Reinventing The Xiao Long Bao At Crystal Jade Shanghai Delight

November 2, 2013, 3:51 am

≫ Next: Henry The Duck And Other New Holiday Dishes at Village Tavern

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Crystal Jade's famous Xiao Long Bao, all dressed up in bright colors and new flavors...

Crystal Jade Shanghai Delight is the newest concept from Crystal Jade Singapore, offering many of Crystal Jade's signature dishes with a cool modern take. Take the popular Soupy Pork Dumplings of Crystal Jade, or Xiao Long Bao, stuffed with new and surprising flavors. A classic reinvention with a playful twist.

Located in V-Mall at the Greenhills Shopping Center, the new Crystal Jade Shanghai Delight features a more modern and contemporary look, with brighter interior colors and a more spacious layout to comfortably seat 112 pax. The new look is also reflected in Crystal Jade Shanghai Delight's dishes. 

Authentic Shanghai cuisine, updated and refreshed. Start your meal with Crystal Jade Shanghai Delight's Crispy Eel in "Wu Xi" Style (P 288), deep-fried crispy eel with a sweet glaze, sprinkled with sesame seeds. 

Multi-Flavored Xiao Long Bao (P 229 for 5 pcs), Crystal Jade's signature soup dumplings in the following new flavors: Vegetable & Dried Beancurd, Shrimp, Spicy Beef, Spicy Chicken, and Cheese. Each dumpling has its own distinct flavor as the colors provide a visual cue on the stuffing, and the bright hues just gives this dish a festive look. 

Spicy Chicken Xiao Long Bao, with a richly spiced broth and tender chicken, familiar yet different. 

Vegetable & Dried Beancurd Xiao Long Bao, with its earthy and nutty hints, contrasts with the spiced flavors of the chicken and beef dumplings.

The Cheese Xiao Long Bao, probably the most unique of Crystal Jade Shanghai Delight's soup dumplings, and the most non-traditional. Oozing with cheese, the mild creamy flavors blend well with the chewy dumpling. Different and definitely new, this one's a winner.

Spicy & Sour Soup in Sichuan Style (P 188), a thick, hearty, and comforting soup with a cooling spice, a classic and signature dish at Crystal Jade Shanghai Delight. 

Noodle with Spicy Chicken (P 288 Full Portion/P 188 Snack Portion), tender chicken in a richly spiced sauce packing some cooling heat with a side of noodles. A meal in itself, the noodles have a nice al dente texture contrasting with the tender and juicy chicken. And the rich spices binds this dish in a medley of flavors and textures.  

Braised Minced Pork & Mushroom with Cabbage "Lion's Head" (P 358), with the subtle flavors of the pork and mushroom blend kicked up by the richly flavored and mildly sweet sauce. Great as is, even better with rice.

Sauteed Beancurd with Seafood in Hot Stone Pot (P 458), a comforting mix of seafood and tofu in a rich and spicy broth. Despite the subtle flavors of the seafood and tofu, the rich and spicy broth provide a layer of intense flavors to complete the dish. 

For dessert, go for a refreshing Mango Cream with Sago & Pomelo (P 130)...

...or the sweet and filling Steamed Red Bean Bun (P 129 for 3 pcs).

Despite the rebranding and new interiors, Crystal Jade Shanghai Delight is still comfortingly familiar, retaining most of its signature dishes. But there is a playful inventiveness in many of Crystal Jade Shanghai Delight's dishes, so you can expect more familiar dishes with a twist. Special thanks to Kenneth Yu and Miriam Cabiles for an awesome lunch at Crystal Jade Shanghai Delight.  

Crystal Jade Shanghai Delight is locates at Unit 117-121, V-Mall, Greenhills Shopping Center, Greenhills, San Juan City or call 570-6912 and 570-5233 for inquiries and reservations.

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Henry The Duck And Other New Holiday Dishes at Village Tavern

November 3, 2013, 2:39 am

≫ Next: Finding Solace In The Heart Of Makati

≪ Previous: Reinventing The Xiao Long Bao At Crystal Jade Shanghai Delight

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Henry The Duck, Ballade of Bodacious, and Dory Alzheimer's Memory...whimsical names one wouldn't immediately associate with elegant dishes. But leave it to the Bistro Group's corporate chef and World Food Expo 2013's  Chef of the Year Josh Boutwood to surprise you with his award-winning dishes to be served at Village Tavern during the holidays.

Known as "The Alchemist" in the local culinary scene, Chef Josh Boutwood replicates some of his unique and creative dishes from the competition garnering two golds and five silvers that eventually earned him the prestigious title as Chef of the Year. The new dishes, and their fun and playful names, are part of a story-telling combining complex flavors and elegant visual presentation.

In a cooking presentation at Village Tavern, Chef Josh Boutwood recreated his award-winning dishes. Complex flavors, beautifully plated, as Chef Josh explains the inspiration behind each dish. And this holiday season, you get a chance to taste Henry The Duck, Ballade of Bodacious, and Dory Alzheimer's Memory at Village Tavern and experience Chef Josh Boutwood's unique and creative mastery for flavors.

Chef Josh earned his kitchen stripes while working in his family restaurants in Spain and England. He then pursued a culinary education at Escuela de Culinario Mojacar in Spain, and apprenticed under Chef Raymond Blanc at Le mannoir aux Quat' Saisons in Oxford, England before going back to help his mom establish a European-Mediterranean restaurant in Spain. In 2010, Chef Josh's culinary journey led him back to the Philippines, where he established his very own restaurant, Restaurant Alchemy, in Boracay. Since then, Chef Josh was known by the cool moniker "The Alchemist" for his creative knack in changing the texture of the dish by using basic ingredients, and changing the aspects of the dish. In 2012, Chef Josh joined the Bistro Group of Restaurants as their Corporate Chef, and you can definitely expect "The Alchemist" to weave his magic in the group's various restaurants.

Meet Dory Alzheimer's Memory, an elegant seafood dish with lapu-lapu or grouper, pearl barley and seaweed. A gold medal dish from the same competition where Chef Josh was awarded Chef of the Year, the delicate dish is inspired by one of Chef Josh's favorite animated movies (here's a clue, a clownfish named Nemo topbilled in this feature), combining various layers of flavors and textures in one dish.

Henry The Duck, named after a favorite storybook Chef Josh would read to his child, features duck breast, watercress, sweet potatoes and cranberry. The zen-like plating also captures the elements of the story, where the sweet potatoes would simulate the banks of the pond and the watercress representing the seaweeds in the story. And as playful as the story, the elegant dish matches the fun with its bold blend of flavors.

Ballade of Bodacious, inspired by a notorious rodeo bull, is another elegant dish with top blade, onions, beef bone marrow mixed with umami sauce and pickled red cabbage to simulate a bullfight. The rich succulent beef flavor is enhanced by the equally rich bone marrow, sharpened by the distinct notes of the pickled red cabbage. Another dish with a complex blend of flavors,  woven together by Chef Josh's magical alchemy.

Fun and playful, creative and different, the perfect dishes for the holiday season. And now you can experience Chef Josh Boutwood's unique and personal style of flavors at Village Tavern. Henry the Duck, Ballade of Bodacious and Dory Alzheimer's Memory eagerly await you.

Special thanks to Chef Josh Boutwood and the Bistro Group for a fun and flavorful afternoon at Village Tavern. For a more detailed glimpse of the new holiday dishes, here some recipes courtesy of Chef Josh Boutwood for your reference...

Henry the Duck

Ingredients 

1 Whole US Duck
60 mL Olive oil
1.2 g Salt
0.8 g Black pepper
6 cloves garlic
0.5 g Fresh thyme
2pc Cinnamon stalks

Cranberry Syrup

50 g Sugar
15 mL Distilled vinegar
0.6 g Salt
60 mL Cranberry juice

Potatoes

150 g Marble potatoes
10 g Salt
2 c Bayleaf

Duck Sauce

90 mL Duck stock
Fresh Sage
20 g Garlic
40 g Butter

Cauliflower Puree

200 g Fresh cauliflower
100 g Butter
100 mL Fresh cream

Procedure

1. For the duck, remove the breast from carcass and reserve the rest for later use, place all ingredients in a vacuum bag and cook at 64c for forty-five minutes. After poaching, shock in cold water. To serve, sear in hot pan to golden and render fat.
2. For the cranberry syrup. caramelize sugar until golden and add vinegar and cranberry juice. Reduce until thick.
3. For the duck sauce, saute garlic and sage in butter and stock and reduce until thick. Before serving, transfer to a container and blend with a hand mixer.
4. For the cauliflower, saute chopped cauliflower in butter and add water. Season to taste and finish with cream. Transfer to a charger and charge.
5. To present, take the cranberry syrup and line the plate. Slice the duck breast in half and season with salt. Arrange potatoes around the duck and gently pour sauce over the duck.

