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Freshly baked pies with savory fillings. Sweet tortes and cakes with an inventive twist. Welcome to The Sweet Studio...

The Sweet Studio opens its doors just in time for the holiday season, with its signature line of cakes, tortes and savory pies.

Located along Santolan Road near Greenhills, The Sweet Studio is just the spot to indulge in something sweet. And savory too. The Sweet Studio has something for you, each one baked fresh by pastry chef Ada Chua and partner Aby Chua. Inside The Sweet Studio, one is greeted by the appetizing aroma of freshly baked treats...

The simple, rustic interiors at The Sweet Studio have a comforting vibe, and you immediately feel right at home. Start with a freshly brewed cup of Vanilla Latte, which pairs well with the sweet and savory options at The Sweet Studio.

The Sweet Studio's signature Chicken Pie (P 320 for a box of 6), with a rustic, crisp and buttery crust stuffed with creamy chicken breast with carrots, potatoes, and melted cheddar cheese. The delicate flavors of the chicken, potatoes, carrots and cheddar cheese stuffing pair well with the buttery dough, combining for comforting flavors. Baked to a light golden brown, all the savory flavors are locked and sealed in the buttery dough, released with your first bite.

Preparing these savory pies isn't easy, but for Chef Ada Chua, it is. Trained as a pastry chef with experience in both Singapore and Australia, Ada Chua brings with her various skills and techniques honed with stints at the Grand Hyatt Hotel and Carlton Hotel in Singapore and Spoon Cafe, The Rare Pear, and Hamilton Island in Australia. And one bite of the savory pie is all you need to find out why these chicken pies are getting popular.

The overall flavors are delicate yet rich, a perfect balance of flavor and texture. The outer crust has a light and crisp layer, richly flavored by the butter, contrasting with the soft and chewy dough as you near the center.

The Sweet Studio's Chicken Pie is deceptively filling, and one or two of these pies should satisfy any hefty appetite.

Other savory pies from The Sweet Studio include their equally popular Tuna Pie (P 320 for a box of 6) and Spinach Shroom Pie (P 320 for for a box of 6).

Then, it's time for dessert. Why not indulge in some playfully inventive and creative desserts while at The Sweet Studio to complete your experience? The Sweet Studio's OMGreen Tea Cake (P 620 for a 9" whole cake), a soft and chewy white chocolate cake filled and topped with matcha green tea and ground almonds. The Sweet Studio goes for a double take with the matcha green tea, with a flavorful layer inside the white chocolate cake and on top, a real treat for green tea fans.

The Sweet Studio then pulls all the stops with another unique and indulgent creation, the Sea Salt Nutella Torte (P 420 for a 3" x 9" rectangular while cake), with layers of chewy meringue and Nutella with sea salt whipped cream, and topped with oven-toasted hazelnuts. Almost like a sansrival, The Sweet Studio's Sea Salt Nutella Torte playfully balances the sweet Nutella with the sharp notes of the sea salt whipped cream for contrasting flavors. And it works. Have another cup of coffee with yet another slice of of the Sea Salt Nutella Torte. Seriously good.

Or you can go for a classic, with The Forbidden Pie (P 270 for a box of 2), The Sweet Studio's take on the traditional Apple Pie. The Forbidden Pie is stuffed to the brim with red and green apples mixed with cinnamon and topped with crushed almonds and grated cheddar cheese. Have it warmed and topped with ice cream, or chilled as is, The Forbidden Pie is definitely one of those comforting classics you'll go back time and again.

There is a rustic and homey simplicity with this pie, yet each bite delivers a rich and bold burst of flavors, from the sweet and tart apples, to the distinct notes of the cinnamon, almonds and grated cheddar cheese. You may also want to try The Sweet Studio's Mad Mud Cake (P 920 for a 10" inch whole cake), guaranteed to fix your chocolate craving. Or The Sweet Studio's loaves, like The Plain Nana (P 220) and The Nutty Nana (P 270), rich and moist banana bread. Or their selection of cookies, like Peanut Butter Stuffies (P 200 for 10 pcs in a bag), White Chocolate Oaties and Teacher's Pet Cookies, The Sweet Studio's take on the classic chocolate chip cookies.

And just in case you're looking for that special, one-of-a-kind cake, you can browse through some of the previous creations by The Sweet Studio posted at the wall, or have a chat with Ada and Aby, and they'll help you come up with that perfect cake for any occasion.

Simple, rustic, no-frills yet comforting and classic flavors, The Sweet Studio definitely hits the spot for something sweet. And savory. If you're looking to fill your Christmas shopping list, or craving for something new and unique, just drop by The Sweet Studio and let Aby Chua (L) and Ada Chua (R), the creative duo behind The Sweet Studio, show you their line of sweet and savory creations.

The Sweet Studio is located at 8 Jade Building, Unit 7, Santolan Road, Greenhills, San Juan, Metro Manila or call 584-7273 or 844-1793 or inquiries. You can also visit their FB Page for more information and updates here at https://www.facebook.com/thesweetstudioph.

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A flurry of cocktails made with Cointreau, the world's leading liqueur, prepared by some of the leading mixologists, in one of the best French restaurants in the metro. An evening of limitless possibilities, new flavors and experiences. And a perfect evening to be just a bit tippled and buzzed...

Cointreau, the iconic French orange spirit brand, presented the first ever Philippine Edition of its cocktail competition, La Maison Cointreau, last November 26, 2014, at Le Jardin Manila. More than a liqueur, Cointreau's orange fragrance reveals the heart and soul of a refreshing cocktail, authentic, elegant, and always avant-garde. And that evening, I got to sample some of the most imaginative cocktails made with the iconic liqueur and prepared by some of the best mixologists...

Le Jardin Manila is probably one of the best kept secrets in the metro. Inspired by the internationally acclaimed Trois Gourmand restaurant of Chef Gils Brault in Ho Chi Minh City, Le Jardin Manila prides itself in using the best ingredients executed with love and care for that memorable French dining experience.

Le Jardin Manila's philosophy dictates that almost everything in the menu is made in-house, including freshly baked breads, savory charcuterie like sausages and other smoked items and cheese. And there's no better place than Le Jardin Manila for the first ever Philippine Edition of La Maison Cointreau's Cocktail Competition. Since it was first bottled and sold more than 165 years ago, Cointreau continues to be an essential component of popular cocktails, including Margaritas, Cosmopolitans, and the Sidecar. With its signature amber bottle, Cointreau presents the perfect balance between sweet and bitter oranges, and that uniquely Parisian art de vivre adding both character and soul in any cocktail. The competition brings together Manila's most visionary mixologists to create, wow, and inspire with Cointreau.

Inspired by Cointreau Prive in Paris, La Maison Cointreau was first launched internationally in New York, with the aim to introduce Cointreau as the avant-garde and uniquely Parisian style spirit that enables mixologists to be "Cointreauversial" and explore limitless cocktail variations using Cointreau, the heart of any good cocktail.

And the evening just overflowed with the creativity and imagination of the metro's best mixologists with their unique blends and cocktail concoctions, each made even more special with Cointreau.

The mixologists were tasked with two specific challenges: The Respect Challenge, which required the creation of a unique and iconic cocktail that captured the elegance of Cointreau's rich heritage; and the Create Challenge, where mixologists were dared to push the envelope and explore the "Cointreauversial" by crafting a new and exciting cocktail concoction that reflects Cointreau's avante-garde spirit.

And the mixologists whipped up a batch of their special cocktails for the guests to sample. The variety of flavors reflected the diverse influences as well as the versatility of Cointreau in the different cocktail blends created that evening. Shot after shot, I get in the groove in no time...

Cocktails with a little heat from white pepper, a nutty sweetness with chocolate, or paired with balut, the entries for La Maison Cointreau presented unique and distinct flavors. Tessa Prieto-Valdez (L) hosted the evening's festivities, as Xavier Desaulles (R), Remy Cointreau International Managing Director, welcomed the guests.

The metro's best mixologists then go into action, displaying skill and wizardry in preparing their Cointreau-based signature cocktails to be rated by a distinguished panel of judges headed by Remy Cointreau International Marketing Director Elisabeth Tona, Beverage Consultant Lee Watson, and Circuit Magazine Editor-in-Chief JR Isaac.

Here are some of the unique cocktails created by the metro's best mixologists for the La Maison Cointreau Cocktail Competition that evening at Le Jardin Manila...The Curator Coffee & Cocktails' Aldrin Ivan P. Ancheta and his Pedicab and Cointreauose, a pair of refreshingly sweet and classic blends presented in an unusual manner, with syringes and dextrose bags to set the tone for the evening. Sweet, tart and fruity, followed by sharp and clean flavors with the distinct notes of Cointreau, both cocktails kick off the competition.

Then, The Speakeasy Tapas Bar & Restaurant-Cafe's Lovi A. Ting-le takes the stage with his Kami-Sabe and Marichacolate, another unique pair with tart yet smooth citrus notes and another with a quirky chocolate blend. The second round of cocktails clearly illustrate the different cocktail possibilities with Cointreau, and you can go classic and traditional, or veer the usual course with some unusual yet refreshing concoctions. Chocolate with Cointreau? Works for me.

Vask Modern Tapas & Gastronomic Cuisine's Mark Anthony D. Marquez and his crisp and smooth Vask, prepared in that signature molecular gastronomy style Vask is known for with mist and smoke. Big on creativity and flair, equally big on flavor, with bold and crisp notes and a subtle layer of Cointreau's sweet and bitter orange flavors. The citrus notes add a refreshing touch to the cocktail, and a second round is in order.

Marco Polo VU's Skybar & Lounge's Ryan O. Rodriguez and his Metro Mango Cosmo and sweet Chocointreau, another interesting pair with with sweet mango and another with chocolate lined with candy. The contrasting colors indicate the equally contrasting flavor profiles. The sweet mango adds a tropical vibe to the cocktail, while the chocolate adds an indulgent and creamy flavor.

Raffles Hotel's Long Bar's mixologist, and good buddy, Christian "Rian" Earl David S. Assidao and his classic take on the margarita, the Edouard's Margarita, an homage to Edouard-Jean Cointreau. Smooth and easy with crisp and clean flavors and fruity notes, and the subtle orange hint from Cointreau lingers long after the first sip. Rian's second cocktail, the playful and inventive Hatch from 1875, in reference to the year the first bottles of Cointreau were sold commercially, has noticeably and intentionally sharper flavors for contrast when paired with the local balut. Different, unique, a winning pair.

Prive Luxury Club's Jerry P. Miranda and his naughty Erotique, classy and sophisticated elegance in a glass with just a hint of mischief. Smooth, refined and well-mannered, with perfectly balanced flavors in every sip. The bold fruity notes play well with the orange hint of Cointreau, and you're hooked at the first sip.

Black Sheep's Christopher R. Bayon and his elegant White Lady, refreshingly crisp with a subtle punch. The deceptively simple and pale white hue of the cocktail leads you to think that the flavors are subtle, but one sip tells you this lady isn't shy at all with flavor. And the White Lady indulges you for yet another sip, and another. And before you know it, she's got you. Nice.

