DUDE FOR FOOD

It's true. Big flavors do come in small packages. At Slammin' Mini-Burgers + Fries + Dips, "Mini" doesn't mean just bite-sized...prepare yourself for a feast of epic "mini" proportions.

The mini-burgers may appear deceptively small, but two of these babies at Slammin' Mini-Burgers + Fries + Dips add up to a little more than the average quarter-pound burger, and three mini-burgers comes out larger than the usual 1/3 burger. And there's nothing "mini" when it comes to flavors...

Located at the Ground Floor of the Promenade's new wing, Slammin' Mini-Burgers + Fries + Dips offers juicy burgers with its signature "onion-steam grilled" all-beef chuck and a variety of sides that's perfect on the go or the movies, or simply fresh off the grill and enjoyed in the bright and cozy interiors.

And there's no better way to start your Slammin' experience than with the signature and juicy All-American Sliders (P 145 Double/P 215 Triple), with the signature "onion-steam grilled" 100% all-beef chuck, cheddar cheese, and sliced onions. The bun is perfectly soft, and the ground chuck is juicy, infused with the flavors of onions. And I enjoyed every bite, just like Harold and Kumar enjoying White Castle sliders. Other variants include the Slammin' Cheese (P 125 Double/P 185 Triple), a classic cheeseburger; the popular Bacon Mushroom Melt (P 175 Double/P 255 Triple), with juicy onion-steamed patties pumped up with bacon and mushrooms. Can't decide? Get all three with the Slammin' Trio (P 225), or try The Farm (P 215), a beef, chicken and fish selection with the Slammin' Cheese, the Beer-Battered Go Fish! with sour cream, and Crispy Chicks with barbecue sauce. And the best part is, you can enjoy and share the different mini-burgers with friends, and end up tasting even more variants.

Don't forget to try the Back Box Creations, seasonal limited-edition mini-burgers that are updated and changed every six months. Like the John Candy (P 185 Double/P 265 Triple), with 100% all-beef patty, cheddar cheese, honey-cured bacon, sauteed onions, and salted caramel. That's right, salted caramel. One bite delivers the full range of flavors, from the juicy all beef patty, the salty and smoky notes of the bacon, the sharpness of the cheese and the subtle sweetness of the salted caramel and sauteed onions. Other Black Box Creations include the the Romeo and Juliet, with bacon, melted cheese, strawberry jam and salted butter; and The Big Kahuna, with pineapple chunks, Sriracha mayo, teriyaki glaze, melted cheddar, and bacon. Can't wait what these guys will think of next for the new batch of Black Box Creations.

The creative blend of flavors add to a unique burger experience at Slammin' Mini-Burgers + Fries + Dips, who knew salted caramel and burgers would work so well, like a sweet barbecue sauce. And the mini-burgers are just the perfect size allowing you to try different variants. For sides, Slammin' Mini-Burgers + Fries + Dips offers an extensive selection, including Fries in a Cone, freshly prepared as you order, in Big Dipper (P 85) or Double Dipper (P 115) sizes, with a choice of dip, including sour cream, jalapeno, creamy barbecue, roasted garlic, cheesy, honey mustard, and hot bell pepper. If you're really hungry, go for the Loaded Fries (P 125) in Beefy Supreme and Mighty Mushroom Bacon flavors. Slammin' Mini-Burgers + Fries + Dips also offers a line of tasty "Sidekicks" to go with your mini-burgers, like Slammin' Wings (P 175) in New York Buffalo and Honey Garlic Glaze flavors, Wings N' Chips (P 165), Fish N' Chips (P 185), and Chicken Nuggets (P 115).

Wash it all down with the Blue Lemonade (P 35), a refreshingly sweet beverage that complements the beefy richness of the mini-burgers.

Cap your meal with one of the Slammin Iceburgs (P 55) in Cool Chocolate, Vibrant Vanilla, and Sweet Strawberry. Different, unique, and full of flavor, and "every bite is Slammin'," at Slammin' Mini-Burgers + Fries + Dips.

Slammin' Mini-Burgers+Fries+Dips is located at the Ground Floor, Greenhills Promenade, New Wing, Annapolis corner Missouri Streets, Greenhills Shopping Center, San Juan, Metro Manila.

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The ramen wars go into high gear, with the entry of another iconic name to the local food scene...

Ippudo, Japan's legendary ramen chain, officially opens today, September 10, 2014, at the SM Mega Fashion Hall, serving its signature Hakata-style pork-based tonkotsu ramen.

The elegant yet simple and zen-like interiors, with classic wood and stone, are draped in a warm amber glow, ready to serve its famous ramen. The name is loosely translated as "One Wind Hall," inspired by the vision "to continuously innovate to remain true." Consistent with this single-minded and focused philosophy, Ippudo has gained a reputation for traditional ramen with creative and modern twists, combining international concepts, ingredients, and cooking techniques with the classic ramen. At Ippudo, this philosophy remains at the very core of its daily operations, continuously reinventing and redefining recipes for a unique Ippudo experience.

Established back in 1985 by the famous Ramen King Shigemi Kawahara, known for his Hakata-style tonkotsu or pork-based ramen with his delicate and creamy broth, Ippudo has grown to over 80 ramen stores all over Japan. Along with its domestic growth, aggressive expansion plans have resulted in a strong global presence, with stores in New York, Singapore, Hong Kong, South Korea, Taiwan, China, Sydney, Malaysia, and now Manila.

Yota Shiiba (L), Operations Manager for Ippudo Philippines, leads the staff in a pre-opening session, where each member is assigned a specific role, like actors in a stage. Every move is choreographed, from cooking to serving, to ensure a memorable dining experience.

Yota Shiiba (R) welcomes guests to the private tasting event, with Standard Hospitality Group's Marketing Manager Denise Cabotage (L). Yota Shiiba believes in three elements that are crucial in achieving the corporate philosophy, embracing the Japanese Omotenashi hospitality in creating the right ambience, a shared culture of strong family ties and personal bonds, and spreading that "smile" and "Arigatou" with each bowl of high-quality ramen.

As more guests arrived for the private tasting, Ippudo's Japanese ramen masters fire up the kitchen. The kitchen is immediately transformed in a blur of activity, but behind the steam, one can sense order, a result of experience and numerous dry-runs. Each chef at the kitchen knows his precise role, and the plated appetizers are rolled out without a hitch. As with all dining establishments, the kitchen remains the heart and soul, the primary stage where creativity and precision combine for that perfect bowl of ramen.

As orders are taken by the courteous staff, diners are also asked their noodle preference, ranging from soft, medium, hard, to very hard. I've always preferred chewy noodles, almost like al dente, and I go for the very hard noodles. Timing becomes crucial, but the Japanese ramen masters have everything under control. With years of experience, the Japanese ramen masters prepare each bowl of ramen in a perfectly choreographed performance. The open kitchen layout provides a sneak peek at the intricate operations, adding to one's overall experience.

Ippudo's signature side dishes were then served, including (L-R) the Ippudo Hakata-style Gyoza, Goma Q, Dashimaki Tamago with Mentaiko Mayo, and Curry Cheese Harumaki...each with delicate flavors presented in that classic and elegant manner the Japanese are known for. The signature gyoza or pan-fried dumplings is perfectly executed, soft and chewy with a light layer of crispness from the seared bottom for balanced textures. The refreshing Goma Q, fresh cucumbers with a light sesame dressing and delicate flavors is an ideal starter before the ramen, as well as the light and fluffy Dashimaki Tamago. The Curry Cheese Harumaki, served on a bed of crisp noodles, presents bold flavors, and great with Japanese beer.

The popular Ippudo Pork Buns is also served, with juicy and slow-braised pork belly and Ippudo's original sauce on a soft steamed bun. Sweet and savory, the tender pork belly releases so much rich flavors in every bite, you'll definitely want another.

Then, it was time to sample the signature Ippudo Ramen, and the blend of Ippudo's key components for that perfect bowl: a rich and creamy pork tonkotsu broth simmered for over fifteen hours for that distinct milky texture, the chewy Hakata-style noodles made fresh daily, the tender slices of pork, stewed and lightly seasoned Kikurage or mushrooms, and flavorful dashi. The Shiromaru Motoaji (starts at P 375) is the perfect introduction to Ippudo's ramen, the classic and original Hakata-style tonkotsu broth served with its signature ultra-thin noodles topped with tender pork loin, bean sprouts, kikurage, and spring onions. The white broth is mildly flavored, yet rich and buttery, perfectly complementing the hard noodles and tender pork. The spring onions and kikurage add subtle flavors and textures. To fully enjoy your ramen experience, simply follow the three basic steps: Sip, Slurp and Top. Enjoy the rich broth first with a gentle sip, then, pick up the noodles and slurp (yes, slurp away!), and finally, pick up the piece of tender pork to complete the flavors.

The Akamaru Shinaji (starts at P 390), the original tonkotsu broth updated with a modern twist, enhanced with rich special blended miso paste and aromatic garlic oil with Ippudo's signature thin noodles, tender buta bura pork or pork belly, kikurage, and spring onions. The flavors are slightly more pronounced, with the blended miso and garlic oil combining for upfront flavors. And as you gently mix your bowl, the color of the broth is slowly transformed to a bright orange. This one's a personal favorite.

And if you're looking for a fiery number, this is it. The spicy Karaka-Men (starts at P 390), Ippudo's original broth with a spicy kick, with thin, wavy noodles in a rich broth, topped with pork belly, and spring onions. The special spicy minced meat, miso paste, and fragrant garlic oil add a flavorful punch and refreshing heat.

The spicy blend coats each noodle, delivering a subtle release of spicy notes that linger, as you go for more. The level of heat is not at all overwhelming, but it gradually builds after every sip. A cold beer between sips should do the job. Each ramen presents its own unique and distinct notes, making each sip different and special. A perfect blend of tradition and innovation in each bowl, allowing diners to experience Ippudo's philosophy, "to continuously innovate to remain true" in each and every sip.

Experience Ippudo, now open at SM Megamall.

Ippudo is located at the 3F, Mega Fashion Hall, SM Megamall, Ortigas Center, Mandaluyong City or call 470-1837 for inquiries.

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Vikings celebrates the Mid-Autumn festival with a cool non-traditional tradition...

Every weekend for the month of September, Vikings offers a line of innovative and unique mooncake creations, along with traditional mooncakes, to celebrate the Mid-Autumn festival. Savory, sweet, and definitely different, adding to your list of must-try dishes at Vikings.

Vikings updates the traditional mooncake with a continental twist, with unusual combinations to perk up the Mid-Autumn festival. Like the imaginative Beef Bourguignon Mooncake with Choron Sauce (L) and Minced Goat Cheese Mooncake with Mango Coulis (R), a non-traditional blend of flavors that's different. Really different. The subtle sweetness of the traditional bean paste stuffing seem to work pretty well with the savory beef and the minced goat cheese mooncake, something I didn't expect. After a few more bites, the flavors blur between something familiar and new.

Crusty Shrimp Cheese Mooncake (L) and Asado Mooncake (R) is another unique pair, and the flaky pastry shell of the Crusty Shrimp Cheese Mooncake give it a distinct continental twist. The savory asado mooncake, with a more traditional shell, delivers an overall sweet note. But the flavors are subtle, and easy, as the more familiar flavors of the traditional mooncake still emerges after a few more bites.

The Salted Lotus Mooncake, with more traditional flavors, will also be available, offering comforting and familiar flavors.

With each piece containing a salted duck egg, the flavors are bolder and more pronounced than the first four mooncakes. Great with some hot tea.

For dessert, Wild Berry Cheese Mooncake (L) and Choco Trifle Mooncake topped with sweet mango (R), elegant and innovative sweet treats combining chocolate and cheese with the nutty bean paste. It's a mooncake, but then again, it's not. But that's what makes it so much fun.

Traditional mooncakes are also available, just in case you want something familiar. But if you're in the mood to celebrate the Mid-Autumn festival with something new, fun, and different, then head over to Vikings. Traditional or non-traditional mooncakes? Have fun, have both, available on weekends for the month of September at Vikings.

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

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A celebration of the best Filipino flavors from the very best chefs in the metro, with the best view of the lake...

Taal Vista Hotel celebrates 75 years of heritage and happiness with a 12-weekend buffet series, dubbed Culinary Gems, a Festival of Filipino Flavors, featuring seven of the country's noted chefs. The festival runs on select weekends from September 6 to November 23, 11:30am to 3:00pm, on Saturdays and Sundays and from 6:00pm to 10:00pm on Saturdays. And nothing beats a sumptuous lunch with a postcard perfect view of the iconic Taal Lake and Volcano, only at Taal Vista Hotel.

