DUDE FOR FOOD

Authentic flavors from the mystical east, made from family recipes handed handed down through generations, served daily at Gilak by Hossein's.

Named after the northern region of Iran, Gilak by Hossein's serves authentic Persian, Arabic and Indian cuisine, adding to the diversity and rich culinary landscape of the metro.

Since opening his first restaurant specializing in Halal Middle Eastern, Mediterranean, and Indo-Pakistan dishes in 1985, Chef Hossein Sohrabi's restaurants have grown to six branches in key areas of the metro. In fact, you could say that Chef Hossein contributed to the growing popularity of Middle Eastern cuisine in the metro today.

Nearly thirty years after opening his first restaurant, Chef Hossein remains as busy as ever. Winning the MBKRS Best Middle Eastern Restaurant award three years in a row is an impressive achievement, and Chef Hossein attributes his success to "honesty...and cooking from the heart." Chef Hossein Sohrabi starts my culinary journey to middle eastern flavors with his Hummus Chicken, a traditional mezze made from chickpeas topped with delicately grilled strips of chicken and roasted peppers. The subtle yet creamy flavors of the hummus is enhanced by the smoky notes of the chicken and peppers, as you scoop another generous helping with a piece of soft and warm pita bread.

Next, Chef Hossein Sohrabi served one of the signature dishes at Gilak by Hossein, the Mix Kebab II, with grilled and tender beef kebab, juicy shish kebab, and chicken kebab with char-grilled tomatoes and onions. Perfectly grilled, each kebab is tender and juicy, marinated and seasoned with the rich spices of the east, ranging from mildly sweet and nutty hints with just a whisper of heat. Best enjoyed with warm pita or one of Gilak by Hossein's middle eastern rice platters, the Mix Kebab II is an excellent platter for a serious introduction to authentic kebabs. Gilak by Hossein serves six other kebab platters with an assortment of grilled meats for even more choices.

Biryani Rice and Saffron Rice, perfect with the assorted kebabs and curries. The flavorful Biryani rice, light and fluffy long-grain rice, is richly flavored with a blend of spices along with subtle and distinct hints of cinnamon and sweet raisins. The Saffron rice is equally light and fluffy, with delicate long-grain rice cooked with saffron and butter.

In between, go for a spoonful of Chef Hossein Sohrabi's refreshing Salad Shirazi, a traditional Persian salad with fresh diced cucumbers, tomatoes, and onions in a light and refreshing lemon vinaigrette with Persian spices. Tart, with nutty and spicy notes, the rich blend of spices add complex layers of flavors, a perfect contrast to the richness of the kebabs.

Butter Chicken, the traditional Punjabi classic, with its distinct rich and creamy sauce. Blended with yet another mix of spices, the subtle notes of each spice balances the creamy texture of the rich sauce. And you'll want some more of Chef Hossein Sohrabi's Biryani rice to go with this dish.

And as we enjoyed our dinner, Chef Hossein Sohrabi shared stories of his youth and culinary journey, making our dining experience even more special. Rich and authentic Middle Eastern flavors, only at Gilak by Hossein.

Gilak by Hossein's is located at Level 2, Greenbelt 3, Ayala Center, Makati City or call 729-0266 for inquiries and reservations.

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

You can also check out my article on Gilak by Hossein in the September-October issue of Breakfast Magazine, now available in newsstands and other outlets in the metro.

Design. Build. Eat. And you're on your way to a unique pizza experience at Project Pie...

One size, standardized prices, and unlimited toppings. Everyday artisan pizza custom built by you, could there be anything cooler? And designing and building your very own pizza creation was never this easy. And fast.

Located at the new Bluebay Walk along Macapagal Avenue, Project Pie brings a totally new and unique concept to pizza, a fast casual and custom pizza restaurant, creating a whole new category. And a whole new way of enjoying a traditional favorite.

Project Pie's CEO and Founder, James Markham, with General Manager Cito Martelino of DBE Project, Inc., guarantee you'll enjoy your pizza experience at Project Pie. You can simply order by number, from one of seven pizza combinations with different toppings with a set price at P 245, or build your own pizza for only P 285. The novel idea came about when James Markham simply got tired of "bad pizza," limited choices and the high cost of a quality pizza. He opened Mod Pizza in Seattle, followed by Pieology in California, offering an infinite number of combinations with one standard price. But James Markham didn't stop there, in fact, he decided to build on the concept and move the idea forward, leading to the birth of Project Pie. Project Pie is the culmination of James Markham's learnings and experiences, combining the key elements for the creation of a great pizza: a wide range of fresh, quality and premium ingredients for limitless combinations, customization, and one standard price. And that's what makes Project Pie special.

And as Project Pie opens for the early lunch crowd at Bluebay Walk, DBE Project Inc.'s Operations Manager, Melodee Isaguirre (second from left), and Joseph Vasquez, Area Manager (third from right), and the rest of the team at Project Pie, fire up the oven and the line is ready for some of the best pizzas in the metro. Building your very own custom pizza is as simple as walking up the counter and pointing at any of Project Pie's premium toppings.

With twenty-nine fresh and premium toppings, it's really easy to make your very own custom pizza at Project Pie. Simply decide if you want the traditional red sauce or the creamy white sauce. Then choose your toppings. Project Pie offers a selection of cheeses, including Mozzarella, Feta, Gorgonzola, Ricotta, and Parmesan. Then, choose your proteins, including Pepperoni, Italian sausage, crumbled meatballs, bacon, grilled chicken, Canadian bacon, prosciutto, and anchovies. Spice it up with red onions, green bell peppers, jalapenos, roasted red peppers, tomatoes, caramelized onions, fresh mushrooms, black olives, cilantro, rosemary, fresh chopped basil, garlic, pineapple, pesto, or bbq sauce.

The line springs into action with pizza after pizza freshly pressed, sauced, and topped before hitting the oven. James Markham recalls the early days when he would regularly drive all the way to San Diego with a carload of pizza dough and sauces for testing until he hit the right formula for that perfectly crisp pizza. And you can see the results of all those long drives to San Diego by James Markham with each freshly pressed dough at Project Pie. James Markham describes Project Pie's pizza as a "cross between a New York style pizza and a traditional Neapolitan pizza", bringing the best of both worlds and adding the novel idea of customization in each freshly baked pizza.

Your pizza experience at Project Pie starts at the dough press, warmed and pressed for a consistent thickness. The dough is light, with just the right amount of moisture for an even crispness. It is then gently brushed with olive oil giving it an appetizing sheen, as it goes down the line...

I go for the traditional red sauce to pair with my proteins, and a ladle is scooped and swirled on my pizza dough. Next, choose your toppings. My perfect pizza is a balanced blend of sharp notes from the premium proteins and creamy layers of cheese and vegetables.

Topped with all my pizza favorites, my custom pizza heads for the oven. Weighing more than two monstrous tons, the massive stone oven "fast-fires" your pizza at high temperatures, and it just takes a few minutes.

As I wait for my pizza, it's interesting to see how others enjoy their pizza with their own combinations. Pepperoni, prosciutto and feta topped with fresh basil (L) for a classic pizza lover, and grilled chicken with barbecue sauce and peppers (R) for an adventurous pizza fan, just some of the many possible combinations.

And after a few minutes, my very own pizza creation, fresh from the oven, topped with Mozzarella, Pepperoni, Italian sausage, Bacon, Prosciutto, Fresh Mushrooms, Red Onions, Garlic, Cilantro, Fresh Chopped Basil, and lightly dusted with Parmesan to complete the flavors. The bold and sharp notes from the various proteins make each bite burst with flavors, perfectly balanced by the creamy mozzarella and rich red sauce, punctuated by the extra bite from the red onions, and rounded out by the nutty fresh mushrooms, garlic, cilantro and fresh basil. With that perfect char on the bottom of the pizza, my custom pizza was consistently crisp from the first bite down to the last. Pizza perfection, right there.

After completing the orders for the lunch crowd, the team proceeds with creating the next batch of new flavors being developed for possible inclusion in the menu. James Markham believes in constantly pushing the envelope by continuously innovating and developing new variants and combinations.

Fresh from the oven, I sampled some of Project Pie's new flavors, like fresh broccoli, red onions, and prosciutto...

...grilled sweet corn with tomatoes, and fresh mushrooms on white sauce...

...and a unique red cabbage pizza...

...and more, each one unique, refreshing and different. The potential new additions to the menu are like nothing I've seen or tasted on a pizza. And that's exactly what you can expect at Project Pie. And soon, some of these new flavors will be available in all Project Pie stores in the metro.

For dessert, Project Pie offers four sweet pizzas, including Cinnamon Sugar with Icing (P 145), Strawberry Mango Nutella (P 195), Peanut Butter Nutella (P 145), and Banana Nutella (P 145). And here's a potential new addition, Project Pie's Black & White with Cinnamon, icing and Nutella. With a noticeably chewier crust, just perfect with the sweet Nutella.

A perfectly crisp, lightly charred crust, a wide range of premium toppings, limitless combinations for that customized pizza, each one prepared fresh and fast. James Markham and the local management team at Project Pie invite you to design, build, and eat your very own custom pizza creation at their newest branch in Bluebay Walk. Order by number or create your own, it's your call at Project Pie.

Project Pie is located at the new Bluebay Walk, Edsa-Macapagal, Pasay City or call 463-7122 for inquiries. For information on Project Pie's other locations, check out their FB Page here at https://www.facebook.com/projectpiephilippines.

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Since 2005, Scottish restaurateur Colin Mackay and his partners offered their take on Thai cuisine, balancing authenticity and modernity with bold, fresh, and clean flavors. Timeless classics updated in a fusion of authentic flavors, served daily at People's Palace...

The medley of sweet, sour, salty, acidic, and spicy notes, the distinct signatures of Thai cuisine, come alive in the different dishes served at People's Palace, best represented by the restaurant's signature bestsellers.

The wide and spacious interiors, the high ceiling, and wide glass windows at People's Palace give it a cool, modern and contemporary vibe, just what you'd expect from a place serving modern Thai cuisine. Tradition becomes timeless at People's Palace, with classic Thai dishes reinterpreted with bold and fresh flavors.

Start your meal with their bestseller, the Prawn, Pomelo and Coconut Salad (P 390), with fresh, sweet and tart pomelo mixed with plump prawns, cucumber, shallots, herbs, and peanuts in a rich and creamy coconut dressing. The full palette of traditional Thai flavors are all represented, including that familiar and soothing layer of heat from the chili. The dish is deceptively simple, yet the flavors are anything but simple, with each complex layer coming through in every bite.

Phad Thai (P 390), a traditional rice noodle stir-fry with prawns, chicken, tofu, and bean sprouts, and a mandatory dish to fully experience the richness of Thai cuisine. The soft and chewy texture of the Thai rice noodles are punctuated by the minty notes of the fresh herbs and lime, the crisp fresh vegetables along with the briny sweetness of the prawns. And be adventurous with the chili flakes to complete the flavors. The iconic Thai dish is a true celebration of diverse flavors, and the flavors are further enhanced by the freshness of each ingredient.

For dessert, People's Palace offers its sweet Pavlova (P 340), an elegant layered dessert with fresh mango and passion fruit on soft and chewy meringue. Modern yet traditional, authentic yet refreshingly innovative, fresh flavors from premium ingredients. Definitely still one of the best Thai restaurants in the metro.

People's Palace is located at the Ground Floor, Garden Side, Greenbelt 3, Ayala Center, Makati or call 729-2888 for inquiries and reservations.

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

Check out my article on People's Palace in the October-November issue of Breakfast Magazine, now available at newsstands and outlets.

Authentic Neapolitan style pizza comes to Manila with Motorino Pizzeria Napoletana...

Regarded as one of New York's finest, Mario Batali once described Motorino Pizzeria Napoletana as the "Cindy Crawford of pizza" in New York Magazine. The New York Times also mentioned it as "the city's best pizza." Time to definitely give it a try...

