DUDE FOR FOOD

Non-stop action. Adventure. A shot of adrenaline...all on your mobile device.

WeChat introduces the popular arcade game Gunz Dash with its 5.1 upgrade, now you can jump. slide, beat challenges, collect coins, and win the crown. on WeChat.

And here's the cool part, With WeChat, you can invite your friends and dash with them, share your scores for bragging rights until the next battle. Whether in Solo or Multi-Player Mode, users can update their contacts with their scores as they speed through the fantasy universe in the exciting 2D animated, side-scrolling race game.You can also enhance your gaming experience by customizing music activation and sound effects. And its fun and easy, just select your character or hero, choose your weapons and allies and go for it.

Aside from the Gunz Dash and Game Center, the latest 5.1 upgrade also comes with enhanced features which allow users to support the latest platforms of iOS and Android, use group messaging to converse with as much as 40 users or join sized-up group chats with up to 100 users. The update also allows users to register with an e-mail address instead of a mobile number, link WeChat to Google with Gmail Contact Integration, edit "Favorite" messages via a cloud-based storage device, clear data, and export chat history, tell stories though photos, personalized watermarks and frames via StoryCam for WeChat, as well as a selection of cool stickers to suit your mood.

Put on your game face, and go for an adrenaline rush with WeChat's cool games... lock and load and get ready to roll.

For more information, download information and updates, visit WeChat's Facebook Page at https://www.facebook.com/WechatPH.

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A delicate, carefully placed incision in a gentle yet precise motion speaks volumes as Executive Japanese Chef Masahiro Mizumoto prepares his signature sashimi. Years of experience, and a passion for perfection goes into each sashimi dish, and as the dish is served, one can't help but admire the zen-like plating.

It's been said many times before that Japanese cuisine tends to feed both the eyes and the palate, and this is true at Kitsho Japanese restaurant and Sake Bar. After trying Chef Masahiro Mizumoto's famed Fugu, or blowfish, prepared four ways at Kitsho Japanese Restaurant and Sake Bar (see more on my amazing and bucket list worthy Fugu experience here at http://dude4food.blogspot.com/2014/01/i-know-this-great-blowfish-place.html), Chef Masahiro Mizumoto and his team prepare yet another impressive selection of traditional Japanese dishes...

Using only the freshest ingredients, Chef Masahiro Mizumoto and his team creates plated masterpieces everyday, including a selection of the finest sushi. Each dish is delicately arranged with an almost zen-like vibe, creating a visual sync with simple yet fresh flavors.

Hamachi, Japanese amberjack on vinegared rice, with fresh, clean flavors and a subtle sweetness.

Tuna Sashimi, thick slices of rich tuna, with a fresh briny hint of the sea. The vibrant colors are another sign of freshness, and the slices of fresh sashimi at Kitsho are thick, making each bite so full of flavor. Gently close your eyes...and go for another cold beer to reach a state of near enlightenment.

Premium Salmon Sashimi, with its bright orange color signalling freshness and sweet, rich flavors, as Chef Masahiro Mizumoto and his team continue to serve their signature dishes...

Uni, rich sea urchin roe with grilled peppers...

...and Grilled Salmon, with each plate serving as the chef's very own canvas with a wide palette of flavors.

The range of authentic Japanese dishes is impressive. A slow cooked Japanese Pork Stew with soy beans, with tender pork braised for hours until fork-tender. Almost like a fabada, the delicate flavors of the pork blend well with the nutty soy beans.

The simplicity of sea urchin roe, with its delicate notes as the only layer of flavor. And that's all you'll really need. Really.

Beef Gyudon on rice, comfortingly familiar. Thin strips of tender beef on soft, fluffy rice, with peppers and onions, always a winner. And there's more as Chef Masahiro Mizumoto continues to bring out even more dishes...

A delicate dish made with egg whites, shiitake and seafood, smooth and creamy, yet light and flavorful.

Unagi, grilled eel on rice with a sweet glaze, on steamed white rice. The sweet glaze completes this dish.

Crabstick Kara-Age, prepared like a delicate fan, with tender crab wrapped in a light batter.

Ebi Tempura, no Japanese feast is complete without this dish. The delicate and crisp batter is light and airy, allowing you taste more of the succulent prawns.

Organic Pork with grilled vegetables, served on a sizzling plate. The freshness of the vegetables combine well with the tender pork, a comforting meal in itself.

End your feast with a juicy steak, premium beef with enoki mushrooms and grilled peppers. The simplicity fo each dish is deceptive, as each dish brings out the purest and freshest flavors. And in true zen-like style, each dish is a visual and sensory experience. Delicate and subtle flavors, prepared by the dedicated team led by Chef Masahiro Mizumoto, using only the best, premium, and freshest ingredients. Works for me. Special thanks to Chef Masahiro Mizumoto and his team for an awesome experience at Kitsho Japanese Restaurant and Sake Bar.

Kitsho Japanese Restaurant and Sake Bar islocated at Traders Hotel, 3001 Roxas Boulevard, Pasay City, Metro Manila or call 708-4888 for inquiries and reservations.

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For over sixteen years, we've enjoyed CPK's unique and signature pizzas, and with it, countless stories and fun moments with friends and family with our favorite CPK pizza. To celebrate 16 years of CPK, you can now share the love, and get rewarded with a classic CPK pizza favorite.

Starting February 24, upload your pizza story snapshot or short video to Facebook, Instagram, Twitter or YouTube. Add the hashtags #MyPizzaStory, #EveryPizzaTellsAStory and #CPKPhilippines. To get a free treat from your friends at CPK, like CPKPhilippines on Facebook, Twitter or Instagram and share the link of your pizza story to mypizzastory@cpk.com.ph with your full name, mobile number, date of birth, and your favorite CPK location.

"Our latest campaign rides on the massive popularity of "selfies", Oxford Dictionary's 2013 Word of the Year," says Archie Rodriguez, President and CEO of Global Restaurant Concepts Inc., the local partner of CPK. "People come to us for memorable dining experience of unique pizzas. As we believe that every pizza tells a story, we invite our guests to share their fun CPK moments on social media and reward them with special pizza treats."

CPK Philippines is the first franchise to operate outside the United States. As a testament to its popularity in the country, the restaurant has been expanding its presence for 16 years, now with eight branches in the metro plus one in Harbor Point Mall in Subic, its first branch outside the metro.

Start your meal at CPK with the classic Spinach and Artichoke Dip (P 425), a rich and creamy dip with blue and white nachos. The crisp nachos and the creamy spinach artichoke dip combine for both flavor and texture in every crunchy bite, always a winner at CPK.

Or go for the refreshing Thai Crunch Salad (P 575 Full/P 345 Half), a delightful salad with crisp, fresh greens and cilantro with chicken topped with peanuts, edamamae, wontons and rice sticks tossed in a flavorful Thai Peanut dressing.

Winning posts will be rewarded with one of CPK's signature favorites, including CPK's classic Five Cheese + Fresh Tomato, your favorite all cheese pizza, all grown up. Topped with sliced tomatoes, basil, fresh Mozzarella, Monterey Jack, smoked Gouda, Mozzarella, and Pecorino Romano.

And CPK's Original BBQ Chicken, the one that started it all. Topped with smoked Gouda, red onions, and CPK's signature chicken with BBQ sauce and cilantro, a true CPK Original. Or CPK's Untraditional Cheese Pizza, with Mozzarella and fresh Mozzarella. A CPK Pizza Voucher will be emailed to winners with complete details on how to redeem their prize. A participant will only be rewarded once, regardless of the number of selfie or groupie entries. Submissions will be accepted until April 13, 2014.

And I found a new favorite at CPK...The Sicilian (P 695), a crispy thin crust pizza topped with Italian sausage, spicy Capicola ham, salami, Mozzarella, shaved Parmesan, basil, and oregano.

How about a pizza for dessert? Leave it to CPK to create another unique pizza, the S'mores Pizza (P 170), CPK's classic pizza dough topped with butter, crushed Graham crackers, dark Belgian chocolate, marshmallows, and walnuts, topped with a rich and smooth vanilla ice cream.

A sweet ending to another memorable dining experience at CPK. And since the first CPK branch outside the US opened in Manila way back in 1988, you can expect more good things to come from CPK.

And here's a cool pizza story. Noel Araneta has been with CPK from the very beginning, rising through the ranks and eventually becoming CPK's Head Pizza Chef. His son has also joined CPK, and currently working his way up the kitchen, learning the ropes from the CPK Pizza Guru himself, his own dad. An inspiring story, I'm pretty sure loyal CPK fans have loads of fun moments and stories to share. So what's your CPK pizza story? Eat. Snap. Upload. Share the love starting February 24, and you just might get a cool pizza from CPK...

California Pizza Kitchen is located at Level 2, Greenbelt 5, Makati Avenue, Makati City or call 401-7160 & 572-5965 for inquiries. For the latest news and uodates, join and follow the CPK Philippines community on Facebook (https://www.facebook.com/CPKPhilippines) and Twitter & Instagram (@CPKPhilippines).

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Ernest Hemingway once said "it's a good story if it's like Manila Hotel." And the Grand Dame has countless stories to tell from its glorious past, with even more stories still to unfold...

There is probably no other structure in old Manila that can equal the heritage and old world elegance of the Manila Hotel. And for over a hundred years, the Grand Dame continues to fascinate and inspire with its rich history for an experience unique to Manila Hotel.

The oldest five-star hotel in the country, the Manila Hotel remains an iconic landmark and one of Manila's jewels. Formally opened on July 4, 1912, the Grand Dame witnessed key milestones in the country's history. From the era of rapid progress and modernization ushered by the colonial period, to the epic battles of the second world war, all the way to the turbulent sixties and seventies, the Manila Hotel has weathered the test of time, with grace and style that can only come from the Grand Dame.