Taal Vista Hotel's Filipino food festival kicks off with successful restaurateur and Pinoy MasterChef Judge Fernando Aracama, and his take on classic regional flavors from Negros. A proud Negrense, Chef Fernando Aracama showcases the diverse flavors of Negros and Iloilo, from appetizers to mains and desserts.

The buffet spread is impressive, featuring a wide range of dishes and you'll definitely need to map out your plan of attack. A platter of refreshing appetizers kicks off my Culinary Gems experience at Taal Vista Hotel's Cafe Veranda, with Pomelo Coconut Salad, Pickled Papaya and Kalabasa, Ampalaya Salad with Tomato Vinaigrette, Puto Capsicum, and Adobo Flakes with Kesong Puti Tartlets. Small bites with fresh, clean flavors, and a perfect start.

Cafe Veranda's Drink of the Month, the Green Mango Breeze, a refreshing blend of tart green mango and sweet watermelon is the perfect drink to pair with the fresh appetizers. Here's a quick rundown on some of the dishes featured at Taal Vista Hotel's Cafe Veranda...

A wide variety of fresh Ensaladas, with a medley of seasonal vegetables, pako, jackfruit, puso ng saging, tomatoes and salted egg are just some of the fresh salad options at the salad station.

Chef Fernando Aracama puts his own creative spin on the popular southern dish with his crisp Bicol Express Lumpitos (L) and Ginataang Langka Triangles (R), tasty appetizers with a flavorful kick.

The Taal Vista Fresh Lumpia, freshly made and prepared as you order, with stir-fried vegetables, peanuts and rich sauce, yet another option at the sumptuous buffet spread.

In between courses, dancers performed local dances from different regions, adding a local and festive vibe to the feast. And a cool break before the mains...

Chef Fernando Aracama's Porchetta Negrense, tender and juicy boneless slow roasted pork belly with crisp crackling, stuffed with lemongrass, chili, red onions, and the Negrense batuan fruit, the centerpiece and most popular station in the lavish spread. Perfectly seasoned with balanced flavors, you don't need much sauce with this one. The juicy pork is already flavorful on its own.

Roast Beef Hamonado, tender and juicy prime beef with a subtle sweet glaze. Each slice includes a thin layer of fat for flavor, and the hamonado marinade completes the flavors. And just like the Porchetta Negrense, the prime beef is good on its own without any need for sauce.

Other Negrense specialties include Chef Fernando Aracama's Chicken Inasal and Inihaw na Pusit na may Kamatis at Sibuyas, regional favorites with fresh flavors that go so well with the Kalkag Fried Rice, another Negrense specialty.

Then it's time to get serious, time for the first round. Grilled Chicken Liver and Gizzard, Porchetta Negrense and Roast Beef Hamonado with Kalkag Fried Rice, soft and fluffy rice blended with aligue (crab fat) topped with crispy shrimp. Tender and perfectly seasoned roast pork, juicy prime beef, and grilled chicken with crab fat enriched rice...seriously good.

Round Two with Inihaw na Pusit na may Kamatis at Sibuyas, Chicken Inasal with spiced vinegar dip, and Beef Adobo sa Tuba (palm wine) with Kalkag Fried Rice. Extra Kalkag Fried Rice? Why not.

Round Three with Grilled Chicken skewers, Seafood and Chicken Paella, and just one more piece of the Porchetta Negrense and Roast Beef Hamonado.The rich diversity of Filipino cuisine on a plate.

For dessert, the selection is equally impressive, featuring both local and continental sweets. I go for the Frozen Brazo de Mercedes layered with caramel and assorted pastries.

Still hungry? Why not help yourself to some Halo-Halo at the dessert station. In fact, you can make your very own customized Halo-Halo, with a wide variety of ingredients to choose from for that perfect tall glass of icy refreshment.

Leave room for some true culinary gems, like Chef Fernando Aracama's velvety smooth Buco Panna Cotta with tapioca pearls and muscovado syrup...

...and Chef Fernando Aracama's signature ChocNut Ice Cream, with the familiar nutty sweetness of ChocNut...

...or the unique and creative Salted Egg Creme Brulee, with the salted egg adding that extra layer of flavor to balance the richness of the dessert.

Chef Fernando Aracama showcases the region's best flavors with a wide range of dishes, each one true to its origins with a few creative twists. And that's what makes Taal Vista Hotel's Culinary Gems so special, with each guest chef adding his own unique take on regional cuisine.

After a satisfying meal and a cup of brewed coffee, walk around the Taal Vista Hotel's scenic ledge for a panoramic view of Taal's famous lake and volcano. A perfect ending to cap one awesome buffet lunch at Taal Vista Hotel's Cafe Veranda.

Taal Vista Hotel's Culinary Gems, a Filipino Food Festival, runs from September 6 to November 23, 2014 with the following featured guest chefs:

Chef Fernando Aracama - September 6, 7, 13 & 14
Chef Sau del Rosario - September 20, 21, 27 & 28
Chef Babes Austria - October 4, 5, 11 & 12
Chef Edwin Santos - October 18, 19, 25 & 26
Chef Bruce Lim - November 1, 2, 8 & 9
Chef's Jackie and Rolando Laudico - November 15, 16, 22 & 23

Buffet rates for Saturdays (lunch and dinner) and Sundays (lunch only) at Cafe Veranda is P 1,350 net per person. Looking for that perfect weekend culinary experience? Head over to Taal Vista Hotel for some flavorful culinary gems... and an amazing view.

Taal Vista Hotel is located at Kilometer 60, Aguinaldo Highway, Tagaytay City or call (02) 917-8225, (46) 413-1000 or +63 0917-809-1254 for inquiries. You may also contact the Manila Sales Office located at the Ground Floor, OneE-ComCenter, Ocean Drive, Mall of Asia Complex, CBP-1A, Pasay City or call (02) 403-1000 for inquiries.

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A homey, comforting, and rustic vibe greets you as you enter Nikko's Baking Studio, and the aroma of freshly baked desserts complete the unique experience. Somethin's definitely baking along Paseo de Roxas...

A perfect spot for a cup of refreshing single origin coffee from Benguet, savory pastries fresh from the oven, or an indulgent dessert, Nikko's Baking Studio is a welcome stop on one of the busiest avenues in Makati.

A cafe, culinary school and bakery, Nikko's Baking Studio is conveniently located along Paseo de Roxas, like a sanctuary right smack in the middle of the commercial and business district. The creative use of materials, like weathered wood combined with simple yet bold graphics is a visual cue, and you just know this is a special place.

Chef Nikko Buendia, who prefers to be called a home baker, shares her cherished recipes at her new cafe, bakery and culinary school, Nikko's Baking Studio, along Paseo de Roxas. Baking for over thirteen years, Chef Nikko brings her passion for baking to a brand new stage, offering her indulgent creations as well as baking and cooking classes. Nikko's classes are designed to be more personal in approach, featuring one dessert per class. The studio has five individual baking stations, each one equipped with the usual kitchen appliances and none of the industrial versions so that the experience can be reproduced at home. Nikko's Baking Studio offers a full range of classes, from basic baking to savory dishes.

My experience at Nikko's Baking Studio begins with a refreshing glass of Pandan Iced Tea, not too sweet, just right, and the perfect beverage to pair with Chef Nikko's savory and sweet treats.

Chorizo Empanadas, fresh from the oven, with the rich flavors of chorizo in a crisp flaky crust. Each bite brings both flavor and contrasting textures, and you go for more.

Meanwhile, Chef Nikko prepares the finishing touches on the next course...

...fresh grilled sandwiches with a savory adobo filling. Two types of Grilled Adobo Sandwiches were served, the Adobo White with creamy Kesong Puti and the Adobo Red with salted egg and tomatoes offering distinct flavors.

Then, one by one, Nikko's indulgent cakes were laid on the counter, starting with the Cookie Dough Cheesecake...

...followed by the Kahlua Mocha Cake and Decadent Chocolate Cake, each intricately prepared showcasing Chef Nikko's baking mastery. Each cake is rich and moist, unlike the usual commercial versions, which sets Nikko's Baking Studio apart from the others.

The parade of cakes continue with Chef Nikko's elegant Red Velvet Cheesecake and Pineapple Streusel Pie. The meticulous attention to detail is evident in each cake, and Chef Nikko's passion is immediately felt and tasted in each bite.

Chef Nikko's Banana Cream Pie, layered with sweet bananas draped in cream and drizzled with caramel, is another must-try.

Decadent Chocolate Cake, a classic dessert, and perfectly executed. The deep dark chocolate notes play with the caramel for familiar and comforting flavors.

Chef Nikko also shared her other dessert specialties, including her delicate and intricate Pavlova...

...and the Walnut Baklava, with pistachios and honey in a light and flaky crust.

Then, Chef Nikko shares some simple yet creative desserts, with the doughnut like balls coated in sugar served with a rich chocolate sauce. Simply dip or pour some of the chocolate sauce for pure chocolate indulgence.

Chef Nikko's creativity is seen once again with her Sans Rival Chips, a deconstructed Sans Rival with with soft and chewy meringue chips served with the familiar butter cream. Different yet familiar, just one of the many surprising twists you can find at Nikko's Baking Studio.

In between, grab a few S'mores to complete your sugar fix at Nikko's Baking Studio.

Decadent and indulgent cakes, pies, cookies, and savory dishes, you can find all these and more at Nikko's Baking Studio. Next time you pass by Paseo de Roxas, make a right and stop by for coffee. And some dessert. And you'll be glad you did...

Nikko's Baking Studio is located at #59A Paseo de Roxas Avenue, Urdaneta Village, Makati City or call 887-1711 or 0920-954-4960 for inquiries. You can also send an email at nikkosbakingstudio@gmail.com or visit their FB Page at www.facebook.com/nikkosbakingstudio.

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One day, three restaurants. Three unique dining experiences from Raintree Restaurants for breakfast, lunch, and dinner. Just can't get better than that...

The Makati Food Tour 2014 showcases the best dining concepts from Raintree Restaurants, a full day of gastronomic adventures with diverse flavors and a variety of dishes prepared by Raintree Restaurants' culinary team. And there's no better way to start the Raintree Restaurants experience than with a hearty and comforting breakfast at Museum Cafe.

The panoramic glass walls surrounding Museum Cafe, or simply M Cafe, add a modern and contemporary vibe to the place, complimenting the bright and spacious interiors. It's just the perfect spot for breakfast, or any meal, in the heart of the Makati CBD.

A freshly brewed cup of coffee kicks off my Makati Food Tour at M Cafe, just one of the many types of 100% Arabica coffee variants available at M Cafe. Tea? Try some of M Cafe's fine tea selections from Twinings of London and TWG. Or why not M Cafe's Asian Bloody Mary, a refreshing and spicy number with Sriracha, wasabi, calamansi, chili and vodka to jumpstart your day. Whatever you choose, M Cafe has the right beverage for that perfect start.

M Cafe features an Omelette Station, with M Cafe's Chef Carl, and an assortment of fresh ingredients including peppers, onions, tomatoes, mushrooms, and ham. Just tell Chef Carl how you want your omelette, and he'll whip it up in minutes.

A freshly prepared omelette with just about everything in it, topped by micro greens. Light and fluffy, and perfectly executed. The sound of a gentle sizzle at the M Cafe's Omelette Station is constant, as breakfast diners continue to arrive.

M Cafe's M Benedict (P 375), a delicately poached egg draped in Hollandaise sauce with arugula and cherry tomato on Jamon Excellente is then served, with a side of fresh mandarin oranges.

The fresh and premium ingredients combine for a medley of rich flavors and textures in every bite, with the creamy notes of the Hollandaise sauce and poached eggs perfectly balanced by the sharpness of the Jamon Excellente and the clean flavors of the arugula. Gently break the yolk and let it run and combine with the Hollandaise sauce for even richer flavors. A perfect start at M Cafe.

Craving for Asian flavors to start the day? Go for M Cafe's Anise Scented Beef Congee paired with Crystal Prawn Dumplings. And there's more. Like M Cafe's Hainan Chicken Noodles, Waffles and Pancakes topped with sweet mangoes, watermelon, and Granny Smith apples and served with maple syrup and peanut butter. Or you can try some of M Cafe's signature Filipino breakfast dishes, like US Beef Belly Garlic Tapa or Bangus Belly "Bistek Style".

