DUDE FOR FOOD

A perfect Independence Day staycation at F1 Hotel Manila culminates in an afternoon with the chefs, headed by Chef Sau del Rosario and guest chefs representing Luzon, Visayas, and Mindanao. With the successful launch of the second edition of F1 Hotel Manila's Luzviminda 2 Buffet (see more on the grand Filipino feast here at http://dude4food.blogspot.com/2014/06/a-taste-of-philippines-f1-hotel-manila.html), Chef Sau del Rosario and his team share their favorite recipes from Luzviminda 2.

The cooking demo begins with Chef Sau del Rosario's Tuna Kinilaw recipes, prepared three ways to reflect the regional nuances of Luzon, Visayas, and Mindanao. This is then followed by Chef Tristan Encarnacion's Ilocos Empanada representing the flavors of Luzon, Chef Victor Barangan's Sauteed Crabs in Alavar Sauce from Mindanao, and capped with Chef Editha C. Singian's indulgent dessert, Ube Otap Tiramisu, representing the Visayas.

Chef Sau del Rosario's Luzon Ceviche (Bicolano Kinilaw)

Ingredients:

150 grams sashimi grade tuna
20 ml calamansi
10 grams red onion
20 ml coconut cream
5 grams siling labuyo
5 grams siling haba
3 grams chopped ginger
Dash salt
Dash pepper

Method:

In a non-reactive casserole dish, either Pyrex or ceramic, place all ingredients in the bowl. Let sit covered in the refrigerator for 10 minutes. Place into containers and serve.

Chef Sau del Rosario's Visayas Ceviche (Nilagpang Tuna)

Ingredients:

150 grams sashimi grade tuna
20 ml pinakurat vinegar
5 ml patis
10 grams red onion
2 grams spring onion
10 grams chopped tomatoes
5 grams siling labuyo
5 grams lemongrass
3 grams chopped ginger
10 grams julienned mangoes
Basil leaves
Dash salt
Dash pepper

Method:

In a non-reactive casserole dish, either Pyrex or ceramic, place all ingredients in the bowl. Let sit covered in the refrigerator for 10 minutes. Place into containers and serve.

Chef Sau del Rosario's Mindanao Ceviche (Dabaw Kinilaw)

Ingredients:

150 grams sashimi grade tuna
20 ml lime
10 grams red onion
5 ml patis
10 grams red and green bell pepper
2 grams chili
3 grams chopped ginger
1 gram tablea
2 grams desiccated coconut
10 grams kesong puti
Dash salt
Dash pepper
Garnish with basil

Method:

In a non-reactive casserole dish, either Pyrex or ceramic, place all ingredients in the bowl. Let sit covered in the refrigerator for 10 minutes. Place into containers and serve.

Chef Tristan Encarnacion's Ilocos Empanada (Luzon)

Ingredients:
Dough:

1 1/2 cups rice flour
1/2 cup water
orange food coloring or annatto seeds (dilute in water)
50 grams margarine
cooking oil for greasing and frying
combine everything in a bowl, mix until the dough is formed

Filling:

4 pieces Vigan Longganisa, skin removed
1 unripe papaya, grated
1 onion, chopped
2 cloves garlic, finely chopped
6 raw eggs
3 pieces salted eggs, chopped
100 grams kesong puti, sliced
salt and pepper to taste

Method:

In a pan, heat oil and saute garlic and onions
Add longganisa then season with salt and pepper, cook until brown
Transfer in a bowl then add grated papaya then mix and set aside

To Assemble:

Place a plastic wrap on the table then brush with oil
Take 3 tablespoons of dougn then flatten using a rolling pin
Place 3 tablespoons of filling over flattened dough then make a small space in the middle for the raw egg
Fold and seal the sides then trim the edges using a plastic plate
Deep-fry empanada in a pan with hot oil until golden brown
Drain excess oil
Serve with sukang Iloko

Chef Victor Barangan's Sauteed Crabs in Alavar Sauce (Mindanao)

Ingredients:

350g Mud Crabs and oil for frying

Alavar Sauce:

1 tsp garlic
1 tsp onion
1 tbsp ginger
2 tbsp lemongrass
1/4 cup roasted bell pepper, puree
1 cup seafood stock
1/4 cup shrimps, minced
2 tbsp crab fat
1/8 cup white wine
3 tbsp coconut milk
3 tbsp pumpkin puree
2 tbsp margarine
1/4 tsp chili flakes

Method for Sauce:

In a pan, heat margarine with the first four ingredients (garlic, onion, ginger, and lemongrass).
Add shrimps and saute until cooked.
Stir in crab fat and deglaze with white wine.
When whine is cooled or alcohol has evaporated, add in stock, puree.
Season with salt and pepper.
Nappe with coconut milk.
Finish with a dash of chili flakes.

To Cook Crab:

Deep-fry crabs until cooked, and set aside.
Heat up wok with Alavar sauce.
Toss crabs into sauce.
Garnish with garlic chips.

Chef Editha C. Singian's Ube Otap Tiramisu (Visayas)

Ingredients:

Cream Cheese Filling:

2 (8 oz) package cream cheese or mascarpone
3 large egg yolks
1 1/2 cup all-purpose cream
2/3 cup confectioners' sugar
3 tbsp Kahlua or Marsala wine
1 tsp vanilla extract
2 square (2 oz.) dark chocolate, grated
2 square (2 oz.) semi-sweet chocolate, grated

Method:

In a mixing bowl, beat the cream cheese with egg yolks, cream, sugar, Kahlua, and vanilla until smooth. Gently fold in the chocolate.

Espresso Mixture:

Mix 3 shots of coffee espresso, 1/3 cup water, 1/2 cup Kahlua and 1 teaspoon vanilla.
Ube Otap
Dark Chocolate shavings
White Chocolate shavings
Unsweetened Cocoa Powder
Fresh Mango balls
Confectioners' sugar
Sprigs of mint

Dressage:

Brush Ube Otap with Espresso Mixture.
Fill with cream cheese mixture.
Repeat procedure for the second layer.
Sprinkle chocolate shavings and dust with cocoa powder.
Top with mango balls and garnish with mint.

The best of the Philippines, highlighted by regional dishes prepared by some of the best chefs in the country. Local comforting flavors, each lovingly recreated for a memorable Independence Day staycation at F1 Hotel Manila. Catch a taste of our rich and diverse culinary heritage in an epic all-Filipino feast at F1 Hotel Manila's Luzviminda 2 buffet, runs until June 26, 2014 only.

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

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Forty toppings, Four types of pizza crust. And four sauces. All you need to make your very own signature pizza...

At Mad for Pizza, you can create your very own signature pizza, and for a great price too.

The concept is simple. Offer a variety of options, from the pizza dough, to the pizza sauce, and the toppings, all for one standard price at P 280. Creating your pizza adds a lot more fun to one's dining experience at Mad for Pizza, and excellent value for money too.

Then, it's time to create your very own pizza. Step 1: Choose your crust, and choices include Classic, Herb Dough, Garlic Parmesan Dough, and Spinach Dough. Step 2: Choose your sauce, options include the House Pizza Sauce, Roasted Garlic Alfredo, spicy Fra Diablo, and BBQ Sauce.

And now the fun part. Step 3: Choose your toppings. Simply choose from nine types of cheeses, thirteen kinds of vegetables, eight savory meats including chicken, six kinds of fresh seafood including clams, mussels, and calamari; and four kinds of herbs. And you can choose all the toppings you want...

While your signature pizza is baking in the oven, why not have a refreshing Frozen Ice Tea (P 88). An initial sip delivers a burst of sweetness, but this is tempered as the frozen top melts away.

And why not go for some Nachos (P 178), topped with cheese, sour cream, ground beef, refried beans, onions, and tomatoes...

...or the Disco Fries (P 188), thin and crisp fries topped with cheese, onions and tomatoes.