For the Duck Breast

1 Whole US Duck
60 mL Canola Oil
80 g Butter
2.34 g Salt
1.2 g ground black pepper
2 g Fresh thyme
4 g Fresh sage
2 pc Bay Leaf

For the Watercress

300 mL Duck stock
40 g Watercress stalks
100 g Butter

For the Red Wine Sauce

300 mL Merlot red wine
100 mL Duck stock
20 g Cherries
5 g White sugar

Sweet Potato Puree

200 g Sweet potato
3.8 g Salt
140 mL Heavy cream
1.2 g Cinnamon
2 Charge N2o

Watercress Sauce

60 g Watercress
10 mL Distilled vinegar
100 mL Water
75 g Butter

Garnish

Watercress leaves
Assorted wild herbs and leaves

Jerusalem Artichoke

100 g Jerusalem artichoke
60 g Butter
20 mL Canola oil
120 mL Fresh cream
0.82 g Salt
20 mL Reduced duck stock

Procedure

1. Start by cooking the sweet potatoes in a pot of boiling water. Once fork-tender, strain off water and blend with heavy cream, finish by adding the remaining ingredients and transfer to a creamer. Keep warm until needed.
2. For the artichoke puree, heat another pot and melt butter, add chopped artichoke and canola oil. Cook until edges of the vegetables are brown. Add heavy cream and adjust viscosity by adding water. Blend with a hand mixer, add stock and season. Pass through a fine sieve and set aside and reserve for plating.
3. For the watercress, in a frying pan add 50 g of butter and bring to heat, add duck stock and saute for five minutes. Add the watercress stalks and continue to braise until tender.
4. For the watercress sauce, bring water and vinegar to a boil, add the watercress and blend until smooth, strain throgh a fine sieve and adjust acidity with vinegar.
5. For the duck, remove breast and legs from the carcass. Save the carcass for later use. Score the skin of the duck. Pre-heat a pan and add canola oil, butter and season well. Place duck skin side down first and cook for six minutes, carefully flip duck breast over and cook for an additional six minutes. transfer from the pan to a clean plate, cover and allow to rest.
6. For the legs, remove thighbone and discard drumstick. Flatten out and season the meat side well. Roll and tie with string to form a roll. Sear all sides and finish in the oven.
7. For the sauce, caramelize sugar until golden, add red wine and reduce, add stock and further reduce until thick.

Serving

Pre-heat serving plates and arrange on the counter side by side. Take the celery root puree with a palette knife and swipe each plate on the top right corner (2 o'clock). Arrange watercress sauce in an eclectic manner and siphon the sweet potato at 2 o'clock and 7 o'clock. Slice duck in half and season open side with salt. Arrange in the middle of the plate. Add fresh watercress in free flowing positions and coat with the duck reduction sauce. Arrange wild herbs around the plate and serve immediately.  

Ballade of Bodacious

Ingredients

800 g Top Blade
2.4 g Salt
1.8 g Pepper
30 mL Canola Oil
60 g Butter

Bone Marrow/Garlic Puree

100 g Garlic cloves
120 g Bone marrow
0.86 g Salt

Pickled red Cabbage

1/2 pc Red cabbage
100 mL Distilled vinegar
75 mL Water
75 g White sugar

Truffle Mash Potato

200 g Potatoes
50 g Butter
200 mL Whipping cream
7 mL Truffle oil
1 pc. Dried shiitake (garnish)

Procedure 

1. Start by bringing water to boil in two pots.
2. Place whole garlic cloves in a pot of boiling water and cook until tender. Once tender, remove water and add bone marrow. When the bone marrow melts and there's a slight caramelization of the garlic, transfer and blend. Adjust seasoning to taste, place in a piping bag and store for later use.
3. Place the potatoes in the other pot and boil until cooked. once tender, remove water, add butter and mash. Add cream and season well. Pass through a fine sieve and add truffle oil. Transfer to a cannister and charge. Reserve and keep warm.
4. For the pickled cabbage, mandolin slice the cabbage thinly and transfer to a bowl. Bring water, vinegar, and sugar to a boil and pour over cabbage, cover with cling wrap and let sit for 20 minutes. Strain the liquid and place in a pan to reduce and thicken.
5. For the beef, trim well and select the best cuts, reserve the trimmings for any future preparations. In a saute pan, add butter and oil and season well. Sear all sides and cook until desired doneness. transfer to a clean plate or tray and allow to rest.
6. Pre-heat serving plates and arrange on the counter side-by-side. Take the marrow puree and place dots around the plate in no particular motion. place the cooked beef slightly off-center and season with salt.
7. Arrange pickled cabbage around beef and siphon the truffle mash adjacent to the beef. microplane the dried shiitake on the mashed potato and garnish with fresh/wild herbs and leaves.

Village Tavern is located at he 2/F, Bonifacio High Street Central, 7th Avenue, Fort Bonifacio, Taguig or call 621-3245 for inquiries and reservations.

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Finding Solace In The Heart Of Makati

November 5, 2013, 5:46 pm

≫ Next: The Way To Authentic Thai Flavors Start Here At Silk Road

≪ Previous: Henry The Duck And Other New Holiday Dishes at Village Tavern

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Hearty comfort food in a hidden gem right in the heart of Makati. Solace Wine & Dine is just the place to enjoy classic comfort food, and a great spot to unwind from the city's hectic pace.  

A wide range of dishes, from starters to mains to desserts, including an extensive wine list. All here in a calming and comforting space, and despite being right smack in the center of Makati, there is a soothing feeling of being far from it all.

Located at One Greenbelt Hotel at the very heart of the Makati, Solace Wine & Dine is aptly named, providing a comforting sanctuary amidst the hustle and bustle of the CBD. 

Start your meal with one of many fresh fruit smoothies from Solace. If you a refreshing pick-me-up, go for the the Rejuvenator (P 145), a power smoothie blend with carrots, apple, orange, and celery.

Homemade Nachos (P 195), generously topped with beef, cheese and fresh tomato salsa. The homemade nachos at Solace are unique, shaped like triangular pillows. Break one open, and stuff the inside with the toppings for full flavors.

Warm Salad of Salt and Pepper Squid (P 275), a refreshing mix with chorizo, crispy marble potatoes, spinach and garlic aioli. Rich flavors in a light dish, another cool starter to go with any of the signature mains at Solace.

Beer Battered Fish and Chips (P 385), served with tartar sauce. A deliciously crisp outer layer over tender and delicate fish, complemented by the creamy tartar sauce, a light yet filling meal in itself.

Craving for burgers? Go for the Half-Pounder Solace Burger (P 410), topped with aged cheddar cheese, smoked bacon, coleslaw, and homemade onion rings served with thick-cut chips, with a variety of flavors from the toppings. Open wide, as this baby's quite hefty.

Slow Cooked Baby Back Ribs (P 895), glazed with homemade bbq sauce marinade with a side of coleslaw and fresh greens. A slab of tender, sweet and smoky ribs over fries, great for sharing too, unless you're one hungry dude.

Chicken Breast Wrapped in Parma Ham (P 445), served over mushroom truffle and Parmesan risotto, tender chicken wrapped with richly flavored Parma Ham for a cool blend of flavors. The moist and flavorful risotto completes the dish.

And for dessert, Solace has a full complement of sweet treats to complete your meal, including a creamy Banoffee Pie...

...a rich and indulgent Molten Chocolate Lava Cake...

...a creamy and indulgent Brazo de Mercedes...

...or a comforting Apple Pie, topped with a layer of sweet crumble. 

If you feel the need to get away from the city, here's a cool spot with comforting food for a special recharge. And you don't even have to leave the city. Special thanks to Eunice Uy, General Manager, for an awesome dinner at Solace. 

Solace Wine & Dine is located at One Greenbelt Hotel, 914 Arnaiz Avenue (formerly Pasay Road), San Lorenzo Village, Makati or call 0916-437-8917 for inquiries and reservations.

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The Way To Authentic Thai Flavors Start Here At Silk Road

November 6, 2013, 12:25 am

≫ Next: Balkan Yugoslavian Home Cooking, Now At The Fort

≪ Previous: Finding Solace In The Heart Of Makati

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Elegant Thai flavors beautifully plated for a feast for the senses. The culinary force behind Thai Bistro, Chef Cecille Chang brings yet another concept serving authentic Thai flavors with Silk Road.  

Located at BGC, Silk Road combines classic and authentic flavors with a modern and refreshing touch, using a palette of colors, flavors and textures for each dish.

Start your meal with Silk Road's Mieng Kham, a traditional Thai appetizer, with fresh herbs, shallots, chili, ginger, garlic, lime, peanuts, and shrimps wrapped in leaves. Delicately plated, the real fun begins as you  pick up the leaf, folding it gently, and popping it in one bite. The mix of flavors and textures make this different and unique, as you go for another leaf...