When William Howard Taft was appointed head of the Philippine Commission by President William Mckinley in 1900, he envisioned a grand hotel as part of the massive transformation in Manila's modernization. The task was assigned to Daniel Hudson Burnham, an architect and city planner, who proposed a long and wide tree-lined boulevard along Manila Bay with a park and a majestic structure at one end as part of the city's urban planning. Today, the skyline continues to transform with new structures and development, but the Grand Dame remains as majestic as the day it opened in 1912.

Designed by William E. Parsons, a noted New York architect, the Manila Hotel's classic lines follows the California mission style, but on a much grander scale. The immaculate white facade gives the Grand Dame an ethereal glow, revealing the iconic landmark's graceful and majestic lines. With panoramic views of Manila Bay and its famed sunsets and the historic walled city of Intramuros, the Manila Hotel is definitely the place to stay.

Inside Manila Hotel, one is transported back in time, as the Grand Dame showcases her elegant marble floors and columns, capped by an impressive and ornate ceiling lined with chandeliers. This old world charm and elegance is further enhanced by the traditional whites worn by the hotel staff, with matching white gloves.

Classic furniture remind you of the Grand Dame's rich history, lovingly preserved or recreated. And one can find even more reminders from the past as one walks through the lobby or elegant hallways, thoughtfully integrated with modern amenities.

The Manila Hotel promises a unique chain of experiences, starting from the driveway as your car door is opened, one is then greeted by the hotel staff as you enter the hotel, all the way to the lobby, front desk or one of Manila Hotel's dining establishments. This chain of experiences is the Grand Dame's way of welcoming visitors, experiences which translate to fond memories that will long be remembered. To celebrate the Manila Hotel's heritage and history, the hotel staff will be dressed in traditional attire from the colonial period to enhance your experience at the Manila Hotel. In fact, the hotel staff will be showcasing different styles for each day of the week, making each visit to the Grand Dame a truly memorable experience.

The impressive lobby greets visitors as they enter the Manila Hotel. And what a sight it is. The elegant chandeliers and the intricate details on the dark narra ceilings, the graceful arches and the polished marble floors complete the experience. Like stepping back in time, one can relive the elegance of the colonial era with just a few steps along the lobby.

The elegant lines of the distinct California mission style continues inside the Manila Hotel, with graceful arches and columns providing not only structural integrity but symmetry and balance, and that old world elegance unique to Manila Hotel. The architectural style is also perfectly suited for the local tropical climate, remaining cool and bright with natural light.

Ornate panels with intricate carvings from the original structure can still be seen in many parts of the hotel, reminders of the Grand Dame's rich past.

Recently, I was part of a group of bloggers invited for a special tour of the Manila Hotel, and it was a good opportunity to revisit the Grand Dame.

The Manila Hotel's Denise Tambuatco, Senior Vice President-Marketing, briefs the group outlining the hotel's history and vision, and a proper perspective before the tour.

First stop, the Honeymoon Suite. The Manila Hotel has more than 500 rooms, with each room elegantly decorated in a classic Filipiniana motif, using indigenous materials like capiz shells, local wood furniture and paintings by local artists. Modern amenities like high-speed wired and wi-fi internet access and LCD TVs keep you connected with the outside world, just in case.

A well-appointed lounge area welcomes guests to the Honeymoon Suite, with a stunning view of the bay.

And there's more...the Honeymoon Suite also has an elegant spiral staircase leading to a separate lounge area.

Manila Hotel's iconic MacArthur Suite, which served as the official residence of General Douglas MacArthur, his wife Jean and son Arthur, during the Commonwealth era. Tasked with reorganizing the Philippine Army, the MacArthur Suite not only served as his official residence, but also as the General's HQ and command post during the outbreak of the World War II (for more on the historic MacArthur Suite, see my post here at http://dude4food.blogspot.com/2014/02/the-manila-hotels-macarthur-suite.html).

The Grand Dame also has equally iconic dining establishments that for generations, offered the best of Manila. Like the Champagne Room, classic French cuisine under intricate crystal palm trees and tasseled ceiling fixtures, an appropriate setting for one of Manila Hotel's renowned dining establishments. Floral upholstered chairs, fine china and silver, excellent service and impressive range of indulgent dishes complete the experience.

The Mabuhay Lounge, the hotel's premier fine dining Cantonese restaurant, with its distinct palette of bright red, orange and gold tones complementing the hand-crafted panels made of jade and precious stones. Elegant neo-classical interiors combined with authentic Cantonese cuisine add to another memorable dining experience at the Manila Hotel.

The new Cafe Ilang-Ilang has been updated, combining contemporary yet elegant casual chic with the widest selection of dishes, all in one place. Redesigned and expanded, the new Cafe Ilang-Ilang is now noticeably much larger and brighter. As a result, the Manila Hotel's other iconic establishment, the Cowrie Grill, had to be relocated off-premise. Loyal diners of Cowrie Grill need not worry, the flair and signature table-side preparations of salads and desserts, a signature of the Cowrie Grill, along with the premium prime rib and seafood dishes, remain uncompromised in its new location (for more on Manila Hotel's iconic Cowrie Grill, check out my previous post here at http://dude4food.blogspot.com/2013/11/cowrie-grill-manila-hotels-signature.html).

An intimate meal, or a meal with family and large groups, Cafe Ilang-Ilang can handle both with ease. Modern, contemporary and casual with a cool vibe, Cafe Ilang-Ilang is a gateway to the world's many flavors.

With fourteen food stations, a meal at Cafe Ilang-Ilang offers guests a taste and gastronomic tour of the world. Various open kitchens and eight live cooking stations offer a diverse range of cuisines, from Asian, Mediterranean, European, and Western dishes to Filipino favorites. A Churrasco station, serving prime cuts of grilled meats and a Sushi station with the freshest seafood are just some of the highlights of Cafe Ilang-Ilang.

And don't forget Cafe Ilang-Ilang's dessert station with its indulgent and wide selection of desserts to cap your meal.

Cafe Ilang-Ilang also has a sugar-free dessert station, allowing you to indulge without the guilt.

At Cafe Ilang-Ilang's Pizza Station, the chefs prepared their signature Pizza Manila Hotel, freshly prepared and hand-tossed pizza dough topped with mozzarella, kesong puti (a local white cheese made from carabao's milk), chorizo, and black olives, baked in a traditional brick oven.

I even got the chance to create my own version of the signature Pizza Manila Hotel, now how cool is that? And after a few minutes in the brick oven, it was ready, just in time to catch the famed Manila Bay sunset (see more on the sunset by the bay and the perfect vantage point from the Manila Hotel here at http://dude4food.blogspot.com/2014/02/sunset-at-manila-hotel.html).

A lot has changed since the Manila Hotel opened more than a hundred years ago. But then again, little has changed. Manila Hotel's chain of experiences, old world elegance, history and heritage, and world-class service and standards remain constant. And you can definitely expect more good things from the Manila Hotel in the next hundred years.

A true Filipino landmark, the legendary Manila Hotel represents the very best of Manila. Relive history at the Manila Hotel in your next visit, and leave with even more awesome memories.

Manila Hotel is located at One Rizal Park, 0913, Manila or call 527-0011 for inquiries.

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Perhaps no other suite in the legendary Manila Hotel can rival the history and elegance of the MacArthur Suite. Home to General Douglas MacArthur and his family during the Commonwealth era up to the outbreak of the second world war, the MacArthur Suite is a piece of history lovingly preserved at the Manila Hotel.

The refurbished suite includes a master bedroom with dressing room, a guest room, two baths and one powder room, a study room, a formal dining room overlooking the bay, a fully-equipped kitchen and a balcony. Definitely a place for a five-star general (for more on the Manila Hotel, check out my previous post here at http://dude4food.blogspot.com/2014/02/experience-history-at-manila-hotel.html).

The original suite was designed by architect Pedro Luna, son of the noted painter and national artist Juan Luna, and served as the official residence of General Douglas MacArthur, his wife Jean and son Arthur, during his tenure as Field Marshall of the Philippine Army during the Commonwealth era from 1935 to 1941. The refurbished suite showcases a distinct Filipiniana theme, with ornately carved wooden furniture typical of the period. Throughout the suite, momentos of the General are proudly displayed, including replicas of military awards and decorations received by General Douglas MacArthur in his storied military career.

The elegant dining room at The MacArthur Suite, featuring replicas of period furniture during the colonial era. I can almost see the General enjoying his favorite dishes prepared by the chefs of Manila Hotel, which include El Mero Envolvio en Hojas de Platano, or steamed Lapu-Lapu wrapped in banana leaves with calamansi sauce, and Squab Chicken Manhoco or stuffed chicken terrine with mushrooms and olives. The formal drapes can be opened for a panoramic view of Manila Bay and its famed sunset (see more on Manila Bay's famous sunset as seen from the Manila Hotel's new view deck here at http://dude4food.blogspot.com/2014/02/sunset-at-manila-hotel.html).

The lavish yet tastefully appointed bedroom includes a canopy, complemented by classic furniture. Modern comforts and amenities, including wi-fi internet access and LCD screens combine with the classic furnishings so you can enjoy the best of the past and present.

The General's private Study, containing more replicas of momentos. The wooden guest chairs are the only remaining furniture retrieved from the original suite after the war. As Japanese forces neared the city in 1941, Manila was declared an open city to spare it from further destruction by aerial and artillery bombardment. The General and his family then quickly evacuated for a last-ditch defensive stand on Corregidor. As soon as the Japanese forces entered Manila Hotel, much of the General's belongings were burned or looted.

A replica of the General's signature corn cob pipe, proudly displayed at the desk. The General's immortal words, a promise of hope and liberation, is written on the stem. Though much of the General's personal items were lost during the war, one can still feel the historical significance of the suite, and its part in the country's history. After the fall of the Philippines in 1941, General MacArthur regrouped and and was appointed Supreme Allied Commander for the Southwest Pacific Area of Operations, and began a series of offensive campaigns leading to his return to Manila. Four long years, with each successful island-hopping campaign bringing him a little bit closer to his goal. And promise.

