DUDE FOR FOOD

A world of flavors using the very best local, single origin, and sustainable ingredients with a view of the lake and volcano...welcome to Taza Fresh Table.

Taza Fresh Table is the newest restaurant at Taal Vista Hotel, sourcing the freshest and finest ingredients from local suppliers for its inventive international cuisine. The concept of "source local and cook global" is a recurrent theme at Taza Fresh Table, with fresh, clean and bold flavors in every dish.

Located at Taal Vista Hotel, the elegant new restaurant exudes a tranquil country garden vibe. Surrounded by panoramic glass walls, one can enjoy a majestic view of the iconic Taal Lake and Volcano while dining at Taal Vista Hotel's new Taza Fresh Table.

The name "Taza" is inspired by the Arabic word for "fresh" or "newly harvested." And that's exaclty what you get with its varied selection of innovative international cuisine using the freshest, sustainable, and single origin ingredients from the best known sources and straight to your plate.

At Taza Fresh Table, nearly 95% of the ingredients are sourced from regions where they are produced, such as duck from Laguna, lobster from Batangas, mangoes from Cebu, coffee beans and black rice from Negros Island, and organic herbs and vegetables from Benguet, Cavite, Batangas, and even the Tall Vista Hotel's very own garden. Each dish is made from scratch, including the various sauces, handmade pasta and slow-cooked smoked meats. Taza Fresh Table makes their own bacon, pancetta and chorizo with locally sourced pork raised on natural feeds without any hormones or antibiotics. At Taza Fresh Table, food is prepared the way it used to be, redefining comfort food with a fresh and natural twist.

Taza Fresh Table's friendly staff greet you with a smile, and the chain of experiences begin immediately as you enter the new restaurant. The staff will also gladly inform you what's fresh in the menu for the day, as you sit back and begin your rediscovery of fresh cuisine the way it was meant to be with Taza Fresh Table's extensive range of international dishes.

Start your fresh experience with Taza Fresh Table's distinctly local Bignay Fizz (L) or the soothing House Brewed Iced Tea (R). The deep red hue of the Bignay Fizz, made from fermented local currant known for its anti-oxidant properties, delivers a unique and refreshing flavor.

Begin your culinary discovery of fresh, sustainable, and single-origin local produce with Taza Fresh Table's Mezze served with warm flat bread (P 700 for a starter set choice of four items), and our selection that day included market fresh appetizers such as Boquerones, Babaganouche, homemade Chorizo with Garlic, and Marinated Mushrooms. Depending on what's fresh at the market, other options include Hummus, Ricotta, Tabouleh, Brandade, Olive Tapenade, Sauteed Chicken Liver and Garlic Confit, and Spinach with Bacon Jam, all individually priced between P 200 to P 230.

Taza Fresh Table offers some of the most creative and inventive salads with the freshest ingredients, and it's always a good idea to sample one or two dishes to really experience the concept behind the restaurant. The Alugbati Salad (P 290), local vine spinach with wild arugula, jicama, red onion, cherry tomatoes, and Naga pili nuts draped with a flavorful Salted Egg-Citrus Vinaigrette is one must-try salad dish. The clean and sweet flavors of the fresh ingredients come through in every bite, with the unique and rich salted egg vinaigrette adding another layer of rustic flavors to the dish. The combination of lightly battered and deep-fried alugbati leaves over fresh leaves add contrasting textures not only for flavor, but an element of fun to complete your experience.

The medley of fresh flavors continued with Taza Fresh Table's simple yet flavorful Heirloom Tomato Salad, a pair of thick and juicy slices of sweet and tart tomatoes topped with cherry tomatoes, fresh greens, garlic and a sharp drizzle of balsamic dressing. The flavors are pure and uncomplicated, and the natural sweetness of the heirloom tomatoes bursts in your mouth with every bite. The blend of natural sweet and tart notes play with the bold balsamic vinaigrette for perfectly balanced flavors.

Taza Fresh Table also offers a range of rustic and comforting pizzas with the freshest ingredients, like the Grilled Vegetable Pizza (P 380), topped with eggplant, zucchini, roasted peppers, Laguna mozzarella cheese, Parmesan cheese, truffle oil, and balsamic glaze. The thin, crisp crust is the perfect base for the medley of fresh grilled vegetables, delivering a natural and subtle sweetness to the pizza.

Other pizza variants include the Squid, Shrimp and Anchovies (P 395), with tomatoes, Laguna mozzarella, and capers, with the familiar sweet and briny notes of fresh seafood pairing well with the tartness of the tomatoes and richness of the local mozzarella.

Then, there's the Salsa Verde with Pancetta (P 380), with homemade pancetta and Laguna mozzarella cheese. The nutty hints of the fresh salsa verde contrasts with the robust and smoky notes of the homemade pancetta, and this one's a personal favorite. Taza Fresh Table prepares their own pancetta, chorizo, bacon and other slow-cooked smoked meats from scratch with local pork, and you can immediately taste the difference with its richer flavors...

...like the Homemade Bacon (P 350), a thick and tender slab of pork belly cured for ten days and smoked for six hours with mango tree wood chips, served with a sweet and tart apple-mango compote.

Pour some maple sauce and take a large slice of the thick slab of bacon, then add some of the apple-mango compote, and take a bite. The delicate sweetness of the tender and juicy pork are enhanced by the bold smoky yet sweet hints from the mango tree wood chips for something familiar yet new and exciting. The use of mango tree wood chips in the long and tedious smoking process adds a playful and inventive element to the dish for a distinctly local flavor. I wouldn't mind having my bacon this way. Every day. Seriously good.

The menu also includes their signature Wagyu Burger (P 550), a hefty and juicy ground Bukidnon Wagyu patty topped with Tagaytay romaine lettuce, Laguna mozzarella cheese, potato wedges and coleslaw.

The famed Wagyu beef from Mount Kitanglad in Bukidnon is tender, juicy and intensely marbled, delivering a richness you can only find in premium quality beef. Topped with the freshest vegetables, an everyday classic is given a serious upgrade by Taza Fresh Table using the freshest and finest ingredients.

And if you're looking for even more of the premium Bukidnon Wagyu, go for the signature Ribeye (P 2,275 for 350g), served with creamy mashed potatoes, vegetables, and various sauces.

Perfectly grilled to a medium rare with a juicy pink center, the ribeye is tender with just the right layer of buttery marbling for more flavor. The ribeye is rich and flavorful on its own, and you don't really need any sauce at all. This one's an excellent main course for sharing, or just right for one with a serious appetite. But if a ribeye isn't enough, you can always go for Taza Fresh Table's Bukidnon Wagyu Tomahawk...

And there's more. The impressive Tomahawk Pork Chop (P 790), wth caramelized onions, bananas, and pork jus, is another main dish with premium local pork. The subtle and delicate sweetness of the tender pork is punctuated by the nutty sweetness of the caramelized onions and bananas, with a layer of richness from the flavorful pork jus.

Have a taste of global flavors with Taza Fresh Table's Moroccan Chicken (P 525 Solo/P 875 Sharing), tender and juicy braised braised probiotic chicken with spices on couscous and served in a tajine. The tender chicken, spices and vegetables combine for a rich blend of flavors, with just a whisper of lime adding a sharpness to balance the dish. Other mains served at Taza Fresh Table include Pan-Seared Chicken, Sole en Papillote, Braised Oxtail, Ilo-Ilo Prawns, and Leg of Lamb.

Cap your dining experience at Taza Fresh Table with one of their indulgent desserts, like the Cannoli with Ube Ricotta and Langka Cream (P 275), crunchy puff pastry tubes filled with purple yam and jackfruit pastry cream, giving this Italian classic a local twist.

The Vanilla Custard Cake (P 225), with candied kumquat and red peppercorn syrup, plays with contrasting flavors with the peppercorn syrup adding just a whisper of heat to the sweet and rich dessert, perfect with a cup of the local brew.

The Molten Chocolate Cake (P 225), made with premium Alfonso tablea chocolate from Cavite topped with Pato Queso de Bola ice cream delivers deep, bold, robust and rounded flavors from the local cacao. The velvety smooth Pato Queso de Bola ice cream adds a creamy sharpness and familiar local flavors to the dessert.

Or go for something different, like Taza Fresh Table's unique Olive Oil Ice Cream (P 215), topped with glazed Tagaytay pineapple bits. From starters to mains and desserts, freshness remains a consistent thread in Taza Fresh Table's culinary approach to global flavors with local ingredients.

Taal Vista Hotel's Michelle Amoranto (L-R), Marketing Communications Coordinator; Rosell, one of Taza Fresh Table's friendly staff; Chef Jaime Natividad, and Celine Arenillo, Area Marketing Communications Manager, await your visit to Taza Fresh Table and discover comfort food redefined with the best local ingredients.

A world of flavors from the freshest local, single source and sustainable ingredients straight to your plate and a magnificent view of the iconic lake and volcano...only at Taza Fresh Table.

Taza Fresh Table is located at the Taal Vista Hotel along Kilometer 60, Aguinaldo Highway, Tagaytay City or call +632-917-8225, +632-413-100 or +63-0917-809-1254 for inquiries and reservations.

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Experience and discover the world's best single malts one shot at a time...

Take a flight of premium single malt at the new Rye Tasting Room, a four shot sampler of the best curated selections from Scotland, Japan and the US, and discover the subtle nuances and character of each spirit.

Located inside Il Ponticello Bar and Italian Restaurant, the Rye Tasting Room exudes a certain exclusivity yet one feels right at home in its elegant yet masculine interiors. And if you enjoy a good whiskey, you found yourself a second home, right here at the Rye Tasting Room.

The Rye Tasting Room offers several Whiskey Tasting Flights or samplers with its extensive selection of premium spirits. That night, we sampled the Glenlivet Let Die, with shots of Glenlivet 12, 15, 18, and 21; and the Samurai Sortie with Hibiki 12, Yamazaki 12, Taketsuru 12, and Hakushu 12.

The Glenlivet Shot Sampler perfectly showcased the wide range of flavor and character of the iconic Scottish brand, with subtle levels of smoothness and smokiness intensifying as you progress up the selection of 12, 15, 18, and 21 year old variants. In contrast, the Samurai Sortie, which featured the very best of Japanese premium single malts, highlighted the distinct whisper of sweetness in each sip. Each Whiskey Tasting Flight allows you to discover the elegant nuances of each spirit, and a better understanding and appreciation of the brand. The Rye Tasting Room offers several Whiskey Tasting Flights, ranging from "Flight School", "Top Gun", and "Aviator", featuring the world's best spirits. And what goes best with premium Scottish and Japanese single malt, or maybe some rye whiskey? Beef and pork. And the Tasting Room has that pretty much covered with their own line of signature pub grub, or as they describe it, "booze-friendly cuisine." Take their Makers Edition 4-Cheese Wagyu Burger (P 360), a 1/3 lb Wagyu beef patty draped in a homemade recipe cheese sauce topped with lettuce and tomatoes on a soft and buttery brioche bun, served with a side of ale-battered fries...

...and the Dry-Cured Roasted Bacon Slab (P 420), seared and roasted 14-day dry-cured, hang-dried, whole roasted Bacon Slab, with mustard and caramelized onion compote, both deserving another round of toasts with the Rye Tasting Room's extensive and premium selection of single malts. The Rye tasting Room also offers other tasting samplers, the Spirits Tasting Flights, featuring their premium selection of vodka, gin, rum, and tequila. Ready for a flight? Recalibrate your bearings and head on over to the Rye Tasting Room, now open at Il Ponticello Bar and Italian Restaurant. For more on Il Ponticello Bar and Italian Restaurant, check out my previous post here at http://dude4food.blogspot.com/2014/10/the-heats-on-with-il-ponticellos-new.html.

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

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Nothing like starting the day right on a healthy note. Just take it from Ellen Adarna, who can tell you a thing or two on fresh starts to maintain that perfect figure...

NutriRite, the newest instant cereal drink that's low-fat yet high in flavor, hits the Philippine market with a splash. And with summer just around the corner, there's no better time than right now to start your day right with NutriRite.

With only 2 grams of fat per 28-gram serving and 0 trans fat, NutriRite Low-Fat is the ideal ideal choice for those looking to lose weight and stay in shape for summer. It's also a healthier option than the usual breakfast fare with its low-fat formulation, yet each sip bursts with rich flavors.

Top management from Food Empire, a global food and beverage group that exports products to 60 different countries, announces the launch of NutriRite with their endorser, celebrity, actress and model Ellen Adarna at a press conference held last weekend. And you'll have to agree, no one else can perfectly represent the NutriRite brand than Ellen Adarna...seriously.

Ellen Adarna personifies the modern Filipina, strong yet feminine, fit yet beautiful, attributes that exemplify the NutriRite brand's character and personality. Sprinkle a little fun and a bubbly demeanor, Ellen Adarna reflects NutriRite's healthy yet flavorful brand imagery. It's a perfect fit.

Ellen Adarna engages the press in a light and casual manner, and her upfront honesty just seemed to glow throughout the evening, capped by her captivating smile and youthful laughter. But behind the childish smile lies a woman who's serious about fitness and health. Don't even think about challenging her to a round of jump rope or boxing...

