DUDE FOR FOOD

Traditional dishes get a cool, modern edge. And at The Hungry Hound, young Chef Mikko Reyes reinterprets traditional classics with his own unique take on gastropub cuisine.

Rustic and traditional dishes with bold flavors make up The Hungry Hound's new freestyle gastropub menu, and each dish includes creative and indulgent touches from Chef Mikko Reyes, making each dish refreshingly new and exciting.

Opened in August, 2013, The Hungry Hound is a creative collaboration with Chef Rob Pengson, foodie Erwan Heusaff, Erik Cua, Carlo Trillo, Marc Soong, and Kim Yao, each with his own successful record in the food and beverage industry.

Chef Mikko Reyes heads the kitchen at The Hingry Hound, and the adjoining Niner Ichi Nana, a craft cocktail bar. The young chef brings with him a wealth of experience as the former corporate chef at ADB under the guidance of British Chef Chris Leaning.

Inside The Hungry Hound, one is surrounded by an earthy palette of warm wood, giving it an old world feel. Yet there is a subtle unmistakable cool edge at The Hungry Hound, giving it a casual and modern vibe. A serving of Duck Fat Fries sets the tone for my unique experience at The Hungry Hound. Perfectly crisp fries with the added richness and nutty favor of duck fat gives an entirely new spin on fries, and it's no surprise that these Duck Fat Fries remain one of the more popular items in both The Hungry Hound and Niner Ichi Nana. It's those little tweaks, the creative blend of flavors and techniques, that make even the simplest dishes at The Hungry Hound different and special.

We then sample some of Niner Ichi Nana's signature cocktails. Watermelon and coconut water, just some of the tropical ingredients used by Niner Ichi Nana in its signature craft cocktails, provide some interesting flavor profiles for some really unique cocktails. Like the quirky yet smooth Perpetually Happy, one of Niner Ichi Nana's tropical cocktails, a refreshing blend of coconut water, spiced rum, dark rum, lime juice, mint syrup, Cointreau and tiki bitters.

And the Sour Wat Punch, with fresh watermelon juice, pineapple, gin, lemon, lime, tamarind syrup, and spiced cloves, a spicy and sweet number with a punch. The two signature cocktails give an idea on Niner Ichi Nana's approach to craft cocktails, combining a variety of fresh ingredients with premium spirits for unique flavors (stay tuned for my next post on Niner Ichi Nana). The cocktails give you an idea on Niner Ichi Nana's creative and inventive approach, similar to The Hungry Hound's style on flavor and technique.

Chef Mikko Reyes begins the exclusive tasting of The Hungry Hound's new freestyle gastropub menu with Old Bay Crab Croquetas, spiced lump crab breaded and deep-fried, with breaded bechamel, dill caper aioli, and charred corn relish. The familiar croquetas gets a creamier makeover with the breaded bechamel, while the dill caper aioli adds a rich layer of flavor to complete the dish.

Chili Whipped Lardo & Pate Toast, with Don Papa chicken liver pate, crisp ciabatta toast, tart sumac apple chutney, garlic confit, and sea salt. The infusion of the sweet and smoky rum adds a new flavor element to the rich pate, giving it just that extra kick in flavor. And as the next dishes are served, the subtle and surprising tweaks become more apparent.

Spiced Crispy Chicken Mini Sliders, crisp breaded chicken on burger buns with Sriracha aioli, sesame radish slaw, and chips. Like most of Chef Mikko's new dishes, the infusion of new flavors combine for a refreshingly new take on comfort food classics. The sharp and spicy Sriracha aioli and the nutty sesame radish slaw provide new layers of flavors, and once again, Chef Mikko Reyes and The Hungry Hound transforms the familiar into something new and exciting.

Smoked Duck Ham Aglio Olio, fresh pasta with French duck breast, garlic chili flakes, cherry tomato confit, and ciabatta toast. Chef Mikko Reyes elevates the classic aglio olio with the addition of tender and flavorful duck ham, adding sharp notes to a familiar dish. And the combination of contrasting flavors works so well in this dish.

Paprika Broiled Salmon on spinach risotto, chili bacon vinaigrette, and crisp salmon crackling. Chef Mikko presents a full range of flavors and textures in this one dish, with the tender and juicy broiled salmon enhanced by the delicate sweetness of paprika, the chili bacon vinaigrette adding more robust notes, the crisp crackling and its lightly salty flavor, and a rich and creamy spinach risotto to complete the palette of flavors.

1 Kilo Shortloin Steak, USDA Prime & dry aged beef with foie gras butter, Maker's Mark jus, chorizo roast potato, cherry tomato & fine bean salad with sea salt. The juicy pink center immediately catches your eye, and the buttery beef flavor just bursts in your mouth. And the foie gras butter adds that extra layer of richness. This is one seriously good steak. The flavorful jus, infused with a smoky bourbon, adds that finishing touch to this classic steak dish. Chef Mikko Reyes redefines your classic steak dish with the inclusion of new flavor elements, with the rich foie gras butter and the distinct bourbon-infused jus. And the chorizo roast potatoes pairs perfectly with the steak.

Hanger Steak & Chips, tender beef with truffle fries, foie gras butter, and Maker's Mark jus. The lean beef is masterfully grilled, remaining tender and juicy, drizzled with the bourbon jus and topped with the foie gras butter. And the combination works just as well with the Hanger steak. Crisp and flavorful truffle fries complete the dish.

After the mains, it was Niner Ichi Nana's turn to impress. Your very own bespoke cocktail, prepared by Erwan Heusaff and his team. Simply fill out the short form to give Niner Ichi Nana an idea on your flavor profile preferences, and your bespoke cocktail is on the way...

Bourbon. Whiskey. Tart. Smoky. Sunrise over sunsets. And a cold place. Like Canada. And that's all Erwan Heusaff and his team needed to know to come up with my very own bespoke cocktail. My customized Old Fashioned, with Wild Turkey bourbon, Smokehead single malt whiskey, a dash of Angosturra bitters, simple syrup, a large ice ball and garnished with an orange peel. Perfect. I Think I'll call it The Dude's New Old Fashioned...now I know what to get when I go back to Niner Ichi Nana.

And there's nothing better than Niner Ichi Nana's Foie Gras Nugget to pair with your bespoke cocktail. A crisp outer layer with a soft, creamy and melt-in-your-mouth foie gras. Paired with your very own bespoke cocktail...just can't get better than that. But there's more...

Complete your dining experience at The Hungry Hound with Chef Mikko Reyes' desserts. The Brioche French Toast, topped with walnut streussel, pomegranate cream, bruleed apple, and cardamom syrup. Light, soft and fluffy with a crisp outer layer, and the fruit and nut topping with the cardamom syrup combine for just the right level of sweetness and tartness.

Then, there's the Banana Trifle, rum stewed banana with salted cashew brittle and toffee cream on spiced banana cake, Chef Mikko's own take. The rich toffee cream binds all the elements together in this classic dessert, with the salted cashew brittle adding contrasting textures to the soft rum stewed bananas.

Classic dishes reinvented, with bold flavors and subtle yet indulgent touches by Chef Mikko Reyes. Your favorite comfort food taken to the next level, and it just keeps getting better when paired with cocktails. The Hungry Hound's new freestyle gastropub cuisine and Niner Ichi Nana's signature cocktails offer a unique dining experience. A meal before cocktails, or cocktails before a meal, The Hungry Hound and Niner Ichi Nana's got you covered.

The Hungry Hound and Niner Ichi Nana are located at the Ground Floor of The Globe Tower, 32nd Street corner 7th Avenue, Bonifacio Global City, Taguig or call +63917-876-9999.

It's almost always time for cocktails. And it's cocktail hour, at least in some part of the world. At Niner Ichi Nana, cocktail hour is anytime you decide to come in for one of their craft cocktails.

Niner Ichi Nana's Manhattan (P 350/450) a refreshing blend of rye whiskey, sweet vermouth and Peychaud's bitters, just one of many signature craft cocktails to get you started...

The look and feel of Niner Ichi Nana brings back the classic and nostalgic vibe of cocktail bars from a bygone era, with a long bar and elegant, plush seating, just the place to unwind with some of Niner Ichi Nana's signature craft cocktails.

At the bar, you can get up close and see the bartenders perform their magic, whipping fresh craft cocktails. Bestsellers include classics like the Old-Fashioned, a personal favorite, the Whisky Sour and Manhattan. Or you can try some of Niner Ichi Nana's very own concoctions, like the Pink Blush, Wood Picks, Toddy, Guapurple, and Ponzu Mule. You can also ask for your very own customized bespoke cocktail, just talk to any of the bartenders and give them an idea of your taste preferences (check out my very own bespoke cocktail by Erwan Heusaff and his team at Niner Ichi Nana here at http://dude4food.blogspot.com/2014/05/the-hungry-hounds-freestyle-gastropub.html) for your very own signature cocktail.

Niner Ichi Nana's cool vibe and timeless elegance is just the perfect backdrop to enjoy your cocktail, whether at the bar or in any of the tables. Then, there's Chef Mikko Reyes' classic gastropub cuisine to pair with your favorite cocktails to complete your experience (see more on Chef Mikko's new freestyle gastropub menu at The Hungry Hound, traditional flavors with a cool, modern edge, here at http://dude4food.blogspot.com/2014/05/the-hungry-hounds-freestyle-gastropub.html).

Niner Ichi Nana's Old Fashioned, and my default go-to cocktail. The classic whiskey cocktail with bourbon, Angosturra bitters, and simple syrup garnished with an orange peel and a cherry. Just perfect.

And just in case you're wondering, the name "Niner Ichi Nana" refers to the phonetic designation of "917." Niner Ichi Nana is located at The Globe Tower, so the significance of the name becomes pretty obvious.

Make that one more cocktail? Absolutely.

Niner Ichi Nana and The Hungry Hound are located at the Ground Floor of The Globe Tower, 32nd Street corner 7th Avenue, Bonifacio Global City, Taguig, or call +63917-876-9999 for reservations.

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

Your favorite imported and local craft beer, spirits, food and live bands, all in one place...

...and stirrings of a major revolution in local craft beer appear to be brewing.

Drink Up Philippines is a cool outdoor festival featuring hundreds of imported beer and local artisan craft brews, handcrafted cocktails, premium spirits and wine. Mix in some great food and some cool live bands, and you've got one great outdoor party.

But before going on an all-day, all night drink fest, one has to abide with the first rule of drinking. Don't drink on an empty tummy. And at Drink Up Philippines, you have a wide range of options to choose from. Great to see some familiar faces at the festival, including the guys at Brotzeit Bier Bar and Restaurant with their Paulaner brews and Bavarian sausages...