Son-in-Law Eggs, another celebratory Thai appetizer, halved boiled eggs covered in a rich sauce and Thai herbs. It is said that Thai mothers would prepare this dish for their future son-in-laws, hence the name. Gently wrap the eggs with the leaf, and enjoy another burst of flavors from the herbs, sauce and chili, balanced by the richness of the egg.

Salmon Cones, salmon cubes infused with lemongrass, lime, and herbs, another beautifully presented dish combining the subtle flavors of salmon with the sharp notes of herbs.

Each bite brings a medley of rich flavors, and the crunchy cones add a cool touch to the dish.

Moules Thai, plump cold water mussels in Thai herbs and coconut milk, Silk Road's very own Thai version of the French classic Moules Marinieres. The blend of coconut milk and herbs enhance the briny mussels with a creamy finish.

Crispy Tilapia with Tamarind Puree, a simple dish with rich flavors. Comforting and flavorful, you'll have to resist the temptation of using your hands, but then, go ahead and ditch the knife and fork and just dig in.

Crisp, crunchy and just plain delicious, the tamarind and herbs add another rich layer to complement the subtle flavor of the fish. 

Siamese Pork Ribs, tender ribs with cinnamon caramel glaze, atop a banana leaf wrapped brick containing hot charcoal. As the dish is placed on the table, the smoky aroma of grilled pork with notes of cinnamon makes this dish impossible to resist. The pork is soft and tender, a personal favorite.  

Lamb Shank Massaman, tender lamb shank slow cooked for 8 hours and served with crispy noodles, sweet potato chips and shallots. If you enjoy lamb, you'll definitely enjoy this, and the crisp noodles and sweet potato chips with the rich sauce completes this dish.

No meal at Silk Road is complete without the traditional noodle dish, Pad Thai, a classic noodle dish with pork, shrimps, eggs, and bean sprouts encased in a soft woven egg basket. Slowly break the soft basket weave, and mix the noodles along with a squeeze of lime.

And the desserts are equally as elegant as the mains at Silk Road. Silk Nest, crispy slivers of taro and sweet potato with coconut ice cream, with sweet coconut syrup, almost like a sweet caramel sauce. Drizzle some of the sweet sauce on the coconut ice cream, and grap a piece of the crisp taro and sweet potato slivers for a cool blend of sweet flavors and textures.

Silk Road Dessert Sampler, featuring an elegantly plated sampler of Silk Road's signature desserts including Mango, Young Coconut, and Durian Ice Cream, Sweet Mangoes on Sticky Rice, Takhoo Thai, and Coconut Milk with Tapioca.

Authentic Thai flavors, each beautifully plated. At Silk Road, each dish feeds the eyes first, then the palate, with its rich and fresh flavors. Special thanks to Chef Cecille Chang for a unique and memorable dining experience at Silk Road.

Silk Road is located at Net Quad Corporate Center Shop H, 4th Avenue corner 31st Street, Bonifacio Global City, Taguig, or call 824-1678 for inquiries and reservations.

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Balkan Yugoslavian Home Cooking, Now At The Fort

November 6, 2013, 4:13 pm

≫ Next: A Ribeye Dinner At Stockton Place

≪ Previous: The Way To Authentic Thai Flavors Start Here At Silk Road

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Ever since I tried Marko Batricevic's Balkan Express in San Juan (see my previous post here at  http://dude4food.blogspot.com/2012/04/ever-tried-balkan-burger.html),  I've been back quite a number of times for the Pljeskavica and the Cevapcici, both personal favorites. Since then, Marko's  Balkan restaurant has expanded with two more locations, one in Makati and now, his newest branch at The Fort serves your favorite Serbian dishes.  

Meat and potatoes, just can't get more comforting than that. Add some bacon, cheese and chicken, and you know why I love this place. The new branch is spacious with bright interiors, with a cool modern and contemporary vibe, just check out the cool lamps.

Start your meal at Balkan Yugoslavian Home Cooking's signature Goulash (P 280), loaded with tender chunks of beef and noodles. Hearty and comforting, paired with homemade bread. Balkan Yugoslavian Home Cooking bakes their own bread in-house, adding a nice homey touch. And the bread goes well with Balkan Yugoslavian Home Cooking's very own burgers too.

Then, go for Balkan Yugoslavian Home Cooking's Arugula Salad with Feta (P 270), a refreshing starter with a light honey and olive oil dressing on fresh greens with cherry tomatoes,apples and cucumber and crisp, deep-fried feta cheese. Light and flavorful, another great starter.

Then, go for one of Balkan Yugoslavian Home Cooking's signature mains, like the Karadjordjeva (P 380), a Serbian breaded rolled chicken breast stuffed with creamy feta and drizzled with mayo, served with fries, mashed potatoes or rice. The stuffed, breaded and rolled chicken breast combines the subtle flavors of chicken with the creaminess of cheese with a nice crisp texture from the breading. A meal in itself, great with a beer.

And if you suddenly feel the need for some bacon, go for Balkan Yugoslavian Home Cooking's Stuffed Pork Loin Wrapped in Bacon (P 380), paired with rice and a side of mayo. Anything with bacon...and this dish proves it once again. The distinct smoky notes of the bacon enhance the subtle flavors of the tender and juicy pork loin for another winning combo. 

Balkan Yugoslavian Home Cooking also makes their own Serbian sausages, like Kobasica (P 320), homemade pork sausages with a smoky flavor, spiced with paprika and black pepper, paired with mashed potatoes.  

In between, go for some quick bites of Chicken Liver (P 290), glazed with a rich sauce and wrapped in bacon.  This pairs well with a few beers, so go have another beer. The flavorful sauce and bacon makes this dish unique and different.

Balkan Yugoslavian Home Cooking's bestseller, the Stuffed Pljeskavica (P 330), a thick and juicy beef patty stuffed with mozzarella, paired with fries, a personal favorite. Slice it up and see the melted mozzarella ooze out, great with fries. Just one more reason why I keep going back to Balkan Yugoslavian Home Cooking.

For something different, try the Gourmet Platter (P 330), ground beef patty topped with spiced feta cheese. The richly spiced feta cheese adds a whole new layer of flavor to the juicy beef patty, one with a sharp and noticeable kick that blends well with the beef. This one's a new personal favorite.

Chicken Batak (P 310), grilled boneless chicken thigh covered in mozzarella, another bestseller from Balkan Yugoslavian Home Cooking. Tender and juicy grilled chicken covered in mozzarella, paired with rice, just can't get any better than that.  Flavorful and filling, this one's another complete meal. And another winner.

Dzigerica (P 260), grilled pork liver steak topped with garlic, paired with fries. Another cool match with a cold beer. The garlic really blends well with the pork liver, rounding out the flavors.

Cevapcici Burger (P 230), Balkan Yugoslavian Home Cooking's take on the burger, and another bestseller  with its signature homemade bread, and yet another reason why I keep coming back.

Great Serbian food, and great value too. And in case you want to stick around after dinner, Balkan Yugoslavian Home Cooking offers its Happy Hour, extended up to November 15, 2013, offering Rum Coke, Jack Coke, Vodka Sprite, Screwdriver, Tequila Sunrise and Frozen Margarita for only P 80. Very cool. Special thanks to Marko Batricevic for an awesome dinner. 

Balkan Yugoslavian Home Cooking is located at the 2nd Floor, Crossroads, 32nd Street corner 7th Avenue, Bonifacio Global City or call 403-8364 for inquiries and reservations. You can also visit their FB Page at www.facebook.com/BalkanResto for more information. 

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A Ribeye Dinner At Stockton Place

November 7, 2013, 5:44 pm

≫ Next: Cowrie Grill: Manila Hotel's Signature Restaurant Opens At The Heart Of Greenhills

≪ Previous: Balkan Yugoslavian Home Cooking, Now At The Fort

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One bite and I knew...probably the best ribeye I've had yet. 

Located in the middle of a busy business district, Stockton Place may be a new entry in Makati's competitive culinary landscape, but the dishes stand out with its unique and fresh approach to flavors.

A cozy palette of white tones and light shades give Stockton Place a clean, warm and rustic feel, yet one can sense a cool and modern vibe. And this is evident in the dishes served at Stockton Place, where familiar dishes are given bold flavors and elegantly plated for a unique dining experience. Open Mondays to Saturdays and only for dinner, it's a good move to call ahead for a reservation. 

The dinner menu at Stockton Place fits one page, listing seven dishes for starters, five for mains, and five for desserts, which may seem limited. But each dish is a well-thought and conceived dish, and an indication of the kitchen's commitment to serve only the very best. Start your dinner with the signature Foie Gras Salad (P 450), mixed greens with pickled cocktail onions and peanut puree topped with shavings of foie gras. The peanut puree, pickled onions and foie gras provide a complex blend of flavors, and indication of the bold and modern approach to flavors at Stockton Place. Simple dishes with the best ingredients, works all the time.  