Upon his return for the liberation of Manila, the General made a sentimental trip back to Manila Hotel, only to find his cherished possessions, including a priceless collections of books, damaged and burned. Heartbroken, with Jean at his side, the couple was about to leave when an employee from Manila Hotel approached them and told them he had buried a few of their possessions within the grounds of the hotel, right under the noses of the Japanese occupation force. It is said the proud General smiled, and he was truly home. A promise fulfilled, and a grateful nation liberated.

The MacArthur Suite is just one of the unique features of the Manila Hotel. A rich heritage and history sets the Manila Hotel apart, and visiting the Grand Dame is like taking a trip back in time. Old world elegance and charm, world-class service, and history all combine for a memorable experience at the Manila Hotel.

The Manila Hotel is located at One Rizal Park, 0913, Manila or call 527-0011 for inquiries.

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Everyday, the Manila Bay stages a spectacular light show. And there's no better vantage point than the Manila Hotel...

A refreshing beverage, a beautiful sunset seen from Manila Hotel's view deck...just can't get better than that. (Visited the Grand Dame lately? For more on the historic Manila Hotel, check out my previous post here at http://dude4food.blogspot.com/2014/02/experience-history-at-manila-hotel.html).

Past the hotel pool, the Manila Hotel's view deck is directly above the breakwater where you can enjoy the cool breeze and one of the best free shows with the famed Manila Bay sunset.

The calming breeze and the gentle sound of waves lapping on the rocks, a front row seat to another spectacular sunset by the bay, and the Grand Dame behind you.

And as the afternoon light fades away, the shifting light paints the bay with a wide palette of colors.

Another round, another sunset. A great way to end your visit at Manila Hotel...

The Manila Hotel is located at One Rizal Park, 0913, Manila or call 527-0011 for inquiries.

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The very best of Spain delicately prepared by Chef Terazawa for a new Katsu experience. The Katsu wars just keeps getting better and better...

Spain's famed Black Iberico Pork is transformed into a Katsu masterpiece at Tonkatsu by Terazawa, part of The Bistro Group's growing network of restaurant concepts. The best of Spain meets Japan in this delightful fusion of flavors.

Located in the former spot of Chef Terazawa's Ma Maison, Tonkatsu by Terazawa is yet another of Chef Terazawa's concepts, this time featuring the classic pork cutlet. Each tonkatsu is prepared with traditional methods, including aging the pork by wrapping it in cloth for three days resulting in tender and flavorful tonkatsu.

Star your meal with one of many Katsu specialties at Tonkatsu by Terazawa, including Deep Fried Oyster (P 495/5 pcs, P 295/3 pcs), plump oysters imported from Japan covered in panko and deep-fried, served with a side of tartar sauce. Other choices include prawns, chicken and other seafood, but this one's a winner, and great with a cold beer.

The Black Spanish Iberico Katsu (P 595), coated with fresh bread crumbs or nama panko and deep-fried to golden and crisp perfection. The subtle, delicate yet rich flavors of the nutty, tender pork and the juicy melt-in-your-mouth marbling plays well with the light and crisp panko breading. The Black Spanish Iberico Katsu is great as is, even better when dipped in salt.

And here's a cool tip. Drizzle some sesame seeds directly on your pork cutlet for added flavor. Light. crisp, and juicy, the new Black Spanish Iberico Katsu is definitely a must-try. Different and distinct, the new Black Spanish Iberico Katsu is a classic east-west fusion using the best premium ingredients masterfully prepared and presented.

Part of the fun in any katsu meal is preparing the dipping sauces. At Tonkatsu by Terazawa, you start with salt, followed by tonkatsu sauce sprinkled with chili powder or Togorashi, and sweet tonkatsu sauce with sesame seeds. Each set also comes with refillable Japanese rice, shredded cabbage, and hot Tonjiru (miso soup with pork).

Japanese pickled vegetables or Tsukemono are included in the set. The okra with bonito flakes and sweet corn is best enjoyed with Tonkatsu by Terazawa's specially cooked steamed white rice or organic brown rice. The subtle flavors of the pickled vegetables also stimulate the taste buds.

Tonkatsu by Terazawa offers two kinds of dressing for the unlimited shredded cabbage, a traditional sesame seed dressing and a refreshing Japanese Dressing made with carrots, onions, garlic and Japanese mayo. The shredded cabbage helps cleanse the taste buds as well as provide a balanced meal.

Got a cheese craving? Tonkatsu by Terazawa's Chizu Katsu with a creamy cheese sauce should satisfy any cheese fix. The Cheese Hire Katsu (P 485) is crisp, deep-fried pork cutlet with cheese for another unique katsu experience.

For dessert, go for the Caramel Cake (P 295), a Graham cracker crust topped with a thick layer of rich chocolate fudge and a creamy New York Cheesecake covered in golden caramel.

Or the Frozen Green Tea (P 155), with a Graham crust layered with green tea ice cream with maccha filling and topped with soft meringue. One of the more popular desserts from the former Ma Maison, the Frozen Green Tea makes a comeback at Tonkatsu by Terazawa.

Aside from Black Iberico Pork Katsu, Tonkatsu by Terazawa also offers other premium pork cutlets including Kurobuta Pork. The new Black Spanish Iberico Pork Katsu is a must-try for katsu afficionados, as the raging katsu wars levels up once again. Go black? Absolutely.

Tonkatsu by Terazawa is located at Level 1, Greenbelt 2, Ayala Center, Makati or call 729-9121 to 22 for inquiries and reservations.

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Think you can spot an Aries or a Gemini? With WeChat, you can now spot some of these zodiac traits while chatting on WeChat...

The world's most searched social mobile app for 2013, WeChat makes your chatting experience a lot more fun.
The four natural elements form the foundation for these zodiac traits, and here's a rough guide on how to spot these traits while using WeChat:

Earth: The Natural Creators

The Earth Element is found in the zodiac signs of Taurus, Virgo, and Capricorn, firmly grounded on terra firma with a notorious conservative streak, cautious with a tendency to play it safe. But their rock-hard confidence allows them to chill when needed, and the Earth signs know how to enjoy the good things. As Natural Creators, you can spot an Earth sign documenting their usual routine or adventures with the many photo filters and functions of WeChat's popular StoryCam or the fun and engaging social timeline features of Moments.

Air: The Storytellers

Those born under the Air element, Gemini, Libra, and Aquarius, offer a fresh perspective, which means you can count on an Air sign to spark and bring life to WeChat's audio chats or video calls, and easily hosts conversations with up to forty friends via WeChat's Group Chat. And here's the cool part. WeChat's 5.1 upgrade allows users to hold two Group Chats with 100 friends each. For the Air sign, WeChat's infinite possibilities plays well with the sign's innate love for linking friends together socially.

Water: The Dreamers

Deeply attuned to the waves of emotion, Cancer, Scorpio and Pisces are naturally perceptive, imaginative and dreamy as the water element. Expect conversations with the Water sign on WeChat to be filled with emoticons. WeChat's Sticker Shop with its fun and animated Emoticat, Cynical Rabbit, and Lazy Dog are just some of the cool emoticons that can be used the Water sign to convey and channel their daily sentiments.

Fire: the Livewires

As intense as fire itself, those born under the Fire sign, Leo, Sagittarius and Aries, bring their infectious spark to any gathering. The life of the party, it's no surprise to find a Fire sign constantly using WeChat's Discovery features like People Nearby, Shake, or even Drift Bottle, to stay connected with others who match their enthusiasm and boundless energy. Their competitive nature will also be tested with WeChat's new and exciting Game Center, with the latest gaming experiences like Pencil Pilot, Gunz Dash or Craz3 Match.

Sounds cool? Go ahead and take WeChat for a spin...and spot the different zodiac traits among your friends, old and new.

WeChat is an innovative social mobile communications application designed for smartphone users. WeChat is free for download from app stores running on Android, Blackberry, iOS, Symbian, and Windows phone operating systems. WeChat is the most downloaded mobile social app in many markets with more than 100 million registered accounts in international markets. For more details and application download, please visit www.wechat.com.

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I've always been fascinated and curious with authentic Indian cuisine and now, the very best of India comes to Manila at the Makati Shangri-La...

In partnership with BDO, Circles Events Cafe lets guests experience a taste of authentic Indian cuisine as chefs from Shangri-La's-Eros Hotel, New Delhi, bring the rich and distinct spices and flavors of their hometown to Manila for Delights of Delhi, an Indian Food Festival at Circles Events Cafe from March 3 to 14, 2014. The Makati Shangri-La offers local diners a unique taste of Mughlai cuisine, a distinct style adapted from the imperial kitchens of the storied Mughlai empire. Can't get more authentic and flavorful than that...

The culinary heritage and cooking techniques from the northern regions of India are highlighted in Circles Events Cafe's two-week Indian Food Festival, with its range of rich and indulgent dishes from extremely mild to spicy preparations infused with a medley of exotic and aromatic spices. Chef Abhinandan Singh prepares a feast fit for royalty in a sneak peek of Delights of Delhi, with a range of dishes representing the diverse flavors inspired by the Mughlai empire.

My introduction to authentic imperial Indian cuisine begins with a sampler of dips, featuring a mild yet rich and creamy yogurt dip, a flavorful spinach dip and a sharp pickled vegetable chutney, best paired with thin and crisp papadam.

Both flat and rolled papadam were served, made from black gram flour as well as lentils with spices offering different flavors.

A trio of salads were served, including Phalon ki chaat (a traditional vegetable salad), Chicken tikka salad, and Aloo papadi chat (a spiced potato salad). At first, I expected to be assaulted by an overwhelming heat from the spices, but the heat is tempered by a combination of different spices, providing contrasting notes that blend well. It is spicy, not in terms of heat, but in the rich and diverse blend of ground and whole spices for an unbelievable palette of different flavors.