Within M Cafe, one can find Kabila (which literally translates as "next door"), seamlessly blending in the spacious interiors without walls or borders. With M Cafe's modern Asian cuisine, one can find regional Filipino flavors at Kabila. And as the lunch service is prepped, one can see some of the signature specialties of Kabila, including this beauty, crispy pork belly bagnet. Lunch at Kabila? Definitely. Soon.

To complete your meal, M Cafe and Kabila offers a wide range of desserts, including this rich Tablea Cake made with local chocolate. Breakfast, lunch, or dinner, M Cafe, and Kabila by Raintree Restaurants, are perfect spots for for that perfect meal. Any time of day.

Michelle Magtoto, Marketing Associate for Raintree Restaurants, and our host for the Makati Food Tour, leads our group at M Cafe. But there's more. Time for lunch at another dining concept from Raintree Restaurants...stay tuned for my next post.

Museum Cafe is located at the Ayala Museum Complex, Greenbelt 4, Makati Avenue corner De La Rosa Street, Makati City or call 757-3000 and 757-6000 for reservations and inquiries.

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Power lunch? Make that Terraz Bistro & Meetings...

The Makati Food Tour 2014 continues with a lavish lunch at Terraz Bistro & Meetings, yet another of Raintree Restaurants' dining concepts, with its unique take on modern comfort cuisine. The cosmopolitan dining space is an ideal venue for corporate meetings, cocktails or even an intimate dinner, with a great view of the business district.

Located at the third floor of the newest addition to Makati's skyline, the Zuellig Building, Terraz Bistro & Meetings offer panoramic views of the commercial district in an elegant setting. The dramatic new structure is an appropriate venue for Raintree Restaurants' Terraz Bistro & Meetings and its modern and innovative cuisine (for more on The Makati Food Tour 2014 and other dining concepts from Raintree Restaurants, check out my previous posts on breakfast at M Cafe here at http://dude4food.blogspot.com/2014/09/the-makati-food-tour-2014-part-1.html and dinner at Simple Lang at http://dude4food.blogspot.com/2014/09/the-makati-food-tour-2014-part-3-good.html).

Modern yet refined, contemporary yet casual, Terraz Bistro & Meetings is the perfect place for that all important lunch meeting or cocktails with clients. The flowing layout makes it easy to pick a perfect spot. If you can, get the round table at the far corner for an amazing view of the Makati CBD.

The spacious interiors can accommodate 117 diners in the elegant bistro, plus Terraz Bistro & Meetings also offers six well-appointed private rooms for corporate meetings. The unique open kitchen layout provides a unique glimpse at the modern comfort cuisine of Terraz Bistro & Meetings.

Our lunch featured the new dishes of Terraz Bistro & Meetings, including salads, pasta, a variety of inventive mains, and desserts, prepared by Executive Chef Arnold Gozon and his team, starting with the Sesame Crusted Ahi Tuna (P 275), pan-seared ahi tuna with fresh Romaine lettuce, sliced Japanese cucumber, and vine cherry tomato in a rich sesame dressing. Fresh, clean flavors from the freshest ingredients make this dish special, and the nutty sesame crusted ahi tuna completes the flavors.

Terraz Chef Salad (P 295), with fresh Romaine lettuce, red wine hard-boiled egg, crispy parma ham, grilled bacon, and roast beef in a light yet sharp salt and pepper vinaigrette and ranch dressing is another flavorful salad option, with a more pronounced punch from the parma ham, bacon, roast beef, and cheese. The fresh and crisp lettuce and the sharp notes of the parma ham and crunchy bacon combine for balanced flavors and textures. And the lunch meeting at Terraz Bistro & Meetings is off to a good start.

Pair your meal with a tart Green Mango Shake (P 135) or the refreshing Strawberry & Mango Iced Tea (P 120).

Executive Chef Arnold Gozon then fires up the kitchen for the parade of new and exciting mains, including the Truffled Herbed Chicken & Creamy Mushroom (P 275), with tender marinated grilled chicken breast with three kinds of mushroom and red wine sauce. The new dish has subtle yet rich flavors and the tender truffled herbed chicken clearly stands out.

Simple Saffron Spaghetti (P 250), a comforting dish with fresh homemade pasta, spinach and smoked grilled asparagus in a rich saffron sauce. The rich saffron sauce is all you need for a fresh burst of flavors, perfectly balanced by the grilled vegetables. Elegantly plated with simple yet classic flavors.

Spicy Terraz Corned Beef Adobo (P 495), tender premium beef brisket with garlic pumpkin, sweet mashed potato, and crispy kesong puti, a personal favorite. Fork-tender beef brisket flavored with a rich adobo sauce with just a hint of sweetness for familiar flavors. The crisp kesong puti contrasts with the sweetness of the pumpkin and sweet mashed potatoes for a play on varied flavors in one dish. This one's a real winner, and probably one good excuse to hold a meeting at Terraz Bistro & Meetings.

Grilled Bacon-Wrapped Pork Medallion and Foie Gras (P 695), with Macaire potato, sauteed vegetables, mushroom ragout, and merlot sauce. The delicate flavor of the tender pork medallions are perfectly enhanced by the bold and smoky notes of the bacon for another dish with contrasting flavors.

Buttered Tilapia Saltimbocca (P 350), served with vegetable pilaf, asparagus, sage tomato sauce, with a rich creamy and grainy mustard sauce. A light and healthy option with a flavorful kick from the mustard sauce, just the dish for a business lunch.

Executive Chef Arnold Gozon then serves another winner with the Merlot Braised Veal Cheeks (P 550), with crushed garlic potato, olive oil, and marinated root vegetables. The tender beef cheeks deliver so much flavor, with just the right layer of fat for that buttery feel. The assorted vegetables, including mushrooms and carrots, add texture and flavor to the dish. Seriously good.

Pan-Seared Boneless Chicken Cream Emince (P 350), served with baked potato topped with crisp bacon, peppered asparagus, and creamy mushrooms. The delicate flavors of the pan-seared chicken are complimented by the rich, gravy-like sauce for another comforting dish from Terraz.

For dessert, Executive Chef Arnold Gozon shares his take on classic desserts, like the Pavlovaz (P 150), Terraz Bistro & Meetings' version of the classic Pavlova, with a crisp and chewy meringue base layered with soft berry compote served in a glass. And it tastes as good as it looks.

Crepe Samurai (P 150), another classic dessert with thin and soft crepes filled with mango and banana covered in caramel sauce and drizzled with cinnamon sugar. The layers of different flavors from the rich butter and cinnamon, to the sweet mango and banana stuffing, combine for a perfect finish to your dining experience at Terra Bistro & Meetings.

Later in the afternoon, why not celebrate a successful meeting with some cool cocktails and tapas with a view of the business district? Or watch the sun go down as the business district comes alive with a dazzling display of lights, perfect with a cold beer.

Executive Chef Arnold Gozon's new dishes, with his own unique spin at modern comfort cuisine, is a welcome addition to Makati's growing culinary landscape. Simple yet classic flavors with a modern twist.

Carmela T. Sison, Marketing Manager for Raintree Restaurants, and the friendly staff at Terraz Bistro & Meetings, await your visit. A power lunch, or cocktails, or an intimate dinner, Terraz Bistro & Meetings is the place.

Terraz Bistro & Meetings is located at the 3/F, Zuellig Building, Makati Avenue corner Paseo de Roxas, Makati City or call +632-625-4831 and +632-625-4832 for reservations and inquiries.

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Simple is better. All the time. Add a few imaginative twists and familiar flavors are suddenly new and different. Welcome to Simple Lang...

The full day tour of The Makati Food Tour 2014 culminates with dinner at Simple Lang, one more from Raintree Restaurants' group of diverse dining concepts focusing on local and traditional Filipino flavors. Simple flavors with a playful and innovative spin define the culinary style of Simple Lang for a unique dining experience with new yet familiar flavors (for more on The Makati Food Tour 2014, check out my previous posts on M Cafe here at http://dude4food.blogspot.com/2014/09/the-makati-food-tour-2014-part-1.html and Terraz Bistro & Meetings here at http://dude4food.blogspot.com/2014/09/the-makati-food-tour-2014-part-2.html).

Located at the Ayala Triangle Gardens, Simple Lang is a welcome addition to the varied flavors at the scenic park. A leisurely walk around the gardens can easily build up a serious appetite, and Simple Lang is the perfect spot to satisfy any craving.

The bright and cozy interiors are amplified by the bold splashes of red, and a quick glance at the counter display of crispy pork belly bagnet triggers an immediate response as you pick a table. Many of Simple Lang's signature dishes include crispy bagnet, and if you enjoy bagnet, this is the place.

Start your dining experience at Simple Lang with any of their signature drinks, like the refreshing Watermelon & Coconut Cream with Tapioca Pearls (P 150).

A complimentary bowl of steaming hot chicken broth goes with every meal at Simple Lang, and you're off to a good start.

Dinner begins with Tinapa Tops Salad (P 185), a medley of fresh kamote tops, kangkong, alugbati tops, tomatoes, and red onions in a rich salted egg dressing topped with crispy tinapa bits. Light and refreshing with a flavorful punch, and a great starter before the mains.

Grilled Stuffed Bangus (P 285), with green mango and tomato stuffing drizzled with calamansi. The soft, tender grilled milkfish delivers delicate flavors, given a flavorful boost by the tart green mangoes and tomatoes.

Crispy "Chop-Chop" Pork Belly Dinakdakan (P 195), with flavorful chopped roasted pork belly mixed with calamansi, pepper, onions, and chili in a special sauce. A regional Ilocano dish, the tender chunks of pork have a thin crisp layer for contrasting textures, great as is or with rice, perfect with a cold beer.

Longanisa Torta Talong Pancake (P 160), topped with salted egg, tomatoes, and onions. This is probably the prettiest tortang talong I've seen, with generous toppings for rich flavors. It's creative twists like this that make your dining experience at Simple Lang different and special.

Fresh Lumpia Rolls (P 95), filled with fresh vegetables topped with garlic and sprinkled with sesame peanut on sweet muscovado sauce. Comforting and familiar flavors, with the muscovado sauce adding a distinct and new layer of flavor.

Mixed BBQ Plate (P 595), a platter of grilled Chicken Inasal, Chicken Leg Quarters, Pork Barbecue and Grilled Squid with tomatoes and onions. A great sampler with chicken, pork, and squid, ideal for sharing. The sweet glaze on the chicken and pork barbecue complements the smoky grilled flavors, the tomatoes and onions add even more flavor to the grilled squid.

Sisig Fried Rice (P 180), soft and fluffy rice blended with rich pork sisig, another playful twist from Simple Lang. Simple Lang also offers an equally flavorful Inasal Rice that's perfect with their pork and chicken barbecue.

Seafood Bicol Express (P 375), a rich and creamy coconut cream broth with shrimps, clams, squid, fish fillet, and sayote shreds. The familiar richness of the creamy Southern dish is used as the foundation for a unique dish with seafood, without the heat. A personal favorite.

Sinigang na Crispy Bagnet sa Watermelon (P 395), a hearty sour tamarind broth balanced by the sweetness of the watermelon with crisp pork belly, kang kong, tomatoes, and string beans. Definitely not your usual sinigang, the addition of crispy bagnet with the crunchy crackling makes this stand out. And the watermelon adds another new element to the traditional dish. Quirky and fun, this dish really works. Another personal favorite.

How else can you improve on the tried and tested mongo? Add some bagnet. Simple Lang's M. B. T. Mongo Bagnet Tinapa (P 175), a comforting broth with mongo, sili leaves, and crisp pork belly. The bagnet simply brings this homey dish to a whole new level.

Cap your meal with one of Simple Lang's local desserts, like the The Simple Lang Halo-Halo (P 175)...

...or the Mango Madness Crush (P 175) and Buko Pandan Pinipig Crush (P 175), iced treats with milk, ice cream, and fruits.

And if you have a sudden craving for Choc-Nut, go for Simple Lang's Choc-Nut Milk Shake (P 150) with the familiar nutty chocolate candy. Cool local flavors with a playful spin, and you can find all these at Simple Lang.

Simple Lang's Executive Chef Kalel Chan and Michelle Magtoto, Marketing Associate of Raintree Restaurants, invite you to sample some of Simple Lang's creative take on local flavors. Simple yet bold flavors, prepare to be pleasantly surprised at Simple Lang.

Simple Lang is located at the Ayala Triangle Gardens, Makati City or call 621-6161 or 621-6162 for inquiries.

