DUDE FOR FOOD

Here's a sneak peek at Hawaii's favorite burger...

Voted as Hawaii's best burger since 2001, Hawaii's iconic Teddy's Bigger Burgers opens in Manila on August 23, 2014, serving its signature 100% fresh chilled premium ground chuck, each handcrafted daily, flame broiled and dressed just the way you want it.

Teddy's Bigger Burgers first opened in April, 1998, at Diamond Head, quickly gaining popularity with its proprietary Special Sauce and Teriyaki Sauce adding that distinct flavor to Teddy's signature burgers. Now with several branches in Hawaii, Teddy's Bigger Burgers continues to expand with additional branches in the US, Japan, and now Manila.

The burgers at Teddy's Bigger Burgers are exactly what you expect a good burger should be, big and loaded with fresh toppings. And the choices, and sizes, are impressive. Ted and Rich, the dynamic duo behind Teddy's Bigger Burgers, had just one goal: to serve the best quality burger in a quick service environment. And just looking at the range of signature burgers with Teddy's wide selection of toppings and sauces, Ted and Rich have certainly succeeded in "reinventing" the usual burger joint.

Just take a look at Teddy's Bigger Burgers' inventive burger combos, and the infinite possibilities in creating your very own signature burger. Cajun, Hawaiian, Kailua or the playful Bacado, the choice is yours. But you'll have to wait. Since Teddy's Bigger Burgers are prepared to order, it takes a few minutes, but its definitely worth the wait. Trust me.

I go for the basic Teddy's burger combo. The Monster Double Burger (P 440 Solo/P 565 Combo), Teddy's original burger with a double patty, 100% US Ground Chuck grilled to juicy medium perfection, stacked with Teddy's special sauce, lettuce, onions, tomatoes, and pickles on a soft potato bun. Teddy's also offers wheat buns and lettuce wraps. For the burgers, you can choose from the Big 5 oz., Bigger 7 oz., or Biggest 9 oz. Or why not go all the way with the Big 10z., Bigger 14 oz., or Biggest 16 oz...that's why you get bigger burgers at Teddy's. For my sides, I go for Teddy's O-Rings (P 149), crisp battered thick cut onion rings. For the O-Rings, you also have the option to add toppings and sauces, like Garlic Butter and Jalapenos (just add P 35), or Bacon, Cheese Sauce, Bleu Cheese, and Grilled Mushrooms (just add P 45).

The thick and juicy 100% Choice Ground Chuck handcrafted patties punch through with bold beefy flavors, with absolutely no extenders or fillers. Both the bun and patties remain firm without crumbling all the way to the last bite. Flame broiled to order, I recommend the Medium Rare or Medium with a juicy pink center. You can also customize your very own signature burger with Teddy's assortment of toppings and sauces, like Grilled Onions, Grilled Pineapples, Cheese (choose from Cheddar, American, Pepperjack, and Swiss), Jalapenos, and Peanut Butter (add P 35), or Avocado, Mushrooms, Bleu Cheese, Bacon, Onion Rings, Spuds (add 45), or Pastrami (add P 65). For the sauces, Teddy's offers its Special Sauce, Buffalo Sauce, Loco Moco Gravy, and Teri (add P 35) or Barbecue Sauce and Kilauea Fire Sauce (add P 45). Wash it all down with Teddy's Coffee Milkshake (P 120/12 oz) for that perfect finish.

I also tried Teddy's Original Teri Burger (P 300 Solo/ P 399 Combo) made into the signature Kailua Burger (add P 150, topped with grilled mushrooms, grilled onions, and creamy Swiss cheese on a soft potato bun, paired with a creamy Vanilla Milkshake (P 120/12 oz). The burger and milkshake combo is definitely the way to go at Teddy's.

The soft buns, fresh and crisp vegetables and beefy patties are something else, combining for one flavorful big bite after another. I'm told that the Bacado Burger (with Bacon, Avocado, and Cheddar) is another winner, and so is Peanut Butter. Yup, Peanut Butter. These are definitely on my list for the next visit.

Other Sides and Specials include Teddy's Tiki Wings (P 295/Solo), crisp chicken wings tossed in a sweet and tangy buffalo sauce...

...and Garlic Flavored Fries (P 75/P 115), with that garlicky punch, perfect when paired with any of Teddy's signature burgers.

Teddy's Bigger Burgers' thick and creamy Peanut Butter Shake (P 120/12 oz) caps my experience. The milkshakes at Teddy's are the real thing, and the flavors (choose from Chocolate, Vanilla, Coffee, Strawberry, Peanut Butter, and Banana) are guaranteed to satisfy any mood or craving. And here's a secret, go ask for some creative milkshake flavors that are still off-the-menu, and be ready for a flavorful surprise.

Teddy's Bigger Burgers formally opens on August 23, 2014, and line up early. Teddy's Bigger Burgers will offer Free Burgers for the first 100 in line when Teddy's Bigger Burgers opens on the 23rd. Check out their cool FB Page for updates at https://www.facebook.com/TeddysBurgersPH/.

Teddy's Bigger Burgers is located at the 3rd Level, Greenbelt 3, Makati.

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All the clouds were grey that late Saturday morning, but the flight from Manila to Laoag remained set. PAL Flight PR 2196 to Laoag was going to be on schedule...

...and the first leg of my trip up North proceeded without any hitch, despite the midday rains that seemed to get stronger every minute. Passing through isolated pockets of turbulence, the flight aboard PAL's Airbus A320 was generally smooth enough for a light nap. And in less than an hour...

...touchdown Laoag, Ilocos Norte. And somehow the rains also stopped. A sign of more good things to come. The first leg of my northern journey completed, it was then time for the drive down south, to the old colonial and historical city of Vigan.

And the drive south to Vigan, Ilocos Sur, brings me to some popular sights along the way. Like Paoay Lake, a horseshoe-shaped lake located in the municipality of Paoay. Said to be the largest lake in Ilocos Norte with a surface area of 386 hectares, with water supplied entirely by fresh groundwater and rains. A variety of local fish species inhabit the lake, including mudfish, catfish, and tilapia, as well as both indigenous and migratory birds.

One of Paoay Lake's most popular attraction is the Malacanan ti Amianan, or the Malacanan Palace of the North, a historical House Museum built by the family of former President Ferdinand Marcos. Situated majestically above the lake, the house museum is built of native hardwood, marble floors, and numerous native capiz windows for a panoramic view of the tranquil lake.

Further down south, the route leads us to the Church of Saint Augustine, more commonly known as Paoay Church, one of the oldest churches in the municipality of Paoay, Ilocos Norte. Completed in 1710 under the supervision of Agustinian friars, the historic church has been designated as one of UNESCO's World Heritage Sites. Against the cloudy, grey skies, the church remains an imposing presence.

Influenced by the European Baroque style, the Paoay Church features massive buttresses supporting the sides of the structure. The exteriors walls have survived numerous earthquakes quite well, and remains lovingly preserved for generations to come.

Inside, enough light from the cloudy skies filter through the stained glass, creating a muted and warm glow. The mood is peaceful and tranquil, the way it has been for over 300 years.

High above, the intricate stained glass windows provide an ethereal glow, letting in just enough light, in bright and vibrant hues, to illuminate the interiors in stark contrast with the grey skies outside.

And the old church still looks as pretty as she must have looked back in 1710...

One last look at the bell tower, and it was then time for the one and a half hour drive down to Vigan...

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History and art combine in one of the most elegant structures in historic Vigan. An attraction in itself, and a majestic gateway to the rich cultural heritage of one the best preserved Hispanic districts in the country. When visiting Vigan, complete your experience with a stay at the stately and refined Hotel Luna, the first museum hotel in the country. There's no better place to stay in Vigan than at the elegant Hotel Luna...

Hotel Luna is located in the central district of historic Vigan, a UNESCO World Heritage site, right beside the famed cobblestone street of Calle Crisologo. Built on the original two-storey structure of Don Jose Florentino's ancestral home completed back in 1882, Hotel Luna is an elegant blend of old and new, masterfully preserved in a fusion of European and Oriental architecture.

The classic lines of Hispanic design, with an impressive base built from stone and brick, contrasts with the intricate wood and capiz shell windows for that elegant old world charm. Like a grand dame garbed in impeccable white silk, the Hotel Luna is definitely the prettiest lady on the block. Lured by the charm of Hotel Luna, one is drawn in to discover more of Hotel Luna's many features.

Named after the acclaimed Filipino painter, Juan Luna, Hotel Luna also boasts an impressive collection of art from various national artists, including Luna, Amorsolo, Manansala, Malang, Abueva, and Orlina, as well as local and contemporary artists. The vast collection of art is not only confined to the hotel's special museum, but proudly displayed around the hotel, blending art and function adding to the charm and elegance of Hotel Luna.

Inside Hotel Luna, the magnificent brick arch welcomes you and immediately transport you back in time. Real old world elegance sets Hotel Luna apart, as you are warmly greeted by the staff. Just look for Krissy and Joni to attend to your needs.

At the elegant lobby, don't forget to look up. In a masterful blend of art and function, celebrated artist Mulawin Abueva's sculpture dramatically illuminates the lobby with its soft haze. And that's just one of the many art pieces in Hotel Luna's impressive collection (for more on Hotel Luna's art collection, check out my next post here at http://dude4food.blogspot.com/2014/08/side-views-up-close-with-mandolin.html).

All around Hotel Luna, the intricate details add special touches to the overall charm of the hotel, including the detailed and ornate wrought iron railings on the balcony of each floor, highlighted by copper ornaments. Brick walls and plants complete the old world charm of Hotel Luna.

Hotel Luna's dining outlets offer the best of Filipino, Ilocano, Spanish, and continental cuisine, with the formal and elegant Comedor (L) and the more casual and cozy Chula Saloon Bar (R) with a well stocked bar matched with a wide range of tasty bar chow. With Chef Robby Goco at the helm, good food is guaranteed. Every day.

The Hotel Luna has 54 well-appointed rooms and suites, each with intricately designed border and ceiling details reminiscent of old Spanish era mansions, combining classic details and modern amenities to make your stay memorable. Each room is equipped with comfortable orthopedic beds, IR Electronic Lockset Systems, Flat Screen LED TV, Cable TV, NDD/IDD Telephone units, Safety Deposit Box, and a mini-ref. Options range from Hotel Luna's Queen Standard Room, to the Deluxe Room, Double Queen Deluxe Room, the spacious Loft Suite, and the grand Executive Suite.

From my Queen Standard Room on the third floor, the view down the hotel pool is quite a sight, just perfect to start the day at Hotel Luna.

Hotel Luna's Azotea Roofdeck Lounge is just the place for a few drinks while the sun sets. Wide and spacious, in crisp white adorned with an assortment of plants for that cool vibe, perfect as you chug down a cold beer or a steaming hot cup of brewed coffee.

It was raining the day I arrived, but Hotel Luna's Azotea Roofdeck Lounge still looked quite impressive, large enough to accommodate 300 guests. Now that's a party.

