DUDE FOR FOOD

Classic comfort food made from scratch, using the freshest ingredients. It's a philosophy that's taken to heart by Chef Fham Sarmiento, and it shows in each and every dish at Flavours Cafe & Bar.

Old favorites and familiar classics weave in with inventive dishes with playful twists for a wide range of flavors by Chef Fham. Here's a rundown on what you can expect at Flavours Cafe & Bar...

Chef Fham Sarmiento weaves her own personal style and twist to classic comfort food at Flavours Cafe & Bar, located at Tomas Morato. Great food with reasonable prices make this another welcome addition to the local food scene in Quezon City. Start with a refreshing Cucumber Lemonade (P 140), and leave everything to Chef Fham.

Begin your flavorful journey with Chef Fham's hearty and comforting bowl of Tomato Soup (P 150), made with fresh tomatoes, creme fraiche, chickpeas, croutons and bacon, served with toast. The thick soup, with just the right level of tartness from the fresh tomatoes, is the perfect starter before the next round of dishes.

Chef Fham then served her own cool take on the traditional Eggs Benedict, with her inventive and wittingly named Ben's Egg and Longanisa (P 210), a delicately poached egg with spinach and mushrooms, on Flavours' very own homemade longanisa, draped in a rich and creamy chili citrus hollandaise sauce on freshly baked brioche bread. Flavours Cafe & Bar bakes their own bread, and makes their own longanisa, now how cool is that? The richness of the poached eggs are perfectly balanced by the garlicky notes of the longanisa, and the spinach and mushrooms complete the dish. It's a combination that works, and one cool tweak on the classic Eggs Benedict.

That playful style is experienced once again with the Top It Fries (P 160), Chef Fham's version of poutine, with crisp fries topped with tender pork strips covered in pepper gravy, cheese sauce, and chili. The pork is prepared like a salpicao, with hints of garlic complementing the rich yet delicate flavor of the pork. The fries absorb the rich notes, punctuated by the subtle heat from the chili for balanced flavors. This one's great with a cold beer.

Chef Fham then draws inspiration from home with Mom's Mechado (P 250), a classic and rustic dish made from a cherished family recipe, with fork-tender braised beef in red wine and tomato sauce with potatoes, carrots, and bell peppers, served with a side of steamed white rice. The flavors are rich, and the thick sauce is made even more flavorful with the infusion of more flavors from the beef and vegetables, a result of simmering under low heat for long hours.

For even more homestyle flavors, go for Flavours Cafe & Bar's Baked Bangus Belly (P 230), boneless bangus belly baked at 350 degrees, topped with Parmesan, served with steamed white rice and a side of pickled mushrooms. The richness of the baked boneless bangus belly is balanced the sharpness of the Parmesan topping, and don't forget to try those pickled mushrooms. It's little touches like these that add so much unique flavors to their signature dishes.

Familiar flavors are reinvented by Chef Fham for something new and refreshing. The Kebab Burger (P 180), with richly seasoned beef kebabs topped with iceberg lettuce, tomatoes, and cucumber with creamy black pepper aioli. And just like the Ben's Egg and Longanisa and the Top It Fries, it's another great idea, and it works. The kebabs, with its unique flavor, makes this burger different. The familiar textures of cucumber and the smooth and refreshing aioli adds the finishing touches to the burger. And the use of a brown paper bag for the fries adds another cool touch. This one's another personal favorite.

Chef Fham then served her comforting pasta dish, Sausage Ragu Pasta (P 195), linguine pasta with fresh tomato, black and green olives, capers, and sun-dried tomatoes with Hungarian sausage. The fresh and bold flavors blend in a rustic and homey pasta dish with the sharp notes of the fresh tomato and mild spice from Hungarian sausages delivering a flavorful punch.

For dessert, cap your meal with the Mint Nutella Honey Toast (P 150), with Flavours Cafe & Bar's fresh baked brioche toast topped with honey, Nutella, Chantilly ice cream, peppermint sprinkles, and chocolate mint ice cream. The freshly baked brioche is soft and fluffy with a light and crisp outer layer for contrasting textures, the perfect base for the honey, Nutella, and ice cream.

Rich, home-style flavors creatively woven into each comforting dish, something you can expect with a visit to Flavours Cafe & Bar by Chef Fham.

Flavours Cafe by Chef Fham is located at the 4rd Floor of the POS Building on Scout Marinan corner Tomas Morato Avenue, Quezon City or call 587-6486 for inquiries.

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

The previous year was a good year for the local food scene, with the entry of famed international names adding more flavor, and quite a lot of buzz, to an increasingly competitive landscape. One of those much anticipated names is Tim Ho Wan, with their signature Big 4 Heavenly Kings and authentic dimsum...

Tim Ho Wan brings one of the world's best signature dimsum dishes to the metro, offering both authenticity and superior value for a winning combination and a unique dimsum dining experience.

The lines for lunch or dinner continue to be as long as the day it first opened. And that pretty much says a whole lot about Tim Ho Wan. And founding chef Mak Kwai Pui's line of traditional Cantonese dimsum. Tim Ho Wan still is the place for the metro's best authentic dimsum. Have a pot of Jasmine Tea ready for your dimsum feast at Tim Ho Wan...

Before you try Tim Ho Wan's Big 4 Heavenly Kings, or their signature bestsellers, get a taste of their modern update on dimsum with the Wasabi Salad Prawn Dumpling (P 140), a crispy, deep-fried dumpling filled with prawns drizzled with creamy wasabi and topped with briny fish roe. The crispy dumpling offers contrasting textures with its crunchy outer layer, followed by the soft and flavorful filling. The wasabi cream adds an interesting and mildly sharp layer of flavor, complementing the subtle notes of the prawn filling. As with all of Tim Ho Wan's signature dimsum, the wrappers are thin and light, allowing you to taste more of the filling.

Vermicelli Roll with Pig's Liver (P 140), a personal favorite, and the first of the Big 4 Heavenly Kings. It's one dish that you either hate or love because of the liver's distinct gamey flavor, there's no middle ground. I enjoy the taste of liver, and this dish enhances the flavor of the liver with a light soy sauce. The tasty notes of the liver are mild, blending well with the subtle flavors of the soft, velvety smooth, and chewy vermicelli roll for a unique dimsum experience. The delicate texture of the thin and soft wrapper is simply perfect, adding to that unique Tim Ho Wan experience. Other Vermicelli Roll variants include the BBQ Pork, Beef, Shrimp, and Sweet Sesame.

Pork Rib with Black Bean Sauce (P 120), with tender and buttery soft pork ribs steamed in its own juices with black beans, topped with chili for a soothing layer of heat. Each bite-sized morsel, with its thin layer of fat, delivers subtle yet rich and clean flavors, punctuated by the nutty black beans and the spicy kick from the chili. The richness of the pork is perfectly tempered by the black beans and chili for balanced flavors. At Tim Ho Wan, the flavors are noticeably more subtle and not overpowering, just the way authentic dimsum should be. One more bite, and another cup of hot Jasmine Tea...perfect.

Beancurd Skin Roll with Pork & Shrimp (P 120), soft beancurd stuffed with a savory filling. I also enjoy bean curd in all shapes and forms, and this one is yet another favorite. Your chopstick skills are put to the test with this dish, but then again, it's all part of the fun at Tim Ho Wan. The soft and silky smooth beancurd skin adds its own nutty notes to the pork and shrimp, and the overall clean flavors blend together so well, without the usual overly seasoned taste found in most local joints. Tim Ho Wan does not use any MSG at all, with all the clean and fresh flavors coming from premium ingredients.

Beef Ball with Beancurd Skin (P 120), blends the bold flavors of beef with the subtle nutty notes of beancurd for another comforting combination. Soft to the bite, each bite releases the beefy juices followed by the distinct texture of the beancurd. But the flavors remain subtle, yet leaving a rich mouth feel that progressively intensifies with a second and third bite. It's a heftier little plate, both filling and satisfying. Dab a little chili sauce and take another bite...

Pan-Fried Carrot Cake (P 145) is another example of contrasting textures and flavors, with its seared surface adding a layer of crispness and a hint of smoky notes blending with the soft texture of the cake. Bits of radish add even more texture and flavor in every bite. The second item of Tim Ho Wan's Big 4 Heavenly Kings, the Pan-Fried Carrot Cake is another must-try dish to complete your experience. A dip on light soy sauce or chili boosts the flavors of the dish.

Pork Dumpling with Shrimp (P 150), a familiar dumpling prepared the traditional way. The metro offers thousands of versions of this ubiquitous dumpling, but Tim Ho Wan's own take clearly stands above the rest, with its delicate paper-thin wrapper and juicy filling. A bite releases a burst of juicy flavors, and you'll want another bamboo steamer. Each dish is made-to-order, retaining the fresh flavors and texture fresh from the steamers.

Prawn Dumpling (P 160), the classic dimsum with fresh and plump prawns. Probably the most popular dimsum in the metro, it's also a good gauge of the establishment's dimsum prowess and mastery. At Tim Ho Wan, the prawns are stuffed in the thinnest and softest dimsum wrappers, contrasting with the fresh snap of the prawns releasing a subtle briny sweetness for a perfect prawn dumpling. All of Tim Ho Wan's dumplings are freshly made to order, adding to the quality of the dumpling. And it becomes immediately apparent why Tim Ho Wan is a Michelin Star establishment. Add some chili oil or dip it in some light soy sauce, or simply take it as is for clean and pure flavors.

Any visit to Tim Ho Wan won't be complete without the iconic Baked Bun with BBQ Pork (P 145), the third dish of the Big 4 Heavenly Kings. This is the dish that built Tim Ho Wan, and earned its distinction as the world's most affordable Michelin Star establishment. The signature outer layer is crumbly yet light, with a crispness that seems to melt in your mouth. Inside, the soft and fluffy bun absorbs the sweet and mildly salty BBQ pork. Once served, you need to immediately take a bite to experience its flavors at its very peak.

As you gently break and open a bun, steam rises releasing a fragrant aroma. The first bite sends the buttery notes of the bun followed by the savory pork filling. The tedious process in preparing each bun, the use of the finest ingredients, and the skill and experience of Tim Ho Wan's dimsum masters are evident in each and every bun. Simply put, it's perfection in a bun. And the quality is consistent with every succeeding order.

An order of the signature Steamed Egg Cake (P 85) rounds up your feast with Tim Ho Wan's Big 4 Heavenly Kings. Soft, spongy, and fluffy, the distinct flavors of the salted egg add a unique richness to the steamed cake, contrasting with a caramelized and pronounced muscovado-like sweetness for balanced flavors.

Cap your feast with Tim Ho Wan's unique Tonic Medlar & Osmanthus Cake (P 90), a vibrantly colored jelly that's not too sweet yet very refreshing...

...or the creamy Mango Pomelo Sago (P 90), a sweet and tart dessert with taro pearls, mango, and pomelo. Tim Ho Wan takes your dimsum to a whole new level, bagging a Michelin Star along the way. You still have to wait for a table, but that's all part of the experience. And it's definitely worth the wait.

Tim Ho Wan is located at the Ground Floor, SM Mega Fashion Hall, SM Megamall, Ortigas Centre, Mandaluyong City or call 470-8836 for inquiries and more information.

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

Pizza for the kids, Porchetta and unlimited Pancetta for the adults. Sounds like a perfect Saturday Brunch to me...

Il Ponticello offers its sumptuous Tuscan-style brunch, Brunchissimo, every Saturday with their line of signature brunch dishes, including their best-selling Porchetta. And unlimited Pancetta too. Plus, the kids can make their very own Pizza Santino. Now that's one serious brunch.

A glass of sparkling wine gets you in the proper groove to start your "Brunchissimo" experience. For the kids, what can be more fun than creating their own pizza? Il Ponticello offers a fun and interactive Pizza Santino, where kids 12 years and below can create their own pizza for brunch. And they get to wear a white toque too.

That Saturday, all the kids at Il Ponticello seemed to be having a lot of fun, and the pizza looked like a winner. And why not, might as well find out what the kids were enjoying...and my Pizza Santino (P 250) was served, ready for topping. Wearing the toque was tempting, making your own pizza is, after all, a pretty serious thing. Il Ponticello's Pizza Santino includes a red tomato-based sauce, a white cream sauce, fresh mushrooms, mozzarella, grated Grana Padano, and pancetta. Since it comes with pancetta, I'm making my own Pizza Santino too.

My own Pizza Santino, with one side covered in red tomato sauce and pancetta, and white cream sauce on the other topped with mushrooms. The rustic Roman-style thin crust is crisp on the edges, and perfectly chewy in the center. And it's a pretty good pizza. But if you want to leave the pizza to the kids, you can choose from one of Il Ponticello's "Brunchissimo" selections, like the Truffled Cheese and Mushroom Fritatta, Italian Style Eggs Benedetto, Tuscan Polpettone (an Italian meatloaf), Porchetta Plate, or the rustic Lasagna Carbonara (all priced at P 390). Or go all out with Il Ponticello's Tuscan Brunch Feast (P 1,250) which includes homemade bread with artisanal dips, plus one dish from the brunch specials. And unlimited Pancetta. Whichever way you choose, ala carte or unlimited Pancetta, you just can't lose with Il Ponticello's Brunchissimo.