Makati Shangri-La's Reymond G. De Jesus presented his duo of Manille Sunset and Fashionedtreau, contrasting cocktails with unique flavor profiles. The Manille Sunset delivers a tart yet refreshing punch, while the Fashionedtreau has the deep notes of bourbon with a subtle layer of orange notes, almost like the classic Old-Fashioned. I've always enjoyed good Old-Fashioned, and this little shot blended with Cointreau just reminded me yet again why I love it. Good stuff coming from Makati Shangri-La's Sage Bar.

Le Jardin Manila's very own Albert S. Ladia and his intriguing pair of MARGARITArevisite and Cocktail a la Tomate. The MARGARITArevisite, garnished with a fresh strawberry and lined with pop rocks adds a quirky and fun element to the classic margarita, blending strawberry and orange notes. Each sip results in a pop, adding to the unique experience. The tomato-based Cocktail a la Tomate has rounder, comforting flavors. Refreshingly new and different, and another example of the limitless cocktail variations with Cointreau.

The list of impressive entries are rounded out by Finders Keepers' Christopher Jorge B. Olayvar and his Rosemerita, a twist to the classic margarita, and Jamestreau, completing the list of entries. And it's an impressive field, with a diverse range and variety of unique cocktails. And after sampling each of the entries, you can't help but feel just a bit creatively "Cointreauversial", as you go for another round just to make sure you get all the tasting notes right. A few more rounds, and the festive vibe at La Maison Cointreau's first ever Philippine Edition kicks up a notch.

La Maison Cointreau's distinguished panel of judges, who have the unenviable task of deciding the winner from an impressive field of visionary mixologists, review and deliberate the evening's grand prize winner. After a few more rounds of deliberations, and a few more cocktails, we have a winner...

...and it's great to see a good buddy from Raffles Hotel's Long Bar take the top prize and represent the country in Bangkok. Congratulations to Christian "Rian" Earl David S. Asiddao of Long Bar for bagging the grand prize at La Maison Cointreau's first ever Philippine Edition, as he shares the moment with his parents, grandmother, girlfriend, and the evening's host, Tessa Prieto-Valdez. The Grand Winner of the La Maison Cointreau cocktail competition takes home prizes worth P 80,000, including a trip to Bangkok to represent the Philippines and compete in the regional finals. La Maison Cointreau's first Philippine Edition was co-presented by Le Jardin Manila, home of authentic French cuisine by celebrated Chef Gils Brault, and Thai Airways, the designated national carrier of the Kingdom of Thailand and a multi-awarded member of the Star Allinace, the world's largest airline alliance.

Le Jardin Manila is located at the Penthouse, W 5th Building, 5th Avenue corner 32nd Street, Bonifaco Global City, Taguig, or call 0917-817-6584 for reservations.

For more information, inquiries on Remy Cointreau, you can contact Future Trade International at 556-8724.

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Sunny side-up on a pizza. Breakfast in the afternoon. Old and new favorites. And a few flavorful surprises in one afternoon at CPK.

Pizza for breakfast? Why not. CPK introduces their new Breakfast Pizza, and a new pasta dish to complement their current menu.

Start your meal with CPK's comforting Roasted Pumpkin (P 205), thick and creamy pumpkin soup topped with shaved Parmesan and Nueske's applewood smoked smoked bacon bits

And while at CPK, why not add one of their signature salads to your meal? The Original BBQ Chicken Chopped Salad (P 625 Full/P 395 Half), CPK's signature and most popular salad dish since 1985, with fresh greens and tender BBQ chicken drizzled with CPK's own BBQ sauce and housemade ranch and cilantro dressing. An old favorite, and it still hits the spot.

It was then time to sample CPK's new dishes, starting with the innovative Breakfast Pizza (P 425), with Queso Quesadilla, Mozzarella and Applewood Smoked Ham. CPK once again transforms the pizza into something new and refreshingly different, with the sunny side-up and applewood smoked ham delivering comforting breakfast flavors.

As you slice a piece and crack the yolk, the pizza crust absorbs all the flavors of the various toppings. The fresh arugula and cheese complete the breakfast flavors.

CPK also has a new seafood pasta dish, adding to your list of options. The new Shrimp Scampi Zucchini Fettuccine (P 525), a rich seafood pasta with plump shrimps and squid sauteed with garlic, lemon, and white wine tossed with thin zucchini ribbons, fettuccine, parsley and Parmesan. The white wine sauce with garlic and lemon is light yet flavorful, a tasty alternative to the heavier tomato or cream-based sauces.

The subtle and delicate flavors of the dish are fresh and clean, with the Parmesan and garlic adding sharp notes. The dish also offers contrasting textures with the firm noodles and soft zuccchini ribbons. Not too heavy and refreshingly light with fresh flavors, great on its own or as a side for sharing. Old and new favorites in one afternoon at CPK.

California Pizza Kitchen is located at the Ground Floor of Promenade, Greenhills Shopping Center or call 725-7377 for inquiries and reservations.

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Burgers. Ramen. Pasta. Binagoongan. All-time favorites, all in one place.

Chef Menoy Gimenez of Tito Chef Restaurant and All Things Culinary in BF Paranaque, and The Romulo Food Group of Romulo Cafe, Cerchio, and Catering by Claudia, collaborate for a gastronomic celebration of comforting flavors with Tito Chef Express at Microtel Acropolis. And just in time for the holiday season, Tito Chef Express launches its new Travelers Menu with a wide range of comfort food classics and flavors inspired from across the globe.

Located at Microtel Acropolis along E. Rodriguez Jr. Avenue, Tito Chef Express serves the Food and Beverage requirement of the hotel with Chef Menoy Gimenez at the helm with his unique take on classic comfort food.

Culinary expert, successful restaurateur and mentor, Chef Menoy Jimenez combines rich flavors, generous portions and reasonable prices with the new Travelers Menu at Tito Chef Express to make your stay at Microtel Acropolis even more memorable.

My culinary journey begins with the unique and hearty Salmon Ramen, spice seared salmon fillet in a flavorful miso broth with vegetables and freshly made ramen noodles. The tender fillet of salmon adds a buttery richness to the miso broth, and the enoki mushrooms, scallions, carrots and seaweed complete the flavors. The firm ramen noodles have a delicious bite, contrasting with the butterlike feel of the salmon for a medley of flavors and textures in every sip.

A side of chili sauce is served with your bowl, so you can control the heat according to your preference. The salmon and noodle combination adds a playful spin to the usual ramen, and each sip is refreshingly new yet familiar. My flavorful journey with the Travelers Menu at Tito Chef Express is off to a great start...

Pair your meal with a refreshing salad, and the Crispy Squid and Watermelon Salad is just perfect. The calamari and fresh salad greens add layers of crisp and fresh textures in every bite, with a tart vinaigrette adding a subtle sharpness to the dish. The sweet watermelon balances the rich flavors. Light and refreshing, and the parade of flavors continue with the next dish.

The American Burger, a thick and juicy grilled beef patty with onions, tomatoes, pickles and Monterey Jack Cheese with sides of crisp potato allumettes and a refreshing salad. Nothing like a good burger to set you on the right track. Open wide and take one big bite, and the hefty burger releases its flavorful beefy juices, complemented by the rich Monterey Jack. The thin, match stick sized shoestring potatoes add that familiar crunch to round out the dish.

After Japanese and American flavors, time for some sunny Mediterranean flavors with the Fish in Pesto Cream, pan-seared cream dory fillet draped with pesto cream and cherry tomatoes. Elegantly plated, the delicate flavors of the cream dory are kicked up a notch with the rich pesto sauce for a light yet filling meal. The cherry tomatoes add that burst of tartness to the dish.

Next stop, local flavors. The classic Binagoongan, with crisp sauteed pork belly stewed in shrimp paste on fried rice and garnished with chili. The crisp chunks of pork, each infused with the briny notes of shrimp paste, are packed with so much flavor. And the fried rice, flavored with shrimp paste as well, delivers the finishing touch to this local classic.

Craving for Cajun flavors? Go for the Barbecued Chicken Jambalaya, tender and juicy barbecued chicken leg served on a hearty and comforting jambalaya rice casserole. The chicken is perfectly moist with a smoky hint, great with the Jambalaya, soft and fluffy rice flavored with meat and vegetable stock.

If it's pasta you're looking for, Tito Chef Express has that covered too. Spanish Chorizo & Mushroom Penne, chorizo and mushrooms sauteed in olive oil with garlic and pepper flakes for a little heat. The bold and upfront flavors of the chorizo pair well with the pasta for another hearty meal.

And no comfort food menu will be complete without pork chops. The Smothered Pork Chop, tender braised pork slabs covered in a thick onion gravy on potato puree, completes the line up of the new Travelers Menu. With two slabs of pork chops draped in gravy, this one's guaranteed to satisfy any appetite. Priced at a reasonable P 250, each dish from the new Travelers Menu is a complete meal, with a variety of flavors and options to choose from, and great for either dine-in or take-out. From starters to entrees, the Travelers Menu has something for everyone. Besides these new dishes, the restaurant also features afternoon tea, lunch buffets, full-service catering packages, party trays, and in-house banquets.

Cap your culinary journey at Tito Chef Express with one of their signature desserts...

...like the popular Dulce de Leche Cheesecake, great with a cup of freshly brewed coffee. All-time classics with an inventive spin by Chef Menoy Gimenez, a world of flavors with generous servings and reasonable prices. Rediscover your favorite comfort food with the new Travelers Menu at Tito Chef Express, and experience your own culinary journey.

Tito Chef Express is located at the Ground Floor of Microtel Acropolis, E. Rodriguez Jr. Avenue, Bagumbayan, Quezon City or call 962-8899 for inquiries and reservations.

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Times may have changed, yet there are some places that have withstood the constantly changing culinary landscape. Food trends come and go, the palates of local diners continue to evolve, and the influx of new flavor experiences disrupt the familiar with something refreshingly different. After more than thirty-four years, one place has seen all these changes, preserving the classic flavors for a new generation to discover.

Trellis is one such place, where its signature dishes continue to draw a loyal base of diners, along with their families, to discover and rediscover classic comfort food. Old school has never been cooler than at Trellis.

Since it opened way back in 1980, Trellis has become one of the metro's iconic institutions built around one dish, the sizzling pork sisig. Through the years, Trellis expanded its menu with other dishes, offering diners more options. The wide open interiors remain familiar and comforting, just the way it should be.

But it's the classic Sisig that remains the bestseller to this day. The dish has long been a culinary secret in Pampanga, and Trellis is credited with bringing the dish to the metro, and serving it on a sizzling hot plate to keep it warm. A cold beer and sizzling pork sisig, it still doesn't get any better than that...

The dish that made Trellis famous, the classic Sizzling Pork Sisig (P 195), a blend of tender and crisp pork ears and cheeks, with calamansi and chili. Simple, no-fuss, and uncomplicated, this is the way it should be, with just pure and clean flavors. The sizzling sound and aroma completes the dish. The richness of the dish is balanced by the sharp notes of the calamansi and chili, making this a perfect match with an ice cold beer. After trying countless versions of sisig, the original at Trellis still reminds me why I love this dish.

Or you can order off the menu, and discover some of the secret house specials. Like the Sizzling Crispy Squid...

