DUDE FOR FOOD

Rich, creamy cheesecake, topped with...ChocNut!

It's amazing how an old childhood favorite like ChocNut is used in so many different ways, and in some surprising combinations. The familiar sweetness of ChocNut blends so well with the creamy cheesecake for a refreshing and new taste experience. Comfortingly familiar, yet different.

One bite, and the ChocNut brings back memories from childhood. Great with a cup of coffee. Another winner from Indulgence by Irene...

Indulgence by Irene can be contacted at 0922-830-3900 or 0917-622-5800 for inquiries and orders.

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It's December, and once again, a rare harvest is celebrated in the small town of Sta. Rita. The cool December air signals the start of the annual Duman season. The rich rice fields of Pampanga normally yields a bountiful harvest of regular white rice at least three times a year. But the rare green rice often called "green gold", can only be harvested in December, and in such limited quantities.

A farmer can usually harvest around 300 cavans or sacks of the regular white rice for every hectare, but only around 4 cavans of duman, an extremely low yield. This limited annual harvest adds to the mystique of Duman, driving up its price to as high as thirty to forty times the price per kilo of regular rice. The rarity of this unique green rice makes it a much sought after delicacy, and for those in the know, sourcing such a rare product is almost as tedious as producing duman.

The young kernels of rice that don't fall off the husks are colored green, requiring a delicate and labor intensive process to extract the kernels. And for generations, the process remains unchanged. The soft, chewy grains have a subtle sweetness and nuttiness like no other, and having green gold in December has always been a family tradition.

Many have their own unique way of enjoying the rare green rice, including elaborate sweet rice cakes. But I've always enjoyed duman in the simplest and purest way, with a rich, thick cup of hot Spanish chocolate.

Simply add a few hefty spoonfuls of green rice to a cup of hot chocolate, and then, sit back and wait for at least ten minutes. And this is the hardest part, but definitely worth the wait. The soft, young grains absorb the rich chocolate, and slowly expands. And then, its ready. A spoonful of duman then bursts with the rich chocolate flavor, enhanced by the natural nutty and chewy texture of the young grains. And duman just makes every Christmas a little more special.

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It's a brand new year, and a perfect time to get all straightened up. And at Karada Japanese Body Therapy, I rediscovered what it feels like to be renewed and revitalized in just one session. And there's really no better way to start the new year...

With over 100 branches in Japan, Taiwan and Thailand, Karada Japanese Body Therapy recently opened a new branch at the New Glorietta Mall offering a full range of Seitai body therapy sessions based on balance and alignment. And staffed by expert therapists trained in Japan led by its General Manager, Hiroaki Naruse, you're in very good hands.

Unlike the usual spa, Karada Japanese Body Therapy has a more clinical approach offering a more comprehensive treatment to relieving body and muscle aches with it's signature Seitai method. And after years of bad posture caused by long hours in traffic or sitting behind a desk in the office, one's natural alignment can be a little off resulting in shoulder and back aches. And the stress of the holiday rush didn't make it any easier. It was definitely time to get straightened up at Karada...

Entering the new salon, one is immediately welcomed by the friendly staff, and the warm, muted colors helps one feel comfortably at home. Before any session, your therapist goes through a systematic review of your medical condition to identify symptoms and the proper salon treatment. I go for the full treatment. Karada Japanese Body Therapy offers the following treatments:

AP (Atlas & Pelvis) Balance: The Seitai Pelvis adjustment treatment restores the body's natural balance by readjusting the pelvic skeletal alignment to relieve discomfort and pressure from the lower back and shoulders. The benefits include an improved posture and balance, relief from back pains and a restored balance that is immediately noticeable after the session.

Body Treatment (Shiatsu/Deep Tissue Massage): This treatment centers on the philosophy of Itakimochii, roughly translated as "pain with pleasure" with the applied pressure of shiatsu on the body and muscles resulting in improved body movement and flexibility.

Foot Treatment (Reflexology): The only session using lotion, the treatment applies pinpoint pressure on the soles to relieve nagging foot aches and pains and detoxify the body.

AP & Body Treatment: A comprehensive treatment combining AP Balance and Shiatsu, a perfect package.

Each of the treatments are available in three different durations, Energizer (20 minutes), Therapeutic (45 minutes) and The Bliss (60 minutes), with prices starting from P 345 to P 1,495 per session.

After changing to something more comfortable, I was then led to my cubicle and wrapped in warm towels for the first treatment. Your clothes and valuables are safely stashed in the basket, which is then placed below the therapeutic bed. I was really looking forward to the Reflexology Foot Treatment after experiencing some nagging foot aches, and the session was not only relaxing but informative as well. Your therapist explains each of the reflexology zones while applying pressure, and how each zone is indicative of your body's overall health. The levels of pressure are adjusted depending on your threshold, but believe me, there is some comfort as more pleasure is applied, and the concept of Itakimochii really works.

The comforting pressure applied on the soles breaks down the concentrated nodules of toxins, called "gori-gori" improving circulation and relieving the pain and discomfort. After the session, one feels a renewed lightness I have not experienced in a very long time.

After the Reflexology Foot Treatment, the Body Treatment came next, as the same pinpoint pressure is applied to your back, arms and legs. A dry massage without any lotion or creams, the session uses finger pressure to relax the muscles. A stiff lower back, another nagging problem I've had for years, was given particular attention by my therapist. Breaking down more concentrated nodules of toxins, the session felt like being cleansed, and years of nagging back aches simply felt like it was rubbed away.

After the session, I was asked to raise my legs, which was noticeably higher than the first time before the session, a sign of improved body movement and flexibility. At this point, I really felt brand new, but there was one more treatment. Karada's signature AP Balance treatment performed no less by Karada's GM, Hiro Naruse. A preliminary check of the spine and pelvis identified alignment issues which caused pressure and pain on my lower back the past few years. And here's a surprising fact, many of us don't realize it but all of us experience some back pains due to one leg being slightly shorter than the other, causing imbalance and stress on the body' natural alignment. Hiro then applies pressure to realign the body's structure in a series of gentle pushing motions. He then explains the process with a skeletal model to illustrate the where the alignment was applied. I was then asked to walk, and immediately one feels taller, lighter and yup, even happier. Awesome.

The effects of the sessions are immediately noticeable, and your mood is pleasantly more positive. An improved posture, no body aches, just perfect. The whole experience at Karada Japanese Body Therapy is definitely unique and different, giving it an edge over the usual spa, as Karada's PH Chua shows off the facilities.

And Karada's friendly master Seitai expert and GM Hiro Naruse guarantees your experience at Karada Japanese Body Therapy will straighten you up in no time.

Feel brand new this new year, head on down to Karada Japanese Body Therapy for a session with their friendly and expert staff...you deserve it.

Karada Japanese Body Therapy is located at the 3rd Floor of The New Glorietta Mall, Space No. 3-086, Ayala Center, Makati City or call 569-1928, 836-3713 to 16 for reservations and inquiries.

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Cool Japanese food in a French-style bistro? Why not.

Ma Maison, which means "my house" seems appropriately named. Japanese home-style comfort food with a cool western touch for a totally unique dining experience.

More like a French bistro or even an English pub, Ma Maison isn't your typical Japanese restaurant. Where else can you enjoy a Caesar's Salad or an appetizer of escargot with your Donburi? And rich desserts too. All in one cool place.

Inside, homey and casual interiors with a predominantly European feel greet the diner. As with all dining concepts from The Bistro Group, diners are warmly welcomed by the friendly staff.

Ma Maison is a popular chain by Akihiro Terazawa from Japan, specializing in both western and Japanese comfort food. And the mix is comforting, with familiar flavors and dishes from both the east and west, all in one place. Very cool. And Ma Maison's kitchen fires up for the lunch service...

With a variety of freshly squeezed fruit juices and fresh fruit shakes, I go for the Fresh Green Apple Fruit Shake (P 135), naturally sweet and refreshing.

Ma Maison-style Caesar Salad (P 255), a great starter good for two, with fresh and crisp Romaine lettuce, tomatoes, sweet corn and croutons in rich Caesar's dressing. Once the bowl is brought to your table, Ma Maison's friendly staff then serves portions on your plate. Nice touch.

Then, the Baked Escargot in Garlic Butter (P 385) arrived. The baked snails are elegantly presented on a bed of salt, which is then lit up by the server. Nice.