The signature Porchetta, Roman style six hour whole pork belly roasted with fennel and garlic, is just one of the many reasons to spend a leisurely Saturday brunch at Il Ponticello. Tender and juicy pork with a perfectly crisp layer of crackling, it remains the signature centerpiece at Il Ponticello's Brunchissimo. The delicate flavors of the pork are given a flavorful boost by the fennel and nutty garlic, with each bite releasing even more flavors. Served freshly carved, the natural juices are retained, for that rich and distinct buttery mouth feel. This is definitely one of the metro's best.

One look, and a big bite, are all you need to know why the Porchetta Plate (P 390) is a bestseller at Il Ponticello. The tender pork has a delicate sweetness, and great as is with hints of garlic and fennel adding more layers of flavor. The dish is served with buttered Pilaf rice and gravy.

And there's more. The Pancetta Arrotolata, homemade dry-cured pork belly, rolled then hang-dried on cheese cloth, is another option at Il Ponticello's Brunchissimo Tuscan Brunch Feast. Thinly sliced, each strip of Pancetta delivers both salty and smoky notes to complete your brunch. And just like bacon, you can have your Pancetta fried to crispy perfection. Plus, you can have your fill of unlimited Pancetta Arrotolata, carved and cooked to your liking, at Il Ponticello's Brunchissimo.

And if you still can't get enough of the Porchetta, go for Il Ponticello's Cuban style sandwich with an Italian twist, the Spicy Porchetta ala Romana Sandwich for even more pork love. The hot mustard and the porchetta's crisp crackling gives each bite a flavorful kick, a personal favorite and another must-try dish at Il Ponticello. The subtle flavor of the thick slab of juicy pork belly is complemented by the sharp bite from the hot mustard for bold yet balanced flavors.

Cap your brunch at Il Ponticello with the Dessert Sampler (P 290), where you can choose three indulgent treats from their Brunchissimo Dessert selection, including the (L-R) Caramello Di Semolina (P 290), Cheesecake Caramel Panna Cotta (P 290), and Tiramisu (P 290). Other desserts include Nutella Bigne, Decadent Chocolate Cake, Cannoli (P 290) and Budino Al Cioccolatto (P 390). Pair it with another cup of Cafe Americano to complete the "Brunchissimo" experience, every Saturday from 10am to 3pm at Il Ponticello. Saturdays are now even better with Il Ponticello's Brunchissimo Tuscan style brunch.

For more on Il Ponticello, check out my previous post here at http://dude4food.blogspot.com/2014/10/the-heats-on-with-il-ponticellos-new.html

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

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

"Forty-year old Bruichladdich. I only drink this when I'm practically suicidal," a grumpy and noticeably irritated Mike Pomeroy, played by Harrison Ford, mutters as he points at the iconic bottle. It's a fitting tribute to one of Scotland's iconic single malts, and the only distiller to distill, mature, and bottle all its whiskey on the Isle of Islay.

Bruichladdich is just one of the many premium single malts from the Rye Tasting Room's Master of Malt Whiskey Tasting Series, with an extensive selection of the world's finest single malts, including the very best from Scotland and Japan.

After a sumptuous mid-morning brunch at Il Ponticello's Brunchissimo (see my previous post here at http://dude4food.blogspot.com/2015/04/pizza-porchetta-and-pancetta-at-il.html), it just seemed like the right thing to do and cap a great late Saturday morning with some of the good stuff. Think of it as my own version of Morning Glory at the Rye Tasting Room, located inside Il Ponticello. My Bruichladdich Islay Single Malt Flight included (L-R) Bruichladdich Waves, the Bruichladdich Classic Laddie, the Port Charlotte, a heavily peated single malt, and the elegant Octomore, considered by many as the most heavily peated single malt in the world. Each shot defines the very essence of Scotland's Isle of Islay, with its abundant peat bogs, fertile soil, clear and pristine glacial water, and briny ocean mist from the rugged coastline.

And here's a simple guide to appreciate the fine single malts, Rye Tasting Room's Tasting 101: Nose the Whiskey. Hold your glass at arm's length then slowly pass it smoothly under your nose, and breathing in deep, slow and deliberately through the nose. Close your eyes, and identify the fragrant notes. Taste the Spirit. Simply form your tongue into a small spoon shape in your mouth and take a sip, letting the single malt nestle in your mouth. Let it linger before washing it down. The flavors and aroma then become more complex, with distinct notes layering over the other. And lastly, Enjoy! Pour yourself another shot!

The first shot, the Bruichladdich Wave, has a light yet fragrant aroma reminiscent of fresh apples, followed by robust notes of sweet barley, vanilla and just a whisper of smokiness. The Bruichladdich Classic Laddie has a more pronounced and distinct fruity aroma with a hint of lemon, delivering smooth and full bodied flavors of sweet oak and barley. In between, take a bite of dark chocolate to bring out even more subtle nuances in your second sip. The Port Charlotte has a spicier bouquet, almost like dried fruits, with a rounder and deeper flavor of smoky toffee. The Octomore, the last shot of the flight, has the boldest aroma, with dominant peaty and intense smoky notes layered with a light hint of briny ocean spray. But the taste is surprisingly smooth, the smoothest among the four single malts, with strong malted barley flavors that linger long after the first sip. Add a drop of water to release more flavor, and take another sip. Each shot was distinct and unique, illustrating the subtle nuances that define each label, making you discover something new and different. Sampling the revered single malts from the famed Isle of Islay is all you need to understand Mike Pomeroy's exclamation, and one can just imagine the sublime notes of the rare Forty-year old Bruichladdich.

Go on a personal flight of discovery with some of the world's best single malts, only at the Rye Tasting Room. Sometimes four shots of one of the the world's best single malts are all you need to make the day right. For more on the Rye Tasting Room, check out my previous post here at http://dude4food.blogspot.com/2015/03/the-rye-tasting-room-takes-flight-at-il.html.

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

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

Nothing quite like catching the sunset with a cool cocktail. At Oz Bar, you get two cocktails for the price one at the roof deck of Holiday Inn & Suites Makati while watching the sun slowly set behind the Makati skyline...

Holiday Inn & Suites Makati recently launched a new two-for-one promotion for its signature cocktails at Citron Lobby and Oz Bar to introduce its new drink and bar snack menu, dubbed as the BAR150. All your favorite cocktails, paired with some seriously good bar snacks, while catching the sunset at the roof deck. Now, that sounds like a pretty good deal to me...

Holiday Inn & Suites Makati's Oz Bar is located at the property's highest floor, the roof deck, offering panoramic views of the famed CBD. It's also the perfect spot to catch the sunset with a couple of signature cocktails. Inside Oz Bar, or al fresco by the pool, simply choose your spot, your cocktail, and a bar snack, and just sit back and relax.

The refreshed menus are part of a new programme by InterContinental Hotels Group (IHG) celebrating the world's best loved cocktails paired with a new line of bar snacks. And as the afternoon sun slowly fades behind the cityscape, the lights are turned on adding a cool vibe to the roof deck. Time for a second cocktail...

The IHG Programme, which is being rolled out across the Asia, Middle East and Africa regions, also celebrates the invention of cocktails and mixology 150 years ago, hence the name, BAR150. And there's no better way to celebrate the storied history of cocktails than with a line of timeless classics, all made with Pernod Ricard premium brands, along with a new bar snack menu created by talented IHG hotel chefs. Start with the classic Whisky Soda (P 350), the perfect union of Schweppes and Ballantines Scotch to cool you down along with the sunset.

As the sun sets, you can pick up the pace with Oz Bar's Whisky Sour (P 350), a smooth and tart blend of bourbon whisky, lemon juice, and sugar syrup. The classic blend of tartness, smokiness and sweetness in a glass, garnished with lemon. Smooth and easy, go have a second Whisky Sour with Oz Bar's two-for-one promotion.

A couple of Mojitos (P 450) should get you in the groove, with its refreshing blend of white rum, soda, lime juice, mint, and sugar syrup. Other cocktails include the tropical Mai Tai (P 350), Brazil's iconic cocktail, the Caipirinha (P 350), Cuba Libre (P 300), Black Russian (P 350), the Perfect Manhattan (P 350), Tequila Sunrise (P 300), Bloody Mary (P 370), Dry Martini (P 450), Screwdriver (P 300), Margarita (P 400), Caipiroska (P 350), and Long Island Iced Tea (P 450). And the best part? You can enjoy two cocktails for the price of one until May 15, 2015.

Pair your cocktails with some cool bar snacks, each reasonably priced starting at only P 320++. Oz Bar rolls out the new bar snacks reflecting a wide range of flavors for that perfect bite with a cocktail.

The new bar menu includes the Grilled Shish Taouk with Garlic Sauce, tender chicken richly seasoned with Middle Eastern spices and perfectly grilled. The delicate flavors of the grilled chicken are enhanced by a blend of spices for a distinct flavor, balanced by the creamy garlic sauce.

Familiar Southwestern flavors are represented with the Oz Bar's Chicken & Cheese Quesadillas, with each quesadilla generously stuffed with chicken and cheese. The richness of the cheese is tempered by the tart pico de gallo for balanced flavors. Pair this with a Margarita...perfect.

No bar menu is complete without some wings. Oz Bar's Deep-Fried Chicken Wings with Thai Spicy Sauce, tender and juicy chicken with a crisp outer layer, with a Thai-inspired sauce that boosts up the flavors. A refreshing Whisky Sour washes down nicely with this dish.

Anything fried works well with cocktails, And this Crispy Chicken Fingers with Chipotle Sauce, with tender chicken strips battered and deep-fried with a creamy Chipotle sauce, is just perfect with a Mojito.

Spicy Thai Pork Meatballs with sweet chili sauce rounds up the new bar menu, and this one's a personal favorite. Hefty and juicy meatballs with the delicate flavors of pork are pumped up with a sweet and spicy sauce, great with a Mai Tai or tall and refreshing Long Island Ice Tea.

Oz Bar also offers equally refreshing non-alcoholic cocktails, like the Tropical Colada (P 280, L), a soothing blend of pineapple juice, coconut cream, and lime juice; and the Virgin Cup No. 1 (P 280, R), a citrusy concoction with ginger ale, lemon juice, lime juice, and basil.

One cool Negroni (P 490) for the road, a fitting drink before the drive back home, with gin, Campari, and sweet vermouth. The deep hue is an indication of the bold notes of this classic cocktail, a refreshing bitter sweetness with a serious punch from the gin. A great view, cool cocktails, and some seriously good bar snacks, just the what you need to end the day while catching the sunset. Only at Holiday Inn & Suites Makati's Oz Bar.

Oz Bar is located at the roof deck of Holiday Inn & Suites Makati, located along Palm Drive, Ayala Center, Makati City or call 909-0888 for inquiries and reservations.

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

A shared history, heritage and passion for food, and more than 300 years of meaningful connections. And it all comes together with Madrid Fusion Manila...

From April 24 to 26, 2015, one of the world's most anticipated culinary festivals will celebrate this shared linkage through food in one epic gastronomical event where the world's top chefs share their culinary innovations taking the dining experience to the next level. And at the center of it all is SM Supermalls as it plays host to this historic culinary event.

SM Supermalls, official partner of the global festival, kicked off the festivities with a demonstration at Sarsa Kitchen + Bar, Mall of Asia. Chefs Bruce Ricketts, Rob Pengson, and Claude Tayag, with the special participation of Chef JP Anglo, shared their culinary mastery in one memorable afternoon.

Madrid Fusion Manila brings Spain and Asia's legendary chefs in a historic culinary gathering at the SMX Convention Center, including Chefs Andoni Luis Aduriz, Elena Arzak, Quique Dacosta, Ramin Freixa, Francis Paniego, Paco Roncero, Mario Sandoval, Paco Torreblanca, Andre Chiang, and Alvin Leung. The culinary demonstration at Chef JP Anglo's Sarsa Kitchen + Bar featured our very own representatives to the Madrid Fusion Manila Congress, namely Chefs Bruce Ricketts, Claude Tayag, and Rob Pengson, each one representing the very best of both classic and innovative local cuisine. The Philippine culinary representatives, along with other noted local chefs, are tasked with sharing our own diverse and imaginative epicurean traditions and culinary heritage to the global stage. Madrid Fusion Manila is the perfect venue to showcase the distinct yet wide range of rich flavors, which is, after all, a celebration in culinary diversity.

Sarsa Kitchen + Bar was the appropriate venue to celebrate local flavors, with Chef JP Anglo's Negrense-inspired cuisine. As guests arrived, we were served some of Chef JP Anglo's signature JP-Q, or Grilled Sticks, including his popular Panit, or crispy grilled chicken skin (P 170) brushed with achuete or anatto cooked in oil and garlic...

...and Isaw, or grilled chicken intestine (P 165) liberally glazed with the same rich achuete oil. The distinct local culinary style and flavor of the region's famed chicken inasal comes through in each flavorful skewer, perfectly paired with the Pinakukat, a sharp coconut vinegar blended with spices.