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The Rebel Without A Kitchen's in town for a flavorful cause, and rumblings of a kitchen revolution begin to reverberate in the metro...

The Asian Food Channel presents Toronto-based food truck entrepreneur and King of Pop-Ups, Matt "Fidel Gastro" Basile's "Kitchen Revolution Asian Tour", with an elegant dinner paired with one of the finest hand-crafted single malts, The Balvenie, at Chef Jessie Rockwell Club. The Asian Tour includes stops in the Philippines, Singapore, Malaysia and Indonesia between September 10 to September 23 in line with the premiere of Rebel Without A Kitchen, Season 2, at the Asian Food Channel last September 11.

Non-traditional, unconventional, out-of-the-box, inventive...rebel. Former advertising man Matt "Fidel Gastro" Basile barged into the Toronto food scene with his innovative and creative Cuban-style sandwiches, popularly known as "Extremo Sandwiches" served from his food truck. With his food truck Priscilla, Matt Basile hits the road with his off-the-wall culinary take on street food, organizing pop-ups in some unlikely spots all over Toronto. In the second season of Rebel Without A Kitchen, Matt Basile continues his adventures in the underground food markets, exclusive private events and the coolest places in Toronto along with his beloved food truck, Priscilla, taking and redefining street food to a different level for a whole new dining experience. And for one exclusive evening at Chef Jessie Rockwell Club, I get to sample the unique flavors of Matt "Fidel Gastro" Basile's unique culinary style.

The dinner was made even more special paired with some of the finest hand-crafted single malts in the world, The Balvenie, produced by William Grant & Sons Ltd, an award-winning and independent family-owned distiller established in 1886. The range of single malts served that night each had its own distinct notes and expressions, but all were consistently smooth that can only come from unhurried and slow process of maturation and aging. The Balvenie DoubleWood Aged 12 Years, matured in two wood types, including the traditional oak whisky cask and first-fill European oak sherry, adds different qualities to the single malt, with hints of vanilla, honey and a lingering nutty sweetness. The Balvenie Peated Cask Aged 17 Years is silky smooth with just a hint of mild smokiness and spice. And finally, The Balvenie Portwood Aged 21 Years, an elegant single malt with with bolder fruit, honey, and spice notes, completes the impressive range.

Throughout the night, I enjoy a never-empty glass of The Balvenie DoubleWood Aged 12 Years on the rocks, and I get in the groove in no time at all, just in time for Matt Basile's first course.

Matt Basile starts off with his interpretation of North American cuisine with with the elegant Octopus with Fennel and Blood Orange, a delicate dish with bold flavors. The sweet hoisin glaze enhances the subtle, fresh flavors of the octopus, perfectly balanced by the herbs and sharp citrus notes of the blood orange and calamansi...

...paired with The Balvenie Portwood 21 Aged Years. Why not start with the best, right?

Then, Matt Basile brings street food savvy and his "rebel" style with the inventive Salsa Verde Grilled Beef Hearts, tender and rich with a more subdued gamey flavor than kidney or liver. A light sweet glaze provides a rich layer of flavor, drizzled with sesame seeds and micro greens for both flavor and texture. The salsa verde perfectly complements the tender beef hearts, and street food goes a notch higher with Matt Basile's interpretation. Pair this with another shot of The Balvenie DoubleWood Aged 12 Years...perfect.

A hearty and comforting Lamb Zoupa and Bread is then served, with vegetables and conchiglie pasta in a light broth. The dish provides just the right richness, flavored by the lamb, perfect after one too many rounds of The Balvenie single malt, and you're just about ready for the mains.

Matt Basile served two options for the mains, the Moroccan Beef Tenderloin with Marian Sauce, Pistachios with Edamame Mash, a tender and juicy fillet of beef with a subtle, nutty sweetness from the barbecue-like sauce...

...and the Salt and Vinegar Prawns with Pickled Cipolini and Trinity Sauce, plump, fresh prawns with a subtle briny sweetness enhanced by the sharpness of the pickled onions and the tart sweetness of the mirepoix. Street food was never this good, and Matt Basile clearly impresses. From the first courses of salad and appetizer to the mains, the range of flavors clearly stand out in every dish. But there's more...

Elvis in a Jar, Matt Basile's homage to the King's favorite banana and peanut butter sandwich, reinvented and served in a jar, is served for dessert to cap Matt Basile's Kitchen Revolution Tour dinner. Soft and chewy rum French toast with maple syrup layered with sweet bananas and draped in rich peanut butter cream...just can't get better than that. But it does. Pour a shot of the premium Balvenie Peated Cask Aged 17 Years single malt, mix gently, and scoop it up for some amazing flavors in a jar. The deep, smoky notes of The Balvenie Peated Cask Aged 17 Years add that extra richness, balancing the sweet and creamy peanut butter and maple.

William Grant & Son's Regional Brand Ambassador for The Balvenie, Matthew Fergusson-Stewart, Chef Jessie Sincioco of the Rockwell Club, and kitchen rebel Matt Basile join guests in a toast with Balvenie's hand-crafted single malt. An amazing dining experience with Matt Basile's trademark rebel style and some of the finest single malts in the world deserves another toast. And another.

Chef Jessie then brings out the undisputed King of Filipino Street Food, the notorious Balut, and a challenge is laid on the table. Matt Basile accepts the challenge, as the guests applaud and cheer. The King of Toronto Street Food versus the King of Pinoy Street Food...

After a few seconds, Matt Basile goes for it. And he goes for everything. And I have just one word. Respect. Matt Basile, in true rebel form, knocks this one out. And his thoughts on the Filipino street food classic? "Exactly as advertised..." says a relieved Matt Basile. Toronto's King of Street Food meets the King of Filipino street food, and Matt Basile impresses me even more, deserving another toast of the Balvenie premium single malt. Cheers to Matt "Fidel Gastro" Basile, and to more good eats from Priscilla the food truck and Rebel Without A Kitchen!

Catch Matt "Fidel Gastro" Basile in Rebel Without A Kitchen Season 2, starting September 11, 10:00pm, at the Asian Food Channel.

Chef Jessie Rockwell Club is located at the Ground Level, Amorsolo Drive, Rockwell Center, Makati City or call 890-6543 for inquiries and reservations.

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Olive Tree Kitchen & Bar celebrates its first year anniversary with a special Six-Course Tasting Menu, showcasing the innovative and rich flavors of Chef Rob Pengson and his team at OTKB.

The new Anniversary Tasting Menu features delicately plated courses from starters to mains and a unique dessert creation using the finest and freshest ingredients for yet another memorable dining experience at OTKB (for more on OTKB, see my previous post here at http://dude4food.blogspot.com/2014/02/olive-tree-kitchen-bar-sampling-otkbs.html).

A sweet, tart, mildly spicy and refreshing Cacio e Pepe (R) is served as part of the Anniversary Tasting Menu, a unique cocktail with House Made Limoncello Liqueur, Pink Peppercorn Berries, and Pecorino Romano Shavings. Then, the first of six courses were served...

First Course: Panna Cotta, with Bufala Mozzarella Panna, Blue Crab Cake, Tomato Carpaccio, Purple Basil Flowers, and Calabrese Hash & Oil. The rich medley of flavors and textures play with each bite of the smooth mozzarella and crisp crab cakes, enhanced by the sharp and tart tomato carpaccio. And the parade of flavors continue with the next course...

Second Course: Uovo, with Sous-vide Organic Egg, Parmesan Polenta, Morel Spuma, Pan-Roasted Wild Mushrooms, and Pistachio Citrus. Simply break the egg and let the rich yolk blend with the other components of the dish for creamy flavors, complementing the nutty mushrooms and balanced by the light pistachio citrus notes.

Third Course: Agnolotti, with Octopus Tentacles, Chorizo and Potato Mousseline, Whipped Butter, and Red Cabbage Broth. The delicate and light pasta filled with sharp chorizo and creamy potato mousse is kicked up a notch by the rich notes of the whipped butter and red cabbage broth for balanced flavors.

Fourth Course: Maialino allo Spiedo, with-Milk-Bathed Suckling Pig, Spiced Baby Carrots, Bitter Greens Gnudi, Raspberry Vinaigrette, and Pig's Head Au Jus. The perfectly roasted suckling pig is tender and juicy, with a thin layer of crackling for texture. Seriously good.

Fifth Course: Bistecca, with Mulwarra Tenderloin, Foie Gras Shavings, Sweetbread Caponata, Mosto Cotto, and Zucchini Frites. Fork tender beef with a juicy pink center, pumped up by foie gras for big, bold flavors. Like all the courses of OTKB's First Anniversary Tasting Menu, each plate delivers so much flavors.

Sixth Course: Olio d' Oliva, a unique dessert creation with Olive Oil Sponge draped in Lemon Liqueur Ganache, Pineapple Mousse and topped with Compressed Fennel and Orange. Not too sweet, and a perfect ending to another creative and elegant tasting menu from OTKB.

OTKB's First Anniversary Tasting Menu is priced at P 1,499 per person, and will be available from September 26 to 28, 2014. Reservations a day in advance is recommended. Thinking of a special dinner? The First Anniversary Tasting Menu at Olive Tree Kitchen & Bar is spot on.

OTKB Olive Tree Kitchen & Bar is located at B4, 9th Avenue, Bonifacio High Street, Bonifacio Global City, Taguig City or call 823-0366 for inquiries and reservations.

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Finally, a place where you can get some of the best sandwiches in the metro with some cool cocktails or a cold beer. At Tipple & Slaw, you get all that and more, including some ketchup and mustard on your cocktail...

Tipple & Slaw is one of the newest dining establishments at The Forum, specializing in artisan sandwiches, classic comfort food, and cocktails. Prepare yourself for some serious bites at Tipple & Slaw...

Pair your meal with some of Tipple & Slaw's soothing iced teas, like the Black Iced Tea (P 85), or other flavored beverages like the Strawberry Iced Tea (P 95), Mango Iced Tea (P 95) or the Fresh Lemonade (P 125). Or go for some thick creamy milkshakes and fresh fruit shakes.

If you prefer something with a kick, just let the bartender whip up a cocktail for you. Like the Spicy Mojito (P 270), a fiery and refreshing number with gin, fresh chili, mint, and lime juice, just one of many cocktails available at Tipple & Slaw.

The Gentleman's Drink (P 270), a cool and inventive blend of rum, pepper sauce, mustard, ketchup, and pickles. Your favorite condiments in a cocktail. Mildly sweet and tart, with that refreshing kick from the rum and the bite from the pepper sauce, this one's the perfect cocktail to pair with any of Tipple & Slaw's signature sandwiches. Garnished with a sour dill pickle with a perfect snap, this has got to be one of the most unusual, and refreshing, cocktails I've had yet. This drink just proves my theory that everything's better with ketchup and a little mustard.

Chef Francis Lim offers a full range of comforting dishes, and we start with Tipple & Slaw's unique Corn Fries (P 200), an alternative to the usual potato fries, with mashed corn for that distinct flavor, served with Spiced Brown Honey Mustard and BBQ Mayo. Perfectly crisp on the outside, with a soft and grainy texture inside for contrasting textures, perfect with any of the dips.

Spam Bombs (P 200), chopped Spam blended with mashed potatoes and deep-fried, topped with nori strips, and served with Japanese Mayo and Tabasco Ketchup. The iconic tinned meat product is given a fresh new spin by Chef Francis Lim, with the sharp notes of Spam balanced by the creamy flavors of mashed potatoes. The dips add even more layers of flavor with each bite, and the nori strips add that finishing touch with its mild nutty hint. Pop one in, followed by a long sip of the Gentleman's Drink, then pop another Spam Bomb. You just can't stop.

And when there's comfort food, there's got to be fries. Tipple & Slaw's Pastrami Fries (P 280), topped with pastrami ends, beef gravy, grated parmesan, and spring onions...

...and Breakfast Fries (P 250), crisp fries topped with chopped bacon, Hollandaise sauce, sharp cheddar and a sunny side-up, both bursting with rich flavors. And I can have these all day.

Chicken Nuggets (P 250), crispy chicken served with Honey Mustard, Tabasco Ketchup and BBQ Sauce, tender and juicy chicken with a perfectly crisp outer layer for a play on textures that's immediately comforting. Great as is, even better with the dips.

After some chicken nuggets, why not go for more with Tipple & Slaw's Truffle Fried Chicken (P 350), breaded boneless chicken fillet draped with white truffle gravy on home-style biscuit, served with chips. The creamy gravy and the crisp chicken combine for comforting flavors and textures. And Chef Francis Lim show us how a proper fried chicken is done.

