DUDE FOR FOOD

Smooth and easy. Just exactly what you'd expect from an old Russian recipe dating back 500 years.

Carat Vodka Premium is the newest vodka available in select establishments, with sharp, clean, and refreshing notes perfected from a traditional 500 year old Russian recipe. Enjoy it chilled, mixed with cocktails, or simply straight and neat, and discover a refreshingly smooth vodka experience.

The elegant sandblasted bottle with the distinct gold band sets Carat Vodka Premium apart from the others, and you just know this is premium stuff. Carat Vodka Premium uses water sourced from the Tatra Mountain area of the western Carpathians in Eastern Europe, almost 2000 meters below the earth's surface, ensuring only the purest water is used in every bottle. The resulting blend delivers a distinctly smooth and refreshing sip that's just perfect on its own.

Made in Slovakia with a 500 year-old Russian recipe, Carat Vodka Premium has gained international recognition, with numerous European awards in its belt. But the best way to sample this award-winning vodka is having a shot glass or two to experience its distinct and refreshingly smooth quality.

A mild and fruity aroma greets you as you open Carat Vodka Premium's twist cap. And as you pour it on your shot glass, the clean and crystal clear quality of the vodka further entices you to add just a little bit more...

And here's a simple challenge. Take a shot of Carat Vodka Premium, then take a shot of your current favorite vodka brand. Almost immediately, there are noticeable differences. Depending on your palate, you can detect subtle or even significant differences in overall smoothness and flavor. Perfect with mixers, but one sip and you know Carat Vodka Premium is perfect on its own, with a hint of sweetness in every sip. Clean, fresh and smooth straight up, and a second shot is definitely on the way.

Refreshingly clean and smooth, a 500 year old recipe definitely can't be wrong. You can find Carat Vodka Premium in fine establishments such as Aracama, Reserve, Locale Gastropub, Global Beer Exchange, Prohibition, Copper Grill, Jozu Kin, and the Maltroom.

For more information on Carat Vodka Premium, and where to find it, visit their cool FB Page at https://www.facebook.com/pages/Carat-Vodka-Philippines/290957101007307.

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A freshly brewed cup of coffee, a glass of chilled orange juice, and some pastries at F1 Hotel Manila's Premier Lounge. This was going to be a start of another great day...

After spending a cool Independence Day Staycation at F1 Hotel Manila (see my previous post here at http://dude4food.blogspot.com/2014/06/an-independence-day-staycation-at-f1.html), it was great to be back again.

My experience begins at F1 Hotel Manila's reception at the 5th Floor, as Monica and Khaye make the necessary arrangements. Friendly, courteous and efficient, F1 Hotel Manila's Front Desk always sets you in the right groove, and this was going to be another memorable stay.

This time, Chef Sau del Rosario and his team introduce a whole new set of flavors at their buffet for another memorable dining experience. After the successful Luzviminda 2 buffet last June, F1 Hotel Manila unveils yet another flavorful theme for its popular buffet.

Then, the red, white, and blue cookies were served, serving as a visual and tasty cue to the latest buffet theme. And you guessed it, F1 Hotel Manila showcases the best of American flavors for an extended Fourth of July celebration. A cool follow-up to the successful Luzviminda 2 buffet (see my previous post on F1 Hotel Manila's Filipino-inspired buffet here at http://dude4food.blogspot.com/2014/06/a-taste-of-philippines-f1-hotel-manila.html), the new buffet theme presents the same wide range and diversity of flavors.

In collaboration with the USA Poultry & Egg Export Council (USAPEEC) and the USDA, F1 Hotel Manila introduces another lavish buffet feast with an All-American theme, dubbed as the "United Taste of America," ongoing until August 6, 2014.

Check out my post on F1 Hotel Manila's United Taste of America here at http://dude4food.blogspot.com/2014/07/f1-hotel-manilas-all-american-united.html.

F1 Hotel Manila is located at 32nd Street, Bonifacio Global City, or call 828-9888 for inquiries.

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Turkey. Pot Roast. Seafood Gumbo. Jambalaya. And so much more. At F1 Hotel Manila's United Taste of America All-American buffet, you can have it all...

The Fourth of July celebration may be over, but you can still catch classic and comforting All-American flavors at F1 Hotel Manila's buffet. And Chef Sau del Rosario, F1 Hotel Manila's Executive Chef, is at it again. In partnership with the USA Poultry & Egg Export Council (USAPEEC) and the USDA, Chef Sau del Rosario and his team at F All Day Dining Restaurant create a sumptuous feast of American flavors for the whole month of July, and by popular demand, extended until August 6, 2014.

As you enter F1 Hotel Manila's F All Day Dining Restaurant, you are welcomed by the friendly staff, all decked out in western-style attire for that cool All-American vibe. This month's theme is not only rich and flavorful, but a lot of fun too. Prepare yourself for yet another awesome dining experience...

Start your journey of rich American flavors with a stop at F1 Hotel Manila's fresh seafood and salad station for some of the freshest seafood, like the classic Shrimp Cocktail...

...fresh prawns, which you can have grilled or sauteed in garlic and butter...

...plump mussels, which you can also have baked or sauteed in butter...

...and other fresh seafood dishes including this unique shrimp with fresh melon creation. A wide selection of salads are also available at the station, including Cobb Salad, Coleslaw, US Turkey Waldorf Salad, Deviled Eggs, Red Potato Salad, and Fennel and Apple Salad, as well as fresh salmon and tuna sashimi.

Jumpstart your American culinary experience with F All Day Dining Restaurant's All-American Philly Cheesesteak with thin slices of steak and melted cheese on a soft roll, and some Pepperoni Pizza, with creamy cheese and pepperoni on a crisp, thin crust.

For the mains, F1 Hotel Manila highlights the wide range and diversity of classic All-American flavors, and that day, we had the iconic US Turkey, slow roasted with herbs, served with a variety of grilled vegetables. Tender, juicy, with delicate favors, no American feast is complete without Turkey.

Other mains include Glazed Ham with Maple Sauce, lean yet tender pork with a subtle sweetness, sprinkled with herbs...

...everyone's favorite, the classic Spaghetti and Meatballs...

...and the US Duck with Glazed Orange and Cherries, a personal favorite. Perfectly roasted, the meat is tender and juicy, with just a thin layer of fat below the crisp skin for a blend of contrasting textures in every bite. The sweet orange and cherry glaze complements the flavors of the dish, balancing the richness of the duck. Seconds? Absolutely.

But there's more. F1 Hotel Manila continues the All-American theme with its US Beef Pot Roast, tender beef in a thick and savory sauce slow cooked for hours...

...the rich and comforting flavors of the American South are represented by the classic Southern Fried Chicken, breaded with herbs and spices, and yes, this one's finger-lickin' good.

Traditional Cajun flavors are also represented, with the traditional Seafood Gumbo, a medley of fresh seafood with okra and other vegetables in a thick broth, simmered for hours for rich flavors...

...and the classic Creole dish from Louisiana, the Jambalaya, is also featured in the day's buffet line-up. The wide range of dishes capture the diversity of America's rich culinary heritage, and at F All Day Dining Restaurant, you can enjoy each dish and go back for more.

Start with some fresh tuna and salmon sashimi, a shrimp cocktail, and a refreshing Waldorf Salad for your first course to get you in the groove. As with all buffets, just take your time and go with the flow.

Next, I picked some plump prawns for the kitchen to finish with butter and garlic. The prawns were so fresh, it was so easy to remove the shell, and each bite had that distinct snap and subtle sweetness. The butter and garlic completed the flavors.

Don't forget to have some oysters. I selected some fresh oysters and requested the kitchen to have it baked with cheese and herbs, and in just a few minutes, it was served, fresh from the oven. The friendly and courteous staff at F All Day Dining Restaurant is always ready to assist you.

In between plates, why not have a hearty and comforting bowl of soup, like the Wisconsin Cheese Soup, made with rich cheese and chopped vegetables, to prepare you for the next round.

F1 Hotel Manila's Seafood Gumbo, loaded with crab, shrimps, squid and okra in a rich sauce, another must try. The crab claws are pre-cracked, making it easier to get the delicate crab meat. Seriously good.

Then, it's time to settle down and get serious. It's time for a plate of All-American proteins with turkey, ham, beef pot roast, and duck, and time for some serious eats.

But save room for dessert. F All Day Dining restaurant offers an equally impressive range of desserts to cap your All-American dining experience. That day, we had the indulgent Baked Alaska (L) and Key Lime Pie (R), along with an assortment of sweet creations to satisfy your sugar craving.

F All Day Dining Restaurant also featured their classic freshly baked Chocolate Chip Cookies, with both white and milk chocolate chips in chewy cookie dough, as well as a rich and moist Brownie topped with chocolate sprinkles. Just perfect with a cup of brewed coffee to cap your All-American dining experience at F1 Hotel Manila.

As I went back for more chocolate chip cookies, I noticed some diners making their own churros. I had to try this, and it looked like a lot of fun too. I was then assisted by Rose, one of F All Day Dining Restaurant's friendly servers, as she prepared my very own churros.

And here she is, fresh off the deep fryer, drizzled with cinnamon, chocolate syrup and caramel, to end another memorable dining experience at F1 Hotel Manila. A wide range of flavors and excellent service, you get all that at F1 Hotel Manila's United Taste of America buffet. Hungry? Catch this All-American Buffet at F All Day Dining Restaurant until August 6, 2014...

Stay tuned for my next post on F1 Hotel Manila's United taste of America Dinner buffet...

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

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And my All-American feast at F1 Hotel Manila continues with dinner at F All Day Dining Restaurant...

After a sumptuous lunch buffet at F1 Hotel Manila's F All-Day Dining Restaurant (see my post here at http://dude4food.blogspot.com/2014/07/f1-hotel-manilas-all-american-united.html), my culinary journey of the rich and diverse range of American flavors culminates with an equally impressive dinner.

As the staff prepare for the dinner service at F All Day Dining Restaurant as part of the ongoing United Taste of America buffet, I take a peek at the different offerings. F All Day Dining Restaurant's friendly server, Franceska, and Chef Kit welcome diners as I survey the sumptuous spread.

That night, I go for the dishes I missed during lunch earlier that day. And something lighter for a change. I start with a platter of assorted cheese with bread...

...and the mussels. Fresh, plump mussels sauteed in butter and garlic, perfect starters for the All-American dinner at F All Day Dining Restaurant.

A hearty and comforting bowl of Chicken Meatball Soup follows next before hitting the mains, another light starter.