For the mains, Stockton Place offers an elegant and comforting pork belly dish given a flavorful twist with the kitchen's creative flair for combining different flavors. The Crispy Pork Belly (P 650), a thick slab of pure pork bliss on cherry pork sauce, onion puree and pommery mashed potatoes, elegantly plated with swirls of colors and flavors.

The slab of pork belly is soft and tender, with a nice layer of crispness for that familiar crunch. Slide a piece of pork belly on the cherry pork sauce and onion puree to add a subtle yet rich layer of flavor. An excellent pork dish with a cool modern take, and Stockton Place excels in reinventing familiar and comforting dishes with new flavors for a whole new dining experience.

Then, our steaks arrived. USDA Prime Grade Ribeye (P 450/100 g/800-1200 g per steak), tender premium ribeye grilled to medium rare perfection with Bordelaise sauce and crispy potatoes.

A hint of the Bordelaise with its rich buttery flavor does not overwhelm the prime grade ribeye, as the premium steak's flavors remain intact, given the proper respect any prime cut deserves. I prefer my steaks without any gravy or sauce, specially if its a prime cut, but the Bordelaise works well providing just a whisper of flavor. And the USDA Prime Grade Ribeye doesn't disappoint. More than an inch thick, a single serving (800-1200 g) can be shared by two, unless you're a really hungry dude. Served with a side of simple and comforting crispy potatoes, and that's all you need.

More than an inch thick, perfectly grilled to medium rare with a juicy pink center, just the way it should be. Seriously good. And the crispy potatoes complement the steak perfectly.

Another slice of the USDA Prime Grade Ribeye, with just the right layer of fat for added flavor. And like I said, probably the best ribeye I've had in a long time. 

Bold, inventive, and fresh, Stockton Place is definitely a must-try. And if you're looking for a great steak dinner, this is the place. And I'll say it again, probably the best ribeye I've had in a long time...

Stockton Place is located 227 Salcedo corner Gamboa Street, Makati or call 0917-856-1419 for inquiries and reservations. You can also visit their cool website to view their menu and for more information here at http://www.stocktonplace.com/.

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Cowrie Grill: Manila Hotel's Signature Restaurant Opens At The Heart Of Greenhills

November 8, 2013, 11:58 pm

≫ Next: The Perfect Toast At Cafe Shibuya

≪ Previous: A Ribeye Dinner At Stockton Place

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Elegant dining is back. And you can find it at the heart of Greenhills...

The Manila Hotel's iconic Cowrie Grill, the Grande Dame's signature restaurant, revives the elegance of a bygone era with tableside service for its signature dishes. Serving classic and elegant cuisine since 1977, fine dining is definitely back. And the Cowrie Grill pulled all the stops for an elegant lunch for the media last November 5, serving the best of Cowrie Grill's classic favorites.

The trademark chandelier made with cowrie shells make a dramatic comeback, adding a sophisticated elegance the Cowrie Grill has always been known for. The spacious interiors also have private booths for a more intimate dining experience.  

Intricate panels made with even more cowrie shells line the walls and elegant interiors of Cowrie Grill, adding a soft amber glow. And as you are escorted to your table by the Cowrie Grill's friendly staff, Executive Chef Konrad Walter fires up the kitchen for the lunch service. 

Freshly baked bread and rolls, and rich flavored butter with herbs and sun-dried tomatoes begin your dining experience at the Cowrie Grill. "Cowrie grill goes far beyond serving dishes because we create unforgettable moments. Classic grill house service beyond compare, that's what we stand for," said Manila Hotel Executive  Vice President Dr. Enrique Yap. "We are offering intimate dining experiences--something that makes our patrons sit up and notice. Something that commands attention, is thoughtfully made, and is created with great attention to details--similar to what people experience at Manila Hotel. At Cowrie Grill, we look forward to making every minute of our guests' visit nothing short of exceptional and memorable."  And Cowrie Grill makes these special moments even more special. 

Cold Mixed Seafood Platter (P 1,100), with fresh oysters, plump shrimps, mussels and crab claws on ice.  An elegant starter with the Cowrie Grill's elegant touch, best paired with the Cowrie Grill's extensive wine list and cocktails. 

Hennessy Martini, sprinkled with cinnamon gets you in the proper groove...

...followed by another cognac cocktail with cherries before your meal at the Cowrie Grill.

Fresh Mushroom Cappuccino with Brie Croutons (P 250), elegantly served and ladled on your bowl by Cowrie Grill's courteous staff. Rich, creamy and flavorful, just a preview of more good things to come.

Then, the staff at Cowrie Grill begin preparing the next course by your tableside, reviving an old Cowrie Grill tradition.  Each member of Cowrie Grill's staff is trained to prepare the classic salad dish, as the olive oil and eggs are mixed with precision and flair in true Cowrie Grill style.  

The classic Maitre'D Caesar Salad (P 290), prepared by your tableside, topped with crispy bacon bits and Parmesan. Premium and fresh ingredients make this simple yet elaborate dish simply burst with flavors. There's an old world elegance when your salad is prepared by your tableside, a luxurious touch that can only come from the Cowrie Grill.

Crisp croutons top the salad adding more texture to the fresh greens. The rich flavors bring back so many childhood memories, a true and timeless classic. 

Chilean Sea Bass, Grilled, 160g, with Orange Beurre Blanc, Fruity Heart of Palm Salad, and Laksa Rice (P 1,890), a light dish elegantly plated with flower petals and fresh herbs. Another classic dish with a fresh and modern update, presented in the distinct Cowrie Grill style.

Then, Cowrie Grill's friendly staff bring three different sauces to our table. And yes, Prime Rib will be served shortly...

The Cowrie Grill's Head Chef, Michael So Chan and his team roll out the carving cart to the delight of the guests. And as the cart moves up to the front, the ceremonial carving begins...

Slow roasted for hours and broiled to perfection with a blend of herbs and spices, the Cowrie Grill's signature dish is quite a sight, impressive and elegant. 

Head Chef Michael So Chan begins carving the US Angus Prime Rib, and plates are assembled. Once sliced, a ladle of rich au jus is poured on the prime rib to keep it moist and for added flavor. And with meat this good, that's really all you need.

And the plate is served...

Roast US Angus Beef, Prime Rib, with baked potato, vegetables and and sauces (P 1,400 English Cut 10 oz/ P 1,800 New York Cut 14 oz).  Tender, almost like butter, nothing compares with prime grade Angus Beef.

I go for the bone-in cut, and Head Chef Michael So Chan carves a special cut of US Angus Prime Rib.

Definitely one of the best prime ribs in the metro. And with the rich and illustrious tradition of Manila Hotel's Cowrie Grill, there is an elegance that simply makes your dining experience truly memorable.

To cap the elegant meal, the staff roll out the carts once again to prepare another of Cowrie Grill's iconic desserts. The signature Baked Alaska is prepared, given a final touch of dark rum for a dramatic flambee right by your tableside.

Baked Alaska (P 420), a delicate and indulgent dessert with moist sponge cake stuffed with ice cream and elegantly draped in meringue, and in in true Cowrie Grill style, flaming dark rum is poured. Each and every single dish, from starters to mains and desserts, is given that traditional old world style. And old school is definitely cool at Cowrie Grill.  

The Cowrie Grill's culinary team, led by (L-R) Sous Chef Mark Santiago, Executive Chef Konrad Walter and Head Chef Michael So Chan, on deck to ensure your dining experience is up to a level that the Cowrie Grill has long been known. And if the luncheon is any indication, The Cowrie grill is definitely back on track.

Special thanks to Kristine G. Facto, Manila Hotel's AVP-Public Relations and Corporate Communications and the culinary team and staff at Cowrie Grill for an elegant lunch. It's great to see Manila Hotel's Cowrie Grill again. 

The Cowrie Grill is located along Missouri Street, Greenhills, San Juan City or call 527-0011 for inquiries and reservations. For updates and promos, visit www.Facebook.com/ManilaHotel or via Twitter at @ManilaHotel.

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The Perfect Toast At Cafe Shibuya

November 10, 2013, 2:24 am

≫ Next: Come Together...Right Now: Restaurants Band Together For Typhoon Yolanda Relief Drive

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Soft, fluffy with a rich layer of butter. Seems like the perfect toast. And it probably is. 

And how does one create the perfect toast? For the young entrepreneurial couple Eric and Cheryl Lee and their team, it was a journey that took them to four different international airports spanning over 20,000 miles,  a year of product development and constant tinkering and tweaking, hundreds of hours of kneading and endless revisions to their unique formulation, resulting in the perfect toast. Soft and fluffy in the center, including the crust. In fact, the whole toast, not just the center, is soft and fluffy. And with a layer of rich butter, it really doesn't get any better than this.

Located at the new UP Town Center, Cafe Shibuya is one of the the many new restaurants in the Ayala development. But Cafe Shibuya has an ace up its sleeve with its unique and signature toast that's just great anytime of day. And this is what sets Cafe Shibuya apart from the usual food establishments at UP Town Center.