No menu for comfort food would be complete without pasta. At Tipple & Slaw, you have several options, and we sampled two dishes from the list. Spaghetti & Meat Bombs (P 350), cheese-filled meatballs with fresh tomato sauce and topped with grated cheese and herbs Your classic spaghetti and meatballs taken a notch higher by the guys at Tipple & Slaw, with the innovative meatballs stuffed with cheese for that flavorful punch.

The Spicy Seafood Pasta (P 380), with grilled shrimps, fresh salmon, fresh crab, crab fat, and caviar, fresh flavors with a lingering and spicy kick. The rich crab fat is perfectly balanced by the soothing heat from the spices, and the fresh chunks of seafood complete the flavors. And the caviar adds a nice touch to the dish.

BBQ Beef Brisket (P 450), tender smoked beef brisket covered in BBQ sauce, served with crispy potatoes and slaw. The sweet barbecue sauce and the tender, lightly chewy beef brisket is just perfect with a cold dark beer.

Next, the first of three sandwiches were served, starting with Tipple & Slaw's Truffle Grilled Cheese Sandwich (P 300), Chef Francis Lim's take on the all-time classic grilled cheese with four cheeses, truffle, and honey, served with a rich and comforting bowl of tomato soup. Pouring or dipping the sandwich in honey totally transforms the familiar grilled cheese sandwich, making it new and different. The creamy yet sharp flavors of the cheese combine well with the honey, and the tomato soup caps the dish.

The Pastrami Sandwich (P 350), with Tipple & Slaw's 10-hour smoked beef belly with spicy mustard, creamy horseradish, pickles and slaw, a personal favorite. The tender, mildly sweet and briny pastrami with the sharp bite from the mustard and horseradish perfectly illustrates what Tipple & Slaw is all about, premium ingredients for fresh and bold flavors. A meal in itself, definitely one of the must-try artisan sandwiches at Tipple & Slaw.

You can also go for Tipple & Slaw's selection of premium beers, including this duo from Pivo Praha. I recommend the dark beer for most of Tipple & Slaw's sandwiches, with its robust and mildly sweet profile perfectly complementing the rich flavors of of the signature sandwiches.

Tipple & Slaw's Porchetta Sandwich (P 350), with stuffed and roasted pork belly, pickled red onion, arugula, and balsamic syrup on ciabatta. The delicate flavors of the pork belly are punctuated by the pickled red onions and sharp balsamic, with the fresh greens adding texture. Another winner.

Aside from sandwiches, Tipple & Slaw also offers hefty wraps, like the Roast Lamb Wrap (P 350), with tender roast lamb, pickled red onions, herbs, goat cheese, harissa, and cucumber relish. The distinct Mediterranean notes add to the diversity of flavors at Tipple & Slaw.

For dessert, Chef Francis Lim served two of their signature dishes, the decadent and indulgent S'mores Ice Cream Sandwich (P 180), with Graham crackers, biscuit spread, and vanilla ice cream in a smooth chocolate shell....

...and the Apple Pie French Toast (P 180), with grilled sweet apples, caramel sauce, streusel, and cinammon dust on crisp French toast. Yup, save room for dessert.

Artisan sandwiches and a cold beer, or cocktail, at Tipple & Slaw, comforting classics reinvented with a twist. Just leave it to the guys behind Tipple & Slaw, Marlo Naval, Chef Francis Lim, and Janus Naval, to come up with just the right pair for your sandwich fix. Serious bites? Definitely.

Tipple & Slaw is located at the Second Floor of The Forum, 7th Avenue corner Federacion Drive, Bonifacio Global City, Taguig City or call 500-0882 for inquiries.

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Nine restaurants, nine distinct flavors and experiences, all in one day at the new SM Mega Fashion Hall...

Italian, Japanese, ramen, cupcakes, pork buns, burgers, Japanese-style curry, ice cream and matcha...all these, only from the Mega Food Tour 2.0.

Partners Anton Diaz of Our Awesome Planet and RJ Ledesma of Mercato Centrale are back with another food tour, this time featuring the newest dining establishments at the SM Mega Fashion Hall with the Mega Food Tour 2.0 set for September 29 & 30, 2014. And it's easy to join, simply post your best food photo from any SM Megamall Restaurant on Instagram, follow @smmegamall and tag #MegaFoodTour2.0 from September 18 to September 27, 2014 for a chance to join the food tour. And here's a quick rundown on what to expect at the Mega Food Tour 2.0...

1. Linguini Fini: The Hong Kong-based international franchise brings authentic Italian cuisine to Manila based on their organic, and nose-to-tail philosophy as their distinct edge. These core values result in bold, fresh, and clean flavors from the best ingredients prepared the traditional way.

Our meal starts with one of Linguini Fini's antipasti, the Straccetti di Manzo (P 495), with thin strips of seared rare beef slices on artichokes and arugula topped with gorgonzola and drizzled with anchovy aioli. A simple dish, yet almost immediately, you can already taste one of the core values of Linguini Fini, that premium organic ingredients deliver the best flavors, no matter how simple the dish.

The Papardelle "Nose to Tail Bolo"(P 430), with pork testa, veal and oxtail ragout, topped with Parmigiano Reggiano, is yet another expression of Linguini Fini's values, using everything from nose-to-tail, and everything in between, for a medley of rich flavors. The various parts of meat combine for bold flavors, with freshly made pasta prepared everyday, for a comforting dish.

And the guys at Linguini Fini know how to treat pork. Take Linguini Fini's Porchetta, slow-roasted and fennel rubbed pork belly, served sliced with caramelized onion marmalata (P 595)...

...or chopped with chili mostarda, fennel and focaccia (P 485), one of the best executions of pork belly at the SM Mega Fashion Hall. Make that one of the best in the metro. Tender and juicy pork with a layer of crisp crackling, flavored with fennel to complement the delicate flavors of the pork. The sides, like the caramelized onion marmalata and chili mostarda add sharp flavors. Seriously good food, and a great start to the Mega Food Tour 2.0.

2. Rosanjin: Named after the famed Japanese potter and calligrapher Rosanjin Kitaoji, Rosanjin combines the simplicity of authentic and classic Japanese flavors with value for a unique Japanese dining experience. No frills, and nothing fancy, just balanced and authentic flavors at affordable prices.

Rosanjin's Japanese Set 2 (P 450), a complete meal with Tempura, Grilled Mackerel, Sushi, Japanese Stew and four side dishes, including unlimited Japanese rice. With five sets to choose from, Rosanjin offers superior value with a wide range of choices for a complete meal.

Part of the Japanese Set 2, the Grilled Mackerel offers simple yet comforting flavors, and a welcome addition to any set meal at Rosanjin. A wide range of classic Japanese flavors with superior value, always a winning combination.

3. Ippudo: Established in 1985 by "The Ramen King" Shigemi Kawahara, the metro gets another taste of authentic Fukuoka-style tonkotsu ramen (for more on Ippudo, see my previous post here at http://dude4food.blogspot.com/2014/09/savouring-ippudo-experience-in-every-sip.html). At Ippudo, you get to sample three of their signature ramen, the classic Shiromaru Motoaji tonkotsu ramen, the flavorful Akamaru Shinaji miso ramen, and the fiery Karaka-Men tantanmen ramen. The rich creamy broth topped with the freshest ingredients gives you a taste of the Ippudo experience in every sip.

But there's more to the Ippudo experience, with a range of side dishes to pair with your ramen, like the Nikumiso Tofu Salad (P 210), with tender yet firm tofu topped with seasoned pork...

...and the Hakata-style Gyoza (P 195), topped with grated radish and spring onions, both perfect sides to your ramen at Ippudo.

And don't forget to sample Ippudo's Teppan Rice Bowls, like the Garlic Teppan Tonkotsu Rice (P 290), topped with tender pork on rice. Whether you go for ramen or one of their rice bowls, you get to sample authentic flavors at Ippudo.

4. Cupcakes by Sonja: Since September, 2006, Cupcakes by Sonja ignited a foodie trend, a cupcake revolution in the local food scene, that remains as strong as the day it opened. The signature Southern Red Velvet with red velvet vixen, the classic combination of Belgian chocolate and cream cheese icing, still remains popular.

And don't forget to try the Bacon and Waffle Milkshake, Cupcakes by Sonja's inventive take on milkshakes. The rich and creamy milkshake balances the sharp flavors of the bacon, rounded out by the waffle, for comforting breakfast flavors in a milkshake. A sweet break, and the Mega Food Tour 2.0 continues...

5. Tim Ho Wan: The long lines are always a good indication of good food, and at Tim Ho Wan, be prepared to wait in line. But if you're part of the Mega Food Tour 2.0, you get the iconic Pork Bun without the wait. Now that's cool.

6. Triple-O's by White Spot: Canada's "sauciest, juiciest, tastiest, bestest burgers around" is now in Manila, with their distinct premium-grade 100% Canadian beef patties, the famous "Triple-O Sauce", and creamy hand-scooped milkshakes.

Established back in 1928 by Nat Bailey, the name "Triple O" is said to be inspired from the shorthand description on order slips, with three O's simply meant plenty of everything, which is what you can expect at Triple-O's. Have a taste of the Triple-O Original Burger with everything on it, including the signature Triple-O sauce, capped with the distinct dill pickle on the top of the bun. Pair it with some sweet potato fries with chipotle mayo, and a creamy Triple-O Milkshake. Nice.

7. Eri Curry: There's nothing quite like a comforting Japanese curry dish with rice and crisp katsu to make any day so much better, and Chef Erica (L) and her team at Eri Curry prepares some of the best Japanese-style curry dishes in the metro, hands-down.

Serving a wide variety of starters like sushi rolls and maki to salads, you'll have plenty to choose from to pair with your dish for that perfect curry meal at Eri Curry.

And creating your very own curry meal at Eri Curry is simple, just choose your curry plate, choose your quantity of rice (you'll want some extra rice for sure), choose your level of spiciness, and finally, customize your curry with a variety of additional toppings. Eri Curry's Omelette with Pork Katsu on rich curry sauce is the perfect dish to initiate your Eri Curry experience, tender pork with a crisp layer of breading for contrasting textures on rich curry...

...or the Omelette with Beef Curry, with tender chunks of beef (for more on Eri Curry and their wide range of signature curry plates and infinite curry combinations, check out my previous post here at http://dude4food.blogspot.com/2014/08/curry-your-way-at-eri-curry.html), guaranteed to satisfy any curry craving.

8. Kool Kids Craft Ice Cream: Miguel Aranaz (L) adds his own spin to ice cream, preparing each flavor as you order, using the freshest, premium ingredients for the best flavors, with a little help from liquid nitrogen...and it's just amazing seeing how each flavor, each order, is created at Kool Kids.

The flavors change everyday, depending on what's fresh and available, like the playful Camp K (P 130 Regular/P 200 Large), freshly made ice cream prepared in just minutes with toasted marshmallows drizzled with chocolate syrup and topped with a Graham cracker...

...and the White Crookies (P 130 Regular/P 200 Large), with white chocolate topped with nuts and a cookie. Kool Kids also offers its signature favorites like Nuts 4 Nutella, a Nutella-infused ice cream, and Mad Vanilla, made from premium Madagascar vanilla. You can also try some of the seasonal flavors, like Yuzu or Japanese lime, and a non-dairy treat like Pina Colada, with pineapple, coconut cream and rum. Or try Miguel Aranaz' homage to the popular ice cream served on bread with his FroDough, with Kool-Kids ice cream served inside a fresh, warm doughnut.

9. Mochicream Cafe: Our tour ends with a stop at Mochicream Cafe, with its signature Matcha and Japanese mochi cream. Using premium ingredients flown in from Japan, ensuring you get authentic flavors for your Matcha fix.

And like anything Japanese, the attention to detail and flavors is impressive. With its range of hot and iced matcha-based beverages, smoothies, and frappes, pair it with one of Mochicream Cafe's delicate pastries and cakes...

...like the Matcha Dacquiose (P 170), an elegant treat with matcha custard covered in almonds and topped with a fresh strawberry, is just one of the indulgent pastries to sample at Mochicream Cafe. Or go for the signature mochi, with silky smooth cream in a sticky ball.

A hot cup of Mochicream Cafe's Matcha Latte (P 145-12oz/P 165-16oz) caps my flavorful Mega Food Tour 2.0. Nine awesome restaurants in one day, each one distinct and different. The Mega Food Tour 2.0 is one those must-try experiences, and it's easy to join...