...and Schwenkbraten, or grilled pork with vegetables (see more on Brotzeit with my latest post here at http://dude4food.blogspot.com/2014/05/celebrate-flavors-of-spring-with.html). Nothing like beer and pork...and Brotzeit's just the pace to start to get you in the groove.

It was also great to see the guys at Burgers & Brewskies, including the signature Call the Nurse Burger (for more on Burgers & Brewskies, check out my post here at http://dude4food.blogspot.com/2014/01/b-burgers-brewskies-one-place-for.html). Mouthwatering burgers fresh off the grill, and a few beers. Just can't get better than that.

Jeremy Slagle of Mr. D's, the French American chef behind Mr. D's Wagyu Corned Beef, Applewood Smoked Bacon, and Spice Crusted Pastrami adds to the mix of meaty favors at the festival.

Monique Monasterio and Erwan Heusaff serving up Pink Panda's Southeast Asian Diner's signature dishes and handcrafted cocktails (see more on Pink Panda take on Asian street food here at http://dude4food.blogspot.com/2014/03/asian-flavors-at-pink-panda-southeast.html), adding a cool Asian twist to the festivities.

With over a hundred beer brands spread out on the outdoor field, it was tough deciding where to start. And here are a few notable local craft beers that had me going for seconds. From Mindanao, Fat Pauly Ales & Lagers'Single Hop Origin Pale Ale, brewed with the finest imported brew grade malt blended with local ingredients, including water from Timoga Spring and pukyutan honey. Light, fresh and clean flavors, and real smooth. Fat Pauly's line of craft beers include Rastafa Rye Jamaican Ginger infused Rogenbier, Sultana Cafe Latte Stout, Lumad Strong Lager, Diwata White Wheat Ale with Lime and Peppercorns, and other creative brews...watch out for these guys, some real creative craft beer's brewing out of Iligan.

Bogsbrew's Organic Pale Ale from from Bacolod, made from the purest spring water and the finest muscovado sugar from Negros. And there's lots of sugar in Negros, and it just makes a lot of sense to brew some real good beer with all that sugar. The combination of the best local ingredients blended with brew-grade imported ingredients result in clean, fresh flavors. The regional variety of our local craft beers, with its own distinct local ingredients, add to the diversity of flavors in this emerging craft beer revolution.

Craftpoint Brewing Company'sSummer Sessions Blonde Ale, a light golden ale and the perfect introduction to craft beer. A sip releases fruity and nutty notes, with a crisp, clean and refreshing finish. If you're looking for a bolder brew, try Craftpoint's Liberation Ale with its distinct caramel sweetness and a hint of roasted nuts. Both brews are uniquely distinct, each with its own character, seriously good brews. Take the lighter Summer Sessions Blonde Ale first before the bolder Liberation Ale, so you can fully enjoy each brew's distinct flavor profile. These guys seem seriously committed and passionate with their brews, and they're having fun at it as well. Expect to hear more from these guys.

Brewed in Baguio, Xavierbier offers another impressive line of craft beer, including Dalom, a bold Brown Ale and fruit flavored beer variants. Xavierbier's Dalom Brown Ale's deep, dark hue is already a sign of bolder, more robust flavors, with a pronounced sweetness, almost like chocolate. Full-bodied, yet smooth and easy. The fruit flavored variants are lighter and sweeter, and I just can't wait for the other variants these guys will introduce.

Looking for that rare craft beer you've heard so much about? You might want to check out Beerology. The guys at Beerology import and distribute artisan craft beer from all over the world, specializing in hard-to-find brews. And they carry most, if not all, of the local craft beer brands. Catch their food truck or pop-ups for a quick round or two.

Katipunan Craft Ales, with their signature brews and creative collaborative blends offer another flavorful experience in the craft beer revolution. The fun and quirky Dear Fred, a collaborative brew with Yardstick Coffee, is one example, a classic pale ale blended with coffee. And the Signal No. 1, a boldly flavored Oatmeal Stout, easily stands out for its unique flavor. And you'll be hearing more from these guys too...

All that beer, and still so much more to try and discover. Creative, fun and a nice jab at the big boys, the local craft beer revolution can no longer be ignored. It's here. And happening right now. Drink up, and enjoy the ride...

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

Forget Happy Hour. Make it Lush Hour at Mesclun...

Unlimited red, white, and rose wines, including selected beer and specialty cocktails, all for P 490 net, everyday from 5pm to 8pm in all Mesclun branches (Serendra, Eastwood, and The Linden Suites). Paired with Mesclun's selected dishes for Lush Hour, that's one cool deal.

The wine selection at Mesclun's Lush Hour include Maison Hebrard Sauvugnon Blanc, Gerard Bertrand Reserve Speciale Chardonnay, Crane Lake Malbec, Chateau Saint Thibeaud Cabernet Sauvignon and Merlot, and Colombelle Rose, each handpicked and selected by Chef Katrina Kuhn-Alcantara. The beer selection for Mesclun's Lush Hour include Heineken and San Miguel Premium. Or go for one of Mesclun's signature cocktails for Lush Hour. Start with the Ginger Caipirinha, a ginger-infused Brazilian cocktail with rum and lime. The ginger and lime blend adds sharp and clean flavors, complementing the deep, bold notes of rum. A refreshing start to Mesclun's Lush Hour, and there's more...

Then, go for the refreshing Mango Mojito, a smooth rum and lime concoction with sweet and tart notes from the fresh mangoes. The addition of fresh, cubed mangoes adds a distinct tropical flavor, making it smooth and easy. And fun. Drink it all the way to the bottom for a bite of the sweet mangoes.

Mesclun's Frozen Margarita, another cocktail classic that's just perfect for the late afternoon heat. Refreshing, sweet and tart, the lime and tequila blend gets you in lush mode in no time.

Looking for something sweet and tart with a little kick? Go for Mesclun's Strawberry Frozen Margarita. The vibrant color adds a festive feel, just perfect to end your day. After a few rounds, why not try some of Mesclun's signature dishes in the Lush Hour line-up...

To pair with your cocktails, Mesclun includes a mouthwatering selection of some of their bestsellers to Lush Hour, including selected appetizers, flammerkeuche Alsatian-style flatbread pizzas, and sourdough pizzas. Start with Mesclun's signature Escargots (P 345), French snails in rich garlic parsley butter, served with a crisp baguettine. The garlic parsley butter adds a rich layer of flavor to the succulent snails in this classic French dish, and just perfect with wine. Or cocktails. Or beer. Mesclun serves some of the best classic European inspired dishes in the metro, and Lush Hour is a perfect time to sample Mesclun's rich flavors (for more on Mesclun's dishes, check out my previous post here at http://dude4food.blogspot.com/2012/12/a-mix-of-flavors-at-mesclun-restaurant.html). And don't forget to dunk a piece of the baguettine in that rich garlic parsley butter...

Buffalo Balls (P 315), crisp chicken meatballs served with a rich blue cheese sauce. The classic Buffalo dish without the bones, with tender and juicy chicken and a crisp outer layer. A subtle and refreshing heat from the spices add to the flavor, balanced by a rich blue cheese sauce. Great with another round of drinks.

Blue Cheese Salpicao (P 525), US Tenderloin with mushrooms, chili, and blue cheese sauce. Another classic with Chef Katrina's creative twist. The tender beef and mushrooms are complemented by a layer of heat from the chili, tempered by the subtle hint of blue cheese in the rich sauce. This dish is seriously good, and you'll just have to restrain yourself from requesting some garlic rice, and go for another round of drinks instead.

Portobello Mushroom Duxelles (P 395), fresh Portobello mushrooms in rich truffle oil, served with crisp crostinis. The rich nutty flavors of the portobello mushrooms are amplified by the truffle oil, for yet another perfect dish to pair with your cocktails. Add a heaping spoonful of mushrooms on a piece of crostini, wash it down with your cocktail, and repeat.

Andre's Poke (P 345), a fresh and flavorful tuna ceviche with rich soy sesame dressing and spicy Sriracha mayo, served with crispy crostini. Fresh, clean flavors and the blend of spicy and creamy notes add contrasting yet balanced flavors.

Yakuza Chicken (P 295), Japanese-style marinated and crunchy chicken fillets served with katsu sauce. Crispy breaded chicken with a creamy sauce injects familiar flavors in the mix of appetizers at Mesclun.

Charcuterie and Cheese Platter (P 845), with Parma ham, Calabrese salumi, Gruyere, and Grana Padano, served with a fresh and crisp baguettine on a wooden board. Perfect with cocktails, these little bites are a must-have at Mesclun's Lush Hour.

And as you enjoy more rounds of cocktails, it's probaby a good idea to go for some of Mesclun's specialty pizzas and flammerkeuche. Shrimps & Anchovies Flammerkeuche (P 295), one of Mesclun's authentic Alsatian-style flatbread pizzas topped with homemade creme fraiche, shrimps, anchovies, arugula, and garlic oil. A rustic and comforting flatbread topped with a blend of delicate, rich and sharp notes combine for a medley of flavors in every bite. Go for another slice, and another cocktail.

Goat Cheese Sourdough Pizza (P 345), house made sourdough crust topped with rich cream sauce, goat cheese, walnuts, and honey. The flavorful sourdough crust adds another twist to the usual pizza, with a subtle yet rich flavor complementing the goat cheese, walnuts and honey.

Unlimited cocktails, the range of dishes...Happy Hour? Make that Lush Hour at Mesclun.

Mesclun Bistro is located at the Ground Floor, Serendra, Bonifacio Global City, Taguig or call 954-2100 for inquiries and reservations.

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

A refreshing salad and three new and unique flavors on a stick. Nanbantei of Tokyo launches new and uniquely-flavored yakitori dishes to enhance your dining experience in one of the best yakitori-ya in the metro.

Nanbantei of Tokyo's wide range of chicken, beef, pork, seafood, and vegetable yakitori specialties get beefed up with three new additions, plus a refreshing salad.

Start your meal with a comforting salad with light and clean flavors. Nanbantei's new and refreshing Shiitake Mushroom Salad (P 180), with fresh lettuce, shiitake mushrooms, fresh tomatoes, carrots and radish topped with onion leeks, served with a side of nutty sesame dressing, and a perfect start to your yakitori experience at Nanbantei of Tokyo. The fresh greens and vegetables have a crispness that add contrasting textures with the soft mushrooms and the creamy dressing. Sometimes all you need are fresh and premium ingredients to enjoy full flavors from even the simplest of meals.

Then, the first of three new grilled dishes arrived. Gyu-Tan (P 170), tender ox-tongue lightly grilled and delicately seasoned with salt, with just a hint of garlic-infused flavor. The delicate and unique flavor of the ox-tongue makes this new dish different, and the light salt and garlic seasoning is all you really need to enhance the rich flavor. Great with a cold beer.

