DUDE FOR FOOD

The friendly staff greet you at the entrance, and a server leads me to my table. Garbed with a crisp white top and a brightly colored scarf topped with a beret, the server suggests I try their signature Hong Kong style coffee while I wait for the others. And for a brief moment, the rustic charm of the brasserie-style interiors bring you to the famed streets of Paris until a quick glance at the menu reminds you that you're here not for French cuisine, but for traditional Hong Kong style comfort food. At TuanTuan Chinese Brasserie, the seemingly mixed visual cues is just one of the unique elements that make it stand out for a unique dining experience.

TuanTuan is the first Chinese Brasserie in the country, serving classic Hong Kong style comfort food with a French flair. Traditional Hong Kong style favorites comprise the core of TuanTuan Chinese Brasserie's menu, served fresh from the kitchen amidst a sophisticated yet cozy French-inspired ambiance.

Located at the 3rd Level of the new SM Mega Fashion Hall, TuanTuan Chinese Brasserie is the latest in a string of new dining establishments to open at the new wing. Inside TuanTuan Chinese Brasserie, the dark wooden chairs are dramatically contrasted by the elegant crystal chandeliers. This is definitely not your typical Chinese restaurant...

Named after the Chinese word for "gathering things together" or "round and round," TuanTuan Chinese Brasserie brings together the very best of traditional Hong Kong comfort food, all "rounded up" in one place. And it all starts with a perfectly brewed cup of coffee to kick off your dining experience at TuanTuan Chinese Brasserie.

TuanTuan Chinese Brasserie's signature Hong Kong Style Coffee, a robust and intensely flavored brew balanced by the right amount of milk. Rich, creamy, with a lingering sweet note, TuanTuan Chinese Brasserie's Hong Kong Style Coffee brings you back to the simpler days when coffee was coffee. And the secret ingredient is the familiar Black & White Milk, the same brand used by the most reputable Hong Kong tea masters.

Friesland's Black & White Milk was one of the very first brands of condensed milk introduced in Hong Kong over seventy years ago during the colonial era, and has remained an iconic brand enriching both coffee and tea for generations. And this is perfectly recreated at TuanTuan Chinese Brasserie in each and every cup.

As more diners arrived, the kitchen fires up and comes alive with a frenetic pace, and the first of TuanTuan Chinese Brasserie's signature dishes were served.

TuanTuan Chinese Brasserie's Crispy Barbecued Pork Snow Buns, light and crisp buns filled with savory pork. The distinct white color differentiates TuanTuan Chinese Brasserie's pork buns from the other buns in the metro, but the color isn't the only feature that sets it apart.

The buns have a noticeably crispier texture, with a gentle crackling sound in every bite. The rich flavors of the barbecued pork complements the crisp buns, and not too overly sweet as the other buns. Balanced flavors and contrasting textures, TuanTuan Chinese Brasserie's Crispy Barbecued Pork Snow Buns is definitely one of the best in the metro. And the best part? You don't have to wait in long lines to enjoy these buns...

Then, TuanTuan Chinese Brasserie's wide and diverse range of Hong Kong comfort food, with many dishes reflecting influences from Macanese cuisine, as well as Asian curries, were served. Start with the Honey Garlic Spare Ribs, deep-fried crunchy pork with a light breading in a thick and sweet sauce. The bite-sized pieces are just packed with rich flavors, you'll definitely go for seconds and thirds.

TuanTuan Chinese Brasserie's famous Mui Garden Curry is a rich blend of over twenty meticulously blended spices with creamy coconut milk for a thick, flavorful and comforting curry dish. The dish is recreated here in Manila from the same recipe that has satisfied diners in both Hong Kong and Canada, where TuanTuan first gained recognition. Go for the US Premium Beef Rib & Tendon Curry, with tender beef in a thick and rich and lightly sweet curry sauce. A comforting curry dish that's just perfect with steamed white rice, classic comfort food.

Another rice dish is served, the House Special Trio, with Baked Seafood, Wild Mushroom and Pork Chop on Rice, a medley of rich flavors in one dish. Each component of the trio has distinct flavors, yet all blend perfectly as you go for another scoop.

The dishes at TuanTuan Chinese Brasserie are best paired with their tall signature Thai Milk Tea, sweetened with the familiar Black & White Milk. The bold note of the dark tea is enhanced by a layer of sweet, creamy hints from the milk for a refreshing beverage.

Not to be missed are TuanTuan Chinese Brasserie's line of specialty congee, cooked for hours until the rice blooms for that distinctive smooth and creamy consistency Hong Kong style congee is known for. The different ingredients are then added to the congee base and slow cooked until the flavors are infused for a comforting bowl. Congee dishes include the Chao Chou Rice Porridge with Oysters and Pork Ball and Liver Congee.

And there's more. TuanTuan Chinese Brasserie's Grilled Ox Tongue, perfectly grilled and tender, a personal favorite. As is or with steamed white rice, this is one dish I'd come back to at TuanTuan Chinese Brasserie.

TuanTuan Chinese Brasserie also offers Malay Laksa, with pork or seafood and vegetables in a spicy and creamy broth. The spice levels are soothing, without being too spicy, balanced by the creamy coconut milk.

Macau Style Cajun Chicken Fillet, a meal in itself, with boneless crusted chicken on vegetables and rice with sauce and sweet corn on the side. Anything fried with rice is always a comforting combination, and this one is too.

At TuanTuan Chinese Brasserie, cap your dining experience with another kind of bun, the sweet kind. TuanTuan Chinese Brasserie's Pineapple Buns, with the same crisp buns filled with sweet and tart pineapples. The light and crisp buns and the pineapple stuffing are a perfect and delicious ending to a comforting meal.

Traditional comfort food in a cool brasserie setting, definitely not your typical Chinese restaurant. TuanTuan Chinese Brasserie's Dining Operations Manager, Katrina K. Chua, and the rest of the staff welcome you to the newest restaurant at the Mega Fashion Hall for a comforting taste of Hong Kong and a unique dining experience.

Have a cup of TuanTuan Chinese Brasserie's Hong Kong Style Coffee with or after your meal, a few Crispy Barbecued Pork Snow Buns, maybe a Malay Laksa or perhaps Grilled Ox Tongue. At TuanTuan Chinese Brasserie, you can have all your Hong Kong style comfort food, while being served by the friendly staff dressed with scarves and berets. Now that's cool.

TuanTuan Chinese Brasserie is located at the 3rd Level of SM Mega Fashion Hall, Building D, SM Mega Mall, Mandaluyong City or call 632-7483 or 0915-500-8026 for inquiries.

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Dessert in an intentionally tipped jar with soil. Pasta with shrimp paste and crispy pork belly. Bacon & Eggs in a cocktail. And Adobo Overload. It's comfort food with an inventive spin. Be prepared to be pleasantly surprised at Paprika...

Your favorite comfort food gets a creative makeover at Paprika, the newest dining concept at Bonifacio Global City. Tucked away and secluded in one of the tall corporate structures at The Fort off the commercial strip, the seemingly "hidden" location adds to the appeal of Paprika. And once you find it, you're in for a unique comfort food experience.

Located at the second floor of the RCBC Savings Bank Corporate Tower at the Bonifacio Global City, Paprika is one of those rare hole-in-the-wall finds set on redefining comfort food. And Panjee Lim, one of the young managing partners, guarantees a unique dining experience, as the open kitchen fires up to serve the first course...

Start with Paprika's Bacon Onion Marmalade Bruschetta (P 165), bacon and onion marmalade with Gruyere cheese topped with alfalfa sprouts on crisp bruschetta. The distinct salty and smoky notes of the bacon cut through the marmalade's sweetness, just the way you like your bacon. The creamy Gruyere, fresh alfalfa and crunchy bruschetta add even more flavor and texture. A good start...

Next, sample Paprika's Trio Dip (P 165), with Spinach, Truffled Mushroom, and Eggplant Caponata, served with lightly toasted bruschetta. Each dip offers unique and distinct flavors, awakening your palate for the next round of dishes.

Then, Chef Mauriz Santos and his team create their own kind of culinary wizardry in Paprika's open kitchen. Aligue Pasta (P 300), your favorite spaghetti with a cool and inventive twist, with aligue (crab fat) and coconut cream sauce topped with deep-fried shrimp. The rich and creamy crab fat is perfectly complemented by the equally rich coconut cream sauce, coating each noodle with its almost buttery and briny notes. I've tasted similar dishes with crab fat, but this one packs a flavorful punch. And I'm liking Paprika's own unique take on comfort food so far...

But Chef Mauriz Santos and his team isn't quite done yet as they serve the next pasta dish. Paprika's flavorful Bagoong Pasta (P 220), with bagoong sauce topped with a crispy slab of deep-fried pork liempo and tomatoes. Who would've thought the familiar shrimp paste would pair so well with pasta? The comfortingly salty notes of the shrimp paste, the tart tomatoes, and the crisp pork belly add layers of distinct flavors, making this dish familiar yet so different. Just the noodles alone, with the shrimp paste, bursts with so much comforting flavors. Add a crisp slice of pork belly, perfect. Chef Mauriz Santos and his team clearly scores a homer with this one. A personal favorite.

A local classic, the iconic Pares, gets another inventive tweak, with Paprika's Roast Beef Pares (P 255), tender roast beef draped in homemade pares sauce over garlic fried rice with chili-garlic oil. A meal in itself, the tender beef with savory sauce and rice is just what you need to make your regular day a whole lot better.

But Chef Mauriz Santos and his team have one more ace up their sleeves. Who doesn't love adobo? You'll love it even more with Paprika's Adobo Overload (P 305), crisp pork adobo on adobo rice with adobo sauce drizzled with adobo mayo. A tender and crisp slab of pork marinated in the familiar adobo sauce is deep-fried for that perfect crunch, and the soft and fluffy rice, fried in adobo sauce, completes the dish with its comforting adobo flavors. The adobo mayo then adds that rich and creamy layer for that unique finishing touch. Another winner from Paprika, and another personal favorite.

