DUDE FOR FOOD

It's always a thrill to discover a new dining spot away from the crowded malls, far away from the usual commercial districts. Here's one such place...

Tucked away in one of the many residential neighborhoods of Quezon City is Leann's Tea House, one of the area's hidden gems serving comforting home-style Korean cuisine. The flavors are pure and honest, without the usual frills of a major food chain, and with reasonable prices too.

The story of Leann's Tea House revolves around two sisters, Jiselle Chua and Jacklyn Chua-Park, who is married to a Korean. Named after Jacklyn's first child, Leann's Tea House offers warm and comforting home-style Korean cuisine, combining a rustic authenticity with an affordable pricing structure for a winning combo.

Since it opened in April last year, Leann's Tea House has gained quite a loyal following for its Korean dishes and reasonable prices. At Leann's Tea House, you can find a wide array of Korean dishes, from grilled meats to kimbaps or rice rolls, to noodles and jjigae or soups. Every meal starts with the traditional Korean Banchan, a variety of vegetable appetizers including the fiery kimchi, bean sprouts, and spinach, ranging from sweet and nutty to mildly spicy. Each little plate is meant to open up your palate before the mains, and Leann's Tea House serves what's in season or fresh at the market.

Have a soothing glass of Frozen Omija Tea (L), a refreshing blend of sweet, sour, salty and bitter at the same time, or perhaps one of many signature Soju Cocktails (R) before the meal, just to get you in the groove. Like they say, it's cocktail hour somewhere in the world.

Leann's Tea House offers a variety of rice rolls, including the unique, creative and crunchy Tonkatsu Kimbap (P 250), with the rice roll wrapped in breaded pork and deep-fried, served with sweet and thick dipping sauce. Inside the rice roll, one can find pickled and fresh vegetables, including Spam, for a complex blend of flavors.

The hearty and comforting Galbi Jjim (P 450 Medium, good for 2-3/P 720 Large, good for 4-5), a sweet and savory beef stew sweetened with plums and fresh vegetables, slowly cooked for hours until the short ribs are fork tender, is another signature dish that's great for sharing. The thick broth bursts with rich flavors in every sip, with a blend of spices and seasonings to complement the beef and vegetables.

Simply pour some broth directly on your bowl of steamed white rice, add some vegetables, and a hefty chunk of tender beef. And repeat. This dish is a meal on its own, perfect for a rainy or sunny day with its rich flavors.

The grilled meats remain one of the more popular dishes at Leann's Tea House, grilled right on your table. The signature L.A. Galbi (P 490), tender barbecued beef short ribs served with the spicy and fermented bean paste or gochujang, and sesame oil with salt. The name of the beef dish is inspired by the way it's cut, sliced across the bone, or "lateral", hence the name "LA." The pure flavors of the beef, simply seasoned, comes through in each bite. Grab a slice, dip it into the oil and salt, lay it on a fresh lettuce leaf then add a dollop of gochujang, a piece of garlic and onion, then roll it all up. It's the best of Korean flavors on a lettuce roll, blending flavor and texture.

Looking for a flavorful kick? Leann's Tea House offers rice dish with that uniquely Korean flavor, the Kimchi Bokkumbap (P 180), a boldly flavored rice dish with kimchi topped with an egg. The sharpness of the kimchi spices are perfectly balanced by the egg, pairing well with the grilled meats.

Then, it's time to grill some more meat, with thinly sliced pork and beef belly. The signature Unlimited Samgyeopsal & Woosamgyup (P 399 per person), offers both full flavors and superior value. First up, the pork belly. And it just takes a few minutes on the grill on each side, and the pork is ready.

Next, the thinly sliced beef belly gets the same treatment at the tabletop grill. You can grill it to your desired doneness, and that's what makes tabletop grilling so cool. It's your meat, just the way you want it. But try not too overcook the meat, or it will get tough. Just a few minutes on each side for that tender and buttery texture...perfect.

The delicate flavors of the tender pork deliver a subtle sweetness, and you can pump up the flavors by adding some sharp gochujang. The thin layers of fat add a buttery richness, and the grilled onion, garlic and spicy gochujang tempers the richness of the pork for balance.

The beef has a more robust flavor, and a dip in the sesame oil with salt is all you need. Roll it up in some fresh lettuce, or pair it with your Kimchi Bokkumbap, and you have a classic Korean meal.

Each order of the Unlimited Samgyeopsal & Woosamgyup include this comforting egg dish poached in chicken stock. Soft and creamy, the dish complements the upfront flavors of the grilled beef and pork belly.

Constructing your own fresh lettuce roll with the grilled meat adds to the dining experience, blending the different ingredients to suit your taste. Leann's Tea House also offers an authentic onion and chives side dish that just goes well with the grilled meat and the spicy gochujang. And if you're ready for another round, go ahead. It's unlimited. And a pretty good deal.

Cap your Korean feast with a soothing cup of Honey Citron Tea, a refreshingly sweet tea with sharp citrus notes. One sip and the lingering flavors of the rich spices are simply washed down.

A wide range of comforting Korean flavors plus superior value for money, this is definitely one of the best deals this side of the metro. And it gets better. You can win one (1) Unlimited Samgyeopsal & Woosamgyup Meal for one person worth P 399 by simply clicking below...

a Rafflecopter giveaway

Leann's Tea House is located at 105-R, New World Townhomes, Mother Ignacia Street, Quezon City or call 411-8902 for inquiries.

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Take a leisurely drive down south and discover comforting Japanese-style home cooking with Chibi's Kitchen's sumptuous Teishoku sets...

A wide variety of freshly prepared Japanese Teishoku meal sets, from seafood to chicken, beef and pork, are just some of the offerings you can expect at Chibi's Kitchen. It's definitely worth the drive down south...

Located at the new Evia Lifestyle Center along Daang Hari in Las Pinas City, Chibi's Kitchen offers its take on Japanese comfort food with its range of home-style dishes featuring its signature crispy Chicken Karaage, as well as beef, pork and seafood Teishoku sets, all with reasonable prices.

The compact interiors mimic the popular dining joints in Tokyo with its communal vibe. But the compact space is deceptive, with options for al fresco dining as well as additional seating areas on the second floor. Service is efficient and courteous, and you get to shop for some unique Japanese retail items displayed on one side of Chibi's Kitchen.

Start your meal with some of Chibi's Kitchen's premium beverages imported from Japan, from fruit juices, teas and even iced coffee beverages. And that's what makes Chibi's Kitchen special, with its wide selection of imported Japanese products, including retail items, that add to a unique dining experience.

Chibi's Kitchen is noted for its chicken meal sets, with its crispy Karaage. The Karaage with Mayo Teishoku Set (P 290), the classic Japanese style fried chicken, served with a creamy Japanese mayo dip, salad, miso soup, a side dish made with the freshest vegetables for the day, and a bowl of steamed white rice, is the perfect intro dish for first-time diners. The crispy chicken is tender and juicy with a perfectly crisp layer on the outside, with the Japanese mayo adding that smooth and silky texture and a richness in flavor in every bite.

Or go for a Karaage with a flavorful twist, the Karaage with Takoyaki Sauce Teishoku Set (P 290), with the same crispy Japanese-style fried chicken topped with bonito flakes and served with a thick and sweet takoyaki sauce, drizzled with rich Japanese mayo. The flavors of this set meal are kicked up a notch with the addition of the bonito flakes and the sweet takoyaki sauce, for an all new Karaage experience.

Looking for seafood? Go for Chibi's Kitchen's Saba Shiosaki Teishoku Set (P 260), a flavorful grilled fillet of mackerel for a light meal option. Simply squeeze some lemon to bring out the fresh notes of the delicately flavored mackerel for a light yet satisfying meal.

The Buta No Shogayaki Teishoku Set (P 220), with tender pan-seared pork belly glazed in a sweet ginger sauce, is one of Chibi's Kitchen's signature pork dishes. The sweet pork dish is just perfect with the steamed white rice, and you'll probably want some extra rice with this set. The richness of the ginger glaze adds a unique layer of flavor to the pork belly, for another comforting and satisfying meal.

Chibi's Kitchen also offers a wide variety of Donburi sets, including this hefty bowl of Gyudon (P 220), with thin strips of tender beef and vegetables on steamed white rice topped with an egg. The set also comes with a side of salad and vegetable appetizer. The thin strips of beef are tender and the egg really completes this set with its rich flavors. Simply break the yolk and let it run on the bowl and mix it all up.

Then, Chibi's Kitchen serves what it calls the homestyle Japanese version of our very own pork adobo, the Buta No Kakuni Teishoku Set (P 290), tender, slow-braised pork belly cooked in a sweet soy-based sauce with green beans, aji tamago, and mustard. Just the size of the pork belly makes for an impressive sight.

Incredibly tender, all you need are chop sticks to slice a chunk from the soft slab of pork belly. Add some of the sauce on your bowl of steamed white rice, then get a chunk of the tender pork belly, a bit of mustard, and go for it. The natural subtle sweetness of the pork come through with its familiar richness, perfectly balanced by the extra bite and sharpness of the mustard. The fresh and crisp green beans and aji tamago complete this set meal. This one's a personal favorite.

Other tasty sides include the Weiner (P 270, L), with imported Japanese pan-fried sausages and shredded cabbage, and the Nikujaga (P 310, R), thinly sliced beef stewed with potatoes, carrots, and vegetables.

Cap your Teishoku feast at Chibi's Kitchen with some refreshing desserts, including Japanese shaved iced desserts just in time for summer, with their Kakigori (P 85) in Coffee, Strawberry, and Uji Matcha flavors. Or some silky and velvety smooth Panna Cotta in Caramel, Chocolate and Mint, and Matcha, pairing well with another Japanese iced coffee beverage.

Each Teishoku set is packed with flavor and reasonably priced, a winning combination, and a great excuse to drive down south. Familiar and comforting, yet new and refreshingly different. For a complete Teishoku dining experience and value for money, Chibi's Kitchen is definitely top of the list. Grab your car keys and drive down south for some comforting Japanese homestyle meals at Chibi's Kitchen, and you're all set for some really good eats...

Chibi's Kitchen is located at the Ground Floor of Everydasy Building, Evia Lifestyle Center, Evia City, or call 887-0148 for inquiries.

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Pizza, pasta and good times...with Food Magazine at Project Pie.

Food magazine celebrates its 20th Anniversary with a series of free cooking classes for its loyal readers, foodies, and kitchen-savvy people, dubbed simply as "Food Tastings."

The first leg of the "Food Tastings" series kicked off last March 21, 2015 at Project Pie, featuring the comforting and classic tandem of pizza and pasta with easy to follow recipes that you can recreate at home. Participants also had the opportunity to create their very own pizza at Project Pie at the end of the demo.

Registration started after lunch, as loyal readers and the magazine's fans lined up for the much anticipated event, the first in a series of four free cooking classes. It was also a privilege to be tapped as one of Food Magazine's many media partners, making this event even more special on a personal note.

The first Food Tastings class by Food Magazine featured Portia Baluyut, the creative and dynamic restaurateur behind Isabelo's Garden and Rustic Mornings by Isabelo, and host of Lifestyle Network's A Pinch of Portia...

...and Chef Nancy Dizon-Edralin, a successful caterer in LA and culinary instructor in California, goes back to her roots as head of the GCIC Culinary Arts department driven by one goal: professionalize would-be Filipino chefs for the global stage. With such impressive guests, the first Food Tastings for the year by Food Magazine kicks off with a round of appetizing and delectable pasta dishes...

