DUDE FOR FOOD

Memories of simple, comforting yet hearty dishes are brought back by Chef Davide Lombardi with traditional flavors at Lucia Ristorante. Named after Chef Lombardi's mom, Lucia Ristorante serves the family's favorites and more, giving diners a unique glimpse and a taste of authentic, homestyle Italian cuisine.

Located at Hotel Celeste, Lucia Ristorante is just as impressive by day as it is at night, with elegant interiors and a cool modern vibe. But there is a noticeable warmth that greets you as you enter Lucia Ristorante, the same feeling you get when you enter a friend's home and you just know that a meal at Lucia Ristorante will be special.

A late lunch at Lucia Ristorante is always special, with the interiors bathed in the afternoon light providing a welcoming glow. Insalata Mista (P 240), a mix of fresh greens with cherry tomatoes, shallot, and balsamic vinaigrette starts off our meal. Simple yet fresh flavors, proving once again that premium ingredients are all you need for full flavors, no matter how simple the dish.

Cosce di Pollo Tartufate in Salsa Rosa (P 420), boneless chicken thigh stuffed with mushrooms with pomodoro dolce. Elegantly plated, the perfectly grilled tender chicken on creamy risotto delivers homey and comforting flavors, punctuated by the tart pomodoro sauce. Fresh seasonal vegetables are served on the side to complete the dish.

Bistecca di Manzo Arrosto (P 990), fillet of roasted beef with truffle sauce and vegetables. The tender fillet of beef, with rich flavors on its own, are made even richer with the homemade and nutty truffle sauce for a comforting blend of flavors. The fresh, seasonal vegetables provide a nice contrast with its distinct and subtle crispness and a delicious snap in every bite. Simple, rustic flavors, and one can easily imagine the Lombardi family matriarch behind each dish.

For dessert, Lucia's rich and creamy Panna Cotta, drizzled with chocolate syrup, completes your experience at Lucia Ristorante. Not too sweet, just right. Pair it a freshly brewed cup of coffee...perfect. Authentic Italian homestyle dishes served with an elegant twist, and that's why dining at Lucia Ristorante is always special.

For more on Lucia's authentic Italian dishes at Hotel Celeste, check out my previous post here at http://dude4food.blogspot.com/2013/09/authentic-italian-cuisine-at-lucia.html.

Lucia Ristorante is located at Hotel Celeste, 2 San Lorenzo Drive corner A. Arnaiz Avenue, San Lorenzo Village, Makati or call 887-8080 for reservations and inquiries. You can also visit their Facebook page at www.facebook.com/luciaristoranteph.

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In case you find yourself at Boon Tong Kee for a late lunch or early dinner, there's two dishes that should be on your list.

Boon Tong Kee's Signature Boiled Chicken and Crispy Cereal Prawns. It would be a a crime not to have these two dishes on your table at Boon Tong Kee. Seriously.

Start with Boon Tong Kee's Poached Chinese Spinach with Assorted Eggs (P 295), a comforting soup with spinach and three kinds of eggs, including duck and century eggs for a truly unique flavor. Topped with crispy dilis for a delicious crunch, each spoonful is a contrast of textures.

Boon Tong Kee's Signature Boiled Chicken (P 425 Half/P 795 Whole), the dish that built Boon Tong Kee, served with traditional condiments. The delicate flavors of the Signature Boiled Chicken are enhanced with the combination of sauces. Pair this with Boon Tong Kee's Chicken Rice to complete the dish. For larger groups, go for the whole chicken.

Crispy Cereal Prawn (P 325 Regular/ P 525 Large), another signature dish at Boon Tong Kee. Fresh, plump prawns with a subtle briny and sweet flavor balanced by the crisp and crunchy cereal coating...perfect. The delicate and stringy cereal add a nutty flavor to the dish, making this one a real winner.

End your meal with a sweet Choco Almond Jelly (P 75). There are many more dishes to try at Boon Tong Kee, and my list of favorites is quite long. But you definitely have to add Boon Tong Kee's Signature Boiled Chicken and Crispy Cereal Prawn to your table in your next visit. Trust me.

For more on Boon Tong Kee's authentic Singaporean dishes, check out my previous post here at http://dude4food.blogspot.com/2013/09/singaporean-flavors-at-boon-tong-kee.html.

Boon Tong Kee is located at 310 Tomas Morato Avenue, South Triangle, Quezon City (beside Burgoo and near ABS-CBN) or call 332-5692 for inquiries.

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Diamond Hotel's Corniche launches its Themed Dinner Buffet Nights to satisfy any food lover's diverse taste buds for an exciting and new dining experience.

And if it's Tuesday, it's Arabian Delights at Diamond Hotel's Corniche with a wide range of sumptuous dishes from the fabled and exotic Middle East.

Stop by the Shawarma Station as the chefs prepare your custom shawarma a la minute. Fresh from the vertical grill, spiced free land chicken marinated in rich middle eastern spices is carved and served with homemade garlic flatbread, onions, cucumber, tomatoes, and lettuce drizzled with tahini-garlic sauce and spicy herb sauce.

Cucumber with Spiced Yogurt, a refreshing starter with the familiar tatziki sauce. The freshness of the cucumbers add a crispness in every bite, and pairs well with the creamy tatziki.

Fatoush, another refreshing salad with crispy pita bread croutons mixed with cucumber, tomatoes and other vegetables in a light dressing made with olive oil and lemon.

Fragrant Couscous, delicately steamed grains of durum wheat with a blend of spices topped with aromatic herbs. The blend of various spices add layers of flavor to each and every dish, as you discover new flavors at Corniche's Arabian delights.

In addition to the usual bread selection, Corniche also featured crispy pita bread, great for dipping in an assortment of traditional spreads made from mashed chickpeas and eggplant

The selection of freshly made spreads include variations of Hummus, a traditional dish made with mashed chickpeas blended with tahini, olive oil and lemon...

...Babaganoush, another traditional spread made with mashed eggplant, olive oil and spices, and a refreshing Tatziki, a yogurt-based sauce that's great with fresh cucumbers.

No middle eastern culinary journey will be complete without preserved dates. Along with some cheeses, whole pistachios are also available to add to your starters.

For the mains, start with the light yet richly flavored Fish Fillet with Harra Sauce, with delicately flavored fresh fish fillet topped with a medley of vegetables in a rich sauce made with sesame seeds and seasoned with herbs and spices.

Or go with the Whole Steamed Fish with Preserved Lemons and Exotic Herbs on Seafood Rice, almost like a paella but with a more intense note of lemon and herbs. Richly flavored with a variety of middle eastern spices, and a comforting dish to start your Arabian culinary journey.

Garithes Yiouvetsi, or Baked Prawns with Feta and Ruccola, large prawns grilled with crumbled white cheese and shredded arugula. The rich, creamy notes of the feta combine well with the fresh, briny and delicate flavors of the fresh prawns.

Moving on to more mains, don't pass up on the Lamb Kofta Braised with Vegetable Curry, a personal favorite. The rich flavors of lamb combined with a variety of spices and an equally rich yet mild curry sauce burst with complex flavors in every bite. And you need to pair this with rice, but not just any rice...

Lamb Biryani, long grained basmati rice cooked with spices, herbs and chumnks of tender lamb. Great as is, even better when paired with the Lamb Kofta Braised in Vegetable Curry.

Baked Salmon with Middle Eastern spices, grilled premium salmon with yet another medley of spices for delicate yet bold flavors. The regular seafood selection also features the familiar baked salmon, but this variation with middle eastern spices had a refreshing twist, and definitely different. Other mains include an Arabic style Steak Churrasco with grilled sweet corn, Arabic Lamb Stew with smoked onions and beef Kofta.

Your culinary journey continues with dessert. Kunafa/Kataifi, a cheese pastry with a crust made with long threads of crisp noodles and topped with crushed pistachios...

...Lokum, also called Turkish Delight, is another traditional sugary confection made with starch and and sugar, with a light layer of rosewater flavor...

...Baklava, a more familiar dessert made with thin filo pastry and layers of chopped nuts with honey...

...Dates Fudge Bar, a moist and chewy fudge made with dates and dark chocolate...

