with a flavorful chocolate fondue, almost like Bailey's Irish Cream. Seriously good.

What do you get when you combine a moist brownie and a crispy cookie? You get Wicked's Brookies, paired with a refreshing shot of milk. One bite reveals the layers of cookies and brownies stacked neatly and covered in rich and indulgent dark chocolate. Served on a stick, no need to worry about sticky fingers...

Spiced Pumpkin Lollies, a neat pie on a stick with sweet, buttery and cinnamon spiced pumpkin filling. A crisp outer layer with a comforting filling of warm pumpkin, another winner.

Creative, playful and fun desserts, there's something for everyone at Wicked. "Wicked evokes images of fairy tales and childhood joys, intimate moments with friends and family, and indulging in dreamy food that only this new concept in dining and cafe' can offer. Now, those dreams sprinkled with sugar can happen because Wicked makes sure it's an experience that is best put into words as 'happily ever after.' It's a place for kids and kids at heart. A place to get your sugar trance," added Chef Christine Paredes. And I was definitely in a happy place after a few servings of Wicked's cool desserts. Wicked also serves savory dishes, like Salmon & Dill Quiche, Four Cheese Quiche, Ham and Cheese Quiche plus a variety of sandwiches.

Wicked also offers a full line of cupcakes, with a wide selection of flavors and colors. At the opening, guests were invited to dress up some cupcakes with a variety of icings, toppings and sprinkles. Not to be outdone, I carefully crafted my own little masterpiece...

...not too shabby if I may say so. Just need to work on my icing and sprinkling technique, but this one tasted pretty good. And that's the cool thing about Wicked, where you can enjoy a good dessert without worrying about any rules. In a sense, having your dessert at Wicked can be a truly liberating experience. And with Chef Christine at the helm, you can be sure that more of Wicked's fun and unique desserts are in the pipeline. Feeling a bit naughty? Go ahead and indulge yourself, it's always a good time at Wicked.

Wicked by Cravings is located at the 5th Level, East Wing, Shangri-La Mall, Mandaluyong City. You can also visit their Facebook Page, facebook.com/wickedbycravings, for more information.

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Shaken or stirred? One of pop culture's iconic and memorable lines has also triggered one of the longest running debates among experts and martini purists. With references to tradition, as well as long discourses on physics, chemistry and thermal dynamics, a clearer and more conclusive answer remains as elusive today as the first time the line was uttered by Her Majesty's most famous spy. But if you have the sudden urge to immerse yourself in this debate, then a visit to the Lobby Lounge of Makati Shangri-La Manila is in order. For the month of October, the Lobby Lounge features this classic cocktail with its Martini on the Table, offering a selection of specialty martinis prepared right before you.

Chilling a martini right remains at the center of this classic debate, and the blend served at a particular temperature, shaken or stirred, releases smooth and clean flavors at its peak. And at the Lobby Lounge, the ritual of preparing a proper martini is spot on. Fresh, made right in front you, and served immediately from the cocktail shaker straight to your glass.

Just leave it to Mitch of the Lobby Lounge to prepare a perfect martini. Once you select from among four specialty martini concoctions, the components are prepared. A tray is set up beside you as Mitch goes through each of the ingredients, explaining each step in creating your very own martini.

Once the ingredients are poured in the cocktail shaker, Mitch then goes in a series of deliberate yet subtle movements so as not to "bruise" the alcohol. Then, the contents of the shaker are then poured to your glass, placed above a glass bowl filled with mist to complete the drama. Nice touch.

The cocktail is then served, ready for your first sip. You have the option to have the garnish on the side or incorporated with your martini. I go for the latter for a complete martini experience. Perfectly chilled, with smooth and clean flavors, one forgets how the debate on shaken or stirred even started...

Start with a clean Blue Martini, a sophisticated blend of Stolichnaya Vodka, Blue Curacao and fresh lime juice, garnished with olives. Closest to the classic martini with the distinct and refreshingly dry vodka flavor, with a just a hint of lime for a subtle sharpness. A modern classic, and a personal favorite.

If your looking for something sweeter, go for the Lychee Martini, an exotic blend of Stolichnaya, Malibu Rum and lychee juice, garnished with a lychee. The rum's buttery and vanilla notes adds to the sweetness of this martini, and images of white sand beaches cross your mind after a few sips.

If you're in a the mood for something more tropical, go for the Flirtini, a refreshing mix of Stolichnaya, pineapple juice and champagne. A light effervescent fizz lines the rim of the glass from the champagne, giving this martini a nice punch. And just in case you're looking for a dessert martini, the Lobby Lounge has you covered with its Chocolate Martini, a rich and sweet blend of Stolichnaya and Bailey's Irish cream, garnished with a shard of dark chocolate.

Whether you feel like a two-martini lunch or a few cocktails after five, the Lobby Lounge's Martini on the Table has just the right martini for you. There's just something about going back to a cocktail classic, and all you need is a freshly made martini to relive the elegance of a bygone era. Blame it on Mad Men, but I think even Don Draper would approve.

The classic martini re-invented in four distinct flavors, each different and unique for that perfect martini moment. And credit goes to Daniel Blais, Head Sommelier & Director of Beverage for Makati Shangri-La Manila for creating a line of sophisticated, inventive yet playful martinis. And for only P 368.75, you can have your very own martini moment at the Lobby Lounge for the month of October. Catch Makati Shangri-La Manila's Martini on the Table at the Lobby Lounge anytime of the day, from October 1 to 31, 2013.