That night, it was the USDA Roast Beef's turn to take center stage. Tender, perfectly roasted with a juicy pink center, served with a thick and creamy mushroom gravy, perfect when paired with the buttered vegetables and potatoes. And just like that, all thoughts of a "light" dinner vanish. Not tonight, not with F1 Hotel Manila's buffet spread...

Favorites from the day's lunch were also served, including the US Duck with Glazed Orange and Cherries (L), with tender and juicy meat under a thin layer of fat and crispy skin, and the US Beef Pot Roast (R), tender beef slow cooked in a rich sauce...

...and the flavorful Creole-inspired Jambalaya (L), soft and fluffy rice flavored with fresh seafood and sausages, perfect when paired with the Cajun classic, the Seafood Gumbo, with a variety of fresh seafood slow cooked in a rich broth.

Thick slices of tender roast beef and buttered vegetables get you in that All-American groove, with perfectly roasted premium beef. Just in case you prefer a little more char, the chefs at the carving station will gladly grill it for you.

For dessert, be prepared to be tempted by a wide range of indulgent treats, from lavish cakes to bite-sized nibbles.

And the cookie jar is filled once again with F All Day Dining Restaurant's freshly baked chewy Chocolate Chip Cookies with white and dark chocolate chips.

Craving for marshmallows? Go ahead, and why not dip those marshmallows on thick and smooth chocolate too....

...or scoop your own ice cream topped with with sprinkles. F1 Hotel Manila's United Taste of America is an impressive spread, and definitely worth a visit. But better hurry. The All-American feast at F All Day Dining Restaurant runs until August 6, 2014 only. See you at F1 Hotel Manila...

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

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Nothing says good morning better than bacon and eggs...

And at F All Day Dining Restaurant, good mornings happen every day.

A break in the weather, in complete contrast with the continuous rains the day before, greet you as you enter F All Day Dining Restaurant for a comforting breakfast to start the new day. The friendly staff, with their cheerful smiles, complete this perfect day at F1 Hotel Manila.

After a sumptuous All-American buffet for lunch and dinner the previous day (view my posts here at http://dude4food.blogspot.com/2014/07/f1-hotel-manilas-all-american-united.html on the United Taste of America buffet lunch, and here at http://dude4food.blogspot.com/2014/07/an-all-american-dinner-buffet-at-f1.html for the equally impressive buffet dinner), there's nothing like a buffet breakfast to complete an awesome weekend at F1 Hotel Manila. F All Day Dining Restaurant's breakfast choices run the full range, with a fully stocked Congee Station with all the fresh toppings...

...to savory dishes, like the Garlic Roasted Chicken...

...and the Beef Burger Patties in Mushroom Sauce are just some of the options. Other selections include traditional Filipino fare like Pork Tocino, perfect when paired with garlic fried rice and eggs, plus fresh baked bread, fruits, and cereals.

How about an omelette to start your day? Let Chef Martin whip one up for you with everything on it...

My soft and fluffy omelette fresh off the pan, with tomatoes, onions, peppers, and ham start my day, along with another cup of F All Day Dining Restaurant's robust and bold flavored brewed coffee. And things are definitely looking good.

But bacon and eggs were high on my list that day, with country style potatoes and a soft breakfast roll. Seconds? Absolutely. And it's definitely a good morning at F All Day Dining Restaurant.

And to lessen the guilt, fresh fruits to balance my full breakfast at F All Day Dining Restaurant. And another cup of brewed coffee. There's just something about an early weekend breakfast that just sets the tone for the rest of the day. Maybe it's the sun that finally makes an appearance after a day of continuous rains. Maybe it's the friendly staff at F All Day Dining Restaurant that bring just a little bit more sunshine with their cheerful smiles. And maybe it's the bacon and eggs...and you can find it all at F1 Hotel Manila breakfast buffet. Every day.

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

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Once you go black...you know the rest. And that pretty much sums up one cool event at The Perfect Pint.

The best local dark Craft Beer paired with dishes created for that one special evening...it's Black Tuesday at The Perfect Pint.

Last July 29, The Perfect Pint goes black. Black Tuesday at The Perfect Pint is a celebration of dark Craft Beer paired with different types of dishes created by Chefs Gino and Gene Gonzalez. Freshly brewed, artisan craft beer and good food...definitely time to go black.

I start with the rich and malty Dark Lager by Pivo Praha, a locally brewed Czech-style beer with a distinct caramel hint and creamy white head...

...paired with The Perfect Pint's Calamari Negra, squid rings with a crisp and flavorful squid-ink batter. Served with a creamy dip with a just a hint of wasabi for sharp notes, the dish plays perfectly with the bold flavors of dark craft beer. Other pairings include Katipunan's Signal No. 1 Stout paired with Maple-Glazed Ribs, Graveyard Shift Porter, one of The Perfect Pint's own brews, with Angus Steak; The Perfect Pint's Black Mamba Stout paired with fresh oysters, and Midnight Brew Stout, a special brew created by Chef Gene Gonzalez, paired with Black Pizza.

Another round of Dark Lager by Pivo Praha gets you in the groove in no time as we sampled The Perfect Pint's other signature dishes. Heap of Fresh Bacon with House Pickles (P 380), crisp and thick strips of homemade bacon with The Perfect Pint's pickled vegetables, recommended with a cold classic Pilsner. But since this is Black Tuesday, I stick with my Dark Lager by Pivo Praha.

The salty notes of the crisp bacon are perfectly rounded out by the subtle malty sweetness of the Dark Lager by Pivo Praha. Another round? Absolutely.

Insanely Garlic Salpicao (P 270), tender marinated beef topped with, yup, an "insane" amount of garlic and garlic sauce. The contrasting textures of tender beef and crisp garlic makes you go for yet another bite. Familiar, comforting flavors with a cool twist.

Beer Battered Fish N Chips with Creamy Cucumber Dip (P 280), served with thick-cut fries. The cucumber dip adds a creamy layer of flavor and texture to this comforting dish. Classic pub grub, and perfect with a pint.

Maple Glazed Ribs, one of the featured dishes for The Perfect Pint's Black Tuesday, recommended with Katipunan's bold flavored Signal No. 1 Stout. Excellent food and awesome beer, Tuesdays definitely just got better. A one night only event, I think the guys at The Perfect Pint have a winner here. Curated pub grub with the best local artisan craft beer, just can't get better than that. And I'm raising my glass hoping the guys at The Perfect Pint would make Black Tuesday a regular event...cheers!

The Perfect Pint is located at the Second Floor, Crossroads Building, 32nd Street, Bonifacio Global City, or call 823-1320.

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Discover the rich flavors of the exotic east with an array of traditional Turkish dishes prepared with colorful and exquisite spices for a true taste of authentic Turkish cuisine. And it's happening at Makati Shangri-La.

From August 1-10, 2014, Makati Shangri-La's Circles Events Cafe presents an impressive range of Turkish dishes, dubbed as the Treasures of Turkey as part of its popular buffet spread, prepared by guest chefs Harun Imre and Ramazan Edrem from Shangri-La Bosporus, Istanbul.

Guest Chefs Harun Imre and Ramazan Edrem bring with them over 20 years of culinary experience. For Makati Shangri-La's Treasures of Turkey buffet, guest chefs Harun Imre and Ramazan Edrem also brought with them authentic Turkish spice blends to ensure authentic flavors in each and every dish.

Start your authentic Turkish feast with a range of mezze, or appetizers, including (clockwise from left) Spicy Tomato Marmalade, Moutabal, Hummus, and Eggplant Salad, along with freshly baked flatbread, or pita.

Paired with a traditional flatbread, each appetizer has its own distinct flavor and texture. The Spicy Tomato Marmalade combines the natural tartness of fresh tomatoes with a medley of Turkish spices for a unique flavor, with just a hint of soothing heat from the various spices. The Moutabal, a creamy appetizer made with mashed roasted eggplant, is richly seasoned with spices along with olive oil and garlic. Dip a piece of flat bread in the creamy Moutabal for a taste of familiar yet new and refreshing flavors. Real and authentic flavors, and that's how they do it in Turkey. The classic Hummus, made with chickpeas blended with spices, olive oil and tomatoes, delivers familiar and comforting flavors, but freshness and the rich flavors of the Turkish spice blend makes this appetizer truly stand out from the other versions I've tried in the metro. The refreshing Eggplant Salad is another dish worth trying, with the clean flavors of fresh eggplant punctuated with the bold flavors of Turkish spices. Classic flavors upfront, and that's just the appetizers...

You can also opt for deep-fried pita, soft and chewy bread with a light crisp layer, perfect with the wide variety of traditional Turkish mezze.

Chefs Harun Imre and Ramazan Edrem then serve more appetizers, starting with Beef Liver with a rich spice rub, spiced potatoes and red onions. Breaded and coated in in richly spiced seasoning, the cubed beef liver is then pan-fried in butter. Oven baked potatoes, coated in an equally rich blend of spices, complete the dish. The distinct metallic taste of tender beef liver is kicked up a notch by the spices and the sharp flavors of the red onion. The bold use of spices and the fresh red onions perfectly complement the beef liver, a personal favorite.

Fried Calamari topped with herbs and parsley with a creamy yogurt dip blended with spices is served next. The dip adds that Turkish touch, creamy yogurt with subtle hints of spices. Soft and tender with a crisp outer layer, the calamari is fresh and flavorful, and another great starter.

Next, Steamed Garoupa with Mixed Vegetables, a delicately flavored broth with tender chunks of fresh grouper, a milder spice blend, and a medley of vegetables. The flavors are clean and fresh, with a subtle fresh sweetness from the grouper and vegetables. The tender whitefish simply melts in your mouth, a unique light and comforting dish.

Sauteed Chicken in Turkish Spices, a flavorful dish with tender, boneless chicken, fresh vegetables and a rich blend of spices. The delicate flavor of the chicken is enhanced by the various spices, yet the blend of spices don't overwhelm the palate. The mix of various spices don't necessarily mean a spicy heat. Instead, the spice blend builds layers of distinct flavors, and it works pretty well with this dish.

Pair the chicken dish with Turkish Rice with Nuts for rich, nutty flavors and just a whisper of sweetness from the raisins and a hint of cinnamon. Soft and fluffy, the rice dish also pairs well with an iconic Turkish dish...