...and Nunnmoora, a sweet cake made richer with almonds. From starters to mains and dessert, Corniche brings you a wide range of authentic middle eastern flavors for an awesome Arabian-inspired evening.

Embark on an Arabian culinary journey with Arabian Delights every Tuesday at Diamond Hotel's Corniche for only P 1,980 nett per person. The Themed Dinner buffets at Corniche also include regular sections like the fresh seafood station, a carving station, a Japanese corner, an appetizer counter and dessert station. On Thursdays, it's Steak Night at Corniche (P 2,395 nett per person), Salmon Nights on Fridays (P 1,750 nett per person) and on Saturdays, you can enjoy an impressive array of Mexican dishes with Cena Mexicana at Corniche (P 1,750 nett per person).

Craving for a taste of the world? Just pick a day, and let Diamond Hotel's Corniche take care of the rest.

Corniche is located at Diamond Hotel, Roxas Boulevard corner Dr. J. Quintos Street, Manila or call 528-3000 for inquiries and reservations.

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Meet my new friend...

Thick and smooth brownie-flavored ice cream covered in rich Belgian chocolate and sprinkled with cashew nuts...yup, I'll have one more, please.

Now with seven flavors and counting (let's see, there's Magnum Classic, Almond, Chocolate and Strawberry, Chocolate Truffle, Choco Cappuccino, and Gold), Magnum continues to impress with each flavor seemingly better than the last. And it's getting harder and harder to choose just one favorite. As the summer heat continues to rise, you'll need to cool down with one of these babies...a convenient excuse for one more Magnum.

Rich, smooth, velvety brownie ice cream with the crunch of cashews and a thick melt-in-your-mouth Belgian chocolate coating for a double chocolate punch. As for the summer heat...bring it on.

Want more Magnum love? See more here at http://dude4food.blogspot.com/2014/02/grab-gold-new-magnum-gold.html, and here at http://dude4food.blogspot.com/2012/03/whats-in-fridgewell-hello-magnum.html, and well, just one more, here at http://dude4food.blogspot.com/2012/06/quick-bites-magnum-chocolate-truffle.html.

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The coming of Lent and the rising summer heat conspires for a sudden craving of bacalao. And that can be a problem at ten in the morning...

The sudden craving leads to a short drive to Capitol Commons, with the parking lot all to myself as Black Olive Cerveceria preps to open for the day's service. These mid-morning cravings, and the summer heat, can be a deadly combination.

As the very first customer for the day, the staff at Black Olive Cerveceria hand me their menu as I blurt out the word "Bacalao." But wait, the Peri-Peri Chicken sounds good too. And with a smile, my server heads back to the kitchen to relay my order. A complimentary serving of crisp, freshly baked bread and their very own dip with olive oil and spices starts your meal at Black Olive.

Black Olive's Signature Grilled Peri-Peri Chicken (P 550) is then served first, with a thick, sweet and mildly spicy sauce and a side of rice. the perfectly grilled and smoky flavors combine with the rich spices and seasonings for bold flavors.

Tender, juicy and flavorful, the rich marinade and spices come through with a punch, and my mid-morning craving seems to have settled down until...

Black Olive's Roast Bacalao Fillet (P 445), with mojo picon and mashed sweet potato. Tender, almost melt-in-your-mouth, with just a subtle briny layer of flavor. Childhood memories suddenly flash back as I slice a tender piece of salted cod and swirl it on the thick sauce. The side of sweet mashed potatoes complete the dish. Perfect. Just in case you have sudden craving for Bacalao, you know where to go...

For more on Black Olive Cerveceria's Mediterranean-inspired dishes, check out my previous post here at http://dude4food.blogspot.com/2013/12/mediterranean-flavors-lunch-at-black.html and for more on Black Olive Cerveceria's premium Belgian and German beers on tap and their signature "small plates" or tapas, check out my earlier post here at http://dude4food.blogspot.com/2013/12/a-cold-beer-and-small-plates-at-black.html.

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

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It's always great to see good products succeed in a competitive market. And Magdalena's 70% Cacao Bean Chocolates is one of those little gems...

Local organic cacao beans, lovingly harvested and made with absolutely no preservatives or artificial additives, just pure 100% artisan chocolate. For more on Magdalena's 70% Cacao Bean Chocolates, check out my previous post here at http://dude4food.blogspot.com/2013/02/magdalenas-cacao-bean-bean-to-bar-dark.html.

Packed in attractive and new packaging, Magdalena's 70% Cacao Bean Chocolates are now easier to spot in its convenient and handy boxes. Magdalena's newest variant, candied guyabano coated in rich dark chocolate, presents another unique blend of flavors combining the refreshing tartness of soursop with the rich and bold flavors of chocolate. Like the dried mango variant, the sharpness of the fruit are tempered and balanced with the richness of the dark chocolate. Then, there's the variant with roasted cashews, a personal favorite. Just can't go wrong with chocolate and nuts.

Pure artisan "bean to bar' chocolate goodness in a box. Here's wishing even more success to Gerry Baron and Magdalena's 70% Cacao Bean Chocolates.

For more information and details on Magdalena's 70% Cacao Bean Chocolates, you can check out their Facebook page at www.facebook.com/BeanToBarDarkChocolates.

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Fresh. Savory. Sweet. One can go the full circle of flavors, and go back for even more at Circles Events Cafe...

With its engaging "open-theater" style kitchen set-up, you can explore each station, at your own leisurely pace, and have the chefs on station whip up your very own signature dish.

Fresh. The Seafood Station at Circles Events Cafe boasts of an impressive selection, the freshest catch of the day, from jumbo prawns...

...to plump, fresh mussels...

...and Manila clams.

Stop by the Sushi Station as chefs prepare a wide range of sushi and sashimi. Each dish is meticulously prepared and displayed, ready for picking. Salmon, tuna and a whole lot more...

And there's always something new at the Sushi Station, so make sure to make regular stops at the station while doing your rounds. Chat with the chef on station and who knows, he can probably create a special sushi roll just for you.

Savory. Then, there's Circles Events Cafe's signature US Roasted Prime Rib served with jus, mustard, horseradish and Yorkshire pudding. You don't need a second look to go for a slice or two...

Over at the Indian Station, go for the tender Braised Lamb Shank, slow cooked with a rich blend of spices (for more on Circles Events Cafe's Indian dishes, check out my previous post featuring Delights of Delhi, an Indian food festival showcasing Northern Indian cuisine inspired by the imperial kitchens of the Mughlai empire here at http://dude4food.blogspot.com/2014/03/circles-events-cafe-brings-delights-of.html.

In between, why not go for small plate of fresh fruits and assorted cheeses? Reblochon (L) and Brie (R) are just some of the cheeses available, with many more on display.

Sweet. You just can't not have dessert at Circles Events Cafe. Choose from a wide selection indulgent bite-sized treats...

...to elaborate and even more indulgent cakes. Don't forget to check out the chocolate fountain too.

Western, Asian and even Filipino desserts are just some of the choices at the popular Dessert Station. Homemade ice cream? Go ahead and choose your flavor.

The friendly staff at Circles Events Cafe, ready to please. Fresh. Savory. Sweet. Go the full circle at Circle Events Cafe at Makati Shangri-La. And go for seconds. And thirds...

Circles Events Cafe is located at the Lobby Level of Makati Shangri-La, Manila, Ayala Avenue corner Makati Avenue, Makati or call 814-2580 for inquiries and reservations.

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Pinkberry opens its fifth and newest store at SM Megamall offering its famous line of premium handcrafted frozen yogurt to communities surrounding the mall. And just in time for summer too.

Conveniently located beside the ice skating rink at SM Megamall's new Fashion Hall, one can go for a swirl on the ice followed by a refreshing swirl at Pinkberry. Or just skip the ice and go straight to Pinkberry for a whole new yogurt experience...

First opened in West Hollywood, California in 2005, Pinkberry now has over 240 stores in 17 countries. In 2011, Pinkberry launched its first store in Asia at Greenbelt 5. Pinkberry Philippines now has 5 stores, with the newest at SM Megamall.