No comfort food menu would be complete without fried chicken in the line-up. Paprika's Chicken and Waffles (P 245), crispy buttermilk fried chicken on waffles with maple syrup and house gravy. And that's what makes the menu at Paprika particularly comforting, featuring a range of Filipino, American, and Italian classics with that playful twist. Paprika also offers other creative dishes, like the Curry Burger, Salmon and Dill Risotto, the Loco Moco (with premium beef patty topped with a pineapple ring, egg, and house gravy on rice), Gambas con Aligue, and Szechuan Pasta.

What seems like an intentional mishap sets the tone for dessert. WTF! or What The Fudge (P 180), layers of dark and white chocolate ganache and coffee jelly, sprinkled with chocolate soil and served in a jar. The presentation is as playful as the combination of flavors, adding that quirky element of fun. And don't forget to scrape up some chocolate soil to complete the flavors. After dessert, why not have a cocktail or two?

And Paprika offers a full range of unique cocktails, like the La Playa Barcelona (P 305), a tart and refreshing blend of white wine, brandy, lime, cherry, lychee syrup, dalandan juice, and mint leaves; or The Geisha (P 285), with Midori, Cointreau, and lemon juice, garnished with a cherry.

Something sweet? The unique Smores (P 255) should do the trick, innocently sweet with a kick, with marshmallow infused vodka, Baileys, and whipped cream topped with marshmallows and a Graham cracker; or the Gold Mine (P 375), with Johnnie Walker Gold Reserve, apple juice, honey, and sparkling wine

And there's more. Paprika's The B-52's (P 285), with Grand Marnier, Amaretto, milk, cream, and cinnamon, or the cool Johnnie's Girl (P 295), with premium scotch, dalandan syrup, soda water, and mint leaves. Smooth yet different, but Mark the bartender has more concotions...

You can also try Paprika's twist on the classic Old-Fashioned, blended with lychee syrup and bitters. Or try something totally new and different. Paprika's unique Bacon and Eggs (P 375), a smooth blend with Jameson Whiskey, fresh lemon, egg white, and bacon infused with vanilla smoke.

The cocktail is smoked with a lit cigar, adding that smoky hint to contrast with the sharp lemon, the creamy egg white and the deep notes of the premium scotch. Take a bite of the crisp bacon followed by a sip of the cocktail to complete the experience. If you still can't decide, have a chat with Mike, and he'll gladly run down the options.

Comfort food tastefully and creatively redefined, making familiar flavors new and different. Executive Chef Mauriz Santos and his young team at Paprika have one goal: to make your dining experience an extraordinary one with a unique comfort food experience. And I think they've done a pretty good job. Time to get my Adobo Overload and Bagoong Pasta fix soon...and one more Bacon & Eggs cocktail too.

Paprika is located at the 2nd Floor, RCBC Savings Bank Corporate Tower, 25th and 26th Streets, Bonifacio Global City, Taguig City or call425-9621, 856-5008, 0906-356-9660, and 0919-201-8927 for inquiries and reservations.

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"From the warmth of our little distillery in the deepest corner of Scotland, we create a gin that really is like no other. Its distinctive taste comes from the unusual way we make it - no other gin both steams and bathes its botanicals and no other gin would dare add cucumber and rose petal essences. It may not be to everyone's liking, but it does have a following amongst the most vanguard of gin drinkers."

Lesley Gracie, the master distiller behind each and every limited batch of Hendrick's Gin, sum it all up in describing "a most unusual gin." From the dark apothecary-style bottle and its classic typography reminiscent of the Victorian era, the intricate and meticulous distillation process, the infusion of cucumber and rose petal essences and the wide range of botanicals (fruits, seeds, flowers and roots), to the distinct and smooth aroma and finish of each sip, Hendricks's Gin is truly in a class of its own. And one night at The Fairmont Makati, I got to experience first-hand just what makes Hendrick's Gin a most unusual gin...

Defined as a "Distilled Gin" by the European Union, Hendrick's Gin is noted for a few unusual twists in its curious formulation. Only Hendirck's Gin is made with infusions of cucumber and rose petal essences producing a unique and refreshing flavor with a floral aroma. Distilled in the rustic seaside town of Girvan in Scotland, the family-owned distillery sources the freshest pure soft water from the local Penwhapple reservoir. Each batch of Hendrick's Gin is a blend of spirits from both a Carter-Head and a Bennett Still, vintage copper pot stills, where the various botanicals are boiled for a depth in flavor, and gently bathed in vapor for an incredibly smooth gin with balanced and subtle flavors. The premium botanicals, a total of eleven botanicals from flowers, roots, fruits, and seeds are selected and sourced from around the world. Produced in limited and miniscule batches of only 450 litres at a time, allowing the master distiller, Lesley Gracie, full and total control in each step of the distillation process.

The base of all gins start with the Juniper Berry, a type of soft pine cone from the Cypress family, with its lavender and herbal hints. The juniper berry base is then enriched with orange peels for citrus and acidic notes, lemon peels for fruity hints, cubeb berries with its floral and spicy flavors, coriander seeds with its spicy and ginger layers of flavors, caraway seeds with its unique liquorice and floral notes, angelica root with its warm and earthy tones, orris root with its pungent and musky notes, chamomile for a layer of floral sweetness, elderflowers for herbal and floral layers, meadowsweet for sweet fragrance, cucumbers for that distinct and refreshing herbal and floral notes, and Bulgarian Rosa Damascena rose petals for a subtle and fragrant finish. The complex blend of flavors is intricately balanced by the master distiller in a complex distillation process unique to Hendrick's Gin. And as you open the distinct bottle of Hendrick's Gin, a flowery and fragrant bouquet is released. And it's time to taste this most unusual of gins in a series of handcrafted cocktails...

William Grant & Sons' Regional Portfolio Brand Ambassador, Zachary Connor de Git, prepares a trio of specialty cocktails made even more special with Hendrick's Gin. Each cocktail highlights the unique flavor profile of Hendrick's Gin, as well as the versatility and range with various cocktail concoctions.

Rows of glasses filled with clean, clear and crisp Hendrick's Gin are then given the final touches, with the distinct cucumber garnishes.

My experience with the world's most unusual gin starts with a refreshing tall glass of Hendrick's & Tonic, with 60 ml Hendricks Gin topped with tonic water, finished with a swirl of thinly sliced cucumber. The flavors are fresh and crisp, with a subtle hint of sweetness from the cucumber and rose petal infusion as well as the diverse blend of botanicals. The light sweetness plays well in a tonic-based cocktail, and the cucumber adds that unique layer of fresh floral notes, almost like a hint of sweet melon, to the cocktail. One sip, and you'll never go back to the usual gin & tonic. Not without Hendrick's Gin. And a long slice of fresh cucumber.

After a few more rounds of Hendrick's & Tonic, dinner was then served. The Fairmont Makati's first course, Smoked Tomato Soup, a hearty and comforting basil and cheddar cheese souffle with rich and thick tomato soup, bold flavors perfectly contrasted by the clean and crisp Hendrick's & Tonic. Though we were told that the dinner was not a formal pairing with Hendrick's Gin, it just seemed to work. And I go for yet another round of Hendrick's & Tonic.

Brand Ambassador Zachary Connor de Git then serves his second cocktail, Cucumber & Martini, with 75 ml of Hendrick's Gin and 15 ml dry vermouth, garnished with a thin strip of refreshing cucumber for that distinct sweetness. A more potent cocktail with a little more punch, balanced by the subtle sweetness of Hendrick's Gin and the fresh cucumber. The pure and crisp flavors of the gin are more pronounced, and the subtle layers of fruity and floral notes from the various botanicals add depth and flavor in every sip.

The main course was then served, Braised Beef Short Ribs with Onion Confit, in red wine reduction on mustard mashed potatoes with glazed carrots. Fork tender with robust flavors, a perfect match with another round of Cucumber & Martini. The clean flavors of Hendrick's Gin cleanses the palate as you go for another bite. And another sip.

More glasses, and more Hendrick's Gin. And one can imagine the source of the pure soft water from the seaside town of Girvan in Scotland in every glass filled with clean, clear, and crisp Hendrick's Gin.

For dessert, the Fairmont Makati's Apple and Cinnamon Crumble with vanilla sauce was served to cap the simple yet elegant three-course dinner with Hendrick's Gin.

The refreshingly sweet Ayrshire Twinkle, a smooth blend of Hendrick's Gin and sparkling wine, garnished with a rose petal, complements the dessert. My Hendrick's Gin experience was an eye-opener of sorts. Who knew a fresh cucumber garnish, which initially looked strange on a glass, would taste so good? And the versatility of Hendrick's Gin for a variety of different cocktails. And Hendrick's Gin, with its clean and fresh flavors with just a whisper of sweetness from the meticulous blend of botanicals. Unusual? Definitely different. And refreshingly good. So good, you'll want to go a few more rounds.

After Hendrick's Gin, my usual gin & tonic will never be the same. Unless it's Hendrick's Gin. Garnished with a thin, long strip of fresh cucumber. One more round? Absolutely.

William Grant & Sons is an awrd-winning independent family-owned distiller founded by William Grant in 1886 and today still controlled by his direct descendants. The company distills some of the world's leading brands of Scotch whisky, including the world's favorite single maltGlenfiddich, the handcrafted range of The Balvenie single malts and Grant's blended whisky, as well as selected other spirits, including Sailor Jerry, Monkey Shoulder and Reyka Vodka.

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A perfectly marbled premium slab of Wagyu beef sizzling on a hot stone...

The sight, sound and aroma of premium Wagyu beef grilling on a hot stone, seasoned with just salt and pepper, is an experience in itself. And it just can't get any better than that...only at Home of Wagyu Stone Grill.

Home of Wagyu Stone Grill isn't your typical steak house. The preferred method of grilling their premium steaks, on super-heated stones, has become their very own distinct signature. The superior heat retention of these stones ensures an even sear, locking in the juices, enhancing full flavors as the beef remains tender. The unique cooking method also minimizes shrinkage as well as taste transfer from conventional cooking methods, and that slab of premium Wagyu beef still looks as impressive after a few minutes on the hot stone, with pure and robust beef flavors. At Home of Wagyu Stone Grill, it's all in the beef. And the stones.