Special thanks to Margaux H. Hontiveros, Communications Executive; Mica S. Cordero, Communications Manager; and Lesley Anne Tan, Director of Communications for an awesome round of martinis. Shaken or stirred? Have it your way at the Lobby Lounge.

Makati Shangri-La, Manila is located at Ayala corner Makati Avenue, Makati City or call 813-8888 for inquiries and reservations.

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Ever since the discovery of cacao more than five hundred years ago, the world has had a love affair with chocolate. And now, there's another reason to fall in love with chocolate all over again. Valor Chocolates, Spain's leading chocolate brand, is now in Manila with its exclusive line of "bean-to-bar" chocolate products. I remember the very first time I tried one of Valor Chocolates' premium products, a rich and thick cup of hot Spanish chocolate, and I knew then that Valor Chocolates would always be on my wish list (see my previous post on here at http://dude4food.blogspot.com/2012/07/whats-in-pantryvalor-cao.html).

Valor's story begins way back in 1881 in the coastal town of Villajoyosa, when Don Valeriano Lopez Lloret set up a "Xocolater" office. From its humble beginnings, the family-run business has grown driven by a love and passion for premium chocolates with a strong global presence in over fifty countries. And finally, Valor Chocolates spreads its unique brand of chocolate love to Manila.

Valor Chocolates follows an all-natural philosophy with its "bean-to-bar" approach in all its products, sourcing the best cacao beans from Ghana, Ecuador, and Panama without any artificial additives throughout its production. The very best raw ingredients then go through a complex process of mixing and cleaning, roasting and grinding, blending and mixing, refining, conching, and finally molding for some of the best chocolates products.

The extensive product line of Valor Chocolates include premium chocolate bars as well as sugar-free chocolate using only natural sweeteners. Now you can enjoy sugar-free, full-flavored chocolate pleasure without the guilt.

The intensely flavored Sugar-Free 70% Dark Chocolate premium bar has a distinct rich dark color and an equally rich aroma that can only come from the finest ingredients. Despite having no sugar added, Valor's 70% Dark Chocolate releases bold and full flavors. Sharp and intense, yet smooth and refined. And with the known health benefits of dark chocolate, with no sugar added, this one's a real winner.

Sugar Free Milk Chocolate with Almonds, made with whole Spanish Marcona almonds, in a creamy, mild-flavored milk chocolate blend. Subtle and delicate, punctuated with the buttery notes of almonds, pure chocolate bliss.

Milk Chocolate with Wafer offers a creamy chocolate flavor with the added texture of crispy wafer. Rich and sweet, another indulgent treat from Valor Chocolates.

The Sugar-Free 70% Dark Chocolate, as well as Valor's other variants are also available in bite-sized pieces.

The bite-sized pieces are handy and convenient, just perfect to satisfy any chocolate fix.

Other variants include smaller, single serve 1.4 oz bars of Sugar Free Dark Chocolate with Almonds, Milk Chocolate and Milk Chocolate with Almonds. Sugar free with all the richness of chocolate.

Master chocolatiers since 1881, Valor Chocolates continues its mission of providing pure chocolate pleasure with its premium products. Discover and experience the range of Valor Chocolates, and fall in love with chocolate all over again.

Now available in major supermarkets and drugstores. For more on information on Valor Chocolates, you can visit their Facebook Page at https://www.facebook.com/valorchocolatesphilippines.

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It's 5pm, time for a refreshing round of cocktails and great food. Time to hit Village Tavern...

Nothing like ending your day with some of Village Tavern's signature cocktails and a full menu, from not-too-heavy "small plates" and appetizers to signature dishes and desserts to satisfy any craving.

And to make happy hour a lot happier, Village Tavern hosts an "All-Night Happy Hour" where you can enjoy your favorite cocktails and other signature concoctions at 50% OFF from 5pm to 12 midnight, Mondays to Thursdays until November 15, 2013. To complete the week at Village Tavern, Red and White Sangrias are also available at half price on Fridays.

Start off with Village Tavern's Honey Berry Cobbler (P 220), a soothing mix of Absolut Kurrant, Absolut Raspberry, honey syrup and house champagne for that sparkling fizz.

Follow up with a sweet and smooth Plantation Punch (P 220), a refreshing blend of bourbon, Southern Comfort, dark rum and punch mix.

And chill with the classic Tavern Margarita (P 175), an icy blend of white rum, syrup, mint leaves, lime, soda water and Sprite.

Go for a few more cocktails, and why not stay for dinner. Village Tavern's very own Cowboy Burger (P 595), thick and juicy premium beef patty topped with Applewood-smoked bacon, cheddar cheese with caramelized onions and smoky barbecue sauce, perfect after a few rounds of refreshing cocktails.

The Tavern Whole Wheat Flatbread (P 475), made from all-natural & 100% whole wheat flour, made from scratch topped with homemade tomato sauce, pepperoni, mushrooms, green peppers, hamburger, onions, mozzarella cheese. Rustic and flavorful, another cool option to go with some cocktails.

Craving for pasta? Village Tavern's got you covered with its new Snapper Hemingway (P 550 regular/P 750 to share), fresh fillet of snapper sauteed with white wine, lemon, tomatoes and capers, served over angel hair pasta. Then, there's desserts...