Established back in 2008 by Belgian Chef Mathieu Palombino with his first store in Brooklyn, Motorino Pizzeria Napoletana specializes in authentic Neapolitan style pizza. Today, Motorino can be found in New York, Hong Kong, and Manila, a welcome addition to the metro's culinary landscape.

With their rustic tile-lined wood fired oven, Motorino Pizzeria Napoletana puts it through its paces not only with their signature pizza, but with some of their signature antipasti as well. Start your meal with Motorino Pizzeria Napoletana's signature antipasti...

Motorino's Caesar Salad (P 295), fresh and crisp lettuce with pecorino and anchovy dressing and served with a crunchy crouton. The generous heap of grated Pecorino Romano, an intensely flavored and salty cheese made from sheep's milk, adds that distinct richness to the fresh lettuce coated in anchovy dressing. A good start to any meal at Motorino.

Roasted Corn (P 95), sweet corn with oreganata butter and pecorino, roasted in Motorino's elegantly tiled wood-fired oven. The combination of freshly grilled sweet corn and the flavorful butter sauce is simply perfect, and the grated pecorino adds the finishing touch with its distinct notes. Sweet, salty, and buttery, just can't get better than that.

Motorino Meatballs (P 380), juicy tomato braised pork meatballs with pecorino and fresh basil, another hearty starter bursting with flavor in every bite. The bright red sauce is thick and tart, adding more flavor to the delicate notes of the pork meatballs.

I've always enjoyed meatballs, and Motorino's version is comforting and distinctly Italian with the pecorino and fresh basil.

And there's more. Motorino's Roasted Chicken Wings (P 220), with extra virgin olive oil, lemon, mint, chili flakes, and onions, is another must-try. The nutty olive oil with just a hint of lemon and the sharp notes of onions and chili flakes adds a soothing heat to the dish. Plus the char from the wood-fired oven adds smoky flavors and crisp textures. Not your usual wings, this one's got an Italian twist.

Once done, hold on to the plate. The sauce is great for dipping the crisp crust of Motorino's Neapolitan style pizza...

Then, the first of Motorino's Neapolitan style pizzas arrived, the Prosciutto Di Parma (P 585), with fior di latte, a creamy mozzarella, balanced by the sharp prosciutto, topped with pecorino, fresh arugula, and extra virgin olive oil. In true Neapolitan tradition, it's all about simplicity and balance. Each pizza isn't overloaded with toppings. Instead, you'll find authentic Neapolitan style pizza with bold flavors from the dough, pizza sauce made from San Marzano tomatoes, creamy fior di latte mozzarella, and nutty extra virgin olive oil topped with the simplest yet freshest and premium ingredients. You'll immediately notice the charred patterns on the crust from the wood-fired oven, adding extra flavor and texture. The sharpness of the prosciutto and pecorino are delicately balanced by the fresh arugula and extra virgin olive oil. All pizzas at Motorino Pizzeria Napoletana come in one standard size, a hefty 13-inch pizza that's great for sharing.

Margherita (P 495), with tomato sauce, fior di latte, basil, pecorino, and extra virgin olive oil, a true Neapolitan classic. The simplest yet freshest and premium ingredients deliver all the flavors in this traditional pizza. Drizzled with extra virgin olive oil with its pronounced nutty hint to round out the flavors, Motorino's Margherita is definitely one of the metro's best.

Fresh from the oven, two of Motorino's Pizze Prime were then served, the Aglio E Formaggio (P 395), topped with Mozzarella, Pecorino Romano, Italian parsley, garlic, salt, and extra virgin olive oil. Rich, creamy and tart, another winner from Motorino. The simple, no-frills blend of cheese and olive oil are more than enough to deliver all the flavors.

And the Salame (P 495), with tomato sauce, premium salami, fresh mozzarella, oregano, pecorino, salt, and extra virgin olive oil. The sharp notes of the premium and imported salami defines this pizza, and the rich tomato sauce, creamy mozzarella and pecorino, oregano, and extra virgin olive oil add layers of even more flavors.

The rustic and traditional crust follows the classic Neapolitan style of pizza, perfectly charred with its distinct spots for that comforting crispness. And save the crust, best dipped in the sauce of the Roasted Corn and Roasted Chicken Wings antipasti served earlier. The pizza dough, crust, tomato sauce, cheese, and premium toppings, finished in a wood-fired oven with real firewood, sets Motorino Pizzeria Napolitano apart. No wonder the New York Times and Mario Batali raved about Mathieu Palombino's Neapolitan style pizza.

And the best wine to pair with your pizza is the Gragnano (P 195 glass/P 895 bottle), a red semi-sparkling wine that can only be found at Motorino Pizzeria Napoletana, handpicked and selected by Chef Mathieu Palombino. The sweet notes of the Gragnano perfectly complements the richness of the Neapolitan style pizza at Motorino. Want more? Try Motorino's Wine All You Want offer, with unlimited wine plus a choice of one antipasti (patate fritte or roasted corn), for only P 395+ person. Or you can opt for Motorino's Pizza e Birra offer, where you can avail of two free beers with every order of pizza, or go for the Buy One Take One deal on San Miguel beer, daily from 3:00pm to 6:00pm.

After your meal, enjoy a cup of freshly brewed coffee, like the Caramel Machiato (P 135) made from the sleek espresso machine located at the al fresco area of Motorino Pizzeria Napoletana. Full-bodied and robust flavors topped with a rich and creamy foam, perfect with Motorino's Italian desserts.

With nine choices for Italian style espressos and lattes, Motorino's got you covered for that perfect caffeine fix. You can also try Motorino's Buon Caffe (P 135), unlimited coffee good for two hours, with a choice of Cappuccino or Americano, available daily from 11am to 6pm. For dessert, go for a tall slice of Motorino's Tiramisu (P 250), with rich layers of mascarpone, coffee, and chocolate...

...or the Torta Al Cioccolato (P 250), a real treat for chocoholics like me. An indulgent Italian dessert with a cup of Italian coffee completes your dining experience at Motorino Pizzeria Napoletana.

Looking for authentic Neapolitan style pizza? Just head over to Motorino Pizzeria Napoletana, and they'll fire up the oven for you. And Mario Batali was right. And the New York Times too...

Motorino Pizzeria Napolitana is located at Level 3, Greenbelt 3, Legazpi Village, Makati or call 754-8018 for inquiries and reservations.

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The authentic home-style dishes take you on a culinary journey of real flavors from Southern Thailand, with the freshest ingredients for a comforting Thai dining experience.

And your unique Thai experience begins at Azuthai...

Azuthai, part of the same family run group of restaurants behind the iconic Milky Way Cafe, Cirkulo Restaurant, and Tsukiji Japanese Restaurant, serves authentic home-style southern Thai cuisine. Inside the elegant and spacious interiors of Azuthai, one can find dozens of Thai artifacts, both large and small, and you're immediately transported to another place and another time. A tall Thai Iced Tea (P 95), a refreshing black tea sweetened with condensed milk starts your homestyle Thai experience at Azuthai

The familiar Khao Kapi (P 325), bagoong fried rice with sweet pork, dried shrimps, egg, green mango, long beans, and shallots, is a consistent bestseller at Azuthai, blending sweet, salty, sour, spicy, and savory notes in one dish. And the real fun begins when you mix all the ingredients to taste each individual component of the dish for the full range of sensory impressions. The complex layers of different flavors are perfectly balanced, delivering authenticity with a rustic and comforting home-style feel.

Gai Ho Bai Toey (P 325 for 5 pcs), the classic pandan chicken with thick and sweet soy sauce dip, is served next. As you delicately unwrapped the chicken, a sweet aroma is released. The aromatic pandan leaves add a subtle sweetness to the juicy fried chicken, complemented by a sharp soy dipping sauce. Paired with the bagoong fried rice, perfect.

The classic Pa Naeng Ma Naw (P 895), steamed whole boneless apahap ( Asian seabass or Barramundi) with lime, fish sauce, garlic, coriander, and chili, a lavish and traditional dish with a premium on freshness. The delicate and sweet notes of the fresh whole steamed seabass are punctuated by layers of acidity from the lime, the salty fish sauce, the minty notes from the fresh herbs, and just a hint of spice from the chili.

Tam Pla Duk Foo (P 325), crispy catfish salad with green mangoes, peanuts, mint, and a tart lime dressing, all mixed up and ready. A bestseller, the dish is another celebration of rich flavors and textures. The clean flavors come through with the fresh ingredients, delivering a full range of tasty notes typical of Thai cuisine, with the initial sweetness layered with sharp notes from the lime and fish sauce dressing finished by a soothing heat from the chili.

Pad Thai (P 325), the iconic and popular Thai style fried noodles, and another must try dish at Azuthai. Elegantly wrapped in an egg basket, delivering yet another complex blend of flavors with soft and chewy rice noodles, pork, shrimps, bean sprouts, peanuts and chili. Like all Thai dishes, the wide range of distinct flavors are seamless and balanced, with not one note overpowering another.

For dessert, cap your meal with Azuthai's Khao Neaw Ma Muang (P 165), sweet mangoes with sticky rice drizzled with rich coconut cream and sesame seeds.

Azuthai's ever smiling Chef Malichat, brings with her over ten years of culinary experience. A Bangkok native, Chef Mali draws inspiration from cherished family recipes handed down for generations, adding her own unique touch in every dish.

A traditional Thai feast, served everyday at Azuthai. Just leave everything to Chef Mali, and you'll feel right at home at Azuthai.

Azuthai is located at the Ground Floor, Milkyway Building, 900 Arnaiz Avenue (formerly Pasay Road) corner Paseo de Roxas, Makati City or call 813-0671 or 817-6252 for reservations and inquiries.

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

You can also check out my article on Azuthai on the October-November issue of Breakfast Magazine, now available in newsstands and other outlets in the metro.

Nothing like a leisurely weekend brunch. And an All-American brunch tops my list. All the time.

Traditional American flavors from all fifty states, from the signature fresh seafood dishes of the east coast, barbecue and ribs and comforting southwestern flavors, the melting pot of flavors of Creole and Cajun dishes from New Orleans and the south, and contemporary favorites from the west coast, all in one impressive buffet spread at the Oakroom's Jazzy Sunday Brunch. Every Sunday, from 12:00pm to 3:00pm, diners can sample classic All-American favorites at the Oakroom. Now that's one serious brunch.

The subdued yet elegant earth tones of the Oakroom, Oakwood Premier's signature restaurant, exudes a cozy and casual feel. With Chef Jerome Cartailler at the helm, the Oakroom is one of the best kept secrets in the metro. A live Jazz trio completes the cool All-American vibe.

A stimulating brewed cup of coffee and a freshly prepared chilled Cucumber Juice with lemon (L) sets you in the groove for the coming brunch feast. Better yet, why not enjoy a glass of sparkling wine (R). Or one of the Oakroom's freshly squeezed juices. And it's time to survey the buffet...

Start your feast with some classic New York-inspired flavors, the Oakroom's Smoked Salmon with a heaping schmear of cream cheese topped with red onions and lemon. The rich butter-like salmon and cream cheese is perfectly balanced by the sharp notes of the onions and lemon, another great start to your All-American buffet.

Waldorf Salad (L) and Hot Smoked Salmon Salad (R) are just some of the fresh salad choices at the Salad Station. Fresh greens and and a wide selection of vegetables are also available, along with a variety of salad dressings. Always a good idea to balance your meal with some greens.

Can't get enough of Smoked Salmon? No worries, go for a second round with some capers, onions and dill sauce.

And there's more. Down the buffet spread, you can find Pancakes and Strawberry French Toast coated with nuts (L), and Bacon-Wrapped Sausages and hearty Mac and Cheese (R), can there be anything more comforting?

Maryland Crab Cakes, served with garlic mayo, and Grilled Sweet Corn on the Cob (L), and Barbecue Beef Ribs and Key West Seafood (R), a tasty blend of squid, shrimps, and fish.