Restaurateur and TV Host Portia Baluyut recreates the sunny flavors of the Mediterranean with her traditional Chicken and Chorizo Summer Cream Tomato Pasta, a hearty and comforting dish with bold and upfront flavors. After just a few minutes, the dish is ready, and guests enjoyed sampling portions of the quick and easy pasta dish. You can enjoy fresh flavors from a good pasta dish, simply done without being too complicated. And you can recreate this flavorful pasta dish from Portia Baluyut in your kitchen, simply scroll down for the recipe.

Chef Nancy Dizon-Edralin then prepared her classic Conchiglie with Sun-Dried Tomato and Goat Cheese pasta, blending the richness of goat cheese and the distinct sharpness of sun-dried tomatoes in a rustic dish. Chef Nancy Dizon-Edralin goes through each stage in the preparation of the dish, from slicing the tomatoes and the mushrooms to final plating with ease. And her dish proves once again that you can enjoy bold flavors with the simplest pasta dish using the freshest ingredients.

Chef Nancy Dizon-Edralin's next dish is the Pasta Portobello, with my favorite mushroom as the base. The nutty notes of the Portobello are perfectly balanced by the rich layers of flavors from the ricotta cheese and fresh herbs. The simplicity of the dish is deceptive, with its rich flavors lingering long after the first bite.

Chef Nancy Dizon-Edralin then caps the demo with her impressive Seafood Pasta with Squid Ink Sauce or pasta Negra, with fresh seafood and a great pasta dish just in time for Lent. The freshness of the prawns, with its delectable "snap" adds texture to the dish, contrasting with the soft yet firm and flavorful squid ink noodles. The subtle briny sweetness from the seafood and the squid ink add distinct layers of flavor to the dish, and you too can recreate this dish in your home with the recipes shared by Chef Nancy Dizon-Edralin.

After a round of flavorful pasta dishes by Portia Baluyut and Chef Nancy Dizon-Edralin, it was time for Project Pie's young pizza masters to take the stage with their inventive pizza creations. The short and fun demo highlighted the infinite possibilities and variations in creating your very own pizza with Project Pie's impressive range of toppings.

Then, the participants at Food Magazine's Food Tastings prepare to make their very own signature pizza creation as Project Pie's friendly staff assist the guests. Guests were allowed a rare opportunity to go behind the counter and choose their toppings to highlight the fun-filled event by Food Magazine.

And the participants eagerly responded to the challenge, loading up on the premium toppings for a wide range of flavorful combinations. Part of the fun of enjoying a classic pizza is making your own...

Participants rushed back with their trays filled with toppings as they prepared the ultimate pizza. And with pride, guests displayed their creations before heading to the ovens. And in just a few minutes, the pizza is ready to be enjoyed and shared.

For my pizza creation, I go for the prosciutto and bacon as the base for a classic white pizza, topped with gorgonzola, blue cheese, red onions, and candied walnuts. The robust salty and smoky notes from the prosciutto and bacon are tempered by the richness of the gorgonzola and blue cheese, punctuated by the sharpness of the red onions and the subtle nutty sweetness of the candied walnuts for balanced flavors...perfect.

Pasta, pizza and good times. Congratulations to Food Magazine on their 20th Anniversary and a flavorful and fun-filled Food Tastings experience at Project Pie, and it was really fun to be a part of it. The next series of fun classes of "Food Tastings" will run throughout the year, where participants can discover and explore recipes on health and wellness, hearty breakfast meals, and indulgent desserts. Can't wait for the next round of Food Tastings...in the meantime, enjoy some of the tasty pasta recipes by Portia Baluyut and Chef Nancy Dizon-Edralin.

Chicken & Chorizo Summer Cream Tomato Pasta by Portia Baluyut
Ingredients:

1 chicken breast, cubed
1 Spanish chorizo
1 tbsp paprika
4 cloves of garlic
Half an onion, white
Yellow bell pepper, sliced thinly
Green bell pepper, sliced thinly
3-4 pcs fresh white button mushrooms, sliced
3 pcs cherry tomatoes, halved
1 cup stewed tomatoes
1/2 cup cooking cream
1 tsp brown sugar
salt and pepper
Italian flat parsley
Grated Parmesan cheese
Tagliatelle pasta

Directions:
1. Cook pasta noodles according to package instructions.
2. In a medium pan, and in medium heat, pour olive oil. Add sliced chorizo, chicken breast, and paprika. Saute until half cooked.
3. Add garlic, onion, bell peppers, mushrooms and cherry tomatoes. Saute for another minute.
4. Add stewed tomatoes, sliced using your spatula.
5. Add cooking cream and brown sugar. Mix until all vegetables and meat are cooked, season with salt and pepper.
6. Upon serving, grate some Parmesan and top with freshly chopped Italian flat parsley.

Conchiglie with Sun-Dried Tomato and Goat Cheese by Chef Nancy Dizon-Edralin
Ingredients:

250 g shell "conchiglie" pasta, cooked al dente
200 g soft goat cheese
4 tbsp extra virgin olive oil
5 cloves garlic, minced
1/4 cup onion, diced
1 cup zucchini, diced
1 cup cherry tomatoes, whole
1 cup white button mushrooms, fresh, sliced
1 cup sun-dried tomatoes, sliced
1/4 cup fresh basil, coarsely chopped
salt, to taste
ground black pepper, to taste
1/4 cup Parmesan cheese, coarsely grated, for garnish
fresh basil leaves, whole, for garnish

Directions:
1. Heat the saute pan in medium heat. Add oil, garlic, and onions, cook until onions are translucent. Do not burn.
2. Add zucchini, cherry tomatoes and mushrooms and cook for 5-8 minutes. Do not overcook the vegetables.
3. Lower the heat. Add sun-dried tomatoes and goat cheese. When the cheese has softened, add the pasta and chopped basil. Remove from heat, season with salt and pepper.
4. Transfer to a plate. Sprinkle with Parmesan cheese and garnish with basil leaves.
Variation: You may add chicken if desired.

Pasta Portobello by Chef Nancy Dizon-Edralin
Ingredients:

200 g Portobello mushrooms, sliced
200 g spinach or kale leaves, coarsely chopped
250 g pasta farfalle, cooked al dente
6 tbsp extra virgin olive oil
6 cloves of garlic, sliced lengthwise
2 tsps fresh thyme, chopped
2 tbsps fresh parsley, chopped
2 tbsps salt, to taste
2 tbsps ground black pepper, to taste
1/2 cup Ricotta cheese, garnish (optional)
2 tbsps fresh parsley, garnish

Directions:
1. Heat the saute pan in medium heat.
2. Add half of the olive oil and the garlic. Cook the garlic until light brown then add the mushrooms, spinach, or kale and fresh thyme over medium heat for 3-5 minutes.
3. Remove the pan from the heat, season with salt and pepper.
4. Add the cooked pasta, the remaining olive oil and chopped parsley. Adjust salt and pepper to taste. Transfer to plate. Garnish with Ricotta cheese and parsley.
Variation: You may add cream, yogurt, or ricotta cheese if desired.

Seafood Pasta with Squid Ink Sauce (Pasta Negra) by Chef Nancy Dizon-Edralin
Ingredients:

250 g Linguine or Angel Hair Pasta, cooked al dente
1/4 K squid, cleaned, sliced
1/4 K mussels, cleaned, cooked
1/4 K clams, cleaned, cooked
1/4 K prawns, cooked, peeled, leave head and tail on
1-2 tbsps squid ink
4 tbsps olive oil
5 cloves, minced
1/4 cup onions, chopped
1 tbsp dry white wine
1 cup tomatoes, chopped
1/4 cup fresh parlesy, chopped
1/4 tsp red pepper flakes
1/4 tsp salt, to taste
1/4 tsp ground black pepper, to taste
1/2 cup Parmesan cheese, coarsely grated

Directions:
1. Heat the saute pan in medium heat. Add oil, garlic and onions, cook until onions are translucent.
2. Pour the wine and reduce in half, then add the tomatoes and simmer.
3. Add the squid and continue cooking until cooked through, around 4-8 minutes.
4. Add the squid ink, red pepper flakes, and mix well. Lower the heat, season with salt and black pepper and simmer for another 5-8 minutes.
5. Add the pasta and half of chopped parsley into the sauce. Remove the pan from heat and transfer pasta into a plate. Garnish with mussels, clams, prawns, chopped parsley, and grated cheese.

Project Pie is located at Tomas Morato corner Scout Lozano, Quezon City or call 0917-516-1524 for inquiries.

Food Magazine is available in all major newsstands nationwide. Can;t find your favorite magazine? Head over to www.abs-cbnstore.com for ABS-CBN Publishing, Inc.'s magazine titles.

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The best of the world, in one place...

The Peninsula Manila's elegant Escolta brings the world to your plate with its themed daily lunch and dinner buffet selections starting with the flavors of the Americas on Mondays. The range and diversity of flavors takes you on a culinary journey of the continent, from the famed pork ribs and barbecue of the American Southwest, the freshest seafood prepared with Caribbean spices, the richly seasoned Chicken Peri-Peri and hefty beef dishes with chimichurri from Latin America, to hearty Brazilian stews. And it all starts at The Peninsula Manila's Escolta...

The Peninsula Manila's elegant all-day dining restaurant, Escolta features a daily international buffet highlighting the best global flavors every day of the week. Named after the iconic street in old Manila, Escolta exudes a formal yet relaxed old-world charm, the perfect stage for the world's best flavors.

Escolta's impressive buffet selection includes hot and cold mains of fresh seafood and roast meats from the carvery, cheeses, salads, pasta, and an equally impressive dessert bar, integrated with live cooking stations for a memorable dining experience with that classic Peninsula touch.

Inside the private Nielsen Room at Escolta, one can enjoy intimate dining in the classic and luxuriously appointed area, with its dark wooden walls displaying framed black & white images of the early days of local aviation and the pioneering spirit of the Nielsen Tower.

Enjoy a refreshing Mocktail (L) or a stiff yet soothing cocktail before dinner to get you in the groove. The sweet and tart Loy Krathong (R), a smooth blend with white and dark rum and orange bitters is one of the featured cocktails for the hotel's "Tastefully Thai" promotion running through June.

After a few more cocktails, it was time to survey the spread. Fresh baked bread and hand-rolled pasta are just some of the selections at Escolta, including a wide array of gourmet cheeses and assorted cold cuts. Then, it's time for a taste of the Americas at Escolta...

One of the features of Latin American cuisine is its wide variety of grilled meats, including beef, lamb, pork, and chicken. Executive Chef Mike Wehrle and Escolta's Chef de Cuisine Gregory Georges recreate the iconic churrasco and fiery peri-peri flavors of South America every Monday at Escolta's carvery.

The wide selection of meats are expertly grilled and carved by the chefs on station. The interactive feature of the live cooking station adds to the dining experience, with the chefs preparing your choice meat exactly the way you like it.

Start your culinary journey to South American flavors with the refreshing Brazilian Chicken Salad (L), or maybe some comforting Arroz con Pollo (R), soft and fluffy Saffron and Garlic Rice with tender chicken chunks.

Continue your culinary journey with the richly flavored Jamaican Jerk Chicken with green beans and young corn (L) and a steaming hot bowl of Brazilian Biana Moqu (R), a hearty seafood stew in creamy coconut milk, coriander and a rich blend of spices.