The tender and succulent snails and the rich butter garlic sauce is a perfect combination. And the flaming presentation is pretty cool. No wonder it's one of Ma Maison's consistent bestsellers.

Ma Maison's Mixed Seafood Set (P 450), served with rice, miso soup and a side salad, came next. Crisp, deep-fried and battered prawns, fish and squid provide a medley of flavors, with a generous helping of shredded cabbage and creamy potato salad, a complete meal.

Crisp and delicate, the subtle flavors of the seafood still come through, great with rice. Lots of rice.

Next up, one of Ma Maison's new Donburi sets, the Tendon Donburi (P 225), served with Japanese rice, ebi tempura, deep-fried and battered carrots and sweet potatoes, garnished with nori and drizzled with tendon sauce.

The crisp prawns and vegetables are full of flavor and provide a tasty texture that pairs well with rice. Hearty and filling, great value too.

A side of fresh salad comes with the Donburi set.

And for dessert, Ma Maison's Frozen Green Tea Brazo de Mercedes (P 185), a layered dessert with rich green tea ice cream topped with smooth and creamy brazo de mercedes.

Not too sweet, great with a cup of brewed coffee. Cool Japanese food in a French bistro? Definitely.

Ma Maison is located at the Ground Floor of Greenbelt 2, Ayala Center, Makati or call 729-9122 for inquiries.

Something new for the New Year...everybody loves Korean-style Fried Chicken, and now you can do it at home...very cool.

McCormick recently launched its line of Korean Fried Chicken Recipe Mixes with an actual hands-on cooking demo at The Cookery Place. Quick and easy, now you can recreate and experience the flavors of Korean-style fried chicken at home, and there's nothing better than crisp fried chicken fresh off the fryer. The new line of McCormick Korean Fried Chicken Recipe Mixes come in Soy Garlic, Bulgogi, Kimchi and Spicy variants, and here's the best part, each flavorful pack has no added MSG. Nice.

Bloggers were invited to experience first hand how simple it is to prepare Korean-style fried chicken with the new McCormick Korean Fried Chicken Recipe Mix. Marisse Kho, McCormick Product Manager and Chef Min Jun welcome bloggers.

The facilities at The Cookery Place were great, with cooking stations for the participating bloggers. Some additional instructions from emcee Mark Suntay and final prepping, and we don our aprons for some serious frying...

...and the bloggers prepare to K-Pop some fried chicken...

Each package comes with two packs, the batter mix and the sauce, all you need for a perfect Korean-style fried chicken. And it's really easy to prepare, with four simple steps: mix the batter, coat the chicken, deep-fry and shake, and you just K-popped your chicken. Cool. And in true K-Pop form, try shaking the chicken Gangnam-style...why not.

Each pack is good for a half-kilo of chicken, roughly six to eight pieces of wings or assorted chicken cuts. Once fully coated, your chicken is ready for the fryer. The sizzle and aroma then fills the kitchen...

...and after ten to fifteen minutes, drain the chicken of excess oil and place in a container. Open the pack containing the sauce and pour directly on the chicken. And here's the fun part, simply close the lid and shake...

After each piece of chicken is coated with the sauce, give it another quick fry for that amazing double-fried crispness associated with Korean-style fried chicken.

My personal favorite, McCormick Korean Fried Chicken Recipe Mix Kimchi flavor, just the right level of heat for that cool kick...

...and paired with the special Kimchi Coleslaw from The Cookery Place...perfect. Sweet with a little heat, great with the Korean-style fried chicken.

For dessert, The Cookery Place offered an Asian-inspired treat, Mini Green Tea Cupcakes.

Moist, not too sweet with a nice subtle green tea flavor, a perfect ending to a cool Korean Fried Chicken dinner.

With McCormick Korean Fried Chicken Recipe Mix. there's a flavor for everyone. If you enjoy a sweet and savory bite, go for the Soy Garlic and Bulgogi flavors, giving your chicken dish a distinct Korean twist. If you're looking for a little more kick, go for the Kimchi and Spicy variants, my personal favorites...and have a cold beer ready.

Cool Korean-style fried chicken in minutes, at home anytime you feel the urge for some crisp and flavorful chicken. Definitely a must try, McCormick has another winner here. Special thanks to Beth Supetran, Group Product Manager; Marisse Kho, Product Manager; and Monette Quebral, Innovations Manager from McCormick and Rhenee Sy of The Cookery Place for an awesome evening...as I deep-fry another batch...

McCormick Korean Fried Chicken Mix is now available in all leading supermarkets and groceries nationwide. To know more about McCormick and McCormick products, simply visit www,mccormick.com.ph and www/facebook.com/friendsandflavor. For delicious recipes, go to McCormick Flavor HQ at apps.facebook.com/flavorhq or mobile.mccormick.com.ph

The Cookery Place is located at Unit 2 G&H, Kensington Place, 1st Avenue corner 29th Street, Bonifacio Global City, Taguig or call 822-7068/775-4161, or visit their website at www.thecookeryph.com.

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A sudden downpour late Friday evening meant only one thing...heavy traffic. And good luck with the 7pm dinner, not with this traffic...

You may be familiar with Uno's signature Ovale pizzas, so I was really curious to see Uno Lounge, their version of a bar lounge, and one cool joint in the newly developed Greenfields District. Pizza and cocktails, very cool.

And while at Uno Lounge, you just can't pass up any of Uno's signature Ovale pizzas, with their distinct shape and flavor.

You can also try one of their new dishes, like the Crab Cakes with Roasted Corn Relish and Citrus Salad...

...and pair it with one of the many signature house cocktails...

...like The Hypnosis, a cool strawberry vodka-based cocktail with Sweet and Sour (P 149+) to start things off...

...or any of the daily cocktail specials at Uno Lounge.

And what better way to beat the evening rush hour and unexpected rains than with a few cocktails...good times.

Need help in finding your perfect cocktail? Just ask Alvin of Uno Lounge for his recommendation, and he'll whip up a signature cocktail for you. Special thanks to Ajie Mercado of Uno Lounge and OpenRice.com for a cool evening of great food and cool drinks. Looking for a place to unwind? Head on to Uno Lounge...

Uno Lounge is located at Unit 6-7A, Mayflower Street (formerly Edsa Central), The Hub Lifestyle, Greenfield District, Mandaluyong City or call 451-1491.

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The legendary Long Bar of Raffles Hotel, birthplace of the iconic Singapore Sling, is now in Manila. And when at the Long Bar, there's absolutely nothing better than a couple of Singapore Slings, real 24K gold and some peanuts.

The classic Singapore Sling was concocted way back in the early 1900s, and credit goes to Raffles Hotel's Long Bar bartender, Ngiam Tong Boon. The legendary cocktail includes fresh pineapple juice giving it a distinct tropical flavor. You can have a Singapore Sling anywhere in the world, but nothing beats having a Singapore Sling at the Long Bar. History, tradition and nostalgia simply gives the Long Bar's original Singapore Sling a cool edge. Seriously.

Once you enter the Long Bar, you immediately feel the old world charm of Singapore's colonial past, with elegant tiled floors and even the straw fans on the ceiling complete the feeling of stepping back in time. Raffles Makati, along with Fairmont Makati, are the newest hotel developments in the metro, and the only location to house the legendary Long Bar outside of Singapore.

Traditional dark tones interplay with modern and contemporary touches, yet the overall nostalgic mood is comfortingly maintained. And as you sit by the bar, the Singapore Sling is definitely a no brainer to complete the experience. You simply can't skip the Sling.

The classic Singapore Sling is a refreshing blend of Tanqueray Gin (yup, no other gin will do for a real Singapore Sling), Cherry Heering (a dark red cherry liqueur), Cointreau, fresh lemon and pineapple with a dash of Angostura Bitters and topped with Benedictine.

Guided by the Long Bar's proprietary recipe, you can now experience the original Singapore Sling right here in Makati. And the Long Bar's bartenders have it down to a tee, a true Singapore Sling. And nothing beats having a Singapore Sling at the Long Bar.

One sip, and you just know this is probably the closest you'll ever be to Singapore while in Makati. If you enjoy an Old Fashioned, try the Long Bar's Panutsa Old Fashioned, my personal favorite, a cool blend of Jim Beam Bourbon and "panutsa" (palm sugar) with orange zest. Nice.