And if you simply can't wait, go for the hearty Beef Stew Pasta (P 188), a comforting dish with tender beef and carrots.

Or the refreshing House Salad (P 158), a medley of fresh greens with tomatoes, eggs and sweet mangoes. The servings are large and hefty, and reasonably priced too.

Can't decide what to put on your pizza? Simply choose from Mad for Pizza's signature pizzas, like Justin's Favorite (P 250), topped with mozzarella, parmesan, cheddar pepperoni, bacon, sausage, and meatball crumble...

...Anya's Creation (P 250), topped with creamy Alfredo sauce, mozzarella, parmesan, cheddar shrimp, and roasted garlic...

...or Andross' Choice (P 250), topped with mozzarella, parmesan, feta cheese, ham, and pineapple, each with a distinct flavor to give you a better idea on creating your very own signature pizza next time at Mad for Pizza.

And there's more to Mad for Pizza than just pizza. Mad for Pizza offers a whole range of dishes like the Amboy Angus Beef Belly in Adobo Sauce (P 198), tender premium beef with comforting adobo sauce and rice, a personal favorite.

Classic Fish and Chips (P 198), a classic dish with crispy, breaded dory and fries with a side of tartar sauce.

Tennessee Pork Spare Ribs (P 298), tender, fall-off-the-bone pork ribs glazed with a sweet and smoky barbecue sauce, paired with a mound of fries. The dish delivers bold flavors, and more bang for the buck.

End your meal on a sweet note with Mad for Pizza's Banoffee Cobbler (P 88) and Panna Cotta (P 88). A wide range of pizza options, flavorful meals and excellent value for money. Seems like Mad for Pizza's got the winning combination.

Mad for Pizza is located at the Second Floor of Il Terrazo Mall, Tomas Morato Avenue, South Triangle, Quezon City.

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Fresh ideas, a bit of nostalgia, timeless style. Words that best describe Rogue Magazine. And a distinct spirit and flavor captured by the new Rogue Magnum.

Magnum Manila and Rogue Magazine partner for a unique collaboration in the creation of the new Rogue Magnum, a rich and elegant dessert reflecting the brand imagery, forthright and cutting edge style and thought-provoking character of the magazine. And just like the magazine, this one tastes as good as it looks...

Magnum Manila's award-winning pastry chef Miko Aspiras (L) describes the creation of the Rogue Magnum along with Rogue Magazine's Editor-in-Chief Paulo R. Reyes. The fourth Rogue-branded dish for the year, The Rogue Magnum by Magnum Manila joins previous collaborations including The Rogue Gelato (see more here at http://dude4food.blogspot.com/2013/12/another-scoop-bono-artisanal-gelato.html) by Bono Artisanal Gelato, The Rogue Sandwich by Cibo, and The Rogue Cupcake from Cupcakes by Sonja. "I've always regarded Rogue as a magazine that delivers fresh ideas amidst stories of nostalgia," explains Chef Miko Aspiras. "The dish I fashioned is an elevated version of a classic dessert, which channels how the magazine fuses old and new." Chef Miko Aspiras draws inspiration from the classic Eton Mess, a traditional English dessert with strawberries, meringue, and cream, updated with a contemporary twist.

Chef Miko Aspiras then begins the assembly of the Rogue Magnum, using only the freshest and finest ingredients. Served in glass jars, the Rogue Magnum has that distinct and classic look, but its the filing that give it a modern edge. A perfect fusion of old and new in a glass jar.

The elegant Rogue Magnum, composed of layers of light cashew meringue with a rich and creamy mascarpone mousseline, topped with fresh strawberries, then drizzled with fig-flavored Crema del Duca balsamic cream. A vanilla Magnum bar dipped in Belgian white chocolate drizzled with freeze-dried strawberries and shards of salty almonds crowns the indulgent concoction.

The light and crisp cashew meringue contrasts with the rich and creamy mascarpone mousseline, while the fresh strawberries and balsamic cream adds layers of tart and sharp notes to balance the richness. The creamy vanilla Magnum bar, coated in begian white chocolate with strawberries and almonds completes the dish.

Traditional, rustic yet new, refreshing and exciting, a timeless classic reinvented with that distinct Rogue edge. Seriously good. Catch the new Rogue Magnum, now available at Magnum Manila...

Magnum Manila is located at the 5/F, Sky Park, SM Aura Premier, McKinley Parkway corner 26th Street, Bonifacio Global City, Taguig City.

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Love chocolate? You'll definitely love these...

Magnum Manila's award-winning Chef Miko Aspiras introduces two new exclusive desserts to celebrate Chocolate Month. That's two more reasons to stop by Magnum Manila.

Start your Chocolate Month celebration with Magnum Manila's White Chocolate Heaven, a rich and moist almond cake on indulgent lemon curd sauce topped with a vanilla Magnum bar coated in Belgian white chocolate sprinkled with white chocolate shavings. Elegantly plated, this one elevates your Magnum bar experience, and the creamy white chocolate with the almond cake and sweet lemon curd combine for a medley of distinct flavors.

Or go with Magnum Manila's Crisp Waffle Duo, an indulgent pair of Magnum Waffle sandwiches draped in chocolate sauce, almonds, and pistachios. Crisp, chewy waffles, crunchy almonds and pistachios and the velvety smooth chocolate and vanilla Magnum bars combine for yet another winning dessert creation. Leave it to Chef Miko Aspiras and his team of Pleasure Seekers to amaze you, only at Magnum Manila. And why not go all the way with Magnum Manila's collaboration with Rogue Magazine, the new Rogue Magnum (see more here at http://dude4food.blogspot.com/2014/06/meet-rogue-magnum.html).

Satisfy your chocolate craving at Magnum Manila with the ultimate chocolate fix. Available this month of June at Magnum Manila.

Magnum Manila is located at the 5/F, Sky Park, SM Aura Premier, McKinley Parkway corner 26th Street, Bonifacio Global City, Taguig City.

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Burgers, fries and hot dogs...all you need for a day at the movies.

The metro's filled with burger joints, but one can count the places with decent and respectable dogs with that elusive "snap" in every bite. Munchtown is one of those places...

Located at the Upper Level of Promenade 3 right beside the theaters, Munchtown is ideally situated for that hearty meal before or after a movie. Better yet, bring your Munchtown meal with you and enjoy the movie. And Munchtown has it all, from burgers, sliders and pizza, to burritos and fries. Munchtown's my kind of town.

Start with Munchtown's Tzatsiki (P 70), Greek yohgurt and cucumber served with eight pieces of pita bread. Cool and refreshing, the creamy and sharp yohgurt and cucumber dip is always a perfect starter at Munchtown. And you can go all-Greek at Munchtown. Munchtown offers Hummus (garbanzos and garlic), an Eggplant Dip, and a hearty Chicken Gyro too.

Then, spice things up with Munchtown's Blue Cheese Fries (P 195), with Fresh Igorota Idaho potatoes drizzled with rock salt, black pepper, chunks of blue cheese, crispy bacon bits, tomatoes, spring onion, and grilled chicken liver. The combination of creamy blue cheese, bacon, and grilled chicken liver combine for a rich medley of flavors, this definitely isn't your usual fries. Munchtown offers over ten varieties of fries with various toppings, including black truffle, parmesan, jalapeno, chili & cheese, and even the classic Poutine and you just know the guys at Munchtown are pretty serious with their fries. Playful, inventive, and creative, with a wide range of flavors, Munchtown's signature fries are a perfect side to your meal.

The Munchtown Cheeseburger (P 240), a freshly ground 130 gram Black Angus patty topped with cheddar cheese, Russian dressing, crisp lettuce, caramelized onions, and tomatoes on a soft and fluffy potato bun, served with a side of fries. You also have the option to add bacon (P 50) and fries (P 40), or go for a serious Double Cheeseburger (P 390). Grilled perfectly, the premium beef patties have a juicy pink center packed with beefy flavor. And here's the best part, the thick, juicy patty remains firm all the way without crumbling, a sure sign no extenders are used. The potato buns are soft and fluffy, and pairs perfectly with the premium Black Angus patty.