The delicate flavors of fresh seafood are given a flavorful kick with tart Latin American salsa with the Montego Bay Grilled Fish with Caribbean Salsa. Topped with juicy cherry tomatoes and asparagus spears, the salsa brings the sunny flavors of the Carribbean with its clean and refreshing notes.

And there's more. Sweet and smoky Pork Ribs Barbecue with Corn Salsa (L) from the American Southwest and Grilled Lamb Steak with Chilean Salsa (R) present even more options for choice proteins with the distinct flavors of the Americas.

And don't pass on the Sauteed Mushroom with Chorizo, with the bold and sharp flavors of the chorizo balanced by the nutty notes of the mushrooms and sweetness of the vegetables.

And here's the beef...Barbecued Beef Steak Churrasco with Chimichurri Rojo, carrots, peppers, and green beans. The iconic Argentine staple, chimichurri, a rich blend of parsley, garlic, oregano, and sunflower oil, adds its own distinct notes to the tender beef for that unique South American flavor.

Back inside Escolta's Nielsen Room, a cart loaded with premium grilled meats arrived, ready for carving by your table side.

The mains were then served, starting with the freshly carved Roast Lamb with Chimichurri. The smoky and gamey notes of the tender lamb are balanced by the nutty, garlicky and subtle minty notes of the chimichurri...

...followed by the Roast Beef with Jalapeno Salsa, with its bold and robust beefy notes punctuated by a layer of sharp and soothing heat from the salsa. The premium grilled meats are great on its own, but the infusion of traditional South American condiments like the chimichurri and salsa give it a whole new flavor experience.

The elegantly plated Grilled Fish with Caribbean Salsa is served next, topped with a fresh salsa made with peppers, corn, tomatoes and onions, adding a flavorful punch to the delicate sweetness of the fish.

Pork Ribs Barbecue with Corn Salsa, tender and juicy pork with a smoky sweet glaze, is then served next. The perfectly grilled pork ribs just slide off the bone, draped in the signature Southern-style glaze.

And no South American feast will be complete without some Chicken Peri-Peri, tender grilled chicken seasoned with the spicy bird's eye chili rub. The mild flavors of the grilled chicken are kicked up a notch with the gradual build-up of heat, lingering long after the first bite. Not overly spicy, with just a soothing layer of refreshing heat.

Then, you can sample the rest of the world with the other stations at Escolta, like sushi and rice rolls, or the juicy Charsiu Pork (L) and Roast Chicken (R) over at the Asian Station. Truly, the world on your plate, at The Peninsula Manila's Escolta.

Cap your Latin American feast with a wide variety of indulgent desserts, including ornate pastries, artisanal ice cream, fresh fruits, and an impressive chocolate fountain. Or you can stick with the flavorful Latin American vibe and go for the freshly made Churros at the Churros Station.

Soft and crisp churros with a thick and smooth cup of hot chocolate...perfect. Book your culinary destination at Escolta, with the flavors of the Americas featured on Mondays, the distinct cuisine of Korea and Japan on Tuesdays, the best of Asia on Wednesdays, rustic Italian cuisine on Thursdays, a lavish seafood feast on Fridays and Saturdays, and Champagne Brunches on Sundays.

The weekday lunch buffet is from 11:30 am to 2:30 pm and is priced at P 1,530 for adults and P 910 for children under 12. Weekday dinners is from 6:30 pm to 10:00 pm with prices at P 1,750 for adults and P 970 for children under 12. An additional P 800 entitles you to an endless pour of sparkling wines, local beers, and soft drinks. Friday and Saturday Seafood dinner prices for adults are P 2,000 and P 1,150 for children under 12. Sunday Champagne Brunch prices for adults are P 3,300 inclusive of free-flowing Cgampagne, wines, local beers, and soft drinks; P 3,000 for adults inclusive of free-flowing sparkling wines, local beers and soft drinks; P 2,200 for adults and P 1,200 for children under 12.

Escolta is located at The Peninsula Manila, Ayala corner Makati Avenues, 1226 Makati City or call (632) 887-2888 for inquiries or reservations. You can also e-mail at diningpmn@peninsula.com or visit www.peninsula.com.

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Admit it. Size matters. And when it comes to burgers and sausages, Size Matters takes the concept quite seriously...

At Size Matters, you have the option to upsize from the usual 1/4 pounder to a hefty 1/2 pound burger, or push your limit from the 6 inch link to a whopping 12 inch sausage link. Ready to go big?

Located at the bustling Kapitolyo area, a destination quickly emerging as a foodie neighborhood, Size Matters offers big bites of comforting classics to add to your list of dining options in the area.

At Size Matters, even the condiments are extra large, with massive bottles of Tabasco and huge squeeze bottles of mayo and ketchup. And if you want some home brewed Iced Tea (P 40 12 oz/P 60 22 oz/P 80 36 oz), you can go for a thirst-busting mug, all 36 ounces of refreshing iced tea.

Size Matters offers a variety comfort food, from fresh salads and pasta, ribs, burgers and sausages. Start your meal with a light yet refreshing Asian Chicken Salad (P 150, L), with crisp lettuce, oranges and tender grilled chicken drizzled with roasted sesame dressing or a hearty Carbonara (P 209, R)...

...or go straight for the meat, with the American Ribs (P 435 Solo/P 765 Sharing) at Size Matters. The tender pork ribs with a smoky and sweet barbecue glaze just slides clean off the bone with ease. Great for sharing, and ideal for groups, or one real hungry dude.

Then, there's the Cheese Steak Sandwich (P 219), with tender strips of beef draped in cheese and topped with caramelized onions. The flavors are rich and creamy, great with an ice-cold beer. And at Size Matters, you can choose from an extensive list of premium imported beers to pair with your meal.

But you just have to try the burgers at Size Matters. Start with the T.W.B, The Works Burger (P 299 1/3 lb), with Monterey Jack stuffed beef patties topped with bacon, American cheddar, lettuce, onions, tomatoes and mushrooms on an oat bun. Plus, you get a choice of cream cheese or blue cheese for the works.

Or try some of the sausage patties at Size Matters, like the I.B.J., or the Italian Burger Job (P 189 1/4 lb/P 269 1/2 lb), with an Italian Sausage patty topped with caramelized onions, Monterey Jack, garlic cream cheese, lettuce, and tomatoes on a soft oat bun. You can even customize your burger by adding toppings, like a sunny side up (plus P 10), corn (P 15), garlic mushrooms (P 25), and bacon (P 35), or cheeses like Colby Jack (P 40) and Mozzarella (P 35), or even sauces like Blue Cheese (P 40), Sausage Chili (P 50), BBQ Sauce (P 30), or a thick and comforting Gravy (P 10).

Breakfast on a bun? The B. I. B. Breakfast in Bed Burger (P 199 for 1/4 lb and P 279 for 1/2 lb), with two Breakfast Sausage patties topped with American cheddar, lettuce, onions, tomatoes, crisp bacon and a sunny side-up on English muffins, is just perfect any time of day.

I go for the Sausage Link (P 299 12 inch/P165 6 inch), a foot long Italian Sausage topped with tomatoes and onions on a white bun. Just add some mustard, mayo, and ketchup and you have a classic dog. The Italian Sausage has a sharp and smoky flavor, complemented by the fresh onions and tomatoes for clean flavors. Each bite comes with a fresh and crisp "snap" from the premium sausage link, adding to the experience. At Size Matters, go for the 12 inch sausage links. Other choices include Bratwurst with Cheese, Hungarian, Kielbasa, or Schublig in both 6 and 12 inch links. And you'll just have to agree, size does matter at Size Matters.

Size Matters is located at the Ground Floor of D'Ace Plaza, Kapitolyo, Pasig or call 477-3065 for inquiries or delivery.

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There's nothing quite like dinner high above the city. And 71 floors up, dinner at 71 Gramercy is one of those special places with a bird's eye view of the metro for a unique dinner experience.

Chef Carlo Miguel matches the dramatic views of the Makati skyline with his elegant cuisine and hand crafted cocktails at 71 Gramercy. Said to be the highest restaurant and bar in the country, there's really nothing quite like an elegant dinner and a few cocktails 71 floors up.

71 Gramercy's two outdoor patios (L) are the perfect spots to catch the sunset as the city below flares up in a blaze of lights for an equally impressive show. A long dining table was set up for the special dinner, and you just know it's one of those truly unique dining experiences, with an unrestricted view of the city at night.

Enjoy the sunset with a classic Negroni, a sweet, bitter, and dry cocktail with gin, Vermouth rosso, and Campari bitters with an orange garnish to match the sun's fiery yet fading light. Go for another round, and a third, to start dinner on the right groove.

The evening's dinner was paired with the a Chardonnay 2013 and Shiraz 2013 from Benchmark of South Australia's Grant Burge Wines. The light appetizers paired perfectly with the Chardonnay, with its light and crisp floral and fruity notes, while the Shiraz, with its deep and robust spicy notes, paired well with the evening's main dishes.

Our dinner 71 floors above Makati began with Chef Carlo Miguel's Asian-inspired Green Tea Cured Salmon with arugula, feta, ginger, and shallots. The creamy and buttery texture and flavors of premium imported salmon are kicked up by the smooth yet distinct notes of the green tea, ginger, and shallots, while the feta adds yet another creamy finish to cap the dish.

French Fine de Claire Oysters, laid on a bed of salt and served with lemon and cocktail sauce, the premium and imported oysters are known for its less fleshy texture and high water content for balanced flavors. The oysters are said to be finished in shallow clay ponds for its distinct clean flavors. A squeeze of lemon is all you need to bring out the fresh flavors of the Fine de Claire oysters.

Chef Carlo Miguel then served his salad course, the elegantly plated Prawn Salad, with grilled prawns and Guimaras mango salsa drizzled with vanilla dressing. The complex blend of flavors and textures, highlighted by the freshness and subtle briny sweetness of the prawns layered with the sweet and tart mango salsa and a hint of vanilla combine seamlessly, with the fresh micro greens adding that minty note and fresh texture to the dish.

Chef Carlo Miguel continued to weave his flavors in another masterful blend with his rustic and comforting Tagliatelle Truffle, with rich and nutty truffle cream, crisp prosciutto and Parmesan topped by a delicate 62 degree egg. Simply break the yolk and mix the pasta to coat each noodle with the egg. The soft yet firm tagiatelle bursts with the indugent richness of the truffles and egg, punctuated by the distinct sharpness of the prosciutto and Parmesan for bold and contrasting notes.

Chef Carlo Miguel then served the first of several main dishes, starting with the Chilean Sea Bass, pan roasted with lemon oil crushed potatoes and eggplant relish. The infusion of lemon to the mashed potatoes adds a zesty note to the dish, complementing the delicate flavors of the fresh and premium Chilean sea bass.

The signature Gramercy Burger, with its hefty 200 grams of ground US Angus beef chuck, ribeye, and short rib on a homemade soft and light brioche bun topped with Gruyere cheese, mushrooms, and foie gras, is a worthy burger to match the dramatic skyline. Full-flavored, robust, and beefy, with the buttery richness of foie gras, the nutty notes of the mushrooms and creamy flavor of the Gruyere in every bite, it's one seriously good burger. The blend of premium chuck, ribeye and short rib simply elevates the burger to an entirely new level. And 71 floors above Makati, you just can't expect to have anything less.

