Real American Country Kitchen Style: New Look and All-Time Favorites at Racks

January 22, 2015, 10:46 am

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Classic flame-grilled, fall-off-the-bone Pork and Beef Ribs. Baby Ribs, Sweet N' Smoky Ribs, Carolina Gold Pork Ribs, Kansas City Style Ribs, and Glazed Memphis Baby Ribs. Hickory Smoked Chicken and Southern Fried Chicken. Angus Au Jus and US Ribeye. And that awesome Onion Brick. Real classics that keep you coming back for more. Real American Country Kitchen Style...only at Racks.

Racks unveiled its new look at its newest branch along Timog Avenue in Quezon City, with a modern and contemporary update while retaining its core southern country theme. Southern comfort recreated... 

For over twenty years, Racks has been known for its signature flame-grilled, fall-off-the-bone ribs, and its signature southern flavors are complemented by a warmer and cozier look reflecting that southern country vibe in its newest branches in Timog and Alabang. The new template will eventually be rolled out to its other sixteen branches.

"We've committed ourselves to really upping our game this year," shares Chukri Prieto, Racks' Managing Director. "We want everyone to watch out for the surprises we have under our sleeves. We're going to be so much bigger and better, all in the name of providing everyone a more authentic and comforting experience."

"We serve classic southern country dishes and we want that reflected on our restaurants' design. In essence, what we want to do is to create a warm, homey atmosphere where people can sit back, relax and have fun while enjoying great comfort food with family and friends," adds Chukri Prieto. 

The new look incorporates warm yet muted earth tones with dark wooden panels accentuated by the use of stone bricks for that comforting and rustic southern feel. Southern comfort, recreated in look, feel, and flavors, perfectly executed at its newest branch.

The expansive space is draped in natural light, balanced by the warm tones of the interior lighting. Partitioned areas can be used for special functions, and dining al fresco is another option. An intimate meal or a group lunch with the neighborhood football team, Racks has the space. And more...

The signature flame icons are prominently featured above the semi-open kitchen layout, where the grilling magic is performed daily in full view of the diners. The kitchen then comes alive for the lunch service, and the grill is fired up.

The various seating configurations include high communal tables, and all tables include Racks' very own original barbecue sauces to complete your meal. Sweet, spicy, and smoky or extra hot for that added punch, it's time for some serious eats at Racks. Time for some Real American Country Kitchen Style (which not everybody knows is what "RACKS" stands for)...

Start your dining experience with The Onion Brick (P 245), thinly sliced onion rings, marinated, spiced, then delicately breaded and deep-fried to crispy perfection. The light breading allows you to taste the onions, and like a brick, this one hits you first with a subtle sweetness from the onions capped by that distinct crispness, and finished off by the smoky barbecue sauce.

Follow it up with Racks'Salad with Blackened Chicken Strips (P 385), an amped up triple portion of Racks' signature Caesar Salad topped with tender, Cajun rubbed blackened chicken strips for even more flavor. The Cajun spiced chicken adds familiar southern flavors to a classic dish.

For the mains, Racks offers a variety of comforting pasta dishes, including the Garlic Scampi Pasta (P 295), spaghetti with plump shrimps and broccoli florets sauteed in a chili infused garlic olive oil sauce. The light layer of heat balances the richness of the garlic olive oil sauce, rounded out by the briny sweetness of the shrimps and the snap of the fresh broccoli for texture.  

Then, there's the signature meat dishes. The US Ribeye (P 1,145), one of Racks' newest dishes, a seriously thick slab of premium beef the way a proper steak should be (see more on the premium US Ribeye from Racks in my previous post here at http://dude4food.blogspot.com/2014/12/heres-beef-new-us-angus-ribeye-from.html). Topped with herbed butter, this steak is great as is, and you don't need anything else. Just in case, the dish comes with a side of gravy and crisp fries. But trust me, try it first as is, with a little butter.

But nothing says southern flavors more than Racks' iconic Baby Ribs (P 835 Full Slab/P 480 Half Slab), flame-grilled fall-off-the-bone lean and juicy baby ribs, served with a side of refreshing salad, pasta salad, and corn on the cob. At Racks, it all starts with the finest baby ribs, butchering and trimming the choice cuts in-house with just the right layer of fat for flavor. Next, the baby ribs are hickory smoked with a blend of special spices and herbs for bold smoky notes. Finally, the baby ribs are flame-grilled to seal in the flavors with that light layer of char. Grilled perfection.

"Racks stays true to American country kitchen style cooking by offering classic American comfort food at excellent value with ribs as its core," says Chukri Prieto. And the true test? Simply pull out a bone from a rib slab or rack, and get it cleanly and with ease all the time. The mild and delicate sweet notes of the tender pork is kicked up by the dry rub spices and seasonings, and the bold hickory smoked flavor give it that unique southern touch. Just can't get any better than that...

End your meal with Racks' indulgent Mississippi Mud Pie (P 180), a rich and moist chocolate fudge brownie filled with molten chocolate laid on a pool of thick chocolate syrup and topped with vanilla ice cream and whipped cream. Great for sharing, but you'll probably want this all to yourself. Seriously.

Managing Director, Chukri Prieto, and Marketing Manager, Joy de Villa, invite you to rediscover the comforting and real American country kitchen style flavors of Racks. And you can expect more new and exciting dishes to come to complete the new look. Good things are definitely happening at Racks...

Racks is located at 70 Timog Avenue, Quezon City or call 374-0343 for inquiries and reservations.

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Fresh Starts at Enderun's Restaurant 101

January 23, 2015, 4:47 pm

≫ Next: The World's Best Meets Manila's Finest: Diageo World Class Reserve 2015 at Blackbird

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A new year and flavorful fresh starts...all happening at Restaurant 101. 

Enderun Colleges'Restaurant 101 welcomes the new year with Fresh Starts, an exciting new Market Menu created by their very own alumni chefs to welcome the new year.

Located at McKinley Hill at Fort Bonifacio, the impressive campus is the training ground for some of the brightest young talents in the hotel and culinary industry. Enderun Colleges is also home to the first Ducasse Institute outside of France, bringing with it world-class culinary education and expertise. 

Enderun Colleges' Amphitheater, where the culinary magic is shared with guests, is our first stop. Under the supervision of Chef Thomas Wenger, the school's Senior Culinary Lecturer and Managing Director for Restaurant 101, Enderun's alumni chefs execute a culinary demo of Restaurant 101's new dishes...

The success of Enderun Colleges is evident with its young chefs and recent graduates, like Chef Marco Bangit (L) shown preparing one of the five courses from the new Market Menu, Cream of White Bean Soup with Prawn and Chorizo Galette, with Chef Thomas Wenger...

...Chef Justin Baradas (L), and his elegant and colorful Beetroot Marinated Salmon with Pickled Cucumbers, Horseradish Mashed Potatoes, and crispy "Chicharon" of Salmon Skin...

...and Chef Penny Pedersen-Ponio with her indulgent and intricate Layered White and Dark Chocolate Mousse with Butter-Mint Ice Cream, each prepared and plated to the exacting high standards Enderun Colleges is known for. And this was just a preview of Restaurant 101's new 5-Course Market Menu. 

And it's here at Restaurant 101 where Enderun Colleges' working faculty and students showcase their culinary skills. The student kitchen and wait staff, under the supervision of Enderun's Culinary and F & B Faculty, hone and perfect their craft in a real environment. Chosen by Philippine Tatler as one of the Philippines' Best Restaurants of 2013, Restaurant 101 is the application restaurant of Enderun Colleges. The stylish and contemporary interiors exude a casual elegance reminiscent of a Parisian bistro, a perfect setting for a memorable dining experience.

The interior lighting provides an elegant warm glow, setting the mood for the dinner about to be served. At Restaurant 101's kitchen, the pace picks up as the students perform their assigned roles at their respective stations, and the first course is served... 

My dining experience at Restaurant 101 began with an elegantly plated Scotch Quail Egg, quail egg with a crisp and flavorful bacon crust on glazed asparagus, smoked cream, and truffle dressing. Drawing inspiration from the traditional Scotch Egg, Restaurant 101 spins its own twist on a classic with quail egg coated in bacon, delivering complex yet comforting flavors. The richness of the quail egg is perfectly balanced by the bold and smoky notes from the bacon crust, the delicate sweetness of the glazed asparagus and the nuttiness of the truffle dressing. The different components of the dish, each with distinct notes, combine contrasting flavors and textures that work so well together. And this play on flavors and textures continue all the way to the last course.

With clockwork precision, the kitchen expedites the second course...

Restaurant 101's Pan-Fried Goose Liver on mesclun greens with cranberry dressing was then served, a light yet rich and flavorful dish. The subtle sweetness of the fresh greens is further enhanced by the sweet and tart cranberry dressing capped by the indulgent goose liver for another blend of contrasting flavors and textures.

The goose liver is perfectly seared, firm yet melts in your mouth releasing a burst of rich, buttery notes. And like the previous dish, each ingredient weaves its own unique note in a rich tapestry of flavors. Paired with a refreshingly crisp white wine, perfect. And the parade of rich flavors continue with the third course...

Restaurant 101 then served the third course, a hearty dish completed as the staff poured a thick and creamy broth and sprinkled with freshly ground pepper...

Cream of White Bean Soup with Prawn and Chorizo Galette, the dish demonstrated by Chef Marco Bangit earlier at Enderun's Amphitheater, was the third course in Restaurant 101's 5-Course Market Menu. The thick and creamy broth delivers a mild flavor punctuated with a rich buttery hint, setting your palate for the bold and robust salty and sweet notes of the prawn and chorizo. Chef Thomas Wenger and his team of alumni and student chefs at Restaurant 101 have displayed a mastery of fresh, clean, and bold flavors in each of the dishes served so far, with even more to come...

The vibrant colors of the next course, Beetroot Marinated Salmon on pickled cucumbers, horseradish mashed potatoes, and topped with "chicharon" of salmon skin, serves as a visual cue to the rich flavors of the dish. The preparation of the dish was demonstrated earlier by Chef Justin Baradas, and the complexity of the dish provides a better appreciation for the blend of complex flavors. The delicate and buttery notes of the premium salmon are kicked up by the sweetness from the beetroot marinade while adding a bright red tint. The richness of the dish is perfectly balanced by the sharpness of the pickled cucumber and subtle bite of the horseradish in the creamy mashed potatoes. The addition of crispy salmon skin adds a playful twist, with its contrasting texture, to complete the dish. 

Oven Roasted Magret of Duck with Apple Hazelnut Chutney on celeriac puree and port reduction, a juicy and tender duck breast with a thin layer of fat, another impressive dish from Restaurant 101's new Market Menu. The rich flavors of the juicy duck breast are perfectly balanced by the sweet and tart apple hazelnut chutney, capped by the creamy vegetable puree and port reduction for another elegant and flavorful dish. A glass of red wine pairs perfectly with this dish. The delicate and elegant plating complements the rich flavors of each dish served at Restaurant 101, feeding both the eyes and the palate for a complete sensory experience.  

Restaurant 101's kitchen then prepared and served its indulgent dessert to cap a memorable dining experience with its elegant Layered White and Dark Chocolate Mousse with Butter Mint Ice Cream. The intricate stacked dessert displayed the meticulous attention to detail with its ornate presentation. The dessert, demonstrated by Chef Penny Pedersen-Ponio, combines the deep flavors of white and dark chocolate with a creamy and minty homemade ice cream. The dark chocolate crisps complete the dish with its contrasting texture and deep flavors. The masterful execution of each dish, and the bold blend of flavors, is affirmation of Enderun's high culinary standards. And you can experience this first hand everyday, at Restaurant 101.

At the end of the dinner, Chef Thomas Wenger proudly introduced Enderun Colleges' alumni chefs and the culinary team of Restaurant 101, greeted by a warm round of applause from the guests. The new Market Menu at Restaurant 101 is definitely something to cheer about, offering one of the best dining experiences in the metro. The Fresh Starts 5-Course Menu at Restaurant 101 is priced at P 1,480+ per person. Experience world class cuisine and service, only at Restaurant 101.

Chef Thomas Wenger and his culinary team also shared three of the recipes from Restaurant 101's new Market Menu for your reference:

Cream of White Bean Soup, Prawn and Chorizo Galette
Ingredients (for 4)

125 g white beans dried, soaked in cold water over night
30 g white onions, chopped
2 pcs garic cloves, peeled, chopped
30 g celery, finely diced
30 g carrot, sliced in half
50 g bacon rashes, chopped
250 ml chicken stock
120 ml heavy cream
30 g butter
20 pcs tomato confit (alternative: sun-dried tomatoes)
4 pcs large prawns, peeled
Spring onions, chopped, for garnish
Olive oil for frying
Salt
Pepper
50 g Chorizo sausage, diced

Method

1.  In a casserole, sautee the onions, garlic, and bacon, then add the white beans and cook in chicken stock untl soft, then add the carrot.
2.  When soft, remove a few beans for garnish and the carrot and set aside.
3.  Puree the remaining white beans and strain through a sieve.
4.  Bring the white bean puree back to boil, add the heavy cream and season well.
5.  Cut the tomato confit in half lengthwise.
6.  Chop the prawn finely and mash well together with the diced chorizo. Season with salt and pepper.
7.  With moist hands, form a disk and pan-fry in olive oil and set aside.
8.  In the middle of the plate, add a good spoon of the cokked beans, add the tomato confit as well and top with the prawn-chorizo patty. Sprinkle with chopped spring onions.
9.  Adjust the seasoning of the soup and pour fresh and hot in front of the guest.