Zaffrani paneer tikka, a fresh white cheese marinated in spices and grilled in a tandoor oven came next, served with a side of pickled onions and peppers. The grilled outer crust provides contrasting textures to the soft cheese, with the pickled vegetables adding a sharpness to complement the richness of the cheese. A deceptively simple dish with bold and complex flavors, great as is, or with some papadam.

Turra kebab (chicken) and Shami kebab (lamb), a chicken and lamb appetizer that again showcases the rich blend of spices. The Turra kebab is grilled perfectly, tender and moist with a subtle smoky flavor that combines well with the coriander and chili. The Shami kebab is basically a minced lamb patty with a sharp spicy note from the garam masala, black pepper and chili, and balanced with the mild sweetness of cinnamon and coriander. Definitely a new flavor experience for me, and I enjoyed it.

Next, we were served the Dal kali mirch ka shorba, a lentil and black pepper soup. A hearty and comforting soup with delicate flavors, sprinkled with fresh parsley and coriander. With each dish, one gets to appreciate how each spice and herb blend to build different layers of flavor.

The mains were then served, starting with the Paneer haryali korma, a vegetarian dish with chunks of cottage cheese slow cooked with spinach, cream and yogurt and a mix of spices and herbs including cumin and coriander. The rich sauce pairs perfectly with the crisp papadam, bursting with flavor in every bite.

Murgh shamina, a traditional chicken curry, and a personal favorite. The rich and creamy curry delivers a surprisingly mild flavor, rounded by a buttery note that just works so well with the tender chicken. It's definitely different from the usual chicken curry dish, after all, this is what they served to the Mughlai rulers. Try adding the rich sauce to rice, and you just know this dish is indeed fit for royalty.

Subz diwani handi, a sharply flavored vegetable curry with ginger, onions, garlic, turmeric, coriander, chili and a masala blend. I never thought I'd enjoy a vegetarian dish, and the rich sauce really rounds out the flavors in this unique dish.

Dum Lucknawe Biryani, a traditional rice dish with chicken and long grained basmati rice. The use of ghee, or clarified butter, adds to the richness of this dish, combined with various spices including nutmeg, cardamom, cinnamon and ginger. With tender chunks of chicken, this dish is a meal in itself.

Jhinga dum anari, plump prawns in a thick curry sauce made with a garam masala blend, onions, ginger, garlic, tomatoes, chili, cumin, and sweet pomegranate that add layers of sweet, tart, a mild spicy heat and sharp notes, a full range of flavors in one dish.

Dal Qurashi, slow cooked yellow lentils with cream, clarified butter and a blend of various spices for another unique flavor experience. Almost like a risotto in texture, the lentils are soft and creamy with a rich sauce.

Missi Roti and Gizwani Roti, traditional flatbreads made with wheat and gram flour, and great for soaking up the rich sauces of the different dishes.

For dessert, Chef Abhinandan Singh served his take on the traditional Shrikhand, a sweet custard-like dessert made with yogurt, cardamom and saffron for yet another combination of flavors enriched by exotic spices.

Pair your dessert with Rose Water Lassi, a yogurt based drink to complete your dining experience. The range of flavors and rich blend of spices at Circles Events Cafe's Delights of Delhi is definitely an experience. Different. Unique. And authentic. An imperial Indian feast not to be missed.

And here's the cool part. Guests who dine for Delights at Delhi at Circles Events Cafe may also get the chance to enjoy luxurious hotel accommodations in Traders Hotel, Puteri Harbour, Johor in Malaysia and Shangri-La's-Eros Hotel, New Delhi in India. Now how cool is that? Delights of Delhi is available for lunch and dinner buffet at Circles Events Cafe from March 3 to 14, 2014. For inquiries and reservations, please call Restaurant Reservations at (63 2) 813-8888.

Circles Events Cafe is located at the Lobby Level of Makati Shangri-la, Manila, Ayala Avenue corner Makati Avenue, Makati City or call 813-8888 for inquiries.

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Six cool new features. One awesome experience. With WeChat's 5.2 upgrade to enhance your experience, staying connected with your friends opens up a whole new world of possibilities.

And it just keep getting better...
Staying connected was never this much fun. Boost your social experience with WeChat's cool new features:

1. Menu Bar
More convenient and sorted to fit the habits of smartphone users, WeChat 5.2 opens to a clearer interface which has its many features compartmentalized into three sections: Chats, Discover, and Contacts. Chats lets you continue with your current conversations, while Contacts allows you to start new exchanges with your friends. For the rest of your favorite, fun features, one tap of the Discover tab easily takes you to your Moments feed as well as options including Scan QR Code, Shake, People Nearby, Drift Bottle, Games, and Sticker Shop.

2. Friend Radar
Connect with new friends, reconnect with old friends. With WeChat's cool new Friend Radar, you can automatically identify other users in the area with the option to add them to your contact list with a simple tap on their images, without the usual fuss of exchanging little details and more liberty with chatting with your new clique.

3. Real-Time Location Sharing
Planning to go bazaar-hopping with a group of friends for the weekend? Never leave anyone behind and keep everyone in the loop by using WeChat's Real-Time Location Sharing feature. Invite your friends to share where they are and help them navigate their way on the WeChat Map and through an integrated Walkie-Talkie session. Simply open a chat > + > Locations > Real-time Location > to view one another's maps. Now how cool is that?

4. Group Chat Photo Album
If you want to upload photos in your social networking accounts but having problems scrolling through endless chats, WeChat 5.2 has the solution for you. With the integration of the WeChat Group Photo Album, photos shared in your group chat are arranged by date and then stored in one location easily accessed in one tap of the Photo Album icon.

5. Universal Search
Forgot that all all important name or date in your chat conversations? No worries. With WeChat's Universal Search feature, you can quickly revert back to any message or contact by typing into the search field within the Chats tab.

6. Contact List Customization
Building up your social media contact list just got easier with WeChat's Contact List Customization feature, which gives you the option to add photos, addresses and business cards to your friends' profiles.

Apart from these updates, WeChat 5.2 for Android also comes with enhanced versions of its staple features. Among these include more animated stickers from Sticker Shop which capture your experiential responses; Group Chat Mention Notifications which will notify you when your name is mentioned in a Group Chat; boosted quality for Audio and Video Chats; and a LinkedIn Account in WeChat which lets you grow your professional circle. All this, complemented with the new, easy-to-use features means more possibilities to your social media interaction and experience. To upgrade now and for the latest updates, visit www.wechat.com.

WeChat envisions and innovates new ways for people to connect, communicate and share. A mobile social communication app designed for smartphone users, WeChat is the world's fastest growing social app with over 100 million registered accounts internationally.

WeChat empowers users in fun and dynamic ways by bringing together messaging, social communication and gaming in one seamless, interactive experience, with comprehensive privacy and security settings that can be tailored as needed.

WeChat is an all-in-one app that enables users to add friends with several innovative features. These include highly convenient and reliable QR Code Scanning, phonebook and location-based connection services such as "Hold Together", "People Nearby", and "Shake". The Platform facilitates social interaction with real-time "Walkie Talkie,""Voice Call," and "Video Call." Supported on data networks and Wi-Fi, WeChat makes it easy to stay connected with friends anywhere, anytime. Users can choose to communicate and share photos one-on-one, or within their closed social networks through "Moments". The popular WeChat Sticker Shop has a variety of fun animated emoticons to express any emotion. Also, with a host of addictive WeChat Games, users can play and challenge their friends on the move, share scores, and even find competitors nearby.

WeChat is available free for download on Android, Blackberry, iOS, Symbian and Windows operatings systems. Learn more about WeChat and download the app at www.wechat.com, or check out the Facebook page at http://www.facebook.com/WeChatPH.

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The very best of Japan's Kumamoto Prefecture comes to Manila with the freshest and finest ingredients at Magosaburo. And if you're looking for a true Wagyu experience, Magosaburo is the place.

The very best Japanese Wagyu beef cooked right by your tableside on traditional lava plates is an art mastered at Magosaburo for a unique dining experience.

Established in Japan back in 2009, Magosaburo has gained both local and international recognition with its premium, fine grade Japanese Wagyu beef prepared in Magosaburo's unique Ishi-Yaki method, or stone-roast cooking.

Specially crafted by Japanese artisans, Magosaburo's lava plates bring out the very best flavors with precise temperatures, for the richness and melt-in-your-mouth texture that can only come from the finest grade of Japanese Wagyu beef.

Magosaburo also has a well stocked Wine Lounge at the upper floors, with a wide range of vintages from around the world. A glass of wine to go with your meal caps your experience at Magosaburo.

A customized wine dispenser allows guests to sample different vintages with a push of a button. Magosaburo's cuisine follows tradition, and is evident in each and every dish. But one finds a duality of contrasting themes at Magosaburo, where traditional dishes are prepared with the most modern techniques. The best of the old, preserved and updated, with the latest in technology. Tradition meets high tech, and the wine dispenser is just one of the cool things you can find at Magosaburo.

A perfectly chilled glass of crisp white wine kicks off my Magosaburo experience. The wide and spacious interiors follow clean lines, almost zen-like, for that traditional yet contemporary vibe. The cool, understated elegance is highlighted by the simple and spartan polished concrete walls, accentuated by modern lighting fixtures that seem to float from the high ceiling over the deep brown and black furniture. A dramatic setting, and appropriate, to Magosaburo's signature dishes.