Inside Home of Wagyu Stone Grill, a warm golden glow drapes the elegant interiors, with crisp white linen over tables contrasting with the dark wooden chairs. There is a distinct air of graceful formality, but the courteous and friendly staff, attired in elegant whites or suits, immediately make you feel at home.

My dining experience at Home of Wagyu Stone Grill begins with one of their signature appetizers, Oysters Rockefeller (P 500), baked fresh oysters topped with creamy sauce, bacon bits, and Parmesan. The briny oysters have a fresh and subtle sweetness, perfectly complemented by the creamy sauce, rich Parmesan, and salty bacon.

The oysters are followed by Gambas (P 300), fresh shrimps sauteed in extra virgin olive oil, garlic and chili, and a thick and comforting creamy vegetable soup with crisp croutons. Excellent starters and there's more to come...

Nothing like a refreshing salad before a steak meal. Home of Wagyu Stone Grill served four of their signature salads, starting with the Mediterranean Salad (P 350), fresh greens topped with sun-dried tomatoes, black olives, feta cheese, and prosciutto...

...the Scallop and Shrimp Salad (P 450), fresh greens tossed in a tart strawberry vinaigrette topped with pan-seared scallops and buttered poached shrimps...

...followed by the Traditional Caesar Salad (P 300), with crisp romaine lettuce, bacon, croutons and shards of Parmesan in that familiar and comforting dressing...

...and the Garden Salad (P 350), fresh and crisp lettuce with honey mustard dressing topped with cubes of chicken breast, apples, and mangoes. Each salad is distinct, with its own unique flavor profile, all refreshing and ideal starters before the mains.

And don't forget to ask Jun for his recommendation on the best wine to pair with your Wagyu feast, about to be served next...

The Home of Wagyu Stone Grill's premium Wagyu Ribeye Grade 6 (P 2,150-220g Solo/P 3,350-350g For Two/P 4,650-500g For Three), is presented and served on the table. The perfectly marbled ribeye, with its rich dark red tones contrasting with the well distributed white specks, sizzle on the hot stone. This isn't your usual steak dinner...

The hefty Wagyu Porterhouse (P 3,750-750g), is then presented and served. As the steaks sizzle on the hot stone, your primordial instincts are triggered, but you'll just to wait a few more minutes...

The other premium steak cuts were also served, including the Wagyu Tenderloin Grade 6 (P 2,650-220g Solo/P 3,950-350g For Two) and Wagyu Grade 8 Top Sirloin (P 1,450-220g Solo/P 2,150-350g For Two/P 3,050-500g For Three), each one sizzling on a hot stone slab.

And I have my eye on the ribeye. The very best center portion of the rib steak, this premium cut has the best combination of lean beef and fat for that signature butter-like mouth feel. Just one look at the speckled marbling tells you this is a fine slab of beef. Home of Wagyu Stone Grill offers a wide range of premium steak cuts, in a variety of Grades, from Grade 4 to 12, for that ultimate steak fix.

Just a few more minutes. Sit back and have another sip of wine, and simply let the hot stone do the work.

Finally, the ribeye is turned over. The hot stone does the job perfectly, with an even sear. Leave the steak for a few more minutes, and resist the temptation to turn it over again. Turn it over once and that's it.

Evenly seared on both sides with a juicy pink center, this baby's just about ready for a slice...

The other steaks are just about ready as well, with an even sear and just a light char for texture. Each cut has its own unique flavor, with the buttery taste and texture of the ribeye and porterhouse and the beefy punch of the leaner sirloin and tenderloin cuts. Tender, juicy and full of flavor, just what you'd expect from premium Wagyu beef.

Take a slice, and leave it on you plate for a few more minutes to properly rest it. Then go right in. The even sear just locks in the juices, and the first bite releases a juicy burst of flavors like no other. If you prefer to grill your slice a little more, leave it on the stone. For steaks of this quality, medium rare, with the juicy pink center, is the way to go. The flavors are at its peak, the beef is also at its most tender, pure beef perfection on a hot stone.

A tender slice releases steam, and even more aroma, as you go for yet another slice. The premium grade beef is rich with flavor on its own, and you really don't need any sauce at all. A pinch of salt will do, and that's it. As with all premium steaks, these cuts can stand on its own with its bold flavors, and no sauce is needed to mask or enhance the flavors.

For dessert, the signature stone slabs return, this time chilled, topped with House of Wagyu Stone Grill's bestsellers. The stones retain the temperature so well, it's equally perfect for dessert. Even the ice cream stays chilled.

House of Wagyu Stone Grill's creamy Cheesecake (P 270), with a side of vanilla ice cream topped with berries. I've always preferred a New York-style cheesecake, an uncomplicated but indulgent slice of pure cheesecake bliss, with berries on the side, not on top.

Or go for the Flourless Chocolate Cake (P 270), served with vanilla ice cream drizzled with chocolate syrup.

Pair your dessert with a boldly flavored cup of brewed coffee to cap your dining experience at Home of Wagyu Stone Grill. From the elegant interiors to the impeccable service, the appetizers all the way to dessert, the Home of Wagyu Stone Grill clearly impresses. And the steaks. And the stones.

Home of Wagyu Stone Grill is located at Club Filipino Avenue, Greenhills Shopping Center, Ortigas, San Juan or call 725-2811 for inquiries and reservations.

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Try something different. More seafood. More greens. More fruits. Just to balance things out. And at Midas Cafe, doing something different from your usual buffet lunch routine is easy. And tasty too...

Since the launch of Sabroso! A Celebration of Filipino Gastronomical Journey & Expressions last August, 2014 (see my previous post here at http://dude4food.blogspot.com/2014/08/sabroso-filipino-culinary-festival-at.html), Midas Cafe has been serving a selection of the best local regional cuisine alongside its regular offerings. A second visit called for a new plan at Midas Cafe's extensive buffet spread...

And the coaster pretty much said it all. And that was the plan. More seafood. More salads. More local flavors and local desserts. Game.

The impressive selection at Midas Cafe include savory appetizers, bite-sized morsels intricately plated in individual servings. I go for a piece of nori-wrapped kani with a rich cream sauce and cheese wrapped in premium ham topped with an olive before surveying the rest of the buffet spread at Midas Cafe.

A refreshing salad, with crisp greens and a creamy blue cheese dressing topped with croutons and onions with a side of cheese kicks off my new plan of attack at Midas Cafe.

After the refreshing salad, go for some of the freshest sushi and sashimi at the Seafood Station of Midas Cafe. The selection of fresh seafood include premium tuna and salmon sashimi as well as a wide variety of hand-rolled sushi creations.

At the Grill Station, you have the option to choose from pork, beef, lamb, vegetables and seafood for grilling. Sticking to my plan, I select a few plump shrimps and mussels. After a few minutes, your plate of grilled seafood is served. Refreshingly sweet with a subtle briny hint and a distinct snap in every bite, everything is going as planned. Time for seconds...

I go for more freshly grilled shrimps and mussels, and maybe a few skewers of tender beef from the Grill Station. The tender beef with roasted peppers just triggered my appetite, and you have a sudden craving for beef. Serious beef.

Like a plate of Roast Angus Prime Rib with horseradish and mustard. A slight detour from the plan, but all's good. How can you resist prime rib?

After a satisfying serving of Roast Angus Prime Rib, time to stick to the plan with a plate of Adobong Pusit, vegetables with coconut milk, and crispy tawilis and some garlic fried rice. And maybe just a little of the crispy bagnet that somehow found its way on my plate.

In between, go for the local tamales wrapped in banana leaves...

...and some fresh fruit...

...before heading back for more Roast Angus Prime Rib. Just a few more slices...

...balanced by Norwegian Salmon. It's all about balance, and Midas Cafe has a wide range of dishes for a variety of flavors.

The friendly staff offered to make a crepe, topped with chocolate chips, almonds, pistachios and chocolate ice cream drizzled with chocolate syrup. Can't say no.

Satisfied with the crepes, the staff then offered their signature Halo-Halo. Can't say no to that one too...

...paired with some local regional desserts. Perfect. Midas Cafe's Sabroso! A Celebration of Filipino Gastronomical Journey & Expressions runs only until the end of November, 2014, so better hurry. And do something different. Or at least try...

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

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Japanese, Thai, Singaporean and Chinese flavors, in one place, all in one day. The modern mall has definitely evolved becoming a true dining destination. Yummy, one of the country's leading food magazines, in cooperation with TriNoma by Ayala Malls, present their top culinary picks at the TriNoma Food Crawl...

Five distinct culinary experiences curated by Yummy Magazine, one epic food crawl. Here's a rundown on the top picks by Yummy Magazine's editorial staff at TriNoma...

First Stop: Ginza Bairin. One of Japan's oldest Tonkatsu restaurants established way back in 1927, Ginza Bairin knows tonkatsu. And they know it well. With a growing presence in Hawaii, Singapore, Hong Kong, China, Korea, and now with three branches in Manila, you can't go wrong with their traditional and authentic cutlets.

Yummy Magazine's editorial team selected two of Ginza Bairin's signature dishes, starting with their Rosu Katsu Curry Set, tender and juicy pork loin coated with a crisp and light layer of breading paired with a thick and richly spiced curry sauce. You can choose between the regular or mild and spicy curry base, either way, the combo packs quite a flavorful punch. The delicate flavors of the juicy pork and the crisp breading offer contrasting textures, perfectly finished by the rich curry. The full set comes with a bowl of comforting miso, shredded cabbage, pickled vegetables and fresh fruit for a complete meal. Here's a tip, try a piece of the crisp and juicy cutlet without the sauce. Juicy, tender with a crisp layer with pure flavors that's just great on its own. That's pretty much 87 years of katsu experience right there.