Beetroot Marinated Salmon, Pickled Cucumbers, Horseradish Mashed Potatoes, "Chicharon" of Salmon Skin
Ingredients (for 4)

Marination of Salmon:
4 pcs Salmon fillets (180 g per piece)
20g Beetroot, peeled and cubed
5 g salt

Pickled Cucumber:
50 g cucumber
50 ml cane vinegar
25 g sugar
5 g salt

Horseradish Mashed Potatoes
100 g potatoes, peeled
80 g butter
20 ml milk
20 ml horseradish
Salt and pepper

Salmon Skin Chicharon
1 pc Salmon skin, scaled, reserved from the salmon
20 g Rock salt

Method for the Salmon

1.  Cook beetroot in boiling saltwater until soft.
2.  Blend until smooth and add salt, then cool down the mixture and marinate salmon with this mixture for one hour.
3.  Wash the salmon fillets thouroughly.

Method for the Pickled Cucumbers

1.  Bring the vinegar, cane sugar and salt to boil.
2.  Cut and deseed cucumber. Slice to 10cm using a mandolin.
3.  Pour pickling mixture on the cucumber and cool in the refrigerator.

Method for the Horseradish Mashed Potatoes

1.  Wash and peel potatoes and cut into 30cm cubes and boil until tender. Pass through a tamis (fine sieve) and add butter, salt, and pepper.
2.  Infuse the milk with horseradish and add to the mashed potatoes.

Method for Salmon Skin Chicharon

1.  Sandwich the salmon between two trays and bake in the oven for 25 minutes at 160C. Add salt after and leave until cold.
2.  Fry in hot oil at 190C until skin pops.

Layered White and Dark Chocolate Mousse, Butter-Mint Ice Cream
Ingredients (for 4)

For the Chocolate Mousse
50 g chocolate couverture
10 g sugar
100 ml heavy cream, whipped gelatin, soaked in cold water to soften
40 g egg (approximately 1 egg)

For the Chocolate Sponge
100 g powder sugar
120 g egg whites
150 g egg yolks
150 g brown sugar
125 g dark cohocolate couverture
220 g butter
50 g cake flour
15 g cocoa powder

For the Butter-Mint Ice cream
125 ml buttermilk
125 ml milk
150 ml heavy cream
100 g sugar
60 ml creme fraiche
10 g corn starch
fresh mint, leaves only, chopped

Method for the Chocolate Mousse

1.  Make on batch of chocolate mousse each, white and dark chocolate, separately.
2.  In a bowl, over steam, melt the chocolate.
3.  In a bowl, over steam, beat the eggs until fully cooked and fluffy.
4.  Remove bowl from the steam.
5.  Remove the gelatin from the cold water, squeeze out all liquid and melt it into the egg/sugar mixture.
6.  Gently fold in the melted chocolate and then the whipped cream.
7.  Pour in a shallow container to the desired height and set aside to chill in the refrigerator.

Method for the Chocolate Sponge

1.  In a bowl, whip eggwhites and powder sugar until stiff.
2.  In a separate bowl, combine egg yolks and the brown sugar well.
3.  In a bowl over steam, melt together the butter and the dark chocolate.
4.  Remove the bowl off the steam. Add the sifted cake flour and cocoa powder to the chocolate butter mixture and smoothen so there are no lumps, then add the egg yolk and sugar mixture. Combine well.
5.  Gently fold in the meringue (egg white and powder sugar mixture) and fill into a well buttered and dusted baking pan.
6.  Bake at 180C until cooked through.
7.  Cool on a wire rack and cut in desired shape/size.

Method for the Butter-Mint Ice Cream

1.  In a pan, combine the milk and sugar and warm well but do not boil. Add the mint leaves and set aside to steep for 2-5 minutes, depending on how strong the mint flavor for the ice cream is desired.
2.  Strain the mint out.
3.  Dissolve the cornstarch with the buttermilk. Bring the milk sugar mixture back to heat and add the cornstarch. Bring to simmer and set aside.
4.  Add the heavy cream and creme fraiche and chill well before churning.

Restaurant 101 is located within Enderun Colleges, 1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig City, or call 856-5000 local 101 for inquiries and reservations.

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The World's Best Meets Manila's Finest: Diageo World Class Reserve 2015 at Blackbird

January 27, 2015, 12:35 am

≫ Next: Paella, a Tomahawk, and Cuajada Al Momento...Just Some of the Reasons to Check Out ArroZeria

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The world's best meets the metro's best. For one evening, some of the best spirits in the world, and the metro's best bartenders, converged last January 26 at Blackbird for an evening of bold, refreshing, playful, and imaginative cocktails. 

Now on its seventh year, Diageo World Class Bartender of the Year, one of the cocktail industry's most prestigious and respected mixology competitions worldwide, kicks off its 2015 edition with twenty of the metro's very best bartenders from sixteen of Manila's finest establishments. 

The diversity and range of flavors highlight the creativity and unique, individual style of the participating bartenders, with each cocktail taking you on a flavorful journey with traditional classics reinvented with playful, modern twists. "World Class is back and is bigger than ever for the Philippines this year, and we are proud to send out a representative from one of the best bars for the upcoming global competition," shares Jon Good, General Manager for Diageo Philippines. "This stellar 20-bartender line-up represents the thriving cocktail culture that we have in the Philippines, a culture that is continuously and steadily growing, and we're happy and excited to shine the spotlight on these talented men and women to show everyone what our country has to offer." 

Drawing inspiration from the rich aviation heritage of the Nielsen Tower, and Blackbird's modern reinvention, this year's Diageo World Class launch paid homage to vintage jet-set chic, recreating a unique journey from the golden age of travel. And you can expect this year's edition to elevate the craft of mixology to even higher levels.

At the very core of each cocktail are some of the finest spirits and world-class brands from the Diageo Reserve Portfolio, including Johnnie Walker Platinum Label (L), and Johnnie Walker Gold Label Reserve (R)...

...the full range of Mexico's iconic Don Julio Tequila (L), and the uniquely blended "snap-frost" grape-based vodka, Ciroc (R), from France (R)...

 ...the Dutch Ketel One Vodka (L), made from 100% wheat and distilled in copper pot stills, and the classic Singleton Single Malt Scotch Whisky of Glen Ord (R) from the famed Scottish Highands...

...the premium Tanqueray No. Ten (L), the perfect gin for martinis from the brand said to be a favorite of the notorious Rat Pack, and the legendary Kentucky Straight Bourbon Whiskey, Bulleit Bourbon (R), with its signature high rye content (R), each weaving its own distinct notes in the various cocktails prepared by Manila's Finest. 

That evening, we had a closer look, and taste, of the premium Tanqueray No. Ten before sampling the different cocktails. Crafted from Tanqueray's No. Ten Still, this elegant gin is distilled with a rich blend of botanicals, including fresh citrus fruits, juniper, chamomile, and licorice, with a velvety smooth and dry finish, making this a perfect base for your favorite martini.

Tanqueray Global Ambassador Barrie Wilson conducted a special mentoring session at the Blackbird Cabin for the premium Tanqueray No. Ten, with its elegant bottle design which celebrates the golden era of cocktails when the Martini was the connoisseur's cocktail of choice.  With a pleasant and flowery bouquet that tingles in the nose, a sip releases the distinct notes of the rich blend of botanicals that slides down like silk.

To demonstrate Tanqueray No. Ten's versatility, Barrie Wilson shared one of his favorite cocktails using Tanqueray No. Ten, a smooth and sweet concoction with Calvados and Apricot Brandy. Smooth and elegant, it's the perfect cocktail to start with before the next round of cocktails from Manila's finest. 

Then, it was time to make the rounds with the featured cocktails for the evening, starting with Dondz Bolante of Finders Keepers and his sweet and spicy Mayon Eruption, a blend of Johnnie Walker Platinum Label, Egg, Red Pepper, Black Forest Syrup, Sugar Syrup, Angostura Bitters, Lemons, and Biscocho. Rich notes yet balanced.

Reymond de Jesus of Makati Shangri-La's Sage Bar prepared his elegant Ticket No. Ten, with Tanqueray No. Ten, Galliano, Olive Oil Infused with Sage, Eggs, Lemon Juice, and Sugar Syrup. The infusion of the bar's signature herb adds a distinct and refreshing note. 

Sean Carlos de Vera of Black Sheep mixed up his Walker's Journey, a sweet blend with a local twist of Johnnie Walker Platinum Label, Sugarcane Wine, Calamansi, and Sugar Syrup. The sweetness is perfectly balanced by the sharpness of the calamansi for another refreshing cocktail.

Gavino Lazarra of 71 Gramercy adds a fiery finish with his sweet and citrusy Don Julio at Ocho Rios, with Don Julio Blanco, Cointreau, Grapefruit Juice, Lemon Juice, Sugar Syrup infused in Vanilla, and Black Pepper. This one's a party in a glass, and gets you in the groove in no time.

James Ortiz of Fairmont Lounge Bar served his bold yet smooth Bulleit Ride to Europe, with the distinct smoky notes of Bulleit Bourbon, Ramazzotti Amaro, Grand Marnier, and Orange Bitters. A classic cocktail with upfront notes, a classy cocktail that's smooth and right.

Michael Anthony Laude of M Cafe executed his whimsical London Before Lunch, recreating the classic cool mist of the old city with Tanqueray No. Ten, Pear Fennel Mulled Wine, Lemon Juice, Egg Whites, and Angostura Bitters. Rich, creamy with just a hint of a citrusy bite, this one's downright comforting.

Kenneth Bandivas of ABV shared his Kentucky Bourbon Trail, a citrusy blend of deep, bold and smoky notes from Bulleit Bourbon, Apricot Brandy, Honey Syrup, Lemon Juice, and Chocolate Bitters. The chocolate bitters, honey and Bulleit Bourbon combine for an elegantly smooth cocktail.

Anthony White of Hooch spins his usual flair with his rich and flavorful Flying Scotman, a unique blend of Johnnie Walker Platinum Label, Cherry Heering, Campari, Lemon Juice, Cinnamon Syrup, and Brown Sugar. The sweetness and distinct notes from the spices weave a flavorful blend in every sip. 

Poch Ancheta of The Curator blends a classic cocktail with his Manhattan de Monaco, a smooth concoction with Singleton of Glen Ord 12, Dry Vermouth, Benedictine, and Angostura Bitters. The classic man's drink evoked the elegance of a formal bygone era. Simple, straightforward with bold flavors.  

Glomel Rapues of Solaire Resorts & Casino adds a playful rosemary torch with his Eiffel's Cocktail, a smooth mix of Ciroc Vodka, Seedless Grapes, Lemon Juice, Dolin Vermouth, and Rosemary Leaves, lit up to release a lingering aroma while adding a playful theatrical element.

Orman Bag-Ao of Raffles Long Bar adds a distinct regional twist with his playfully inventive Land of Promise, a unique concoction with Ciroc Vodka, Aperol, Pomelo Juice, Cranberry Juice, Lemon Juice, and Durian. Yup, durian. And it works quite well. 

Em-Em Bautista of Sofitel Philippine Plaza serves her soothing and comforting Burkingham Fizz, a light and refreshing blend of Johnnie Walker Gold Label Reserve, Apple Juice, Cucumber Juice, Honey, and Soda Water. It's the perfect cocktail to wind down with, with its subtle notes.

Twelve cocktails down, with eight to go. Just eight too many, as the DJs spin the tunes to a festive evening. At this time, walking straight and focusing your lens right becomes a slight problem. With so many more cocktails yet to discover and experience, I sadly call it a night. I was in a way too happy mood. I have to come back and try Vanessa Correa of Nest Modern Table & Bar's 8 Temples of Ganesha, Dianne See of Saboten's Scotty's Tea and Biscuit, Michael Tubiera of Rambla's Sweet Escape to Italy, Mark Herrera of Niner Ichi Nana's Zephyr, Samuel Alcantara of Makati Shangri-La's Sage Bar's Above the Clouds, Jess Saludo of Solaire Resorts & Casino's Amsterdam Fairy, Efren Madrigal of Sofitel Philippine Plaza's Around the Orbis, and Alyona Jeffery of Speakeasy's bacon-infused Dima. Still, it was an impressive evening, and the different cocktails indicate the developing and blossoming mixology scene in the metro.

If you ask me, all the cocktails are already winners, proving just how far the local mixology scene has reached with the help of Diageo World Class. "Diageo Reserve World Class will put everything in the realm of bartending to the test. The competition requires creativity and precision. On top of that, it puts weight in the performance that each bartender puts forth behind the bar for his or her customer. It's about that connection that they form with who they present their drink to," shares Barrie Wilson. "It is without a doubt that the upcoming competition will bring each representative to push their own boundaries and to test out unfamiliar flavors and techniques, which they will be getting their hands on in some of the best bars from all over the globe."

Innovation, creativity, and world-class excellence. Here's to some of the world's best spirits, and the Metro's best bartenders...and another round soon, cheers!

Diageo is the  world's leading premium drinks business with an outstanding collection of beverage alcohol brands across spirits, beer, and wine categories. For more information about Diageo, visit www.diageo.com.

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Paella, a Tomahawk, and Cuajada Al Momento...Just Some of the Reasons to Check Out ArroZeria

January 28, 2015, 9:45 pm

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≪ Previous: The World's Best Meets Manila's Finest: Diageo World Class Reserve 2015 at Blackbird

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Paella, in all its regional varieties. A Tomahawk. And a unique goat cheese dessert called Cuajada Al Momento. Each one created by Chef Jose Luis "Chele" Gonzalez. Only a few new places offer so many reasons to visit, and ArroZeria, still on its soft opening, is one of those places. 

ArroZeria celebrates the iconic Spanish dish, Paella, with its wide range of authentic and regional variants that make you rediscover this Spanish classic, complemented by an equally impressive range of signature dishes created by Chef Jose Luis "Chele" Gonzalez. 