Crisp, breaded calamari served on a sizzling hot plate. But the real magic happens when you pour the "secret" sauce on the hot plate, as the dish comes alive with a sizzling sound releasing an aroma that makes you want to dive right in. The delicate flavors of the squid are perfectly complemented by the sauce for a burst of flavor, great with a beer.

Then, there's the refreshing Lettuce Rolls (P 190), minced pork served with fresh lettuce and hoisin sauce. Simply grab some fresh lettuce, add some minced pork, pour some sweet hoisin sauce, roll it up and take a bite. And repeat.

Burong Hipon "Balo-Balo"(P 95), served with grilled eggplant and mustasa. A traditional Capampangan dish of fermented rice with shrimps and tomatoes, best paired with fried fish or grilled vegetables. The version of Trellis is authentic and traditional, and seriously good, with the same familiar rich and briny flavors that just perks up your palate for more.

Sizzling Chicken (P 385) a half chicken on a sizzling plate with buttered vegetables. The sweet sauce creates the familiar sizzle, giving the tender and juicy chicken a light char on the bottom for contrasting textures. As is or with steamed white rice, this one is a meal in itself.

Trellis also offers a variety of fresh seafood, including grilled and fried seafood, but the Inasinan na Hipon (P 420), salted deep-fried shrimps with a vinegar dip, is another must-try dish. Deep-fried to crispy perfection, the light salt coating brings out the subtle flavors of the shrimps.

Then, it's time for some serious pork. The Crackling Liempo (P 270), crispy deep-fried pork belly with a side of tomatoes, onions and bagoong balayan, completes the feast. Have another round of beer for this one...

Perfectly fried, the pork belly has a light and airy crispness that's just great when paired with rice, or better yet, another beer.

All time classics, and still favorites, old school still rules at Trellis.

Trellis is located at 140 Matalino Street corner Kalayaan Avenue, Diliman, Quezon City or call 924-1056 to 56 for inquiries.

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You can pretty much feel Christmas in the air, the sounds of Christmas carols and the cooler breeze announce the start of the holiday season. And nothing completes the experience than a series of holiday feasts with friends and family. Now you can experience the festive flavors of Christmas at MCafe and Kabila with a wide range of traditional dishes...

MCafe and Kabila's Colors of Christmas features set menus from their Christmas Salo-Salo packages for groups of six (P 550++ per person) and ten (P 650++), with two options to choose from, for that special holiday feast. Simply choose a set, bring your family and friends, and let MCafe and Kabila do the rest.

Part of the Raintree Restaurants group, the same group behind Stella, Rocket Room, Saboten, Terraz, Chelsea Grand Cafe, MoMo! Cafe, and Mr. Jones, MCafe and Kabila offers a wide range of traditional Spanish and Filipino dishes, just the place to celebrate a traditional Christmas feast.

A glass of Chilean Sparkling Wine, Valdivieso Brut, gets you in the holiday mood in no time. Then, the first set of starters begin to arrive, and here's a sampling of some of the dishes featured in MCafe and Kabila's Color of Christmas Set Menus...

Start your Christmas feast with MCafe and Kabila's Jamon & Queso Plate, a selection of traditional Christmas favorites including pineapple-glazed ham, Queso de Bola, mini pan de sal, sweet dried mangoes, calamansi honey, and sugar coated cashews. The traditional flavors of Christmas, all in one plate.

This is then followed by MCafe and Kabila's Fried Kangkong Crisps, deep-fried kangkong leaves and squash flowers with a creamy smoked milkfish dip. The smoked milkfish infused dip adds a comforting flavor to the dip, pairing well with the crisp kangkong leaves.

Fresh Lumpia, with an intricate lattice-type egg wrap filled with stir-fried palm hearts, carrots, pork, and shrimps, with ground peanuts, sugar, garlic water, and sweet muscovado sauce. The flavors are clean and fresh, and the egg wrap holds everything together quite well.

Your Christmas feast continues with the Grilled Chicken Inasal, juicy grilled chicken marinated in lemongrass-annatto oil and served with chicken oil and papaya atchara. Slice a piece of chicken and brush it with the sauce, and go for another a slice. Perfectly grilled, the delicate flavors of the chicken come through, with that hint of smokiness to complete the flavors.

Next, Halaan Soup, a hearty and comforting soup with plump clams and lemongrass. The clear yet rich broth is packed with flavor, with just a hint of saltiness and the refreshing note of lemongrass that lingers after every sip.

I used to remember steamed whole fish topped with a colorful rainbow of ingredients from childhood, and Chef Kalel Chan recreates this traditional dish with his Gindara Mayonesa, tender and juicy baked cod fish topped with mayonnaise, chopped eggs, capsicums, relish, and onions. The tender buttery and creamy gindara's subtle flavors are punctuated by the different toppings, adding both flavor and texture to the dish. A personal favorite, and a definite must-try.

The colorful parade of flavors continue with another traditional dish, Lengua Estofado, the familiar Ox-Tongue Stew, slow-cooked in tomato sauce, olives, mushrooms, and cream. The richly flavored dish just brings back so many childhood memories.

And no feast would be complete without the mandatory roast pork. The Kabila Porchetta, slow roasted tender, juicy, and crisp pork belly roll stuffed with lemongrass, tamarind leaves, and garlic, should satisfy any serious pork craving.

Perfectly roasted, the Kabila Porchetta is juicy and tender, with a light layer of crisp crackling for contrasting textures. Infused with lemongrass, garlic and tamarind leaves, the Kabila Porchetta is really good on its own, but just in case, the traditional sauce is served along with the dish.

Chorizo Callos, a rich ox-tripe and pork hock stew with Spanish Chorizo, chickpeas, and tomatoes. The subtle flavors of the ox tripe are complemented by the sharp notes of the Spanish chorizo for balanced flavors. Another childhood favorite recreated at MCafe and Kabila.

Decked in Christmas lights, the spacious interiors exude a festive holiday vibe. This vibe is then kicked up a notch with an impromptu performance by Viva Voce, one of the metro's best choral groups. And you too can catch them perform at MCafe and Kabila during the holiday season.

For dessert, MCafe and Kabila offer their signature Brazo de Calamansi, a burnt meringue cake with calamansi curd filling...

...the indulgent Ube Tres Leches, a purple yam chiffon cake soaked in three kinds of milk, topped with dessicated coconut...

...and the traditional Salted Egg and Queso Bibingka, a local rice cake with salted egg and Queso de Bola topped with grated coconut, each one a winner, and a perfect way to cap your feast at MCafe and Kabila. The holiday set menus offer a good range of dishes, mixing familiar and comforting flavors with some cool and refreshing twists. And the best part, simply choose your set and make a reservation. No fuss, no worries.

Raintree Restaurants' Cyril Addison, Chef Kalel Chan, and Carmela Sison, welcome the holiday season with MCafe and Kabila's flavorful Colors of Christmas, available from December 1, 2014 to January 15, 2015. Book your reservation, and celebrate the season with the flavorful Colors of Christmas at MCafe and Kabila.

Museum Cafe and Kabila are located at the Ayala Museum Complex, Makati City or call 656-3000 and 757-6000 for inquiries and reservations.

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A traditional seafood boil and the newest social media platform add up to an entirely new and engaging dining experience...

Selected as one of Taggo's Favorite Manila Restaurants, Clawdaddy's is the place for the freshest all-American seafood boil at Bonifacio High Street. And there's more. You can be a part of the newest social media marketing platform with special benefits from your favorite restaurant...

Located at Bonifacio High Street, Clawdaddy's offers all-American favorites, including ribs and steaks. But it's the seafood that's the main draw here at Clawdaddy's, with the freshest crabs, lobsters, mussels, prawns, shrimps, and clams. You can even enjoy a traditional steampot and seafood boil...

Start with the Oriental Salad (P 315), a refreshing mix of Lollo rosso lettuce, red cabbage, Vannamel shrimp popcorn, water chestnuts, crispy noodles and citrus fruits with an Asian plum dressing. Fresh and crisp, with a sweet dressing that binds all the flavors together. The salad presents a play of different flavor notes and textures, and a perfect start before your traditional seafood boil.

Clawdaddy's Seafood Boil (P 1,495), with mud crabs, freshwater prawns, white shell clams, green shell mussels, Manila clams, and South Pacific mussels, flavored with Andouille sausage, potatoes and sweet corn. The fresh flavors of a traditional east coast boil are recreated in this one dish, with a clear yet flavorful broth packed with flavor. The briny notes and subtle sweetness of the fresh seafood combine for bold flavors. And what to do with the empty shells? Simply discard the shells in the bucket located at the center of each table. Tossing a few shells at the bucket completes the seafood boil experience. And there's more...you can avail of special discounts by signing up with the newest social media platform and your credit card.

Taggo is a social marketing platform that helps local businesses and restaurants with engagement, loyalty, and in-store fan acquisition (for more information on Taggo, visit their sites here at http://www.favoritemanilarestaurants.com/#about and here at http://taggo.me/#fan-clubs). Each restaurant is selected and hand-picked and voted by diners for inclusion in the Favorite Manila restaurants listing. And here's more good news, you can avail a special 10% discount (or any other special offer provided by the member establishment) when you use your Mastercard credit card for their bill in all Taggo member restaurants. And it only takes three easy steps:

1. Like the Restaurant's Fan Club and register your mobile number.
2. Present your mobile number to the food attendant/cashier before paying with your Mastercard.
3. Enjoy a special Fan Club benefit and a check-in is posted on the customer's Facebook wall.

Clawdaddy's Great American Picnic is located at B6, Bonifacio High Street, Bonifacio Global City, Taguig City or call 856-4785 for inquiries.

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Comfort food revisited. Definitely going back for seconds and 2nd's...

Selected as one of Taggo's Favorite Manila Restaurants, 2nd's offers its own refreshing take on comfort food. Call it a second take on comfort food by 2nd's...

Inside 2nd's, the spacious interiors exude an elegant yet casual vibe, the kind that simply makes you feel at home. The muted lighting and predominant dark tones give it a relaxed formality and a masculine aura. And it's got a well-stocked bar to complete the space...now that's my kind of place.

At the bar, I go for my usual, the classic Old-Fashioned, blended with a stiff Jim Beam and bitters. Well balanced, smooth and easy with just enough punch for that distinct burn and bite at the back of your mouth. A great cocktail and I'm off to a good start at 2nd's...

And here's a great pairing with your Old-Fashioned. Bacon Chicharon (P 340), served with muscovado mustard dip and spiced vinegar. How else can you improve on bacon? Leave it to 2nd's to take your favorite slab of pork to the second level. Perfectly crisp, with the richness balanced by the subtle smoky and salty notes of the bacon. The sweet mustard dip and spiced vinegar adds even more layers of flavor as you go for another piece. And another.

Smoked Caprese Tower (P 430), layers of tomatoes, pesto, balsamic glaze, mesclun greens, and smoked Laguna white cheese. 2nd's adds a unique local twist to the Caprese Salad with the use of a local smoked white cheese, with its more pronounced saltiness to perk up the flavors of the salad. Bold, flavor-forward notes come right after another with every bite, from the tart tomatoes to the nutty pesto, the sharp balsamic glaze and the briny white cheese.