...the grilled Beef Skewers, tender chunks of beef with grilled onions and peppers. Grilled meat on skewers over an open flame remains one of the most traditional dishes of middle eastern cuisine, and the Turkish kebabs are just simply perfect. Evenly grilled, each chunk of beef remains juicy, and the spices add layers of
robust flavors. You really don't need any sauce at all. With pita bread or rice, these beef skewers add a flavorful and beefy punch in every bite, another winner from Makati Shangri-La's Treasures of Turkey buffet.

And chefs Harun Imre and Ramazan Edram return from the grill with yet another Turkish classic, Lamb Kofta. Heavily spiced minced lamb, grilled and topped with herbs and served with grilled tomatoes and peppers. Like the Beef Skewers, the Lamb Kofta is rich and flavorful on its own, with the blend of spices providing layers of flavors in each bite. If you love grilled lamb, this one's another must try at Makati Shangri-La's Treasures of Turkey.

To cap your authentic Turkish dining experience, indulge on traditional Turkish desserts including (clockwise from left) Kunafa, Turkish Delight, Dates with pistachio and marzipan, and Baklava.

Each piece features distinct and unique flavors, and the sweet notes of pistachios, dates and honey, popular in Turkish desserts, are each faithfully represented.

Authentic Turkish cuisine at Makati Shangri-La's Treasures of Turkey presents a unique opportunity for diners to sample real Turkish dishes with real flavors. And there's more. Guests also have the option to sign up for an exclusive cooking class on August 8, where chefs Imre and Edrem will share their expertise and knowledge in preparing authentic Turkish cuisine. The cooking demo is priced at only P 2,500 and includes a lunch buffet at Circles Events Cafe, a certificate, and a recipe card. Limited seats are available, and early reservations are recommended.

Treasures of Turkey Lunch Buffet is priced at P 1,670 net from Monday to Saturday and P 2,026 net on Sunday while the dinner buffet is priced at P 2,008 net from Sunday to Thursday and P 2,272 from Friday to Saturday. Treasures of Turkey runs from from August 1 to 10 only, so make your reservations now.

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

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A brand new look. And I'm liking it...

The Brand's previous playful, fun, and youthful image has been redefined to reflect a bolder, more mature personality. And this repositioning is reflected in the new logo, with simple, clean graphics with a more definitive focus. Along with the relaunch is an updated menu. Meet the new Wham!...and it certainly hits the spot.

Since it first opened in 2001, the Brand offered its signature char-grilled burgers to a hungry metro craving for more than the usual fastfood variety burger. The Brand has since evolved into Wham! Burgers & Sausages, with an expanded menu in response to the constantly changing consumer preferences.

Wham! Burgers & Sausages now serves, you guessed it, premium sausages along with its line of signature char-grilled burgers. The impressive U-Turn Sausage (P 279), a boldly flavored Swiss Sausage served fresh off the grill and paired with Wham!'s distinct Cross Traxx Fries. The unique yet traditional shape of the Swiss Sausage is the reason behind the equally unique name, and you'll definitely go for a u-turn after one bite of the firm and well-seasoned sausage. The fresh grilled smoky flavors and the light char on the outside contrasts with the juicy beef and pork stuffing with a rich spice blend adding flavor and a subtle layer of heat. This one's a seriously good sausage. Wham! Burgers & Sausages also offers Wieners, Kielbasas, Schublig with Cheese, and Beer Sausages.

And there's just no better way to wash it all down than with a cold premium beer. You heard it right. Wham! Burgers & Sausages now serves beer, including premium imported beer. Pair your U-turn with an ice-cold bottle of Bavaria Premium Beer (P 129) from the Netherlands. A golden blonde German style pilsner with clean and fresh notes, just the right brew with the U-Turn. Made from pure spring water, Bavaria Premium Beer is light and smooth, and the refreshing notes simply cuts through the richness of the sausage. Beer and sausages, just can't get better than that.

Other sides include this spicy number, the Pepper Poppers (P 98), jalapenos stuffed with cheese coated in a crisp breading. The creamy cheese balances the soothing heat from the jalapenos, and great with a cold beer too.

Or you can go for one of the signature burgers of Wham! Burgers & Sausages and rediscover why you loved it in the first place. Fresh, handmade one-third pound pure beef patties with an 80/20 lean meat to fat ratio, seasoned with salt and pepper, and absolutely no MSG, char-grilled to perfection as you order.

The Whammer (P 259), the classic Wham! Burger with an added crunch, with the signature all beef patty topped with deep-fried onion strings, bacon, tomatoes, lettuce, and cheese on a soft brioche bun. The crisp onion rings and bacon add texture to each flavorful bite, contrasting with the creamy cheese and savory beef patty. The rich blend of flavors in this burger makes this winner, and this one hits the spot as well.

The Beer Sausage (P 149), first simmered in beer and onions, then grilled, is another must try at Wham! Burgers & Sausages. Topped with mayo, and served with chopped onions and pickle relish, this one delivers classic flavors.

Re-branded imagery and bold flavors. Burgers, wieners, and sausages. And Beer. The new Wham! Burgers & Sausages really does hit the spot...

Wham! Burgers & Sausages is located at The Block, Level 4, SM City North Edsa, Quezon City or call 442-0079 for inquiries.

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Ready for some crocodile, kangaroo and ostrich? Then prepare yourself for a unique Aussie culinary experience at Diamond Hotel's Corniche...

Starting August 1 to 10, 2014, Diamond Hotel's Corniche showcases the best of Australian cuisine with Flavors from the Land Down Under, with a wide variety of dishes prepared by Aussie Chef Steve Shrimski. Including crocs, 'roos, and ostrich...

Fine Australian wines are also available, including one of Australia's popular lagers, Victoria Bitter, to complete your Aussie experience.

Start with some fresh Oysters with Warrigal Greens & Macademia Nut Pesto, delicately flavored fresh oysters topped with fresh greens and nutty macademia pesto. The light minty note of the fresh and leafy New Zealand spinach add texture and flavor. Fresh, subtle and clean flavors, and the pesto adds a layer of creaminess to complement the freshness of the oysters. Have one more, and another...

Then, Chef Steve Shrimski adds his creative touch with two of Australia's iconic meats, the Kangaroo Carpaccio with Munthari Dressing, a lean tenderloim cut smoked for hours with tea leaves topped with a rich dressing made from Australian munthari berries, almost like a chimichurri. The lean meat remains tender, almost like beef, without any gamey flavor.

Chef Steve Shrimsku has one more surprise up his sleeve. Crispy Crocodile Swag Bags, crisp wontons stuffed with croc meat. The crocodile meat delivers surprisingly delicate and subtle flavors, mixed with fresh vegetables. Contrasting textures make these "swag bags" light and easy, and the unique blend of flavors gives one a taste of Australia's rich culinary heritage.

Guest Chef Steve Shrimski's other culinary creations for the Australian food festival at Diamond Hotel include the Pepperberry Encrusted Aussie Beef Medallions (L) and Lemon Myrtle & Beer Battered Fish Fillet (R)...

...at The Grill Station, don't forget to try some Grilled Ostrich and Lamb Chops (L) and Veal and Beef Tenderloin (R), each fresh cut grilled to your liking. The lean ostrich steak is tender and juicy with a strong beefy flavor for yet another unique flavor experience.

Then, there's the signature dishes at the daily buffet, including Prime Rib, slow roasted and carved by the skilled chefs at Corniche...

...or the Roast Leg of Lamb, seasoned with herbs and spices. For each service, Guest Chef Steve Shrimski and the team at Diamond Hotel's Corniche prepared a full menu featuring crocs, 'roos, and ostrich which changes daily alongside the regular dishes. So expect a few flavorful surprises as each day is different at Corniche's Flavors of the Land Down Under Australian food festival.

Other dishes at Corniche include comforting flavors from the different Asian stations, as well as fresh seafood, sushi, and sashimi. You just never run out of option at Diamond Hotel's Corniche.

Then, it's time for dessert. Chef Steve Shrimski draws inspiration from traditional Australian desserts with his sweet Sticky Date Pudding with Butterscotch Sauce, rich and moist, topped with pistachios.

And the elegant Praline Pavlova with strawberries and cream, a perfect ending to cap your unique Aussie dining experience at Diamond Hotel's Corniche.

The dessert station also features other indulgent sweet treats prepared by Diamond Hotel's master pastry chefs, including macarons, homemade ice cream, crepes prepared as you order, as well as elegant cakes from The Cake Club.

A wide assortment of starters, mains and dessert, and everything in between, including unique Aussie dishes prepared by Guest Chef Steve Shrimski. You can have it all at Diamond Hotel's Flavors of the Land Down Under at Corniche.

Australian Chef Steve Shrimski brings with him a wealth of culinary experience, including stints with some of Australia's prestigious restaurants as well as hotels. Chef Steve Shrimski is also Chef and Owner of Canvass Bistro and Circa 1900, both successful restaurants based in Cebu. And for ten days, Chef Steve Shrimski shares his creativity and flair with unique Aussie flavors at Diamond Hotel's Flavors of the Land Down Under at Corniche.

Crocs, 'roos, and ostrich, just some of the unique Aussie flavors at Diamond Hotel's Flavors of the Land Down Under Australian food festival. Diamond Hotel's Flavors of the Land Down Under Australian Food Festival at the Corniche runs from August 1 to 10, 2014. The lunch and dinner buffet at Corniche for the Australian Food Festival is priced at P 2,050 net per person.

And here's more good news. Diners get a chance to win two roundtrip tickets to Sydney, Australia via Philippine Airlines for a minimum spend of P 5,000 on the Australian Lunch and Dinner Buffet. The Australian food festival at Diamond Hotel is a collaboration with the Australian Trade Commission, Australia Unlimited, Canvass Restaurant, Artisan Cellars, and Philippine Airlines.

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

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Another cloudy afternoon. Just perfect for some seafood and dark beer at The Perfect Pint...

After an awesome Black Tuesday experience at The Perfect Pint (see my previous post here at http://dude4food.blogspot.com/2014/07/black-tuesday-at-perfect-pint.html), it was time for another visit, for one more round at The Perfect Pint.

On the crest of the growing popularity of the gastropub and craft beer scene, The Perfect Pint's timing is just, well, perfect. And with Chefs Gene and Gino Gonzalez behind the The Perfect Pint's menu, you can be sure of great pub grub and great craft beer.

The Perfect Pint serves a variety of craft beer, including the very best local artisan brews, like Pivo Praha, Wild Ride IPA...

...and signature brews from Craft Point and Katipunan Craft Ales. Produced in small batches, each brew is fresh with bold flavors. More than a trend, Craft Beer is definitely here to stay.