Located at the fourth level of the new Century City Mall, ArroZeria brings classic Spanish cuisine with a casual and more accessible feel for a unique dining experience. The spacious and cozy interiors exude a modern yet warm vibe, just check out the inverted ladders on the ceiling used as lighting fixtures adding a whimsical touch.

Chef Jose Luis "Chele" Gonzales of Vask heads the kitchen at Arrozeria, bringing with him his unique and creative spin on classic Spanish dishes. Authenticity and bold flavors characterize Chef Chele's culinary approach at the new ArroZeria, comfortingly rustic and traditional, in contrast with his modern and playfully inventive flair at Vask. 

But leave it to Chef Chele to weave in his own unique brand of creative style in reinventing Spanish classics at ArroZeria...(for more on Chef Jose Luis "Chele" Gonzalez, check out my previous post on Vask here at http://dude4food.blogspot.com/2014/05/the-vask-experience.html).

The open kitchen layout springs to life as the first courses are served. The pace picks up as Chef Chele and his team preps each plate, adding delicate details for that final "ArroZeria" touch. As the different components of each dish are laid on the plate, Chef Chele nods his approval before the dishes are expedited and served. 

My dining experience at ArroZeria begins with the light yet flavorful Chicken Mousse on Garlic Breadcrumbs, an elegantly plated starter with subtle yet rich flavors, just a preview of more good things to come at ArroZeria.

This is then followed by the elegant Carpaccio De Atun (P 195), thinly sliced fresh tuna carpaccio with tomato hearts, calamansi espuma, and crispy jamon, served on a stone plate. The fresh, clean flavors of the paper-thin slices of tuna are given a flavorful kick with the light and airy calamansi foam, the tartness from the tomatoes, and the sharp smoky notes of the crispy jamon. Like colors on canvas, Chef Chele paints a wide palette of flavors with bold strokes in this dish.

Chef Chele's parade of bold flavors continued with Tatin de Tomate (P 399), a refreshing mix of greens with confit of cherry tomato topped with parmesan sable and drizzled with spinach pesto. The parmesan crisp adds contrasting textures and flavors to the dish, punctuated by the tart cherry tomatoes.

Tabla de Pates (P 395), crisp crostini with campagne, cochinillo and mushrooms, chicken pistachio, and fish terrine with black olive, parsley and porcini mushroom mayonnaise served on a wooden board, a rich and flavorful medley that's perfect before the mains with a glass of wine.

A familiar dish is then served next, one of the popular dishes from Vask...

Gambas con Gabardina Negra (P 395), squid-ink battered shrimps with mojo picon, a playful twist on the usual fried breaded shrimps. The squid ink adds a unique layer of flavor complementing the subtle sweetness of the plump shrimps capped by the creamy pepper sauce. One of my favorites at Vask, and another must-try dish at ArroZeria.

Croquetas Trio (P 275), a trifecta of flavors with soft and crunchy balls filled with fish and seafood, porcini mushrooms, and stewed bechamel. In true Spanish tradition, each croquette is made with creamy bechamel instead of mashed potatoes for richer flavors that melt in your mouth.

Pescaito Frito (P 195), delicately breaded and deep-fried anchovies served with a sherry vinegar mayo dip, another starter you'll find impossible to stop after just one piece.

But it's the Paella that lies at the very heart of ArroZeria, featuring a wide array of this classic Spanish icon from the different Spanish regions in different ways of preparation and regional styles. ArroZeria takes this further by collaborating with the respected International Rice Research Institute (IRRI) in sourcing local heirloom rice from the Cordillera that is similar to the Spanish arroz bomba for that distinct fluffiness that's perfect for paella. At ArroZeria, each paella dish is served with your desired consistency, from the classic and traditional thin and al dente texture to the soft and wet version that is popular locally. In addition, ArroZeria serves up rich and saucy versions of Paella, the Meloso, in a variety of flavors. Or you can go all the way with a soupy version called the Caldoso.   A noodle paella dish? There's the classic Fideua. And that's what makes ArroZeria special and different. You can enjoy your favorite and comforting paella, or rediscover the dish with the other traditional regional variants. Whatever you choose, rice is the hero here at ArroZeria.

The classic Paella ala Valenciana (P 295 for 4), prepared in the traditional al dente style, topped with chicken, rosemary, green and white beans, is an excellent dish to kick off your authentic paella experience at ArroZeria. With a lightly charred crust yet rich and moist, the familiar contrasting textures reminds us once again why we love this dish. Perfectly soft and fluffy, the rice absorbs all the flavors, releasing a burst of rich notes in every bite.

For a saucier paella, the Cerdo Adobado Y Boletus Meloso Paella (P 375 for four) offers a thin layer of rich and flavorful sauce topped with marinated pork, green beans and porcini mushrooms. The flavors are more pronounced with the marinated pork and the rich sauce, with the rice infusing all the different ingredients for upfront flavors.

The celebration of rice continued with ArroZeria's hearty Caldoso de Cangrejo (P 275), a soupy paella version with crab and snow peas, enriched with crab fat for that buttery mouth feel. There are familiar flavors, but this dish is definitely new and different and you'll scoop up another serving for seconds and thirds. With a consistency almost similar to the local arroz caldo, a bowl of Caldoso de Cangrejo is classic comfort food, with the subtle richness of crabs mixed in for unique flavors.

And there's more. ArroZeria adds its own spin to another iconic rice dish, the risotto, with its creamy Foie Gras Y Boletus (P 550), moist and flavorful risotto with indulgent foie gras and porcini mushrooms. The buttery notes of the moist risotto is amplified even more with the addition of pan-seared foie gras, making this another favorite in a growing list of favorites.

As we enjoyed each and every dish served, ArroZeria's kitchen maintained its pace serving other signature dishes for the diners that evening, like the Almejas a la Marinera (P 230), fresh clams steamed in white wine and garlic sauce...

...and other paella variants, like the Marinero (P 375 for 4), a saucy Meloso paella topped with fresh seafood...

...the Abanda (P 395 for 4), an al dente paella topped with tender boneless fish, mussels and shrimps...

...and the Pato Y Setas (P 375 for 4), another thin and al dente paella topped with duck and mushrooms. ArroZeria serves five variants of the traditional thin and al dente paella, four types of the saucy Meloso paella, a unique Caldoso version, and two kinds of thin noodle paella, or Fideua. Plus two creamy Risotto dishes. Ar ArroZeria, there's one paella dish just for you. At ArroZeria, each paella takes 15-to 20 minutes, but if you absolutely can't wait, you can opt for ArroZeria's Paella of the Day (P 275), readily available without the wait.

Other dishes which caught my eye expedited by ArroZeria's kitchen include the rustic and hefty Huevos Rotos (P 275), a pair of organic eggs with potatoes, spicy chorizo, and caramelized onions...

...and the Pancetta Y Trigueros (P 450), the second risotto dish with pork belly and green asparagus.

Pair your meal with one of ArroZeria's extensive list of premium wines, or go for a jar of one of their signature sangrias, like the La Guapa (P 195 Jar/P 695 for 3-4), a sweet refreshing Rose Sangria.

Chef Chele then served ArroZeria's signature thin noodle dish, Fideua Negra (P 275), with black squid ink and octopus. Soft and crisp, the thin noodles offer a play on textures accentuated by the distinct flavors of the squid ink. Dab a generous helping of aioli for even richer flavors. Another option is ArroZeria's Fideua de Costillas (P 275), thin noodles with marinated pork ribs. But Chef Chele isn't quite done yet...

Chef Chele presented ArroZeria's impressive Tomahawk (P 575/100g), premium grass-fed Angus bone-in rib steak served with potatoes, mushrooms, mustard, blue cheese, and spinach cream sauce. There's just nothing quite like a premium slab of beef served on a wooden board to bring out your long dormant primordial instincts. And this one tastes as good as it looks.  

Grilled to a perfect medium rare with a juicy pink center, leave it to ArroZeria's staff to do all the hard work for you as they carve up the Tomahawk. Paired with soft cubed potatoes fresh from the oven and sauteed mushrooms, this one's a real winner. Seriously good. 

For dessert, Arrozeria offers six indulgent desserts, including the sweet Esponja Y Helado de Queso (P 195, L), a moist sponge cake with goat cheese ice cream, and the Cremoso De Chocolate (P 250, R), with chocolate cremaux, streusel, tuille, ginger confit, and raspberry jam.

But it's the Cuajada Al Momento (P 250) that was a pleasant surprise. This unique dessert is Chef Chele's own take on the popular taho, using fresh goat milk curd topped with honey, apple compote, and toasted walnuts. As the fresh goat milk is poured, a tiny hourglass indicates the proper time when the fresh goat milk is set. After a few minutes, drizzle some honey, and top with a spoonful of apple compote and walnuts. The silky smooth texture of the instant goat milk curd is familiar, yet the flavors are distinctly different with a richer and creamier mouth feel. The sweetness of the honey and tart notes of the apple compote balances the richness of the goat milk curd, and the toasted walnuts cap the dessert with its delicious crunch. Rice for dessert? ArroZeria's got that covered too with their Arroz con Leche (P 195), a sweet caramelized rice pudding.

With a few days to go for the formal opening, ArroZeria is already creating a buzz on its dry run. Rice is the hero at ArroZeria, but the supporting cast of other dishes add even more reasons to check out ArroZeria. Classic Spanish cuisine with a playful and inventive twist, you can find it all here at ArroZeria.

ArroZeria is ocated at the Fourth Floor, Century City Mall, Kalayaan Avenue, Makati or call 217-6563 or +63920-974-4742 for inquiries, reservations and take-out orders.

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Looking for a Cool Deal? Just Print Out the Coupon...

January 30, 2015, 5:57 pm

≫ Next: This Valentine's Day, Say It With A Kouign Amann...Make That Three.

≪ Previous: Paella, a Tomahawk, and Cuajada Al Momento...Just Some of the Reasons to Check Out ArroZeria

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Have a cool pre-Valentine treat for two at K & L Cafe...and it's as easy as printing out the attached coupon below...

Ribs, pasta, plus K& L Cafe's signature cupcake and brownie, and two cups of Cafe Latte...not a bad deal at all. And all you have to do is print out the attached coupon above (for more on K & L Cafe, check out my previous post here at http://dude4food.blogspot.com/2014/12/k-l-cafe-by-blushing-cupcakes-sweet.html). Offer good for dine-in and take-out, but better hurry. The special deal will run until February 10, 2015 only. So turn on your printer and start printing...

K & L Cafe is located at 138 Katipunan Road, St. Ignatius Village, Quezon City or call 234-5965 for inquiries.

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This Valentine's Day, Say It With A Kouign Amann...Make That Three.

February 2, 2015, 4:12 pm

≫ Next: A Peking Duck Kind of Day...at Crystal Jade Dining IN.

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You can say it with chocolates. Or, you can say it with Kouign Amann Hearts from KA by Cicou...

This Valentines's Day, why not do something different and ditch the box of chocolates? Make this Valentine's Day even more special with a box of Kouign Amann Hearts from KA by Cicou...

Chef Cyrille Soenen of Brasserie Cicou and KA by Cicou takes the classic French Kouign Amann and transforms it once again just in time for Valentine's Day. The delicate puff pastry composed of thin layers of dough, butter, and sugar are given a new look with its Valentine-themed heart shapes. The familiar soft and chewy dough with its crisp outer layer for contrasting textures and the rich buttery notes remain as pronounced as the original, and you'll definitely want three of these for that Valentine's Day statement.

The tart strawberry coulis adds a sweet sharpness to balance the buttery richness of the Kouign Amann, and the cream cheese provides the finishing rich notes in every bite. KA by Cicou succeeds once again in reinventing the traditional Breton pastry with its newest seasonal creation. It's been said that many have tried to replicate the traditional Kouign Amann, but few succeed. And only Chef Cyrille Soenen brings you the comforting and rustic layered pastry with its bold buttery richness and caramelized sugar in his authentic Kouign Amann. This Valentine's Day, say it with Kouign Amann Hearts from KA by Cicou...

For more on Chef Cyrille Soenen's classic and inventive Kouign Amann, check out my previous post here at http://dude4food.blogspot.com/2014/11/brasserie-cicou-opens-ka-by-cicou-at-sm.html, and more sweet and savory Kouign Amann creations here at http://dude4food.blogspot.com/2014/12/taking-brasserie-cicous-classic-kouign.html.

"KA" by Cicou is located at the Second Floor of the new Mega Fashion Hall at SM Megamall, EDSA, Mandaluyong City.

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A Peking Duck Kind of Day...at Crystal Jade Dining IN.

February 3, 2015, 9:30 pm

≫ Next: A New Story Unfolds at The Nostalgia Dining Lounge

≪ Previous: This Valentine's Day, Say It With A Kouign Amann...Make That Three.

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It was that kind of day, when your week-long craving for Peking Duck transforms what seemed like an ordinary weekend lunch into a memorable dining experience. 

An authentic Roasted Peking Duck simply elevates an ordinary meal to an imperial feast, and Crystal Jade Dining IN excels in serving the classic dish amidst its elegant interiors.  

A wooden table is rolled in with the anticipated first course, Crystal Jade Dining IN's Roasted Peking Duck (P 2,700 Whole/P 1,700 Half). Slow roasted in ovens to allow the fat to naturally drip for a crisp layer of skin over tender and juicy lean duck meat, the iconic dish remains as popular today as it was during the days of the imperial courts in Beijing. The traditional way of serving the duck adds a theatrical element to the dish, as it is prepared right by your table side.

Crystal Jade Dining IN's staff then proceeds with the delicate carving of the Roasted Peking Duck, done by your table side. With skill and precision, the crisp layer of skin and fat are carved and set aside. Then, the lean meat is carved, and the Roasted Peking Duck is brought back to the kitchen for the second dish.