Buta Negi (P 90), lightly grilled skewers of fresh onion leeks wrapped with tasty and succulent pork slices. The blend of flavorful pork and fresh leeks offer a unique combination of flavors and contrasting textures in every bite. Lightly salted, the subtle flavor of the tender, thinly sliced pork comes through, tempered by the sharp flavor of the crisp leeks. The small bite-sized pieces can be deceptive, as you barely notice yourself going through the skewer. And you just flash an innocent smile when someone at the table asks if there is still any left. Seriously good.

Shrimp with Bacon (P 270), plump shrimps with a delicate sweetness wrapped in bacon. Surf and turf on a stick, the subtle briny flavors of the shrimps are balanced by the sharp notes of the bacon for another delicious blend of flavors. Perfectly grilled and lightly seasoned with salt, the new yakitori dishes of Nanbantei are definitely a must-try. And you'll barely notice yourself going for seconds and thirds...just flash an innocent smile and order another one.

And nothing goes better with Nanbantei's new yakitori dishes than a cold beer. Or Nanbantei's new and unique cocktails with a distinct Asian twist....(see more on Nanbantei's new cocktails here at http://dude4food.blogspot.com/2014/05/kampai-nanbantei-of-tokyos-cool-new.html).

Nanbantei of Tokyo is located at Bonifacio High Street Central, Bonifacio Global City, Taguig City or call 621-3224 for inquiries.

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

Nanbantei of Tokyo's authentic yakitori and cold beer. Better yet, pair it with some of Nanbantei's new signature cocktails.

Why not try something different, and enjoy an all new experience at Nanbantei of Tokyo with five new and unique cocktails...

Have some of Nanbantei of Tokyo's authentic yakitori, and give it a fresh spin with the new line of cocktails. Classic cocktails infused with a distinct Asian twist, each colorful concoction pairs well with Nanbantei's authentic yakitori (see more of Nanbantei's wide range and new and authentic yakitori creations here at http://dude4food.blogspot.com/2014/05/nanbantei-of-tokyo-launches-new.html). Nanbantei's refreshing Gin Basil (P 125), a cool blend of Tanqueray Gin, sweet and sour mix, fresh basil, and simple syrup topped with a fizzy Sprite. Smooth, fresh and clean flavors, the minty and subtle peppery notes of the basil add a refreshing layer of flavor.

Fresh Rita (P 150), a classic Margarita with premium Cuervo 1800, Agave syrup, fresh lime juice, sweet and sour mix, and garnished with a lime wedge. The sweet and sour blend is comfortingly familiar, and pairs well with the delicate flavors of Nanbantei's yakitori.

Japanese Mojito (P 175), another classic cocktail with a distinct Asian twist, blended with Ichiko Sochu, fresh calamansi juice, simple syrup, and soda water, with ooba leaves instead of mint for that Japanese twist, garnished with a lime wedge and topped with Sprite. The perfect cocktail to beat the summer heat, with the ooba leaves adding refreshing citrus and minty notes.

Hibiscus Mojito (P 150), a unique concoction with Bacardi White, mojito mint, sweet hibiscus syrup, mint leaves, fresh lime juice, soda water, and garnished with a lime wedge. The classic mojito gets a sweet twist with the infusion of hibiscus syrup, just perfect with Nanbantei's pork and seafood yakitori.

And finally, the soothing Malibu Midori (P 125), with Midori Melon Liqueur, Malibu Rum, Bacardi White, sweet and sour mix, tart pineapple juice, and lemon wedge garnish. A personal favorite, with a vibrant green hue to match its equally refreshing flavor. Sweet and tart, with a pleasant kick.

A late afternoon snack with yakitori and cocktails becomes your personal happy hour, or a great start before any meal at Nanbantei.

Enjoy your cocktails with Nanbantei's signature yakitori dishes, like the Hatsu (P 80), lightly grilled chicken heart...

...Kawa (P 75), crisp and juicy chicken skin simply seasoned with salt and lightly grilled to perfection...

...or the unique Leba Maki (P 150), chicken liver wrapped with bacon, combining the distinct flavor and texture of liver with the sharp notes of the crisp and salty bacon.

And as you enjoy more cocktails, why not go for Nanbantei's bestseller, Tori Karaage (P 200), crispy breaded chicken with ponzu sauce...

...and the unique Yaki Onigiri (P 85 per piece), grilled riceballs with nori. The grilled riceballs combine the crispy and soft textures of rice in every bite, flavored with a sweet sauce. Grab a piece of the sticky grilled rice and wrap it in nori for a new flavor experience. And have another cocktail.

Sample all five new and refreshing cocktails to start your meal at Nanbantei of Tokyo, and enjoy your very own happy hour...Kampai!

Nanbantei of Tokyo is located at Bonifacio High Street Central, Bonifacio Global City, Taguig City or call 621-3224 for inquiries.

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

A samurai-sized feast for three for only P 888...now that's a cool deal.

Nanbantei of Tokyo's Good For Three Samurai Sets offers authentic Japanese flavors and great value, making dining with friends even more enjoyable. Who says three's a crowd?

Nanbantei of Tokyo is an international chain of restaurants with branches in Singapore, China, and the Philippines, with its flagship based in Roponggi, Japan, a known landmark serving its signature yakitori for over forty years. Simple, clean and authentic flavors served in bite-sized skewers, just can't get better than that.

Nanbantei's open kitchen and grill section fires up for the dinner service, and the grill is loaded with Nanbantei's signature yakitori selection, including chicken, beef, pork, seafood and vegetables. Perfectly grilled, delicately seasoned with salt or gently brushed with teriyaki sauce, you get authentic flavors fresh off the grill.

Nanbantei offers three Good For Three Samurai Sets to choose from, with each set with three bowls each of Miso Soup and Gohan, or steamed white rice. We sample Set A, which includes three skewers of Tebasaki, Poteto Maki, Negima, Aspara Maki, Pork Yakiniku, and Ebi Tempura, along with miso soup and gohan for three. Start with the Negima, grilled chicken with fresh leeks brushed with sweet yakiniku sauce. The tender chunks of boneless chicken are moist and juicy, and the yakiniku sauce blends perfectly with the subtle smoky flavor of the chicken, capped off by the fresh flavor and texture of the leeks.

Tebasaki, grilled chicken wings delicately seasoned with salt. The juicy chicken wings have a crisp, charred layer for contrasting textures. And this one's good to the bone. There's just something about the simplicity, and purity, of grilled meat seasoned with nothing else but salt. The salt seasoning and the flames bring out all of the meat's flavors. And that's what makes Japanese style yakiniku special, it's about zen-like simplicity that brings out full flavors in every skewer.

Poteto Maki, grilled potato wrapped in bacon and seasoned with salt. Fresh clean flavors. with the creamy potato enhanced by the sharp flavors of bacon. And you know what they say about bacon...everything's just better with it.

Aspara Maki, grilled asparagus wrapped with pork and seasoned with salt. The thin layer of pork simply seasoned with salt on a grill delivers sharp and clean notes complementing the fresh asparagus for balanced flavors.

Pork Yakiniku, grilled and juicy thinly sliced pork belly with yakiniku sauce. The sweet sauce and smoky grilled flavors of the juicy pork combine for another classic yakiniku dish. And don't forget the Ebi Tempura with six pieces of crisp prawns that come with the set to complete your Samurai feast at Nanbantei. A variety of yakiniku, an order of Ebi Tempura, rice and miso soup for three...all in one cool set. Other options include Good For Three Samurai Set B with Leba Maki (chicken liver wrapped in bacon), Beef Garlic Maki, Pork Garlic Maki, Beef Yakiniku, Shake Kushi Yaki (grilled salmon balls with teriyaki sauce) and a refreshing Kani Salad. Good For Three Samurai Set C includes Bonjiri (chicken tail), Tebasaki (chicken wings), Sakani Maki (dory fish wrapped in thinly sliced pork), Tsukune (chicken meat balls), Shiso Maki (pork with shiso leaf) and crispy Tori Karaage. All sets come with three servings of miso soup and rice.

Then, cap your meal with Nanbantei's Avocado Ice Cream (P 100)...

...or Nanbantei's signature Coffee Jelly (P 120). A perfect yakiniku feast, and excellent value for money. Nanbantei's Good For Three Samurai Sets offer a variety of authentic flavors for only P 888*. Now that's a cool deal.

For more on Nanbantei's authentic flavors, check out my previous post on their new dishes here at http://dude4food.blogspot.com/2014/05/nanbantei-of-tokyo-launches-new.html, and cool classic cocktails with a distinct Asian twist that pairs perfectly with any of their signature range of yakiniku here at http://dude4food.blogspot.com/2014/05/kampai-nanbantei-of-tokyos-cool-new.html.

*Samurai Sets available Mondays to Fridays only, said items may not be exchanged for other menu items, and may not be combined with other offers or discounts. Samurai Sets will be available until September, 2014.

Nanbantei of Tokyo is located at Bonifacio High Street Central, Bonifacio Global City, Taguig City or call 621-3224 for inquiries.

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

Meat, vegetables, white asparagus, and a Marzen spring brew, typical components of the Bavarian Spring's fresh flavors.

For a limited time, you can enjoy the flavors of the Bavarian Spring with Brotzeit's Maifest specials.

After the successful launch of the Maifest season at Brotzeit (see my previous post here at http://dude4food.blogspot.com/2014/05/celebrate-flavors-of-spring-with.html), Brotzeit introduces a new seasonal Maifest inspired menu to give diners a unique taste of the Bavarian Spring. Start with a refreshing Fruit Fizz (P 150), a soothing blend of cranberry juice, orange juice, and sparkling water...

...or better yet, go for the Paulaner Original Munchner Marzen, a seasonal spring brew made specifically for Maifest. Refreshingly smooth with full bodied flavor and a deep caramel hue, the Original Munchner Marzen pairs perfectly with the seasonal Maifest dishes at Brotzeit.

Spargelsuppe (P 180 Bowl/P 110 Cup), a comforting cream of fresh asparagus with smoked ham, sets the tone for our Maifest meal. Fresh asparagus signals the arrival of spring, and many of Brotzeit's Maifest dishes include this traditional Maifest vegetable.

Next, the Spargel mit Shinken (P 480) is served, or white asparagus ham rolls. Flavorful ham rolled with white asparagus, potatoes and eggs on fresh greens combine for a medley of fresh spring flavors, served with a side of pickles.

