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Kicks, Blooms, and Highballs: Yabu's New Signature Cocktails

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A half-empty cocktail doesn't last very long. Not that night, quickly replaced by one more cocktail. And another. And then another. It was that kind of night...


And why not. Yabu launches its new and exclusive line of signature cocktails, curated by Erwan Heussaff, with a distinct Asian twist to pair with your favorite katsu dish. The collaboration features seven craft cocktails with strong Japanese flavor profiles to match certain cooking techniques, textures and flavors of Yabu's various styles of katsu. Katsu and a cool cocktail...a great dining experience at Yabu just got better. Meet the new cocktails, available only in Yabu's new Glorietta 5 branch.

Following the standards and philosophy of Takuyi Suzuki, regarded as one of the best Japanese bartenders known for his unique Japanese-style cocktails, Erwan Heussaff has applied the same standards in his shochu, sake, and whisky-based cocktails blending Asian ingredients for unique flavors.


A cool cocktail doesn't mean using a lot of ingredients, as Takuyi Suzuki believes 4-6 ingredients in one drink are more than enough. Erwan Heussaff's new craft cocktails reflect this philosophy, focusing on bold flavors from the freshest ingredients. Start with the Yabu's Kick, a sweet yet bold cocktail with a refreshing heat with whisky, casis, orgeat, lime, and cayenne. Citrus forward, smokey, and tart, with a pleasant kick from the cayenne for a unique blend of flavors. Smooth and easy, yet this cool cocktail doesn't hold back on flavor as the different ingredients add distinct notes to the whisky base.


Next, clean flavors with a refreshing sour note. The Yuzu Sour, a cool blend with Shochu, whiskey, lemon juice, yuzu sauce, simple syrup, and egg white, topped by a fresh shiso leaf. The deep flavors of the shochu and whisky base are complemented by sharp and citrus note of lemons and mildly sour sauce made with yuzu, a Japanese citrus fruit, and tempered by the creamy egg white. A hint of mint from the shiso leaf caps the blend of flavors. Fun, flavorful, and just a bit naughty.


Fresh herbal notes spiked with wasabi, another uniques blend of flavors. The Jasmine Bloom, a smooth  concoction with jasmine tea concentrate, ginger syrup, lime juice, orgeat, wasabi syrup, and shochu, topped with a grated lime peel and a wooden spoon with wasabi paste. The tea and shochu combination is a soothing blend, with the ginger, lime and wasabi adding sharp notes balanced by the sweet orgeat, a sweet syrup made from almonds, sugar and citrus. Complete the experience by simply dipping the wooden spoon with wasabi paste and stir. Don't worry about the spicy wasabi, the resulting blend is refreshingly smooth.


Simple, straightforward and tall drinks with minimal ingredients, yet packed with potent flavors. The refreshing duo of Honshea (L), with sake and lemon; and the Highball (R), with Yamazaki Single Malt Whisky (12 years), soda water, and angostura bitters, both light and easy, and perfect when paired with Yabu's pork katsu. The hint of alcohol is there, just to remind you that these deceptively mild mannered  cocktails can bite back if you don't treat it gently. Then again, you can just go with the flow and let the premium single malt and sake take care of the rest...


Another smooth pair, with Chie (L), a fresh and tart cocktail with ginger syrup, fruit juice, lime juice, egg white, sake, and whisky topped with a fresh fruit slice and cayenne powder, sugar, and salt; and the Kyohime (middle), a soothing blend of iced tea, lime, mint, and shochu, offer even more unique flavors. The Chie playfully combines contrasting flavors, with sharp and citrus notes and a subtle heat from the cayenne with the sake and whisky blend making each sip burst with a play of different flavors. Exciting, adventurous, daring...great for a few more rounds after a katsu dinner. If you prefer a minty and refreshing tall drink, then the Kyohime is a great choice, easy and mild, with just a hint of alcohol from the shochu base to slowly warm you up.


Yabu's kitchen then shifts to high gear serving its special Japanese-inspired bar chow to go with the different free-flowing cocktails...


...with its Tuna Tataki, light, fresh and clean flavors...


...Shrimp and Chicken Burger Sliders, with the familiar crispy outer layer Yabu's signature katsu is known for...


...and the unique Kyushu Katsu, your favorite katsu on a stick. But before you head out and plan to order these dishes, wait just yet. The new, flavorful bar chow selections are still not on the regular menu. Unless you initiate a petition, who knows, maybe some of the dishes will make it to menu. A few cocktails with some of these tasty appetizers would be perfect.  


Bold, innovative, refreshing, and different. Yabu's new cocktails are all winners in my book. Available exclusively at Yabu Glorietta 5, go have a round or two. And another. And then another...

Yabu: The House of Katsu is located at the Second Floor, Glorietta 5, Ayala Center, Glorietta Complex, Makati City, or call 823-6903 for inquiries and reservations.

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An Italian Job: A Real Italian Coffee Experience at Cafe Pascucci

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Bold, full-bodied flavors in every cup, just the way you want it...


Italy's popular coffee chain is now in Manila, offering local coffee lovers another option for their coffee fix. Great coffee, indulgent sweet treats, all in one cool place...

The Pascucci family has been in the coffee business since 1835, trading colonial raw coffee. In 1935, the family opened their very first shop in Monte Cerignone, and continued to grow during the post-war period. Serving only organic and fair trade quality beans, you get the very best in every cup, served with that distinct Italian flair.


Using their very own proprietary blend, the Espresso Gold, Caffe Pascucci's brews are packed with so much flavor without the bitter aftertaste. Each sip brings robust and rich flavors, almost like chocolate. Entering Caffe Pascucci, one is greeted by bright yet soothing colors and the aroma of premium brewed coffee,  and your coffee experience at Caffe Pascucci begins. I start with Caffe Pascucci's Hot Mocha Double (P 140), a blend of Caffe Pascucci's Espresso Gold and premium chocolate drizzled with chocolate syrup.


Rich, creamy, and not too sweet, with the bold notes of the Espresso Gold coffee base combining well with the premium chocolate. The deep flavors of Caffe Pascucci's espresso still comes through without overpowering the chocolate. A perfect hot cup on a rainy day, with that Italian twist.


Pair your cup with Caffe Pascucci's signature Dark Belgian Cheesecake (P 195), an indulgent dessert combining the deep notes of premium dark Belgian chocolate with rich cream cheese. The signature dessert is topped with caramel and white chocolate discs, a joy to nibble on after every sip of Caffe Pascucci's Hot Mocha Double.


Sweet and creamy, this one's a keeper for that coffee and sugar fix. Painted with chocolate, strawberry, and caramel syrup to complete the elegantly plated dessert, almost too pretty to touch, yet one bite quickly leads to another. And another.

Caffe Pascucci also offers a wide variety of fresh pastries and sandwiches, just take a look at the walls, or better yet, scan the chillers to see what's available. Muffins, cakes, cookies, sweet buns, cupcakes and savory sandwiches, each one a perfect pair to any of Caffe Pascucci's signature coffee.


I cap my Caffe Pascucci experience with their ice blended Fraspuccio Confuso (P 160), a refreshing and indulgent blend of Caffe Pascucci's very own Espresso Gold with ice,  milk, and chocolate topped with their signature Confuso cream, a rich cream infused with vanilla, and drizzled with caramel and crushed biscuits.


The distinct Confuso cream has a buttery, almost cookie-like flavor, that pairs well with the boldly flavored espresso base for balanced flavors. And despite the rains that day, the rich flavors of Caffe Pascucci's Fraspuccio Confuso provided sweet and comforting flavors, making a cloudy day so much better.


Whether you're looking for a bold espresso or a cool and refreshing iced Fraspuccio paired with a rich and indulgent dessert, Caffe Pascucci's got the right blend for you. And you get it with a distinct Italian twist. Simply have a chat with Caffe Pascucci's friendly baristas and they'll recommend the perfect Italian brew just for you.

Caffe Pascucci is located at the Ground Floor, Glorietta 2, Glorietta Complex, Ayala Center, Makati City or call 955-1556 for inquiries.

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What To Do With A 40 Kilo Whole Fresh Tuna: The Masato Show at Buddha-Bar

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Just in case you land a 40 Kilo whole fresh tuna, just exactly what do you do? Easy. Just leave it to master chef Masato Nakabayashi...


And that's exactly what happened at the Masato Show held last July 5, 2014, at Buddha-Bar Manila, a unique culinary event showcasing the live cutting of whole fresh tuna for the preparation of creative sushi and sashimi creations.

Now in 25 key cities worldwide, Buddha-Bar Manila recreates the distinct style and sophistication the brand is known for the world over, and a fitting stage for Chef Masato Nakabayashi's culinary event.

Chef Masato Nakabayashi's culinary journey began in a seaside town back in Japan, honing his skills with local masters. Now the resident Sushi Master at Buddha-Bar Paris, his unique and inventive sushi creations helped establish the distinct Buddha-Bar style. And now its our turn to witness Chef Masato's creative flair...  


Armed with a bag full of specialty knives and blades, Chef Masato Nakabayashi begins carving the whole fresh tuna with deliberate precision. Chef Masato's impressive arsenal of knives come into play, with a specific blade used for certain parts of the fish. The prime parts are then prepped for Chef Masato's first course... 