Looking for some light bites? Go for Munchtown's Mini Black Angus Burgers (P 105/1pc, P 250/3pcs, P 420/6pcs, P 540/9pcs), with Russian dressing, ketchup, pickles, caramelized onions draped in rich and creamy cheddar cheese on mini potato buns. Go for a trio, a single or double won't be enough once you get down with these sliders. The sliders look deceptively small, but the premium Black Angus patty and potato buns have a serious punch, just perfect at the movies.

Then, the dogs arrived. And they're looking good. Real good. Munchtown's Chili Dog (P 220), German franks topped with mustard, onions, chili con carne, and cheddar cheese. The rich chili and and creamy cheddar combine for hearty and comforting flavors. And check out those dogs. When the dogs are longer than the buns on both sides, that's usually a good sign. The signature Smokees are prepared and smoked by Munchtown, using the finest ingredients, premium meats, and all-natural casings. One bite, and you hear the unmistakable "snap" that sets Munchtown's dogs apart from the others. And the buns are specially baked to Munchtown's specifications, with a light and crisp texture that absorbs all the flavors. That's a perfect dog right there.

And my personal favorite, the Chicago Dog (P 220), German franks topped with pickle relish, mustard, onions, tomato, pickle spear, banana pepper, celery salt, and pickled jalapenos. Fresh, clean flavors, allowing you to taste more of Munchtown's signature dogs, with the fresh pickle relish, crisp pickle spear, jalapenos, and mustard adding distinct layers of flavor without overpowering the German frank. Perfectly grilled with that fresh "snap"in every bite, this one is probably the best in the metro.

End your Munchtown feast with a Salted Caramel Milkshake (P 150), rich, creamy and just that hint of saltiness to bring out even more flavor in every sip, a great way to a cap a meal at Munchtown.

Burgers, fries, pizza, burritos, and seriously good dogs. Finding that perfect piece of meat in tube form with that distinct "snap" has always been elusive. Not anymore. Munchtown's my kind of town.

Munchtown is located at Unit 202, Upper Level, Promenade 3, Greenhills Shopping Center, San Juan or call 785-6931 for inquiries.

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Authentic local dishes with a modern twist...

Comforting classics and heirloom family recipes from a known culinary region, served daily at Pinac.

UP Town Center is definitely becoming a foodie destination, and Pinac is just one more reason to venture north. "Pinac," a Capampangan word for "swamp" in reference to the town of Candaba, is the inspiration for the restaurant's signature dishes, using the freshest catch and bountiful harvest from the region.

Start with Pinac's Fried Kesong Puti Ensalada (P 145), fresh, mixed greens topped with crisp fried kesong puti and tomatoes with a sharp and distinct bagoong vinaigrette. The fresh greens and rich kesong puti tempers the sharp and salty shrimp paste dressing for balanced flavors.

Lumpia Ubod Taquitos (P 185), julienned heart of palm mixed with shrimps, shitake, beans and carrots on a bed of fried wontons drizzled with peanut sauce. A refreshing twist on the traditional lumpiang ubod, the crisp wontons add contrasting textures in this reinvented classic. It's always fun to discover new ways of enjoying old favorites, and Pinac has more tricks up its sleeves.

A chilled Cucumber Mint Dalandan (P 85), sweet and tart with the soothing freshness of mint, a perfect beverage to pair with any of Pinac's traditional dishes.

Crispy Hito Balls, Mustasa at Buro (P 235), another classic dish reinvented. A traditional Capampangan dish, fried catfish is always paired with salty fermented rice and fresh mustard greens. The crispy catfish is transformed into appetizing balls, and you simply dip the balls into the buro (fermented rice) and wrap in fresh mustard greens. Tasty, just like the classic Capampangan dish, and a lot more fun too.

Baked Oysters with Crispy Kangkong (P 235), a medley of flavors and textures, and a great side to Pinac's mains.

One of Pinac's signature Lunch Specials, the Beef Salpicao (P 265), beef tenderloin cubes in butter, Worcestershire and toasted garlic, served with garlic rice and pan-roasted vegetables. Reasonably priced with excellent value for money, ideal for a quick lunch.

Then, some of Pinac's signature mains arrived, starting with the Smoked Tadyang with Yellow Mango Chutney (P 625), slow cooked, tender, fall-off-the-bone smoked beef ribs with a sweet Asian-style sauce, served with mango and native corn salsa. The distinct sweet glaze is familiar and comforting, perfect with a side of steamed rice.

Pinac's Crispy Pata (P 645), pork knuckle delicately poached in aromatics for six hours then deep-fried to crispy perfection. Tender and juicy pork with a layer of crisp crackling, a must-have to complete your feast at Pinac.

For dessert, go for Pinac's traditional Suman, Manga, at Tsokolate (P 140), steamed glutinous rice cakes paired with fresh, ripe and sweet mangoes, served with hot native chocolate...

...or Brazo de Mais at Salabat (P 185), a soft meringue filled with creamy custard and sweet corn, served with a soothing ginger tea. Classic and comforting dishes, some cool modern twists, and just one more reason to visit UP Town Center.

Pinac is located at the 2/F, UP Town Center, Katipunan Avenue, Quezon City or call 775-9450 for inquiries.

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Steak and pizza? Now, you can have both...

Yellow Cab does it again, with another unique pizza creation. Yellow Cab's new Beefy Bob, a fully loaded meal on a pizza, with tasty premium sirloin strips for that flavorful punch.

The familiar and iconic bright yellow box is a welcome surprise. And thanks to the awesome guys at Yellow Cab, I got a chance to sample Yellow Cab's newest pizza creation, along with some of Yellow Cab's crispy Hot Wings, the comforting Spaghetti and Meatballs, and Tortilla Chips with Jalapeno Cheese dip.

Loaded with thinly-sliced sirloin beef, sharp and spicy Hungarian sausage, button mushrooms, bell peppers, onions, and a rich blend of cheeses like mozzarella, Romano, and jalapeno cheese sauce, Yellow Cab's new Beefy Bob is guaranteed to satisfy your steak and pizza craving. The combination of rich cheeses, the premium beef and Hungarian sausage, and vegetables combine for bold flavors in every bite, and Yellow Cab's signature dough completes your unique pizza experience.

Yellow Cab's Beefy Bob is available only until June 30, 2014, in Regular (P 410/10"), Large (P 650/14") and New Yorker (P 900/18") for dine-in, take-out, and delivery. Craving for steak and pizza? You can have it all with Yellow Cab's new Beefy Bob...

For more information and updates on Yellow Cab Pizza Co., check out their cool FB Page at https://www.facebook.com/YellowCabPizzaOfficial.

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New dishes, an enhanced all-you-can-eat Unlimited Sushi and Sashimi offer, and a cool deal for a quick lunch...

After the successful Unlimited Sushi and Sashimi promotion (see more on Genji-M's on-going Unlimited Sushi, Sashimi, and Rolls im my previous post here at http://dude4food.blogspot.com/2014/03/sushi-sashimi-unlimited-at-genji-m.html), Genji-M fine-tunes the Unlimited deal promising added value based on the experience gained from the previous roll-out. The implementation is smoother and much improved, with add-ons to enhance your experience.

Genji-M also introduces new ala carte Asian-inspired dishes, including the Crazy Crispy Maki (P 100), a unique sushi roll topped with kani, covered in crisp tempura panko breading for contrasting textures.

The Chicken Yakitori, a new addition to Genji-M's expanded menu, and another taste of Asian flavors.

Complete your meal with one of Genji-M's signature Korean dishes, like the Beef Bulgogi (P 700 for 2), tender beef topped with sesame seeds...

...or the Sizzling Samgyeopsal, juicy slabs of pork with onions. A variety of Japanese and Korean dishes are served daily, with new dishes constantly added.