Panoramic views of Vigan's historic red-tiled roofs on one side, and dramatic mountains swept by low clouds on the other, all amazing sights. During my stay, I made it a point to visit the Azotea at least twice, early in the morning and then the evening, just to experience Hotel Luna's changing colors.

The view down from the Azotea is equally dramatic, giving one a wider perspective on the unique European style architecture of Hotel Luna. In fact, one feels transported back in time, or to another place somewhere in Europe. And that's what makes Hotel Luna special.

A bronze bust of the national artist, Juan Luna, is displayed proudly at the open patio, a tribute to one of the brightest sons of Ilocos and the inspiration behind the name and character of the hotel.

As you sit back on one of the lounge chairs, the hotel's many other other tiny and intricate details complete your experience. Like the serene bonsai plant by the pool, and the ornate details of the glass elevator that adds an old world charm to the modern and contemporary all-glass structure.

As you head to the far side of the pool, one can appreciate the architecture of Hotel Luna, preserving the classic elegance of Spanish colonial design infused with the dramatic clean lines of modern architecture, combining old world materials like stone and brick with glass and stainless steel. And every morning, this sight never fails to awe and inspire. And it's like that at Hotel Luna. Every day...

The detailed mural created by local artist Rene Robles, a visually stunning representation of the city of Vigan, contrasts with the equally stunning glass structure of Hotel Luna in yet another blend of modern architecture and art. With its impressive art collection, it's just appropriate that the hotel itself is, in fact, a piece of art.

Looking up once more, the all-glass structure is a dramatic and imposing presence, yet there is a sense of grace and elegance that perfectly balances the hotel's overall look and vibe.

At night, Hotel Luna transforms, showing yet another facet to her elegant architecture, draped in light. And despite the rain, Hotel Luna remains an inspiring sight.

While at the Hotel Luna, make sure to visit the famed cobblestone streets of Calle Crisologo, lined by antique stores and colonial ancestral homes. It's just a short walk around the corner. Or you can do it the Hotel Luna way, with their very own horse-drawn carriage.

The classic architecture, the impressive art collection, the sumptuous food, and the friendly staff at Hotel Luna truly sets it apart, and no authentic Vigan experience is complete without staying at the elegant Hotel Luna. My home in Vigan for two nights and three days, she is definitely quite a lady...and the prettiest on the block.

For more on Hotel Luna and its impressive art collection, check out my post here at http://dude4food.blogspot.com/2014/08/side-views-up-close-with-mandolin.html.

Hotel Luna is located at V. De Los Reyes corner General Luna Street, Vigan City, Ilocos Sur or call +632-584-4945 for inquiries and reservations. You may also contact the Manila Sales Office located at 26 Tomas Morato Extension, Brgy. South Triangle, Quezon City or call +632-373-3333 local 201-204 or email sales.hotelluna@ahmgi.com/rsvn.hotelluna@ahmgi.com.

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Art and history blend in an elegant fusion in one of the country's unique and distinct hotels. Located at the heart of the historic heritage district of Vigan, it is a landmark in itself. And there's more. An impressive art collection awaits guests at Vigan's Hotel Luna, the first museum hotel in the country.

Inspired by national artist Juan Luna, Hotel Luna continues the artist's passion with a stunning and extensive collection of art. At Hotel Luna, you can experience the vast art collection up close, proudly displayed at the hotel's museum, and at every corner and wall of the hotel for a truly memorable stay in Vigan (for more on the elegant Hotel Luna, see my previous post here at http://dude4food.blogspot.com/2014/08/side-views-elegant-fusion-of-history.html).

Inside Hotel Luna's elegant lobby, one is drawn to the elegant sculpture by Mulawin Abueva illuminating the lobby in a soft haze. Over at the Veranda overlooking the hotel pool, a mural depiction of Vigan and her famous landmarks are captured in a stunning hammered brass, silver, and stainless steel sculpture by local artist Rene Robles.

But there are more treasures to be discovered and experienced at Hotel Luna. From the lobby, you simply walk up the elegant wooden staircase reminiscent of Spanish era mansions, as you gaze at the elaborate and ornate ceiling details. Hotel Luna is, in itself, an impressive piece of art.

The polished hardwood floors and preserved period furniture greet you as you enter the hotel's museum. And right before you, in a strictly temperature controlled environment, one can enjoy and experience some of the country's best art up close.

Like the classic Lavandera (1959), an oil on canvas piece by national artist Fernando Amorsolo, reflecting the simple beauty of rustic times, with every shade of light captured in a each brush stroke.

Contrasting styles from the different art movements and periods in history can be seen in the vast collection of Hotel Luna, like the vibrant Christmas Sun, an acryllic collage by Jose Joya.

The simple yet elegant Tree (1974), a watercolor on paper piece by national artist Vicente Manansala, with its subdued and calming colors, yet brings you back to simpler times from countless summers back.

As you take small and deliberate steps around the museum, the calming silence allows you to slowly immerse and enjoy each piece, each color, each brush stroke. The classic Dos Marias (1981), an oil on canvas piece by national artist Federico Alcuaz captures the elegance of a bygone era.

Then, there's Hotel Luna's collection of modern art, like the bold Conversation #6, a painted metal sculpture by national artist BenCab, with its free-flowing shapes and vibrant colors.

The stark and graphic Palitana (2004), an acrylic on canvas piece by Arturo Luz, with its playful lines engaging and directing your eyes to different areas of the piece all at once. .

Sculptures in different materials form part of Hotel Luna's collection, like the graceful Soul Released (2013), a brass, stainless steel, copper, and bronze sculpture by local artist Daniel Dela Cruz, depicting a delicate dance and balance.

The tender Los Inocentes (1920), a bronze sculpture by national artist Guillermo Tolentino, is displayed at the corner of the museum, against a stark white wall that highlights each curve.

Ramon Orlina, the celebrated glass sculptor, is also represented in the extensive art collection of Hotel Luna, with a variety of pieces displayed at the museum as well as other corners throughout the hotel.

Sarimanok, a hammered brass sculpture by Abdulmari Asia Imao, lends a distinct local flavor to the collection.

The elegant Buntis, an alabaster sculpture by Fred Baldemor, another graceful study at Hotel Luna's museum.

Then, your eyes are drawn to a solitary piece on a brick wall. The centerpiece of Hotel Luna's collection, La Mandolinera (1883), the iconic oil on canvas piece by national artist Juan Luna. The piece simply draws you in as you gaze at the soulful eyes of Juan Luna's Mandolin Player. Stunning, beautiful...and you can visit her every single day during your stay at Hotel Luna.

Take a moment and sit back back as you take in every second, in a unique experience like no other. Hotel Luna makes these priceless works of art accessible to complete your Vigan experience. The vast collection can be enjoyed not only at the hotel's museum, but everywhere at Hotel Luna, from the elegant lobby to the restaurants, the veranda and by the pool. In a sense, the impressive art collection is housed in a piece of art. And that's the Hotel Luna experience.

Hotel Luna is located at V. De Los Reyes corner General Luna Street, Vigan City, Ilocos Sur or call +632-584-4945 for inquiries and reservations. You may also contact the Manila Sales Office located at 26 Tomas Morato extension, Brgy. South Triangle, Quezon City or call +632-373-3333 local 201-204 or email sales.hotelluna@ahmgi.com/rsvn.hotelluna@ahmgi.com.

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The sound of church bells and an occasional rooster crowing signals the start of a sunny Sunday morning, and one by one, the stores lining the historic Calle Crisologo open up for the day's business.The moment you step on the famed cobblestone street of Calle Crisologo, you are transported back in time, back to 18th century Vigan.

Designated as a UNESCO World Heritage Site, Vigan's historic district offers a unique experience and a glimpse of 18th century life during Spanish colonial times.

And the best place to stay while on your Vigan expedition is at the elegant Hotel Luna, the country's first museum hotel. Conveniently located at the heart of Vigan's historic heritage district, simply walk around the corner and you're right at the center of Calle Crisologo.

After a leisurely early morning buffet breakfast at Hotel Luna's Comedor (for more on Hotel Luna, check out my previous post here at http://dude4food.blogspot.com/2014/08/side-views-elegant-fusion-of-history.html), it was time for a stroll on the cobblestone street of Calle Crisologo, and a good way to work off the calories.

Lining the street are Vigan's famous Spanish era ancestral homes, built with the familiar stone and brick facade with large arched doorways. Home to meztizo clans who prospered with the bustling Manila-Acapulco Galleon Trade, the preserved homes have aged gracefully over the centuries. Trading in gold, tobacco, Iloco abel cloth, and other commodities, the galleon trade flourished from 1565 to 1815, resulting in the emergence of traders and meztizo clans whose wealth created the iconic ancestral stone mansions.

The massive wooden arched doorways were designed to accommodate the entrance and exit of calesas, or horse-drawn buggies, the popular mode of transportation at the time. And the wealthiest families would have several ornately designed calesas at their disposal to navigate the busy streets of bustling Vigan. Today, you can rent a calesa for only P 150 per hour for a short tour around the historic district to complete your experience.

The rhythmic sound of horse-drawn calesas on the cobblestone street add to the nostalgic feel, as more visitors arrive. And Calle Crisologo is suddenly alive and busy.

Store owners quickly set up their displays and greet visitors...

...as more merchandise is arranged to attract potential customers. The stillness of the early morning just moments ago is replaced by the bustling sound of activity.

And Calle Crisologo is now open for business.

All around, remnants of Spanish colonization remain strong to this day, and the link with Spain, through a shared history and culture, language and religion, can still be seen at historic Vigan. The occasional scooter that whizzes by brings you back...

Take a calesa ride, or go further down on foot. And take your time...

...and stop for a few moments, take a closer look at the small things often overlooked...

...and the finer details of the of the old walls.

Like a portal back in time, the massive walls and imposing gates must have been intimidating to the common folk, and I think it still is. The district clearly delineates along class lines, with stone structures that have withstood the test of time.

And as you go deeper down the street, the experience becomes all the more real when you touch the ancient walls. And you silently wonder, if these walls could talk...

In the late afternoon, most of the visitors have returned back to their hotels and inns, and once again, I have the street all to myself.

Dusk drapes the district in a warm, muted glow as the lamps are lit. And Calle Crisologo takes on a whole different character in the shifting light.

And as the afternoon light slowly fades, the famed and centuries-old cobblestone street is washed with muted colors. You'll need a full day or two to fully experience the old world charm of Calle Crisologo, so make it a point to spend a night at historic Vigan. And while in Vigan, make it Hotel Luna to complete your experience.

Hotel Luna is located at V. De Los reyes corner General Luna Street, Vigan City, Ilocos Sur or call +632-584-4945 for inquiries and reservations. You may also contact the Manila Sales Office located at 26 Tomas Morato Extension, Brgy. South Triangle, Quezon City or call +632-373-3333 local 201-204 or email sales.hotelluna@ahmgi.com/rsvn.hotelluna@ahmgi.com.