Pinkberry offers real fruit toppings, and not preserved fruits, including fresh blueberries, strawberries, mangoes, honeydew melon, watermelon, peaches, kiwifruit, and pineapple. Add twenty more toppings, including coconut, granola, shaved milk chocolate and even Almond Roca and Balsamic Glaze.

Pinkberry's returning favorites and new flavors were then sampled to shoppers, including Pomegranate, Peach, Strawberry, Green Tea and Grapefruit flavored yogurt. Made from the highest quality ingredients, including real non-fat yogurt and fresh non-fat milk, Pinkberry has a distinct light, clean taste with a perfect balance of tart and sweet. The flavored line of yogurt add another layer of flavor, blending well with the signature tartness of Pinkberry's yogurt.

Sampling each flavor, from Pinkberry's classic Original to one of its newest flavors, each variant with Pinkberry's signature smooth and velvety texture. And I was then ready to go for a large serving...

Pinkberry's Original Yogurt (P 265/Large with toppings), topped with fresh strawberries, blueberries, kiwifruit, Almond Roca, cookies and cream, shaved milk chocolate, and chocolate chips. Pinkberry's wide range of toppings include real fresh fruits, not canned, frozen or preserved in syrup or water; premium dry toppings (including mixed nuts, fudge brownie bites, cheesecake bites, cereal, coconut, fruity pebbles, graham crust, honey almond granola, organic fruity gummy bears, waffle cookies, and toasted almonds), bold liquid toppings (chocolate sauce, balsamic glaze, watermelon puree, caramel, pure and natural honey, and 100% pure pomegranate juice), as well as indulgent luxe toppings (like milk chocolate crunch, peanut butter crunch, and lemon cookie crunch). With Pinkberry's wide selection of fresh and premium toppings, you can easily customize your very own yogurt creation.

The refreshing tartness of the fruits are perfectly balanced by the premium chocolate toppings and rounded out by the smooth and rich handcrafted yogurt. A refreshing tartness and a subtle sweetness combine for that perfect yogurt fix.

Next, I go for Pinkberry's new Pomegranate flavored Yogurt with fresh kiwifruit, strawberries, and blueberries (P 155 Small with toppings), topped with fresh strawberries, blueberries, and kiwifruit for a fruity punch. The fresh fruit toppings make a big difference, adding a layer of natural sweetness without overwhelming the tartness of the fresh, handcrafted yogurt for balanced flavors. Made from 100% California grown pure pomegranate juice with refreshing, bold and tangy notes that's great as is, even better with one of Pinkberry's fresh toppings. Pinkberry's new Pomegranate yogurt is also best paired with blueberry, coconut and mochi; or blueberry, shaved milk, and mochi; or yogurt chips and granola.

Then, I go for Pinkberry's Fresh Fruit Parfait (P 195), with fresh strawberries, blueberries, honeydew lemon, honey almond granola, Almond Roca, and toasted almonds in between swirls of Pinkberry's Original yogurt. Mix it all up and enjoy scoop after scoop of rich yet balanced flavors. And the contrasting textures in every bite make this a winner with the crunchy granola, toasted almonds, and Almond Roca pairing well with the fresh fruits and the velvety smooth yogurt.

And finaly, Pinkberry's Green Tea Smoothie (P 150 Small), a refreshing yogurt shake that's just perfect for summer. The earthy and nutty flavors balance the refreshingly tart yogurt for another winning combination. You also have the option to blend in fresh fruits for even more flavor. Pinkberry's other smoothie flavors include Mango Pineapple, Pineapple Coconut, Salted Caramel, Chocolate Banana, and Chocolate Cookie variants. Seasonal flavors include Strawberry Banana, Strawberry Kiwi and Mixed Berries. And here's the cool part. All Pinkberry Smoothies are blended with Light Agave, a natural sweetener, instead of sugar. Now you can indulge without worrying about a spike in blood sugar levels or that unpleasant sugar rush.

Pinkberry reinvents the yogurt experience with its line of handcrafted yogurt and impressive selection of fresh, premium toppings. Whether you go for a Fruit Cup, a Smoothie, a Parfait, or a Swirl with a variety of fresh toppings, Pinkberry's got you covered. Quality yogurt products, outstanding service and Pinkberry cheer, just can't beat that. Go grab your own swirl at Pinkberry, now open at SM Megamall.

Pinkberry is located at the 5/F, Fashion Hall, Building D, SM Megamall, Julia Vargas corner Edsa, Mandaluyong. For more information, you can visit www.pinkberry.com.ph or check out their Facebook Page at www.facebook.com/PinkberryPhilippines.

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Stay cool and refreshed this summer with your very own Shake 'n Go Smoothie Maker, and avail of the 61% discount from Lazada PH via WeChat. Now that's cool.

WeChat and Lazada PH partners for more exclusive deals for WeChat users, with a cool 61% discount on the Shake 'n Go Smoothie Maker. With a special price of only P 539 versus the regular price of P 1,399, that's a pretty good deal.

The Shake 'n Go Smoothie Maker allows you to create your very own beverages with your favorite ingredients. Easy and convenient, cooling sown this summer is easy with Lazada PH and WeChat. A powerful motor spins the stainless steel blades at the bottom of the bottle, and you get a refreshing smoothie within seconds. The portable container has a built-in spout so you can enjoy your smoothie directly from the container without the messy spills. Ideal for fitness and sports buffs, or just about anyone looking to cool down.

And with WeChat, you can avail the Shake 'n Go Smoothie Maker for a special price of only P 539 instead of the regular price of P 1,399. So hurry and avail of the exclusive offer today. Follow @Lazada_PH on WeChat for even more cool deals. Simply download the WeChat app and follow @ Lazada_PH on WeChat.

Lazada (http://www.lazada.com.ph/) is the Philippines' largest online shopping mall and is pioneering e-commerce by providing a fast, convenient and secure shopping experience combined with an extensive product offering in categories ranging from mobiles and tablets to consumer electronics and household goods, toys, fashion and sports equipment. Lazada is continuously striving to offer its customers the best shopping experience with multiple payment methods including cash on delivery, extensive warranty commitments and free returns. learn more on Lazada and download the app iTunes and Google PlayStore and check out the Facebook page at http://www.facebook.com/LazadaPhilippines.

WeChat envisions and innovates new ways for people to connect, communicate and share. A social mobile communications 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 "Friend Radar", "People Nearby", and "Shake". The platform facilitates social interaction with real-time "Walkie Talkie", "Voice Call", and "Video Call". Supported n data networks and Wi-Fi, WeChat makes it easy to stay connected with friends anywhere, anytime. Users can choose to 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 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 Nokia X, Android, Blackberry, iOS, Symbian, and Windows operating systems. Learn more about WeChat and download the app at www.wechat.com.

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It's always great to discover good food in the most unusual places. And being served a cold beer by a blue-haired server just keeps the surprises coming at T7 Music Lounge and Restaurant.

A music lounge is probably the last place to go to for some comforting dishes, like who really eats in a music lounge? Unless you drop by T7 Music Lounge and Restaurant, and get ready for some good eats served by a blue-haired server...

I never really understood the craze on anime, but being served by a blue-haired server makes for some interesting conversation at the table. And when the appetizers are served by pink and red-haired servers, you just know this isn't your ordinary music lounge. Not by a long shot.

And the appetizers are served...Mentai Potato, buttered potatoes with spicy fish roe topped with strips of nori. The subtle briny notes of the fish roe add a richness to the boiled buttered potatoes, and the strips of nori add a nutty note to the dish. A good start, and there's still more to come...

Frankfurters (P 200), served on a sizzling steel plate with buttered corn on the side. Can't go wrong with hot dogs. Chef Seiji Kamura, a long-time resident, brings a wide range of dishes to satisfy any craving, from Japanese classics to western favorites, and even some local dishes too.

Tofu Steak (P 120), slabs of soft tofu served on a sizzling hot plate with a side of sweet corn. The soft texture and slightly crisp outer layer combine for contrasting textures, and the rich gravy-like sauce adds a layer of rich flavors to the tofu dish.

Lemon Sour (P 140), a tart and refreshing cocktail with a kick. T7 Music Lounge and Restaurant offers a full range of cocktails, including imported Japanese beer and premium alcohol. Just ask the blue-haired server, and she'll whip up a drink.