Chef JP Anglo's own take on the popular pritson, the Pritson Pancake (P 270), with fried lechon wrapped in soft yet lightly crisp pancakes served with hoisin sauce. The delicate flavors of the lechon are kicked up a notch by the sharpness of the hoisin sauce for balanced flavors.

The familiar flavors of chicken inasal are then reinterpreted in Chef JP Anglo's Inasal Tofu (P 170), with tofu instead of chicken, brushed with anatto. The mild notes of the tofu are given a richer and flavorful upgrade by the achuete, with the light char adding just a hint of smokiness. It's inventive touches like these that make the emerging local food scene so exciting.

More grilled sticks were served, the hefty Liempo-Q (P 220), grilled pork belly in skewers served with Sarsa's own BBQ sauce based on a cherished family recipe. The tender pork belly's richness are perfectly tempered by the subtle sweet and smoky notes of the BBQ sauce, and this one's another winner.

Sarsa Kitchen + Bar's imaginative approach to local flavors is both comforting and refreshing, and it would be interesting to see foreign chefs discover and experience local regional flavors. And that's the beauty of Madrid Fusion Manila, where one can relish and savor new flavors and experiences. With that, the stage was set for the three featured chefs to share their own unique dishes...

One of the emerging young chefs in the local food scene and the creative force behind Mecha Uma, Chef Bruce Ricketts owes much of his understanding and appreciation of ingredients to his mentor, Jason Kribb, and this is seen in his creative and inventive Seared Prawns with Marinated Saba, Avocado and Burnt Coconut Vinegar. The colorful medley of flavors from the playful blend of local ingredients add a whole new dimension to grilled prawns, with rich layers of sweetness with just a whisper of tartness complementing the briny notes of the fresh prawns.

An institution in Capampangan cuisine, Chef Claude Tayag brings back the rustic and comforting flavors of pork adobo with his classic Adobo ni Juan Tamad and Adobong Puti. The richness of slow-cooked pork with garlic, vinegar and soy sauce comes through like a taste of home on a plate. It may look deceptively simple, but nothing ever is with Claude Tayag who insists on preparing everything the right way, from marinating the pork, letting it simmer for hours, and then aging it just enough for the flavors to bind together for the perfect adobo. Like they say, adobo prepared yesterday just tastes so much better than the fresh batch made a few hours ago. And with Chef Claude Tayag, you can expect nothing less (for more on Claude Tayag and his take on local, regional, Capampangan flavors, check out my previous post on Downtown Cafe here at http://dude4food.blogspot.com/2014/05/flavors-of-pampanga-good-times-at.html).

Chef Rob Pengson is no stranger to innovative cuisine, constantly pushing the culinary boundaries with his inventive style. And this is seen, and tasted, in his indulgent Mango Tapioca Surprise, combining both local and international elements, such as cheese, in a fusion of rich and bold flavors. The blend of contrasting textures with familiar flavors make it new and different. One more spoonful and the layers of different notes play in your mouth. Fresh, clean flavors that excite after every bite, and that's just one dish from Chef Rob Pengson, with many more exciting dishes to come at Madrid Fusion Manila (for more on Chef Rob Pengson, check out my previous posts on Olive Tree Kitchen & Bar here at http://dude4food.blogspot.com/2014/02/olive-tree-kitchen-bar-sampling-otkbs.html and here at http://dude4food.blogspot.com/2014/09/an-exclusive-peek-at-olive-tree-kitchen.html, and Shine Bakery here at http://dude4food.blogspot.com/2014/08/special-moments-made-even-more-special.html).

Chef JP Anglo rounds up the culinary demonstration with his unique Bangus Spring Rolls with Talangka Vinegar and Batikulon Mang Tomas Sauce. The crispy spring rolls with local milkfish is quite familiar, but pairing it with the flavorful talangka vinegar and the gizzard sauce transforms the dish completely. Leave it to Chef JP Anglo to surprise you with his unique twists in Negrense cuisine. There is a lot more to discover about the diversity and richness of our local cuisine, and experiencing the different dishes prepared by some of the country's best chefs illustrates just that. And one can expect even more new and fresh flavors during Madrid Fusion Manila on April 24-26, 2015.

In line with Madrid Fusion Manila, a special SM Gourmet Weekend Market offering Filipino-Spanish delicacies will also be held from April 24-26, 2015 at Mall of Asia. Over at SM Supermarkets and Hypermarkets, a premium selection of cheese, tapas, wine, ingredients, local finds, and special bundles will also be made available during Madrid Fusion Manila. Spanish-themed dishes will likewise be featured at selected restaurants in Mall of Asia, SM Aura Premier, and SM Megamall's Mega Fashion Hall in celebration of Madrid Fusion Manila. Ready to taste and experience the world's best? It's all happening at SM Supermalls.

For the complete schedule of events at SM Malls, visit on Facebook here at https://www.facebook.com/smsupermalls or @smsupermalls on Instagram. For more information on how to register at Madrid Fusion Manila 2015, visit http://www.madridfusionmanila.com/

Sarsa Kitchen + Bar is located at the Second Floor, Entertainment Mall, Mall of Asia Complex, Pasay City.

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

It's been said that the best way to know any city in the world, one should first visit the local market and discover what the locals eat to get a feel of the local vibe. For over forty years, the iconic Farmers Market remains an undisputed landmark in the heart of Araneta Center, with the freshest local produce and ingredients sourced from all over the country.

And for a day, you can reacquaint yourself with this institution once more with the first ever Farmers Market Day Tour, in line with the month-long gastronomic feast "Flavors of the Philippines" by the Department of Tourism. The tour brings you around the world-class market and experience up close the freshest produce the country has to offer, and is Araneta Center's contribution to the festival of food-related events and activities aimed to highlight the Philippines as a gourmet capital in Asia. And with Madrid Fusion Manila just around the corner, Farmers Market will once again be at the center of it all.

Located at the bustling Araneta Center in Cubao, Farmers Market is one of the largest wet and dry markets in the country. You can also find Dampa within the market, where you can buy fresh produce and seafood from the market and have it cooked and prepared just the way you want it for a market to table dining experience.

Gaita Fores (L), the culinary force behind Cibo and Lusso, welcomes guests to the first Farmers Market Day Tour. Farmers Market will also be hosting the market day tour on April 23 for the elite chefs of Madrid Fusion Manila 2015, the most anticipated culinary event with renowned chefs from Spain and the Philippines.

My Farmers Day Tour experience was made even better by our designated guides, with Ms. Universe-Philippines 2015 Pia Wurtzbach (L) and Bb. Pilipinas 2015 1st Runner-Up Hannah Sison (R) leading the way to Farmers Market's best offerings. Farmers Market also offers shoppers the convenience of push carts, a rare and modern feature not found in the usual wet markets. But don't worry, you can still bargain with the different vendors for the best prices...

Entering the expansive market, one can find the freshest fruits and vegetables, freshly picked straight from the farms and delivered straight to the market. The vibrant colors of the produce indicate freshness, and you can even find an organic section of fruits and vegetables grown chemical and pesticide-free for healthier meals.

Over at the extensive meat section, you can find fresh beef and pork in all cuts and shapes, including local sausages from the country's different regions. Simply choose your meat, and the expert butchers prepare it for you with swift yet precise knife skills.

Looking for fresh eggs? Take your pick with the wide assortment of farm-fresh eggs at Farmers Market, including brown organic eggs, red salted duck eggs and even quail eggs.

Different varieties of rice can also be seen at Farmers Market to fit any dietary requirement, from premium white Dinurado to healthy and organic brown and red rice. At Farmers Market, you won't run out of options and choices.

At each stop, Pia and Hannah share insights on the many features of Farmers Market, as they engage in friendly conversation with the different stall owners proudly displaying their goods. The tour is light, casual and fun, with Pia and Hannah adding their own touch to the Farmers Market Day Tour.

Our guides lead us through yet another section of the market, with more of the freshest produce on display from all over the country. The many faces at Farmers Market add to the experience, with a friendly smile greeting you at every corner.

The pace picks up as different stalls prepare the various orders from the metro's leading restaurants, with beef and pork expertly carved by butchers or with modern automated slicers. Its sights and sounds like these that make a visit to Farmers Market special and unique, a full sensory experience..

By mid-morning, Farmers Market is abuzz with frenetic energy, with last minute shoppers stocking up on provisions at the different stalls, but through it all, our guides managed the tour at a relaxed and leisurely pace.

Pia and Hannah then take us to the famous live seafood section, boasting the widest array of seafood flown in daily from the various fish ports all over the country. Tiger prawns and shrimps, local crayfish (ulang), and fresh and saltwater crabs are just some of the items you can find at Farmers Market.

Shellfish of all kinds, like Manila clams, mussels, and even the famed regional delicacy, Diwal, or "angel wings" (L) from down south in Roxas are also available at the live Seafood Section. Water-filled tubs with live clams remind you of the freshness with an occasional spout of water shooting up from the tubs.

And there's more. Fresh fish in all shapes and sizes, neatly stacked and displayed in every stall, plus giant aquariums stocked with live fish, keep you in awe at the fresh diversity of marine resources. It's no surprise then that you can find CCA right inside Farmers Market.

One of the country's leading culinary learning institutions, CCA provides students with easy access to the freshest ingredients at Farmers Market for its gastronomic creations. That day, CCA prepared some freshly baked chocolate cupcakes, each topped with cream and chocolate syrup by Pia and Hannah.

But the wonders of Farmers Market continue even outside, with the different specialty shops surrounding the market...

...where you can find freshly baked hopia (L) or sweet rolls stuffed with mung beans and even the freshest sushi and seafood rolls prepared daily at Alex Sea Delicatessen (R).

Thinking of making your own hot pot meal? You can find a variety of fish, squid, shrimp, beef, and pork meat balls at some of the specialty shops lining Farmers Market. And if you need a stainless steel pot for your hot pot, Farmers Market's got that covered too.

Looking for ginseng and other Korean, Japanese and Chinese products? Head over to Masan Grocery, a well-stocked Asian store with everything you need. And if you're hungry for Tapsi, you can always dine at one of Tapa King's largest outlets, also located at Farmers Market.

A visit to Farmers Market won't be complete without a stop at Farmers Garden, with its wide selection of colorful flowers, ornamental plants, and even fresh herbs, as Pia and Hannah leads the group inside this garden-like sanctuary beside Farmers Market.

The impressive variety of bright colors are as dazzling as the different flowers and orchids one can find at Farmers Garden. Simply walk through the different stalls and you'll find the perfect plant for your hiome or garden. Or even your special someone...

The range of ornamental plants are simply mind-blowing, and sometimes all you need to make the day feel right is just walk along Farmers Garden and be surrounded by some of the most beautiful flowers and ornamental plants one can find in the metro. They even have some colorful Koi, in case you want to stock up your pond.

Pia and Hannah then complete the picture, posing with the beautiful flowers at Farmers Garden. Inside and out, Farmers Market has something for everyone, with the familiar and comforting sights and sounds of a traditional market with modern amenities. It's also a unique glimpse to our rich culinary heritage and culture.

But the tour isn't quite done yet. After walking through and seeing up close the wide variety of the freshest produce at Farmers Market, a stop at Farmers Market's Dampa caps the tour with a hearty and satisfying brunch. Located inside Farmers Market, market goers can simply shop for the freshest produce and leave it to the different stalls to prepare your purchases any way you want it. For our brunch, we were served fresh and plump Shrimps sauteed in a sweet and sour sauce...

...a homey and comforting Bangus Belly Sinigang with vegetables, with the richness of the belly tempered by the tart notes of the tamarind-based broth for balanced flavors...

...and some Sizzling Squid served sizzling hot on a cast iron plate topped with fresh vegetables. Grilled pork, steamed siomai, fresh whole steamed fish, and fresh fruit shakes were also served by the different vendors at Farmers Market's Dampa. It's the perfect ending to an amazing market day tour at Farmers Market.

You too can enjoy your very own Farmers Market Day Tour by simply downloading or grabbing a copy of the market day tour map. You can even join Farmers Market's Instagram promotion from April 17 to 30, 2015 to get a free market survival kit, which includes a fan, notebook, pen, canvas bag and a bottle of drinking water. For more information , simply visit http://www.aranetacenter.net or call 911-3101 for details.

Farmers Market is located at Araneta Center, Cubao, Quezon City.

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

The hottest thing in hotpot is now open at SM By The Bay...

From the same group behind Vikings Luxury Buffet comes another hot buffet concept, Four Seasons Hotpot City, offering diners a new and unique dining experience. It's simply the hottest thing on the buffet food scene in the metro...

Located at SM By The Bay within the expansive MOA Complex, Four Seasons Hotpot City brings hotpot dining to a whole new level with its sumptuous buffet style spread. And if you've been to Vikings Luxury Buffet, you can expect the same impressive spread and service at Four Seasons Hotpot City.

Inside Four Seasons Hotpot City, one can find different stations for the ultimate in hotpot dining, with a comprehensive Salad Bar and fresh Vegetable Station with the freshest produce, a Seafood Station with an impressive array of fresh catch, and an equally impressive Meat Station with premium beef, pork, chicken and lamb.