Try some of Village Tavern's new homemade desserts by Chef Mary Grace Viado-Howard, Village Tavern's International Corporate Chef, like the Warm Butter Cake (P 495), rich and moist, topped with vanilla ice cream and a side of fresh fruits...

...the Black Velvet Cake (P 425), with layers of sweet and creamy chocolate butter cream covered in cream cheese frosting...

Rich and indulgent Red Velvet Cake, a towering dessert with four layers of moist red velvet and cream cheese frosting, and another worthy addition to Village Tavern's current dessert line-up. Happy Hour was never this happy. Next time the clock hits five, head on down to Village Tavern and give yourself an All-Night Happy Hour.

To see more of Village Tavern's cool dishes, see my previous posts here at http://dude4food.blogspot.com/2012/10/food-news-awesome-new-dishes-and-old.html and http://dude4food.blogspot.com/2012/12/a-light-lunch-at-village-tavern.html.

Village Tavern is located at the 2nd Level of Bonifacio High Street Central, 7th Avenue, Fort Bonifacio, Taguig or call 621-3245 for inquiries and reservations.

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Gingerbread men and toy trains, classic images from childhood memories of Christmas, brought back to life at one of your favorite coffee chains. Seattle's Best Coffee celebrates the coming holiday season with its "Christmas inside a toy shop" theme infusing familiar holiday icons and traditional flavors in its new line of hot Christmas Mochas and frosty Javakulas.

The integration of iconic Christmas images in all its stores plus four new seasonal blends provide a unique holiday experience with sights and flavors only at Seattle's Best Coffee. The new holiday flavors are available in both hot and cold variants to suit your mood.

SBC's new Eggnog Frost, a sweet white chocolate mocha combined with the traditional flavor of eggnog and cinnamon vanilla topped with whipped cream, pimped up with silver candy beads for that cool holiday vibe. Hot or cold, the white chocolate mocha and eggnog blend should bring out the Christmas spirit in no time.

Roasted Hazelnut, SBC's classic mocha infused with roasted hazelnuts and coffee syrups topped with rich whipped cream, sprinkled with crushed roasted hazelnuts and finished with bright and colorful snowflakes cookies.

Colorful, festive and full of flavor, SBC's Roasted Hazelnut combines layers of bold mocha with the subtle notes of delicately roasted hazelnuts. The crisp snowflakes cookies add texture and sweet notes for another cool blend from Seattle's Best Coffee.

Like all of SBC's new seasonal flavors, you can also have a sip of SBC's holiday flavors in a comforting hot mocha beverage with the same festive toppings, perfect for cooler evenings.

SBC's Cookies & Mint, another fun and playful blend combining SBC's classic mocha with bits of Oreo Cookies and mint syrup covered with a decadent heap of whipped cream and more Oreo cookies.

Have it hot or in a cold, frosty ice-blended Javakula, SBC's cool and refreshing Cookies and Mint delivers on both flavor and texture, and one sweet way to feel the Christmas spirit in a few sips.

And finally, SBC's Gingerbest, a rich blend of white chocolate mocha mixed with gingerbread syrup, garnished with whipped cream, red and green Christmas tree sprinkles and topped with a gingerbread candy man.

The gingerbread syrup adds a cooling and festive spice, combining well with the rich white chocolate mocha base.

For cooler evenings, go for the hot variant, and see the whipped cream slowly melt and blend with the white chocolate mocha. That's your cue to save the gingerbread candy man...

And to complete your Christmas experience, Seattle's Best Coffee offers its new 2014 Dream Journal, available in peach, charcoal grey, orange and brown colors. This year's edition contains a monthly calendar spruced up with monthly freebies worth P 3,000, a cool music CD, a handy coaster, a nifty metal bookmark and even some fun stickers. And in this season of giving, proceeds from Seattle's Best Coffee's 2014 Dream Journal will benefit the children of World Vision. Seattle's Best Coffee continues to support World Vision and sponsors 16 children, and that, in a full circle, completes your Christmas experience at SBC.

Have an early taste of Christmas at Seattle's Best Coffee, and feel the spirit of the season.

For more information on the new seasonal blends, check out the Facebook page of Seattle's Best Coffee at https://www.facebook.com/seattlesbestcoffeephilippines.

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Since 2002, Charlie's Pritchon, the creators of fried lechon wrapped in pita wedges, has remained a favorite. Deep-fried in oil, Charlie's Pritchon serves up the traditional lechon in a new and refreshing way, and more than ten years later, still tastes as new and refreshing as the first time I tried it.

Fried lechon wrapped in pita wedges with a variety of sauces, including hoisin, honey mustard, white garlic, chili tagalog, sate, honey lemon, wasabi and the traditional liver sauce. Prepared much like the Peking Duck with pancakes, the deep-fried lechon combines the texture of crisp crackling and juicy pork in one bite.

Sundays at my aunt's is always special, made even more special by my cousin's birthday. And Charlie's Pritchon kicked off the feast. The service crew prepares the table, unwrapping the hand-woven pandan leaf mat, and immediately starts carving the lechon. Expertly carved to ensure that each wrap contains crisp crackling and pork, it just takes a few minutes before the first batch is served.

A bit of crisp crackling, juicy pork, cucumbers and spring onions wrapped in pita wedges, with your choice of sauce, for an entirely new dining experience. The hoisin sauce gives the pritchon a familiar flavor, reminding you of Peking Duck. And here's the fun part, you can choose your own sauce and combine the different sauces. Combining hoisin and white garlic was a real winner while the wasabi and honey mustard were great as is.