Asparagus with Bacon (P 130), fresh and crisp asparagus topped with flavorful bacon. And you know what they say about bacon...

Asparagus Ohitashi, a Japanese style asparagus salad with creamy mayo dressing topped with bonito flakes on a lettuce leaf. Light, refreshing and yet rich with flavor, it's a great side dish to pair with your mains.

Baked Egg (P 100), a light and delicate egg dish served with a side of radish, and another great starter before the mains.

Fish Katsu Curry, breaded fish cutlet covered in a rich curry sauce and served with rice, shredded cabbage and carrots, and potato salad. A full meal in itself, the dish is great after a night of drinking.

Horumon Misoni, a miso-based soup with innards, liver and vegetables. A flavorful broth made even richer by the tender meat and vegetables, now this is a sure-fire cure for any hangover. Served steaming hot, the soup is hearty and comforting, and just perfect after one too many bottles of beer. Or T7 Music Lounger and Restaurant's potent Lemou Sour.

Buta Kakuni, a Japanese style pork stew slow cooked for hours with radish. The tender slabs of pork belly is served with braised radish and topped with shredded cabbage. Great as is, even better with steamed white rice. A few bites of the tender chunks of pork layered with juicy fat and a piece of radish will make you good for a few more rounds of Lemon Sours.

Fish Miso Yaki, delicately grilled fish with miso. If you're looking for something light, Chef Seiji Kamura has a dish just for you. Lightly grilled fillet of fish, with its subtle flavors enhanced by a creamy miso sauce, served with vegetables.

Japanese Hamburger Steak (P 290/200g, P 450/300g), the classic Japanese favorite, served on a sizzling plate. A juicy patty made with a blend of pork and beef covered in a rich gravy and served with buttered corn, onions and potatoes is yet another of Chef Seiji Kamura's comforting dishes.

In between the mains, Chef Seiji Kamura served us Potato Korokke (P 120), crisp, deep-fried and breaded croquettes, served with shredded cabbage and carrots. Crisp on the outside, contrasting with the soft potato and vegetable stuffing. And Chef Seiji isn't done yet as goes back to the kitchen...

Hamburger Steak with Fried Egg and Cheese (P 390/200g, P 480/300g), a comforting pork and beef patty covered in gravy and topped with a sunny side-up. Simply slice the tender pork and beef patty and the let the yolk run and blend with the gravy for rich flavors.

Teppan-Yaki (P 520/300g), beef tenderloin cubes served with vegetables. Tender, rich and flavorful, nothing like beef to go with a few more beers.

Kushiage (P 550 for 20 sticks), deep-fried and breaded skewers of shrimp, pork, lapu-lapu, squid, frankfurter, asparagus, green pepper, onion, chicken, eggplant, ginko nut, menchi, crabstick, scallop, quail egg, shumai, yako and pumpkin, with four dipping sauces. The fun part is not knowing exactly what you have until you take a bite.

Great food, cool cocktails, and interesting blue-haired servers. And pink and red-haired servers too. Definitely different, yet the wide range of comforting dishes makes this one cool spot for a few cocktails. And some pretty good eats. And after a few drinks and a satisfying meal, you're just about ready to rock on stage and belt out a few classics from Pearl Jam. Now that's cool.

T7 Music Lounge and Restaurant is located at the 2/F, Ginbo Building, 824 Arnaiz Avenue, Makati or call 893-7425 for inquiries and reservations.

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Experience and taste the flavors of the famed Sakura Season at Tokyo Bubble Tea, with their new Sakura Milk Shake and Sakura Milk Tea, along with unique dishes to make your dining experience special.

The two new variants add to the impressive range of milk teas at Tokyo Bubble Tea Restaurant, complemented by an equally impressive range of comforting Japanese and Asian-inspired dishes.

"This is what Tokyo Bubble Tea is about, giving a special experience of Tokyo to our guests. Through our offering of Sakura milk tea and milk shake, it's like stepping onto the Sakura Season and witnessing the cherry blossoms bloom in every sip," said Reagan Tan, President and CEO of Tokyo Bubble Tea.

Cherry blossom-painted Japanese paper lanterns adorn the ceiling, and a life-sized cherry blossom tree greets customers as they enter Tokyo Bubble Tea Restaurant. To get into the Sakura Season vibe, we were served Tokyo Bubble Tea's new Sakura Milk Shake (P 175 Large/P 165 Medium), a refreshing blend of green tea, milk, and vanilla essence topped off with aromatic cherry essence that gives a distinct color and flavor reminiscent of the Sakura Season. Refreshing and not too sweet, just perfect to beat the summer heat.

Then, a variety of dishes rolled out from Tokyo Bubble Tea's kitchens, starting with the unique and inventive Bulgogi Nachos (P 245), crunchy nachos topped with spicy mayo, onion, tomato and carrot strips, and beefy bulgogi for a rich fusion of Asian flavors. Mildly spicy, this one's a cool starter, and if the heat from the Korean spices get to you, have a tall glass of Sakura Milk Tea or Sakura Milk Shake by your side to temper the heat.

This is then followed by the elegantly plated Nippon Ebi Maki (P 285), panko breaded prawn rolled in sushi rice topped with mango and fish roe on a layer of melted mozzarella cheese. The crunch of the crisp breaded prawn and the soft rice and mango combine for a delicious contrast in textures. And don't forget the layer of melted mozzarella cheese for another layer of rich and creamy flavor and texture. This dish tastes as good as it looks, and great when paired with the new Sakura milk tea or milk shake.

Next up, Tokyo Bubble Tea's Samurai Burger (P 248), tender and juicy grilled pork patty with apple sauce, sweet honey mustard and lettuce on a sesame seed bun, served with a side of potato frits. The combination of sweet and savory flavors works well, complementing the juicy yet subtle flavor of the pork patty.

Perfectly grilled, one experiences a medley of flavors with every bite. Served with Tokyo Bubble Tea's signature potato frits, with a deliciously crisp outer layer, this one's a meal in itself, or a light snack.

For larger appetites, go for the Grilled Porkchop with Roasted Tomato Sauce (P 248) grilled pork cutlet marinated in tomatoes topped with mozzarella and caramelized onion on rice. Simply dig in with a spoon as strings of melted cheese wrap around the flavorful and tender pork and rice for one comforting dish.

Omurice with Steak Mushroom Sauce and Hamburg Steak (P 248), rich steak sauce on omelet and rice with grilled Hamburg Steak, another of Tokyo Bubble Tea's large plates for hefty appetites. The omelet wrapped rice, rich gravy and flavorful patty with a beef and pork blend is another winner.

Korean Bibimbap (P 285), tender ground beef with rice, white onion, garlic, Korean sauce, zucchini, carrots, bean sprouts, spinach and mushrooms topped with an egg and chili paste on a hot stone bowl. Traditional, comforting flavors in a bowl.

For dessert, Tokyo Bubble Tea Restaurant pulls out all the stops with the Sakura Season theme with its Sakura Mango Roll (P 550 Whole/P 120 Slice). The subtle cherry essence and the sweet, tart mangoes and cream offer unique flavors.

Craving for chocolate? No worries. Go for the Chocolate Caramel Cake, rich and moist, and just right for choco-holics like me.

Why not have another round with one of Tokyo Bubble Tea's many milk tea variants, like the Royal Milk Tea (P 125 Large/ P 115 Medium) or Honey Dew Melon Milk Tea (P 125 Large/P 115 Medium) to complete your Tokyo Bubble tea experience? To celebrate the Sakura Season and the launch of the new milk tea variants, Tokyo Bubble Tea also introduced an Instagram photo challenge last April 7, where diners can win P 500 worth of Tokyo Bubble Tea gift certificates when they upload their photo with the cherry blossom tree found at all Tokyo Bubble Tea branches while holding a Sakura Milk Tea or Sakura Milk Shake.

There's more to Tokyo Bubble Tea Restaurant's milk teas. Great food, affordable prices and courteous service plus Tokyo Bubble Tea's homey interiors, it's definitely the place for milk teas. And more.

