DUDE FOR FOOD

Chef Him Uy de Baron's culinary mission is simple and straightforward. Bold flavors using the very best ingredients, and an inventive flair combining Asian flavors to create unique dishes. And this is what you see and taste in every dish at Nomama Artisanal Ramen. And that's why its one of Esquire's Best New Restaurants last year.

The name "Nomama" is a cool play on "not your mama's ramen" and immediately one can sense a creative vibe from Nomama's kitchen down to each dish. The playful fusion of flavors and detailed, almost "art-directed" like plating sets the tone with every meal at Nomama. But the starring role in every dish belong to the freshest ingredients used in creating each plated masterpiece. True to Chef Him's mission, all the items in Nomama's menu are made from the very best ingredients: prime Wagyu beef from Kitayama Meatshop, fresh mushrooms from Ministry of Mushrooms, authentic Japanese flavors from Kikkoman and the latest in kitchen equipment from Cusinart. And for the months of February and March, Chef Him is joined by Nomama's suppliers who share the same passion and commitment to simple yet bold flavors...

Chef Him Uy de Baron and Nomama Artisanal Ramen partners with Kitayama Meatshop, Ministry of Mushrooms, Kikkoman and Cusinart in a special culinary collaboration for the Wagyu and Teppanyaki Menu offering starting February to March, with each dish showcasing the very best ingredients and flavors. And leave it to Chef Him for creating inventive dishes using Kitayama's farm-raised Wagyu beef from Bukidnon, fresh organic mushrooms from the farms of Ministry of Mushrooms in Lipa and Japanese flavors from Kikkonman for an awesome meal.

As you enter Nomama Artisanal Ramen's cool, stark and almost zen-like interiors, you immediately know it's different. The clean lines, modern and contemporary look provides a dramatic backdrop for the dishes.

A cool pig sculpture greets you as you enter Nomama, as the friendly and courteous staff lead you to your table. A wooden box containing utensils and chop sticks is conveniently placed on the table. Nice touch.

And as more diners arrive for dinner, the kitchen is fired up. Part of the kitchen layout is open where diners can see the final plating of the dishes, as you restrain yourself from diving right into the assembly line for a quick bite.

In each dish, one can see the quality of ingredients reflecting Nomama's commitment for the best and freshest locally sourced ingredients. Once plated, the orders are picked up and delivered to the tables.

The new menu reflects Nomama Artisanal Ramen's inventive playfulness, combining Asian flavors that are new yet comfortingly familiar. Our dinner begins with Nomama's Beef Tataki with Uni and Chips, a blend of Kitayama Wagyu beef tenderloin tips and Ribeye seasoned with Uni butter and lime, with a side of fresh micro greens, tomato confit and roasted shiitake. Chef Him uses a traditional Japanese cooking technique, searing the Kitayama Wagyu tenderloin tips and ribeye, then chopping it and served raw. The butterlike mouth feel of the premium beef is further enhanced with Chef Him's fresh Uni butter delivering a delicate richness. The addition of Kikkoman Roasted Garlic Teriyaki Marinade, tomato confit and Ministry of Mushrooms' fresh roasted shiitake rounds out the flavors. Add a spoonful of the beef tataki and some micro greens to a crisp sweet potato chip for a unique blend of flavors and textures. And this is just the first dish...

Next up, the Soy Prawn Teppan with Uni Cream Sauce, jumbo prawns cooked teppan style with butter, soy sake and mirin with fresh roasted garlic and served with Uni and prawn bisque.

The freshness of the plump prawns give it a subtle sweetness, nicely complemented by the sauce made from rich uni and prawn bisque. The battered and deep-fried mushrooms also add a unique flavor and texture. And the sauce is just awesome. One bite tells you almost immediately that the best ingredients really do make a difference.

Then, a beautifully plated dish came next.The Thai Spiced Tri-Tip with Jasmine Rice and Pineapple Salad, Herbs and Red Curry Dressing, thinly sliced seared tri-tip crusted with cilantro, coriander seeds, with rice salad tossed with cashews, glazed pineapple, tomatoes and cucumber drizzled with spicy red curry dressing and pickled onions. Drawing heavily from Thai flavors and influences, Chef Him combines bold and spicy flavors with one of the best cuts of meat, the tri-tip from Kitayama. The Thai red curry adds a cool kick with some comforting heat, another dish blending distinct flavors.

Nomama serves some of the best ramens in the metro, and the new menu includes some seriously good ramens, like the Wagyu Beef Cheeks Ramen, braised Wagyu beef in milk broth, poached eggs and nori. The rich broth, the tender, almost butter-like Kitayama Wagyu beef combine with the smooth al dente noodles for an excellent bowl of noodles. Hearty and comforting, I go for a second bowl. Seriously. It's that good.

Thai Green Curry Ramen, homemade green curry paste in coconut broth topped with seared chicken fillet, bokchoy and green peas, a popular item in Nomama's repertoire of ramens. The curry gives this a unique and different flavor, consistent with the playful inventiveness of Nomama's kitchen.

Next, dry Japanese noodles with a Korean twist. The Spicy Tongue Dry Noodles, tender ox tounge in Korean spicy sauce, with black tofu and garlic stuffed tomato and noodles in garlic oil, a fusion of bold flavors. The heat from the Korean spices add a tasty layer of flavor to the subtle notes of the ox tongue and noodles. Nice.

Next up, the Ribeye Teppanyaki with Tendon, teppanyaki style Kitayama Ribeye seared with rich tendon, soy, mirin and sake, with Ministry of Mushrooms' Oyster mushrooms teppan cooked in miso butter and braising jus, topped with fried onions. The dish is completed with three unique sauces, a roasted garlic miso paste, Kikkoman caramel and Japanese mustard, each giving the ribeye a different and savory profile. This one's another winner, trust me.

Each slice of ribeye comes with a delicate marbling of fat that just gives it so much more flavor on its own, but combining it with one of the three sauces just completes the dish. Bold flavors and the best ingredients, in one dish.

A cool vegetarian option is the Milky Mushroom Steak, seared and oven roasted mushrooms from Ministry of Mushrooms, served with a trio of sauces: Japanese mustard, roasted garlic miso paste and Kikkoman caramel. The quality of the mushrooms is immediately evident in the first bite, as you go for seconds and thirds.

And for dessert, Fresh Fruit Teppanyaki with Yuzu and Lemon Gellato, fresh strawberries and other in-season fruits cookede teppan style, with homemade gellato made with Cusinart's ice cream maker, topped with sesame brittle and Kaffir lime syrup. Consistent with the new menu's teppanyaki theme, the dessert is a perfect way to cap an awesome dinner. Other items in the new menu include the Ribeye Teppanyaki with roasted garlic-miso paste, Kikkoman caramel and Japanese mustard, and the Pork Loin Kurobuta glazed with guava and miso and a side of pickled mushrooms, kubocha puree and edemame. An impressive new menu from Nomama Artisanal Ramen, and just one of many reasons to visit Nomama. Simple bold flavors and the best local ingredients. Now that's a winning formula. Check out Nomama Artisanal Ramen's new menu for February, definitely not your mama's ramen.

Special thanks to Chef Him and Nomama Artisanal Ramen, Kitayama Meatshop, and Ministry of Mushrooms for a truly awesome dinner. Can't wait to go back...

Nomama Artisanal Ramen is located at the ground Floor, 18 FSS Building, Scout Tuason corner Scout Castor, Brgy. Laging Handa, Quezon City or call 921-4913 for inquiries. You can also visit their FB Page at http://facebook.com/nomamaramen for updates.

Kitayama Meatshop is located at 2292 Chino Roces Avenue (formerly Pasong Tamo), Makati or call 887-5848 for orders and inquiries. You can also check out their FB Page at http://facebook.com/Kitayama-Meatshop for more info.

Ministry of Mushrooms can be reached at 0917-500-6874 for orders and inquiries. You can also visit their website at http://www,ministryofmushrooms.com.

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Manang's Chicken recently introduced two new items in its expanding menu, offering diners even more choices and great value.

For the month of February, Manang's Chicken, Ang Bagong Fried Chicken ng Pinoy, offers pork lovers a new dish to complement its current signature fried chicken line with its Garlic Pork Meal, crisp and juicy pork fillet served with rice.

Why not have some chips as well? Manang's Chips and Dips, all-natural, thick-cut potato chips freshly fried to golden perfection. Pair your Large Chips (P 58) with one of three dips (P 12): Garlic Mayo, Creamy Cheese and the newest offering for the month, Spicy Ketchup. This one just nails it perfectly. sweet and spicy ketchup with thick-cut chips, perfect.

Manang's Chicken's new Garlic Pork Meal (P 109), big juicy pork chop deep-fried to crisp perfection topped Manang's Chicken's special crunchy garlic. Served with rice and a vinegar dipping sauce, big on flavor and value. Pair it with one of Manang's Chicken's sides (P 29), like the the Buttered Corn and Coleslaw, and you have a meal.

A full meal in itself, the new Garlic Pork Meal is a great addition to Manang's Chicken's rice meal menu, alongside their Sesame Beef Stew Rice Meal and Manang's Fish Fillet Rice Meal.

And for a limited time only, Manang's Chicken brings back its special dessert for the month of February. The Red Velvet Sundae (P 49), a layer of warm, frshly baked red velvet cake and creamy smooth vanilla ice cream topped with candy sprinkles.