Start with Magosaburo's Namuru (P 180), with three kinds of pickled vegetables including cherry tomatoes and radish, that serve as perfect palate cleansers. For lunch, we sampled Choice 2 of Magosaburo's Sukiyaki Set (P 5,600 for a complete set meal good for 2). The set includes a Small Appetizer (a choice of Namuru or Three Kinds of Kinchi), a freshly prepared Salad (a Mixed Sashimi Salad with tomato dressing or California Salad), an Appetizer (Cream Cheese Tofu or Deep-Fried Prawn with Mayonnaise Sauce), Fry (Assorted Tempura or Assorted deep-Fried Skewers), and Rice (Cheese Curry Rice in Stone Bowl or Garlic Fried Rice in Stone Bowl) to accompany the main dish, a Japanese Wagyu Sirloin Tomato Sukiyaki.

Three Kinds of Kimchi (P 200), another starter option to go with your main dish. The sharp flavors of the pickled vegetables complement the rich flavors of your main dish.

Magosaburo's Luxury Green Salad (P 490), with fresh greens, truffles, tomatoes, and mixed herbs with a smooth truffle dressing, prepared by your table. The Luxury Green Salad is also an option with Magosaburo's signature Lava Sets.

Why call it a Luxury Green Salad? This. A black truffle is freshly shaved to complete your Luxury Green Salad.

The fresh greens, tomatoes, mixed herbs and freshly shaved truffle combine for pure, clean flavors, accentuated by the rich nuttiness of the truffle dressing.

Mixed Sashimi Salad with Tomato Dressing (P 480), one of the salad options in Magosaburo's signature Sukiyaki Sets, is yet another dish that combines fresh and clean flavors. The addition of fresh and premium sashimi adds a subtle sweetness to the dish, balanced by the tart tomato dressing.

Cream Cheese Tofu (P 280), an appetizer option in both the Sukiyaki and Lava Sets, is another unique dish from Magosaburo, and a rich blend of flavors and textures. I did not expect the tofu and cream cheese blend to deliver a surprisingly rich flavor, making this dish just one more reason to visit Magosaburo.

Ox-Tail Omelet Japanese Style (P 220), an appetizer option with the Lava Set, and one of the many things the Japanese do best. A Japanese style omelet always comes out delicately fluffy with a rich, almost creamy flavor, and this is further proof. The ox-tail blends perfectly with the moist and soft omelet for a blend of delicate flavors.

Clam Soup in Hot Stone Bowl (P 250), a soup option with the Lava Set, with plump clams and fresh scallions. A deceptively simple dish with bold, briny flavors, just the way it should be. Elegantly served in a stone bowl, the fresh clams provide contrasting flavors with the main dish.

The Assorted Tempura, an option with the Sukiyaki Set, features prawns, fish and vegetables with a delicate and light batter served with freshly grated radish. The light and crisp texture allows the fresh flavors of the prawns, fish and vegetables to come through in every bite.

If you're looking for flavorful rice dish to go with your main course, Magosaburo's Beef Garlic Fried Rice (P 380) is definitely the perfect choice. The rich flavors of beef are infused in each grain, making this dish great on its own.

Then, the first of the main courses arrived, starting with the Japanese Wagyu Sirloin Tomato Sukiyaki, proudly presented and cooked by your tableside. Just one look at the vibrant colors and marbling of the Wagyu Sirloin tells you this is no ordinary beef.

And after just a few minutes, one can observe the gradual transformation of colors as the aroma slowly fills the air. The thinly sliced Wagyu Sirloin, with its beautiful marbling, slowly simmers adding its rich flavor to the broth. A bowl of freshly beaten egg is served as a dip to balance and temper the sharp flavors of the Sukiyaki.

For our Lava Set, we go for Choice 5 (P 6,200 for a complete set good for 2), an Assorted Japanese Wagyu Steak Palette with 100 gm of Japanese Wagyu Sirloin, 100 gm of Japanese Wagyu Short Rib, and 80 gm of Special Prime Beef Tongue. Like the Sukiyaki Set, the Assorted Japanese Wagyu Steak Palette includes a Small Appetizer (choice of Namuru or Three Kinds of Kimchi), a Salad (Luxury Green Salad or California Salad), Appetizer (Cream Cheese Tofu or Ox Tail Omelet), Soup (Clam Soup or Spicy Vegetable Soup) and Rice (Cheese Curry Rice in Stone Bowl or Chicken Rice in Stone Bowl). Other options include Choice 1 (P 3,000) with assorted Kurobuta and Chicken Yakiniku, and Choice 2 (P 3,600) with 80 gm of Wagyu Chuck Roll, 80 gm of Wagyu Sirloin, and 120 gm of Wagyu Hanging Tender, plus the same options of appetizers, salad, soup and rice.

First, the Prime Beef Tongue is grilled on the lava plate. Magosaburo's distinct lava plates are made by traditional masons, the same select masons responsible for repairing the walls of Japan's historic castles and structures. Each lava stone is carved precisely to specifications, with 3cm thickness that's perfect for grilling premium meats at low heat. At Magosaburo, tradition meets high tech once again, as an infrared scanner monitors the temperature to a constant 180.

After a few minutes, a rich buttery aroma begins to gently rise, and it's ready to serve. Special dipping sauces come with each entree, but quality meat like this is really good on its own. Tender, juicy and full of flavor, you just gotta have another. And another...

Next, the Japanese Wagyu Short Rib is neatly arranged on the lava plate along with vegetables. A mute sizzle can be heard as the premium beef is grilled. The deep, bright colors of the premium beef, and perfect marbling, are a visual cue on the premium quality, as the buttery aroma once again whets your appetite.

The lava plates provide an even cooking surface, ensuring that each cut of beef is perfectly grilled. And in just a few minutes, the Japanese Wagyu Short Rib is served. Tender and juicy with a rich butter-like feel, definitely one of the best I've had.

And finally, the Japanese Wagyu Sirloin is arranged on the lava plate. The centerpiece of Magosaburo's Lava Set, with its perfect marbling, each course in the Lava Set keeps getting better and better.

The slices of Japanese Wagyu Sirloin are then flipped to lightly sear the other side, leaving a juicy pink center as you hold on to your seat resisting the urge to just dive right in. But good things come to those who wait, as I take a sip of wine. And another.

After yet another sip, the Japanese Wagyu Sirloin is ready to serve. The perfect blend of marbling and an unbelievably tender butter-like texture makes each bite special. And if you find yourself chewing with closed eyes, that's fine. An understandable reaction, and don't worry about your friends at the table, they probably have their eyes closed too...

The ultimate Wagyu experience? This could definitely be the place. From starters to mains, plus an impressive wine list and excellent service, Magosaburo is way up there on my list. Special thanks to Socorro "SC" Cariaga and Chef Motomatsu Takashi for an awesome Wagyu experience at Magosaburo.

Magosaburo is located at Fort Pointe 2 Building, 28th Street, The Fort Entertainment Complex, Taguig City or call 856-1808 for inquiries and reservations.

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Kasai Yakori? Fire or Ice? At Tokyo Tokyo, you can have both...

Tokyo Tokyo, the Philippines' leading Japanese restaurant chain, launches two new dishes to satisfy your Japanese flavor fix...

Quality, value and abundance, a formula that has worked so well for Tokyo Tokyo since it first opened in 1985, continues to be at the very core of Tokyo Tokyo's corporate philosophy offering diners a modern, mainstream approach to Japanese cuisine. Today, Tokyo Tokyo has more than 50 stores in its expanding network, serving their all-time bestsellers like Prawn Tempura, Beef Misono, and Pork Tonkatsu along with their new line of ramen dishes and innovative Japanese-inspired hamburgers. The list of Tokyo Tokyo favorites continues to grow with the addition of two new and contrasting dishes, like fire and ice, to their menu.

Before the new Fire and Ice-inspired dishes were presented, we were served some of Tokyo Tokyo's classic favorites, including California Maki and Wasabi Fries along with Tokyo Tokyo's signature Red Ice Tea.

And now for Tokyo Tokyo's Fire and Ice...Tokyo Tokyo's new Cheese Tonkatsu Bento is a surprising twist to their Pork Tonkatsu meal with the addition of creamy cheese. Tokyo Tokyo's Pork Tonkatsu has long been a favorite, and now loyal diners have the option of trying their favorite with a creamy cheese twist. The new Cheese Tonkatsu Bento has thicker, juicier pork slices made rich with cheese, and comes with freshly shredded cabbage with a special roasted sesame dressing plus all the rice you can eat. Quality, value and abundance...all in a fiery hot new dish from Tokyo Tokyo.

We've seen the Fire part, and now comes the Ice part. Just in time for summer, Tokyo Tokyo launches its new line of iced treats, Snow Ice, in three delectable flavors for a perfect ending to any meal at Tokyo Tokyo. Inspired by the classic Japanese Festival offering, the Kakigori, a shaved ice delicacy mixed with various flavored syrups, Tokyo Tokyo goes a step further with its unique take with three cool variants. Tokyo Tokyo's new Snow Ice line features a bed of vanilla-flavored ice with a smooth and light consistency like fallen snow or ice cream, sweetened with milk and refreshing toppings. The Halo-Halo Snow Ice is a twist on the classic Filipino dessert with lavish servings of ube, nata, leche flan, and a sprinkle of crunchy corn flakes. Unlike the usual shaved ice, Tokyo Tokyo's new Snow Ice has a finer and smoother texture that pairs well with the generous toppings.

The Choco Sensation features moist and chewy brownie chunks with sweet mini-marshmallows and a generous helping of hot fudge sauce. For chocoholics, this is definitely a must-try. And with summer creeping in, you can cool down with a bowl of one of three Snow Ice favors.

Craving for fruits? Try Tokyo Tokyo's Mango Peach Medley with juicy slices of tangy peach and tart mango for a burst of cool tropical flavors. The new Snow Ice is a perfect complement to Tokyo Tokyo's popular offerings or as a standalone snack, now available at select stores this month and in all stores nationwide by April 2014. Tokyo Tokyo's Fire and Ice, hot eats and iced treats...more winners from Tokyo Tokyo.