But if you have a serious fresh seafood craving, and appetite, then go for Genji M's Unlimited deals with fresh sashimi...

...and fresh sushi. Go for the Unlimited Sushi and Rolls for only P 499 per person, the Unlimited Sashimi (which includes the Unlimited Sushi and Rolls) for only P 799 per person, or go all-out with the Unlimited Premium Sashimi (which includes the Unlimited Sushi and Rolls plus Tuna Seafood Shabu-Shabu) for P 1,499 per person. With valuable lessons learned from the initial implementation of the Unlimited deals, the process is now noticeably smoother and streamlined, with added bonuses for your Unlimited dining experience...

As each of the sushi and sashimi dishes are freshly prepared everyday, you'll have to wait a few minutes. To keep you busy, the Unlimited deals now include a buffet of Korean dishes which you can load up on while waiting for your sushi and sashimi.

The Korean dishes change daily. On the day of our visit, the buffet fare included Ojing-Oh Bokum, a spicy squid stir-fry with vegetables, Natji Bokum, or spicy Octopus, and the classic Chapchae, Korean style noodles. Want some beer with that? Just add P 200 (for Unimited Sushi and Rolls) or P 100 (for Unlimited Sashimi) for unlimited refills.

And if you're in a rush, no worries. Who says you can't enjoy a buffet with a 20-minute lunch break? You can still enjoy a hefty lunch buffet with Genji-M's Ready Set Go Lunch deals, with the following times/sets: 20 minutes for P 120/person, 40 minutes for P 200/person, and 60 minutes for P 240 per person. A timer is placed on the table, and time starts as soon as the dishes are served. The Ready Set Go Lunch includes Six Main Dishes, Salad, Rolls and Maki, One glass of Iced Tea, a cup of house tea and Miso Soup. And just in case you need to extend, a minimal fee of P 50 per person is added for a 10-minute extension. The Ready Set Go Lunch deal is offered Mondays to Thursday, 11:30am to 2:00pm.

Other promotions include Genji-M's Lean Hour Dinner deals, starting with a cool 20% discount from 4:30 pm to 6:00pm, and a 10% discount from 8:00 pm to 9:30 pm. The Lean Hour Dinner deals are offered every Friday, Saturday, and Sunday.

Just to make it sweeter, you can get your coupons for added discounts by simply visiting the FB page of Genji-M and posting a comment (see link below). Plus, you can have your favorite ala carte dishes delivered, simply call 212121 for delivery. Cool deals guaranteed to satisfy any appetite, great value, and worth coming back to.

Genji-M is located at 845 Kalayaan Avenue corner Makati Avenue beside St. Giles Hotel or call 804-2883 for reservations. Visit www.genjimanila.com or https://www.facebook.com/GenjiM for more information and updates, and cool meal coupons.

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Burgers, chips, hot dogs, quesadillas, burritos, rice bowls and margaritas. And a bus named Gus. Sometimes all you need is to go off-the-grid to find some good eats and sweet treats.

The newest concept from the Distillery Group of restaurants, the same team behind Black Olive Cerveceria, Draft GastroPub, and Beso Cucina Vinoteka, Off-the-Grid brings back the fun to classic comfort food. At Off-The-Grid, expect good eats and sweet treats, and a lot of fun.

Uncomplicated, just pure, honest comfort food. Inside, one finds a classic VW Combi, painted with cool graphics reminiscent of the rebellious counterculture movement from decades past. Named Gus the Bus, the cool VW Combi's sliding windows reveal Off-The-Grid's busy kitchen.

Chef Carlo Miguel runs through the wide range of dishes offered at Off-The-Grid, from burgers to hot dogs, fries and chips, to rice bowls and burritos, covering every possible comfort food craving. Hefty meals with reasonable prices, now that's always cool. Then, the windows of Gus the Bus slide open, and the first of many dishes are served...

Basket O' Rings (P 75), perfectly seasoned and crisp onion rings, a perfect starter and side to any of Off-The-Grid's mains. The crisp layer and sweet onions will have you going at it for seconds and thirds.

Nachos with Jalapeno Cheese Dip (P 155), crisp triangles with a creamy and spicy dip. Like Off-The-Grid's onion rings, the nachos are perfectly seasoned for bold flavors. The creamy jalapeno cheese dip completes the flavors, making it hard to stop munching Off-The-Grid's nachos.

Next, a trio of Off-The-Grid's Quesadillas then arrived, Carnitas Quesadilla (P 165) with spicy pork shoulder in mozzarella and cheddar, Ms. Cheechi (P 165) with chicken, mozzarella, garlic, and cheddar, and Bap-O-Rito (P 165) with US Angus Beef Belly in special Off-the-Grid bulgogi sauce.

Fish Tacombi (P 165), crisp panko-crusted white fish fillet with fresh tomato salsa, cabbage relish, sesame dressing, and rich Japanese mayo. Tender and delicate fish fillet coated in a crisp layer of breading combine for contrasting textures, blending well with the soft tacos and creamy Japanese mayo.

The Off-The-Grid Chili Dog (P 175), topped with homemade US Angus Beef and bean chili and cheddar cheese sauce on a warm, toasted bun. Fully-loaded and top-heavy, each bite delivers a medley of comforting flavors.

And here's one you can't refuse. The Dog Father (P 215), with foot-long dog, pepperoni, mozzarella, and rich, chunky tomato sauce in a toasted foot-long bun. Nope, you just can't refuse this...

Then, Off-The-Grid's signature burgers arrived, starting with the Macho Nacho (P 195), with US Angus nacho spiced 1/3 pound beef patty topped with fresh tomato salsa, jalapeno, crispy fried corn tortilla in a toasted milk bun...

...the Uncle Sam (P 165), US Angus 1/3 pound beef patty draped in cheddar cheese and topped with cabbage relish and tomato on a toasted milk bun...

...the Couch Potato (P 195), US Angus 1/3 pound beef patty topped with crisp bacon, cheese, cabbage relish, tomatoes, and onions, capped with a sunny side-up on a toasted milk bun...

...and the Yokozuna (P 175), panko-crusted cheddar cheese stuffed pork patty topped with cabbage relish, Japanese BBQ sauce, and sesame dressing on a toasted milk bun, each distinct from the other offering unique flavors.

Then, the rice bowls were served. Off-The-Grid's Dog Silog (P 135), frankfurter and fried egg with pickled papaya on Off-the-Grid's burrito rice. Each bite brings back childhood memories, comforting and familiar, and good times.

Luchador Bowl (P 115), US Angus Beef with bean chili topped with cheddar cheese over steamed white rice. This one takes you to the rich flavors south of the border with the creamy cheese and chili for another hearty meal.

Taiwanese Fried Chicken (P 195), crisp Taiwanese-style fried chicken over steamed white rice, served with a special dipping sauce, and a personal favorite. Perfectly crisp chicken with rice...can't go wrong with that.

And there's more. Off-The-Grid's line of signature Burritos, the Juan dela Cruz (P 175) with pork sisig, the Breakfast Burrito (P 205) with breakfast sausage, scrambled eggs, tomatoes, onions, and hash browns, the Kimchi and Spam Burrito (P 205), with Spam and spicy kimchi in Japanese mayo and Gochujang, and the Hydroponic Burrito (P 145) with an all vegetable blend of cabbage relish, red kidney beans, garlic mayo and hash potatoes.

For dessert, go for Off-The-Grid's Chocolate Banana Smoothie...

...and pair it with Off-The-Grid's Tres Leches Custard, A Cup O' Chocolate Chip Cookies, or the Banana Hazelnut Cookie Butter Pudding.

But the fun at Off-the-Grid doesn't end with dessert. Why not cap your feast with some of Off-The-Grid's Frozen Margaritas, in Classic or Flavored.

Looking for good eats? Go off-the-grid...or simply look for Gus the Bus.