Inside, Cafe Shibuya's interiors are bright and spacious, with homey wooden furniture and pale tones for a rustic charm. Blackboards adorn the walls giving it a cool and relaxed vibe. Clean, minimalist yet casual and homey, coupled with friendly and efficient service, Cafe Shibuya offers a unique dining experience. 

Cafe Shibuya's toasts work perfectly with both savory and dessert dishes, and as Cafe Shibuya proudly proclaims, this is no ordinary toast.

Start your meal with a hot cup of Premium Dark Chocolate Latte (P 145), made with premium Ghirardelli Cocoa.

Rich, creamy and sweet, the Premium Dark Chocolate Latte pairs well with Cafe Shibuya's signature toast. Cafe Shibuya also offers a full line of specialty coffee, both hot and cold beverages from Amaretto Latte, Macchiato, to Matcha Green Latte, so take your pick.

As recommended by Cafe Shibuya's staff, I go for the Shibuya Benedict (P 255), Cafe Shibuya's take on the traditional eggs benedict, with its signature toast topped with farmer's ham, breaded and deep-fried poached egg ( yup, you read it right, breaded then deep-fried poached egg, now how cool is that?), shitake mushrooms and homemade Japanese mayo cream sauce with a side of chips.

As you slice the toast and break the deep-fried poached egg, the runny egg and creamy mayo combine as it is absorbed by the toast. And after one bite, my first reaction was to simply nod in agreement, this is definitely no ordinary toast. Soft, creamy with a rich buttery taste, and the sides, normally my least favorite part of the usual toast, is probably the best part. Soft with a delicate and subtle crispness. This could very well be the perfect toast...

Mentaiko Pasta (P 480), a unique and flavorful Japanese Italian fusion with cod roe and olive oil for something new and different. I asked for a smaller portion, since I already had the Shibuya Benedict, and the staff recommended a dessert toast after, so a regular portion of Mentaiko Pasta is much larger than the one pictured above.

The delicate flavors of the cod roe and olive oil blend well in this fusion dish, punctuated by the sharp notes from the bacon and the nutty nori strips. A slice of Cafe Shibuya's buttery toast completes the dish.

And like they say at Cafe Shibuya, it's always a good idea to have dessert. Cafe Shibuya's bestselling dessert toast, the Nutella (P 195 Baby/P 245 Regular), signature toast topped with Nutella and sliced almonds and served with a scoop of rich vanilla ice cream. If you love Nutella, you'll definitely enjoy this. Paired with ice cream and a generous sprinkling of shaved almonds, one bite and almost immediately you know why saving room for dessert is always a good idea at Cafe Shibuya.

And just like Cafe Shibuya's savory dishes with their signature toast, the perfect toast also pairs very well with dessert. Different, and definitely a unique dining experience. If you're looking for the perfect toast for breakfast or brunch, lunch or dinner, your quest starts and ends right here at Cafe Shibuya.

Cafe Shibuya is located at the ground Level, UP Town Center (Ayala), Katipunan Avenue, Quezon City. You can also visit their Facebook Page at https://www.facebook.com/CafeShibuya for more information.

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Come Together...Right Now: Restaurants Band Together For Typhoon Yolanda Relief Drive

November 12, 2013, 9:13 am

≫ Next: Izakaya Kenta: Authentic Japanese Cuisine in Malate

≪ Previous: The Perfect Toast At Cafe Shibuya

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Five days after Typhoon Yolanda (Haiyan) ripped through the Visayas in the central part of the Philippines, the effects of what many experts believe to be the strongest ever tropical cyclone to hit the the country can still be seen in the widespread devastation and casualties particularly in Tacloban. With wind speeds estimated at 315 km/h (195 mph), and the resulting storm surge bringing tsunami-like waves as high as 5-6 meters (15-19 ft), initial numbers on the loss of human life and destruction to property are staggering. And the numbers continue to rise. And through it all, we've witnessed the best, and the worst, in the Filipino. Its times like these when political differences should be set aside, a time for united action and less talk.

And its great to see friends in the food industry band together for a common cause...

And as the storm left its wake of destruction, Jeremy Slagle, in the true spirit of volunteerism, set up the Yolanda Action Weekend Facebook Group along with local restaurants with the aim of generating funds to aid the victims of Yolanda (you can check the Facebook Group here at https://www.facebook.com/groups/576957845692800/). To-date, the following restaurants have pledged a portion of their proceeds for the benefit of the Philippine National Red Cross.

And as of today, here are the latest restaurants participating in the Yolanda Action Weekend...

Members and alumni of the Lasallian Community here and abroad are also enjoined to band together for relief operations and donations. You can visit the website here at http://delasalle.ph/news/2013/11/10/one-la-salle-relief-drive-yolanda for more information.

The world has responded as well, with international aid pouring in. Now, more than ever, we need to come together.

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Izakaya Kenta: Authentic Japanese Cuisine in Malate

November 18, 2013, 3:46 pm

≫ Next: Eat My GF...And My Burger Too

≪ Previous: Come Together...Right Now: Restaurants Band Together For Typhoon Yolanda Relief Drive

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If you find yourself in the heart of old Manila and craving for authentic Japanese food, here's one place worth checking out... 

Inside Izakaya Kenta, the use of wood and stone provide a rustic feel, and a cool koi pond at the entrance completes the look. Calming, soothing, almost like a sanctuary in the right smack in the center of a busy district. One can always spot Japanese expats at Izakaya Kenta, a good sign, and our dinner begins with a few of their signature dishes beginning with a few unusual starters.

Potato Salad, a western dish popular in Japan, with soft potatoes covered in smooth and creamy Japanese mayo with a side of fresh vegetables and shredded cabbage. Comforting and familiar with a Japanese twist.

Supagetti Sarada, noodles with the same distinct rich and creamy Japanese mayo dressing, velvety smooth with chopped celery and scallions for added texture. Served cold, the spaghetti noodle salad is refreshing, and deliciously different.

Mixed Sashimi, no meal ay Izakaya Kenta is complete without sashimi.

Tako Potato, crisp potato balls, almost like a takoyaki, topped with bonito flakes and a creamy Japanese mayo dressing. New and different, great with a few beers.

Mixed Sushi, and another round of beer, just can't get better than that.

Tori Karaage, fried chicken that's juicy and moist with a crisp outer layer, a personal favorite. Squeeze a little lemon and that's all you need. Each piece of chicken is seasoned for bold flavors. Extra rice? Definitely. And go for another beer too.

Gyu Suteki, tender beef with vegetables on a sizzling hot plate. Thin slices of garlic complete the dish, perfect with steamed white rice.

GindaraTeriyaki, tender codfish glazed with sweet teriyaki. Fresh and flavorful, another signature dish worth trying at Izakaya Kenta.  Authentic Japanese cuisine with a sprinkling of new and innovative dishes, all in one place. Next time you find yourself in the heart of Manila, check out Izakaya Kenta.

Izakaya Kenta is located at the Ground Floor, Malate Bayview Mansion, 1781 M. Adriatico Street, Malate, 1004 Manila or call 523-1874 for inquiries and reservations. 

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Eat My GF...And My Burger Too

November 18, 2013, 3:47 pm

≫ Next: Food News: The Raffles and Fairmont Holiday Hampers

≪ Previous: Izakaya Kenta: Authentic Japanese Cuisine in Malate

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Bacon and burgers, always a winning combo. And the folks at Eat My GF go a step further... 

...like blending ground smoked bacon with pure beef for one awesome burger.  Eat My GF (or "Garlic Fries") is one of those places for your burger and bacon fix.  

Start your meal with one of Eat My GF's signature bestsellers, the Original GF (P 89/Regular 150 g), crisp shoestring potatoes topped with garlic, Parmesan and parsley. Garlic and Parmesan always works well, and these fries are a perfect introduction to any meal at Eat My GF. 

Pair it with Eat My GF's burger classic, The Big Ohhh (P 350), a half pound burger with 50% pure beef and 50% smoked bacon, blended in one juicy patty, topped with a sunny side up, cheese and more bacon. The sharp notes of the smoked bacon complement the rich beefy flavor of the patty for one perfect combo. Open wide and go for it. 

Eat My GF is located at 403B F. Calderon Street, Little Baguio, San Juan (right after Ristras and Serenitea on Wilson) or call 0916-332-2608 for pick-up services.

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Food News: The Raffles and Fairmont Holiday Hampers

November 18, 2013, 7:39 pm

≫ Next: Taking Comfort Food to the Next Level at Kettle

≪ Previous: Eat My GF...And My Burger Too

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Here's some cool news to get you into the Christmas spirit. This holiday season, The Raffles and Fairmont Makati unveils its new Holiday Hampers in luxurious gift boxes and travel trunks filled with a collection of the finest offerings and indulgences enough to last the whole 12 days of Christmas. 