The crisp skin is then rolled in steamed pancakes, along with spring onions, cucumbers, and a sweet bean sauce. In quick succession, the rolled pancakes are stuffed with the Roast Peking Duck are laid and arranged on the plate. The preparation of the dish, from carving to serving, adds to the dining experience. 

One bite of the soft pancake releases a burst of rich flavors from the crisp and juicy duck skin, followed by the subtle sweetness of the fresh cucumber and bean sauce, and the sharp hint of the spring onions to balance the richness. Each ingredient provides layers of distinct flavors and textures that make this dish a true culinary experience. And holding back is nearly impossible as you go for seconds. And thirds.

To complete the feast, other dishes arrived, including the refreshing Sauteed Seasonal Vegetables with Crab Meat (P 420), with the delicate sweetness of the fresh broccoli punctuated by the mild briny flavors of  the soft crab meat. The subtle and delicate flavors of the crab meat enriched sauce allows you to taste the clean and fresh flavors of the broccoli, with its delightful snap in every bite.

Fried Rice with Scallops, Crab Meat, and Crab Roe (P 480), served in a stone pot, adds to the festive feast, with soft and fluffy rice flavored with a variety of seafood. The dish isn't as oily as the usual Cantonese fried rice, with milder yet balanced notes. The Cantonese cuisine served at Crystal Jade Dining IN reflects traditional and authentic flavors, unlike the overly seasoned fare in most establishments tweaked to local tastes.

A bowl of Birthday Noodles completes the feast, soft noodles with vegetables, chicken, mushrooms, and quail eggs. Each noodle is coated with a light yet flavorful sauce, pairing well with the fresh vegetables. And those lightly breaded quail eggs, capping the dish with its rich flavors.

As for the rest of the Peking Duck, we opted for the Minced Duck Meat served with fresh and crisp lettuce as the second duck dish. The remaining Roasted Peking Duck is used for the dish, finely minced with peppers, corn and vegetables on crisp fried noodles.

Simply scoop up some minced duck and place on a lettuce leaf, drizzle some sweet bean sauce, roll up, and enjoy. It's the perfect ending to a Roasted Peking Duck feast at Crystal Jade Dining IN. Craving for Roasted Peking Duck? Make it a Peking Duck kind of day at Crystal Jade Dining IN...

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

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A New Story Unfolds at The Nostalgia Dining Lounge

February 6, 2015, 3:25 am

≫ Next: LOUIS XIII Embarks on an Epic Quest for a Legend

≪ Previous: A Peking Duck Kind of Day...at Crystal Jade Dining IN.

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Food, they say, is memories, with each dish telling a story and providing flavorful links to a cherished past. French Executive Chef Jerome Cartailler opens a new chapter filled with his favorite family recipes and the hotel's most popular dishes over the past five years at the new Nostalgia Dining Lounge of Oakwood Premier-Joy Nostalg Center.  

The new menu reflects classic international dishes set in elegant interiors reminiscent of a bygone era, a nostalgic theme that seamlessly threads all the elements for a unique and memorable dining experience at the Nostalgia Dining Lounge.

The new "old' look at Nostalgia Dining Lounge is complemented by a wide array of cross-continental cuisine supplemented by a touch of Asian and Filipino classics. But the sentimentality for the past is balanced by a contemporary approach to flavors, recreating classic dishes with a modern sensibility. At the new Nostalgia Dining Lounge, you can easily relive the past with your old favorites, or create new memories with a wide selection of dishes.

Located at the sixth floor of the Oakwood Premier-Joy Nostalg Center in Ortigas, The Nostalgia Dining Lounge exudes a warm and gracefull elegance, accentuated by subtle touches that strengthens the continuous chain of experiences that begin with a friendly smile at the lounge's entrance. 

Inside The Nostalgia Dining Lounge, one finds an impressive collection of accent pieces that relive the past. An old Remington typewriter here, a rotary dial phone there, each one providing a fascinating glimpse of days long gone. 

Other items include vintage spirits, like a crystal decanter of premium Louis XIII Cognac and a rare Macallan 30 year Single Malt. The nostalgic theme is carried over to the three function rooms, with the elegant Cosmopolitan Shanghai (R) for six incorporating classic Chinese prints and artworks...

...the Bohemian Paris (L), also for six, with  its bold and bright palette of colors rendered in a distinct French motif, and the rustic and formal wooden tones of Old Manila (R), which can accommodate up to fourteen guests, recreating the casual and laid-back charm of the capital's storied past. 

Elegantly framed vintage postage stamps adorn the tables, reinforcing the nostalgic theme. Days before, I thought I would sorely miss the old Oakroom. But seeing the new Nostalgia Dining Lounge somehow eased the transition, as I sat back and eagerly awaited for Executive Chef Jerome Cartailler's classic dishes.  

The new menu at Nostalgia Dining Lounge includes a selection from Executive Chef Jerome Cartailler's family recipes, like the Chef's Terrine, recreated from his grandmother's original recipe. And the Onion Gratine, the French classic made with fine wine, a blend of premium Emmental cheese, and prepared with love and patience, it's a dish that is revisited often by Chef Jerome going back to the days when he first donned a toque. The stories, and memories, behind each dish, are all lovingly recreated at Nostalgia Dining Lounge.

The feast began with The Nostalgia Dining Lounge's Trio of Appetizers, with sampler portions of the Crispy Pork Belly and Mesclun Salad (P 425), Escargot in Puff Pastry (P 530), and the Chef's Terrine (P 425), a pork and veal terrine flavored with Cognac. The crispy pork belly is perfectly cooked, with soft and juicy meat contrasting with the crisp layer of skin on Chervil ranch dressing and poached egg. The rich and flavorful Chef's Terrine is prepared the old-fashioned way, with time to allow the flavors to blend during the marinating process and slow baking. And one bite releases the rustic richness perfected by Chef Jerome's grandmother, passed down and recreated for The Nostalgia Dining Lounge's diners to enjoy. The delicate and crisp puff pastry filled with baked snails, garlic herb butter, and mushrooms is another classic recreation, with equally rich flavors made from traditional techniques and premium ingredients.

A popular appetizer makes a comeback at The Nostalgia Dining Lounge, Steamed Mussels (P 425), a comforting bowl of plump New Zealand mussels cooked in white wine, shallots, garlic and cream. The subtle briny sweetness of the mussels are perfectly accentuated by the nuttiness of the garlic and the sharp notes of the shallots, finished by the delicate hints of the white wine and the rich cream. Served with a crisp bread stick, just what you need to soak up the rich broth.

Chef Jerome Cartailler's flavorful story continues with the Pan-Seared Macademia Crusted Salmon Fillet with mini-vegetables and Chardonnay Sauce (P 895), a constant favorite over the past five years. And it's quite fitting that the dish is now permanently reflected on the new menu. Said to be a favorite of one of the hotel's owners, one bite immediately tells you why...

With premium Norwegian Salmon flown in weekly, the tender fillet bursts with clean and fresh flavors, complimented by the rich and buttery notes of the macademia nuts and the creamy Chardonnay sauce. The chunky mashed potatoes add a rustic texture, and the crisp French beans and fresh fennel complete the dish.

Chicken Supreme (P 645), stuffed with mushroom mousse, crushed potato with a light gorgonzola sauce.  The delicately flavored chicken roulade is given an extra kick in flavor by the nutty mushroom mousse and the flavorful gorgonzola sauce. Elegantly plated, with buttered cubes of carrots and mushrooms, the light yet filling dish reflects classic cuisine with a modern update. 

Other classic dishes include the Baby Back Ribs Pork Adobo (above), Berkshire Pork "Milanese," Prawn Kebab, Oven Roast Grouper Fillet, and Vegetarian Tajine as well as Asian and Filipino favorites.

For dessert, end your meal with a classic, the Tartufo (P 325), Nespresso coffee infused mousse with ganache and seasonal berry coulis, just perfect with a cup of coffee. Other options include old favorites such as the Deconstructed Black Forest, Baked Choco and Hazelnut Cheesecake, New Zealand Ice Cream Selection, and the traditional Halo-Halo. 

 

The popular buffet is still available for breakfast and lunch at The Nostalgia Dining Lounge, and Executive Sous Chef Hermogenes Perez ensures you'll find a favorite in the wide selection of dishes. That day, the mains included Chicken Tikka Masala (R)...

 ...

...and Roasted Pork Loin stuffed with prunes (L). The buffet also boasts a wide selection of fresh salads and seafood, plus an equally impressive array of indulgent desserts and fresh fruits.

At the Carving Station, a slab of crispy Pork Lechon Kawali proved to be a popular item among diners that day. Flavorful stories and memories, all coming to life, at the new Nostalgia Dining Lounge.

Oakwood Premier-Joy Nostalg Center's General Manager, Trevor MacDonald, invites you to rediscover your old favorites at the new Nostalgia Dining Lounge, and create new memories. The amazing stories behind each dish by French Executive Chef Jerome Cartailler are just one of many reasons to go back to Oakwood Premier-Joy Nostalg Center, and understand why food is, as many say, memories.

The Nostalgia Dining Lounge is located at the 6th Floor of Oakwood Premier-Joy Nostalg Center along ADB Avenue in Ortigas Center or call 637-7888 ext. 8603 for inquiries and reservations. 

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LOUIS XIII Embarks on an Epic Quest for a Legend

February 7, 2015, 7:36 am

≫ Next: A Taste of The Tasting Room

≪ Previous: A New Story Unfolds at The Nostalgia Dining Lounge

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The deep amber hue releases a distinct bouquet that immediately warms the senses, and a single sip delivers a century of expertise and craftsmanship in bold yet elegant and velvety smooth notes that can only come from a true legend. From the day it was created back in 1874 at the House of Remy Martin, LOUIS XIII was destined to be a legend. The iconic elixir has gained a worldwide reputation as a symbol of French excellence, the preferred cognac of choice at royal courts from the past to the boardroom of today's captains of industry, consecrating it as the true King of Cognac. Its revered place as the world's best will once again be validated with a unique quest for a true legend...

To celebrate its 140th Anniversary, LOUIS XIII Cognac launched its "Quest for a Legend", a unique worldwide search to unveil a rare hidden gem, the rarest and oldest premium LOUIS XIII Cognac.

It's been said that LOUIS XIII reflects a century in a bottle, as it takes at least a hundred years of meticulous and precise craftsmanship to masterfully blend 1,200 eaux-de-vie bottled in each exquisite decanter. The decanter itself is a delicate work of art, inspired by a flask found on an ancient French battlefield more than four centuries ago, recreated with the finest crystal. The neck is then adorned with 24-carat gold and individually numbered before being filled with the precious cognac (for more on the legendary LOUIS XIII, check out my previous post here at http://dude4food.blogspot.com/2014/09/up-there-with-king-of-cognac-louis-xiii.html).

The worldwide quest was launched at The Tasting Room located at the new City of Dreams. The sophisticated elegance of The Tasting Room served as an appropriate backdrop for the King of Cognac's epic quest for a legend.  

The "Quest for a Legend" is a worldwide search for the rarest LOUIS XIII decanter on earth, starting in the emerging Asian market commencing first in Singapore, Malaysia, India, and the Philippines before proceeding to other parts of the world. The House of LOUIS XIII invites private collectors to unveil their treasures in the first ever quest for the oldest and best preserved decanter of LOUIS XIII, providing a concrete link from the past with the rich heritage of the iconic brand.

"The Quest for a Legend', offers LOUIS XIII fans and collectors the chance to be part of the brand's history. It is a chance to unite devotees of legacy, craftsmanship, beauty, history, adventure, and legend. The Quest is not a race against time, it is time itself that we are after," said Ludovic du Plessis, Global Executive Director of LOUIS XIII.

But before you start rummaging through your grandfather's bar, take note of the specific guidelines for the competition:

Quest for a Legend Mechanics:

• Contest entry period is between 3 February 2015 to 31 March 2015.
• To enter the competition, participants must send photos of their unopened LOUIS XIII bottle via SMS Text, Whatsapp or to the local Remy Martin office. Entries can also be submitted online at www.louisxiii-cognac.com/questforalegend.
• Participants need to provide their full name, age, ID, contact information, nationality and details on how they obtained the bottle of LOUIS XIII.
• Participants can submit more than one bottle. 
• The LOUIS XIII Team will follow up with each submission individually. 
• The winner will be chosen by an expert committee who will assess each bottle with a set criteria.
• Remy Cointreau International (RCI) reserves the right to make the final decision.

Terms & Conditions

Participants:

• Must be the legal owner of the bottle.
• Must be citizens or residents of the participating countries in SEAMI.
• Must be 18 years and above, 25 years of age in India.
• Must agree to absolve LOUIS XIII/RCI from any liability with regard to handling of the entry bottle.

Bottle:

• The bottle must be unopened, with at least 50% of original liquid (this will be verified by RCI and the House of Remy Martin).

Prize:

The prize is a trip to the Remy Martin Estate in Cognac, France which includes:

• Two return Business Class air tickets.
• Two First Class return train tickets between Paris and Angouleme.
• Car pick-up transfer to the Estate.
• A hosted lunch at the Estate.
• Guided Tour of the Estate grounds, cellars and distillery.
• A tasting of LOUIS XIII and Dinner.
• One night's accommodation in Cognac.

Full terms and conditions will be made available at a later date.  The Quest will also be online with exclusive video content which can be viewed on www.louisxiii-cognac.com/questforalegend and will be supported by the hashtag "#QuestforaLegend" and "#LOUISXIII."  