Off-the-Grid is located at the Ground Floor, Venice Piazza, Upper McKinley Road, McKinley Hill, Taguig City or call 831-0507 for inquiries.

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Tea in the afternoon. A much needed break from the hectic pace, and a time to recharge. And at Tea Session, you can enjoy a refreshing break with one of their many signature tea-based beverages and light snacks.

Fourteen refreshing milk teas. Eight fruit teas. Seven creamy milkshakes. Five yogurt smoothies. Four rich and flavorful frappes. Four Yakult tea coolers. Plus a wide range of light snacks and meals, including rice bowls, congee, and noodles to go with your favorite tea blend. Just the spot for that perfect tea session.

A selection of Tea Session's signature milk teas, with Royal Boba Milk Tea (P 80-M/P 90-L), Wintermelon Milk Tea (P 80-M/P 90-L), and Cream Puff with Pudding (P 90-M/P 100-L). The Royal Boba Milk Tea delivers a soothing and rich tea flavor, balanced by the creamy milk blend. The Cream Puff with Pudding adds a richer and creamier note, while the Wintermelon Milk Tea has that refreshing fruity hint. Whatever your mood or craving, Tea Session has that one milk tea blend with your name on it. At Tea Session, you can customize your very own tea blend by specifying the level of sweetness for that perfect tall glass of comfort. Other variants include Caramel, Honey, Strawberry,Choco Malt, Pudding, Cocoa Ballet with Orea, Grass Jelly, Butterscotch, Berry-Banana, Butterscotch and Super Taro Milk Tea. And you can enjoy all these in a quiet, cool and bright spot with shades of calming white and green, like your very own sanctuary.

Pair your very own tea blend with one of Tea Session's light snacks, like the QQ Bread (P 50), warm, soft and chewy mini buns with sesame seeds.

Each chewy bun delivers a subtle sweetness and a distinct nutty hint from the sesame seeds, just perfect with a tall refreshing milk tea.

And if you're really hungry, go for Tea Session's Chicken Chop (P 70), crispy, breaded chicken with a tasty sweet and spicy dip. Each nugget has a crisp layer over tender, juicy chicken for contrasting textures, and that sweet and sharp chili dip completes the flavors.

If you're seriously hungry, then go for Tea Session's comforting Braised Beef Noodles (P 139), a rich and flavorful broth with tender chunks of slow-braised beef and firm noodles.

The richly flavored and dark beef broth is perfectly seasoned, and a hefty meal in itself. And that's what makes Tea Session an ideal spot to chill, with its wide variety of refreshing hot and cold beverages and equally impressive line of reasonably priced meals for that perfect tea session.

Before heading out to brave the rush hour traffic, I go for one more refreshing tea blend. The Peach Mango Yakult Tea Cooler (P 70-M/P 80-L), with the familiar tart notes of Yakult. Other flavors include Mango Yakult, Lychee Yakult, and Passion Yakult. One more sip and you're ready to face the hectic urban pace once more. Good vibes.

Tea Session is located at the Ground Floor, Maia Hotel, Nicanor Garcia Street corner J.P. Rizal Street, Bel-Air, Makati City or call 551-7674 for inquiries.

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Green mangoes and bagoong...even a dreary rainy afternoon feels so much better with these around.

Tart, sour, mildly sweet green mangoes with that distinct saltiness from the sauteed shrimp paste works all the time. And even better with Mura Sarap Bagoong.

All natural, absolutely no preservatives or extenders, using 100% alamang and premium quality corn oil for superior taste. And you can enjoy it fresh off the bottle. All the goodness from 100% alamang, bottled for your convenience. Pick up a slice of green mango and start scooping some fresh sauteed shrimp paste, and repeat.

And here's even more good news. Mura Sarap Bagoong is also available in sachets (the first in the category), for smaller servings and added convenience. Or that sudden craving green mangoes and bagoong. Ready to serve, straight from the bottle or sachet, without the fuss. Quick, easy and tasty, all you want in a bottle or sachet.

Mura Sarap Bagoong is now available at any SM Supermarket, Shopwise, Landmark, Cherry Foodarama, and Hi-Top. For more information on Mura Sarap Bagoong, visit their FB Page at https://www.facebook.com/pages/Mura-Sarap/711084728918270.

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Hot. Cold. Spicy. Dry, or in a rich and comforting broth. Any way you want it. And at Chef's Noodle, you can have it all...

Chef's Noodles's signature noodle dishes include a whole range of traditional favorites. And here's just a sampling of what's available at Chef's Noodle...

Start your noodle feast with Kimchi (P 45), the classic and iconic Korean appetizer of fermented vegetables seasoned with Korean herbs and spices for that comforting heat.

Then, go for the Kimari Twigim (P 138), chewy japchae noodles wrapped in seaweed then deep-fried in a special batter mix providing contrasting textures and flavors.

Bibim Noodles (P 155), a refreshingly spicy cold noodle dish with beef and fresh vegetables covered in a rich sweet, sour and spicy sauce with just a hint of sesame oil. Simply mix everything up, including the chili sauce, for sharp and refreshing flavors.

Or go for the hot and spicy Jjampong (P 275), thick wheat noodles with fresh squid, shrimps, mussels and vegetables in a spicy and savory bright red broth. The rich and vibrant colors serve as a visual cue on the broth's bold flavors. Perfect on a rainy day. Or any day, really.

The classic Japchae (P 195), loosely translated as a "mixture of vegetabes," and another iconic Korean dish made with soft and chewy glass noodles stir-fried with various vegetables and beef in a light yet tasty soy sauce, sprinkled with sesame seeds. A mandatory dish to complete your Korean noodle feast.

Chef's Noodle is located at the Lower Ground Floor, Robinsons Magnolia, Aurora Boulevard, Quezon City or call 656-7033 for inquiries.

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Chef Robby Goco is at it again. Munchtown unveils its new line of signature hot dogs, and what an impressive line-up. Here's a quick sneak peek at Munchtown's new dogs...

The BLT, Munchtown's signature frankfurter topped with strips of crispy bacon, lettuce, and tomatoes. That's one good hot dog made even better with bacon. The crisp bacon and the freshness of the lettuce and tomatoes play well with the signature "snap" of Munchtown's franks. And there's more...

The Pizza Dog, topped with mozzarella and basil, all your favorite pizza flavors on a bun. Draped in rich, melted mozzarella topped with fresh basil...another classic with a distinctly Italian flavor.

The Surf Dog, your favorite dog with a cool Hawaiian twist, topped with red and green peppers, onions and sweet pineapple. Sweet, savory, and different.

The Deputy Dog, Munchtown's signature franks topped with smoked pulled pork, Russian dressing, cheddar cheese, and onion relish. The tender and smoky pulled pork gives this cool dawg a distinct western vibe with its blend of flavors. The rich cheese and savory pulled pork is perfectly balanced by the sharpness of the onion relish.

The Philly Dog, the cool Munchtown version of a Philly Cheese Steak with their signature franks, topped with cheese, caramelized onions, peppers, and jalapenos. A medley of rich flavors in every bite with that signature snap.

The New York Classic Dog, with mustard, onions and sauerkraut, clean flavors of a real classic. The sharp notes from the mustard, onions, and sauerkraut does not overpower the signature franks, for simple and fresh flavors. This dog is definitely for purists, and a personal favorite.

The Taco Dog, soft shell tacos with franks topped with cheese, tomatoes, onions and lettuce. Simply roll the soft tacos and go for it. Rich flavors, and a lot of fun too.

The Poodle, topped with rich Brie, caramelized onions, and dill pickles. That brie and dill pickle combo just works so well. And there's one more. The Reuben Dog, gone so fast...it's that good. Chef Robbie Goco does it again...and each one's a winner. For more on Munchtown, check out my previous post here at http://dude4food.blogspot.com/2014/06/a-burger-fries-and-some-seriously-good.html.

Find what you like? It's hard to choose just one, so why not be the first to try them all at Munchtown. Coming soon...