At the Meat Station, the automatic slicers churn out paper thin slices of premium beef, pork, and lamb, the ideal cut for authentic hotpot. Simply pick up a tray and select your ingredients for your very own hotpot. An indulgent Dessert Station and well-stocked Beverage Station completes the set-up at Four Seasons Hotpot City.

Soon, a Premium Station will be introduced featuring a wide selection of Wagyu beef, premium pork and lamb for even more options for your ultimate hotpot. We were then led to one of three VIP Rooms, with your very own individual hotpot, right on your table, and your hotpot feast is about to begin...

Other stations include a Vegetarian Station with a selection of tofu for alternative and healthy ingredients, as well as a Dumpling Station loaded with all types of dumplings and meatballs, each individually prepared by the skilled chefs on station. An Appetizer Station, with its spread of sushi and rolls, as well as a Bread Station, with a variety of cold cuts and cheeses, complete the long list of choices at Four Seasons Hotpot City. Start your feast with a salad at the Salad Station, with crisp and fresh greens and a variety of dressings get to you in the groove. As with Vikings Luxury Buffet, you can take your time and go on your own leisurely space at Four Seasons Hotpot City, with each station restocked regularly so you don't miss out on anything. Aside from the various hotpot stations, Four Seasons Hotpot City also offers Japanese and Chinese food stations where you can find freshly made tempura and other dishes to complement your meal.

And it all starts with the broth. At Four Seasons Hotpot City, diners can choose from Vegetable, Pork, Sinigang and an herbal Sibut broth as the base for the hotpot. Once your chosen broth is poured on your hotpot, simply press the modern table top glass burner and start cooking your hotpot...

At the open dining area, diners are served large hotpots with a divider, allowing diners to enjoy two kinds of hotpot broths at one time. The interior layout of Four Seasons Hotpot City is designed to approximate that of a sleek and modern gourmet supermarket, where you can easily and conveniently select, choose and pick out your ingredients from the well-stocked stations. The different chefs on station are there ready to assist and satisfy your every craving. The linear format of the stations also make it easy for diners to progressively build each component of their hotpot, starting with vegetables and dumplings before moving up to seafood and meat. You can also create your own sauce at the Sauce Station to complete your hot pot. Start picking up a tray and start building your hotpot, beginning with some fresh vegetables, herbs, and mushrooms...

...and some fresh seafood, including fresh oysters, shrimps, crabs, clams, bamboo shells, sea cucumber, and even mantis shrimps. The many varieties of fresh mushrooms is already pretty impressive, and the seafood selection adds to the infinite number of possible hotpot combinations. Part of the fun in any hotpot dining experience is the idea of customizing your very own meal, with your own selection of ingredients, and cooking it right in your table. At Four Seasons Hotpot City, this concept of customization is taken a notch higher with its impressive selection of fresh and premium ingredients.

The Seafood Station also boasts a wide variety of fresh fish for your own hotpot. Plus, you can choose from an array of freshly made and colorful noodles as well to supplement your hotpot. After creating your own dipping sauce, simply add the ingredients to your hotpot and let it simmer...

A good hotpot is all about building layers of different flavors. And to complete your hotpot, simply add a variety of fish, squid, beef, chicken, and pork meatballs and dumplings to cook in your hotpot. After just a few minutes, the broth takes on a more fragrant aroma with the infusion of fresh ingredients. Don't forget to try Four Seasons Hotpot City's unique and inventive Cheese Balls too for something different.

Top off your hotpot with some premium, thinly sliced choice meat, including beef short ribs, beef striploin, beef shortplate, pork jowls, pork neck, pork belly, and lamb. A selection of offals, like pork liver, lungs, cheeks, tripe, and heart add to the medley of rich flavors.

Open the lid, and your first batch of ingredients are now perfectly cooked, with deeper colors and a richer aroma. Dip your assorted dumplings and meatballs in your very own dipping sauce, and repeat.

Then, top your hotpot with a variety of premium meat, and watch as the various slices of meat transform in color right before your eyes. My pork broth is now richly infused with a variety of fresh flavors, adding more body and bold and robust notes in every sip. Adding some offals in the broth also gives it deep, rounder flavors that intensifies as it continues to simmer. By the third round, ask for a refill of the broth and repeat the process, or try something new. At Four Seasons Hotpot City, you can always start with the familiar and comforting flavors of your favorite hotpot blend, then switch to a whole new combination of ingredients for a new flavor experience.

Cap your meal with indulgent and delicate creations from the Dessert Station, which is just as impressive like all of Four Seasons Hotpot City's elaborate stations. You can even find a dark and white chocolate fountain, and freshly made crepes stuffed with fruits and topped with ice cream...

...or create your own refreshing Halo-Halo, with preserved fruits topped with finely shaved ice, just perfect after a steaming hotpot feast.

or indulge yourself at the Yogurt Machine and swirl your own bowl of tart, smooth, and creamy Yogurt, topped with chocolate and candy sprinkles. Other selections include fresh fruits in season, as well as an array of intricate dessert shooters.

And the best part? You can enjoy unlimited Chang Beer imported from Thailand along with your Hotpot buffet at Four Seasons Hotpot City. At the Beverage Station, you can choose from a variety of soda, fresh juices, and refreshing flavored iced tea for unlimited refills...

...a shot of espresso or a cup of fresh-brewed coffee from their modern coffee machines, or simply a comforting and soothing pot of Twinings Jasmine Tea to cap your hotpot feast.

And you can have unlimited servings of everything at Four Seasons Hotpot City in one all-inclusive price:

ADULT RATE
Adult Weekday Lunch : P 588
Adult Weekday Dinner: P 788
Adult Weekends/Holidays Lunch & Dinner: P 788

KIDS RATE
Kids below 3ft: FREE
Kids 3ft-4ft Weekday Lunch: P 188
Kids 3ft-4ft Weekday Dinner: P 288
Kids 3ft-4ft Weekend/Holiday Lunch & Dinner: P 288
Kids 4ft-4ft 6" Weekday Lunch: P 288
Kids 4ft-4ft 6" Weekday Dinner: P 388
Kids 4ft-4ft 6" Weekend/Holiday Lunch & Dinner: P 388

* Prices subject to 5% service charge. Call to inquire about Birthday, Group, and Big Group rates.

An impressive selection of fresh, premium ingredients, from appetizers to mains and desserts, and reasonable prices, combine for one of the metro's best hotpot buffet dining experiences. And you can find all these and more at Four Seasons Hotpot City at SM By The Bay.

Four Seasons Hotpot City is located at Building E, SM By The Bay, MOA Complex, or call 831-7777 and 835-7777 for inquiries.

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

Something old, and something new...

Since it first opened in 2001, Super Bowl of China has long been known for its comforting and affordable Cantonese-style cuisine. And it just got better, with a refreshed new look and vibe...

As you enter Super Bowl of China's Megamall branch, one can immediately notice the different and new design elements of the establishment, from the new staff uniforms, modern drop lights hanging from the ceiling, intricate lattice woodwork on the walls, and elegant furniture for a refreshed and updated look and feel.

The oriental origins of the establishment are reflected in the numerous design details of the interiors, while another section features an "infographic wall" (L) that provides a visual snapshot of the brand's history, personality and best-selling dishes. The new logo also reflects this update, with a more streamlined and modern rendition.

And for a limited time, Super Bowl of China introduces its new dishes starting with the refreshing Red Bean Milk Tea (P 85), brewed Chinese tea blended with milk topped with sweet red beans and shaved ice. The bold, earthy notes of the Chinese tea are perfectly balanced by the creamy milk, with a layer of nutty sweetness from the red beans. It's the perfect iced beverage to start your reconnection with Super Bowl of China...

Pair your Red Bean Milk Tea with Super Bowl of China's new Pork Wanton with Mala Sauce (P 95), soft and chewy dumplings with ground pork topped with a mildly spicy Mala sauce. The soft and chewy dumplings, with its mild flavored stuffing of ground pork, is given a flavorful boost with the Mala sauce, a spicy peppercorn and chili sauce simmered in oil. The subtle sweet and rich notes of the flavorful pork are tempered by the soothing layer of heat from the Mala sauce for balanced flavors. The Mala sauce is not overwhelmingly spicy, and does not overpower the delicate flavors of the dumpling. The lingering heat is refreshing, as you go for another bite. A personal favorite.

After some dimsum, go for Super Bowl of China's new Hot Chicken Salad (P 270), with boneless battered and crispy chicken fillet tossed in a creamy, homemade mayonnaise topped with assorted fruits and lemon. The contrasting textures of the crispy, breaded chicken plays well with the smooth and rich mayo dressing, punctuated by the sweet notes of the fresh fruits. It's a dish with a balanced play on textures and flavors, making each bite a refreshing and new flavor experience.

Other new dishes include the Beef with Ampalaya & Black Bean Salad (P 300), with tender slices of beef and thinly sliced bitter melon sauteed with mushrooms, black beans and spices, drizzled with oyster sauce and flavorful dark soy sauce. The thin slices of beef release a bold and robust beefy flavor, balanced by the distinct notes of the bitter melon and black bean sauce, great with some of Super Bowl of China's signature fried rice.

The hearty and comforting Beef Hofan (P 260) rounds up the new dishes at Super Bowl of China, with flat and chewy Shanghai noodles sauteed in oyster and dark soy sauce topped with premium tender beef, white onions, and leeks. A meal in itself, the chewy flat noodles are just perfect with the tender beef, layered with sharp notes from the oyster and dark soy sauce and leeks. The new dishes are a welcome addition to Super Bowl of China's signature favorites, offering refreshing new flavors along with its new look.

Then, there's Super Bowl of China's classic all-time favorites and simsum, like the impressive Dimsum Combination Platter (P 310), a medley of dimsum treats on a large bamboo steamer with crispy Vegetarian Spring Rolls, Pork Siomai, Deep-Fried Wanton, Hakao (or steamed prawn dumplings), and Pork Asado Siopao (steamed soft pork buns). Prepare you dipping sauce and pick up a dimsum...

Follow it up with Super Bowl of China's classic Lemon Chicken (P 270), with crisp, breaded and juicy chicken fillet draped in a sweet and tart lemon sauce, served with Worcestershire sauce and spicy salt on the side. The tender chicken, with its delicate flavors, is kicked up a notch with its crisp outer layer and distinct lemon sauce. It's comforting flavors like this that made Super Bowl of China a well-known name among local diners.

Complete your feast at Super Bowl of China with their signature Yang Chow Fried Rice (P 260), soft and fluffy rice topped with shrimps, pork asado, and vegetables, and best paired with another Super Bowl of China favorite...

...the best-selling Sweet & Sour Pork (P 295), crispy breaded pork cutlets covered in a sweet and tangy sauce with red and green peppers and pineapple chunks for another classic combination. Other dishes, like the Chinese Chorizo Fried Rice (P 250), Lechon Macau (P 350), Hakka Pork Belly (P 270), BBQ Pork Asado (P 290), Golden Shanghai Chicken (P 260), Szechuan Shrimp (P 350), Sliced Beef with Broccoli (P 365), Super Bowl Birthday Noodles (P 290), and Braised Tofu with Mushroom (P 220) round out the usual cast in a comforting feast of flavors at Super Bowl of China.

For dessert, Super Bowl of China offers its velvety smooth silken tofu, the traditional hot Taho (P 110), with sweet syrup and tapioca pearls. Served in a wooden tub, simply scoop up the soft bean curd and pour some of the syrup and top with chewy tapioca pearls for a comforting and flavorful flashback to childhood. The cool thing about the way Super Bowl of China serves its Taho is that you can customize your bowl with your own desired level of sweetness by simpling pouring the sweet syrup.

Other classic desserts at Super Bowl of China include their signature Peanut Buchi (P 100), soft glutinous rice balls covered with finely chopped peanuts with a sweet mung bean filling...

...and the refreshing Black Gulaman with Lychee (P 95), a chilled dessert with soft black jelly and sweet lychee on shaved ice. New and familiar flavors combine for another memorable dining experience at Super Bowl of China. "A number of elements, from the new logo and menu design, to staff uniforms, restaurant design, decor, floor and wall finishes furnishings, and food presentation, have contributed to revamped Super Bowl of China, which is part of the company's plan to capture a younger and wider market," said Laine de Jesus-Vallar, Senior Marketing Manager. A refreshing new look, and new dishes, are more than enough reasons to revisit and reconnect with an old favorite. And relish once again the Super Bowl of China dining experience.

Super Bowl of China is located at the 4th Level, SM Megamall Atrium, SM Megamall, Mandaluyong City or call the Super Delivery Hotline at 988-2888 for Alabang and Megamall and 212-1212 for Mall of Asia for delivery.

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

The growing sophistication of the local palate and pervasive presence of social media remain key drivers in the continuing transformation of the local culinary landscape. Unilever Food Solutions shares the emerging food trends for 2015 to guide local food entrepreneurs in navigating the ever-changing road map to the modern consumer.