"I'm very excited to be part of NutriRite," says Ellen Adarna, the endorser for NutriRite. "I honestly love having it during breakfast, or whenever I feel like having a light snack. And I don't feel guilty eating it because it's low-fat. Plus, I don't get that bland taste from other low-fat foods. NutriRite is so yummy!" And that's what sets NutriRite apart from all the other instant cereal drinks in the market today. NutriRite is naturally low in fat yet high in flavor, a winning combination for those looking for fresh starts. NutriRite is available in three variants, the flagship Cereal Drink in its blue packaging, the Original in green, and Oats & Honey in deep yellow. Each variant is creamy with just a subtle sweetness in every sip. And it's easy to prepare, just add hot water and stir. And here's the cool part, each sachet is priced at only P 5.50. Healthy, flavorful, and affordable, that's a 1-2-3 punch right there. NutriRite is one of the lowest priced instant cereal drink in the country today, delivering superior health benefits, rich flavors, and a seal of quality from Food Empire, one of the largest food and beverage groups.

Thinking of a fresh start? Just ask Ellen Adarna, and she'll tell you there's no better time than now to start your day right. With NutriRite...

...and that's what I intend to do right now, with a steaming hot cup of NutriRite to start my day right...

NutriRite is now available at leading groceries in the metro, including Cash & Carry, Robinson's Supermarket, Shopwise, South Supermarket, The Landmark Supermarket, Tropical Hut Groceries, Walter Mart, and Wellcome Supermarket.

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Eat, learn and enjoy. Experience and discover new flavors and culinary secrets with Food Tastings, a series of four cooking classes presented by Food Magazine and Lifestyle Network.

In celebration of Food Magazine's 20th anniversary, special fun-filled cooking classes with the very best chefs will be offered for free to its loyal readers. The first class highlights pizza and pasta with noted chefs Nancy Dizon-Edralin and Portia Baluyot scheduled for March 21, 2015 at Project Pie.

Easy to make home pizza and pasta recipes, toppings and sauces with the very best chefs, all at Project Pie, now that's cool. And here's an even cooler video for more on Food Magazine's Food Tastings...

Pizza and pasta, at Project Pie, the perfect venue for creating and discovering new flavors and recipes, only with Food Tastings by Food Magazine. The next series of "Food Tastings" will run throughout the year, focusing on health and wellness, hearty breakfast meals, and indulgent sugar rush gift ideas. Interested participants can register and reserve a slot via http://foodmagazine.abs-cbn.com. But better hurry, limited slots are available so visit the website and sign up.

Visit Food Magazine's FB Page here at https://www.facebook.com/foodmag for more information.

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Ramen, katsu, gyoza...the popularity of Japanese cuisine continues to be high on the list of diners, and now another major restaurant chain from Japan will soon enter the local food scene.

Ever since Portuguese missionaries introduced their battered deep-fried prawns to Japan in the sixteenth century, the dish has evolved to become truly Japanese, an iconic dish in Japanese cuisine. And leave it to the Japanese to build on a great idea and make it even better. Japan's largest and leading tendon specialty food chain will soon make its debut in the metro with its signature tempura and tendon dishes for another unique and authentic taste of Japan.

The face of the popular Japanese chain, Tempura Tendon Tenya from Asakusa, Tokyo (L) will soon greet customers with the opening of its first store in the metro. The Japanese master chef from the head office (R) demonstrates how the perfect tempura is done with the proprietary auto fryer, ensuring consistency in every batch.

And here's a sneak peek at some of the dishes you can expect at the newest Japanese chain to hit the metro, starting with their Japanese Style Potato Salad, a creamy version with soft potatoes and rich Japanese mayo served on fresh and crisp lettuce with a cherry tomato. The mayo dressing, enriched with egg, is creamy and rich in flavor, and the crisp lettuce and cherry tomato complete the play on flavors and textures.

The giant food chain offers over three hundred varieties of tempura-fried specialties including a wide range of fresh seafood and seasonal vegetables back in Japan. Here's one creative starter, the Isobe Cheese, creamy cheddar cheese wrapped in fresh nori and fried in tempura batter, served with Japanese mayo. The soft and melted cheddar cheese contrasts with the crisp nori and fried tempura batter for another light starter, bursting with flavor in every bite. The batter is light and crisp, a perfect introduction to the tendon dishes of the popular Japanese chain.

Tenya also serves noodle dishes, both hot and cold, like the Jo Soba Set, a hefty set which comes with a dipping sauce for the noodles plus two prawns, kani, green beans, sweet potato, eggplant, radish, and ginger. The refreshing cold buckwheat noodles combine well with the fried and battered seafood and vegetables for a complete meal.

And here's the dish that made Tenya an iconic and pervasive local brand in Tokyo...the signature Tendon, a hearty bowl of soft and sticky premium Japanese rice topped with prawn, squid, kisu, green beans and sweet potato drizzled with Tare sauce. Tendon, which combines "tempura" and "donburi" or rice bowl, is the dish that built the Asakusa-based Japanese chain. The comforting bowl has all the elements and flavors for a distinctly Japanese experience, from the perfectly fried and battered prawn and vegetables, the sticky Japanese rice, and the thick and sweet tare sauce to bind all the flavors together in one bowl. A soy based sauce, you'll want to drizzle another generous serving on your rice. Other tendon options include the All Star Tendon, with prawn, squid, salmon, kani, green beans, and mushrooms in a rice bowl; and the Asakusa Special Teishoku Set, with three prawns, green beans, rice, potato salad, miso soup, ten tsuyu, pickles and radish.

And now you can have dessert too, not just the usual ice cream or fresh fruits. The chain will offer its very own Japanese-style Cheesecake, a light chiffon-like like dessert that's moist and not too sweet. Authentic flavors and reasonable prices combine for a value-added punch, and Tenya is another welcome addition to the local food scene.

Stay tuned for more posts on this new and exciting Japanese chain in future posts...

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Eight new dishes and four branches in the metro, Torch Restaurant is definitely on a roll, and off to a fiery start for 2015.

Refreshing appetizers and salads, comforting pasta and pizza, a classic local favorite, and a massive slab of premium beef of epic proportions, these new dishes are more than enough reasons to visit Torch Restaurant's newest branch at the heart of the Makati CBD.

Torch Restaurant's newest branch is located at the Ground Floor of Greenbelt 5, featuring panoramic glass walls with an open kitchen design. Like all Torch restaurants, the expansive layout maximizes the given space for a smooth flow, and one easily feels right at home.

The high ceiling and panoramic glass walls allow natural light into the spacious interiors, adding to the warmth and comforting vibe. At the kitchen, the pace picks up as the weekend lunch crowd arrives, and signature dishes are expedited in quick succession.

Start your dining experience at Torch's newest branch with one of their signature cocktails, like the Dragon Sangria (P 899.95 good for 3-5 persons, Left), a refreshing concoction of lime, Chamdor, and Chardonnay; and the Beer-Tail Mango Daiquiri (P 269.95 Right), with a bottle of beer on a mug.

Pair your cocktails with Torch Restaurant's signature Appetizer Sampler, with their Chili Cheese Crispers, Truffle Fries, Buffalo Asian Chicken Wings, and Tequila Lime Chicken Skin Skewers. At Torch, you can always expect a good start to your meal with their inventive appetizers.

Then, the first of eight new dishes arrived. The elegant Wakame Salmon (P 234.95), a refreshing medley of seaweed, ripe mangoes, kani, and raw salmon drizzled with a spicy sesame mango dressing and served in a martini glass kicks off the parade of new dishes at Torch Restaurant. The freshness of the light appetizer, with rich and buttery salmon and tender kani deliver a burst of clean flavors punctuated by the nutty seaweed, the sweetness of the mangoes, and the creamy sesame-mango dressing, with its sweetness balanced by just a mild layer of heat from the chili. The elegant appetizer can be shared, but I can totally understand if you won't.

A healthy option is included in the new line-up of dishes, the Grilled Chicken Quinoa Salad (P 345.95), a light and healthy yet flavorful salad with quinoa grains rich in protein and fiber, topped with tender and juicy roast chicken, onions, bell peppers, and feta cheese tossed in a rich sesame dressing. Healthy food doesn't have to be bland, and this one is packed with so much flavor. The juicy roast chicken, the subtle sweetness from the white onions and bell peppers, and the nutty sesame dressing combine for vibrant flavors. Light, healthy, and flavorful without the guilt, healthy food never tasted this good.

Torch recreates a local classic with its Tocino Fingers (P 172.95), tender pork tocino strips battered and fried to golden perfection, served with a sunny side-up, atsara, and buttered garlic rice. The light breading adds a unique dimension to the familiar tocino, with its light and crisp texture contrasting with the juicy pork. Throw in an egg and some buttered garlic rice, and you have a real and comforting classic, reinvented by Torch.

Bacon & Egg Carbonara (P 334.95), another classic recreated, with each firm strand of fettucine coated in a rich cream-based sauce topped with a perfectly cooked poached egg and strips of crisp and smoky bacon. The egg and cream sauce deliver an indulgent richness to the dish, rustic yet inventive, with the crispy bacon balancing the dish with its distinct texture, and salty, smoky notes for another comforting dish.

Torch also served their new Cowboy Roll (P 389.95 for eight pieces, Left), a unique east meets west fusion with thinly sliced US Angus Beef and shiitake mushrooms deep-fried in tempura batter, and the rustic thin crust Cheesy Anchovies Alfredo Pizza (P 374.95), with Alfredo cream as a base topped with cheddar and anchovies.

Another light yet flavorful main dish is served, the Seabass in Garlic Miso (P 799.95), tender and buttery infrared-baked Chilean seabass basted with sake garlic butter miso, with a side of Japanese fried rice. The thick and generous portion of premium Chilean Seabass is incredibly soft with a buttery texture that melts in your mouth, with its delicate flavors enhanced by the sake garlic butter miso. The infusion of Japanese flavors adds a familiar note to the new dish, making this another must-try at Torch Restaurant.

Torch Restaurant pulls out all the stops for their next dish, as a chorus of "oohs" and "aahs" from the group greeted the arrival of the impressive dish...

Looking for some serious beef? Look no further. The new and impressive Tomahawk Steak (P 6,799.95 for Full 2000-2200g/P3,499.95 for Half 1000-1100g/P 1,195.95 for Single 300g), premium bone-in USDA Angus Ribeye steak roasted to perfection, with a secret and proprietary dry rub mixture of spices for even more flavors. The charred ends are crunchy, while the beef is juicy with bold flavors. The massive Tomahawk Steak is served with twice-baked marble potatoes, radish, roasted corn on the cob and gravy. It's a feast with a statement, and good to the bone.

But save some room for Torch Restaurant's indulgent selection of desserts. The impressive range of sweet treats provide quite a number of options to cap your meal at Torch Restaurant, like the Red Velvet Lava Lake (L), and the Fried Bread Pudding (R), both topped with ice cream...

...or the light yet rich Panna Cotta with Fresh Fruits (P 179.95)...

...and the Red Velvet Cheesecake (P 295), each one a perfect ending to cap your dining experience at Torch restaurant. It's always great to see a restaurant business grow and prosper, and since my first post on Torch Restaurant two years ago, I knew then that this would be one of those businesses that would further blossom in the local food scene (for more on Torch Restaurant, check out my previous post here at http://dude4food.blogspot.com/2013/05/food-news-torch-fires-up-new-sushi.html). Comfort food classics with a twist, only at Torch Restaurant. And four branches later, Torch Restaurant continues to shine ever brighter...

Torch Restaurant is located at the Ground Level of Greenbelt 5, Legaspi Street, Ayala Center or call 477-3773 for inquiries and reservations.

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A famous novelist once described wine as "bottled poetry," and for one evening, I gain a deeper understanding on this most elegant, and even sublime, libation made from fermented grapes.

Brasserie Cicou and Manila Wine, an online wine store offering an extensive selection of premium French wines with nationwide delivery, collaborate for a special Wine Tasting Workshop paired with a curated menu for an eye-opening and insightful experience.

Bernard Flour (L), Manila Wine's Wine Specialist, takes us through the intricacies of French wine, revealing the subtle nuances and character of each vintage from the different wine regions of France. Each sip delivers a unique taste of France, reinforcing the country's rich wine heritage.

I've always felt somewhat intimidated with wine, picking out the right notes just doesn't come easy. But Bernard Flour's casual and laid-back approach to wine tasting calmly eases your apprehensions, and there's nothing like a few sips to get you into the groove. And it all starts with the terroir, derived from the French word "terre" or soil. But then, it goes much deeper than that, as Bernard Flour explained the collective combination of key factors, like topsoil, subsoil, climate, the slope of the hill and the altitude of the vineyard that define the character of the vintage. It's what distinguishes each wine from the different regions of France, each having its own distinct notes. And everything you need to know is clearly outlined on the label, detailing the wine region (like Bordeaux, for example), and appellation, or the legally defined geographic location (like Saint Julien or Pouilly-Fuisse), and the Chateau, or the wine estate (like Leoville Poyferre). Each region would have its own grapes, or varietals, distinct to the area. Understanding the label gets you closer to understanding wine. And that all important year indicates the time of harvest, not the time the wine was bottled. After going through the label, it's then time for a sip...