Selected for their quality, stature, provenance and elegance, this year's featured opulent gourmet pleasures and extravagant gift items make the most exquisite hampers Raffles and Fairmont Makati has ever designed. The Raffles Hamper, a 20-inch wide canvas wrapped trunk, fastened with leather straps and brass locks, offers a gourmet celebration of seasonal specialties, which include: 

• Chateu Moulin De La Riviere Medoc 750 mL
• Morelli Salmone Tagliatelle 250 g
• A L'Olivier Fig Fruit Vinegar 200 mL 
• A L'Olivier Espelette Infused Olive Oil 250 mL
• Pommery Mustard Royal (Cognac) 250 mL
• Antonio's Banana Macadamia Jam 340 g
• Labeyrie Whole Duck Foie Gras 90 g
• La Mere Poulard French Berries Butter Cookies 400 g 
• Balocco Le Latte Pannetone Mandorlato Hand Wrapped 750 g
• Cafe Macaron Christmas Pralines, Box of 12  

The Cafe Macaron Hamper, a 19-inch wide canvas wrapped gift box with gold tassel brims with festive confectioneries and a wide range of delicacies from around the world, including:

• Chateau Timberlay Bordeaux Superieur 750 mL
• Morelli Ortica Taglioni 250 g
• A L'Olivier Passion Fruit Vinegar 200 mL
• A L'Olivier Lavender Olive Oil 150 mL
• Pommery Mustard Gingerbread 250 g
• Valrhona Equinoxe (Almonds/Hazelnuts) 250 g
• La Mere Poulard French Caramel Butter Cookies 250 g
• Balocco Panetonne Classic Hand Wrapped 750 g
• Cafe Macaron Christmas Macarons, Box of 8

The Extravagant Hamper, The Raffles and Fairmont Makati's impressive and most exclusive canvas wrapped trunk, expanding up to 33-inches wide, and filled with the most lavish indulgences styled for a magnificent Christmas:

• Billecart Salmon Magnum 1500 mL
• Morelli Zafferano Tagliatelle 250 g
• Morelli Aglio & Basilico 250 mL
• Tardo's Best Civet Coffee 100 g
• Galateo Olio Extra Virgine 500 mL
• Lodovico Campari Aceto Balsamico di Modena 250 mL
• L'Atelier Du Vin Chic Set Monsieur Corkscrew
• Brabantia Salt & Pepper Crusher Set
• Castillo Di Canena Smoked Arbequino Oil 250 mL
• Vellutata Biologica Fig with Balsamic Vinegar 250 mL
• Labeyrie Whole Goose Foie Gras 130 g
• Overnight Stay for Two in a Raffles Presidential Suite with breakfast for Two at Spectrum, complimentary internet connection, afternoon tea and evening cocktails at Writers Bar and a dedicated Raffles butler service 
• Riedel Burgundy Grand Crus Wine Glasses
• Louis Vuitton Ruben Toledo Postcards
• Louis Vuitton Necktie
• Louis Vuitton Sarah Vernis Wallet
• Louis Vuitton Bandeaus Scarf
• Cafe Macaron Stollen
• Cafe Macaron Christmas Macarons, Box of 8
• Cafe Macaron  Christmas Pralines, Box of 12

The Holiday Hampers and other items may be purchased at Cafe Macaron located at the Ground Level of Fairmont Makati. For inquiries, please contact Restaurant Reservations at 555-9840 or email at DiningMakati@fairmont.com.

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Taking Comfort Food to the Next Level at Kettle

November 18, 2013, 7:42 pm

≫ Next: Why I Keep Coming Back to Mario's

≪ Previous: Food News: The Raffles and Fairmont Holiday Hampers

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A Po'Boy, steak, fried chicken and soup. Comfort food classics taken to a whole new level at Kettle, one of the newest restaurants to open at the Shangri-La Plaza East Wing. 

From starters to mains all the way to desserts, Kettle reinvents your favorite comfort food with a fresh, new and flavorful twist.

Young chef and owner Chiloy Santos is an experienced veteran, exposed to the kitchens of the family-owned Tender Bob's and Meat Plus as a child (see my previous post on Tender Bob's here at http://dude4food.blogspot.com/2012/05/fully-loaded-burger-at-meat-plus.html). And his new restaurant highlights his fresh and inventive take on the usual favorites.

Start with some of Kettle's cold and refreshing Lemon Iced Tea, Green Iced Tea, and Peach Iced Tea (P 149/750 mL Carafe), served in glass carafes ideal for groups.

And what can be more comforting than a bowl of rich soup, like Kettle's Clam Chowder (P 229), served on a sourdough bread bowl. Rich, thick and creamy, loaded with chunks of fresh clams that give a subtle layer of briny flavor, all absorbed by the sourdough bread.

Or go for the Lentil & Sausage Soup (P 219), a hearty soup with french green lentils, garlic sausage and summer vegetables...

...or the Oven Roasted Squash Soup (P 249), with shrimps, lemon oil and tarragon.

Pork & Potato Strips (P 339), thin and crisp shoestring potatoes with crunchy pork belly, fried herbs, red pepper and drizzled with rich and creamy aioli. The thin and flat potatoes, pork belly and fried herbs combine for a rich blend of flavors, all deliciously crunchy. Ditch your forks, just dive in with your hands.

Shrimp Po'Boy (P 419), Cajun-breaded shrimps with remoulade on a soft ciabatta roll with a side of crisp sweet potato fries. A hearty sandwich loaded with crunchy plump shrimps deep-fried to perfection, fresh vegetables, a creamy tartar dressing and a dill pickle. This one's seriously good.

Australian Lamb Adobo (P 449), slow-cooked tender lamb adobo style, served with truffled mushroom brown rice and tzaziki. Familiar yet different, and a meal in itself.

Buttermilk Fried Chicken (P 519), crisp and flavorful fried chicken that's deliciously juicy and moist, served with honey glazed cornbread, country gravy and Cajun honey. Pour some of the gravy, or better yet, the Cajun honey on the crisp chicken and you'll swear this one's a winner. I can have this all day, another personal favorite.

Kettle's take on the classic Reuben (P 489), with briny homemade corned beef brisket, braised cabbage, and Emmental on honey oat bread, served with a side of sweet potato fries. The tender beef with a hint of mustard makes this one of the best in the metro.

Craving for a burger? No worries. Kettle's Half-Pounder Angus Burger (P 419), with its premium beef patty topped with smoked white cheddar, caramelized onions, and horseradish dressing should satisfy your burger fix.

Then, there's the ultimate in comfort food. Kettle's signature Steak & Marrow (P 2,589), 450 g USDA prime aged Ribeye paired with herb crusted bone marrow, an indulgent combo that just blew me away. A thick and juicy steak and bone marrow, just can't beat that.

And there's more. Cap your meal at Kettle with some of their homemade desserts...

...like the Banana Cream Pie (P 149)...

...Caramel Cake (P 189)...

...Pistachio Cake (P 229)...

...and the Checkered Pie (P 209), all lovingly baked and prepared by Chef Chiloy's mom. Just can't ask for a better ending than desserts made by mom. Ready to try some familiar yet new comfort food classics? Let Chef Chiloy Santos take you to a whole new level with his comforting signature dishes at Kettle.

Kettle is located at the 5th Floor of the new Shangri-La Plaza East Wing, Mandaluyong City or call 654-7077 for inquiries and reservations.

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Why I Keep Coming Back to Mario's

November 19, 2013, 4:22 pm

≫ Next: Diamond Hotel's Christmas Goodies and Party Platters

≪ Previous: Taking Comfort Food to the Next Level at Kettle

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Since the opening of their first branch in Baguio way back in 1971, Mario's has been a part of so many family celebrations, so many milestones. For more than forty years, Mario's continues to be a family favorite. And just like my parents, visiting Mario's is like coming home, and years later, I find my way back to Mario's...

Classic steaks and Spanish dishes from family recipes are just some of the reasons I keep coming back to Mario's. And here's more...

Mario's signature Caesar Salad, prepared right by your tableside, using the freshest and finest ingredients, and still the best Caesar Salad in the metro. The fresh crispness of the lettuce, the rich and creamy dressing freshly made by your table, and the crunchy bacon bits and croutons combine for one awesome salad.

Mario's Oyster Rockfeller, baked with cheese, butter and herbs, always a great starter before any meal at Mario's. And on Sundays, Mario's offers its Sunday Lunch Buffet from 11:00 am to 2:30 pm, showcasing all their signature dishes in one grand buffet.

The Sunday Lunch Buffet at Mario's, with Cochinillo and US Prime Roast Beef, is always a good reason to visit Mario's. And take your time, the oysters, cochinillo and prime roast beef stations never runs out, constantly replenished.

And desserts. Mario's adds its own line of specialty cakes and desserts to cap your meal.

And for the Sunday Lunch Buffet, the dessert choices are endless.

And finally, Mrs. Nenuca Benitez and Chef Anton Benitez, the friendly owners who would chat with their customers and ensure that each and every guest enjoys a memorable dining experience at Mario's. Like an invisible thread, Mario's weaves its classic old world charm, bonding families and friends. And that's why I keep coming back to Mario's.