Now with twelve branches and growing, as the amazing story of Manang's Chicken continues to inspire and satisfy healthy appetites for good homestyle food. Check out the new menu at the branch nearest you, and leave room for dessert...

Manang's Chicken is located at 170 Lansbergh Place, Tomas Morato Avenue corner Scout Castor, Quezon City or call 376-5058 for inquiries. For deliveries, you can call Manang's Chicken's convenient centralized number at 661-1111.

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Here's a cool new find...artisan chocolates by Magdalena Cacao Bean Chocolates.

Local organic cacao beans harvested from the farms of Gerry and Cynthia Baron in Magdalena, Laguna, hence the name, are used in all of Magdalena Cacao Bean Chocolate products. And true to its "bean-to-bar" all-natural process, one can taste the pure, rich chocolate flavor in every bite. An engineer by profession, Gerry Baron tapped his training in designing customized equipment to produce a unique line of true artisan chocolates. And in August last year, Magdalena Cacao Bean Chocolate rolled out the first batch of premium dark chocolate products.

Simple, almost rustic, and big on all-natural chocolate flavor, each product delivers a taste and flavor experience that can only come from local, farm-grown cacao beans. And one can sense Gerry and Cynthia Baron's love for chocolates in each product, lovingly packed by hand in small packages. Semi sweet with a rich dark chocolate flavor, all Magdalena Cacao Bean Chocolates are dairy free, making it less fattening.

Magdalena Cacao Bean Chocolatesare packed in 80 gram packages, and available in Dark Chocolate with no filling, Roasted Cashew filling, Dried Mango filling and Marzipan Pili Nut. Priced at P 160 per pack (SRP), and for a limited time, will be sold at a special introductory offer at 25% in selected retail outlets. Magdalena Cacao Bean Chocolates will also introduce a variant using low glycemic coco sugar for diabetics very soon. Very cool.

Magdalena Cacao Bean Dark Chocolates are made from 60% Cacao Beans, 10% Additional Real Cocoa Butter, 29% Raw Washed Cane Sugar, 1% Vanilla Powder, and 1% Soya Lecithin. Absolutely no fillers or preservatives are used in the chocolate products.

Pure dark chocolate indulgence in every bite. Experience real "bean-to-bar" dark chocolate goodness with Magdalena Cacao Bean Chocolates, a cool local product that's definitely worth checking out.

Magdalena Cacao Bean Dark Chocolates are currently available in the following stores:

Connie's Kitchen, Broadway corner 4th Street, New Manila, Quezon City
Our Kitchen, in both Examiner Street and Visayas Avenue branches
Chao Dao, in Maginhawa Street, UP Village, Rosa Alvero, Katipunan and W Capitol Drive, Baranggay Kapitolyo, Pasig City branches.

For more information and details, you can also check out their Facebook Page at https://www.facebook.com/BeanToBarDarkChocolates or simply google Magdalena Cacao Bean Chocolates. You can also give them a call at 011-63-999-700-7700.

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The day was just like any other day, but it was a perfect day to try something different.

My first visit to Yabu (see my previous post here at http://dude4food.blogspot.com/2012/09/crazy-for-katsu-at-yabu.html) was quickly followed by several more, and I just can't get enough of Yabu's awesome Katsu. This time, I wanted to try something different. The regular Pork Tonkatsu is a dependable and consistent winner, but I had something else in mind...it seemed like a good day for some soft-shelled crab and premium Kurobuta Pork.

The pre-meal ritual of preparing your own Katsu sauce is always a great way to start any meal at Yabu. Grinding some sesame seeds and pouring the thick, dark Katsu sauce just builds up one's appetite for the coming meal.

The meal began with an appetizer duo of Wakame, sweet and tangy seaweed salad topped with ebiko, and Hiyayakko Tofu, silken tofu cube in ponzu sauce topped with bonito flakes (P 195 for two appetizers).

Then, Yabu's Soft-Shell Crab Set (P 480) arrived, a whole crab coated in panko and deep-fried to golden crisp perfection. The cool thing about soft-shelled crabs is that you can eat everything, legs and all.

The subtle sweetness of the crab and the delicate crunchy texture are complemented by the dipping sauce. Add a little hot mustard for a little kick to complete the blend of flavors and textures. Rice and shredded cabbage is still bottomless, so get yourself a second helping.

And finally, Yabu's Kurobuta Premium Set (P 575), tender, juicy pork from the Black Berkshire pig imported from Japan. Everything you want in a crisp, tender pork cutlet, all in one plate.

Go for the Rosu cut, a 3/4 inch pork loin marbled with just the right amount of fat for that butter-like feel. The crisp outer layer and the tender and juicy Kurobuta, simply the best Katsu in the metro.

Yabu's Soft-Shelled Crab and Kurobuta Pork are both winners, two new dishes that will keep you crazy for Katsu.

Yabu, The House of Katsu is located at the 2/F, Mega E (Atrium), SM Mega Mall, Julio Vargas, Mandluyong or call 576-3900 for inquiries.

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Gerry's Grill starts the year with three new branches, adding to its growing network of 55 locations nationwide. Now celebrating its 15th anniversary, the three new branches located in District Mall, Imus, Cavite, Centrio Mall in Cagayan de Oro, and Robinson's Mall in Palawan is just a preview of more good things to come from Gerry's Grill.

Three more branches are scheduled to open this year in Market Market!, Taguig, Newport at Resorts World and Eastwood City in Libis. Adding to this growing chain of restaurants are Gerry's Grill's international branches with three locations in Singapore and two in the US.

"The positive business climate has bolstered an expansion mode among entrepreneurs. Last year was a good year for us with more branch openings in key cities around the Philippines. We hope to reach more areas as the economy continues to grow," says Gerry Apolinario, Chief Executive Officer (CEO) and Managing Director of Prime Pacific Grill, Inc. (PPGI), operator of Gerry's Grill.

PPGI has also branched out its food business with a do-it-yourself, fast-casual restaurant named Kusina ng Gerry's with two branches located in Subic and Lucky Chinatown Mall in Binondo, Manila.

The amazing success story of Gerry's Grill continues to inspire, and what better way to celebrate fifteen years of great food with more branch openings. Good food, good times.

Visit Gerry's Grill's cool website at www.gerry'sgrill.com for more information on branch locations and other updates.

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A cod beer, great food, the comeback of the Lakers on several flat screens (make that twenty 42" screens) in one cool place, there's absolutely nothing better. Just a typical game day at Skinny Mike's.

Expats Scott Nagle and Mike Lyttle's passion for sports and good food led to the creation of Skinny Mike's, which opened only this month. Not content with the current sports bars in the metro, Scott and Mike wanted to bring a piece of home in their new sports bar, offering a variety of drinks and classic sports bar grub. Just the place for a cold beer while watching the latest NBA games...or any sport.

The classic long bar is the place to be at Skinny Mike's, with your very own flat screen in front of you. Skinny Mike's friendly staff, dressed in sports-inspired referee's shirts, always makes sure you have a cold one. Cool.

Skinny Mike's also offers a full inventory of imported beers, so you'll definitely feel at home at Skinny Mike's. Skinny Mike's also offers large comfortable booths, if you feel like being a couch potato. Very cool.

Skinny Mike's offers a wide range of local and imported beers, including my favorite. Skinny Mike's has an impressive inventory of more than 100 brands, and if you're looking for a particular beer, Skinny Mike's will find a way to get it for you.

And no, Skinny Mike's is not a real person at all. According to Scott Nagle, "Skinny Mike's" is a representation of a true sports fan, "one who cares more about great food, cold beer, and sports more than breathing." And that's exactly the vibe one gets as soon as you enter Skinny Mike's. There is, after all, a "Skinny Mike" in all of us. NBA, NFL, MLB, UEFA, MMA, F1, PBA, you name it...it's all here at Skinny Mike's. And there's no better way to enjoy your sports fix than with a cold brew and some real good grub at Skinny Mike's, and here are some of Skinny Mike's bestsellers...

Stuffed Baked Potato Skins (P 235), baked potatoes filled with assorted cheeses and topped with sour cream, bacon and chives on a bed of shredded cabbage. Rich, creamy, homey and comforting, a perfect match with a cold beer. The crisp bacon bits add that extra kick of flavor, and the cheese simply completes the dish. A great starter before any live sports telecast, and a great dish for half time.

Boneless Buffalo Bites (P 295), boneless chicken coated in buffalo sauce and served with blue cheese dressing and celery sticks. The cooling heat gradually builds up, again, another perfect match with a cold beer. The subtle crispness adds a delicious texture and the blue cheese gives it a perfect slam dunk of flavor.

Cheesy Pepper Poppers (P 345), roast peppers stuffed with cheese and bacon and served with marinara sauce. The rich cheese and the subtle heat of the peppers blend perfectly with the rich marinara. And that marinara sauce is something else...awesome.

Angus Balls (P 295), flambeed Angus meatballs topped with marinara sauce and melted mozzarella. Hearty and filling, the full flavored Angus beef and marinara is another cool combination play, a personal favorite.

And leave room for dessert. Camille's Apple Pie topped with vanilla ice cream, a cool dessert guaranteed to make another Laker loss a lot easier. Homey comfort food at Skinny Mike's. Good eats.

Great food, a variety of drinks at the long bar, and twenty flat screens. Now that's a cool sports bar.

Scott Nagle, Partner, and Mike Lyttle, CEO, Skinny Mike's dynamic duo and hard core sports fans. Grab a beer and get the inside track on your favorite sport with Scott and Mike.