For the Wine Tasting Workshop at Brasserie Cicou, Manila Wine's Bernard Flour shares five distinct wines from different regions, with three reds from Burgundy, Loire, and Rhone; and two whites from the Loire and Burgundy regions. Wine is a sensory experience, and to better appreciate wine, one must look at the color, smell the aroma, and finally, sip and taste the wine. Bernard Flour starts with the two whites, the Pouilly-Fuisse appellation from the Burgundy region made with 100% Chardonnay grapes, and the Sancerre appellation from the Loire Valley made from 100% Sauvignon Blanc grapes. Both are traditional whites, yet each has its own clear and well-defined characteristics, with the Chardonnay's light and pale tone and its refreshingly crisp and dry fruity notes in contrast with the Sauvignin Blanc's deeper golden hue and intense floral notes. For the reds, the Pinot Noir from the Burgundy region has a lighter red hue with robust ripe fruit hints, the Cabernet Franc from the Loire is bright red with pronounced deep and earthy notes, and the Shiraz from the Rhone region is noticeably darker in color with a bold smoky hint. The terroir and varietals each contribute in shaping the unique flavor profiles of each wine, and these subtle nuances come through when paired with the dishes at Brasserie Cicou.

Bernard Flour reminded the group that there are no fixed rules in wine pairing, and it's best to follow what you enjoy most. With that, Brasserie Cocou then served the first course for the evening...

The dinner pairing began with Brasserie Cicou's Pork Head Pate and Sweet Potato Salad drizzled with rich Mustard Vinaigrette paired with the Chardonnay and the Sauvignon Blanc. The light and delicate flavors of the pork head pate, the nutty sweetness of the sweet potato puree, and the mildly sharp mustard vinaigrette combine for complex flavors, and the Chardonnay and Sauvignon Blanc's dry, clean and crisp notes seem to heighten the salad's flavors. The fruity, sweet yet dry character of the Chardonnay and Sauvignon Blanc perfectly complements the freshness of the salad, and another sip leaves a lingering sweetness in your mouth.

For the second course, the hearty and comforting One-Hour Slow-Cooked Egg, Roasted Pumpkin Puree, Cauliflower Cream Foam, Chorizo Crisps, and Red Pepper Tuille, delivered rich and rustic flavors, with the indulgent creamy texture of the dish contrasting with the crisp chorizo. The richness of the dish is perfectly balanced by the bold, salty notes of the chorizo, with the subtle layer of sweetness from the pumpkin puree completing the dish. A glass of the refreshingly crisp Pouilly-Frisse Chardonnay further cuts the richness of the dish, cleansing the palate for yet another generous spoonful. The contrasting notes of both the dish and the featured wine combine for a delightful pairing, with each sip allowing you to taste more of the rich flavors of the dish.

For the evening's main dish, Brasserie Cicou served its flavorful Sous-vide Pork Belly Marinated in Red Wine, Carrot and Beetroot Mash, Red Onion and Apple Confit, Sauteed Assorted Mushrooms, Red Wine Sauce. The delicate flavors of the fork tender pork belly are boosted by the sweet red onion and apple confit and the nutty sauteed mushrooms, and a deeper, full bodied red compliments the upfront flavors of the dish. The light Pinot Noir pairs well with the light and mildly sweet notes of the pork, while the robust Cabernet Franc and the full-bodied Shiraz complements the pork belly and the rich sauce.

The wine tasting menu is then capped with Brasserie Cicou's signature L 'Original Kouign Amann (L), caramelized laminated sweet dough topped with homemade Salted Caramel and Muscovado Ice Cream. Brasserie Cicou's new flavor of the month, the Peanut Butter and Banana Kouign Amann (R) was also served.

An eye-opening and insightful evening with some of France's best wines from Manila Wine and classic French cuisine at Brasserie Cicou combine for a memorable pairing of flavors. And just in case you're interested, Manila Wine also exclusively distributes Brad Pitt and Angelina Jolie's favorite rose wine, the Chateau Miraval, as part of their extensive selection. The best French wine, plus an equally impressive selection from the new world as well as premium Belgian beers, are what you can expect from Manila Wine, conveniently delivered right to your doorstep within 24-48 hours. Bernard Flour and Manila Wine will be holding another Wine Tasting Workshop on March 21, 2015, paired with a luxurious lunch at Brasserie Cicou, all-in for only P 1,999. Simply visit their website at Manila-Wine.com or call +63915-749-2232 to register or call Brasserie Cicou at 661-9200 to reserve a slot.

And if you're looking for even more French flavors, Brasserie Cicou joins over 1,000 chefs from five continents in a simultaneous one-day celebration of French cuisine, Gout de France, on March 19, 2015, with a special dinner menu. And now that you have a little idea on wine, you might want to check your skills at decoding the label with Brasserie Cicou's one-time Gout de France dinner and impress your friends. Or simply go with the flow and enjoy what you like best. After all, there's nothing like good food paired with a little bottled poetry...

Check out the extensive selection of premium wines from Manila Wine for orders and delivery at their website here at Manila-Wine.com or call +63915-749-2232 for orders and inquiries. Delivery is free in Makati, Pasay, Taguig, BGC, Manila, San Juan, Eastwood, Ortigas, Pasig, Mandaluyong, Quezon City, and Greenhills. Manila Wine delivers nationwide with secure packaging.

Brasserie Cicou is located at 57 Annapolis Street, Greenhills, San Juan, Metro Manila or call 661-9200 for inquiries and reservations.

Call the Nurse? The Nurse just got closer to home. Just head on over to Burgers & Brewskies, now open at the new Estancia Mall in Capitol Commons...

The signature Call the Nurse is just one of the many must-try specials at Burgers & Brewskies, plus a full range of premium beer to go with your burger. And if you're itching to see the Nurse at the new location, here's a quick look at Burgers & Brewskies' newest branch, plus some interesting new dishes...

Burgers & Brewskies opens its second branch at the new Estancia Mall in Capitol Commons, bringing its signature line of creative burgers and premium beers at the newest commercial development in the metro.

Inside the spacious interiors of the new branch, one can find familiar accents from the original branch, including distressed wood panels from Vigan and the trademark beer bottle chandelier for that unique Burgers & Brewskies vibe.

If you've got a favorite brew, they probably have it at Burgers & Brewskies. Premium imported beer or local artisan brews, go ahead and pair your favorite beer with the full range of burgers at Burgers & Brewskies.

After picking a spot inside the branch, it's time for the serious part, and going through the menu is just part of the fun with the witty and playful names. Start with Burgers & Brewskies' inventive take on the classic Poutine, the Pinoutine (P 180), with steak fries covered in rich Bulalo brown sauce and topped with fresh shredded kesong puti for a uniquely local spin. Bone marrow and local white cheese on crisp fries...pure genius.

The spicy Cuban Missile (P 120), grilled sweet corn slathered with mayo and spiced shredded cheese, is another winner at Burgers & Brewskies. Sweet and creamy with just a subtle layer of heat, simply squeeze some lemon for even more flavor.

But if it's heat you want, go for the Sesame Sriracha Wings (P 195), crispy wings draped with fiery Sriracha hot sauce, honey and sesame. The sweet and spicy combo with a layer of nutty notes from the sesame seeds combine with the contrasting crisp and tender, juicy texture of the wings. Perfect with a cold beer.

It's always a good idea to go for balance in every meal, and at Burgers & Brewskies, you can. The B & B Wedge Salad (P 180), a hearty bowl of fresh and crisp Iceberg lettuce wedges, Bleu Cheese dressing, roasted tomato strips, candied bacon bits, and crushed cashews. The iceberg lettuce wedges are the perfect base for the play of complex flavors, with the tart tomato strips, sweet and smoky bacon and cashews adding their own distinct notes, with the rich and creamy bleu cheese dressing binding everything together.

But Burgers & Brewskies isn't done yet, with even more tricks up their sleeve. And it seemed appropriate to try some new dishes at the new branch. The crisp Zucchini Sticks, battered and breaded deep-fried zucchini served with a creamy olive aioli dip, is yet another interesting and flavorful starter. The mildly sweet zucchini is perfectly complemented by the creamy aioli, and the crisp breaded texture makes you go for yet another stick. And there's more...

Burgers & Brewskies takes bacon to an entirely new level with the Bacon Chicharon (P 210), freshly brined thin slices of pork belly with a light dusting of starch and fried to crispy perfection, served with a sweet and spicy vinegar dip. Just take a look at those crisp bacon strips...

Each strip of bacon is perfectly crunchy, releasing the bold smoky and salty notes in every bite. The sweet and spicy dip cuts the richness of the bacon for balance, and you're just about ready to go for yet another strip. And another. And one more reason to check out the new Burgers & Brewskies at Estancia Mall.

Then, it's time to relish Burger & Brewskies' signature burgers, each made with 1/3 lb 100% US beef patties prepared fresh everyday and cooked medium to maintain its tender, juicy texture, and bold, beefy and distinct flavor. The classic Call the Nurse (P 280), a massive premium burger topped with seared Mac & Cheese, spiced mustard aioli, B&B cheese sauce, and honey Sriracha bacon, an old favorite. Just the idea of topping a beef patty with mac & cheese and bacon shows you the playful and creative approach of Burgers & Brewskies, and there are more examples of that distinct and unique style with their other burgers...

...like the Philly (P 250), with the signature B&B beef patty stuffed with sauteed thinly sliced steak and B&B cheese sauce, topped with sauteed onions and peppers. A Philly cheese steak inside a burger, now how cool is that? The sauteed onions and peppers add familiar flavors you find in a cheese steak, recreated in a burger. But check out what these guys do with fish...

With a name inspired by the animated film "Finding Nemo," the P. Sherman (P 250) is yet another playful and inventive twist with crisp, tender and juicy New England style fish cake topped with spiced mustard aioli, B&B cheese sauce, roasted sweet peppers, and fried basil leaves. The spiced mustard aioli's sharpness contrasts with the creamy B&B cheese sauce for balance, and the roasted peppers add smoky and sweet notes for even more layers of flavors in every bite. And perfect timing too, just in time for lent and meatless Fridays.

Want more bacon? You can have it in your dessert. The Creamy Soy Panna Cotta (P 85), velvety smooth soy milk panna cotta with B&B's spiced candied bacon bits...perfect. The sweet and creamy soy panna cotta redefines the usual panna cotta with a subtle heat from the spiced and smoky bacon. And it's got bacon. These are just some of the reasons to stop by and check out Burgers & Brewskies' newest branch. Go for your old favorites, and discover new ones, at Burgers & Brewskies newest branch at Estancia Mall.

Burgers & Brewskies is located at the ground Floor of the new Estancia Mall in Capitol Commons, Kapitolyo, Pasig or call 531-5632.

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There's nothing quite like a lavish brunch on a Sunday for a perfect weekend, and the Marriott Cafe offers some of the metro's best brunch buffets...

Manila Marriott Hotel's Marriott Cafe offers a sumptuous Sunday Brunch Buffet with an impressive spread of Asian, Filipino and continental flavors using the freshest ingredients to complete your weekend.

Located at the ground floor of the elegant Manila Marriott Hotel in the bustling Newport City complex, the Marriott Cafe's spacious yet streamlined interiors feature rows of open kitchen set-ups in the different stations where dishes are prepared a la minute to suit your taste and specifications.

With a total seating capacity of over 200, the Marriott Cafe also features three private rooms good for 8-10 for that special celebration or business meeting. The interior layout also features cozy booths (R) located at the corners for a more intimate feel. The muted lighting adds a comforting warmth to enhance your dining experience.

Each station is conveniently laid out for ease of flow, allowing diners to navigate from one station to another without skipping a beat. At the Cheese and Cold Cuts Station, freshly baked bread and an assortment of premium cheeses and cured meats, including this Spanish Salchichon, a smoked and dried pork sausage with bold and robust flavors. A Salad Station with a wide range of crisp garden greens and vegetables, and a variety of dressings, can also be found near the Cheese and Cold Cuts station.

Feast on a selection of the freshest seafood, including oysters, clams, mussels, plump shrimps, and squid. Enjoy it fresh with lemon, or have it baked with cheese or grilled with butter, whatever you decide, you just can't go wrong with fresh seafood. And Marriott Cafe offers an abundance of seafood.

Let the chefs on station prepare a fresh bowl of soup with seafood, and a creamy chowder or Asian inspired ginger broth works well with some mussels and clams.

At the Japanese Station, you can choose from a wide selection of sushi and sashimi, freshly prepared with the finest seafood. Or you can go for authentic Teppanyaki, with its equally impressive selection of premium beef, pork, noodles and vegetables, grilled right before you on the teppan grill.

Over at the Asian Station, one can select the freshest crabs, prawns and squid, and have it prepared in a variety of ways, including Singaporean-style with chili, steamed, or simply fried with salt and pepper, or grilled with butter. Or you can ask the chefs on station for their recommendation.

The Asian Station also offers a variety of roasts, including Chinese-style Pork Asado, Soy Chicken, and Roasted Duck. Have a few slices of each with some dimsum...perfect.

Local flavors are also prominently displayed, including this impressive slab of Lechon Kawali, with its tender and juicy meat topped with a layer of crisp crackling. Extra rice? Absolutely.

More local flavors can be found, including Lechon Manok, as well as a variety of grilled seafood and other comforting Filipino classics.

Further down past the Asian Station, one can also find CRU Steakhouse and their line of premium steaks and seafood as part of the Sunday Brunch. Simply choose your cut from the selection of US Choice Beef, and have it grilled to your desired doneness.

CRU Steakhouse also offers their own fresh catch of the day, including slipper lobsters, scallops, prawns, and shrimps. Have it grilled with just a dab of butter, and the clean and briny flavors of the seafood come through in every bite.