My aunt's grilled prawns with butter complemented the feast.

Tender roast beef, succulent prawns and Charlie's Pritchon...can't get better than that.

For more information on Charlie's Pritchon, call 921-0405, 921-0415 and 426-5501 for inquiries and orders. You can also check out their website at http://www.charliespritchon.com.

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A rich and flavorful cup of coffee prepared in the traditional pour-over or hand-drip method, excellent desserts, all in one place.

Diamond Hotel's The Cake Club introduces a new selection of premium coffee prepared in the traditional hand-drip method for rich, bold and full-bodied flavors, and a unique coffee experience.

The Cake Club's new premium coffee selection includes the finest varieties with their own distinct flavors, drawn out by the traditional hand-drip process. The premium coffee selection includes the following:

Sumibi : The Cake Club's premium House Japanese Blend with a distinct, strong a full-bodied flavor.
Kageboshi : A mild yet rich blend with a subtle sweetness, a result of combining coffee fruits with coffee beans in the roasting process.
Summer Solstice Blend : A rich blend of premium beans from Ethiopia, Guatemala and El Salvador, with a unique and fruity flavor with a hint of ripe cherries, zesty lime and mild floral tones.
Kunga Maitu Kenya : A light and delicate blend combining mild fruity notes with a clean flavor.
El Diablo Dark Roast : A blend of select beans from Latin America with a caramelized sweetness and low acidity, releasing a subtle chocolate note with a hint of molasses and malted barley.
Matalapa El Salvador : A balanced blend with a soft peachy medium body, a delicate sweetness and creaminess with a hint of baked apples.
Bella Donovan : A rich blend of African and Indonesian beans and an ideal introduction to specialty coffee with mild citrusy and fruity hints.
Decaf Noir : A mildly flavored blend made from African and central American beans with flavorful and nutty notes.

And the best way to enjoy this fine selection of premium coffee blends is through the delicate hand-drip process for an aromatic and flavorful brew.

The hand-drip process is demonstrated as we sample the The Cake Club's premium selection. The slow and delicate process is perfect for the premium coffee blends allowing one to fully experience the aroma, color and flavor that can only come from high-grade ground coffee beans.

Coffee purists will agree that the traditional hand-drip method is one of the simplest yet cleanest ways to extract the coffee bean's best qualities. The process begins by pouring properly boiled water over high-grade beans placed within a paper filter. The slow hand-drip process gently draws out the rich oils and flavors from the premium beans, and a rich aroma is released in no time.

Each premium blend is sampled, with each serving delivering a flavor profile that is distinct and different from the other, ranging from mild and medium blends with a subtle creamy sweetness to robust, full-flavored coffee. The Cake Club's new premium coffee selection provides a unique and satisfying experience for both coffee purists and coffee lovers, and you'll definitely find a premium blend just for you.

You can also enjoy some of The Cake Club's specialty coffees, like the Dark Roast Mocha...

...Hazelnut Latte...

...and White Chocolate Latte.

Or go for one of The Cake Club's refreshing ice-blended coffees. A wide selection of premium coffee blends to suit your mood, any time of day, prepared in the simplest and cleanest way to maximize full flavors, only at The Cake Club.

And once you have your cup of premium coffee, all you have to do is choose one of the The Cake Club's signature desserts to pair it with.

For more on The Cake Club, check out my previous posts on The Cake Club's new desserts here at http://dude4food.blogspot.com/2013/10/new-desserts-from-cake-club.html and savory dishes here at http://dude4food.blogspot.com/2013/10/a-quick-meal-at-cake-club.html and http://dude4food.blogspot.com/2013/10/the-cake-club-unveils-new-dishes.html.

The Cake Club is located at UG/F, Bonifacio High Street Central, East Superblock, 7th Avenue corner 29th Street, Fort Bonifacio, Taguig or call 621-3176 for inquiries and reservations.

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Diamond Hotel's The Cake Club has always been known for its elegant and signature desserts, but go for The Cake Club's burgers and sandwiches for a quick meal and taste another side of The Cake Club...

The savory dishes represent yet another side of The Cake Club, and similar to their approach to desserts, the savory dishes are flavorful and elegantly plated consistent with The Cake Club's signature touch (see more of The Cake Club's new savory dishes here at http://dude4food.blogspot.com/2013/10/the-cake-club-unveils-new-dishes.html). The Angus Burger (P 435), premium beef patty topped with caramelized onions, pesto, and cheddar isn't your regular burger, think level up burgers with the best premium ingredients. And one bite is all you need to taste the difference.

And like their desserts, another must try at The Cake Cub are the rich and indulgent Truffle Fries (P 195), crisp, thick-cut fries sprinkled with sea salt flakes and served with ketchup, with an unmistakable layer of flavor from indulgent truffles.

Mentaiko Spaghetti (P 370), pasta topped with spicy cod roe, dried seaweed, and cream sauce. An elegant dish, light yet flavorful, a classic pasta with the subtle flavors of fish roe and nori combined with a rich cream sauce.

The Cake Club's Reuben (P 385), generously filled with homemade and cured corned beef, sauerkraut and emmentale cheese, a personal favorite. The beefy flavor of the briny premium brisket is enhanced with the sharp sauerkraut and emmentale for light yet filling meal.