Chef Benny, the creative genius behind Skinny Mike's classic sports bar grub. If there's anything you'd like to have that's not in the menu, Chef Benny can whip it up for you. If they have the ingredients on hand, and if you can wait at least until the second half, Chef Benny is the man for the challenge.

And this simply says it all. While the Lakers are off to a shaky start, you can always depend on Skinny Mike's to have a great time. Special thanks to Scott and Camille Nagle, Mike Lyttle and Chef Benny for an awesome time at Skinny Mike's. Looking for a cool place to get your sports fix? Head on down to Skinny Mike's...

Skinny Mike's is located at the 2nd Floor, DLA Building, 32nd Street, Justicia Drive corner Bonifacio Boulevard, Bonifacio Global City, Taguig, or call 885-0710 for inquiries.

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Something new is cooking at Kulinarya Kitchen, and it definitely tastes good. Kulinarya Kitchen introduces new dishes to its menu, worthy additions to its long list of all-time favorites like the classic Callos and Beef Tenderloin Salpicao.

Influenced by classic European and Asian flavors, Kulinarya Kitchen has been serving its line of signature dishes since 1999. And this month, Chef Patricia Mendoza Mesina adds a range of new dishes with that unique Kulinarya touch, the magical blend of flavors and cooking techniques from both East and West Kulinarya Kitchen has long been known for.

One of the very first dining establishments to open at the Power Plant Mall, Kulinarya Kitchen's unique take on international casual dining is complimented by its modern interiors, contemporary yet homey, elegant yet relaxed, a fitting backdrop for its signature dishes.

Our lunch begins with the Baked Brie with Walnuts and Raisins (P 595), buttery and creamy brie infused with orange zest, baked with walnuts and raisins, drizzled with honey and served with crackers and green apple slices. Elegantly plated, the dish brings a range of flavors and textures that blend well in every bite, a prelude to more good things yet to come...

Next up, the Hot Cheese and Chorizo Dip (P 395), bubbling hot mozzarella cheese and smoky chorizo served with pulled roast beef, nachos, fresh salsa and warm flour tortillas. The mozzarella and chorizo combination is an absolute delight, and adding some fresh salsa and roast beef really hits the spot.

Garlic Shrimp and Pancetta Salad (P 225 Solo/P 420 Sharing), fresh tail-on shrimps sauteed in butter, olive oil and garlic with a hint of spice, herbs and lemon, served with a mesclun of salad greens, tomatoes and Pancetta, drizzled with mustard celery seed dressing and balsamic glaze.

The plating alone is a feast for the eyes, the subtle sweetness of the plump shrimps sauteed in garlic play well with the crisp salad greens, an excellent salad dish. The complex flavors and textures of the salad hints of Kulinarya Kitchen's playful inventiveness, a trademark since it opened its doors more than twelve years ago.

Then, the first of two pasta dishes arrived, the Wafu Steak Pasta (P 250), spaghetti sauteed in garlic soy reduction with a hint of chili topped with yakiniku style beef cubes, shiitake mushrroms, onion leeks and nori. An interesting Asian inspired pasta, filling and comforting, with a surprising kick from the chili. The tender beef cubes and shiitake mushrooms give this pasta dish a unique flavor, and again the flavor combination works well, another example of Kulinarya Kitchen's bold approach to flavors.

Mushrooms and Ricotta Ravioli (P 350), ravioli stuffed with fresh mushroom ragout and ricotta cheese in truffle cream sauce and brown butter, topped with Parmesan, chopped tomatoes and basil. Classic, traditional and comforting, the rich flavors of ricotta and truffle cream sauce makes this another winner.

Surf and Turf Family Platter (P 895), a platter of tender roast beef with red wine sauce and baked Shrimps Thermidore casserole. This one's another winner, a cool combo of fork-tender beef with shrimps and vegetables, a full meal in one plate. Pair it with some of Kulinarya Kitchen's sides and you have one seriously good meal.

Sides include Spanish Rice (P 75), French Fries (P 80), Mushroom Risotto (P 120), and Cheesy Potatoes (P 95).

Seafood Salad Maki (P 235), shrimp and crab stick salad rolled in nori, breaded and deep-fried, topped with ebiko, drizzled with wasabi vinaigrette, soy balsamic reduction and mango coulis. Again, the dish illustrates Kulinarya Kitchen's inventive combination of flavors and textures with the crisp outer layer of nori and the soft shrimp and crab stick salad. Very cool. The meal is then followed by dessert, and it's time to have some coffee...

Caffe Mocha (P 110, left), espresso with steamed milk with chocolate syrup and topped with whipped cream, and the Caramel Latte (P 110, right), espresso with steamed milk, caramel syrup and topped with whipped cream.

Kulinarya Kitchen's signature desserts were then served, starting with the Pistachio Sans Rival (P 210), a long-time house favorite, traditional meringue layer cake with butter cream and pistachios. A twist on the traditional buttery sans rival, the pistachio clearly makes this different and a level up from the usual sans rival.

Warm Chocolate Lava Cake (P 180), rich flourless chocolate cake with molten truffle core topped with vanilla ice cream and strawberry compote. Awesome. Seriously.

French Apple Tart (P 175), another house favorite, caramelized apple slices and almond slivers on crisp puff pastry served with salted caramel sauce and vanilla ice cream. Is there anything more comforting than apple pie topped with ice cream?

Nothing like a good cup of coffee to cap a full meal at Kulinarya Kitchen.

Kulinarya Kitchen's new menu is definitely worth checking out. And leave room for dessert. Special thanks to Carlo C. Mesina, President & CEO, Kulinarya Global Corporation and Chef Patricia Mendoza Mesina for an awesome lunch.

Kulinarya Kitchen is located at the Power Plant Mall, Rockwell Center, Makati City or call 898-1738 for inquiries.

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Caffe Bene, Korea's largest and fastest growing coffee shop chain is now in Manila, with the first of many branches located at Eastwood City Walk 2 in Libis. The competitive local market is currently dominated by foreign brands, and Caffe Bene aims to achieve differentiation with its signature "medium roast" coffee and unique menu. And there's no better way to experience the "Bene Difference" than by tasting Caffe Bene's various menu items.

Established in 2008 in Eastern Seoul by Mr. Kim Sun-Kwon, the Korean coffee chain has grown to over 800 branches including key locations in the US and China in a short span of four years. And Caffe Bene's global expansion has finally arrived in Manila, offering coffee fans more choices.

True to its name, which means "good or well," all of Caffe Bene's outlets feature the use of wood and earth tones for a friendly, warm and cozy ambiance, giving it a distinct European feel with subtle Korean touches. Very cool.

The wide open space is another signature touch, with the high ceiling and additional seating area on the second floor where you can find your very own personal spot, adding to that unique "Bene experience".

Caffe Bene roasts its own coffee beans to achieve their distinct Medium Roast Espressos, giving it a less bitter and richer, creamier flavor as compared to the regular blends of other brands. To taste the "Bene Difference," Caffe Bene conducted a special "cupping" session using their own medium roast coffee as well as the usual coffee blends from the other coffee chains. And almost immediately, one can see the difference in color of Caffe Bene's Medium Roast versus the typical dark roast blends.

After pouring hot water, we then waited for four-to five minutes to complete the brewing process...

...and after "breaking" the process by skimming a spoon, the cups were ready. The aroma of the medium roast espresso has a subtle, almost fruity note, as opposed to the the strong, almost burnt rubber-like aroma of the other blends. With a spoon, we sampled the different cups, and just like the aroma, the medium roast seemed to have a richer, rounder and sweeter flavor versus the overwhelmingly bitter notes of the other dark roast blends. And that's the "Bene Difference."

We were then served Caffe Bene's rich, medium roast Americano (P 105 Regular/P 120 Large) in their signature "kiss" cups. Served without sugar and cream, one can still taste a subtle sweetness and almost chocolatey note, a full flavored coffee without the usual bitter taste. A cool caffeine fix without the usual bitterness, Caffe Bene's medium roast provides a significant difference in flavor. To ensure consistency in quality, Caffe Bene only gets 2% of the world's best coffee beans sourced mainly from Brazil, Colombia and Kenya.

And there's no better way to enjoy a good cup of coffee than pairing it with some of Caffe Bene's signature bakery items...

...like its specialty Liege Waffles, a Belgian-type waffle that is richer, sweeter, more dense and chewier than the usual light and fluffy waffle. The use of pearl sugar which caramelizes on the outside when baked adds to the flavor and texture of Caffe Bene's Liege Waffles. Each Liege Waffle is made fresh upon ordering, and no waffles are pre-made and stocked, so you get your waffles fresh off the waffle iron.

Freshly made Liege Waffles being plated, awaiting special toppings...

Liege Waffle with Caramel Banana Cream Topping (P 145), with fresh banana slices topped with whipped cream, drizzled with chocolate and caramel syrup. The sweet and creamy topping with the lightly crisp and chewy Liege Wafflesmake for one cool combo, and great when paired with Caffe Bene's medium roast Americano.

Liege Waffle with Blueberry Cream Cheese Topping (P 165), topped with rich cream cheese and blueberries, another perfect combo and a personal favorite. The sweet and tart blueberries with the cream cheese provide a layer of flavors that go perfectly with the chewy Liege Waffles. Other toppings include Honey Nut, Strawberry Cream, Red Bean and Green Tea Gelato and Strawberry Cream Cheese.