Munchtown is located at the Upper Level, Promenade 3, Greenhills Shopping Center, Ortigas Avenue, Greenhills, San Juan or call 785-6931 for inquiries.

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Looking for that perfect customized Magnum bar? There's only one place for the ultimate Magnum experience...

Paris. London. Hamburg. Istanbul...and now Manila, the sixteenth city to offer your very own ultimate Magnum creation.

The unique concept store is the ultimate expression of the Magnum brand, rich and indulgent, with all the elements from the finest premium ingredients to its elegant interiors, combining for that ultimate Magnum experience. Finding pleasure is easy, simply enter Magnum Manila...

Magnum Manila's staff of "pleasure makers" ensure that your experience is unique and memorable, and part of the many layers that build up to the ultimate Magnum experience.

Chefs Him Uy de Baron and Miko Aspiras head the team of pleasure makers at Magnum Manila, offering a variety of unique creations from savory dishes to sweet and indulgent desserts. And you get a cool front row seat watching the team prepare the house specialties.

Creating your very own Magnum bar is fun and easy. Simply choose your Magnum bar, chocolate or vanilla, and choose your dip, which include white chocolate, milk chocolate, dark chocolate, or the Limited Edition Magnum Gold.

Then, choose your toppings. Magum Manila offers a wide range of toppings including pistachios, pop rocks, raspberries, almonds, potato chips, parmesan popcorn, dried mangoes, crushed Oreos, Speculoos cookies, honeycomb bits, gold nuggets, chocolate crunch balls, and even chili and sea salt flakes.

Your Magnum Bar is slowly taking shape. And finally, choose your drizzle to complete your Magnum Bar, choose from milk chocolate, white chocolate, dark chocolate, or the Limited Edition Magnum Gold. Coat it, top it, drizzle it, set it. Easy.

And here she is...My Magnum Bar, with the Magnum Vanilla bar as the base dipped in dark chocolate and topped with crushed Oreos, gold nuggets, and chocolate crunch balls, and drizzled with creamy white chocolate. The wide range of dips, toppings and drizzles combine for an infinite number of combinations. From classic to experimental, whatever your mood, you can create it at Magnum Manila. You can choose from one of Magnum Manila's own signature combinations, or go all the way and make your own unique Magnum bar.

But the Magnum experience doesn't end there. Magnum Manila also offers signature dishes by Chef Him Uy de Baron to complete your experience. Hand Blended Truffle Mushroom Soup (P 200), a thick and hearty soup with mushroom puree and rich truffle cream.

Asian Steak Salad (P 380), fresh greens with sweet corn, crisp wontons and slices of seared ribeye steak with an Asian-inspired sweet and sour dressing. Fresh, clean flavors and the juicy strips of ribeye add that savory component to complete the dish.

Magnum Bolognese (P 300), slow simmered minced meat in a rich and comforting pomodoro, topped with Magnum milk chocolate shavings. The rich flavors of the dark chocolate shavings complement the equally rich pomodoro for unique flavors, and one of the best in the metro.

Croque Madame (P 400), a savory dish with mushroom bechamel, country ham, and gruyere topped with a sunny side up organic egg, and served with a side of fresh salad. Warm, crisp toast with the rich blend of flavors from the creamy mushroom bechamel, gruyere and country ham capped by an organic sunny-side up combine for comforting flavors, a personal favorite.

Then, it's time for dessert. Magnum Manila's Fondue for Two (P 350), with vanilla and chocolate Magnum bars served with a choice of milk, dark, or white Belgian chocolate fondue, fresh strawberries, bananas, kiwi, lady fingers, butter cake, brownies, and brownie brittle, with gold nuggets and pistachios.

Or go for some of Magnum Manila's seasonal creations. Like the Rogue Magnum, a flavorful collaboration between Magnum Manila and Rogue Magazine, with layers of light cashew meringue, cremy mascarpone mousseline, fresh strawberries, and fig-flavored Crema del Duca balsamic cream topped with a vanilla Magnum bar dipped in Belgian white chocolate and drizzled with freeze-dried strawberries and salted almonds (for more on the Rogue Magnum, check out my previous post here at http://dude4food.blogspot.com/2014/06/meet-rogue-magnum.html).

Chefs Him Uy de Baron and Miko Aspiras are already busy planning for the upcoming monthly specials (see my previous post on Magnum Manila's creative and flavorful Chocolate Month creations here at http://dude4food.blogspot.com/2014/06/celebrate-chocolate-month-at-magnum.html), and expect to hear more from Magnum Manila. soon.

Magnum Manila is located at the 5/F, Sky Park, Sm Aura Premier, McKinley Parkway corner 26th Street, Bonifacio Global City, Taguig City.

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An old favorite comes home, back to where it all started in its original location.

Cafe Naci reopens in its former location at Greenhills, bringing back its line of signature dishes and desserts (for more on Naci's wide range of comforting dishes, check out my previous post here at http://dude4food.blogspot.com/2013/05/coming-home-to-naci.html). And it's great to see Cafe Naci back home again.

Since the time I first tried Naci in its original location almost three years ago (see my previous post here at http://dude4food.blogspot.com/2011/12/getting-your-sugar-fix-at-naci.html), I immediately knew this place was special. Serving classic favorites from family recipes prepared under the supervision of the late Chef Ed Quimson, Naci offers familiar and comforting flavors maintaining its homestyle charm. Renamed as Cafe Naci, you can still come back to your favorite dishes. Like coming home, I start with a personal favorite, the Black Grape Shake (P 150), a refreshing beverage and the perfect welcome back drink.

Time to reacquaint myself with the old favorites. Cafe Naci's Classic Gambas (P 340), plump freshwater shrimps sauteed in olive oil, garlic, chili, and roasted pimiento. The fresh shrimps have a firm texture, perfectly cooked with a mild natural sweetness balanced by the rich and spicy olive oil. The flavorful bits of garlic, chili and smoky roasted pimientos build layers of flavors in this classic dish.

Kani Mango Crunch (P 270), a mix of fresh greens, kani, ripe mangoes, cucumber, crispy wonton, and vermicelli with a sharp wasabi mayo dressing. Fresh, clean flavors with just the right level of sharpness from the wasabi mayo dressing tempered by the sweetness of the ripe mangoes. The crisp noodles add that delicious crunch.

Adobo Cannelloni (P 370), flaked chicken and pork adobo folded in homemade cannelloni pasta topped with creamy bechamel and mozzarella cheese and adobo sauce. A cool pasta dish with a unique and inventive Filipino twist, a spoonful of the fresh, homemade pasta draped in rich cheese with the distinct notes of adobo is pleasantly reassuring, and despite the new name, the flavors are still rich and familiar. The late Ched Ed Quimson's legacy lives on with Cafe Naci's homestyle dishes (for more on Chef Ed Quimson, check out my previous post here at http://dude4food.blogspot.com/2013/07/food-news-celebrating-life-of-chef-ed.html).

Braised Beef Ossobuco (P 490), tender beef shanks braised in red wine and tomato sauce served with buttered vegetables. The rich sauce and tender beef make this a hearty dish, best paired with rice. Slow braised for hours resulting in bold flavors, this dish reinforces the classic homestyle feel of Cafe Naci.

The hint of red wine adds a richness to the sauce, complementing the bold flavors of the tender beef. You'll probably want to go with extra rice with this dish.

And for dessert, choose from Cafe Naci's wide range of specialty cakes. A reunion with an old favorite caps my meal at Cafe Naci, the rich and indulgent Chocolate Ganache (P 175). The familiar flavors are back. Returning to its former location, Cafe Naci is back home.

Cafe Naci is located at the 2/F, Fox Square Building, 53 Connecticut Street, Greenhills, San Juan or call 726-7266 for inquiries.

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Ready to ride the crest of the emerging third wave coffee revolution? The Coffee Beanery elevates your coffee experience with the launch of its "gourmet" cafe concept in every cup of pure coffee indulgence.