The Long Bar has always been known for its unique cocktails, and this innovative playfulness is carried over in its new Makati location with a refreshingly new and unexpected yet pleasantly surprising concoction. An inventive twist, Raffles Makati created its very own take on the classic Sling, the Makati Luxury Sling...

This unique cocktail is a cool blend of Tanqueray Ten, Grand Marnier, Benedictine, fresh Lemon and Pineapple juices topped with Angostura foam. While the addition of Grand Marnier is new, the use of Tanqueray Gin, Benedictine, Lemon and Pineapple with Angostura in a cool foam is an homage to its roots with the Singapore Sling. But the real twist is the addition of Cherry Blossom essence and, get this, 24K gold flakes. Real gold flakes. Cool? Absolutely.

And here's the cool part. Bowls of peanuts are served at the Long Bar, and the real fun begins when you start cracking the peanuts and throwing all the shells at the Long Bar's elegant tiled floor, a tradition at the original Long Bar in Singapore. And there's an interesting story behind this tradition. According to Loni Balagtas, Marketing Communications Manager for Raffles, the simple act of throwing shells at the floor was a subtle protest against the state's strict and controlled disciplinary social code. And to this day, the Long Bar at Raffles Hotel remains the only place in Singapore where littering can be, well, fun. And after a couple of Singapore Slings, throwing peanut shells at the floor with reckless abandon can be really fun, and Loni Balagtas described it best, it can be quite "liberating."

Nothing like sipping real gold flakes and throwing shells at the floor. Definitely nothing like it. Only at the Long Bar. Very cool.

And that's the real magic of Raffles' legendary Long Bar. Steeped in history and tradition, yet playfully poking at convention, which makes it a real cool place. Now that's my kind of place. Looking for the real Singapore Sling? No need to go far, it's right in the heart of Makati.

Special thanks to Raffles Makati's Joern Schwaiger, Director of Food and Beverage; Monique Toda, Director of Communications; and Loni Balagtas, Marketing Communications Manager for an awesome evening. Stay tuned for more posts on the new Raffles Makati and Fairmont Makati...

Raffles Makati's Long Bar at the Lobby Level is open daily from 12:00pm to 2:00am, with entertainment Monday to Thursday, 8:00pm to 11:00 pm and Friday to Saurday, 7;00pm to 1:00am. Raffles Makati is located at 1 Raffles Drive, Makati Avenue, Makati City, or call 555-9750 for inquiries. Check out the Facebook Pages at www.facebook.com/RafflesMakati and www.facebook.com/FairmontMakati for more details.

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Two prestigious names in one location. The Fairmont Makati and Raffles Makati are the newest twin hotel properties in the metro, and there's no better way to get acquainted with these new hotels than checking out the sumptuous buffet at Spectrum...

The new development consists of three properties, the luxurious Raffles Makati with 32 elegant suites, the Fairmont Makati with 280 deluxe rooms and the Fairmont Residences with 237 one to four bedroom units. With the grand opening set for February, I was fortunate to be part of a group of bloggers invited for a sneak peek...

After a few cocktails at Raffles Makati's legendary Long Bar, the birthplace of the iconic Singapore Sling (you can check out my previous post on Long Bar's famous Singapore Slings and other cocktails here at http://dude4food.blogspot.com/2013/01/singapore-slings-gold-flakes-and.html), we were then led to the new Spectrum, the twin hotel's all-day dining restaurant and its impressive buffet. Offering a wide array of dishes from Asia, Europe as well as local Philippine cuisine, Spectrum is just the spot where you can experience a full range, a culinary spectrum, of flavors.

Clean, simple lines exude a modern yet elegant vibe, the perfect backdrop to Spectrum's wide array of dishes. Spectrum's friendly and courteous staff leads us to our seats, and one feels right at home almost immediately, and my eyes wander to the different food stations...

...as the different stations prep for the dinner service. Game face on, I gear up for the coming battle. It was quite tempting to start with dessert, so it takes a lot of restraint and self-control to stick with the game plan.

After a few Singapore Slings at Raffles Makati's Long Bar, the bartenders suggested I continue with a Bloody Mary before dinner. Tomato juice and vodka, with a dash of Tabasco, perfect before the meal.

The Seafood Station was my first stop, loaded with clams, shrimps, elephant clams, mussels on ice and smoked salmon on one side.

A few clams and thin slices of smoked salmon for round 1, with capers, pickled onions and lemon. You can taste the freshness of the seafood, each with a subtle yet distinct sweetness.

Next stop, the Sushi Station, where an impressive array of sushi are freshly prepared and rolled. And with so many choices, you have to go for seconds.

Aside from the usual suspects, Spectrum's Sushi Station offers some unique and clever sushi combinations, like the crispy tuna belly, a really cool crisp pork belly roll, and the salmon and cottage cheese roll. And it doesn't stop there...

One of the bloggers requested for Peking Duck, and the Sushi Station prepped one up in minutes. Nice one.

At the Pizza Station, you can choose from a variety of toppings to create your one-of-a-kind pizza, perfectly baked in Spectrum's brick oven. And the chefs are happy to assist you in creating your very own pizza, guiding you through the wide variety of fresh toppings. Not only are the pizzas great, it's a lot of fun coming up with your own unique combinations.

Toppings include anchovies, prosciutto, salami, pancetta, salmon, and a variety of cheeses and greens for your own unique pizza. Go for a combination, or go high-protein.

And after just a few minutes, your very own pizza creation is brought to your table. Nothing like pizza fresh from the oven. And the rustic style crust has a perfect crispness to carry any topping you select.

At the Carving Station, my kind of place. Premium grade US Roast Beef, along with a selection of roasted meat, poultry and fish.

But my eyes were fixed on the roast beef, which deserves a second, closer look...

Prime roast beef, medium rare, with mushroom gravy and a side of horseradish, mustard and grilled tomato. Juicy, tender...just perfect...

...which leads to a second, bigger helping. The quality of the beef deserves another trip. Seriously. And I really think this one alone is well worth the price of the buffet.

Next to the carving station are Chinese style roasted meats, including Peking Duck. Various dimsum varieties in bamboo steamers are also available, including Asian-style noodles. Great Chinese selection, and one can easily spend a lot of time in this station. But there's so much more...

Joern Schwaiger (L), Director of Food and Beverage and Christian Knerr (R), Executive Chef, on deck to ensure everyone has a memorable dining experience.

Loni Balagtas, Marketing Communications Manager, our host for the evening.

Didier Derouet, Executive Pastry Chef, beside the dessert station. The dessert selection is quite impressive, one of the most extensive I've seen. You don't only get to try indulgent cakes and pastries, but you have gelato, fruit sorbets, freshly cooked crepes with a variety of fillings, and local sweets and delicacies too. And Chef Didier's station not only gives you what you normally expect, but some sweet surprises as well...

Like fresh honey in a variety of flavors that enhances any dessert...

...such as the rich and creamy Mascarpone topped with pistachio, which is great as is...

...but way better with a drizzle of honey. Awesome.

And yes, real honey bees form part of the impressive display. Very cool.

It's really a simple dessert, but trust me, the honey and mascarpone is one of the best desserts I've had. Kudos to Chef Didier and his staff, and his equally hard working honey bees.

And the inventive playfulness continues with some unexpected but delightful combinations, like black olives covered in white chocolate. Initially skeptical, but one bite releases salty and rich, sweet flavors that makes you go for a second, and a third. This one's another winner.

And if you're still craving for dessert, go for Spectrum's gelato and sorbets. The colors and variety of flavors are also impressive, so go for a combo.

Smooth, rich and creamy, I go for the Chocolate Brownie, Cookies and Cream, and Vanilla. Pure happiness in a bowl. Others go for fresh fruit sorbet combos.

You also have an extensive selection of toppings, including white and dark chocolate chips, nuts, crisp cereal, and fresh fruits. But leave some room for even more dessert..like the creamy coffee jelly...

...and some crepes with ice cream. And there's more...

...grilled sweet mangoes, elegant cakes and pastries that look too good to eat...

...and a whole lot more...if you're looking for a sugar fix, this is definitely the place.

A shot of chilled taho? Why not.

The quality and presentation of each dessert is amazing, and it would take more than one visit to Spectrum to try everything.

With an extensive selection of dishes, Spectrum delivers on both taste and value, and that's a winning combination. And definitely worth coming back to again. And again.