Start your Sunday brunch with a bowl of fresh seafood, including a creamy chowder with clams, mussels, and squid, or a simple ginger broth with fresh seafood. The fresh clams and mussels are incredibly tender, with a mild briny sweetness indicating freshness. The squid is perfectly cooked, lightly blanched in steaming hot broth, for delicate flavors.

Follow it up with a plate of fresh Sushi and Sashimi and a refreshing Kani Salad topped with ripe mangoes, fish roe, and creamy Japanese mayo. A plate of assorted cold cuts and cheese rounds out your starters at Marriott Cafe, and you're just about ready for the mains...

Beef Teppan, fresh from the grill, with crisp cabbage, carrots, onions, bean sprouts, sweet peppers and shiitake mushrooms combine with tender sliced beef in a mildly sweet soy-based sauce. Cooked on a flat grill, the flavors of all the ingredients blend seamlessly, with each ingredient adding its own distinct note to the dish.

Crispy Deep-Fried Prawns with salt and pepper, a simple dish that proves once again that with fresh ingredients, you can expect rich and bold flavors no matter how simple the dish. At Marriott Cafe, you can always expect a fresh bounty of seafood to be part of your Sunday Brunch experience.

Continue your seafood feast with Singaporean-Style Crabs, fresh crabs lightly fried and draped in a thick sweet and spicy sauce, its rich flavors seeping in the cracked crab. The fresh and clean flavors of the crab are kicked up by the sauce, and go ahead, use your hands...

But save room for some premium protein from the Marriott Cafe's Carving Station. Roast Leg of Lamb with buttered vegetables and potato wedges, with mushroom gravy and a side of mint jelly, elegantly plated by the chefs on station. The lamb is tender, with just enough bite for texture, with rich flavors.

In between, a detour back at the Asian Station tempts you to stop for a bowl of Laksa, loaded with fresh shrimps, noodles, and fish balls in a thick and spicy broth topped with a slice of pork asado and egg. Hearty and comforting, freshly prepared at the station. The creamy coconut based broth releases a subtle sweetness balanced by a whisper of soothing heat from the chili for a burst of flavors in every sip. One sip, and you'll be glad you made that stop back at the Asian Station.

A slab of US Choice Ribeye, grilled to medium rare with its juicy pink center, on creamy mashed potatoes with buttered vegetables and a side of gravy, rounds out my feast at Marriott Cafe. Bold, beefy flavors, perfectly plated.

Cap your Sunday Brunch with an indulgent bowl of freshly made gelato for dessert. A scoop of Gianduja Amara and Hazelnut Nutella sprinkled with pistachios, walnuts and almonds...pure bliss on a Sunday. And a perfect ending to a sumptuous Sunday Brunch at Marriott Cafe.

Leave it to Marriott Cafe's team of chefs to prepare that perfect dish for you for Sunday Brunch. Marriott Cafe's Sunday Brunch is priced at P 2,350 net, from 11:30am to 3:00pm, with children aged below five years old free of charge, and kids aged 6-12 enjoy 50% off. Excellent food matched with excellent service. Sunday Brunch? Make it Marriott Cafe to complete your weekend.

Marriott Cafe is located at the Manila Marriott Hotel, No. 10 Newport Boulevard, Newport City Complex, Pasay City or call 988-9990 for inquiries and reservations.

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Behind the glass walls, the shiny stainless steel mixers silently churn out a batch of freshly made gelato, and it's just another typical day at Bono Artisanal Gelato...

Ever since it first served its very first scoop back in December 2012, Bono Artisanal Gelato firmly established its name as the metro's best gelato with its creative and inventive flavors like Speculoos, Cereal and Milk, Bourbon Butterscotch, Taho, and Summer Lavender. And those sleek high-tech gelato mixers at Bono Artisanal Gelato have continuously churned out the very best gelato using the finest local and imported ingredients ever since.

Along the way, Bono Artisanal Gelato was awarded Manila's Best in the Dessert, Ice Cream, and Cake Shop Category at Manila's Best Kept Restaurant Secrets (MBKRS) in 2014. Zarah Zaragoza-Manikan, Bono Artisanal Gelato's Chief R&D, is responsible for all the gelato magic that happens behind every Bono Artisanal Gelato store, now numbering five branches in the metro. And the secret behind Bono Artisanal Gelato's success? Real ingredients, with each small batch made fresh everyday.

And there's no better way to enjoy a creamy Affogato than with a freshly made batch of Vanilla Bean gelato and a freshly brewed shot of espresso. Zarah Zaragoza-Manikan takes us inside the glass walled area for an exclusive peek behind the real scoop at Bono Artisanal Gelato...

And it all starts with the best and freshest ingredients, and the best equipment. Bono Artisanal Gelato uses the traditional slow-churning method with top of the line Cattabriga Effe mixers from Italy, the undisputed industry standard of authentic Italian gelato.

Using more of the freshest, local whole milk than cream as a base, Zarah Zaragoza-Manikan then adds premium Madagascar vanilla beans before heading to the stainless steel mixer for the first part of the gelato making process.

After the mixture is blended, it is then poured in the Cattabriga Effe mixer for the slow-churning phase, and the magic begins. At Bono Artisanal Gelato, everything is made from scratch, with each batch made no more than 12-20 hours before serving.

Slow-churned the old-fashioned way, it's amazing to see the creamy mixture transform right before your eyes. The slow-churn method incorporates less air into the base, resulting in the distinctly smoother and denser texture of Italian gelato. The flavors are also more intense and vibrant, coating your mouth as it melts.

Just a few more minutes and the fresh batch of Vanilla Bean gelato is just about ready to serve. Scraped with a paddle, the freshly made gelato sticks without sliding off, a sign that it's ready to serve.

The fresh batch of gelato is then transferred to a stainless steel tub and kept in Pozzetto cabinets to minimize exposure to both light and air to maintain the rich flavors as well as a constant temperature. Then, it's time to brew some espresso...

Bono Artisanal Gelato's Affogato combines the silky smooth consistency of gelato with the bold and robust flavors of espresso. The intense flavors of the espresso, made from coffee beans roasted and blended by UCC, is perfectly balanced by the creamy gelato. An indulgent scoop with a caffeine boost from a shot of espresso, definitely different. And an exciting new alternative to the usual espresso.

"Affogato", which means "drowned" in Italian, perfectly describes this unique and refreshing beverage. A scoop of gelato is "drowned" with a steaming shot of espresso, as the gelato slowly melts fusing its rich flavors for a cup of coffee like no other.

More batches are made, including one of its old favorites. With summer just around the corner, Bono Artisanal Gelato brings back one of its popular flavors, the cool blue Kooky Monster with cotton candy, marshmallows, and chocolate chips, topped with a chewy chocolate chip cookie. The blend of flavors and textures from the finest ingredients makes this another winner. There is an unmistakable sense of playful, out-of-the-box creativity behind every flavor, redefining the way we see gelato, a passion that continues to drive Bono Artisanal Gelato to even greater heights.

Like their gelato, Bono Artisanal Gelato also prepares their waffle cones the old-fashioned way by hand, with a single scoop of waffle batter at a time and slowly shaped fresh off the waffle iron.

Seen through the glass walls, the process is slow and tedious, and also quite entertaining. After it's shaped and formed, the finishing touch is applied to each cone, a piece of chocolate chip is placed on the bottom, heated and melted for a secure seal, guaranteeing no leaks with your favorite gelato.

And there's more. Bono Artisanal Gelato's Zarah Zaragoza-Manikan is the country's sole representative to the Gelato WorldTour as one of the Top 16 Asia-Pacific Finalists vying for the world's best gelato on March 20-22, 2015 at the Marina Bay Sands in Singapore. Bono Artisanal Gelato's entry, the Mango Ube Symphony, combines two iconic Philippine flavors, smooth mango gelato laced with swirls of purple yam jam, with rhum-soaked dried mango strips for the finishing touch. The distinctly Filipino flavor bested over forty entries from fifty countries to qualify as one of the Top 16 Asia Pacific Finalists for the Gelato World Tour. Good things continue to churn from Bono Artisanal Gelato, as it shares its gelato with the Asia-Pacific and the world, one scoop and one freshly made batch at a time.

Bono Artisanal Gelato is located at the Lower Ground Floor, SM Aura Premier, C5 Road corner 26th Street, Bonifacio Global City, Taguig City.

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BonChon Chicken brings a delicious change to your chicken craving, with a brand new flavor for an exciting and different experience. And there's no better time than now to start fresh with something new and exciting and fall in love with BonChon Chicken all over again...

BonChon Chicken introduces its newest flavor, the Crunchy Garlic, to complement its existing line-up of flavors, including its flagship variant, the Soy Garlic, its fiery Sweet and Spicy, and the Honey Citrus.

The new and refreshing Crunchy Garlic is BonChon's fourth flavor, as BonChon adds even more flavorful options to your dining experience in line with its mission of being the agent for "delicious change." Out with the old and boring, in with the new and exciting, and at BonChon, change is indeed delicious.

BonChon, which means "my hometown" in Korean, known for its unique American-Korean fusion of flavors, and now you can have a taste with yet another flavor coating its signature chicken. The new Crunchy Garlic sauce is a sweet and salty glaze with crunchy garlic chips sprinkled on the crispy, tender and juicy chicken. The sweetness is perfectly balanced by just a hint of saltiness, bringing out the flavors of the crispy chicken, finished by the nutty notes of the garlic. With BonChon's signature chicken as the base, the new flavor is a welcome addition to BonChon's flavorful range of dishes.

As with all of BonChon's chicken dishes, each piece is individually hand-brushed with the proprietary and unique glazes. The contrasting textures of the tender and juicy chicken with its crispy outer layer is given a whole new dimension of flavor with the new Crunchy Garlic, and the garlic chips really add that finishing kick in every bite. The sweetness lingers long after the first bite, with the garlic completing the flavors. The new Crunchy Garlic is available for all chicken meals, from the 1 piece Chicken Boxed Meal to the Large Combo Group Meal.

And with Lent just around the corner, the new Crunchy Garlic flavor is also available for BonChon's Fish meals, including the Crispy Fish Rice Box. The Crunchy Garlic plays well with the delicate flavors of the Crispy Fish, highlighting the versatility of the new sauce.

New flavors and new experiences, it's these delicious changes that make dining so much more fun and exciting, and that's what you can find at BonChon Chicken. Pair it with the new Seoul Fried Rice, and you have a winning pair. Try something new, and at BonChon, you'll definitely agree that "change is delicious."

Cap your meal with the Apple Caramel Crispy Crepe to complete your feast. Now with 86 locations nationwide, there's one branch nearest you where you can discover the new flavor, adding to your list of favorites at BonChon Chicken.

BonChon Chicken is located at the Ground Floor, Annapolis Carpark Building, Greenhills, San Juan City or call 633-1818 for deliveries.

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Elegant French cuisine based on a simple philosophy. And at Le Jardin, the sheer elegance and simplicity of this philosophy is recreated in each and every dish...

Le Jardin is the culmination of chefs Jonas Ng and Hasset Go's apprenticeship with renowned French chef Gils Brault of Trois Gourmands, guided by the philosophy of authentic French cuisine made with the finest and freshest ingredients, slow-cooked and made from scratch for rich and rustic flavors.

Located at the Penthouse of W Fifth overlooking Bonifacio Global City, Le Jardin brings classic French cuisine using the very best ingredients. Inspired by the acclaimed Trois Gourmands by Gils Brault in Vietnam, chefs Jonas Ng and Hasset Go share not only the fine food but the philosophy of Giles Brault at Le Jardin.

In true French style, Le Jardin boasts its very own wine library, housing an impressive collection from small production vineyards and chateaus in France, and stocked by region. Simply ask the Sommelier if you're looking for a particular vintage, and chances are, Le Jardin would have it on stock.

Le Jardin also offers freshly baked and elegant French pastries, including delicate macarons and other indulgent treats. At Le Jardin, you can bring home the experience with their rich French pastries, packed in attractive boxes, for a well-deserved reward to yourself or as a special gift to friends.

Each dish at Le Jardin is prepared in a traditional manner, with each ingredient carefully sourced and selected with care. Most of Le Jardin's offerings are prepared in-house, including freshly baked bread, charcuterie and sausages, and even the cheese. And I got sample all these in a dinner hosted by Le Jardin and Zomato...

Dinner begins with a basket of bread, and there's just nothing quite like the buttery aroma of freshly baked bread. A bite of the soft, freshly baked bread, with a generous dab of butter, allows you to experience first-hand the culinary philosophy of Trois Gourmands' Gils Brault, using the best and freshest ingredients for each dish made from scratch and patiently cooked, baked and prepared slowly. At Le Jardin, dining becomes a full sensory experience, with its elegant yet rustic cuisine and fine wine enhanced by the formal yet casual decor and ambiance, matched by impeccable service.

An amuse bouche of Truffled Scrambled Eggs is then served next, with the delicate texture and flavor of the egg enriched with the nutty and indulgent truffle oil. Each spoonful simply melts in your mouth, followed by a burst of flavor from the truffle oil. It's a deceptively simple dish, but the combination of premium, farm-fresh eggs and ingredients, precision and timing takes this several notches higher. And that seems to be the recurring theme at Le Jardin, with each successive dish progressively taking you to a higher level.