The Perfect Pint also serves its very own house brews. Start with The Perfect Pint's signature brew, the Black Mamba Stout (P 300/400 ml, 5.3% abv), with its distinct roasted malt flavor with reduced bitterness. Smooth and easy, this one gets you in the groove in no time, as you settle down at The Perfect Pint.

Pair your Black Mamba Stout with some of the freshest seafood dishes at The Perfect Pint, including the Baked Mussels (P 210), fresh and plump mussels topped with cheese and a generous load of garlic served fresh from the oven. The fresh mussels have a delicate and subtle sweetness, kicked up by the sharp and creamy cheese and crunchy garlic bits for a comforting blend of flavors.

The Perfect Pint's Oyster Two Ways (P 180), a half dozen fresh oysters served in two distinct styles...

...topped with a rich and creamy baked bechamel and the other set with a refreshing and tart cocktail sauce with beer reduction. The creamy bechamel and cocktail sauce both deliver distinct flavors, and I like the subtle spicy heat that gradually builds up with the cocktail sauce, just perfect with a cold dark beer.

Gambas al Ajillo (P 295), fresh market shrimps sauteed in butter and another hefty load of garlic with fresh chili for a subtle yet lingering heat. The fresh shrimps have a delicious snap with just a hint of fresh sweetness in every bite, as the crisp garlic bits round out the flavors. Another piece of fresh shrimp with garlic, perfectly washed down with a cold dark stout.

Time to switch gear with The Perfect Pint's Graveyard Shift Porter (P 300/400ml, 7% abv), a boldly flavored dark porter with subtle hints of rich chocolate, caramel, and malty sweetness topped by a creamy head. Each gentle sip delivers a complex blend of flavors with each distinct note weaving a rich palette. With beer this good, it's best enjoyed in a series of gentle sips rather than one long chug to better appreciate the flavor.

Pair it with the classic Mussels in Beer (P 380), fresh mussels gently braised in beer and rich cream with chorizo and herbs. Simple yet hearty and comforting flavors, with the briny notes of the fresh mussels blending perfectly with the sharp notes of the chorizo, herbs and cream. Be sure to enjoy the mussels with a little broth, or better yet, dunk the crisp bread into the broth for that creamy finish.

One more dark Graveyard Shift Porter for the road. A cloudy day made even better with a few glasses of dark home brews and classic seafood dishes. Just another typical day at The Perfect Pint.

The Perfect Pint is located at the Second Floor, Crossroads Building, 32nd Street, Bonifacio Global City or call 823-1320 for inquiries.

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Slow-roasted Mediterranean style chicken with rich and bold flavors from a proprietary 18-spice blend. A wide range of comforting Mediterranean dishes. And great value for money. Here's one the metro's best kept secrets...

...and you can find all these at ZABO Chicken, now roasting in five locations around the metro.

Launched only this year, ZABO Chicken brings the unique flavors of Mediterranean style chicken with a rich and flavorful 18-spice blend at affordable prices giving consumers more bang for the buck. And the range of dishes provide options to fit any appetite or budget.

At ZABO Chicken, you can expect rich flavors and healthier alternatives. Start with ZABO Chicken's Hummus (P 70), made from mashed chickpeas, olive oil and a blend of spices, served with warm pita bread. A light starter and a perfect introduction to ZABO Chicken's unique flavors.

Falafel (P 75), crisp, deep-fried balls made from ground chickpeas. Mildly flavored, drizzle some garlic sauce and some chili oil for a healthy yet flavorful bite. There are only a few places in the metro where you can find Falafel, and ZABO Chicken's version is by far one of the best. Light and comforting, and another great starter to pair with ZABO Chicken's other dishes.

Craving for fries? No worries, ZABO Chicken's got you covered. ZABO Chicken's Large Cut Fries (P 75), thick fries that's soft inside with a crisp outer layer should satisfy your craving. Perfectly seasoned and great on its own, or with ZABO Chicken's various condiments.

Zabo Beef Wrap (P 160), tender beef with vegetables wrapped in pita, and served with garlic sauce. The rich flavors of the marinated beef and vegetables combine for a light yet filling meal option,perfect for a quick bite on the go. You can also enjoy ZABO Chicken's signature 18-spice roast chicken in a wrap as well, with the ZABO Chicken Wrap (P 145) and Chicken Turna Wrap (P 145), along with other options like the Beef Turna Wrap (P 165) and Veggie Wrap (P 165).

But it's the signature 18-spice roast chicken that truly sets ZABO Chicken apart. The Quarter Roast Chicken with Rice (P 165), is the perfect option to sample ZABO Chicken's signature dish, served with rice and a whole range of condiments. For heftier appetites, go for ZABO Chicken's Half Chicken with Rice (P 240), or the Whole Chicken (P 420), ideal for family and groups.

One bite and you'll immediately taste the different notes from the complex blend of Mediterranean spices, including peppercorns, cloves of garlic, rosemary, turmeric, cinnamon, and much more. Another bite brings hints of lemon, paprika, and nutty olive oil. The complex flavors from a proprietary 18-spice blend keeps you guessing as you go for another bite of the tender and juicy chicken. The spice blend does not overpower the delicate flavors of the tender chicken, with subtle layers of distinct notes providing balanced flavors. Fresh-chilled and never frozen, the delicate flavor of the chicken is preserved for pure and clean flavors. Other meal options include a hefty and satisfying Chicken Rice Bowl (P 99), with shredded strips of ZABO Chicken's signature 18-spice roast chicken on ZABO Chicken Rice, Chicken Turna Bowl (P 99), and Popcorn Chicken Rice Bowl (P 99), as well as other options including a Beef Rice Bowl (P 120), and Veggie Rice Bowl (P 165) to fit your preference and budget

Zabo also offers a variety of sauces to go with your main dish, including a creamy Garlic Sauce, Tarator Sauce, Chili Oil, Sweet Chili Sauce, a dark Sweet Sauce, and thick brown Gravy. The rich flavors of ZABO Chicken's signature 18-spice chicken is perfectly balanced by the rich Garlic Sauce or the Tarator Sauce. If you're looking for a spicier kick, drizzle some chili oil for that soothing heat. For hearty and comforting flavors, go for the thick gravy. Each sauce dramatically changes the flavor profile, and you can shift from one sauce to another to go with your meal.

For an additional P 29, you can enjoy an unlimited rice buffet with your meal. Choices include ZABO Chicken Rice, ZABO Spicy Chicken Rice, Carrot Rice, Brown Rice, Garlic or Steamed White Rice. The ZABO Chicken Rice, flavored with drippings from the signature 18-spice chicken is the way to go, a perfect introduction to ZABO Chicken's unique flavors. For something spicier, the ZABO Spicy Chicken Rice does not disappoint. And it packs some serious heat. Healthier yet flavorful options include Carrot Rice and Brown Rice. At ZABO Chicken, you have an impressive range of options for that perfect meal. And there's more. For only P 49, you can have unlimited premium Lavazza Italian Coffee. Big on flavor, great value too.

A healthier and flavorful alternative to the usual chicken dish, ZABO Chicken is a welcome addition to the metro's dining scene. The homey and casual vibe and unique dishes combine for a cool dining experience. And the mere sight of ZABO Chicken's rotisserie in action is enough to pull you in.

Rich, bold, and distinct flavors at affordable price points, always a winning formula. And at ZABO Chicken, you'll definitely feel like a winner with any of their meals. Special thanks to Ferdie Avendano (second from right) and his staff at ZABO Chicken for an awesome experience.

ZABO Chicken is located at the Ground Floor, SM Jazz Mall, Nicanor Garcia corner Jupiter Street, Bel-Air, Makati City or call 553-5239 for inquiries. You can also visit their FB Page here at https://www.facebook.com/ZABOChicken.

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Crisp Pork Katsu on soft and fluffy rice with rich curry. Or maybe some crisp Chicken Karaage on curry. Or Tempura. At Eri Curry, you can have your curry any way you want it.

Eri Curry lets you enjoy curry your way, with a variety of toppings to choose from for your very own comforting plate of curry. With the growing popularity of Japanese Ramen, this could be the next big thing...

If there's one dish that can truly claim to be a global dish, it's probably curry. The origins of the dish can be traced back to India, then a British colony, and history and colonization would take the dish around the world. And where ever the British would go, curry came along for the ride. When the British established trade with Japan in the late 19th century, the dish was also introduced, and since then, evolved into a unique Japanese dish. Milder flavors with a thicker sauce, with a rich blend of spices such as turmeric, cumin, and cardamom combined with fruits for a hint of sweetness, curry remains one of the most popular dishes in Japan. And as you ponder on the role of curry in world history, go for Eri Curry's Grape Shake (P 125), a refreshing beverage to pair with your curry.

At Eri Curry, creating your own curry meal is simple with four easy steps. Step 1: Choose your curry plate. Your curry plate is the base for your dish, and Eri Curry offers fifteen delicious options including Katsu Curry, Fried Fish Curry, Burger Curry, Sausage Curry, Mushroom Curry, Fried Shrimp Curry, Spinach with Bacon and Butter Curry, Vegetable Curry, Thin Sliced Beef Curry, Quail Egg Curry, Thin Sliced Pork Curry, Eggplant Curry, Beef Curry, Karaage Curry, or Fried Squid Curry. Step 2: Choose your rice quantity. Choose from Small (200g or one cup of rice), Regular (300g or two cups of rice), or Large (400g or three cups of rice). Step 3: Choose your level of spiciness, ranging from Just Right (Mild or Regular), Spicy, and Fiery. And now the fun part, Step 4: Customize your curry with additional toppings. At Eri Curry, options include Beef Chunks, Sausage, Fried Squid, Burger, Mushrooms, Fried Fish, Katsu, Quail Eggs, Spinach, Bacon & Corn, Thin Sliced Beef, Thin Sliced Pork, Karaage, Tempura, Asparagus and Tomato, Vegetables, and Eggplant. Customized curry, now that's cool. Ready to create your curry? Here are a few combinations, tender Beef Chunks Curry topped with Karaage on rice, with contrasting textures from the savory beef and crisp chicken Karaage.

Tempura Curry with Spinach, Bacon, and Corn Curry on rice. The thick breading on the tempura, similar to the typical katsu breading, remains crisp and pairs well with the rich curry sauce. A piece of crisp tempura, some rice, and that rich curry sauce...perfect.

Thin Sliced Beef Curry with Mushrooms on rice, a hearty and comforting curry combination. You'll probably want some extra rice or curry sauce halfway through this dish.