Rich, bold flavors of the elegant south come through in the classic Creole Jambalaya and steamed white rice (L), and Mashed Potatoes and Philly Cheesesteak (R) for another tasty combo of All-American flavors.

Oyster Rockfeller and a classic homestyle Meatloaf (L), and Eggs Benedict and Beef Ribs (R) continue the parade of All-American flavors, reflecting the rich diversity of American cuisine.

For the kids, the brunch selection includes Hotdogs and Cheese Sticks (L), and Fried Chicken and French Fries (R). And that's just some of the dishes at the Oakroom's Jazzy Sunday Brunch. And then it's time to get real serious with a stop at the Carving Station...

Tender and juicy country-style Leg of Ham with a sweet glaze, and the mere sight just triggers a sudden rush. Each slice reveals bright pink pork with a thin layer of fat on the edges. The delicate flavors of the pork are enhanced by the subtle salty notes from the curing process and the sweet glaze.

And where's the beef? Here's another heartstopper, Oakroom's Roasted Premium Pribeye, perfectly seasoned and slow roasted for hours. Perfect.

And here's the plan of attack. Start with some Pancakes and French Toast, and crisp bacon. Lots of bacon.

Follow it up with some Smoked Salmon, Oyster Rockfeller, Shrimp Cocktail and Waldorf Salad. And another glass of sparkling wine.

For the mains, head over the Carving Station for some Ribeye and Leg of Ham, with a side of Mashed Potatoes. And repeat. The buffet area looks deceptively compact, but there's just an incredible range of dishes, including a pasta and omelette station, to keep you busy and coming back for more.

For dessert, go for the All-American classic, Apple Pie and Pecan Pie. And maybe just one more strip of bacon...just to balance the sweetness.

Ice Cream topped with a variety of nuts and chocolate chips? Absolutely.

Cap your meal with a sweet ending from a selection of other signature desserts, like Cupcakes and Mini-Donuts and more on deck at the Oakroom's Dessert Station. The menu may change every week, but you can be sure of a wide range of excellent choices every Sunday.

The All-American Jazzy Sunday Brunch Buffet at Oakroom is priced at P 1,250 net per person. Pretty good deal for a sumptuous All-American feast. See you Sunday?

For more on the Oakroom's impressive buffet, check out my previous posts here at http://dude4food.blogspot.com/2014/07/tex-mex-fiesta-grande-at-oak-room.html for classic Tex-Mex and here at http://dude4food.blogspot.com/2014/01/saturday-night-fever-dinner-buffet-at.html.

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

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

No celebration is complete without a slow-roasted whole suckling pig, and the brick ovens at Mr. Cochinillo are all fired up...

Noted food photographer and DJ, Tinee de Guzman enters the food scene with Mr. Cochinillo and his signature Cochinillo del Cielo. Pure pork bliss...

Tinee de Guzman's culinary journey began way back, recalling the years growing up in a family that celebrated food leading to his profession as one of the metro's top food photographers. As a food photographer, Tinee de Guzman has worked with some of the best chefs both here and abroad, and sampled a wide range of exquisite cuisine. "For more than eight years now, I have been specializing in food photography, and the experience led me to determine the things that are important to me when I make my own dish," says Tinee de Guzman, as he dons his black "Mr. Cochinillo" apron. After one last check at the ovens, Tinee returns and continues his story. What started as a craving for pizza with close friends led to a purchase of a brick oven, where Tinee experimented with various non-traditional toppings like adobo flakes and kesong puti. Soon, Tinee was slow-roasting everything, from duck to lamb, but like most Filipinos with a love for pork, eventually focused on the iconic cochinillo.

After constant tweaking and several more brick ovens, Tinee de Guzman has finally perfected his own signature version of the cochinillo. And it all starts with a hand-picked free-range piglet not more than a few days old, weaned on nothing else but milk making it softer and more tender than the usual lechon. After tediously grooming and dressing the piglet, it is then ready for seasoning with Tinee's very own secret blend before roasting for at least six hours in the brick oven, constantly basted in its own marinade and olive oil. Roasted in its own juices, the flavors are both delicate yet rich, with tender pork topped with a thin layer of fat and crackling. Mr. Cochinillo's slow-roasted "Cochinillo del Cielo" is then ready...

The aroma of Mr. Cochinillo's Cochinillo del Cielo, fresh from the oven, is an experience in itself. And for over two years now, customers both near and far would head over to Quezon City to pick up Mr. Cochinillo's slow-roasted Cochinillo del Cielo. Each order is packed in a traditional tampipi or native basket and comes with serving instructions, and a platito or small plate that you can use for chopping the cochinillo. Tender and crisp, you don't need a knife for this one.

To complement your order of Cochinillo del Cielo, Mr. Cochinillo also offers its own take on the traditional Seafood Fideua topped with fresh mussels, shrimps, and squid. Almost like the classic Paella, the Fideua uses noodles instead of rice. Hearty and comforting, definitely different.

Tinee then proceeds with chopping his signature Cochinillo del Cielo with a small plate, and the sound of crisp crackling fills the room, breaking the long silence, culminating with a loud cheer from the hungry guests. Each slice releases yet another burst of savory aroma, with steam gently rising from the slow-roasted cochinillo. And that's your cue to pick up a plate...

The Cochinillo del Cielo has tender, soft, and juicy meat with a subtle and mild sweetness, contrasting with the crisp crackling. Rich and flavorful on its own, you really don't need any sauce at all. Seriously. The tender pork with that thin layer of fat practically melts in your mouth with a creamy and butter-like texture. Tinee recommends enjoying the cochinillo with plain steamed white rice to bring out the delicate flavors. The Seafood Fideua is the perfect side to Mr. Cochinillo's Cochinillo del Cielo, with its own rich blend of flavors and textures from the soft noodles and fresh seafood. A second plate? Absolutely.

You can be sure that Tinee's brick ovens will be busy in the next few weeks as the holiday season nears. And soon, Mr. Cochinillo will roll out new offerings, like slow roasted Black Pig, Wild Boar, Spenfrenkel or German Suckling Pig, Lechon de Leche, and Babi Guling. The ovens have definitely gone a long way since that pizza craving way back then.

Prices for signature dishes of Mr. Cochinillo are as follows:

Cochinillo del Cielo
Regular Size good for 8-12 people - P 6,000.00
Regular Size good for 14-18 people - P 7,000.00

Seafood Fideua
Regular Size good for 14-18 people - P 4,000.00
Regular Size good for 26-30 people - P 6,500.00

To order, simply call +63-999-881-0810 or +632-633-0043 or email at orders@mrcochinillo. You can also visit their FB Page at https://www.facebook.com/pages/Mr-Cochinillo/436807623045289.

Enjoy the flavors of the world, all in one place...

Vikings elevates the buffet experience with its newest dining concept, Niu by Vikings, combining elegance and refined ambience, a wide range of the very best international and local cuisine, premium and fresh seasonal ingredients, world-class chefs, and excellent service in one impressive space.

Inspired by the Nordic word for the number "9" representing the nine worlds, or realms, of Norse mythology, it's a fitting name for Viking's newest buffet dining concept, offering the world's best cuisine high above at SM Aura Skypark.

There are private rooms as well for large groups or corporate functions, and Niu by Vikings is ready for any dining requirement. A group lunch with friends or an intimate dinner for two, there are numerous seating options. The chefs at the different stations then make the final prep before the dinner service...

With each station prepped and ready, the dinner service begins. Pan-Asian, French and Italian, Japanese, Seafood, an impressive Carving Station, an indulgent Dessert Station, a fresh salad station, a Grill Station, a beverage and full service bar and more await diners at Niu by Vikings.

Don't skip the assorted cold cuts and cheeses at Niu by Vikings. Often overlooked by diners, Niu by Vikings features some of the best cheeses, and the staff even prepared a sampler tray to share with the group. Start with a selection of cheeses, nuts and dried fruits before the mains. And take your time, no need to rush at Niu by Vikings.

Why not start with some cocktails, like the cool and refreshing Cloud 9 (L) with vodka, lime, Blue Curacao and a lemon twist. Or the Niu High Street (R), a smooth blend of coconut rum, grapefruit juice, pineapple juice, and sour mix. Niu by Vikings' signature dishes were then served...

"The concept is more Chef driven, we are exposing our team to a variety of styles with different backgrounds, we have invested in state-of-the-art kitchen equipment, from a Gelato maker to our very own smoking cabinet right here in our store" says Charles Stewart Lee, Marketing Manager of Vikings Group. To better appreciate the new Chef driven concept, plated samplers of Niu by Vikings' signature dishes were served. An elegantly plated appetizer duo is first served, Dragon Roll with Wasabi Aioli and Oyster Teppan with Apple Salsa and Mango Pinakurat, an intricate and precisely executed dish with fresh and contrasting flavors.

Next, an Asian-inspired Lobster Miso Soup with Silken Tofu, hearty and comforting with subtle and delicate flavors. The fresh lobster adds a subtle layer of briny sweetness to the soup, with the silken tofu completing the dish with its creamy texture and nutty hints.

For the main dish, the chefs at Niu by Vikings present another elegantly plated dish, Pan-Seared Beef Medallion Stuffed with Gorgonzola with Deconstructed Hollandaise, tender beef perfectly grilled with a juicy pink center. The creamy blend of gogonzola and the unique "deconstructed" hollandaise add to the richness of the beef, just a sampler of what awaits you at the buffet.

For dessert, an indulgent Chilled Mango Cheesecake with Fruit Pastille, caps our sampling experience. Rich, creamy, and not to sweet, with that distinct tart note from the mangoes perfectly blending with the cheesecake. The meticulous attention to detail of each dish highlights the Chef driven concept at Niu by Vikings for an entirely new buffet dining experience.

Afrer sampling the signature plated dishes, it's time to hit the buffet. The Carving Station is usually the highlight of any buffet. And that day, the Carving Station at Niu by Vikings was pretty impressive. At the Carving Station, choose from the Herb Spit-Roasted US Prime, the New Zealand Garlic and Rosemary Studded Leg of Lamb, or the tender Beef Ribs...

...the Roast Turkey...

...or the Niu Pork Belly-Chon, each one freshly roasted or grilled before the dinner service. But there's more. Explore the full length of the different stations at Niu by Vikings and you'll definitely find other must try dishes.

At the Chinese Station, you can find a variety of smoked and barbecued meats, including soy chicken, hamonado, pork asado, and crisp pork belly slices. The station is headed by experienced chefs from Hong Kong for authentic Cantonese dishes.

Over at the Pan-Asian Station, one can find traditional Southeast Asian and Indian dishes like Biryani Rice (L) and Beef Rendang (R) made with the rich spice blends from the region. And the tender Beef Rendang and Biryani Rice are a perfect combo.

Other dishes include the richly flavored Butter-Poached Prawns with Coconut Cream and Pumpkin Sauce (L) and the Filipino classic, Crispy Pork Binagoongan with Grilled Eggplant Relish (R).

Craving for seafood? No worries, you'll find your favorite seafood at one of the many stations at Niu by Vikings, like the Creamy Butter Crab (L) or Asian-inspired Braised Lapu-Lapu with Eggplant (R).

No buffet is complete without the traditional Sushi, Sashimi, and Yakitori, and the selection at Niu by Vikings is just what you'd expect, with each one freshly rolled or grilled right in front of you by the skilled chefs.

In between plates, have a refreshing shot of Watermelon and Jalapeno Gazpacho and Strawberry Banana Shooters as you go for yet another round...

At the Grill Station, I requested for a plated Grilled Lamb Kofta, and after a few minutes, the station chefs prepped my plate. Juicy ground lamb seasoned with Middle Eastern spices and perfectly grilled, and another taste of authentic global flavors. Other selections at the Grill Station include tender beef medallions, pork belly, lamb, and fresh seafood.

From the Yakitori Station, skewers of teriyaki glazed chicken skin, chicken liver, and pork belly fresh off the grill, plated with a side of refreshing Kani Salad drizzled with Japanese mayo. The smoky hints and sweetness of the glaze complete the flavors.