Spectrum will soon launch its Champagne Brunch Buffet in February, definitely something to look forward to, and one more reason to check out Spectrum soon. Special thanks to Joern Schwaiger, Director of Food and Beverage; and Loni Balagtas, Marketing Communications Manager, for a truly spectacular evening.

Fairmont Makati's Spectrum at the Lobby Level is open daily for breakfast, lunch and dinner:

Breakfast: 6:00am to 10:00am, Mondays to Fridays
   6:00am to 11:00am, Weekdays and Holidays
   PHP 1,336 net (inclusive of service charge and applicable taxes)

Lunch: 11:30am to 2:30 pm daily
   PHP 1,596 net (inclusive of service charge and applicable taxes)

Dinner: 6:00pm to 10:00pm daily
   PHP 1,842 net (inclusive of service charge and applicable taxes)

**Buffet is inclusive of coffee and tea.

Fairmont Makati is located at 1 Raffles Drive, Makati Avenue, Makati City or call 555-9750 for inquiries. Check out the Facebook Pages at www.facebook.com/FairmontMakati and www.facebook.com/RafflesMakati for more details.

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After a sumptuous buffet dinner at Fairmont Makati's Spectrum, I felt like I had enough desserts to last me an entire week. Until we passed by Cafe Macaron...

Located at the Lobby Level of the new Fairmont Makati and Raffles Makati, it's the perfect spot for gourmet sandwiches, elegant cakes and exquisite handcrafted pastries, a great addition to the many dining options within the twin properties.

Tucked away in one side, the cool modern interiors of Cafe Macaron is like a private sanctuary where you can satisfy your sugar cravings with a good cup of coffee. A peek at the chiller display was all I need to pop out my camera...

Appropriately named, Cafe Macaron offers a wide selection of macaroons, in a variety of colors and flavors.

And elegant cakes too, like the Chocolate Calamansi Guanaja...

...and Mango Mousse. Real cool eye candy.

Miniature cakes are also available, allowing you to sample some of Cafe Macaron's signature cakes.

Another spot worth visiting while at the Fairmont Makati and Raffles Makati. And one cool spot to satisfy any sugar fix.

Fairmont Makati is located at 1 Raffles Drive, Makati Avenue , Makati or call 555-9750 for inquiries.

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The quiet rumblings of a revolution seemed to fill the air, as Cafe de Bonificaio opens its new dining establishment at Market! Market!. Oriang by Cafe de Bonifacio, the newest spin-off from the popular Cafe de Bonifacio, brings its signature Filipino dishes to its new location.

Named after Gregoria de Jesus, the wife of revolutionary leader and national hero Andres Bonifacio, Oriang by Cafe de Bonifacio offers classic Filipino comfort food at affordable prices. Great food with more bang for the buck, sounds like a pretty cool revolution. With the success of Cafe de Bonifacio, the first restaurant of brothers Vicente and Alfredo Wencesalo, naming their second dining establishment after the wife of Andres Bonifacio seemed appropriate. Patriotism runs deep, as the Wenceslao brothers were at the forefront during the Martial Law era as activists and ardent nationalists.

And the brothers' passion for nationalism continues in their new venture. Oriang by Cafe Bonifacio serves many of Cafe de Bonifacio's signature dishes, but with more affordable prices. Along with other bloggers, I got to sample Oriang by Cafe de Bonifacio's dishes during the soft opening a few days ago...

Each table includes traditional condiments to go with Oriang by Cafe de Bonifacio's dishes, including pickled onions, sweet pickled mangoes and pickled singkamas (jicama). Other condiments include chili oil, onion-garlic dip and ginger-garlic dip.

The appetizers arrived, starting with Oriang by Cafe de Bonifacio's cool twist on traditional spring rolls, Lumpiang Hubad in Pastry Cups (P 135). Loaded with fresh vegetables and sweet sauce, the crisp lumpia wrapper adds the familiar crisp texture to complete the dish. Its refreshing twists like this that give Oriang by Cafe de Bonifacio a distinct edge over other establishments within the same price range.

Next, the Ensaladang Talong (P 135), a sweet, smoky salad with eggplants, tomatoes, and salted eggs. Familiar and comforting, the refreshing salad is a great starter.

Oriang by Cafe de Bonifacio also offers a selection of fresh fruit juices like the Fresh Cucumber and Lemon Juice (P 75), and Watermelon and Basil Juice (P 75), just perfect with your meal.

Then, the Sinigang na Tadyang ng Baka (P 265) arrived, a hearty sour tamarind based soup with beef ribs and fresh vegetables. The rich sourness from the plump tomatoes and tamarinds really hits the spot.

Oriang Super Fried Rice (P 215) topped with grilled pork and onions, perfect when paired with Oriang's grilled specialties, as more dishes arrived...

Bicol Express (P 265), tender pork stewed in coconut cream with chili and vegetables. The rich and creamy sauce combines well with the cooling heat from the chili, another winner from Oriang by Cafe de Bonifacio.

Butterflied Tilapia in Tamarind Sauce (P 265), crisp deep-fried fish with a sweet sauce, served with a side of pickled onions. The sweet sauce enhances the delicate flavors of the fish, and the crispness of the fish adds the finishing touch.

Spring Chicken Honey Barbecue (P 235 Half, P 400 Whole Chicken), tender chicken with a rich sweet honey glaze, traditional chicken barbecue that's comforting, another winner.

To cap the meal, we were served Oriang by Cafe de Bonifacio's signature desserts, starting with the Turon de Gregoria (P 85), another cool and refreshing take on the traditional turon served with ice cream, with crisp lumpia wrappers topped with sweet bananas,

and Mango and Latik Roti (P 85), a reinterpretation of mango crepes done with Oriang by Cafe de Bonifacio's inventive style.

Authentic and great-tasting Filipino comfort food at affordable prices, always a winning formula. Familiar flavors with a refreshing and playful twist, now that's cool. And I'm pretty sure Gregoria de Jesus would be quite pleased with the dishes. Special thanks to Alfredo and Vicente Wenceslao, Chef Ojie Reloj, Chef John Cu-Unjieng and the friendly staff at Oriang for a great dinner.

Oriang is located at the Space 10-12, Ground Floor, Fiesta Market, Market! Market!, Taguig City or call 625-0597 and 0927-724-0543 for inquiries.

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After the successful launch of its first branch in Alabang, the popular US-based chain opens a second location at the Bonifacio Global City.

The new location has two floors, including private function rooms and a well stocked bar. Terracotta sculptures add the familiar P.F. Chang look, very cool.

And one can expect the same excellent food and great service P.F. Chang's is known for at the new location.

Cocktails and some of P.F. Chang's signature dishes were served, including Chang's Spicy Chicken...

...Sweet & Sour Pork...

...Mongolian Beef...

...and my personal favorite, Orange Peel Shrimp.

And another favorite, Tuna Tataki. And the cocktails kept coming, P. F. Chang's bar rocks! Stay tuned for a second post on P.F. Chang's classic dishes...

PF Chang's is located at W Global Center, 9th Avenue, Bonifacio High Street, Bonifacio Global City, Taguig.

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P.F. Chang's brings its cool take on Asian cuisine to The Fort with the recent opening of its newest location, just in time for the coming Chinese New Year celebration. And it's pretty cool seeing the familiar terracotta warriors and horses invade The Fort.

With over 200 locations worldwide, including Mexico, Puerto Rico and the United Arab Emirates, P.F. Chang's opens its second restaurant in the metro at Bonifacio Global City. Known worldwide for its modern Asian-inspired cuisine and signature cocktails, the new location is a welcome addition to the growing number of dining establishments at The Fort.

The familiar wood interiors and terracotta sculptures give it that distinct P.F. Chang look, a blend of classic Chinese design with a modern bistro feel. Additional dining areas at the second floor, including private function rooms, are available

P.F. Chang's recently hosted guests from the media as well as bloggers for a long lunch to sample some of the restaurant's signature dishes, and some cocktails. Very Cool.

Angela Camins, P. F. Chang's Operating Partner at The Fort, explains the different condiments and special sauces served at every table.

P.F. Chang's signature starters were then served, with the Chang's Chicken Lettuce Wraps arriving first. Wok-seared minced chicken with mushrooms, green onions and water chestnuts served over crispy rice sticks. The fun part is loading the minced chicken to the fresh and crisp lettuce cups, then adding some chili and horseradish sauce. Off to a great start...