The second dish selected by Yummy Magazine's editorial team is Ginza Bairin's Special Katsudon Set, with tender Hire Katsu on soft, fluffy and fragrant Koshihikari Rice with an intensely flavored sauce of broth simmered for hours topped with delicately poached farm fresh eggs. Gently poke the egg and let the yolk run for an even richer blend of flavors. The leaner Hire pork cutlet is just as tender and juicy with its signature panko breading, complemented by the rich sauce and the egg. A Ginza Bairin original, and another winner.

Ginza Bairin's Green Tea and Black Sesame Ice Cream caps your katsu meal, with uniquely Japanese flavors. My TriNoma Food Crawl is off to a great start...

Second Stop: Hanamaruken Ramen. Established in 1982 by a family of Japanese butchers in Osaka, Hanamaruken Ramen is known for its signature Happiness Ramen, combining pure pork bliss with noodles and a rich broth. And you'll agree this is a perfect marriage between pork and ramen. Seriously.

The signature Happiness Ramen, with its rich and comforting shoyu tonkotsu broth and noodles topped with tender, slow-braised pork ribs. And that's a perfect marriage right there. First, take a sip of the broth. The creamy broth, simmered for an entire day and flavored with Japanese soy sauce, a proprietary blend of secret seasonings and lots of pork, leaves a butter-like feel in your mouth, and you're just about ready for the noodles. Add a piece of the fork-tender, or in this case, chopstick tender ribs, and close your eyes. And repeat. Also braised for hours, the pork ribs add that distinct flavor unique to Hanamaruken. The aji tamago and Japanese nori complete the flavors and textures in this Osaka style ramen. This is happiness in a bowl.

The hearty Drunk Man Rice Bowl, with Japanese rice topped with tender slices of braised pork and two eggs. Like the Happiness Ramen, the braised pork with its savory and sweet glaze makes this dish unique. Hanamaruken's expertise and passion for pork is evident in all its dishes. Mix it up with the rice and eggs, and you've got a surefire cure for the blues, or even a nasty hangover. A meal in itself, this dish is just as popular as Hanamaruken's line of ramen.

Hanamaruken's refreshing Iced Green Tea is the perfect match with your ramen or rice bowl, not too sweet, with clean flavors to contrast with the richness of the Happiness Ramen or the Drunk Man Rice Bowl. Two down, three to go, and one more spoonful of Drunk Man Rice Bowl, and it's on to the next stop.

Third Stop: Mango Tree Bistro. The best of Thai cuisine, now at TriNoma. Specializing in the rich culinary heritage from all four regions of Thailand, Mango Tree Bistro serves authentic Thai dishes using the freshest ingredients. The interiors are pretty impressive too, with a cool modern vibe.

Gai Tha Krai Yang, grilled Thai herbed chicken with lemongrass served with Northeastern Thai dipping sauce. The tender chicken, with the subtle hint of fragrant lemongrass, is really great as is. But a dip in the distinct dipping sauce gives it a burst of flavors. As with many Thai dishes, the dip adds layers of sweet, sour, and salty notes to the chicken. Elegantly plated, a great starter.

Next, Mango Tree Bistro's Grapow Moo, stir-fried pork with garlic, fresh hot basil, and spicy red chili. A northeastern Thai specialty, Grapow Moo is best with steamed white rice, with the delicate flavors of the tender pork enhanced by the garlic, herbs and chili. Fresh, clean and bold authentic Thai flavors round out our third stop at the TriNoma Food Crawl.

Fourth Stop: Wee Nam Kee. Since it first opened in Singapore's Novena District in 1989, Wee Nam Kee has grown to several more branches, including its first international location in Manila, driven mainly by the popularity of its signature Hainanese Chicken Rice.

But there's more to Wee Nam Kee than its signature Hainanese Chicken. Like Wee Nam Kee's version of the iconic Laksa, the new Hainanese Chicken Curry Noodles. Thai noodles in a rich and flavorful curry broth topped with tofu, vegetables and Wee Nam Kee's steamed Hainanese chicken combine for a medley of rich flavors in a bowl. The complex blend of curry spices pack quite a punch, with just enough heat from the chili that makes you go for yet another sip. The tender chicken and tofu balances the soothing heat, while adding even more flavor. One more bowl? Absolutely.

Wee Nam Kee's Salted Egg Chinese Style Fried Chicken, a personal favorite. Tender and juicy chicken with a crisp outer layer enriched with salted egg. The sharp notes of the salted egg coating contrasts with the delicate flavors of the juicy chicken, and the crisp breading gives it texture. Rich flavors and contrasting textures in every bite. Sounds awesome? It is. Seriously good.

Fifth Stop: Pearl River Cafe. Craving for dimsum, noodles, congee, rice toppings and other Cantonese dishes? Head over to Pearl River Cafe, our last stop in the epic TriNoma Food Crawl. Traditional, hearty and comforting Cantonese cuisine at reasonable prices. Sounds like another winner...

Steamed Crab Roe & Shrimp Shaomai, the classic steamed seafood dimsum favorite, starts my dimsum experience at Pearl River Cafe. The dimsum is moist and juicy, perfectly steamed with delicate flavors. A dip in light soy sauce or chili does the trick, and the bamboo steamer is empty in no time.

Then, Pearl River Cafe's intricate Steamed Buns with Custard Paste & Salted Egg Yolk were served, almost too pretty to eat. But it doesn't take long before you go for one of the buns. The soft bun and the sweet custard paste filling enriched with salted egg yolk combine for a sweet finish, and you'll probably want one more piece. And another.

Five distinct cuisines. In one mall. All in a day. One awesome food crawl...the TriNoma Food Crawl by Yummy Magazine and TriNoma by Ayala Malls was definitely a memorable experience. Can't wait for the next...

TriNoma by Ayala Malls is located at EDSA corner North Avenue, Quezon City or call 901-3000 for inquiries. You can also visit their FB Page for promo updates here at https://www.facebook.com/TriNoma.AyalaMalls.

For more information on Yummy Magazine, and the latest recipes, check out their FB Page at https://www.facebook.com/yummymagazine.

A healthy and refreshing Soup and Salad Buffet. Mongolian Buffet. Unlimited Juice. Plus a choice of one grilled item to pair with your soup and salad. It's time for Fresh Picks, every weekend at Cravings...

The freshest picks, served every weekend for lunch and dinner at Cravings Shangri-La, Cravings Katipunan, and Cravings Molito. Fresh greens, a variety of salads and comforting soups, even a Mongolian buffet and unlimited juice plus one grilled item, all for only P 550++. Soup and salad days just got better at Cravings...

Fresh and crisp vegetables sourced from their very own farms make up the salad buffet spread at Cravings. The wide variety of fresh picks include an equally wide range of salad dressings to choose from, including Thousand Island Dressing, Citrus Vinaigrette, Balsamic Vinaigrette, Caesar Dressing, and Asian Vinaigrette.

Along with the freshest greens at the Salad Station, you can choose your own mix of fresh vegetables and ingredients at the Mongolian Station to supplement your salad feast. Your bowl is stir-fried by the chef on station, and served to you in minutes. Fresh picked vegetables for that unique farm-to-table experience.

I start my Fresh Picks experience at Cravings with a freshly brewed cup of Di Bella Latte, premium coffee from Australia, and exclusively served at Cravings. A crop to cup advocate, the medium roast beans provide smoother, rounder, and richer flavors in every sip. And here's a tip. Try your first cup of coffee without any sugar to experience full flavors.

The choice of grilled items vary every weekend, depending on what's fresh at the market. That day, the grilled choices included Chicken Kebabs (L) and Grilled Prawns (R)...

...Grilled Hamburger Patties (L) and Grilled Cream Dory (R), each grilled item served with rice and a side of vegetables. Other choices include pork steaks, stuffed squid, grilled salmon, and chicken ala pobre. All these are included in the Fresh Picks Weekend Buffet at Cravings.

I start with a bowl of comforting Egg Drop Soup, topped with crispy noodles, croutons, and a little pesto sauce.

A mesclun of fresh greens with cucumber, olives, julienned carrots, corn, and crumbled hard-boiled eggs with a tart citrus vinaigrette begins my salad feast.

At the Mongolian Station, my fresh vegetables are given a quick stir-fry, along with some chicken balls, squid balls and chili in a sharp hoisin sauce.

A second serving of salad? Absolutely.

While at Cravings, cap your Fresh Picks buffet with one of many signature cakes from Cravings, like the Chocolate Caramel Cake.

Pair your dessert with another freshly brewed cup of Di Bella Cappuccino to complete your Fresh Picks weekend buffet at Cravings. Experience a healthier farm-to-table weekend buffet with Fresh Picks at Cravings for only P 550++, inclusive of unlimited salad, soup, Mongolian, juices and one grilled item. And here's an even better deal. You can avail even more discounts with pre-selling coupons (P 495/head) or advance reservations (P 500/head for a minimum of four). Experience a weekend buffet that refreshes, nourishes, and satisfies with freshly picked ingredients, only at Cravings.

For inquiries and advanced reservations, you can call Cravings Katipunan (441-6529), Cravings Shangri-La (635-6088), and Cravings Molito (556-0927).

Cravings is located at the 5th Level, Shangri-La Plaza Mall, Edsa corner Shaw Boulevard, Mandaluyong City or call 635-6088 for inquiries.

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Crisp bacon. Sweet maple mustard sauce. Crunchy spiced onion rings. On a juicy all beef patty. Add some cheese, lettuce and tomatoes. And you just know this is a special burger...

CaliBurger introduces their new limited edition Chef's Choice Smokehouse Burger by Rob Pengson.

CaliBurger brings their distinct California style through its line of premium burgers, each one made from the freshest and hand-selected ingredients. Now serving its line of classic burgers in Hong Kong, China, and two branches in Manila, you can expect "Always Fresh" burgers made with the freshest ingredients.

CaliBurger complements its current line of premium burgers, like their classic Cheeseburger, Cali Double, and BBQ Bacon Cheeseburger, with a special limited edition specialty burger dubbed as the Chef's Choice, crafted by one of the country's most respected chefs, Chef Rob Pengson.

"I wanted to create a unique burger that completely whets your appetite, something fragrant, and that goes well with an ice cold beer," says Rob Pengson. Combining the familiar smokiness of bacon with the comforting sweet maple mustard sauce, Chef Rob Pengson definitely has a winner with his new burger creation.