Tokyo Bubble Tea is located at # 209 Katipunan Avenue, Brgy. Milagrosa, Project 4, Quezon City or call 961-8904 for inquiries and reservations. For more information, visit Tokyo Bubble Tea's official Facebook Page at www.facebook.com/tokyobubbletea or follow on Twitter and Instagram with the handle @tokyobubbletea.

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Stop by Fairmont Makati's Spectrum for lunch or dinner, and have a real cool treat. International celebrity chef Todd English shares his signature pizza in Spectrum's daily lunch and dinner buffet for a limited time, starting April 20 to May 20.

The Todd English Pizza is made with Spanish chorizo, Manchego cheese, caramelized onions and scallions, topping his signature flatbread pizza dough.

All photos courtesy of Raffles and Fairmont Makati.

The lunch buffet at Spectrum is available at P 1,800 net per person from Monday to Saturday, while the dinner buffet is at P 2,120 net per person from Sunday to Thursday and P 2,285 net from Friday to Saturday. Todd English is the creative force behind internationally acclaimed restaurants Olives, Figs, Bluezoo, Bonfire, Ca Va Brasserie, Todd English P.U.B and Todd English Food Hall. Shown in photo with Todd English (from left to right) are Fairmont Makati's Executive Sous Chef Robert Bolanos, Senior Chef de Cuisine Christine Zarandin and Executive Chef Christian Knerr.

For more on Raffles and Fairmont Makati, check out my previous posts on Spectrum here at http://dude4food.blogspot.com/2013/01/one-spectacular-dinner-at-spectrum.html, indulgent desserts at Fairmont Makati's Cafe Macaron here at http://dude4food.blogspot.com/2013/01/quick-bites-eye-candy-at-fairmont.html, the Raffles Makati's legendary and iconic Long Bar, home of the famous Singapore Sling, here at http://dude4food.blogspot.com/2013/01/singapore-slings-gold-flakes-and.html and its other signature cocktails here at http://dude4food.blogspot.com/2013/06/another-round-at-raffles-makatis-long.html, and impressive power lunch at the Long Bar here at http://dude4food.blogspot.com/2013/06/the-long-short-of-it-power-lunch-at.html.

Spectrum is located at the Raffles and Fairmont Makati, 1 Raffles Drive, Makati. For reservations, please call Restaurant Reservations at 555-9840 or email dining.makati@raffles.com or dining.makati@fairmont.com.

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Premium artisan chocolate, proudly made in Davao. And just in time for the Easter weekend...

Made from single-origin, quality Trinitario cacao beans grown at Malagos Farms near Mount Talomo in Davao, Malagos Farms follows a "tree-to-bar" philosophy for their artisan chocolates. Just like their premium cheeses, Malagos Farms applies the same passion and dedication to their chocolates.

Through a meticulous process of fermentation and solar-drying, the beans are then ground to a fine 25 microns with specialized equipment. It is then roasted in a strictly controlled process with the correct temperature to preserve the aroma and flavor. Each step is meticulously done with both precision and patience, resulting in a premium chocolate that's velvety smooth with a delicious snap.

Deep and rich flavors, not too sweet, not too bitter, just pure chocolate bliss in every bite. Great as is and for making desserts, Malagos 65% Dark Chocolate is the real deal.

For more on the products of Malagos Farms, see my previous posts on fine artisan cheeses and dark chocolate from Malagos Farms at the Davao Gourmet Collective here at http://dude4food.blogspot.com/2013/09/flavors-of-davao-davao-gourmet.html, at F1 Hotel Manila's buffet here at http://dude4food.blogspot.com/2013/06/simply-awesome-luzviminda-filipino.html, and at Rockwell's 3rd Ultimate Taste Test here at http://dude4food.blogspot.com/2013/10/quick-bites-sights-and-flavors-at.html.

And here's wishing everyone a Happy Easter weekend...

For more information on where to find Malagos 65% Dark Chocolate, visit their Facebook page at https://www.facebook.com/malagos.chocolate.

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A leisurely lunch, good food and service, in a beautifully preserved ancestral home...

...and Casa Roces is the place to enjoy familiar and comforting flavors without the usual rush. For more on Casa Roces, check out my previous posts here at http://dude4food.blogspot.com/2013/10/the-casa-roces-experience.html and its wide range of classic Filipino and Spanish dishes here at http://dude4food.blogspot.com/2013/10/classic-filipino-spanish-cuisine-at.html.

The ancestral home still maintains the warmth of the original structure, with many of the original elements preserved. All around, one can find old photos proudly displayed, along with other memorabilia from the Roces Clan.

During my visit, members of the ancestral home's family gathered for lunch as well, adding to the warm and cozy vibe. Even the family pet felt right at home in one of the many private function rooms located at the second floor.

Start with one of Casa Roces' signature appetizers, Pate de Pescado Duo (P 360), a sampler with Salmon Mousse with Pommery mustard topped with caviar and Bacalao Caviar, salted cod with potato, served with toasted baguette.

Crispy Lengua Caesar Salad (P 160), fresh and crisp romaine lettuce topped with crunchy ox-tongue croutons. The addition of crispy lengua instead of the usual crunchy croutons gives this salad a refreshing new twist.

Truffle Mushroom Puree (P 210), a thick and hearty soup made with three kinds of mushrooms enriched with truffle oil. The distinct nutty notes from the rich truffle oil blends perfectly with the creamy soup and the earthy mushrooms.

For the mains, we go for the Oven-Baked Salmon Wellington (P 420), salmon fillet stuffed with Boursin cheese in a thin and flaky crust with spinach lemon cream sauce. The delicate flavors of the fresh salmon work well with the thin crust, and the spinach lemon sauce rounds out the flavors.

Chicken Adobo Confit (P 285), oven-baked chicken adobo with salsa verde and and adobo sauce, Casa Roces' own take on the classic adobo. Familiar, yet different, and an elegant rendition of a popular household favorite.

Callos a la Abuelita (P 295), rich and tender tripe stew with chorizo and chick peas, familiar and comforting flavors reminiscent of countless family meals.

For dessert, Turon a la Mode (P 135), fried spring rolls stuffed with bananas and ube jam drizzled with caramel langka sauce and served with a side of ube ice cream, completes the leisurely lunch at Casa Roces.

At Casa Roces, time stops as soon as you walk in, just the place for a long and leisurely lunch.

Casa Roces is located at 1153 JP Laurel corner Aguado Street, San Miguel, Manila or call 735-5896 for inquiries and reservations.

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Classic, comforting dishes, and I just can't seem to get enough of it at Maple.

From starters to mains and dessert, Maple offers a full range of classic and comforting dishes. Here's a quick rundown on some of Maple's popular dishes...

Start with some freshly baked maple-glazed rolls and a dab of butter. Make that lots of butter. Butter on freshly-baked warm rolls, always a winner. And the maple glaze just adds the finishing touch.

New England Clam Chowder (P 250), filled with clams, potatoes and bacon and served with a mini baguette. Rich, creamy and hearty, a good starter before the mains.

Chilean Mussels (P 375), cooked in premium dark beer and saffron sauce and served with crunchy crostini. The subtle briny notes of the fresh and plump Chilean mussels blend well with the dark beer's malty flavor. And don't forget to dunk the bread in the flavorful broth...

Maple House Salad (P 375), a fresh mix of leafy greens topped with maple glazed pecans and parmesan drizzled with a sharp roasted shallot vinaigrette. The fresh, crisp greens with the tart vinaigrette is another must-try at Maple. With premium ingredients, you can expect clean and sharp flavors.

The Maple Salmon Catch (P 550), lightly seasoned fresh salmon fillet, then grilled, pan-seared or blackened to your liking, served with vegetables and orzo pasta. The lightly grilled salmon still retained its delicate flavors, and the grain-like orzo pasta absorbs even more flavors from the grilled salmon. Healthy, refreshing, yet full of flavor.

Blackened Chicken (P 450), tender chicken breast with a spicy Cajun rub, grilled and served with creamed spinach, bacon and brown rice. The richness of the Cajun seasonings enhance the chicken's subtle flavors. Bold with a flavorful punch, with an equally rich side of brown rice with bacon...perfect.