Over the years, Tokyo Tokyo has proven time and time again that quality, value and abundance remains relevant through the years. And by constantly innovating and offering inspired new dishes following these core values, Tokyo Tokyo's future continues to shine like the rising sun.

Tokyo Tokyo is located at Net Lima Building, 4th Avenue corner 26th Street, Fort Bonifacio, Taguig City.

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The world's # 1 restaurant specializing in Gyoza,or Japanese pork dumplings, finally opens in Manila. Osaka Ohsho continues to expand its presence in the Southeast Asian region with the opening of its first branch in Manila at SM Megamall's new Fashion Hall.

Using only the finest and freshest ingredients, Osaka Ohsho brings its signature dishes, including its famous gyoza, to a local market that enjoys everything Japanese. Riding on the crest of a resurgent popularity in Japanese cuisine, Osaka Ohsho brings its unique line of gyoza and other dishes to match the growing ramen and katsu trends in the metro.

Long known as "The King of Hyoza", Osaka Ohsho began as a simple gyoza stand in Osaka way back in 1969. Today, the business has grown with more than 360 locations in Japan with a rapidly expanding presence Singapore, Thailand, Korea, China, and Hong Kong.

Here's a sampling of Osaka Ohsho's range of dishes, starting with the unique Special Fuwatoro Tenshin Han (P 310, good for two), soft, fluffy and imported Koshihikari rice, a prized and sought-after short-grained rice variety milled in Japan, enveloped in a pillowy-soft omelette covered in gravy. The Koshihikari rice, egg and gravy combine for a rice dish like no other, as Osaka Ohsho serves up their other dishes...

Ebi Chili (P 375), plump prawns in a sweet and spicy sauce. There is a gradual build-up of serious heat in each bite, as the blend of spices kick in. Great as is, or with Osaka Ohsho's Fuwatoro Tenshin Han to temper the heat.

Osaka Ohsho signature stir-fry dish, Black Vinegar Chicken (P 325), a sweet and tangy chicken dish stir fried with capsicum, onions, and lotus roots. The chicken is tender and soft, combining well with the sharply flavored sauce and fresh, crisp vegetables.

Perfect when paired with Osaka Ohsho's Fuwatoro Tenshin Han or with one of three signature gyoza flavor variants.

Osaka Ohsho's signature pork dumplings, Original Gyoza (P 175 for 6 pcs/P 350 for 12 pcs), Cheese Flavor (P 190 for 6 pcs/P 380 for 12 pcs), and Nori Flavor (P 190 for 6 pcs/380 for 12 pcs), served with Osaka Ohsho's special sauces, the Osaka Ohsho Original, Miso, and Chili Oil. Mix them together for your own special signature blend to suit your taste. A propriety blend of Japanese flour is used to make the gyoza skin or wrapper, keeping it thin but sturdy and firm with the freshest ingredients for the gyoza stuffing for the best quality. The filling is prepared from a special mix of three pork cuts, combined with ginger, garlic, and cabbage. Only chefs who have undergone extensive training under Osaka Ohsho's master chefs are allowed to handle the gyoza. Each chef is trained to ensure consistency, with the right amount of meat held together by the supple gyoza skin creating a uniform and beautifully shaped gyoza each time. That's why you can expect the same texture and flavor from each gyoza, whether you're in Osaka, Bangkok, Shanghai, or Manila.

Osaka Ohsho Original Gyoza, delicately seared at the bottom for a subtle crispness, and soft and firm at the top with chewy texture. Osaka Ohsho uses a proprietary cooker that gently sears the bottom while steam finishes the top for that signature soft, chewy and crisp texture. Dip it in your Original, Miso and Chili Oil sauce blend to complete the flavors. Definitely one of the best Japanese pork dumplings I've tried...

If you're looking for something different and unique, there's Osaka Ohsho's Cheese Gyoza, with a creamy cheese sauce for a rich layer of flavor that complements the savory pork filling. The light and thin skin with its soft, chewy and crisp textures plays well with the flavored filling, which is precisely what you look for in a gyoza.

A personal favorite, Osaka Ohsho's Nori Gyoza combines the unique and traditional flavor of seaweed with their signature pork stuffing for another flavor experience. The Nori's flavor is subtle and does not overpower the delicately seasoned pork stuffing. Both the Cheese and Nori Gyoza variants allow diners to sample their favorite pork dumplings with a new flavor twist. And there's more...

Gindara Teriyaki (P 720), a traditional dish with delicately cooked cod fish covered in a sweet teriyaki sauce. The soft and tender fish contrasts with the crisp skin, and the sweet teriyaki sauce completes the flavors.

Tonpeiyaki with Pork and Cheese (P 275), a hearty omelet with pork and drizzled with cheese and a special sweet sauce. If there's another dish the Japanese do well, its omelets, and this is no exception. Soft, savory and creamy, a great side dish to any meal at Osaka Ohsho.

Japanese Style Crispy Chicken Karaage (P 320 with trio of sauces/P 330 with grated radish), flavorful and perfectly crisp chicken that's great as is, or with any of the sauces.

Mabo Tofu (P 270), a spicy tofu dish with ground pork, another great side dish at Osaka Ohsho. The delicate flavors of the tofu and pork are punctuated by the spices for a refreshing yet cooling heat.

Black Chahan (P 250, good for two), a richly flavored rice dish that's great when paired with any of the signature gyozas or main dishes at Osaka Ohsho.

Beef with Eggplant in Special Hokoro Sauce (P 330), another stir-fry dish, this time with beef and eggplant. The tender beef and eggplant play well with the contrasting crispness of capsicums and onions for another unique dish.

Pork Cutlet in Miso Sauce (P 290), a traditional katsu served with shredded cabbage and topped with a richly flavored miso sauce.The tender and juicy pork cutlet is lightly coated with crisp breading, and the subtle flavors are enhanced by the rich miso sauce.

Osaka Ohsho also offers a line of signature desserts, including Japanese Parfait with Homemade Ice Cream (P 280), with fresh fruits...

...and Banana Tempura with Homemade Japanese Ice Cream (P 330), crisp, breaded sweet bananas and ice cream for another play on contrasting textures. Osaka Ohsho's signature gyozas, and its wide range of dishes, offer another unique taste of Japan, and definitely a must-try.

Osaka Ohsho meals are reasonably priced, with meal sets starting as low as P 270, with gyoza, miso soup, a fruit plate and unlimited Koshihikari rice. What started as a small shop located in a narrow alley off the major street near Kobayashi Train Station in Osaka in 1969 has grown into a major network of stores with a growing presence in Asia, with over 360 locations, all built by their signature Gyoza.

Osaka Ohsho is located at the 3rd Floor of SM Megamall's new Fashion Hall or text 0917-828-5011 for reservations.

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The rich flavors of the American Southwest, Texas, and Mexico come alive in every bite with T.G.I. Friday's new Tex-Mex dishes. From starters to mains, T.G.I. Friday's brings you fresh Tex-Mex flavors with no need to cross borders. And a cold Corona Extra too.

Classic Tex-Mex flavors and a cold beer, just can't get any better than that...

Enjoy the rich flavors from both sides of the border with T.G.I. Friday's new Tex-Mex dishes. Spicy jalapenos, fresh pico de gallo and creamy cheese combine for a range of hearty dishes to bring the bold taste of Texas and the passion of Mexico to your plate.

Start with Friday's Tostada Nachos (P 495), crispy tortillas topped with seasoned ground beef and creamy cheese with spicy jalapenos for that kick in flavor, served with fresh salsa and sour cream. Light and flavorful, a great starter to your Tex-Meal at T.G.I. Friday's. Pair it with a cold beer, perfect. Or you can also go for the T.G.I. Friday's all-time favorite with an updated Tex-Mex twist, Chili Ballpark Nachos, with rich cheese sauce, chili, pico de gallo and served with fresh salsa.

Next up, T.G.I. Friday's new Salmon Smoked Quesadillas (P 345), premium smoked salmon with pico de gallo, tart apples and Monterey Jack cheese in crisp tortillas, served with a side of mango lemon slaw. The delicate flavors of the premium smoked salmon get a Tex-Mex treatment with fresh and sharp flavors with the pico de gallo and cheese. Light yet flavorful, another great way to start your Tex-Mex experience at T.G.I. Friday's.

For your main dish, go for the flavorful BBQ Pork Tacos (P 475), shaved pork tenderloin glazed with a smoky Texan-style BBQ sauce, pepper jack cheese, crisp onion rings, Southwestern-style sour cream, pico de gallo, and freshly chopped cilantro, served with a side of crisp fries. The tender, smoky pork shreds give this Tex-Mex taco a subtle sweetness that's complemented by the fresh and sharp pico de gallo and the bold flavors of Texas-style BBQ sauce for another perfect blend of flavors.

Or go for the new Ranchero Chicken Enchiladas (P 495), tender slow cooked chicken breast with spicy ranchero tomato sauce and melted Monterey jack cheese rolled in corn tortillas, topped with cheddar, pico de gallo, cilantro and sour cream and served with chorizo rice.

The enchiladas are rich with a medley of flavors, perfectly paired with the equally rich chorizo rice. And nothing goes better with T.G.I. Friday's new Tex-Mex dishes than a cold beer. T.G.I. Friday's has a cool Buy One Take One offer on Corona Extra when you order any of the new Tex-Mex dishes, offer good only until the end of April 2014.

For dessert, go for T.G.I. Friday's Caramel Cheesecake, a rich and creamy cheesecake covered in sweet caramel...

...or the Red Velvet (P 375), creamy white chocolate cheesecake layered on red velvet cake with semi-sweet chocolate chips topped with cream cheese icing, chocolate ganache, and red velvet cake crumbs, a perfect ending to your Tex-Mex culinary journey at T.G.I. Friday's.

Craving for Tex-Mex? Take your pick with T.G.I. Friday's new Tex-Mex dishes...and enjoy a cold Corona Extra or two with your dish. Now that's a cool deal...