A elegant duo of fresh Tuna Tartare and Seared Tuna starts off the feast, and almost immediately one can taste the fresh and clean flavors of the whole fresh tuna, with subtle hints of sweetness and briny flavors in each bite. One can almost taste the ocean with these premium morsels of tuna, freshly sliced just a few minutes earlier. Pair it with a cold glass of Sapporo, and my Masato Show experience begins on a high note.


As Chef Masato continues to carve the giant tuna, Buddha-Bar's Signature Rolls and Classic Nigiri were served, with each elegant platter featuring the Crazy Spicy Maguro, Pink Lady, Salmon Sushi, Tuna Sushi, and Red Snapper Sushi.


Next, fresh Salmon Skewers with Kobayaki and Chili Oil Sauce. The rich and natural sweetness of the fresh salmon is perfectly complemented by the sharp notes of the Kobayaki and Chili Oil Sauce, for another blend of subtle yet rich flavors. The fresh salmon just melts melts in your mouth, and the sauce adds that extra kick in flavor.


In between, shots of Potato Shochu Den-En Black Label were served, smooth and easy, with that warm rush that just goes perfectly with the fresh sashimi. Premium sake and Japanese beer were also served, and you go for another round. 


Then, Chef Masato serves the next round of sashimi, freshly sliced and served. New Style Sashimi with Kizami and Black Tobiko combines freshness and complex flavors for a uniquely Buddha-Bar style sashimi, with fresh chili added for a soothing heat. Fresh, exciting, different, this new sashimi dish represents the creative style of Chef Masato, infusing different flavors yet the fresh and clean flavors of the premium tuna still linger. This one calls for another cold glass of Sapporo Beer.


But Chef Masato wasn't done just yet...New Style Tuna Sashimi with Black and White Sesame Dressing and Wasabi Ebiko, with layers of delicate and subtle flavors complementing the fresh tuna. And just like the earlier dish, the additional layers of flavors don't overpower the fresh tuna, with the sesame dressing adding a creamy note contrasting with the mild heat from the wasabi and texture of the ebiko, blending together in each slice. This definitely calls for yet another cold glass of Sapporo.


And just like that, an entire 40 kilo whole fresh tuna is skillfully carved, sliced and served, yielding a variety of sashimi dishes with the cleanest and freshest flavors. As Chef Masato delicately sheathes his blades, a round of applause from an appreciative crowd signals the end of the show. Simply awesome...

Buddha-Bar Manila is located at Picar Place, Kalayaan Avenue, Makati City or call 856-6859 for reservations and inquiries.

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7-7 at Jet 7 Bistro

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July 7 was just supposed to be like any other day. Not this day. Its 7-7 at Jet 7 Bistro... 


Jet 7 Bistro offers the best of global cuisine, drawing inspiration from classic dishes from around the world. Kebabs, Dungeness Crabs, pasta, steaks...you name it, and Jet 7 Bistro's got you covered. Last July 7, I sampled some of Jet 7 Bistro's signature dishes during its press launch, and here's a peek at Jet 7 Bistro's signature dishes... 


Located at the heart of Quezon City along Timog Avenue, Jet 7 Bistro is a unique restaurant offering classic dishes from all over the world with its extensive menu. Chef's Chris and Bobby head Jet 7 Bistro's kitchens, armed with extensive experience with stints abroad. 

Glasses of red and white wine flowed all night long, along with Ceviche, with each serving bursting with tart and citrus notes with a spicy kick. Bold, upfront flavors on a spoon, and Jet Bistro isn't shy at all with flavors.


We were then served fresh baked rolls served with butter, roasted garlic and olive oil with herbs, straight from Jet 7 Bistro's ovens. Soft, fluffy, and perfect with butter, you just know the kitchen is pretty serious with its food when they bake their own bread. And this batch of rolls is seriously good.

Live entertainment were provided by Art & Soul (L) and Nikka and Jelle (R), adding a cool vibe to Jet 7 Bistro's launch. A few more rounds of red and white, and simply sit back and chill. Then, Jet 7 Bistro's kitchen goes to high gear serving up the next courses...


Herb Roasted Chicken and BBQ Beef Ribs served with Rice Pilaf and vegetables, a plated medley of flavors with the smoky beef ribs and delicate notes of the roasted chicken complemented by buttered vegetables. Rich, comforting flavors, all in one plate, and a perfect sampler of Jet 7 Bistro's range of dishes.


Then, Jet 7 Bistro's signature dish was served. Jet 7 Bistro's French Cut (P 3,800), 28 oz. USDA Angus Ribeye served with au jus, an impressive number served on a wooden board. There's just something about a perfectly grilled slab of prime beef served on a wooden board, bringing out the primordial carnivore in all of us. And this one's pretty damn good. Tender, juicy, perfectly seasoned with salt and pepper, and nothing else. You don't need any sauce at all, served with a flavorful side of au jus to keep the steak moist. Pure beef bliss. And I'll come back for this again. And again.


For dessert, Jet 7 Bistro's Strawberry Sauvugnon caps the evening on a sweet note. Great food, cool vibe, with 7-7 made even more special at Jet 7 Bistro.


Jet 7 Bistro's Brand Ambassador Luigi Nunez flanked by Chef Bobby (L) and Chef Chris (R) chatted with guests at the launch, ensuring everyone had a great time on 7-7 at Jet 7 Bistro. The best of global cuisine, and one mean French Cut, find it all here at Jet 7 Bistro.

Jet 7 Bistro is located at the G/F, President Tower, 81 Timog Avenue corner Scout Ybardoloza St., South Triangle, Quezon City or call 416-6707 for inquiries.

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Chirashi? Here's Four From Yumi...

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A bowl of Chirashi always works for me. Topped with fresh, premium seafood over vinegared sushi rice, it's the perfect all-in-one package. My default, go-to-dish for a fast yet fresh meal, a bowl of Chirashi never fails. All the time. 


And just when you thought a bowl of Chirashi is no different than any other bowl of Chirashi, think again. Yumi elevates your Chirashi experience with four distinct variants to satisfy any Chirashi craving...



Start with the purist's version of Chirashi, simple and comforting with familiar flavors. Yumi's Chirashi Tekka (P 390), with vinegared sushi rice topped with premium maguro, oborro, kampyo and quail egg. Fresh, clean flavors from the premium tuna combine well with the creamy oborro, and the quail egg simply caps the dish with even more rich flavors. Each piece of premium maguro tuna simply melts in your mouth, just add a touch of wasabi for contrasting sharpness in flavor.


Chirashi Ikura Sake (P 450), topped with salmon roe, sake, ebiko, kani, and tamago. I used to enjoy Chirashi picking up one delicate piece at a time, followed by rice. But this Chirashi variant is best enjoyed with a piece of everything in one bite for a burst of rich flavors. The creamy and butter-like salmon's rich flavors are enhanced by the equally rich salmon roe and ebiko, with the pickled radish adding that spike in flavor. The usual Chirashi bowl in most restaurants would usually feature a tiny serving of salmon roe and ebiko, but not this bowl from Yumi. A generous heap of salmon roe and ebiko adds that distinct layer of richness and texture when mixed with the rice and salmon. Fish roe, creamy salmon, just can't get better than that. And there's two more variants coming up next...


Chirashi Moriawase (P 490), topped with sake, maguro, saba, unagi, uni, ebi, tako, and tamago. One look at this bowl, loaded with the freshest assortment of seafood, and you know this is one bowl of Chirashi that's definitely a level-up from the usual. Fresh salmon, tuna, uni, prawn, kani, mackerel, and octopus combine for the ultimate seafood feast. And then, there's the creamy uni or sea urchin roe, to add that indulgent layer of richness to complete the flavors. Rich, fresh, perfection in a bowl. 


And finally, Yumi's Chirashi Ikura Tokuji (P 470), topped with salmon roe, uni, ebiko, kani, tamago, and ika, combining the fresh, clean flavors of kani and squid with the creamy notes of salmon roe, ebiko and uni. The blend of flavors and textures in this bowl is amazingly rich, almost sublime. A squeeze of lemon adds that refreshing sharpness, tempering the richness of the salmon roe, ebiko, and uni for balanced flavors. The various notes and flavors in this single bowl, from the richness of the various fish roe and uni, to the clean flavors of the kani and squid make this one mean bowl of Chirashi. Seriously good.


Four distinct variants, all featuring the freshest and cleanest flavors from premium seafood and more. Chirashi? Make that four awesome bowls of Chirashi, only at Yumi.

Yumi Japanese Restaurant is located at the new Promenade, Greenhills Shopping Center or call 785-6932 for inquiries and reservations.

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Classic Pub Grub at Draft GastroPub

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Specials and new dishes. Good things are brewing at Draft GastroPub...


Chef Carlo Miguel and Draft GastroPub introduces their signature specials and cool new dishes, just more reasons to drop by Draft GastroPub for a cold pint and more.


Beef Albondigas (P 290), US Angus beef albondigas tossed in chipotle peppers with roasted garlic aioli. The bold beefy flavors are complemented by the equally bold chipotle peppers for a soothing heat, layered with a creamy garlic aioli for balanced flavors. And great with any of Draft GastroPub's premium draft beers. 