Lamb Burger (P 490), topped with feta cheese, Harissa Yogurt, and frisee, The Cake Club's take on lamb burgers with a distinct middle eastern flavor with yogurt and endives. Different and tasty, not your usual burger.

Looking for a heftier dish? Go for The Cake Club's Slow-Roasted Beef Belly (P 415), served with vegetables and brown rice. Slow food rules. Tender slabs of premium beef belly, slow-roasted to perfection served with sweet baby carrots. And those baby carrots are pretty good too,

Looking for something light and healthy? No worries. The Cake Club's Baked Salmon (P 455), with a Mediterranean crust and served with saffron barley rice, packs a whole lot of flavor without the guilt.

But leave room for dessert. After your meal, check out The Cake Club's always impressive display of desserts...

The Cake Club's Chef, Decker L. Gokioco, on deck to ensure your dining experience is special, any time of day. A light meal, followed by dessert and coffee? You don't even have to go far. The Cake Club offers some of the best desserts on Bonifacio High Street. Pair it with The Cake Club's new Hand-Drip Premium Coffee Selection (see more on The Cake Club's exclusive high-grade coffee prepared the classic Hand-Drip way here at http://dude4food.blogspot.com/2013/10/the-cake-clubs-hand-drip-coffee.html) to complete your meal. Next time you're at BHS, make it The Cake Club.

The Cake Club is located at UG/F, Bonifacio High Street Central, East Superblock, 7th Avenue corner 29th Street, Fort Bonifacio, Taguig or call 621-3176 for inquiries and reservations.

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Time to get ready for the holiday rush. And after, get yourself straightened out to relieve all the stress and body aches. And if you happen to be at Serendra, then you're in luck. Karada opens its third branch at Serendra providing tired shoppers a new sanctuary to relieve those sore muscles.

Following the template of Karada in Japan, the new branch features an open configuration in a spacious layout. Bright, airy, clean and comfortable, the newest Karada is radically different from the first two branches. Dark interiors are replaced with wide open spaces similar to Karada Seitai Salons in Japan.

Now with three branches in the metro, Karada offers its unique brand of therapy with its signature AP Balance Treatment, a clinical technique in bone alignment and muscle treatment. To get you started, clients must go through a series of steps, starting with the Consultation phase where the staff identifies your general body condition, problematic areas, as well as lifestyle habits. Next, a thorough assessment is made on your mobility, leg-length discrepancies and other symptoms. You may not know it, but most body and muscle pains can be traced back to leg-length discrepancies, with one leg slightly longer than the other causing imbalance, and body pain. Then, Karada's Muscle treatment is applied to loosen up your stiff muscles. The Alignment phase is then applied with Karada's AP Balance, where the spine and pelvis are adjusted for balance. And finally, the friendly staff then runs through the treatment with you to explain the causes of your body aches. All this, only at Karada.

Karada offers three unique treatments, made famous by Karada Japan. The first of these proprietary techniques is the AP Balance Treatment for the alignment of the cervical bone, the Atlas and the pelvis. The benefits of Karada's AP Balance include relief from body pain, the removal of stress (also a major cause of body aches) as well as hormonal balance. I remember feeling at least foot taller, with straight yet comfortabe posture, and no pain at all after my first AP Balance treatment.(more on that from my previous post here at http://dude4food.blogspot.com/2013/01/health-and-wellness-all-straightened-up.html).

Karada also offers a unique Body Treatment, a dry treatment without using any oil, designed to loosen up stiff muscles. Almost similar to Shiatsu, but without the overbearing force. The treatment is often described in Japanese as "itakimochi" or a "relaxing pain" that slowly eases out all muscle aches.

And finally, Karada's Foot Treatment, and I think one of the best clinical treatments for tired and aching feet in the metro. The treatment includes the use of pressure needed for the detoxification due to the accumulation of toxins and waste products in the lower portion of the body. If you've experienced swelling in the lower extremities, this one's for you. Karada's menu range from 20 minutes, 45 minutes and 1 hour treatments, with prices starting at P 295.

If you happen to be in Serendra, and feel like having a real body treatment, check in at Karada. Just leave it to Irma and Maggie to straighten you up in no time. For more on Karada's unique services, check out my previous post here at http://dude4food.blogspot.com/2013/01/health-and-wellness-all-straightened-up.html.

Karada's newest branch is located at Phase Number C214, Second Floor, Serendra, 11th Avenue, Taguig City. Just look for Irma Marcelo, Karada's Serendra Branch Manager, or call +63927-267-1826 for inquiries or reservations.

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It was supposed to be a stormy day. The usual traffic in EDSA was eerily non-existent, as the metro buckled down for the coming rains. But it was a special Saturday afternoon, with Game Three of the MBT UAAP 76 championship on the line, plus a new lunch menu at Watami.

Watami's new Lunch Sets come with salad, miso soup and Japanese cold tea for a pretty good deal. Lunch at Watami is always special, and this day was no different (for more on Watami's regular menu items, you can check out my previous post here at http://dude4food.blogspot.com/2012/11/one-fine-day-at-watami.html).

Lunch begins with Watami's starters, California Maki (P 245 Big Size), large sushi rolls filled with crabstick, sweet mango, lettuce and covered in fish roe. Fresh, flavorful and a great starter to any meal at Watami.

Salmon Skewers (P 275), tender, juicy salmon cubes glazed with a sweet teriyaki glaze. Delicately grilled, the salmon remains juicy and moist, retaining the fresh flavors.