Unilever Food Solutions releases the second wave of emerging food trends in the ever-growing and rapidly evolving local food scene, providing valuable insights to aid food entrepreneurs in developing appropriate and relevant concepts in an increasingly competitive marketplace (for more on Unilever Food Solutions' first wave of key food trends, see my previous post here at http://dude4food.blogspot.com/2014/06/food-news-unilever-food-solutions.html). Access to travel, information and technology have created a more sophisticated consumer, and maintaining relevance with the modern consumer remains a mandatory business-driven objective for all restaurant owners (pictured above is Livestock's signature Crackling Pork Belly, see my previous post here at http://dude4food.blogspot.com/2014/05/pure-pork-bliss-at-livestock.html for more on Livestock's pork dishes).

"Our mission at Unilever Food Solutions is to ensure that members of the food service industry, however big or small, are equipped with the latest trends in the professional food service. There are three key things food operators need to look at when it comes to trends: cuisines, ingredients, and customers," shared Unilever Food Solutions Executive Chef Joanne Limoanco-Gendrano. "By looking at these aspects of operating a food business, chefs and business owners can surely keep themselves ahead in this ever-growing competitive industry" (shown above is Geisha's signature best-selling Skewered Pork 72, an inventive take on the local lechon kawali. For more on Geisha, check out my previous post here at http://dude4food.blogspot.com/2012/05/geisha-modern-japanese-cuisine-where.html). Here's a snapshot of this year's emerging food trends from Unilever Food Solutions...

Cuisine/Food Trends: Catering to an evolving Filipino palate

Philippine cuisine takes on the global stage as the world discovers our local regional flavors, and at the same time, more and more Filipinos are discovering the world's diverse flavors. But there is a growing preference for more home-cooked meals as comfort food in restaurants, as the Filipino palate continues to evolve seeking new dining experiences from every cuisine and every meal. The evolving Filipino palate can be seen in the resurgence of Filipino cuisine, and a growing preference for healthy meals, and comforting home-cooked meals. Filipino cuisine must now be presented in a modern and innovative way to appeal to a much larger market, both domestic and international, as they search and experience local eats. As shared previously by Unilever Food Solutions, local food is increasingly becoming a destination in itself, with more and more travelers planning their destinations and itinerary around food. Healthy meals are also becoming more popular among Filipinos, as more diners embrace the concept of healthy eating. You can definitely expect healthier options incorporated in regular menus as well as the rise of healthy food deliveries behind this trend. In line with eating better and eating healthier, more and more diners yearn for comfort food and home-cooked meals, returning to simple and rustic flavors as more consumers recreate restaurant-inspired food at their very own homes (featured above is Zabo's signature 18-Spice Roast Chicken, check out my previous post here at http://dude4food.blogspot.com/2014/08/now-roasting-mediterranean-flavors-at.html for more on Zabo).

Ingredient trends: Exciting the tastebuds with upgrades and mash-ups

It all starts with the freshest and finest ingredients. "Craft" ingredients take the spotlight, allowing chefs and restaurant owners to showcase richer flavors and more pronounced textures to command premium prices. The popularity of specific ingredients also support this emerging trend. Take Matcha, for example, mow preferred by many local chefs for its distinct bitter flavor versus green tea, offering limitless flavor possibilities. And Sriracha, with its spicy yet sweet and sour notes, infused in more exciting sauces and condiments. The love affair with pork continues, as more parts are discovered and rediscovered, like pig's cheeks and ears. There is also a growing demand for anything rustic and healthy, with fruits and vegetables adding color, flavor and texture to many dishes (shown above are fresh fruits and vegetables for homemade juices, more here on my previous post at http://dude4food.blogspot.com/2012/11/whats-in-fridgegreen-apples-red-apples.html).

Customer trends: Food more and more becomes the center of online conversations

There's a local joke that diners would start their meal at most restaurants not with a prayer, but with a quick post in Instagram or Twitter. The age of technology and social media has seen the rise of explorative and tech-savvy millenials, as more diners are transformed to empowered "prosumers". These "professional consumers" are no longer the timid consumers of days past, they are well-informed and discerning. And this is precisely what food entrepreneurs must capitalize on, and devise more innovative, creative, and relevant ways to engage the modern consumer and make their dining experiences shareable online. "We envision diners getting more involved with their food experiences as they are now sharing new food and restaurant discoveries online. They are now more conscious of their food and demanding more authentic food and savory flavors," concludes Limoanco-Gendrano. "The Philippine food service scene is moving fast and we envision to absolutely ride along on its rapid wave to serve Filipino food professionals" (local flavors shown above from Hotel Luna's Comedor, check out my earlier post on Hotel Luna's breakfast buffet here at http://dude4food.blogspot.com/2014/08/flavors-of-ilocos-breakfast-at-hotel.html). And that sums up the mission of Unilever Food Solutions, to help food business owners and operators with the skills, knowledge, and products to grow and keep their customer base.

For more information about how Unilever Food Solutions can help grow your food business, visit http://www.unileverfoodsolutions.com.ph/.

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

Sweet and smoky, with a hint of Tennessee in each flavorful bite. Nothing like a lunch date with JD at TGI Friday's...

TGI Friday's has perfected the comforting smoky sweet flavors of Tennessee with its signature Jack Daniel's Grill, a collection of savory dishes with each one fire-grilled and basted with the Jack Daniel's glaze. A rich blend of toasted garlic, cayenne, Tabasco pepper sauce, and a dash of Jack Daniel for rustic Tennessee notes add bold and distinct flavors to grilled chicken, seafood, pork and beef. Jump-start the weekend with a taste of Jack Daniel at TGI Friday's...

Start your meal with TGI Friday's Shrimp and Mango Quesadilla (P 325), with tender diced shrimp and sweet ripe mango, pico de gallo, and Monterey Jack cheese in crisp flour tortillas, served with a side of Tex-Mex slaw. The subtle briny sweetness of the fresh shrimps contrast with the refreshingly sweet notes of the ripe mangoes, blending well with the tartness of the pico de gallo and the creamy cheese. All these flavors in one bite. A good start before the mains...

TGI Friday's Jack Daniel's Salmon (P 545 Lunch Portion/P 795 Regular Portion), with premium North Atlantic Salmon fillet char-grilled and basted with the special Jack Daniel's glaze, served with seasonal vegetables, and Cheddar cheese mashed potatoes. The smoky sweetness of the Jack Daniel's glaze perfectly enhances the rich and creamy notes of the salmon for another winning combo. A light yet satisfying meal, proving once again that anything can be made even better with a little help from JD.

Then it's time for some pork love. TGI Friday's Jack Daniel's Pork Chop (P 475 One Piece/P 675 Two Pieces), tender and juicy pork chops perfectly grilled with a side of sweet and smoky Jack Daniel's sauce, served with Cheddar cheese mashed potatoes and corn on the cob. The rich and juicy pork chops are given a flavorful boost with the sweet and smoky JD sauce, sharp flavors that perfectly temper the richness of the pork chops. And the sides complete the flavors, with comforting Cheddar cheese mashed potatoes and buttery sweet corn on the cob.

Other dishes in the Jack Daniel's Grill line-up include JD Ribs & Shrimp, JD Pork Belly, JD New York Strip Steak, JD Chicken, JD Chicken & Shrimp, and JD Ribs. Craving for a meal with a bold hint of Tennessee? Try the Jack Daniel's Grill's line of flavorful dishes, only at TGI Friday's.

TGI Friday's is located at the Ground Floor of Hotel Rembrandt, 26 Tomas Morato, Quezon City or call 372-8539 for inquiries.

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

A deep, golden hued Double IPA, and dark stout with chocolate...a classic signature craft beer and an exciting and inventive new brew. At The Perfect Pint, there's always something brewing...

Almost a year after it opened, The Perfect Pint continues to live up to its chosen advocacy serving the very best premium local craft brews as well as supporting the local artisan brewing community. The Perfect Pint's creative and playful seasonal brews are more than enough reasons to visit and discover a new flavor experience, or simply rediscovering the signature brews on tap. And you can always find that perfect pint at The Perfect Pint to make any day even better. And that day, The Perfect Pint had a new brew with a cool chocolate twist...

The Perfect Pint not only offers the finest local craft artisan beer on tap, it brews its own limited batch craft beer as well, one of the few establishments that can rightfully claim this. And Alec Tempongko (R), one of the partners at The Perfect Pint, makes sure their signature brews are always available at The Perfect Pint.

And what goes well with a fresh pint of craft beer? Sausages. The Perfect Pint's Sausage Platter (P 650) pairs well with a Pale Ale or a Double IPA, served with crisp, seasoned fries, hot mustard and house pickles.

Each sausage variety is richly spiced, with bold and flavor-forward notes, perfect for washing down with a refreshing and crisp IPA for a balanced flavor experience. Each sausage brings different flavors, with distinct spice blends making each bite new and refreshing. Dab some hot mustard to complete the flavors and finish it off with the soothing sharpness of the house pickles.

Pair your Sausage Platter with The Perfect Pint's signature home-brewed craft beer, The Holy Grail (P 350-400ml), a robust and intense double India Pale Ale with a more pronounced flavor of hops that perfectly tempers the equally rich notes of the sausages, or any pork dish like bacon. The deep hues of The Holy Grail is a visual cue to the intensely flavored craft beer, with the hops bringing out the flavors of the sausages while cleansing your palate, balancing the lingering richness of the sausages. It's a great introductory craft beer to start you on your journey of local artisan brews.

But there's one more craft brew that got my attention, with a quirky name and the Fab Four as its logo...

...it's The Perfect Pint's and Alec Tempongko's newest seasonal brew, the wittingly-named Twist and Stout. The blend of roasted malt and cocoa give it a bold yet refreshing flavor with just a whisper of sweetness to contrast with a subtle layer of bitter richness from the hops. This cool new brew should pair well with the heavier meat dishes, or even dessert or oysters at The Perfect Pint. It's a great beer to cap another perfect day at The Perfect Pint. You just never know what new seasonal craft beer is on tap, and that's what makes The Perfect Pint special. Have a pint by the bar, and have a chat with Alec Tempongko to find out what else is brewing at The Perfect Pint. And make an ordinary day even better, at The Perfect Pint. For more on craft beer and cool pub grub at The Perfect Pint, check out my previous post on seafood and beer here at http://dude4food.blogspot.com/2014/08/dark-beer-and-seafood-at-perfect-pint.html, for even more more cool grub paired with dark beer, see my other post here at http://dude4food.blogspot.com/2014/07/black-tuesday-at-perfect-pint.html, and inventive and creative beer pairings with specially curated dishes here at http://dude4food.blogspot.com/2014/10/the-perfect-match-at-perfect-pint-local.html).

The Perfect Pint is located at the Second Floor of the Crossroads Building (across MC Home Depot), 32nd Street, Bonifacio Global City, Taguig City or call 823-1320 for inquiries and reservations.

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

The best of Filipino cuisine takes the spotlight at Madrid Fusion Manila in a festival of diverse local flavors at Fiesta by the Bay...

The first day's activities for the recently concluded Madrid Fusion Manila kicked-off with a festive feast at SM By the Bay, dubbed Fiesta by the Bay, and offered visiting international chefs and delegates a unique taste of local cuisine. The most anticipated culinary event of the year, Madrid Fusion Manila brought together the world's best in an epic celebration of food.

Fiesta by the Bay shared the best of the Philippines with the world's best chefs in an evening of food and music, bannered by the country's noted restaurants. Arriving early to beat the Friday traffic, I got a peek at the various preparations of the recreated "fiesta", just in time for the famed Manila Bay sunset...

The different food stations were set-up, as chefs from the metro's best restaurants prepared for the evening's feast. A final sound check, technical adjustments, and rehearsal for the musical performance added to the heightened level of excitement at SM by the Bay.

Each table was set with fresh floral centerpieces adding to the fiesta mood, as displays of the country's fresh produce were neatly stacked and arranged throughout the area. As each area was given a final check, one can already feel the excitement build up for the much anticipated opening dinner of Madrid Fusion Manila.

And with time to spare, all the logistical arrangements, including the set-up of various seating areas, were done right on schedule. The colorful banderitas completed the fiesta vibe, as the crews and performers take a much needed breather. It's now the turn of the chefs from the different restaurants to create their own magic...

At the entrance, horse-drawn Calesas decked in flowers queue along SM by the Bay, reliving the Spanish Colonial era. It's an appropriate and fitting touch to celebrate the arrival of Spain's very best chefs to Madrid Fusion Manila's Fiesta by the Bay.

And as the sun slowly disappeared behind behind the distant horizon, a fiery amber glow draped over the bay, setting the stage for the fiesta of local flavors, and a stunning backdrop for the evening's festivities.

The cityscape is then illuminated by lights, adding to the festive vibe at SM City by the Bay. Madrid Fusion Manila's delegates and chefs were then welcomed by the rhythmic beat of a local percussion band. Madrid Fusion Manila's Fiesta by the Bay has begun...

Servers from the different food stations made the rounds with a sampling of local bites, as cocktails flowed getting everyone in the groove in no time. The evening's food and renowned international chefs added to the dazzling lights of the cityscape in one grand celebration of a shared history and passion for food.