Niu by Vikings also has a Foie Gras Station, definitely not to be missed. Seriously good.

At the Grill Station, a few slices of tender New Zealand Garlic and Rosemary Studded Leg of Ham on creamed spinach with grilled corn complete my dining experience at Niu by Vikings.

Over at the Italian Station, choose from a variety of pizza fresh off the oven, like the Sicilian Pizza (L). At the Spanish Station, one can find a variety of traditional Spanish dishes, including Callos Madrillena (R). With so much more to choose from, Niu by Vikings definitely has one of the most comprehensive spreads in the metro.

The dessert selection is equally impressive, featuring a wide variety of pastries, fresh fruits, even a halo-halo station. Dark Chocolate Cupcakes? Go for it.

Or go for the freshly made gelato at the Gelato Station. A scoop of creamy Vanilla and Tiramisu, topped with nuts, just can't get any better than that. From the elegant ambience, the wide selection of dishes, and exceptional service, Niu by Vikings elevates your buffet dining experience to a whole new level. The culmination of experience gained from the success of Vikings' other buffet restaurants, Niu by Vikings is definitely an experience not to be missed.

Niu by Vikings is located at the SM Aura Skypark right across the Samsung Hall. 26th Street corner McKinley Parkway, Taguig or call 478-3888 for inquiries.

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Soon, another landmark graces the vibrant and ever-changing skyline of Makati's famed Ayala Avenue...

The Discovery Leisure Group's new luxury business hotel, Discovery Primea, set to be the tallest structure in Makati with its towering 68 storeys, unlocks its doors with a soft opening early next year.

Part of the Discovery Leisure Group, the same group behind Discovery Suites in Ortigas Center, Discovery Country Suites Tagaytay, Discovery Shores Boracay, and Club Paradise in Palawan, Discovery Primea is the group's premier luxury business hotel property. At the recent Visit Discovery Travel Mart held at the Mega Fashion Hall and the Mega Atrium last October 10 to 16, the Discovery Leisure Group provided a sneak peek of the new Discovery Primea, showcasing the actual furniture and color schemes to give shoppers a better idea of what to expect at the metro's newest luxury business hotel. Plus, special packages and discounts were also offered by the group's different properties, with a 50% voucher for weekend stays at Discovery Primea with every purchase. Now that's one cool opportunity to be one of the first to experience the much awaited hotel in the metro.

David Pardo de Ayala, Discovery Primea's General Manager, welcomes guests for a sneak peek of the newest luxury business hotel. And David Pardo de Ayala has a lot to share on the new luxury business hotel. A former chef with extensive culinary experience from around the world, David Pardo de Tavera is proud of the new property's impressive facilities, including six signature restaurants. And there's more. Discovery Primea recently signed a partnership with the prestigious Preferred Hotel Group (PHG) as a member of their Summit Hotels & Resort brand, adding to its global collection of more than 650 independent hotels and resorts in over 85 countries, comprising destination resorts, city center hotels, luxury residences, and unique hotel groups. The partnership leverages Discovery Primea providing worldwide exposure with unequaled booking convenience, perks, and prestige. There's definitely a lot to look forward to at Discovery Primea.

The calming earth tones evoke a subdued elegance and a comforting warmth, with its classic yet casual vibe. And that's exactly what you can expect at the new Discovery Primea. And more...

The recently concluded Visit Discovery Travel Mart at Mega Fashion Hall and Mega Atrium, featuring all of Discovery Leisure Group's properties, was indeed a unique opportunity to discover a new travel and leisure experience. And a unique sneak peek at the newest luxury business hotel.

The Discovery Leisure Group's staff assist visitors with the different travel packages, all within the elegant setting of Discovery Primea's transplanted lobby. The plush and cozy setting is the perfect preview of what to expect, with an experiential and virtual feel of Discovery Primea.

Business or pleasure, there's simply a lot to look forward to, and discover, with the opening of Discovery Primea, the newest jewel along Ayala Avenue. Opening soon...

Discovery Primea is located along 6749 Ayala Avenue, Makati City, opening soon or call (632)719-8888, 720-8888, and 719-6971 or log on to www.doscoveryhotels-resorts.com for details. You can also visit their website at WWW.DISCOVERYPRIMEA.COM for more information.

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"Come along inside...we'll see if tea and buns can make the world a better place..."

A line from a classic children's book pretty much says it all. Nothing like a calming cup of tea to make your day a whole lot better. And at the legendary Writers Bar, the revered English tradition of afternoon tea, or High Tea, is revived with a modern, colorful, and flavorful New York twist. The Writers Bar collaborates with Kate Spade, New York's fashion icon and queen of quirk, for a sumptuous three-course spread of savory finger sandwiches and indulgent desserts inspired by Kate Spade's vibrant signature colors and playful designs with a selection of the finest teas.

A tribute to the writers who have stayed at the Raffles Singapore, which include Ernest Hemingway and Somerset Maugham, Writers Bar is an updated reinterpretation of the original bar styled as a library, exuding an old world charm. And there's just no better place to enjoy afternoon tea than at Writers Bar.

Part of the Writers Bar's exclusive "Pret-a-Portea" series, the Kate Spade New York Afternoon Tea at Writers Bar is a first of its kind, blending luxury fashion labels with the afternoon tea tradition for a whole new and unique experience.

The very best teas are offered at Writers Bar, with a wide selection of rich blends from Harney & Sons. Served in elegant china, afternoon tea at Writers Bar relives the classic elegance of a bygone era. Kate Spade adds her own distinct and colorful spin to this tradition, with a selection of savory nibbles and sweets.

Roxanne, our friendly server at Writers Bar, runs us through the extensive selection of tea blends. Choose from eleven exclusive tea blends, from traditional Dorchester Breakfast Tea and Darjeeling to exotic Organic Passion Plum and Ginger Oolong tea. You can enjoy up to three different tea blends, with unlimited refills, to fully enjoy your afternoon tea experience.

I start with Roxanne's recommendation, a dark Sweet Paris, blended with caramel, vanilla, and cinnamon for rich flavors in every sip. The different and distinct notes play in a blend of complex yet subtle and balanced flavors. Simply add a cube or two of brown sugar with a spot of milk to bring out even more flavors.

The rich flavors of Sweet Paris, a fruity black tea, is the perfect start to your afternoon tea experience at Writers Bar, and I go for second cup. Take your time, and just enjoy the moment. This is, after all, what afternoon tea is all about.

Then, the first course is served, a selection of savory finger sandwiches on an elegant glass tray...

The selection of savory sandwiches include Cream Cheese Smoked Salmon on Mini Bagel, Tomato, Mozzarella, and Pesto on Bruschetta, Turkey Pastrami, Cheddar, and Green Apple on Rye Bread, and Grilled Marinated Bell Peppers on Sun-Dried Tomato Ciabatta. Paired with a cup of Sweet Paris, perfect.

Following Roxanne's reco, I go for the Mango Fruit blend for my second pot of tea. The tart and sweet notes cleanses the palate, as the next course is served.

A cup of freshly brewed Mango Fruit tea by my side, the second course is served, an elegant three-tiered course of indulgent desserts. My afternoon tea experience goes into high gear, and some serious restraint is needed. Afternoon tea, after all, is best enjoyed with a slow and unhurried pace.

Writers Bar offers their take on the classic English scone with their Chocolate Chip Scones, served with a side of strawberry jam and cream. Strawberries and cream, with scones and tea...can't get any more British than this.

At the top of the three-tiered tray, one can find a colorful Mini-Eclair, Mini Cakes, Mini Chocolate Beau Bag, and Mini Religeuses or French choux pastry filled with cream. The colors are inspired by the latest collection from Kate Spade, with a miniature replica of one of the designer's bags. The Mango Fruit tea blend pairs perfectly with the indulgent desserts, balancing the rich and creamy sweetness with its bold and tart notes.

On the second tier, you can find a pair of Macarons and Mini-Donuts, in the distinct and familiar bright colors of the New York designer.

Finally, the third course is served, Homemade Chocolate, intricate handcrafted little biteswith a variety of fillings. And a red shoe made from chocolate completes your Kate Spade New York Afternoon Tea experience at Writers Bar.

As you enjoy yet another bite with your tea, a piano player provides that final element for a perfect afternoon tea experience.

Ricky, our other server, suggested I try the White Vanilla Grapefruit blend for my last round.

And he was right. The subtle tartness of the grapefruit and the mild, buttery notes of the vanilla are exactly what you need after the savory sandwiches and indulgent desserts. Pour another cup and simply sit back and enjoy.

The Kate Spade Afternoon Tea at Writers Bar is us priced at P 1,500 good for two, available from 2:30pm to 5:30pm daily, extended until November 30, 2014. You can also add P 1,000 to upgrade your tea with a glass of Veuve Clicquot Rose Champagne. The world definitely seems like a much a better place after tea at Writers Bar...

Writers Bar is located at Raffles Hotel, 1 Raffles Drive, Makati Avenue, Makati or call +632-555-9840 or email dining.makati@raffles.com for more information.

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Comforting pretzels made from scratch, hand-rolled and baked fresh everyday. And it's been that way since "Auntie" Anne and Jonas Beiler first opened their stand in a farmers market in Downingtown, Pennsylvania back in 1988.

Twenty-six years later, each pretzel at every Auntie Anne's store is still made the same way, in more than 1,000 locations worldwide. And each time you pick up any of Auntie Anne's signature pretzels, you know its freshly baked. All the time. And with nineteen stores in the metro, getting your pretzel fix is as easy as heading to your favorite mall.

Auntie Anne's Original Soft Pretzel is made with just just five simple yet fresh ingredients, with each handcrafted pretzel cut and rolled, sprinkled with your favorite toppings, and baked in the oven. Fresh batches are made constantly to replenish the stocks at the counter.

With nine pretzel varieties to choose from, Auntie Anne's has one just for you. The Original Pretzel (P 50), the soft pretzel that started it all, and Specialty Pretzels (P 60), including Garlic, Chocolate Chip, Sesame, Sour Cream & Onion, and Cinnamon Sugar; to Premium Pretzels (P 65), with Glazin' Raisin, Almond, and Cinnamon Raisin. Each one pretzel perfect. Soft and chewy, the Original Pretzel is an ideal on the go snack, with a rich buttery flavor. The Specialty and Premium Pretzels kick up the flavors, from comforting garlic and sour cream with onion to a variety of sweet notes, like Almond, a personal favorite. It's also Auntie Anne's most popular pretzel variant, great with Auntie Anne's Caramel dip (P 25). Pair it with Auntie Anne's Brewed Coffee (P 65), Belgian Chocolate (P 50), or a refreshing Lemonade (P 60 Medium/P 70 Large) to complete your Auntie Anne's experience.

Or you can try something different. Like Auntie Anne's new Cream Cheese Sticks (P 75), in Original, Cinnamon, and Almond flavors. Using the very same dough of the signature pretzels, the rich cream cheese filling adds a whole new twist to the pretzel. Mildly salty and sweet, with the added rich texture and flavor from the cream cheese, this one is definitely a must try. And my new favorite at Auntie Anne's. Grab a box or two, seriously good.

Looking for small bites that pack a punch? Auntie Anne's got that covered. Auntie Anne's tasty Pretzel Nuggets, available in Original (P 55), Cinnamon Sugar (P 65), Sour Cream & Onion (P 65), and Almond (P 70) flavors. Each handcrafted nugget is baked to a golden brown, coated with your choice of flavor. Small bites with big flavors.

And the Almond-flavored Pretzel Nuggets are my choice, not too sweet with that comforting and subtle layer of salty notes blending perfectly with the almonds. Another light, on the go snack, ideal for those walks in the mall.

Looking for a heftier alternative? Auntie Anne's got that too. Go for one of Auntie Anne's Savory Pretzels, like the Pretzel Dog (P 95), a premium hot dog wrapped in Auntie Anne's pretzel dough. Your favorite hot dog with a pretzel twist, now how cool is that? The soft and chewy pretzel dough with the premium hot dog is another winning combo from Auntie Anne's. And it gets better...