And here she is. First, take a whiff of the burger, fresh off the grill. The smoky hints of the bacon and fragrant maple mustard sauce reminds you of the comforting aroma of southern style barbecues. Then, slowly open wide and go for a big bite...

The new CaliBurger Chef's Choice Smokehouse Burger by Chef Rob Pengson, 100% pure beef patty draped in bold and smoky flavored bacon with crisp spiced onion rings topped with a richly flavored maple-mustard sauce. The juicy all-beef patty plays well with the smoky bacon, always a winning combination. Chef Rob Pengson's addition of the maple mustard sauce adds that layer of sweetness to balance the smoky flavors. The crisp onion rings, fresh tomato, lettuce, pickles, and cheese round out the flavors and textures in every bite.

Pair your Smokehouse Burger with a side of thinly sliced onion rings, and you've got a winning combo. Enjoy your burger with Caliburger's refreshing Cucumber Lemonade or a rich and smooth Vanilla Milkshake. Better yet, have an ice cold beer. A cold beer and a burger...perfect.

One more bite and just like that, she's gone. Seriously good. The CaliBurger Chef's Choice Smokehouse Burger is a limited edition offering in both CaliBurger Century City Mall and Timog Avenue branches from November 17 to December 17, 2014 only.

CaliBurger is located at the 4th Level of the new Century City Mall, Kalayaan Avenue, Makati City or call 403-8554 for inquiries. For more on CaliBurger, visit their FB Page at facebook.com/CaliBurgerPH.

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Defy gravity and break free from the ordinary. At Nest Modern Table and Bar, experience the rich flavors of Asian and Western fusion and some cool and innovative cocktails high above The Fort...

Like a hidden sanctuary far away from the urban noise, Nest Modern Table and Bar offers a unique dining experience, with its creative fusion of flavors and elegant yet tranquil setting.

Located high above at the roofdeck of W 5th Avenue Building between 5th and 32nd Streets, Nest Modern Table and Bar is the newest addition to the growing list of dining establishments at BGC. The spacious layout evoke a blend of calmness and a sophisticated vibe with its "al fresco" open garden theme.

Nest Modern Table and Bar also offers its very own unique signature cocktails, each one created by Beverage Consultant Lee Watson. The distinct line of signature cocktails feature a complex yet balanced blend of liquors and spirits for refreshing flavors, just what you need to get in the groove at Nest Modern Table and Bar.

Take Lee Watson's unique Smokin', a refreshing concoction with Laphroaig Single Malt Scotch, coconut syrup, honey and lime topped with flaming anise. The infusion of coconut syrup adds a unique, almost tropical hint to the bold and smoky flavor of the premium single malt. And this one's definitely smokin', my kind of poison.

Lee Watson's other creative concoctions include Blue Moon, with Maker's Mark Bourbon, black currant, lemon, and Angostura garnished with a blue petal; and the intriguing Spider's Web, with Dewar's White Scotch, Cachaca Brazilian rum, passion fruit syrup and lemon. Choose from twelve other signatire cocktails created by Lee Watson for Nest Modern Table and Bar, and you'll find a favorite.

The place and unique cocktails are just two of the elements that set Nest Modern Table and Bar apart from the usual, and Chef Benjo Tuason completes the experience with his inventive and imaginative take on modern cuisine.

Our tasting menu begins with Chef Benjo Tuason's Chunky Butternut Squash and Chickpea Soup with Naan Bread, a thick and creamy bowl of comforting flavors. The mild and delicate yet buttery flavor leaves a rich mouth feel that lingers, as you go for another spoonful. And another.

Chef Benjo Tuason then served his Foie Gras and Mushrooms, with poached egg and croutons, drizzled with balsamic and topped with Parmesan. The perfectly seared foie gras is enhanced by the delicately poached egg adding even more flavor. The mushrooms add a nutty hint contrasted by the sharp notes of the Parmesan. There is a lot going in this one dish, yet the dish is balanced in a play of textures and flavors.

Gently poke the egg and let the yolk run and blend with the bold notes of the balsamic glaze, slice a piece of the foie gras and...do it again.

For the mains, Chef Benjo Tuason served his Pan-Seared Snapper, served on rich prawn and salmon roe risotto...

...and his inventive 5 Spiced Roast Pork Belly, with tender Kurobuta Pork Belly on soy and garlic noodles with sesame cucumber relish. And Chef Benjo Tuason doesn't hold back the flavors for both dishes. The delicate flavors of the premium snapper is enhanced by the prawn and salmon roe risotto, and the Kurobuta pork belly paired well with the Asian-style noodles. Tender and juicy pork belly slow roasted for hours with a thin layer of crackling and a mildly sweet glaze...just can't get better than that.

For dessert, Chef Benjo Tuason served his own version of sansrival with a twist, Reese's Sansrival, with peanut butter cream chocolate ganache. Those times many childhood summers ago come back after every bite with the creamy peanut butter. Clearly, the playful inventiveness of the kitchen is evident from starters to mains and desserts.

And there's more. Chef Benjo Tuason's Donuts and Dips, with Peanut Butter Cream, Salted Caramel, and Strawberry Jam dips. Each dip adds its own unique flavor, simply take one of the bite-sized donuts and dip away.

One more slice of Reese's Sansrival, and one more more donut. And one more cocktail for the road. Make that two more....exciting new flavors are definitely hatching up at Nest. If you're looking for something different, simply go up...at Nest Modern Table and Bar.

Nest Modern Table and Bar is located at the Roofdeck of W 5th Avenue Building, 5th Avenue corner 32nd Street, Bonifacio Global City or call 0917-874-9999 for inquiries and reservations.

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The day started way before dawn, the way significant and truly memorable days often do. And this was one of them...meeting probably the world's best pound for pound boxer, and one of the business world's respected tycoons, all in one day. Two personalities from entirely different and contrasting backgrounds, yet very much the same, both being champions in their respective fields.

Manny "Pacman" Pacquiao and Air Asia Founder and CEO Tony Fernandes meet up at the Pacman Wildcard Gym in General Santos City to formalize a marketing agreement before Pacman's next bout set for November 23 in Macau. And that was one awesome day...

Located at the third floor of the JMP Building beside Greenleaf Hotel and right across SM City General Santos, Pacman Wild Card Gym's walls are lined with artworks and photos of Pacman's classic bouts. Walking up the steps, you get goosebumps as you near the gym, and you just know you're about to see greatness. Up close.

Inside the gym, a festive mood lingers in the air, made even more festive by the vibrant and iconic red thematic color of Air Asia. Air Asia's sponsorship includes the repainting of one of its signature red Airbus A320 aircraft featuring images of Pacman. The aircraft will also be used to fly Team Pacquiao to Macau for the November 23 bout.

Air Asia Group CEO and Founder, Tony Fernandes, looks on at Pacman's intense sparring session with coach Freddie Roach at the center ring. The loud thumping sounds of powerful jabs and punches reverberate throughout the gym, as Coach Freddie Roach shouts "punch up" and "punch high". Round after round, both the intensity and energy continue to rise as Tony Fernandes nods with approval. Air Asia recently featured Taylor Swift on its aircraft, but this will be a first featuring a Filipino sports icon. "We try to celebrate heroes, guys or girls who come from nowhere and make people's dreams come true," says Air Asia's Founder and CEO.

After several high-energy rounds with Coach Freddie Roach in the ring, Pacman steps down for a series of other routines. I'm just a few feet away from the Pacman, and like a sudden rush of adrenaline, I go forward to take a few photos, clicking away at every jab and punch Pacman throws.

Buboy, Pacman's long-time friend and trainer, shouts out the time at 30-second intervals, as Pacman shifts to focus on another type of punch at every interval. Like a dance, the speed, precision, and footwork are quite a sight, as Pacman bobs and weaves before throwing another jab.

At the end of the session, Coach Freddie Roach and Buboy slowly untie Pacman's gloves, but Pacman's sessions aren't over yet. Coach Freddie Roach, who suffers from Parkinson's Disease, shows no sign of slowing down in each and every session with Pacman.

Almost like a father, Coach Freddie Roach whispers a few more reminders to Pacman, and like a good son, Pacman nods, and the gloves are pulled. In one of the sporting world's longest partnerships, Coach Freddie Roach and Pacman collaborated for eight division world championships. And the bond remains stronger as ever.

Pacman then greets his friends and loyal supporters at the Pacman Wildcard Gym, then the champ is led to another corner to meet another champ. Air Asia's Tony Fernandes and Pacman ink the partnership with a handshake to the cheers of the crowd inside the gym.

Pacman then autographs a pair of boxing gloves for Tony Fernandes, and the crowd erupts with another loud cheer. And it's official. Air Asia is Team Pacman's newest promotional and marketing partner. The deal brings together icons of both the sporting and business worlds, in one handshake.

Like old friends, both Pacman and Tony Fernandes hug before Pacman goes back to his next sparring session. As the bout nears, the daily sessions of Pacman gets more intense, all the way until his November 23 match with Chris Algieri in Macau.

The Pacman Wildcard Gym erupts with another round of cheers from Pacman's friends and loyal supporters. Adding to the celebratory mood, Air Asia's Flight Attendants, in their signature red colors, complete the festive scene. Quite an impressive sight...

But for Pacman, it's back to work. And he hits it hard.

Pacman's trainer, Buboy, shouts out the time, and Pacman speeds up the pace.

Barely a few inches away from the man, I click away, knowing every punch he throws, is a punch for me. And for a country in need of heroes. Silently, I cheer him on, as I click away with my camera.

Tony Fernandez and his winning team from Air Asia will soon unveil the commemorative livery on its Airbus A320 featuring Manny "Pacman" Pacquiao. Two Air Asia Airbus A320s will fly Team Pacquiao to Macau on November 23 for Pacman's match versus Chris Algieri. Stay tuned for more updates as Air Asia activates its marketing campaign with Pacman.