For the next three days, a connection from common cultural linkages will be rebonded, with lots of food in between. At the end of the festival, one can only wonder at the exchange of culinary ideas, and its impact on modern Filipino cuisine. Things are definitely looking good for the local food scene.

No fiesta is complete without the mandatory whole roasted pig, the classic lechon, served by some of the most well-known names, like Mila's, Elars, Cirkulo, Pepita's Kitchen, Charlie's Pritchon and many more...

Lechon, in all its regional varieties and styles, highlighted the diverse palate of Filipino cuisine, drawing a constant line of guests at all the lechon stations. There's just nothing quite like lechon, giving the visiting foreign chefs an insightful look and feel of a typical Filipino fiesta, the very heart and soul of our local culture and rich culinary heritage.

Rows and rows of tables displaying some of the country's best lechon makes for one impressive sight. But other flavorful dishes were also served that night, adding to the wide range of flavors and culinary diversity of Filipino cuisine.

Around SM By the Bay's North Fountain, some of the metro's best restaurants showcased their playful reinterpretation of classic Filipino cuisine, like Manam's inventive Crispy Pork Sinigang (L), with pork crackling and sharp sinigang broth served in a shooter, and the flavorful Dinuguan Terrine with Crispy Pork (R) from Vikings.

Vikings Luxury Buffet Restaurant takes on the iconic Filipino street food, Balut, with their creative Deconstructed Balut (L), retaining all the familiar flavor elements with new textures and forms for a different flavor experience. The familiar Kinilaw is also represented with their Tuna Ceviche with Pinoy Salsa (R).

Vikings Luxury Buffet Restaurant complete their spread with an array of indulgent and intricate desserts (L), including another popular street food classic, Taho (R), velvety smooth silken tofu with tapioca pearls and syrup served in the usual "street" style.

Mesa Filipino Moderne featured their comforting Hito Flakes on a Spoon (L), deep-fried crispy catfish flakes drizzled with green mango salad, honey bagoong, and chili; and the familiar Sisig reinvented with their Sisig in a Pouch (R), with sauteed pork ears and cheeks wrapped in a crispy wrapper knotted with leaks, with a spicy vinegar dip.

Kai Neo Japanese Cuisine shared their own take on Filipino cuisine with a unique Asian and Japanese twist, with the simple yet refreshing skewered raw GenSan Tuna with Watermelon (L) drizzled with patis (local fish sauce) and sea salt; and the equally refreshing Pechay Salad (R), local bokchoy with salted egg and herbs.

The acclaimed Spanish chefs were then introduced on stage along with some of the country's notable culinary icons, with (L-R) Paco Torreblanca, Mario Sandoval, Francis Paniego, and Claude Tayag of Bale Dutung sharing a toast. That same evening, Andoni Luis Aduriz of the world famous Mugaritz and Elena Arzak of Spain's Arzak hosted special dinners at Vask with Chef Chele Gonzalez and Mecha Uma with Chef Bruce Rickets respectively. Despite their absence, it was still quite an impressive sight to see the world's best together on stage. For more on the Filipino delegates to Madrid Fusion Manila, check out my previous post here at http://dude4food.blogspot.com/2015/04/madrid-fusion-manila-worlds-best-at-sm.html.

In an evening lit by the world's brightest culinary stars, it seemed right to cap the night with some fireworks...

...and as the last of the fireworks faded against the night skies, one can only wait in eager anticipation what the country's best chefs will dish out in the future from this exchange of culinary ideas and innovation, and what Spain's very best chefs take back with them, with inspiration from our own local flavors.

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

So what happens when Marco Lobregat, Jeremy Slagle and Chip Vega pop-up in one place? Good times.

Buzzed@4 brought together beer, bacon and shrooms in one incredible pop-up last April 25, 2015 at the Boiler Room. Local craft beers by Craftpoint, bacon by Mr Delicious, and shrooms by Ministry of Mushrooms make for one awesome collaborative combination...

The stillness of a regular Saturday afternoon along C. Palanca was brief and momentary, something was definitely abuzz at the Boiler Room. After all, what can be more perfect at four in the afternoon than a few craft beers and a char-grilled burger topped with mushrooms and bacon?

Marco Lobregat of Ministry of Mushrooms collaborates with Jeremy Slagle of Mr. Delicious and Chip Vega of Craftpoint to celebrate the new wave of local, sustainable ingredients and Filipino food artisans, and GeiserMaclang's advocacy in elevating the perception of homegrown local food with traceable origins.

This advocacy, dubbed as #MahalinPagkaingAtin, is a movement meant to create preference for the homegrown category, and champion sustainable entrepreneurship and livelihood among local farmers, communities, and local microentrepreneurs. It's also an advocacy that Marco Lobregat shares with a passion, and one of the key drivers behind Ministry of Mushrooms. By five in the afternoon, the pop-up was in full swing with the arrival of more invited guests, and the bar and kitchen at the Boiler Room comes alive. For starters, Marco Lobregat served his Bacon Mushroom Crisps, made with Mr. Delicious Bacon, fresh locally grown oysters from Perfect Mushrooms, and cream cheese on a Trigo Parmesan Crisp; and Mushroom Ala King Tartlets, with freshly picked oyster mushrooms from Perfect Mushrooms, paired with a light and refreshing Summer Sessions Blonde Ale from Craftpoint Brewing Co. The light and nutty notes of the fresh oyster mushrooms, balanced by the robust flavors of bacon, were perfectly complemented by the crisp and refreshing Summer Sessions Blonde Ale.

A few more bottles of Craftpoint's Summer Sessions Blonde Ale, and the crowd gets in the groove in no time on a perfect Saturday afternoon. Marco Lobregat (R) of Ministry of Mushrooms, the man behind the creative collaboration, welcomed guests to the pop-up.

Chip Vega (L) of Craftpoint Brewing Co. brings their signature craft beer to the pop-up, including two new seasonal brews. Jeremy Slagle (R), the French-trained American expat behind Mr. Delicious, brings his popular bacon slabs and expertise in preparing the fresh oyster mushrooms from Perfect Mushrooms for the pop-up.

And as more people arrived, the Boiler Room fired up its grill. And here she is, the Mushroom Bacon Burger, with a hefty char-grilled beef patty topped with oyster mushrooms from Perfect Mushrooms, slabs of smoky bacon from Mr. Delicious, Emmental cheese, fried onions and creamy horseradish mayo on soft buns by Trigo, served with a side of crisp fries and fresh greens. Wash it all down with the bold notes and full flavors of the Liberation Revolutionary Pale Ale...perfect.

Everything just seemed to work on this burger, from the juicy all-beef patty, the thick slab of bacon, the flavorful oyster mushrooms, and the soft bun that holds up quite well all the way to the last bite. The fresh oyster mushrooms are richly seasoned, delivering both flavor and texture that captured the savory character of meat, adding its own nutty layer to the burger. The bacon is as perfect as it can get, thick slabs of tender and juicy pork with a smoky hint, adding yet another layer of flavor. The bacon and shrooms give this unique burger creation a distinct flavor, with each component blending well without overpowering the other. Definitely one of the best burgers in the metro.

And to complete the experience, a bottle of local craft beer does the job quite nicely. Manila-based Craftpoint Brewing Co.'s special brews included (L-R) the light, smooth and refreshing Summer Sessions Blonde Ale, the intense and very hoppy Hopnosis Ten Hops IPA, the boldly flavored Liberation Revolutionary Pale Ale, and the fruity Summer Passion Blonde Ale flavored with passion fruit. The two new seasonal brews reflect Craftpoint's creative approach and mastery in brewing, with the unique Hopnosis Ten Hops IPA delivering bold and complex flavors and a pronounced burst of hoppy notes in every sip, while the Summer Passion Blonde Ale combines the subtle sweetness and tartness of passion fruit to a classic blonde ale, ideal for a summer afternoon.

The pop-up also featured products from Trigo Ph, the artisan bakery used exclusively by Jeremy Slagle and Mr. Delicious for their soft brioche buns. That day, Trigo Ph showcased their line of packaged Parmesan Crisps, the same crisps served earlier with Marco Lobregat's bacon and mushroom appetizer.

Perfect Mushrooms featured their Pickled Oyster Mushrooms, packed in attractive and rustic glass jars, and the unique Chicharooms, crispy mushrooms for a healthier snacking alternative. And perfect too with a cold and refreshing Summer Sessions Blonde Ale or Liberation Revolutionary Pale Ale.

Beer, bacon and shrooms on a Saturday afternoon, just can't get better than that. Fresh, local, artisan ingredients clearly deliver a flavorful difference. Sadly, you won't find this burger anywhere else. But who knows. You'll just never know what Marco Lobregat, Jeremy Slagle, and Chip Vega have up their sleeves for another impromptu pop-up experience.

The Boiler Room us located at 109 C. Palanca Street, Legaspi Village, Makati.

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

The country's premier fine dining establishment, Prince Albert Rotisserie, introduces the world's best flavors in a variety of plated masterpieces...

InterContinental Manila's legendary Prince Albert Rotisserie brings the unique creations of five of the world's best chefs into its ala carte menu, with signature dishes from the InterContinental Hotels Group (IHG) Culinary Ambassadors program. The new signature dishes, each prepared by IHG's best chefs, offer an exciting culinary experience with a variety of rich flavors, textures, and style drawing inspiration from a diverse range of cuisines from IHG Culinary Ambassadors.

Prince Albert Rotisserie has long been known as one of the metro's best fine dining establishments. And Prince Albert Rotisserie reinforces its esteemed position as one of the country's finest with new dishes from its renowned IHG Culinary Ambassadors program, exclusive to InterContinental Hotels worldwide.

Inside Prince Albert Rotisserie, the formal interiors exude a classic and timeless elegance, with various culinary awards proudly displayed along the entrance. It's an appropriate backdrop and fitting stage for the signature dishes about to be served...

Prince Albert Rotisserie's new Executive Chef, the warm and friendly Jean Marc Veron, on deck at the open kitchen with his culinary team. Jean Marc Veron hails from Toulouse, France, where he gained and mastered his culinary skills and experience in various French restaurants. His culinary adventures then led him to various exotic destinations, including Kuwait, Morocco, Shanghai, Jamaica, and Kuala Lumpur before heading to the Philippines. An avid mountain biker who once tackled the arduous route from Quezon City all the way to Infanta Quezon and back, a staggering 190 kilometer trail, Executive Chef Jean Marc Veron loves challenges, and does not back down easily from any challenge. Executive Chef Jean Marc Veron brings his wealth of culinary experience to the famed Prince Albert Rotisserie, leading his team in the faithful recreation of signature dishes by the IHG Culinary Ambassadors.

IHG Culinary Ambassadors is a culinary panel of five celebrity chefs selected by InterContinental Hotels Group (IHG) to create an array of signature dishes for the IHG diner. It's a global program rolled out across all IHG properties offering its guests a unique culinary experience you can only find at InterContinental Hotels.

Each chef of the IHG Culinary Ambassador program showcases a specific culinary style, with Chef Sam Leong representing authentic Chinese cuisine, Chef Ian Kittichai for Thai cuisine, Chef Theo Randall representing classic Italian cuisine; Chef Ross Lusted for modern Australian fare and Pastry Chef Dean Brettschneider featuring his elegant pastry creations. Our special lunch featured a refreshing cold appetizer by Chef Theo Randall and a sumptuous main course by Chef Ross Lusted, each recreated by Executive Chef Jean Marc Veron and his culinary team at Prince Albert Rotisserie. The special lunch also featured the signature Souffle dishes created by Executive Chef Jean Marc Veron for Prince Albert Rotisserie's special offering from May 1 to 15, 2015.

Executive Chef Jean Marc Veron then gathers his culinary team as they prepare for the special lunch featuring signature dishes from IHG Culinary Ambassadors as well as their unique souffle dishes. As the open kitchen fires up for the lunch service, a tray of Prince Albert Rotisserie's signature freshly baked bread arrives...

Our IHG Culinary Ambassadors experience began with a cold appetizer from Chef Theo Randall, the Buffalo Mozzarella and Plum Tomato Salad, a rich and refreshing dish with fresh, bold and clean flavors from the very best ingredients. The sharp tartness of the juicy tomatoes are perfectly balanced by the creamy mozzarella, complemented the subtle minty flavors of the micro greens, the nutty pesto, and the sweetness of the dried plums. Classic, rustic yet delivering bold notes, the various layers of flavors and contrasting textures blend well together, with each bite releasing a burst of fresh and clean flavors.

Next, the hot appetizer was served, Stilton Cheese Souffle with Spring Onion Salsa, a comforting and savory souffle created by Executive Chef Jean Marc Veron. One of Executive Chef Jean Marc Veron's ala carte souffle creations, featuring a variety of light, airy savory and sweet variations of the classic French dish, the Stilton Cheese Souffle is perfectly soft with just a whisper of the Stilton adding its own unique layer of flavor to the delicate dish. The spring onion salsa adds a contrasting sharpness to the mild notes of the souffle to complete the dish. Executive Chef Jean Marc Veron will also be offering other savory and creative souffle dishes starting May 1 to May 15, 2015, including his Gruyere Cheese Souffle with Duck Leg Confit, Stilton Cheese Souffle with Roasted Prime Rib and red wine sauce, and indulgent desserts like Mango Crepe Souffle and Cinnamon Souffle with Vanilla Ice Cream.