Still off the menu, the new Risotto de Mariscos will soon be included in the list of dishes. Topped with plump shrimps, squid, and mussels, the new risotto dish is rich, soft, and creamy, and a welcome addition. I like the fact that the kitchen is constantly tweaking and reinventing familiar dishes and transforming it with a refreshing and playful spin.

Crispy Duck Confit (P 895), crisp brined and fried duck on creamy Emmenthal mash and sweet duck jus, served with sides of pineapple chutney and sauteed red and white cabbage. The crispy duck contrasts with the creamy mash for a rich play on textures, rounded out by the rich duck jus for even more flavors. The sweet and tart pineapple chutney balances the richness of the dish, and you're ready for another bite.

Lamb Shank Kaldereta Gratin (P 995), a unique spin on a local favorite, with tender fall-off-the-bone lamb shank replacing the usual beef. The lamb shank adds a distinct richness to the comforting kaldereta dish, and I'm liking this version. The flavors of the lamb shank are clean without any of the usual gaminess. Perfect as is, or with steamed white rice, this one's a seriously good meal. Extra rice? Absolutely.

For dessert, cap your meal with the Frozen Hazelnut Chocolate (P 295), a rich and indulgent blend of cream cheese and Nutella mousse on a hazelnut Graham crust topped with Ferrero Rocher and drizzled with Frangelico Caramel. Cheesecake with Nutella and Ferrero Rocher, just can't get any better than that. And there's more. You can avail of special discounts by simply signing up with the newest social media platform...

Taggo is a social marketing platform that helps local businesses and restaurants with engagement, loyalty, and in-store fan acquisition (for more information on Taggo, visit their sites here at http://www.favoritemanilarestaurants.com/#about and here at http://taggo.me/#fan-clubs). Each restaurant is selected and hand-picked and voted by diners for inclusion in the Favorite Manila restaurants listing. And here's more good news, you can avail a special 10% discount (or any other special offer provided by the member establishment) when you use your Mastercard credit card for their bill in all Taggo member restaurants. And it only takes three easy steps:

1. Like the Restaurant's Fan Club and register your mobile number.

2. Present your mobile number to the food attendant/cashier before paying with your Mastercard.

3. Enjoy a special Fan Club benefit and a check-in is posted on the customer's Facebook wall.

An Old-Fashioned, Bacon Chicharon, Lamb Shank Kaldereta Gratin, and a Frozen Hazelnut Cheesecake...definitely going back for seconds at 2nd's.

2nd's is located at the Second Floor of Building 1, Quadrant 3, 9th Avenue, Bonifacio High Street, Bonifacio Global City, or call +63908-875-7656 for inquiries and reservations.

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Remember those times when a good burger and a cold beer would just make any bad day a whole lot better? At Skull & Bones, it still does...

Burgers, mac & cheese, and fried chicken tenders with a cold beer, comforting flavors that just brings back so many memories. Owners Patrick Santos and Chef Cuit Kaufman recreates those days with its classic menu at Skull & Bones.

Inside Skull & Bones, the brightly colored sofas and checkerboard tiled flooring give it a cozy college "clubhouse" feel, where you can just sit back and relive those wild days back in college with a cold beer and a burger. Or a hefty burrito. Or a bowl of mac & cheese after one too many beers. Skull and Bones is that kind of place...

Lining the walls of Skull & Bones are an eclectic mix of collegiate memorabilia, including old photos, banners, golf clubs, and these wooden oars giving it a distinct east coast university town vibe.

On one side, vintage style lockers add to the old college vibe and deep inside, a beer pong table completes that youthful feel. And just like those times back in college, you get that positive feeling that here, anything is possible. Maybe it's that feeling of youthful optimism that I miss, and one can't help but feel so at home here at Skull & Bones.

Start with the crisp and juicy Buffalo Chicken Tenders (P 180), with a spicy chili sauce and cream dip to spike up the flavors. The light yet crisp breading adds that layer of crunch contrasting with the tender chicken that makes it hard to stop. Grab one more beer and and go for another piece.

Then, Chef Cuit Kaufman transforms the usual loaf of bread into something totally new and different. The Bacon Cheddar Bread Pull Apart (P 360), round sourdough bread topped with bacon and cheddar, sliced to easily "pull apart." Wrapped in foil and baked, the sourdough bread is loaded with rich and bold flavors, like something you'd whip up after a night out. Different yet familiar, just what you'd expect at Skull & Bones.

More dishes arrive, like the Trailer Park Mac & Cheese (P 260), topped with American Cheddar Cheese and Saltines crackers. The melted cheese and and crisp crackers add contrasting textures in every bite, just can't get any better than that.

You can't mess with a comforting bowl of mac & cheese, and the version of Skull & Bones reminds you yet again why mac & cheese has a place in your personal list of comfort food favorites.

Then, it's time for a serious meal. The classic Cheeseburger (P 260), a juicy 5 oz beef patty topped with shredded lettuce, tomatoes, pickles, and American or Cheddar Cheese on a soft sesame seed bun. An honest-to-goodness, no-frills burger with all the familiar toppings, served with some crisp curly fries.

The thick and juicy patty is "smashed" for more flavor, and you get exactly that as it releases all its beefy goodness in one big bite. The fresh tomatoes, onions, and shredded lettuce add even more texture and flavor. Simple, uncomplicated and big on flavor, grab another ice cold beer with this one.

Or you can enjoy your meal with a refreshing Coconut Spritzer (P 120 Glass/P 500 Pitcher), sweet and creamy, pairing well with anything at Skull & Bones. You can also go for a spiked Coconut Spritzer, just in case you want something with a bite.

Remember those Hostess Twinkies? Reacquaint yourself with this iconic snack from the past at Skull & Bones. For dessert, go for the Homemade Twinkie (P 45) and Raspberry Zinger (P 45), classics reinvented with a unique spin. Good food, good times. At Skull & Bones.

Skull and Bones is located at the Second Floor at UP Town Center, Katipunan, Quezon City or call 0916-220-1668 for inquiries.

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Described by the culinary icon Brillat-Savarin as the "diamond of the kitchen", truffles are highly prized the world over. And for one evening at Rambla, I get to experience this most unique 'shroom in a variety of dishes, including some very cool cocktails.

For a limited time, Rambla offers the prized black truffle with its unique cocktails and dishes in a celebration of flavors with this "diamond of the kitchen"...

Stored in an elegant silver case, the black truffles are brought out only at the last minute when the dish or cocktail is ready to be served and topped with this precious mushroom. It was my first time at Rambla, and there's nothing like black truffles to make it even more special. From the same group behind Las Flores, Rambla offers modern and inventive Spanish and Mediterranean cuisine. And that night, Rambla's cocktails and starters get an indulgent spin with the black truffle.

One of Rambla's partners and resident mixologists, Giancarlo Mancino, prepares the first cocktail for the evening. As the different components for the cocktails are laid out, Giancarlo then proceeds with blending each of the components in a rapid series of movements, almost like a performance.

Then, the elegant silver case is brought out, as Giancarlo picks up the precious truffle and shaves thin shards over the cocktail...

Rambla's Dirty Black Gin Martini (P 850+), a smooth blend of Hendrick's Gin infused with Lucania Black Truffle with Mancino Vermouth Secco and topped with shards of black truffle. It's a classic cocktail reinvented with an indulgent truffle twist, making it entirely new and different. And that pretty much sums up Rambla and their unique take on authentic Spanish and Mediterranean cuisine, reinventing classics with a modern and even playful spin.

The truffle infused Hendrick's Gin, with its own unique blend of botanicals is smooth and easy, but the fresh shavings of black truffle adds the finishing touch, with its subtle yet rich nutty notes balancing the cocktail's clean flavors.

Rambla's Chef Pepe Lopez then surveys the open kitchen as the line chefs prepare the first round of dishes...

Seated by the bar, you get a full view of the open kitchen layout. Up close, you too can experience a unique peek at the inner workings of a professional kitchen. I've always been fascinated with the open kitchen concept, exuding that honest "what you see is what you get" vibe, adding to your dining experience.

Rambla's Goat Cheese Mini Pizza (P 245), with goat cheese, smoked aubergine, red bell pepper and tomato sauce, and for that evening, the mini pizzas are topped with shaved black truffles. The rich notes from the goat cheese and subtle sweet sharpness from the bell peppers combine for a medley of flavors, enhanced even more by the subtle nutty hints from the black truffle. Paired with a Rambla's Dirty Black Gin Martini, you simply can't stop. Seriously good.

Chef Pepe Lopez then serves with his Arroz Caldozo (P 750 good for two) with prawns, clams, Jamon Serrano, and saffron, a hearty and comforting rice dish. The thick broth is rich and buttery, and the Jamon Serrano adds that distinct sharpness to the dish for perfectly balanced flavors.

And there's more. Rambla's Crispy Chicken Skin & Prawns (P 465), with a plump prawn topped with Jamon Serrano on crisp chicken skin. The contrasting textures from the crisp chicken skin, the fresh snap of the prawn, and the soft and chewy Jamon Serrano combined with their layers of distinct notes release a burst of bold flavors in every bite.

Truffled Bloody Mary Gazpacho (P 1,100+), a rich cocktail with vodka, Rambla's own secret and tart tomato base and truffle pinxito. I like the play on the traditional gazpacho with a "bloody mary" punch, and the flavors are rich with the vodka's flavor forward kick. Add some indulgent black truffle, and you get a complex blend of flavors in a glass.

Giancarlo then whips up the final cocktail with a sweet note. Rambla's White Chocolate Liquid Dessert (P 850+), a sweet cocktail with rum, Frangelico, and black truffle cream. Creamy, sweet, and with the nutty notes from the black truffle, it's the perfect cocktail to cap your round of drinks.

Chef Pepe then whips up a classic Italian dessert to pair with the rich and creamy White Chocolate Liquid Dessert cocktail...

...Rambla's very own Tiramisu, topped with thin shards of black truffle. Black truffles from cocktails to starters and dessert, and an awesome first-time experience at Rambla.

Owners Dani Aliaga, Chef Pepe Lopez, and Giancarlo Mancino invite you to experience the unique flavors of the prized black truffle with Rambla's special cocktails and dishes. Different, playful, and inventive, something you can expect at Rambla. But better hurry, the black truffle's going fast...

Rambla is located at the Ground Floor, Joya Building, Joya Drive, Rockwell, Makati City or call 823-6468 for inquiries and reservations.

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An intimate evening with some of the finest spirits prepared by the very best...and one awesome experience with Diageo Reserve World Class at The Curator.

Launched in 2009 globally, Diageo Reserve World Class has become the industry's most renowned and respected mixology program and competition in the world. Now close to its third year in the country, Diageo Reserve World Class hosted an interactive media cocktail tasting and mixology master class in partnership with The Curator, the winner of the World Class 2014 Bartender of the Year competition.

Walk past the wine racks at Cyrano Wine Cellar, and you'll find an unmarked door. Beyond the unmarked door is The Curator, one of the metro's best kept secrets, and your gateway to some of the best craft cocktails. A day before their first anniversary, The Curator and Diageo Reserve World Class held an intimate mixology master class...