Arancini (P 185), bacon and saffron risotto balls, fried to a crisp perfection and stuffed with mozzarella with basil aioli. Light, soft and crisp, the contrasting textures with each bite bursts with rich flavors from the bacon and saffron risotto, further enriched with the creamy basil aioli. Another light dish that pairs well with a cold pint. 


Fish Popcorn (P 225), crisp battered white fish, tossed in roasted chili pepper sauce served with aioli. Think Buffalo Wings, but with fish, and it works. The subtle and delicate flavors of the tender white fish wrapped in a crisp batter is bumped up by the sharp flavors of the chili pepper sauce, adding that extra layer of heat. 


And if you're really hungry, go for Draft GastroPub's Seafood Risotto (P 445), a creamy saffron risotto topped with grilled mussels, squid, and salmon. The risotto is perfectly cooked, soft and moist, with hints of saffron in every spoonful for an indulgent richness. And the perfectly grilled salmon, squid and mussels complete the flavors, adding sweet and briny notes to the dish. A meal in itself, and another classic from Chef Carlo Miguel. 


For dessert, try Draft GastroPub's new Floris Beer Chocolate Mousse (P 280), rich chocolate mousse with Floris chocolate beer reduction. Beer in a dessert, now that's my kind of dessert. And the Floris chocolate beer reduction combines well with chocolate mousse, adding deep and rich flavors. This is not your usual chocolate mousse, and the deep and bold flavor of Floris chocolate beer reminds you in every bite. Not too sweet, but with a potent chocolate punch. Seriously good.


And there's more. Chef Carlo Miguel unveils two new dishes for Draft GastroPub, starting with the hearty and comforting Mussels Al Vodka (P 780), mussels cooked in Russian standard vodka sauce. Plump mussels in a rich and thick sauce with the sharp notes of premium vodka, served with a side of fries and bread. The mussels have that subtle sweetness, an indication of freshness, and that mild briny taste of the ocean, blending well with the rich flavors of the vodka-based sauce. And go ahead, go dip the bread in the rich sauce for a burst of flavors. 


Tortilla Chicken (P 365), tortilla crusted chicken fillet topped with fresh tomato salsa, guacamole, and chipotle aioli on rice pilaf. Southwestern flavors are the inspiration for this new dish, and Chef Carlo Miguel goes all out with a medley of flavors in this dish, with fresh tomato salsa, guacamole and chipotle adding the familiar Southwestern richness to the crisp tortilla crusted chicken. The tender chicken, with its unique tortilla crust, plays on contrasting textures with that delightful crunch. Add some salsa, some guacamole, and that chipotle aioli, plus a spoonful of rice pilaf with the tortilla chicken, and you have a seriously good meal. 


And you just have to pair these specials and new dishes with Draft GastroPub's premium draft beer, like a cold Stella Artois. Cool specials and great new dishes, paired with a refreshing premium brew...only at Draft GastroPub.

Draft GastroPub is located at Ubit C, The Fort Entertainment Center, 7th Avenue, Bonifacio Global City, Taguig City or call 846-9725 for inquiries.

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Foie Gras & Single Malt Pairing at The Hungry Hound and Niner Ichi Nana

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Foie Gras and premium Single Malt...and that's pretty much all the motivation I need. 


Every other Thursday of the month, The Hungry Hound and Niner Ichi Nana features The Craft Series, highlighting specific ingredients paired with craft cocktails. Inspiration for the unique and creative culinary series is drawn from the best ingredient in season, like apple, tomatoes, and bacon paired with handcrafted cocktails on previous editions of The Craft Series. That Thursday night, it was Foie Gras and Single Malt, and another creative collaboration between Erwan Heussaff and his craft cocktails and Chef Mikko Reyes and his comforting freestyle gastropub cuisine.


I start with The Hungry Hound and Niner Ichi Nana's Pot de Creme, a soft and creamy custard blended with foie gras, with sumac apple and garlic confit served with soft and crisp brioche toast, paired with the Chipmunk, a sharp yet smooth blend of Cragganmore 12, Hazelnut Liqueur, Green Chartreuse, Orgeat, lemon juice, and Barrel Bitters.


The rich and creamy Pot de Creme with foie gras delivers a buttery mouthfeel, as it gently melts with every bite. The soft yet crisp and equally buttery brioche caps this indulgent set, and one can finish off the richness of the pot de creme with the contrasting spirit forward sharpness of the innocently named cocktail.


Next, I go for the OG Highball, another of Erwan Heussaff's concoctions with Oban 14, Ginger beer, Lavender bitters, honey comb, and soda. The ginger and lavender add a distinct Asian twist to the cocktail, playing with sweet and spicy notes pairing well with Chef Mikko Reyes' unique foie gras dish...


The Kushiyaki, with foie gras wrapped in bacon, grilled with a sweet fig tare glaze, with quail egg and charred green onion. The sweet Asian glaze works well with the richness of the foie gras, and the pronounced saltiness from the bacon completes the blend of flavors. The quality of the foie gras is immediately apparent, remaining firm without crumbling, and bursting with rich flavors in every bite. And the quail egg? A perfect finishing touch, adding yet another layer of richness. Wash it down with a long sip from the OG Highball to complete this Asian inspired number. Indulgently rich yet balanced flavors, another winning pair. And it just keeps getting better...


Then, it was time for Ed Yamzon's award-winning Blood and Sea, another winning combination of Singleton 12, Cherry brandy, Dolin White Vermouth, Mango Shrub, orange juice, and carbonated cherries. The soothing sweetness plays well with the deep smoky flavor of the premium single malt, smooth and easy with a potent kick.


The set is paired with the comforting Grilled Cheese, with gruyere, prosciutto, foie gras, tomato jam, and pickled shallot on a toasted ciabatta. The familiar flavors of the gruyere and prosciutto are kicked up by the richness of the foie gras, and this is definitely not your usual grilled cheese sandwich. The sweet notes of the paired cocktail perfectly complements the richness of probably the most flavorful grilled cheese I've had yet.


After three cocktails paired with the special dishes, one can feel the effects of the premium single malt kicking in. And since I started with foie gras, might as well end with a foie gras dinner. The Hungry Hound's Caramelized Pork & Seared Foie Gras (P 756), with roasted pumpkin puree, crushed crackling, granny smith apples, and pickled mustard seeds. One of The Hungry Hound's newest signature dishes in its Artisanal Menu, which includes the 36-Hour Short Ribs and Anise Braised Lamb Shank as well as three new starters, the tender pork and foie gras is the perfect ending to cap the single malt and foie gras pairing experience.


For dessert, go for The Hungry Hound's Cookies & Ice Cream (P 225), with fresh baked white chocolate and cranberry cookie topped with coffee ice cream. The warm cookie and ice cream combination always works for me. Might as well go all the way, right?


One last cocktail for the road, Niner Ichi Nana's Vodka and Pineapple...perfect. After another satisfying and memorable experience at The Hungry Hound and Niner Ichi Nana, my thoughts begin to wander off, eagerly anticipating what pairing combination will be served next Thursday...

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

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The Flying Pan Has Landed: Now Serving Comfort Food Daily at the Heart of Salcedo

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Classic comfort food, and breakfast all day. The Flying Pan has landed...


Now open at the heart of Salcedo Village in Makati, The Flying Pan is your first and last stop for a comforting meal.

The third restaurant concept of Ramon and Monique Eugenio, the same dynamic couple behind Myron's and Franco's, The Flying Pan focuses on a wide range of comforting dishes, including classic breakfast favorites. And at The Flying Pan, you can have breakfast all day... 
Inside The Flying Pan, one is surrounded by modern yet cozy interiors, just the place for that comforting meal. At The Flying Pan, you can choose from an extensive selection of comfort food classics like pasta, pizza, sandwiches, steaks, burgers, as well as all-day breakfast favorites.

Start with The Flying Pan's Monique's Salad with Grilled Chicken and Dried Cranberries, French Beans and Blue Cheese (P 250), a refreshing mix of greens with tender grilled chicken, sweet and tart dried cranberries, and a creamy blue cheese dressing. Fresh julienned carrots and crisp French beans add a crunch in every bite, adding layers of texture and flavors. Fresh, clean flavors from fresh, premium ingredients make this salad the perfect starter to any meal at The Flying Pan.


Iced Chocolate (P 175), a rich, thick and creamy chocolate beverage topped with cream and Belgian chocolate chips. Smooth and creamy yet not too sweet, with just enough texture from the crushed ice, each sip delivers deep and bold chocolate flavors. One more sip and you'll know why this is one of the favorites at The Flying Pan.


It was mid-afternoon, and a perfect time to try one of The Flying Pan's signature all-day breakfasts. The Flying Pan's Crispy Pork Adobo (P 360), served with two eggs, garlic fried rice and a side of fresh tomatoes with salted egg. A comforting Filipino style breakfast, this one is definitely a must-try at The Flying Pan.


The pork belly is deliciously crunchy, retaining its crispness even when drizzled with that rich and flavorful adobo sauce. A piece of pork belly, some garlic fried rice, a little adobo sauce, eggs, and the fresh and tart tomatoes with salted egg combine for a medley of classic Filipino flavors. And no, this dish isn't your usual adobo flakes, it's whole pork belly strip, sliced into hefty chunks. And I can have this all day. Seriously good.