Meeresfruchtes mit Spargeln (P 590), seared seafood patty cakes with peppered asparagus and served with lemon butter sauce. The delicate flavors of the seafood patty is enhanced by the rich lemon butter sauce, and the fresh asparagus add that touch of spring in this dish.

Lungebraten mit Spargeln (P 890), beef tenderloin with steamed parsley potatoes and white asparagus. Tender steak perfectly grilled with a flavorful and juicy pink center, paired with white asparagus and potatoes for spring flavors.

The thick slab of tenderloin is packed with so much beefy flavor, you don't need any sauce at all. Seriously good.

Schweinkotelett mit Petatou (P 690), grilled 400 g slap of thick, tender and juicy Pork Chops with potato and feta gratin and asparagus. Perfectly grilled, with tender and juicy pork and a crisp outer layer topped with a rich feta gratin...probably the best pork chops yet.

Schwenkbraten (P 450), grilled pork schnitzel skewers with potato salad and asparagus. The fresh grilled vegetables add that element of spring's fresh flavors, completed by the delicate flavors of asparagus.

Or go all-out with the The Maifest Platter (P 2,400), an elegant spread with tender slabs of Schweinkotelett (grilled pork chops), Schwenkbraten, spicy chicken sausages, grilled pork sausages, pork cheese sausages, garlic cheese and veal sausages served with potato salad and mixed vegetables.

And for a limited time only, you can enjoy the flavors of the Bavarian Spring at Brotzeit with its Maifest-inspired menu, including Paulaner's seasonal spring brew, the Original Munchner Marzen. Catch the best of the Bavarian spring, only at Brotzeit.

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

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

Whether it's lunch, dinner or an afternoon snack with a few glasses of Paulaner's authentic brews, there are certain dishes at Brotzeit that have to be on your list. Pork and lamb and few glasses of Paulaner, you just got to to have these in your next visit...

And here's my hit list for Brotzeit...

Lamm Haxe or Lamb Shank (P 980), slow roasted lamb shank with braised red cabbage and napkin dumpings. Fall-off-the-bone and fork tender, Brotzeit's lamb shank delivers rich flavors with a blend of spices.

Seasoned with a variety of spices, the tender lamb's distinct flavor is tempered by the sharp notes of the braised red cabbage for contrasting flavors. Great with a glass of Paulaner Lager.

Ripperl, or Honey Roasted Bavarian Pork Ribs (P 1,050), tender beer infused Bavarian pork ribs with potato wedges and sauerkraut. Slow roasted for hours, the ribs are tender and juicy with a light and crisp outer layer for contrasting textures.

And the honey and beer infused marinade adds a layer of sweetness to the delicate flavor of the juicy pork. Grab a piece, and grab another glass of Paulaner for some serious eats...

Schweinshaxn, or Pork Knuckles (P 1,280), crispy hind shank of grain fed pork served with potato salad, sauerkraut, and homemade sauce on the side. Lightly spiced and seasoned, the oven baked pork knuckle combines tender and juicy pork with a layer of crisp crackling, allowing you to taste more of the pork than the seasonings. Oven-baked, it's not as greasy as the usual pork knuckles, but equally rich with flavor. Pair this with a light and clean Paulaner Original Lager, or a full-bodied Paulaner Hefe-Weissbier.

Cap your Bavarian feast with Brotzeit's Dessert Platter, a medley of indulgent treats including Apple Strudel, Warm Chocolate Cake and layered Crepes with one filled with Nutella and the other with creamy vanilla.

Complete your Bavarian experience with Brotzeit's authentic brews. Start with the Paulaner Original Munchner Lager, fresh and clean flavors with a clear golden color, and the best selling Munich lager in the world.

Then, sample the Paulaner Hefe-Weissbier, full-bodied, top fermented, unfiltered, and brewed with wheat malt with a naturally cloudy bright amber color. Bavarian wheat beer has a caramel like sweetness with bolder and flavorful notes, and perfect with the lamb and pork dishes at Brotzeit. Another glass? Absolutely. Pork, lamb, and beer, just can't get any better than that.

Then, you have a variety of sausages in case you want one more glass of Paulaner for the road. Try any of these dishes on your next visit, and you'll be planning a second visit soon...

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

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

Experience and innovation. And for more than 120 years, Bodegas Santa Ana nurtured these cornerstone values in producing world class wines. One of the first and pioneering wineries established in Argentina, Bodegas Santa Ana remains the undisputed market leader in the Argentine market, with a growing presence in over fifty countries worldwide.

And for one special evening, Bodegas Santa Ana's Chief Winemaker, Rodolfo "Opi" Sadler, introduces his classic new world wines in a special wine pairing and tasting at Softel's Spiral.

In the exclusive glass-enclosed veranda of Sofitel's Spiral, wine glasses are carefully prepared and set up for the evening's special wine tasting. The fading light from the late afternoon sun transforms into a golden amber glow, providing a dramatic backdrop to Rodolfo "Opi" Sadler's classic wines.

The wines of La Mascota have been developed to honor the visionary founders of Bodegas Santa Ana, while the Opi label reflects master winemaker Rodolfo "Opi" Sadler's passion and mastery of his craft, a culmination of over thirty years of experience in the wine industry.

A glass of Opi Chardonnay begins my wine journey to Bodegas Santa Ana's rich heritage and Rodolfo "Opi" Sadler's winemaking mastery. A bright golden hue with both sweet and mildly spicy aromas and a distinct fruity note greets you on your initial sip. Balanced and classic notes, and a perfect introduction to Opi's fine line of wines.

Sofitel's Spiral then serves a selection of appetizers, with sweet, salty and savory notes in bite-sized morsels that pair perfectly with the classic Opi Chardonnay.

Next, a glass of Opi Cabernet Sauvignon, a deep, full-bodied red with a medley of intense flavors, with subtle hints of smoky red peppers and dark chocolate. The rich and bold notes are accentuated by a raspberry like aroma, with a refreshing and flavorful finish.

Sofitel's Spiral pairs the rich and bold flavored Opi Cabernet Sauvignon with its Pan-Seared Seabass with Chorizo Marmalade, Warm Chickpea & Arugula Salad, with the delicate flavors of the sea bass contrasting with the sharp notes of the chorizo marmalade. Soft and tender, almost like butter, the pan-seared sea bass just melts in your mouth, while another sip of Opi Cabernet Sauvignon leaves a lingering fruity taste in the mouth.

Then, we sample the Opi Malbec, an equally rich and bold flavored red with hints of sweet berries and vanilla. Elegantly smooth, the Opi Malbec has a refined yet flavorful grace, classic flavors that capture Rodolfo "Opi" Sadler's dedication to his art.

Sofitel's Spiral pairs the classic Opi Malbec with Braised Beef Pimenton on Creamy Polenta and Grilled Vegetables. The smoky and sweet pimenton complement the tender and juicy beef, balanced flavors perfectly capped by the Opi Malbec.

A platter of assorted cheeses and cured meats from Sofitel's Cheese Room is then paired with a glass of Gran Mascota Malbec. Elegant, refined, with deep, bold notes pair well with the assorted cheeses, with the Gran Mascota Malbec's subtle sweetness tempering the richness of the cheese and savory cured meats.

An elegantly plated Dulce de Leche on sweet jackfruit paired with a crisp La Mascota Chardonnay caps the evening. Light, crisp notes of apple and vanilla cut through the sweetness of the creamy dulce de leche for contrasting yet balanced flavors.

Classic new world wines and a winemaker's dedication to his art, Bodegas Santa Ana's impressive wines from Argentina are available at Titania Wine Cellar (for more information, check out Titania Wine Cellar's FB page here at https://www.facebook.com/titaniawines). And to end the night, I get Rodolfo "Opi" Sadler to sign my own bottle...cool.

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

Unilever Food Solutions, the food service arm of Unilever, recently shared key emerging food trends and insights in Southeast Asia via a series of short online videos entitled "Food Trends" (see more here at http://www.unileverfoodsolutions.com.ph/our-services/food-trends). The short videos provide snippets of emerging trends in the dining landscape, identifying opportunities for local chefs and restaurant operators to grow their businesses.

The short videos produced by Unilever Food Solutions provide actionable insights essential in remaining relevant to customers and keep pace with the increasingly competitive dining scene. The local food service industry continues to grow with the rise of new restaurants and concepts, along with the evolving Filipino palate, and offering new and refreshing dining experiences becomes more and more crucial in keeping your food business top-of-mind among more adventurous and sophisticated customers.

Unilever Food Solutions launched its series of online videos at Abe's Farm in Magalang, Pampanga, an appropriate venue which highlights the first key food trend, Food Trend #1: Food Tourism. Food, and local regional cuisine in particular, has become a destination in itself. Philippine tourism appears to be driving this trend, with tourist arrivals posting double-digit increase versus the previous year. And local cuisine is increasingly becoming an attraction, with both domestic and international tourists alike planning their itineraries around food and immersing, and tasting, the local culture. All one has to do is take a quick glance at various social media like Facebook and Instagram and to experience this trend first hand, with images of food and travel dominating the stream. Restaurant operators must strive to deliver the full experience, from service, setting and the food. And plating becomes crucial as well in this age of social media, so each plate must be photo ready...and take advantage of the free global promotion on Facebook and Instagram. Sites like Trip Advisor or Yelp can also be useful tools, so be sure to manage your online presence.

At Abe's Farm, more dishes were served, each capturing the other emerging food trends, like this appetizer sampler featuring a refreshing Pako Fern and Tomato Salad, crispy Chicharon Bulaklak, the original Pampanga Sisig, and the unique Betute, or fried stuffed frog to highlight the second key food trend, Food Trend # 2: Smaller portions, bigger variety, more profits. Along with flavor and value, diners are looking at an adventurous, fun, and engaging dining experience with friends. Smaller portions for tasting, and bigger plates for sharing combine to deliver that unique experience diners look for, and at the same time restaurant owners can maintain a healthy margin and offer significant value for money. The sampler at Abe's Farm combines the different and popular flavors of Pampanga in one dish, and you can enjoy the region's iconic dishes, all in one plate. This trend is also evident in some of the metro's popular restaurants, including CIBO, offering smaller portions as well as large plates for their pasta dishes, and El Chupacabra with its wide range of street tacos. It's also a great way of identifying dishes that work, by offering diners to sample a range of dishes in smaller portions, and eventually serving bigger portions of the small plate favorites. Offering diners a variety of flavors is key.