Eri Curry also offers Japanese style Omelettes stuffed with rice to pair with your curry, like this Omelette with Beef Chunks Curry...

...or the Omelette with Pork Katsu and Burger Curry. The fluffy Omelet adds more texture to your curry dish for a unique curry experience.

Omelette with Pork Katsu, a basic combination packed with flavor and texture, another winning combination.

I go for the Burger Curry with Spinach, Bacon, and Corn Curry. The juicy beef and pork burger blend pairs well with the spicy curry, and the bacon, spinach, and corn rounds out the flavors. The spicy curry blend isn't overwhelmingly spicy, with just the right level of heat that lingers after every spoonful, balancing the rich flavors of the curry.

Why not go all-out with the ultimate curry combination, with everything on it? At Eri Curry, you can...here's the Katsu, Tempura, and Chicken Karaage Curry with Spinach, Bacon and Corn on rice. Crisp tempura, pork, and chicken on rice covered in a rich curry sauce... that's a winning combo.

After your curry meal, refresh your palate with one of Eri Curry's indulgent desserts, like the Rainbow Kakigori (P 190), a shaved ice dessert with strawberry, blueberry, and green apple flavors...

...or the Lychee Kakigori (P 190), a perfect ending to cap your curry feast at Eri Curry. Eri Curry takes your curry experience to a whole new level, and the idea of customizing your very own curry dish makes the whole experience a lot more fun. Ready to create your very own curry dish? Curry your way, only at Eri Curry.

Eri Curry is located at the 3rd Floor, Atrium, SM Megamall, Mandaluyong City or call 0917-821-2305 for inquiries.

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Comforting and familiar flavors, lovingly preserved for over half a century, continue to be favorites among loyal diners at Casa Marcos. Classic, timeless dishes from a bygone era brought back with that distinct Casa Marcos touch.

At Casa Marcos, you can still enjoy these same dishes, the signature Heritage Recipes, and many other old favorites. I've always returned to Casa Marcos for their classic gambas and almejas with a few rounds of beer (see my previous post here at http://dude4food.blogspot.com/2012/01/bringing-back-good-times-at-casa-marcos.html), and one late afternoon, it was time to go back to sample real classics in a nostalgic culinary trip back in time...

Since 1945, Casa Marcos has been serving traditional Spanish and Filipino cuisine to loyal diners. Marcos de Guisasola, a Spanish national, first opened the restaurant that bears his name along Roxas Boulevard. Among the first of many regular customers was Ben del Rosario, and the two immediately struck a close friendship.

When Marcos de Guisasola returned to Spain, Ben del Rosario took over to continue the business in the late fifties. Through the years, Casa Marcos has become famous for its authentic Spanish Gambas, Paella, and Steak ala Pobre with crisp garlic bits and other comforting classics to generations of loyal patrons. The restaurant remained with the family of the late Ben del Rosario, with the third generation managing the day-to-day operations. The classic dishes still remain on the menu, continuing the legacy of Marcos de Guisasola and Ben del Rosario. Casa Marcos's signature dinner rolls, miniature versions of their classic pandesal baked in traditional wood-fired brick ovens, start your experience at Casa Marcos. Fresh from the oven, the dinner rolls are perfect with a dab of butter.

Tenderloin Tips (P 320), sliced tenderloin tips with roasted garlic in olive oil, served with thick cut fries and green beans. The savory and tender beef is rich with flavor, as the olive oil and garlic add more layers of comforting flavors. Best as is, or with garlic fried rice, or better yet, with an ice cold beer. I fondly remember my dad enjoying this dish with a beer on late afternoon weekends at the original branch along Roxas Boulevard, savoring each piece of tender beef with garlic, followed by a gentle sip of beer. And after all these years, the familiar flavors of this dish still bring me back to those happier times.

Kalderetang Usa (P 525), a slow-cooked stew with lean yet tender chunks of venison in a rich tomato sauce with bell peppers and potatoes. Long before processed meat took over our freezers, the previous generation enjoyed big game meats. Casa Marcos continues this tradition with its Kaderetang Usa, with venison stewed in a rich brown sauce. Lean and tender, the flavors are pure and clean, without any gamey flavor.

Callos (P 365), the classic Spanish dish with tripe, chorizo, and garbanzos slow cooked for hours in a rich and thick sauce. A childhood favorite, this dish still remains at the top of my list every time I visit Casa Marcos. The soft and tender beef tripe almost melt in your mouth, with a rich and comforting sauce, as the peppers add a subtle layer of sweet notes. Paired with the signature dinner rolls of Casa Marcos, or with rice, this dish always brings me back to happier times.

Wild game returns with two more classic dishes from Casa Marcos, Snipes (P 275), native quail prepared in the traditional adobo style, stewed with vinegar and pepper for that rich sauce...

...and Tapang Baboy Damo (P 395), crisp, fried strips of lean wild boar, served with french fries and green beans. Best with some garlic fried rice and the classic Marcos Sauce, a blend of olive oil, vinegar, garlic and spices. Traditional flavors with a nostalgic and familiar note, and still bestsellers at Casa Marcos after all these years.

For the loyal diners of Casa Marcos, it's comforting to know that Casa Marcos continues to serve these Heritage Recipes, offering diners a unique taste of the past. And Casa Marcos remains in good hands, with Muffin Galvez (L), the third generation running the business and Mang Buddy (R), who's been with Casa Marcos since 1981, always ready to serve you.

Casa Marcos is located at Ortigas Home Depot, Dona Julia Vargas Avenue, Ortigas, Pasig City or call 470-3637 for inquiries.

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Pork dumplings, vegetable dumplings, noodles, congee, and the signature soupy pork dumplings, everything you want and more. It's the All-Out Weekday Dimsum Dinner Buffet at Crystal Jade Shanghai Delight...

Starting August 4, 2014, you can have your very own dimsum feast from Monday to Friday, 6:00pm to 9:30pm, at Crystal Jade Shanghai Delight with the All-Out Weekday Dimsum Dinner Buffet, all the way until August 31, 2014. Read on to find out the full selection of dishes for your dimsum feast...

Crystal Jade Shanghai Delight has long been known for its signature Xiao Long Bao, or soupy pork dumplings. Crystal Jade Shanghai Delight's All-Out Weekday Dimsum Dinner Buffet allows you to sample other Shanghai style dimsum, using the most premium of ingredients prepared by Chinese Dimsum Master Chefs. To ensure the best taste and quality, each dimsum is prepared as you order, ensuring that the flavors are properly sealed and served fresh hot off the steamers. A form is handed to you by the friendly staff, with a listing of Crystal Jade Shanghai Delight's dimsum selection, and simply tick off of your choices. You can make it a lot simpler by just checking all the items...and start your dimsum feast with the refreshing Cold Cucumber with Minced Garlic in Sesame Oil. The flavors are delicate, fresh and clean, with the nutty and lightly spicy flavor of garlic balanced by the richness of sesame oil, just the right starter for the next round of dishes.

Noodle with Spring Onion Oil, a delicately flavored noodle dish topped with crisp onions and served with broth. The noodles are soft yet firm with a nice bite, with each noodle covered in richly flavored spring onion oil. Traditional, rustic and simple flavors, perfectly rounded out by the rich broth.

Congee with Salted Pork & Preserved Egg, a comforting porridge-like dish enhanced by the sharp flavors of salted pork and slices of century egg. Drizzzle some hot chili oil for a spicy kick to complete the flavors.

Pork Dumpling with Hot Chili Oil, soft and chewy dumplings covered in hot chili oil for sharp flavors. Not overwhelmingly spicy, with just the right level of heat to balance the richness of the juicy pork stuffing. A personal favorite, these signature pork dumplings just pack so much flavor.

Steamed Vegetable Dumpling, a refreshing alternative to the pork-filled dumplings, with fresh vegetables and herbs providing rich flavors. The quality of the dough used in all of Crystal Jade Shanghai Delight's signature dimsum dishes are consistently soft and chewy, and the fact that each dimsum dish is prepared only as you order adds to the distinct freshness of Crystal Jade Shanghai Delight's dumplings.

"Beijing" Pork Dumpling, stuffed with a juicy pork filling with rich yet delicate flavors. Be sure to have your black vinegar dip with thinly sliced strips of ginger by your side, and dip away. The sharp flavors of the black vinegar and ginger juts through the richness of the dimsum's pork stuffing for contrasting yet balanced flavors.

Steamed Pork & Shrimp Dumpling with Crab Roe ("Siew Mai"), Crystal Jade Shanghai Delight's version of the popular dumpling, with its bright colors signalling rich flavors from the blend of pork and shrimp. This one pairs well with some chili sauce for an extra kick.

Steamed Chicken Feet with Black Bean Sauce, another dimsum classic, with the delicate flavors of the almost gelatinous chicken meat balanced by the rich black bean sauce. The flavors and textures of this unique dish adds yet another flavor experience to your dimsum feast. Definitely different.

Pan-Fried Carrot Cake with Dried Shrimp & Preserved Meat, a traditional Shanghai dish offering subtle flavors and contrasting textures, paired with the bold flavors of hoisin sauce. The dried shrimps and preserved meat add more layers of distinct flavors to this traditional dish.

Minced Pork Dumpling with String Bean, another steamed pork dumpling, with the added texture and flavor of string beans. The soft and chewy dough, the richly flavored and juicy pork stuffing, and the sharp black vinegar dip with ginger combine for another medley of flavors as you go for one more piece. And another...

Steamed Spare Ribs with Black Bean Sauce, tender pork ribs served with taro in a rich black bean sauce. The mild flavors of the pork ribs are kicked up a bit with garlic and the rich sauce.

Deep Fried Flour Roll, filled with fresh vegetables, deep-fried for that delicious crunch in every bite. A sweet chili sauce is paired with this dish, and yet another dish to add to your dimsum feast.

Pan-Fried Shanghai Pork Bun, soft buns with a crisp pan-fried bottom layer stuffed with flavorful minced meat. I enjoyed the contrasting texture of the soft steamed buns and the lightly crisp layer, and the minced meat simply completes the flavors. Familiar, comforting and filling, another must try at Crystal Jade's All-Out Weekday Dimsum Dinner Buffet.

To complete your dimsum feast at Crystal Jade Shanghai Delight, you just need to add the signature Steamed Soupy Pork Dumpling, or "Xiao Long Bao," to your list. Gently pick up the dumpling and place it on your spoon, add some black vinegar with a little ginger, and go for it. One bite releases the steaming hot broth bursting with flavors. Now that's a real dimsum feast.