Dynamite Shrimps, crisp and plump shrimps covered in a rich and spicy sauce topped with green onions and served in a martini glass, a personal favorite. The cooling heat from the chili completes the rich flavor, and one bite simply leads to another. And another.

Chang's Spare Ribs, tender wok-seared pork ribs in a sweet barbecue sauce sprinkled with sesame seeds, paired with a wasabi coleslaw. The ribs were flavorful, and the wasabi coleslaw rocks!

Seared Ahi Tuna, premium sushi grade tuna with a spiced seared outer crust and a delicate pink center drizzled with mustard vinaigrette, served with a side of fresh greens. The quality and freshness of the tuna gives it a subtle sweet flavor, a taste you expect from high-end tuna.

Pork Dumplings, pan-fried for that delicious crispness, yet with the familiar soft chewiness of a good dumpling. And the sweet soy dipping sauce completes the flavors.

Shrimp with Candied Walnuts, sweet crisp shrimp with honeydew melon balls and crunchy walnuts. The combination of flavors and textures in this one dish is amazing, another personal favorite.

Fresh Honeydew Cucumber Smoothie, a cool and healthy beverage to go with the richly flavored dishes.

Cocktails with lunch? Why not. P.F. Chang's Warrior Smash, a cool cocktail blend of fresh pineapple, Hennessy Cognac and a hint of Chinese Five Spice, which really complements the rich flavors of the starters and mains. One real cool cocktail to go with lunch.

You can go for Chang's Mai Tai, another cool blend of refreshing fruit juices with rum, or the Royal Poolside. Perfect when paired with some Dynamite Shrimp and Shrimp with Wandied Walnuts.

Sichuan-Style Asparagus, wok-fried fresh asparagus with chili paste, onion and garlic, a classic vegetable stir-fry.

Chang's Spicy Chicken, tender and juicy cubes of chicken breast stir-fried in a sweet and spicy sauce, great as is or with rice.

Crab Wontons, crisp ad deep-fried, stuffed with crabmeat, red and green bell peppers, green onions, ginger and garlic, with a sweet plum sauce

Lo Mein, stir-fried egg noodles with mushrooms, bean sprouts, bok choy, carrots, celery and onions, a hearty a filling vegetable noodle dish with bold flavors.

Mongolian Beef, wok-cooked tender US Angus Beef tossed with fresh scallions and garlic, another personal favorite.

Then,it was time for dessert. Banana Spring Rolls, crisp, sweet spring rolls served with homemade coconut pineapple-ice cream and drizzled with caramel sauce...

...and the The Great Wall of Chocolate, rich and indulgent six-layered frosted chocolate cake topped with semi-sweet chocolate chips with fresh strawberry on sweet raspberry sauce. Awesome.

And check out the chocolate chip wall...

P.F. Chang's Hot Tea selections include the fragrant Moroccan Mint, fruity Singapore Sling, and Gen Mai Cha, perfect after a heavy meal.

And that was some lunch, and nothing like a Cafe Latte to cap a perfect meal. An awesome lunch, great desserts, and cool cocktails. And P.F. Chang's delivers on all three. Throw in P.F. Chang's trademark service and cool interiors for that unique dining experience, P.F. Chang's style, and you just know this one's a winner.

"Bonifacio Global City is a great mix of office, residential and commercial establishments. And P.F. Chang's has a lot to offer people who want to unwind and enjoy really good food and drinks," said Archie Rodriguez, President and CEO of Global Restaurant Concepts, the restaurant's local partner. "Our latest location makes us a top choice for after office gatherings and celebrations." Right place. Right time. P.F. Chang's hits the spot with their new location.

And it's great to see the terracotta warriors and horses finally at The Fort. Looking for some real cool happy hour cocktails? From 4pm onwards, diners can enjoy signature cocktails at only P 150-P 200 and appetizers like Spicy and crispy Green Beans, Vegetable Dumplings, Crispy Pork Wontons, Egg Rolls and the new Dragon Wings and Sichuan Chicken Flatbread at only P 100-P 175. Cool.

P.F. Chang's is located at W Global Center, Bonifacio Global City (664-5956) and at Corte, Alabang Town Center (869-7837).

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There's nothing more comforting than a bowl of noodles. And having some authentic, handmade noodles in its purest and simplest form can sometimes spell the difference between a good bowl of noodles and a memorable dining experience. At Mitsuyado Sei-Men, The House of Tsukemen, you can have some of the best noodles in the metro, just the place for a proper introduction to Japanese dipping noodles.

Mitsuyado Sei-Men, The House of Tsukemen, specializes in traditional Japanese dipping noodles or "Tsukemen", dry noodles served with a flavorful dipping broth. The subtle yet rich notes of the handmade noodles dipped in a special broth bursts with flavors that is both familiar and new, hearty and comforting. Tsukemen allows you to taste the full flavors and textures of the noodles, with the dipping broth simply enhancing the noodles.

Located along Jupiter Street's restaurant row, Mitsuyado Sei-Men, The House of Tsukemen, prepares fresh noodles daily. And you can even see how the noodles are prepared in a special room. Very cool.

Inside, one can't help but feel transported to the narrow alleys and street side food stalls of Tokyo, with simple wooden tables and benches adding a warmth and cool vibe that signals authenticity.

A table resembling a fully functioning street side stall completes Mitsuyado Sei-Men's look, with fresh noodles served right before you. Mitsuyado Sei-Men's interiors does a pretty good job of bringing the outside in, adding to the fun and uniqueness to one's dining experience.

Private function rooms are also available, with a look that reminds you of the narrow alleys and small family-run ramen places in Japan. Another nice touch.

Hubert U.Young, Managing Director of Aji-No-Chinmi Co., Inc., the same group that manages the popular UCC Coffee chain, Sakae Sushi, Yamato-Pan, and Aoyama Cafe, adds yet another establishment to the growing chain of restaurants. With the growing popularity of ramen, Mitsuyado Sei-Men offers authentic Tsukemen in addition to a full line of traditional ramen, soups and other Japanese dishes as well.

Chef Yu Takahashi at the kitchen, where all the magic happens, preparing the coming noodle feast. A cool feature at Mitsuyado Sei-Men is their see-through kitchen, allowing diners to have a sneak peek into the preparation of Mitsuyado's dishes. And our noodle feast begins...

First up, Mitsuyado's starters. The Chicken Karaage, deep-fried boneless chicken, moist, tender and juicy inside with a crisp outer layer. Full of flavor, no sauce is needed. Seriously good, even better with a couple of cold beers.

Mitsuyado's Gyoza, soft, tender and chewy with a delicate crispness. The pork filling is moist and juicy, simply bursting with flavors in every bite. Definitely one of the best gyozas in the metro.

Double Cheese Tsukemen, dry noodles with parmesan and a side of zesty cheese sauce and dipping broth. The quality of the thick noodles is immediately evident, firm and chewy, perfectly al dente. But the fun begins once you pour the cheese sauce and dip the noodles in the yuzu broth...

The sharp parmesan and the rich and creamy cheese sauce blends well with the flavorful dipping broth, and the noodles provide a delicious texture making this truly unique and different.

Marutoku Tsukemen, dry noodles with a flavorful dipping broth, a side of Aji-Tama (Japanese soft-boiled egg), Nori and Char-siu pork to complete the dish. A traditional Tsukemen dish, which allows you to taste the individual flavors of the different components, combining each at your own pace. And I have to say, I am now a fan of dry noodles...

Then, Mitsuyado's Ramen bestsellers were served, starting with the Spicy Miso Ramen. The cooling heat from the spicy broth is complemented by the sweet corn and creamy butter, another winner. The bright color of the miso broth confirms the rich and tangy flavor of the dish, and the pork and vegetables add to the medley of flavors.

Tantan Ramen, loaded with ground pork and vegetables in a rich broth. And the noodles are again the clear winners, with all the ingredients combining perfectly.

The popular Charsiu Ramen, topped with thick, tender slices of pork and fresh vegetables, a personal favorite. The subtle flavors of the pork combine well with the rich broth, adding texture to the dish.

And the best beer to go with the dishes would be the Hitachino Nest White Ale, surprisingly sweet and creamy, it's one real cool beer, the perfect brew to start the next round of noodle dishes...

Mitsuyado Sei-Men also served some off-the-menu developmental dishes, which simply blew me away. Each dish was new and different, reflecting the kitchen's inventive and creative flair. First, the Ikasumi Ramen, tender pork, vegetables and squid in a flavorful squid ink broth. The rich broth isn't fishy at all, with a subtle sweetness that just blends so well with the other components, clearly a potential bestseller.