Pork and Lobster, a slow roasted Berkshire pork belly on green pea puree and marsala sauce with lobster, for a unique surf and turf combo. The richness of the pork is balanced by the subtle briny notes of the lobster, delivering a fresh "snap' in every bite. The green pea puree and rich marsala sauce adds even more layers of flavors to an already flavorful dish.

Chef Carlo Miguel's creative and playful Breakfast for Dinner is a comforting dish of home cured smoked Berkshire pork belly laid on mushroom and tomato fondant with a perfectly executed 62 degree egg on crisp potato hash. Breakfast for dinner? Absolutely.

But Chef Carlo Miguel is just getting warmed up. The US Angus Choice Grade Tomahawk is a fitting finale to the parade of main dishes, an impressive slab of beef served with fritas, mac & cheese, and creamed spinach. One look, and you just know this is a serious steak.

The beef is juicy and tender, with a texture to remind you that this a slab of premium beef, as you go for another slice. And this one tastes as good as it looks...an impressive main dish high above the cityscape.

Dinner continued on a high note, with Chef Carlo Miguel's indulgent desserts and his take on an old family recipe, My Mom's Apple Pie (L), served with vanilla bean ice cream; and a flavorful Almond Tart (R), with strawberries, rhubarb, and burnt butter ice cream...

...the Chocolate and Banana Souffle (L), twice baked with butterscotch sauce and salty peanut ice cream; and probably the best little chocolate cake I've tried yet, Chef Carlo Miguel's over the top #LEGIT Chocolate Cake (R), with three kinds of chocolate offering five kinds of distinct textures...worthy of its very own hashtag.

Another round of the classic Negroni for the road, and one last look at the dazzling lights of the city below and the stars above. Seeing the city 71 floors up seems to put everything in perspective, a unique look at the bigger picture. And with Chef Carlo Miguel's culinary style, the bigger picture just got a whole lot better with richer flavors. And that's what you can expect 71 floors up above the city at 71 Gramercy.

71 Gramercy is located at the 71st Floor of the Gramercy Residences, Kalayaan Avenue, Makati City or call 478-8788 for inquiries and reservations.

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The blend of distinct flavors, from sour, sweet, salty, bitter, and spicy notes, weave seamlessly in a delicate yet harmonious balance that can only come from authentic Thai cuisine. The complexity of flavors in a single Thai dish alone is impressive, and to experience an elegant 6-course menu delivers the full range and depth of an authentic Thai dining experience.

The Asian Food Channel brings the complex and authentic flavors of Thailand with one if its best chefs in a culinary tour dubbed the "Taste of Thailand with Ian Kittichai." An award-winning chef, author, and renowned TV personality of The Asian Food Channel's "3 Chefs 1 City," Chef Pongtawat "Ian Kittichai" Chalermkittichai shares his take on traditional Thai cuisine with a modern twist, featuring his signature dishes from his flagship restaurant ranked No. 31 on 2014's Asia's 50 Best Restaurants, the Issaya Siamese Club.

Taste of Thailand with Ian Kittichai is a regional culinary tour by the Asian Food Channel, with stops in Malaysia, Singapore, and Vietnam. The Philippine leg of Chef Ian Kittichai's culinary tour included a private lunch at Dusit Thani Manila's Benjarong, where Chef Kittichai showcased his mastery of authentic Thai flavors.

The graceful interiors of Dusit Thani Manila's Benjarong was the perfect setting for Chef Ian Kittichai's signature dishes. The first two courses of appetizers by Chef Ian Kittichai were then served, starting with the Meing Tuna (L), a refreshing diced tuna tartare with ginger, betel leaves, and palm sugar fish sauce dressing; and Ma-Hor (R), a tasty caramelized minced shrimp ball with peanuts on sweet pineapple. The freshness of the tuna, with its clean flavors, are given that unique Thai touch with a rich blend of contrasting notes, from the sharpness of the ginger, the subtle bitterness from the betel leaves, the sweetness of the palm sugar, and the vibrant salty kick from the fish sauce. The subtle flavors of the fresh tuna are draped in layers of flavor from the different ingredients, without overpowering the other, for perfectly balanced flavors. The Ma-Hor presented a unique texture, soft yet chewy, with the caramelized minced shrimps releasing a burst of flavor in each bite, finished by the sweet and tart pineapple.

After the appetizers were served, Chef Ian Kittichai then takes the stage to prepare one of the signature dishes of his flagship restaurant, Issaya Siamese Club's Grilled Beef Salad. The sheer number of fresh herbs and spices is an indication of the bold and complex layers of flavors in the dish.

As Chef Ian Kittichai prepared the dressing, the sharp and pungent aroma filled the room, playfully teasing your palate. The hearty Grilled Beef Salad, with grilled beef tenderloin and fresh herbs drizzled with bird's eye chili vinaigrette, looked deceptively simple, yet one bite quickly changes that. The robust beefy notes of the tenderloin are spiced up with a soothing layer of heat from the chili, as the herbs add its own distinct minty flavor, capped by a hint of the deep and salty fish sauce. Like the previous dishes, all the different flavors are masterfully balanced for a richness and depth that can only come from a perfectly executed dish.

The traditional Tom Kha Goong, with seared Tiger Prawns in a light galangal coconut broth with kaffir lime, delivers familiar and comforting flavors. Chef Ian Kittichai's version may not appear as "fully loaded" as the usual vegetable-laden Thai soup, yet the richness of the broth says its all there. A few more sips of the thick and flavorful broth revealed the plump tiger prawns, with its fresh snap and briny sweetness. It's an elegant interpretation of the rustic and classic Thai soup.

The first of the mains were then served, a delicate Chili Glazed Chilean Sea Bass, with the soft, white and tender fillet rubbed with house-blended chili paste. The noticeable sharpness of the chili glaze adds a distinct and lingering heat without overwhelming the delicate Chilean sea bass, or the palate. The bold notes of the chili glaze are tempered and balanced in another masterful weave of contrasting flavors.

The second main course arrived, a hefty Beef Short Ribs in Green Curry Sauce, with slow-cooked beef short ribs in a thick homemade green curry, served with steamed Jasmine Rice. The fork-tender beef, draped in a rich green curry, isn't shy with flavor, not at all. The flavors are bold and upfront, with the rich blend of spices perfectly rounding out the flavors of the tender beef. Add some of the curry to the fragrant Jasmine rice, and you've got a winning pair. And you'll probably want some extra jasmine rice too. Each dish is different, but the culinary thread that binds all the dishes together is the delicate balance of flavors.

Chef Ian Kittichai then caps his authentic Thai feast by drawing inspiration from the iconic Jasmine flower for his intricate dessert, an indulgent Jasmine Flower Panna Cotta served with Jasmine Rice Ice Cream and crisp Jasmine Rice Tuille. The flowery fragrance of the jasmine lends a unique flavor to the dessert, and a unique taste of Thailand. Complex yet balanced flavors, from appetizers to dessert, each reflecting Chef Ian Kittichai's mastery with authentic Thai flavors. You can catch more of Ian Kittichai's Thai flavors on the Asian Food Channel (details below) or recreate the some of the flavors at home with these recipes:

Grilled Beef Salad
Red Seafood Dipping Sauce Ingredients:
20 g Garlic
25 g Coriander root
30 g Red finger chili , deseeded
22 g Red bird's eye chili
100 ml Fish sauce
1oo ml Lime juice
30 g Palm sugar

Directions:
In blender, combine roasted peppers and remaining ingredients until smooth.

Ingredients:
20 g Coriander roots
1 tsp Black peppercorn
30 g Oyster sauce
40 g Garlic
1 tbs Vegetable oil
4 pcs 200 g Beef tenderloin
200 g Cucumber
200 g Cherry tomato
200 g Onion, sliced
20 g Red finger chili, thinly sliced
200 g Celery, thinly sliced diagonally

Directions:
1. Pound coriander roots, black peppercorn and garlic until smooth, stir in oyster sauce and oil, rub the mixture with tenderloin and marinate overnight.
2. Thinly cut cucumber lengthwise into 3-inch strips, cut tomatoes in half, and soak in seafood dressing for 30 minutes.
3. Heat oil in large non-stick frying pan, grill tenderloin on both sides until desired doneness. Rest on wire rack for 5 minutes then thinly slice to 1 cm strips.
4. On each plate, place cucumber strips, tomatoes, and grilled beef slices on top.
5. Pour red seafood dipping sauce on top and decorate with onion, red finger chili, pepper and celery.

Chilean Sea Bass

Chill Glazing Ingredients:
500 g Palm sugar
160 g Fermented beans (salted yellow beans, soy bean paste)
250 g Red curry paste

Chilean Sea Bass
2 Cups Chili Glaze
10 Fillets Chilean Sea Bass, 170 g each
500 g Gailan, blanched

Directions:
1. Marinate sea bass with chili glaze overnight.
2. Place the fish in a tray with greased aluminum foil, bake at 180C oven for 7 minutes. Serve with blanched gailan.

Catch Chef Ian Kittichai on the Asian Food Channel's 3 Chefs 1 City every Tuesday at 9:00pm on SkyCable 22, Dream Satellite TV, Channel 27, Cignal, Channel 26, and Destiny Cable TV, Channel 71 (Analog) and Channel 22 (Digital).

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It's that simple. Choose your favorite Eagle Scout Cookie, pair it with one of Scout's Honor's flavored artisan Craft Milk, and blend it together with one of their unique ice cream creations. Your very own milk shake designed to your exact specs and served in a cool mason jar, in just a few minutes.

Scout's Honor's Chef Miko Aspiras brews up another playful and inventive dessert creation using his signature line of cookies, and just in time for summer too.

Located at Hole in the Wall at the new Century Mall along Kalayaan Avenue, Scout's Honor showcases some of the metro's most indulgent cookies, each one delicately handcrafted with some very cool and clever combinations. And Scout's Honor continues to surprise and amaze with their new Craft Cookie Milkshake.

Some of Scout's Honor's innovative cookie creations include (clockwise from left) the Matcha Sesame Cookie, a green tea cookie with roasted black sesame cream and milk chocolate chips neatly tied in thin twine; the S'Mores Tag-Alongs, a sable cookie sandwich with Hershey's milk chocolate, home-made soft marshmallows, and crushed grahams; the witty Cookie Inception, an Oreo cookie in a double chocolate fudge cookie stuffed in a chocolate chip cookie for a chocolate trifecta; and the Dark Chocolate Potato Chip Cookie, with dark chocolate topped with potato chips and pretzels. And that's just a few of Scout's Honor's unique cookies, with still so much more to discover and experience.

Chef Miko Aspiras continues to push the envelope by offering diners the ultimate cookie experience, with each one made fresh using several kinds of dough and over twenty indulgent toppings, served fresh from the oven.

And for his latest product offering, Chef Miko Aspiras takes the classic cookie and milk combo a step further with his clever Craft Cookie Milkshake. After choosing your cookie, you can select from 20 milk flavors for the base of your milkshake. Then choose your ice cream for that final touch.

And here's my Scout's Honor Crafty Cookie Milkshake blend, a Dark Chocolate Potato Chip Cookie with Nutella Milk, blended with Chocolate Malteser Ice Cream. Scout's Honor's Craft Cookie Milkshake is thick and creamy, with added texture from the blended cookies. The deep and bold dark chocolate notes punches through in every sip, punctuated by a whisper saltiness from the pretzels and potato chips, and finished by the smooth and rich Malteeser ice cream. Chef Miko Aspiras definitely has a winner here with his distinct milkshake. Scout's Honor's extensive range of signature cookies, flavored milk, and ice cream combine for an infinite number of flavor combinations. Or just look for Chef Miko Aspiras or any of his friendly staff, and they'll gladly guide you each step of the way for your very own Craft Cookie Milkshake.