Like all good things, real coffee takes time. And at The Coffee Beanery, an established brand in the premium coffee segment for over a decade, each cup is prepared in a slow yet deliberate manner to bring out the purest, cleanest flavors for that perfect cup.

The brand's reinvention is a response to the growing sophistication and evolving palate of local coffee connoisseurs constantly finding ways to elevate their coffee experience. At The Coffee Beanery, you can select from a wide range of premium coffee blends as well as different brewing methods for a customized cup. As part of The Coffee Beanery's relaunch, only coffee beans sourced from the finest coffee farms in the world are offered, including local organically grown beans from Benguet, to ensure a perfect coffee experience.

The Coffee Beanery's expert team of baristas prepare to demonstrate three brewing methods using The Coffee Beanery's very own Summer Blend 2014, a medium roast blend with beans from Panama Carmen Estate and Kenya Karimikui. Each meticulous process is slow, redefining and raising the level of the regular brew to an artisanal cup of pure indulgence. In an effort to create your perfect cup, The Coffee Beanery strives to understand the customers' personal preferences and growing knowledge about quality and brewing methods. Simply have a chat with The Coffee Beanery's team of baristas and based on your preference, the baristas at The Coffee Beanery can recommend the best method for you...

The Siphon Method is a classic brewing process using vapor pressure and vacuum to produce a perfect cup. As the water in the lower chamber heats up, the vapor pressure then pushes it upward to the upper chamber containing the freshly ground beans. As the water cools, it slowly drops back down the lower chamber, for a perfect brew.

The Aeropress Method is a modern device using cylinders to steep and press the freshly ground coffee directly on a cup or pot. The use of air pressure, as the plunger is pressed through the tube, improves the extraction of flavor from the ground beans for bolder, richer flavors.

The Pour Over or Drip Method, and the most common brewing method using paper filters filled with freshly ground beans and manually pouring hot water in controlled amounts to extract the flavors. Each method creates subtle and delicate nuances in flavor and aroma, brining out a range of nutty and fruity hints.

The Coffee Beanery also applies the same attention to detail with their own tea blends, with the same manual and slow process to extract the delicate flavors.

The Coffee Beanery offers a wide range of premium tea blends, including flavored teas with fruits like pineapple and mangoes for a refreshing and soothing cup.

The Coffee Beanery's baristas also shared their fun and inventive Iced Taho, a cool and refreshing blend of soft and silky tofu, chocolate and espresso. Familiar yet different, and a creative twist that just works.

"Coffee aficionados will agree that coffee is truly more than a simple cup of indulgence. With all the assortment of flavors, aromas, blends, and creative presentations, enjoying a piping cup is indeed one of the great joys and satisfactions in our day-to-day life. Working from that perspective, The Coffee Beanery aims to cater to those people by presenting them perfectly balanced servings of specialty gourmet coffee, their kind of coffee, just the way they like and want it," said Badjie Trinidad, CEO of The Cravings Group.

The Coffee Beanery's team of baristas (L-R), Zaldy Mangaliag, Karen Valerio, and Crizaldy Osal, each one trained under the "coffee master" chef program at The Coffee Academy of CCA and the EDSA Beverage Design Group, ready to serve your perfect cup of coffee, just the way you want it.

Along with its gourmet brews, The Coffee Beanery also offers an expanded menu to pair with your cup with a selection of deli-style dishes including signature cakes, pastries like the ensaymada, mamon, Spanish bread, pastel de yema and napoleones, and savory baked dishes like menudillo, chicken pastel, and beef stroganoff.

A part of The Cravings Group, an institution and innovator in the culinary and hospitality industry for over 25 years, The Coffee Beanery's brand relaunch is a positive response to remain relevant among local coffee enthusiasts. Premium gourmet coffee beans and blends, classic brewing methods, an expanded menu, excellent service and a team of master baristas, different layers that combine for that perfect cup of coffee, and that indulgent coffee experience at The Coffee beanery.

The Coffee Beanery is located at the CCA Building, Katipunan Avenue, Loyola Heights, Quezon City or call 426-6684 for inquiries.

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For four weekends in July, Vikings SM Megamall includes a special 4th of July inspired menu to its extensive buffet selection. The themed dishes will feature iconic favorites from the different states of America, allowing one to enjoy a variety and range of American classics.

The rich and diverse culinary styles and flavors of America will be featured at Vikings starting this weekend, and the succeeding weekends for the month of July. The American Independence Day themed dishes will supplement the weekend buffet selection at Vikings, giving diners an even wider range of choices.

Corporate Executive Chef Ross Peciller along with seasoned Sous Chefs Bon Ragudos and Kristian Sijeva (L), prepare the day's feast. And like clockwork, all the stations are prepped and ready for the lunch service. Here's a sneak peek at the 4th of July themed American dishes at Vikings...

Our American experience at Vikings begins with a bowl of Boston-style Clam Chowder Soup, a rich, creamy and comforting soup. The iconic cream based broth from the American east coast is loaded with clams, bacon, and vegetables. A true American classic in a bowl.

Next, we sample a variety of American cold appetizers including (from lower right) Pinwheel Alaskan Homemade Smoked Salmon with Cream Cheese Filling, Guacamole Salad on a crisp tortilla, Portland Mini-Fish Cake with creamy garlic aioli on Orlando Red Cabbage Coleslaw, and Penne Salad with Beetroot Sour Cream Dressing. The diversity of distinctly American flavors are elegantly presented in bite-sized sampler portions, each representing the culinary style of America's regional flavors.

Sampling portions of the mains for the themed 4th of July menu were also served, including (from lower left) Hawaiian Chicken BBQ, New Orleans Seafood Gumbo, and tender Beef Brisket with Roasted Bell Pepper. The spicy Gumbo, with fresh seafood in a rich and flavorful broth, creatively served on a shell, adds a cool touch. I enjoyed the presentation of the themed dishes, with so many flavors in one platter.

And the American flavors continue with dessert. Vikings' 4th of July Dessert Trio, with sampling portions of Key West Key Lime Pie, New York Cheesecake, and Pennsylvania Apple Pie. The sweet and tart notes of the Key Lime Pie, the richness of the NY style cheesecake, and the familiar and comforting flavors of the homestyle apple pie cap the American feast at Vikings. All these and more will be available on all weekends for the month of July.

After the American feast, I head on down the Carving Station at Vikings. The day's line-up featured a tender and juicy Deep-Fried Cajun Turkey...

...a tender Angus Chuck Eye Roll...

...a savory Garlic Rosemary Leg of Lamb...

...and the popular Vikings'Boneless Lechon, always a favorite. You just never run-out of options at Vikings.

Walking past the Chinese Station, I knew I just couldn't resist this. Freshly steamed succulent shrimps. And that's pretty much the way it is at Vikings, there's just an unbelievable range of dishes to satisfy any sudden craving...

...like the fresh dimsum...

...and the fresh sashimi and sushi. A wide variety of sushi, a standard feature in the all-you-can-eat buffet of Vikings, is always a must-try. And there's more...Vikings also has its on-going Birthday Feast Promotion allowing celebrants a cool month-long celebration at Vikings, here's how:

1. Birthday celebrant of all ages can avail of the Birthday Promo in the day itself and on their Birthday Month.
2. Celebrants can eat for free ON THE DAY of their birthday for both lunch and dinner, as long as he or she is accompanied by ONE FULL PAYING ADULT.
3. Celebrants can eat for free for ONE MONTH for both lunch and dinner per day, as long as it is within the month of his/her birthday and accompanied by FOUR FULL PAYING ADULTS.
4. One Full Paying Adult are adult guests who will be paying full rate without any discounts.
5. Requirements for Birthday Celebrants: Celebrants must bring an Original and Valid Government issued picture ID with the birthdate imprinted on it, both local and foreign IDs are accepted for proof (such as SSS, NBI, Driver's License, Pag-Ibig, PRC, Barangay, Unified, Police Clearance ID, and Passport). In case the Celebrant does not have a Government issued picture ID, he/she may bring his/her birth certificate supported by any picture ID (school ID, parents ID, company ID).
6. The Birthday Feast Promotion cannot be used in conjunction with the current promotions of Vikings ir discounts.
7. Gift Certificates to avail this promo will not be honored.
8. This promo is available across all branches.
9. This promo is available until December 31, 2014.