Diageo Reserve Brand Ambassador Hannah Waters (L) teams up with The Curator's Jericson Co (C) and Yoma Rivera (R), the reigning World Class 2014 Bartender of the Year for the intimate cocktail tasting and mixology master class.

Diageo Reserve Luxury Portfolio brands spearheaded the class, with Don Julio Tequila and Tanqueray No. TEN. Regarded by many as the best luxury Tequila brand in Mexico, each bottle of Don Julio Tequila is handcrafted and made from 100% pure, blue Weber agave plants from the Jalisco region. For the evening's cocktail tasting, we sampled three Don Julio Tequila variants, starting with the Don Julio Tequila Blanco, with its distinct clear color. This is tequila in its purest form, with crisp and light citrus notes for a refreshingly clean, sharp and dry finish. Great on its own, and equally versatile for a variety of cocktails.

The Don Hulio Tequila Anejo, barrel-aged for eighteen months, has a light amber color with smooth, full-bodied flavors. The more complex flavors are perfectly balanced with layers of agave, lime, caramel, honey and just a hint of butterscotch coming into play in every sip. Aged in white oak barrels, the flavors have a noticeably rounder note and velvety smoothness, with subtle layers of sweetness and a whisper of spice for that classic finish. Enjoy it neat in a snifter or simply on the rocks, or in one of many classic cocktails, the Don Julio Tequila Anejo offers complex yet balanced notes that's just perfect for a variety of cocktails.

Barrel-aged for eight months in white oak barrels, the Don Julio Tequila Reposado has a glowing golden hue, with a playful range of citrus, apple, vanilla, cinnamon, and smoky notes. The finish is rich and silky smooth, capped by a subtle layer of deep chocolate notes. The flavors are elegant and refined, classy and sophisticated. The deep and bold flavors have that nice woody and smoky hint that leaves a lasting impression. Treat her right, and she'll treat you well in return. Disrespect her, and forcing it too fast and she'll hit you right back. Nice.

Dubbed as a global favorite among the world's best bartenders, the distinctive blend of ingredients gives Tanqueray No. TEN an exceptionally smooth, clean, and refreshing taste. "The fresh citrus flavor of this super premium gin, according to many of the world's top bartenders, made Tanqueray No. TEN the gin that redefined the Martini," shares Hannah Waters. Named after Tanqueray's number ten still, the small still was used exclusively for experimental runs and smaller batches. Tanqueray No. TEN was one of those successful experiments, hence the name. The premium gin includes an impressive list of flavorful botanicals, including juniper, coriander, angelica, licorice, fresh white grapefruit, lime, orange, and camomile flowers for that distinct citrus note.

Jericson Co begins the class with basics and fundamentals of the classic cocktail. At the very core of each cocktail concoction is the philosophy of "making something better than the sum of its parts." Bear in mind that each cocktail has three components, the base spirit, modifier and the accent, and it's the proportion and blend of these three components that can make or break your cocktail. And as Jericson Co says it, "life's just too short for bad alcohol." And the class goes into high gear as Hannah Waters and Yoma Rivera join in for the first round of drinks.

In between rounds, always a good idea to line up your belly with some pork. And The Curator's got that covered pretty well, with plate after plate of crisp and tender lechon.

As the first batch of cocktails are prepared, Hannah Waters shares the credentials, rich history and flavor profiles of Tanqueray No. TEN and Don Julio Tequila, just some of the premium brands under the Diageo Reserve luxury portfolio. Some of the world's best spirits and the best handcrafted cocktails come to life, up close and right in front of you.

The first round starts with the exciting Blood and Sand, a smooth blend of Singleton Glen Ord 12 , orange juice, sweet vermouth, and cherry liqueur. The brightly colored cocktail is a visual cue to the intense flavors, the sweet and tart orange juice, sweet vermouth and cherry liqueur are balanced by the deep and smoky notes of the Singleton. Off to a good start, and there's more...

The classic Martini, perfectly crisp and dry with Tanqueray No. TEN, dry vermouth, and Angostura bitters. Some say this is the only American invention "as perfect as the sonnet", and while the "shaken, not stirred" debate is far from being settled, one can't deny the drink's exalted place in cocktail lore. Clean with refreshingly sharp notes, this one gets you in the groove in no time.

The iconic Margarita, with Don Julio Reposado, lime juice, and Cointreau. I remember trying this cocktail for the first time way back in high school, thinking a drink named after a girl should be light and easy...but this can be deceptively temperamental. Over the years, you get to appreciate the balance of sweet, sour and salty notes rounded out by the deep elegant tones of the premium barrel-aged tequila. A good tequila is the only way to have a good margarita. And this one hits the spot.

The Rob Roy, a smooth blend with Johnnie Walker Platinum, sweet vermouth, and Angostura bitters, just the drink after a long day. It's an honest, uncomplicated cocktail, with the base spirit carrying the cocktail for that burn and bite at the back of your mouth with just a hint of sweetness to round out the flavors.

An Old Fashioned with a unique spin, the Tequila Old-Fashioned, a blend of Don Julio Reposado, sugar syrup, and bitters. As many of you know by now, the classic Old-Fashioned is a personal favorite. The deep, rounded flavors and smoky notes of the Don Julio Reposado give this cocktail a comforting familiarity, yet another sip tells you this is new and different. The subtle hints of citrus, vanilla, and chocolate notes play in your mouth. And I'm liking this cocktail...

Then, with the basics in my head and a light buzz, it was time to make my own cocktail. My inspiration comes from my favorite cocktail, the Old-Fashioned. Following up on the Tequila Old-Fashioned, I thought of giving it a sweet spin. The subtle hints of vanilla and chocolate made me think of honey to further bring out the sweetness, and Yoma suggested I round out the cocktail with a dash of chocolate. Honey and chocolate for a Tequila Old-Fashioned...now that's an idea. I think even Don Draper would approve...

After preparing the right proportions, adding the honey syrup, two dashes of the Chocolate Mole Bitters, topping it with ice all the way to the top and stirring it just right, I then carefully squeezed an orange peel to release the orange essence. My very own Old-Fashioned was ready. The sweet nutty notes of the honey and chocolate paired well with the smoky Don Julio Tequila Reposado, so well, I quickly made another. And another. And you can try it yourself...

My Own Old-Fashioned:
Ingredients:
60 ml Don Julio Reposado
10 ml Honey Syrup
2 dashes of Xocolatle Mole Bitters
Garnish with an orange peel

And just in case you're in the mood to whip up a few more cocktails, here are the complete recipes for the featured cocktails from Diageo Reserve World Class and The Curator. Cheers!

Blood and Sand
Ingredients:
1 oz Singleton Glen Ord 12
1 oz Orange Juice
3/4 oz Sweet Vermouth
3/4 oz Cherry Liqueur

Technique:
Build, add ice, shake and fine strain into chilled glass.

Martini
Ingredients:
2 oz Tanqueray No. Ten
1 oz Dry Vermouth
2 dashes Angostura bitters
Garnish with lemon or olives

Technique:
Build in your Boston, top with ice, stir and strain.

Margarita
Ingredients:
1.5 oz Don Julio Reposado
1 oz Lime Juice
0.5 oz Cointreau
1/4 Sugar Syrup

Technique:
Build in your Boston, top with ice, shake and regular strain. Salt rimmed glass optional.

Rob Roy
Ingredients:
2 oz Johnnie Walker Platinum
1 oz Sweet Vermouth
2 dashes Angostura bitters

Technique:
Build in your Boston, top with ice, stir and strain.

Tequila Old-Fashioned
Ingredients:
2 oz Don Julio Reposado
1/2 oz Sugar Syrup or 1 bar spoon sugar
3 dashes bitters or soak the sugar

Technique:
Add sugar and muddle (if granulated) into your old-fashioned glass. Add ice, 1 shot of spirit and bitters. Stir to dilute, add more ice then finish with the other shot of spirit.

The Curator is located inside Cyrano Wine Bar, 134 Legaspi Corner Don Carlos Palanca Street, Legaspi Village, Makati or call +63-916-355-4129 for inquiries.

Diageo is a global leader in beverage alcohol with an outstanding collection of brands across spirits, beer and wine categories. These brands onclude Johnnie Walker, Crown Royal, J&B, Buchanan's, Windsor and Bushmills whiskies, Smirnoff, Ciroc and Ketel One vodkas, Captain Morgan, Baileys, Don Julio, Tanqueray, and Guinness. For more information about Diageo, you can visit their website at www.diageo.com.

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I always thought a healthy diet meant bland flavors with little else to excite your palate. Fifteen meals in five days changed all that...

Yummy Diet offers a range of healthy flavorful dishes from 1200, 1500, and 1800 calorie sets, including No-Rice and No-Carb options, with prices starting at P 1,800. And that includes Free Delivery too in selected areas. Sticking to a diet was never this easy. Or tasty.

Each day's set menu is neatly packed, with instructions on the day's meals. Each meal is marked, with coffee and hot tea, fresh fruits and snacks, including a fork and spoon. Delivered a day before, starting your Yummy Diet is easy. Simply microwave your meal and you're ready for a taste of Yummy Diet's special meals.

Day 1: Breakfast. My five-day Yummy Diet experience begins with a hearty and flavorful breakfast of Asparagus, Mushroom, and Tomato Frittata with pan de sal and black coffee. The rich flavors of the vegetable frittata was a pleasant surprise, not at all like the usual diet food flavors. And it was surprisingly filling too. Paired with black coffee and a banana that comes with your meal, my first taste and experience with Yummy Diet is off on a great start.

Day 1: Lunch. After a filling and flavorful breakfast, I was looking forward to lunch. Yummy Diet's Cuban Roasted Pork with Steamed Red Rice, tender lean pork with a hint of lemon paired with red rice and fresh fruit, for lunch. The delicate flavors of the pork are punctuated by the lemon, and together with the soft red rice, I enjoyed another healthy meal with rich flavors.

Day 1: Dinner. Later that evening, a light meal with Yummy Diet's Fish and Cream Cheese Roll-Ups with hot tea concluded my first day. The fish and cream cheese combo delivered perfectly balanced flavors. Light yet filling, and full of flavor, I never thought I'd make it past the first day, and was looking forward to the next day's menu from Yummy Diet.

Day 2: Breakfast. I start my second day right with Yummy Diet's Aroz Ala Cubana wth Steamed Red Rice, black coffee, and grapes. There's a comforting familiarity with the day's breakfast, and the flavors of Yummy Kitchen's version come through. The sunny side-up, lean ground beef and fried plantains pair well with the red rice, with rich flavors in every spoonful. Another good start with Yummy Diet.

Day 2: Lunch. A light yet filling lunch with Yummy Diet's Lettuce Bowl with Mushroom and Hoisin Shredded Chicken and an orange, with tender chicken and fresh lettuce. The contrasting textures of the juicy chicken and crisp lettuce combine for a flavorful lunch, with the light hoisin sauce adding more flavor. Simply roll up and fold your chicken-stuffed lettuce and take a big bite. End your meal with an orange...nice.