You can have it with cheese too. Auntie Anne's Cheese Pretzel Dog (P 99), a quick on-the-go snack that's quite filling. This one's a meal in itself.

And here's a pretzel with a pizza twist. Auntie Anne's Pepperoni (P 75), topped with pepperoni and a rich cheese blend. Familiar yet different, with a hint of paprika and cayenne for spicy notes.

And it's time once again to replenish the pretzels at the counter with a freshly baked batch. And the cycle continues ay Auntie Anne's with made from scratch, hand-rolled pretzels baked fresh. Every day.

Auntie Anne's is located at the 2nd Floor, Glorietta 4, Palm Drive, Ayala Center, Makati or call 550-2526 for inquiries.

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"Someday I'll look back at my well-traveled track, I'll beam because my heart knows, I chose a life that overflows..."

The essence of The Coffee Bean and Tea Leaf's inspiration for the 2015 edition of the coveted Giving Journal, creating meaningful "overflows" in one's life, is captured in a poem highlighted in the new journal. Community building and giving back have always been at the very core of The Coffee Bean and Tea Leaf's corporate philosophy since it first opened in the Philippines, strengthening connections by engaging its loyal and discriminating customers in authentic and relevant ways. The passion for giving, sharing, and community is once again ignited with the release of the new 2015 Giving Journal from The Coffee Bean and Tea Leaf, and it all starts with a single cup...

Each year, The Coffee Bean and Tea Leaf makes it a goal to create something better than the last, and the latest edition of the Giving Journal is a culmination of the company's vision and philosophy, constantly evolving the journal sharing their desire for all of us to thrive and live in abundance in terms of personal fulfillment and growth, strong relationships, and a joyful spirituality. Before giving to others, one must first have something to give. The new edition aims to empower all of us to become the best version of ourselves, to "brew our best year" yet.

The Coffee Bean and Tea Leaf has always supported various social organizations and has since raised more than P 10M for its chsen advocacies and organizations, including Habitat for Humanity and Real LIFE Foundation. And with the 2015 Giving Journal, you too can be a force for meaningful change.

The Coffee Bean and Teal Leaf's Marketing Manager, Alexi Escalona Bautista, and President and CEO, Walden Chu (R) shares this year's theme of "overflow" with guests at the launch of the 2015 Giving Journal, as well as their ongoing partnership with Real LIFE Foundation.

Along with the 2015 Giving Journal, The Coffee Bean and Tea Leaf welcomes the holiday season with its rich and indulgent Red Velvet Ice Blended beverage with sweet, creamy and chocolate notes of a red velvet cupcake.

Like a dessert you can drink, nothing like the vibrant colors and creamy flavors of the Red Velvet Iced Blended beverage to jumpstart the holiday season.

Pair your beverage with one of The Coffee Bean and Tea Leaf's many savory Gourmet Fresh selections, including a wide selection of comforting pasta dishes..

Or indulge wth some of The Coffee Bean and Tea Leaf's signature Baked Fresh Blueberry and Banana Muffins.

With the new edition of The Coffee Bean and Tea Leaf's Giving Journal, the aim is to inspire the community to follow their passions, nourish and grow their talents, never stop learning, and foster more meaningful relationships. This is further explained by The Coffee Bean and Tea Leaf's President and CEO, Walden Chu: "The concept is very simple-it's about reminding people that they can make a huge difference in their own and other people's lives by growing to become the best version of themselves-to realize that their lives are brimming with opportunities to share and then prompt them to give back. As we all look forward to 2015, it is my sincere prayer that the Giving Journal can help us brew our best year, and that we will always be moved to love, give, and serve."

And its easy to get your very own 2015 Giving Journal from The Coffee bean and Tea Leaf, here's how:

1. A minimum single-receipt purchase of a regular or large sized Original Ice Blended Espresso/Coffee-based, or Tea-based Beverage, Frozen Swirl or CBTL Capsules qualifies a customer to get a stamp card.
2. Each card consists of 12 circles with corresponding purchased drink/item assignments. These are as follows:
  a. (1) Original Ice Blended (any flavor, regular or large)
  b. (1) Tea Latte (any flavor, regular or large)
  c. (1) Espresso/Coffee-based Beverage (any flavor, double, regular or large)
  d (1) Holiday Featured Beverage (Winter Dream Tea Latte or Red Velvet, regular or large)
  e. Any (8) Original Ice Blended, Espresso/Coffee-based or Tea-based Beverages, or Frozen Swirl.
3. Stamp Card must always be presented UPON PURCHASE so that a circle may be stamped whenever its corresponding product assignment is purchased.
4. Once all 12 circles are stamped, and completed IN ONE STAMP CARD. customer will be able to claim The Coffee bean and Tea Leaf 2015 Giving Journal at any The Coffee Bean and Tea leaf branch. Combining of stamp cards is not allowed.
5. The completed stamp card should be presented and surrendered to the branch where The Giving Journal will be claimed.
6. Not valid in conjunction with other promos.
7. Promo period is from October 25, 2014 to January 11, 2015.
8. Giving Journals may be claimed beginning October 25, 2014 until 60 days after the promo has ended.

*(1) Box of CBTL capsules (any flavor) = 2 Stamps
*(1) CBTL Single Serve Beverage System (Kaldi, Contata, and or Desto) purchase automatically allows the customer to claim his/her 2015 Giving Journal.

Start the year right, and brew your best year yet with The Coffee Bean and Tea Leaf's 2015 Giving Journal. And it all starts with a single cup...

The Coffee Bean and Tea Leaf is located at the Ground Floor, Net Lima Building, E Square Crescent Park, 26th Street corner 5th Avenue, Bonifacio Global City, Taguig City or call 720-9558 for inquiries. You can also visit their FB Page here at https://www.facebook.com/coffeebeanphilippines for more information.

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Butterscotch. Beer. And crispy pretzels. In a cup. That's real dark beer too. Now that sounds a whole lot better than the stuff they serve at The Three Broomsticks and The Hog's Head...

Bono Artisanal Gelato whips up another new flavor with its own cool version of Butterbeer, a unique butterscotch and dark beer gelato blended with crunchy pretzels.

Zarah Zaragoza-Manikan and Rea Gomez-Harrow, the dynamic duo behind Bono Artisanal Gelato, create their own kind of gelato sorcery with a distinct spin on Butterbeer, blending layers of flavors for another winner. The sweet butterscotch base and the malty notes of the dark beer blend perfectly, capped by the lightly salty hint and crunch from the bits of pretzel. The rich butterscotch flavor lingers in your mouth, and one more spoonful brings that subtle punch from the robust and almost chocolatey notes of the dark beer. Real wizardry in a cup. And that's what you can expect at Bono Artisanal Gelato.

Sweet and salty notes with a crunch. Leave it to Zarah and Rea to constantly surprise you with their unique gelato creations. One more scoop? Absolutely.

Bono Artisanal Gelato is located at the Lower Ground Floor, of SM Aura Premier, Mckinley Parkway, Taguig City.

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Rustic and traditional southern Italian cuisine with a steaming hot sexy twist...

...and it's definitely time to revisit Il Ponticello for a taste of its new and exciting menu.

One of my favorite spots along Valero Street for many years, Il Ponticello, or "Ponti's" as we fondly called it, was always the place for a great meal and a few drinks. Make that a lot of drinks. And now it's getting a major makeover on the sexier side, with bolder, fresher flavors spearheaded by Executive Chef Panky Lopez.

Il Ponticello's wide range of Antipasti is an indication of the new and exciting menu, including the Portobello Alla Griglia (L), with thin strips of grilled Portobello mushrooms, Mozzarella di Bufala, smoked Ricotta, and poached cherry tomatoes drizzled with Extra Virgin Olive Oil. A good start, and it just gets better...

Start your dining experience with one of Il Ponticello's refreshing cocktails, like the Ponti Spritz (P 250), a blend of Aperol, grapefruit juice, lemon juice, passionfruit syrup and sparking wine. And just like old times, a few glasses gets you in the groove at Il Ponticello.

Executive Chef Panky Lopez then fires up the kitchen for the first of three pasta dishes, like the Crema de Tartufo (P 450), a hearty and comforting pasta dish with with Pappardelle noodles, cream, truffle paste, truffle oil, and Porcini mushrooms. The broad Pappardelle noodles are coated with the rich truffle and mushroom sauce for creamy and distinct nutty notes, adding that butter-like feel and flavor to the firm noodles. And I'm liking Il Ponticello's bolder and sexier flavors...

Gnocchi Amatriciana (P 390), with homemade Potato and Semolina Gnocchi, tomato sauce, thick cut Pancetta, topped with shards of Grana Padano cheese. The soft and chewy gnocchi give this dish a rustic and traditional flavor, enhanced by the sharpness of the thick and tart tomato sauce, the salty Pancetta and the bold flavors of the Grano Padano.

Lasagna Carbonara (P 420), homemade lasagna in a rich and thick Mozzarella cream, with Pancetta Tesa strips, and Grano Padano topped with an egg yolk. The richness of the cream sauce and the egg pack a serious flavorful punch. This dish isn't shy at all, with bold, creamy flavors upfront.

Next, Il Ponticello's signature pizzas were served, starting with the Pizza Tartufo (P 520), a rustic style pizza topped with a delicate misto of Tartufo and fresh mushrooms, mushroom cream sauce, Mozzarella, and indulgent truffle oil. The blend of mushrooms, Mozzarella, and truffle oil add rich layers of flavors in every bite. The rustic crust, with a very light char, completes the flavors.

Pizza Valdostana (P 520), the Chef's signature pizza, topped with Parma Ham, Gorgonzola cream, Mozzarella, and baby arugula, a personal favorite. The layers of Parma Ham add that distinct salty note that make you grab a second and a third slice. The intense and sharp flavors of the Parma Ham are perfectly balanced by the rich gorgonzola, mozzarella, and arugula. Pizza perfection right there. Sexy? Definitely.

Rotolo Originale (P 480), Il Ponticello's signature rolled pizza, stuffed with Mortadella, Ricotta, and tomato cream sauce topped with pesto. An Il Ponticello original, and still nothing quite like it with its light and crisp dough and flavorful stuffing. The Mortadella pork sausage just adds so much flavor in this rolled pizza, pairing well with the creamy ricotta and nutty pesto sauce.

Executive Chef Panky Lopez then heads back to the kitchen to prepare the next round of dishes. The new Il Ponticello boasts of an expanded kitchen, with a noticeably larger space. The additional space provides all the room Executive Chef Panky Lopez needs to execute his new menu, as his staff complete the next set of dishes.

Then, it's time for some serious eats. And some serious pork. Il Ponticello's impressive Signature Porchetta alla Romana (P 1,200 for 1kg whole roast/P 390 Solo, with two thick slices of porchetta served with Pilaf Rice), slow-roasted pork belly seasoned with fennel and garlic, served with Pommery Mustard sauce. Carved right before you, each thick slice releases the rich aroma of herbs punctuated by the crisp crackling sound as the knife goes through the Porchetta.

Each slice has a thin layer of perfectly crisp crackling, contrasting with the tender, juicy pork flavored with garlic and fennel. Subtle yet rich and delicate flavors, perfectly seasoned, and great on its own. Even better with the Pommery Mustard sauce, with a light sweetness and bite from the mustard.

Slow roasted for half a day, even longer, the flavors are fresh and clean, flavors that can only come from the long hours of slow-roasting. The dish is said to be a favorite of Emperor Nero, but who doesn't like roast pork belly? There's probably no sexier sight than a slab of slow-roasted pork belly on a wooden board...

But Executive Chef Panky Lopez isn't done yet. Seabass in Bottiglia (P 1,400), pan roasted Chilean Sea Bass in prawn broth, with mussels, clams, and Napoletana Piccante sausage served in a Mason Jar. Rich southern Mediterranean flavors in a bottle. Delicately poached, the tender sea bass almost melts in your mouth, as the rich and tart sauce with mussels, clams and sausage add to the medley of Mediterranean flavors. Elegantly plated on a tile slate, this one tastes as good as it looks.