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My very first day at Hotel Luna, and I was impressed. The elegant accommodations, the impressive art collection, and an equally impressive menu at Hotel Luna's Comedor. I had to go through the menu one more time, with so many choices, and I still couldn't decide. Melvin, Comedor's friendly server, recommended I go for the bestsellers. Why not, sounds like a great idea. And Melvin took care of the rest...

With Chef Robby Goco as supervising chef and consultant, one can expect a great meal to complete your experience at Hotel Luna. Melvin runs through the recommended dishes, and Chef Raymond Quitilen fires up the kitchen...

On the way to Vigan from Laoag, I remember seeing a number of fields planted with the exotic looking dragon fruit. So it made sense to try Comedor's Fresh Dragon Fruit Shake. Sweet and refreshing, with just a hint of tartness, something different for a change.

Melvin returns with Vigan Croquettes (P 150), Vigan longaniza stuffed in mountain grown potatoes, lightly breaded and deep-fried, drizzled with mayo and paprika. The garlicky Vigan longaniza really works in this dish, adding that unique Ilocano flavor in every bite. Soft inside, lightly crisp on the outside for contrasting textures. Always a great starter at Hotel Luna's Comedor. Like I said, just leave it to Melvin and Chef Raymond...

Paella Mixta (P 350 Small/good for 2-3), with shrimps, clams and chicken. Soft and fluffy rice perfectly cooked, remaining moist all the way to the bottom. The blend of seafood and chicken makes this a hearty and comforting dish, and great for sharing.

Hotel Luna's Comedor also offers Paella Negra (with squid ink), All-Meat, and the creative Ilocano Paella with Bagnet in Small (P 350), Medium (P 1,050), and Large (P 1, 950).

Sinanglao (P 180), a classic Ilocano dish in a light broth soured with tamarind with beef innards, tendon, ox mask, chili, and onions. The richness of the beef is balanced by the sharpness of the broth, with just the right level of sourness that keeps you going back for more. Perfect for a rainy day. Or any day, really.

Pinakbet Organuc (P 280), the iconic Ilocano dish with fresh backyard vegetables sauteed in shrimp paste, tomatoes, and shrimps topped with crispy bagnet. I love how the vegetables remain crisp with that snap in every bite, and the rich shrimp paste adds that familiar flavor. But the crisp bagnet and fresh shrimps really completes this dish. Seriously good.

An excellent dinner, and a great way to start my Vigan experience with some authentic Ilocano dishes. Just leave it to Melvin and Chef Raymond Quitilen of Hotel Luna to serve you some of the best local Ilocano and Spanish dishes.

For more on Hotel Luna, check out my previous post here at http://dude4food.blogspot.com/2014/08/flavors-of-ilocos-dinner-at-hotel-lunas.html.

Hotel Luna is located at V. De Los Reyes corner General Luna Street, Vigan City, Ilocos Sur or call +632-584-4945 for inquiries and reservations. You may also contact the Manila Sales Office located at 26 Tomas Morato Extension, Brgy. South Triangle, Quezon City or call +632-373-3333 local 201-204 or email sales.hotelluna@ahmgi.com/rsvn.hotelluna@ahmgi.com.

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When you suddenly have a serious craving for premium beef while in Vigan, that's no problem. No problem at all. Hotel Luna's got you covered. With a wide selection of premium steaks, lamb, and pork at Hotel Luna's Comedor, Chef Raymond Quitilen has that perfect cut to satisfy your craving.

Hotel Luna offers a variety of steaks, from USDA Prime, USDA Certified Angus Beef, American Wagyu and American "Kobe Style" Beef from Snake River Farms and Philippine Wagyu Beef from Bukidnon's Kitayama Farms. And the various steak cuts include a 34 oz Porterhouse that's great for sharing, a 20 oz bone-in Ribeye, a 20 oz New York Sirloin, a 20 oz T-Bone, a 16 oz Filet Mignon, an 8 oz Petit Cut Filet Mignon, and a 12 oz Ribeye. Other choices include an 8 oz Loin Rack French Cut New Zealand Lamb, 12 oz Shoulder Loin Chop, and organic pork chops in 16 oz Double Chop and 8 oz Single Chop. If you have a serious craving for premium beef, Hotel Luna's Comedor is definitely the place in Vigan.

I go for the Philippine Wagyu 12 oz Ribeye Steak from Kitayama Farms (P 1,800), grilled medium rare for that juicy pink center. A light char on the outside contrasts with the tender and juicy, well marbled beef that's just so good, you don't need any sauce at all.

The fine marbling and tiny specks of fat just add so much flavor, with that rich beefy flavor you expect from premium Wagyu beef. And Kitayama Farms' corn-fed beef has got to be the best local premium beef. Simply grilled and seasoned with salt and pepper, you don't need much for beef this good.

If you have a sudden craving for premium beef while in Vigan, rest easy. You can choose your premium cut at Hotel Luna's Comedor for a real premium steak fix. Just ask Melvin or Chef Raymond Quitilen of Hotel Luna's Comedor for the freshest cut available for the day, and they'll grill it to your desired degree of doneness. Or simply leave ot to Melvin and Chef Raymond to make a recommendation.

Hotel Luna is located at V. De Los Reyes corner General Luna Street, Vigan City, ilocos Sur or call +632-584-4945 for inquiries and reservations. You may also contact the Manila Sales Office located at 26 Tomas Morato Extension, Brgy. South Triangle, Quezon City or call +632-373-3333 local 201-204 or email sales.hotelluna@ahmgi.com/rsvn.hotelluna@ahmgi.com.

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The skies were grey once more, as the monsoon season comes early this year. But I was determined to get some sun, sea, and sand, and a real boodle feast, during my stay at Vigan. And you can, at Vitalis Resort and Spa.

Owned and managed by the same group behind Vigan's elegant Hotel Luna, you can expect the same high level of service and lavish accommodations at Vitalis Resort and Spa. A leisurely hour and a half drive from Hotel Luna, Vitalis Resort and Spa is your gateway to fun in the sun up north...

Located in a tranquil cove, the calm waters are ideal for a variety of water sports and recreation, including wake boarding, paddle board, banana boat, snorkeling, jet ski, scuba diving, kayak or simply lazing on one of Vitalis Resort and Spa's beach front lounges. Or enjoy a set of volleyball or go on the resort's zip line too.

As you enter the spacious lobby, you can't help but notice the impressive art collection, from paintings to sculptures by noted local artists. Au Port (1961), an oil on panel piece by celebrated local Ilocano artist Macario Vitalis, and the inspiration for Vitalis Resort and Spa, is proudly displayed at the resort lobby. Art is a consistent theme in both Vitalis Resort and Spa and Hotel Luna, as well as the other hotel properties of the group (for more on Vigan's elegant Hotel Luna, check out my previous post here at http://dude4food.blogspot.com/2014/08/side-views-elegant-fusion-of-history.html).

And just like Hotel Luna, you can find art just about everywhere at Vitalis Resort and Spa, like this impressive mural created by local artist Rene Robles using multi-colored glass beads. Art, and a more casual and laid-back elegance, sets Vitalis Resort and Spa apart from the usual beach resorts.

Despite the cloudy skies, the modern and sleek design of the dramatic white structures clearly stand out, exuding that elegant yet cool resort vibe.

Near the beach, one can enjoy the serene and calm cove with a refreshing drink at Vitalis Resort and Spa's many lounge chairs, just the perfect spot to catch the sunset with a cold beer.

With 27 well-appointed rooms with magnificent mountain or ocean views, you can find everything you need for that quick ocean getaway up north at Vitalis Resort and Spa. The predominant whites and cool shades of blue are consistent in every part of the property, adding to that soothing resort vibe.

Each cottage room is equipped with modern IR Electronic Lockset Systems, Cable TV, NDD Telephone, a mini-ref, coffee and tea facilities, a work table, and different configurations to match your needs.

At the Macario Bar, one can unwind after a busy day of beach activities and water sports with a selection of fine wines, liquor, and handcrafted cocktails and an equally wide range of bar chow while enjoying a magnificent view of the cove.

The view from the bar gives you a better perspective of the property's size and the curved beach front. Another round of drinks? Absolutely.

Though it rained that day, the view from one of the ocean front rooms remained quite impressive. The protected cove's gentle surf has this soothing and calming effect that gets you in the right resort mood. And if the weather isn't at its ideal best, you can enjoy a round billiards, videoke or shop at the resort's Souvenir Shop. And there's always the spa...

At the other end of the extensive resort property is the pool, a pool side bar, and more cottages ideal for groups and families.

Each cottage has all the modern amenities you need for that perfect weekend getaway, in a variety of configurations to fit your needs. With easy access to the pool or beach, you're just a few feet away from a relaxing swim.

Al fresco dining is always an option, and at Vitalis Resort and Spa, you have a number of choices. And there's no better way to enjoy a meal with a panoramic view of the tranquil cove. And as we settled down in our ocean view seats, lunch was served...

That day, we were served the signature Boodle Feast from Vitalis Resort and Spa's Fisherman's Boat Grill. And what a feast...

A generous serving of steamed white rice topped with a medley of grilled chicken, pork belly, stuffed squid, grilled tuna, ensalada, and a light fish and vegetable soup on aromatic banana leaves served on a bamboo tray make up your Boodle Feast, ideal for groups and family, and just the perfect feast on the beach. For dessert, your Boodle Feast comes with an indulgent Leche Flan. Aside from the Boodle Feast, the Fisherman's Boat Grill offers a variety of classic Filipino and local Ilocano dishes.

After a late lunch, go for a swim, or simply choose to do nothing...and just enjoy the calm breeze. Vitalis Resort and Spa also offers a full service spa, with relaxing and therapeutic full body massages, body treatments, facials, manicures and pedicures over at Vidaverde Spa located within the resort.

And as it continued to rain, local folk from the nearby village collect shellfish on the tranquil cove. Now, fresh shellfish for dinner, lightly grilled with butter, isn't a bad idea.

The province of Ilocos Sur has a lot to offer, from historic attractions in the UNESCO World Heritage Site of Vigan, to tranquil coves. And you can have it all at Vitalis Resort and Spa.

Vitalis Resort and Spa is located at Sabangan Cove, Santiago, Ilocos Sur, or call (077) 673-0037, (02) 806-5380, or 0917-580-0848 for inquiries and reservations. You may also contact the Manila Sales Office located at 26 Tomas Morato Extension, Brgy. South Triangle, Quezon City or call +632-373-3333 local 201 or email sales.vitalisresort@ahmgi.com and rsvn.vitalisresort@ahmgi.com.

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Back from another stroll at historic Calle Crisologo, and time for a light meal and a few drinks at Hotel Luna's Chula Bar Saloon...

A well stocked bar, a full range of dishes featuring Spanish, continental, Filipino and Ilocano cuisine, and cozy interiors with a cool vibe, it's the perfect place to unwind with a few drinks and some tapas after a full day of touring historic Vigan.