For dessert, go for one of Maple's favorites. The New York Cheesecake (P 280), a creamy and rich baked cheesecake on graham cracker crust with blueberry compote. Pair it with a cup of brewed coffee to complete a comforting meal at Maple.

For more on Maple's hearty and comforting dishes, check out my previous post here at http://dude4food.blogspot.com/2013/04/maple-taking-classic-comfort-food-notch.html.

Maple is located at the Lower Ground Floor of the new Shangri-La Plaza Mall East Wing, Shaw Boulevard corner EDSA, Mandaluyong City or call 725-6283 for inquiries.

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The creative fusion of authentic Korean flavors and classic Asian cuisine combine for a unique experience one can only find at Chef's Noodle. And now, you can experience the signature dishes of celebrated Korean master chef Choi In Sun at Chef's Noodle's newest branch in Robinsons Magnolia.

Playful, adventurous and a fine balance of traditional flavors with a contemporary and modern twist, Chef's Noodle showcases chef Choi In Sun's innovative dishes in a celebration of fresh and unique flavors.

Chef's Noodle formally opened its sixth branch at Robinsons Magnolia last April 23, with Korean celebrity chef Choi In Sun along with Chef's Noodle Korea's owner Mr. Kim Huk Soon, Chef's Noodle's Philippines CEO Mary Simisim, and Operations Manager Nancy Go. Immediately after the blessing and ribbon-cutting ceremonies, guests sampled a wide array of signature dishes created by chef Choi In Sun, ranging from traditional dishes to creative and updated classics.

A multi-awarded master chef and popular celebrity, chef Choi In Sun is a regular guest chef at SBS TV Channel's "The Starking Show" where his signature Starking Fire Sushi was created. Chef Choi In Sun was then tapped by Chef's Noodle to create its unique and innovative menu, which was well received as Chef's Noodle now has over 65 branches in Korea since it first opened in 2011. The fastest-growing Korean casual-dining restaurant, Chef's Noodle continues its expansion with its first international branch outside Korea in Manila in 2012. This was then followed by even more branches in Manila, with more scheduled to open.

Chef Noodle's signature Starking Fire Sushi (P 245 Beef/P 298 Shrimp/P 225 Tuna), chef Choi In Sun's unique and innovative take on a Korean version of sushi made with sticky rice balls topped with Australian beef, fresh shrimps or tuna, and torched right on your table

The use of Korean sticky rice adds a unique and different flavor experience, and torching the dish right on your table adds that extra element of excitement. Torched to your preference, I go for a medium rare. The rich and tender beef and the distinct texture of the Korean sticky rice blend well together, add a little wasabi and dip in the special sauce for a medley of balanced and unique flavors.

Though it may look deceptively light, the Korean sticky rice can be quite filling. I go for one more piece, knowing even more dishes are about to be served, and go for a third. And a fourth...

Seafood Pajun (P 245), the classic Korean pancake made from a light and tasty batter infused with a variety of seafood and vegetables topped with sesame seeds. Served fresh and hot, the light and subtle flavors are best enhanced with a dab of chili sauce. If you're craving for beef, Chef's Noodle also offers a Beef Bulgogi Pajun (P 198) to satisfy your beef bulgogi fix.

The Shrimp Starking Fire Sushi (P 298), delicately torched and topped with leeks, served with wasabi. The light sweet and briny flavors of fresh shrimp with wasabi is comfortingly familiar, and the Korean sticky rice adds a distinct yet refreshing layer of texture.

Bulgogi Kimbap Rice Rolls (P 125), another unique twist to Japanese sushi with a distinct Korean touch. Instead of the usual vinegared sushi rice used in the typical Japanese sushi, Chef's Noodle's version uses Korean sticky rice rolled with beef bulgogi and vegetables wrapped in seaweed. The sticky rice has a unique nutty flavor that complements the richly seasoned beef. Like the Starking Fire Sushi, these rice rolls can be quite filling, but then again, just go with the flow and go for another piece.

Wanja Steak Jun (P 298), prime Korean burger steak seasoned with Chef's Noodle's very own authentic spices topped with cheese and fried egg, and served with teriyaki sauce. The richly seasoned and bold flavors of the patty are balanced by the egg and cheese, providing a layer of creamy flavor in each bite. Great as is or with rice, it's yet another unique dish from Chef's Noodle.

In an innovative fusion of east and west, chef Choi In Sun combines Italian flavors with Korean ingredients in another unique dish. Ddukbokki Carbonara (P 245), a creative fusion of Italian and Korean flavors, with soft and chewy Korean rice cake blended with creamy peppered mushroom sauce and diced ham. And it works quite well. I've tried traditional Korean rice cakes in a spicy sauce before, and never knew the rice cakes would would also work with a non-traditional sauce, like a creamy carbonara style sauce. Definitely different. And the surprises don't stop there...

Chef Noodle's Shrimp Twigim (P 345), a distinctly Korean version of the classic Japanese tempura, lightly coated with Chef's Noodle's seasoned twigim batter mix, fried until crisp and tender, served with fried onion rings and a tart dipping sauce. Deliciously crispy, and an all-new experience with the flavorful red sauce.

The signature Chef's Noodle (P 225), the dish that made Chef's Noodle famous in Korea. A rich and hearty Korean noodle soup with a beef broth base and Korean noodles topped with leeks, bean sprouts, fried tofu, spring onons, egg roll, and beef bulgogi. The subtle flavors of the beef broth, almost similar to the broth served with beef ribs, is enhanced with leeks. Now this is a complete meal in itself, with a variety of toppings for a variety of flavors in a bowl. Add a little chili sauce to kick up the flavors, and you just can't stop.

Chef's Noodle also offers a variety of shakes and ice cream based desserts, including Lovers in Paris (P 155), inspired by the immensely popular Korean telenovela, with three scoops of ice cream topped with whipped cream, mini-marshmallows, chocolate sprinkles and cherries.

Coffee Prince Smoothie (P 155), a refreshing coffee-based dessert topped with chocolate sprinkles, whipped cream and mini-marshmallows.

Rich and smooth, a perfect ending to a feast at Chef's Noodle. And one cool way to beat the summer heat. Different, unique, yet familiar and comforting, Chef's Noodle offers a whole new way of enjoying Korean flavors with a unique twist. Experience chef Choi In Sun's signature dishes yourself, at its newest branch in Robinsons Magnolia.

Chef's Noodle is located at the Lower Ground Floor of Robinsons Magnolia (beside the Appliance Center), Aurora Boulevard corner Dona Hemady Street, Quezon City or call 656-7033 for inquiries.

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It's always great to meet friends, both old and new. Like Speck, Angus and Johnnie. And there's no better place than Madison's Bistro Moderne to celebrate both old and new friendships.

Fine dining and a well-stocked bar comes together at Madison's Bistro Moderne, in elegant yet casual interiors to enjoy that plate of Speck and a glass of Johnnie. And Angus too.

The best premium spirits and a wide array of fine scotch at Madison's Bistro Moderne is enough reason for a visit. But Madison's Bistro Moderne's kitchen, as seen though the exclusive Chef's Table, gives you even more reasons to drop by, with an equally impressive selection of signature dishes.

The evening starts with a few glasses of Shiraz, setting the tone for an elegant evening at Madison's Bistro Moderne.

And soon enough, the first of many dishes from Madison's Bistro Moderne is served. The elegant Tri-Color Ravioli (P 380), a tomato, spinach and cheese ravioli with cream cheese, quail egg, truffle oil, bacon bits and beurre noisette. A feast for the eyes, the colors alone make this ravioli stand out, and even more so after your first bite.

Topped with crisp bacon and parmesan, the cream cheese filling then rounds out the flavors until you slice into the delicate quail egg for even richer flavors. And Madison's Bistro Moderne's kitchen is just starting to fire up...

As the bar goes into high gear with the growing crowd, Madison's Bistro Moderne's kitchen picks up the pace as well, serving plate after plate of appetizers.

Meet Speck, probably one of the best appetizers I've had anywhere. Period. Speck and Goat Cheese Mousse (P 550), with truffle scent and a sweet and spicy apple mustard chutney. The melt-in-your mouth and richly flavored Italian cured meat is deliciously balanced by the chutney, fresh arugula, cherry tomatoes and bits of candied walnuts. Pairs well with a glass of red, even better with a neat Johnnie. Elegantly plated, this is one reason to drop by Madison's Bistro Moderne. Seriously.