Then, it was time for the main course by Chef Ross Lusted, Grilled Australian Black Wagyu Loin with Spinach Butter, Bone Marrow, Heirloom Carrots, Dried Morels, and Sticky Veal Jus, a hearty and hefty dish with robust and beefy flavors. The premium Australian Black Wagyu is tender and juicy, perfectly grilled to medium with a juicy pink center. The rich buttery and beefy notes of the premium Australian Black Wagyu is complemented by the creamy Spinach Butter, punctuated by the richness of bone marrow.

The sticky veal jus has deep, rounded flavors that pair well with the premium beef, and the thinly sliced carrots, soft spinach and shallots add contrasting notes for complex yet perfectly balanced flavors. You can hardly go wrong with a slab of premium beef, but this dish frrom IHG Culinary Ambassador Ross Lusted elevates it to the next level, woven with various flavors from the different components of the dish. It's a dish that clearly displays that elegant Prince Albert touch. The new dishes are a welcome addition to Prince Albert Rotisserie's signature dishes, offering diners a taste of the world's best.

For dessert, Executive Chef Jean Marc Veron served his signature Molten Chocolate Soffle, made with premium Belgian chocolate and finished by a drizzle of vanilla cream, yet another of his elegant souffle creations. After the vanilla cream is poured, the soft souffle takes on a smooth and creamy texture that almost melts in your mouth, with the distinct chocolate notes lingering long after the first bite. It's a classic ending to a lavish feast of the world's best flavors...

...but the culinary team at Prince Albert Rotisserie isn't quite done yet. As a finale to the sumptuous lunch, Prince Albert Rotisserie's inventive team of pastry chefs serve their intricate chocolate floral creations to the delight of the guests. The impressive creations end the feast on a high and memorable note.

Each petal, each twig and branch, the delicate leaves, and even the base and trunk are made with premium chocolate, almost too pretty to take a nibble. But this is chocolate, and I start with a petal and a twig. Pure chocolate bliss. At the base of each floral creation, indulgent truffles complete the presentation.

Executive Chef Jean Marc Veron (R), flanked by one of Prince Albert Rotisserie's friendly and courteous staff, Ann (L), look forward to your visit for the IHG Culinary Ambassadors's signature dishes, and soon their special souffle creations, at Prince Albert Rotisserie.

Dining at Prince Albert Rotisserie is always a memorable experience. And the addition of new signature dishes from IHG Culinary Ambassadors adds yet another feather to its cap. The best of the world truly is at Prince Albert Rotisserie. Special thanks to InterContinental Manila's Manager, Mr. Christopher Wichlan, for another memorable dining experience at Prince Albert Rotisserie.

Prince Albert Rotisserie is located at InterContinental Manila, No. 1 Ayala Avenue, 1226 Makati City or call 793-7000 local 776 to 777 or email mnlha.fnbsec@ihg.com for reservations.

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

Burgers and beer, always a winning pair.

And you can always enjoy this winning combo at Burgers & Brewskies. Time to choose your burger and your beer at Burgers & Brewskies...

On tap at Burgers & Brewskies, you'll find Holgate's Road Trip IPA (L) and Mt. Macedon Pale Ale (R), two distinct brews from Australia. The refreshingly light and crisp Road Trip IPA is the perfect starter, with its golden hue and blend of hops for sharp, fruity, and citrus notes that pair well with the burger selection at Burgers & Brewskies.

Named after the impressive peak overlooking the Holgate Brewery, Mt. Macedon Pale Ale has deeper, rounder notes with a delicate caramel malt flavor to wash down the rich flavors of the hefty burgers at Burgers & Brewskies. Have a cold pint and start your own session at Burgers & Brewskies...

A cold pint of Holgate's Road Trip IPA gets you in the groove in no time, with its sharp and refreshing citrus and hoppy notes that's perfect with some of Burgers & Brewskies starters. The bold notes of the hops cleanses the palate, allowing you to taste more of the rich flavors of Burgers & Brewskies's appetizers and burgers.

You can also find premium imported beer at Burgers & Brewskies, including Beck's, Hoegarden, Corona Extra, Stella Artois, and the classic Gordon Biersch Hefeweizen, a Bavarian-style wheat beer with its signature effervescent head for rich fruity notes.

Start with some of Burgers & Brewskies' signature Zucchini Sticks (P 105, L), crispy zucchini served with Olive Aioli dip, or wing it with some Buffalo Wings (P 220, Upper Right), coated in cayenne pepper sauce and butter served with bleu cheese sauce or the Salt & Pepper (P 195, Lower Right), seasoned with Chinese Five Spice.

Then, it's time to choose your burger. Burgers & Brewskies offers eleven signature burgers, each made with 1/3 lb 100% US Beef patties made fresh everyday, and grilled to medium for that juicy and tender texture and distinct beefy flavor. There's one to fit your every mood or craving, and here's five burgers that may have your name on it...

The signature Call the Nurse (P 280, L), a premium all-beef patty topped with a sharp yet creamy Spiced Mustard Aioli, B&B Cheese Sauce, Seared Mac & Cheese, and Honey Sriracha Bacon. The Mac & Cheese and sweet, smoky, and spicy bacon add bold notes to the burger releasing a burst of flavors in every bite. This baby pairs well with Holgate's Mt. Macedon Pale Ale, or the Gordon Biersch Hefeweizen with its deeper flavors complementing the richness of the burger.

Or you can opt for one of Burgers & Brewskies' burger alternatives, like the Winner Winner Chicken Dinner (P 230, R), a 1/3 lb. B&B Chicken Patty with Roasted Garlic Aioli, B&B Cheese Sauce, Rum BBQ Sauce topped with crispy fried onion rings. The delicate notes of the chicken are punctuated by the rich and creamy garlic aioli and B&B Cheese Sauce, with the crispy onion rings adding both texture and flavor to the burger. The mild flavors are best paired with Holgate's Road Trip IPA or a cold Beck's, Stella Artois, or Corona Extra with their refreshing light notes.

A sudden craving for mushrooms? No worries. Go for Burgers & Brewskies'Cloud (P 230, L), an all-beef patty with Roasted Garlic Aioli, B&B Cheese Sauce, Balsamic Glazed Shitake mushrooms and dried figs. The mushrooms add a nutty and savory layer to the burger, blending well with the premium beef with just a hint of sweetness from the dried figs. Holgate's Mt. Macedon Pale Ale, Gordon Biersch Hefeweizen, or Hoegarden wheat beer deliver a depth of flavor that complements the Cloud.

The classic Philly Cheesesteak reinvented in a burger, Burgers & Brewskies Philly (P 250, R), with a hefty B&B Beef Patty stuffed with sauteed thinly sliced steak and B&B Cheese Sauce, topped with sauteed onions and peppers. The stuffed burger patty releases a burst of rich flavors complemented by the subtle sweetness of the onions and peppers. A light brew like Holgate's Road Trip IPA is the perfect palate cleanser that prepares you for another bite. But if you prefer equally rich flavors, the Belgian Hoegarden wheat beer does the job quite well.

Then, there's the playful and inventive burger with a unique twist, the quirky Pendong (P 275, L), with the B&B Beef Patty stuffed with Bleu Cheese then topped with sauteed onions and green mangoes. Yup, that's green mangoes on a burger. The green mangoes give this burger a unique flavor, adding sweet yet tart notes, almost like pickles, to temper the rich flavors of the burger. This one pairs well with Holgate's Road Trip IPA, the Corona Extra, Beck's and Stella Artois with their refreshingly crisp and light notes. There are six other burgers at Burgers & Brewskies, and still so much more to discover.

And there you have it. The best part about pairing your own beer and burger combo is that there are no rules. Just go with your favorite beer and burger, and enjoy.

A final round of Holgate's Mt. Macedon Pale Ale for the road. At Burgers & Brewskies, you can explore and discover an infinite variety of beer and burger combinations. Start your session with a visit at Burgers & Brewskies...

Burgers & Brewskies is located at the ground Floor, Estancia Mall, Capitol Commons, Pasig City, or call 246-9069 ext. 197 for inquiries or reservations.

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

Bring the kids...

...and let the kids enjoy some of Burgers & Brewskies'Kid's Grub while you enjoy your beer and burger.

After choosing your burger and beer combo (more on Burgers & Brewskies extensive premium beer selection and signature burgers here at http://dude4food.blogspot.com/2015/04/choose-your-beer-choose-your-burger-at.html), let the kids have their own fun with the Kid's Grub at Burgers & Brewskies, and everybody wins. Start them off with a comforting bowl of Curly Tails (P 145), a hearty Mac & Cheese infused with smoky bacon. Creamy, cheesy, and it's got bacon. You might want to get yourself a bowl as well, I don't think the kids will share this with you.

Here's some chicken fingers with a fun and playful twist. Burgers & Brewskies' unique Krispy Pinkies (P 175), tender chicken strips crusted with crunchy Rice Krispies served with honey mustard or root beer BBQ sauce. The Rice Krispies definitely add that flavorful layer of texture to this unique chicken dish, and it works. The contrasting textures of the tender and juicy chicken play well with the crunch of the Rice Krispies, and the kids will definitely get a kick out of this one.

Let the kids have their burger too. Burgers & Brewskies'Slip N Slide (P 150), classic sliders with 100% US Beef topped with ketchup, B&B Cheese Sauce, and crispy Potato Hay. These babies are easy to handle and delivers a flavorful punch too. With Burgers & Brewskies' line of Kid's Grub, the kids can enjoy their own session while you can relax and savor your own burger and beer. Pretty cool.

Burgers & Brewskies is located at the Ground Floor, Estancia Mall, Capitol Commons, Pasig City or call 246-9069 ext. 197 for inquiries.

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

Craft Beer + Fine food = Good Times...

It's a simple and straightforward equation that guided Alec Tempongko and his partners behind the concept of The Perfect Pint. A year later, the concept remains a winning formula as The Perfect Pint celebrates a milestone in its advocacy of serving the very best local craft brews paired with fine food.

Chef Gene Gonzalez and Alec Tempongko (L), joined by local brewmasters and other partners, raise a toast to a year of perfect brews and fine food. On tap that evening, new local brews created by The Perfect Pint and some of the country's noted local craft breweries were sampled to the invited guests. Good times.

As more guests arrived, the kitchen was fired up as noted Chefs Gene Gonzalez, Gino Gonzalez, and Toto Erfe prepared the evening's new signature dishes specially created for the anniversary celebration. Each dish is curated and paired with the best local brews, starting with the Scotch Eggs (R) paired with The Holy Grail IPA by The Perfect Pint.

The clean and crisp notes of The Holy Grail IPA tempered the richness of the Scotch Eggs, cleansing the palate bringing out the delicate flavors of the creamy eggs. An excellent starter to kick off The Perfect Pint's first anniversary celebration. Chef Gene Gonzalez then served his second dish, Tuna Tenders, and things started to pick up at The Perfect Pint. At first glance, the Tuna Tenders looked like nothing out of the ordinary, but one bite changes all that. Chef Gene Gonzales uses tuna testicles, giving this dish a unique texture and flavor. The richness of the dish is perfectly balanced by the sharpness of the chili vinegar dip and the tomato onion salsa, washed down perfectly by the 34th Pursuit IPA by Joe's Brew. In just one year, The Perfect Pint has served close to 70 brands of fresh local artisan craft beers on tap, said to be the most number of local craft beer variants in any local gastro-pub in the country.

The 34th Pursuit IPA is a light, golden amber colored beer with clean and refreshing hoppy notes that cuts through the rich flavors of the unique Tuna Tenders served that evening. The soothing brew delivers subtle citrus, floral, and tropical notes with a supercharged layer of hops for a flavorful punch. One of the newest craft beers from Joe's Brew, a pioneer in the local craft beer movement, the new brew is a welcome addition to their line of signature craft beer which includes the Fish Rider Pale Ale, Sierra Madre Wheat Ale, and Soothsayer Pale Ale.

The Perfect Pint's advocacy of supporting local craft beer is seen and experienced in each round, and indeed, "local is the new premium." The emerging popularity of craft beer is a positive indication of an evolving consumer palate, and infinite possibilities. Chef Gino Gonzalez (L) then announced the third dish, as the celebration continued...

Crispy Corned Beef, thin shreds of crispy premium beef with a subtle briny note and a whisper of gentle heat. The comforting dish delivers bold beefy notes, with a texture that's just perfect with a round of craft beer. The contrasting crisp and chewy textures releases rich and juicy notes, as you go for another bite. And another. Imagine this dish with garlic fried rice and eggs...

A round of De Puta Madre from Crows Craft Brewing Company is then served, an extremely hoppified Double IPA with bold and intense flavors. This brew isn't shy at all, even the name says it all. Flavor-forward, upfront, and definitely not for the timid. The robust notes of the Double IPA pairs well with The Perfect Pint's hefty Steak N Frites or some savory pork ribs. Things are definitely looking good in the local brewing scene...