As more dishes were served on the table, the staff brings what looked like a whole bamboo shell on a plate. After repeatedly tapping the bamboo shell, and catching everyone's attention, the bamboo shell is then split revealing steaming cooked rice. Abe's Farm serves its signature Bamboo Rice, long-grained mountain rice cooked with shrimps, wood ear mushrooms, and bamboo shoots, cooked in a bamboo shell, leading to Food Trend # 3: Dish Innovation. A simple rice dish, transformed and elevated to a whole new dining experience. To stay competitive, one must look at innovation to offer that unique dining experience that customers will keep coming back for, and talk about in social media. Creative, even disruptive, out-of-the-box ideas are what adventurous diners are looking for, and this innovative approach is seen in the rising popularity of pop-ups, supper clubs, and gastropubs that refresh the dining experience. This new trend appears to be driven by creative entrepreneurs outside the food and beverage industry with their own unique "perspective from the outside" ideas, like the innovative Lechon Degustacion from Pepita's Kitchen, with 13 courses all prepared in her home kitchen (for more on Pepita's Kitchen, check out my previous posts here at http://dude4food.blogspot.com/2013/09/lechon-degustacion-version-20-at.html, and my very first Lechon Degustacion experience here at http://dude4food.blogspot.com/2012/12/an-awesome-lechon-degustacion-at.html).

Authenticity and traditional flavors always bring back customers. And at Abe's Farm, traditional dishes from family recipes are served daily. Like the Binukadkad na Pla-Pla, deep-fried whole tilapia with crunchy garlic and served with buro (fermented rice), a classic Capampangan favorite...

...and the traditional Kare-Kare, an ox-tail and tripe stew with thick peanut sauce and vegetables. The place, the service, and the food make the road trip to Abe's Farm part of a unique dining experience.

And Abe's farm has one more surprise. Sikreto ni Maria, a rich and indulgent dessert with a secret, slowly revealed after a few spoonfuls of rich and creamy ice cream.

The Unilever Food Service team (L-R), with Sous Chef Pipo Aluning, UFS Marketing Manager Seanta Reyes, Senior Sous Chef Janice Lazaga, and Senior Sous Chef Paulo Sia.

"As the food service arm of Unilever, we at Unilever Food Solutions believe it is our mission to keep chefs and restaurant operators, big or small, equipped with the knowledge and skills to run their food business successfully," shared Unilever Food Solutions Philippines Marketing Manager Seanta Reyes. "The Food Trends videos at UFS.com are intended to help food business owners and operators. We believe that fir them to stay in touch with customers, they need to stay in touch with the latest trends in the industry - that's what Food Trends aims to provide."

More food trends are revealed at the Unilever Food Solutions' website, each providing key insights in growing your food business in today's ever changing and increasingly competitive dining landscape. Simply visit the website at http://www.unileverfoodsolutions.com.ph/our-services/food-trends and find out how you can maximize these emerging trends.

For more information on Unilever Food Solutions, visit www.ufs.com, and see how Unilever Food Solutions can help grow your food business. To stay in touch with your customers, stay in touch with Unilever Food Solutions' Food Trends.

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

All unlimited, all authentic, all out eat fest. Time to activate your buffet attack mode at Banzai: The Great Authentic Japanese Buffet...

Prepare yourself for an epic feast with a wide selection of authentic Japanese dishes including teppanyaki, tempura, ramen, sushi, sashimi, okonomiyaki, takoyaki, katsudon, gyudon, soba, steak, salmon, and so much more...

Located along SM Mall of Asia By The Bay, Banzai specializes in authentic Japanese cuisine. The newest restaurant concept from the same group behind Sumo Sam, Akira, Marciano's, Balboa, Dekada, John and Yoko, and Mr. Kurosawa, Banzai pulls all the stops for the ultimate Japanese buffet.

Banzai has an impressive seating capacity for 500 diners with ten food stations spread out, all within easy reach. The decor, cooking methods, ingredients and flavors transport you to Japan, and on weekends, Banzai holds short theater performances adding to the Banzai experience.

With three in-house Japanese chefs, and imported ingredients from Japan, you get authentic Japanese flavors in an impressive buffet layout. And seeing the chefs preparing the food in the different food stations add to the authenticity of your dining experience.

Different areas are designed with iconic Japanese themes, from Old Japan, to modern downtown Osaka, adding to the fun dining experience. Japanese paper lanterns line the ceiling to complete the Japanese vibe.

And to complete the experience, Banzai offers its unique and fun Trick Art Gallery where diners can wear costumes for photos, a cool treat for families and friends. Fun, playful and creative, the Trick Art Gallery adds to the unique charm of Banzai.

Once seated, make a quick recon of the buffet spread and the different stations. At the carving station, a thick slab of roasted pork belly with crisp crackling greets you.

Over at the Sushi and Sashimi Station, you can find a wide variety of fresh seafood and rolls prepared by the chefs. Go for the signature Banzai Roll, crisp rice rolls with tuna and Japanese mayo...

...or the Dynamite Roll, salmon with spicy dressing for a fiery start.

At the Takoyaki Station, one finds freshly made takoyaki, drizzled with a sweet sauce and creamy Japanese mayo, then topped with bonito flakes.

Back at the Sushi and Sashimi Station, check out some of the freshly prepared sashimi selections. With a fresh batch made every few minutes, you're bound to see something new when you drop by the station.

At the Teppanyaki Station, go for a platter of Beef Teppan, Beef Misono, Chicken Teppan, and Yasai Itame, or mixed vegetables...

...or the assorted Seafood Teppan, with shrimps, squid, salmon, dory and vegetables.

Other Japanese specialties are also available, including the popular Tonkatsu...

...and an assortment of Yakitori, including Beef Yakitori, Chicken Yakitori, Ebi Yakitori, Bacon Kani Yakitori, and Beef Asparagus Yakitori, all freshly prepared at the station.

At the Tempura Station, go for the Mixed Tempura, with ebi tempura and vegetables, also the most popular station at Banzai. No Japanese feast is complete without tempura.

Try something different, like pancakes with a Japanese twist. Okonomiyaki, Japanese pancakes topped with squid or bacon and bonito flakes.

Craving for Ramen? Banzai's got that covered too. Buta Ramen, available in Shoyu or Miso broth...

...or the spicy Tan Tan Men (Chili Ramen), each freshly prepared as you order.

Then, it's time to grab a plate to begin your Banzai experience. Start with some of Banzai's fresh sushi and sashimi...

...followed by light appetizers including gyoza, bacon-wrapped asparagus, bacon-wrapped kani, takoyaki, and a unique Japanese style pizza topped with shrimps and enoki, or winter mushrooms.

Then, head on down to Banzai's Teppanyaki Station for an assortment of grilled beef, pork, shrimps, squid, and vegetables. And go back for more...

For dessert, choose from delicate yet indulgent pastries, to shaved ice concoctions and ice cream. As with all buffets, take your time and just go with the flow. With Banzai's impressive selection, it would take two or three visits to sample all the dishes. So come hungry...

A wide selection and variety of dishes, cool Japanese inspired themes, and great value for money. Ready for the Banzai experience?

Banzai Buffet Rates:
Monday-Friday (Lunch): P 699
Monday-Friday (Dinner): P 899
Saturday-Sunday-Holidays: P 1,088
Children below 4.5 ft.: P 499
Left-Over Price: P 1,288
All rates inclusive of service charge

Banzai is located at Building J, SM By The Bay, Leisure Park, Seaside Boulevard, SM Mall of Asia Complex, Pasay City or call 552-7368 for inquiries and reservations.

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

Classic Capampangan and Filipino dishes in a rustic setting...this is one foodie road trip that's worth the drive. A mere two hour drive from Manila, the narrow roads lead you deep inside the town of Magalang, Pampanga.

Unilever Food Solutions recently hosted a trip to Abe's Farm for the launch of its online videos on emerging food trends (see my post on Unilever Food Solutions' insightful food trends here at http://dude4food.blogspot.com/2014/06/food-news-unilever-food-solutions.html), and Abe's Farm was just the perfect setting to illustrate some of the key trends in the local food scene.

The ancestral home of Larry J. Cruz, the man behind the LJC group of restaurants including Cafe Adriatico, Cafe Havana, Larry's Cafe and Bar, Fely J, and Lorenzo's Way, is the centerpiece of the idyllic Abe's Farm...and the perfect place for a unique dining experience.

Nestled on a lush and sprawling property, Abe's Farm offers scenic views, transporting you back to simpler times. Inside, one can find rustic wooden furniture adding to the unique charm of Abe's Farm. Traditional cuisine in an ancestral home, Abe's Farm is one of those special places combining local flavors in a traditional setting.

After a long drive, a cold towel and a refreshing drink welcomes you to Abe's Farm. Immediately, one can sense this isn't just a restaurant. The vibe of the place is almost like dining in your favorite grand aunt's place, making you feel at home.

On the table, a serving of freshly fried and popped chicharon with a spicy vinegar dip gets you right in the groove.

Burong Mangga (P 105), or pickled green mangoes are then served. Sweet, tart and sour, just the right notes to contrast with the richness of the chicharon.

A sampling platter of Pampanga's classic favorites, with a refreshing Pako Fern and Tomato Salad, crispy Chicharon Bulaklak, the original spicy Pampanga Sisig, and the unique Betute, or deep-fried stuffed frog, begins your culinary experience at Abe's Farm. Each distinct dish combines for a medley of authentic regional flavors, allowing you a taste of Pampanga, all in one dish.

Sinigang na Bangus sa Bayabas (P 395), tender milkfish fillet in sweet and sour tamarind-flavored broth with pureed guava fruit, sinigang with a local twist. Different, hearty and comforting, despite the summer heat.

Binukadkad na Pla-Pla (P 395), crispy, deep fried whole tilapia served with buro, or fermented rice. You've probably seen fried tilapia with the distinct butterfly cut hundreds of times, and it's still pretty cool. And tastes good too.

Bamboo Rice (P 250), mountain rice with shrimps, wood ear mushrooms, and bamboo shoots cooked in a bamboo shell. A simple rice dish, elegantly transformed with the bamboo shell adding to an already unique experience at Abe's Farm.

Inihaw na Baboy, served with a spicy vinegar dip and atsara, or pickled vegetables, completes your feast. No local feast is complete without any grilled pork.

Next, traditional vegetable dishes are then served, starting with the Bicol Express (P 265), spicy and creamy vegetables cooked in coconut milk...

...Pinakbet Capampangan (P 265), garden fresh vegetables simmered in shrimp paste, fresh and clean flavors...

...Laing (P 265), taro leaves cooked in coconut milk and topped with smoked fish flakes to complete the vegetable side dishes. Fresh, local ingredients for fresh, local flavors.

Then, the heavy-hitters arrived. Knock-Out Knuckles (P 595), crispy pata topped with spicy chili and garlic, just the way they serve it in many of the LJC restaurants. The juicy pork, crisp crackling, crunchy garlic and spicy chili all combine for familiar and comforting flavors.