Le Jardin offers three, four, and five course set menus, including hot and cold appetizers, a main dish, and dessert. For my first cold appetizer, or Entree Froide, I go for the Assiete De Trois Foie Gras, French duck liver served three ways, elegantly plated and presented. The trio included the classic foie gras on fresh greens, a foie gras terrine, and a crisp spring roll drizzled with balsamic vinegar and olive oil, each one presenting a different twist on the rich notes of the duck liver. The rich and distinct notes of the foie gras are given new dimensions of flavor, reflecting the kitchen's playful creativity, with the duck liver laid on a mesclun of greens for pure, clean, and classic flavors, the terrine with its unique texture, and the inventive spring roll with its contrasting flavors and texture, all with one main ingredient, in one dish.

Other appetizers included the Tartare De Homard Au Pamplemousse, a refreshing pomelo and lobster salad...

...and the Coquilles St. Jacques Poelees Puree De Pommes De Terre Aux Truffes, seared scallops with truffled mashed potatoes. Le Jardin offers eight hot appetizers, including a duck confit salad, house-smoked salmon, crab tartare, fresh tuna, black pudding and an egg and bacon salad, and six cold appetizers, such as sauteed prawns, lamb lasagna, cabbage-stuffed duck confit, and French Riviera-style fish soup. Each appetizer is meticulously prepared, from the rich sauces and other individual components, to the final plating. The chain of experiences that start when you enter Le Jardin and greeted with a smile, continue with each and every dish, building up to the main dish.

Pair your appetizer with a glass of refreshing and crisp white wine from Le Jardin's impressive wine list. The mild yet zesty lemon and lime notes of the Sauvignon Blanc perfectly balances the rich flavors of the various appetizers.

For my Entree Chaude or hot appetizer, I select the Escargot De Bourgogne, with Burgundy snails in garlic and parsley butter. Each snail is covered in the thick and rich butter and parsley sauce, and each bite releases even more buttery flavors to complement the mild and delicate flavors of the escargot. And don't forget to dip the bread in the butter and parsley filled compartments. Both cold and hot appetizers were simply perfect, and my dining experience at Le Jardin has all the makings of a memorable dinner.

A palate cleanser of Lemon Sorbet with Tomato Confit and Basil Oil is served next, before the mains. The refreshing sorbet delivers a fresh sharpness, with the acidic tartness of the lemon rounded by the rich notes of tomato and basil oil, and you're just about ready for the mains...

For my main dish, I go for the highly recommended Joue De Boeuf Et Foie Gras Poele, cinnamon braised beef cheeks topped with pan-seared foie gras. The fork tender and buttery soft beef cheeks simply melt in your mouth, with a richness that lingers long after the first bite. The thick and sweetly spiced sauce adds layers of flavors to the dish, and the minced garlic delivers a nutty hint and a mild sharpness to balance the richness of the dish. The creamy mashed potatoes and carrots add both texture and flavors to the dish, and the indulgent foie gras perfectly completes the dish. The bold, upfront flavors and pure richness of the dish give it a rustic and comforting vibe reminiscent of classic homestyle French cuisine, plated in a modern and elegant style.

Other main dishes include the Poitrine De Cochon, Farcie Au Foie Gras, or tender pork belly cooked sous-vide and stuffed with foie gras...

...the Pave De Thon Et Foie Gras Poele, Sauce Aux Turfees, grilled tuna steak with foie gras and truffle sauce...

...the Chevreuil De Venaison, seared venison with red wine and berry sauce...

...and the Souris D' Agneau, a slow braised lamb shank. Each main dish includes generous portions, with rich French-style sauces.

Pair your main dish with a glass of robust and full-bodied red wine to complement the rich flavors, and complete your dining experience at Le Jardin.

After your main course, indulge with Le Jardin's Artisan Cheese Plate, all made in-house at Le Jardin's kitchen, with Aux Truffles (top right, clockwise, with truffles), Ciboulette (chives), Nature (plain), Romarin (with rosemary), and the unique Cendre (Ash). The Aux Truffles and Ciboulette are both young cheeses aged for around two days, with sharper flavors, while the other three are aged for a week or more, with a firmer texture and milder flavors. I enjoyed the young cheeses with its clean and fresh flavors, punctuated by the distinct notes of the truffles and chives. The aged cheeses also delivered unique flavors, with the rosemary and ash. And yes, it's the ash covered aged cheese that seemed to be the most memorable. The chalky texture of the fine ash adds just a very faint whisper of smokiness, but one bite immediately tells you this is indeed new and different. The chewy texture of the cheese is further transformed by the ash, with its fine dusting of ash adding a unique bite and textural experience. Have another sip of red wine, and go for another slice...perfect.

Cap your French feast with some of Le Jardin's signature desserts, like the Profiterole Au Chocolate, a light choux pastry with chocolate and ice cream...

...the Fondant Au Chocolat, a moist chocolate cake with vanilla bean ice cream...

...the colorful Dessert de Gils, created by Gils Brault...

...the classic Creme Brulee', a velvety smooth vanilla bean custard with burnt sugar crust...

...the rustic Tarte Tatin, an inventive take on the equally classic French apple pie...

...or the Gateau Rouge Velours Mousse Au Chocolate Blanc, a rich and vibrant medley of chocolate flavors with its white chocolate mousse red velvet cake. Each decadent dessert tastes as good as it looks, and choosing just one can be a challenge. Le Jardin offers not only elegant French cuisine, from starters to mains and desserts high above The Fort, but a unique yet total sensory experience built around the culinary philosophy of Gils Brault. And chefs Jonas Ng and Hasset Go have successfully executed this philosophy in each and every dish at Le Jardin.

Le Jardin Manila is located at the Penthouse of W Fifth Building, 5th Avenue corner 32nd Street, Bonifacio Global City, Taguig or call 0917-817-6584 or email lejardinfrenchrestaurant@gmail.com for reservations and inquiries.

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A premium steak fired up on a grill, sizzling to a fine char as the aroma fills the air...nothing brings out your primordial instincts quite like a slab of beef on a grill. It's the meat of the matter, an innate and visceral link that runs deep inside us, and it all comes back, elegantly, at CRU Steakhouse.

Marriott Hotel Manila's elegant CRU Steakhouse offers some of the finest selections of premium steaks and seafood, all perfectly grilled at the centerpiece open kitchen.

Inside CRU Steakhouse, one can find the familiar elements that define the classic steakhouse, with its formal and elegant interiors, with white linens and ornate chairs all draped in a warm and muted glow from the centerpiece grill. Once seated, you just know this will be one dining experience you will remember for a long, long time.

A glass chiller by the open kitchen showcases the extensive selection of premium top-grade beef, lamb, and seafood, including slabs of 900g US Certified Angus Beef Bone-In Ribeye Steaks (L), thick and perfectly marbled. The signature Cru Steakhouse steak knife (R) is then set on your table, with a smoothly contoured and finely balanced grip.

At the restaurant's open kitchen, Chef Adrian Esteban delicately seasons each of the 900g US Certified Angus Beef Bone-In Ribeye Steaks, each slab almost 1 kilogram or 2.2 pounds of beef. More than an inch thick, it's the way a proper steak should be. And at CRU Steakhouse, it's all about the beef...

The grill then comes to life when the thick slabs of premium ribeye are laid, as flames and steam rise up along with that distinct aroma that just stirs up all your senses. The slabs of premium ribeye are then turned over once, and the grill does its magic. The chef's experience comes into play, along with timing and precision, for the perfect steak.

After a few more minutes on the grill, the slabs of premium ribeye are rested on one side, and the thin outer layer of fat is charred to a light crispness as the juices drip down. And this is just the first step in grilling the perfect steak. After thoroughly resting each of the steaks on individual cast iron pans, the steaks are then finished in the ovens. A good steak takes time, and a perfectly good steak takes a lot patience.

Dinner begins with the CRU Steakhouse Signature Bread (L), in Tomato, Parmesan and Olive Oil flavors, served with herbed butter, and thin slices of Certified Angus Beef Carpaccio (P 750, R) topped with Parmesan cheese, organic arugula, lettuce, and tarragon dressing.

Other dishes then arrive, including the signature Sauteed Duck Liver (P 920), rich and buttery foie gras on apple chutney, corn cake, and maple lemon glaze. The unmistakable and distinct notes, texture and rich mouth feel all come through in the first bite, followed by the subtle tartness of the apple chutney and sweet maple lemon glaze. The duck liver simply melts in your mouth, releasing its rich and buttery flavor. Our dining experience at CRU Steakhouse begins with an impressive and indulgent start...

A duo of salads are then served, starting with the Organic Baby Spinach (P 550), with fresh baby spinach in a flavorful mustard dressing contained in a parmesan crisp with walnuts, with oranges, blue cheese crumble, and cherry tomatoes. The delicate parmesan crisp not only holds the fresh baby arugula, but adds a pleasant sharpness in the overall flavors of the dish. Each component of the salad then lays on their own unique notes, with the acidic sweetness of the oranges, the tartness of the cherry tomatoes, and the robust and bold flavors of the blue cheese, complex flavors combining seamlessly for balance.

The second salad dish is the deceptively simple yet flavorful Organic Tomatoes (P 580), plump and juicy tomatoes drizzled with balsamic dressing, with marinated feta cheese, red onions, and crushed olives. The first thing you notice are the massive size of the organic tomatoes, dwarfing the cherry tomatoes. The freshest ingredients always deliver maximum flavors, no matter how simple the dish, and this dish perfectly proves it in one bite, delivering fresh and clean flavors.

In line with the Ocean's Harvest theme of the hotel (For more on the hotel's seafood theme, check out my post on Marriott Hotel Manila's Ocean's Harvest buffet at the Marriott Cafehere at http://dude4food.blogspot.com/2015/03/the-freshest-catch-at-marriott-cafes.html), you can also enjoy the day's freshest catch at CRU Steakhouse, including Seared Yellow Fin Tuna (P 650), laid on a tart and refreshing mango slaw, soy tapioca, and wasabi aioli. The contrasting texture and flavor of the seared and seasoned outer crust and the fresh flavors of the juicy pink center highlight the delicate yet rich notes of the premium tuna, perfectly finished by the sweet mango slaw and the creamy aioli with the distinct bite of the wasabi. Other seafood selections include sumptuous crab dishes...

...like the signature CRU Crab Cakes (P 690, L) with soft and tender crab covered in crisp breading served with celeriac apple slaw and cajun remoulade, and the Lump Crab Cocktail (P 690, R), chilled crab served with pineapple salsa and cocktail sauce.

The fresh flavors of Marriott Hotel Manila's Ocean's Harvest continue with the rich and creamy and elegantly plated Salmon Tartar (P 650), fresh and premium salmon with lemon dijon dressing and drizzled with extra virgin olive oil...

...and the Ocean Shrimp Cocktail (P 680), fresh, chilled, and plump shrimps served with jalapeno salsa and bourbon cream sauce. The soft and creamy texture of the premium salmon and the briny sweetness of the shrimps present the many flavors of the ocean. The shrimps also have a clean yet firm "snap" in every bite, a sign of its freshness.

CRU Steakhouse also offers a line of comforting soup dishes, including the rich, hearty and mildly spicy Shrimp Gumbo (P 370), with soft and fluffy rice adding to the thick texture of the broth. The classic gumbo also has that soothing layer of refreshing heat from the spices, completing the medley of rich favors.

Other options include the creamy Wild Mushroom (P 390, L) and the Caramelized Onion (P 350) topped with Gruyere, both excellent choices before the main course. At CRU Steakhouse, each course builds up in a progressive manner, leading to the main course...

Then, it's time to get back to the meat of the matter...three slabs of the US Certified Angus Beef Bone-In Ribeye then arrived on cast iron plates, fully rested and ready for carving. The rich color and beefy aroma tease your senses, and the sheer size and thickness are visually impressive.

Each order of the US Certified Angus Beef Bone-In Ribeye Steak comes with a choice of five sides, including a variety of grilled vegetables and potatoes (P 5,400 for two). Alex, our server that evening, then carves up the Ribeye before serving.

Perfectly grilled to medium, with that distinctive juicy pink center, the flavors are bold and robust with just a subtle and comforting bite. The steak also comes with a variety of sauces, but the steak is just so flavorful on its own, and you don't need any sauce at all. Not with this steak. The highlight of the evening's dinner, and well worth the wait. Each tender slice reminds you yet again that a perfectly good steak is an experience in itself. And at CRU Steakhouse, perfection is served daily. CRU Steakhouse has an extensive selection of wine as well to pair with your steak or main course to complete your dining experience.

A perfectly good steak deserves an equally impressive dessert to end your dining experience on a high note, like the classic Banana Foster (P 410), prepared right by your table side.

Craving for chocolate? The elegant Grand CRU Chocolate Praline Mousse (P 400, L) and the tall and impressive Sweet and Salty Chocolate Moist Cake (P 400, R) should do the trick. After all, an impressive steak deserves an equally indulgent dessert, don't you think?

The Chocolate Caramel Crunch Log (P 380), with its unique texture and richness of flavor, is another signature dessert not to be missed. CRU Steakhouse is definitely one of the metro's finest, reliving the iconic elegance of the classic steakhouse, updated and refined, matched by impeccable service, with some of the very best steaks from around the world. This, without a doubt, may very well be one of the best dining experiences in the metro, with a slab of premium beef on a grill, the very meat of the matter.