Garlic and Cheese Honey Bread (P 165), soft and creamy bread topped with garlic and cheese, great for sharing, and great with a good cup of medium roast.

Sliced in nine hefty pieces, Caffe Bene's Honey Breads are good for 3-4 people, or one really hungry dude. Other toppings include Choco Banana and Caramel Cinnamon.

Caffe Bene's Strawberry Bingsu (P 215 Large/P 280 Huge), a Korean version of halo-halo, with shaved ice topped with sweet beans, strawberries and ice cream.

Another cool treat for sharing, Caffe Bene's Bingsu or iced parfaits are perfect for the coming summer. The large servings are good for 3-4 people. Seriously. Other flavors include Red Bean Bingsu and Coffee Bingsu.

Caffe Bene offers a variety of frappes, specialty teas, signature mocktails, Benestos (grain-based drinks), yogurt smoothies and specialty drinks as well to go with their bakery items and sandwiches...

...and even its very own Bene Gelato. Try the Affogato, an espresso shot topped with gelato, or go for a double scoop, and win both ways.

Discover the Bene Difference yourself, drop by Caffe Bene for a medium roast, their specialty gelato and bakery items and have a good time. Special thanks to Diane Chua, Chief Operating Officer; and Desmond Chua, President, Caffe Bene Philippines.

Caffe Bene is located at Eastwood City Walk 2, Libis, Quezon City. Check out Caffe Bene's website at www.caffebene.com.ph for more information.

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There's nothing more comforting than a bowl of noodles. And if you're looking for authentic Tonkotsu Ramen, look no further. The newly opened Ikkoryu Fukuoka Ramen at Shangri-La Plaza's new East Wing offers an all Tonkotsu Ramen menu for your ramen fix.

Ikkoryu Fukuoka Ramen is a restaurant concept under Yamagoya Ramen, a traditional Japanese chain established in 1970 specializing in Chikuho-style noodles with its signature Tonkotsu pork broth, Chashu roast pork and gyoza. Tonkotsu Ramen is a regional style of Ramen popular in the Kyushu region of Japan, known for its thin, straight noodles in rich and creamy pork broth. The distinct richness of the pork broth is a result of a lengthy boiling process which may take several hours or more using pork bones and special seasoning for that buttery and hearty flavor.

Inside Ikkoryu Fukuoka Ramen, traditional wooden planks give it a rustic old-world and authentic feel, and serves as a visual representation of Chikuho's natural forests. The traditional interiors also give it a cool modern vibe.

A bar area next to the open kitchen provides additional seating options, reminiscent of the small and traditional ramen stalls in Japan. David Guevarra, Operations Manager, and Watari Mendigorin, General Manager, welcomes guests on their first day of operations.

The small space was packed in a flash, as curious diners lined up for a taste of authentic Tonkotsu Ramen. The interiors are well-lit, and the panels of wooden planks provide a dramatic backdrop for Ikkoryu Fukuoka's ramen dishes. Each bowl of ramen from Ikkoryu Fukuoka Ramen has four key components: the Tonkotsu Soup, a rich and creamy pork-based broth boiled for hours with Ikkoryu Fukuoka Ramen's secret soy sauce, the juicy and tender Chashu, flavorful and thinly sliced roast pork, premium Noodles freshly made with imported Japanese flour, and special Soy Sauce, a proprietary blend that gives its ramen a rich aroma and flavor.

After picking a table, we settled in along with a growing crowd of diners. As we waited for the ramen, the traditional condiments were set up on the table along with some Fresh Dalandan Juice (local orange, P 80).

I go for the house specialty, Ikkoryu Fukuoka Ramen's Chashu Tonkotsu (P 380), traditional Tonkotsu broth with three tender slices of roast pork. And the broth does make a difference...

A sip of the broth immediately tells you this is special. To appreciate your bowl of ramen, Ikkoryu Fukuoka Ramen suggests the following steps: Once the hot bowl of ramen is served, don't just dive in, take a moment to inhale the rich aroma. Then, gently sip the Tonkotsu broth. Closing one's eyes are optional. Then pick a few strands of noodles with your chopsticks and yes, slurp it up, considered a sign of courtesy in Japanese custom, and quite easy to do after tasting the initial bite of noodles, you simply can't stop. Add some grained sesame seeds and red ginger pickles to enhance the flavor and once you finish the noodles and the toppings, add some rice to your bowl to soak up the broth.

Other Tonkotsu-based ramen variants include the Ajitama Tonkotsu (P 380), a rich Tonkotsu ramen topped with traditional half-boiled egg marinated for hours in a special soy blend...

...and the Black Garlic Tonkotsu (P 380), another Tonkotsu-based ramen blended with a special roast garlic oil. The subtle roasted garlic adds another layer of flavor to the rich broth, which makes this refreshingly different.

Dining with the ramen master himself, Masanori Ogata, Representative Director of Y.S. Food Co. Ltd., ensures that all dishes meet Yamagoya Ramen's high standards and quality.

Riding on the emerging popularity of ramen, Ikkoryu Fukuoka Ramen's timing is spot-on, giving diners more options. If you're looking for authentic Tonkotsu ramen, Ikkoryu Fukuoka Ramen is definitely a must-try. Special thanks to Ikkoryu Fukuoka Ramen's Watari Mendigorin, General Manager; and David Guevarra, Operations Manager, Masanori Ogata, Representative Director; Kenji Komuro, Director, Y.S. Food Co. Ltd. and OpenRice for an authentic ramen dinner.

Ikkoryu Fukuoka Ramen is located at Level 5, Shangri-La Plaza East Wing, Shaw Boulevard corner Edsa, Mandaluyong City, Metro Manila or call 477-8333 for inquiries.

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What's for lunch? Outback Steakhouse introduces its new Lunch promotion, "Great Meal, Good Deal" with a selection of signature dishes starting at only P 199. Now that's cool.

I've always been a fan of Outback's classic steaks, serving a good quality steak without the usual sauce. Like they say, a good steak is all you need, no need for steak sauce. But Outback Steakhouse is more than just steaks. And now you can try some of Outback's other signature dishes for lunch from Monday to Friday up to 3pm for some of the best lunch deals in the metro. As with all of Outback's dishes, the Lunch items are made from scratch, ranging from pasta to meat dishes.

Established in Florida in 1988, Outback Steakhouse now has over 1,000 locations in 22 countries. And through the years, Outback Steakhouse has always been the place for great steaks. But there are now more reasons to check out Outback...

Recently, I got to sample Outback's cool lunch dishes one evening along with other bloggers. I start off with an Apple Martini (P 195), one of Outback's signature cocktails, a cool blend of Stolichnaya Vodka, sour apple schnapps and Outback's proprietary citrus mix. Like an episode from Mad Men, nothing like a two Martini lunch...or dinner.

We were also served some of Outback's classic appetizers, including the popular Typhoon Bloom (P 329), hand-cut, fresh onion rings dusted with Outback's own secret seasonings, stacked high and fried to golden crispness, served with a special dipping sauce. An old favorite, Outback's signature onion rings are always great starters, and go well with many of Outback's main dishes.

Then, the first of Outback's Lunch specials arrived, starting with the Chicken Fried Chicken (P 199), tender chicken hand-breaded and fried crisp and golden, topped with a rich and classic white gravy on mashed potatoes. Country style fried chicken fillet with gravy and mashed potatoes, and for only P 199, you can't beat that.

Next, the Chicken Parmesan (P 299), tender chicken breast fillet, breaded and deep-fried, topped with homemade marinara sauce, melted Swiss cheese, Parmesan cheese and served with a side of linguini marinara. Tender chicken with a hearty pasta, another cool lunch combo. Outback also offers a Pan Seared Fish in Pesto Linguini (P 199) in its lunch promo for more options.

Teriyaki Beef Medallions (P 549), fire-grilled teriyaki marinated steak, onions, red and green peppers, served over a bed of seasoned rice with a choice of one freshly-made side. A hefty lunch plate, a sure winner for meat lovers. Tender grilled beef and rice, a personal favorite.

Victoria's Filet (P 599), tender and juicy 6 oz thick-cut fillet, served with mashed potatoes and fresh seasonal vegetables. A good sized portion, steaks are always a sure bet at Outback Steakhouse with their USDA beef. And with the promotional price for lunch, this one's hard to beat.

BBQ Pork Ribs (P 549), an indivifual portion of the signature fall-off-the-bone baby back ribs with tangy BBQ glaze and Aussie fries. Tender ribs with a classic smoky flavor, great for sharing. Another personal favorite, great with the Typhoon Bloom and a few beers.

After a great meal, cap it with one of Outback's signature desserts, like the Chocolate Thunder from Down Under (P 315), fresh baked pecan brownie topped with rich vanilla ice cream drizzled with warm chocolate sauce, sprinkled with chocolate shavings and capped with whipped cream. And the best way to enjoy, slice a piece from the top all the way down ensuring you have all the components in every spoonful. Nice.

Dessert Sampler Trio (P 475), a combo platter of Outback's signature desserts, Chocolate Thunder from Down Under, Cheesecake and Banana Nut Cake, all in one plate. If you can't decide which dessert to have, go for the Sampler Trio and get a taste of Outback's more popular desserts.

Another Apple Martini? Why not.

The daily lunch specials highlight Outback's quality ingredients in all its dishes, and offers superior value too. Just the place for lunch. Special thanks to Donabel Fernandez, Marketing Manager, Outback Steakhouse for an awesome meal. So what's for lunch? Check out Outback's cool lunch deals!