Go for a refreshing Iced Tea, with Hotel Luna's own proprietary brew...

...or a cool Mojito (L) to get you in the groove. Chula Saloon Bar offers a variety of fine wine, liquor, and handcrafted cocktails as well. Just look for Kim, and he'll whip up a special drink just for you.

Pair your drink with some of Chula Saloon Bar's signature appetizers, like the tasty Gambas a la Plancha (P 230), grilled shrimps on a bed of shredded lettuce served with a side of crisp potato chips. Unlike the usual gambas, this variation involves finishing the shrimps on a flat iron grill simply seasoned with course salt, garlic and olive oil. The light char on the delicate shrimps add a unique and sweet flavor, contrasting with the crisp and salty chips, both perfectly washed down with a cold beer.

Then, it was time to sample some local flavors. Chula Saloon Bar's Dinakdakan (P 180), a popular local dish with tender grilled pork mask, onions and chili flavored with just a hint of Iloco vinegar and a little mayo for that rich and creamy texture. The creamy texture and the sharp heat from the chili...perfect.

Almost similar to the Capampangan Sisig, Dinakdakan delivers the same richness with pure and clean flavors. And it's great with a shot of the good stuff. Great food and drinks with a cool vibe, Hotel Luna's Chula Saloon Bar is my kind of spot.

Hotel Luna is located at V. De Los Reyes corner General Luna Street, Vigan City, Ilocos Sur or call +632-584-4945 for inquiries and reservations. You may also contact the Manila Sales Office located at 26 Tomas Morato Extension, Brgy. South Triangle, Quezon City or call +632-373-3333 local 201-204 or email sales.hotelluna@ahmgi.com/rsvn.hotelluna@ahmgi.com

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The kitchens at Hotel Luna's Comedor are fired up for the day's breakfast service way before dawn, and the aroma of coffee, baked bread, and other dishes draws you in...

...nothing like a good, comforting and hearty breakfast to start the day. At Hotel Luna's Comedor, the buffet set-up lets you sample a variety of dishes, featuring continental as well as local Ilocano flavors. The menu changes daily depending on what's fresh and available on the market, adding variety to the regular dishes. Pick a spot, grab a plate, and load up...

As you settle down, the friendly staff pour steaming hot coffee and the aroma just perks you up. Freshly brewed local coffee with Iloco Balikutsa, a candy-like sweetener made from all natural sugarcane molasses, something new and different. The hotel also offers white or brown sugar and artificial sweeteners, but you just have to try the local balikutsa. Simply drop a piece or two and wait for it to dissolve in the steaming hot coffee. Sweet with a subtle nutty hint, your cup of coffee gets a local twist for another unique taste of Vigan flavors.

Start with a refreshing glass of Moringa Citrus Juice, made with malunggay leaves blended with lime, a healthy yet tasty beverage and another unique local flavor. Discovering new flavors makes breakfast even more special.

Then, it's time for a serious breakfast. and the first round begins...

A local Ensalada with with grilled eggplant, okra, chili, and steamed fresh camote tops or leaves drizzled with Sukang Iloko and salty fish paste, topped with fresh tomatoes and salted egg paired with garlic fried rice and the traditional and famous Vigan Longaniza starts my day at Hotel Luna's Comedor. And bacon. Gotta have some bacon...

Vigan Longaniza is distinctly Ilocano, blending pork with the famed local sugar cane vinegar, or Sukang Iloko, with native garlic, both major local products of Vigan. The origins of Vigan Longaniza can be traced back to the Manila-Acapulco Galleon Trade, influenced by Spanish pork sausages. Usually fried in its own fat, the plump sausages bursts with the familiar garlic flavor and sharp hint of the sweet and acidic sugar cane vinegar that complements the rich pork stuffing. And Hotel Luna uses Vigan longaniza in a variety of dishes, including its popular Vigan Croquettes, mountain grown potatoes stuffed with Vigan longaniza (more on Hotel Luna's popular appetizer here at http://dude4food.blogspot.com/2014/08/flavors-of-ilocos-dinner-at-hotel-lunas.html). The distinct flavors of the Vigan longaniza are also used in another Ilocano specialty, the empanada, which can also trace its origins back to the galleon trade, and other dishes including pasta and paella.

Pair your Vigan longaniza with salted eggs and fresh tomatoes, or Sukang Iloko with loads of chili and garlic. Round two? Yes, please.

The wide breakfast selection includes pork, beef, chicken, and seafood dishes, including fresh salads, fruits, congee, cereals and bread. That day, the mains included Beef Tapa and crisp Chicken Fingers (L) and Paksiw na Dory and Egg Ampalaya on the right.

The next day, I go back for more traditional breakfast fare, with garlic fried rice, beef tapa, pork tocino, crispy danggit (dried smoked fish), and scrambled eggs with ampalaya (bitter gourd). And Vigan longaniza. Can't have an authentic Vigan breakfast without the famous Vigan longaniza.

By the pool area, Hotel Luna's Comedor has a waffle and egg station where you can enjoy waffles and eggs made fresh as you order. Waffles drizzled with maple syrup and topped with butter and two sunny-side up eggs, always a winning combo. And more bacon. At Hotel Luna's Comedor, you can enjoy both traditional local flavors as well as familiar and comforting breakfast favorites.

Cap your breakfast with fresh melon and dragon fruit, and you're ready to explore and discover Vigan's historic charm with another stroll at Calle Crisologo just around the corner...

For more on Hotel Luna, check out my previous post here at http://dude4food.blogspot.com/2014/08/side-views-elegant-fusion-of-history.html. For more on Vigan's historic Calle Crisologo, go on a virtual stroll with me on this unique and lovingly preserved UNESCO World Heritage Site with my previous post here at http://dude4food.blogspot.com/2014/08/an-early-morning-stroll-at-historic.html.

Hotel Luna is located at V. De Los Reyes corner General Luna Street, Vigan City, Ilocos Sur or call +632-4945 for inquiries and reservations. You may also contact the Manila Sales Office located at 26 Tomas Morato Extension, Brgy. South Triangle, Quezon City or call +632-373-3333 local 201-204 or email sales.hotelluna@ahmgi.com/rsvn.hotelluna@ahmgi.com.

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Shine Bakery & Cafe adds a whole new dining experience for its loyal customers, now you can celebrate that special milestone or occasion at your favorite casual family restaurant. And leave it to Shine Bakery & Cafe to handle everything for you.

Shine Bakery & Cafe launches its newest service, catering events, led by Chefs Rob and Sunshine Pengson for birthdays, celebrations, or corporate functions. At Shine Bakery & Cafe, special moments are made even more special...

Young and celebrated chefs Rob and Sunshine Pengson's Shine Bakery & Cafe, known for its wide range of comforting savory dishes and indulgent desserts, is also the ideal venue for that special celebration, located at SM Aura.

The wide and bright interiors, combined with the youthful and whimsical design, adds a comforting and homey vibe and the friendly staff completes the experience. Then, the kitchen fires up with a sampling of Shine Bakery & Cafe's signature dishes.

The sample set up at Shine Bakery & Cafe gives one a better idea as well as illustrate the infinite possibilities in making that special celebration unique and memorable. Chefs Rob and Sunshine Pengson and their creative team at Shine Bakery & Cafe can design and tailor-fit a special package, including buffet or plated meals matched with an impressive line of desserts for any type of occasion.

Ideal for children's parties, cupcake decorating parties, pizza cooking classes, an afternoon soiree over tea and dessert, christenings, or a casual family reunion, Shine Bakery & Cafe can customize a package with something for everyone.

It was then time to sample some of Shine Bakery & Cafe's savory dishes in a lavish buffet spread featuring dishes included in the various catering events packages, like the Slow-Cooked Angus Roast Beef Belly and Shine BBQ Short Ribs with tangy homemade barbecue sauce. Slow cooked for hours, both the Roast Beef Belly and BBQ Short Ribs were juicy and tender, with a flavorful punch.

The Shine Famous Beef Salpicao (L) and Fish and Zucchini Gratin with cheese bechamel (R) complement the buffet spread, with even more flavor options. I enjoyed the Beef Salpicao, tender with rich flavors, great as is, even better with rice.

Chicken Cordon Bleu with Grain Mustard and Honey Sauce (L) is another must-try dish, and another classic at Shine Bakery & Cafe. A station preparing tasty Cuban Sandwiches and Chicken and Tomato Jam Panini fresh from the grill, as well as a salad station with the signature Shine Cobb Salad provide even more options.

And for dessert, Chef Sunshine Pengson rolls out a variety of indulgent treats to make your celebration even more memorable. Shine Bakery & Cafe's Salted Caramel Chocolate Cake, topped with mini-macarons and chocolate, tastes as good as it looks.

Other treats include Shine Bakery & Cafe's Almond Yema Sansrival Cake (L) and the elegant Cake of Happiness (R) covered with colorful macarons that's guaranteed to brighten up any celebration.

And there's more. Shine Bakery & Cafe's Banana Peanut Butter Cake (L) and slices of Salted Caramel Chocolate Cakelets add color and flavor to the festive display of indulgent desserts.

Shine Bakery & Cafe also showcased their themed Chocolate Cupcakes designed for any occasion, adding a visual, and tasty, twist. Got a cool idea? Let Chef Rob and Sunshine Pengson build on that idea with their expertise.

Other featured signature desserts include Chef Sunshine Pengson's signature Salted Caramel Macarons...

and her equally famous Mini Coffee Eclairs, delicate French-style eclairs with a creamy and flavorful punch.

Or go for Shine Bakery & Cafe's wide and extensive variety of tarts, Sable cookies, dark chocolate cookies, or even have your name rendered with butter cookies.

And with December fast approaching, get a jumpstart on the holidays with Shine Bakery & Cafe's Christmas gift baskets and boxes with their signature desserts.

All your favorites in one place. And now, Chef Rob and Sunshine Pengson shares the unique Shine Bakery & Cafe experience to make your special celebration a lot more special. Whether you choose to celebrate it at Shine Bakery & Cafe or around Metro Manila, simply leave it to Shine Bakery & Cafe to come up with a special customized package just for you. And things just keep getting better at Shine Bakery & Cafe...

Shine Bakery & Cafe is located at 3/F, AM Aura Mall, Bonifacio Global City, Taguig or call +632-553-6555 and +63917-704-7118 or email at shinebakeryandcafe@gmail.com for reservations, bookings and inquiries. You can also check out their FB Page here at https://www.facebook.com/ShineBakeryCafe.

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Great steaks at affordable prices, and more...

...at your neighborhood back-alley pub, The Butcher Shop & Pub. Have a steak, a late breakfast, or a few rounds at the bar with some pub grub...all in one place.

The newest gastropub to open at The Fort, The Butcher Shop & Pub offers breakfast/brunch daily, from 10am onwards, as well as cool cocktails down at the bar, and steaks. Good steaks at reasonable prices too. The price points at The Butcher Shop & Pub are a lot "friendlier," which differentiates it from the other gastropubs.