An old friend, Johnnie Walker Red on the rocks, neat and straight up. Just perfect for the main dishes about to be served...

Braised Lamb Shank (P 750), tender, fall-off-the-bone lamb slow-braised for hours on mashed potatoes and vegetables. Rich, tender and flavorful, with the lamb's usual gamey flavor tamed down to an almost subtle level, leaving just a hint to remind you this is probably one of the best lamb dishes in the metro. The creamy and buttery mashed potatoes, and the equally buttery vegetables, complete the dish.

Confit Pork Belly (P 450), baked tender pork belly on potato gratin, braised balsamic lentils and thyme jus. Pork belly elegantly executed with a thin and crisp layer of crackling over tender and moist pork, the mandatory elements of a perfect confit, and one of the best looking slabs of pork I've seen. Maybe it's the scotch, but this pork slab is pretty. And it tastes as good as it looks. The gratin's deliciously crisp outer layer, baked with cheese, and the sharply flavored lentils with balsamic are simply perfect with the delicate flavor of the pork belly.

Already impressed with Madison's Bistro Moderne's kitchen, more dishes arrive, and it just keeps getting better. Foie Gras Ballotine (P 350), served with mixed greens and duck ham. Fresh greens with a light yet sharp vinaigrette and sweet caramelized pear combine for an elegant little side salad. Then there's the foie gras and duck ham...just can't get any better than that.

And it was time to meet Angus. Madison's Bistro Moderne's impressive grass-fed Angus dry-aged Ribeye (P 1,680/300g), topped with a grilled mushroom, served with vegetables and cauliflower gratin, with mushroom butter sauce, bernaise sauce and premium pink seasalt on the side. As for the presentation, there's nothing better than a premium slab of meat on a wooden board. And how was the steak? This was gone in minutes...

The Grilled Angus Beef Tenderloin (P 950/200g), topped with grilled mushroom and served with buttered baby vegetables and creamy mashed potatoes. Lean yet tender with a delicious bite, this one's another winner.

A cool bar and great food. And you can have both at Madison's Bistro Moderne. It was great to see Johnnie and Angus again, and looks like I'll be seeing more of Speck sometime soon at Madison's Bistro Moderne.

Madison's Bistro Moderne is located at the Ground Floor, EDSA Shangri-La Hotel, Garden Way, Ortigas, Mandaluyong City, or call 631-4675 for inquiries and reservations. Check out the Facebook page at https://www.facebook.com/MADISONSBISTRO for more information.

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Lengua, Callos...and desserts, signature all-time favorites that have defined Dulcelin Gourmet for so many years. But there's really more to Dulcelin Gourmet than Lengua, Callos and desserts. A whole lot more...

With the opening of Dulcelin's first ever restaurant, Dulcelin Gourmet pulls all the stops with an equally impressive line of signature mains and dishes created with the same passion and love as their famous desserts. And what a feast...

Now, loyal fans of Dulcelin can have more than just dessert at Dulcelin Gourmet. Located at the 2nd level of the new UP Town Center along Katipunan, Dulcelin Gourmet now offers a full dining experience, from starters to mains to dessert, all in one place.

Our feast begins with a classic, Old-Style Fries (P 100), crisp, thick-cut potatoes deep fried in beef tallow, served with a side of Sriracha mayo.Perfectly crisp and rich with flavor from the beef fat, Dulcelin Gourmet's Old-Fashioned Fries brings back memories when fries were fries. Simply, this is the way fries should be, and Dulcelin Gourmet brings it all back with their Old-Fashioned Fries. Great as is, or if you want an extra layer of creamy flavor, simply dip it in the Sriracha mayo for an extra kick.

Beer-Battered Miso Glazed Cauliflower (P 190), crisp fried cauliflower in beer batter glazed with sweet miso sauce topped with bits of crispy bacon. If I had vegetables this was when I was a kid, I would have enjoyed more vegetables much earlier. The crisp outer layer is packed with flavor with the sweet miso glaze, complementing the clean and subtle flavors of the fresh cauliflowers. And the crisp bacon bits add the final exclamation point.

Miso Glazed Brussel Sprouts (P 250, limited availability), fresh brussel sproutes sauteed with bacon and glazed with miso and mirin. Dulcelin Gourmet goes even further with their Miso Glazed Brussel Sprouts, with the subtle sweetness of the fresh vegetables playing well with the miso glaze and smoky bacon. Both these dishes made me enjoy my vegetables. Seriously good.

Red Rice Shiso Duo (P 240), Japanese red rice topped with seared tuna with shrimp and Anfus short ribs with pickled radishj and aji tamago quail egg, with Korean spices on fresh and minty shiso leaves. The creativity of Dulcelin Gourmet comes through with this unique dish, offering a medley of fresh and balanced flavors. And ditch the knife and fork, simply use your hands to roll up and gently fold the shiso leaf and enjoy. And these are just some of the starters...

For the mains, Dulcelin Gourtmet offers a wide range of dishes, from pork, beef, chicken and seafood. The elegantly plated Pork Inasal with Lechon Skin (P 275) is then served, lemongrass and ginger-infused pork with thin and crispy lechon skin with a side of lemon-patis sauce and pickled corn. The delicately crisp lechon skin crowns the dish for a visual treat. Simply pinch off a piece of the thin lechon skin, and add one more dish to your all-time favorites at Dulcelin. The flavorful pork is moist and tender, with a thin layer of crispy crackling, dip it into the tart sauce and grab a spoonful of corn. Extra rice? Definitely.

Angus Corned Beef (P 295), homemade corned beef with boiled potatoes and cabbage. The tender slabs of flavorful corned beef deliver fresh flavors, another comforting dish from Dulcelin's kitchen. The boiled potatoes and cabbage, infused with the richly flavored broth, completes the dish.

One of the best Scotch Eggs available in the metro, Dulcelin Gourmet gives a refreshing new twist to a classic favorite, with double yolk farm fresh eggs inspired by the soft and runny aji tamago style eggs served with ramen. The result, rich and smooth eggs that balance the contrasting bold flavors of Italian Garlic sausage and crisp breading. A meal in itself, Dulcelin Gourtmet's Scotch Eggs is another must-try (P 395 to share, good for 2-3).

Dulcelin Gourmet also offers a single serve portion of their Scotch Egg (P 200 Single Serve), with its farm-fresh eggs prepared aji tamago style with its distinct runny yolk and flavorful Italian garlic sausage, breaded and deep-fried topped with seaweed salad and served with miso corn rice.

Dulcelin Gourmet's classic Lengua (P 330 single serve), fork-tender ox-tongue, in rich brown sauce with Spanish chorizo El Rey and mushrooms, served with steamed white rice. An all-time favorite at Dulcelin, and still a bestseller.

Thick-Cut Pork Chops (P 320), grilled thick slab bone-in pork chops marinated in miso and mirin, served with caramelized apples and truffle mash. Love pork chops? You'll definitely enjoy this. The pork chop slab is incredibly thick, and Dulcelin Gourmet wasn;t kidding when they named this "Thick-Cut Pork Chop". And here's the best part. Simply slice the thick pork chop and you'll be amazed at how juicy and tender the slab is, pairing perfectly with the creamy potatoes.

Apple and Hickory Smoked Homemade Slab Bacon (P 285), thick bacon slab smoked and glazed in honey bourbon sauce, served with lechon skin garlic fried rice and farm-fresh egg cooked to your liking. With their very own smoker, Dulcelin Gourmet's thick smoked bacon is another comforting dish. The full flavors of the thick slab bacon and a sunny side up combine for a rich dish, and that lechon skin garlic rice is the final, flavorful finishing touch.

Uni and Shrimp Pasta (P 350, limited availability), a rich and creamy blend of sea urchin roe and shrimps topped with bonito flakes. Not your usual pasta dish, the creamy sea urchin roe adds a distinct richness, coating each and every noodle with a mildly sweet and briny flavor.