For more on Mario's, check out my previous posts here at http://dude4food.blogspot.com/2013/06/a-weekend-brunch-at-marios.html and http://dude4food.blogspot.com/2013/08/marios-sunday-lunch-buffet.html.

Mario's is located at 191 Tomas Morato Avenue corner Scout Gandia, Quezon City or call 372-0360 for inquiries and reservations. 

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Diamond Hotel's Christmas Goodies and Party Platters

November 19, 2013, 7:38 pm

≫ Next: Mad Mark's Creamery & Good Eats: Awesome Ice Cream And Then Some

≪ Previous: Why I Keep Coming Back to Mario's

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Christmas is just around the corner, and to make it a little more festive and more convenient, Diamond Hotel Philippines offers a delightful selection of Yuletide gourmet creations, all beautifully presented and meticulously prepared to serve as the best gifts for this season of joy and giving...

Diamond Hotel's gourmet selection includes US Virginia Ham...

...Christmas Turkey...

... and US Beef Tenderloin Wellington. Other options include all-time classics like Lechon de Leche and US Beef Ribeye for a memorable holiday feast.

To cap your celebrations, indulge on Diamond Hotel's signature homemade ice cream selection...

...or go for Diamond Hotel's all-time bestsellers like the classic Ube Ensaymada or any of Chef Paul Gardin's indulgent dessert creations including French Macarons and elegant cakes and pastries.

To place an order for Christmas Goodies, Hampers, Party Platters or Gift Certificates, call Diamond Hotel at 528-3000 Ext 1182 from 9am to 9pm, Mondays to Fridays; or e-mail restaurant_rsvn@diamondhotel.com. Orders must be placed at least three days before day of pick-up or delivery and seven days prior to your event for the catering service. Payment is through cash or credit card. A minimum of P 7,000 nett is required for free delivery to one address only. Deliveries cover Greater Metro Manila only and pick-up will be at the Christmas Lobby Counter of Diamond Hotel. 

Diamond Hotel is located at Roxas Boulevard corner Dr. J. Quintos Street, Manila. For inquiries and reservations, please call (632) 528-3000. For more information on Diamond Hotel Philippines, please visit www.diamondhotel.com. For hotel updates and special offerings, you can visit their Facebook Page at facebook.com/diamondhotelphilippines or follow on Twitter at twitter.com/DiamondHotelPH.

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Mad Mark's Creamery & Good Eats: Awesome Ice Cream And Then Some

November 19, 2013, 7:39 pm

≫ Next: Cool Tokyo Tokyo Ramen Personality Quiz and Giveaway!

≪ Previous: Diamond Hotel's Christmas Goodies and Party Platters

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Awesome ice cream. But now there's more to Mad Mark's Creamery & Good Eats than ice cream. 

With the success of the first branch in Kapitolyo, Mad Mark's Creamery & Good Eats now has a second, much larger branch at Glorietta 5 offering a full menu from sandwiches to complete meals along with their signature artisan ice cream.

At the entrance of their newest branch, an antique ice cream churn along with some of the premium ingredients remind us of Mad Mark's Creamery & Good Eats beginnings: Hand-made, made-from-scratch all-natural artisan ice cream using the best and finest ingredients continue to be the key drivers to their success.

And now with a full menu, you can have a comforting meal and then some ice cream all in one place. Good food and great value, always a winning combination. And Mad Mark's offers a choice of grilled beef, chicken and pork dishes to suit your craving. Choosing your main dish at Mad Mark's is simple: Just select your main dish, choose from one of Mad Mark's special grilling sauces, and lastly, choose two sides. Mad Mark's Signature Steak, (P 225 Healthy 150g/P 285 Regular 200g/P 395 Feast 300g), USDA Angus Striploin with Bootstrap Steak Sauce, and a side of Smashed Potato and Rice. And for the price, this steak dish is a winner. Other sauces include Cream Mushroom Sauce, Roasted Nut, Ragin' Cajun, and Johnnie Double Black to go with their beef, chicken and pork dishes. You also have options for different sides, like Garden Grains, Grilled Corn Cob (seasonal), House Salad, and Bacon Potato Salad.

Or you can go for Mad Mark's Creole Grilled Chicken (P 195), tender grilled chicken covered in a flavorful Creole sauce with herbs and spice, served with rice and Tenn-Slaw. Mad Mark's also offers a a pork dish with its St. Louis Prime Grilled Ribs, ideal for sharing.

Mad Mark's also offers a full line of sandwiches, or as they call it at Mad Mark's, "Man Sandwiches," guaranteed to match any appetite. I go Mad Mark's Mariner (P 340 Full/P 180 Half), with fresh fish fillet on a Dutch crunch roll and topped with a creamy Mariner sauce. Rich and creamy, the sauce and vegetables perfectly complement the delicate flavors of the fish fillet. Another satisfying meal, and other options include a  chicken sandwich (or the "Happy Camper"), a steak sandwich (the "Lumberjack") and a steak and chicken combo ("The Man").

When you visit Mad Mark's, you'll need to leave room for dessert. And Mad Mark's artisan ice cream is not to be missed.

The Rolling Dutchman, with a scoop of Mad Mark's signature Madagascar Vanilla Bean in between fresh English muffins spread with Nutella. Or you can have one spread with Cookie Butter, either way, both excellent choices. The best part is when you reach the bottom part of the sandwich, where the Nutella and ice cream settle as the bread absorbs all the flavors. Take a big bite and enjoy.

Or go for a double scoop with Mad Mark's Dark Roast Sumatra and Javan  Hot Chocolate ice cream, a winning combo. The names says it all, as Mad Mark's sources all their premium ingredients from Madagascar, Sumatra and Java.

One bite and you know this is artisan ice cream, it takes a while for it to melt, and each bite is thick and chewy. Smooth, velvety and rich, and no air bubbles or ice crystals to get in the way of Mad Mark's pure and honest to goodness flavors. Seriously good.

Steak, ice cream and more, just can't get any better than that. And now you can find it all one place. Special thanks to Aaron Ngui of Mad Mark's Creamery & Good Eats for an awesome lunch.

Mad Mark's Creamery & Good Eats is located at the 2nd Floor, Glorietta 5, Office Drive, Ayala Center, Makati.

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Cool Tokyo Tokyo Ramen Personality Quiz and Giveaway!

November 20, 2013, 7:44 pm

≫ Next: Celebrate Thanksgiving at Marriott Hotel

≪ Previous: Mad Mark's Creamery & Good Eats: Awesome Ice Cream And Then Some

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They say what you eat says a lot about you. And here's a cool Personality Quiz to quickly find out more about yourself with the Tokyo Tokyo Ramen Personality Quiz.

Tokyo Tokyo introduces three new ramen variants to fit your personality. And here's the cool part. Take the Tokyo Tokyo Ramen Personality Quiz and get a chance to win P 1,500 worth of GCs from Tokyo Tokyo. Now how cool is that? 

And it's fun and easy too, here's the result of my Tokyo Tokyo Ramen Personality Quiz:

The Hipster Chick/Dude - Tempura Miso

Straying off the beaten track is one of your specialties. You thrive on being unique and delve into a lot of artistic interests and pursuits. With a tendency to shy away from conventional flavors, you'd certainly be right at home with a bowl of Tempura Miso Ramen.

Share This!

Hipster dude straying off the beaten track...cool. And Tokyo Tokyo's Tempura Miso Ramen is just spot on. Ready to find out your Tokyo Tokyo Ramen Personality profile? Find out now...

Mechanics:

1. Like Tokyo Tokyo on Facebook (https://www.facebook.com/tokyotokyophilippines).
2. Follow Tokyo Tokyo on Instagram (http://instagram.com/TokyoTokyoPhilippines).
3. Visit this link http://www.quibblo.com/quiz/iWMY0fy/Whats-Your-Tokyo-Tokyo-Ramen-Personality to answer the quiz. Make sure to get a screenshot of your result.
4. Post a screenshot of your quiz result on your Facebook wall with the caption “I just took the What’s your Tokyo Tokyo Ramen Personality quiz and got this result! Check out http://dude4food.blogspot.com/ to know yours and get a chance to win P1,500 worth of Tokyo Tokyo GCs! ” and make sure it’s set to public. Copy-paste the link of your post here.
5. Leave a comment with your name and email address.
6. The Tokyo Tokyo Ramen Personality Quiz Giveaway promotion runs from November 21 to December 2, 2013, so better hurry.
7. The Tokyo Tokyo Ramen Personality Quiz Giveaway is open to all residents of Metro Manila, Philippines only, and pick-up of GCs will be in Metro Manila only.
8. Follow the Rafflecopter instructions below for more entries, and more chances of winning.
9. The winner will be announced on this website on December 4, 2013.

a Rafflecopter giveaway

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Celebrate Thanksgiving at Marriott Hotel

November 24, 2013, 3:39 pm

≫ Next: Classic Tuscan Cuisine at Balducci Ristorante

≪ Previous: Cool Tokyo Tokyo Ramen Personality Quiz and Giveaway!