For more information and inquiries on how to join the Mega Food Tour 2.0, simply call 0917-557-4001, 633-5042 to 46 or visit www.sm-megamall.com. The Mega Food Tour is scheduled on September 29 and 30, 2014, so post your best food photos from any SM Megamall restaurant on Instagram, follow @smmegamall and tag #MegaFoodTour2.0 now...

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Experience the best of Japan. At half the price...only at Ogetsu Hime.

From August 28 to November 16, 2014, Ogetsu Hime offers the Best of Japan at Special Half Price on selected items flown fresh from Japan, available Monday to Sunday, for both lunch and dinner. The best Matsusaka beef, and a selection of the freshest seafood, at half the price. Now that sounds like a good deal.

Located at the Skypark of SM Aura Premier, Ogetsu Hime has a wide and spacious layout with teppanyaki stations positioned at the center, for more seating options. The sight, sounds, and aroma from the teppanyaki stations add to your overall dining experience at Ogetsu Hime.

Fresh stocks are flown in every Tuesday, Thursday, and Sunday, ensuring freshness and quality. In addition to the premium Matsusaka Beef, Ogetsu Hime also offers fresh Otoro (tuna belly), Amaebi (Hokkaido Sweet Shrimp), Hotategai (Hokkaido Giant Scallops), Engawa (Japanese Halibut), Hamachi (Japanese Yellowtail), and Anago (Japanese Saltwater Eel) for the freshest sushi, sashimi, temaki, and maki. Start your Best of Japan experience at Ogetsu Hime with Hamachi Sashimi (P 750 Regular Price/P 375 Special Half Price), fresh and premium Japanese Yellowtail...

...and Hotategai (P 750 Regular Price/P 375 Special Half Price), fresh Hokkaido giant scallops, with clean, mildly sweet and briny notes that melt in your mouth with a taste of the ocean.

Continue your feast with Ogetsu Hime's Sushi Selection of Otoro (premium Bluefin Tuna Belly), Engawa (Japanese Halibut), Anago (Saltwater Eel), and Amaebi (Hokkaido sweet shrimps), all flown in fresh practically a day before and served fresh to your table.

Uni Tempura, sea urchin wrapped in nori, battered and deep-fried to crispy perfection. The familiar richness of the sea urchin roe is given a spin with the innovative tempura execution, making this dish refreshingly different.

Wash it all down with a refreshing Four Seasons, a medley of fresh fruits in a glass.

The ingredients for the Sukiyaki are presented next, with the famed Matsusaka Beef from the Mie Prefecture of Japan. One of the world's best, the perfectly marbled beef from the black-haired Kuroge Washu cattle, or "Japanese Black," elevates your sukiyaki to a whole new level.

Rhea, our friendly server, then proceeds with the preparation of the sukiyaki. Prepared right on your table, the colors of the fresh ingredients transform almost immediately, and within minutes, Rhea begins to serve individual portions.

Ogetsu Hime's Matsusaka Sukiyaki (P 3,900 Regular Price/P 1,950 Special Half Price), the premium and tender beef adds a buttery richness to the dish, combining well with the subtle sweetness of the broth and the fresh vegetables. A bowl containing a raw egg is also served, where you can dip the hot strips of Matsusaka beef for even richer flavors.

Then, our Matsusaka Teppanyaki is prepared, along with fresh vegetables, on the teppan grill by Ogetsu Hime's skilled chefs. The sizzle and aroma triggers your primordial instincts, nothing like a slab of premium beef on a grill...

Ogetsu Hime's Matsusaka Teppanyaki (P 3,900 Regular Price/P 1,950 Special Half Price), served with grilled vegetables and sweet dipping sauce, perfectly juicy and tender with a pink center for rich flavors. The legendary "Japanese Black" is exceptionally tender and flavorful, this one's a personal favorite.

Other must-try dishes include the classic Gindara Teriyaki, broiled Japanese silver cod with a sweet teriyaki glaze, to complete your Best of Japan experience at Ogetsu Hime.

Executive Chef Isao Takada (in white) shares his culinary experience of over thirty years with diners daily at Ogetsu Hime, with premium quality and authenticity in every dish.

Premium quality ingredients, flown-in direct from Japan for unmatched freshness and incomparable authenticity, combined with excellent service, add to a memorable dining experience. The Best of Japan, only from Ogetsu Hime.

Ogetsu Hime is located at Level 5, Skypark, SM Aura Premier, Bonifacio Global City, Taguig City or call 519-9740, 519-9840, or 0917-809-6585 for inquiries and reservations.

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Chanel, Picasso, Churchill, and de Gaulle, icons of history drawn together with a common love, and passion, for the best cognac in the world. Louis XIII de Remy Martin, the King of Cognac.

A hundred years of aging and blending, a slow, unhurried, and meticulous process goes into each batch of Louis XIII de Remy Martin before being filled in the iconic Baccarat crystal decanter. And with each sip, it becomes increasingly clear why Chanel, Picasso, Churchill, and de Gaulle had this fascination, and passion, for the King of Cognac. And for one special evening, I get that one chance to experience the magnificent blend...

The venue for the royal reception of the King of Cognac is equally impressive, set at Chef Jessie's 100 Revolving Restaurant towering high above Eastwood. And yes, the restaurant revolves, at a slow and gradual pace that's almost unnoticeable, until the view shifts featuring another perspective of the city.

Thirty-three floors above the metro, Chef Jessie's 100 Revolving Restaurant offers panoramic views. Completing one full revolution in roughly an hour, you get different views of the city, including the distant Makati skyline. It is the perfect venue for the King of Cognac.

With Louis XIII de Remy Martin, each Baccarat crystal decanter is a result of the long tradition of craftsmanship and artistry since it was founded back in 1724. And it all begins with the terroir, that convergence of soil, climate, and vines that combine for a perfect blend. For Louis XIII de Remy Martin, the terroir is focused on the celebrated Grande Champagne region, with its chalk-rich soil and specific microclimate. Once the grapes are harvested, it is then distilled twice over to produce eaux-de-vie in small copper stills. Each Louis XIII de Remy Martin is a delicate and intricate blend of 1,200 of the finest eaux-de-vie from the Grande Champagne region, each with its own unique notes and nuances. Remy Martin's Cellar Master then takes over, caring for the precious eaux-de-vie in century-old "tiercon" barrels of Limousin oak at the limestone-walled cellars of Le Grollet. It takes three generations of cellar masters to produce a single bottle of Louis XIII, which is why many connoisseurs describe each decanter as "a century in a bottle."

The elegant case protecting the crystal decanter is made of fine leather that easily slides open to reveal the product, and also easily snaps shut to keep your precious bottle of Louis XIII de Remy Martin safe. The soft and smooth deep red leather is accentuated by the detailed stitching and polished metal clasps adding that distinct premium look. The Louis XIII de Remy Martin deserves nothing less. It is, after all, the undisputed King of Cognac. When opened, a glass-lined compartment drapes the elegant decanter in light, highlighting Louis XIII's deep amber hues.

The iconic decanter is said to be inspired from an artifact recovered on the site of the Battle of Jarnac by Emile Remy Martin, with its distinct and elaborate fleur de lys, a symbol of the historic French monarchy. Since then, the classic baroque design has been synonymous with the world's best cognac. The bottle has been produced by Baccarat since 1936, with its distinct gold collar and signature fleur de lys crystal stopper. The decanter alone sets it apart from the rest, and one sip completely erases all doubts. Totally.

The evening began with a refreshing Remy Martin Cocktail, blended with cucumber syrup and apple juice, a light and easy drink that gets you in the groove in no time. Go for a second. And a third. Mildly sweet, with the deep flavors of the premium cognac coming through, lingering long after the last sip. This one goes to my list of favorite cocktails.

Chef Jessie and her team then fire up the kitchen to begin the exclusive tasting menu paired with Remy Martin. The King of Cognac, after all, deserves nothing but the best.

A mesclun of Choice Greens with Special Laurin Sauce is served as the first course, with clean and fresh flavors enhanced by the mild Laurin sauce. The Remy Martin Cocktail perfectly compliments the delicate flavors of the first course.

Barbecued Baby Octopus Salad with Mango & Orange, a delicately grilled octopus with a sweet glaze, sprinkled with sesame seeds, combine with the sweet and tart notes of the mango and orange for another complex blend of rich flavors.

Grilled Beef Heart with Salsa Verde, tender chunks of beef hearts with a unique flavor and texture, enriched by the blend of finely chopped herbs. The flavors, though delicate, are more pronounced, with each succeeding course taking flavors a notch higher in intensity. The beefy flavors are perfectly finished by the sweet and refreshing Remy Martin Cocktail.

A comforting Clear Essence of Wild Game with Herbed Dumplings, a light yet flavorful broth, is served next. Rustic and hearty flavors in every sip, with just a hint of the gamey notes.

Next, Chef Jessie's Steamed Organic Barramundi Fillet in Chardonnay-Grapes Jus, is served. The tender fish, with its buttery texture, almost melts in your mouth, punctuated by the rich sauce.

In between, Chef Jessie's Celery-Tarragon-Mint Sorbet was served as a palate cleanser, refreshingly tart and minty. And you're good for more rounds of Remy Martin Cocktails.

Chef Jessie then served the main course, a flavorful duo of Medallions of Black Angus Beef & Lamb Au Jus with Edamame Mash, both tender and flavorful, with juicy pink centers. The edamame mash adds a rich nutty note, completing the flavors. The range of flavors presented by Chef Jessie Sincioco is impressive, and it gets better...

Christophe Bourrie, Regional Director of Remy Cointreau's Prestige Business Division (L) and Chef Jessie Sincioco (R), lead guests in a toast with the Louis XIII de Remy Martin. Each guest is served a special crystal glass, as the precious cognac is gently poured, the culmination of the dedication, artistry, and passion of three generations of cellar masters.

An intricate crystal glass exclusively created by noted French designer Cristophe Pillet holds the precious cognac, as the deep golden hues glow in the crystal. A gentle whiff exudes the distinct woody notes from the century-old oak casks, and a subtle sip unleashes a bold burst of fruity and spicy hints that immediately warms your very core. Intense, yet elegantly smooth, this is the ultimate expression of the cellar master's art. This is the unmistakable Louis XIII experience, in just one sip.

Chef Jessie caps the elegant dinner with an indulgent Dark Chocolate Mousse with Marc de Bourgogne Prunes, with the deep chocolate flavors perfectly complemented by elegant Louis XIII de Remy Martin. Chocolates, a cigar, or simply as is, the Louis XIII de Remy Martin is in a class of its own.

As the holiday season approaches, there's nothing quite like the Louis XIII de Remy Martin as the ultimate corporate gift to valued clients, or an indulgent reward to yourself. For true cognac connoisseurs, the King of Cognac is an elegant addition to any collection. And if you do own a vintage bottle of Louis XIII de Remy Martin in your collection, hold on to it. Remy Cointreau is on the search for the oldest sealed bottle of Louis XIII de Remy Martin in the Philippines. So check your grandfather's cellars, you'll never know...

For more information, inquiries and orders on Louis XII de Remy Martin Grande Champagne Cognac, you can contact Future Trade International at 556-8724.

Chef Jessie's 100 Revolving Restaurant is located at the 33rd Floor, MDC 100 Building, C5 corner Eastwood Drive, Quezon City or call 962-1016 for inquiries and reservations.

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The flaky croissant gets another makeover with a sweet chocolate twist.

St. Marc Cafe opens at the SM Mega Fashion Hall, serving its signature Chococro and more...

St. Marc Cafe is a leading specialty bakery and patisserie from Japan, offering a full range of freshly baked bread, pastries, and desserts. Since opening its first cafe in the prestigious Ginza district back in 1993, St. Marc Cafe now manages over 350 stores in Japan, with plans for even more locations.

Aggressive expansion plans include developing a regional presence, with branches in Singapore and the opening of the first of many stores in Manila with Suyen Corporation, one of the country's biggest fashion business developers. Since 2012, Suyen Corporation has ventured into the food industry, with St. Marc Cafe as the latest venture in its growing portfolio. Draped in bold orange and black, consistent with the thematic scheme of the Japanese chain, St. Marc Cafe is yet another option for that coffee and pastry fix.