Kare-Kare (P 595), ox-tail and trip stewed in a rich and thick peanut sauce with fresh vegetables with a side of bagoong. Extra rice? Absolutely.

For dessert, go for Abe's Farm's signature Sikreto ni Maria (P 165), rich and creamy ice cream on suman and fresh mangoes, topped with shaved panutsa, and a perfect ending to an epic feast of local flavors. Food is finally a destination, and Abe's Farm is definitely one of those cool road trip worthy foodie expeditions.

Abe's Farm is located at 98 Livestock Village, Barangay Ayala, Magalang, Pampanga or call 0917-808-5187, 506-8140, and 506-8141 for inquiries.

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

A feast for the senses. And at Kessaku, each elegantly plated dish first feeds the eye, making each dish a visual feast. Kessaku, which means "masterpiece", perfectly describes each plate that comes out of Kessaku's kitchen.

From sushi and sashimi to tempura, udon and teppan grilled dishes, Kessaku's elegant masterpieces are matched with a playful creativity in blending flavors, combining authenticity with a bold and inventive approach. This is evident in Kessaku's nnique sushi creations, mixing in indulgent foie gras, rich cream cheese, fruits and spicy sriracha in its wide selection.

And the masterpieces are served. Smoked Salmon Roll (P 267), flavorful salmon topped with sake togarashi and sesame seeds, sets the tone for our Kessaku experience. Subtle, fresh flavors combine with the minimalist, almost zen-like presentation, as more dishes arrive.

The sushi creations at Kessaku offer a variety of different flavors, using the freshest and premium ingredients. Managed by the same creative group behind Yumi Japanese Restaurant in Greenhills (see my previous post here at http://dude4food.blogspot.com/2014/05/redefining-japanese-cuisine-at-yumi.html), it's not surprising that the same creative approach to sushi and sashimi is reflected in Kessaku's dishes. Like the Unagi Foie Gras Sushi and the unique sushi balls, giving Japanese classics a unique spin.

Sake Sushi Balls (P 205), salmon sushi balls with rich cream cheese and crisp salmon skin, another unique combination of flavors, with the cream cheese and crisp salmon skin adding new layers of flavor and texture.

Hot Taki (P 270), seared tuna tataki with a spicy sriracha sauce. The spicy sriracha kicks up the flavors in this dish, as the sweet and butter-like tuna tempers the heat for balance. The play on contrasting flavors comes out in this simple dish.

Rainbow Maki (P 257), a tasty blend of salmon, mackerel, and thinly sliced cucumber drizzled with a rich mango cheese sauce. And the dish is aptly named, with rich and vibrant colors paired with equally rich flavors.

Salmon Bou Maki (P 275), Norwegian salmon with avocado and cream cheese, yet another creative sushi creation. The avocado and cream cheese pairs well with the Norwegian salmon for delicate yet rich flavors. The dish includes six rolls, not four...I just couldn't help myself from grabbing a piece. Make that two.

Maki Moriawase (P 400), a sampler selection with the signature Philadelphia Roll (sushi with cream cheese), the spicy Dynamite Roll, Ebi Tempura Crunchy Roll, California Maki, and Futo Maki. It's also a great dish to sample the wide range of sushi creations at Kessaku.

Sashimi Moriawase (P 770), another impressive selection featuring salmon, tuna, crab, uni, unagi, tamago and ebi served on a bamboo mat on ice. The ice adds a cool touch to the dish, and another example of Kessaku's attention to detail, maintaining the freshness of the assorted sashimi at a constant temperature.

The flavors are fresh and clean, with just a subtle sweetness and that comforting briny hint. A little lemon, some wasabi, a cold beer...perfect.

Gyudon (P 240), premium beef on rice topped with egg and spring onions. A meal in itself, the sweet glaze on the tender beef, combined with the egg, will keep you going for more.

Shishamo (P 295), saltwater smelt lightly grilled with salt. Fresh, clean flavors, from head to tail and everything in between. The grilled smelt are also packed with fish eggs for even more flavor. It was my first time to try this dish, and that's what makes Kessaku so cool. There's always something new to discover.

Ushi Ebi Tempura Soba (P 236), chilled buckwheat noodles served with a flavorful dipping sauce and crisp tempura. The chilled noodles have a firm texture, and the dipping sauce completes the flavors. The crunchy ebi tempura adds another layer of texture to this hearty and comforting dish.

Mixed Kamameshi (P 450), a traditional Japanese kettle rice dish cooked in an iron pot with shrimps, pork, beef, and vegetables. The flavors of the various fresh toppings are slowly infused with the rice, and pairs well with Kessaku's other dishes.

Gindara Teriyaki (P 495), tender, flavorful cod with a sweet teriyaki glaze. The buttery, almost melt-in-your-mouth texture and the sweet glaze provide familiar and comforting flavors.

Tartufo Hotate (P 610), Japanese scallops with shiitake mushrooms and truffled browned butter. The nutty notes of the mushrooms and the delicate flavors of the imported scallops combine for another unique dish, and a new favorite.

Pan Seared Foie Gras (P 645), delicate duck liver on sushi rice with sweet mango puree. The sweetness of the mango puree and the indulgent richness of the foie gras combine for balanced flavors. Rich flavors, elegantly presented in true Kessaku style. This one's a winner.

Foie Gras Salad (P 365), a medley of fresh vegetables with foie gras, drizzled with a tart vinaigrette. The foie gras just adds a whole new dimension to the dish, adding a richness to the fresh greens.

Ushi Ebi Sunburst Salad (P 365), a refreshing mix of leafy vegetables, tiger prawns, nuts, and fruits in a sharp vinaigrette. The sweetness from the apples and grapes, the crisp greens and the tiger prawns really burst with flavors in your mouth.

Chirashi (P 410), vinegared sushi rice topped with salmon, tuna, ebi, octopus, unagi, and uni, sashimi heaven in a bowl. Pure, fresh and simple flavors that remind you why you love sashimi.

Ushi Ebi Tempura (P 395/5 pcs), deicately light and crisp tempura, served with a dipping sauce. And just like Yumi Japanese Restaurant, Kessaku also serves tempura salt with lemon. I remember the first time I tried the tempura with just the tempura salt and lemon at Yumi, and the joy of discovering a new way to enjoy a classic Japanese favorite. At Kessaku, you can also have the tempura salt with lemon. The salt and lemon dip allow you to taste more of the prawn without overpowering it, while maintaining the crunch.

And there's more. Kessaku's All Day Happy Hour should keep you in the groove. Start with Kessaku's Classic Mojito...

...or the sweet Lychee Martini. Or the Classic Margarita. Unlimited. For only P 299, you can enjoy these classic cocktails Mondays to Thursdays. Not a bad deal.

Authentic flavors with a cool modern and inventive twist. Each elegantly plated for a sensory feast. And when your down south in Alabang, and you have a sudden craving for some Unagi Foie Gras Sushi or any Japanese "masterpiece", it's definitely Kessaku. Period.

Kessaku is located at the Ground Floor, Commercenter Building, Filinvest Avenue, Filinvest Alabang, Muntinlupa City or call 403-3445 for inquiries and reservations.

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

A warm freshly baked crusty bread, a glass of wine, and a variety of salads and pate before the main course...just a typical day at a typical restaurant in Lyon in east central France. And here's the best part. An authentic Le Bouchon Lyonnais experience is just a short drive away. Right here at Brasserie Cicou.

Brasserie Cicou introduces its new menu inspired by the iconic neighborhood restaurants of Lyon with Le Bouchon Lyonnais, a traditional and rustic set meal with unlimited salad, charcuterie et pate, a main course, and classic desserts.

As with the popular bouchons in Lyon, the new menu includes a variety of salad bowls, herbed cheese with vinegar spread (cervelle de canut), rustic and traditional pate and comforting meat dishes like sausages and tripes. At Brasserie Cicou, you get to sample popular and traditional Lyonnais style cuisine with an impressive selection of salads, pate, a wide range of main courses and desserts. Start with a refreshing glass of crisp white wine to get you in the Lyonnais groove...

Freshly baked baguettes are then served with a side of butter. The aroma of fresh baked warm bread with a dab of butter that slowly melts sets the tone for a rustic Lyonnais style meal at Brasserie Cicou.

The Le Bouchon Lyonnais experience begins with Brasserie Cicou's Les Saladiers, a selection of fresh salads including Salad of Potatoes and Smoked Fish in Olive Oil, Red Cabbage Confit with Mustard Vinaigrette and Egg Mimosa...

...Beetroot with Sour Cream, Salad of Pork Sausage, Onions and Vinaigrette, French Green Beans with Vinaigrette, and Salad of Lentils with Shallots, Onions, and Parsley Vinaigrette.

The friendly staff at Brasserie Cicou then serves the different salads, with each salad offering distinct flavors. The variety of salads deliver fresh and clean flavors, but there's just something about French cuisine where a simple salad bursts with so much rich flavors. And in true Lyonnais tradition, you can go for seconds. And thirds. Nothing like a good salad, or in this case, a variety of salads, to start a meal.

Next, Brasserie Cicou's Charcuterie Et Pate is served, a tasty selection with Pate en Croute, Pork Head Pate, Chicken Aspic with Tarragon...

...Pate de Campagne, and Pork Rillette. The flavors are rich and rustic, perfectly paired with crusty bread, or even as is. A side of sharp mustard with the pork head pate delivers contrasting notes that blend well together for balanced flavors. Seconds? Absolutely.

A second helping of Brasserie Cicou's pate selection and another toast with a glass of wine, and I'm really liking the Lyonnais style. Sante...

For the mains, we go for the Tablier de Sapeur, ox tripe coated in herb crumbs, served with carrots Vichy-style. The contrasting textures of the tender tripe and the crisp herb crumbs play well with the rich buttery sauces...

...and the Boudouille, a combination of Blood Sausage and Andouillette, crushed potatoes with parsley, sauteed apple and beef jus with thyme and shallots. A rich, traditional and hearty dish reflecting the regional flavors of Lyon, as you continue your culinary journey at Brasserie Cicou. Other choices include the traditional Le Coq au Vin, marinated and braised chicken red wine, mushrooms, shallots, croutons, and pasta tossed in cream and parsley; Blanquette de Poulet, chicken with white cream sauce, carrots, mushrooms, potatoes, and shallots; Fish Quenelle, with crab bisque and Gruyere cheese; and Homemade Pork Sausage with braised lentils in red wine sauce.

With a new wine glass, Brasserie Cicou's staff then pour a Pinot Noir to pair with the mains. Another round, another toast...and I'm digging this.