Outback Steakhouse is located at Glorietta 4, Ayala Center, Makati or call 729-8458 to 59 for inquiries. The lunch deals are also available in the Alabang Town Center and Acropolis/Libis branches.

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Comfort food, buffet style, in an ancestral home, can it get any better? An extensive selection of dishes, from starters to mains all the way to desserts, just the place for one cool dinner.

It was my first time to visit Primero Casa Filipino, and I was there early. The dinner buffet service was being set up, and I had to restrain myself from grabbing a quick bite. As more dishes were prepared and displayed, the once empty food stations started to look real good. And with Primero Casa Filipino's reasonable buffet rates, it's a deal you just can't pass up.

Located in the predominantly residential area of Quezon City in one of the many side streets along Tomas Morato, Primero Casa Filipino is another cool gem offering great comfort food. A converted ancestral home, Primero Casa Filipino has a certain charm and feel, and dining at Primero Casa Filipino feels like dining in a friend's home. And the buffet style dining just adds to the homey overall experience.

The spacious dining area is great for groups, including cozy little corners for family get-togethers. The food stations are easy to navigate, which makes it convenient for return trips. And you'll definitely go for seconds and thirds.

Primero Casa Filipino also has function rooms for corporate events on the second floor, or for private gatherings. Additional seating options include a cool al fresco dining area and a bar.

Throughout the cozy interiors, one can still find touches from the original home, including impressive stained glass windows by the staircase. It's little details like these that make dining at Primero Casa Filipino a cool dining experience.

The buffet offerings at Primero Casa Filipino changes daily, so each visit presents a new dining experience. If you are going on your second or third visit, it might be a good idea to give them a call and find out if your favorite dish will be available on the day of your visit. Here's a sampling of what one can expect from a typical buffet dinner at Primero Casa Filipino...

Starters include these unique Mustasa Wraps, with flavorful ground pork rolled in mustard greens. The seasoned ground pork stuffing blend well with the sharp notes of the mustard greens, definitely different and a cool starter before the main dishes.

Next, Sisig Shooters. A familiar flavor presented with a unique twist. Spicy Sisig in a crisp wrap, simply pour a little soy chili sauce, and enjoy. The chili adds a nice kick to this little treat, but if you don't like the heat, simply remove the chili. Or have a cold beer within easy reach.

Primero Casa Filipino continues to surprise with its Fresh Lumpia Shooters, bite-sized rolls in shot glasses. Add a little sauce and crushed peanuts, and a shot can easily lead to another. And another.

Other interesting starters include the Baked Aubergine and Cumin, bite-sized with subtle flavors, perfect before going all -out on the buffet...

...and crisp Tofu Cakes, great with some soy dipping sauce.

It's easy to lose control with just the starters, the salad and soup stations, but you'll need some serious self-control if you want to go on with the main dishes. Primero Casa Filipino's Zubuchon, tender juicy roast pork and crispy skin, a regular item and favorite at the buffet. Available every day, one bite will tell you why this is a regular at the buffet. With a choice of sauces, this one's a winner. Perfectly crisp crackling, and tender juicy meat. Seriously good.

And then, there's the Roasted Angus Beef, tender premium beef that's great as is, or with some gravy, another regular item featured every day at Primero Casa Filipino. But there's more...

The buffet selection at Primero Casa Filipino that day included a rich Seafood Kare-Kare, loaded with various shellfish, squid and shrimps...

...a light and flavorful Tofu and Clam al Ajillo, with a nice hint of garlic...

...homestyle Tortang Gulay with Peanut Sauce, a refreshing vegetable dish...

...Fish Fillet Adobado, great with Primero Casa Filipino's Adobo Fried Rice...

...and the homey Pork Stew, great with more Adobo Fried Rice.

Primero Casa Filipino also offers freshly baked pan de sal, and the Pork Stuffed Pan de Sal is another winner.

A pizza was also available, the Pesto Pizza with a rich pesto, tomato and and cheese topping. You can have the pizza reheated, and the courteous staff will gladly do this for you. If there is one thing that can be improved by Primero Casa Filipino's kitchen, it's the pizza crust, which was a bit hard and chewy. But there's more...next stop, desserts.

The dessert station has an impressive display of pastries and sweets, including Palitao, glutinous rice cakes topped with grated coconut...

...Mango Crepes, topped with chocolate...

...and Halo-Halo Shooters, shot glasses filled with fruit preserves, milk, shaved ice and topped with ube (purple yam). A sweet ending to cap a perfect dinner at Primero Casa Filipino.

Primero Casa Filipino also has its own soft-serve ice cream, in chocolate and strawberry flavors. Nice. The buffet offerings at Primero Casa Filipino is impressive, and for the price, definitely one of the best deals in the metro. Primero Casa Filipino's buffet is available daily, Monday-Thursday at P 398 net, and Friday-Sunday at P 498 net. And there's ample parking space, a big plus. Good food, great value. Special thanks to Kim Marcelo for an awesome buffet meal.

Primero Casa Filipino is located at 26 Scout Torillo corner Scout Fernandez, Sacred Heart, Quezon City or call 921-2448/921-1850 for inquiries. You can also visit their cool Facebook Page at https://www.facebook.com/pages/Primero-Casa-Filipino/488842514471677 for more details.

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When it comes to picking winners, there's nothing like a sure bet. And when it comes to Katsu, there's nothing like Yabu's Rosu Katsu, tender and juicy pork coated in a crisp Panko layer...pure pork bliss. Out of habit, it's always been the Rosu Katsu for me. Call it my default dish, and I've never been disappointed. Until I tried the Soft Shell Crab. And the Menchi. And suddenly, there's a whole new world of Katsu...

Menchi (which means "minced"), is a traditional Japanese dish made with finely minced meat, basically a fried meat cake, coated in Panko then deep fried like the regular katsu. Definitely new and different, and the day seemed perfect to try something new and different.

And nothing like a cold Kirin (P 95) to go with the new dining experience at Yabu.

Menchi Curry Set (P 370), a blend of finely minced premium pork and beef coated in the signature crisp panko layer, deep-fried to perfection. But there's more. Yabu's Menchi includes a rich stuffing of cream cheese that adds a totally new flavor experience, and combine this with Yabu's thick curry sauce, and you have a Katsu like no other. Made with 45 secret ingredients, Yabu's curry is slow-cooked for at least 3 hours for that unique Yabu flavor. Yabu's curry is available in three different heat levels, starting with the Regular, all the way to Hot and Very Hot. If you like it spicy, go for the Hot curry, and have a cold Kirin within arm's reach. Each order comes with Yabu's unlimited Japanese rice, unlimited cabbage, miso soup, Japanese pickles, and seasonal fresh fruits.

Menchi Katsu Set (P 350), authentic blend of ground beef and pork seasoned with traditional Japanese spices and stuffed with rich, creamy cheese, covered in panko and deep-fried. The textures of the finely minced pork and beef, the creamy cheese and the crisp panko layer are both familiar yet different, and a worthy addition to any must-try list at Yabu.

The premium pork and beef blend, the cheese stuffing and the crisp outer layer are enough reasons to try this type of katsu.

For lovers of seafood, Yabu also offers the Creamy Dory Set (P 375), panko covered soft and delicate dory deep fried to a delightful crispness. Best paired with Yabu's tartar sauce, and another unique katsu dish. And with lent fast approaching, a cool option for Fish Fridays.

You can also order Yabu's signature oysters by the piece (P 110 ala carte). Yabu uses Hiroshima Jumbo Oysters, and the combination of textures and subtle flavors makes this another winner. Perfect when paired with a cold Kirin. The Rosu Katsu will still be on my list, but its now joined by new Katsu favorites from Yabu. And deciding which Katsu dish to order on my next visit will no longer be as easy as falling back on my default dish. But hey, its always cool to have so many options. And so many sure bets.

Special thanks to Erika Lim, PR and Events Specialist, Katsu-Ya Food Inc. for an awesome Katsu dinner at Yabu, House of Katsu. And yes, there's a whole new world of different katsus, only at Yabu, The House of Katsu. What's your favorite katsu?

Yabu House of Katsu is located at the Lower Ground Floor, Robinsons Magnolia, New Manila, Quezon City or call 961-4975 for inquiries.

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Lobster. Prepared any way you want. All you want. And you'll definitely want the Lobster Buffet at Diamond Hotel's Corniche. For a limited time, The Corniche at Diamond Hotel will feature the Lobster Buffet every Friday, from 6:00pm to 10:00 pm for the next few weeks. Mark your calendars...

The regular buffet at The Corniche is already impressive, but the Friday Lobster Buffet is a definite must try for seafood lovers. Fresh lobsters and a variety of seafood are the main attractions of the Lobster Buffet at The Corniche, including oysters, scallops, mussels, clams, crabs and prawns. And when you just can't have enough of lobsters, the different stations also feature lobster based dishes for a unique buffet experience. Very cool.

The well-stocked display of limitless fresh seafood is the buffet's main attraction, and once a week, the lobsters get top-billing. Definitely an impressive site...

And the choices are extensive. Each seafood item is ready for your plate, or you can have it prepared any way you wish. Grilled, sauteed in butter, baked...you name it. The display includes plump, fresh prawns...

...a variety of shellfish...

...succulent crabs...