The Flying Pan also offers a range of Eggs Benedict and Poached Eggs, but if you're looking for that deep-fried crispness and something unique and different, go for the Deep-Fried Poached Eggs with Creamed Spinach and Ham (P 295), served on an iron skillet.


The poached eggs are delicately breaded and deep-fried, and slicing it releases the runny yolk for another blend of rich flavors and textures. The crunchy outer layer and the creamy poached egg combine for comforting flavors, and the creamed spinach and ham complete the flavors. Another personal favorite. You can also try The Flying Pan's other unique breakfast dishes, like the Angus Beef Sisig Benedict, Eggs Benedict on Round Pandesal, and even a vegetarian version. Pancakes? The Flying Pan's got four options to choose from, plus a Cinnamon Roll French Toast. Craving for a serious burger? The Flying Pan's got the Hangover Burger with bacon, cheese, fried jalapenos and a sunny side up to get you back into the groove. Steak? Go for The Flying Pan's Meet Me in the Morning, a classic breakfast steak and eggs dish. Then, there's a whole range of pasta, pizza, mains, steaks and a kid's menu to choose from, you'll definitely need to come back for a second visit.


For dessert, The Flying Pan offers an equally impressive selection, including this Chocolate Chip Cookie Tart (P 120), a thick cookie fresh from the oven drizzled with chocolate...


...or the velvety smooth and rich Coffee Panna Cotta (P 100), with the deep flavor of premium coffee. A comforting meal or even a mid-afternoon breakfast, The Flying Pan is a welcome addition to the many dining options at Salcedo Village. But The Flying Pan is definitely my first stop at Salcedo Village. The Flying Pan has definitely landed, now serving comfort daily at the heart of Salcedo.

The Flying Pan is located at the Ground Floor, Citadines Salcedo Makati, 148 Valero Street, Salcedo Village, Makati City or call

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Nederburg Wines Shine at Chef Jessie Rockwell Club

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An evening of deep, intense ruby reds and brilliant golden hues...the very best of South Africa shine in an elegant wine dinner event at Chef Jessie Rockwell Club. 


Nederburg, South Africa's most awarded winery, showcases its premium collection paired with Chef Jessie's signature dishes at Rockwell Club for one extraordinary evening.


Founded in 1791, Nederburg has a strong wine making tradition and heritage spanning over two centuries, blended with passion and precision producing some of the world's best wines. And through the years, Nederburg continues to be rewarded and recognized the world over, including the 2008 Lexus Wine Chiraz Challenge, back-to-back awards in the 2008 and 2009 Old Mutual Trophy Wine Show, the 2010 Tri-Nations Wine Challenge, and Winery of the Year in the 2011 edition of the Platter South African Wine Guide. And it's now here in Manila...

The staff at Chef Jessie Rockwell Club prepared the venue for the evening's wine dinner event, with an elegant set-up for a full course wine pairing with Chef Jessie's unique dishes. One of the best chefs in the metro, the event was indeed a pairing with the very best.
Everything set and ready, as more guests arrived. And more glasses of Nederburg wine were served, as I slowly get into the groove. DJ Nina sets the tone for the evening, blending her own cool vibe as I go for yet another glass of Nederburg. 


The evening begins with glasses of Nederburg Winemaster's Reserve Sauvignon Blanc, a crisp and refreshing white with fruity hints, with notes of melon and tropical fruits, a subtle sweetness and a pleasant lingering finish. Entirely made from Sauvignon Blanc grapes, Nederburg's Sauvignon Blanc features a brilliant color with a lightly greenish tinge. Smooth and refined, one can easily go through a number of glasses of Nederburg's premium Sauvignon Blanc, but there's more...


The Nederburg Winemaster's Reserve Pinotage, made entirely from Pinotage grapes, features a deep and brilliant ruby red color, and a distinct bouquet reminiscent of plums and prunes, delivering a full mouthfeel with rich fruit flavors, soft tannins, and a pleasing lingering aftertaste.


The range of fresh and sharp notes from Nederburg's premium collection deliver clean flavors, both with fruity hints that add a layer of subtle sweetness in every sip. Easy and light on the palate, the full range of flavors are again highlighted when paired with Chef Jessie's culinary creations...


Chef Jessie's Country Pate with Cumberland Sauce served on a bed of assorted lettuce, paired with Nederburg Winemaster's Reserve Pinotage. The rich flavors of Chef Jessie's pate pair well with the fruity notes of the Pinotage, with each sip sharpening one's palate to bring out the delicate flavors of the pate.


The delicate pate is complemented by the sweet Cumberland sauce, and the fresh greens add layers of texture to Chef Jessie's elegant starter.


Then, it was time for the main course. Chef Jessie's Grilled Ostrich Steak in sundried tomato sauce served with sweet potato mash and sauteed French beans, paired with The Brew Master Heritage Heroes Range Cabernet Sauvignon.


The Brew Master Heritage Heroes Range Cabernet Sauvignon's dark, and intense red color delivering full-bodied and bold flavors with hints of dark fruit, black currant, vanilla spice and the richness of tobacco for classic and savory notes and a perfect blend of wood and fruit. Refined, elegant, and very classy, the deep flavor tones pair perfectly with the richly flavored main dish.


I've never tried ostrich before, and I was naturally drawn to the dish with curiosity. One bite, and all my preconceived ideas on what I thought it tasted disappeared. And no, it didn't taste like chicken. Not at all. If I didn't know what it was, I would've thought it was a very lean and tender cut of beef. There was no gamey taste, just clean flavors, and the rich sundried tomato sauce complemented the robust flavors of the ostrich. One bite, followed by a sip of Brew Master Heritage Heroes Range Cabernet Sauvignon...perfect.


For dessert, Chef Jessie's Bread Puddingin Butterscotch Sauce A la mode capped the meal...


...paired with the Nederburg Noble Late Harvest, a vibrant golden yellow color with a hint of honey and peach aromas and a perfectly balanced profile of fruit and vanilla spice notes. It's the perfect wine to cap the wine pairing dinner on a fresh and sweet note.


Chef Jessie's dessert is both indulgent and comforting, with the soft bread pudding absorbing the rich butterscotch sauce and ice cream, rich flavors perfectly washed down with the Nederburg Noble Late Harvest.


Distell's Regional Business Manager for China, Hongkong, the Philippines & Vietnam, Sam Martin (L), and Nederburg's very own master winemaker par excellance, Wilhelm Pienaar (R), greet guests at the Nederburg wine pairing dinner. Nederburg and Chef Jessie at the Rockwell Club, truly an unforgettable dining experience.

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Carmen's Best Artisanal Ice Cream's New Flavor: Brown Butter Almond Brittle

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Butter Pecan, Malted Milk, Salted Caramel, Kahlua Coffee, Cereal Milk, Hazelnut Fudge, Madagascar Vanilla, Pistachio Almond Fudge...just some of my favorites from Carmen's Best Artisanal Ice Cream. And now I can add one more flavor in my growing list of favorites from Carmen's Best... 


Carmen's Best Artisanal Ice Cream introduces its newest flavor, Brown Butter Almond Brittle...and it's good. Seriously good.


After picking up my precious pint and storing it in the freezer for a day, it was time to open it up...


...and it's looking good. Despite the long drive the other day, my pint held up pretty well. And no ice crystals. And that's because Carmen's Best is made from 100% fresh cow's milk and cream delivered daily from their family farm, so each pint remains creamy and velvety smooth, the way ice cream should be. Available only in small tubs, each batch is made the old-fashioned way, with no artificial flavorings or colorings, thickeners or prepared mixes, just the freshest milk, cream and premium quality ingredients from all over the world.


I slowly dip my spoon in the tub, and up comes a smooth, creamy spoonful with almonds and deep golden syrupy streaks of brown butter. Each creamy spoonful delivers a rich and silky mouthfeel, as the cream and brown butter blends in your mouth, contrasting with the crunch of the sweet sugar coated almond brittle. Pure indulgence in a pint.


And before you know it, you're halfway through the pint, as you go for even more. And then, it's done. And it's the same every time I go through a pint of Carmen's Best, you're just, well, happy. Time to schedule another pick-up run at Carmen's Best. Soon.

For more information on Carmen's Best Artisanal Ice Cream, check out their cool website here at http://carmensbest.com/ and their FB page here at https://www.facebook.com/CarmensBest for updates. 

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Tex-Mex Fiesta Grande at the Oakroom

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All your favorite flavors from south of the border, in one grand buffet at the Oakroom. Another themed culinary feast from the kitchens of the Oakroom, this time with a Tex-Mex twist. 


Fridays just got better at the Oakroom. Tacos, burritos, quesadillas, chimichangas, nachos and more, the Oakroom introduces the Tex-Mex Fiesta Grande, a lavish feast of Southwestern flavors every Friday at the Oakroom.

I've always associated classic Mexican and Southwestern cuisine with celebrations and fun times, and Executive Chef Jerome Cartailler and his staff recreates that cool vibe with an assortment of dishes for a real Mexican fiesta at the Oakroom. 


And here's the cool part. You get to enjoy bottomless margaritas, and the Oakroom doesn't skimp on their tequila, to get you in that "fiesta" groove in no time...