CRU Steakhouse is located at the Ground Floor of Marriott Hotel Manila, No. 10 Newport Boulevard, Newport City, Pasay City or call 246-9069 extension 357 for reservations and inquiries.

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The freshest catch of the day take the spotlight for the months of March and April at Marriott Cafe, so take a plunge and just dive right in, hook, line, and sinker...

Marriott Hotel Manila's Marriott Cafe presents a lavish seafood feast with its Ocean's Harvest, featuring the very best from the world's ocean, served fresh any way you want it. And just in time for Lent and meatless Fridays too...

Marriot Hotel Manila's hotel-wide seafood celebration includes not only the freshest catch from all over the world, but specially themed cocktails from the hotel's Greatroom, elegant concoctions aptly named Seas the Day, Rolling in the Deep, Mud Fish, and Bubble Fish, each one perfect for a a light tipple before a seafood feast.

At the Marriott Cafe, each station displays the ocean's fresh bounty, from plump prawns to alimasag (blue crabs), fresh oysters and more. Simply choose your seafood and have it prepared any way you want it, or ask for the recommendations of the chefs at the different stations.

Over at the Fresh Seafood Station, one can find heaps of Suahe (baby shrimps) and plump prawns on ice, ideal for frying, grilling, sauteeing, baking or in soups or stews. And there's more. Down the station, one will find even more fresh seafood...

...including Lapu-Lapu (fresh local grouper, L) and Apahap (local seabass, R), each neatly stacked on ice. The impressive spread of fresh fish are firm, an indication of its freshness.

Rows of colorful Samaral (Parrot Fish, L) and bright and shiny Talakitok (Dusty Jack, R) are just some of the other fresh options at the station. As you go through the bountiful ocean harvest, the chefs describe each of the featured seafood in detail, as well as the suggested preparations.

Not to be missed is Marriott Cafe's wide selection of fresh and chilled Ceviche and Kinilaw, including the light yet flavorful Octopus Ceviche. The subtle briny sweetness of the fresh and tender octopus is complemented by the lightly sour and acidic notes of lemons with just a mild layer of heat from the chili.

Other selections include the Hawaiian Ahi Tuna Poke (L), and the Mixed Seafood Ceviche (R), with squid, shrimps, fish, clams, and sweet corn, each delivering a burst of fresh and clean flavors. The seafood is tender yet firm, with a noticeably sweet note.

The classic and familiar Local Lapu-Lapu Ceviche or Kinilaw is also represented in the buffet selection, as well as the fresh and tart Mexican Marinated Shrimps (R), with fish and sweet corn to complete the global flavors.

Above the spread of various ceviche preparations is another equally impressive selection of fresh shellfish, including clams and mussels on ice...

...and the unique Slipper Lobster, perfect when baked or simply grilled with butter. Lots of butter. Marriott Cafe simply pulls out all the stops for their impressive Ocean's Harvest market-style seafood buffet (for more on Marriott Cafe, check out my previous post here at http://dude4food.blogspot.com/2015/03/make-it-brunch-at-marriott-cafe.html).

Over at Marriott Cafe's Filipino Station, the chefs prepare a seafood version of a local classic, the iconic Sinigang, recreating familiar and comforting flavors with the richness of the freshest seafood.

The sour and savory tamarind or miso-based soup with vegetables is given a fresh spin at Marriott Cafe with the flavorful hot pot preparation, simply add your choice of seafood. Like fresh prawns...

...premium tuna, or imported salmon. Or why not add all three for an indulgent bowl of steaming hot Sinigang? And this is what makes Marriott Cafe's Ocean's Harvest seafood buffet special, you can customize your very own seafood dish.

The chefs from the different stations at Marriott Cafe then prepare and plate some of their signature dishes, like the fresh Octopus Ceviche garnished with micro greens and adorned with drops of thick, sweet and sour balsamic reduction. The thin slices of octopus release a distinct sweetness, contrasting with the minty notes and crisp texture of the fresh micro greens. At Marriott Cafe, you can enjoy an elegantly plated dish at their buffet, and the chefs on station would gladly accommodate your request for an Instagram-worthy dish.

The Hawaiian Ahi Tuna Poke is given another elegant make-over by the creative station chefs, topped with a slice of fresh tomato and micro greens on olive oil with lemon. Each ingredient adds it own unique layer of flavors, with the briny sweetness of the fresh tuna marinated in lemons, the tart tomatoes and sharpness of the red onions, all blending in perfect balance.

Then, there's fresh oysters. Nothing completes a seafood buffet like fresh oysters. You can have it fresh with a squeeze of lemon, a sour and spicy vinegar dip, or a rich cocktail sauce. Or have it prepared in the classic Oysters Rockefeller style, baked and topped with cheese and spinach.

At the Japanese Station, one can indulge in a wide selection of sushi, maki, and seafood rolls, including the freshest sashimi. The bright colors are a visual cue to the freshness of the sashimi. Simply squeeze some lemon and a touch of wasabi...perfect. You can also create your own seafood teppanyaki, or choose some shrimps, fish fillets, osohos, or lobster fillet before dipping in plain batter, beer batter or fried tempura style.

The seafood feast continues with the arrival of Crispy Fried Chili and Garlic Prawns (L) and Singaporean-Style Crabs (R), as the pace picks up at Marriott Cafe's Ocean's Harvest seafood buffet.

Grilled Slipper Lobster (L), with lots of butter, and Steamed Curacha (R) from down south, complete the next round of dishes. The variety of fresh seafood, and the infinite ways of preparation, truly makes Marriot Cafe's Ocean's Harvest market-style buffet one of the metro's best.

Seafood Sinigang with prawns, tuna and vegetables prepared ala minute is another must-try dish at Marriot Cafe's Ocean's Harvest buffet, with just the right level of lip-smacking sourness from the tamarind soup base. Complement your bowl with some tasty and traditional condiments of fish sauce, calamansi, soy sauce and fresh chili to complete the dish.

Another round of dishes freshly prepared by the station chefs arrived, including the flavorful Salted Egg Crabs (L), with the delicate flavors of the crab punctuated by the bold and upfront notes of the salted egg. In between, go for a round of Greatroom's Ocean Mixes (R), special cocktails created for the Ocean's Harvest buffet.

Traditional fish dishes like the Sweet and Sour Singaporean Sea Bass topped with scallions and fresh tomatoes...

...and Steamed Lapu-Lapu in light soy sauce and oil topped with herbs add a festive and celebratory vibe to Marriott Cafe's Ocean's Harvest seafood buffet. You also have the option to have your seafood grilled, like Salmon Steak, local Tanigue Steak, pompano, kitang and maya-maya, and the list goes on. Marriott Hotel Manila advocates an international sustainable seafood program called "Future Fish," the first, large global hotel chain to adopt such a policy. In line with this advocacy, a photo exhibit by noted environmentalist and underwater photographer Bo Mancao is displayed at the lobby where you can explore the rich diversity of local marine life up close.

The station chefs at Marriott Cafe were not quite done yet, serving up a plate of Gambas, plump shrimps sauteed in olive oil with garlic and chili...

...and Steamed Scallops in a mildly sweet soy sauce topped with fresh chili, pairing well with one of the special Ocean Mixes cocktails. The number of dishes are as varied and diverse as the fresh seafood displayed on the different stations. And there's just so many ways you can enjoy your seafood. At Marriott Cafe, the options are only limited by your appetite.

Marriott Hotel Manila's CRU Steakhouse joins in the hotel-wide Ocean's Harvest theme with its own signature seafood dishes. Executive Chef Meik Brammer and Chef Adrian Esteban share their elegant Tuna Tartar (P 560), sourced from the Norpac Fisheries Company, delicately plated topped with a poached quail egg (for more on Marriott Hotel Manila's elegant CRU Steakhouse and their signature steaks, check out my previous post here at http://dude4food.blogspot.com/2015/03/the-meat-of-matterat-cru-steakhouse.html).

The Grilled Tuna Steak (P 1,100) from CRU Steakhouse adds that exclamation point to Marriott Hotel Manila's Ocean's Harvest theme, topped with cherry tomatoes and micro greens. The hotel-wide theme can also be experienced with the Greatroom's Seafood Platter (P 670), with fresh oysters, tiger prawns, and crabs on a bed of ice that pair well with their marine-inspired cocktail concoctions, the Ocean Mixes (P 370 per glass). Or take home a refreshing Farmed Shrimp and Davao Pomelo Salad (P 300), with honey dijon dressing packed in a glass jar from the hotel's Java +, right in front of Marriott Cafe.

Feel like diving right in? Visit Marriott Cafe from Monday to Thursday for dinner and indulge in the sumptuous Ocean's Harvest seafood buffet for only P 1,950 per person. Or drop by for dinner on Friday and Saturday for a more elaborate seafood spread, including a fresh oyster bar on ice, for only P 2,400. The on-going Ocean's Harvest festival runs from March 6, to April 30, 2015, so better hurry and take a plunge or miss out on one of the metro's best seafood buffets.

Marriott Cafe is located at Marriott Hotel Manila, No. 10 Newport Boulevard, Newport City Complex, Pasay City or call 988-9999 for inquiries and reservations.

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Healthy and low-calorie meals don't have to be time-consuming, boring, or bland. Not anymore...

FamilyMart will soon launch its new Health and Wellness Line with its Fresh n'Lite meals, ten healthy, low-calorie, flavorful, and convenient meals created by noted Chef Him Uy de Baron.

In a preview held at East Creative Asian Cuisine, FamilyMart shared a sneak preview, and a taste, of the new line of dishes. FamilyMart's new Fresh n' Lite meals include ten dishes with calories ranging from 154 to 520 calories per meal, featuring rice meals, pasta, and snacks. And if you think low calorie means less flavors, think again.

Each new dish from FamilyMart's Fresh n' Lite line is conveniently packed and ready to heat and eat, with descriptive labels detailing the nutritional and calorie information. The new line offers ten healthy and tasty options for breakfast, lunch, or dinner, and even snacks. Chef Him Uy de Baron uses the finest, freshest ingredients, including high fiber brown rice for the new line, for rich flavors. Healthy, flavorful, low-calorie and reasonably priced, FamilyMart has a winning concept with its new Fresh n' Lite line. "We, at Philippine FamilyMart, ultimately want to make healthy quality food accessible to every Filipino," shares Ed Paredes, Jr., General Manager for FamilyMart. "We hear the cry of our busy and on-the-go consumers for a one-stop place where they could get tasty and nourishing food that's fresh, quick, and available."

Chef Him Uy de Baron (L) described each dish to guests during the preview, while Ed Paredes (R), General Manager for FamilyMart responded to questions from the invited guests. Chef Him Uy de Baron is known for his use of bold flavors, and the new Fresh n' Lite line does exactly that, with less calories.

Then, it was time to sample FamilyMart's new Fresh n' Lite line, starting with the Veggie Sticks with Hummus Dip, a healthy snack with carrots, celery, radish, and broccoli sliced in strips with hummus seasoned with chickpeas, sesame oil, peanut butter, garlic, paprika, lemon juice, and olive oil. Each veggie stick has a fresh "snap" and bite, with a subtle sweetness that can only come from the freshest vegetables. The hummus adds a rich and nutty flavor to complete the dish. A smart snack and a healthier alternative to the usual chips or fries, with only 154 calories, and reasonably priced at just P 75 per pack.

FamilyMart's Fresh n' Lite meals include three breakfast dishes, starting with the Breakfast Beef Rice Meal, with tender lean beef seasoned with crushed black pepper and fresh pineapple juice, drizzled with a savory sesame mayo dressing for bold flavors.

The brown rice, with kangkong leaves for added fiber, is softer than the usual brown rice, pairing well with the tender lean beef. With only 472 calories, yet full of flavor, this is one breakfast meal that's perfect to start your day. And affordable too, at only P 150.

The next breakfast meal from FamilyMart's Fresh n' Lite is the Breakfast Chicken Rice Meal, with lean and tender chicken with just a pinch of brown sugar and served with banana ketchup and brown rice.

The subtle sweetness of the chicken dish is both familiar and comforting, almost like a tocino without the excessive calories. With only 520 calories, you can't go wrong with this dish. Packed with flavor, with everything you need to start your day right, for only P 150.

The third breakfast dish from FamilyMart's Fresh n' Lite line is the Smoked Fish Rice Meal, with smoked milkfish served with a mix of fresh greens. The tender milkfish fillet, topped with a fresh salsa of tomatoes and onions is another light yet flavorful dish that's perfect for breakfast, lunch, or dinner.

With only 275 calories, the smoked fish and brown rice combo is ideal for those seafood cravings, any time of day. Like all of FamilyMart's Fresh n' Lite meals, it's also reasonably priced at P 150.

Craving for pasta? No worries, FamilyMart's Fresh n' Lite's got that covered too. Fresh n' Lite offers two tasty pasta dishes, including the Spanish Sardine Arabiatta, another dish packed with flavor with only 320 calories. Chef Him Uy de Baron's recipe for the dish is based on his wife's favorite dish, adding a homestyle and comforting vibe to the low calorie yet tasty dish.

The Spanish sardines deliver rich flavors, combining well with the spicy and tangy sauce made richer with a blend of aromatics and seasonings. The noodles are firm, and the sauce adds a whisper of heat from the spices and the Spanish sardines. Rich in calcium and protein, this low calorie meal or snack packs a healthy punch. All that, for only P 69.