...and the buffet's main attraction...steamed lobsters ready for your plate. Or, you can have it prepared the way you like it, and the chefs assigned in the different food stations will gladly do it for you. Lobster with pasta? No prob.

The Corniche also offers fresh "Pitik," or Slipper Lobsters as another option. Good as is, with some melted butter, or grilled, with even more butter.

The displays are constantly restocked, so seconds and thirds are no problem. Just seeing this much lobster is already a sensory experience. But take your time, and go explore the different stations, as you wouldn't want to miss anything.

You can check out the different food stations with their own lobster dishes, including lobster based soups and salads, or the Lobster Paella...

...baked lobster with cheese...

...and even grilled Tandoori-style lobsters.

Once you settle down, it's time to pick your lobster. The chef then slices the lobster, and it's good to go. A slice of lemon and some melted butter...all you need now is a nice glass of white wine.

You can have the chefs prepare a classic Lobster Thermidore, with some onion-mustard chutney and sauce bearnaise...

...or simply sauteed with butter...

...or go for the Baked Lobster with Four Cheeses. And each option is definitely worth trying.

But don't miss out on the other items like the scallops, baked with butter...

...and the extensive sushi selection. And of course, don't pass up on the fresh lobster roll.

Premium tuna sashimi is also available, set on a whole fresh tuna. Awesome.

For meat lovers, fret not. A carving station with premium prime rib is also available, as well Peking Duck, grilled pork and a variety of chicken dishes.

Surf and Turf? Why not. Prime Rib with Grilled Slipper Lobster...perfect.

And leave some room for dessert, as the options are as extensive as one can expect, with elegant cakes and pastries from Diamond Hotel's The Cake Club...

...to homemade ice cream...

...and elegant truffles and other desserts. You can't not have dessert at The Corniche. And what better way to cap a lobster dinner than with some of Diamond Hotel's signature desserts.

The Corniche also offers an impressive salad, grill, Indian, Chinese, Japanese, cheeses, cold cuts and pasta stations in addition to the fresh lobster and seafood. The buffet price of P 2385++ net includes a glass of red or white wine as well. The unlimited lobsters, cooked any way you want, fresh shellfish and seafood, as well as the other buffet choices make this a pretty good deal. Seriously.

Execute Chef Marko Rankel is on deck to ensure you have an unforgettable dining experience at Corniche. Overall, the lobster alone is worth the buffet price. And hey, everyone deserves a little indulgence, and this one is definitely one of them.

Special thanks to Melanie S. Pallorina, Public Relations Manager, for an awesome dining experience. Diamond Hotel's Lobster Buffet at Corniche is offered every Friday from 6:00 to 10:00pm for a limited run only, so book your reservations now. Friday's coming up...

The Corniche is located at the lobby level of Diamond Hotel, Roxas Boulevard corner Dr. J. Quintos Street, Manila or call 528-3000 for reservations.

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The Bistro Group launches its newest restaurant concept at Greenbelt 3 featuring classic Filipino dishes at affordable prices with Smokin' Hot BarBQ. All the classic favorites, and some interesting new takes on traditional dishes, with The Bistro's Group's signature customer service. Looks like another winner from The Bistro Group...

Classic Pinoy food, with an emphasis on barbecue dishes, cool. I was fortunate to sample some of Smokin Hot BarBQ's menu along with other bloggers, and the first set of starters, including the Crispy Bacon Belly, was definitely a good sign of things to come.

The newest restaurant concept from The Bistro Group, the same group behind Italianni's TGI Fridays, Bulgogi Brothers, Watami, Fish & Co., Ma Maison and many more, Smokin' Hot BarBQ is the first concept from The Bistro Group specializing in classic Filipino dishes. Finally, great food and affordable prices, a cool addition to The Bistro Group's growing portfolio.

Smokin' Hot BarBQ serves a wide range of cocktails, and I go for the Apple Mojito (P 85) for starters, a cool blend of rum, apple juice and mint leaves.

Fresh fruit shakes are also offered, like the Fresh Grape Shake (P 110).

Then, the Crispy Bacon Belly (P 220) arrived, bacon-cut pork belly, deep-fried to crispy perfection, served with a side salad. The crispness and subtle salty flavor makes this an absolute must-try at Smokin' Hot BarBQ. Like the end result of a happy union between bacon and Lechon Kawali, this dish is surprisingly familiar yet new and different. Pair it a cold beer, perfect. A personal favorite.

Another round of beer, and more dishes arrived. Guinataang Kuhol, snails stewed in coconut milk with chili, a traditional dish from the south, rich and comforting.

Some refreshing native salads dishes then came next, starting with the Pako Salad (P 120), fresh pako (a type of edible fern) tossed with native white cheese and diced tomato, topped with grated coconut in a homemade vinaigrette...

...and Ensaladang Mangga (P 120), shredded green mangoes tossed with homemade shrimp paste, fresh tomatoes and leeks. Both dishes pair well with the mains at Smokin' Hot BarBQ.

Next, Pork Sisig Wraps (P 225), sizzling pork sisig served in a cast iron dish, with a side of grilled tortillas.

Still sizzling, with a mild heat from the chili for a little kick, another winner. And the idea of serving it with tortilla wraps, very cool. Great with rice, even better with another cold beer.

Grilled Pig's Ear (P 265), another personal favorite, tender marinated, grilled and basted with Smokin' Hot BarBQ's special sauce. The rich, fatty slices with sweet barbecue glaze is another perfect match with a cold beer, as I go for another round.

And no traditional meal will be complete without a rich and hearty soup, Bulalo (P 445), slow-simmered soup with beef shank, brisket and bone marrow. Tender beef, fresh and crisp vegetables and the richly flavored broth, a comforting soup that goes well with any dish at Smokin' Hot BarBQ.

Pork BarBQ (P 220), pork skewers marinated in Smokin Hot BarBQ's sauce. Tender pork with a traditional sweet glaze, great as is or with some of Smokin' Hot BarBQ's "Rice Reloaded" bowls.

Smokin' Hot BarBQ Chicken (P 675 Whole, P 365 Half, P 225 Quarter), roasted chicken glazed with Smokin' Hot BarBQ's sauce, a cool take on the traditional roast chicken. A subtle smoky flavor enhances the sweet glaze, and the meat is juicy and tender.

A trio of Smokin' Hot BarBQ's Rice Reloaded, the Dulong Rice (P 195, left) topped with crisp dulong (tiny silver fish), the Aligue Rice (P 155, top center) with rich crab fat, and the Black Rice (P 165, right) with squid ink. Nice.

Pinakbet (P 135), a traditional vegetable dish with squash, eggplant, string beans, and bitter melon sauteed in shrimp paste and topped with pork cracklings, another traditional side dish to complement the mains at Smokin' Hot BarBQ. The fresh vegetables remain crisp, and the pork cracklings add a layer of flavor and texture to the vegetable dish.

Dinuguan (P 325), a traditional pork blood stew, familiar and comforting. Rich and thick, with tender pork, perfect with rice. Extra rice? Absolutely.

Turon 2.0 (P 175), an updated version on the classic turon, banana ice cream with banana compote on homemade caramelized cones. A cool modern take on the traditional turon, another hint of Smokin' Hot BarBQ's playful inventiveness. Seriously good. This one's a winner.

Biko (P 195), a native sticky rice cake with chocolate and white latik, a perfect ending to a great meat at Smokin' Hot BarBQ. From starters to mains and desserts, you'll definitely have a couple of favorites at Smokin' Hot BarBQ.

Benjie Pasia, Smokin' Hot BarBQ's General Manager, welcomes guests to The Bistro Group's newest restaurant concept. Good food and affordable prices, things are definitely smokin' hot at Smokin' Hot BarBQ.

Special thanks to Lisa Ronquillo, Assistant Vice President for Marketing; Mitzi Navarro, Marketing Director; Roda Adriano, Marketing Manager; Chef Josh Boutwood, Joshua Torres and April Almonte from The Bistro Group for a cool sneak peek at Smokin' Hot BarBQ's smokin' hot dishes...good food, good times.

Smokin' Hot BarBQ is located at the 3/F, Greenbelt 3, Ayala Center, Makati or call 729-7432 for inquiries.

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It's rare to find classic cuisine at a bar, and rarer still to find good food in a hip bar. The cool vibe, the slick interiors and the sophisticated feel of the place add to one's dining experience at the URBN Bar & Kitchen.

Located at the third floor of Fort Pointe Building, an elevator whisks you up a seemingly exclusive and private space, revealing a large, high-ceiling bar and lounge. Just the place for a few cocktails, and yes, even a cool dinner. High in the clubbing scene's radar, URBN Bar & Kitchen is transformed every night with its regular DJs spinning nightly. But for a few hours before the arrival of serious clubbers, URBN Bar & Kitchen also serves some awesome dishes. Always makes sense to have a full tummy before any serious clubbing...

The modern industrial look and feel adds to the cool vibe, and the place exudes a smart sophistication one expects from a club. But before the drums and base kicks in, URBN Bar & Kitchen's interiors are revealed in all its glory for the dinner service with subdued lighting.

Inside, one finds two seating areas, a smaller, almost private dining area, and a large lounge for clubbers, both with their own well-stocked bar. The large table with oversized chairs is a must see, better yet, bring along some friends for dinner and some after dinner drinks.

Nothing like a few cocktails before dinner. I start with the The Godfather, URBN Bar & Kitchen's cool blend of premium Scotch and Amaretto, definitely a cocktail you can't refuse. This one's good, the velvety smooth Scotch and subtle sweetness of the Amaretto makes this hard to let go, as you take in the cool vibe and go for another glass.