...but just in case you want something tamer, you can go for the bottomless Shirley Temples too. And don't worry, no one will give you funny looks with your drink, the Oakroom's refreshing Shirley Temples are served in cool glasses. Refreshingly sweet, and you're ready to feast on the Oakroom's Tex-Mex spread.


Start your feast with a wide assortment of fresh salads, like the Pulled Barbecue Chicken Salad, with juicy and smoky chicken strips mixed with fresh vegetables with a sharp lime dressing...


...the Steak Fajita Salad, with tender strips of beef and spicy jalapenos for that extra kick...


...the Pulled Barbecue Pork Salad with smoky barbecued pork topped with cheese...


...and the Santa Fe Chopped Salad, each bursting with fresh and comforting Southwestern flavors. Fresh, rich flavors loaded with cheese, sour cream, fresh greens, an assortment of meats, sweet corn, beans, nacho chips, herbs and lime. And there's more...

Head on down to the Oakroom's Taco Station and build yourself a real taco. Choose from beef, chicken or pork, then add fresh shredded lettuce, pico de gallo, an assortment of salsas, fresh tomatoes,  onions and a dollop of sour cream. At the Oakroom's Taco Station, you can build your tacos just the way you like it.


Fresh, rich, tart, all the comforting flavors of Tex-Mex cuisine on a plate. One taco with chicken, white cheddar, sour cream, and fresh pico de gallo, and the other with beef topped with Monterey Jack cheddar, a spicy salsa and sour cream, with a side of nachos with refried beans and salsa. The taco shells are crisp, and holds its shape throughout without crumbling to pieces. I go for a second  plate, and the taco shells remain intact all the way. Good job on the taco shells. And the range of fillings just keep you coming back for more. And those nachos. Like they say, once you start with those fresh and crisp nachos, you just can't stop.

For the mains, the Oakroom has an equally impressive selection, including the tender and juicy Slow Roast Beef Brisket served with a sweet and tangy Southwestern style barbecue sauce (L) and Roasted Salmon Fillet with Salsa (R) for that Tex-Mex twist.


Grab some of the Oakroom's Chicken Tortillas, with tender chicken and crisp vegetables wrapped in a fresh tortilla, a healthy yet flavorful dish. And go ahead, use your hands. And that's why Tex-Mex cuisine is not only rich and flavorful, it's fun too.


Looking for extra heat? Go for the Jalapeno Poppers (L), a spicy number served with sweet mango mayo to balance the spice, and Buffalo Wings (R), with just the right amount of heat. And both go great with your margaritas. Or your Shirley Temples.


Go for more Tex-Mex flavors with Oakroom's Chicken Burritos (L) and Corona Beef Strips (R). The Chicken Burritos are packed with familiar and comforting flavors, and other options include beef and pork. The tender Corona Beef Strips is refreshingly different, with premium beef cooked in Corona beer for unique flavors.


In between plates, be sure to get some of Oakroom's Southwestern Corn on the Cob, sweet, tender corn with butter and seasoned with herbs and spices for a rich blend of Southwestern flavors.


Here's another cool new dish. The Oakroom's Tequila and Bacon Gambas, plump and juicy shrimps cooked in tequila and wrapped in bacon, combining the subtle sweetness of tequila, the pronounced sharp notes of the bacon, and the fresh briny shrimps. Chef Jerome Cartailler has another winner with this one.


Complete your Tex-Mex feast at the Oakroom with their Beef Chimichanga (L) covered in cheese, and traditional Banana Leaf Tamales (R), with the banana leaf adding subtle hints of flavor.


Looking for a comforting bowl of steaming hot soup? The Oakroom's Beef Tortilla Soup should fix your craving. Rich and hearty, perfect before or in between your rounds of Tex-Mex dishes. And why not, it's a buffet.


For dessert, you have the Oakroom's wide range of indulgent treats, like Lime Pies, Leche Flan topped with fresh fruits, cheesecakes, ice cream, a chocolate fountain and more...


...and to complete the Tex-Mex fiesta mode, go for some of Oakroom's Churros, soft and chewy coated with sugar and cinnamon. The Oakroom's Tex-Mex Fiesta Grande is featured every Friday from 6pm to 10pm, reasonably priced at only P 990+++ per person, a pretty good deal. You don't have to bring your old sombrero, but do bring a hefty appertite. Fridays definitely just got better at the Oakroom.

The Oakroom is located at The Premier Joy-Nostalg Center Manila, 17 ADB Avenue, Ortigas Center, Pasig or call 637-7888 for inquiries.

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Amazed: The Jollibee Amazing Aloha Champ

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And the bee was right all along...and it's back. 


Jollibee's Amazing Aloha Champ is back, and the bee is giving it the eye. Savory and sweet, and a perfect of blend of flavors in every bite. And it's better than ever.


The doorbell rings for a special delivery. Fresh off the grill and still hot, that familiar beefy aroma greets you as you open the box. The Amazing Aloha Champ is made with a 1/3 pound, 100% pure beef patty topped with crispy bacon strips, cheese, honey mustard dressing, fresh lettuce, and the familiar sweet and juicy slice of pineapple on a soft sesame seed bun. The first thing you'll notice is the "weight" of the burger when you pick it up. And it weighs like a real Champ should be. The 100% pure beef patty has a richer and bolder beefy flavor that contrasts with the creamy honey mustard dressing, the pronounced smoky and sharp flavors from the crisp bacon, the mild yet rich layer of flavor from the cheese, topped by the comforting sweet note from the pineapple, each distinct and contrasting flavor combining for a unique sweet and savory blend in every bite.


And that's what sets Jollibee's Amazing Aloha Champ apart, with its wide range of contrasting flavors in every bite. The beef patty is juicier with a richer beefy flavor, and the bacon and pineapple simply complete the medley of flavors. I'm not usually a fan of pineapple on burgers or pizza, but it just simply works on Jollibee's Amazing Aloha Champ. And I was pleasantly surprised how I enjoyed this burger, it was gone in five minutes. Seriously.

Satisfied, happy and...amazed. Glad to see Jollibee's Amazing Aloha Champ again. Get reacquainted with a familiar and comforting favorite, and be amazed all over again.  

For more updates, news, information, and promotions on Jollibee, check out their cool FB Page at https://www.facebook.com/JollibeePhilippines.

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Discover the New Culinary Treasures of Singapore at Wee Nam Kee

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The rich cultural diversity of Singapore is best experienced with its cuisine, a virtual melting pot of Chinese, Malay, and Indian flavors. This fusion of flavors is celebrated with the introduction of Wee Nam Kee's "New Culinary Treasures of Singapore," an impressive range of authentic new dishes from appetizers to mains.   


There's more to Wee Nam Kee than its signature Hainanese Chicken, long considered the gold standard of this iconic Singaporean dish, and the new dishes reflect Singapore's rich heritage with an array of chicken, beef, pork, seafood and noodle dishes.

Established way back in 1989 in Singapore's Upper Thomson district, Wee Nam Kee gained popularity with its signature Hainanese Chicken Rice, leading to rapid expansion both in Singapore and in Asia. With modern and sleek interiors, a peek at the busy kitchen still reminds me of the comforting hawker street food vibe at Wee Nam Kee. 


Wee Nam Kee's Cucumber Lime Refresher is the perfect way to start your Singaporean culinary experience, fresh and not too sweet, made with fresh cucumbers with the sharp notes of lime.


Wee Nam Kee's Crispy Mantou Bread with Condensed Milk is served, perfectly light and crisp on the outside and soft on the inside, a dip in the thick and creamy condensed milk adds that added layer of sweetness that makes each bite so comforting, as you go for one more piece.


Prawn Paste Chicken Wings, crispy fried chicken wings coated with the unique flavor of prawn paste, adding a unique twist and flavor to a familiar dish. The chicken and prawn paste combination is uniquely Singaporean, adding a subtle richness to the delicate flavor of the chicken. Served with chili sauce, it's actually good on its own, perfectly crisp and seasoned.


Salted Egg Chinese Style Fried Chicken, crispy fried chicken cooked with flavorful salted egg batter, and another unique dish. The salted egg adds a distinct note to the crisp chicken, mildly salty and rich, complementing the delicate flavor of the tender chicken. You'll want some extra rice with this one, and don't forget to drizzle some of that sauce on the rice. A personal favorite.


Cashew Coffee Spare Ribs, tender pork ribs seasoned with salt and pepper flavored with Singapore Kopi ground spice rubs topped with cashew nuts. The coffee adds a nutty note to the tender pork, blending with the richly spiced sauce. This one calls for yet another serving of extra rice.


Pineapple Fried Rice with Pork Floss, a unique twist to fried rice with sweet pineapples, mixed vegetables, roast pork, and shrimps topped with sweet and spicy pork floss. The sweet and richly flavored rice dish pairs well with the equally rich flavors of Wee Nam Kee's new dishes, and a great side.


Tamarind Lemongrass Fish Fillet Stew, flavored with tamarind and lemongrass with stewed fish fillet and vegetables. The flavor of the broth is familiar, almost similar to our own sinigang, for a comforting dish. The fresh vegetables add a subtle sweetness to the broth, blending well with the other spices.