Gyoza on Hot Pot (P 195), Watami's unique take on the popular dumpling, with its unique folded shape, lightly pan-seared for that delicious crispness and chewy texture.

Then, the first of Watami's new lunch sets arrived, starting with the Genghis Khan Beef Barbecue Lunch Set (P 345), thin and tender strips of beef and vegetables on a hot plate, served with rice, salad and miso. A meal in itself, the tender beef just packs so much flavor, perfect with rice.

Hamburger Steak with Bacon and Egg (P 325), a flavorful blend of beef and pork topped with egg with a side of vegetables on a hot plate. Tasty and comforting, the addition of bacon and egg completes this dish.

Chicken Steak Set(P 355), tender chicken fillet with a smoky and sweet glaze, served with fresh vegetables. Moist and juicy, the subtle flavors of the chicken are kicked up a notch by the sweet glaze, with the crisp edges adding even more flavor.

Pork Fillet Cutlet with Egg Sauce Rice Set (P 365), tender pork covered in a rich egg sauce topped with green onions. The creamy egg sauce rounds out the flavors of this pork dish, and you may want to go for extra rice...

Salmon Steak Rice Set (P 365), a cool alternative for something light and healthy, with a juicy fillet of salmon and a side of vegetables. Subtle yet full flavors without the guilt.

Short Ribs Stone Pot Rice Set (P 425), beefy goodness in a stone pot. And the real fun begins when you start mixing the ribs and rice allowing the dish to cook and combine flavors in an extremely hot stone pot. Full flavors,premium ingredients and a wide selection to choose from, plus great value. Watami's new Lunch Sets are real winners.

For dessert, don't forget to try some of Watami's signature sweets...

...like the rich and refreshing Maccha Parfait (P 155), green tea ice cream with crunchy cereal topped with whipped cream...

...or the Maccha Ice Cream & Anmitsu Dumpling, with a side of fresh fruits.

Craving for Chocolate? No worries, Watani's got you covered too with its rich and moist chocolate cake. The expected rains wasn't as bad as many thought it would be, and the lunch at Watami was great, as usual. A cool lunch before another epic round of basketball in game three of the UAAP finals.

Great food, great value. And with the variety of options to choose from, Watami has more winners in its line-up with the new Lunch Sets. Special thanks to Lia Cabral, Marketing Manager, The Bistro Group, for an awesome lunch at Watami.

Watami is located at the Ground Floor of the New Glorietta Mall, Makati. For more information, visit Watami's FB Page at https://www.facebook.com/WatamiJapaneseCasualRestaurantPhilippines.

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Certified Angus beef patties, char-grilled to juicy medium perfection. And with so many burger options to choose from, with a variety of toppings and sauces, Burger Company is a safe bet.

Located in the Scout area of Quezon City, a mixed residential and commercial district, it's easy to miss Burger Company. Just keep an eye out for the cool wall art and you'll find it. Or spot the open grill where the burgers are prepared, and you're there.

Inside, one finds a shelf plastered with Post-It notes and almost immediately, one can sense a cool vibe in the place. The walls and columns are lined with corrugated iron sheets giving it a clean, industrial look, and you just know the burgers will be great.

Start with a thick, rich and creamy Vanilla Milkshake (P 125)...

...or, if you feel the need for a real sugar fix, go for the Choc-Nut Milkshake (P 125).

Burger Company's business formula is simple. Premium Angus beef, char-grilled to medium just the way it should be, served a variety of ways for more options. Simple enough, and it works. Start with Burger Company's bestseller, Gorgonzola & Mushroom (P 199 Single/P 315 Double Patty), premium char-grilled Angus beef patty with lettuce, tomato, cheese, sauteed oyster mushrooms and creamy gorgonzola dressing. The gorgonzola and mushrooms combine for rich flavors for a great burger. And if you prefer a beefier burger, go for the Double.

If you're looking for bacon, try Burger Company's Gorgonzola & Bacon (P 209 Single/P 325 Double Patty), topped with cheese, crispy bacon and gorgonzola dressing. Bacon on a good burger works all the time. Always.

BBQ Slaw (P 199 Single/P 315 Double Patty), topped with cheese, bacon, barbecue sauce and coleslaw, with that sweet and smoky barbecue sauce, bacon and coleslaw combo for a medley of flavors.

If you're after chicken in a bun, there's the New York Buffalo Chicken Burger (P 185 Single/P 249 Double Patty), crisp fried chicken fillet topped with lettuce, tomato, cheese, bacon and gorgonzola dressing.

A late breakfast? Go for the Bacon and Egg (P 205 Single/P 319 Double Patty), topped with lettuce, tomato, cheese, bacon, fried egg, braised chipotle, and crisp potato strings. The egg, bacon and crunchy potato strings complete this burger.

Want even more fries on your burger? Then, the The Striker's Burger (P 239 Single/P 355 Double) is for you, topped with cheese, bacon, crisscut fries, champignon mushrooms and cheese sauce.

B.O.B. (P 195 Single/P 309 Double), topped with cheese, bacon, barbecue sauce and onion shreds. The barbecue and crisp onions add rich layers of flavor to this burger. Burger Company has several other burger variants (fourteen burger variants and eight chicken burger variants so far), so you'll need multiple visits to try all the burgers and find your favorite. And once you do, grab a Post-It note and add your mark to Burger Company's wall.