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Turkey to go and more at Marriott Hotel. And to celebrate the month of Thanksgiving, Marriott Manila offers a full line-up of Thanksgiving treats...

Starting November 28, the Marriott Cafe will be offering classic and homey dishes for Thanksgiving, featuring an extensive selection of starters from lentil salad with spinach and pecans, asparagus with spicy prawns, creamy chicken and grapes salad, plus the organic salad bar. The seafood on ice section will be stocked with fresh tiger prawns, blue crabs, Chilean mussels, and Curacha crabs. For soup, diners can choose from a hearty and comforting sweet potato and squash soup or Manhattan clam chowder. And for mains, the Marriott Cafe will showcase its moist and juicy honey cinnamon glazed roast turkey. Other mains include roasted US Choice prime ribeye with Yorkshire pudding, corn muffins and homemade gravy. The carving station will also feature pork knuckles, barbecued charsiew, soy chicken, and roast duck, plus a wide selection of desserts to cap your meal. All this for only P 2,100.

For a more intimate kind of revelry, a four course dinner at Cru Steakhouse is the perfect choice, starting at P 2,100. You can also bring Marriott Manila's signature roast turkey to your home with all the trimmings and side dishes through special orders starting November 28 to December 25 ( a 24-hour advance notice for every order is required).

Visit Marriott Hotel Manila and celebrate Thanksgiving with traditional and classic dishes.

Marriott Hotel Manila is located at No. 10 Newport Boulevard, Newport City Complex, 1309 Pasay City or call 988-9999 for inquiries.

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Classic Tuscan Cuisine at Balducci Ristorante

November 24, 2013, 3:43 pm

≫ Next: Mad About Cupcakes from The Mad Butter

≪ Previous: Celebrate Thanksgiving at Marriott Hotel

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Behind the rustic brick facade and weathered wooden doors, diners get a glimpse of Balducci Ristorante's authentic Tuscan cuisine, like visual pegs that immediately trigger images of classic old world charm with its Italian countryside family style dining ambiance. Classic flavors from the old world remain true to its origins, elegantly presented for a unique Tuscan dining experience. 

Tuscan cuisine is characterized by its simplicity, yet there is a complex play on rich flavors using the best ingredients. And at Balducci Ristorante, you can enjoy traditional homestyle flavors the region is known for, updated and refined with a modern twist.

Each meal at Balducci Ristorante begins with freshly baked foccacia bread served with butter, liver pate and tomato salsa.

Cestino di Parmigiana con Prosciutto di Parma, Pecorino e Melone, Parmesan cheese basket filled with parma ham, parmesan cheese and fresh melon. Elegant and delicately plated, premium and fresh ingredients make this dish special. The classic combo of parma ham and sweet melon with the sharpness of the Parmesan combine for a medley of flavors.

Crostini Misti, slices of homemade Italian bread, baked fresh daily with assorted toppings including marinated anchovies and melted mozzarella, fresh tomatoes, and pecorino cheese with white pancetta with a side of fresh greens. Rustic, traditional and comforting, and an excellent starter to any meal at Balducci Ristorante.

Il Frito del Balducci, a platter with assorted fried treats like crisp rice balls filled with mozzarella, fried vegetables and breaded anchovies served with fresh tomato sauce. Each perfectly cooked to a golden crispness, the rich tomato sauce completes the flavors.

Zuppa di pomodoro con sformatino di ricotta, rich and thick tomato soup with ricotta cheese cake. Fresh and tart, like the flavors of the afternoon Tuscan sun in each and every spoonful. The creamy ricotta adds color and flavor in this hearty and comforting soup.

Then, the first of four ravioli dishes arrived, starting with the  Ravioli verdi di spinaci e ricotta al pomodoro, homemade spinach ravioli with ricotta cheese in tomato sauce, a simple dish with rich flavors...

...followed by the rustic Ravioli ai finghi porcini, mushroom-filled ravioli in porcini mushroom cream sauce, combining the earthy and nutty flavors of porcini mushrooms with a rich cream-based sauce...

...the Ravioli al salmon, homemade seafood filled ravioli in Balducci's cream sauce, and sprinkled with fresh herbs...

...and the Tortelli d' anatra al profumi di, ravioli stuffed with tender duck meat in a rich truffle sauce. Each dish is distinct and different, and the ravioli is perfectly chewy.

Finally, Balducci Ristorante's signature dish for meat lovers, Grigliata di Carne, an assorted meat platter featuring Italian sausage, Beef tenderloin, Lamb rack, and Cornish hen, all fresh off the grill and served with fresh mixed greens. Perfectly seasoned, each cut is tender and juicy, with pure and clean flavors. Uncomplicated, fresh and comforting, this grilled feast on a platter is perfect with Balducci Ristorante's extensive selection of wines.

To cap the meal, Balducci Ristorante's Panettone con gelato e salsa al mascarpone was then served, a panettone filled with homemade Italian ice cream with rich mascarpone sauce. A traditional Italian sweet bread served during Christmas, made even more indulgent with Balducci Ristorante's homemade ice cream and velvety smooth mascarpone sauce.

The sweet and moist panettone absorbs the richness of the ice cream and mascarpone, and you get all the flavors in every bite. A sweet ending to a perfect meal at Balducci Ristorante.

"Since 2006, Balducci has been offering a delectable dining experience," says Paolo Nesi. "It is our commitment." Fresh from a trip back home  in Italy, Paolo Nessi returns with a bag full of new tricks, including fresh spices and ingredients from Italy for a new menu. "Times change so we continuously strive to offer something new and fresh; knowing what our customers are looking for and finding them." At Balducci Ristorante, from its rustic interiors to starters, mains and desserts, the authentic Tuscan flavors of the old world are lovingly preserved alongside fresh, new and modern updates that make your dining experience a memorable one.

Stay tuned for another post on Balducci Ristorante's Executive Lunch specials...coming soon.

Balducci Ristorante islocated at Space C 104 C/F Retail Area, Serendra, Bonifacio Global City, Taguig or call 856-0676 for inquiries, reservations and catering requirements.

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Mad About Cupcakes from The Mad Butter

November 26, 2013, 5:45 pm

≫ Next: An Awesome Secret Foodies Tour at McKinley Hill's Tuscany

≪ Previous: Classic Tuscan Cuisine at Balducci Ristorante

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Charlie & The Chocolate Factory, Vanilla the Rabbit, Mr. Peanut, Liz Lemon, Peppermint Patty, and Charlie Brownie, just some of the cool cupcake creations from The Mad Butter...

The Mad Butter is a home-based baker specializing in cupcakes with an on-line business component established early this year by Ria Africa. The Mad Butter, a word play on the fictional character "The Mad Hatter" by Lewis Carroll, offers a variety of flavors and combinations that are as exciting and quirky as the source of its inspiration.

Packed in attractive boxes, each cupcake is securely placed on cardboard trays making it the perfect gift for the holidays. Ria Africa's love for baking began when she was in high school, sparked by her third year home economics class. Since then, Ria has been baking and sharing her pastries and cakes with family and friends as gifts. Early this year, she set-up The Mad Butter offering unique cupcake flavors and textures like the Strawberry Mochi with its distinct chewiness, and the Earl Grey, a tea-flavored cupcake.

The Mad Butter's cupcake selection includes (L-R) Maltesers (P 55), Liz Lemon (P 50, honey lemon), Peppermint Patty (P 50, mint choco chip), Strawberry Mochi (P 40), Bananas in Choco-Jamas (P 50, banana chocolate cream cheese), and Choco Coke Float (P 50), topped with a cherry and candy cane.

Each cupcake is elegantly topped with rich and creamy frosting on a moist cupcake base. The playful and inventive flavors cover the full spectrum, from chocolate to fruit-based flavors and then some.

Other cupcake variants include (L-R) The Earl (P 50, Earl Grey), Little Red Velvet (P 50), Witch Hazelnut (P 50, choco hazelnut), Mr. Peanut (P 50, peanut butter and jelly), KitKat Matcha (P 55), and Snickers (P 55). If you have a favorite candy bar, you're sure to find it in one of The Mad Butter's cupcake creations.

Moist, rich and flavorful, The Mad Butter's cupcake selection has a flavor for everyone with over fifteen flavors to choose from.

An indulgent treat, or a cool holiday gift to friends and family, check out The Mad Butter and discover your favorite cupcake flavor.

To order The Mad Butter's cupcakes and other baked treats, you can call 0917-895-0511 or send an email to themadbutter@yahoo.com. You can also visit The Mad Butter's Facebook page at https://www.facebook.com/TheMadButter. Minimum 1 dozen per flavor, also available in Minis at P 180/dozen.

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