Then, two Aesoba style dry noodle dishes were served, the Seafood Aesoba topped with plump shrimp, squid and vegetables with a subtle citrus flavor...

and the Ika Sumi Aesoba, squid ink noodles topped with tender squid and fresh tomatoes. Different and full of flavor, the lightly sweet squid ink noodles combines perfectly with the different toppings, with each component's flavor coming through. Nice.

And lastly, the Hakata Tonkotsu Ramen, tender pork and vegetables in a rich pork bone broth. The broth has an almost creamy texture, a result of hours and hours of simmering, giving a pleasing mouth feel in every sip. In all the dishes, the noodles really come through. And the verdict? Definitely worthy additions to Mitsuyado Sei-Men's menu.

And for desserts, we sampled Mitsuyado Sei-Men's bestsellers, the Strawberry Kakigori, Hawaiian Blue Kakigori, Sumiyaki Coffee Jelly with Ice Crream, Cream Anmitsu and Mini Halo-Halo. A cool ending to the noodle feast.

Mitsuyado Sei-Men is definitely worth checking out. And like all good dining establishments, be prepared for the crowds during lunch and dinner, which is always a good sign. The noodle dishes are definitely worth the wait.

Special thanks to Spanky Enriquez, Tina Vitas, General Manager, Conrad & Co.; and Thessa Pua, Business Development Manager, Japanese Foodstuff Specialists and Food Concepts Management Services for the awesome noodle feast.

Mitsuyado Sei-Men is located at 22 Jupiter Street, Makati or call 511-1390 for inquiries.

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Unexpected rains and an unexpected new find, it was definitely one of those days when the unexpected seemed most welcome...

Hidden along one of the many narrow streets crossing Tomas Morato is a cool culinary gem, secluded by lush gardens from the busy commercial strip. So near, yet one feels so far away. It's discovering places like these that add so much pleasure to dining and tasting the cool dishes at LoLa Cafe+Bar.

Located in the predominantly residential Scout area in Quezon City, LoLa Cafe+Bar offers its own unique take on comfort food, serving up familiar flavors and reinventing old favorites with refreshing twists.

A converted residential space, LoLa Cafe+Bar's interiors are comfortably spacious, with both lower and upper dining areas plus al fresco dining as well. Simple, clean lines, yet modern and contemporary, the place provides a dramatic stage for its culinary creations.

Dining at LoLa Cafe+Bar feels like dining in a friend's home, with a very casual and laid back feel and one immediately feels at home. With large windows and white walls, the interiors are beautifully washed in natural light.

Before the meal, we were served some of LoLa's mocktails like the Rio (P 120), a refreshing blend of mint leaves, grapefruit and apple juice...

...other mocktails include the Tosca (P 120), a cool mix of ginger, lime, soda and apple juice...

...and the Beliz (P 120), a sweet concoction of passion fruit juice, basil and soda, all served in twist cap jars, another cool touch. Off to a good start...

Then, the first of many dishes arrived. First up, we sampled some of LoLa Cafe+Bar's popular appetizers, the Camembert Cheese (P 350), topped with caramelized onions and grilled honey green apples served with crostini.

Crisp on the outside, soft and creamy inside, a perfect blend of flavors and textures. Add some sweet caramelized onions and grilled honey green apples with the camembert on the crostini, and...yum.

Next, LoLa's Salad (P 230), mixed greens drizzled with balsamic vinaigrette and topped with crisp bacon and poached egg. The greens were fresh and crisp, and the sharp vinaigrette and creamy egg provide flavorful contrasts, while the crisp bacon completes the dish.

Next, something familiar with a delicious twist. LoLa Cafe+Bar's unique take on the traditional breakfast favorite, Tapa Benedict (P 350), English Muffins topped with tender beef tapa, caramelized onions, poached egg and hollandaise sauce.

The hollandaise sauce and poached eggs add a comforting richness to the dish, and I wouldn't mind having this all day.

The caramelized onions and tender beef tapa works well, a cool alternative to the usual smoked salmon or bacon, or ham. I really wouldn't mind having this all day...

And LoLa Cafe+Bar continues to surprise with its Spicy Tinapa Pasta (P 185), with smoked fish, chili flakes, fresh tomatoes and olive oil.

The smoky fish flakes, zesty tomatoes and chili combine for a uniquely flavored pasta dish, with contrasting flavors in one dish that work so well together.

Tartufo Pasta (P 260), with rich cream sauce, truffle oil and portobello mushrooms. Rich and creamy with the subtle nutty mushroom flavor. And you can smell the truffle oil as the dish is delivered to your table.

Kare-Kare (P 350), with tender beef brisket, tripe and vegetables in a rich peanut sauce, familiar and comforting, and old favorite done well.

And again, LoLa Cafe+Bar continues to surprise with its inventive fusion of flavors, the Kimchi Kaldereta (P 380), a unique twist on the traditional kaldereta with spicy kimchi, and the combination really works. The sharp kimchi adds that delicious kick to the rich tomato sauce. Familiar, yet new and different.

Chef Maegan Chua, the young creative force behind LoLa Cafe+Bar's inventive comfort food, heads the kitchen. Special thanks to Andre Chua and Chef Maegan Chua for an awesome lunch. A cool find, dining at LoLa Cafe+Bar deserves a second visit for its unique take on comfort food and desserts. Did I mention desserts? Stay tuned for another post on LoLa Cafe+Bar's unique desserts...

LoLa Cafe+Bar is located at 99 Scout Lozano near Scout Tuazon, Tomas Morato, Quezon City or call 501-2620 for inquiries and reservations.

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After a great lunch at LoLa Cafe+Bar (see my previous post on LoLa Cafe+Bar's cool dishes here at http://dude4food.blogspot.com/2013/01/a-cool-lunch-at-lola-cafebar.html), it was time to sample their desserts. And the day's surprises continue with some sweet notes...

Just how can one top a great lunch at LoLa Cafe+Bar? Dessert. We sampled not one, but three of Chef Maegan's signature desserts. And a light mid-afternoon drizzle added a nice touch as we decided to go al fresco in the shaded outdoor dining area.

A cool dining discovery tucked away in Quezon City's residential area, LoLa Cafe+Bar offers a wide range of comfort food, beverages and desserts. And the desserts do not disappoint.

A trio of desserts, each with a distinct flavor and texture, all beautifully presented, perfect with LoLa Cafe+Bar's brewed coffee.

Banoffee Pie (P 150), bananas with custard cream topped with chocolate flakes on graham crust.

The creamy custard and sweet bananas combine for a subtle yet rich flavor, as I eagerly go for another slice.

Pistachio Pavlova (P 90), a rich, creamy pastry yet crisp and chewy, topped with pistachio and mangoes.

The light pastry and cream with the sweet mangoes and pistachio are as flavorful as the bright colors of the dessert, a decadent treat.

Belgian Chocolate Cupcake (P 60), covered in rich chocolate ganache frosting. If you enjoy chocolate, get this one. Rich, moist chocolate cupcake with indulgent chocolate frosting, double chocolate pleasure. Like the old saying, chocolate is the answer, no matter what the question.

Chef Maegan Chua's desserts are yet another reason to visit LoLa Cafe+Bar. And there's no better way to cap a meal at LoLa Cafe+Bar than with its trio of signature desserts.

And the day ends with some sweet notes, a trio of indulgent desserts. If you find yourself in the Scout area of Quezon City, be sure to check out LoLa Cafe+Bar. A very cool find, definitely worth a visit.

LoLa Cafe+Bar is located at 99 Scout Lozano (near Scout Tuazon), Tomas Morato, Quezon City or call 501-2620 for inquiries and reservations.

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It was a chilly early morning, as my former high school batch mates gathered at the assembly point. Perfect weather, it was a good day to hike the trails up the Mount Pinatubo Crater Lake. Scratch one off the bucket list...and for a brief moment, we were all young boys again.

Formed by the massive volcanic eruption in June, 1991, said to be the second largest eruption of the 20th century with its effects felt worldwide, the Mount Pinatubo Crater Lake is all that remains from the peak. The crater was then gradually filled with rainwater, forming the crater lake. Reaching the Crater Lake is an adventure in itself, and like the old saying, it's the journey more than the destination.