Pair your burger with Burger Company's Crisscut Fries (P 60 - 4 oz/P 95 - 8 oz/P 140 - 12 oz)...

or the flavorful Parmesan Fries (P 60 - 4 oz/ P 100 - 8 oz/ P 150 - 12 oz) to complete your meal at Burger Company.

Special thanks to Alvin Chun Ong, The Company Crafter, for an awesome lunch at Burger Company. But there's more to Burger Company than just burgers. For more on Burger Company's other signature dishes, check out my post here at http://dude4food.blogspot.com/2013/10/burger-company-more-than-just-burgers.html.

Burger Company is located at 72B, Scout Reyes corner Mother Ignacia Avenue, Barangay Paligsahan, 1103 Quezon City or call 949-2269 for inquiries.

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After trying out the extensive line of burgers at Burger Company (see my previous post here at http://dude4food.blogspot.com/2013/10/burger-company-impressive-portfolio-of.html), it was time to sample Burger Company's other signature dishes. There's definitely more to Burger Company than just burgers.

Burger Company's menu include wings, a variety of sides, and a steak. Start with Burger Company's Nachos Overload (P 210), crisp corn nachos topped with creamy cheese sauce, ground beef and sour cream served with fresh salsa. You simply can't stop after one piece...

Looking for something with a spicy kick? Go for the Bacon Jalapeno Fritters (P 215 8 oz/P 320 12 oz), bacon-wrapped jalapeno fritters served with tomato salsa. Like they say, anything with bacon, well...you get the picture. The sweet-spicy notes of the jalapeno provide a refreshing and cooling heat, gradually building up without overpowering the flavors. Not overwhelmingly spicy, but some peppers pack a punch, so have your milkshake on stand-by, just in case.

New York Buffalo Wings with Louisiana Barbecue Sauce (P 135 Bantam Weight/6 pcs), covered in a sticky, sweet, smoky glaze. Burger Company's wings are perfectly cooked, with the outer layer retaining its crispness under the barbecue glaze.

Turn up the heat with New York Buffalo Wings Smoked Chili, mild with a subtle kick from the chili. If you want even more heat, go for Burger Company's extremely hot Global Warming, Firefighter's Pride, El Nino or Caribbean Surf.

New York Buffalo Wings Chili and Lime, blending the cooling heat from the chili and the sharpness of the lime in every bite.

New York Buffalo Wings Asian Samurai, an Asian-inspired flavor with a familiar sweetness and mild spice. Burger Company offers thirteen flavors for its NY style wings, ranging from sweet to extremely hot, so take your pick.

Then, there's Burger Company's Ribeye...

Burger Company's Ribeye Steak (P 350), 8 oz. USDA Choice Ribeye Steak with demiglace, served with roasted garlic mashed potatoes and buttered vegetables. Thick, tender, char-grilled to medium rare for a juicy pink center. Burger Company's ribeye comes with a flavorful demiglace, a rich brown sauce, but it's great even without the sauce, just the way I like it. And for the price, this one's definitely another winner from Burger Company, and another personal favorite.

Chocolate ChocNut Mousse (P 100), light yet moist layers of chocolate and ChocNut, and another cool ending to any meal at Burger Company. Definitely more than just burgers.

Burger Company is located at 72B Scout Reyes corner Mother Ignacia Avenue, Barangay Paligsahan, 1103 Quezon City or call 949-2269 for inquiries. You can visit their Facbook Page at https://www.facebook.com/BurgerCompanyPH.

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Somethin's brewin' at UCC...

The story of UCC goes way back to the early thirties in Japan when Tadao Ueshima started with a simple mission: to serve the world's best coffee, establishing the Ueshima Coffee Company. Eighty years later, the Ueshima Coffee Company, now known as UCC, is known all over the world for its premium brews, which include Jamaica's Blue Mountain No. 1, Colombia Supremo, Guatemala SHB and Brazil No. 2. And now, UCC's newest concept store promises to elevate your coffee experience to an even higher level.

Located at the new SM Aura Premiere, UCC's brand new concept, Mentore Coffee+Bar by UCC represents the very best of UCC, a brand already known the world over for its premium quality. And this is exactly how you feel when the friendly and courteous staff bring you to your table.

Loosely translated as "Mentor", the sophisticated and sleek new concept store features both in-mall seating conducive to your coffee experience. Or, if you prefer, Mentore Coffee+Bar also has an al-fresco seating area with a cool putting green. Now how cool is that?

Offering a full line of beverages, plus an extensive menu, Mentore Coffee+Bar offers more than just a cup of coffee. Have a Berry Chocolate Smoothie (P 180) or a Mango Passion Smoothie (P 180) for a quick recharge after a day of shopping.

Or go for something truly different with Mentore's signature touch. Mentore's unique and refreshing Perri-espresso (P 180), a cool blend of the finest coffee and Perrier sparkling water sweetened by honey syrup for a cool beverage with a caffeine kick. The sparkling fizz from Perrier adds a nice effervescent layer, almost like a high-end soda, for a truly different coffee experience. This one's a keeper, and a personal favorite.

But here's where Mentore Coffee+Bar differentiates itself from the usual coffee chain. Mentore goes a step further in offering its high-grade coffee by using classic techniques in brewing that perfect cup. For coffee purists, choose from one of Mentore's premium blends and have it prepared in any of the traditional methods:

The French Press, first used and perfected in French restaurants. With a course ground of your choice of premium coffee beans, Mentore's expert baristas then adds the prescribed amount of water at the proper temperature. And after a specific time (all the French presses at Mentore include a cool timer to ensure you get your perfect cup), the fine mesh filter is pushed down to separate the ground coffee from the hot water. And after just a few more minutes, you have your cup with the distinct full-bodied flavor and aroma that can only come from a French Press.