Priced at only P 488+ per person, Crystal Jade Shanghai Delight's All-Out Weekday Dimsum Dinner Buffet comes with unlimited Iced Tea or Hot Tea, to go with your appetizer, noodle, congee and wide dimsum selection. Definitely one of the best deals guaranteed to satisfy any serious dimsum craving, but better hurry. Crystal Jade Shanghai Delight's All-Out Weekday Dimsum Dinner runs only until August 31, 2014. Dimsum? Make that an All-Out Weekday Dimsum Dinner Buffet at Crystal Jade Shanghai Delight...

Crystal Jade Shanghai Delight isl located at Unit 117-121, V-Mall Greenhills Shopping Center, Greenhills, San Juan City or call 570-5233 and 570-6912 for inquiries.

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Great food, cool interiors, an engaging and entertaining show...all the elements for a classic teppanyaki lunch.

Akira, The Art of Sushi & Teppanyaki, introduces the Teppanyaki Group Specials for the month of August, with five options to choose from, each set good for five, to fit your appetite and budget. That's five for five...

Named after the legendary teppanyaki chef who challenged the fire gods in popular Japanese fiction, Akira combines the elements of great food, cool interiors and specially trained chefs with their "mastery of the flame" for a unique dining experience.

Akira's bright and dramatic interiors reflect a post-modern classic design, conceptualized by the renowned Cebu-based furniture designer Kenneth Cobonpue. Like stepping into an abstract forest, the raw polished concrete walls contrast with stylized wooden trees highlighted by the "floating" leaves and the distinct Cobonpue chairs.

The stark, minimalist interiors are the perfect setting for some great food and Akira's "masters of the flame." Akira brings back the art of teppanyaki, starting from fresh and premium ingredients, the skillful and engaging performance in the preparation of your teppan meal, and authentic flavors. Start with Akira's refreshing fruit shakes, like the Watermelon Shake (P 138)...

...or the equally refreshing Apple Cucumber Shake (P 138)...

...or go for the rich and creamy Red Velvet (P 188), an indulgent blend of fresh strawberries with cream cheese. Sweet and tart, almost like sipping strawberry cheesecake. Another sip, and it's time to choose your Teppanyaki Group Special. Akira offers five options to choose from:

Group Set A: US Wagyu Ribeye (P 4,799)
Group Set B: US Ribeye Prime (P 3,799)
Group Set C: Japanese Wagyu A3 (P 5,299)
Group Set D: Japanese Wagyu A4 (P 6,499)
Group Set E: US Tenderloin (P 2,999)

All group specials are inclusive of miso soup, shrimp, chicken, vegetables, and Japanese fried rice, all prepared on Akira's teppan grill. Plus dessert, including a fresh fruit platter and coffee jelly with ice cream. Each set is good for five, or three really hungry dudes.

Our teppan experience at Akira begins with a Pink Salmon appetizer (L), lightly breaded and deep-fried topped with Japanese mayo and sesame seeds, and a steaming hot bowl of Miso Soup with tofu and seaweed (R).

Akira also serves a wide selection of sushi with creative combinations, like the Akira Roll (P 348), elegant rolls with kani, crisp soft shell crab topped with tempura flakes, grated cheese, spicy mayo and tobiko. A rich blend of flavors and textures, the Akira Roll is a great side dish to your teppanyaki feast.

The ingredients for our Teppanyaki Group Special are then prepared and laid out. A trio of dipping sauces are then individually served, with a dip for steak, chicken, and shrimps. The US Ribeye Prime is brought out, along with the chicken and shrimps. And you just know this is going to be special.

The teppan grill is quickly oiled and prepared for the feast. Akira's resident masters of the flame then begin the show with a blazing performance, displaying precision and skill with every slice as the fresh and premium ingredients sizzle on the grill.

And the show starts, with some nifty moves...

...followed by even more dazzling moves.

Even breaking an egg becomes a skillful display of balance, as more ingredients are laid on the hot teppan grill.

The first course, chicken, is then grilled. A series of quick motions and the chicken is seasoned with salt and pepper, a dab of butter, and in just a few minutes, the chicken is flipped, then sliced.

Sliced eggplant, onions, peppers, and squash are then added on the teppan, and the different components of your teppan feast are grilled right before you.

The fresh shrimps come next, and in just minutes, the dull, grey colors of the raw shrimps are transformed to bright red and orange. A dab of butter sizzles on the hot teppan grill, adding a rich aroma to the shrimps.

And finally, the US Ribeye is presented, then grilled and sliced. Perfectly grilled with a juicy pink center, you resist the urge to grab a piece. And that can be difficult as the beefy, buttery aroma surround you, as the chef adds the finishing touches. The slices of beef, chicken, and shrimp are then equally divided and served on your plate, along with a serving of mixed vegetables.

A bowl of Japanese fried rice is also served, prepared just minutes ago on the teppan grill, mixed with egg, seafood, vegetables, and soy sauce.

My teppan platter, with freshly grilled vegetables, chicken, shrimps, and US Ribeye paired with a bowl of Japanese fried rice. The delicate flavors of the perfectly seasoned shrimps and chicken pair well with the freshly grilled vegetables, and the tender premium ribeye, with its speckled marbling, almost melts in your mouth. The combination of flavors, the premium ingredients, and the preparation of the meal make this teppan lunch a unique dining experience. And great value for money too.

For dessert, the set includes a huge bowl of Coffee Jelly, soft coffee flavored jelly with ice cream drizzled with chocolate syrup and topped with whipped cream and a cherry served family style...

...and a Fresh Fruit Platter to cap your Teppanyaki Group Special at Akira.

End your teppan feast with a cup of Akira's rich brewed coffee, served with warm milk and a thin Belgian chocolate cookie crisp with mint. At Akira, each and every component adds layers to your dining experience, from the minute you enter the dramatic, postmodern interiors, to the use of fresh and premium ingredients, to the engaging preparation and presentation of your meal, and finally, each flavorful bite with every dish. Like the legendary character of Akira in Japanese fiction, the resident masters of the flame ensure a blazing performance with your teppan experience. Catch Akira's Teppanyaki Group Specials, only until August 31, 2014.

Akira, The Art of Sushi & Teppanyaki is located at the Ground Floor, Alphaland Makati Place, Malugay Street corner Ayala Avenue Extension, Makati or call 808-6224, 0917-706-7328 and 0927-220-4103 for inquiries and reservations.

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Precision, composure, timing...a unique insider's peek behind the scenes with Chef Philip Golding at Red Panda's kitchen remains one of the most memorable experiences yet. And seeing how each dish in an elegant five-course dinner is prepared gives one a better appreciation for each dish.

In collaboration with Disciples d'Escoffier Philippines (DDE), Red Panda and Chef Philip Golding prepare an elegant fusion of east and west with a special five course dinner for a one night only event. And I was there, right in the middle of the action, to witness the intricate preparation behind each dish.

Disciples d'Escoffier Philippines aims to facilitate the transfer of knowledge and the modernization of culinary art while maintaining respect for culinary traditions, and Chef Philip Golding leads the process with a new generation of young chefs and staff for the elaborate five course dinner at Red Panda. Chef Philip Golding checks the time, and Red Panda's kitchen comes alive in a fast-paced blur of activity. Each chef on the line is assigned specific roles, and what seemed like frantic chaos to an outsider like me is actually a well-rehearsed and delicately balanced choreography, like a dance with each member keeping in step. Chef Philip Golding masterfully orchestrates the preparation of each dish, and if anyone misses a beat, Chef Philip Golding quickly brings them back in proper sync.

Red Panda's young head chef Donnah Magallanes Elizalde watches over the young chefs at the assembly line, as the heated plates are lined up for plating. And like clockwork, the different components for each dish are prepared in perfect sequence, and the young chefs assemble the dish. Red Panda's unique dishes draws inspiration from European and Chinese cuisine, with freshly made noodles to baked breads filled with savory deli meats and fresh herbs where you can, in a sense, celebrate both sides of the world. Chef Philip Golding highlights this fusion of flavors with his sumptuous five course dinner at Red Panda (check out my succeeding post on Chef Philip Golding's exclusive five course dinner at Red Panda here at http://dude4food.blogspot.com/2014/08/east-meets-west-celebration-of-flavors.html).

First course done, the young chefs prepare the second dish. Chef Philip Golding coordinates with the staff to ensure that each guest is served without any hitches, as the young chefs begin work on the second course. One feels a certain rush as the pace quickly picks up, and more heated plates are laid on the counter alongside the different ingredients for immediate plating.

Chef Philip Golding keeps a close eye on the different components of the dish, making sure each is prepared and cooked perfectly. And this is where timing and speed come into play, as the different components arrive fresh off the pans or the ovens, and delicately plated. Each dish and its different components must be served at the right temperature to ensure that the flavors are at its peak.

Maintaining the pace is crucial to ensure that all guests are also served at relatively the same time, but there are still plates to be plated...

...and Chef Philip Golding steps in to show the young chefs a quicker way to speed things up, and the young chefs pick up the pace to complete the last few plates.

Second course completed, as the young chefs prepare the next round of courses. Like a dance, the rest of the line keeps in step, preparing the next set of components.

Chef Philip Golding quickly checks the line for updates, making sure each component is timed and prepared exactly as planned. The line responds, and the kitchen once again goes into high gear...

Balancing speed while maintaining attention to the tiniest of details is essential in any kitchen, as the young chefs check and recheck each hot plate before presenting it to Chef Philip Golding for final approval. Without skipping a beat, a chip on a plated dish is quickly replaced by the young chefs.

The complexity of the next round of dishes slows down the plating just a bit, but Chef Philip Golding sets the young chefs back on track.

The need for a quicker pace is underscored by Chef Philip Golding, as the young chefs, who have displayed so much grace under pressure, calmly step up to complete the last few plates.

A few more inputs from Chef Philip Golding, and the charcuterie, soup and salmon dishes are completed. Four down, one to go...

As the young chefs catch their second wind, the line delivers the final main course, a perfectly grilled Australian Rump Steak for plating, along with a delicate risotto. And the young chefs are back on the line, bringing the different components for assembly. These young chefs, as well as the young staff serving diners, each one trained by Disciples d'Escoffier Philippines, have all performed so well, and the five course dinner has become more than just a flavor experience.

Seeing how each dish is prepared somehow makes you taste even the tiniest hints from all of the intricately prepared components, making this one of the most unique dining experiences yet.