And Chef Miko Aspiras has more up his sleeve...like this decadent and indulgent Valrhona dessert bar on creme anglaise from his soon-to-open Le Petite Souffle, also at Century Mall. Good things are definitely happening over at Hole in the Wall, and if you're looking for a creative and indulgent cookie, or an inventive and customized Craft Cookie Milkshake, then it's definitely Scout's Honor. You'll definitely find a favorite, and that's a Scout's Honor's promise.

Scout's Honor is located at Hole in the Wall, Century Mall, Kalayaan Avenue, Makati City.

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A steaming bowl of ramen, gyoza, and an ice cold local craft brew...Mondays just can't get any better than that.

And at Yumi, you can enjoy a double take of ramen every Monday, with Yumi's Ramen Mondays...now how cool is that?

Miso, Shoyu, Shio or Tantanmen, whatever you choose, you get two bowls for the price of one every Monday at Yumi. Mondays definitely got better at Yumi...

Yumi's Tantanmen Ramen (P 340), with creamy tonkotsu and torigara broth topped with tender chashu pork belly, ground pork, peanut cream, onion leeks, quail eggs, enoki and shitake mushrooms. A Japanese version of the fiery Sichuan dan dan noodles, the reddish mildly spicy chili and sesame broth is enriched with even more flavor from the ground pork. You have the option to have the broth served on the side, and poured on your ramen bowl when you want it. The thick and nutty broth is topped with soft yet firm Japanese noodles and fresh vegetables to complete the flavors. A sip of the broth, some noodles, a piece of chashu pork and some vegetables, leeks, mushrooms, and a quail egg, and Mondays are starting to look so much better.

And there's nothing like an ice-cold local craft brew to complete your ramen feast at Yumi, like the smooth and refreshing Joe's Brew's Fish Rider Pale Ale. With its light, pale golden hue, Joe's Brew has a sharp, clean and flowery finish that lingers long after the first sip, pairing well with the bold flavors of the ramen.

But there's more. Order a side of Gyoza (P 165) to pair with your ramen...

...or the Skewered Pork Belly (P 115), tender pork seasoned with salt and perfectly grilled topped with onion leeks and served with a side of crisp potato "hay" and shredded cabbage. Each slab of grilled pork lined with a thin layer of flavorful fat releases delicate flavors punctuated by the salt seasoning. And don't forget to grab some of the crisp potato "hay" for that crunchy finish.

Brighten up your Mondays with Yumi's Ramen Mondays for a pair of comforting ramen bowls. Feeling the Monday Blues? Head on over to Yumi for a solid ramen fix...

Yumi Japanese Restaurant is located at the Mezzanine Level, Promenade, Greenhills Shopping Center, Greenhills, San Juan or call 785-6932 for inquiries and reservations.

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It's Tuesday, time for Sushi Tuesdays at Yumi...

After Ramen Mondays, enjoy Yumi's signature line of sushi with its special Sushi Tuedsays treat, a cool buy one take one deal all day long...

Tuna, Squid (Ika), and Salmon Sushi, just some of the extensive and freshest sushi selections you can find at Yumi. But it doesn't end there...

Savor some of the most inventive sushi in the metro, like Yumi's Pork Belly Sushi (P 225), breaded pork belly rolled in sweet mango with Shiitake mayo cream and fish roe. The delicate flavors of the pork belly, with its distinct crispy texture, contrasts with the sweetness of the soft ripe mangoes in a sushi roll like no other.

Aburi Sake Roll (P 305), flamed Norwegian salmon with kani, tamago, Japanese mayo and fish roe, is another sushi dish highlighting Yumi's creativity. The lightly torched Norwegian salmon releases a light smoky texture while remaining creamy and buttery, blending with the different layers of flavors and textures from the kani, tamago and smooth Japanese mayo and the subtle briny notes from the fish roe.

Hamachi Jalapeno Roll (P 265), yet another sushi creation with a spicy kick, with the delicate notes of the creamy hamachi layered with a soothing heat from the chili flakes for something unique and different. The spice does not overpower the hamachi, but you may want an ice-cold beer by your side with this one. Topped with the crisp potato "hay" adding a distinct crunch to every bite, it's a unique roll with complex yet balanced flavors and textures.

Other new must-try dishes include the elegantly plated Grilled Hamachi (P 595), with delicately grilled yellowtail in creamy ginger shiitake sauce topped with micro greens and fish roe.

Simply take a piece of the thinly sliced yellowtail and gently swirl around the creamy sauce for rich flavors. The mildly nutty notes of the sauce add a buttery layer of flavor to the hamachi, for another unique taste experience. A personal favorite.

After sushi, time for some rice. It's always a good idea to go for some Japanese fried rice or chahan, one of Yumi's classics, but you may want to try something new and different...

...like the unique Cauliflower Chahan (P 195), with shredded cauliflower instead of rice, topped with beef and mixed vegetables. And since it isn't rice, go ahead and enjoy a second bowl without the guilt. The texture and mouth feel is exactly like rice, with just a hint of sweetness from the cauliflower. And the best part? No added carbs. Another personal favorite.

And if you're still hungry, go for the Panko Crusted Salmon with Cheese (P 295), breaded Norwegian salmon stuffed with cheese and deep-fried , to cap your sushi feast at Yumi. Enjoy a flavorful week at Yumi with its Ramen Mondays, Sushi Tuesdays, and Tempura Wednesdays, and start your week on a high note.

Yumi is located at the Mezzanine Level, Promenade, Greenhills Shopping Center, Greenhills, San Juan, or call 785-6932 for inquiries and reservations.

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Sundays at Salcedo Street unveils another facet of the busy strip, a more relaxed and casual vibe in sharp contrast with the usual hectic pace during regular weekdays at the heart of the Makati CBD. It's also the perfect day to enjoy an unhurried meal at your own pace. Just what you need for The Ultimate Pork Chop at LuLu's...

A massive slab of tender, juicy bone-in pork chop at Lulu's just feels so right on a Sunday.

And since time isn't an issue, start your meal at a leisurely pace with LuLu's Golden Crab Cakes with Tinapa and a side of Citrus Salad (P 390), an elegantly plated starter with LuLu's own distinct take on the classic crab cakes with a local twist.

The crab cakes are perfectly crisp on the outside, with tender crab meat inside releasing its subtle and delicate flavors. Squeeze some lemon to draw out the natural flavors of the crab cake, with just a hint of smokiness from the local smoked fish giving it a pleasantly unique flavor. The side of fresh salad pairs well with the dish, with its clean citrus flavors. It's a perfect starter before the main dish at LuLu's...

And here she is...The Ultimate Pork Chop (P 698), US pork chop on the bone, atsuete glazed with a side of LuLu's atsara. The impressive pork chop is elegantly laid on steamed buttered vegetables and pickled onions, LuLu's version of the local atsara, on a plate brushed with annatto oil. And the dish tastes as good as it looks...

The atsuete glaze gives The Ultimate Pork Chop a deep amber tint, as well as adding a subtle sweetness. And this pork chop is thick, almost an inch wide. Yet the pork chop is tender and juicy, easy to slice with no extra muscle needed. A bite releases the juicy flavors of the pork, rounded out by the nutty and peppery notes of the annatto.

The pickled onions add that contrasting sharpness to balance the richness of the pork, and the side of buttered vegetables, with its crisp freshness, complete the dish. Sundays are always perfect at LuLu's. After your meal, why not have a few cocktails at Hooch to complete the weekend, it's just a step away.

For more on LuLu's distinct and innovative culinary style and classic cocktails at Hooch, check out my previous posts here at http://dude4food.blogspot.com/2014/09/lulu-restaurant-elegant-dining-comes-to.html and here at http://dude4food.blogspot.com/2014/09/blood-and-sand-and-old-fashioned-at.html/

LuLu Restaurant is located at the Ground Floor, V Corporate Center, L. P. Leviste Street, Salcedo Village, Makati or call 403-4376 for inquiries and reservations.

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Executive Chef Cyrille Soenen brings the Philippines to the world stage...

Executive Chef Cyrille Soenen of Resorts World Manila's Impressions fine dining French restaurant was recently honored and recognized by the prestigious Maitres Cuisiniers de France, the most envied and exclusive title that chefs around the world aspire for, as Master Chef of France. The Master Chefs of France are often given the highest classification in restaurant guides, and regularly mentioned in the world's leading food and travel magazines. The world's leading chefs, the Meillieurs Ouvriers de France, belong to this exclusive association.

The formal and elegant Impressions, located at the third floor of Maxims Hotel in Resorts World Manila, is Chef Cyrile Soenen's culinary canvas where his creations take shape and form in a tapestry of rich flavors. It's world-class French cuisine right here in the metro.

For the month of April, Chef Cyrille Soenen showcases his culinary mastery with a lavish four-course seafood degustacion set menu for the season of Lent. For the entire month, Chef Cyrille Soenen invites you to indulge starting with an appetizer of Herbed Crusted Scallops with Duo of Squash and Cauliflower Puree, Sauteed Mushrooms, and Pickled Radishes, followed by a hearty Cream of Mussels, Herbed Parmesan Tuille, Boudin of Prawns and Butter Glazed Peas Soup. For the mains, select from Roasted Codfish with Farce, Mussel Broth Ravioli, Saffron Beurre Blanc, or the inventive Asian-inspired Soy Butter Glazed Salmon with Seaweed Risotto, Sauteed Edamame, Peas, Miso Cream Froth. The exquisite meal is topped off with an indulgent dessert of Mascarpone Vanilla Bavarois, Pistachio Micro Sponge, Chocolate Soil, with Duo of 70% Dark and White Chocolate Gelato.

Experience and savor fine French dining at Impressions, and sample some of Chef Cyrille Soenen's culinary creations with an impressive Brunch Buffet every Sunday from 11am to 3pm. Drop by this Easter Sunday, April 5, 2015, and enjoy a special Easter Gourmet Brunch Buffet as Chef Cyrille Soenen celebrates his MCF honors. To Executive Chef Cyrille Soenen, A Votre Sante!

Impressions is located at the 4/F of Maxims Hotel, Resorts World Manila or call 908-8883 for inquiries and reservations.

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For those days when the usual just won't do...

...there's always the Friday Special from Shakey's.

And it all starts with the legendary and original thin crust pizza dough. The perfect char on the edges of the thin crust add both flavor and texture, and it's the perfect base for the toppings of shrimps, anchovies, and mushrooms. The undisputed Shakey's classic, the Friday Special (P 420 Large Thin Crust) is always a winner, and not just on meatless Fridays. This is the pizza that proved to me a long time ago that a good pizza doesn't have to be loaded with the usual proteins. Don't get me wrong, I'll have a pizza topped with pepperoni anytime, but there are days when it just feels like a Friday Special is the way to go. The delicate flavors of the shrimps contrast with the sharpness and punch of the anchovies, perfectly balanced by the nutty notes of the mushrooms. And on a thin crust, the blend of flavors just work so well.

Meatless Fridays, or any day, I'll have a classic thin crust Friday Special any time...

Shakey's is located at Dona Hemady Street (across Robinsons Magnolia), New Manila, Quezon City or call 02-77777 for inquiries.