The Pour Over, a manual method of the drip, using a cone shaped paper filter to extract the full flavors of coffee. Water at off-the-boil temperature is carefully poured on the medium fine-grind coffee. To ensure the proper amount of water is poured, each filter contraption is configured with a digital weighing scale. The classic pour-over results in a fragrant, aromatic and boldly flavored cup.

The Syphon, another classic method in preparing a velvety smooth medium body using medium ground coffee for another flavorful cup. Best for high acidity coffee blends, the Syphon method creates a mild medium-bodied flavor. This method is also quite entertaining to watch, as you see the glass container slowly transform from clear to dark.

The Water-Drip, using precisely measured water to slowly drip on medium course ground coffee to produce yet another silky smooth cup with deep coffee notes without the usual acidity. The contraption used for the water drip also brings back images of a bygone era, when slow meant flavor. You can also opt for the Espresso method, for a shot of an extremely rich, syrupy and robust brew.

Premium coffee, lovingly prepared in the classic and traditional way. Each premium blend is best enjoyed with one of these classic methods, and Mentore's menu of ten high grade single blend and blended coffee beans indicate which method is best to extract the bean's full flavor. Definitely an experience that's a step above.

As with all UCC stores, Mentore Coffee+Bar also offers a wide range of dishes infusing Japanese and Asian flavors. Start off with the richly spiced Thai Yam Unsen Salad (P 290), with fresh chili for a cooling and refreshing heat combined with Thai herbs.

You can also try one of many Western-influenced Japanese style pasta dishes , including this Yoshoku Spa Carbonara with Egg (P 340 Regular/P 430 Large). The best part is mixing the egg with the pasta for rich flavors. And if the deep color of the egg reminds you of the eggs used in traditional Japanese ramen, it is.

For bigger appetites, go for the Fried Shrimp and Hamburg Combo (P 430), with a thick and juicy patty made from a beef and pork blend covered in rich sauce, paired with crispy shrimps and a side of salad.

Looking for a lighter option? Try Mentore's Hot Sandwich Salmon and Cheese (P 290), full flavors without the guilt.

UCC also offers a wide range of desserts to go with their signature coffee. Inspired by the traditional and popular Japanese sweets of Kobe, Mentore's dessert line-up include the best-selling Kobe Baked Pudding (P 180), a sweet and creamy custard that pairs well with Mentore's coffee.

Or, you can have some fun with Mentore's Claire Tiramisu (P 230), with rich mascarpone drizzled with coffee and a side of fresh strawberries. Slice up a piece of the waffle, add some creamy mascarpone and fresh strawberries, and roll it up.

Mentore Coffee+Bar's friendly and courteous staff, led by Steff, Athan, Krish and Lovely, are always on deck to ensure you have the best coffee experience. Different, special, and definitely a notch higher than the usual coffee chain, Mentore Coffee+Bar brings back the simple joys of a cup of coffee in a new and refreshing way. But there's more...soon, Mentore Coffee+Bar will be serving coffee-based cocktails too, check out my follow-up post for a sneak peek here at http://dude4food.blogspot.com/2013/11/the-coco-by-mentore-coffeebar-by-ucc.html.

And if you want to start your day right, Mentore Coffee+Bar also serves breakfast daily, including Filipino and Western breakfast dishes which include your favorite cup of coffee. Your day's pretty much covered at Mentore Coffee+Bar by UCC...

Mentore Cafe+Bar by UCC is located at SM Aura Premier, Bonifaio Global City, Mckinley Parkway corner 26th Street, Taguig City.

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Happy hour and coffee? Why not. Soon, Mentore Coffee+Bar will be serving a whole line of coffee-based cocktails for happy hour. With the aim of elevating your coffee experience to a higher level, a visit to UCC's newest concept, Mentore Coffee+Bar by UCC, is all you need to feel, taste and experience the difference.

Inside the new Mentore Coffee+Bar by UCC, not only do you get your favorite coffee blend prepared one of five ways for maximum flavor (syphon, pour-over, water-drip, French press and expresso, see my previous post on Mentore's premium brews here at http://dude4food.blogspot.com/2013/11/elevating-your-coffee-experience-at.html ), soon you can also enjoy some of Mentore's cool coffee-based cocktails.

Mentore Coffee+Bar by UCC's unique and refreshing CoCo, a cool blend of Remy Martin VSOP cognac, Kahlua and espresso. Rich, creamy and full-flavored espresso with a smooth layer of equal parts of premium cognac and coffee liqueur to round out the flavors. Shaken, not stirred. Is there any other way?

Just a sneak preview of Mentore Coffee+Bar by UCC's new line of beverages. And there's more. Much more. Stay tuned for more updates on Mentore Cafe+Bar by UCC, and find out how you can elevate your coffee experience to a higher level.

Mentore Cafe+Bar by UCC is located at SM Aura Premier, Bonifacio Global City, McKinley Parkway corner 26th Street, Taguig City.

Dude for Food is now on Facebook, check out the FB Page for regular updates on good eats. Better yet, click "Like" and enjoy the ride...just look for the FB "Like" widget on the right sidebar.

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