Marie-Amelie Jacquet, Financial Planning and Analysis Manager, Global Trade Retail Division Remy Cointreau, and the fourth generation of the Heriard Dubreuil family which has run the Remy Martin cognac house for over ninety years, shared her passion in preserving the heritage of the brand, and the family's legacy with its loyal customers and connoisseurs. As I listened, you could feel the richness of the brand's history, with Marie-Amelie Jacquet representing the continuing thread that binds the story of LOUIS XIII.

Christophe Bourrie, LOUIS XIII's Regional Director for Southeast Asia, India and Middle East, detailed the basic guidelines for the unique promotion. "We are proud to be the first region to lead the 'Quest for a Legend', in search of the rarest and most unique decanter. LOUIS XIII set foot on the shores of Singapore, Calcutta and Penang in 1881, and by 1883 it had reached Manila", added Christophe Bourrie, an indication that the oldest bottle of LOUIS XIII may be found closer to home...time to go through your grandfather's collection.

The King of Cognac deserves a proper vessel, its very own iconic glass designed by Christophe Pillet using the finest crystal. Each cut and groove illuminates the deep golden amber hue of LOUIS XIII even in the faintest light, giving it an ethereal glow.

The distinct glass designed by Christophe Pillet comes to life once poured with LOUIS XIII. A single sip unleashes the full potential of the complex blend of 1,200 eaux-de-vie, ranging from aromatic flowery notes with citrus hints, dried fruits, honey, and bold spices like nutmeg, with each distinct nuance playing an elaborate medley of flavors that linger long after the first sip. Yet each sip is unique, bringing different layers of flavors that make each sip a personal journey of discovery. And there's noting quite like it. The culmination of three generations of cellar masters, a century in a bottle, savored in every sip.

Also on display that evening was the Second Edition of the Rare Cask Collection, a unique and exceptional tiercon in its elegant black crystal decanter by Baccarat, limited to only 738 decanters worldwide. The Rare Cask is yet another example of LOUIS XIII's continued commitment to excellence, cementing its stature as the King of Cognac.

An elegant dinner at The Tasting Room, capped by LOUIS XIII, and it definitely can't get better than that. LOUIS XIII's "Quest for a Legend" is affirmation of the brand's iconic imagery and identity, binding its rich history and heritage with its legacy as the King of Cognac. Finding the oldest decanter of LOUIS XIII, and the story behind it, should further strengthen the brand's equity, and at the very least, offer some interesting conversation over some cognac with friends. Start your own quest with LOUIS XIII, and experience a legend...

For more information on LOUIS XIII and the Quest for a Legend Contest, you may contact Remy Cointreau International at 556-8721 or 22 and 828-1345 plus the following additional contact details:

SMS Contact: +63-920-915-5443
Whatsapp: +63-920-915-5443
Website: www.louisxiii-cognac.com/questforalegend
FB: www.facebook.com/LOUISXIII

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A Taste of The Tasting Room

February 9, 2015, 2:54 am

≫ Next: Guten Apetit! Brotzeit's New Valentine's and Lenten Specials

≪ Previous: LOUIS XIII Embarks on an Epic Quest for a Legend

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Experience a culinary journey of discovery, where freshness and delicate subtleties blend in an artful medley of flavors. Very few establishments in the metro can boast of a Michelin Star, and this is one of those places where the dining experience is elevated to a level that's unique, inspiring, even sublime. 

Each elegantly plated dish is a masterful work of pure art, feeding both the eyes and palate. Dining at The Tasting Room is a sensory experience like no other, matched by impeccable service. It is, indeed, a Michelin Star dining experience. 

Located at the Crown Tower of the new City of Dreams, The Tasting Room is just one of the many world class dining outlets at the new gaming complex, bringing with it the Michelin Star experience and pedigree of the original Macau establishment. Your unique experience begins as soon as you enter the The Tasting Room...

The warm, golden glow exudes a graceful elegance, and you just know this is special. The Tasting Room was the venue for the launch of LOUIS XIII's "Quest for a Legend", a worldwide search for the oldest and rarest decanter of the iconic cognac (for more on LOUIS XIII's epic contest, check out my previous post here at http://dude4food.blogspot.com/2015/02/louis-xiii-embarks-on-epic-quest-for.html), a fitting and appropriate backdrop for the King of Cognac. That night, an equally epic dinner prepared by Chef de Cuisine William Mahi was served for the world's best, the undisputed King of Cognac.

At the entrance, one is greeted by the warm and beautiful smiles from the staff, and all the minute details form a constant and continuous thread of experiences long before your meal as you are escorted to your table.

The soft, muted lighting casts its golden glow on the elegant interiors, accentuated by fresh and ornate floral arrangements. And at each and every step of the way leading to your table, you are greeted by The Tasting Room's courteous staff.

The Tasting Room's Chef de Cuisine William Mahi begins your dining experience with an intricate Amuse-Bouche, a light sampler that's both elegant and playful, weaving in the creative play of flavors in each of the appetizers. And the range of flavors are impressive, combining the rich yet delicate sharpness of cheese with caramel flakes, chocolate with a savory filling, and a unique gelatin. The combination and blend of flavors are like nothing I've tried before, and that moment of wonderment lingers as you try to decode the ingredients.

For the first course, an inventive Duck Liver Terrine with cinnamon, port wine sauce, apples, strawberries, pear, honey and spicy red wine was served. The complexity of the seemingly contrasting layers of different flavors combine seamlessly in a delicate balance of subtle nuances. The richness of the duck liver terrine is accentuated by the sweetness and spice of the cinnamon, the mild tartness of the apples, strawberries, and pear, and the deep, bold notes of the port wine. Wonderfully balanced, yet filled with surprising contrasts.

Chef de Cuisine William Mahi continued to impress with his unique 52 Degree Egg on Potato Mousse with caramelized onions, Cepes powder, Iberian ham and truffles. Once the bowl was served, the staff then makes another round adding the delicate egg to your bowl. Chef de Cuisine William Mahi weaves another medley of flavors and textures, with not one ingredient overpowering the other. The creamy and buttery potato mousse is amplified a notch higher with the egg, balanced by the sharpness of the ham and the nutty hints from the truffles. An elegant, yet comforting dish with perfectly balanced flavors.

Dinner becomes even more indulgent with a glass of LOUIS XIII, the iconic King of Cognac. The aromatic bouquet and the smooth, elegant body warms the senses to complete your dining experience. One sip, and you can appreciate the time and love that goes into each and every decanter of LOUIS XIII. It is, after all, the culmination of nearly a century, bottled in each decanter (for more on the legendary LOUIS XIII, check out my previous post here at http://dude4food.blogspot.com/2014/09/up-there-with-king-of-cognac-louis-xiii.html).

The elegant tapestry of flavors continued with the 36-Hour Marinated Salmon with olive oil, pickles, white vinegar shallots, orange, dill and ginger, another impressive dish highlighted by pure, fresh, and clean flavors. The richness of the marinated salmon comes alive punctuated by the orange, dill, ginger, and pickles, and rounded out by the nutty olive oil. As with all the dishes at The Tasting Room, the flavors are not overly pronounced, yet each deliver a richness that lasts and stays with you. And it just gets better...

The French Lamb Saddle with lemon confit, turnips, truffles, rosemaery stuffed macaroni and pine seeds delivered robust, yet refined flavors. The tender lamb's meaty flavors were pure and clean, with the truffle adding that finishing touch. The details that go with each dish, with its individual components meticulously prepared, is an experience in itself.

For dessert, The Tasting Room's Guanaja Chocolate Ganache with espresso ice cream, spicy cocoa and smooth chocolate mousse, capped what could be one of the best dining experiences yet. Sweet with just a whisper of heat, it's the perfect finale to end on an even higher note. A true Michelin Star experience, and just a preview of more good things to come...

The Tasting Room is located at the Crown Tower in the new City of Dreams, D. Macapagal Boulevard, Paranaque City, Manila. 

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Guten Apetit! Brotzeit's New Valentine's and Lenten Specials

February 9, 2015, 9:23 pm

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A healthy yet filling seafood dish and a cold beer, with a fondue on the side. Things are definitely brewing over at Brotzeit for Valentine's and the coming of Lent.  

Brotzeit introduces its new line of seafood Lenten Specials, including a pasta and risotto with that distinct Bavarian touch paired with their signature brews, plus two fondue dishes for Valentine's. There's more to Brotzeit than just beer and sausages...

Brotzeit's newest branch, located at Glorietta 4, was the venue for the sampling of the new dishes. Similar to the original Shangri-La branch, the signature wood and leather tones, and the bar, provide that distinct look and feel of Brotzeit. There's just no better place for an authentic Bavarian meal paired with German beer. 

Brotzeit also introduced its newest brew, the revered and iconic Weihenstephaner, from a historic Bavarian brewery established way back in 1040. Known for its line of pale lagers and wheat beers, Weihenstephaner is yet another reason to check out Brotzeit.

And there's no better way to start your dining experience at Brotzeit than with a tall, refreshing cold glass of authentic Bavarian beer. The crisp notes of the Weihenstephan wheat beer lends itself well to the wide variety of Bavarian dishes. Like fine wine, a good premium beer can hold its own when paired with the curated dishes at Brotzeit. And it's about time too...

Our feast began with Brotzeit's Kasefondue (P 890), a cheese fondue served with premium tenderloin beef, Bavarian sausages, freshly baked pretzels, and olives, one of two fondue dishes made specially for Valentine's.

The tender chunks of beef and slices of Bavarian sausages deliver bold and robust flavors, and the creamy cheese amplifies the flavors even more. The freshly baked chunks of pretzels soak up the cheese well, releasing a flavorful burst in every bite. The olives provide a salty note to balance the richness to complete the dish.

And the cheese binds all the elements together with its thick and smooth texture. The cheese dip is a blend of Gouda and Emmental cheese, spiked with Lager Beer, giving it that distinct Bavarian twist. Go for one more dip and another glass of Weihenstephaner...just can't get better than that.

The first of Brotzeit's Lenten Specials was then served, Fischklopse Sassnitzer Art (P 390), a dish inspired by the seaside resort of Sassnitz known for its seafood, with hefty yet light seafood meatballs, roasted vegetables and lemon butter sauce.

The meatballs, blended with cod fish, crab, and shrimps, are soft and juicy, releasing mild and delicate flavors. The creamy butter lemon sauce adds a layer of richness perfectly complementing the delicate seafood. Try dipping the fresh vegetables on the butter lemon sauce too. Butter and lemon always works with seafood, and this dish reinforces that.

Pair your Fischklopse Sassnitzer Art with a cold Schneider Weisse Tap 1 Mein Blonde (P 340), a light golden colored wheat beer with crisp and refreshing notes. The clean and mildly sweet hints make it an ideal brew with light dishes, including salads and seafood.

Kreuterkrustete Kabeljaus (P 590), herb crusted cod fish with beer infused risotto and just a hint of mustard. The risotto is perfectly moist and creamy, and the infusion of beer adds that Bavarian flavor into the dish. The subtle flavors of the herb crusted cod fish are brought out by the mild heat from the mustard. A meal in itself, this is one comforting dish, familiar yet refreshing different.

The rich and creamy notes of the beer and mustard infused risotto pairs well with a tall Schneider Weisse Tap 4 Mein Grunes (P 340), with a more robust and full bodied flavor to match the hearty risotto. The noticeably darker hue of the beer is an indicator of its deeper, yet refreshing, flavor. An organic beer, the Schneider Weisse Mein Grunes is a welcome addition to Brotzeit's range of authentic brews.

A pasta dish is the third dish in Brotzeit's line of Lenten Specials, the Meerfruchtesfleckerin (P 450), a baked seafood pasta topped with breaded shrimps served in a skillet. The bowtie-shaped farfalle pasta adds a festive touch to the dish, coated with the rich and creamy white sauce.

The comforting seafood pasta is best paired with the new Weihenstephan Lager, a light yet sharp brew that cuts the richness of the pasta dish.

The final dish in Brotzeit's line-up of Lenten Specials was then served, Thunfisch (P 450), lightly seared tuna on pesto wild rice topped with pickled vegetables, a rustic dish combining the subtle flavors of tuna with the nutty notes of pesto with long-grained wild rice.

The sharpness of the pickled vegetables add a contrasting and flavorful punch to the nutty pesto, and the perfectly seared tuna delivers its own layer of subtle flavor to the dish. The pesto seafood dish goes well with the boldly flavored Paulaner Original Dunkel Lager, a dark beer with a light caramel-like sweetness. Brotzeit's new Lenten Specials will be available starting February 18, 2015.

For dessert, go for Brotzeit's Schokoladenfondue (P 990), a rich chocolate fondue with Emperor Cake crumble, grapes, oranges, and apples. A dark beer always works well with chocolate and dessert. Pair this with another dark Paulaner Original Dunkel Lager for another winning combo.  New dishes and a new brew. Just some of the reasons to go back to Brotzeit.

Brotzeit German Bier Bar and Restaurant is located at the Ground Floor, Glorietta 4, Ayala Center, Glorietta Complex, Makati City.

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A Lasting Impression...at Impressions of Resorts World Manila's Maxims Hotel

February 12, 2015, 5:22 am

≫ Next: A World of Luck...and Flavors for Valentine's at Resorts World Manila's Maxim Hotel

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The say first impressions last. And this is particularly true with Impressions at Resorts World Manila's Maxims Hotel...

Starting February 13, 2015, all six signature restaurants of Resorts World Manila's Maxim Hotel celebrates the month of love with a culinary medley of international flavors for a limited time only. And Maxims Hotel's very own top chefs have prepared an epic feast for a memorable Valentine's. This is the first in a series of two posts on the special Valentine's offerings of Resorts World Manila, and my flavorful journey begins at Impressions...

Located at the elegant Maxims Hotel at Resorts World Manila, the country's first one-stop, non-stop entertainment and leisure destination, the French fine dining restaurant has been making waves, consistently awarded as the Philippines' Best Restaurant three years in a row.