For an additional P 500, you can enjoy Brasserie Cicou's Le Fromage, a cheese platter with St Marcellin and Cervelle de Canut, a creamy herbed cheese tempered by the sharp notes of vinegar. Brasserie Cicou offers authenticity, as well as real regional flavors, and that's what makes the Le Bouchon Lyonnais menu unique.

And there's no better way to enjoy the cheese platter than with another glass of red wine...

And for dessert, your Le Bouchon Lyonnaise experience at Brasserie Cicou is capped with an indulgent selection of traditional sweets including Tarte a la Praline,

...Creme Caramel...

...Floating Island, with praline and creme anglaise...

...and Les Bugne de Lyon with strawberry coulis, each offering distinct flavors to cap your Lyonnais feast. And you can go for seconds too. Go have another glass of wine, or a cup of coffee...just go with the flow.

And while you're at Brasserie Cicou, why not have one of their signature desserts? The iconic L'Original Kouign Amann de Cicou, topped with caramel ice cream...

...and the Chocolate Kouign Amann, topped with chocolate ice cream, still the best in the metro. It would be a crime not to try Brasserie Cicou's Kouign Amann, seriously.

Or Brasserie Cicou's equally popular Macaron de Paris (P 45) in coffee, ube and lemon flavors...

...and Chocolate Cannele (P 40). Brasserie Cicou's Le Bouchon Lyonnais set menu and wide variety of signature desserts are just some of the many reasons to visit Brasserie Cicou.

Our host, Anna Ascalon Soenen, then shares their personal bottle of Calvados, an apple brandy from the French region of Normandy. And this one's got quite a kick...have a few more shots until you figure out how the apple got into the bottle. Or just have another shot.

Brasserie Cicou's Le Bouchon Lyonnaise is priced at P 1,700 per person for unlimited Les Saladiers, Charcuterie et Pate, a main course, and dessert (wine and beverages not included, no leftovers and no sharing). Enjoy the distinct flavors of east central France with Brasserie Cicou, it's just a short drive away...and one more reason to visit Brasserie Cicou.

Brasserie Cicou is located at 57 Annapolis Street, Greenhills, San Juan or call 661-9200 or +63917-885-8841 for inquiries and reservations.

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

A Hindu mantra and mystical Sanskrit sound, "Om" is the divine, all-encompassing and original vibration of consciousness. And at Om Lifestyle + Cafe, you can immerse yourself in the richness of Indian culture and flavors surrounded by delicate and ornate items imported from India for that unique dining experience.

For over thirteen years, Suman Gogna has successfully run a home-based boutique specializing in Indian products. Together with her daughter Angie, the mom and daughter tandem eventually set-up a commercial boutique to showcase the wide assortment and the very best of Indian fashion, jewelry, accessories and home decor items with Om Lifestyle+ Cafe. And to complete your Indian experience, Om Lifestyle + Cafe serves some of the best and authentic Indian dishes in the metro.

Om Lifestyle + Cafe carries a wide variety of Indian home decor, linen, clothing, and accessories, each handpicked, selected and curated by Suman and Anjie Gogna, the creative mother and daughter team behind Om Lifestyle + Cafe. A visit to the unique cafe transports you to India, and the authentic Indian dishes complete your experience.

Start your unique experience at Om Lifestyle + Cafe with their refreshing and signature beverage, the Lemon Ginger Cooler (P 80), the Indian version of lemonade with the distinct note of ginger. The combination of fresh lemons and ginger combine for a soothing beverage, and your Indian culinary journey starts with a burst of flavors.

Samosa (P 40), traditional and savory Indian pastries stuffed with flavorful and spiced potatoes, were then served. Add some of Om Lifestyle + Cafe's rich chili sauce to complete the flavors. As is or with some chili sauce for the extra spicy kick, the samosa at Om Lifestyle + Cafe are light and flavorful, and the perfect starter.

Chicken Biryani Rice (P 150), soft and fluffy long-grained rice enriched with chicken and a variety of Indian spices. The Indian rice dish pairs perfectly with the richly spiced mains for even richer flavors. As with all Indian dishes, the spices don't necessarily add a spicy heat, but layers of distinct flavors. And just in case you're looking for that extra spicy heat, Om Lifestyle + Cafe serves a refreshingly hot chili chutney on the side. Simply add a spoonful for that refreshing kick.

Raita (P 90), a cucumber and tomato salad with fresh and clean flavors. The sharp vinaigrette also cleans the palate, as more dishes are served.

Palak Paneer (P 200), Indian paneer cheese in spinach-based curry sauce. The distinct green spinach curry adds a mild and subtle flavor contrasting with the sharp and creamy cheese for a unique blend. Add a little chili chutney and a spoonful of chicken biryani, and repeat.

Butter Chicken (P 220), sweet tomato based curry with cashew paste and tender chunks of chicken, another flavorful dish that pairs so well with the long-grained chicken biryani rice. The rich and comforting curry sauce has layers of flavors from the different spices, yet the dish remains perfectly balanced.

Mutton Rogan Josh (P 250), a special mutton preparation from the Kashmir region. Slow cooked for hours, the mild flavors of the tender mutton is complemented by the rich curry sauce. Rich, authentic flavors in every spoonful, as you go for a second serving...

Chicken Tikka (P 180) and Paneer Tikka (P 180), pan-grilled chicken and paneer cheese marinated in creamy yogurt and rich Indian spices. The yogurt marinade adds subtle yet creamy notes on the pan-grilled chicken and paneer for delicate flavors. Seriously good.

A full plate. The first round, with a little of everything. Seconds? Absolutely.

For dessert, try Om Lifestyle + Cafe's Gulab Jamun (P 45), sweet dough balls in saffron syrup. The milky dough balls are chewy, and the sweet saffron syrup adds the finishing touches to this indulgent yet comforting dessert. And there's more...

Kufti (P 50), Indian ice cream with saffron and pistachio, a creamy homemade dessert with pistachio and the richness of saffron, a perfect ending to cap an authentic Indian experience at Om Lifestyle + Cafe.

Hot Masala Chai (P 80), with milk, cardamom, cinnamon, cloves and a hint of pepper. The rich Indian spices add complex flavors for a soothing cup. From starters to mains and desserts, the rich and unique flavors of India are faithfully recreated in every dish at Om Lifestyle + Cafe.

After shopping for some unique Indian accessories, why not have an authentic Indian meal at Om Lifestyle + Cafe to complete your experience. And enjoy the best Indian flavors in the metro...

Om Lifestyle + Cafe is located at the 2/F, Fox Square Building, # 53 Connecticut Street, Northeast Greenhills, San Juan or call 705-7072, 631-6983 and 0917-506-7288 for inquiries. You can also visit their website at http://www.omlifestyleandcafe.com/ or their cool FB page at https://www.facebook.com/omlifestyleandcafe for more information.

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

A light meal and a cold brew, just one more reason to visit Brotzeit for a quick bite. This June, Brotzeit introduces a new line of comforting and hearty sandwiches to pair with your favorite Paulaner.

Each new sandwich comes with a heaping serving of fries, or pommes, with a side of mayo. ketchup and chili sauce. Paired with your favorite Paulaner brew...just can't get better than that.

Brotzeit's new line includes six flavorful sandwiches, and here's a sneak peek at some of Brotzeit's sandwiches...the Fleischkloschensandwich, or Meatball Sandwich, with lettuce, mustard, garlic mayonnaise and onions on a crisp and crusty French baguette served with pommes, or fries. The classic meatball sandwich with the sharp flavors of mustard and garlic mayo for that Bavarian punch. The crisp lettuce and onions complete the flavors, and this one pairs perfectly with a cold Paulaner Original Munchner Lager for a light yet filling meal.

Just grab the sandwich and give it one big bite, and wash it all down with a refreshing cold Munchner Lager. The side of crisp fries are perfectly seasoned and great as is. But just in case you need an extra kick in flavor, a trio of dips come with every order.

The Schnitzelsandwich, or Crisp Pork Schnitzel Sandwich, with lettuce, mushrooms, bell peppers, and sundried tomatoes on multigrain baguette served with pommes. Brotzeit's signature pork schnitzel, in a light snack. The schnitzel's crispy texture and delicate flavors of the pork are perfeclty balanced by the mushrooms, bell peppers and sundried tomatoes, perfect with the full-bodied Paulaner Weissbier.

The Leberkasesandwich, Spicy Meatloaf Sandwich with gouda cheese, lettuce and onions on rye served with pommes. One bite of the flavorful meatloaf just bring back so many childhood memories, and Brotzeit's version is just the way a proper meatloaf sandwich should be, meaty and full of flavor with just the right, almost subtle, layer of spice. The gouda and rye completes this classic. Pair it with the Munchner Lager for a light and comforting snack. Brotzeit's other sandwiches include the House Cured Corned Beef Sandwich, Smoked Salmon, and Smoked Ham, prepared in the classic Brotzeit style.

Pair your sandwich with the popular Paulaner Original Munchner Lager, the best selling Munich lager in the world, with its signature fresh and clean flavors and clear golden color...

...or the full flavored Paulaner Hefe-Weissbier, a top fermented wheat beer made with wheat malt, with a distinct naturally cloudy deep golden color. Whichever brew you choose, you'll have a winning combination at Brotzeit.

A sandwich and a cold brew. And no one does it better than Brotzeit...

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

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

A mid-week holiday, right here at the heart of Bonifacio Global City. A staycation at F1 Hotel Manila is probably one of the best ways to celebrate Independence Day...

And it was great to be back at F1 Hotel Manila (see my previous post on my first F1 Hotel Manila staycation here at http://dude4food.blogspot.com/2013/06/a-cool-staycation-at-f1-hotel-manila.html).

The very first hotel to open at The Fort, F1 Hotel Manila is centrally located at the heart of Bonifacio Global City, within walking distance to corporate offices, shopping centers, upscale boutique shops and recreational facilities. Yet one feels a million miles away from the rush of the metro, like your very own sanctuary at the center high above Bonifacio Global City.

F1 Hotel Manila's elegant Fort Suite, a spacious one bedroom unit with a separate living area and a convertible sofa bed ideal for families with kids, served as my sanctuary during my Independence Day staycation at F1 Hotel Manila.

The cozy and well-appointed bedroom offers privacy and comfort, with its own flat screen TV and internet. One is almost tempted to stay in bed the whole day, but there's so much more to do at F1 Hotel Manila...