Kitayama Wagyu Short Ribs with Kimchi Rice (P 320), tender Wagyu short ribs served Korean style sprinkled with sesame seeds and served with kimchi rice and delicate 65C egg. The sharp flavors of the kimchi provide familiar notes, perfectly complimenting the richly seasoned beef ribs.

Stuffed Chicken Breast (P 299), delicately poached chicken breast filled with cream cheese, garlic, and US Smithfield ham, served with chorizo rice, pickled corn relish and bacon sauteed French beans with a flavorful bell pepper sauce. Delicately arranged, the dish has subtle yet rich flavors, and the chorizo rice adds yet another layer of rich flavors to the dish.

Braised Veal Shank (P 550, good for sharing), tender veal with rich and nutty porcini cream sauce served on truffle mashed potatoes. Slow cooked for hours for tender and fall-off-the-bone goodness, the rich flavors of the veal is enhanced by the creamy sauce, and this goes to my list of all-time favorites as well.

And here's another off-the-menu dish, Dulcelin Gourmet's pple wood Smoked Kurobuta Pork with sweet apple glaze on creamy mashed potatoes. Tender, juicy, just too good. And hopefully, included in the menu soon.

Excellent dishes from starters to mains. The wide range of dishes and creative blend of flavors are exactly what you'd expect from Dulcelin Gourmet, approaching each dish with the same level of passion as their signature desserts. And when you're thinking of your next meal, drop by Dulcelin Gourmet. And have more than just dessert.

But wait, I just can't end this post without a feature on some of Dulcelin Gourmet's signature desserts...right? No meal at Dilcelin would be complete without a slice of their signature Mango Torte or any of their signature desserts. See my post on Dulcelin Gourmet's popular desserts here at http://dude4food.blogspot.com/2014/04/dulcelin-gourmets-dessert-hit-list.html.

Dulcelin Gourmet is located at the 2nd Level of UP Town Center, Katipunan Avenue, Diliman, Quezon City.

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After trying some of Dulcelin Gourmet's signature starters and mains (see my previous post here at http://dude4food.blogspot.com/2014/04/a-complete-dining-experience-at.html), it was time to enjoy Dulcelin's bestselling desserts. No visit to Dulcelin Gourmet would be complete without dessert...

Dulcelin Gourmet's signature Mango Torte (P 140/slice), the cake that made Dulcelin a household favorite, with sweet golden mangoes and cream on crispy and chewy nougatine crust. The sweet, tart mangoes with rich cream on a chewy nougatine crust is just one of those perfect combinations that keep you going back for more. Here's the rest of my hit list of Dulcelin Gourmet's desserts...

The Callebaut Ganache (P 165/Slice), a chocoholic's dream, with premium Belgian chocolate icing, rich chocolate mousse center sprinkled with shaved almonds. Dulcelin Gourmet's best chocolate cake yet. And you'll have to agree after one bite. This one's a new personal favorite.

When it comes to desserts, I usually lean toward chocolates, and this one fits the bill. Premium Belgian dark chocolate in a soft and moist cake with a rich and creamy chocolate mousse filling, that really takes the cake. Literally.

The Banoffee Pie (P 145/Slice), the classic banoffee on an Oreo crust topped with Callebaut Chocolate Ganache, Nutella, and dulce de leche. A slice of pure indulgence...

Caramel Pecan-Walnut Pie (P 95), crunchy pecan and walnut covered caramel custard in a flaky butter crust. Not too sweet, with the crunchy pecan and walnut adding a layer of delicious and contrasting textures in every bite.

Irish Cream Flan Cake (P 130/Slice), similar to Dulcelin Gourmet's Irish Cream Butter Cake, but this time topped with a rich flan made with real cream. The moist cake and the velvety smooth flan combine for one cool dessert creation that can only come from Dulcelin Gourmet.

Pair it all with Dulcelin Gourmet's Mochaccino (P 95), to complete your Dulcelin experience. Dulcelin Gourmet has more desserts including Apple Pie, Ensaymada, Food for the Gods, and Chocolate Decadent Cake. What's your favorite?

Dulcelin Gourmet is located at the 2nd Level of UP Town Center, Katipunan Avenue, Diliman, Quezon City.

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A few cocktails, some signature tapas, and great company. And there's no better place to end the week than at Sage Restaurant and Bar...

Since it opened in February this year (see my previous post on the cool launch here at http://dude4food.blogspot.com/2014/02/makati-shangri-la-opens-sage-restaurant.html), Sage Restaurant and Bar has been the place for cool cocktails and elegant tapas. And on Friday nights, the cool vibe at Sage goes a notch higher. Here's just some of the reasons why I keep coming back to Sage Restaurant and Bar any day of the week...

Great Tapas. The range of flavors is pretty impressive, with over 30 different well-curated tapas to choose from, reflecting different culinary influences, each elegantly presented. We start with Sage's popular Dolmas (P 280), stuffed tomatoes, peppers and cucumbers with beef and pork filling and tart tomato relish for Greek and Mediterranean inspired flavors, perfect little bites for a few rounds of cocktails. Make that a lot of cocktails. Each delicately stuffed tomato, pepper and cucumber pack so much fresh and clean flavors, you'll easily go for one more. And another.

Saffron Brioche (P 260), with smoked salmon and cream cheese on a mini brioche, and more little bites to pair with even more rounds of signature cocktails. The soft brioche and the sharp flavors of the smoked salmon pair well for some very cool sliders. One bite, and you just know that the best and freshest ingredients are used in all of the signature tapas.

Beet Root Gazpacho Shot (P 180), a refreshing and thick gazpacho with lime and red basil served with feta crostini. Tart, clean, and earthy notes with just a hint of sweetness. Simply dip the bread and sip with a straw. Subtle yet rich with fresh flavors, elegantly served in tiny jars.

Great cocktails, all handcrafted and freshly prepared with the best and finest spirits and ingredients. A Negroni and Sage Martini starts my round. And there's more...like the Trish Bloom, a sweet and fruity cocktail, and my personal favorites, the classic Whiskey Sour and Old-Fashioned. Simply run through the extensive list of handcrafted cocktails, from Martinis to Cosmopolitans and Screwdrivers, all masterfully crafted concoctions. If you have a specific blend in mind, the bartenders at Sage will gladly prepare it for you.

And even more great tapas. Fried Vegetable Wontons with Sambal Sauce (P 200), an Asian-inspired little dish that perfectly illustrates the wide range of flavors at Sage Restaurant and Bar. Crisp and flavorful, with that extra kick from the sweet and spicy sambal.

Phyllo Cigars (P 360), ras el hanoult lamb confit and figs wrapped in thin phyllo pastry, and a personal favorite. The phyllo pastry gives this dish a certain lightness, without overwhelming the delicate lamb filling. The richly seasoned lamb and the thin, crisp, and flaky pastry is another winning combination.

The vibrant and sunny flavors of the Mediterranean come through in this dish, Red Mullet Tartine (P 320), crisp toast with an olive tapenade and basil puree topped with cherry tomatoes, fresh basil and grilled red mullet.

Grilled Polenta with lavender bell pepper confit (P 180) on fresh tomato sauce, a simple dish yet rich with flavor. You get the flavors of the world in little plates, with each every dish at Sage. And that's just part of the extensive tapas served at Sage. Other selections include French and Italian cheese platters, duck liver, light salads, a variety of fresh and grilled seafood, and Wagyu burgers.

And for dessert, Sage Restaurant and Bar has that covered too. A trio of chilled desserts (P 260 for two/P 360 for three desserts) arrived to cap the evening on a sweet note. Our dessert sampler included the Catalan Cream (caramel ice cream with citrus marmalade), Turkish Delight (coffee ganache, orange jelly and green cardamom), and the Passiflora (coconut cream with mango jelly).

Cool vibe, cool place. And with the Chilitees performing some cool acid jazz that night, enough reason to stay just a few more hours. And a few more rounds of Old Fashioned and Whiskey Sours. Good times. At Sage Restaurant and Bar.

Great food. Cool cocktails. Good times. That's why I love Sage Restaurant and Bar...

Sage Restaurant & Bar is located at Makati Shangri-La, Manila, Ayala Avenue corner Makati Avenue, Makati City or call 813-8888 for reservations.

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