Day 2: Dinner. Going vegetarian for dinner with Yummy Diet's Vegetarian Curry with Steamed Red Rice and hot tea. I've always wondered how I would fare with a vegetarian meal, and I have to say, this isn't bad at all. The creamy curry with vegetables and tofu are packed with flavor, and the meal is quite filling.

Day 3: Breakfast. My third day starts with Yummy Diet's Lemon Pepper Chicken Sandwich, black coffee and an apple. The lemon and pepper hints add that flavorful kick to the delicate and tender chicken and the whole wheat bread rounds out the flavors with its nutty notes.

Day 3: Lunch. For lunch, Asian flavors come alive with Yummy Diet's Chinese Beef Broccoli Stir-Fry with Steamed Red Rice and a pineapple cup. Rich and robust flavors for another comforting lunch. I like the fact that each meal is perfectly balanced, with fresh fruits to complete the dish.

Day 3: Dinner. I end my third day with Yummy Diet's Hearty Chicken Stew with Steamed Red Rice and hot tea. Lean chicken breast in a light yet flavorful sauce with potatoes and carrots, paired with red rice, and another satisfying meal from Yummy Diet. So far, each dish is surprisingly rich with flavor, something I totally did not expect. And Yummy Diet continues to surprise with the next round of dishes...

Day 4: Breakfast. A creamy Tuna Casserole with Garlic Red Rice, black coffee and kiat-kiat starts my fourth day with Yummy Diet. I enjoyed the creamy texture of the tuna casserole with the garlic red rice, and this was gone in few minutes. Cap your breakfast with some refreshingly sweet and tart kiat-kiat, and you're ready for another day.

Day 4: Lunch. Lunch for the day is a hearty Fish Fillet Au Gratin with Greens and Steamed Red Rice, which I enjoyed as well. The hefty fillet is rich and filling, with delicate yet satisfying flavors. Knowing my appetite, I was satisfied with the lunch portion, and surprised it was more than enough to get you through the rest of the day.

Day 4: Dinner. I end the day with a light dinner, with Yummy Diet Kitchen's Lite Carbonara with hot tea. At first glance, you might think the pasta dish would have subtle flavors, but Yummy Kitchen has a way of bringing out the flavors. Another surprising meal from Yummy Kitchen.

Day 5: Breakfast. My last day begins with Yummy Diet Kitchen's Black Bean Burrito and black coffee. Like all the previous breakfast dishes from Yummy Diet, the Black Bean Burrito is packed with flavor, and filling too. Paired with black coffee and some fruit, it's another great start for the day.

Day 5: Lunch. Stir-Fry Kangkong with Tofu and Oyster Sauce and Steamed Red Rice, another vegetarian meal that's light yet refreshing, and tasty too. The sweet and sharp notes of the oyster sauce add so much flavor to the dish, I didn't mind another vegetarian dish. And the best part is you feel completely satisfied after this meal, all the way until dinner...

Day 5: Dinner. My last dinner with Yummy Diet is also a personal favorite, with Yummy Diet's Lebanese Chicken with French Beans and Potatoes, with its light and delicate flavors. The lean chicken breast is punctuated by a medley of spices, adding layers of subtle flavors. The potatoes provide the starch component for the meal, and the crisp French beans complete the dish.

Fruits and snacks accompany your Yummy Diet meal, and each day with the Yummy Diet Plan leaves you happily filled and satisfied. Have a chat with Yummy Diet and create your own plan based on your own specs and requirements. A healthy diet doesn't necessarily mean bland flavors and small portions. Five Days with Yummy Diet is convincing proof, with each dish packing so much flavor. And I wouldn't mind going another five days with Yummy Diet...

Yummy Diet's Weekly Sets start at P 1,800 with free delivery in selected areas, just call 0917-889-8660 and 0917-889-8601 or email at yummydietph@gmail.com for orders and inquiries. For more information, you can visit their FB Page at https://www.facebook.com/yummydietph.

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A thick slab of premium beef, perfectly grilled...

A new branch, and a new product. Racks kicks off the final quarter of the year with some good news...

The newest branch of Racks in Tomas Morato is by far one of the largest in its growing network of branches, with its impressive glass walls and high ceiling. The imposing facade greets you as you park your car in its spacious parking frontage.

Inside, you can loose yourself in the wide and spacious interiors with a variety of seating options, including semi-private areas for functions and al fresco dining. The familiar bright and comforting earth tones of wood retain the familiar vibe of Racks, with a refreshing and new look.

Visiting the newest branch also seemed appropriate as the venue to try the newest offering from Racks, a welcome addition to its signature favorites. A new premium steak is included in the menu. The premium US Ribeye is given the signature Racks dry rub, and placed on the grill...

The new US Ribeye, topped with herb butter and served with crisp French fries, it's the classic take on Steak Frites by Racks.

Tender, juicy, with just enough bite, the new premium steak offering is one more reason to visit Racks. The pure, uncomplicated, yet robust and bold flavors of the premium beef come through with every bite, enriched even more with the melting herb butter.

A thick and smooth steak sauce comes with the dish, but the steak's really good on its own. The signature dry rub provides all the flavors you need without overpowering the premium steak. A steak sauce simply hides the flavors with its own, and this steak definitely has nothing to hide. The signature dry rub and melted herb butter is all you need.

A little more than a half-inch thick, it's a perfectly balanced slab of premium beef, lined with a thin layer of fat on one side for even more flavor. And the fries complete the dish.

Now, you can find the best ribs, and a real good ribeye, at Racks. Time to visit Racks soon...

Racks' newest branch is located at 228 Tomas Morato, Quezon City or call 927-8346 for reservations and inquiries.

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Classic comfort food recreated from family recipes, and some indulgent cupcakes. You can find these and more along White Plains...

Karen and Loren, the creative sister act behind Blushing Cupcakes, bring their full range of favorite comfort food classics to K & L Cafe, the newest dining spot along White Plains. The success of Blushing Cupcakes led the sisters to pursue their culinary journey, recreating family favorites from Baguio, in a much larger space. White Plains just got sweeter...

Inside K & L Cafe, the spacious interiors exude a homey warmth, with the predominant use of wood and earth tones. With two floors, the high ceiling fills the space with light, giving it a rustic glow. The comforting and casual vibe is also translated in its wide variety of dishes, using the freshest ingredients from Baguio.

Karen and Loren also offers the best of Baguio, from coffee to sweet preserves and everything in between at the cafe. Check out the wooden shelves held by thick ropes on one side of the cafe to see the latest deliveries. And there's always K & L Cafe's sweet desserts to look forward to, like their signature cupcakes...

Start your meal with K & L Cafe's refreshing Strawberry and Calamansi Juice, blended with fresh Baguio strawberries. Tart and sweet, it's the perfect start to any meal at K & L Cafe.

Next, why not go for a comforting bowl of Creamy Pumpkin Soup (P 109), a thick and creamy soup served with bread. Rustic and rich in flavor, each sip leaves a lingering buttery note, and there's more...

K & L Cafe's homage to Baguio's famed vegetables is reflected in their Session Salad with Strawberry Wine Vinaigrette (P 175), fresh and crisp greens topped with Sagada oranges, candied nuts and feta cheese. The infusion of fresh Baguio strawberries add a refreshing note to the vinaigrette, blending well with the other fresh ingredients. The flavorful medley of sweet and tart notes combine with the fresh and crisp texture of the greens for another refreshing starter.

For the mains, you can go for one of K & L Cafe's family recipes, like Daddy's Bourbon American Ribs (P 297), served with mountain red rice and vegetables. The delicate flavors of the fork tender and fall-off-the-bone pork ribs is perfectly complemented with a sweet bourbon glaze. A hefty meal in itself, the mountain red rice and buttered vegetables complete the dish.

If you're craving for pasta, K & L Cafe's got you covered. Another family recipe is recreated with K & L Cafe's Mommy's Pasta (P 197), a hearty pasta dish with olives, capers, tomatoes, basil and feta cheese. The flavors of this dish are sharp and clean, with the olives, tomatoes and capers adding layers of flavors to the rustic pasta, balanced by the creamy feta cheese and the minty hint of the fresh basil.

Or you can opt for a northern classic, K & L Cafe's Ilocos Bagnet with Tomato Salsa (P 265), served with mountain red rice and a regional vinegar. K & L Cafe's bagnet is light and crisp, with a subtle salty note that brings out the flavors of the pork. You may want to go for extra rice with this one, seriously good.

Cap your dining experience at K & L Cafe with one of their signature cupcakes, like the Red Velvet Cheesecake or Dark Chocolate Cupcake. Moist and rich, and not overwhelmingly sweet, it's a perfect ending to your meal at K & L Cafe.

Pair any of K & L Cafe's signature cupcakes with their Maple Caramel Latte (P 105 Hot/P 125 Iced), made with coffee beans from Sagada, to complete your experience. Classic comfort food and indulgent cupcakes, all in one stop along White Plains.

Classic comfort food with fresh flavors and great value for money, K & L Cafe is definitely one of those must-try spots along White Plains. Drop by for lunch or dinner, or a cupcake, or simply ask Karen and Loren what's new in their kitchen. It's one stop along along White Plains that will make you glad you did.

K & L Cafe is located along White Plains, Quezon City, near Shell and beside BPI or call 234-5965 or 986-0704 for inquiries.

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A round of golf, a luxurious meal, and elegant accommodations. A weekend at Clark just got way better...

Just two hours north of Manila, Widus Hotel & Casino is the premier one-stop leisure destination in the Clark Freeport Zone, making it ideal for a quick break, or even an extended vacation. Offering world-class accommodations, cuisine and a casino, plus a central location near golf courses and other attractions in the Clark Freeport Zone, Widus Hotel & Casino is definitely the place to stay in Clark.

The newest and considered by many to be the most luxurious property in Clark, Widus Hotel & Casino ups the ante with aggressive expansion plans to further enhance your experience. Widus Hotel & Casino raises the bar, with its game-changing approach to luxury in the Clark Freeport Zone.

The impressive facade provides a visual perspective on the wide and expansive property for that perfect weekend getaway. Yet within the property, one feels a certain privacy, a soothing calmness far from the frenetic pace of the metro. And your weekend escape to the Clark Freeport Zone begins as you enter the grand lobby...

Inside, the spacious lobby with its high ceiling welcomes you, and the warm smiles from the hotel's frontliners begin your perfect escape from the metro. Checking in is a breeze, as the friendly staff, with their courteous efficiency, sets your weekend escape in motion.

A fresh fruit platter awaits you as you enter your well-appointed room, and the chain of subtle touches like this continue all throughout your stay at Widus Hotel & Casino.

With 233 rooms and suites in both the Widus Tower Suites and Widus Tower Two, you can choose from Deluxe, Junior Suite, Family Junior Suite, One Bedroom Suite, and Presidential Suite in the Tower Suites, or Executive Double Deluxe, Executive Deluxe Queen, and Executive Suite in Tower Two. Each room comes with all the modern amenities you need for that perfect weekend getaway. A flat screen TV and mini bar adds to the many standard amenities at Widus Hotel & Casino. Inclusive of breakfast for two at the hotel's Salt Resto, free use of the swimming pool and the gym. Plus free Wi-Fi. Real fast Wi-Fi.