After serving the dessert, Red Panda's head chef Donna and the young chefs take a well deserved breather for just few minutes before preparing the next round of orders for Pink Panda's regular customers. And the kitchen fires up once again...

Eiffelene Salvador and Sue Lee Apo (center) of Disciples d'Escoffier Philippines present the young staff and chefs to diners for another job well done. And the future look bright for DDE's young chefs and staff. An unforgettable dining experience made even more special with a unique behind the scenes look with Chef Philip Golding and the young chefs at Red Panda.

And the dinner? Check out my post on Chef Philip Golding's elaborate five course dinner at Red Panda here at http://dude4food.blogspot.com/2014/08/east-meets-west-celebration-of-flavors.html.

Red Panda is located at #48 East Capitol Drive, Kapitolyo, Pasig or call 475-0877 for inquiries and reservations.

For more information on Disciples d'Escoffier Philippines, you can visit their FB Page at https://www.facebook.com/DisciplesOfEscoffierPhilippineDelegation.

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

Celebrate both sides of the world, and for one evening, I get to experience the blend of unique flavors from one of the metro's renowned chefs. Red Panda and Chef Philip Golding celebrates the fusion of eastern and western flavors in collaboration with Disciples d'Escoffier Philippines (DDE) with an elegant five course dinner.

Red Panda serves French and Chinese cuisine, celebrating both sides of the world with distinct and bold flavors. Chef Philip Golding's elaborate five course dinner celebrates this fusion of flavors, with each dish offering balanced flavors (see my previous post for a unique behind the scenes look at Red Panda's kitchen with Chef Philip Golding here at http://dude4food.blogspot.com/2014/08/an-inside-look-chef-philip-golding-at.html).

Outside Red Panda, the walls are lined with an assortment of fresh herbs. Then, one of the young chefs casually picks a few fresh herbs from the walls, and prep work for the evening's Five-Course Dinner by Chef Philip Golding begins.

Inside, the staff prepares the final finishing touches in the second floor function room for the dinner service. Guest Chef Philip Golding, in close coordination with the staff, is updated on the arrival of guests, and fires up Red Panda's kitchen.

Red Panda's fusion of flavors are featured in over ninety signature dishes, from freshly made noodles to baked breads combining the very best of French and Chinese cuisine. The special five-course dinner, inclusive of wine pairing with Manny O's signature wines, highlight this fusion of flavors with a range of unique dishes.

Chef Philip Golding's five course dinner begins with his Asian Quesadillas, filled with cheese and black beans or tausi for that distinct and playful Asian twist.

As more guests arrived for Chef Philip Golding's special five course dinner, Red Panda's kitchen fires up and goes into high gear. The separate components of each dish are prepared and precisely timed for plating. And the first course is sent out...

Truffle Cheese Veal Dumpling, a light starter combining the rich flavors of finely minced veal with the sharp notes of a baked cheese crust on a delicately steamed dimsum. The contrasting flavors reflect that east-west fusion, and this is just the first course.

More wine from Manny O's exclusive selection was then served, in time for the second course.

Chef Philip Golding's Charcuterie, a medley of thinly sliced cured meats, ham, and sausages with caper berries, sheep's blue cheese and kalamata olives in a light vinaigrette. The sharp flavors of the cured meats play well with the distinct notes of the fresh berries for pure and clean flavors.

Roasted Tomato and Red Capsicum Soup, a rich and comforting soup with a blend of tart roasted tomatoes and smoky hints of capsicum and thick cream. Bold flavors in every sip, the staff suggested we taste each component before mixing everything together, and savor each individual flavor.

Grilled Salmon with pan-seared shrimp, red cabbage, sultanas, and rich soya dressing. Perfectly grilled, the salmon and shrimps are moist and juicy, with its delicate flavors balanced by the bold notes of the red cabbage. The sultanas add a sweet layer and the soya dressing completes the flavors with another distinct Asian twist.

Red Panda's young head chef Donnah Magallanes Elizalde then preps the next course, Australian Rump Steak. After seasoning the steaks, Chef Donna proceeds to grill each steak to medium perfection. The other components of the dish are then quickly prepared for the final plating.

Pan-Seared Australian Rump Steak with mushroom garlic risotto, crisp water cabbage, and oyster red wine sauce. Perfectly grilled with a juicy pink center, topped with crisp garlic flakes, with bold and beefy flavors. The accompanying mushroom garlic risotto and sauteed water cabbage add more layers of flavor and texture to complete the dish. Pour some of the oyster red wine sauce...perfect.

For dessert, Chef Philip Golding caps the five course dinner with his Apricot Ginger Creme Brulee, a classic dessert with apricot and ginger for that unique Asian twist. Creamy, not too sweet, with the sharp notes from the ginger for contrasting flavors, a perfect ending to a memorable dining experience at Red Panda.

Discover more of Red Panda's French-Chinese cuisine with its signature dishes like Sous Vide Short Ribs, Baked Oysters, Hong Kong Style Pata Tim, Aglio Oglio Spaghetti, and Lemon Grass Roasted Chicken, and celebrate both sides of the world in a fusion of distinct flavors.

Red Panda Bistro is located at # 48 East Capitol Drive, Kapitolyo, Pasig or call 475-0877 for inquiries and reservations.

For more information on Disciples d'Escoffier Philippines, you can visit their FB Page at https://www.facebook.com/DisciplesOfEscoffierPhilippineDelegation.

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

Nothing like ordering off-the-menu...and at Off-The-Grid, you can. The guys at Off-The-Grid have been busy concocting some of the coolest flavor combinations with their signature dishes, blending Korean, Mexican, and Filipino flavors for the first batch of OTG's Secret Menu. Craving for Nachos? Go for OTG's unique nachos with a distinct Filipino twist...

Nacho Manileno (P 245), topped with pork sisig and garlic mayo. Crisp nachos with pork sisig, now that's a winner. Drizzled with a creamy and garlic mayo, it's an all new way to enjoy nachos. And you can only find it at Off-the-Grid.

And if you love sisig, here's another cool sisig-based dish. OTG's Maria (P 245), stuffed with cheese and pork sisig. Who knew sisig in a quesadilla would taste this good, and that fresh pico de gallo balances the flavors. Seriously good.

OTG's The Korean (P 245), definitely not your usual burrito, this one packs some serious heat, with juicy, tender shredded Korean bulgogi beef and tangy sliced kimchi bended with the richly seasoned OTG Rice in a 10" Mexican style burrito wrap. Kimchi and beef bulgogi in a burrito. Absolute genius.

Jalapeno Cheese Steak (P 295), the classic cheese steak with a spicy kick. The sharp notes of the jalapeno contrasts with the creamy cheese and savory beef for a burst of flavors in every bite. If you want a flavorful kick, order off-the-menu with OTG's Secret Menu. And no, you won't find these in the regular menu, just whisper what you want to OTG's staff.

And the guys at Off-The-Grid are back behind Gus the Bus cooking up the next batch for OTG's Secret Menu...stay tuned for more updates.

For more on Off-The-Grid's regular menu, check out my previous post here at http://dude4food.blogspot.com/2014/06/go-off-grid-for-some-good-eats.html.

Off-the-Grid is located at the Ground Floor, The Venice Piazza, Upper Mckinley Road, Mckinley Hill, Taguig City or call 0917-831-0201 for inquiries.

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

Chef Bruce Lim is back, serving his favorite comfort food with a playful twist, at Bruce Lim's Rustique Kitchen.

The wide and elegant interiors at Chef Bruce Lim's Rustique Kitchen evokes a formal old world charm, but the friendly staff make you feel right at home. A casual and homey vibe takes over as you settle in your chair, and as you glance through the menu, you'll find quite a number of comforting favorites at surprisingly affordable prices. And you just know, this is one cool place.

Opened only late last month, Chef Bruce Lim's Rustique Kitchen features classic comfort food with an inventive continental spin. Modern and contemporary, yet comfortingly familiar. Chef Bruce Lim formally opens the dinner service with a personal ritual as he whips out his iPhone, and plays "Man in the Mirror" to get in the groove...

...and the kitchen fires up for the dinner service. An assortment of fresh baked bread served with Chef Bruce Lim's Herbed Butter and the unique Coffee Maple Butter arrived at the table. And that Coffee Maple Butter is seriously good, with a caramel-like sweetness to it, and my experience at Bruce Lim's Rustique Kitchen is off to a good start.

Chef Bruce Lim, along with his sidekick JC and his staff, then serve their signature starters. Bruschetta with Foie Gras and Jam (P 450), crisp crusty bread topped with mango jam and seared foie gras. The richness of the foie gras is balanced by the sweet and tart mango jam for contrasting flavors. This early, the creative flavor combinations by Chef Bruce Lim are an indication of more good things to come.

Caesar Salad (P 225), char-grilled romaine lettuce and oven-roasted cherry tomatoes dressed with a rich Caesar dressing made even richer with roasted garlic, topped with queso de bola shavings. The garlicky dressing and sharp notes from the queso de bola combine for rich flavors, giving this salad a real kick.

Ldb and Duxelle (P 435), slow-braised and tender ox-tongue with mushroom duxelle and caramelized onion cream sauce served en croute, doesn't get more comforting than this. As you break the thin pastry shell covered in cheese, the rich onion cream sauce oozes with finely minced mushrooms and the tender ox-tongue.

Lapu-Lapu Ceviche (P 350), fresh rockfish marinated in a sharp citrus vinaigrette topped with crispy danggit on pickled radish. Chef Bruce Lim plays with contrasting textures, with the sharp and clean flavors of the soft and fresh fish complemented by the crisp and smoky dried fish. Each dish served just packs so much flavor, and one can sense an element of fun in many of Chef Bruce Lim's dishes...

...like the Pata Fritters, one of the many new dishes Chef Bruce Lim and his team developed. Think crabcakes, but instead of crab meat, Chef Bruce Lim uses shredded crispy pata. And you just can't go wrong with pork. Chef Bruce Lim adds his own brand of fun and playful inventiveness on traditional dishes, adding unique twists that make it totally new and different.

Sizzling Ox-Tail Kare-Kare (P 550), soft and tender ox-tail simmered in rich and thick peanut sauce on a hot cast-iron skillet, and served with fried rice cakes. The sizzling hot cast iron skillet releases a rich aroma from the bubbling sauce, but the real twist to this old favorite...