T.G.I. Friday's is located at Level 3, Greenbelt 3, Ayala Center, Makati or call 950-9079 for inquiries.

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A premium, juicy steak, and all's good.

At T.G.I. Friday's, you get 100% premium Angus beef, perfectly marbled, selected and hand cut to spec, seasoned and aged for full flavor, and fire-grilled to order. Planning a steak out? Check this out...

Going for a steak out at T.G.I. Friday's is simple: Just choose your steak, choose your sauce (choice of Country Gravy, Burgundy Wine Sauce or Wild Mushroom Butter), and choose your side (Cheddar cheese mashed potatoes, corn on the cob, seasonal vegetables, coleslaw, rice pilaf, or steamed rice). Easy. The Texas Ribeye (P 1,495), US Certified 8 oz. Angus Beef flavored with Southwestern style seasonings and chargrilled to a juicy and tender medium rare, served with seasonal vegetables and burgundy wine sauce. Perfectly seasoned and grilled, the flavors of the tender beef punch through, and you don't need much of anything else. Pair it with a cold beer, perfect.

The classic New York Strip (P 1,595), US Angus Beef 8 oz. striploin, seasoned and flame-grilled to medium rare to ideal tenderness, served with Cheddar cheese mashed potatoes and wild mushroom butter sauce.

A juicy pink center, and a perfect balance of marbling and lean meat, this is a seriously good steak. I normally enjoy my steaks as is, and with a steak this good, you don't need much. But the sharp flavors of the wild mushroom butter sauce perfectly complements the richness of the steak.

Planning a steak out? Make that T.G.I. Friday's.

T.G.I. Friday's is located at the Ground Floor, Hotel Rembrandt, Tomas Morato Extension, Quezon City or call 372-8539 for inquiries and reservations.

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All you can eat sushi and sashimi all day for an awesome seafood feast...only at Genji-M.

And if you have a sudden craving for sushi and sashimi, this is one place definitely worth checking out. Hungry? Read on...

Opened late last year originally serving Far East Asian Cuisine for Korean and Japanese expats, it was rebranded and given a new facelift as Genji-M to expand its customer base to include more local customers with its unlimited sushi and sashimi offering, including unique fusion sushi creations from Chef Park.

Genji-M's Unlimited Sashimi, Sushi and Rolls begins at P 399 for Unlimited Sushi & Rolls, P 699 for Unlimited Sashimi, including Unlimited Sushi & Rolls, and P 1,499 for Unlimited Premium Sashimi, including Unlimited Sushi & Rolls and Tuna Seafood Shabu-Shabu. With the shift in Genji-M's target market, the new offerings target locals, combining fresh ingredients with exceptional value to meet their taste preferences and expectations.

Start your feast with one of Genji-M's refreshing salads, including a Salmon Salad (L) or a sharply flavored Seasoned Sashimi Salad (R) with distinct Korean spices.

A steaming hot bowl of Miso Soup completes your set of starters before the arrival of the unlimited sushi and sashimi.

The Sushi Platter arrives, with a variety of fresh sushi including Salmon, Tuna, Tamago (egg), Cuttlefish, and Mackerel. Other choices include Tuna Tataki, Octopus, Squid, Crab Stick, Shrimp, and Flying Fish Roe. For the Umlimited Premium offering, additional choices include Unagi, Uni (sea urchin roe), and Tuna Belly.

Distinct Korean flavors are infused in the sushi platter, including the Samgyubsal (grilled pork on rice wrapped with nori or seaweed) and Baked Tofu for a creative fusion of Japanese and Korean flavors. Once you saple the initial selection, you can then order other sushi varieties as part of the unlimited offering at Genji-M.

A sampler of Genji-M's maki and assorted rolls were then served, including the popular California Maki and Tuna Maki rolled in nori.

Genji-M's unique Kimchi Roll combines the sharp flavors of this Korean favorite in a Japanese roll for distinct flavors. Other choices include Salmon, Cucumber, Pickled Radish, Tuna, Salmon, Crabstick, Vegetable and Cheese.

But Chef Park isn't done yet. A fifteen year veteran in the restaurant business, Chef Park serves more of his fusion makis and rolls, including the Bulgogi Maki, tender barbecued beef strips on vinegared sushi rice wrapped in nori. Innovative, fun, comfortingly familiar yet new and different, Chef Park's creative take on Japanese-Korean fusion maki and rolls make dining at Genji-M special.

The Samgyubsal is yet another of Chef Park's unique sushi creations, combining the delicate flavors of grilled pork with rice and nori.

Then, there's the Spam Sushi, with tender strips of Spam lightly caramelized with a torch, on rice and wrapped in Nori. Spam, on a rice roll and nori...perfect.

Genji-M's Sashimi selection includes fresh Tuna, Salmon, Lapu-Lapu, Tuna Belly, Mackerel, Octopus, Cuttlefish, and Blue Marlin. Pair your all-you-can-eat feast with Korean soju, beer, sake or wine to complete the experience. Genji-M's owner, Sam Lee, believes that quality and exceptionally value repositions his rebranded restaurant between high-end Japanese restaurants and the typical conveyor belt all-you-can-eat sushi chains. A consultant in Corporate Social Responsibility by profession, Sam Lee plans to hold fundraising nights on a monthly basis to support NGOs and other advocacies. Long-term, Sam Lee envisions opening a branch staffed by the disabled, another of his personal advocacies.

Quality and exceptional value. For as low as P 399, you can go for unlimited sushi and rolls and more at Genji-M. Works for me. Hungry?

Genji-M is located at 845 Kalayaan Avenue corner Makati Avenue next to St. Giles Hotel or call 804-2883 for reservations. Visit www.genjimanila.com or www.facebook.com/GenjiM for more information and updates. Want a free meal coupon at Genji-M? Check out their Facebook page...

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A juicy char-grilled Wagyu beef patty with a variety of indulgent toppings on a fresh homemade pretzel

bun...award-winning Chef Josh Boutwood does it again with four new Wagyu Burgers for Village Tavern.

Village Tavern unveils its new line of premium Wagyu burgers with different layers of exquisite toppings to level up your Wagyu experience, with each burger offering a different set of flavors for burger fans.

Just how can you top a Wagyu burger? Chef Josh Boutwood shows us four ways...Village Tavern's new Foie Gras Burger (P 890), premium Wagyu beef topped with Gruyere cheese, braised onions and seared foie gras on a homemade pretzel bun. The luxurious pan seared foie gras gives the burger a subtle degree of richness without overwhelming the palate, combining well with the juicy Wagyu beef, grilled cheese and sweet caramelized onions. And that homemade pretzel bun, crisp on the outside and soft and fluffy inside, completes the burger experience. All burgers come with fries. Just can't get better than that...

And here's the beef...juicy, rich and flavorful Wagyu beef patty with flecks of marbling for that unique and distinct and buttery melt-in-your-mouth consistency. According to Chef Josh, the quality of real Wagyu beef is excellent that it even surpasses the USDA marbling standards for prime grade beef.

With each ingredient blending well together for a medley of flavors and textures, Chef Josh Boutwood has another winner here. In fact, Chef Josh has four winners. "We are all very excited here at Village Tavern as we launch our Wagyu beef burgers because I am sure our guests will love the immense marbling and the delightful beef flavor in each bite," Chef Josh said.

The Tequila Burger (P 650), premium grade Wagyu beef topped with habanero-infused cheddar cheese, jalapenos, and tequila mayonnaise. A splash of tequila and some heat from habanero and jalapeno peppers add that extra kick for Southwestern flavors. The richness of the Wagyu beef and cheddar cheese is balanced by the heat of the peppers and a hint of tequila.

Each bite delivers a richness that can only come from Wagyu beef, and the tequila, habanero cheddar cheese, and jalapeno combination provides additional layers of flavor punctuated by a cooling heat. The heat isn't overwhelming, nor does it overpower the beef, but it does have a subtle kick that balances all the flavors. Pour some of the tequila mayo and enjoy.

The Truffle Burger (P 625), premium Wagyu beef topped with rich truffle mayonnaise, asiago cheese and sauteed shitakes. Wagyu, truffles and mushrooms are another combination that plays well with the richness of the Wagyu beef, providing earthy and nutty layers of flavor.

The truffle-infused mayo is generously spread on the homemade pretzel bun, crowned by the premium Wagyu beef patty and topped with velvety asiago cheese and sauteed shitake mushrooms for another unique blend of flavors.

The Reuben Burger (P 595), premium Wagyu beef topped with gruyere cheese, homemade corned beef brisket, pickled cabbage and a sunny side-up. The sharp, briny flavors of the homemade corned beef brisket and pickled cabbage, comforting and familiar flavors of the classic Reuben, contrasts with the rich Wagyu beef and sunny side up for balanced flavors. Take a bite, a big bite, and let the egg ooze down on the sides for even more flavor.

Four awesome burgers, each with a unique set of flavors, guaranteed to satisfy any serious burger craving. The new Wagyu burgers are worthy additions to Village Tavern's classic American dishes, including crab cakes, steaks and desserts. "Our burgers are exceptionally savory and unparalleled in marbling, richness and taste our customers won;t be disappointed." Chef Josh enthused. I'm definitely coming back for more...

For more on Village Tavern's classic dishes, check out my previous posts here at http://dude4food.blogspot.com/2012/12/a-light-lunch-at-village-tavern.html, Chef Josh's seasonal specials here at http://dude4food.blogspot.com/2013/11/henry-duck-and-other-new-holiday-dishes.html, and http://dude4food.blogspot.com/2012/10/food-news-awesome-new-dishes-and-old.html.

Village Tavern is located at the 2/F, Bonifacio High Street Central, Bonifacio Global City, Taguig or call 621-3245 for inquiries.