The Butcher Shop & Pub has a long bar on the ground floor, well-stocked with premium spirits and alcohol. The Butcher Shop & Pub also offers an extensive range of comforting pub grub to pair with your drinks, ranging from local favorites like the Dumaguete Sisig as well as burgers and bangers.

But it's the steaks at The Butcher Shop & Bar that got me curious. Offering a wide selection of cuts and grades, The Butcher Shop & Pub has just the right steak to satisfy your carnivorous craving.

The Butcher Shop & Pub prepares the actual cuts in-house, butchering whole slabs of meat, thus keeping the prices at a more affordable price point. Inspired by the classic London butcheries, an in-house butcher selects and cuts the freshly slaughtered meat delivered daily. And everyday from 10:00am onwards, you can "Make Your Own Steak" by choosing your cut, special rub, and sauce for that cool steak dinner. Like a Steak Happy Hour, you simply have to choose your meat: Beef Tenderloin, Ribeye, Sirloin, or Skirt Steak in 50g, 100g, and 200g cuts with prices ranging from P 250-P 850. You can also opt for a 200g Tuna Steak, 200g Pork Belly, or Boneless Chicken or Leg Quarters.

Then it's time to choose your rub and sauce. The Butcher Shop & Pub offers a variety of fresh rubs in the following flavors: Cinnamon-Thyme (a bit on the sweeter side), Hungarian (spicy), Oregano-Cumin, Garlic-Fennel, and Barbecue. Pair it with special brush-on sauces like Mustard-Pepper, Peanut Butter (yup, peanut butter, which gives your steak a unique Asian sate-like flavor), Spiced BBQ, Bourbon, and Yakitori. Then choose your sides, pasta or salad to complete your dish. Now that's a cool concept.

Go chat with Executive Chef Consultant Michael Gemperle Figdor (L) to guide you on some possible combinations, and once you describe your preference, Chef Jane Adair (L) starts preparing your own customized steak.

While your steak is grilling, have a cold bottle of Katipunan Craft Ale's dark Signal No.1 Stout served with a chilled beer mug. And my very own customized steak is served, a 200g Ribeye (P 850) with Garlic-Fennel Rub brushed with Mustard-Pepper sauce.

Tender and juicy ribeye grilled to medium rare, and the rub and sauce combine for rich flavors. The size is just right, as the kitchen prepares the next round of dishes. The Butcher Shop & Pub also boasts of its very own smoker, to cure their meats, ribs, and bacon.

The wide range of dishes at The Butcher Shop & Pub is impressive, just check out the huge blackboard on the side, and you get the picture. From The Butcher Shop & Pub's Breakfast Craic to steaks, and pub grub from their Longford Bar, you can pretty much come in anytime, or stay the whole day. At the Longford Bar, go for some signature cocktails and pair it with the Nuts & Trail Bites (P 50), a medley of peanuts, caramel popcorn, banana chips, cracker nuts, and shards of chocolate chips. A cool and refreshing take on trail mix with a salty and sweet Filipino twist. And at fifty bucks a bowl, it's a pretty good deal. Make that one more round of Katipunan's Signal No.1 Stout and another bowl of Nuts & Trail Bites, please. And there's more...

Loaded Kamote Chips (P 120), crisp sweet potatoes drizzled with sour cream and ranch dressing and topped with cheddar cheese and scallions. Your favorite kamote chips, all dressed up and perfect with another round of stout.

The Dumaguete Sisig (P 200), tender pork cheeks with creamy and spicy green chili aioli, topped with crispy chicharon. The Dumaguete version plays with contrasting soft and crunchy textures, and the heat from the chili is perfectly balanced by the rich and creamy aioli. Different, yet comfortingly familiar.

The Antipasti Selection (P 400), a platter with a variety of cured meats and cheese, a light option to pair with your cocktail or glass of wine.

Eggplant Parmiggiana (P 200), breaded with panko crumbs and topped with a rich pomodoro cheese blend. A light meal on its own, with fresh and tart flavors.

Bangers and beer, always a winning combo. Sausage Fiesta (P 690), an assortment of wieners, bangers, and shublig drizzled with mustard served on a bed of sauerkraut. The variety of flavors in this one dish, from mild to spicy, plus that kick from the mustard and sauerkraut, always pairs well with a beer.

The Butcher Shop & Pub also offers a selection of rustic pizzas, includig the BBQ Smoked Bacon Pizza (L) with their very own smoked bacon, and the Vegan Pizza (R), to complement its wide range of dishes.

Looking for pasta? The Butcher Shop & Pub offers several kinds of pasta dishes, including this comforting bowl of Bolognese, with just a layer of spice to complete the flavors.

Breakfast? The Butcher Shop & Pub's got that covered too, like the aptly named The Best F^#%ing Pork & Beans Ever (P 265), and it probably is, with a thick slab of pork chop and sunny-side up on steamed rice and baked beans.

Smoked Hash (P 250), smoked chunky corned beef cured in-house with potatoes, onions and peppers topped with a sunny-side up. Break the runny yolk for a comforting blend of flavors with the briny corned beef and potatoes. Seriously good.

Oriental Chicken Goujon (P 295), a unique and inventive breaded Hainanese Chicken with broth-flavored rice covered in a rich mushroom onion gravy with a side of French beans. Definitely different.

Cap your meal with The Butcher Shop & Pub's Irish Whiskey Creme Brulee, served with a side of rich cream.

Unpretentious, nothing fancy or extravagant, just simple yet great comfort food with great prices. Easy on the palate, easy on the wallet. With an extensive menu for all-day dining plus cozy interiors and a friendly staff, The Butcher Shop & Pub is definitely a welcome addition to the local culinary scene.

The Butcher Shop & Pub is located at Lane P corner 9th Avenue, Bonifacio Global City, Taguig City or call 831-3543 for inquiries and reservations.

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It was a little past six in the evening. The cases were unpacked, revealing countless bottles of Scotch whiskey in different shapes. And no, these were not your usual bottles of whiskey. Not tonight. It's a Single Malt Scotch Whiskey Tasting Night, with six of the best, at The Malt Room...

A good friend and fellow blogger once described the joys of a perfect single malt as drinking liquid sunshine captured in a shot glass, and for one evening at The Malt Room, the evening skies lit up with six of the best single malt whiskeys for one of those memorable experiences that linger long after the last toast.

Located at the basement of Hotel Rembrandt in Quezon City, The Malt Room is one of the metro's best kept secrets. As you walk down the steps, the warm glow from The Malt Room draws you in...

Inside The Malt Room, one finds classic leather, dark wood, and elegantly upholstered seating evoking old world formality and grace, yet there is a cool and contemporary vibe that just makes you feel so at home. It's the kind of place where the bartender, and everyone else, knows everyone that comes in.

All around The Malt Room, one can find the best premium spirits, alcohol, and fine wine. Just ask Jem what you feel like drinking, and she'll whip it up for you in no time. And if you know Jem, she'll probably know your favorite drink. It's that kind of comforting familiarity that keeps you coming back for more.

And The Malt Room is just the perfect place to sample the best Single Malt Scotch Whiskeys. Diageo shared six of their cherished and iconic single malt brands from centuries old Scottish distilleries for one night at The Malt Room. And sampling six distinct single malt whiskeys is quite an experience, allowing you to savor the subtle and distinct notes of each fine spirit, each shot of liquid sunshine. Time to raise a glass and toast "Shlante" at The Malt Room, and it just seemed fitting and proper to toast in Scottish...

The evening's pairing at The Malt Room included an assortment of cheese and a sharp prosciutto for each of the fine single malt Scotch Whiskeys presented by Diageo.

Diageo's Hanna then goes through each brand, with a brief background on the distillery and distinct tasting notes.

Six fine Single Malt Scotch Whiskeys, neatly arranged, and you're just about ready for the The Malt Room's unique single malt tasting and pairing...

Our Single Malt Tasting began with the Singleton of Glen Ord 12 Year Old Single Malt Scotch Whiskey, with its deep amber color and light fruity aroma rounded by a light, almost vanilla-like note. A perfectly balanced and smooth whiskey, easy to sip with a pleasing sweetness, almost like toffee and caramel. Clean, pure, fresh, and easy, it's the perfect Scotch whiskey to start your single malt experience. And there's more...

The Glenkinchie 12 Year Old Single Malt Scotch Whiskey, with a light, almost floral yet creamy flavor with its rich malty note. The blend of fruity and creamy malt notes give it a balanced and smooth flavor, with a more pronounced sharpness. An equally sharp slice of parmesan brings out even more notes as you take another sip, with a mellow smokiness rounded by just a light hint of spice to finish.

A bold flavored single malt with just a hint of the sea from the Isle of Skye, the Talisker 10 Year Old Single Malt Scotch Whiskey is said to be one of the favorites of novelist Robert Louis Stevenson, as well as Ian Fleming's famous spy when he's not sipping his martini, shaken, not stirred of course. Peaty, smoky, with a distinct peppery note, each sip is smooth as silk with that distinct bite at the back of your mouth. A bite of sharp cheddar followed by another mellow sip...pure bliss.

The Caol Ila 12 year Old Single Malt Scotch Whiskey (pronounced "Cull Eela", the gaelic name for the Sound of Islay), a pale amber single malt with smooth and pronounced smokiness, with hints of floral and peppery flavors combining for that unique shot of distilled elegance in a glass. Definitely one of the rare gems in single malts, Caol Ila is one of those new personal discoveries to add to your single malt experience, and a personal favorite.

The Oban 14 Year Old Scotch Whiskey delivers a rounder, fuller flavor with a wide palette of subtle notes, from the sweet and fruity layers with just a hint of salty mist and a deep layer of smokiness for delicately balanced flavors in every sip. Distilled where the West Highlands meets the sea, one can almost taste the subtle cold briny mist in every sip. Bold, yet smooth and refined, with a depth of flavor and another of my personal favorites.

The Single Malt Tasting ends with the Dalwhinnie 15 Year Old Highland Single Malt Scotch Whiskey, another exquisite and smooth spirit with bold malt and smoky notes playing with the distinct deep honey sweetness and sharp citrus fruits. Distilled in one of the coldest regions of Scotland, it has that clean and fresh flavor evocative of the Scottish Highlands. Sourcing its water exclusively from the Loch of the Green Thicket high above the Drumochter Hills, each sip brings a mellow sweet finish with a purity that can only come from the Highlands.

And after the tasting portions, it's time to get better acquainted with each of the Single Malt Scotch Whiskeys, with a proper shot on the rocks.

I find myself leaning toward the smoky and floral hints of the Caol Ila 12 Year Old and the bold yet balanced notes of the Oban 14 Year Old Single Malt Scotch Whiskeys, but each brand made a lasting impression.

A final round for the road...

...and things to start to pick up at The Malt Room after six. Special thanks to The Malt Room's Donny Elvina, Tony Meehan, and Philip Goco, and to Diageo's Luis, Mara, and Hannah for an awesome single malt experience.