...is the Tripe Salad. A bold flavored Tripe Salad is paired with the Sizzling Kare-Kare, with tender beef tripe and bagoong topped with spring onions. This one's good on its own, but pairs perfectly with kare-kare. Rich, comforting flavors with a twist, and this dish is another excellent example.

Grilled Ribeye Steak (P 945), tender USDA beef ribeye grilled to perfection, topped with fried onions and cheese served with a tangy cream sauce and potato pave. A premium ribeye topped with grated cheese...definitely different and seriously good.

Tortang Talong (P 150), fried eggplant stuffed with sauteed pork and egg, topped with slices of salted egg. Another classic reinvented, and the salted eggs really add rich flavors to this familiar dish made even better at Bruce Lim's Rustique Kitchen.

Beef Steak Pasta (P 390), grilled steak with spaghetti in a rich and creamy citrus sauce topped with caramelized onions and fried shallots and served with sauteed mushrooms, a comforting pasta dish with a beefy punch.

Fish Market (P 550), Chef Bruce Lim's playful execution featuring fresh lapu-lapu baked in lemon grass marinara, served with crispy danggit and potatoes. A light and healthy option yet full of rich flavors, a classic dish served differently. And at Bruce Lim's Rustique Kitchen, you can expect more of that. Much more.

Chef Bruce Lim also served a sample of their upcoming specials, called the Slab Specials, with one kilo servings of ribs, steaks, and fresh seafood. That night, Chef Bruce Lim presented his Baked Salmon Slab served with marble potatoes. The delicate salmon, wrapped in banana leaves and slow-baked, is amazingly tender and moist that almost melts in your mouth. Ideal for groups, Chef Bruce Lim has another winner with his Slab Specials.

For dessert, choices include the Warm Chocolate Tart with strawberries and cream (P 250, L) or the rich Quesong Puti Cheesecake (P 250, R), the classic baked cheesecake bruleed and dressed with macerated mangoes and strawberries.

But it's Chef Bruce Lim's Signature Buko Pie (P 150) that I'll keep coming back to, with the comforting flavors of the traditional buko pie, served warm in a glass.

With a crust made from crushed coconut cookie crisps layered with young coconut strips and topped with rich coconut cream sprinkled with brown sugar, Chef Bruce Lim hits a homerun with this one. And like many dishes at Bruce Lim's Rustique Kitchen, the unique and playful twists transform the familiar into something entirely new and different.

Chef Bruce Lim has other comforting dishes tweaked with his own unique style, like the Lamb Rack Crusted with Pili Nuts, Duck Confit with Kalabasa Cream Sauce, Sauteed French Beans with Danggit, Country Style Braised Pork Humba and other classic dishes like Cornish Hen, burgers, and steaks.

Familiar, comforting dishes with a playful twist. All these and more at Chef Bruce Lim's Rustique Kitchen. I hear "Man on the Mirror" on the radio, maybe it's time to head back to Bruce Lim's Rustique Kitchen...

Bruce Lim's Rustique kitchen is located at 820 Leelin II Building, Arnaiz Avenue (formerly Pasay Road), Makati City or call 750-2104 for inquiries and reservations.

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

Experience the wide range of flavors and the richness of Filipino cuisine spanning the entire archipelago for a unique and memorable culinary journey, all in one place...

Midas Cafe introduces its very first food festival with Sabroso! A Festival of Filipino Gastronomical Journey & Expressions, featuring the very best of Filipino cuisine created by Executive Chef Arnold Guevarra and his culinary team starting August, 2014. Featuring classic favorites from North and South Luzon, the rich culinary heritage of the Visayas, and distinct local flavors of Mindanao, Midas Hotel's award-winning Midas Cafe presents an epic feast not to be missed (for more on Midas Hotel, check out my previous post here at http://dude4food.blogspot.com/2014/03/midas-hotel-casino-something-new-at.html).

Midas Cafe is cited as one of Asia Tatler Dining's best restaurants from 2012 to present, offering breakfast, lunch, and dinner buffets with some of the most impressive spreads in the metro. With Executive Chef Arnold Guevarra at the helm, be prepared for a Filipino inspired feast with Midas Cafe's Sabroso! Filipino Food Festival.

Our Sabroso! experience at Midas Cafe begins with a refreshing chilled Salabat, a ginger-based beverage with sharp flavors, just what you need to perk up your palate for the feast to come.

The first sampler plate is served, the Filipino Gourmet Appetizers, a sampler featuring Tuna and Pork Sinugba, crispy Ukoy with sukang Iloko, Lato and Guso Salad, and Mesclun greens in sukang iloko vinaigrette. Each individual appetizer is prepared in authentic regional style, preserving the rich and familiar flavors in each bite.

In between courses, assorted nuts and dried fruits were served.

Law-Uy, a Visayan vegetable soup with with fresh cucumbers, tomatoes, taro, and malunggay leaves in a light, clear broth is served next. The clear broth and vegetables make this dish look deceptively simple, but each sip of the flavorful broth and the snap of the crisp vegetables make this dish special. Subtle, delicate flavors in a light soup dish, and you're just about ready for the next course.

A light and refreshing Calamansi Sorbet is served before the mains to cleanse the palate, and the sharp, almost minty flavor of the sorbet does the job perfectly. Topped with a thin waffle crisp, contrasting well with the soft and fine silky smooth texture of the sorbet, I just had to go for one more serving before the mains arrived...

For the mains, a sampler featuring Lokon in crab roe sauce, Pork Humba, Sinugbang Manok with soy vinegar dip, and Pinakbet, another classic Ilokano vegetable dish flavored with fish paste. The flavors of Luzon, Visayas, and Mindanao in just one plate, with seafood, grilled chicken, tender pork belly and vegetables. The rich flavors are comfortingly familiar, with some of the best Filipino favorites in a balanced yet well represented plate.

To pair with the mains, Fried Brown Rice cooked in bamboo, binulo-style, is also served.

For dessert, Midas Cafe incorporates its own unique take on classic regional sweets, with Croquantine Coconit Yema, Nilupak and Halaya Cake, Brazo de Durian, and Marang og Balimbing Ice Cream to complete your All-Filipino feast.

The sampler courses take you through the full range of Filipino flavors, representing our rich culinary heritage in plate after plate of signature dishes recreated by Executive Chef Arnold Guevarra and his team at Midas Cafe. And there's more. It was time head on to the buffet...

After the plated sampler courses, it was then time to explore the buffet spread at Midas Cafe. And the wide range of local, regional dishes is impressive. Selections include the popular Longanisa Cebu (L) and Pulutok, a Capampangan version of Bopis (R).

Other regional dishes include Tinumok, taro leaves stuffed with pork and coconut meat cooked in coconut milk (L) and Humba, tender braised pork belly (R) in a rich sauce. Each dish represents the unique culinary heritage of the different regions, faithfully recreated by Midas Cafe's culinary team.

Your flavorful culinary experience continues with more regional dishes, like the Bangus, or local milkfish wrapped in banana leaves (L) and Sinaing na Tulingan, mackerel simmered for hours in a clay pot (R). And the parade of Filipino flavors continues...

Bagnet, the popular and iconic crispy pork belly crackling served with assortment of steamed and grilled vegetables with shrimp paste...seriously good.

Bulanglang Bangus, guava-soured soup with milkfish belly and a medley of fresh vegetables. Hearty and comforting, with just so many rich flavors. But there's more, much more...

Kalderetang Kambing, a slow-cooked traditional goat meat stew (L) and Sinugbang Manok og Chorizo, a regional grilled chicken with annatto and chorizo from the Visayas (R) greet you in the next corner...

And as you turn, more dishes are laid out. The Kare-Kare sa Palayok, a rich oxtail and tripe stew in a flavorful and thick peanut sauce with vegetables (L) and Bringhe, a regional rice dish topped with shrimps and Curracha, or crab meat cooked in coconut milk (R), each reflecting the diverse range of regional flavors.

Puso, steamed rice wrapped in palm leaves, (L), and slabs of pork belly, ready for grilling (R) are just some of the many selections at Midas Cafe. But there is really so much more, including the freshest seafood as well as continental dishes to supplement the buffet.

Cebu Lechon, the traditional whole roast pig, and the centerpiece of the buffet. It was also one of the most popular stations in the buffet, with a never ending line of diners.

Midas Cafe also offers a wide selection of continental and western dishes, including Roasted US Angus Prime Rib, fresh seafood, and indulgent desserts.

Time for some serious pork love, with Bagnet, Cebu Lechon and grilled vegetables with shrimp paste.

For dessert, take your pick from Midas Cafe's extensive selection...

...or why not make your own Halo-Halo, with all the toppings for that customized iced dessert.

Midas Cafe's Sabroso! Festival kicks off with classic dishes from North Luzon in August, featuring a range regional favorites from the old colonial city of Vigan to the Zambales coast. Southern Luzon's spicy flavors are highlighted for the month of September, followed by the unique dishes of the Visayas in October and Mindanao in November. The daily Lunch and Dinner buffet promo rate at Midas Cafe is P 1,842 net per person.

Ready for an All-Filipino feast? Make it Midas Cafe...

Midas Cafe is located at the the Second Level of Midas Hotel, 2702 Roxas Bouevard, Pasay City or call 902-0100 for inquiries and reservations.

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

Carat Vodka Premium: A Real Gem Among Vodkas

Back at F1 Hotel Manila...

F1 Hotel Manila's All-American United Taste of America Buffet

An All-American Dinner Buffet at F1 Hotel Manila

Sunny Days and Bacon: Breakfast at F All Day Dining Restaurant

Black Tuesday at The Perfect Pint

Taste the Treasures of Turkey at Makati Shangri-La

Wham! Burgers & Sausages: A New Look That Hits The Spot

Crocs, 'Roos, and Ostrich: Diamond Hotel's Flavors of the Land Down Under

Dark Beer and Seafood at The Perfect Pint

Now Roasting: Mediterranean Flavors at ZABO Chicken

Curry Your Way at Eri Curry

Traditional Heritage Recipes at Casa Marcos

Go All-Out with Crystal Jade Shanghai Delight's All-Out Weekday Dimsum Dinner Buffet

Akira, The Art of Sushi & Teppanyaki: Masters of the Flame

An Inside Look: Chef Philip Golding at Red Panda

East Meets West: A Celebration of Flavors with Chef Philip Golding at Red Panda

Shhhh...Here's a Sneak Peek at Off-The-Grid's Secret Menu

Rustic Comfort Food at Chef Bruce Lim's Rustique Kitchen

Sabroso! A Filipino Culinary Festival at Midas Cafe