As the day winds down, Pacman's team of trainers huddle around him, and discuss the next round of sparring sessions. For Pacman, it's another long day at the gym. And just like that, my day ends as we approach Air Asia's iconic red Airbus A320 for the flight back to Manila.

And we pretty much had the entire plane to ourselves. As we settled into our seats in the chartered Air Asia Airbus A320, somehow my adrenaline was still pumping, and I could still hear the loud thuds of Pacman's jabs and punches and the cheers of the crowd. But as you sink deeper in the seat, it hits you. Meeting the world's best pound for pound boxer and a respected tycoon in one day...and I still can't quite believe it happened. And thanks to Air Asia, it did. And I'm back in Manila in no time.

For more news, information, cool deals and updates on Air Asia, visit their FB Page at https://www.facebook.com/AirAsiaPhilippines

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A familiar Christmas carol blares out at the mall, it's officially the start of the holiday season. And you'll need to have a break from the holiday rush...

An innovative concept and one cool collaboration. Auntie Anne's launches the all-new Wind-Upz, with your favorite KitKat chocolate wafer wrapped in Auntie Anne's signature pretzel dough. Yup, I'm definitely having that break right now...

Auntie Anne's pretzel master, Warren, prepares a freshly baked pair of Wind-Upz. A single KitKat bar is delicately hand-rolled with Auntie Anne's signature pretzel dough in a spiral fashion, hence the name Wind-Upz. And in just a few minutes, my pair of Wind-Upz is sent to the ovens...

Baked to a golden brown and drizzled with powdered sugar, my pair of Wind-Upz is served (P 79 for two pieces). Your favorite pretzel is transformed to a whole new level of snacking with KitKat, and just what you need for that well-deserved break for the coming holiday rush.

The familiar and comforting chewy pretzel dough contrasts with the delicate crunch of the KitKat, and it's a perfect match. The signature Auntie Anne's pretzel dough has a rich buttery flavor with a just a hint of saltiness that pairs well with the sweet KitKat chocolate wafer. One more bite and you'll probably agree, this is one cool product concept.

Auntie Anne's new Wind-Upz will be available only during the holiday season in all Auntie Anne's stores nationwide. A seasonal variant, grab your pair of Kitkat Wind-Upz while you can. And take a well-deserved break from the holiday rush...

Auntie Anne's is located at the Second Floor of Glorietta 4, Glorietta Complex, Makati City or call 550-2526 for inquiries.

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Bacon and cheese in a gyoza. Peanut Butter and Bananas too. Japan's #1 Gyoza chain, Osaka Ohsho, pushes the envelope with its new, playful and inventive gyoza creations...

The comforting and familiar suddenly becomes new and refreshingly different with Osaka Ohsho's new dishes, taking you dining experience to a whole new level. Bacon and cheese. Peanut butter and banana. Plus, new Fuwatoro Tenshin Han Sets...now that's cool.

Start your dining experience at Osaka Ohsho with one of their refreshing juices, like the Apple Lychee (L) and the sweet and tart Mango Yakult (R), perfect with any dish.

Who would've thought adding bacon and cheese to gyoza would work so well? Osaka Ohsho's new Bacon & Cheese Gyoza (P 190 6 pcs/P 380 12 pcs), adds layers of distinct and bold flavors to the familiar gyoza. And like they say, bacon just makes anything a lot better. And so it is with Osaka Ohsho's new Bacon & Cheese Gyoza. Crunchy honeycured bacon bits and creamy gourmet cheese blended with lean ground pork, shredded cabbage, garlic, and ginger in Osaka Ohsho's signature Japanese flour wrap...you can just imagine the blend of flavors. The salty and smoky notes of the bacon and the rich, creamy cheese play well with the traditional gyoza stuffing, and the new seasonal variant isn't shy at all with flavors. Like all of Osaka Ohsho's gyozas, each is delicately steamed and pan-seared for that perfectly soft, chewy, yet crisp texture. At Osaka Ohsho, each bite delivers contrasting yet balanced textures, and the bacon and cheese round out the flavors with its flavorful punch. Dip your gyoza in miso sauce and repeat. Seriously good.

Osaka Ohsho's Nori Gyoza, flavored with the distinct notes of Japanese seaweed, is another faavorite, with yet another flavorful spin to traditional Japanese gyoza.

In between, go for Osaka Ohsho's Agedashi Tofu, another signature dish to complement your meal. Soft, silken Japanese tofu with a crisp layer in mildly flavored broth made with mirin, dashi, and shoyu, topped with spring onions and dried bonito flakes, always a winner.

If you're still hungry, go for Osaka Ohsho's new Fuwatoro Tenshin Han Combination Offerings and Sets, guaranteed to satisfy serious appetites. The Fuwatoro Tenshin Han Mabo Tofu (P 380), a hefty bowl with Osaka Ohsho's light and fluffy omelette dome on steamed premium Japanese Koshihikari rice topped with sweet and spicy Japanese Mabo Tofu, a blend of silken Japanese tofu, minced pork, and minced bell peppers. The blend of flavors and textures in this one dish is impressive, as you go for yet another scoop.

The Curry Cheese Tonkatsu Fuwatoro Tenshin Han (P 450), with crisp pork tonkatsu stuffed with cheese on a fluffy omelette filled with premium Japanes Koshihikari rice with thick Japanese curry. The combination of crispy pork tonkatsu with cheese, omelette and rice, and the spicy Japanese curry is comforting, and this one's a meal in itself.

All these new Fuwatoro Tenshin han Combination Offerings are available in Set Meals good for two persons as well, with six pieces of Osaka Ohsho's world-famous signature gyoza, miso soup, and fruit plates. Now that's a cool deal.

For dessert, why not try something different. Osaka Ohsho's unique Peanut Butter and Banana Dessert Gyoza served with a side of vanilla ice cream drizzled with chocolate syrup (P 210) is definitely a new flavor experience. Just imagine mini crepes served Japanese style as your flavor peg, and you get the picture. Filled with Jif Crunchy Peanut Butter and caramelized bananas stuffed in Osaka Ohsho's signature soft, chewy and crisp gyoza wrapper...perfect. Elvis would probably love this one too.

The rich and smooth vanilla ice cream drizzled with chocolate syrup completes the flavors for that comforting hot and cold contrast. The traditional gyoza wrapper is just so versatile, it has the perfect mild flavor and soft, chewy and crisp texture that can go with pretty much everything. Like bacon and cheese. And peanut butter and bananas. Gyoza with a creative and flavorful twist, perfectly executed at Osaka Ohsho.

Cap your meal with Osaka Ohsho's Black Sesame and Green Tea Matcha Ice Cream. But better hurry. Osaka Ohsho's new Gyoza flavors and Fuwatoro Tenshin han Combination Offerings & Sets are available for a limited time only. Bacon and cheese, peanut butter and bananas, plus the new Fuwatorotenshin Han Combination Sets. I'd say that's more than enough reasons to stop by Osaka Ohsho. Like right now...

Osaka Ohsho is located at the Third Floor of the new Mega Fashion Hall at SM Megamall, EDSA, Mandaluyong City or call 0917-828-5011 for inquiries and reservations.

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Light, flaky and crusty layers of bread dough with the rich flavor of butter and caramelized sugar, freshly baked every day. It's a treat that's hard to pass up. And now, there are twelve new reasons to try this classic Breton dessert.

The classic Kouign Amann, made popular by Brasserie Cicou's Cyrille Soenen, now has its very own kiosk at SM Mega Mall. Chef Cyrille Soenen takes you on a culinary journey with his creative blend of flavors at KA by Cicou, giving this traditional Breton dessert a refreshing and flavorful twist.

Located at the second floor of Mega Fashion Hall, KA by Cicou showcases twelve brand new flavors of its signature Kouign Amann just in time for the holiday season. Sweet and savory, and everything in between, Chef Cyrille Soenen pulls all the stops with his new Kouign Amann selection at KA by Cicou.

A culinary specialty from the French region of Britanny, the Kouign Amann, or Breton Cake, is a round, crusty cake made with layers of bread dough, butter and sugar. A perfect gift for the holiday or an indulgent and well-deserved reward to yourself, KA by Cicou is definitely on my holiday list.

My sampler box of nine Kouign Amanns included a selection of flavored variants like the signature Chocolate (P 50), Caramel (P 50), Chorizo (P 60), Lemon (P 50), Coffee (P 50), Choc-Nut (P 55), Bacon (P 60), PB Jelly (P 55), and Ensaymada (P 55). Cyrille Soenen's other Kouign Amann flavors include Cheesecake (P 60) topped with blueberries, as well as savory variants like the Sundried Tomato & Basil (P 60), and Leeks & Goat Cheese (P 60). The range of flavors are pretty impressive, with just about something for everyone, and every mood and craving. That's twelve new flavors, and twelve new reasons to stop by KA by Cicou and rediscover the classic Kouign Amann.

And the Kouign Amann pastry, the classic blend of layers of bread dough, a lot of butter, and caramelized sugar plays well with the variety of toppings and flavors. Each Kouign Amann is slowly baked until the rich butter puffs up the layers of buttery dough while the sugar caramelizes. If you loved the original Kouign Amann from Brasserie Cicou, you'll definitely find a new favorite at KA by Cicou.

The sweet and buttery layers of dough are light and flaky, with a subtle crispness contrasting with the soft and chewy center. Each flavor gives the Kuign Amann a unique and distinct profile, from the sweet glazed variants to the bolder flavors of the premium and savory selection.

The Chocolate and Caramel variants are the perfect introduction to Chef Cyrille Soenen's Kouign Amann, with the sweetness of the chocolate and caramel balanced by the light yet rich and buttery dough. The Lemon variant adds that subtle layer of clean citrus notes that cuts through the richness of the buttery dough. The Coffee flavored Kouign Amann is another perfect match, and yes, perfect with a cup of freshly brewed coffee. The Choc-Nut and Ensaymada variants blend comfortingly familiar flavors with the rustic pastry, and both deliver rich notes, also pairing well with the buttery dough. The PB Jelly is another winning combo, sweet, tart, and nutty with the buttery richness of the Kouign Amann. The Cheesecake flavored Kouign Amann is a cool new way to get your cheesecake fix. Then, there's the unique savory selection which includes Bacon topped with cheese, a personal favorite. The subtle smoky and salty notes of the bacon, the sharp flavors of the cheese, and the buttery dough combine for another flavorful Kouign Amann experience. The Chorizo variant is another combination with rich yet balanced flavors, with the sharp and bold notes of the chorizo balanced by the Kouign Amann's buttery richness. Each one distinct and full of flavor, Chef Cyrille Soenen has a winning dozen at KA by Cicou.