St. Marc Cafe's signature Chocolate Croissant, the Chococro (P 55), made with more than twenty layers of buttery and flaky croissant dough filled with rich dark chocolate from the finest blend of Ghana and Ecuador cocoa beans, and sprinkled with nuts. The crisp layers add texture in every bite, rounded out by the rich chocolate notes. And if you're lucky enough to catch some freshly baked Chococros, go for it. The flavors are at its peak fresh from the oven.

Light, flaky, and buttery, St. Marc Cafe's Chococro is pure chocolate bliss. And you have to hand it to the Japanese, they've definitely elevated baking to a whole new level with their range of pastries and desserts. Pair it with St. Marc Cafe's Caramel Cafe Latte (P (P 130 Small/P 150 Medium/P 170 Large)...perfect.

You can also try St. Marc Cafe's sweet and tart Strawberry Daifuku Chococro (P 60), with the same light and flaky pastry shell stuffed with sweet strawberry filling. Other seasonal flavors include Matcha Green Tea and Marble, a blend of Matcha and White chocolate.

The Classic Fuji Dessert (P 230), with St. Marc Cafe's signature light and flaky golden brown butter Danish topped with Azuki (red beans), Kuromitsu (black honey), premium Matcha powder, capped with soft-serve vanilla ice cream, pure eye candy. And tastes as good as it looks.

Other indulgent sweet treats include St. Marc Cafe's Almond Sugar Pie (P 75) and the unique Yuzu Custard Cream (P 75), a cool Danish with a twist. Or try something savory, like St. Marc Cafe's Egg Salsa (P 100), a light tart baked with egg. Gently slice it and let the yolk run for rich flavors.

For dessert, try St. Marc Cafe's Espresso Jelly (P 200), with coffee jelly, matcha, and soft-serve vanilla ice cream. Not too sweet, just enough to tame your sugar craving.

Looking for more sweet treats? St. Marc Cafe also offers a wide variety of specialty desserts, including their impressive range of Parfait Desserts (L) and Cone Desserts (R), in numerous flavor combinations. Still don't know what to choose? Just head over to the displays and take your pick.

Why not take home your St. Marc Cafe experience with a half dozen of the signature Chococros?

Simply reheat in an oven for a few minutes, and it's ready.

Naoyuki Katamaya (L), founder of St. Marc Cafe, and Ritsuko Fujii (R), Managing Director of St. Marc Holdings Japan, welcome guests to the first St. Marc Cafe in Manila. With more branches scheduled to open within the year, you can have your Chococro fix in a convenient location nearest you. If you can't wait, head over to SM Mega Fashion Hall...

St. Marc Cafe is located at the Upper Ground Floor, Mega Fashion Hall, SM Megamall, EDSA corner J. Vargas Avenue, Mandaluyong City or call 531-8062 for inquiries.

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The very best Australian beef, lamb, and seafood, including Sydney Rock Oysters and Blue Swimmer Crabs. With the very best Australian wines. Discover modern Australian flavors and Pacific Rim Cuisine at Makati Shangri-La's An Australian Sojourn at Circles Events Cafe...

Starting September 28 to October 2, 2014, experience a wide selection of modern Australian cuisine at Circles Events Cafe's An Australian Sojourn, prepared by guest chef Matthew McCool from Shangri-La Hotel Sydney.

Named Chef of the Year in 2011, Australian chef Matthew McCool brings over twelve years of culinary experience with stints in Michelin-starred restaurants. The week-long festival at Circles Events Cafe features Chef Matthew McCool's take on Pacific Rim Cuisine, shown at right welcoming guests along with Makati Shangri-La's Chrystel Ilano.

Circle Events Cafe regularly hosts guest chefs from the global network of Shangri-La Hotels, featuring the best international cuisine for authentic dining experiences (check out my previous post on Circles Events Cafe's Turkish festival here at http://dude4food.blogspot.com/2014/08/taste-treasures-of-turkey-at-makat.html and Indian cuisine here at http://dude4food.blogspot.com/2014/03/circles-events-cafe-brings-delights-of.html). This time, Circles Events Cafe showcases the best of modern Australian cuisine. Chef Matthew McCool starts our flavorful experience of modern Australian and Pacific Rim Cuisine with Tomato Soup damper and dukkah, a tart and comforting spiced tomato soup served with Australian damper and dukkah. The sides of damper, a local Australian wheat-flour based bread, and dukkah, a blend of herbs, nuts, and spices, add a touch of traditional Australian flavors to the first course.

Chef Matthew McCool then introduces some of Australia's best flavors with his Cheese Board, a selection of farmhouse Australian cheeses. Widely acknowledged as one of the best in the world, the Australian dairy industry boasts a wide selection of premium cheeses, perfect with a glass of Australian Cabernet Sauvignon.

The rich medley of flavors goes up a notch with Chef Matthew McCool's Onion Salad, with onions and preserved lemon quinoa. The subtle sweetness from the onions and the deep, bold and tart flavors of the preserved lemons add a distinct and sharp richness to the soft and fluffy quinoa.

Beetroot Salmon, a beetroot cured Tasmanian salmon, topped with capers, pickled radish, and oranges. Fresh, pure, and clean flavors, and with the best ingredients, that's exactly what you get. The beetroot adds just a touch of mellow sweetness that blends well with the buttery richness of the salmon, a deceptively simple dish with so much flavor.

No Australian feast would be complete without lamb. Chef Matthew McCool's Roasted Lamb Rack, Darling Downs roasted lamb with lemon myrtle. The best lamb from the famed Darling Downs region of Queensland highlights my Australian Sojourn experience at Circles Events Cafe, a personal favorite.

Tender, juicy, with clean flavors, and none of the usual overpowering gamey notes from the typical lamb dish. Elegantly plated, the sweet sauce perfectly complements the lamb's rich flavors.

Pair your dishes with Australia's McGuigan Signature Shiraz, a full-bodied red with deep, bold notes of dark cherry, plum, and just a hint of spice, complementing the fresh and clean flavors of Chef Matthew McCool's Australian dishes. An initial sip brings pronounced spice notes, with a fruity finish and a lingering subtle layer of creamy vanilla.

Steam Snapper, whole steamed red snapper, with mussels and ginger. Chef Matthew McCool serves an east west fusion showcasing Australia's rich seafood, with the delicate flavors of the tender snapper perfectly complemented by the sweet ginger. Light, yet full of flavor, and another classic take on Pacific Rim Cuisine by Chef Matthew McCool.

For dessert, Chef Matthew McCool serves a duo of indulgent treats, the Lamingtons Platter, with traditional chocolate and coconut lamington...

...and the Native Finger Lime Pavlova Shooter to cap my Australian Sojourn experience at Circles Events Cafe. The Australian Sojourn lunch buffet on September 28, 2014, is priced at P 2,149 net while dinner buffet from September 26 to October 2, 2014 is set at P 2,395 net and includes the iced tea buffet. And here's more good news, diners get a chance to win roundtrip tickets good for one person to Sydney, Australia via Cebu Pacific Air plus accomodations at Shangri-La Hotel, Sydney for every P 2,000 spent at Circles Event Cafe. If you prefer a more intimate experience, you may also try the special wine-pairing dinner at Sage Bespoke Grill on October 1, 2014, with a curated menu offering Blue Swimmer Crabs, Sydney Rock Oysters, and Charred Swordfish paired with Australian wines.

Another successful and flavorful launch at Circles Events Cafe, with guest chef Matthew McCool flanked by Shangri-La Makati's team, with (L-R) Chrystel Ilano, Mica Syquijor-Cordero, and Lesley Anne Tan. The best of the world comes to Circles Events Cafe once more, with An Australian Sojourn. Discover modern Australian and Pacific Rim Cuisine at Circles Events Cafe, starting September 28, 2014.

Circles Events Cafe s located at the Lobby Level of Makati Shangri-La, Manila, Ayala Avenue corner Makati Avenue, Makati City or call (632) 814-2580 or email rric.slm@shangrila.com or more information or reservations.

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A unique and inventive Palabok Pizza, a hearty and comforting Midnight in Pares, the familiar Spam Fries, and The Dawn. Just another night at 12 Monkeys...

Formed by a group of successful individuals united by their passion for good food and live music, 12 Monkeys is a collaboration of restaurateurs Raymond Magdaluyo (Red Crab and the Sumo Sam Group), Jerico Fernando (Vask), Neil Arce (71 Gramercy and Tipsy Pig), Mike Gelacio (Publiko and Universe), JM Rodriguez (Prive), GP Reyes (Century Properties Creative Director and club/bar owner), Yuri Allado (Gallo's and 19 East), Neil Paras (Big Bad Wolf), Keith Haw, musicians Chito Miranda of Parokya ni Edgar and Champ Lui Pio of Hale, media personalities Jinno Rufino of Solar Sports, DJ Tony Toni Bueno of Magic 89.9, and Cesca Rivas, the only rose and Managing Partner for marketing and operations.

Located at the 5th floor of the brand new Century City Mall along Kalayaan Avenue, 12 Monkeys Music Hall & Pub is one place where you can find some great food, cool drinks, and enjoy some of the best live acts in the industry.

Open Mondays to Saturdays, 12 Monkeys Music Hall & Pub features live bands of different genres, from young up and coming indie acts to celebrated rock bands. That night, The Dawn was going through some initial sound checks, playing the band's familiar tunes. This was going to be an awesome evening...

12 Monkeys offers an extensive list of premium spirits and cocktails, and I go for the tart and refreshing Whiskey Sour (P 240), with that deep punch after every sip. The kitchen at 12 Monkeys then prepare the first of many dishes, showcasing their wide variety of flavors...

...starting with the Killer Chicharones (P 195), a crisp medley of crunchy hog skin, chicken tail poppers, and skin served with spiced vinegar and spiced ketchup. Chicken skin and pork cracklings in one plate...just doesn't get any better than that. Make that another round of Whiskey Sour...

Spam Fries (P 290), thick slabs of fried Spam tempura style and served with honey mustard, cumin ketchup, and kimchi mayo. The different dips add distinct flavors to the Spam Fries, making each bite different and unique. If you love Spam, this one's a winner.

Cesca Pop, crispy fries topped with golden shrimp popcorn and grilled lemon and served with cocktail sauce. Perfectly crisp, perfect with the sharp and citrus notes of the grilled lemon.

To balance our meal, the kitchen at 12 Monkeys whipped up some of their signature salads, like the Thai Beef Salad with tender tamarind beef fillet, cucumber, tomatoes, radish, toasted peanuts and mixed salad greens drizzled with a tart chili lime dressing...

...and the Fried Chicken Caesar, with romaine lettuce topped with shaved parmesan cheese, smoked bacon bits, and country fried chicken fillet tossed with homemade Caesar dressing.

Then, the signature pizzas were served, including the Assistant Manager's Choice (P 350), a crisp thin crust pizza topped with Italian sausage, ham, beef, green bell peppers, red bell peppers, mozzarella and pomodoro. One more slice? Absolutely.

Inspired by Chito Miranda of Parokya ni Edgar's hit, "Picha Pie," 12 Monkeys presents its unique Chito's Street Corner Picha Pie (P 260), drizzled with sweet tomato sauce, triangle nuclear ham, and Quickmelt cheese. The classic pizza throwback just brings back so many memories of the simple joys of pizza.

The playful and inventive kitchen then surprises everyone with its innovative Ivan's Palabok Pizza (P 350), with the familiar and rich palabok shrimp sauce, calamari, boiled egg, chicharon, grilled shrimps and white goat cheese, on a pizza. That's right. A pizza. Everything you like in palabok on a thin and crisp crust, without the noodles. And it works. Different, unique...just some of the unique flavors you can expect at 12 Monkeys.

The parade of rich flavors continue with the 12 Treasures Claypot Rice (P 365), a hearty and comforting bowl of black rice, soy chicken, Chinese sausage, pork ribs, shiitake mushrooms, and bok choi cooked in a claypot. The Asian inspired dish is a meal in itself, with the chicken, pork ribs and bold notes of the Chinese sausage adding layers of distinct flavors in every bite.

After Hours Goto Special (P 285), 12 Monkeys' take on the popular classic, with tender beef tripe, garlic flakes, century egg, pork floss, homemade candied dilis, scallions, tofu, and crispy pork belly on Filipino style congee. The rich blend of toppings and the soft and flavorful congee make this a perfect dish after one too many drinks.

Barbecue Feast (P 780), with chargrilled baby back ribs and barbacua chicken wings served with coleslaw, potato salad, and Java rice. The smoky pork and chicken combo, with its sweet barbecue glaze, is perfect with the Java rice.