The medium-rise five-storey structures, a limitation imposed by the presence of the nearby international airport, adds to the resort-like feel of the property. The clean and modern lines of the structures, in light tones, complete the vibe. Gardens and greens can be found throughout the property, like a tropical oasis in the middle of the Clark Freeport Zone. A third tower will be added to the property by 2015, part of the hotel's continuing expansion plans.

Then, there's the hotel's impressive pool, including a kid's pool with water slide and a pool bar. Take an early morning swim, and relieve all the stress from the city. Or you can simply chill by the pool with a cocktail.

And if you want some action, you can find it here too. Located inside the hotel is its world-class casino, now bigger and better than ever for topnotch gaming entertainment north of Manila. The enlarged space now has almost double the number of gaming tables, from 27 to 52, as well as new and exciting games such as Money Wheel and Progressive Texas Hold 'Em Poker. If you want to try your luck with the slot machines, you can choose from over 250 slot machnes, with games like Konami Brothers of Fortune, LOL Deluxe, and Aristocrat Prosperity added to the extensive selection. And if you're looking for privacy, no worries. Widus Hotel & Casino can make available one of several VIP rooms for tables games, and a Slot VIP Area has also been added. Take your chances with a roll of a dice, and dare to risk just a little bit and who knows, maybe it's your turn to be lucky. Like they say, fortune favors the brave.

And just in case you get lucky at the tables, here's a look at the high life. Each room and suite at Widus Hotel & Casino is elegantly appointed, but if you want something more, that can be arranged quite easily with the hotel's luxurious Presidential Suite.

The spacious suite includes a separate reception area, a living area, a dining area, and a master bedroom. It just doesn't get any better than this.

Just right across Widus Hotel & Casino and within the property is the hotel's convention center, the perfect venue for business meetings, conferences, seminars or business and family functions.

With several configurations to choose from, varying in size and capacity, everything you need for that perfect business meeting or conference, or even a wedding or family reunion, can be found right here at Widus Hotel & Casino.

You can choose between two main halls, the Vegas and Macau, and depending on the size of your audience and purpose of the event, you have the flexibility to transform a hall into smaller function rooms with conference, classroom or theater-type set-ups.

And for your convenience, you can go across to the convention center via one of Widus Hotel & Casino's stretched golf carts. Pretty cool.

After a busy day at your business conference, or a long day at the golf course, you can always enjoy the pool at Widus Hotel & Casino...

...or have a few drinks at the Prism Lounge. Have an ice cold beer or a stiff cocktail by sundown or after dinner, and enjoy the live band. If you have a favorite cocktail, the bartenders at Prism Lounge can prepare that for you as well.

And one of Widus Hotel and Casino's aces is definitely its elegant yet comforting cuisine. With Executive Chef Johnny Rodriguez at the helm, you can be sure of world-class cuisine in all of Widus Hotel & Casino's food and beverage outlets, including Salt Resto, its all-day dining restaurant, Malt Bar, the Prism Lounge, W Coffee, and soon, Pepper 21 Steakhouse. Stay tuned for more posts on Executive Chef Johnny Rodriguez and his sumptuous international culinary offerings...

Friendly, courteous and efficient service, and aways with a smile, Widus Hotel & Casino sets the bar at the Clark Freeport Zone. Weekends at Clark just got better...

Widus Hotel & Casino's General Manager, Alfred M. Reyes (R), Sheryl D. Mamangun (second from right), Marketing Officer, and the rest of the hotel's staff are ready to help you make that perfect weekend escape at the Clark Freeport Zone. Discover a whole new level of luxury with Widus Hotel & Casino, and experience why weekends, or any day, at the Clark Freeport Zone just got a whole lot better...

Widus Hotel & Casino is located at M. A. Roxas Highway, Clark Freeport Zone, Angeles City, Pampanga or call +6345-499-1000. You may also contact the Manila Sales & Reservation Office located at Unit 2311, Cityland Herrera Tower, 98 V. A. Rufino corner Valero Street, Salcedo Village, Makati or call +632-840-1430 for inquiries or visit their website at www.widus.com

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For Executive Chef Johnny Rodriguez, the challenge was pretty simple: create a full-course dinner tasting with new off-the-menu dishes using available ingredients. And Executive Chef Johnny Rodriguez succeeds in taking us on a flavorful journey inspired by his vast international experience.

Fast gaining a reputation as a culinary hub at the Clark Freeport Zone, Widus Hotel & Casino offers a wide range of international and local cuisine. And with Executive Chef Johnny Rodriguez at the helm, you can always expect a memorable dining experience at any of the hotel's food and beverage outlets.

The hotel's all-day dining restaurtant, Salt Resto, showcases the impressive range of flavors, with a wide selection of Filipino, Korean, Asian and international favorites prepared with the freshest ingredients. Executive Chef Johnny Rodriguez, a Mexican native, adds his international experience and expertise in each of the dishes.

With a unique open kitchen layout, the team at Salt Resto fires up the kitchen to prepare the special dinner tasting menu, as Executive Chef Johnny Rodriguez ensures each dish is executed as planned. With choreographed precision, the team completes the first set of dishes for the evening's special dinner...

Our dinner tasting menu at Salt Resto begins with a trio of Blue Cheese Butter, Olive Oil with Balsamic Dip topped with Parmesan and Liver Pate paired with freshly baked rolls and focaccia. The aroma of warm, freshly baked bread immediately gets you in the groove, and the rich flavors of the blue cheese butter, olive oil and liver pate kicks off my experience at Salt Resto.

A refreshing Watermelon Margarita sets the tone for the evening, a smooth blend of fresh watermelon and premium Patron tequila. Almost immediately, you notice something different. After a few more sips, the ice cube seems to glow more intensely. Executive Chef Johnny Rodriguez and his team playfully created this glowing ice bulb, reflecting the kitchen's imaginative and creative flair.

Executive Chef Johnny Rodriquez shares a taste of home with his authentic Mexican Maria's Tamales, a traditional chicken mole wrapped in corn husk and steamed, topped with fresh shaved slaw, pickled red onions, feta cheese, and creme' fraiche. Drawing inspiration from his mother's family recipe, Executive Chef Johnny Rodriguez recreates a taste of home with our first dish.

The flavors of the tamales are subtle and delicate, punctuated by layers of sharp notes from the pickled red onions and the richness of the feta cheese and creme' fraiche. The medley of flavors are perfectly balanced by the refreshing notes of the Watermelon Margarita. And that glowing ice cube adds a cool touch.

Executive Chef Johnny Rodriguez joins us for dinner, explaining each dish in detail, starting with the tamales. For Executive Chef Johnny Rodriguez, the rustic dish is like going home, as he recalls with fondness how his mother prepares the same dish for him each time he goes home to Mexico. The deceptively simple dish delivers multiple layers of flavors, combining for rich and unique notes. Finding authentic Mexican tamales locally is next to impossible, and this is probably the most authentic and traditional version I've tried. New and different, yet there is something comfortingly familiar with the dish. A subtle heat from the chili completes the flavors, and you cap it with another sip of the Watermelon Margarita.

Executive Chef Johnny Rodriguez then served his Jamon Serrano, cured Spanish Ham on grilled baguette with French goat cheese, warm red grape vinaigrette, basil pesto and dried figs. The fresh mesclun greens add both flavor and texture to the dish, with the nutty notes of the basil pesto adding its own layer of flavor.

The bold and sharp flavors of the cured Spanish ham are perfectly complemented by the lightly sweet White Wine Sangria, completing the play of flavors. Each flavor is distinct, yet perfectly balanced.

In preparation for the next course, Salt Resto's friendly staff served a glass of Benchmark Shiraz from South Australia...

...paired with the refreshing Watercress Salad, with crispy hoisin pork lardon, shaved green apples, Roma tomatoes, crisp onion ring halo and sweet sesame dressing. The fresh and clean flavors of the salad greens and sweet sesame dressing contrasts with the richness of the crispy hoisin pork, as the green apples and tomatoes add a subtle sweet tartness. The crisp onion rings add another layer of texture to complete the dish. The infusion of crispy pork makes this salad new and different, pairing well with the fruity and plum notes of the Benchmark Shiraz.

Executive Chef Johnny Rodriguez then serves his own unique take on a local dish, the Salmon Sinigang, with roasted Norwegian salmon fillet in traditional sinigang broth with roasted cherry tomatoes and okra topped with crisp salmon skin chicharon and ebiko. The playful inventiveness is once again evident with the addition of the crispy salmon skin and fish roe, adding both flavor and texture to the dish. The buttery richness of the Norwegian salmon plays well with the tart and sour tamarind broth, and the crispy salmon skin and ebiko adds a refreshing and cool spin to the usual sinigang.

The refreshing and clean citrus notes of the Benchmark Chardonnay from South Australia is another winning pairing, complementing the rich tartness of the broth.

But Execute Chef Johnny Rodriguez isn't done yet. For the main course, a glass of Benchmark Cabernet Sauvignon is served...

...paired with the Flat Iron Steak, certified Angus beef steak grilled to medium rare and served with Brazilian chimichurri sauce, potato puree, sauteed asparagus, and roasted cherry tomatoes.

The lean yet tender beef, with its juicy pink center, is perfectly grilled, delivering robust and beefy flavors enhanced even further with the flavorful chimichurri sauce. There's just nothing like a good steak paired with a good wine.

For dessert, our sumptuous dinner tasting at Salt Resto is capped with an indulgent Pavlova, a light and airy meringue topped with fresh mixed berries and honey-calamansi vinaigrette and cream. The infusion of calamansi in the honey vinaigrette adds a clean and distinct sharpness, perfectly balancing the sweetness.

Paired with a crisp Elysee Brut, our dinner at Salt Resto ends on a high note. The special off-menu dishes served during that dinner are an indication of the kitchen's versatility and creativity, and a confirmation of Widus Hotel & Casino as a new culinary hub at the Clark Freeport Zone. And there's really nothing like a rich culinary experience to complete your perfect getaway. Just let Executive Chef Johnny Rodriguez take you on a flavorful culinary journey at Widus Hotel & Casino.

For more on Widus Hotel & Casino, you can check out my previous post here at http://dude4food.blogspot.com/2014/12/upping-ante-up-north-at-widus-hotel.html, or my post on my other blog here at http://soloexpeditions.blogspot.com/2014/12/changing-game-up-north-at-widus-hotel.html.

Salt Resto is located at Widus Hotel & Casino, M. A. Roxas Highway, Clark Freeport Zone, Angeles City, Pampanga or call +6345-499-1000. You may also contact the Manila Sales & Reservation Office located at Unit 2311, Cityland Herrera Tower, 98 V. A. Rufino corner Valero Street, Salcedo Village, Makati or call +632-840-1430 for inquiries or visit their website at www.widus.com

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There's nothing quite like a good breakfast to start your day right...

Salt Resto, Widus Hotel & Casino's all-day dining restaurant, offers a sumptuous breakfast buffet featuring local, Asian, Korean and international flavors to help you start your day right.