The Malt Room is located at the basement of Hotel Rembrandt, 26 Tomas Morato Extension, Quezon City or call 373-3333 for inquiries and reservations.

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The arrival of the autumnal equinox and the full moon signals the start of traditional festivities, and a good time to take stock, and thank the countless blessings of the year with family and friends. It's time to harmonize unions and say thanks. It's time for good times and mooncakes. And it's time to celebrate the Mid-Autumn Festival with special dishes created by Chinese master chefs at Crystal Jade Dining IN...

A traditional Chinese harvest festival, the Mid-Autumn celebration brings families and friends together in thanksgiving for the many blessings of the year. And there's no better way to celebrate the Mid-Autumn festival than with a traditional and flavorful six-course feast at Crystal Jade Dining IN at The Fort.

From September 1 to 14, 2014, Crystal Jade Dining IN offers its special Mid-Autumn Menu Sets starting at P 3,800+ (good for 4-5) to P 7,800+ (good for 8-9) featuring traditional festival favorites like the Three-Way Chicken and other dishes, including mooncake for dessert. And a cool dice game to cap off your festive meal. Start your Mid-Autumn feast at Crystal Jade Dining IN with a tall and refreshing Grape Shake, and let the feast begin...

The Mid-Autumn Festival kicks off with the Jiang Nan Crispy Sliced Chicken Wrapped in Pancake, tender and crisp chicken on fresh lettuce, the first of three chicken courses.

The staff at Crystal Jade Dining IN then prepare the delicate pancake wraps, adding shreds of chicken, vegetables, and hoisin sauce. Prepared like the traditional duck, the chicken wraps bursts with rich flavors in every bite, and a great starter to the Mid-Autumn feast.

The Shredded Chicken with Fresh Fruit Salad is then served, an elegantly plated dish with a medley of fresh fruits and tender chicken drizzled with a creamy mayo dressing. Fresh and light, yet rich and sweet, and a perfect dish to balance the flavors of the first chicken course.

For the third course, the steaming hot Poached Chicken with Cordycep Flower and Beancurd Soup is served in individual bowls. The light milky broth blends the delicate flavors of the chicken with the nutty and fresh, homemade tofu in a comforting soup.

Next, Deep-Fried Garoupa Balls with Sweet & Sour Sauce is served, a bright and vibrant dish with equally bold notes. The rich sweet and sour sour sauce play well with the delicate flavors of the crisp grouper for contrasting flavors and textures. The colors and flavors of the dish are both bright and festive, and elegantly executed by the Chinese master chefs of Crystal Jade Dining IN.

The festive parade of Mid-Autumn flavors continue with Crystal Jade Dining IN's Sauteed Shrimp with Broccoli Flower, another intricately plated dish with a blend of fresh and delicate flavors. The fresh broccoli flowers have a subtle layer of sweetness combined with a fresh "snap" in every bite, contrasting with the fresh and plump shrimps with its mild briny note.

Crystal Jade Fried Rice, soft and fluffy rice mixed with vegetables and egg, complete the experience at Crystal Jade Dining IN's Mid-Autumn feast. Crystal Jade Dining IN's Set Menu A (P 3,800+ good for 4-5) offers a full range of flavors for that special Mid-Autumn feast with family and friends.

Crystal Jade Dining IN's Mid-Autumn Festival Set Menu B (P 7,800+ good for 8-9) include the same six elegant courses, plus the Braised Homemade Beancurd with Mushrooms topped on fresh bok choy or Chinese Cabbage. The nutty flavors of the different varieties of fresh mushrooms, including shitake and winter mushrooms, combine for another festive dish. For dessert, enjoy traditional mini-mooncakes with tea to cap your Mid-Autumn feast. And there's more. Every P 5,000 minimum spend gives diners a chance to participate in a traditional dice game for a chance to win P 1,000 Crystal Jade Gift Vouchers. Fun and good vibes.

And you can enjoy these same flavors starting September 1-14, 2014, at Crystal Jade Dining IN. Gather your family and friends and celebrate the year's many blessings with Crystal Jade Dining IN's Mid-Autumn Festival menu sets. Ready to feast and roll the lucky dice? Book your reservation and celebrate the Mid-Autumn Festival at Crystal Jade Dining IN...

Crystal Jade Dining IN is located at Unit SEUG201, 30th Street corner 7th Avenue, Bonofacio Global City , Taguig City or call 808-5233 for inquiries and reservations.

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Japanese cuisine with a cool and inventive spin, and you can definitely expect the unexpected. Blending traditional and authentic Japanese flavors with a bit of creative fun, the dishes at Nomama are not your mama's usual Japanese dishes, not at all. Refreshingly new and different, yet there is a comforting familiarity that keeps you coming back...

At Nomama Artisanal Ramen, one finds a harmonious and flavorful balance in each of the unique dishes, with just the right amount of play, and that distinct global spin that can only come from Chef Him Uy de Baron (for more on Nomama Artisanal Ramen's creative take on Japanese cuisine, see my previous post here at http://dude4food.blogspot.com/2013/10/nomama-artisanal-ramen-turns-two.html). Traditional it isn't, nor is it way too off the left field of fusion. But right there in the center, with balanced flavors.

At the very core of Chef Him Uy de Baron's philosophy is simple and uncomplicated flavors using the very best and freshest ingredients. And leave it to Chef Him and his creative, even playful, approach to draw out the best flavors form the best ingredients.

Chef Him and his staff apply the finishing touches to each plated dish before being served at the new and spacious Capitol Commons location. With two floors, the new location can easily handle the busy lunch and dinner crowd, as more and more discover Capitol Commons.

For starters, Chef Him served up his take on the popular eastern dip, Edamame Hummus with Spiced Pita (P 170), a rich edamame puree and tahini dusted with Japanese 7 Spice served with toasted pita chips. The creamy edamame and sesame seed combination delivers mild yet distinct nutty notes, kicked up by the sharp Japanese 7 spice blend, pairing well with the crisp pita chips. Not Japanese, not completely middle eastern, but definitely Nomama.

Then, Chef Him brings out his new line of unique sliders, starting with the Tori Karaage Sliders, with Japanese style brined chicken topped with slaw on soft brioche. The contrasting textures of the chicken karaage, with its familiar tender and juicy center topped with a crisp outer layer plays well with the fresh coleslaw, adding its own fresh crunch in every bite.

Chef Him then follows this up with his Fresh Crab Sliders, with fresh crab meat, kimchi mayonnaise, baby radish, avocado, and pickled watermelon rind. The tender crab meat, with its distinct sweetness, is perfectly balanced by the flavorful punch from the kimchi mayo, and the radish, avocado and pickled watermelon rind add more texture and round out the flavors.

And finally, Chef Him brings up the Soft Shell Crab, crisp soft shell crab tempura with kimchi mayonnaise, and fresh watermelon salsa, a personal favorite. The delicate flavor of the crisp soft shell crab tempura is enhanced with the flavorful bite of the kimchi mayo and the refreshing watermelon salsa. And this is what you can expect from Chef Him in each of his signature dishes, that perfect balance of flavors from a combination of different ingredients. Each bite reminds you of Chef Him's philosophy, that only the best and freshest ingredients deliver the best flavors.

The mains are served next, starting with the Half-Cooked Tuna Steak with Red Pepper Dashi, Warm Bacon, and Kobacha Salad with Rocket Oil (P 390), perfectly seared on one side, tender and sweet on the other for another unique blend of flavor and texture. The lightly sweet oven roasted pumpkin puree and the rich red pepper dashi is another of Chef Him's playful touches, with a blend of mild flavors building distinct layers to complete the dish.

Chef Him continues with the Almond Crusted Lapu-Lapu with Brown Butter Shiso Vinaigrette and Roasted Cherry Tomatoes (P 470), combining the delicate flavors of the fish with sweet almonds and lightly burnt butter with shiso for rich flavors.

Then, this arrived. Kitayama Wagyu Beef Cheek with Miso on creamy Kobacha puree, oven roasted Japanese pumpkin, with crisp French beans. Fork tender, you don't need need a knife at all. The sweet miso sauce and pumpkin puree add rich flavors to the already rich beef cheeks that almost melt in your mouth. It's the creative infusion of Japanese ingredients, like miso, dashi, and edamame, that give a distinct Asian twist to Chef Him's dishes. And with the best local Wagyu from Kitayama, this dish is a winner. The best local Wagyu in another elegant execution by Chef Him. Another favorite to add to my list at Nomama.

While at Nomama, complete your experience with one of their signature ramen, like The Nomama Ramen (P 375/ P 245), with the rich house pork stock with special miso-sesame blend topped with tender pork chasu and tamago. The dark broth says it all, and you can imagine the concentrated flavors in each and every sip.

The fiery Tantanmen (P 390/P 260), with its spicy sesame broth topped with organic pork and chili, poached egg, and bok choy. With the heavy rains these past few days, seems like everyday is just perfect for Nomama's hot and spicy Tantanmen. Gently break the yolk to balance the heat and slurp away...

I've always enjoyed Nomama's Wagyu Beef Cheeks Ramen, but when you're looking for something different, this one always hits it home. The Thai Green Curry Ramen (P 355/P 240), a rich and creamy homemade curry paste with coconut broth topped with seared chicken fillet, bok choy, and peas. The familiar and comforting curry with just a whisper of heat is definitely not your usual ramen, but it is comforting and familiar. And it works for me. All the time.

For dessert, cookies and ice cream with Nomama's Warm Smitten Cookie with Vanilla Bean Ice Cream (P 255), Nutella stuffed cookie with homemade ice cream, hazelnut crumbs, and fresh fruit garnish. A Nutella stuffed cookie...that works for me too.

Take a soft and chewy piece of Nutella cookie and a bit of ice cream...perfect. Add some tartness with a piece of fresh strawberry. And some hazelnut crumbs. And repeat.

And just when you think Chef Him's done playing with distinct Japanese flavors, think again. The Flourless Chocolate Cake with Miso Salted Caramel (P 175), gives the familiar chocolate dessert a cool Nomama twist with the miso infused salted caramel.Rich, moist, and absolutely delicious.

The playful spin, the blend of rich flavors from the best and freshest ingredients, and that unique Nomama touch in every dish. And I can't wait to go back...

Nomama Artisanal Ramen is located at R1 & R1A, Capitol Commons, Meralco Avenue corner Shaw Boulevard, Ortigas Center, Pasig or call 631-8159 for inquiries and reservations.

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Learn. Cook. Indulge. Welcome to the Marmalade Kitchen...

The Marmalade Kitchen is Chef Aileen Anastacio's newest concept, adding to her long list of successful ventures including Goodies n' Sweets (the Cappuccino Mousse still rocks!), publishing and others. At Marmalade Kitchen, Chef Aileen Anastacio serves a selection of personal favorites, uncomplicated and unpretentious, just classic comforting dishes. Just make yourself at home at Marmalade Kitchen, and let Chef Aileen and her staff do the rest...