Wok Fried Chicken with Cashews and Sun-Dried Chili, a spicy and savory number with Wee Nam Kee's tender chicken strips in a rich and flavorful sauce topped with cashews and spicy chili. The mildly sweet and thick sauce coats each piece of chicken with rich flavors, and if you want a spicier kick, simply slice the chili for more heat.


Prawns with Lychees and Peaches, with perfectly cooked plump prawns in a sweet and sour sauce with peaches and lychees. Each prawn has a delicious snap in every bite, releasing fresh sweet flavors and a briny hint of the ocean. The familiar sweet and sour sauce is given a new twist with the addition of peaches and lychees, for another familiar yet distinct and new flavor experience.


Sauteed Beef Fillet with Sate Sauce, tender and seasoned beef strips sauteed in a traditional Singaporean Sate sauce with garlic and peppers. The deep flavors of the sate sauce pair well with the tender beef, and this one calls for yet another order of steamed white rice. Nothing like sambal sauce and rice.


Spicy Sambal Rice Noodles, a classic Singaporean hawker dish, with soft and chewy rice noodles, seafood, meat, peanuts, and vegetables in a refreshingly spicy Singaporean sambal sauce. The sambal sauce adds a soothing heat, not overwhelmingly spicy, just right. The huge serving is perfect for groups and families, richly flavored, you don't need to add anything else.


Hainanese Chicken Curry Noodles, Wee Nam Kee's version of the traditional Laksa with their very own signature Hainanese chicken, tofu, and vegetables with curry sauce. The soothing spice complements the rich and creamy broth, and the tofu with Wee Nam Kee's own signature Hainanese chicken and fresh vegetables add more flavor and texture. This one's perfect for a rainy day. Or any day, really. These are just a few of Wee Nam Kee's new dishes, with still so much more to try, including the Prawn Rolls in Beancurd Skin, Salted Egg Pork Ribs, Hainanese Chicken Curry Noodles, Butterflied Tilapia with Chili Crab Sauce, Stewed Pork Belly with Steamed Buns and many more, plus refreshing coolers, smoothies and shakes.


Cap your meal with Wee Nam Kee's signature desserts, like the Three Flavor Chocolate Truffle Buchi, filled with white, dark, and milk chocolate topped with whipped cream and a cherry. Served hot, the chocolate oozes once you slice the chewy buchi. With three kinds of chocolate, this one's for the chocoholics in all of us.


Wee Nam Kee's Mango Sago Pudding is another indulgent treat, refreshingly creamy and sweet with the tart and fresh flavors of ripe mangoes.

Savor the richness and culinary diversity of Singapore at any of Wee Nam Kee's eight branches, including Ayala Triangle Gardens, Serendra, Glorietta 2, Alabang Town Center, Promenade Greenhills, Trinoma Mall, Shangri-La East Wing and the new Fairview Terraces Mall.

Wee Nam Kee is located at the Ground Floor, Shangri-La Plaza Mall, East Wing, Shaw Boulevard corner Edsa, Mandaluyong City or call 625-4853 for inquiries.

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Wrong Meets Right: Wrong Ramen's Arakawa Abura Soba

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Wrong Ramen does it again. And here's just one more right reason to stop by Wrong Ramen...


In collaboration with Osaka's iconic Hanamaruken Ramen, Wrong Ramen introduces what they call the metro's most "irreverent" noodle, the Arakawa Abura Soba, a unique dry noodle dish topped with Hanamaruken's famous pork ribs and R. Lapid's equally famous chicharon. Pure pork bliss in a bowl, Wrong Ramen scores a homerun with this one.

The Communist. F U Ramen. Sea Men Ramen. Just a few of Wrong Ramen's irreverent takes on the classic ramen. They may not take themselves seriously, but these guys are serious about their ramen. Honesty, passion, and pork fat lie at the very heart of Wrong Ramen's philosophy, and The Force is strong here.

With Darth Vader by the stairway, one can sense a playful and quirky vibe inside Wrong Ramen. The dark walls include some pretty cool graphics (try to spot the Nicholas Cage look-alike in one of the walls), and you just know they don't serve the usual ramen. Not by a long shot. And this collaboration with Hanamaruken got me curious...


Since my very first visit to Wrong Ramen (see my previous post from last year here at http://dude4food.blogspot.com/2013/04/getting-it-right-at-wrong-ramen.html) was an enjoyable one, I've been coming back for their signature ramen dishes.  Playful, inventive, and fun, Wrong Ramen shows another way of enjoying noodles, combining tradition with contemporary, and sometimes quirky, touches that deliver unique flavors. And that's what sets Wrong Ramen apart, with ramen dishes that are familiar yet at the same time different. And this is also seen in Wrong Ramen's appetizers. Begin your experience with Wrong Ramen's starters, the Chirashi Rice Rolls (P 195), shredded chashu pork rolled in rice paper with lettuce and red cabbage. Fresh and crisp with light and clean flavors, a perfect starter to any meal at Wrong Ramen.


Red Cow Tamagoyaki (P 255), a soft and fluffy egg roll filled with corned beef and shiitake mushrooms, drizzled with Japanese mayo. The corned beef and shiitake mushrooms add savory and nutty notes to the soft omelet-like dish, and the creamy Japanese mayo adds a richness to complete the flavors. A light dish and a great side to any of Wrong Ramen's signature noodles.


Sea Men Ramen (P 345), a flavorful seafood broth with clams, squid, and shrimps, a light ramen option with fresh and briny flavors. The tender seafood adds delicate flavors to the light broth, and the fresh bean sprouts provide contrasting texture with the soft yet firm noodles. And don't let the funny name distract you, this is one seriously good seafood ramen.


What happens when you get the traditional ramen masters at Hanamaruken and the guys at Wrong Ramen together to collaborate for a new ramen dish? You get a bowl with bold pork flavors with a cool twist. The new Arakawa Abura Soba (P 295), with Wrong Ramen's soft noodles pan-fried in rich pork tonkotsu reduction, Hanamaruken's signature tender and sweet pulled pork ribs, topped with R. Lapid's famous Chicharon, nori strips, negi, a soft boiled onsen egg, and menma (tender bamboo shoots). The set comes with cup of light shio tonkotsu broth and mildly pickled eggplant. The dry "oil noodle" dish with toppings and a separate broth is a new way of enjoying the rich pork flavors.


First, take a sip of the light yet rich shio tonkotsu broth, then mix the noodles with the Hanamaruken pulled pork ribs and the R. Lapid's Chicharon, then gently pick up the noodles for a bite. The noodles, coated with good old pork fat, is rich with a butter-like mouthfeel, while the tender pulled pork rib and crunchy bits of chicharon add more flavor and texture. Rich and flavorful as is, you don't need to add anything else, maybe a little chili oil for a spicy kick. Take another sip of the rich broth, and repeat the process. 


The new dish, named in honor of Hanamaruken's founder, is enriched with the signature Hanamaruken pulled pork ribs as well as their homemade seasonings, blending with the familiar chicharon for a totally new ramen experience. Served "Tsukemen" style, the dry noodle dish showcases Wrong Ramen's non-traditional approach to ramen. The unique ramen dish is limited to only thirty (30) bowls per day, and will be available until Augist 15, 2014.


Familiar yet different, a celebration of pure pork indulgence, and a unique collaboration one can only expect from the guys at Wrong Ramen. And if you're working on that six-pack, take a pause, and just enter Wrong Ramen and go for the Arakawa Abura Soba.

Wrong Ramen is located at Forbes Town Center, Burgos Circle, Bonifacio Global City, or call 823-8249 for inquiries.

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Quick Bites: Pinkberry on a Rainy Day

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A medium serving of yogurt on a rainy day. With all your favorite toppings. Any rainy day just seems so much better at Pinkberry...


After sampling some of  Pinkberry's new flavors some months back (see my previous post here at http://dude4food.blogspot.com/2014/04/pinkberry-now-swirling-at-sm-megamall.html), I always make a stop for a yogurt fix every time I hit the mall. Even on a rainy day. Specially on a rainy day. Fresh and tart, made from premium non-fat milk, all you need to brighten up a rainy day.


For the Chocoholic, a medium serving of Pinkberry Original topped with Dark Chocolate Crisps, Shaved Milk Chocolate, Milk Chocolate Crunch, Chocolate Sauce and Nutella. Plus a side of candy and chocolate sauce. Gotta have that. For fresh fruit lovers, a medium serving of Pinkberry Strawberry Yogurt topped with fresh strawberries, kiwi, mango, dragonfruit, and blueberries. And no, none of that preserved fruits in syrup, just pure fresh fruits.

With over thirty toppings to choose from, plus a selection of seasonal yogurt flavors, any rainy day is made so much better, just stop by Pinkberry and brighten up the rainy day with Pinkberry's fresh and tart flavors.   

Pinkberry is located at 5/F, SM Megamall, Fashion Hall, Julia Vargas Avenue corner EDSA, Mandaluyong City.


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Food News: Experience Authentic Huaiyang Cuisine at Shang Palace

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An elegant combination of Yangzhou, Suzhou, Nanjing, and Zhenijiang cooking techniques, Huaiyang cuisine represents a distinct flavor and style from China's rich culinary heritage. And for one week, you can experience the unique flavors of Huaiyang cuisine at the Makati Shangri-La's Shang Palace... 