Inside, the spacious interiors exude a modern yet classic vibe, lined by an impressive glass wall of wine on one side, and two open kitchen stations on the other. The fine table linen, the elegant china and silverware, and the distinct French style chairs complete the mood, yet there is a noticeably sleek and contemporary feel.

On one side of Impressions, diners can view the glass-lined Carving Station, as the chefs prepare their signature US Certified Angus Prime Rib, premium steaks and seafood. A distinct feature of both stations are the fresh herbs integrated on the counter, ensuring easy access to garden-fresh herbs.

Noted French celebrity chef Cyrille Soenen heads the kitchen at Impressions, bringing with him years of culinary experience with Michelin Star establishments back in Paris. For this Valentine's weekend, Executive Chef Cyrille Soenen offers his special five-course degustacion menu, the Dinner Romance, paired with exquisite Chandon sparkling wine. The five course Dinner Romance menu includes appetizers to desserts, each prepared with Executive Chef Cyrille Soenen's distinct and innovative flair for flavors and textures. Diners can select their main courses, which include Butter-Roasted Veal Loin, Lardon-Wrapped Codfish, and the signature Prime Rib. But the first three courses, each one delivering a masterful blend of contrasting notes, are an experience in itself...

A few glasses of wine sets you in the right mood, as Executive Chef Cyrille Soenen and his talented team prepared intricate sampler portions for the first three courses in the special Valentine's Dinner Romance five-course menu.

With Executive Chef Cyrille Soenen's approval, the staff then served the first course. A meticulously plated dish, but Executive Chef Cyrille Soenen wasn't done quite yet,  as the staff delicately poured a light broth to complete the dish. 

Then, the first course was ready. Our sampler feast at Impressions began with Executive Chef Cyrille Soenen's Amuse Bouche of Seared Scallops on Herbed Soil of Nuts and Brioche with Cauliflower Meuniere. The soft and tender scallops were perfectly seared, releasing a burst of juicy, buttery, and briny notes as the first layer of flavor, followed by the rich herbal notes of the light broth, the subtle sweetness of the cauliflower, and finally, the contrasting textures of the flavored nuts and brioche. In one bite, you can experience and savor complex yet balanced flavors, with not one note overpowering the other. It is this seemingly subtle play on contrasting flavors that make the first course the perfect dish to start the Dinner Romance degustacion menu.

Executive Chef Cyrille Soenen continued to weave his tapestry of flavors in the second course, Duo of Duck Liver Terrine and Strawberry Marmalade, Strawberry Aspic, Peanut Powder and Pistachio Emulsion. Duck liver, an indulgent dish in itself, is paired with both contrasting and complimentary flavors adding depth and a whole new dimension to the dish. The sharp tartness of the strawberries balance the richness of the duck liver, and the creamy pistachios add a nutty sweetness to round out the flavors. Each component of the dish, with its own set of distinct notes, blend perfectly together in every bite. And as I savored the last bite, the third course was about to be served...

Another ornately presented dish is served, as you attempt to visually decode the structure of the dish. Like the first course, the staff adds the final touch to the dish by pouring a thick and creamy broth, releasing a rich aroma. Like the flavors, the presentation adds to one's overall experience... 

For the third course in the special Valentine's Dinner Romance degustacion menu, Executive Chef Cyrill Soenen presented his Creamy Broth of Mussels, Clams, and Prawns with Squid Gaufrette. The hearty and comforting broth explodes with the briny and sweet notes of the sea, releasing the concentrated flavors of mussels, clams and prawns. Familiar yet surprising flavors, with no visible hint of the shellfish and prawns, but each spoonful reminds you that it's definitely there. The soft gaufrette, a small waffle-like wafer infused with squid-ink, adds its own unique flavor and texture to the dish. The first three courses alone left a very memorable impression, and that's what you can expect at Impressions.

Impressions' special Valentine's Dinner Romance degustacion menu will be available from February 13 to 15, 2015 at P 3,500 net per person. If you want to make that impression this Valentine's, make it Impressions at Resorts World Manila's Maxims Hotel.

But there's more. Check out other culinary delights from the other dining establishments at Maxims Hotel for Valentine's here at http://dude4food.blogspot.com/2015/02/a-world-of-luckand-flavors-for.html.

Impressions is located at Third Floor, Maxims Hotel, Resorts World Manila, 100 Andrews Avenue, Newport City, Pasay or call 908-8883 for inquiries and reservations.

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

A World of Luck...and Flavors for Valentine's at Resorts World Manila's Maxim Hotel

February 12, 2015, 5:56 pm

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A world of luck awaits at Resorts World Manila, the first one-stop, non-stop entertainment and leisure destination in the country. And a world of flavors for Valentine's...

Resorts World Manila's Maxims Hotel serves up a special Valentine's feast in all six of its signature restaurants, with a wide range of international flavors. This is the second in a series of two posts on the flavorful offerings at Resorts World Manila's Maxims Hotel, and here's a peek at what's in store for you this Valentine's...

Hubertus Cramer, Resort Worlds Manila's Vice President for Food and Beverage (L) and Owen Cammayo (R), Director for Corporate Communications, welcome guests to the sneak preview of the impressive culinary delights prepared by Maxims Hotel's top chefs for Valentine's.  

After sampling three courses from the special Dinner Romance menu of Executive Chef Cyrille Soenen at Impressions (for more on the Valentine's Five-Course Degustacion menu by Executive Chef Cyrille Soenen, check out my previous post here at http://dude4food.blogspot.com/2015/02/a-lasting-impressionat-impressions-of.html), it was time for a taste of the other offerings at Maxims Hotel's other dining establishments.

Chef Charlie Simangan of Victoria Harbour Cafe kicks off the next round of dishes with a sampler from the Harbour Love Set, which includes winter melon with seafood and bean curd, curry fried fish fillet, Chinese style beef steak, wok-fried noodles and a heart-shaped pudding, all for only P 1,376++ for two on February 14. 

Authentic eastern and Japanese flavors for Valentine's? Why not. Chef Antonio Ablay of Japanese Korean restaurant Ginzadon offers their own flavorful sets using the very best seafood and premium beef for Valentine's.  

And you'll be glad to find those heart shapes in your favorite Maki. Ginzadon's Love & Roll offerings include bite-sized treats like Shake No Toro Maki (P 700+), Salmon Belly Roll, or Maguro Tatake Maki (P 600+), Seared Tuna Deep-Fried Roll, available throughout the month of February.

You can also choose from Ginzadon's Set for Love, featuring a choice of Salmon Princess (P 1,500++) and you can't miss those heart-shaped vegetables...

...or the Steak and Prawn King (P 2,500++), a Japanese inspired surf and turf duo. The use of the freshest and premium ingredients make these dishes special, delivering both bold and clean notes.

Executive Chef Gregorio Nuguid of The Terrace invites you to Dine Under The Stars for a romantic al fresco dinner with bottomless sparkling, red, and white wines at the hotel's idyllic poolside cabanas for just P 3,660 net per person, plus a long-stemmed rose and a box of chocolates. Available only from February 13 to 14, 2015. 

Executive Chef Gregorio Nuguid's Pistachio Crusted Rack of Lamb with Espresso Demi is just one of the dishes for Dine Under The Stars at The Terrace. The lamb is tender with a perfectly juicy pink center, and the pistachio crust adds a layer of rich flavor and texture to the dish. It's the perfect main course for a memorable dinner under the stars.

Cap your romantic evening with some No-Bake Cheesecakes in a variety of flavors. The bold and vibrant colors are a visual cue to the rich flavors of these indulgent desserts.

Chef de Cuisine Angelo "Chubby" Timban prepares a Valentine's feast with Eat, Drink, Love at Mercado, the hotel's buffet restaurant. The impressive selection includes the freshest seafood, exquisite carvings, and international dishes for P 1,288++ from February 13 to 15, 2015.    

Chef de Cuisine Angelo "Chubby" Timban's Baked Salmon will be one of the featured dishes in the buffet spread, and you'll definitely go for seconds with this one.

Pastry Chef Michael Lopez of Cafe Maxims is ready to indulge your sweet cravings with one of his decadent Valentine-themed dessert creations. Cafe Maxims'Sweet Love will showcase some of the most inventive desserts yet...

...like the elegant Cake of Affection (P 1,800), a layered milk chocolate mousse over vanilla sponge base, sprayed with cacao butter, laced with pink Italian butter cream and capped with ornate white chocolate, fresh red currant, and chocolate hearts. This one's a chocolate lover's dream. And it's Valentine's, you deserve a cheat day from your diet. Soft and sinfully rich, it just melts in your mouth. One more slice? Absolutely.

Then, there's the innovative Bibingka Love (P 135 Small/P 380 Large), a cool and playful twist on the local delicacy. The strawberry flavored bibingka, topped with vanilla ice cream and fresh strawberries, reinvents the usual rice cake with a Valentine's theme, making this a must-try at Cafe Maxims.

A world of luck...and flavors with six distinct culinary styles. Resorts World Manila's top chefs at Maxims Hotel are ready to serve a world of favors this Valentine's. This Valentine's, make it Resorts World Manila's Maxims Hotel.

Maxims Hotel is located at Resorts World Manila, 100 Andrews Avenue, Newport City, Pasay or call 908-8833 for inquiries and information.

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Pizza Love at Forty: Shakey's Celebrates Forty Years of Fun, Family, and Pizza

February 13, 2015, 4:31 pm

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That very first slice of the classic thin crust Manager's Choice from childhood remains an enduring memory to this day. Like a rite of passage, that first slice was also a first taste of the way a good pizza should look and taste like, a far cry from the usual pizza served way back then. The Friday Special and Chicken 'N Mojos completed my list of favorites, and Shakey's became a part of your life.

Decades later, Shakey's continues to be a favorite, with all-time classics and new dishes that reinforce its core values of fun, family and pizza. Shakey's celebrates forty years of good times and great memories with its unique "1 TO 40" meal deal where you can pick four items from 40 all-time favorites for your own customized combo of Shakey's favorites. 

Since it first opened back in 1975, the brand has enjoyed tremendous success with its signature freshly baked pizzas, gourmet pastas, and mojos. The brand has evolved through the years, going through some transformations, and finally back to its original roots in a full circle. Shakey's has always been a family restaurant. The logo may have changed slightly, giving it a refreshing and more updated look, but its time-tested and iconic products remain all-time classics.

Inside the new and spacious Aseana branch, the classic brick and wood tones are washed by vibrant splashes of the  familiar red and orange hues, colors that have remained a part of the brand's identity. 

With its dynamic new look, friendly and courteous service remains at the heart of your Shakey's experience. The cheerful staff are always ready to serve your all-time favorites at Shakey's.

The kitchen picked up its pace as the lunch crowd arrived, and familiar favorites are prepared and served by the friendly staff. That familiar and comforting aroma fills the air, and suddenly you're brought back to a happier place from so many summers ago.  

And with obvious pride, the staff served their signature pizza and other all-time favorites...

...like the Captain's Choice with crispy fish fillet, crunchy calamari and thick cut Belgian fries...

...the hearty Chicken 'N Mojos...

...and even more pizza. Now wouldn't it be great to have your own feast for four, with all your favorite all-time classics from Shakey's? Now you can. You choose your all-time bestsellers and make your own combo, all for one cool price.

A plateful of all-time favorites just brings back so many fond memories. And you can relive those good times with the new "1 TO 40" meal deal by Shakey's. "We really wanted something that's never been done before for our 40th anniversary" shares Jorge Q. Concepcion, Shakey's General Manager. "We just kept thinking 'we need something unique', and then it hit us--what could be more unique than individually-customized meals? A meal for you, by you."

From January 2 to March 15, 2015, diners can select any three food items and one dessert or drink from a preset selection of Shakey's bestsellers and put them together for a personalized and customized meal with all your Shakey's favorites. All items included in the selection are good for four. Guests can choose from large thin crust servings of the brand's 17 pizza flavors, family sized Chef, Caesar, Tuna Caesar, Greek an American Salad, Classic Spaghetti, and Carbonara Supreme Platters, Five-Piece Buddy Pack Chicken 'N Mojos, Mojos Supreme, and 4 Solo servings of Hearty Italian , Chicken 'n Corn, and Creamy Mushroom Soup. All these for only P 1,240.00.

"This is such a great way for people to either try items that they've never had before or enjoy their favorite Shakey's treats together. Shakey's is a brand that's all about making even the simplest of celebrations all the more special with great food. Everyone has a story or a fond memory about Shakey's. With this new offering, we promise more good times and great memories with Shakey's," Concepcion adds.

Now you can have it your way, with your own favorites, with the Shakey's "1 TO 40" meal deal. Shakey's management pose with the celebratory anniversary sign, with (L-R), Koi Castillo, Brand Manager; Jorge Cocepcion, General Manager; Chez Manalaysay, Marketing Director; and Vic Gregorio, EVP and CEO. Here's to more pizza love in the next four decades of fun, family and pizza...

Shakey's ASEANA is located at President Diosdado Macapagal Boulevard corner Bradco Avenue, ASEANA City, Paranaque.

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Food News: It's Back...Jollibee's Tuna Pie Trio

February 15, 2015, 3:32 am

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And just in time for Lent too. One of Jollibee's popular items makes a comeback, and it comes in threes as well. 

Jollibee's Tuna Pie returns to Jollibee outlets nationwide, including a special trio pack, the Tuna Pie Trio.

Light, crisp and flaky, with a creamy and well-seasoned filling of soft and tender tuna with vegetables, Jollibee's Tuna Pie is a great snack option, and healthier too. You'd probably want two of these, or even three.