The cleverly named Midnight in Pares (P 290), is another hearty dish with tender braised beef topped with tamago on garlic rice, drizzled with homemade chili oil, a personal favorite. The thick and sweet sauce and garlic rice will make you go for seconds and thirds...

The fusion of flavors continue with the Laksa Lomi, a creative and playful blend of the classic lomi with fiery laksa flavors, with thick red curry coconut broth served with squid balls, white shrimps, crisp fried pork belly and lomi noodles. Inventive, quirky, and just the right amount of fun combine for some truly unique dishes.

For dessert, cap your meal with the Chunky Monkey Pie (P 290), cream-filled banana cream pie topped with whipped cream, chunky peanut butter, and crushed Choc-Nut...

...or the Sticky Pudding (P 285), a moist banana walnut bread pudding in sweet butter toffee sauce topped with vanilla ice cream. Then, it's time for another round of drinks. A lot of rounds. And the party's just starting at 12 Monkeys...

...as The Dawn finally goes on stage. And they sang "Enveloped Ideas." A great dinner, flowing cocktails, and an awesome performance on stage, it's just another night at 12 Monkeys.

12 Monkeys Music Hall & Pub is located at the 5th Floor, Century City Mall along Kalayaan Avenue, Makati City or call 779-8564 or +63917-862-0724 for inquiries and reservations.

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The best tequila and an impressive line-up of new cocktails. It's great to be back at Long Bar...

Long Bar introduces a new line of cocktails with Casa Noble and Rustan's, twelve distinct and refreshing cocktails guaranteed to make you stay and linger at Long Bar. Nothing like the old world elegance of Long Bar and a smooth cocktail...now with twelve new reasons to visit Long Bar.

The new cocktails complement the already impressive line-up at Long Bar, one of my favorite bars in the metro. Elegant yet casual, and the best seat is right up at the bar. Order your usual, or try something new, just leave everything to Ryan and Jenny, and they'll whip up your cocktail in no time.

Part of the unique experience at Long Bar is the unlimited bowl of peanuts served with your cocktail. And to complete your experience, just toss the empty shells on the elegant tiled floor at Long Bar, a truly liberating experience (for more on Long Bar, see my previous posts on the signature Singapore Sling, the iconic Long Bar classic, here at http://dude4food.blogspot.com/2013/01/singapore-slings-gold-flakes-and.html, the cool cocktail selections here at http://dude4food.blogspot.com/2013/06/another-round-at-raffles-makatis-long.html, and a power lunch here at http://dude4food.blogspot.com/2013/06/the-long-short-of-it-power-lunch-at.html).

Long Bar's Ryan and Jenny immediately get to work, preparing the first set of cocktails. The finest selection of spirits go into each handcrafted cocktail at Long Bar, finished with the freshest ingredients.

The iconic Singapore Sling (L) and the Makati Luxury Sling (R), must-try cocktails on your first visit. In fact, it's almost mandatory for that authentic Long Bar experience. The refreshing tall drink brings you back to the elegance of colonial Singapore, with its distinct tropical notes from the fresh pineapples blended with premium gin and cherry brandy. The Makati Luxury Sling is a unique local creation, an homage to the original, with Tanqueray Ten, Grand Marnier, and benedictine topped by gold flakes. If it's your first time at Long Bar, don't skip the Sling. A true classic that can only be experienced at Long Bar.

Ryan and Jenny then prepare the next batch of cocktails, with Casa Noble Tequila, one of Mexico's oldest tequila distilleries. A noted distillery that grows its own blue agave, with over 3,000 acres of blue agave fields, Casa Noble controls each phase of the production process, from cultivating and harvesting the blue agave to the meticulous aging process to produce their line of 100% blue agave ultra premium tequila. Long Bar's new Casa Noble cocktails include the naughty Dirty Ramon, a savory and refreshing blend with Casa Noble crystal, muddled red pepper and tarragon, sugar, lemon, yellow Chartreuse, aperol and topped with ginger ale; the Loco Cilantro, with Casa Noble Crystal, honey, calamansi, muddled pineapple, and cilantro on the rocks; and the Verde Mente, a unique concoction with ampalaya (yup, ampalaya), with Casa Noble Crystal, Cointreau, fresh lime juice, ampalaya, and cloves. The clean and fresh flavors of Casa Noble Crystal, a "silver" or "blanco" unaged tequila, punches through in each cocktail, with that bite lingering after every sip. And there's more...

The Bandera, the iconic tri-colors of the Mexican flag in shooters, with one shot of Casa Noble Crystal, one shot Sangrita, and one shot of fresh lime juice. This one's a great starter to get you in the groove on your Casa Noble experience. Start with the mildly sweet Sangrita, followed by the clean and sharp notes of Casa Noble Crystal, and finished by the refreshingly tart lime juice. Perfect.

The Casa Noble Tequila Negroni, a cool twist on the classic Negroni, with Casa Noble Crystal, spiced vermouth, aperol, and flamed orange twist, and the Black Magic Woman, an Old-Fashioned with tequila, with Casa Noble Anejo, a smooth aged tequila, agave syrup, Angostura and orange bitters, garnished with a flamed orange twist, round out the new cocktails by Casa Noble at Long Bar. I have a bias toward the Old-Fashioned, a personal favorite, and the tequila blend gives it a refreshing kick.

Long Bar's creativity and inventiveness is highlighted in yet another line of new cocktails. In a creative collaboration with Rustan's, Long Bar unveiled its newest line of cocktails, Rustan's Couture Cocktails, with each drink inspired by Rustan's brands. The new cocktails include (from top, left to right) the colorful Pink Champagne, inspired by Monique Lhuillier, with Aperol, cherry blossom syrup, cranberry juice, and champagne; the Red Fox, inspired by Thomas Pink, with Bombay Sapphire, tripper pepper mix, tomato juice, and fresh lime; the Oriental Bubby, inspired by Natori, with Belvedere Vodka, lemon, pineapple, ginger, cayenne pepper, and champagne; the Lady Daiquiri, inspired by Lady Rustan, with Don Papa Rum, Grand Marnier, earl grey tea, lemon, and mint; the London Bourbon, inspired by Hackett, with Maker's Mark Bourbon, aperol, Martini Rosso, and panutsa syrup; the Boho Martini, inspired by Patis Pamintuan Tesoro for Rustan's, with Bombay Sapphire, peach schnapps, blue curacao, and calamansi lemonade; and the B&B (foreground), inspired by Faconnable, a simple yet bold blend of premium brandy, benedictine, and pastis. Each one distinct with its own unique flavors, clearly capturing the essence and personality of each brand by Rustan's. Available only for a limited time, catch it while you can at Long Bar.

Enjoy your cocktails with Long Bar's bar chow, like the Ceviche, a chilled bowl of fresh seafood...

...the comforting Fried Chicken Wings, simply seasoned with salt and pepper for classic flavors...

...and the Calamari Moros y Christianos, black & white battered squid, and crunchy Pork Rinds with tamarind and chili rub, still my favorite. Long Bar offers an extensive menu to pair with your cocktail, including premium burgers and artisan pizzas, and you'll definitely find a favorite.

And I just can't leave Long Bar without one my favorite cocktails, Long Bar's Panutsa Old-Fashioned. Always works. And it's great to be back at Long Bar...

Long Bar is located at the lobby level of Raffles Makati, 1 Raffles Drive, Makati Avenue, Makati or call 555-9777 for inquiries and reservations.

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

Here's an Italian feast you can't refuse, all the pasta, pizza, slow-roasted porchetta, osso bucco and cannoli you want at Raffles and Fairmont Hotel Makati's Spectrum.

Every Friday night, Spectrum celebrates the rich flavors of Italy with Buon Appetito Fridays, a sumptuous buffet featuring classic Italian favorites.

A quick scan of Spectrum's Italian buffet spread brings you through an impressive range of dishes, including the premium Roast Ribeye...

...the classic Slow-Roasted Porchetta...

...and the rustic Herb Roasted Lamb with vegetables. But there's more...

At the Pasta Station, indulge in a variety of freshly made pasta, including Spinach Pasta, Saffron Pasta, and Whole Wheat Pasta, plus an equally extensive range of sauces and toppings. Just tell the chef at the station, and they'll prepare your fresh and hot pasta dish in no time.

Other meat selections include the Bistecca Florentina (L) and the Pork Saltimbocca alla Romana (R), both hearty and comforting dishes. The buffet spread also features a wide variety of other savory dishes, including Chicken Cacciatore and fresh seafood.

At the Pizza Station, create your very own pizza and choose from an extensive selection of toppings. All meat, all seafood, all cheese, or all vegetables, you can have it any way you want it. For dessert, why not have a dessert pizza?

Start your Italian feast at Spectrum with a comforting bowl of creamy Zuppa Toscana with peppers and vegetables. Spectrum's Buon Appetito Fridays also features a variety of authentic Italian antipasti and artisanal deli and cheese for starters, plus rustic homemade bread.

Follow it up with a medley of fresh greens and Italian salads, including Beetroot Salad, Prosciutto with Arugula, Panzanella, Caprese Salad, Penne with Tomatoes and Mozzarella, and Pinzimonio, with fresh romaine drizzled with blue cheese dressing to complete the dish.

At the Risotto Station, watch Chef Carmela prepare the delicately simple yet flavorful risotto. First, onions and butter are browned on the pan, then the risotto is added. Before plating, the hot and freshly prepared risotto is set on the largest parmesan cheese ball I've seen for more flavors...

...and my Risotto is served. Rich, creamy, buttery, soft and fluffy, just the way a risotto should be.

Vivid colors and flavors combine in this hearty Ravioli dish stuffed with beef and mushrooms, and topped with cheese. The colors of Italy come to life with the flavors of peppers, spinach and cheese.

It was then time to try the Herb Roasted Lamb. Chef Jovito proceeds with plating my dish...

Tender, slow-roasted lamb with grilled vegetables and mint jelly, as plated by Chef Jovito. The rich flavors of the lamb are great as is, add a little mint jelly for even richer flavors.

In between plates, go for some fresh and plump shrimps in olive oil, olives, and capers and some fresh mussels at the Seafood Station. The Seafood Station also offers premium Norwegian salmon, as well as a selection of sushi and sashimi, regular staples on the buffet.

Ready for another round, this time it's the premium Roast Ribeye, again plated by Chef Jovito. Chef Jovito plates my dish with two thick slabs of tender roast ribeye with au jus and drizzled with a balsamic reduction. Served medium rare with a juicy pink center...perfect.

For dessert, stop by Spectrum's popular Honey Station, and sample their Honey Truffles and Honey Toffee drizzled with honey.

Spectrum's Honey Flan, a sweet custard generously layered with honey, with Honey Truffles and Honey Toffee and a healthy helping of honey make up my honey trifecta for dessert.

Still can't get enough of honey? Try a few slices of bleu cheese with honey on the side for a sweet and creamy kick to cap your Italian feast at Spectrum. Pair it with Spectrum's rich and frothy Latte to complete your dining experience at Spectrum.

Joern Schwaiger, Director of Food and Beverage; and Loni Kristine Balagtas-Bayangos, Marketing Communications Manager of Raffles and Fairmont Hotels Makati, await your visit to Spectrum's Buon Appetito Fridays. Buon Appetito Fridays is available at P 2,450 net per person, every Friday evening at Spectrum. When you're feeling Italian this Friday, make it Buon Appetito Fridays at Spectrum.

Spectrum is located at the Lobby Level of Raffles and Fairmont Hotel Makati, 1 Raffles Drive, Makati Avenue, Makati City or call +632-555-9840 for inquiries and reservations, or email dining.makati@fairmont.com.

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

Nothing like being greeted by a smiling cheesecake.

Here's a sneak peek at the Japanese-style Cheesecake from Green Cheese...

And there she is. A smile greets you after opening the box, the signature trademark of soon-to-open Green Cheese at Century Mall's Hole in the Wall. Green Cheese offers its unique Japanese-style cheesecake that's different from the usual cheesecake, with its distinct sponge-like yet creamy texture.

Light and soft, fluffy and moist, with just a hint of sweetness complementing the creamy texture of this unique cheesecake, one slice leads to another bigger slice. And another. Perfect with a cup of coffee.

The rich flavors of the creamy cheese comes through in every bite. And soon, you'll be smiling too. Green Cheese Cheesecake, soon to open at Hole in the Wall, 4th Floor, Century Mall, Kalayaan Avenue, Makati City.

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

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Food News: Green Cheese Cheesecake, Opening Soon at Hole in the Wall