A refined Mojito, URBN Bar & Kitchen's bestseller, made extra special with the addition of brown sugar, is another cool option before dinner. The earthy sweetness, almost like molasses, makes this one another winner. And it's quite easy to go for a second or third glass...good times.

Then, the starters arrived from Chef Benjo Tuason's kitchen, with the Caramelized Onions and Bacon Tartlets, topped with pesto cream cheese. Perfect little bites with a sharp flavor of bacon and the richness of the pesto cream cheese, a winning combo.

URBN's House Salad came next, mixed greens with poached pears, candied walnuts, shaved parmesan and a raspberry vinaigrette. A refreshing and hearty bowl of greens with a sweet and tangy vinaigrette, perfect before any meal at URBN Bar & Kitchen.

Double Baked Manchego Souffle, with crispy Jamon Serrano and Manchego bechamel, a blend of rich and delightfully salty flavors from the Manchego, bechamel and Jamon Serrano. Simply yet elegantly plated, the dish packs a serious punch of flavors and textures, great with another Mojito.

Seared Scallops, with cauliflower puree and Jamon Serrano, with the subtle sweetness of the fresh scallops and contrasting sharpness of the Jamon Serrano combining for rich flavors and textures. A light yet rich dish, a must-try.

And after a few cocktails, you just gotta have some burgers. The Mini Blackbenny Angus Burgers, topped with mild cheddar, bacon onion jam and aioli on brioche buns; and Mini Curried Shrimp Burgers, topped with curry mayo coleslaw on brioche buns sure winners. The thick and rich Angus beef patties give that solid and comforting beefy punch while the Curried Shrimp Burgers have a delicate sweetness. Time for another Mojito...

Then, the serious stuff come next. Dry-aged, bone-in Ribeye, a real man's steak, seriously good. URBN Bar & Kitchen dry ages its own premium steaks, and this one is good as is, even without the gravy. Tender, juicy with a nice smoky grilled flavor, the well-seasoned ribeye is a sure bet.

URBN Bar & Kitchen's Chicken Fried Steak, tender beef with mushroom gravy and mashed potatoes, hearty and comforting. Richly seasoned, the beef is fork-tender, and a meal in itself. Classic comfort food.

Sticky BBQ Ribs, with rice pilaf and chili butter sweet corn kernels. Tender, fall-off-the-bone ribs, great with a cold beer. Or another Mojito. The sweet, smoky glaze adds a distinct layer of flavor to the ribs, and the rice pilaf and sweet corn are perfect matches.

Australian Rack of Lamb, herb and horseradish crust, roasted pumpkin and a garlic yogurt sauce. Tender, juicy lamb with a flavorful crust and almost none of the usual gamey flavor. A personal favorite.

And dessert? URBN Bar & Kitchen can satisfy any late night sugar craving with any of their signature desserts, like the Mango Souffle with vanilla sauce...

...the Classic Chocolate Souffle with chocolate sauce...

...the Salted Caramel Cheesecake, a personal favorite...

...and the Chocolate Love-Ah Cake, drizzled with sea salt and olive oil. A great way to cap any meal at URBN Bar & Kitchen.

If you're after one of the coolest bars on the local club scene, this is the place. And if you're after a real cool dinner, come early, and you'll be glad you did. And after dinner, stick around and grab another another Mojito...

Special thanks to May Liwanag, Chef Benjo Tuason, and Patricia Cortez of URBN Bar & Kitchen for an awesome dinner. Good food...good times.

URBN Bar & Kitchen is located at the 3/F, Fort Pointe II Bldg., 1200 Fort Bonifacio or call 966-9118 for inquiries.

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Yellow Cab launches its new and tasty limited edition food bundle, the Galapeno Tango in all stores until April 30. The fun and innovative Galapeno Tango features the unique combination of Garlic Parmesan Chicken Wings and Jalapeno Potato Wedges, two new and exciting flavors guaranteed to excite your taste buds...

Yellow Cab's new Garlic Parmesan Chicken Wings, available in 4, 6, and 12 full-sized pieces, are crisp and juicy, enhanced by the rich Garlic and Parmesan flavor. The Jalapeno Potato Wedges packs a soothing heat, just the perfect match with the new Garlic Parmesan Chicken Wings. Simply let your taste buds do the tango with this awesome new pair from Yellow Cab.

Katrina Victoria M. Lopez, Yellow Cab's Product & PR Specialist, welcomes bloggers to the Galapeno Tango launch. For a limited time, fans of Yellow Cab's Hot Wings and Baked Potato Wedges have a new and exciting pair offering a new flavor experience.

Crisp and tender wings with a cool garlic parmesan flavor, great as is, even better with the blue cheese dip. Pair this with Yellow Cab's new Jalapeno Potato Wedges for a spicy kick, and its another winning combo from Yellow Cab.

If you miss the heat from Yellow Cab's bestselling Hot Wings, the Jalapeno Potato Wedges provide the extra spicy kick in Yellow Cab's new bundle.

The new Garlic Parmesan Chicken Wings are a cool new flavor option, and the new bundle offers both a new and exciting flavor experience.

And here's the cool part. Yellow Cab's new Galapeno Tango are available ala carte, or with Yellow Cab's Galapeno Fleet Promo for dine-in, take-out and delivery, bundled with Yellow Cab's signature premium pizzas, flavorful pastas with a refreshing pitcher of Coca-Cola. Just the perfect deal for groups and celebrations. "We at Yellow Cab always want to be part of the special moments in our customers' lives. When an event calls for a grand celebration or even just an intimate get-together, we want to be part of that experience," Yellow Cab Marketing Manager Coochy Mamalay explains. "The Galapeno Tango offering is perfect for such events--it gives customers a new and tasty, mouthwatering option that will enhance their Yellow cab experience."

Ideal for large groups and family, Yellow Cab offers two Fleet bundles: The Galapeno Fleet A, ideal for groups of 10-12, includes an 18-inch pizza of any flavor, 4 servings of pasta of any choice, a dozen full-sized Garlic Parmesan Chicken Wings, two pitchers of Coke, and the new Jalapeno Potato Wedges, all for just P 2,800. For groups of four, the Galapeno Fleet B is another option, which includes a 14-inch pizza of any flavor, two servings of pasta of any choice, a pitcher of Coke, and the Galapeno Tango, four pieces of of full-sized Garlic Parmesan Chicken Wings and the Jalapeno Potato Wedges, all for only P 1,400.

Special thanks to Katrina Victoria M. Lopez, Yellow Cab's Product & PR Specialist, Cecille Vianney Mascarinas, Merchandising Specialist, and Mary Claire Coros, Research & Development Head, for an awesome afternoon.

Ready to tango? Check out Yellow Cab's new Galapeno Tango bundle, and hurry, the limited edition bundle runs until April 30 only...

Yellow Cab is located at Eastwood City Walk 1, Eastwood Cyberpark, Bagumbayan, Libis, Quezon City or call 789-9999 for delivery and inquiries. You can also visit Yellow cab's FB Page at www.facebook.com/YellowCabPizzaOfficial or check out their website at www.yellowcabpizza.com.

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Two years in a row. Not bad. Homegrown chain Gerry’s Grill tops the “Restaurants in Philippines” list for the second year in a row, according to popular website lonelyplanet.com. The restaurant has also earned the number one spot in “Things to do in Manila”. Very cool.

Gerry’s which bested 90 others for the top spot scored high on the areas of food, atmosphere, and service.

“We have seen a marked increase in the number of foreign guests who would visit our branches to have a sampling of the best Filipino dishes,” says Gerry Apolinario, chief executive officer (CEO) and managing director of Prime Pacific Grill, Inc. (PPGI), operator of Gerry’s Grill.

In 15 years since it commenced operations of its first restaurant at Tomas Morato Extension in Quezon, Gerry’s has expanded to more locations – particularly in key cities around the country with many tourists; among them Boracay, Cagayan de Oro, Cebu, Davao, and Baguio which experience very high traffic particularly during the summer season.

“We recently opened at Robinson’s Mall in Palawan which, as we all know, is fast becoming a major tourist destination thanks to the Subterranean River National Park. We are happy to see not only locals but foreign guests enjoying our food, our friendly service - the best of Filipino hospitality,” adds Apolinario.

The popular chain recently opened three branches at the District Mall in Imus, Cavite; Centrio Mall, Cagayan de Oro and Robinson’s Mall in Palawan.

It is set to welcome guests in three more locations this year: Market Market in Taguig, Newport at Resorts World in Paranaque, General Santos and Eastwood in Libis, Quezon City.

Gerry’s foray in the international market has also attracted foreign guests to their restaurants. In Singapore where the local chain opened three branches in a span of two years an estimated 30% of their clienteles are non-Pinoys.

Wherever Gerry’s is, Apolinario guarantees that the food maintains its high-quality taste.

“Whatever the time or occasion may be, we serve excellent Filipino food cooked to satisfy the most discerning of palates.”Among Gerry’s signature offers include Crispy Pata, Sisig, and Kare-Kare.

Good food. Good times.

For more information log on to www.gerrysgrill.com

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Affordable Japanese food every day, and for the past thirty years, Suzu Kin has been doing just that. And its comforting to know that Suzu Kin still serves the same great-tasting Japanese dishes at affordable prices.