The adventure began with an early morning drive to Angeles, Pampanga, an hour and half drive north of Manila, in time for the 5:00am assembly at Clark. After a quick breakfast, we were then assigned to our 4x4 vehicles, and headed off to Capas, Tarlac, another 45-minute drive. After reaching the Capas check point, our convoy of 4x4s entered the barren ash fields for an awesome hour-long off-road experience.

The first part of the off-road adventure covers wide areas of plains and former rice fields covered in volcanic ash. As we head deeper, the plains are then criss-crossed by numerous rocky stream crossings, all progressively wider and deeper than the previous streams. One can also notice a change in the colors of the streams, from clear waters to to subtle yellow and bright red, a clear sign of sulfur deposits.

The 1991 eruption also coincided with one of the country's worst typhoons, bringing with it massive rains. The ash flows, coupled with the rains, resulted in devastating lahars, or mud flows consisting of volcanic ash, pyroclastic material, sediment and debris. The lahars quickly covered valleys and filled river systems in volcanic ash, leaving a barren dessert-like landscape.

Throughout the rough off-road drive, one can see the the effects of erosion on the sides of the valley caused by the rampaging lahars, a landscape that appears surreal at times. Further inland, one can see massive boulders deposited on the plains by the lahars, a clear indication of the powerful surge of the mud flows.

More stream crossings as we head deeper into the valley, the remnants of a once mighty river broken up into several streams. Each crossing is an adventure in itself, as the 4x4 navigates the streams.

Deeper inland, one can see signs of massive erosion, as rains continue to destabilize the sides of the valley. Large rocks force the 4x4s to drive a zigzag pattern for the rest of the off-road trail.

Unlike sand, the fine powder-like volcanic ash that covers the entire valley looks deceptively easy to navigate, but only a 4x4 can traverse the trail. Anything less, and you can easily find your vehicle stuck in the ash.

The 4x4 trail is an experience in itself, and as we near the base camp, adrenalin kicks in.

At the Base Camp, we prepare our gear for the trek up the Crater Lake. Snacks? Check. Water? Check. A six-pack of beer? Might be a good idea to leave this at the 4x4...

The narrow valley marks the starting point for the trek, all 7 kilometers of rocky terrain gradually leading to a steep uphill climb. Not too mention more rocky stream crossings.

Getting ready for the 7 kilometer trek up the Mount Pinatubo Crater Lake, one last photo op before the hike. As we prepare for the trek, memories of high school field trips come to mind. My high school batch mates, in all shapes and sizes, in one more epic adventure.

The end of the 4x4 trail, and the start of the long hike. We begin our trek a little before 9am, and the weather is perfect. The cool morning air lingers, a comforting sign.

The first kilometer of the trek looks deceptively easy. The following 6 kilometers would include steep inclines and numerous stream crossings before the final ascent to the crater.

The trail passes through some dramatic landscape, and it becomes increasingly harder to stop and snap a quick shot as the trails gradually get narrower.

As the mid-morning sun bears down, you;ll need to hydrate. A lot. Take frequent rest stops too.

The last station before the steep ascent to the crater lake, a good spot for a quick rest and snacks. The entire trail has rest stations along the way, and cold refreshments are available, though at a premium.

And the steep uphill climb begins, just another 15 minutes to go...or maybe 20 minutes...

And after the last few steps up the trail, you're there, just before 12 noon.

The Crater Lake has several vantage points for photos, marked by stone trails. If you're up to it, there's a trail leading down to the lake. But since you have to climb back up the same trail, I decided to stay at the ridge. Wimp...

Clouds started to form when we arrived at the ridge, but the lake still manages to show its colors. I was told that the lake turns a brilliant turqoise in the summer, then different shades of green. The view is definitely well worth the steep climb. And yes, "because it's there."

Looking down at the lake from one of the many vantage points at the ridge. One can sense nature's raw power from this vantage point when one realizes that the entire portion that once covered all this blew up in a series of eruptions. The whole top of the mountain, blown away.

Seeing the sides of the crater also gives one a sense of scale, and just standing before this sight makes it a worthy NatGeo moment. Some tips should you decide to do the trek:

Wear dependable hiking shoes, but just to be safe, bring an extra pair. The rocks can be unforgiving to hiking shoes and the trail is littered with discarded shoes that didn't make the cut.
Sun Protection. Bring a hat or cap and sunglasses.
Pack light. Bring an extra shirt and a towel.
Be sure to bring enough water for the trek. Better yet, bring some Gatorade, forget the beer. Have the beers after the trek.
Pack some snacks. No meals are available at the Crater lake.
Bring a camera. Just to prove to your buddies you actually made it to the top of the crater.
Purchase a walking stick at the check point. For only P 20, you can get a bamboo pole that's quite useful during the trek, and for crossing streams.
Trek at your own pace. Take frequent stops if you have to, it's not a race.

Filled with fresh rainwater, no one knows exactly how deep the Crater Lake is, and one can't help but feel a sense of awe and wonder. And after an hour or two, we decide to descend back down to base camp for yet another treat...

And what better way to end the adventure than with a crisp and succulent Cochinillo from Ikbest Lechon and a few cold beers. Ferds and Emely Medina of Ikbest Lechon preparing the Cochinillo for the hungry trekkers...

Ikbest Lechion specializes in native and organic lechon from Pampanga, richly seasoned and no sauce needed. Crisp outer layer over tender and juicy pork. Awesome.

And after the Ikbest Cochinillo, rich Leche Flan made with farm fresh duck eggs. And in one meal, you've successfully replenished all the calories from the trek. Nice.

An amazing 4x4 off-road adventure, an awesome trek, a reunion with high school batchmates, and a superb cochinillo. A bucket list adventure, all in one day. And like they say, it's the journey, more than the destination, that adds to the experience. 'Till the next bucket list adventure...

You can contact the Capas Tourism Office at 0918-285-3019, 0906-462-3388, 0922-280-7921 or e-mail at capastourism@yahoo.com for details.

Ikbest Lechon is located at 1955 Salome Road corner Abacan Road, Abacan Subdivision, Balibago, Angeles City, Pampanga or call (045) 436-7644, 0917-500-0858, 0908-888-0858 or visit Ikbest Lechon's Facebook Page for more details.

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It's always cool to discover something new, like Chez Karine's puddings. Smooth, rich and creamy, these little chilled treats are just perfect for sunny afternoons.

Packaged in handy little glass bottles, it's really easy to go for seconds after trying one.

Chez Karine's Chocolate, Muscovado, and Vanilla Royal Pudding, just some of the available pudding flavors.

Chez Karine also offers a full range of brightly colored macaroons in a variety of flavors...

...including this new flavor, just in time for Chinese New Year. Try guessing the flavor, and head on down to try it, you'll be surprised.

Aya Murillo, Operations Head for Chez Karine and Chef Rodalyn Gomez on deck to ensure you have a sweet experience at Chez Karine. Check out the puddings and macaroons at Chez Karine next time you find yourself at the Serendra Mall, it's a cool surprise.

Chez Karine is located at the Serendra Mall, Bonifacio Global City, Taguig or call 804-1889 for inquiries.

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Everyone knows Racks' famous flame grilled, fall off the bone ribs, but there's something new cookin' at Racks' grill...

Famous for its signature dry-rubbed pork and beef ribs, Racks also offers a full line of grilled specialties like Kansas City Style and Memphis Style Babys, Hickory Smoked Chicken, cool All-Day Breakfast platters (check out my previous post on Racks' new and awesome All-Day Breakfast dishes here at http://dude4food.blogspot.com/2012/12/breakfast-at-racks.html), Southern Fried Chicken and...steaks. Not just any slab of beef, but premium Angus beef. Flame grilled, giving it a touch of Racks' trademark flavor, this is one good steak.

The Angus Au Jus, flame grilled Angus Ribeye with Racks' signature steak rub and flavorful red wine au jus, medium rare. Perfect. As with any good steak, no need for steak sauces which just overpowers the steak's flavor, a rich au jus made from the steak's own juices is all you really need.

Every order of Racks Angus Au Jus (P 680++) comes with a choice of two sides, I go for buttered carrots and corn and the House mashed potatoes. Pour some au Jus, and dive right in...tender, juicy steak in every bite.

You can also have yours done medium well, and the Angus beef still delivers. But I prefer mine medium rare.

Best ribs in town? Definitely. And the steaks are not bad at all...another reason to stop by Racks.