Located at the new Forum Building along Federacion Drive at The Fort, Marmalade Kitchen exudes a warm and homey vibe, just the place for comforting classics and old favorites. The brick walls add a rustic vibe to the place and you just know this place is special.

At the counter, one can find a variety of homemade marmalades and gourmet vinegar packed in attractive jars and bottles, along with indulgent fresh baked desserts Chef Aileen Anastacio is known for, including her Key Lime Pie, Sticky Toffee, and Turtle Pie.

Inside Marmalade Kitchen, past the rows of tables is the Kitchen Studio, Chef Aileen Anastacio's very own culinary playground. At the Kitchen Studio, Chef Aileen Anastacio holds lifestyle classes and cooking demos for groups, children and even corporate clients. Chef Aileen also shared stories of fun children's parties combining art and culinary classes at the Kitchen Studio, and unique cooking-based team-building activities for executives. For the month of September, Chef Aileen Anastacio offers a full schedule of cooking classes, including French cooking for beginners, easy Spanish cuisine, basic pasta sauces, Thai cuisine, and just in time for the holidays, Halloween and Christmas treats (for more on Chef Aileen Anastacio's class schedule for September at Marmalade Kitchen, check out Marmalade Kitchen's Facebook Page here at https://www.facebook.com/marmaladekitchenincph).

Serving all-day breakfast, comforting mains, and indulgent desserts, you can stay all day at Marmalade Kitchen and feel right at home. As we settled to our seats, Chef Aileen Anastacio then fires up the kitchen to prepare Marmalade Kitchen's signature specialties. First up, Marmalade Kitchen's comforting Roasted Pumpkin (P 180), a thick and creamy pumpkin soup made even richer with burnt butter and topped with Amaretti cookie crumble. Not your usual pumpkin soup, Chef Aileen adds her own homey twist with the rich flavors of burnt butter topped by Amaretti cookie crumble, adding texture and just the right layer of nutty and sweet notes. This is probably the best pumpkin soup I've tried yet, seriously good.

Next, one of Marmalade Kitchen's best-selling starters, the Cauliflower Fritters (P 210), lightly breaded cauliflowers with sweet and sticky sauce, was served. Who knew cauliflower could be this good? The crisp outer layer and the fresh cauliflower, with its distinct snap, combine for a play on textures. The sweet sticky sauce completes the flavors enhancing the delicate note of the cauliflower.

We then sampled some of Marmalade Kitchen's signature breakfast dishes, part of its popular "Eggs All-Day" menu, starting with the Garlic Longganisang Hubad (P 295), served with garlic rice and eggs. The crisp longganisa, shredded from its casing, is just so spot on and perfect with the garlic fried rice and eggs for a traditional breakfast. Extra rice? Absolutely.

Aside from local breakfast flavors, Marmalade Kitchen also offers other breakfast favorites, like the Royal Benedict (P 300/P 470) with tenderloin steak topped with a delicately poached egg draped with a creamy hollandaise sauce. Simply slice it and let the yolk run and blend with the biscuit, tenderloin steak and the sauce. Perfect.

Light and Fluffy Pancakes with Bananas and Toffee Sauce (P 290), a stack of three pancakes dusted with confectioner's sugar and topped with bananas drizzled with sweet and thick toffee sauce. The pancakes are, as described, really light and fluffy, yet remains firm without crumbling. The buttery and sugary toffee sauce adds a unique spin to the usual pancakes.

Chef Aileen then serves the mains, starting with the Pulled Pork (P 360), tender pork topped with crisp onion rings, coleslaw, bbq sauce, and mayo garlic on a toasted bun, served with a side of thick-cut fries. The tender pulled pork is perfectly seasoned with sweet and smoky notes, combining well with the crisp onion rings. Pour a bit of barbecue sauce and take a big bite for a burst of flavor and finish off with some thick-cut fries. And repeat.

Marmalade Kitchen also makes their own fresh pasta for their line of pasta dishes, like the Black Ink Pasta with Shrimps (P 380), in a rich tomato cream sauce. At first glance, the dish may appear a bit dry, but one bite changes that. Totally. The noodles are just packed with so much rich flavor, complemented by juicy and plump clams and shrimps.

For dessert, Marmalade Kitchen serves a variety of indulgent treats to cap your meal, like the Sticky Custard...

...the refreshingly tart Key Lime Pie...

...and the Fallen Chocolate Cake, a rich, moist, and decadent chocolate cake topped with vanilla ice cream. All perfect endings to a comforting meal at Marmalade Kitchen.

In a way, Marmalade Kitchen is like an extension of Chef Aileen Anastacio's home, serving classic favorites in a comforting home-like setting. And you just know you'll be back...soon.

Marmalade Kitchen is located at Unit 2-5 Forum South Global Building, 7th Avenue corner Federacion Avenue, Bonifacio South District, Bonifacio Global City, Taguig City or call 622-9196 and +63917-837-0959 for inquiries and reservations.

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Pork or chicken? Why not have both...

The Southern Favorites Platter (P 1,295 good for four) from Racks, with a half rack of classic Pork Ribs, half Southern Fried Chicken, with your choice of any two large sides, a platter of rice (a really hefty sized platter good for four or more), and a pitcher of Coke. Classic Southwestern flavors, pork ribs and chicken, all in one platter.

For the sides, go for the Gravy Fries, thick cut country-style potatoes with a rich gravy dip. Simply dip the fries, or better yet, pour the gravy directly on the fries.

And the rich, hearty, and comforting Mac & Cheese topped with bacon bits. The creamy cheese and bacon makes this mac a great side to your Southwestern Favorites Platter.

And the Southern Favorites Platter arrived, with two slabs of Racks' original Pork Ribs and four pieces of Southern Fried Chicken. Fork-tender pork ribs and crisp, juicy chicken, just can't get better than that. Great for sharing, real good eats. And no more agonizing decisions on classic Pork Ribs or Southern Fried Chicken. You get both with the Southern Favorites Platter from Racks. One of three Family Platters, Racks makes ordering a whole lot easier for a group. Plus you get to sample the bestsellers in every platter, now that's a cool deal.

For dessert, we sampled the mini Cheesecake with cream cheese on a Graham cracker crust topped with sweet blueberry preserves, complimentary, thanks to our server Jeff. A perfect ending to cap the Southern style feast.

Great food, great value...good times. Round up the gang for a Southern-style fried chicken and pork rib feast, only at Racks.

Racks is located at PB 107 & 205, Connecticut Carpark Building, Greenhills Shopping Center, Ortigas Avenue, San Juan or call 584-2173 to 74 for inquiries.

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Something old and something new. An Old-Fashioned at the newest bar in Salcedo Village...make that another round, please.

Named after and inspired by the common slang for alcohol during the Prohibition-era, Hooch by LULU Restaurant is one of the newest bars at Salcedo Village, and a perfect place for a drink or two to end the day. Or start the night.

Inside Hooch, the well-stocked bar has everything you need for that favorite cocktail. Name it, and they'll whip it up for you in no time. Or better yet, have a chat and find out what's new. The bartenders at Hooch can get pretty creative, so why not try something new?

At the bar, you'll find Dixie Marinas preparing a few cocktails, including some of Hooch's new concoctions...

...like the Hoochie Mama, a refreshing mix of Bombay Sapphire, Midori, pineapple juice, rosemary, and simple syrup.

And the Hoochie Papa, a smooth blend of Maker's Mark, cherry brandy, grapefruit bitters, and brown sugar, garnished with a cherry. Each one unique and distinct, both guaranteed to get you in the groove. The best and freshest ingredients go into each cocktail, each handcrafted to perfection. You're definitely getting the good stuff here. Go sit at the elegant bar, and get up close to where the action is, and see each cocktail prepared right before you.

Later in the evening, the cool vibe kicks up a notch, as Hooch's bartenders put on a show with their own style of flair. Just whar you need to try something new. Something different. Like the intriguingly named Blood + Sand.

Blood + Sand, a bold blend of Glenalmond Blended Malt, cherry brandy, orange juice, Martini Rosso, and orange bitters. Almost immediately, one can taste the sweet notes upfront, smoothing the way for the blended malt as it kicks in with its distinct smoky hints. Sharp, fruity and citrus layers of flavor combine well with the blended malt and mellow cherry brandy for a refreshing, easy, mild-mannered drink yet with that right amount of mischief in every sip.

Ever wonder how they make those perfectly rounded ice balls? Here's one way with an ice ball press. A block of ice is simply placed on the press, place the heavy top cylinder and you get a perfectly rounded ice ball in just minutes. Pretty amazing to watch, specially after a few drinks...

And you can expect great food at Hooch. With Chef Tom Hines and LULU restaurant right beside, separated only by a sliding glass door, you get to pair some real good food with your cocktail. Like the Argentinian Hand Chopped Empanada, stuffed with savory spiced beef with chimichurri. Light, crisp, and flaky, with a flavorful and savory beef filling, perfect with any of Hooch's line of handcrafted cocktails. And that's what makes Hooch special, as you pair some of LULU's signature appetizers with your cocktails at Hooch.

Then, more of LULU's elegantly plated appetizers arrived, including the Lobster & Crab Pao, delicately poached lobster and crab with lemon mayonnaise and indulgent caviar on steamed buns. Fresh, clean flavors with a creamy finish from the lemon mayo complemented by the contrasting textures of the fresh lettuce and a pinch of caviar releasing a burst of briny flavors in every bite.

Pulled Pomegranate Duck, flavorful strips of duck on steamed and fried buns. Sweet and savory, familiar and comforting flavors, perfect when paired with a stiff drink. The elegant little plates from LULU complete your experience at Hooch. The combination of classic flavors with an impressive selection of cocktails makes Hooch different. So sit back and relax, and prepare for another round of cocktails at the bar.

Old habits are hard to break, and I eventually go back to an old favorite. The classic Old-Fashioned, prepared perfectly at Hooch. The refreshingly tart orange peel is wiped gently around the rim of the glass adding more flavor in every sip. The bourbon's smooth and smoky layer of flavor plays well with the refreshing citrus notes, lingering long after the first sip. Yup, make that one more round, please.

And I'll definitely be back for you...

Great cocktails, great food, and a cool vibe. Can't wait to end the day, or start the evening, at Hooch.

Hooch by LULU Restaurant is located at the Ground Floor, 125 V Corporate Center, L. P. Leviste Street, Salcedo Village, 1227 Makati or call 0927-375-9467 for inquiries and reservations.

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Somethin's cookin' at Salcedo Village...LULU Restaurant, one of the iconic dining establishments in Rockwell, recently relocated to a new spot in Salcedo Village, making it one of the must-try dining destinations in the area's culinary revival.