Known for its meticulous style and exquisite flavors, Guest Chef Anthony Dong from Futian Shangri-La, Shenzen, shares his interpretation of classic Huaiyang cuisine at Makati Shangri-La's premier Cantonese restaurant, the Shang Palace, from July 20 to July 30, 2014.

Futian Shangri-La's Chef Anthony Dong (L) and Makati Shangri-La's Executive Assistant Manager-F&B Marco Tiraferri provide guests with an overview on Huaiyang cuisine, and the special menu for our Huaiyang experience. The Shang Palace regularly features different regional styles with visiting guest chefs, each one a unique dining experience.


Huaiyang cuisine is widely considered as one of the four major pillars of Chinese cuisine, along with Cantonese, Shandong, and Sichuan cuisine. In contrast with the other regional culinary styles, Huaiyang cuisine is often lighter, more meticulous, with subtle flavors using the freshest ingredients. This is apparent as the first course of appetizers were served, featuring Marinated Cuttlefish and Japanese Bean Curd, Marinated Minced Spinach with Green Mustard, Marinated Chicken and Sliced Abalone with Wasabi, Deep-Fried Fish with Five Spices, and Stewed Snail with Garlic and Chili Sauce.


Each appetizer is delicately prepared and plated, with a subtle elegance unique to Huaiyang cuisine. Guest Chef Anthony Dong's creative style is also evident, with over twenty years of culinary experience, adding a contemporary yet artful touch to traditional Huaiyang cuisine. The sampler of appetizers highlighted a wide range of flavors, from the pure, fresh and clean flavors of marinated cuttlefish, chcken and abalone, to the delicate yet bold combination of spinach with green mustard, and stewed snail with chili. Not excessively salty or spicy, just perfectly balanced flavors.


The second course is then served, Braised Bean Curd Ball in Superior Broth, with thin, noodle-like strips of bean curd in a rich and thick soup. A closer look at the dish and one can't help but be impressed with the delicate knife skills in preparing each bowl, gently slicing thin strips of soft bean curd. The meticulous preparation and attention to detail is another unique feature of Huaiyang cuisine, artfully presented by Chef Anthony Dong. I enjoyed the delicate and comforting flavors of both the bean curd and the thick broth, a welcome change to the more pronounced, boldly flavored dishes of the other regional cuisines. With Huaiyang cuisine, it's really all about balanced flavors as opposed to bold, upfront flavors.


Next, Chef Anthony Dong's elegant Deep-Fried Shrimp with Oatmeal, served on a thick slice of cucumber topped with a leaf. And true to the Huaiyang style of cooking, fresh and premium ingredients provide all the flavors. The fresh and plump shrimp has a subtle sweetness with a briny hint of the ocean and a fresh snap in every bite, with the crisp oatmeal coating adding texture. The minimal yet elegant plating allows you to focus on the flavors of the dish. A personal favorite.


Then, the main course arrived, Braised Beef Cheek with Red Wine Pear, as Chef Anthony Dong continues to play with unique flavor combinations and elegantly plated dishes.

The sweet pear, marinated in red wine, is transformed with a deep red hue. As you slice the fruit, the tender and flavorful minced beef cheek filling is revealed for a unique sweet and savory fusion of flavors. Definitely the most unique dish I've had so far, and this one's seriously good. 


Next, Chef Anthony Dong's Braised Bamboo Asparagus in Superior Broth, another combination of fresh and clean flavors. Pure, uncomplicated, simple flavors with just a hint of sweetness from the sliced goji berry in an elegantly plated dish. The soft and tender bamboo shoots contrasts with the subtle crispness of the asparagus, while the broth rounds out the flavors. The freshness and clean notes of the ingredients are  preserved with just minimal layers of flavors.


Fried Rice with Preserved Meat and Shrimp rounds out the special tasting menu of Chef Anthony Dong, with soft and fluffy rice punctuated by the sharp notes of the crispy shrimp and the sweet preserved meat for another unique dish.


The unique dishes by Chef Anthony Dong presents a whole new flavor experience, with fresh, subtle, and delicate flavors in each elegantly plated dish, and a whole new perspective on the richness and diversity of Chinese cuisine. Definitely different.


You can also enjoy some of the signature dishes at Shang Palace, like the Spare Ribs with peppers and sweet savory sauce...


...and the E-Fu Noodles with Assorted Seafood and Vegetables, with the familiar bold flavors, to complete your Chinese feast at Shang Palace.


To cap our Huaiyang experience, Chef Anthony Dong served his simple yet elegant Assorted Fruits. Simple and pure fresh flavors, with each dish reflecting Chef Anthony Dong's philosophy of "cooking from the heart."


Discover a whole new perspective of Chinese cuisine with Chef Anthony Dong's masterful interpretation of traditional Huaiyang flavors, with its distinct regional nuances, only at the Makati Shangri-La's Shang Palace. Unique, new, and different, and definitely another memorable dining experience at the Shang Palace.

The Shang Palace is located at the 2nd Floor of Makati Shangri-La, Ayala Avenue corner Makati Avenue, Makati City. For restaurant reservations or more information, please call 814-2580 or email  rric.slm@shangri-la.com.

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Food News: More Life Happens Here at Chili's

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Nothing like good food to connect people together, and Chili's has been doing just that since it opened its very first branch in the country back in 1996. And there's no better description that perfectly captures that unique experience at Chili's than its new tagline, "More Life Happens Here." 


And there's no better place to chill with friends and family with comforting Southwestern dishes than Chili's. Chili's introduces cool new dishes with its unique Southwestern style flavors to be savored and shared with family and friends, and "more life" definitely "happens here" at Chili's.


Start with Chili's new Sparkling Soda (P 125), a cool blend of strawberry puree and soda with refreshing sweet and tart notes to get you in the groove.


Pair your refreshing Sparkling Soda with some signature nachos with fresh salsa or cheese dip, thin and crisp, and a perfect starter to any meal at Chili's. Then, the new dishes were served...


Fried Quesadilla Bites (P 375), hearty flour tortillas filled with Southwest chicken and cheese covered in batter and deep-fried, sprinkled with chopped cilantro with a side of chipotle sour cream. the familiar quesadillas is transformed into crunchy nibblers, with each bite releasing rich and creamy cheese. The smooth chipotle sour cream completes the Southwestern flavors in this new appetizer. Great with the new Sparkling Sodas, or some margaritas.


Parmesan Tilapia (P 425), soft and delicate fillet of tilapia crusted with parmesan and Monterey Jack cheese, drizzled with chili butter and topped with green onions, with a choice of two sides (choose from homestyle fries, corn on the cob, cilantro rice, fresh vegetables, steamed white rice, mashed potatoes, and broccoli spears). The delicate flavor of the tilapia contrasts with the crunchy layer and rich flavor of the parmesan crust, finished off with a drizzle of chili butter for that spike in flavor and comforting heat. I was pleasantly surprised with the dish, with the almost creamy texture of the white fish, unlike the usual and more common tilapia dishes. Paired with cilantro rice and fresh brocolli spears, this is one hefty meal.


Chili's Parmesan Chicken (P 395), tender and juicy fillet of chicken coated in the same rich and crunchy layer of parmesan similar to the previous tilapia dish, served with cilantro rice and brocolli spears. The familiar flavor of chicken is enhanced by the richness of the parmesan crust, with the chili butter and spring onions providing additional layers of flavors.


Craving for a serious steak? No worries. The new Bacon and Cheddar Steak (P 875), a juicy steak with Southwestern seasonings topped with cheddar cheese and crisp bacon, is the one for you. But not just any steak. Chili's pulls out all the stops with this dish, topping the succulent Southwestern seasoned steak with rich melted cheddar cheese and crisp strips of bacon.


The bold beefy flavors of the steak are are made even richer with the cheese and bacon combo, combining layers of rich flavors for a man-sized Southwestern meal. Perfectly grilled with a juicy pink center, this one's seriously good. A personal favorite.


And leave room for dessert. Cap your meal at Chili's with the new Banana Bread Pudding (P 295), a rich and moist banana bread pudding topped with vanilla ice cream, cinnamon, chopped walnuts and generously drizzled with caramel for that indulgent finish. A refreshing new drink, a light yet flavorful new appetizer, three new main dishes, and a new and indulgent dessert. Things are definitely happening at Chili's.

Check out the new and exciting dishes and experience why more life happens here at Chili's.

Chili's is located at the 2/L, Mega Atrium, SM Megamall, EDSA corner Julia Vargas, Mandaluyong City or call 631-0380 for inquiries.

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Quick Bites: Sinful Indulgences from Sinfully by Makati Shangri-La

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Designer cakes. Elegant pastries. Tempting pralines. The Italian Kiss. The French Kiss. Sinful, indulgent confectionery creations, each meticulously handcrafted by Executive Pastry Chef Romain Renard and his team of artisans for Sinfully by Makati Shangri-La. 


Each of Sinfully by Makati Shangri-La's creations are available in a variety of packages, including a sampler for your very own indulgence. One bite, and it's game over...welcome to the world of Sinfully by Makati Shangri-La. 


The Italian Kiss, a dark chocolate ganache filled with Amaretto and coffee; and The French Kiss, a raspberry-filled dark chocolate ganache, each packed in small and elegant boxes and a perfect initiation to a sinful experience.