Jollibee's Tuna Pie is now available in all Jollibee outlets for only P40, and only P 115 for the Tuna Pie Trio. Planning a Tuna Pie weekend afternoon party? No worries, you've got Jollibee's Tuna Pie Trio.

For more on Jollibee, check out their FB Page for updates here at https://www.facebook.com/JollibeePhilippines

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A Shot and a Slice: A Lechon Pairing with Glenfiddich

February 15, 2015, 9:40 pm

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An iconic single malt Scotch whisky and a Filipino culinary classic representing the best of two cultures in one memorable evening...

In celebration of 125 years of pioneering whisky making, Glenfiddich shared its range of premium aged single malts, from the world's favorite Glenfiddich 12 Year Old to the rare and refined Glenfiddich 21 Year Old, in a unique and memorable Lechon Degustacion Dinner at The Commissary.

The epic Lechon Pairing with Glenfiddich, dubbed as The Great Filipino-Scottish Feast, was held at The Commissary within the elegant Whitespace complex located along Chino Roces Avenue Extension in Makati. 

Inside The Commissary, a single long table laid out with exquisite china and silverware served as the setting for a classic dinner. After a few shots of Glenfiddich 12 Year Old, the feast was about to begin...

More than just a casual dinner pairing, the Lechon Degustacion with Glenfiddich is a grand fusion of cultures combining the world's best for an experience like no other. Established in 1886, this Speyside single malt references its origins with its brand name, Glenfiddich being Gaelic for "Valley of the Deer," with the stag symbol displayed on all labels of Glenfiddich. The brand is known for being the only distillery in Scotland to use a single source of water for the entire whisky-making process, tapping pure water from the Robbie Dhu spring, with fresh, crisp spring water filtered naturally through rocks. The distillery's master craftsmen, under the guidance of the Malt Master, then combine premium malted barley and yeast for the complex and tedious refining process, before the "Water of Life" is allowed to mature in oak casks.

Glenfiddich is the world's most awarded single malt Scotch whisky, with more awards since 2000 than any other single malt Scotch whisky in two of the world's most prestigious competitions, the International Wine & Spirit Competition and the International Spirits Challenge. 125 years later, Glenfiddich proudly continues the pioneering legacy of its founder, William Grant, to produce the "best dram in the valley." The subtle nuances of each premium single malt combined with specific portions of the lechon combine in a blend of flavors that bring out the best in each other, and the familiar becomes new, different, exciting yet timeless and classic. Glenfiddich set out to deliver a unique experience, and that evening, they did.

Glenfiddich collaborated with some of the metro's most innovative and creative culinary names for The Great Filipino-Scottish Feast, including Pepita's Kitchen with its distinctive roast whole suckling pig stuffed with rich and indulgent truffle rice...

...and Cibo di M, with its playfully inventive take on Filipino cuisine, highlighted by their lechon roasted with a bottle of Glenfiddich 12 year Old adding sweet, smoky, and subtle butterscotch notes to the delicate flavors of the tender and juicy roast pork.

The lechon is then carved, with specific parts set aside for the pairing, and shots of Glenfiddich prepared for the guests. The collaborative union of two cultural icons, the pride of Scottish distillers and the world's most awarded single-malt Scotch whisky, finally meets the centerpiece roast of Philippine fiesta cuisine.

William Grant & Sons' Southeast Asia Brand Ambassador and long-time veteran of the whisky industry, Matthew Fergusson-Stewart, shares the evening's special concept: "We see this as an opportunity to showcase Glenfiddich as a drink that can lend itself amazingly well across a range of dishes worldwide."

And with Glenfiddich single malt Scotch whisky, you can expect a unique and totally new experience. The pairing began with Cibo di M's roast lechon fat and lean meat paired with Glenfiddich 12, and the subtle sweetness and richness of the juicy roast pork is perfectly balanced by the mild pear and oak notes of the single malt.

The smooth single-malt cuts through the fat allowing you to taste the pure flavors of the pork. And this is once again experienced with the Glenfiddich 15 paired with chewy roast lechon skin, capped by a whisper of smoky yet sweet honey and raisin notes of the premium single malt. 

The fork-tender pork ribs is then paired with the Glenfiddich 18, with the clean, sweet notes of the pork blending well with the bold baked apple and cinnamon hints of the single malt. Each flavorful sip cleans the palate, allowing you to taste the richness of the pork with another bite. 

And finally, the gastronomic union culminates with Pepita's Lechon stuffed with rich and nutty truffle rice paired with the rare Glenfiddich 21 Gran Reserva's subtle yet vibrant contrasting notes of smoky toffee sweetness, vanilla, and a medley of floral and spice notes. The pairing is simply perfect, almost sublime.

The subtle sweetness and delicate flavors of the roast pork are perfectly complemented by the smoky, sweet notes of Glenfiddich, with each portion of the lechon balanced by the range of Glenfiddich's award-winning single malts. The premium single malt just brings out the pure and natural flavors of the pork, and you can taste the subtle nuances of lechon, allowing you to rediscover this Filipino classic like never before. The richness of the roast pork and a layer of bold smoky notes linger in your mouth, and the fusion of cultural icons leaves a lasting impression. The rich play of flavors, textures, and notes of this one-of-a-kind degustacion underscores the depth and versatility of Glenfiddich single malt whisky, opening up a whole new and engaging experience that's relevant and meaningful.  "Glenfiddich has always been on the shelves of your favorite bars or local stores but this year we are committed to strengthen our ties with the Filipino market through meaningful events such as this that celebrate both our cultures' passion," added Matthew Fergusson-Stewart.

After the pairing, Cibo di M weaved its own culinary repertoire of innovative dishes to continue the thread of the evening's rich flavors with its playful version of Chicharon topped with Laguna Cream Cheese, crispy adobo flakes and salmon roe along with another round of Glenfiddich.

The second course, a refreshing Negros Txistorra-Queso de Bola Flan, Txistorra Crisp Field Greens, Watercress, Palm Heart, and Edible Flowers with Guava Jelly Balsamico Vinaigrette, showcased fresh local ingredients with clean, bold flavors.

An elegantly presented Pan-Seared Pampano "Pinais sa Tampipi" Tagaytay Fennel & Davao Pomelo Confit with Calamansi Carabao Butter, featured the delicate flavors of fresh fish with the tart notes of pomelo for contrasting yet balanced flavors.

For the main course, Cibo di M served its Tenderloin Medallion with Mais & Sigarilyas Guisado and Heirloom Brown & Red Rice Sinangag, with the robust flavors of the tender beef complemented by the fresh and sweet notes of corn and winged beans.

Dinner is capped by a trio of desserts, with Argellanitas Torta Silay Dulce de Leche, Cebu Mango & Jackfruit Compote, Sampaguita Perfume; San Miguel Bulacan Pastillas with  Batangas Chocolate Lava; and a cup of Organic Kanlaon Coffee. Pair that decadent Pastillas Chocolate Lava with a shot of Glenfiddich 21...perfect.

A perfect pairing, for a perfect evening with Glenfiddich, Cibo di M and Pepita's Kitchen. Matthew Ferguson-Stewart shared his guiding principle: "If you try to sell bottles of great whisky you'll sell a few, but if you sell the experience of enjoying great whisky, you'll sell a lot more." Experiencing Glenfiddich that night, paired with some of the metro's best lechon masters remains a class in itself. And with that, I raised a glass of Glenfiddich for one of the more memorable dining experiences yet.

William Grant & Sons, Ltd. is an independent family-owned distiller headquartered in the United Kingdom and founded by William Grant in 1886. Today, the luxury spirits company is run by the fifth generation of his family and distils some of the world's leading brands of Scotch whisky, including the  world's favorite single malt Glenfiddich, The Balvenie range of handcrafted single malts and the world's third largest blended Scotch Grant's as well as other iconic spirits brands such as hendrick's Gin, Sailor Jerry, Milagro Tequila and, most recently, Tullamore Dew Irish Whiskey.

Whitespace is located at 2314 Chino Roces Avenue Extension, Makati City, Metro Manila or call845-4917 for inquiries.

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Kitchen 56 by Earth Kitchen: An Oasis of Fresh Flavors

February 17, 2015, 6:05 pm

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Fresh, organic, and clean flavors at the heart of the metro...

Kitchen 56 is the newest dining concept by young chef David Hizon of Earth Kitchen, and an oasis of fresh flavors with premium, organic ingredients.

Located at the Ground Floor of the Senior Hub, Kitchen 56 by Earth Kitchen is a collaboration of chefs David Hizon, JR Trani, Got Heart Foundation and Hizon's Catering, advocates of healthy organic, local and sustainable produce from partner communities. And you get fresh, clean flavors in every dish at Kitchen 56.

The Senior Hub is a senior citizen recreational and daycare center and one of the advocacies of the Felicidad Tan Sy Foundation. And one can immediately feel the foundation's passion for their advocacy with the impressive facilities at the Senior Hub. And Kitchen 56 completes the experience at the Senior Hub.

At the Senior Hub, members can pamper themselves at the beauty salon (L) or the spa (R). Other facilities include a well-appointed gym, mini-theater, a classroom for art classes, and a roof deck for special functions. 

The Senior Hub also has several Mahjong tables outfitted with an automated dice roller for your convenience, now how cool is that? After a day at the spa or the gym, or a round of Mahjong, you can cap your day at the Senior Hub with a healthy and nutritional meat, each made from scratch, at Kitchen 56.  

Kitchen 56 by Earth Kitchen is open to the public and non-members of the Senior Hub, offering healthy and flavorful alternatives for all ages. Inside Kitchen 56, the bright and spacious interiors exude a warm and comforting vibe, a homey and rustic simplicity balanced by a sleek and modern look. At Kitchen 56, the focus is on clean, fresh, and bold flavors, and you immediately get a taste of that with their selection of beverages. Start your meal with a pitcher of Fresh Dalandan Juice (P 260), bursting with natural sweetness from the tart freshly-squeezed local citrus fruit.

Sourcing organic, fresh, crisp greens from local community partners, the salads at Kitchen 56 are not to be missed. The Tempura Salad (P 330), fresh organic greens topped with ebi and fish tempura with roasted sesame dressing delivers a rich blend of flavors and textures that's just perfect as a starter. The tender and crisp tempura adds a contrasting texture to the dish, playing well with the mildly sweet greens and juicy tomatoes as the nutty roasted sesame dressing binds all the ingredients for balanced flavors. Other salad options include the Forest Salad (P 310) with edible flowers, foraged herbs, salted duck eggs, and muscovado vinaigrette; a refreshingly tart Pomelo Salad (P 350) with green papaya, herbs, and peanuts; Watermelon and Rocket Salad (P 290) with kesong puti and balsamic vinaigrette; Grilled Vegetable Salad (P 290) with pickled mushrooms; and a hearty Beef and Citrus Salad (P 310) with tender boneless beef ribs and fresh vegetables in a sharp and citrusy dayap vinaigrette.

For the second course, select from one of nine fresh homemade pasta dishes, like the Pumpkin and Goat's Cheese Paccheri (P 340), soft ravioli filled with goat's cheese and pumpkin, topped with bacon (you can replace the bacon bits with pili nuts) and crisp pumpkin strings. The freshly made ravioli is soft yet firm, with a mildly chewy texture to hold the creamy pumpkin and goat cheese filling. The flavors are light and delicate, with the toasted bacon bits pumping up the flavors. Other interesting pasta dishes include the Four Mushrooms and Egg (P 385), their version of the classic carbonara, Scallops and Aligue (P 460), a squid ink pasta with crab fat; Mushroom Ravioli (P 400) with kesong puti; and Sweet Potato Tops Ravioli (P 400).  

For the main course, I go for the bestseller of Kitchen 56, the signature Beef Kebab (P 395), fork-tender boneless beef ribs, grilled vegetables, tzatziki, a creamy chili sauce, and organic Ifugao rice pilaf. Chef David Hizon tediously prepares each batch of beef kebabs in a slow sous-vide technique to ensure each chunk of grilled kebab is tender and juicy. The rich blend of spices add sharp notes to every bite of the tender kebabs, perfectly complemented by the subtle sweetness of the fresh grilled vegetables and richly flavored pilaf rice. A meal in itself, this is one dish I'd go back to again. And again. Kitchen 56 also offers other main dishes, including Chicken Kebab (P 370), organic Roast Chicken (P 410), Short Rib Lettuce Wrap (P 470), and Braised Bacon (P 580), a tender slab of bacon with red cabbage and marble potatoes.   

Cap your meal at Kitchen 56 with their Homemade Ice Cream (P 110 per scoop), in the following flavors (clockwise from left), Milo, Tablea, and Pastillas. The Milo flavored ice cream brings back comforting memories of childhood, punctuated by the chewy bits of Milo granules in the soft, smooth, and creamy dessert. The Tablea Ice Cream delivers bolder, deeper and rounded chocolate flavors, and the Pastillas Ice Cream has the familiar milky notes of the local delicacy. The homemade ice cream served at Kitchen 56 isn't overly sweet, allowing you to taste more of the base flavor. Other homemade flavors include Ube (purple yam), Green Tea, Vanilla, and Banana Caramel. And don't forget to ask the staff about the featured Flavor of the Month with the best seasonal ingredients.

Fresh, clean flavors in every dish, Kitchen 56 is your oasis of fresh flavors in the metro.

Kitchen 56 by Earth Kitchen is located at the Ground Floor of Senior Hub, 56 Jupiter Street, Bel-Air, Makati City or call 856-4144 for inquiries.

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Donuts and a Cup of Coffee the J.CO Way at J.CO Donuts & Coffee

February 19, 2015, 7:19 pm

≫ Next: All In with the Shakey's 1 TO 40 Meal Deal

≪ Previous: Kitchen 56 by Earth Kitchen: An Oasis of Fresh Flavors

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Coffee and donuts. It's one of those iconic and comforting pairings that work on the go or a leisurely afternoon.  And J.CO takes this pairing to a whole new level with their handcrafted coffee beverages...