As the sun rises, the open kitchen at Salt Resto comes to life in a flurry of activity. The aroma of freshly brewed coffee and baked bread, and the sizzling sound of scrambled eggs on a hot pan fill the spacious interiors of Salt Resto. Golfers, in all shapes and sizes, and in their bright colors, prepare for a hefty breakfast before the morning tee-off at the nearby golf courses.

Salt Resto offers a variety of dishes for breakfast, with different stations serving salads, cereal, fruits, bread, congee, Asian, Korean, Filipino, and international dishes. But that morning, I was just drawn in to the mound of crisp bacon (baked, not fried) and waffles. It seemed like a perfect day for bacon and waffles.

A couple eggs prepared over easy fresh from the pan, a few strips of crisp baked bacon, and waffles start my day at Salt Resto. A freshly brewed cup of coffee is then served, along with a glass of fresh orange juice.

The baked bacon strips are perfectly crisp, and not greasy at all. The waffles are soft and fluffy, with a light crisp layer for contrasting textures. A few dabs of butter and a generous drizzle of honey completes my breakfast.

You can also try Salt Resto's other popular dishes, and Korean cuisine remains top of the list. The hotel is popular among Korean tourists, and traditional Korean dishes are served daily at Salt Resto. Go for some Yang Chow Fried Rice paired with the sweet and spicy Korean Galbi Jjim (Korean beef short rib stew), some spicy Kimchi, and a refreshing and creamy Corn and Cucumber Salad to balance the spicy notes. Perfect. Salt Resto's daily breakfast buffet starts at 6am for early risers up to 10am, so there's no need to rush. At Salt Resto, starting your day right is easy.

For more on Widus Hotel & Casino and its many amenities, check out my previous posts here at http://dude4food.blogspot.com/2014/12/upping-ante-up-north-at-widus-hotel.html and here at http://dude4food.blogspot.com/2014/12/flavors-of-pampanga-culinary-journey-of.html.

Salt Resto is located at Widus Hotel & Casino, M. A. Roxas Highway, Clark Freeport Zone, Angeles City, Pampanga or call +6345-499-1000. You may also contact the Manila Sales & Reservation Office located at Unit 2311, Cityland Herrera Tower, 98 V. A. Rufino corner Valero Street, Salcedo Village, Makati or call +632-840-1430 for inquiries or visit their website at www.widus.com

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There's more to the Clark Freeport Zone than a few rounds of golf, or a another round of poker at Widus Hotel & Casino. If you decide to venture out of the hotel property, get ready for a few cool surprises...

Now, there's more to do at the Clark Freeport Zone for that perfect weekend getaway...and your weekend adventure begins at Widus Hotel & Casino.

Enjoy cool bargains at one of Clark Freeport Zone's duty-free shops, with many just a few minutes away from Widus Hotel & Casino. Stock up on some imported provisions in time for the holidays with a stop at any of the popular duty-free groceries. If you're looking for particular items, just ask the concierge at Widus Hotel & Casino for assistance, and they'll point you the right shops.

Or you can check out one of the more unusual local attractions at the Clark Freeport Zone, be sure to bring the kids...

And just like the movie, get up close with your favorite dinosaur for a cool photo-op. The animatronic displays at Dinosaur Island are set against natural surroundings and lush greens, adding that impression of realism.

If you're in the mood to relive some of your favorite childhood TV Westerns, Clark Freeport Zone's got you covered too.

At El Kabayo, simply register and choose your horse, saddle up, and hit the trail. Another cool activity with the kids, or with friends. With trained guides to assist you, you're just about ready to ride off in to the sunset, just like your favorite western.

In case you brought your favorite board shorts with you, you're in luck. Head on down to Decca Wakeboarding Park and go for a spin around the artificial lake.

Despite being an agricultural flatland, the Clark Freeport Zone has some of the best wakeboard facilities in the province. Have a beer, and let it it rip. And do it all over again. Cool.

After a full day of activities, recharge and and relax with a cool cocktail by the pool. Or go for another round at the casino's gaming tables. And with Widus Hotel & Casino as your homebase at the Clark Freeport Zone, you're just a few minutes away from the many local attractions. Your getaway adventure at Clark Freeport Zone begins with Widus Hotel & Casino...

For more on Widus Hotel & Casino and its impressive facilities and cuisine, check out my previous post here at http://dude4food.blogspot.com/2014/12/upping-ante-up-north-at-widus-hotel.html.

Widus Hotel & Casino is located at M. A. Roxas Highway, Clark Freeport Zone, Angeles City, Pampanga or call +6345-499-1000. You may also contact the Manila Sales & Reservation Office located at Unit 2311, Cityland Herrera Tower, 98 V. A. Rufino corner Valero Street, Salcedo Village, Makati or call +632-840-1430 for inquiries or visit their website at www.widus.com

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

A winning hand at the gaming tables of Widus Hotel & Casino is more than enough reason to celebrate. And you can keep the winning streak going with a quick meal without leaving the casino...

The Malt Bar, located inside the hotel's casino, offers quick meals that's big on flavor. Real food with real flavors served fast to get you back at the gaming tables for another run. Start your quick break with the Malt Bar's refreshing Sunrise, a non-alcoholic blend of lemonade and cucumber. Pair it with a limitless number of winning combinations...

...like the Oriental Chicken Wings. Crisp wings with a sweet glaze, a light meal that's great with another round of the Malt Bar's refreshing Sunrise.

Or maybe some Crispy Calamari, deep-fried breaded squid rings with a duo of creamy and spicy dips.

Executive Chef Johnny Rodriguez, who hails from Mexico, also shares classic Mexican favorites, including the Chicken Quesadillas...

...and Fish Tacos. Convenient meals packed with traditional favors that's just perfect for the gaming tables.

Executive Chef then combines and transforms the local pork sisig to create his own take with a Mexican spin, the Sisig Tacos. Fusion works in this dish. Familiar yet refreshingly different, you'll go for seconds and another round of beer.

The Malt Bar also offers a wide range of Korean dishes. If you're really hungry, go for some comforting Korean soup, like the traditional Galbitang (L), a beef short rib soup in a light broth, or the fiery Gochujang (R), a chili pepper paste soup with a spicy kick.

Executive Chef Johnny Rodriguez also offers a variety of modern Asian flavors, like his Asian Spring Rolls, a full meal in itself served with fried rice...

... and the Sweet & Sour Pork, also served with fried rice. There's a whole variety of flavors at Malt Bar, and if you're looking for a particular dish, I'm pretty sure the staff can whip up something for you. At Malt bar, you always win. Note however that since Malt Bar is located inside the hotel's casino, no cameras, DSLRs, iPads, or compact cameras are allowed at the premises.

For more Widus Hotel & Casino's amenities and cuisine, check out my previous posts here at http://dude4food.blogspot.com/2014/12/upping-ante-up-north-at-widus-hotel.html, for more on Executive Chef Johnny Rodriguez and his diverse cuisine, go here at http://dude4food.blogspot.com/2014/12/flavors-of-pampanga-culinary-journey-of.html, and here at http://dude4food.blogspot.com/2014/12/flavors-of-pampanga-starting-day-right.html.

The Malt Bar is located at Widus Hotel & Casino, M. A. Roxas Highway, Clark Freeport Zone, Angeles City, Pampanga or call +6345-499-1000. You may also contact the Manila Sales & Reservation Office located at Unit 2311, Cityland Herrera Tower, 98 V. A. Rufino corner Valero Street, Salcedo Village, Makati or call +632-840-1430 for inquiries or visit their website at www.widus.com

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

The local ramen wars heat up once more with the entry of Ramen Sora in the local market, serving authentic Sapporo style ramen...

Prime Pacific Grill, Inc. (PPGI), the group behind Gerry's Grill, Aresi, Kusina ng Gerry's and Sweet Chili Thai Restaurant, introduces its newest franchise acquisition with the soft opening of Sapporo's popular ramen chain, Ramen Sora, at the Subic Freeport Zone.

Located along Waterfront Road at the Subic Freeport Zone, Ramen Sora adds its own distinct flavors to the growing list of food spots in Subic. With branches in Japan, Australia and Las Vegas, Ramen Sora's Subic branch represents the brand's initial foray into the local market.

Ramen Sora's management team (L-R), led by Norio Suzuki, Yoshi Ishisen, Tomiyo Takada, and Gerry Apolinario chat with guests, detailing Ramen Sora's approach to authentic ramen flavors, using the best and freshest ingredients. And Gerry Apolinario (R) is bullish about the brand's prospects and potential...

Still on its soft opening phase, Yoshi Ishisen describes the many challenges in keeping the flavors rich and authentic, including issues with the local water with its high calcium content, salinity and hardness requiring adjustments in the basic formulation of the broth. But Yoshi Ishisen successfully overcomes that challenge...

Gerry Apolinario recalls the countless times he visited Ramen Sora in Japan and Las Vegas, and knowing the local market was ready for another authentic ramen experience. In a collaborative project with Ramen Sora's founders, Gerry Apolinario finally brings the authentic taste of Sapporo-style ramen with the opening of their first branch. My Ramen Sora experience begins with the house specialty, the Miso Deluxe Ramen, made from the original miso sauce popularized by Ramen Sora in Japan. The miso broth's flavors are bold and upfront, something you'd expect from broth made with authentic miso and premium black pork boiled for nearly a day. The noodles have a firm consistency, adding a distinct bite. Bits of fresh garlic and some bean sprouts add both flavor and texture to the broth. Topped with Ramen Sora's signature chashu pork, menma (bamboo shoots) and aji tamago, this one's definitely another serious contender in the local ramen wars.

Ramen Sora's Shio Deluxe Ramen, with a rich and sharp salt-based broth topped with the Chasu pork, aji tamago, and menma is another popular variant. The robust flavors of the broth complement the delicate notes of the pork, and the aji tamago adds to the overall richness of the the dish.

Nori Shoyu Ramen, topped with more nori, in a light soy sauce based broth, rounds out my ramen experience at Ramen Sora. Ramen Sora also offers other ramen variants, including Corn Butter Ramen and Menma Ramen. Gerry Apolinario had one goal, to bring authentic flavors, and he succeeds with Ramen Sora. Bold, rich and sharp flavors are what you can expect at Ramen Sora.

If you can't get enough of Ramen Sora's Chashu Pork, no worries. Pair your ramen dish with Ramen Sora's Seared Premium Pork Chashu, topped with scallions with a side of aji-tamago.

Other sides include the unique Corn Tempura...

...and the Chicken Karaage, deep-fried chicken thighs, with a sweet yet sharp glaze, and both pair well with your ramen. Ramen Sora is set to open its second branch in Cebu, and you'll definitely hear more from Ramen Sora soon. But Gerry Apolinario isn't quite done yet, with a yakitori restaurant in another joint venture with Tomiyo Takada, Yoshi Ishisen, and Norio Suzuki in the works.

The food scene at Subic Freeport Zone just leveled up with authentic flavors. Gerry Apolinario and Prime Pacific Grill, Inc. (PPGI) inject new life and new flavors in Subic with the introduction of Ramen Sora, and I can't wait to go back...

Ramen Sora is located at Waterfront Road, beside Court Meridian Hotel & Suites, Central Business District, Subic Bay Freeport Zone.

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