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The world's number 1 Gyoza chain adds an exciting line-up of flavorful dishes with its all-new Teppanyaki Festival with eight all-original teppanyaki dishes, and eight new reasons to visit Osaka Ohsho...

Seafood, pork, beef, and vegetables prepared in the classic teppanyaki style, each one prepared on a traditional Japanese iron griddle, for another taste of Japan's rich and diverse culinary heritage. And you can find all these, including their signature and world-famous gyoza, at Osaka Ohsho.

Each of the eight new dishes offer a variety of new flavors to add to your dining experience at Osaka Ohsho. Start with the Mixed Mushroom and Bacon Teppanyaki (P 310), a unique and flavorful medley of premium Shitake, Shimeji Brown, and Eringi Japanese mushrooms and fresh asparagus spears wrapped in honeycured pork belly bacon strips served with Osaka Ohsho's original Japanese Urinchi Sauce. The soft and delicate notes of the nutty mushrooms are kicked up a notch with the bold and robust flavors of the honeycured bacon, rounded out by the subtle sweetness of the urinchi sauce. The dish delivers a wide range of complex yet balanced flavors in bite-sized pieces.

And the parade of flavors continue with the Salmon Bacon Teppanyaki (P 370), imported Norwegian pink salmon wrapped in premium honeycured pork belly bacon strips draped in Osaka Ohsho's sweet and thick Japanese teriyaki sauce topped with diced spring onions. The distinct buttery and creamy flavor and texture of the soft and tender salmon is given a contrasting boost with the honeycured bacon, with its familiar smoky and salty notes, balanced by the sweetness of the teriyaki sauce.

And talking about bacon, you can have your vegetables with bacon too. Osaka Ohsho's Bacon Cut Pork Belly Asparagus Teppanyaki (P 370), with farm-fresh asparagus spears wrapped in sukiyaki sliced pork belly strips drizzled with Osaka Ohsho's Japanese teriyaki sauce and sprinkled with sesame seeds. The delicate sweetness and fresh snap of the asparagus pairs well with the bacon, and the teriyaki sauce completes the dish.

Seafood lovers can also enjoy a wide range of dishes with Osaka Ohsho's Teppanyaki Festival, including the Mixed Shellfish Teppanyaki (P 325), an impressive platter with ocean fresh scallops, mussels, and clams seasoned with garlic and Japanese sake then sauteed in a Japanese onion sauce laid on a mound of sauteed mixed vegetables. The briny sweetness of the scallops, clams, and mussels punch through in every bite, complemented by the thick onion sauce.

Osaka Ohsho rolled out even more seafood dishes, with its Prawn Teppanyaki (P 495), premium seasoned Black Tiger Prawns sauteed in butter and garlic topped with fresh spring onions and served with Osaka Ohsho's creamy Japanese mayo dip. The plump prawns easily slide off the shell, a sign of freshness, releasing delicate briny flavors. The creamy Japanese mayo dip, with a hint of wasabi, adds a subtle bite for another layer of flavor.

Go pink, blue and yellow with Osaka Ohsho's Sakana Matsuri(Fish Festival) Teppanyaki (P 420), a bountiful ocean harvest with premium Norwegian pink salmon, Pacific blue marlin, and yellowfin tuna steaks sauteed in butter, garlic, and Japanese Sake served with asparagus spears, potatoes, and carrots. Each cutlet delivers unique flavors, from the creamy and delicate notes of the Norwegian pink salmon, the sweetness of the Pacific blue marlin, and the familiar flavors of the yellowfin tuna in a seafood medley.

And there's more. Osaka Ohsho's Ika Sugataki (P 250), ocean-fresh sliced squid sauteed in a spicy Japanese sauce served with stir-fried mixed vegetables rounds out the seafood dishes. The squid is perfectly grilled, remaining soft and tender, with the crisp vegetables adding contrasting textures to the dish. Simply squeeze some lemon to bring out even more flavors, for another winning dish.

And here's the beef...a beef dish completes the line-up of new dishes at Osaka Ohsho's Teppanyaki Festival, the Sake Beef Teppanyaki (P 330), tender seasoned sukiyaki sliced beef strips sauteed in Japanese sake, garlic, and butter served with a side of Japanese coleslaw. The thin slices of beef, prepared in a sukiyaki cut, almost melt in your mouth and pairs well with the crisp vegetables and some chahan.

To complete your Teppanyaki feast, why not add some of the all-time favorites at Osaka Ohsho, like the Bacon and Cheese Gyoza (P 190 six pieces/380 twelve pieces)...

...the classic Black Vinegar Chicken (P 325) with peppers and onions,

...and the soft and tender Gindara Teriyaki (P 720) draped in sweet teriyaki sauce...

...paired with the classic Black Chahan (P 250 good for two), blended with a dark soy sauce for rich flavors. The new dishes, along with the classic favorites, are more than enough reasons for a quick stop at Osaka Ohsho.

And leave room for dessert, as only Osaka Ohsho can pull off a gyoza dessert. Osaka Ohsho's Peanut Butter and Banana Dessert Gyoza (P 210), served with a side of vanilla ice cream drizzled with chocolate syrup, the classic gyoza with a cool twist. Osaka Ohsho's playful and inventive take on gyoza is the perfect ending to cap your teppanyaki feast at Osaka Ohsho. The new dishes from Osaka Ohsho's Teppanyaki Festival are available for a limited time only, starting March 16, 2015, so better hurry or miss the boat.

For more on Osaka Ohsho, check out my previous posts on their world-famous gyoza and other signature dishes here at http://dude4food.blogspot.com/2014/11/osaka-ohsho-launches-brand-new-gyoza.html and here at http://dude4food.blogspot.com/2014/03/osaka-ohsho-worlds-favorite-gyoza-and.html.

Osaka Ohsho is located at the 3rd level of the SM Mega Fashion Hall, SM Megamall, Julia Vargas Avenue, Mandaluyong or call 631-7492 for inquiries.

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Just how can you improve on a tried and tested classic? Leave it to Chef Francis Lim of Tipple & Slaw to reinvent your favorite classic comfort food with a creative and inventive twist...

Chef Francis Lim whips out new new dishes and cool version upgrades on current menu items, taking your dining experience a notch higher at Tipple & Slaw.

Start with Tipple & Slaw's OJ, an homage to the classic Orange Julius from many years back. The creamy and frothy head and the tart orange juice sends you back in time, in a classic throwback recreated by Chef Francis Lim. Still not on the menu, but it will be soon...

Tipple & Slaw's new and improved Chicken Nuggets (P 250), (for more on Tipple & Slaw's cool take on comfort food classics, check out my previous post here at http://dude4food.blogspot.com/2014/09/serious-bites-at-tipple-slaw-sandwich.html), served with honey mustard, ketchup, and barbecue sauce is Chef Francis Lim's homage to the iconic fastfood chain's dish. The nuggets are densely packed with more juicy chicken with a thin layer of crispness that's familiar yet so much better than the usual fastfood variety.

Tipple & Slaw's popular Spam Bombs (P 200) are also given a flavorful update, with chopped spam blended with mashed potatoes topped with nori strips with the addition of Japanese chicken powder sprinkled on the already flavorful Spam Bombs for another layer of flavor. The dish comes with Japanese Mayo and Tabasco Ketchup, for creamy and spicy options, just the way you want it. A cold beer and some Spam Bombs...perfect.

Chef Francis Lim also served two new pasta dishes, starting with the Three Sauce Pasta (P 330), a rich blend of stewed tomatoes, Alfredo cream, and basil pesto on tender yet firm linguine...

...and the Chorizo, Gorgonzola, and Fennel Pasta (P 380), a rustic pasta dish of linquine topped with smoked chorizo, crumbled blue cheese, and roasted fennel cream, each with its own distinct and rich flavors. The deceptively simple Three Sauce Pasta packs a flavorful punch, with the playful blend of three different sauces for a unique flavor, while the Chorizo, Gorgonzola, and Fennel Pasta delivers an equally robust and flavorful kick with the bold notes of the chorizo tempered by the creamy gorgonzola and fennel cream.

And Chef Francis Lim isn't quite done yet, as he served his Sriracha Mac & Cheese (P 150), another comforting classic tweaked with a fiery twist. The blend of rustic penne pasta, three cheeses, and the soothing heat from the Sriracha hot sauce is another combination that works. The smooth and creamy three cheese sauce, layered with just the right level of heat, is the perfect side for any of the entrees at Tipple & Slaw.

Tipple & Slaw is known for its line of sandwiches, and The Porchetta Sandwich (P 380), with roasted pork belly, stuffed herbs, salsa verde, and pickled onions on sourdough bread, is another must-try dish, served with thin and crisp potato strings. Each bite delivers contrasting textures, with the crisp sourdough bread adding some crunch and the juicy slab of porchetta, with its mild salty notes, completes the flavors.

Just how can you top fried chicken? Easy. Top it with some caviar. The classic Crispy Fried Chicken (P 295), topped with indulgent caviar and served with a side of cream cheese gravy for a completely different take. The briny and salty notes of the caviar burst in your mouth, complementing the delicate and juicy flavor and texture of the fried chicken. And that's the way it is at Tipple & Slaw, where comforting classics are leveled up with a flavorful upgrade.

Your favorite BBQ Volcanic Wings (P 380) also gets a flavorful upgade, with crisp, boneless chicken wings stuffed with creamy blue cheese, draped in a sweet and smoky BBQ glaze, and served with carrot celery pickles on the side. Now, you don't even have to dip your chicken wings in any sauce, the blue cheese filling and the BBQ glaze takes care of that. One bite, and you get everything.

The Tipple Coleslaw (P 75), infused with sweet and smoky barbecue sauce, coating each finely shredded cabbage, chopped carrots, and sweet corn kernels, for another flavorful twist. It's also the perfect side for any of the chicken dishes at Tipple & Slaw.

And here's a cool dog with a flavorful attitude, the Chorizo Dog (P 350), a hefty sausage link topped with fire roasted peppers and hot mustard on a soft brioche bun, served with a side of Tipple & Slaw's signature fires. The sharp notes of the chorizo add that distinct layer of bold flavors, perfectly complemented by the smoky roasted peppers and that burn and bite from the hot mustard. The snap of the sausage, and the different toppings combine for one perfectly cool dog.

Pizza? No worries. Tipple & Slaw's Meat & Cheese Pizza (P 650), with burnt ends of roast beef, pastrami, bacon, and porchetta with mozzarella and cream cheese, all your favorite proteins on a crisp and thin crust. Each square is generously topped for maximum flavors, and the best part? Even the center squares are perfectly crisp, so no need to fight over the pizza's edges.

Biscuits and gravy? Forget about it. Chef Francis Lim upgrades the comforting classic with his own indulgent take, Foie Gras and Biscuits, draped in a rich and thick sausage gravy. I've had homemade biscuits topped with crispy southern fried chicken covered in a thick and creamy sausage gravy, but there's nothing quite like foie gras for an all-new flavor experience. The foie gras just melts in your mouth, and the gravy-lathered biscuit completes the flavors. This one's a personal favorite, and soon on the menu. Leave it to Chef Francis Lim to take classic dishes a notch higher with his inventive tweaks.

From starters to mains, Tipple & Slaw's got you covered. And desserts too. Leave room for Tipple & Slaw's S'mores Ice Cream Sandwich (check out this awesome dessert, and other dishes, in my previous post here at http://dude4food.blogspot.com/2014/09/serious-bites-at-tipple-slaw-sandwich.html) for a a closer look.