Each Kouign Amann glistens with the richness of butter, making each bite burst with flavors. Sweet or savory, Cyrille Soenen's KA by Cicou is one of those indulgent and unique treats that remind you of the simple joys of pure flavors. Enjoy a piece, or go for a dozen. And discover Cyrille Soenen's imaginative and inventive take on the classic Breton Kouign Amann, now at the second floor of the Mega Fashion Hall.

Kouign Amann "KA" by Cicou is located at the Secind Floor of the new Mega fashion Hall at SM Megamall, EDSA, Mandaluyong City.

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There's steak. And there's Japanese Grade A5 Wagyu steak. And the differences are just worlds apart...

Chef Katrina Kuhn-Alcantara and Mesclun Bistro offers the most sought after and highest Wagyu grade steak for a limited time...

Pair your Wagyu steak dinner with Mesclun Bistro's Burratina Salad (P 675), a medley of organic greens with cherry tomatoes drizzled with nutty extra virgin olive oil and sharp balsamic vinegar and Himalayan salt topped with premium imported burrata. The salad comes with a side of sourdough mini baguettes, baked in-house.

The fresh greens are crisp with a subtle sweetness, perfectly complemented by the rich extra virgin olive oil and the bold flavors of the balsamic dressing capped by the smooth and creamy buratta, a rustic blend of mozzarella and cream. And don't forget Mesclun's freshly baked sourdough mini baguettes, just add a dab of herbed butter to complete the flavors.

Raclette on Twice Baked Potatoes (P 395), soft and creamy baked potatoes draped with the melted portion of Swiss cheese, another perfect starter to pair with your Wagyu Grade A5 steak dinner. The Swiss cheese adds a richness to the potatoes with its subtle salty notes. Rustic and comforting, a deceptively simple dish with rich flavors.

Then, the coveted Japanese Grade A5 Wagyu Sirloin (P 2,990) was served, perfectly grilled to medium rare with a juicy pink center. The steak is served with two types of steak sauce and flavorful fried rice made richer with steak fat. Though leaner than a ribeye, the premium grade sirloin is perfectly marbled, with flecks of fat in the center and thin strips along the side making each bite melt like butter in your mouth. The bold, beefy flavor simply spreads in your mouth with a buttery richness. That's Japanese Grade A5 Wagyu for you.

Two types of steak sauces are served with the Japanese Wagyu Grade A5 Sirloin, but the steak is really good on its own. And you'll probably want a second bowl of the fried rice too. Flavored with steak fat, you get the same rich buttery mouthfeel with every spoonful. Seriously good.

For dessert, Mesclun Bistro offers their new Strawberry Shortcake...

...and rich Carrot Cake, have a slice or two to cap your dining experience at Mesclun Bistro.

Pair your dessert with a freshly brewed cup of Latte for that perfect ending. There's steak, and there's Japanese Grade A5 Wagyu. Experience the difference at Mesclun Bistro...

Mesclun Bistro is located at Serendra, Bonifacio Global City, or call 954-2100 for inquiries and reservations.

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You're driving down the winding and scenic Amalfi coast in a classic roadster convertible, with the Mediterranean sun gently kissing your cheeks. Another sharp turn, and a sudden jolt. You wake up...

And just like that, you're back right smack in the center of reality, a million miles away from the Amalfi coast. But no worries. A sip of Limoncello does the trick. The traditional Southern Italian digestivo, the classic Limoncello captures the sunny flavors of the Mediterranean in every sip. And a few more shots brings you back to the Amalfi coast...

Made from the zest of lemons and steeped in alcohol, the traditional Limoncello is best before and after a meal. Or any other time of day or reason, really. The oils from the lemon zest are gradually released, imparting a smooth yet rich lemon flavor. Not too tart or sour, just right with the extra punch of vodka. And if you're not currently along the Amalfi coast in a roadster, drop by Opa Mediterranean Cuisine for a shot or two.

And when life gives you lemons, simply take a sip, and enjoy. More lemons? Absolutely.

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

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An early breakfast way before dawn for a red eye flight to GenSan. A flight this early needs a special breakfast...

Time for the new Pancake Sandwich from Jollibee. Smoky bacon, creamy cheese and egg between two pancakes. Now that's a pretty neat breakfast package.

The Bee's been busy, as usual. And it's a novel idea. Reinventing a breakfast staple, Jollibee's new Pancake Sandwich is one of those novel concepts that makes you say "now why didn't I think of that?" All the elements for a comforting breakfast neatly stacked in a sandwich, blending all the flavors you love. The Bee's got another winner here.

It may look deceptively small, but this sandwich can be quite filling. The soft and fluffy pancakes remain firm and don't crumble as you take another bite, holding the cheese, egg and bacon together. There is a subtle layer of buttery notes, completing the comforting medley of flavors. Pair it with bold cup of coffee, and you've got a complete breakfast in a sandwich. And you're just about ready for that red eye flight...

Jollibee is located at Terminal 3, Ninoy Aquino International Airport, Pasay City, Metro Manila.

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When in GenSan, you've got to have tuna...

A early morning flight to GenSan to visit Pacman and Air Asia's CEO and Founder Tony Fernandez at Pacman Wildcard Gym (see more on that amazing visit here at http://dude4food.blogspot.com/2014/11/an-afternoon-with-pacman-via-air-asia.html, and that up close experience on my other travel blog here at http://soloexpeditions.blogspot.com/2014/11/pacman-up-close.html) kicks off my first ever visit to the "Tuna Capital of the Philippines."

Our day in GenSan begins at Greenleaf Hotel, the city's premier hotel. The majestic facade and driveway simply tells you, this is the place to stay while in GenSan. The elegant and spacious lobby greet you as you enter Greenleaf Hotel, and my first ever visit to GenSan is off to a great start.

Along the driveway to Greenleaf Hotel, one is greeted by an impressive fountain depicting GenSan's rich marine resource, the iconic tuna, and a prelude to an all-tuna feast at Greenleaf Hotel.

Start with the traditional Tuna Kinilaw (P 200), a local version of ceviche, with fresh and clean flavors of premium tuna highlighted by chili and vinegar. The raw tuna is slowly cooked by the vinegar, and the color transforms from a deep red to a pale orange. The simple dish is just bursting with pure flavor, with the tuna's subtle briny sweetness kicked up by the sharp notes of the vinegar and chili. One bite, and you just know you're in the country's famed tuna capital.

Bistek Tuna Belly (P 280), a variation of the local dish using premium tuna belly instead of beef, with onions and tomatoes. The tuna belly has a crisp outer layer, deep-fried, contrasting with the juicy and tender meat. Paired with steamed white rice, perfect.

Sinigang na Tuna sa Miso (P 320), a hearty and comforting dish with the tart and sour notes of the traditional sinigang broth enriched with miso and premium tuna rounds out your all-tuna feast at GenSan. When in GenSan, you simply got to have tuna...

Mint Cafe is located at Greenleaf Hotel, San Miguel Street corner J. Catolico Street, General Santos City, South Cotabato or call +632-376-9840 for inquiries and reservations.

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Friday night, time to hit the bar. Great to see an old friend, a most unusual old friend...

For one special evening, Wolf and Fox GastroPub served up some of the coolest cocktails with the most unusual gin. Hendrick's Gin, we meet again...

Hendrick's Gin's Regional Brand Ambassador and Master Mixologist Zachary Connor De Git is back behind the bar whipping up his own brand of cocktail alchemy. Three new and distinct cocktails made special with the most unusual gin, Hendrick's Gin, and a classic favorite. It was that kind of evening at Wolf and Fox GastroPub...

My first round of hand crafted cocktails with Hendrick's Gin is innocently tart with just a hint of naughtiness. Start the evening right with the light and easy Sands Spritz (P 408), a refreshing blend of Hendrick's Gin with grapefruit juice, lemon juice, and Maraschino liqueur, garnished with a rose petal. Hendrick's Gin infuses eleven distinct botanicals in its curious blend, including flower petals from the exotic Bulgarian Rose Damascena flower, so it isn't surprising to find a rose petal as a garnish on this unique cocktail. The tart and citrus notes of the lemon and grapefruit juices play well with the smooth and rounded flavors of Hendrick's Gin (for more on Hendrick's Gin, and its distinct blend of botanicals, check out my previous post here at http://dude4food.blogspot.com/2014/11/hendricks-gin-evening-with-most-unusual.html).

Zach then whips up the next round of cocktails. Jasmine (P 358), a tart and smooth blend with Hendrick's Gin, Campari, Cointreau, and lemon juice. The vibrant colors serves as a visual cue, with its bold flavors. Classy, sophisticated, sexy, but be warned, she can bite back. Treat her right, with respect, and she'll take good care of you.

Next, a round of A Hendrick's Negroni (P 348), a sweet blend of Hendrick's Gin, Campari, and sweet Vermouth, garnished with an orange peel. Lightly sweet with just the right bitter punch, it's a proper cocktail that gets you in the groove in no time. The sweet and lightly bitter notes are perfectly balanced by Hendrick's Gin, it's the type of cocktail where you just loosen your tie and sit back. There is a sense of laid back elegance and an old world charm with this cocktail, forcing you to stay classy while at the bar. And I'm definitely having another one...

I complete the round of cocktails with an old favorite. The classic GT with a unique cucumber twist, Hendrick's Gin & Tonic (P 198). I blame this drink for making me insist on a cucumber twist each time I go for the classic GT. It's just not the same without the cucumber twist. Or Hendrick's Gin and its medley of exotic botanicals adding to the delicate flavors. Light, refreshing, with just a whisper of sweetness rounded out by the lightly bitter and effervescent tonic water and capped by the smooth shot of Hendrick's Gin. And that fresh cucumber garnish. Nothing quite like it. Great to see an old friend again. A most unusual old friend.