Since it first opened last March 2012, the love affair with J.CO Donuts & Coffee remains as strong as ever. And J.CO Donuts & Coffee starts the year on a high note with their signature line of "J. COFFEE" handcrafted beverages to pair with your favorite donut. That's coffee and donuts the "J.CO Way".

J.CO has long been known as a lifestyle cafe back  in Indonesia, serving their "J.COFFEE" line of handcrafted beverages. Soon, J.CO will be opening their first cafe concept  themed store at the Forbes Town Center with an entirely new look to showcase their line of signature "J. COFFEE" beverages.  

J.CO's special blend of Italian roast coffee beans form the base for their steaming cups, complemented by a selection of premium Indonesian Arabica beans from Sumatra and Sulawesi, internationally-acclaimed coffee producing regions known for their unique coffee flavor profiles and characteristics. 

Quality coffee begins at the time of harvest, tediously hand-picked and processed with care. The acclaimed Sumatra coffee beans are delicately processed using the wet-hull method to remove the outer skin, and then stored for a day for reduced acidity and increased body, resulting in rustic yet bold flavors. Sulawesi coffee beans are sourced from the southeastern highland region, and known for its deep, well-rounded and subtle fruity notes. J.CO's special Italian roast blend offer a full-bodied medium acidity profile with just a whisper of bittersweet citrus notes ideal for espresso shots, and best enjoyed in J.CO's signature JCoccino.

J.CO's version of the cappuccino, the JCoccino (P 115 Uno/P 130 Due/ P 140 Tre) offers a creamy and frothy head adding a layer of richness to balance the bold notes of the espresso base. The bold coffee notes are deep and full-bodied, yet without a hint of bitterness, instead a distinct chocolate richness comes through in every sip.

The signature JCoccino also serves as the canvas for J.CO's resident baristas, the Coffee Experts, adding their own creative touch to each cup of coffee with delicate swirls of patterns that elevate the coffee experience. A cup of coffee at J.CO is no longer just a cup of coffee, but an elegant and refined blend of rich flavor and latte art.

And there's no better way to enjoy your coffee than with J.CO's signature donuts, the Alcapone (L) topped with Belgian white chocolate and roasted almonds, and the Don Mochino (R), topped with dark Belgian chocolate with cappuccino cream filling. Unique, delicious and cleverly named, J.CO's signature donuts are rich in flavor yet not overwhelmingly sweet. With over twenty-six varieties to choose from, you'll definitely find a favorite at J.CO. Have a couple of donuts with your J.COFFEE handcrafted beverage for a perfect pair.

J.CO offers a full range of espressos to ice blended coffee beverages, including the unique and playfully inventive Cafe Avocado Frappe (P 120 Uno/P 135 Duo/P 150 Tre), a fun and quirky combo with creamy avocado and robust coffee. The refreshing Cafe Avocado Frappe is just one of many specialty beverages unique to J.CO, which include Strawberry Yogurt Frappe, Green Tea Frappe, Mixberry Frappe, Chocomint Frappe, Choco Forest Frappe, and Oreo Frappe. Different yet comfortingly refreshing, you'll always find something new to discover at J.CO.

Pair your Cafe Avocado Frappe with the equally fun and flavorful Jackie Chunk, topped with dark Belgian chocolate, chunky peanut butter and peanuts. Other interesting and flavorful donut personalities include Black Jack, Berry Spears, and Avocado Dicaprio.

J.CO's Coffee Experts are ready to serve your perfect brew along with a Glazy donut, served free for every J.COFFEE purchase. Donuts and coffee? Make that J.CO Donuts and Coffee.

J.CO Donuts & Coffee is located at the Ground Floor of Glorietta 2 or call 955-1317 for inquiries.

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All In with the Shakey's 1 TO 40 Meal Deal

February 22, 2015, 11:13 pm

≫ Next: A Rare Affair at the House of Wagyu Stone Grill with the Legendary Saga Wagyu

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A hearty pasta dish, a signature thin-crust pizza loaded with premium toppings, some fried chicken, and a pitcher of soda, your all-time favorites at Shakey's...

...and you can have it all with one cool deal. In celebration of forty memorable years of fun, family, and pizza, Shakey's lets you create your own feast with all your favorites with the Shakey's "1 TO 40" meal deal. 

Located at a Shell gas station along EDSA in Greenhills, it's the perfect pit stop to load up with some gas and a hearty meal. Inside, the familiar and comforting aroma of freshly baked pizza is guaranteed to get your appetite into overdrive, and the friendly service settles you down as you go through the menu.

For only P 1,240 pesos, you can create your very own feast with four of the brand's most-loved offerings by customizing your own set good for four diners. As part of the 40th Anniversary celebration of Shakey's, the historic milestone of the brand kicks off with a unique promotion by giving all its loyal diners exactly what they want (for more on the 40th year milestone of Shakey's in the country, check out my previous post here at http://dude4food.blogspot.com/2015/02/pizza-love-at-forty-shakeys-celebrates.html). From January 2 to March 15, 2015, diners can choose any three food items and one dessert or drink from a preset selection of forty of Shakey's bestsellers to create their own personalized meal for four, for only P 1,240. As we ran through the menu to select our four dishes, we decided to start with something fresh and light, the classic Caesar's Salad (P 282). The large bowl with a medley of fresh and crisp lettuce, cucumber, Parmesan cheese, and crunchy bacon bits gets you in the right mood in no time as you create your own combo with the Shakey's "1 TO 40" meal deal...

For our Shakey's "1 TO 40" feast, we start with the Creamy Carbonara, a classic pasta dish with rich white sauce topped with ham, button mushrooms, bacon, and premium grated Parmesan. Any celebration needs noodles, and you can't go wrong with the Creamy Carbonara at Shakey's. 

And you just got to have some fried chicken. The signature Chicken 'N Mojos Buddy Pack, with five pieces of chicken and a side of mojos, is our second dish in the Shakey's "1 TO 40 " meal deal. Tender and juicy chicken with a crisp outer layer combined with the thick and comforting mojos, often imitated but never duplicated, just perfect.

And finally, the signature thin crust Shakey's Special, topped with beef, Italian sausage, pepperoni, salami, mushrooms, green bell pepper, and onions, complete our feast of all-time favorites at Shakey's. A pitcher of soda caps our customized Shakey's "1 TO 40" meal deal. Now, it's your turn. Create your very own "1 TO 40" feast at Shakey's, only until March 15, 2015.

Shakey's Pizza Parlor is located at the Shell Station in Gate 5 along EDSA corner Florida Street, Greenhills, Mandaluyong City or call 721-5580 for inquiries, take-out, or delivery.

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A Rare Affair at the House of Wagyu Stone Grill with the Legendary Saga Wagyu

February 24, 2015, 9:45 pm

≫ Next: Global Flavors with the Freshest Local Produce at Taza Fresh Table

≪ Previous: All In with the Shakey's 1 TO 40 Meal Deal

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Premium A5 Wagyu with a rare marbling grade of 11 from Japan's Saga Prefecture...it's a rare affair at the House of Wagyu Stone Grill.

The House of Wagyu Stone Grill introduces the ultimate steak experience with its Saga Prime Wagyu, pure breed Wagyu from Japanese black cattle, in an event dubbed as "A Rare Affair." And indeed, it was. It is increasingly rare to experience the distinct richness of pure Japanese full-blood Wagyu, and rarer still to sample A5 Japanese Wagyu with a marbling grade of 11. But now you can, at House of Wagyu Stone Grill.

Located at the fourth level of the new 2 ECOM Center at the MOA complex, the House of Wagyu Stone Grill brings its signature line of premium Wagyu down south. The selection includes the legendary and authentic Prime Wagyu from the Saga Prefecture, one of Japan's very best.

House of Wagyu Stone Grill's "A Rare Affair" starts with a sampling of A5 Saga Wagyu Sashimi (L), bite-sized pieces of the legendary beef, and Oysters Rockfeller (R), along with savory morsels of Foie Gras Mousse with red wine foam and candied apple, and Goat's Cheese Terrine with grilled bell pepper, raisins and walnuts.

Fine wine and champagne were provided by the Philippine Wine Merchants, featuring Montes premium wines from Chile and Champagne Henriot Brut Souverain from France. Elegant hors d'oeuvres and fine wine, and a setting sun on Manila Bay as a stunning backdrop...just can't get better than that.

But it does. The setting sun serves as a cue to enter the House of Wagyu Stone Grill, with its subdued yet warm lighting replicating the setting sun's afterglow. The interiors exude an understated and muted elegance, the perfect setting for the perfect steak. This is, after all, a rare affair like no other.

That evening, it was all about the beef. Not just any beef, but prime quality Japanese beef from the famed Saga Prefecture. The indigenous Japanese Black cattle, a pure breed known for its excellent marbling and the white color of its fat, sets it apart from the rest, with its signature buttery richness. All the others are just, well, beef.  

Japan's Saga Prefecture is known for its fertile lands, clean water and mild climate, all crucial elements required for breeding high-quality beef. Local agricultural cooperatives raise pure breed Japanese Black cattle in small farms, usually limited to just 34 heads per farm, with each receiving the maximum care. The indigenous Japanese Black cattle are grain fed for over twenty months, consisting of rice straw, barley, corn, and soybeans. It is this unique approach to cattle care that results in the signature "Sashi", or fine marbling, giving it that legendary melt-in-your-mouth feel.  

Authentic pure breed Wagyu is known the world over for its texture, flavor, and aroma. The melt in your mouth texture and the rich flavors are the immediate and most noticeable characteristics of pure breed Japanese Black cattle, but it's the aroma that elevates it from the rest. The subtle aroma releases delicate notes reminiscent of sweet peaches and coconuts that intensifies as you chew the buttery beef. The aroma is released at a certain temperature, stays in the meat, and released once more when chewed adding to the richness in flavor. Quality is ensured by a meticulous grading system by the Japanese Meat Grading Association, based on meat quality grade, ranging from 1 to 5 depending on marbling, meat color and shine, firmness, and texture; and yield grade, with "A" as above average and "C" as the lowest. Based on the criteria, experiencing A5 grade Wagyu represents the highest standard in Japanese Wagyu. Marbling is also given a scale, from 1 (almost lean) to 12 (perfectly marbled), and this is evident in the intensity of the fine white specks on the meat. That evening, we had the rare opportunity to experience A5 Prime Wagyu with a marbling grade of 11 from the Saga Prefecture, both rare and as close to perfection as you can get.    

Dinner begins with the House of Wagyu Stone Grill's Cream of Carrot Soup, a hearty and thick broth with intense and concentrated flavors, elegantly plated and presented.

This is then followed by a refreshing Scallop and Shrimp Salad with Strawberry Vinaigrette, with crisp greens topped with the briny sweet notes of plump shrimps and scallops, capped by layers of sweetness and tartness from the vinaigrette to complete the dish.

Then, the much awaited highlight of the evening, 180 grams or 6 ounces of A5 Prime Wagyu Ribeye with a marbling grade of 11 from the Saga Prefecture...pure beef bliss.  Simply season with salt and pepper, and nothing else. You really don't need much for beef this good. Seriously.

The signature stone grill is then laid on the table, and you're all set for a unique and rare dining experience. Each diner gets his own individual lava stone grill, heated to 400-450 degrees for 6-8 hours, so you can grill your steak to your own preference. But first, you need to prep the lava stone. Simply slice off a thin layer of the signature pure white fat, and spread on the hot lava stone. And almost immediately, a loud sizzle accompanied by steam indicates that the lava stone is ready...

To best enjoy your dining experience, gently place your steak on the lava stone for not more than thirty seconds, depending on the degree of your preferred doneness. I go for a medium rare, that's around 15-20 seconds on one side. Then turn it over once (yup, just once and no more), for another 15 to 20 seconds. Both the top and bottom portions of the steak are then seared, leaving a pink juicy center for that perfect medium rare finish.

Grilling your own steak, your own way, right on your table, is a unique experience in itself. Grilling Prime A5 Prime Wagyu Ribeye with a marbling grade of 11 from Japan's Saga Prefecture makes this even more memorable and special. The simple act of table top grilling becomes a full sensory experience, as you see, hear, smell, feel and taste one of the world's best beef right in front of you. It definitely is an experience, almost sublime...and only at House of Wagyu Stone Grill.

And the flavors are exactly what you'd expect from beef of this rare and high quality. Seasoned with just salt and pepper, one can taste the depth and richness of the beef, releasing even more flavor as it melts in your mouth. Someone suggested dabbing just a touch of wasabi to balance the richness, and another also advised resting your steak on a bowl of rice, so the rice absorbs the fat. But whatever you decide, nothing can diminish the rich flavors of the legendary Wagyu from pure breed Japanese Black cattle.

You may think the sampler portion of 180 grams or 6 ounces of A5 Prime Wagyu Ribeye is light, but the size is deceptive. The richness of the beef is immediately filling, and going for more can be too much of a good thing. Beef this good is best enjoyed in modest servings, where you can appreciate and savor each and every bite, hot off the lava stone.

For dessert, Olive Oil Ice Cream with Strawberry and Mango Mille Feuille with Vanilla Cream, capped the epic feast on a high note. Dining at the House of Wagyu Stone Grill has always been a unique experience, and indulging on the world's ultimate steak, the A5 Prime Wagyu Ribeye with a marbling grade of 11 from the Saga Prefecture is, without a doubt, truly one of those bucket list experiences.

House of Wagyu Stone Grill is located at the 4th Level, 2 ECOM Center, Harbour Drive, Mall of Asia Complex, Pasay City or call 553-8436 for inquiries and reservations.

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