Presto, grilled prawns with cherry tomatoes, fried basil, garlic confit, and Trofie pesto, elegantly plated. The fresh, plump prawns, lightly grilled, deliver a subtle briny sweetness, perfectly complemented by the nutty garlic, tart cherry tomatoes, and crisp fried basil leaves. A side of pasta with rich pesto completes the dish.

Flat Iron Steak (P 590), USDA Choice Flat Iron Steak with garlic mashed potatoes and a refreshing summer salad. The tender yet lean cut of premium beef is perfectly grilled with a juicy pink center, and just lightly seasoned with salt for pure beef flavors. The tart salad with a light acidic vinaigrette and fresh vegetables cleanses the palate as you go for another slice of beef. And the mashed potatoes, with its garlic notes, just rounds out this dish. Another personal favorite.

Il Ponticello also serves an equally impressive range of indulgent desserts, like the Tiramisu (P 290), with Savoiardi cookies, Zabaglione, Amaretto, and Ristretto dusted with cocoa powder. Paired with a cup of Italian coffee, perfect.

Other Italian desserts include the Cheesecake Panna Cotta (P 290/ L), a rich and smooth vanilla panna cotta with cheesecake crumble and caramel sauce; and Caramello Di Semolina (P 290/R), an Italian style bread pudding with white bread, Semolina, cream, butter, eggs, and caramel topped with ice cream.

And there's more...Il Ponticello's Dark Chocolate Panna Cotta with Salted Caramel (P 290), a rich 72% dark chocolate panna cotta drizzled with "Chocolate Soil", Caramel Cream, and Sea Salt...

...and Budino Al Cioccolato (P 390), an indulgent Chocolate Lava Pudding Pot with Vanilla Cream, Amarena Cherries, and Caramel Sauce. Each one a perfect way to cap your dining experience at the new Il Ponticello.

Leave the gun, take the cannoli. Il Ponticello's traditional Cannoli (P 290), with Ricotta Cream, dark chocolate morsels, and nuts stuffed in a crispy cinnamon pastry shell dusted with powdered sugar. Contrasting textures make this dish special, with the crisp shell and the creamy stuffing making you want more. From antipasti, pasta, pizza, and main courses to dessert, the new menu at Il Ponticello is definitely worth a second visit. And going back to Il Ponticello is once again fresh and exciting, and a whole lot sexier than what I remembered.

Il Ponticello's Executive Chef, Panky Lopez, recreates authenticity and tradition with bold and fresh flavors using the very best and premium ingredients. The new menu definitely raises the bar, with its elegant and modern interpretation of classic southern Italian cuisine. It's great to be back, and I'm liking the new Il Ponticello...

Il Ponticello Bar and Italian Restaurant is located at the Second Floor, Unit 203, Antel Corporate Centre, 121 Valero Street, Salcedo Village, Makati or call 553-9971 for inquiries and reservations.

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There's a lot brewing over at the soon to open Brew Haus...

Just how many ways can you spin the old reliable grilled cheese sandwich? Chef Carlo Miguel presents quite a number of ways to jazz up your usual grilled cheese sandwich, and here's a sneak peek at the line up from Brew Haus...

The Distillery Group of Companies, the group behind The Distillery, Draft GastroPub, Black Olive Cerveceria, and Beso Cucina Vinoteca, will soon launch Brew Haus to replace Off-The-Grid. The new line of comforting sandwiches include Cheddar Grilled Cheese served with Tomato Soup (L) and Spiced Grilled Cheese with Potato Soup (R)...

Double or Triple? The new grilled cheese sandwich selection also includes The Double, a Mozzarella and Cheddar Grilled Cheese Sandwich and The Triple, with Mozzarella, Cheddar, and Bleu Cheese. Choose your cheese fix and go Double or Triple. But why not go all-out with one of Chef Carlo Miguel's unique grilled cheese creations, each one taking your usual grilled cheese sandwich to an entirely new level.

Think Grilled Cheese with a punch. Playful and boldly flavored, each grilled cheese sandwich offers distinct flavor profiles for an entirely new experience. Like the fiery Grilled Cheese Sandwich from Hell, with intensely spicy peppers perfectly balanced by the creamy cheese.

The Grilled Cheese Chipotle Pulled Pork, with tender and smoky pulled pork and chipotle for a southwestern spin. And there's more...

Want beef? The Philly-inspired Grilled Cheese Beef Steak with Onion Jam and Bleu Cheese blends familiar and comforting flavors in a new and creative reinterpretation of the classic Philly Cheesesteak. Want even more beef? There's the Grilled Cheese Beef and Caramelized Onion and the Grilled Cheese All-American, a grilled cheese with a beefy Sloppy Joe twist.

The Grilled Cheese Bacon Mac and Cheese, the ultimate comfort food combo, served with fries. This one's a complete meal in itself.

But Chef Carlo Miguel isn't quite done yet. In fact, Chef Carlo Miguel's just starting. The Grilled Cheese Cubano Sandwich, with tender pork and pickles, is another unique and flavorful combo from Chef Carlo Miguel's kitchen. The sweet and salty notes from the pork and pickles contrast with the creamy cheese for full flavors in every bite.

The Grilled Cheese Burger, with an all-beef patty to complete this hefty grilled cheese sandwich. At the new Brew Haus, you can go for comforting grilled cheese classics, or one of the new and creative grilled cheese combos. Your call. And whatever you choose, you can be sure of rich and bold, upfront flavors.

To complement the new line of Gourmet Grilled Cheese Sandwiches, Brew Haus will also be offering a wide range of salads, bar grub, and mains, including Taco Chicken Salad, Taco Fish Salad, Barbecue Cheeseburger Salad, and Asian Sweet Chili Chicken Salad.

Or why not have a beer, maybe some premium beer on tap, paired with any of the new Bar Grub from Brew Haus? Like the Brew Haus Nachos Asian Pulled Pork (L) or the Brew Haus Nachos Barbecue Pulled Pork (R). Sweet and spicy, or sweet and smoky, or why not have both? Once you start with the nachos, you just can't stop.

And the traditional crisp Nachos with Chili Cheese Bean Dip works as well. Perfect with a cold beer.

Aside from nachos, Brew Haus also offers fries, including the Chili Cheese Fries (L) and the Chicken Garlic and Chipotle Cheese Fries (R). And there's even more comforting fried dishes...

...like the Fry Basket, with crisp, deep-fried chicken fingers, fish and chips served with a variety of dips.

The comforting parade of flavors continue with the Classic Fried Chicken Wings (L), and for the crazy and adventurous, the seriously spicy Ghost Wings (R), formulated to be the spiciest wings in the metro. Have a cold beer ready by your side for this one.

Or cool down with some Fried Mac and Cheese Balls after the Ghost Wings, your classic mac and cheese deep-fried.

Brew Haus will also be offering a full range of refreshing beer-based cocktails to pair with your meal. Light, smooth and easy, perfect with any dish at Brew Haus.

For the mains, Brew Haus offers an equally impressive range of dishes, like rice bowls topped with Grilled Cheeseburger, Asian Pulled Pork Rice, Chili con Carne Rice, and Spaghetti Meatballs.

Other mains include Salisbury Steak with Mac and Cheese (L) and Fish and Chips (R), served with fries or rice...

...Pork Schnitzel (L) and Fried Chicken with Gravy, also served with either fries or rice to complete your comfort food craving.

For dessert, Brew Haus offers its Vanilla Pot de Creme to cap your meal.

Chef Carlo Miguel reinvents your favorite comfort food with some playful and flavorful twists, and you can experience it yourself, soon. Brew Pub & Eatery is scheduled to open in November, 2014.

Brew Haus Pub & Eatery will open in the former location of Off-The-Grid at the Ground Floor, Venice Piazza at McKinley Hill, Upper Mckinley Road, McKinley Hill, Fort bonifacio, Taguig City. For more information on Brew haus Pub & Eatery, visit their FB Page at www.facebook/.comBrewHausPubEatery.

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It started with one slider. Followed by another. And another. And three more...and more. It was that kind of night. It was, after all, the first year anniversary of Burgers and Brewskies...

Hard to believe the year went by so fast. And so many burgers and beer later, B&B Burgers & Brewskies adds three new burgers to its line-up, plus a second branch along Capitol Commons scheduled to open late this year. Not bad for a year of burgers and beer. And it only gets better...

Chef and Partner Marc Nocon (L) shares even more good news. You can enjoy all your favorite burgers at Burgers & Brewskies at a special 50% discount on October 27, from 11:00am to 10:00pm. That calls for another tall and refreshing glass of Dirty Arnold...make that two more.

B&B Burgers & Brewskies' new burgers include the Pulled Pork Sliders with slow-cooked pork butt-flakes topped with a zesty coleslaw; the Rodeo Sliders with B&B 100% US Beef Patties topped with roasted garlic aioli, shredded lettuce, Rum BBQ sauce, chopped pickled jalapenos, and crispy onion strings; and the Mosby Slider with B&B 100% US Beef Patties with spiced mustard aioli, shredded lettuce, fresh sliced onions and tomatoes, and honey Sriracha bacon.

Like all of B&B Burgers & Brewskies' signature handcrafted burgers, each new burger creation packs bold and upfront flavors. The Pulled Pork Slider has that sweet and smoky layer of flavor that pairs well with the freshly made coleslaw. The Rodeo Sliders, with its rich Rum BBQ Sauce and jalapenos, give it a distinct Western flavor. The Mosby Slider with its mustard and Sriracha bacon adds a comforting heat in every bite.

Along with the new burgers, Marc also served the new Sausage Meatballs (L), Breakfast Sausage served with a jam gravy and all-time favorites from B&B Burgers & Brewskies, like the Kick-Ass Spuds, S.P.F (sweet potato fries), and Cuban Missile were also served.

Other new dishes include the Angry Korean (L), fried chicken wings tossed in a tangy Gochujang glaze and the Popcorn Fish (R), sea bream tempura with steak fries and Sriracha Aioli. Each new dish is a welcome addition to B&B Burgers & Brewskies growing menu.

But no celebration at B&B Burgers & Brewskies is complete without a special call to the nurse. B&B Burgers & Brewskies' signature Call the Nurse, with 1/3 pound USDA 100% all-beef patty topped with Mac and Cheese, crisp strips of Sriracha bacon, creamy cheese sauce and shredded lettuce...perfect.

For dessert, try B&B Burgers & Brewskies Creamy Soy Panna Cotta, a rich and smooth soy milk panna cotta topped with B&B's spiced Candied Bacon. The soy panna cotta and candied bacon combo is another winner, and it's a good idea to order two. Trust me.

One more slider and a cold beer, and many more on the way...here's to B&B Burgers & Brewskies for an awesome first year. And here's more good news. B&B Burgers & Brewskies celebrates its first anniversary with a cool 50% Off on all burgers from 11:00am to 10:00pm on October 27, 2014. Time to Call the Nurse. Again. See you there...

B&B Burgers & Brewskies is located at Unit E, Forbes Town Center, Burgos Circle, Bonifacio Global City, or call 403-40-38 for inquiries.

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Surfer. Vintage car enthusiast. Drummer. Restaurateur and best-selling cookbook author. Asian Food Channel's international celebrity chef Tareq Taylor brings his own brand of simple yet fresh and authentic Nordic flavors for a unique taste of Scandinavian cuisine with an elegant three-course lunch at Makati Shangri-La's Sage Bar.

The host of Asian Food Channel's Tareq Taylor's Nordic Cookery, Tareq Taylor recently concluded his Asia Tour with stops in Singapore, Malaysia, and the Philippines.

The third in a series of Asian Food Channel's celebrity chef tours, which included Rebel Without a Kitchen's Matt Basile and Bal Arnesson from Spice Goddess and Spice of Life with Bal Arnesson, Tareq Taylor shares his passion for sustainable food principles, organic produce, and locally-grown food in one memorable lunch.