The day's forecast mentioned possible rains, and the looming grey skies seemed to bring just that. But not even rains or cloudy skies could ruin my staycation at F1 Hotel Manila. As part of my Independence Day staycation experience at F1 Hotel Manila, I get to sample the best of Philippine cuisine in the second edition of Luzviminda, showcasing regional flavors from Luzon, Visayas, and Mindanao, headed by F1 Hotel Manila's very own Sau del Rosario, with guest chefs Tristan Encarnacion, Editha Singian, and Victor Barangan representing the three other regions (check out my previous post on my first Luzviminda experience at F1 Hotel Manila here at http://dude4food.blogspot.com/2013/06/simply-awesome-luzviminda-filipino.html). A two-week long celebration of festive Filipino flavors, and the best way to celebrate Independence Day.

Like an oasis in the middle of a concrete jungle, F1 Hotel Manila keeps you right in the center of it all, yet one has the impression of being away from it all. And that's what makes F1 Hotel Manila special. Accessible, yet secluded, your very own sanctuary at The Fort.

Stay tuned for more posts on a cool Independence Day staycation at F1 Hotel Manila...

F1 Hotel Manila is located at 32nd Street, Bonifacio Global City or call 928-8888 and 908-7888 for more information.

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

The very best of Luzon, Visayas, and Mindanao converge for a celebration of Filipino flavors...a grand feast to celebrate Independence Day.

Starting June 12, 2014, F1 Hotel Manila offers the best of local and regional flavors with the second edition of the Luzviminda Buffet, prepared by Chef Sau del Rosario and selected guest chefs. And just like last year's edition, expect to find familiar and comforting favorites along with classic dishes with modern and refreshing twists. Just leave it to Sau del Rosario and his team to create another epic feast at F1 Hotel Manila, and here's a sneak peek at some of the dishes from Luzviminda2...

Start with the notoriously popular Soup No. 5, a rich and spicy broth made with the bull's business end, and nope, not the horns, topped with chicharon. This legendary soup is said to have aphrodisiac qualities, and oldtimers still swear by this. Soft, tender and spicy, I'm not sure about the aphrodisiac qualities, but one can sense a noticeable spike in body temperature...maybe the oldtimers were right after all. And maybe it's time to get a cold beer.

Roasted Pork Belly Lechon, perfectly tender and juicy with a crisp layer of crackling. Chef Sau and his team gives this classic dish an inventive twist, with a dark chocolate stuffing...

...and another with a sweet mango stuffing, both complementing the delicate flavors of the juicy pork. And you really don't need any sauce at all, as the stuffing just works so well with the pork for subtle yet rich flavors.

In between, go for some fresh oysters, mussels, shrimps and fish from F1 Hotel Manila's impressive seafood station...

...and a plate of freshly prepared Pork Sisig, chopped pork cheeks cooked with liver and chili, before going for a second round.

Seafood Curry Rice, Garlic Fried Rice, Lechon, and Bihod (tuna fish eggs) fill up the second plate, and it's time for some serious eating. And there's just so much more. Stay tuned for a more detailed post on the wide assortment of local dishes from the Luzviminda 2 Buffet...

And for dessert, the now classic Durian Panna Cotta, a personal favorite from last year, a sweet and creamy Tocino del Cielo, and Dona Editha's Pudding cap another impressive meal at F1 Hotel Manila. The Luzviminda 2 Buffet runs from June 12 to 26, 2014 only, so better hurry.

After dinner, head on down F1 Hotel Manila's Canary Lounge for a carafe of classic cocktails. Start with the refreshing Blue Mondays, a cool blend of vodka, Blue Curacao, and pineapple juice...

...and follow it up with the sweet and tart Dalandan Margarita to get you in a celebratory mood. Grab a 500 ml Carafe for only P 680 net, or the 1 L Carafe for only P 980 net, and let the party begin. The Canary Lounge's Cocktail Carafe offer runs up to June 30, 2014.

And that's just a sneak peek...stay tuned for more in another post.

F1 Hotel Manila us located at 32nd Street, Bonifacio Global City or call 928-9888 and 908-7888 for more information. You can also visit their website at http://f1hotelmanila.com/index.php

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

The flavors of 7,107 islands come together in an epic feast for a celebration of Filipino flavors at F1 Hotel Manila's Luzviminda 2 Buffet, the second edition. 7,107 islands, and 7,107 flavors, a medley of dishes defining our culinary heritage and history, all in one place.

Launched last June 12, Independence Day, F1 Hotel Manila's Luzviminda 2 runs through June 26, 2014, with an impressive range of authentic regional and local dishes created by Chef Sau del Rosario and his team of guest chefs.

"Food meets Art" is this year's theme for F1 Hotel Manila's Luzviminda 2 buffet, featuring a collection of artworks by Filipino artists at the lobby. Proceeds from the sale of various artworks during the two week run will be donated to the Kythe Foundation, a charity for children with cancer.

And just like last year, one must start at the F1 Hotel Manila's impressive Seafood Station, featuring an assortment of the freshest seafood harvested from the archipelago.

Regional variations of Kinilaw (L), the local version of Ceviche, with the freshest tuna and seafood in a variety of spice blends, greet diners at the Seafood Station, along with a variety of fresh oysters on ice.

Fresh mussels, clams, shrimps, and more oysters are on display, simple, clean and fresh flavors. The selection also includes the freshest sashimi, a wide range of fresh salads, and even more seafood reflecting the diversity and richness of the archipelago.

Fresh, clean flavors. A fresh Seafood Salad with plump shrimps...

...and a flavorful Grilled Eggplant Salad with tomatoes and salted duck eggs are just some of the local salads available at F1 Hotel Manila, and the perfect way to start your meal.

The fresh, plump shrimps are worthy of a second trip back at the Seafood Station...even a third. Sweet and briny, simple flavors that keep you coming back for more. And there's more. Chef Sau del Rosario taps some of the best chefs from the different regions for the two-week long celebration of local flavors, with Chef Tristan Encarnacion of Epicurious to represent Luzon, Chef Editha Singian of Pino Restaurant, and Chef Victor Barangan of Marco Polo Davao for Mindanao. And the collaboration yields the most impressive collection of local and authentic flavors I've seen, and tasted, for a true celebration of Filipino cuisine. And here's some of the dishes you can find at F1 Hotel Manila's Luzviminda 2...

...Luzon's Sinaing na Tulingan, a slow-braised local mackerel cooked in a clay pot and served on banana leaves...

...Kawaling Hinipunan from the Visayas, crisp pork belly on a rich bagoong (shrimp paste) sauce...

...Kilain Kapampangan, a classic dish with pork liver and chili from plains of Pampanga, a known culinary center...

...Pochero Bisaya, a Visayan version of Bulalo, and a unique stew with pumpkin and sweet potatoes...

...and the iconic Sauteed Crabs in Alavar Sauce, a signature seafood dish from Mindanao, with plump crabs in a rich crab fat sauce.

Extra rice? Why not have some of Cebu's Puso, steamed white rice wrapped in banana leaves. Unwrapping the banana leaves releases a fragrant aroma, perfect when paired with any of the mains.

Pork Sisig, the classic dish made with pork cheeks, liver and chili from Pampanga, is given a regional twist with variations for that unique Visayan and Mindanao flavor. Sisig with Kornicks? You can find it here at F1 Hotel Manila.

Take a light breather from the feast with some Crispy Vegetable Spring Rolls, with a spicy vinegar dip before round 2. As with all buffets, go on your own pace, and there's no need to rush.

Grab your second plate continue on your culinary journey of the Philippines with Mindanao's savory Paklay, a rich stew made with beef and pork innards, including tripe, liver, and heart in a rich bright red sauce colored with annatto.

A cool classic reinvented. Inihaw na Pusit, grilled squid stuffed with seafood paella, a meal in itself. Tender, perfectly grilled squid with rich paella, another winning combination. And that's what makes Luzviminda special, where you can find traditional and comforting local dishes along with classic dishes with an updated twist.

Pancit Habhab and Bagnet Pakbet from Luzon, traditional favorites and just some of the dishes featured in the Luzviminda 2 buffet.

Going for a third plate? With Litson Manok and Roasted Pork Belly, why not.

The classic, boneless slow roasted pork belly, with tender and juicy pork and a crisp layer of crackling. No Filipino feast is complete without this.

Chef Sau del Rosario once again impresses with the second edition of Luzviminda at F1 Hotel Manila...

...along with Chefs Victor, Tristan, and Dennis, with another epic celebration of Filipino flavors. Now on its second year, F1 Hotel Manila's Luzviminda is definitely an experience one shouldn't miss.

And to complete your Filipino dining experience, you can enjoy a variety of local desserts like the traditional Suman wrapped in banana leaves with panutsa syrup...

...or the sweet and creamy Mangosteen dessert served in bamboo...

...and my favorite dessert from last year's edition of Luzviminda, the Durian Panna Cotta, and still the only way I can eat and enjoy durian. I'm not a fan of the fruit, but I can have the Durian Panna Cotta anytime.

Like all the stations at the Luzviminda Buffet, the Dessert Station is also equally impressive, combining local fruits in classic desserts (for selected recipes on some of the dishes featured in the Luzviminda 2 buffet, see my post here at http://dude4food.blogspot.com/2014/06/a-day-with-chefs-at-f1-hotel-manila.html).

The very best regional flavors, all in one place. And if you're planning to go on a culinary journey with authentic local flavors, you better hurry. Fi Hotel Manila's Luzviminda 2 Buffet runs until June 26, 2014 only. Enjoy a true Filipino dining experience, only at F1 Hotel Manila's Luzviminda 2 Buffet.

F1 Hotel Manila is located at 32nd Street, Bonifacio Global City, Taguig City or call 928-9888 and 908-7888 for inquiries.

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

The Hungry Hound's Freestyle Gastropub Cuisine

Make That One More Cocktail at Niner Ichi Nana...

Buzzed at Drink Up Philippines

Lush at Mesclun's Lush Hour

Nanbantei of Tokyo Launches New Yakitori Dishes

Kampai! Nanbantei of Tokyo's Cool New Cocktails

A Samurai Feast for Three at Nanbantei

Taste the Flavors of the Bavarian Spring with Brotzeit's Maifest Lunch Specials

Three Must Try Dishes at Brotzeit

Bodegas Santa Ana: A Taste of Classic New World Wines at Sofitel

Food News: Unilever Food Solutions Shares Emerging Food Trends

Buffet Attack Mode at Banzai!

Flavors of Pampanga: A Day at Abe's Farm

Kessaku: Serving Japanese Masterpieces Everyday

A Taste of Le Bouchon Lyonnais at Brasserie Cicou

Incredible India and More at Om Lifestyle + Cafe

A Quick Bite and a Cold Brew: Brotzeit's New Sandwiches

An Independence Day Staycation at F1 Hotel Manila

A Sneak Peek at F1 Hotel Manila's Luzviminda 2 Buffet

A Taste of the Philippines: F1 Hotel Manila Luzviminda 2 Buffet