The second pasta dish from Fresh n' Lite is the Chicken Pomodoro, with tender chicken breast marinated and cooked to perfection on a rich tomato-based sauce. Healthy carbs and protein in one dish, with only 332 calories.

Like the previous dish, the noodles are firm with a delectable bite, and the subtle notes of the tender chicken are complemented by the rich flavors of the sauce with its blend of seasonings and aromatics. At only P 69, this one's definitely a healthier and more flavorful option than the usual pasta dish.

FamilyMart's Fresh n' Lite infuses Chinese flavors in its next meal, with its version of Healthy Hainanese Chicken Rice, with delicately poached chicken and high fiber brown rice cooked with chicken stock. The distinct and rich flavors of Hainanese Chicken are recreated in a healthier version, with only 173 calories. This one's a personal favorite.

The soft brown rice flavored with chicken stock is moist and pairs well with the tender chicken. Add some chili sauce and some ginger leek sauce for an added kick, and you've got a perfectly healthy yet flavorful meal, all for only P 150.

The next dish draws inspiration from distinct Korean flavors, Fresh n' Lite's Kimchi Beef Rice, with tender lean beef seasoned in savory sesame oil paired with low-calorie brown rice stirred with mayo and fiber-rich kimchi.

With only 401 calories, Fresh n' Lite's Kimchi Beef Rice is another surprisingly flavorful dish, with distinct layers of sweetness and spicy notes all in one dish. The flavors of the rice is kicked up a notch with the kimchi, balanced by the tender and delicate sweet notes of the beef. This one's another personal favorite, and for only P 175, it's a pretty good deal.

And finally, Fresh n' Lite offers its own version of the classic Taho, made with soya protein and sweetened with simple syrup, the chilled silky soya pudding is topped with sago pearls for that perfect snack. Velevety smooth like a panna cotta, and not too sweet, with only 180 calories, it's the perfect snack any time of day. For only P55, you get a healthy and satisfying snack, and just in time to beat the summer heat. Fresh n' Lite will also be introducing a Mango-flavored Taho to complement its classic Taho for even more choices. "With our new Fresh n' Lite product line, we hope to make it easier for Filipinos to create promising and feasible healthy lifestyles beginning with the food they eat without having to sacrifice great flavor," adds Paredes. And the first ten dishes of FamilyMart's Fresh n' Lite look, and taste, promising indeed. "Now, it's just a matter of making a decision. With the growing demand for food options supporting healthy eating habits, that choice has become very simple," concludes Paredes.

FamilyMart's new Fresh n' Lite line provides healthier dining alternatives with easy access to low-calorie yet flavorful meals for a feasible and healthy lifestyle. And with its reasonable pricing structure, FamilyMart's Fresh n' Lite also offers superior value, with bold flavors and less calories. Now, that's a winning combination.

The FamilyMart Fresh n' Lite line will be available starting March 25, 2015 at all FamilyMart branches nationwide.

For more information on on FamilyMart's Fresh n' Lite line, you can visit their website at www.familymart.ph.

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Indulge in a bountiful harvest of the freshest greens and vegetables sourced from all over the world, along with freshly baked bread, cheeses, seafood, and cold cuts...

...welcome to The Salad Room, showcasing the very best local and imported produce, hand-picked and carefully selected for a unique and refreshing dining experience.

Located inside the Mediteranean-inspired Tapenade at the new and elegant Discovery Primea along Ayala Avenue, The Salad Room boasts of the finest and freshest selection of greens, vegetables, cheeses, seafood, and cold cuts from all over the world. Undoubtedly, one of the most luxurious salad experiences in the metro.

The Salad Room perfectly complements the wide range of authentic Mediterranean cuisine at Tapenade, known for its health benefits and fresh flavors. At The Salad Room, you can enjoy plate after plate of the freshest salads before your mains at Tapenade for a complete and balanced dining experience.

Discovery Primea's General Manager, David Pardo de Ayala, himself an accomplished chef with over two decades of culinary experience from around the world, takes us through The Salad Room's selection of premium fresh produce, elegantly laid on ice-filled glass displays, from freshly harvested greens with a full range of condiments, dressings, and vinaigrettes, as well as an extensive line-up of flavored oils, dips, and salsas, to premium cold cuts and dried meats, artisan cheeses, fresh local and imported seafood, flavorful sauces each made from scratch, terrines, rillettes, and freshly baked bread. Part of the experience at The Salad Room is creating your very own fresh salad, with infinite options and combinations.

The Salad Station also offers pre-mixed salads with the freshest ingredients, including this bowl of sweet grapes, feta cheese and greens in a tart vinaigrette for light yet fresh and clean flavors...

...the Summer Melon, Basil, and Cucumber Salad with Feta Cheese, sweet and refreshing with the richness of feta cheese...

...and the Caponata Salad, a Sicilian dish with roasted eggplant drizzled with a boldly flavored balsamic dressing on fresh greens.

The impressive variety of fresh greens at The Salad Station include crisp Wild Arugula, Mesclun Greens, and Lollo Rosso Greens, and so much more, each delivered immediately after harvest. At The Salad Station, freshness remains a key differentiating factor versus the metro's usual salad bars.

Perhaps the most distinct feature of The Salad Room is its selection of premium micro greens imported from France and Australia, reinforcing the concept of freshness. The delicate micro greens add a subtle sweetness to your salad, some with distinct minty notes, and a crisp texture to complete your salad. Your salad dining experience rises a notch higher with the fresh micro greens, adding a "fresh from the garden" yet elegant touch to your salad. And this is what makes The Salad Room truly special...

Simply select your choice and the chef on station picks it out for you, "harvesting" your garden fresh micro greens. Or you can ask for the recommendations of the chef on station for that perfect salad. The Salad Room's selection of imported micro greens is reason enough for a visit, adding to the uniqueness of the experience.

Then, there's The Salad Room's Prosciutto di Parma, thin, chewy slices of premium pork with a distinct buttery texture and mild layer of salty notes. Each thin slice simply melts in your mouth, leaving a rich and buttery mouth feel that lingers. The contrasting flavors from the fresh salad or variety of rich and creamy cheeses prepares you for yet another slice of the prosciutto, and another...

The thin slices of prosciutto are freshly carved in a manual yet elegant, bright red hand-cranked slicer, adding to the rustic vibe of The Salad Room. At The Salad Room, you can select from a wide variety of premium meats and cold cuts, including Salami Milano and Chorizo Pamplona, the best of the world right on your plate.

The thin slices of prosciutto are best paired with fresh fruits, like melon, or artisan cheese from Davao, like the Blue Pepato from Malagos Farms. Other cheeses include the unique Mango Chevre, premium blue cheese, and Camembert.

You can also pair your salad with Homemade Gravlax, made with imported salmon, draped in an cool mist rising from the ice below...

...and some of the freshest oysters flown in on the same day, meticulously cleaned and hand-shucked, then laid on ice. A sour vinegar dip, a tasty cocktail sauce, or simply a squeeze of lemon, does the trick nicely with these fresh oysters.

After surveying the selection at The Salad Room, it's time to pick up a plate...and come back for more. The Salad Room at Discovery Primea's Tapenade offers a unique experience, taking the concept of freshness to whole new level. And it's a great way to start a meal at Tapenade...

For more on Discovery Primea's Tapenade, stay tuned for my next post on the wide array of Mediterranean flavors...

The Salad Room is located inside Tapenade at the Ground Floor of the new Discovery Primea, 6749 Ayala Avenue, Makati City or call 955-8888 or visit http://www.discoveryhotels-resorts.com/discoveryprimea/ for inquiries and reservations.

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Tapenade, a centuries-old Provencal dish made from indigenous produce from the famed Mediterranean region with olives, capers, olive oil, and anchovies, pounded in a traditional mortar and pestle, blend together in a fusion of fresh and vibrant flavors. Aptly named, Restaurant Tapenade brings the bold and sunny flavors of the Mediterranean with classic dishes from Spain, Italy, France, Greece, Turkey, and Morocco in the metro's newest dining hot spot.

Go on a leisurely culinary journey of fresh Mediterranean flavors, each elegantly plated with the masterful touch of Executive Chef Luis Chikiamco and his team at Tapenade, one of Discovery Primea's elegant restaurants.

Located at the ground floor of the grand and imposing Discovery Primea, one of the tallest structures in the Makati CBD, Restaurant Tapenade is the hotel's elegant yet casual all-day dining outlet serving authentic regional dishes from the Greek islands, Sicily, and North Africa to the rustic flavors of Provence, Valencia, and Barcelona.

The impressive high ceiling and spacious interiors of Restaurant Tapenade exude a comforting warmth, enhanced by the muted golden glow of the lights bouncing off the wall mural by artist Alfred Galvez on one side and the bright natural light filtering in through the expansive glass walls facing Ayala Avenue on the other side.

As the afternoon sun slowly fades, the dazzling lights of the Makati CBD take over, casting its own light show in full view at Restaurant Tapenade. But the open kitchen layout, with its impressive brick pizza oven, is undoubtedly the main feature of Restaurant Tapenade, where all the magic happens.

"The Mediterranean Diet is known for its health benefits, without sacrificing favor. This is why we decided to offer the market a gourmet and healthy alternative to the usual buffet experience," says Chef Luis Chikiamco, describing yet another feature of Restaurant Tapenade, The Salad Room. After an indulgent round of the freshest salads from The Salad Room (see my previous post on the luxurious offerings of the The Salad Room here at http://dude4food.blogspot.com/2015/03/fresh-salad-room-at-discovery-primeas.html), my dining experience at Discovery Primea's new Tapenade begins with Stuffed Piquillo Peppers a la Plancha (P 420), sweet and smoky peppers grilled on a metal plate stuffed with goat cheese, drizzled with Sherry vinegar glaze, and topped with fresh greens and baby basil leaves. The use of the finest and freshest ingredients bring out the pure and natural flavors of even the simplest dish, a signature of Mediterranean cuisine, with the sweet peppers and creamy goat cheese punctuated by the sharp Sherry vinegar glaze, contrasting with the subtle minty notes of the basil leaves and crisp greens.

A refreshing welcome drink (L), blended with calamansi, lime and garnished with edible flowers, and a few rounds of Restaurant Tapenade's soothing Summer Fruit Sangrias (R) gets you in the groove in no time.

More appetizers were served, starting with the Stone-Baked Feta (P 460), with tomatoes, capers, Greek Metaxa brandy, and honey, combining for bold yet balanced flavors.The delicate sweetness of the honey play well with the creamy feta, and the tomatoes and capers add a delectable sharpness with every bite.

The Whipped Italian Ricotta (P 460), a duo of tapenade with olives and edible flowers, served with grilled ciabatta, delivers another burst of flavors. The starters alone at Restaurant Tapenade recreate the sunny flavors of the Mediterranean, but there's more...

Fresh from the brick oven, a pair of rustic and traditional handmade pizzas were served next, starting with the Davao Goat Cheese Pizza (P 460), topped with Australian leeks, double-smoked bacon, and roasted garlic on a crisp and chewy crust perfectly charred for even more flavor. The creamy artisan goat cheese from Davao's famed Malagos Farms add a distinct richness, balanced by the sharpness of the bold notes of the double-smoked bacon...

...and the Pizza "Tartufata" (P 690), topped with Italian Guanciale, an Italian cured meat or salumi, indulgent Black Truffle, and free-range egg, on the same rustic handcrafted crust with its distinctive char from the brick oven. Simply slice the egg and let the rich yolk run on the crust. The comforting flavors of the egg, the nutty black truffle and the mildly salty guanciale combine and blend seamlessly, with not one ingredient overpowering the other. When Discovery Primea's General Manager, himself an accomplished chef, David Pardo de Ayala described his plans for the brick oven less than a year ago, I knew then that the pizza at the new Discovery Primea would be something to look out for. One bite of the Tartufata, and you get instant validation.

The Mediterranean feast continues with the Papas Canarias (P 220), salted baby potatoes and spicy "Mojo" dipping sauces, a side dish perfect for the coming mains.

But before the mains, a pair of pasta dishes were served. No dining experience at Tapenade would be complete without their signature pasta dishes, as we sampled two unique and flavorful pasta creations by Executive Chef Luis Chikiamco, the hand-rolled Pumpkin Agnolotti (P 420), tender yet firm pasta stuffed with sweet pumpkin with rosemary brown butter and topped with Parmigiano-Reggiano, and crisp Prosciutto. The combination of sweet pumpkin, rich butter, prosciutto and Parmigiano-Reggiano simply has to be one of the most comforting combos yet, delivering a homestyle vibe. This is comfort food with a Mediterranean twist.

This is then followed by the hearty Greek Shrimp Rissoni (P 590), with tender, plump shrimps on fine-grained pasta with tart tomatoes and topped with feta cheese and baby spinach. Almost like a risotto, the small grain shaped pasta, orzo, is draped with a rich tomato-based sauce for upfront flavors. The dish is comfortingly familiar yet surprisingly new and different. The briny shrimps have a fresh snap, and the cubes of feta cheese add a rich layer of creamy notes. The appetizers, followed by the unique pizza and pasta dishes were simply excellent, but it gets better...

The mains then arrived, showcasing Tapenade's diversity and range of Mediterranean flavors, with the Lamb Kebabs (P 620), tender grilled lamb served with Orzo al Pesto, herb-yogurt sauce, lemon, and warm pita bread. The lamb is perfectly grilled, richly seasoned with spices, tender and flavorful. Squeeze some lemon on the kebab, dab a bit of the thick and chunky herb-yogurt sauce, and wrap it in a warm pita...perfect. The rice-like pasta, orzo, comes back, this time flavored with a nutty pesto, pairing well with the lamb. Another winner from Restaurant Tapenade.