*Price and promotions are subject to change without prior notice.

There's no better way to celebrate the American 4th of July experience than with classic American flavors in an eat-all-you-can buffet at Vikings, so mark the weekends on your calendar. The variety of dishes, excellent service and value for money, still one of the best deals in the metro.

Vikings Luxury Buffet Restaurant is located at 4th Floor, Mega Fashion Hall, Building D. SM Megamall, Julia Vargas corner EDSA, Mandaluyong City or call 656-3888, 656-4888, and 656-5888 for inquiries.

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Just couldn't wait for Friday... everyone could use a little Friday in the middle of the week.

And there's no better way to perk up the mid-week slump than a mean burger and steak lunch at TGI Fridays.

Start your meal with TGI Friday's Soup of the Day (P 165), and today it's a rich and creamy Potato Soup. Hearty and comforting, a perfect start.

Friday's Chili Ball Park Nachos (P 395 Small/P 650 Large), an all-time favorite with deep-fried tortilla chips covered in a rich and velevety smooth cheese sauce, chili and tart pico de gallo with a side of fresh salsa.

Texas Ribeye (P 1,650), certified 8 oz. Angus steak flavored with Southwestern seasonings and chargrilled to medium perfection, served with a choice of two sides. Premium, quality steak, perfectly seasoned, you don't need any sauce at all.

Cheddar Cheese Mashed Potatoes, soft and fluffy with the sharp notes of cheddar to kick up the flavor.

Friday's Two Bleu Bacon Burger (P 495), a juicy, fire-grilled premium beef patty topped with Bleu Cheese dressing and Bleu Cjeese crumble, topped with crispy bacon, lettuce, tomatoes and served with crispy, seasoned fries. There's just something about blue cheese and bacon on a burger, and this one does the trick.

Feeling the mid-week slump? Get a quick jump start with TGI Friday's burgers and steaks. And enjoy the rest of the week...

TGI Friday's is located at the Ground Floor of Hotel Rembrandt, Tomas Morato Extension, Quezon City or call 372-8539 for inquiries.

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Nothing like a steaming hot bowl of noodles on a cloudy day...

And at Masuki, cloudy days seem so much better with a bowl of noodles.

Masuki's Special Beef Wanton (P 190), a comforting bowl with a light beef broth, tender beef and tendon, pork wontons and firm noodles topped with fresh spring onions. You can drizzle some of Masuki's special dark sauce, the same sauce used for their siopao, or steamed buns, for more flavor. But it's really good as is. The fresh spring onions add a subtle hint of sharpness to the broth, while the tender beef, slow cooked for hours, adds the final touch to a perfect bowl of noodles.

Tracing its roots from the original noodle joint in Binondo established in the early thirties, these guys know how to make a mean bowl of noodles. Every sip brings back childhood memories, and old school still rules at Masuki. Feeling down with the weather? No worries. Just head on down to Masuki for a comforting bowl of noodles...

Masuki is located at Unit 203, Sekai Center, Ortigas Avenue corner Madison Street, Greenhills, San Juan City or call 744-2721 for inquiries.

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Contrasting yet balanced flavors. The distinct layers of sweet, sour, salty, bitter, and spicy notes combine for a harmonious blend making each dish a colorful palette of bold flavors. And that's how they do it at Just Thai... every day.

The unique and refreshing flavors of Thai cuisine are recreated in every single dish, and each spoonful becomes a sensory experience of diverse flavors.

As you settle down for a wide range of Thai flavors, why not jump start your palate with a refreshing and tart Tamarind Juice (P 80) to get you in the groove. Sweet, with just a hint of sourness, it's a perfect start to the range of flavors yet to come at Just Thai.

The first dish is then served, Thom Kha Gai (190), a rich and creamy chicken soup in coconut broth, lemongrass, chili, and mushrooms. The creamy coconut milk serves as the base, rich, thick and comforting. And then the different flavors come out adding layers of sharp, contrasting notes, like the aromatic lemongrass and the soothing heat from the chili. Yet all these different flavors combine for a delicate balance, as the chili is tempered by the creamy coconut milk while the lemongrass adds its own unique citrus note. The tender chicken and nutty mushrooms complete the flavors.

Kuai Tiao Neua (P 280), stewed beef noddle soup with vegetables in a light yet flavorful broth. The fresh medley of vegetables provide a range of textures combining well with the savory and tender beef and firm noodles. A subtle layer of heat adds that final layer of flavor without overpowering the dish. At Just Thai, you can have all the dishes made with your desired level of heat, from a mild spicy blend to authentic Thai levels of heat, your call. As with all Thai dishes, the heat does not overwhelm the other flavors. Balance and harmony, all in one bowl.

Pla Rad Prik (P 395), crispy fillet of fresh tilapia deep-fried to perfection, served with sweet chili or tamarind sauce. A simple dish that packs fresh flavors, and that comforting crispness in every bite. The fresh herbs and the sauces complete the flavors.

Pair your dishes with Just Thai's popular Hhao Krok Kapi (P 250), or Bagoong Rice, fried rice with shrimp paste, sweet pork, eggs, peanuts, chili, and green mangoes. The variety of flavors and textures in this one dish typifies the range and diversity typical of Thai cuisine. As the staff mixes the rice with the other ingredients, a fragrant aroma teases your senses. Salty and sweet, sour and savory, and that refreshing heat from the chili for a spicy kick, contrasting flavors in a balanced blend.

Bplah Pla Muek Kratiem (P 300), squid with garlic and pepper, and the deep flavor of Thai fish sauce. Perfectly cooked, the squid is soft and tender with delicate flavors, accentuated by the chili and sharp fish sauce. The blend of flavors and textures come through in every bite, perfect when paired with the Thai fried rice. This one's a personal favorite.

To complete your Thai experience, Just Thai's Pad Thai (P 280) should be on your list, stir-fried rice noodles with eggs, tamarind juice, chili, peanuts, coriander, and lime. The firm noodles burst with even more layers of flavors as the fresh herbs combine with the chili and lime.

Gai Pad Met Ma Maling (P 380), chicken with cashews in a rich and savory sauce. The delicate flavors of the tender chicken are kicked up a notch with the sauce, and you'll want extra rice to go with this dish.

Pad Gaprow Talay (P 280), mixed seafood in basil, with plump mussels, squid, shrimps and fish in a rich and creamy sauce with fresh herbs and chili. There is this undescribeable feeling when one discovers a flavorful new dish, and this one's it. The rich and spicy sauce and the fresh seafood combine for a whole new flavor experience.

Continue your Thai culinary journey with Just Thai's signature desserts, like the rich Tha Kho (P 140), soft and creamy coconut pudding wrapped in pandan leaves with sweet corn. The pandan leaves infuses a subtle aromatic fragrance and flavor to the creamy dessert...

...and the intricate and indulgent Khao Niaow Ma Muang (P 260), slices of sweet mangoes delicately layered on sticky rice drizzled with coconut sauce. Take a closer look at the sweet mango slices, with each slice delicately arranged, and almost too pretty to eat. But once the creamy coconut sauce is poured, you just can't help but dive in. Contrasting flavors and textures, a fitting last course for an epic Thai feast.

Cap your meal with a cup of Just Thai's slow drip coffee, sweetened with condensed milk. Rich and contrasting flavors, authentic Thai dishes. Just another flavorful day at Just Thai.

Just Thai is located at Burgos Circle, Forbestown, Bonifacio Global City or call 403-8718 for inquiries and reservations.

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