Cap your meal with a couple of cocktails at Tipple & Slaw, and here's a double dose to get you in the groove in no time: Tipple & Slaw's classic Negroni (P 280), a smooth blend of premium gin, bitters, and sweet vermouth; and my go to cocktail, the always dependable Old-Fashioned (P 280), with whiskey, bitters, and a zesty citrus rind for that smoky and sharp citrusy finish.

Like what you see? Stop by Tipple & Slaw and let Chef Francis Lim take you and your favorite comfort food to a whole new level...

Tipple & Slaw is located at the Second Floor of The Forum, 7th Avenue corner Federacion Drive, Bonifacio Global City, Taguig City or call 500-0882 for inquiries.

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Classic Southwestern flavors on a tender slab of premium beef, grilled to perfection...

Chili's introduces its new Chipotle Beef Sirloin, topped with smoke-dried jalapeno blended with creamy butter for that distinct Southwestern flavor.

But before you go for Chili's new steak, have a few signature starters. A refreshing Watermelon Shake (L) and a comforting cup of Clam Chowder (P 150 Cup/P 200 Bowl, R), a rich and creamy classic with clams, carrots, and potatoes, starts your dining experience at Chili's.

Boneless Buffalo Chicken Salad (P 285 Regular/P 490 Sharing), with strips of crispy chicken breast tossed in spicy wing sauce, blue cheese crumble, crunchy bacon, carrots, tortilla strips, and pico de gallo on fresh greens, drizzled with ancho-chile ranch dressing. The fresh snap of the vegetables, the tender and juicy chicken with a crisp outer layer, the crunchy bacon and creamy blue cheese add contrasting textures and flavors, blending together in a heaping bowl of fresh and clean notes.

And here's the beef...Chili's new Chipotle Beef Sirloin (P 875), a tender 8 oz. slab of premium sirloin beef topped with chipotle butter served with the popular Loaded Mashed Potatoes topped with cheese and bacon and Steamed Vegetables, perfectly grilled to medium rare.

The creamy butter infused with chipotle adds a subtle smoky layer with just a hint of mild heat. A slice of the tender slab of sirloin reveals a juicy pink center, with each bite releasing the flavorful juices of the beef. The lean cut of beef is tender, despite the absence of any visible layer of fat for robust, all-beef flavor. And the chipotle butter complements the beef with its own layer of unique flavors. If you're looking for more flavors from the usual steak, this one's a pretty good option. A premium slab of beef with classic flavors from the Southwest on a plate...perfect.

Chili's is located at 26 Missouri Street, Greenhills, San Juan City or call 246-9069 ext. 144 for inquiries.

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There's probably no other dish that's as versatile as pasta, with its wide and colorful palette of global flavors ranging from classic old world and traditional to modern, playful, and creative fusions of international cuisine. Here's a quick rundown on some of the most inventive and flavorful pasta dishes in the metro...

Marmalade Kitchen's Black Ink Pasta with Shrimps. The rich flavors of freshly made squid ink pasta adds a whole new dimension with its distinct briny notes. Marmalade Kitchen combines their freshly made black-ink pasta with a flavorful tomato cream sauce, topped with plump shrimps and clams. The subtle sweetness of the shrimps and juicy clams play well with the mildly salty squid ink pasta for balanced flavors. Each bite delivers the bold notes of the ocean, with the tomato cream sauce adding that whisper of tartness to complete the dish. See more of Marmalade Kitchen's comforting dishes on my previous post here at http://dude4food.blogspot.com/2014/09/at-home-at-marmalade-kitchen.html.

Calderon's Pasta de Chorizo. Calderon infuses rich Spanish flavors in their Pasta de Chorizo, with the bold and familiar flavors of Spanish chorizo in a rich tomato sauce. The robust notes of the Spanish chorizo provides all the flavors in this rich pasta dish, made even richer with a sunny side-up adding even more flavors to the mix. The sunny essence of Spain comes through with every bite, guaranteed to brighten up any ordinary day. For more on Calderon's rustic and authentic Spanish cuisine and their signature dishes, check out my previous post here at http://dude4food.blogspot.com/2013/09/nine-must-try-dishes-at-calderon-cocina.html.

Il Ponticello's Gnocchi Amatriciana. A traditional pasta dish from the old country, Il Ponticello's soft and chewy potato and Semolina gnocchi has a comforting and rustic vibe, draped with a thick tomato sauce with Pancetta and topped with Grano Padano. The light yet sharp notes of the premium Pancetta add a contrasting layer to the tart tomato sauce, capped by the rich and authentic flavor of Grano Padano. A classic dish recreated, retaining the familiar richness of the dish with fresh and bold flavors. For more on Il Ponticello, see my previous post here at http://dude4food.blogspot.com/2014/10/the-heats-on-with-il-ponticellos-new.html.

Rustique Kitchen's Beef Steak Pasta. Steak with pasta? Why not. Rustique Kitchen combines the local beef steak with pasta for another unique dish. Rustique Kitchen elevates the local beef steak with a premium slab of tender beef, adding a seriously good bite to the dish. Perfectly grilled to medium rare with a juicy pink center, the dish packs a hefty beefy punch, complemented by even more layers of complementary flavors from the caramelized onions, fried shallots, and sauteed mushrooms in a creamy citrus sauce with just the right level of acidity. See more of Rustique Kitchen's signature dishes on my previous post here at http://dude4food.blogspot.com/2014/08/rustic-comfort-food-at-chef-bruce-lims.html.

Skull and Bones University Comfort Food's Trailer Park Mac & Cheese. Skull and Bones goes back to basics with its own version of mac & cheese, and as the name suggests, the Trailer Park Mac & Cheese reminds us once again why mac & cheese is always on our list of favorite comfort food. Topped with crunchy saltine crackers for contrasting textures, it's a no-frills dish that's just downright comforting. Bummed by a not so good day? Have one of these and simply sit back and relax...for more on Skull and Bones University Comfort Food's range of cool and comforting dishes, see my previous post here at http://dude4food.blogspot.com/2014/12/university-comfort-food-and-good-times.html.

Speakeasy's Truffle Mac & Cheese. The mac & cheese goes a level up at Speakeasy with its Truffle Mac & Cheese, an indulgent dish with truffle oil, bacon, and creamy cheese. The nutty truffle oil adds a distinct buttery mouth feel after every bite, and the bacon's smoky flavor slides in shortly after that followed by the cheese. Think of this as your mac & cheese with a serious upgrade. Perfect for a hangover and cold, rainy days. Or any day, really. For more on Speakeasy's cool cocktails and wide range of signature dishes, see my previous post here at http://dude4food.blogspot.com/2014/02/burgers-and-booze-at-speakeasy.html.

Mesclun's Sisig Pasta. Mesclun adds a uniquely local spin with its rich Sisig Pasta, combining pork sisig and crunchy chicharon with a rich cream sauce coating each noodle for bold flavors. The soothing heat from the chili balances the richness of the dish, as the familiar notes of the pork sisig and chicharon come through in a truly local version of pasta. The flavors are familiar yet refreshingly new and different, transforming the usual pasta dish with its distinct local flavors. And its perfect with a cold beer. See more on Mesclun on my previous post here at http://dude4food.blogspot.com/2012/12/a-mix-of-flavors-at-mesclun-restaurant.html.

Paprika's Bagoong Pasta. It's an unusual combination, but it works. Paprika redefines our concept of a traditional pasta dish with this playfully inventive version. The sharply flavored, salty and sweet shrimp paste and a crispy slab of pork liempo are probably not what you'd expect from a pasta dish, but it's something you might be craving for after you get a taste of Paprika's novel Bagoong Pasta. Definitely different. Seriously good. See what else is in store for you when you visit Paprika on my previous post here at http://dude4food.blogspot.com/2014/10/paprika-redefining-comfort-food-with.html.

The Glass Door's Duck Confit Pasta. Add duck to any dish, and you immediately get rich flavors. Like The Glass Door's Duck Confit Pasta, with tender and juicy shredded duck sauteed with two kinds of onions and mushrooms topped with a flavorful homemade marmalade. The shredded duck adds an indulgent richness contrasting with the sharpness of the onions and nutty hints of the mushrooms. A dish with complex flavors, yet each distinct note balances the other for a comforting blend of flavors. For more on The Gass Door, see my previous post here at http://dude4food.blogspot.com/2014/03/looking-through-glass-door.html.

Tipple & Slaw's Spicy Seafood Pasta. Seafood pasta with a spicy kick, Tipple & Slaw combines fresh salmon, crab, rich crab fat, and caviar for a medley of flavors with just enough heat that lingers after your first bite. The spice balances the crab fat, cutting through the richness with a layer of heat. The salmon adds a buttery note to the dish, and the caviar provides bursts of salty hints for a unique pasta dish. Pure, upfront, and bold flavors on a plate. For more on Tipple & Slaw, see my previous post here at http://dude4food.blogspot.com/2014/09/serious-bites-at-tipple-slaw-sandwich.html, and see how they upgrade familiar comfort food classics with a modern twist.

The Cake Club's Mentaiko Spaghetti. Pasta turns Japanese with a unique twist, The Cake Club combines a rich cream sauce with spicy cod roe and dried seaweed or nori for a simple yet flavorful dish. The flavors are subtle and delicate, yet each ingredient blends with balanced flavors. A light and healthy option, and another "not your usual" pasta dish. For more on The Cake Club's savory dishes, see my previous post here at http://dude4food.blogspot.com/2013/10/a-quick-meal-at-cake-club.html.

Yumi's Uni Pasta. Long known for its line of creative and flavorful sushi rolls, Yumi adds its own playful touch with its unique Japanese-inspired pasta dish, the Uni Pasta. A deceptively simple dish yet the flavors are upfront with fresh and clean notes. The creamy sea urchin roe's distinct flavor binds each of the noodles with a unique richness unlike the usual pasta dish, punctuated by the sharpness of the tart diced tomatoes and spring onions. The play on flavors and textures add to that rare experience when you feel you've tried something new for the first time. It's a creative fusion dish that works. See more of Yumi's artful and flavorful creations on my previous post here at http://dude4food.blogspot.com/2014/10/art-and-sushi-at-yumi-now-open-at.html.

And that's just some of the metro's unique and inventive pasta dishes, with so much more to discover. Have you had an interesting pasta dish lately?

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Eat good. Do good. Feel good. You can do all that...at Wasabi Warriors.

The global sushi chain from Australia, Wasabi Warriors, opens its very first Philippine franchise in Century City, Makati, offering diners their own unique brand of dining well...and dining right.

The brand's pervasive presence and impressive growth in Australia encouraged Wasabi Warriors to expand its reach to the UAE, Hong Kong, and now Manila, bringing their own unique corporate philosophy revolving around the three intertwined tenets of "Eat Good. Do Good. Feel Good."

And at Wasabi Warriors, these tenets are taken to heart as their core advocacy, from single source, sustainable ingredients and premium produce from local farmers and suppliers for healthy yet flavorful dishes, the use of recyclable materials for all their packaging, and giving back by tapping local youth organizations to alleviate poverty.

Diners immediately feel the positive vibe emanating from these tenets, from the warm and friendly service, to the innovative line of healthy yet flavorful dishes. Driven by the mission to provide excellent products and healthier alternatives to the usual fare while honoring the environment, Wasabi Warriors offers diners to eat, do, and feel good.