Three new and exciting cocktails, and a classic favorite, each one made even more special with the most unusual gin. Check out these new cocktails, and experience the unusual, with Hendrick's Gin.

Wolf and Fox GastroPub is located at the Ground Floor, Two Parkade, 30th Street corner 7th Avenue, Bonifacio Global City or call 246-9069 ext. 105 for inquiries and reservations.

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A full twelve rounds, and Pacman goes the distance. I go the full distance too, with a brunch buffet at Midas Cafe...

Air Asia brings all the thrills and excitement of a championship bout at Midas Hotel and Casino's Midas Cafe, with a lavish brunch buffet. Round after round, and plate after plate, a real slug fest...

Air Asia recently hosted a private screening of the Pacquiao-Algieri bout live at Midas Cafe last Sunday, with a large screen set-up and comfortable couches as well as a brunch buffet for selected guests as part of its partnership with Team Pacquiao.

The first few rounds featured both fighters feeling each other out with few calculated punches. I start with a comforting bowl of Cream of Vegetable Soup.

Then, the action picks up with a flurry of punches from both fighters, and I pick up the pace with a refreshing plate of mixed salad greens.

More punches are traded, and I go for a plate of ham, potato salad, coleslaw, pickles, with sides of mustard and horseradish.

The first of two knockdowns take place in the sixth round, just in time for some Crispy Lemon Chicken, Hash Browns, Scrambled Eggs, and nachos.

But you've got to hand it to Algieri, for showing heart and determination against Pacman's flurry of punches. But the Champ's looking good, and the mains at Midas Cafe's brunch buffet looks good too, with Boneless Daing na Bangus, Pork Adobo, and Garlic Fried Rice.

One decisive punch after another, and Algieri goes down. Again. And rises. Again. And I go for another plate of indulgent French pastries. Again.

The final bell rings, but the outcome has already been decided long before, as I celebrate yet another of Pacman's victories with a plate of fresh fruits. But both fighters earn my respect for a classy bout. After meeting Pacman in GenSan via Air Asia (see more on that amazing visit via Air Asia here at http://dude4food.blogspot.com/2014/11/an-afternoon-with-pacman-via-air-asia.html and Pacman up close at the Pacman Wildcard Gym in GenSan here on my other blog at http://soloexpeditions.blogspot.com/2014/11/pacman-up-close.html), it was great to bookend the experience with another win by Pacman. What started a week ago with a daytrip to GenSan with Air Asia culminates with another convincing win for Team Pacquiao. The Air Asia and Team Pacquiao partnership is off to a great start, and there's more to come from Air Asia...

Midas Cafe is located at the Second Floor of Midas Hotel and Casino, 2702 Roxas Boulevard, Pasay City or call 902-0100 local 1187 for reservations and inquiries.

For more updates on promo and special offers from Air Asia, visit their FB Page at https://www.facebook.com/AirAsiaPhilippines

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Ramen. Katsu. Now, another Japanese dish takes center stage and maybe, the next big thing in Japanese food.

Tokyo Tonteki opens its second branch at Greenbelt 5, serving its signature "tonteki" or "pork loin steak," and yet another alternative to Japanese pork dishes.

The quest for the perfect pork loin steak led Shusaku Namikawa to open his own "Tonteki" restaurant in Japan, with his own unique way of cooking pork loin steak combined with his own proprietary sauce made with aged fruits, vegetables, and spices. At Tokyo Tonteki, you can experience Shusaku-san's tender and juicy pork loin steak and more.

After the successful opening of its first branch at UP Town Center late last year, the AmPhil Group, the same group behind Chili's, Super Bowl of China, and Nanbantei of Tokyo, followed this up with a second branch located in Greenbelt 5. Start your Tokyo Tonteki experience with their signature appetizers, like the refreshing Marinated Tomatoes (P 90), tart yet sweet cherry tomatoes and onions with Tokyo Tonteki's Japanese vinaigrette dressing.

Looking for something new and different? Go for Tokyo Tonteki's inventive Spring Roll of Prosciutto, Avocado & Onsen Egg (P 190), a unique spring roll with the bold notes of premium prosciutto replacing the usual roll wrapper for even more flavor, stuffed with a perfectly cooked egg and creamy avocado. The salty notes of the prosciutto are perfectly balanced by the rich egg and avocado combo for a medley of rich flavors. This one's seriously good, a personal favorite.

Stir-Fried Japanese Mushrooms (P 250), a flavorful medley with three kinds of mushrooms, with Enoki, Eringi, and Shimeji Brown mushrooms sauteed in butter and seasoned with select Japanese spices topped with Katsuboshi, or smoked Japanese fish flakes, for added flavor. The tender and nutty notes of the mushrooms are pumped up by the richness of the butter and the sharp notes of the smoked fish flakes, a blend of complex flavors yet perfectly balanced.

Then, it's time for the mains. Tokyo Tonteki's Tonburg Steak Set (P 375), tender and juicy hamburger patty made with 100% pure ground pork with diced onions on shredded cabbage and signature onion steak sauce. I've always enjoyed burgers and meat balls, and Tokyo Tonteki's Tonburg ranks high on my list. The delicate flavors of the ground pork are complemented by the bold notes from the proprietary onion steak sauce for a full flavored and comforting meal. Each Tonteki Set is served with bean sprouts, shredded cabbage, pickled cucumber, steamed Japanese rice, and pork miso soup. And extra refills of these side dishes are free. Now that's cool. Other options include the Cheese Tonburg Steak (P 410) and Pineapple Tonburg Steak (P 400).

Tokyo Tonteki also offers Chicken Steak Sets (P 350), boneless fillet of tender and juicy chicken on shredded cabbage. The chicken fillet has that buttery flavor and texture, a signature cooking technique at Tokyo Tonteki. Select your sauce to pair with your Chicken Steak, from the original Tonteki Sauce, or the sweet Teriyaki sauce, or the signature Onion Steak Sauce.

But it's time to sample Tokyo Tonteki's signature pork loin steak. "What makes us unique is that our pork loin steak is not breaded. What you get is a piece of thick, tender and tasty tonteki, with fresh sides and sauces made from scratch," explains Laine de Jesus-Vallar, Senior Marketing Manager of Tokyo Tonteki. Tokyo Tonteki uses only the choicest, premium high-grade pork loin meat with just the right marbling of flavorful fat, then slow-cooked in low temperature making it tender and locking in all the natural juices. The result is a thick yet tender and juicy slab of pork, rich with flavor. The signature Tonteki Set, premium pork loin steak (P 375 Regular/P 450 Large), served on shredded cabbage topped with garlic chips plus unlimited pork miso soup, rice, and cabbage. One bite and you'll immediately appreciate the tedious process in preparing this specialty dish, from the premium pork loin to the complex cooking technique. Seriously good. Other options include the Ginger-Flavored Pork Loin Set (P 375) and Chopped Tonteki (P 375).

And there's more. Tokyo Tonteki's Ebi Fry (P 340), with four pieces of plump and fresh tail-on shelled shrimps breaded and deep-fried on shredded cabbage, with unlimited rice, cabbage, and pork miso soup.

The Ebi Fry comes with a dipping sauce that pairs well with the breaded deep-fried prawns for another dish that's rich in flavor. Other dishes include the Salmon Fry (P 360) and Menchi Katsu (P 270).

Pair your Tonteki Set with the Special Fried Rice with Egg (P 250), with premium Japanese rice sauteed in garlic, chili, premium Japanese shortening, select spices and seasonings, spring onions, and toasted garlic chips topped with a sunny side-up egg. The rich blend of flavors from the various spices contrasts with the richness of the egg for balanced flavors. This one's just perfect with any meal at Tokyo Tonteki.

And yes, you can have dessert too at Tokyo Tonteki. Real desserts, not just a fresh fruit platter.

Cap your meal at Tokyo Tonteki with their signature Chocolate Pudding with Whipped Cream (P 120)...

...or the classic Creme Brulee (P 120), both rich and indulgent, and the perfect ending to any meal at Tokyo Tonteki.

There's definitely more to Japanese cuisine than bento boxes, ramen, and katsu. Tokyo Tonteki offers a flavorful alternative that's different and unique, prepared with the choicest ingredients and innovative cooking techniques. Ready to get "Tontekified"? Check out Tokyo Tonteki, now open at Greenbelt 5...

Tokyo Tonteki's newest branch is located at the 2nd Level of Greenbelt 5, Ayala Center, Makati or call 744-8652 for inquiries.

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TuanTuan Chinese Brasserie: Hong Kong Comfort Food with a French Flair

Paprika: Redefining Comfort Food with a Playful Twist

Hendrick's Gin: An Evening With A Most Unusual Gin

Romancing the Stone at Home of Wagyu Stone Grill

Trying Something Different at Midas Cafe

Asian Flavors at the TriNoma Food Crawl

Soup and Salad Days: Fresh Picks at Cravings

CaliBurger Launches New Chef's Choice Limited Edition Burger by Chef Rob Pengson

Hatching Up Asian and Western Flavors at Nest Modern Table and Bar

An Afternoon with Pacman Via Air Asia

Having a Break with Auntie Anne's New KitKat Wind-Upz

Osaka Ohsho Launches Brand New Gyoza Flavors and Fuwatoro Tenshin Han Combo Sets

Brasserie Cicou Opens KA by Cicou at SM Mega Fashion Hall

Topping the Grade: Mesclun Bistro's Japanese Grade A5 Wagyu Sirloin Dinner

Limoncello: When Life Gives You Lemons...

One Cool Concept And A Complete Breakfast Package: Jollibee's New Pancake Sandwich

Flavors of GenSan: A Tuna Feast at Greenleaf Hotel's Mint Cafe

Spotted: The Most Unusual Gin at Wolf and Fox GastroPub

Going the Distance with Pacman at Midas Cafe

"Tontekified" at Tokyo Tonteki