Then, there's the elegant and indulgent praline, rich and smooth chocolate ganache with a variety of equally indulgent fillings. A bite cracks the rich chocolate ganache as the sweet filling oozes out for a blend of rich flavors. And go ahead, you know you want one more...


Pure chocolate bliss in a box, Sinfully by Makati Shangri-La is a comforting reminder that you can still find a piece of heaven, even in a small box.

Sinfully by Makati Shangri-La is located at Circles Events Cafe at the Makati Shangri-La and at the Second Floor of Greenbelt 5, Ayala Center, Makati.

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Gostoso Piri-Piri Chicken: Spicing Up Kapitolyo

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There's a new spot along Kapitolyo...and it's hot. Real hot. 


Gostoso Piri-Piri Chicken serves homestyle Portuguese cuisine served fresh off the grill with authentic piri-piri made from a family recipe handed down through several generations for that spicy kick. Portuguese piri-piri chicken, pork and shrimp, you can find it here at Gostoso Piri-Piri Chicken.

Joao Branquinho shares his own family recipes at Gostoso Piri-Piri Chicken along the bustling Kapitolyo area, now quickly emerging as a foodie destination. Starting out at the Legazpi Weekend Market with his Piri-Piri Chicken and Gambas, it wasn't long before a group of friends approached Joao about opening a Portuguese Piri-Piri restaurant... 


Opening their very first restaurant at Kapitolyo seemed the logical and right choice, due to its proximity to residences and corporate offices, as well as capitalizing on the the area's growing reputation for new flavors with numerous and innovative start-ups and restaurant concepts. And early this year, Gostoso Piri-Piri Chicken fired up their grills serving some of the best and authentic Portuguese style piri-piri for a unique flavor experience. Gostoso Piri-Piri Chicken also offers a full range of Portuguese wine and beer to pair with your dish, and a robust, full-flavored dark stout, the Super Bock Stout (P 100), was just perfect. Malty, rich with a subtle sweetness for balanced flavors, and you're ready for Gostoso Piri-Piri-Chicken's signature dishes and unique flavors.


Start your meal with Gostoso Piri-Piri Chicken's signature starters, the Coxinha (P 150), egg shaped snacks stuffed with shredded chicken, bell peppers and cream; and the Bolsas (P 150), with minced meat seasoned with a piri-piri dry rub in flaky pie pockets. Contrasting textures and the savory filling combine for comforting flavors, but the real magic begins when you add Gostoso's signature piri-piri sauce. Made from spicy chili peppers, olive oil, lemon, garlic, and red bell peppers, the piri-piri sauce adds that unique layer of soothing heat to all of Gostoso's dishes. The Coxinha and Bolsas are also great for a mid-afternoon snack with a few bottles of Super Bock. Portuguese style tapas and a few rounds of beer or wine, just can't get better than that.


A cold Super Bock Stout, flavorful Coxinha and Bolsas, and that rich and sharp piri-piri sauce...perfect. Gostoso Piri-Piri Chicken offers two variants of their piri-piri sauce, a milder yet richly flavored sauce for a gentle initiation to piri-piri, and the authentic version with all the heat (just look for the jar marked with the chili label). You can try the mild version, which delivers the same rich flavors of the chili blend without the heat, enriching the flavors of the Coxinha and Bolsas. After a few bites, and another sip of the refreshing Super Bock Stout, add just a little of the spicy piri-piri oil on your next bite. And wait. And as you'll discover, the spicy kick doesn't immediately overwhelm you, gently building up for that refreshing heat. The long curing process for the piri-piri sauces allow the flavors to blend for balanced flavors and the heat smoothly rolls in for that perfect finish. Real and authentic piri-piri based on a traditional family recipe from the Alentejo Region in the south of Portugal. But if you find the heat too hot to handle, simply take a long sip of Super Bock Stout, or the refreshing Super Bock Green with its distinct lemon flavor.


Gostoso Piri-Piri Chicken offers chicken, pork (Porco Gostoso) and shrimp (Espeto de Gambas), as well as combination platters featuring two (P 785 for Gostoso's Half and Half Platter good for 2-3) or all three of Gostoso's signature dishes. As a first timer, I go for Gostoso's All Three Platter (P 1,045 good for 3-4), with a grilled half chicken, a thick and juicy slab of pork, and two skewers of plump shrimps, served with three cups of Gostoso's Olive Rice, and three sides. For the sides, I go for the Creamed Spinach, Potato Gratin, and the Portuguese-style Chick Pea Salad. Other sides include Creamed Corn and Mac N' Cheese. The All Three Platter is great for sharing and ideal for groups, offering the full range of authentic Portuguese flavors.


Each dish at Gostoso Piri-Piri Chicken is marinated with traditional Portuguese piri-piri seasonings, grilled as you order for that unique fresh-off-grill smoky flavor blending with the rich Portuguese marinade. The piri-piri chicken is perfectly grilled, tender and juicy with a lightly crisp layer. The hefty pork slab, a choice and juicy cut of succulent pork rib slow roasted for six hours before a final char at the grill, is soft and tender, with a thin layer of fat for flavor. The fresh shrimps, richly marinated, still retains its natural sweetness, and a fresh snap with every bite. Drizzle some fresh lime, and go for it.


The rich marinade enhances the delicate flavors of the chicken, pork, and shrimps, with a layer of subtle smoky flavor, but the flavors really pick up with a generous spoonful of piri-piri sauce. Either mild or authentic and spicy, adding the piri-piri sauce gives that unique and distinct flavor experience. Add some of the piri-piri sauce on Gostoso's Olive Rice, and prepare for a flavorful ride. The rich potato gratin and creamed spinach perfectly balances the heat, while the Portuguese style chick pea salad, with its sharp vinaigrette, provide fresh and clean flavors. And you're ready for another jab with the piri-piri sauce...and another.


Chicken, pork or shrimps? Gostoso's signature piri-piri chicken is the way to go for a first-time visit. But if  you're in the mood for some serious pork, the Porco Gostoso is definitely it. For a lighter, yet flavorful option, go for the Espeto de Gambas, or Gostoso's skewered shrimps. Then again, why complicate things, just go for the All Three Platter for the full Gostoso experience. And a cold Super Bock.

Comforting and unique Portuguese flavors. It's about time for some real and authentic piri-piri chicken. And it's definitely getting hotter at Kapitolyo...

Gostoso Piri-Piri Chicken is located 51-B, East Capitol Drive, Kaitolyo, Pasig, or call 477-7330 for inquiries. You can also visit their cool Facebook Page here at https://www.facebook.com/ilovegostoso for more information and updates.

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Home Cooking with a Twist at Angel's Kitchen

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Traditional Filipino home cooking with an inspired twist. Just leave it to the five moms behind Angel's Kitchen to come up with heavenly combinations for a unique take on traditional and comforting dishes.   


Interesting, creative, and playful twists that make even familiar dishes new and different. And that's just how it is at Angel's Kitchen...



Your experience begins with Angel's Kitchen's Chicken Liver Pate with crisp melba toast, just a preview of more good things to come.


Then, Angel's Kitchen's signature dishes arrived, starting with the Beef Taquitos (P 258), with crisp wontons instead of mini taco shells. Richly seasoned ground beef with lettuce, cheese and fresh pico de gallo combine for familiar flavors, with the crisp wonton wrappers adding that cool twist. And it works.


Crispy Steamed Dory (P 388), topped with asparagus, leeks, and shiitake mushrooms. Draped with a layer of cheese, blending well with the soft and equally creamy dory. It's a rich and comforting dish, and a hefty meal in itself.


Angel's Kitchen's wide range of pasta dishes are also served with a cool twist, like the unique and inventive Tuyo Puttanesca (P 358), richly flavored with dried fish flakes instead of anchovies. The tomatoes and olives add fresh layers of tart flavors to complete the dish. And this dish isn't shy with flavor, with bold and sharp notes.


Mandarin Chicken in Tangy Orange Sauce (P 408), Angel's Kitchen's own take on the classic fried chicken. Crisp yet tender and juicy, the delicate flavors of the chicken are kicked up a notch with the sweet notes of the orange sauce for that Asian touch.


The original and award-winning Pinakbet Rice with Lechon Kawali and Chocolate Bagoong (P 428), combining the classic pinakbet with crunchy pork belly is probably Angel's Kitchen's most popular dish. The rice is transformed with the richly flavored pinakbet, and the chocolate bagoong remains a surprising blend, and just great with the lechon kawali. So many flavors in just one dish, and always a must try at Angel's Kitchen.


But leave room for dessert. Angel's Kitchen's Rustic Apple Pie is the perfect finisher to any meal at Angel's Kitchen.


Each slice of Rustic Apple Pie (P 218) is served on butterscotch sauce, adding sweet notes to the classic dessert.


Choco Lava Cake (P 188), soft and moist topped with vanilla ice cream and drizzled with chocolate syrup, another winner. Angel's Kitchen serves a full line of cakes and pastries, and you have quite a number of options.

Cool twists, transforming familiar dishes to something new and different. And that sort of thing happens every day at Angel's Kitchen.  

Angel's Kitchen is located at 57 Connecticut Street, North East Greenhills, San Juan City, Metro Manila, or call 721-8822 for inquiries.

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