Next, the impressive Porcini Crusted US Angus Ribeye Steak (P 2,800, perfect for sharing), a tender slab of premium beef topped with fresh arugula and shards of Parmigiano-Reggiano, drizzled with a balsamic glaze. Perfectly grilled to medium with a juicy pink center, the outer layer of porcini crust adds a whisper of nuttyness to the robust beef flavor. Topped with arugula and Parmigiano-Reggiano, the premium ribeye is flavorful on its own, just the way I like it, without any sauce. With beef this good, you don't need any sauce at all.

The rich flavors of the Mediterranean continue with the Chicken Tagine (P 520), slow-cooked and tender chicken in a rich blend of spices and aromatics with green olives, lemon confit, in a thick Moroccan sauce. Executive Chef Luis Chikiamko has mastered the fine balance of spices in this traditional Moroccan dish. The rich blend of spices combine for complex flavors, with a layer of sharpness from the fermented lemon for balance. Slow cooked, the chicken is tender, absorbing the subtle nuances of the different spices, vegetables, and lemon from the rich sauce. The dish is served with couscous in the distinctive cone-shaped tagine.

After a sumptuous Mediterranean feast, cap your meal with a bold and robust espresso shot of Moroccan Coffee. The ornate coffee pot, cups, and tray builds on the richness of the Mediterranean theme, a nice touch at Restaurant Tapenade.

Your culinary journey of traditional Mediterranean flavors continue with Tapenade's indulgent selection of desserts, including the rich and moist Gianduja Cake (P 290), an elegant chocolate-hazelnut mousse on crunchy praline with salted caramel banana...

...the Turkish Baklava (P 240), a delicate pastry with finely chopped pistachios, walnuts, almonds, and aromatic spices layered with thin phyllo pastry sheets...

...and the comforting Bomboloni (P 290), sweet, soft, and chewy dough balls with a lightly crisp outer layer laid on passion fruit crema, sweet cherry compote, and served with Tahitian vanilla ice cream, each one delivering that perfect finish to an authentic Mediterranean feast.

Executive Chef Luis Chikiamco and his team invite you to savor the diverse flavors of the Mediterranean at Restaurant Tapenade. With its authentic, traditional, rustic, and fresh flavors from the Mediterranean, Restaurant Tapenade is one of those new must-try dining spots and a welcome addition to the metro's growing food scene.

Tapenade is located at the Ground Floor of the new Discovery Primea, 6749 Ayala Avenue, Makati City or call 955-8888 or visit http://www.discoveryhotels-resorts.com/discoveryprimea/ for inquiries and reservations.

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That first brush with the iconic contour bottle from childhood so many summers ago still linger long after that very first sip, and years later, that memory remains fresh and vivid, forever etched in my mind.

That experience is recreated with a perfectly chilled Coca-Cola, with its soothing and intrinsic thirst-quenching qualities delivering that familiar and comforting burn and bite at the back of your throat.

And it all starts with the proper chilling of Coca-Cola for that perfect Coke. Once chilled to the perfect temperature of 3 degrees, you're ready to experience the perfect Coke, just like the first time.

And chilling your Coca-Cola is easy. Simply load it in a chiller, fill it with ice, and leave it for a few minutes or more. Or you can place it in your freezer. Once the perfect temperature is reached, it's your turn to chill with a perfect Coke.

The feel of the contour bottle, with its classic bright red label and signature Spencerian script, signal refreshment, as you go for that long-awaited sip. The effervescent fizz refreshes you like no other as it trickles down your throat, recreating the very first time you experienced the simple joys of pure refreshment. Simply chill your Coke, and enjoy it like the very first time. All the time.

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Take a flavorful culinary road trip across America's rich and diverse regional flavors without leaving the metro...

The Great American Burger Joint infuses the distinct and iconic flavors of America's culinary regions in each of their signature burgers, with the light yet flavorful notes of the West Coast to the comforting and rich flavors of the East Coast and everything in between. Get ready for an American burger trip at The Burger Joint...

The Burger Joint draws inspiration from the varied regional cuisine of America, injecting these distinct flavors for some truly creative and flavorful burger creations. You'll find juicy cheese creations from the American Midwest, fiery notes from the Southwest, light yet flavorful burgers from SoCal, and burgers with rich sauces from the East Coast.

Young chef Mara Gabrielle Patena (L) heads the kitchen at The Burger Joint, with their distinct "smashed" burger grilling technique. The loosely formed patties are gently "smashed" on the grill (R), forming a seared crust as the heat moves upward for an evenly cooked patty. The result? Definitely one of the metro's juiciest burgers...

The Burger Joint brews their very own teas with their signature House Iced Tea (P 45/59), a refreshing and flavorful brew with just the right sweetness.

You can also pair your burgers with The Burger Joint's thick and creamy Malt Shakes (L) in Vanilla, Chocolate, or Strawberry (P 120), or go for one of their premium imported beers (P 120-150, R), including Hoegarden, Stella Artois, Heinecken, Blue Moon, and Corona Extra.

The Burger Joint also serves a variety of crisp and savory wings, including their smoky and sweet BBQ Sesame (P 179, L) and the Buffalo Classic (P 179, R). Other variants include the Mexican Mole, Lemon Pepper, and Southern Fried Chicken.

Loaded Nachos (P 159), crisp nachos draped in cheese and topped with beef, herbs, jalapenos, and watermelon. The richness of the cheese, the bold notes of the beef, the minty hint from the cilantro and fresh herbs, and the soothing heat from the jalapenos combine for a complex yet comforting blend of flavors, balanced by the fresh sweetness of the watermelon. The addition of watermelon makes this dish different from the usual nachos. Cool touch. Perfect with the House Iced Tea...even better with an ice cold beer.

But it's time to go on a road trip through America's rich regional flavors with the signature burgers of The Burger Joint. First stop, The Vegas Burger (P 245), with its signature "smashed" premium all-beef patty topped with bacon, guacamole, lettuce, onion, tomato, pepper jack cheese, and a sunny side-up. Take a big bite and let the yolk run down for even more flavors, combining with the beef, creamy guacamole, pepper jack, and crisp bacon. Then, take another, bigger bite. Feeling lucky? Then, it's definitely the Vegas Burger, one of The Burger Joint's newest burger creations.

The classic flavors of New York come through with The Burger Joint's Little Italy style Bambino (P 169), topped with a rich marinara sauce, lettuce, mozzarella, and capers. The richness of the marinara are rounded out by the sharpness of the capers, and the mozzarella adds a creamy texture to bind everything together. It's your classic pizza reinvented in a burger, with all the elements blending together in perfectly balanced flavors.

Inspired by the rich cheeses of Minnesota, the classic Juicy Lucy (P 290) is The Burger Joint's homage to the Minneapolis creation, a hefty half pound burger stuffed with melted cheese in the center and topped with lettuce, tomato, onions, pickle, bacon, and house sauce. This one delivers the comforting flavors of cheese blended right into the patty.

The pillow-soft brioche buns at The Burger Joint are baked in-house, with fresh batches made twice a day. And it just pairs so well with the Juicy Lucy. One bite and the cheese just oozes out along with the natural juices of the premium beef patty. And the bacon, with its distinct notes, completes the burger rather nicely.

Next up, the West Coast and its cool, laid back vibe is highlighted with the SoCal Beef Chorizo (P 185), with a juicy chorizo patty topped with guacamole and cilantro. The rich flavors of the chorizo is just right, not overly salty, pairing well with the creamy guacamole and sharp hints from the cilantro. It's a different kind of burger experience, something you can expect at The Burger Joint with its wide range of signature creations.

Finally, the bold flavors of the American South are represented with the Pulled Pork Burger (P 195), tender and smoky pulled pork topped with chili con carne, American cheese, bacon, and BBQ sauce. The sharp and sweet notes of the tender, juicy shreds of barbecued pork bring out flavors from the deep South, balanced by the mild heat from the jalapenos and rounded flavors of the chili con carne. Different, yet downright comforting. But that's just half the story. The Burger Joint offers several more distinct burger creations reflecting the diverse richness of American flavors, with the All-American, the Santa Fe (with bacon mole), the Baja, and Ranchero Chili. Sounds like another culinary road trip with American regional flavors is in the works...

Great burgers, each distinct and reasonably priced. Have a taste of America right in the heart of Pasig, now that's pretty cool.

The Great American Burger Joint is located at the Ground Floor of SM Center Pasig, E. Rodriguez Jr. Avenue (C5) corner Las Tiendas Street, Frontera Verde, Pasig, Metro Manila or call 631-1299 for inquiries and deliveries.

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Each distinct flavor blends seamlessly with the next, like different notes in a harmonious musical piece, delivering the rustic and old-world flavors of traditional Italian cuisine. Each successive dish builds up with bolder notes, as you go through the wide repertoire of Italian dishes at Caruso Ristorante Italiano...

Caruso Ristorante Italiano serves up a lavish Italian seafood feast just in time for Lent, from starters to pasta dishes, in a culinary performance using the very best and finest ingredients imported from Italy for a unique dining experience.

Named after the famous Italian tenor, Caruso Ristorante Italiano serves up a symphony of classic Italian flavors, each made from scratch for that rustic and traditional vibe. Inside, the elegant interiors are highlighted by an open kitchen set-up with a copper-lined wood-fired brick oven in full view.

Start your meal with a glass of Italian Prosecco, a dry white sparkling wine that's not too sweet, just right to open up your palate for the authentic Italian dishes about to be served...

Start your dining experience with the fresh and clean flavors of Caruso Ristorante Italiano's Tritico Carpacci di Pesce e Insalata Mare (P 1,630 good for two), with fresh salmon, tuna, lapu-lapu carpaccio and seafood salad in a light vinaigrette with sharp and zesty lemons and mild, nutty olive oil, topped with tomatoes, capers and fresh greens. The distinct buttery texture and flavor of the fresh salmon is perfectly complemented by the capers, rounded out by the lemon and olive oil for rich yet balanced flavors. The thin slices of tuna, drizzled with olive oil and topped with fresh greens, deliver sublte yet pure flavors, and the seafood salad, with shrimps and squid in a mesclun of fresh greens complete the dish. It's a fresh and light seafood trifecta to start your seafood feast at Caruso Ristorante Italiano.

Freshly baked Ciabatta with the traditional dip made with olive oil, balsamic vinegar, and parmesan cheese, is served with every meal at Caruso Ristorante Italiano. The warm and soft ciabatta, fresh from the wood-fired brick oven, is perfect for soaking up the rich sauces from the next round of dishes...

The first pasta dish is served, Garganelli in Salsa di Pomodoro e Gamberi (P 590), homemade garganelli with shrimps in a rich tomato-based pomodoro sauce. The freshly made and hand-rolled garganelli, a tubular and flat pasta, is soft yet chewy, bursting with the rich flavors of the thick sauce, as it releases the sauce from its inner crevices. The fresh and plump shrimps add a fresh briny sweetness to the dish, with complex layers of different notes from the blend of spices and seasonings of the traditional pomodoro.

This is then followed by another classic pasta dish, the creamy Tagliolini Portofino con Salmone e Caviale (P 680), with fresh homemade tagliolini, premium salmon and and indulgent caviar in a white cream sauce. The thin, chewy and flavorful noodles are coated in a thick cream sauce, delivering a smooth richness kicked up a notch higher by the salmon and caviar. The sharp, salty notes of the caviar balances the richness the sauce and buttery texture of the salmon for another dish with bold and complex yet balanced flavors.

But just in case you're looking for the robust flavors of protein, you can always go for the Ossobuco di Vitello alla Milanese (P 1,620), a hefty veal shank in Milanese style served with Saffron Rice. A hearty and comforting dish, the tender veal shank is fork-tender, draped in a thick and rich sauce.

The side of Saffron Risotto is moist and fluffy, pairing well with the tender veal shank with its buttery richness. And just like a well-executed musical piece, each dish brings it own distinct flavors for a memorable dining experience at Caruso Ristorante Italiano.

But save room for dessert. Sampler portions of the Tiramisu (P 320 for regular portion) and Panna Cotta (P 320) topped with cashews and drizzled with a sweet and thick caramel sauce, capped an authentic and indulgent Italian feast on a high note at Caruso Ristorante Italiano.

Pair your dessert with a cup of Cappuccino to complete the experience. The experience leaves you fulfilled and satisfied, the same feeling you get after an entertaining musical performance. And that's just the way it is at Caruso Ristorante Italiano, with its rustic and traditional dishes capturing that innate Italian love for food, music and the arts. And the arts remain one of the passionate advocacies of the owners behind Caruso Ristorante Italiano, as it launches its Food and Art Caruso Awards, a local art competition to promote emerging young artists, which culminate on May 28, 2015.

Have a chat with one of Caruso Ristorante Italiano's partners, Emilio Mina, next time you drop by, or simply find out what's new and fresh at the kitchen, or even the latest in the local art scene. At Caruso Ristorante Italiano, you can always expect a masterful culinary experience.

Caruso Ristorante Italiano is located at 210 Nicanor Garcia Street (formerly Reposo Street), Bel-Air Village, Makati City or call 895-2451 for inquiries and reservations.

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