The close supervision of Mrs. Suzu Kin (yes, that's her real name) has ensured that the quality of dishes remain the same, as the iconic chain's rich heritage is passed on to new owners. And for Leslie dela Cruz, continuing the tradition of Suzu Kin remains a personal mission. Good food at reasonable prices, every single day.

Located northbound along Edsa, the new restaurant is given a fresh and updated look, but the dishes remain familiar and reassuring. I remember the days when one can go for some good tempura and Japanese Fried Rice without busting one's budget, and the new Suzu Kin is still the place to go for affordable Japanese food.

Inside Suzu Kin, its bright and simple contemporary modern look complement the wide open layout, just the spot for a quick meal. A private function room is also available at the second floor, equipped with Karaoke...if you feel the need to belt out a few songs.

The starters then arrived, with Suzu Kin's signature sweet and crunchy dilis (anchovies) and breaded oysters, perfect with a cold beer.

Then, Suzu Kin's signature dishes arrived, starting with the Ebi Tempura (P 200), crisp, delicately breaded deep-fried prawns with a light crunch. And it tastes exactly the same as I remember, perfect with a bowl of Suzu Kin's Japanese Fried Rice, as more of Suzu Kin's familiar favorites were served.

Suzu Kin's California Maki (P 198 for 12 pcs), crab meat, mango, cucumber, ebiko, and sushi rice rolled in nori. That's twelve pieces, for less than than two hundred bucks. Very cool.

Salmon Sashimi (P 205), fresh salmon served with wasabi, buttery and creamy, always a good choice at Suzu Kin.

Tuna Sashimi (P 175), raw tuna served with wasabi, an all-time favorite, and a must have with any meal at Suzu Kin.

Yaki Meshi (P 68), Japanese Fried Rice, the perfect match with many of Suzu Kin's signature main dishes.

Tenderloin Beef Teppanyaki (P 198), stir-fried tenderloin beef in Suzu Kin sauce, richly flavored and a great meal option.

Hiyashi Udon (P 123), cold thick white noodles with special dipping sauce, filling and refreshing, a healthy choice for summer. Suzu Kin also offers a variety of noodle dishes at reasonable prices, so you won't run out of options.

Yaki Udon (P 132), stir-fried white noodles with vegetables, richly flavored wit a light soy sauce enhanced by fresh, crisp vegetables.

Suzu Kin also offers value meals, like the Suzu Kin Super Meal (P 210), a full meal with Ebi Tempura, Yaki Udon, Sakana Furai, Tamago Sashimi, Crabstick roll, rice and soup...

...and Suzu Kin's All-Day Everyday Meal (P 123), with Chicken Furai, Ebi Tempura, Fried Dilis, Pork Kushi Yaki, Tuna Steak, rice and soup. Hearty and filling, without hurting your wallet.

Save room for dessert, with Suzu Kin's Coffee Jelly (P 80) topped with ice cream, perfect to cap any meal at Suzu Kin. It's great to see Suzu Kin back in the mainstream, serving familiar favorites with excellent value for money. And I'm pretty sure Mrs. Suzu Kin would approve. Special thanks to Leslie dela Cruz, Owner/Manager of Suzu Kin, for an awesome lunch.

Suzu Kin is located at K-Zone, Shell Station (Northbound) Edsa corner NIA-PDEA Road, Quezon City (near MRT GMA-Kamuning Station Northbound side) or call 861-9108 for delivery or inquiries.

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Surf and Turf dinners are always sure winners, and nothing beats your usual surf and turf meal than an indulgent surf and turf buffet. Unlimited fresh seafood and premium steaks...hungry? Read on...

Hyatt's Market Cafe introduces its Seafood and Steak Buffet every Friday and Saturday each week with endless servings of fresh seafood and premium steaks along with a variety of Asian and European dishes, with free-flowing soft drinks and local beers. Indulge in your very own surf and turf dish from a wide selection of premium steaks, lamb, pork and chicken and pair it with your favorite fresh seafood, including lobster, oysters, prawns, clams and crab. And the surf and turf combinations are endless...

The Market Cafe offers a unique dining experience with its self-service, market style set-up. Guests choose from the freshest ingredients and then the Market Cafe's chefs from the different stations prepare your dish in minutes.

The chefs then put up an impressive show displaying their skills with an awesome performance as they fire up their respective stations. The sights, sounds and aroma surround you as the chefs put the finishing touches on your plate.

The Market Cafe's unique "live show" open kitchen concept is quite a treat, and the centerpiece in every station, which include Chinese, Japanese, Western, Korean and Filipino stations. In the mood for a freshly baked pizza? No problem.

As with any buffet, the hardest part is deciding where to go first. My advice? Take your time and go with the flow. Each station will have its seafood based dish, like this Seafood Paella. If you have something else in mind, bring in your fresh seafood catch and the chefs can whip up something for you.

The Chinese station also serves a mean bowl of noodles, with different options for noodles and soup base, and you can have your very own customized bowl. Very cool.

Egg noodles with beef balls, bok choy and vegetables, a hearty and comforting start before an epic surf and turf meal...

...just couldn't pass up on some freshly made sushi...

...or some grilled Yakitori from the Japanese station...

...and don't miss the cheese and cold cuts station...

...and fill up with some premium Jamon Seranno, salami and ham plus some camembert, brie, blue cheese and imported cheddar...

...and don't forget to start with some fresh vegetables from the salad station.

After a quick recon of Market Cafe's layout, and sampling some of the starters, I go for some serious seafood. Fresh lobsters grilled with lemon and butter, always hits the spot.

Or you can have the Chinese station whip up a sweet and sour Asian style lobster dish...

...or how about some Singaporean style Salt and Pepper Prawns? Why not.

Then, there's the beef...USDA striploin...

...the premium Ribeye...

...and the Prime Rib.

To kick off the surf and turf feast, I go for the premium Ribeye with herb garlic butter, medium rare, with grilled lobster combo. Excellent.

Time to loosen up your belt, and go for surf and turf #2. Tender Prime Rib and Baked Oysters with cheese...nice...

...and finally, surf and turf # 3. Grilled Lamb Chops with Grilled Prawns. The smoky grilled flavor of the tender lamb chops play well with the subtle sweetness of the fresh prawns. There are countless other combinations to try, but these will have to wait for a second visit. And a second visit is definitely a must.

Chef Bodjie Vergel de Dios and May Malagamba, Manager of the Market Cafe, making sure you enjoy your own ultimate surf and turf dining experience. The Market Cafe's Seafood and Steak Buffet is available every Friday and Saturday, and dinner rates are set at P 2,100 ++ net per person. And when you have all the stations at your disposal, plus the unlimited fresh seafood and steaks and everything else, it's a pretty good deal. Surf's definitely up at the Hyatt's Market Cafe. And dessert? Stay tuned for a second post on Market Cafe's dessert offerings soon.

Special thanks to Vannah Santiago, PR & Comunications Manager; and May Malagamba, Outlet Manager, Market Cafe, for an awesome surf and turf buffet.

Market Cafe is at the Hyatt Hotel and Casino Manila, 1588 Pedro Gil corner M. H. Del Pilar, Manila or call the Food and Beverage Reservations at 245-1234 for inquiries and reservations.

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After an extremely satisfying Seafood and Steak Buffet at Market Cafe, it was time to check the Dessert Station...

The extensive dessert selection at Market Cafe is also quite impressive, and deserved a separate post to give you a better idea of the selection. And after an awesome surf and turf buffet experience at Market Cafe, a dessert buffet seemed like a perfect way to cap the feast. In case you missed my post on Market Cafe's Seafood and Steak buffet, simply click on this link: http://dude4food.blogspot.com/2013/03/surfs-up-at-hyatts-market-cafe-seafood.html.

The extensive desserts include fresh fruit cups...

...white and dark chocolate mousse in shot glasses...

...rich, moist chocolate cupcakes...

...chewy chocolate brownies...

...and decadent strawberry tartlets.

A wide selection of cakes is also on display...

...and more dessert cups.

Pure eye candy. Where to begin? Like I said in my previous post, follow your own pace and take your time as there's so much more...

A traditional Bread and Butter Pudding, great as is...

...even better with a scoop of ice cream.

The ice cream station features homemade treats, like Chocolate Fudge, Coffee Bailey's and Toblerone, an ice cream trio for chocolate and coffee lovers. Chunks of chocolate fudge and Toblerone makes this bowl a winner.

Or go for a slice Strawberry Shortcake with fresh strawberries.

A hot Latte, just the thing to help you settle down from the sugar rush.

The dessert selection provide a feast for the eyes, an amazing experience in itself. And tasting each indulgent dessert completes the experience.

The Hyatt Hotel and Casino also participated in the worldwide Earth Hour 2013, and the hotel's Pastry Boutique will be offering a special month-long promotion called "Cakes with a Cause" with its cool Panda Cupcakes. Inspired by the global symbol of the World Wildlife Fund, the Panda Cupcakes have a rich chocolate cupcake base, coconut cake pops and Oreo cookies. Part of the proceeds from the Panda Cupcake will be donated to the WWF and the Earth Hour Drive.

Once you get your fill of the unlimited seafood and steaks at Hyatt's Market Cafe, save room for dessert.

The Market Cafe is located at The Hyatt Hotel and Casino, 1588 Pedro Gil corner M. H. Del Pilar, Manila or call the Food and Beverage Reservations at 245-1234 for inquiries.

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Desserts at Hyatt's Market Cafe