Tareq Taylor's passion and commitment for locally-grown and organic produce is evident in his Slottstradgards Cafe (or Castle Garden Cafe) located in the Royal Park in Malmo, Sweden, where bulk of the ingredients are sourced exclusively from the cafe's very own garden. An emphasis on the best and freshest ingredients can make even the simplest dish come alive with so much clean and bold flavors, a signature of classic Nordic cuisine.

Tareq Taylor then heads back to the Sage Bar's kitchen and prepares the first course. Each component of the first course is meticulously arranged and plated, and only the freshest ingredients are used for maximum flavors. With Tareq Taylor's approval, the first course is then served...

Tareq Taylor's elegantly plated Beetroot and Potato Cake with Goat Cheese, Sweet and Sour Honey and Walnuts is a visual representation of his culinary philosophy, perfectly illustrating that even the simplest dish made from the freshest ingredients can deliver rich and upfront flavors.

The fresh beetroot's refreshing and subtle sweet note is enhanced by the sharp yet light layer of acidity from the cider vinegar, and the creamy freshly made mustard mayonnaise completes the medley of flavors. The fresh herbs and micro greens add both texture and minty flavors, along with the pumpkin seeds, walnuts and creamy goat cheese.

For the main course, guests can opt for the Cod with Apple and Edelflower...

...or the Lamb, Lavage, and Dried Apricots. I go for the Lamb...

Perfectly cooked, tender and juicy, without the usual gamey flavor. The richness of the lamb contrasts with the intense flavors from the dried apricots for balanced flavors. Almost fork-tender, I almost thought the lamb was slow cooked like a sous-vide. But Tareq Taylor simply smiled and said the lamb was just lightly seared on the bone and finished in the oven before carving the serving portions. The simplicity in the cooking method says it all, and this is probably one of the best lamb dishes I've had in a long time. Seriously good.

For dessert, Tareq Taylor's Deep-Fried Crepes with Berries, was served, yet another dish with contrasting textures and flavors. The comfortingly crisp crepe, the rich and smooth vanilla ice cream, and the sweet and tart notes of the fresh berries blend together in an indulgent dessert.

Simple yet flavorful, with the best and freshest ingredients, highlighted in an elegant three-course lunch by Tareq Taylor at Makati-Shangri-La's Sage Bar.

Tareq Taylor then joins us as I happily go through my dessert. "Having travelled the world, the distinct flavors of Asian cuisines continue to fascinate me. There is something special about Asia's love and passion for food that reminds me of home," said Tareq. The Asian Tour includes a stop in Singapore where Tareq Taylor meets the Asian Food Channel's Food Hero winner, Sarah Benjamin. "I have heard so many great things about Singapore, Malaysia, and Manila, and I am excited to learn more about some of Asia's culture and cuisines with Asian Food Channel's homegrown Food Hero, Sarah Benjamin. I look forward to sharing my passion and commitment for sustainable food principles, organic produce and locally-grown food with her and Asian Food Channel fans." Simplicity, freshness, bold flavors and a pure approach to cooking. And one of the best dining experiences yet.

A memorable weekend lunch at Sage Bar, with Asian Food Channel's Tareq Taylor joined by Makati Shangri-La's chefs. And just in case you want to recreate some of Tareq Taylor's Nordic flavors, here are the recipes...

Beetroots and Potato Cake with Goat Cheese, Sweet and Sour Honey and Walnuts
Ingredients (Serves 4)
250g potatoes
250g beetroots
2 tbsp. butter
2 tbsp. honey
2 tbsp. apple cider vinegar
200g goat cheese (chevre)

Garnish
Watercress, flower cress
100ml walnuts
Mache, corn salad
1 chioggia beet
1 yellow beet

Wash the beets and cut away the leaves. Cook in unsalted water until soft. Place the cooked beets on cold water for ten minutes and then peel and cut in half.

Pickled Mustard Seeds
3 tbsp. yellow mustard seeds
1 tbsp. brown mustard seeds
300ml water
50ml acidic vinegar 12%
150ml caster sugar

Place all ingredients in a small pot and bring to a boil. Put in a bowl and set to cool down.

Pumpkin Seeds
100ml pumpkin seeds
1 tbsp. virgin olive oil
1 tsp. salt
50ml finely chopped shallots
Roast the pumpkin seeds in olive oil and add salt. Place in a bowl and cool down. Add shallots and pickled mustard seeds to the pumpkin seeds.

Mayonnaise
2 egg yolks
1 tbsp. hot mustard
2 tbsp. apple cider vinegar
1/2 tsp. salt
200ml virgin rapeseed oil

Beat egg yolks, mustard, vinegar and salt. Add the oil slowly while continuously beating until you get a nice thick and smooth texture.

Lamb, Lavage and Dried Apricots
Ingredients (Serves 4)

2 tbsp butter
salt and black pepper
800g tender lamb (ribeye or tenderloin)
8 twigs of lemon thyme

8 spring onions
10 dried apricots
20-30 leaves of fresh lavage

2 tbsp. virgin olive oil
4 leaves of pointy head cabbage or 4 leaves of char
100ml hazelnuts
salt and black pepper
1 lemon

Cod with Apple and Elderflower
Ingredients (Serves 4)

Elderflower Gel
100ml elderflower cordial
100ml elderflower or apple cider vinegar
3 gelatine leaves

Apple and Cress Salad
2 Granny Smith apples, diced
1 bunch of watercress
1 tbsp. apple cider vinegar
1 tbsp. rapeseed

Cod
700g cod loin (if possible, tongue and cheeks)
butter for cooking
salt to taste

Garnish
Dill
Cress
Chervil

Start with the elderflower gel. Mix the liquid in a bowl and let the gelatine leaves soak until soft. Remove the gelatine from the liquid and melt in a Bain Marie or in a pot on slow heat. Pour the gelatine back into the cold liquid and allow to set in the fridge for about 1-2 hours.

Prepare the salad. Combine apples, vinegar and oil in a bowl. Dress the salad with watercress. Cut the cod in portion sizes and cook in a generous amount of butter. Baste the cod continuously until done (approximately 10 minutes). Add salt to taste.

Serve the cod together with the apple salad and top with elderflower gel.

Deep-Fried Crepes with Berries
Ingredients (Serves 4)

2 eggs
400ml Milk
200ml plain white flour
1 tsp. salt
butter for frying
400g fresh berriesm raspberries, strawberries, sea buckthorn, blueberries
500ml oil, for deep-frying
Icing sugar for serving
Vanilla Ice Cream

Catch Tareq Taylor on the Asian Food Channel in Tareq Taylor's Nordic Cookery, Monday to Friday, at 12am now through the 24th of October.

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Acclaimed Japanese chef Masaharu Morimoto once said "I'm not making art, I'm making sushi..." and the line separating sushi and art blend and merge making each savory bite a complete sensory experience. And at Yumi, the art of sushi is taken to a whole new level...

Traditional yet modern and inventive, Yumi's signature sushi creations combine the freshest and premium ingredients with a contemporary approach in each plated masterpiece. And you can now experience Yumi's unique sushi artistry in its second branch at Century Mall.

Yumi opens its second branch at the new Century Mall along Kalayaan Avenue, taking its line of unique and signature sushi creations along with their other Japanese specialties to Makati. The new location features the same sleek and contemporary style similar to its Greenhills branch, reflecting its distinct and modern approach to Japanese cuisine.

A trademark of Japanese cuisine, each dish must first feed the eye, and each plate must be a total sensory experience. At Yumi, this philosophy is given a fresh spin with their modern take on traditional Japanese cuisine. Yumi's elegant Symphony, with layers of kani, spicy tuna, spicy salmon, and fish roe on rice, clearly defines Yumi's approach to presentation and flavor.

The different components of the dish provide distinct layers of flavor that blend perfectly together in a virtual symphony of tasty notes, all in one dish. The heat from the spices don't overwhelm the delicate flavors of the salmon, tuna, and kani, leaving only a gentle whisper of spice that lingers after one bite. And if you prefer just a bit more heat, simply slide it over the bright red Togarashi spice blend drizzled around the plate. Zen-like aesthetics and pure, fresh, and bold flavors make this dish a must try for first timers at Yumi.

Then, the other signature sushi dishes were served, each one showcasing Yumi's mastery and artistry.

Sake Sushi Balls, with fresh and premium Norwegian Salmon wrapped on a ball of sticky sushi rice topped with a dollop of cream cheese, sesame seeds and crisp salmon skin for added flavor and contrasting textures. The blend of salmon and cream cheese are comfortingly familiar, with its rich and creamy flavors, yet one bite with just a dab of wasabi makes it an entirely new flavor experience. And that's what you can expect at Yumi, with its bold and fresh approach to unique flavor combinations.

Thin shreds of chilled radish and crisp greens cap the dish, topped with red chili threads to complete your sensory feast.

Yumi's signature Unagi Foie Gras Sushi, with Japanese conger eel topped with foie gras, has always been a personal favorite. One bite reminds you yet again why this one is at the top of your list.

The blend of sweet unagi and rich foie gras is one of those combinations that just works perfectly. The delicately seared foie gras adds a buttery flavor to balance the sweetness of the unagi, and both just seem to melt in your mouth with a burst of flavors. Add just a bit of wasabi for even more flavors. And order another one...

Rainbow Maki, another unique roll combining salmon, mackerel and a thinly sliced cucumber topped with cheese sauce and fish roe for another rich medley of flavors. Lika an artist's palette, the rolls deliver a rich tapestry of flavors, from the creamy salmon to the more pronounced notes of the mackerel, and the delicately sweet cucumber, capped by the rich cheese and salty fish roe. So many flavors in just one roll, and there's more...

Yumi pulls another flavorful surprise...

Hamachi Jalapeno Sushi, with yellowtail amberjack and onions rolled with bright red jalapeno flakes topped with crisp potato strings. The mild flavors of yellowtail amberjack and onions are punctuated by the soothing heat from the jalapeno chili flakes and the crisp potato strings for contrasting notes and textures.

Don't let the brightly colored jalapeno chili flakes scare you, the heat is subtle and easy, perfectly complementing the mild flavors of the roll with a gentle punch. At Yumi, you always discover something new.

Smoked Salmon & Oysters, another refreshing combo with rich salmon and the clean, sweet, and briny notes of buttery oysters. A dab of wasabi and a light dip in the soy dipping sauce rounds out the fresh flavors. Each sushi dish at Yumi is plated perfection, and each one tastes as good as it looks.

Then, there's Yumi's wide selection of fresh sashimi, like the Club Sashimi, a refreshing platter with tuna maguro, ebi, saba, kani, ebiko, and tamago with lemon and pickled radish. Sweet with a subtle briny note and clean flavors are an indication of the freshness of the dish. And the rich vibrant colors are a feast for the eyes.

If you're looking for something new and different, Yumi's got that covered too. Like the playful and creative twist on pasta with their Uni Pasta, a comforting dish with uni, or sea urchin roe. The uni's distinct richness in both flavor and texture pairs well with the pasta, punctuated by the tartness of the diced tomatoes. Definitely different. If you enjoy uni, this one's a must try.

Part of the fun of dining at Yumi is learning new ways to enjoy familiar dishes. Like the traditional tempura. Yumi's Tempura Moriawase Gold, with ebi, kani, sweet potato, eggplant, and the stuff that sets this apart, green tea salt and volcanic salt. Instead of dipping your tempura in the usual soy sauce, squeeze a little lemon and dip in either the green tea salt or volcanic salt. The tempura remains crisp, and the pure and fresh flavors come through. The lemon and salt bring out the natural flavors of the tempura, and you can immediately taste the briny sweetness of the prawns, unlike the usual soy sauce which tends to overwhelm the delicate flavors.

And the tempura batter is light and perfectly crisp. Plump prawns, a light and crisp batter, lemon and salt. And the comfortingly familiar suddenly becomes new and different, and an old favorite becomes a new favorite. Just what you'd expect at Yumi.