After a few rounds of cocktails at Hooch (see my previous post on Hooch by LULU Restaurant here at http://dude4food.blogspot.com/2014/09/blood-and-sand-and-old-fashioned-at.html), we passed through the sliding glass door, and entered the elegant and spacious area of LULU Restaurant's new location. The warm amber glow of LULU Restaurant's interior is welcoming and comforting, with a formal grace and elegance in contrast with the hip and cool vibe of Hooch. The unique set-up is perfect, where you can enjoy a few drinks in a proper bar before dinner at LULU Restaurant.

The all-glass facade and high ceiling add a classy and sophisticated vibe, a dramatic backdrop to the evening's elegant dinner. Previously located at Rockwell, LULU Restaurant's new space is noticeably larger, with its adjoining bar, Hooch, just right beside it separated by a sliding glass door.

As we settled down to our table, Chef Tom Hines fired up the kitchen, as the first course is prepared. The open kitchen layout provides a unique glimpse at the flurry of activity, as the Seared Scallops on a carrot and pumpkin puree with citrus sea foam is served.

Wine was then served along with the first course, and my first-time experience at LULU Restaurant begins on a high note. The delicately seared scallops topped with a light and briny citrus sea foam finished off with a pinch of caviar is perfectly executed, with the mildly sweet flavors from the pumpkin and carrot puree complete the dish.

The parade of fresh flavors continued with Chef Tom Hines' Seared Tuna Nicoise, lightly seared crusted tuna with mesclun greens and citrus vinaigrette. The light yet refreshingly sharp citrus vinaigrette adds a flavorful pinch to the medley of leafy greens, punctuated by the bold flavors of black olives and creamy quail eggs, rounded out by the delicate flavor of the lightly seared crusted tuna.

Next, Chef Tom Hines'Citrus Glazed Mahi-Mahi on a bed of soft and moist lemon and pea risotto is served. The delicate and fresh flavors of the tender Mahi-Mahi are enhanced by the light citrus glaze, and the creamy lemon and pea risotto adds to the richness of the light yet flavorful dish.

Fisherman's Pie, a rich and comforting seafood version of the traditional Shepherd's Pie from Hooch, LuLu Restaurant's speakeasy next door, is served next. Loaded with fresh, plump shrimps and soft white fish covered in a creamy sauce, it's a great dish to pair with any of Hooch's signature cocktails.

But Chef Tom Hines has a lot more up his sleeves. The impressive Lamb Shank 12, a tender twelve-hour sous-vide lamb shank scented with rosemary and marjoram on couscous, is then served. The slow cooking process transforms the lamb shank to an amazingly fall-off-the-bone and fork-tender dish, perfectly complemented by the soft couscous.

Lulu Restaurant also serves some of the best steaks in the metro, including this US Certified Angus Ribeye, and there's more...

How about all you can eat Wagyu Rump Steak, served with mustard and sea salt? For only P 1,200, you can have your fill of premium Wagyu Rump Steaks. As much steak as you want, fired up and freshly grilled to your desired doneness. Now that's a pretty cool deal.

For dessert, Chef Tom Hines caps the elegant meal with Lemon Glazed Yoghurt Cheesecake, Peanut Butter and Jelly Bomb, and Butterscotch Apple Crumble, with a refreshing Apple Pie Shooter on the side.

An elegant dinner in an equally elegant setting, LULU Restaurant offers a unique dining experience, and definitely one of the bright spots in Salcedo Village.

Chef Tom Hines impresses once again, and LULU Restaurant's distinct flavors and style adds to the culinary richness and diversity of Salcedo Village in Makati. A few drinks followed by an elegant dinner, make that LULU Restaurant...

LULU Restaurant is located at the Ground Floor, V Corporate Center, L. P. Leviste Street, Salcedo Village, Makati or call 403-4376 and 0927-375-9467 for inquiries and reservations.

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The sweet and briny notes of the freshest seafood with the sharp and refreshing layers of tartness and acidity, familiar flavors celebrated around the world with the iconic ceviche dishes of South America, the traditional Poke from Hawaii, and the numerous regional versions of Kinilaw, all in one place. Welcome to Patricio's Cevicheria...

Owned and managed by Pat and Pia Roa, Patricio's Cevicheria is one of those off-the-grid, hole-in-the-wall restaurants to add to your must-try list. Specializing in the freshest ceviche and kinilaw dishes, Patricio's Cevicheria is definitely worth the drive off the beaten path, far away from the familiar hub of restaurants.

Patricio's Cevicheria brings the rich flavors of the South in their signature dishes, sourcing the best local ingredients for authentic flavors, including the freshest seafood flown in daily from the Visayas and Mindanao, as well as local citrus and vinegar for their best-selling kinilaw.

Our lunch begins with Patricio Cevicheria's signature beef, pork and chicken dishes, starting with the Lomo Soltado (P 245), a savory regional twist on Salpicao, with spicy stir-fried beef marinated with Aji Amarillo peppers, and served with roasted tomatoes, sweet onions, and fried potato wedges with steamed long-grained rice.

Next, the Chicharrones (P 230 for sharing), Patricio Cevicheria's version of the popular Lechon Kawali based on an old family recipe, is then served. Tender and juicy pork with that layer of crisp crackling, just can't get better than that. Patricio's Cevicheria pairs this dish with a thick sauce made from the marinade and drippings of the Chicharrones, as well as their own signature spicy vinegar. Both dips add a unique layer of flavor to the Chicharrones, and you'll want some extra rice for sure.

Pollo Frito (P 165), the classic pan-fried chicken served with Patricio's Cevicheria's distinct Peruvian Aji Panca sauce and South American-inspired Black Bean Rice. Perfectly crisp yet juicy and tender, a comforting dish and a great choice for lunch or dinner.

Black Bean Rice, soft and fluffy rice mixed with black beans, sweet plantains, corn and topped with crisp lechon flakes, a meal in itself. The South American flavors of plantains and black beans come through in this dish, and the crisp lechon flakes complete the flavors. Drizzle some of Patricio's Cevicheria's spiced vinegar on the rice, or the rich and thick lechon sauce, and just dig in.

Extra rice? Go for the Pastils (P 35), Mindanao's version of the Cebuano Puso, with steamed rice topped with beef, pork or fish and wrapped in banana leaves. You'll need a couple of these to finish off the Chicharrones, or the freshly prepared ceviche and kinilaw, served next...

Perhaps the simplest yet one of the most difficult dishes to prepare, ceviche and kinilaw require freshness and timing, missing one or both key elements can result in flat flavors. Patricio's Cevicheria's Ceviche Shooters (P 480), a sampler platter with five kinds of signature ceviche, including Hawaiian Aji Poke, Rocoto, Aji Amarillo, Mango Wasabi Shrimp, and Octopus and Shrimp Amarillo Mixto served with nachos is an excellent starter to familiarize yourself with the subtle nuances of each style of ceviche. The acidic marinade of fresh lime and lemon slowly "cook" the seafood, transforming its color from pink to pale white. Timing is crucial in maintaining that perfect balance of acidity and the fresh, delicate flavors of the seafood. The blend of seafood, lime, fruits, herbs, and vegetables give each type of ceviche a distinct flavor. The Hawaiian Aji Poke is sweet and nutty, with fresh tuna blended with a light sesame soy dressing, and nori flakes. The Rocoto is sweet and spicy, with cherry tomatoes, cilantro, pickled red onions, red radish, and spicy rocoto peppers. The Aji Amarillo includes sweet potatoes in the blend, adding a unique kind of sweetness. The refreshing Mango Wasabi Shrimp has that familiar tartness with the extra bite from the wasabi. And the Octopus and Shrimp Amarillo Mixto is another flavorful blend of sweetness and tartness with just a hint of refreshing heat from the chili. And after the fresh, marinated seafood is consumed, take a shot of the sharp marinade, or as Pat Roa describes it, the "tiger's juice" in one shot to complete the experience.

A local regional version of of the South American ceviche, Dumaguete's Binakhaw Kinilaw, topped with crispy chicharon, chili, mango slices, and dungon seeds, and soured with coconut vinegar or sukang tuba, is then served. Unlike the typical South American ceviche which uses fresh limes or lemons as the souring ingredient, the local kinilaw uses vinegar for that familiar flavorful punch. The sliced mangoes, red onions, chili and the dungon seeds deliver a a wide range of flavors, blending sweet with tart, sour, acidic and spicy notes as well as different textures capped by the crispy chicharon.

The Aji Amarillo Mixto, with shrimps and octopus topped with red onions and fresh herbs in a refreshing lime marinade, is then served. Refreshingly sweet, tart and spicy, with pure and clean flavors, the vibrant colors are a visual cue to the equally bold flavors of the dish.

At Patricio's Cevicheria, you can enjoy other regional versions of Kinilaw, including Kinilaw de Oro from Cagayan de Oro, Negrense Kinilaw from Bacolod, the El Duterte from Davao, the Waray from Samar, as well as the Binakhaw from Dumaguete, each with its own distinct regional flavors. Plus Peruvian and Ecuadorean ceviches, and Hawaiian Poke. All in one place. At Patricio's Cevicheria.

And there's more. Soon on the menu, Pia Roa's unique Lechon Jam, lechon flakes with basil pesto on crisp toast. Great with a few beers.

For dessert, have some of Pia's homemade cookies, great after a meal at Patricio's Cevicheria.

Pair it with a freshly brewed cup of coffee, with coffee beans from Bukidnon. If you're ready to try something different, veer off the grid and head on to Patricio's Cevicheria. This one's definitely worth the drive...

Patricio's Cervicheria is located at 28 Bayani Road, Bonifacio Global City, Taguig City or call 988-7274 for inquiries. You can also visit their FB Page for more information, and find out what's fresh, at https://www.facebook.com/pages/Patricios-Cevicheria/731413156911107.

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Mahalo! Hawaii's Teddy's Bigger Burgers Opens in Manila

Side Views: Flight PR 2196 to Laoag

Side Views: An Elegant Fusion of History and Art at Vigan's Hotel Luna

Side Views: Up Close with The Mandolin Player at Hotel Luna

An Early Morning Stroll at Historic Calle Crisologo

Flavors of Ilocos: Dinner at Hotel Luna's Comedor

Flavors of Ilocos: A Steak Lunch at Hotel Luna's Comedor

A Boodle Feast at Vitalis Resort and Spa

Flavors of Ilocos: Chillin' at Hotel Luna's Chula Saloon Bar

Flavors of Ilocos: Breakfast at Hotel Luna's Comedor

Special Moments Made Even More Special at Shine Bakery & Cafe

Choose Your Steak. Choose Your Rub. Choose Your Sauce. At The Butcher Shop & Pub.

After Six at The Malt Room

A Mid-Autumn Festival Feast at Crystal Jade Dining IN

Turning Japanese with a Spin at Nomama Artisanal Ramen Capitol Commons

At Home at Marmalade Kitchen

The Southern Favorites Platter at Racks

Blood and Sand and an Old-Fashioned at Hooch

LULU Restaurant: Elegant Dining Comes to Salcedo Village

Ceviche, Kinilaw, and Chicharrones at Patricio's Cevicheria