Wasabi Warriors is known for its healthy meals on the go back in Australia, highlighted by their use of convenient and recyclable containers and their unique line of Warrior Rolls, cut or uncut, for a quick yet filling bite on the run. The Warrior Rolls are available in white rice, as well as healthier options with Black and Brown Rice.

The use of black and brown rice already sets Wasabi Warriors apart from the usual sushi establishments, infusing unique and distinct flavors to a convenient and handy, and healthier sushi roll. Most of Wasabi Warriors' ingredients are organic, and use free-range chicken, adding to the bold flavors of their distinct menu. The line of Warrior Rolls include seafood, vegetables, pork, chicken, and beef, like the Tuna Mayo & Avocado (P 120), Teriyaki Chicken (P 120), Honey Soy Chicken (P 120), Pork Katsu & Avocado, Fresh Salmon & Avocado (P 150), Chicken Katsu (P 120), Panko Prawn (P 150), Spicy Tuna Roll (P 100), Spicy Katsu Chicken (P 120), California Roll (P 100), and Teriyaki Beef (P 120). And you have the option to have your roll with black or brown rice for all the variants.

Part of the fun with the Warrior Roll is eating it uncut, simply drizzle some Wasabi Mayo or Chili Mayo and go for a big bite. And another. Just the way a warrior would probably do it.

Each of the Warrior Rolls deliver an extensive range of flavors, from mild yet flavorful notes to a comforting heat from the chili that just lingers long enough for that tasty punch. Chicken, beef, pork, seafood, vegetables, teriyaki or katsu, there's a Warrior roll with your name on it at Wasabi Warriors.

Enjoy your sushi rolls with the usual wasabi and soy sauce dip, or do it the Wasabi Warriors way with their very own Wasabi Mayo and Chili Mayo (L), made in-house, for an all new flavor experience. Just grab the squeeze bottle and generously top your sushi with the mayo, and one bite tells why the automated Sushi Robot (R) is kept busy all day.

The wide range of Wasabi Warriors' unique and healthy dishes include the refreshing Seaweed Salad (P 120) with thin strips of carrots and radishes in a recyclable container for a quick bite on the move. Other Warrior Bites include Pork Gyoza (P 150-6 pcs/P 80-3pcs), bite-sized, crispy deep-fried dumplings; Miso Soup (P 50), Edamame (P 80), Inari (P 50), a sweet tofu pocket with white rice; and the Inari Seaweed (P 60), a sweet tofu pocket with seaweed.

Wasabi Warriors also offers fresh and clean flavors with its Seared Salmon Nigiri (P 400-6pcs/P 250-3 pcs/P 100-1 pc), also available in a spicy variant topped with chili. The creamy salmon, with its distinct buttery texture, delivers a richness that can only come from the freshest and finest salmon, with just a drizzle of homemade Japanese-style mayo for even more flavors. If you prefer a spicy kick, go for the variant topped with chili, with the subtle layer of heat tempering the richness of the salmon for balanced flavors.

Wasabi Warriors' Nigiri Packs also include the Ebi Fry Nigiri (P 400-6pcs/P 3 pcs-250/P 100-1 pc), with a crisp, panko-coated and deep-fried shrimp on rice topped with a dollop of homemade Japanese mayo. The crunchy texture of the deep-fried ebi contrasts with the soft rice, blending in a seriously good bite.

And there's more. Wasabi Warriors offers a line of Warrior Hot Boxes, like the Beef Teriyaki Rice (P 250), with thin and tender beef strips draped in sweet and thick teriyaki sauce on soft and fluffy white steamed rice...

...and the comforting Chicken Teriyaki Udon (P 250), with thick, firm, and chewy noodles topped with tender chicken strips in a light yet flavorful broth. Other Warrior Hot Boxes include the Warrior Udon Soup (P 150) and the Chicken Teriyaki Rice (P 250), packed in convenient recyclable containers that's perfect on the go.

Bring home the experience and freshness of Wasabi Warriors with some Inari Seaweed (P 60) for take-out. Or any of Wasabi Warriors'Warrior Packs, like the Chicken Warrior Pack (P 350), Ocean Warrior Pack (P 350), Veggie Warrior Pack (P 250), Mixed Warrior Pack (P 350), or the Little Warrior Pack (P 150), each one containing the signature Warrior Rolls and Nigiri. And don't forget to take some Wasabi Mayo and Chili Mayo too.

Local. Free-range. Fresh. Biodegradable. Recycled. Sustainable. Key elements in a corporate philosophy that's gaining even more relevance. And it works. Eat good. Do good. Feel good. At Wasabi Warriors...

Wasabi Warriors is located at the Ground Level, Unit 05 of the Gramercy Residences, Century City, Kalayaan Avenue, Makati.

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Can't have enough of Pinkberry? Then take it home with you...

Bring home Pinkberry's swirly goodness to satisfy any sudden craving, available in convenient take-home sizes. And it's just what you need to beat the summer heat...

And even better, you can have your own tub of freshly swirled frozen yogurt, with your favorite flavor, so no need to sneak up at the freezer for a quick bite. Each 25 oz take-home tub ( P 515 per tub) is prepared as you order, freshly swirled and conveniently packed for the drive home. Great for sharing, but then again, that tub is mine. Go get your own tub. Strawberry and Original, that should satisfy your freshly swirled frozen yogurt craving for the next few days.

Simply follow the instructions on the lid, and you'll enjoy spoonful after spoonful of premium frozen yogurt. Now, which flavor shall we open first?

Pinkberry's Strawberry Yogurt, tart, tangy with just the right level of sweetness for balance that's just great on its own, or with some fresh fruit toppings. The use of the freshest and premium ingredients deliver all the flavors you need, and the bold notes of the fresh strawberries are immediately experienced with the first spoonful, gaining in intensity with the next spoonful, and the next. The smooth yogurt covers the inside of your mouth with its fresh and clean flavor, chilling you down even as the summer temperature rises. No sweat, not with my tub of Pinkberry.

Or Pinkberry's Original, velvety smooth that's light yet refreshing. Like all of Pinkberry's yogurt flavors, there's a perfect balance of tartness and sweetness, and going for one more spoonful is fine. It's a cool indulgence without the guilt. Need to cool down with some fresh and clean flavors? Then take home a tub of Pinkberry...

For more on Pinkberry's freshly swirled frozen yogurt, check out my previous posts here at http://dude4food.blogspot.com/2014/04/pinkberry-now-swirling-at-sm-megamall.html and even more here at http://dude4food.blogspot.com/2014/07/quick-bites-pinkberry-on-rainy-day.html.

Pinkberry is located at the 5th Floor, Fashion Hall, Building D, SM Megamall, Julia Vargas corner Edsa, Mandaluyong.

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All the steaks you want, and more...

Diamond Hotel Philippines'Platter of the Americas themed buffet showcases the very best of classic All-American flavors, including premium and succulent steaks fresh off the grill at their signature Corniche Restaurant. After all, nothing defines the richness of American cuisine better than a perfectly grilled steak.

One of Diamond Hotel's premier dining establishments known for its lavish buffet spreads, Corniche impresses once again with its classic Platter of the Americas themed dinner buffet every Friday. The elegant interiors, with its dramatic high ceiling, is the perfect backdrop for a sumptuous feast of bold American flavors.

The Platter of the Americas themed station features all the familiar classics, from comforting soups and salads to appetizers and mains. Start your All-American feast with some classic Coleslaw, a hearty Potato Salad or some Rocket and Tomato Salad. Then gradually move up for some flavorful starters...

At the Platter of the Americas Station, one can find the tempting Loaded Fries, topped with shredded cheese, bacon, and jalapeno...

...or some classic Mini Angus Beef Burger Patty in Buns. Other dishes at the themed station include Beer Battered Onion Rings, served with aioli, garlic mayo, and ketchup; Cheese Sticks served with tomato salsa, Corn Chip Nachos, and Buffalo Chicken Wings.

Then, it's time for the mains. Take your pick from the Carving Station which includes the American Country Style Leg of Ham...

...to the impressive Prime Rib, ready for carving. The Carving and Grilling Stations usually set the tone in any buffet, a key indicator of what to expect, and the ones at Corniche immediately tells you that you're about to enjoy memorable dinner.

And the Grilling Station is where the action is, as you choose your slab of beef and have it grilled to your desired doneness. Choose from a wide selection of Angus ribeye, porterhouse, tender fillet, and sirloin for an all beef feast. Or add some prawns on the grill for a surf and turf combo. At Corniche, you can enjoy your steak any way you want it.

Chef on Station, Ryan, on deck at the grill, where each steak is grilled to your exact specification. It's also the most popular station at the Platter of the Americas themed buffet, with a constant of queue of diners.

There's nothing quite like meat on a grill. The sound and aroma of premium slabs of meat on a fiery hot grill has got to be one of the best features of the themed buffet at Corniche, adding to one's overall sensory experience.

My premium US Angus Ribeye, perfectly grilled to medium rare, and great as is, without any sauce. But if you prefer, you can choose from the hotel's own blend of Garlic Chimmichurri Sauce, Cracked Peppercorn Sauce, Bleu Cheese Sauce, Diane Sauce (a creamy mushroom and onion sauce with just a hint of brandy), Garlic Butter, and Hickory Barbecue Sauce. Simply pair it with sweet golden corn simmered in milk and some rustic country style potato wedges, and your steak dinner is off to a great start.

Going for seconds? Absolutely. At the Platter of Americas themed buffet dinner, you can sample a variety of steaks. Other cuts include a hefty Porterhouse...

...tender Fillet of Beef...

...and equally tender Sirloin Steak, each one grilled to perfection. The different cuts of beef offer distinct flavors and textures, and you can enjoy all of them at Corniche, at your own pace.

And if you're really hungry, go for a massive bone-in slice of premium Prime Rib.

Whatever you choose, the Grilling Station is ready to serve you the perfect steak. Then, if you're still up for it, Corniche also offers local and international cuisine in their regular stations, including its Cold Cuts and Cheese, Fresh Seafood (with clams, mussels, oysters, crabs, fish, and prawns), Tandoori, Pasta, Filipino, Asian, Japanese, and Chinese Stations.

Classic All-American flavors continue at the lavish Dessert Station, with the traditional Warm Apple Pie with vanilla ice cream, Spiced Carrot Cake with Orange Creme, Lemon and Brownie Squares and many more...

...like the classic New York Cheesecake with blueberry topping. You can also indulge in Corniche's signature homemade ice cream (here's a sweet tip, go for a scoop of Salted Caramel paired with Baked Cheesecake ice cream for a winning pair) and elegant pastries, or even make your own Halo-Halo. Diamond Hotel's Platter of the Americas themed buffet at the Corniche is available every Friday at P 2,550 net per person, which includes the all-out Angus Grill Station and its spread of premium ribeye, porterhouse, tender fillets, striploin and sirloin beef.

If its fresh seafood you're after, check out the Bounty from the Sea buffet every Tuesday, or Filipino classics every Thursday with the Island Favorites buffet. Saturday nights highlights Mediterranean dishes with its Food of the Gods buffet. But mark Fridays as Steak Days at Corniche. Tuesday, Thursday, Friday, Saturday, or any day, Corniche never fails to impress. See you next Friday...

Corniche is located at Diamond Hotel, Roxas Boulevard corner Dr. J. Quintos Street, Manila or call 528-3000 ext. 1121 for information and reservations.

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