Racks is located at the Ground Floor, Connecticut Car Park Building, Greenhills Shopping Center, Greenhills, San Juan or call 584-2174 for inquiries.

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IHOP, the iconic brand known for its line of classic breakfast favorites, enters the emerging Asia-Pacific market with the opening of the very first IHOP restaurant at The Fort. And true to IHOP's "Spread Happiness" tagline, you can now experience and taste the brand's famous line of pancakes, omelettes and other dishes starting February 15.

For over 54 years, IHOP has been serving its signature made-from-scratch breakfast favorites including lunch and dinner items in over 1,600 IHOPs in all 50 states, with an ever growing presence in Canada, Mexico, Central America, the Caribbean and the Middle East. And the newest restaurant at The Fort will be the first of many more IHOPs in the Philippines. Very cool.

A day before the formal opening, IHOP treated selected guests to a special breakfast featuring its full line of signature dishes. Nothing like a comforting IHOP breakfast to start the day...

Known for its original Buttermilk Pancakes, the average IHOP restaurant serves more than 325,000 pancakes per year. This comes out to an estimated 500 million pancakes annually for the entire global IHOP system. And all these pancakes use up an estimated 250 million scoops of butter, and an equally impressive 2 million gallons of syrup. Now that's a lot of love for pancakes. Here's a sneak peek at IHOP's menu...

IHOP's Stuffed French Toast with sweet cream filling topped with whipped cream and strawberries, a cool sweet treat. Each order comes with two eggs, hash browns and your choice of two bacon strips or pork sausage links.

Craving for beef? Go for the Sirloin Tips with caramelized onions, hash browns and two eggs.

The Breakfast Sampler, with bacon, ham, pork sausage, hash browns and two eggs.

Turkey Bacon with Hash Browns and Eggs, another cool breakfast option. Full flavor, less guilt. Nice.

And pancakes? Definitely. Stay tuned for a follow up post on IHOP's signature pancakes, crepes and omelettes...

IHOP also serves a variety of burgers like the Mega Monster Burger with two all beef patties...

...as well as lunch and dinner items. Cool all-day breakfast plus more, all in one place. Awesome. IHOP officially opens tomorrow, February 15, at 6am. Stay tuned for a follow-up post on IHOP's other signature breakfast dishes...

IHOP is located at the W Global Center, 30th Street corner 9th Avenue, Bonifacio Global City or call 687-5611 to 16 for inquiries.

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Pancakes, waffles, French toast and crepes...classic breakfast comfort food. And no one does it better than IHOP.

Seeing the familiar IHOP logo just brings back so many pleasant memories as I remember some of my most memorable dining experiences in the states. And seeing it here, at The Fort, makes it all the more special. Two days before the formal opening, IHOP invited the media as well as bloggers for brunch to sample their signature made-from-scratch breakfast favorites. Color coding or not, I was there. Early.

An iconic brand with over 1600 restaurants globally, and a growing presence in Canada, Mexico, Central America, the Caribbean and the Middle East, its newest restaurant at The Fort represents IHOP's initial foray in the competitive Asia-Pacific market. IHOP, with InterDine Corp, a wholly owned subsidiary of Global Restaurant Concepts, Inc., the same group that brought CPK, P.F Chang's and other US restaurant brands, is set to open a total of twenty IHOP restaurants in the Philippines over the next five years. And true to IHOP's tagline, IHOP is set to "spread happiness" with its expansion in the Philippines and the Asia-Pacific region.

Entering IHOP, I was led to the second floor and was immediately impressed with the spacious dining area, the comforting earth tones and the familiar IHOP coffee pot in each table. And I still couldn't believe that IHOP was really here, until I had my first cup of IHOP's Never Empty brewed coffee. Nice.

Archie Rodriguez (L), President and CEO for Global Restaurant Concepts; Ana Hernandez, IHOP Director, International Marketing; and Griffith Go, CFO, Global Restaurant Concepts welcomed the media and bloggers for a preview of IHOP's popular dishes.

Like all IHOP restaurants, each table is set with IHOP's signature syrups, the Old-Fashioned maple, Strawberry, Blueberry and my personal favorite, Butter Pecan.

As we settled in, we were served IHOP Splashers (P 175), sparkling and fruity beverages before the meal. Available in Tropical Island Twist (L), a blend of lemonade, lemon-lime soda and tropical mango syrup, and Splashberry (R), a cool mix of IHOP's fresh strawberries, lemon-lime soda and premium orange juice.

Then the classic breakfast dishes IHOP was famous the world over arrived, beginning with the New York Cheesecake Pancake (P 285), two fluffy buttermilk pancakes loaded with creamy, rich cheesecake pieces and topped with fresh strawberries, powdered sugar and whipped cream. The fluffy consistency of the buttermilk pancake was comforting, and familiar at the same time. And no one does pancakes like IHOP.

Next, IHOP's CINN-A-STACK Pancakes (P 235), two buttermilk pancakes layered with cinnamon roll filling and topped with cream cheese icing and whipped cream. The sweet cinnamon and rich cream cheese really worked well together, and adding some Butter Pecan syrup completes the dish.

IHOP's Funny Face (P 165), chocolate chip pancake with powdered sugar, maraschino cherries and whipped cream. Fun and playful, tasty and flavorful, what's not to like? A Buttermilk Pancake version is also available. IHOP's pancakes really hits the spot, living up to my expectations. But there's more...

After another cup of coffee, we were served more of IHOP's breakfast favorites. The Stuffed French Toast Combo (P 365), cinnamon raisin French toast with a sweet cream filling, topped with whipped cream and your choice of strawberry topping, warm blueberry compote or cinnamon apple compote. Each order comes with a side of two eggs, hash browns, and a choice of two bacon strips or two pork sausage links.

This is definitely a level up to the usual French toast. The rich filling and fruit topping combine for a burst of flavors with every bite. Sweet, rich and indulgent, guaranteed to keep you smiling all day.

The Cinnamon Apple Stuffed French Toast is my personal favorite, with the apples adding a light sweetness, just perfect with another cup of coffee.

Pair your Stuffed French Toast with two sunny side ups, hash browns and two strips of smoked bacon, and you have a winning IHOP breakfast meal.

Then, there are IHOP's signature omelettes...

The Spinach and Mushroom Omelette (P 265), loaded with French Spinach, mushrooms, onions and Swiss cheese rolled in a fluffy omelette and topped with rich hollandaise sauce and diced tomatoes, a cool all-vegetable omelette.

The Big Steak Omelette (P 325), with tender strips of steak, hash browns, fresh green peppers, onions, mushrooms, tomatoes, and Cheddar cheese served with a side of salsa, for those who prefer a meatier breakfast.

IHOP also serves specialty crepes, like the Garden Stuffed Crepes (P 325), two crepes stuffed with Swiss cheese and eggs scrambled with fresh spinach, mushrooms and onions, topped with rich hollandaise sauce and diced tomatoes...

...and a sweet Strawberry Banana Danish Fruit Crepes (P 265), two crepes filled with a combination of strawberries and rich sweet cream cheese topped with strawberries, fresh bananas and whipped cream. Dessert for breakfast? Why not.

Then, there's always the classic buttermilk pancakes, with a scoop of butter. Pour on some of IHOP's Butter Pecan syrup and you have IHOP's all-time favorite.

And no meal at IHOP is complete without the iconic Never Empty Coffee Pot (P 125 per person), available in regular or Decaf.

The IHOP staff ready to serve you, and just like IHOP's tagline, eager to "spread happiness."

Pancakes, French toast, omelettes and crepes...and there's so much more to try at IHOP like their equally famous waffles as well as their lunch and dinner menu. Nothing can be so comforting as breakfast food, and IHOP delivers on all counts. IHOP serves breakfast daily starting at 6am, so you have the whole day to get your favorite IHOP breakfast dish. And like you, I wouldn't mind having breakfast food anytime of day.

Special thanks to (L-R) Archie Rodriguez, Global Restaurant Concept Inc. President and CEO; Ana Hernandez, IHOP Director, International Marketing; Griffith Go, Global Restaurant Concept Inc. CFO and Manuel Zubiri, Global Restaurant Concept Inc. Vice Chairman for an awesome brunch.

IHOP is located at W Global Center, 30th Street corner 9th Avenue, Bonifacio Global City or call 687-5611 to 16 for inquiries.

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