And soon, Yumi will be serving a new addition to their line of desserts...

...like the Japanese-inspired Green Tea Cheesecake by Pink Wasabi, a rich and creamy matcha-infused cheesecake topped with black sesame seeds. Velvety smooth, the subtle flavors of the green tea matcha blends perfectly with the traditional cheesecake. This one's the perfect way to cap your dining experience at Yumi. A new branch, new and flavorful discoveries, and comforting old favorites. All the reasons you need to check out Yumi's newest location at Century Mall.

Yumi is located at the 4th Level of the new Century Mall, Kalayaan Avenue, Makati City or call 403-6507 for inquiries.

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The emerging popularity of local artisan craft beer is no longer a mere passing trend, it's definitely here to stay. Local is definitely the new premium. And it's about time for a serious food pairing event with some of the best local brews. Time for the perfect match at The Perfect Pint...

The Perfect Pint launches the first and only local craft beer and food pairing showdown, dubbed "The Perfect Match", featuring some of the metro's best chefs and culinary personalities with their special recipes paired with the leading local brews in a series of short three-day runs. And you get to vote the winning pair. Now that deserves a toast...

Since it opened early this year, The Perfect Pint has been an ardent supporter of the local artisan craft beer scene, an advocacy that remains at the very core of its philosophy. Starting with its own one-day only seasonal home brews paired with their signature dishes, The Perfect Pint is now ready for the next level...

The Perfect Match at The Perfect Pint is a series of craft beer and food pairing events showcasing the best local brews paired with specially curated dishes. The series was launched last October 20 to 23, 2014, with the culinary creations of noted chefs Gigi Angkaw, Ojie Reloj, JA Ventura, and Martin del Prado. The second phase of the series has an interesting spin, this time featuring selected brewmasters of leading local craft beers with their own unique take on the ideal dish best paired with their own brews.

The Brewmasters' edition of the The Perfect Match is the second in a four-part series, running from October 27-30, 2014. The featured brewmasters include Francis Onate of Joe's Brew, Morgan Kallefjord of G-Point and Kiyo Miura of Katipunan Craft Ales. Each brewmaster was tasked with creating a dish to complement their signature brews: the Sierra Madre Wheat Ale by Joe's Brews, the Red Head Ale by G-Point, the Fish Rider Pale Ale by Joe's Brew and the Signal No. 1 Stout by Katipunan Craft Ales. This particular edition of The Perfect Match is unique in the sense that you get to experience specific flavor profiles from the perspective of the brewmasters. And a better appreciation of their signature brews. Here's what the brewmasters prepared for the The Perfect Match Showdown...

I start with Francis Onate's Blackened Chicken Breast with Charred Cuban Corn Salsa paired with Sierra Madre Wheat Ale by Joe's Brews. The tender, smoky and well-seasoned chicken breast is perfectly balanced by the subtle sweetness of the charred corn salsa, punctuated by a layer of heat. The Sierra Madre Wheat Ale complements the rich flavors of the chicken with its robust yet fresh and clean flavors, almost cleansing the palate as you go for another piece of the blackened chicken. And another. And my craft beer and food pairing is off to a good start.

Salmon Gravad Lax (or Gravlax) with G-Point Red Head Ale, a unique pairing with contrasting flavors. The sweet, almost fruity notes of the brightly colored Red Head Ale by G-Point is refreshingly distinct, finishing with bold flavors that linger long after the initial sip. In sharp contrast, the delicate, almost creamy and butter-like notes of the salmon add a layer of richness to round out the flavors, as you go for another sip. The contrasting notes, however, are not too jarring. In fact, after a few sips and bites, both seem to deliver smoother flavors for another perfect pairing.

Mac and Blue Cheese with Katipunan's Signal No. 1 Stout, a bold pairing that isn't shy at all with flavors. This Mac and Cheese version has a more pronounced and upfront flavor profile with the addition of blue cheese for a saltier kick. The dark and mildly sweet, almost chocolatey Signal No. 1 Stout balances the salty notes, blending for a smooth mouth feel and finish. The alternating salty and sweet notes play with your palate, adding an occasional flavorful jolt, just what you need to go for a second round. And another.

Glazed Pork Belly with Apple Onion Potato Mash paired with Fish Rider Pale Ale by Joe's Brews, a harmonious blend of contrasting yet balanced notes. The sharp and clean flavors of the Fish Rider Pale Ale cuts through the richness of the tender pork and the sweet glaze, without necessarily overwhelming the palate. The contrasting notes are comfortingly subtle, and the transitions in flavors are smooth and easy. Beer and pork are always a winning pair, and this one proves it.

The distinct and varied pairings from the second edition of The Perfect Match best illustrates the range and diversity of local craft beers, with each pairing bringing out the best flavors from both the beer and the dish. From October 27 to 30, 2014, you too can experience the creative pairings prepared by the Brewmasters. Diners who avail of the Brewmasters' creations on the said dates, priced at P 599 for the set, can cast their vote for The Perfect Match, and even get a chance to win gift certificates or one-of-a-kind Brew Tees from The Perfect Pint. But better hurry. Only 20 samplers will be prepared per day for the three day run.

The winning pair, based on popular votes, will be promoted in both print media and on-line, and who knows, your choice may even end up on the regular menu at The Perfect Pint. The third edition of The Perfect Match is scheduled for November 3-6, 2014, with food writers sharing their pairing ideas; and the fourth and last edition is set for November 10-13, 2014, with another batch of noted chefs. Things are definitely brewing over at The Perfect Pint. The Perfect Pint's Alec Tempongko (C) flanked by the featured brewmasters at the launch of the second edition of The Perfect Match, invite you to experience unique local craft beer pairings and cast your vote for The Perfect Match Showdown. And raise a glass in support of the local craft beer revolution...

The Perfect Pint is located at the Second Floor of the Crossroads Building (across MC Home Depot), 32nd Street, Bonifacio Global City, Taguig City or call 823-1320 for inquiries and reservations.

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An affirmation, exclamation, and declaration, a pronouncement of celebration, and the celebration of life itself...the familiar Greek expression "Opa!" captures it all in just one word. And it's a fitting name to describe the celebration of authentic Greek flavors at Opa! Mediterranean Cuisine...

Specializing in traditional Mediterranean cuisine, the flavorful confluence of rich Eastern Mediterranean, Southern European, and North African culinary influences, Opa! Mediterranean Cuisine serves the best of the region's rich culinary flavors.

Located at the second floor of the elegant Somerset Millenium in Makati's Legaspi Village, Opa! Mediterranean Cuisine's central location provides easy access to authentic Greek cuisine while at the Makati CBD. The spacious layout, with its clean and pure white tones, evokes a rustic and cozy vibe, and you immediately feel at home.

Vibrant splashes of color from paintings by local artists add warmth to the crisp white interiors. Managing Partner Len L. Santos and her partners behind Opa! Mediterranean Cuisine supports the local arts, displaying different pieces by noted local artists on a regular basis, allowing you to feast with your eyes before your meal.

A refreshing Cucumber Yogurt Cooler (P 220) starts my Mediterranean dining experience at Opa. The creamy and tart yogurt is balanced by the mild notes of the fresh cucumber, clean flavors that open up your palate for the coming feast. Managing Partner and Chef Joubert U. Yao offers a full range of healthy smoothies, coolers, teas and other beverages to complement their menu.

Chef Dennis T. Edillon then fires up the kitchen, and the appetizers are served. Opa! Mediterranean Cuisine's Crab Brandade (P 350), crisp and tender pan-fried crabmeat and potato patties drizzled with spicy roasted pepper aioli starts the celebration of flavors. The delicate flavors of the crabmeat are juicy, with a comforting crisp layer for contrasting textures. The creamy spicy roasted pepper aioli adds the finishing touch with a layer of rich flavor. A side of salad completes the fresh flavors of the dish.

In between, Chef Dennis T. Edillon served his Tapenade Dip (P 175), Provencal dip of pureed olives, capers, anchovies, and olive oil, served with warm pita and crostini. The simple and rustic dish captures the sunny and bold flavors of the Mediterranean with the sharp notes from the olives, capers and anchovies, perfectly balanced by the nutty olive oil. Soft and chewy pita or a lightly toasted crostini, the tapenade simply works well with both.

Opa! Mediterranean Cuisine's hearty Double Mushroom Soup (P 165), a comforting thick and creamy button and shiitake mushroom soup topped with refreshing yogurt is then served. The rich blend of button and shiitake mushrooms combine for rich flavors, and the yogurt adds that hint of creaminess for even more flavors. The thick and grainy texture, with its "double mushroom" blend, adds that distinct bite for pure and fresh flavors. Spoonful after spoonful, the smooth flavors keep you going for more, and soon, all you'll see is the bottom of the bowl.

A trio of grilled dishes are then served, Opa's Chicken Souvlaki (P 325), marinated in seasoned olive oil and char-grilled, served with a crisp and fresh vegetable salad, garlic yoghurt dip and choice of pita or rice...

...the Lamb Souvlaki (P 350)...

...and Beef Souvlaki (P 385), each perfectly grilled with tender and juicy meat complemented by the creamy garlic yoghurt dip. Simply take a piece of warm pita, place a skewer in between and gently pull, add a dollop of garlic yoghurt dip and some fresh onion rings, olives, tomatoes and lettuce, and repeat. Each skewer has its own distinct flavor, with the mild and delicate notes of the chicken, the clean flavors of the lamb without the gamey hint, and the bold beef flavors. Chicken, beef or lamb, all winners. And there's more...

Chef Dennis T. Edillon then brings out a simple yet elegantly plated dish with a beautiful slab of pork. After quick work on the remaining Souvlaki, I was hungry for more. Nothing quite like a slab of pork belly to start you up for another round. Opa's signature Pressed Pork Belly (P 320), tender pork baked with garlic and white wine on roasted eggplant mash, served with a side of garlic rice. Pure eye candy.

I used a regular knife, not even a carving knife, to gently slice a thick piece of the juicy pork belly, and the sound of crisp crackling whets your appetite even more. The pork belly is perfectly tender and juicy with a layer of light and crisp crackling, with buttery flavors. You don't need any sauce at all, this one's perfect as is. The smoky roasted eggplant mash provides creamy flavors complementing the richness of the pork. Extra garlic fried rice? Absolutely.

But Chef Dennis T. Edillon isn't quite done yet. Nope, not by a long shot. There's more. Opa! Mediterranean Cuisine's Carbonara di Mari (P 450), a rich pasta dish with prosciutto, salmon, shrimps, mussels, and mushrooms in cream sauce. The medley of fresh flavors, from the clean and buttery notes of the salmon, the sweet and briny shrimps and mussels, the nutty mushrooms, and the sharp and bold flavors of the prosciutto are balanced by the rich and creamy white sauce.

Finally, Opa! Mediterranean Cuisine's Quattro Formaggi is served, (P 395), a rustic style pizza topped with Mozzarella, Parmesan, Blue Cheese and Edam. The sharp Edam adds that flavorful punch, along with the Parmesan, for bold, upfront flavors, while the Mozzarella and Blue Cheese leave a mellow and creamy mouthfeel that lingers. Pure, balanced flavors in every slice.

Cap your meal with one of Opa's signature desserts, like the indulgent Creme Chocolate (P 275), Creme Brulee (P 275), and Blueberry Panna Cotta (P 225). Perfect with a robust cup of coffee.

And in true Mediterranean style, have a traditional digestivo after your meal. A shot of chilled Limoncello, made from the zest of lemons spiked with just a hint of vodka is just what you need after a Mediterranean feast at Opa! Mediterranean Cuisine.

From starters to mains and desserts, experience a true celebration of Mediterranean flavors at Opa! Mediterranean Cuisine, a cozy and sunny spot of the Mediterranean in the heart of the bustling Makati CBD.

Opa! Mediterranean Cuisine is located at the Second Floor of Somerset Millenium, 104 Aguirre Street, Legaspi Village, Makati or call 556-5905 for inquiries and reservations.

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