Chef Gene Gonzalez then takes a break from the kitchen, for a quick round with the group. The Perfect Pint's decision to tap Chef Gene Gonzalez and his son, Chef Gino Gonzalez, proved to be a winning choice. One of the country's noted chefs, Chef Gene Gonzalez was responsible for the dazzling array of signature dishes paired with local craft beer during The Perfect Pint's first year of operations. The Perfect Pint has, in a way, successfully promoted and embedded the craft beer and food pairing culture in the country offering diners a new experience. And you can expect even more as The Perfect Pint goes on its second year, as more new dishes were served...

The Korean-inspired Bibimdog (L) lends a rich and flavorful twist with its distinct Asian notes for a new flavor experience, and the classic Pastrami Sandwich (R) brings the rustic and comforting flavors of brined beef for a satisfying light meal. And both pair well with your favorite local craft brews.

The parade of the country's best craft beers continued with The Perfect Pint's Hoppy Road IPA, a single hop IPA with a medley of mango, lemon, citrus, earthy pine, tropical fruit, and herbal notes. Inspired by the famous photo of the Fab 4 crossing the iconic Abbey Road, The Perfect Pint's Hoppy Road delivers a sharp yet clean bitterness with a refreshing finish. The Perfect Pint also has another new variant, Here Comes the Sun Summer Ale, made with flaked barley and wheat malt spiked by a refreshingly tart cherry flavor. The boundless creativity of the local craft beer movement is impressive, and you can credit The Perfect Pint and Alec Tempongko as one of the key drivers behind the surging popularity of local craft beer.

The Mala Hierba IPA is another bold flavored and intensely hoppy brew from Crows Craft Beer Brewing Company, with distinct, sharp and herbal notes. Like the Puta de Madre, nothing is held back in terms of flavor. And like a "bad weed", the dominant yet refreshing notes of flavorful hops linger long after the first sip.

It's the prefect craft beer for the next dish, an Asian-inspired crispy noodle dish, The Tasty Medusa (L), with its rich layers of flavors from cilantro, fish sauce and crispy dilis. The hoppy notes also pair well with the Baby Baby Back Ribs (R), served with a Japanese-style mashed potatoes infused with sweet corn.

A round of St. Francis the Bearded Regional Stout from Baguio Craft Brewery signaled the arrival of dessert. The heavy-bodied stout releases a bold cocoa flavor and fragrant chocolatey aroma, perfect with The Perfect Pint's Chocolate Smores...

...or the new Panna Cotta with Beer Caramel (L), a velvety smooth and silky indulgent dessert that melts in your mouth; and the unique Salted Egg Banna Fritters (R), with the subtle notes of salted egg adding to the richness of the dish. From starters to mains and desserts, there's a craft beer that's perfect with it at The Perfect Pint.

Chef Gene Gonzales then shared his own brews, adding to the night's festivities. The first anniversary isn't only a milestone, it's a celebration of local craft beer. And as the local craft beer scene continues to grow and evolve, you can bet Alec Tempongko, Chef Gene Gonzalez, and The Perfect Pint will be there, in the middle of it all.

The vibrant red hue of Cafe Ysabel's Red Ale (L), with a subtle smoky hint from kaimito twigs, and the espresso-infused Midnight Brew (R), are just some of the creative brews from Chef Gene Gonzalez. And you can expect to hear more from his special brews at The Perfect Pint.

One more beer for the road, a refreshing Twist and Stout to cap the festive evening (for more on Twist and Stout, The Holy Grail, and The Perfect Pint's homebrews, check out my previous post here at http://dude4food.blogspot.com/2015/04/the-holy-grail-and-twist-and-stout-at.html). "Since we opened, we've seen a sea of change in the burgeoning local craft beer scene. Our brewers, including our home brews, have improved to a great extent because really, these hopheads are an adventurous lot, so the bar of excellence is continuously being raised. And as our consumers graduate from weizens to pale ales to IPAs, we have also seen them try out our other equally exquisite food pairings to go with these," explained Alec Tempongko. Craft Beer + Fine Food = Good Times. Things are definitely looking good for The Perfect Pint, and the local craft beer movement. Here's a toast to even more good times ahead...

The Perfect Pint is located at the Second Floor, Crossroads Building, 32nd Street, Bonifacio Global City or call 823-1320 for inquiries and reservations.

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

A Philly Cheesesteak on a pizza? Sounds like a great idea, tastes even better...

Shakey's adds its newest variant, the Philly Cheesesteak Pizza, to its line of signature pizzas, recreating the classic flavors of premium beef, peppers and cheese on a signature thin crust. Its a combo that works, and its a welcome addition to the growing list of signature pizza at Shakey's.

For over forty years, Shakey's blazed the trail with its flavorful pizza creations, and for many, a first taste of a real pizza. Since then, Shakey's has expanded its menu to include a range of bestsellers, from pasta to salads. Start with Shakey's Chef's Choice Salad (P 282 Family/P 167 Solo), a refreshing mix of greens topped with ham, Cheddar cheese, crunchy croutons, and hard-boiled egg with Ranch dressing. Always a good idea to start right, and Shakey's offers some of the freshest and crispest salad greens...

...followed by Shakey's Solo Pack (P 297) with three pieces of their signature Chicken N Mojos. It's just one of many dishes at Shakey's that's almost a must-try for that perfect Shakey's experience. Tender and juicy inside, crispy on the outside, and the Mojos complete the dish.

Then, it's time to sample the newest signature pizza from Shakey's...the new Philly Cheesesteak Pizza (P 420 Large, Thin Crust), topped with thin strips of premium beef, caramelized onions, green bell peppers with special cheeses topped with Philly Cheese sauce on the classic signature thin crust. The creamy cheese sauce, drizzled across the newest pizza, completes the Philly Cheesesteak look.

And the taste is faithfully recreated, transforming the iconic sandwich into an exciting new pizza variant. The familiar and comforting flavors of premium beef, cheese, onions, and peppers, all the elements of a classic Philly Cheesesteak, work well with the signature thin crust for a whole new pizza experience at Shakey's. Philly Cheesesteak on a pizza? Absolutely.

Shakey's is located at Dona Hemady Street (across Robinsons Magnolia), New Manila, Quezon City or call 952-1203 for inquiries and deliveries.

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

The delicate and fragile souffle may look deceivingly simple, but making the perfect souffle is an entirely different thing. "Puffing up" a perfect souffle poses a real challenge, and noted culinary author, James Beard, even said "the only thing that will make a souffle fall is if it knows you are afraid of it."

Following the success of Scout's Honor, Chefs Miko Aspiras and Kristine Lotilla are back with a new culinary concept offering a distinct and creative take on French cuisine. Le Petite Souffle offers an impressive line of savory dishes and indulgent desserts for a whole new flavor experience. And 'puffing up" the perfect souffle happens everyday at Le Petite Souffle.

Located at the Third Level of Century City Mall, Le Petite Souffle explores classic and rustic French cuisine, with the iconic souffle, as the base for a fusion of global flavors. The cozy interiors, with comforting light earth and wood tones, is an apt setting for the unique dishes at Le Petite Souffle.

At Le Petite Souffle, why not start with a light dessert? Chef Miko Aspiras starts me off with a refreshing Cold Matcha Latte with Matcha Softee (P 170), with the lightly bitter notes of the matcha tempered by the smooth, rich and creamy softee. Not too sweet, with the right balance of flavors in every sip. It's the perfect starter to kick off your dining experience at Le Petite Souffle, and a great way to beat the summer heat.

Then, it's time to sample the savory dishes, each meticulously prepared in the same manner as their signature desserts. Le Petite Souffle's Croque Madame (P 395), with Black Forest Ham draped in bechamel sauce, gratinated raclette topped with a free-range sunny-side up egg on a soft and flaky croissant, delivers rustic French flavors in a light yet filling dish. The soft and flaky croissant, with a light layer of crispness, absorbs the richness of the egg and the bechamel sauce, punctuated by the mild sharpness of the tender ham and the gratinated raclette. The use of a croissant makes Le Petite Souffle's version of Croque Madame different, and sets it apart from the usual dish served in other establishments. It's a light yet filling dish, perfect for an afternoon snack or a light lunch.

A hearty dish is then served next, reflecting the diverse culinary style at Le Petite Souffle. The Squid Ink Rice (P 395), soft and fluffy squid-ink rice topped with fresh seafood, shimeji mushrooms, and soft scrambled egg, combines the rich flavors of the sea in one dish, with plump shrimps, squid, mussels, and fish roe.

Each soft grain of rice is coated with the bold flavors of the squid ink, with each spoonful delivering sharp notes that burst in your mouth. The soft scrambled egg, with its creamy texture, completes the dish. The concentrated flavors of the squid-ink is intense yet light, lending that unique umami flavor to the dish. The play on contrasting flavors and textures blend seamlessly, without overpowering the other. This one's seriously good, and a personal favorite.

Chef Miko Aspiras then served a new and still off-the-menu dish, just one of the many creative dishes that will be made available. The Crispy Ramen Chicken, with tender and juicy chicken coated in ramen noodles and deep-fried, served with a Sriracha vinegar dipping sauce and shredded cabbage. All the flavors of the classic fried chicken, reinvented with an innovative twist.

A closer look at the perfectly crisp chicken reveals the delicate noodle coating, adding even more crunch with every bite. The spicy Sriracha vinegar dip cuts the richness of the chicken, with its soothing layer of heat. It's familiar yet new and different, and a tasty preview from the creative duo of Chef Miko Aspiras and Kristine Lotilla.

Leave room for dessert. No dining experience at Le Petite Souffle is complete without their indulgent desserts. Chefs Miko Aspiras and Kristine Lotilla take the basic souffle and transform it to another innovative dessert, the Matcha Souffle Pancake (P 180), a light matcha souffle pancake topped with icing sugar and matcha powder and served with creme anglaise and maple syrup. The airy lightness of the souffle provides the perfect base for this pancake creation, and the matcha flavor gives it a distinct Asian twist. You can also go for the Classic Souffle Pancake (P 160) for a traditional variant.

A generous drizzle of maple syrup and creme anglaise adds layers of sweetness and richness to the pancake souffle that pair well with a robust cup of hand-dripped coffee.

And you have to try the signature souffle. The Matcha Valrhona Ivoire35% White Chocolate Souffle with Vanilla Creme Anglaise (P 350), a classic dessert souffle with a refreshing green tea flavor. The contrasting mild bitter notes of the match are balanced by the rich creme anglaise, and the soft souffle absorbs the richness releasing a flavorful burst in your mouth. You can also go for the Valrhona Guanaja 70% Dark Chocolate Souffle (P 350) or the French Vanilla Bean Souffle (P 300). Le Petite Souffle also offers a full range of Souffle Glace, or frozen souffle, for even more choices.

Then, there's Le Petite Souffle's line of equally impressive parfaits. The Salted Egg Caramel Parfait (P 220), an inventive new dessert with familiar yet refreshingly different flavors, with a creamy vanilla custard base softee on salted egg custard, topped with crunchy granola, chocolate pretzel sticks, caramel, peanut brittle, and almond dacquoise. The salted egg custard adds a pronounced salty yet rich layer to the dessert, pairing well with the creamy vanilla custard softee and caramel drizzle for that perfect finish at Le Petite Spouffle. Other indulgent options include the Matcha Parfait (P 220) and the Strawberry Lychee Parfait (P 220).

Sweet, savory, unique, creative, and inventive. From starters to mains and desserts, Chefs Miko Aspiras and Kristine Lotilla clearly have another winning concept. And you can find all these flavors at Le Petite Souffle.

Le Petite Souffle is located at the Third Floor of Century City Mall, Kalayaan Avenue, Poblacion, Makati City or call 886-3056 for inquiries.

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

Weaving Unique Flavors at Flavours Cafe & Bar by Chef Fham

A Taste of Tim Ho Wan

Pizza, Porchetta and Pancetta at Il Ponticello's Brunchissimo

Bruichladdich and Morning Glory at the Rye Tasting Room

Sunset at Holiday Inn's Oz Bar

Madrid Fusion Manila: The World's Best at SM Supermalls

A Day at the Market: The Farmers Market Day Tour

What's Hot? Four Seasons Hotpot City

New Look, New Dishes, and All-Time Favorites at Super Bowl of China

Food News: Unilever Food Solutions Shares 2015's Emerging Food Trends

Jack Daniel for Lunch at TGI Friday's

The Holy Grail and Twist and Stout at The Perfect Pint

Scenes and Flavors at Madrid Fusion Manila's Fiesta by the Bay

Buzzed@4: Beer, Bacon, and Shrooms at the Boiler Room Pop-Up

Prince Albert Rotisserie Introduces New Dishes from IHG Culinary Ambassadors

Choose Your Beer, Choose Your Burger, At Burgers & Brewskies

Taking Care of the Kids at Burgers & Brewskies

A Toast to The Perfect Pint's First Anniversary

Food News: Philly Cheesesteak on a Pizza from Shakey's

French Cuisine with an Asian Spin at Le Petite Souffle