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In this paperless, digital age, tracking lost files can be a nightmare. And as mobile social media communications becomes more pervasive and part of our daily routine, losing soft files can be a real nightmare. But WeChat's got you covered. Retrieving important dates, lists, and work exchanges is easy and simple with WeChat's new Chat History Back-Up feature.

With its Chat History Back-Up feature, think of WeChat as your digital notepad, capable of saving and restoring conversation histories to any devoce for up to seven (7) days. The simple 3-Step process of WeChat's Chat Gostory Back-Up feature starts with selecting "Settings">"General">"Chat History Back-Up" and then clicking "Back-Up" for the conversations you'd like to save, keep or store. Once you've saved your chats, you can protect them by setting a password. To restore your conversations to any device, simply log on and tap "Restore" on the Chat History window. The backed-up history will be restored to your device from the server. Easy right?

No need to spend sleepless nights remembering important dates, birthdays, anniversaries, or just about any date that's important to remember, or the name of that cool hole-in-the-wall restaurant that serves up the best burritos this side of the metro. Maybe even that grocery list that you're supposed to do after office. Or that important reference point in a crucial client meeting. With WeChat, you can save important and critical messages from the constant stream in just three easy steps.

WeChat offers a whole new way to connect and reconnect with friends, and with the new Chat History Back-Up feature, maybe even save the day. Now how cool is that?

WeChat is available free for download on Android, Blackberry, iOS, Symbian, and Windows operating systems. Learn more about WeChat and download the app at www.wechat.com, or check out the Facebook Page at at http://www.facebook.com/WeChatPH.

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There's more to California Pizza Kitchen than its creative and flavorful California-inspired pizzas. A whole lot more...

CPK offers a variety of comforting soups, fresh salads, and sandwiches to complement its line of distinct pizzas. Here's some of them...

Start with California Pizza Kitchen's signature soups, the Mushroom Cappuccino (P 195), a thick and creamy wild mountain mushroom soup topped with milk froth and nutmeg...

...or the fresh and tangy Tomato Soup (P 195), CPK's twist on tomato soup with non-fat yogurt, parsley, scallions, and baked Parmesan cheese flakes. Each is a refreshing and new take on the classic and comforting soup dish, with that distinct CPK style.

And you can't go wrong with CPK's fresh salads. California Pizza Kitchen's new Evergreen Salad (P 435 Full/P 245 Half), a fresh mesclun of arugula, mixed greens, roasted almond flakes, dried cranberries, baked Parmesan cheese flakes, and cherry tomatoes tossed in a light yet flavorful orange herb vinaigrette. Fresh, clean flavors, and a perfect start to any meal at CPK. California Pizza Kitchen offers a variety of fresh salads, but if you're looking for a classic salad dish with balanced flavors, our server, Zada, recommended this one. And a good choice too.

The Seafood Pomodoro (P 575), flat spinach fettuccine in rich Pomodoro sauce with plump shrimps, squid, red and yellow peppers, mushrooms, and drizzled with Parmesan. Hearty and filling, a squeeze of lemon adds just the right sharpness for balanced flavors.

California Pizza Kitchen's new Italian Meatball Sandwich (P 450, beefy meatballs with melted Mozzarella and Queso Quesadilla on freshly baked focaccia bread and served with a side of crisp homemade fries drizzled with Parmesan.

The classic meatballs with marinara and cheese always works for me, conjuring up images of comforting meals so many childhood summers. And this one's pretty good. A freshly baked focaccia that's just lightly crisp on the outside and soft and fluffy inside does the job of absorbing the rich sauce and cheese. And the meatballs are great too. With a side of thick skin-on fries drizzled with parmesan, this one;s a meal in itself.

CPK's new Lemon Cake Like No Other (P 345), a moist cake with a sweet lemon filling topped with a rich and smooth scoop of vanilla ice cream with bits of fresh lemon rind and a side of whipped cream, a fitting ending to a feast at California Pizza Kitchen. As with all CPK branches, service is great, just look for Zada and she'll take good care of you. Great food, great service...just what you'd expect from California Pizza Kitchen.

For more news and updates on California Pizza Kitchen's cool dishes, check out my previous posts here at http://dude4food.blogspot.com/2013/08/food-news-cpk-celebrates-sixteen-years.html, http://dude4food.blogspot.com/2012/08/cpks-tomato-basil-spaghettini.html, http://dude4food.blogspot.com/2014/02/eat-snap-upload-share-your-pizza.html

California Pizza Kitchen is located at the Ground Floor, Eastwood Mall, Eastwood City Cyberpark, E. Rodriguez Jr. Avenue (Libis), Bagumbayan, Quezon City or call 584-5150 for inquiries and reservations.

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There's more to Canada than bacon, seafood, beef, and dairy, and the secret's out...

The Embassy of Canada recently organized a wine cocktail reception showcasing a selection of premium Canadian wines at the Makati Shangri-La's Sage restaurant and bar. Hosted by Canadian Ambassador Neil Reeder, guests from media and the beverage industry were given exclusive access to a selection of red and white wines from Canada.

"Canada boasts of high-quality grapes, excellent growing conditions, and investments in world-class wineries that have contributed to the growing success of Canadian wines both at home and abroad," said Ambassador Reeder in his opening remarks. "As we bring Canadian wines closer to the Philippines, we are proud that Canada is garnering well-deserved attention worldwide as a wine producing country." Canada's wineries continue to grow with increasing popularity both in Canada and abroad, as wine production has more than doubled since 1995 with wine shipments reaching more than $700 million annually.

Blessed by an ideal climate for the slow maturing of grapes resulting in the perfect balance of acidity and sweetness, the wine-producing regions of Canada are the world's best kept secret. Ontario and British Columbia are the main wine producing regions of Canada, contributing 97% of Canada's total production. Long known for its sweet and distinct icewine, Canada's red and white wines are rapidly gaining worldwide attention and popularity. Wineries have also emerged in Quebec and Nova Scotia, offering yet another distinct taste of Canadian wines. The Embassy of Canada presented several labels for the reception, starting with refreshing and crisp whites, including Coyote's Run Pinot Noir Black Paw, Henry of Pelham's 2011 Chardonnay 2011, and 2011 Pinot Grigio; and bold reds featuring Lailey Vineyard's 2010 Syrah, Calamus Estate Winery's 2010 Cabernet Sauvignon, Coyote's Run 2010 Merlot Red Paw, and an effervescent sparkling Cuvee Catharine Brut from Henry of Pelham.

As the staff at Sage arranged the wine glasses and chilled the whites and sparkling wine for the reception, Daniel Blais, a Canadian and the hotel's head sommelier and director of beverage, proudly ensured that everyone's glasses will be filled with wine from his homeland.

Canada is best known for its unique icewines, ranked as some of the world's best dessert wines. Canada's unique climate adds a distinct sweetness, with production carefully regulated to ensure quality. The grapes are carefully hand-picked and pressed while still frozen when sugar concentrations are at its peak, resulting in its signature smoothness and richness. It is this subtle layer of sweetness that gives Canadian wines a distinct profile, and one I enjoyed in all the wines featured at the reception.

Our experience with Canadian wines begin with Coyote's Run's Pinot Noir Black Paw, a refreshingly crisp white with hints of earthy black cherries and strawberries balanced by a subtle spice. Grapes grown on Coyote's Run's Black Paw Vineyard benefit from the high water and heat retention of the rich clay loam, combined with the sun-drenched summers and cool, lingering autumns ensure a balance of acidity and sweetness. Perfectly chilled, Coyote's Run's Pinot Noir Black Paw is light and clean yet full of robust flavors.

Henry of Pelham's 2011 Pinot Grigio was served next, refreshingly fruity with hints of melon and cranberry, and a subtle layer of sweetness making it smooth and easy and a joy to sip.

Henry of Pelham's 2011 Chardonnay, another light and crisp white with more pronounced fruity hints of apples and grapefruit. The combination of soil, climate and exposure to sun combine for the slow maturing and leisurely ripening of the grapes, with just the right level of sweetness that give Canadian wine a distinct character.

Then, the first of the reds were served, starting with Lailey Vineyard's 2010 Syrah, with full and robust flavors of blueberries and currants. Deep, bold and and intense, tempered and balanced by a delicate sweetness.

Ambassador Neil Reeder then gathered the guests for a toast with Henry of Pelham's Cuvee Catharine Brut, a refreshing sparkling wine. Named after winery's family matriarch, Cuvee Catharine Brut is light with a citrusy hint of lemon for clean, sharp flavors. And with each sip, one can't help but appreciate the amount of work, dedication and passion behind each label.

After the toast, Calamus Estate Winery's 2010 Cabernet Sauvignon was served, a deep and bold red with noticeable hints of blackberry and plum, finishing with a subdued spice for a little kick. And lastly, we were served Coyote's Run's 2010 Merlot Red Paw, made with grapes harvested from the iron-rich Red Paw Vineyard, with its rich fruity flavors. The reds featured bolder flavors, tempered by a mild layer of sweetness.

Along with the wine, Sage restaurant and bar served their signature small plates, including seafood and stuffed vegetables, enough reasons to go for another glass of one several Canadian wines.

And desserts too, perfect when paired with the crisp and refreshing whites. It's always a joy to experience to new flavors, and discovering Canadian wine is definitely one of those experiences. While the bottles featured at the reception are not yet available locally, neighboring countries in the region are already enjoying the availability of Canadian wine, including Hong Kong, Singapore, Japan and Malaysia. Hopefully, this will soon change as Canadian wine will be made available in the country. "Wine consumption in the Philippines has shown reasonable growth over the past years. From red to white to sparkling to ice, Canada offers premium wine products that can certainly address the Filipinos' growing appreciation for wine," Ambassador Reeder added.

There's definitely more to discover from Canada, and Canadian wines deserve a much closer look. The secret's out...

For more information, please contact Mr. Carlo Figueroa, Public Affairs Officer, Embassy of Canada, at 857-9026 or email at carlo.figueroa@international.gc.ca

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