DUDE FOR FOOD

It's been said that one can find the freshest and delicate flavors of the best seafood along Singapore's Macpherson Road. And you can credit all that to Ming Kee Live Seafood Restaurant...

Ming Kee Live Seafood opens its first branch outside Singapore in the heart of Makati, offering its well-known and authentic Southern Chinese specialties for a true taste of Singapore. At the top of the list is Singaporean Chef and owner Ivan Tan's signature Ming Kee's Crab Beehon, acknowledged as one of Singapore's best dishes. Read on and discover more of Ming Kee Live Seafood's signature dishes...

Located along the "Poblacion" area of the Makati Business District, Ming Kee Live Seafood can be found in a five-storey building with their impressive live seafood aquariums and kitchen on the ground floor, and the bar, VIP Rooms, and main dining area on the upper floors. With its modern industrial look, this is no ordinary Chinese seafood joint.

The constant bubbling sounds from the various aquariums showcase a wide array of live seafood, including fresh mussels, clams, and oysters, to lobster and crabs of all shapes and sizes. At the kitchen, Chef Ivan Tan and his team prepare their signature dishes for the evening's feast...

Our dining experience at Ming Kee Live Seafood Restaurant began with the House Special Salmon Salad (P 680), popularly known as Yee-Sang or Yuu-Sahng in Singapore, and traditionally served during Chinese New Year in a festive Prosperity Toss. The classic Teochew raw fish salad is a blend of various finely shredded vegetables including carrots, cucumber, radish, bell peppers, onions, pickled vegetables, and Chinese parsley, as well jelly fish infused with a special sauce.

The friendly staff at Ming Kee Live Seafood Restaurant then prepare the salad right on your table, pouring a sweet and tart dressing. And in just a few minutes, the salad is ready to be served. The play on contrasting notes and textures make this salad unique and refreshing, and the perfect way to start your dining experience.

This is then followed by Ming Kee Live Seafood's Hot and Cold Cuts Platter, with Hainanese Pork Belly, Honey BBQ Pork, Teochew Style Roast Duck, Deep-Fried Prawn Rolls, and Teochew Style Shrimp Salad. Each of the featured starters had its own unique flavors and textures, and yet another dish that reflects the wide variety of authentic flavors at Ming Kee Live Seafood.

The first of the classic Singaporean seafood dishes is then prepared by your table side, Drunken Prawns with Herbs (P 875 Small/P 1,750 Large), and one of the dishes that built Ming Kee Live Seafood's reputation as one of Singapore's best seafood restaurants. The live prawns are an impressive sight, and it just can't get any fresher than this.

The live prawns are soaked in Chinese wine, and covered with a lid to keep the live prawns from jumping. After a few shakes, the buzzed prawns settle down from the alcohol, then poured on a hot steaming aromatic broth made with red dates, kienchi, tong kui, yok chuk and other Chinese herbs.

The dish had that distinct briny sweetness that can only come from the freshest prawns, alive and kicking (and jumping) just mere minutes before being cooked. The shells are also easier to peel, almost coming out whole, while the broth's herbal and floral notes paired perfectly with the prawns. And as we enjoyed the last piece, the other much anticipated dish from Ming Kee Live Seafood arrived...

The signature Ming Kee Crab Beehon, the iconic dish considered as one of Singapore's best dishes, takes center stage at the table. Preparing this dish is a long and tedious process, starting with the freshest live crabs and premium ingredients, with many imported from Singapore for authentic flavors. The crabs are fried, then steamed, and braised to infuse Chef Ivan Tan's secret flavors. The rice noodles, also imported from Singapore, is noticeably much softer in texture than the local variety, absorbing all the richness and flavors of the dish. Pick a piece of the moist and succulent crab along with a generous helping of the noodles, and go ahead and use your hands. The triple-cooked crab meat is just perfectly moist and sweet, with a richness that's clean yet intense. And the noodles soak up all the flavors that just bursts in your mouth. This is porbably one of the best crab dishes in the metro. Seriously good.

But Chef Ivan Tan and his team had more dishes roll out from their kitchen, to the delight of the guests, including the Teochew Style Soy Chicken (P 480 Medium/P 960 Large), with the bold flavors of the rich soy sauce coating the tender and juicy chicken...

...and another classic Singaporean culinary icon, the Hainanese White Chicken (P 480 Medium/P 960 Large), with its delicate yet juicy richness topped with scallions and leeks, paired with Hainanese rice and a variety of traditional ginger, chili and soy sauce dips. Considered by many as Singapore's national dish, Ming Kee Live Seafood recreates the dish perfectly. Another bowl of Hainansese Chicken rice? Absolutely.

Next, a pair of tofu-based vegetable dishes were served, starting with the Ming Kee Homemade Beancurd (P 380 Small/P 570 Medium) with mushrooms and broccoli in a thick yet light sauce...

...and the Braised Beancurd in Clay Pot (P 380 Small/P 570 Medium) with fresh vegetables and served fresh from the table top burner. Both dishes featured Ming Kee Live Seafood's own tofu, prepared in-house, which is softer, creamier, almost egg-like in texture with a milder flavor than the local variety. Velvety and silky smooth, the homemade beancurd just melts in your mouth releasing even more flavors from the rich sauce. The fresh vegetables, still with a perfect snap, enhances the flavors of both dishes. Both dishes are good healthy options to go along with your other dishes, as Chef Ivan Tan served even more seafood dishes...

The Teochew Garoupa, with the soft and delicate white meat steamed in a special sauce and seasoned oils topped with homemade beancurd, mushrooms, chili, spring onions, pickled plums, and salted vegetables. The dish just proves once again that even the simplest dishes comes alive with a flavorful burst from the best and freshest ingredients. The flavors are clean and mild, punctuated by the sharpness of the spring onions and salted vegetables, and the subtle heat from the chili for perfectly balanced flavors.

Chef Ivan Tan then served his Stir-Fried Cereal Prawns (P 525 Small/P 1,050 Medium), with fresh and plump prawns coated in special cereal oats, specifically selected for its sweeter notes and thin, flakier texture versus the usual commercial variety. Deep-fried with basil leaves, the dish is pleasantly aromatic and triggers your senses once more, even after enjoying so many dishes served earlier. And one bite delivers contrasting textures, with the crunchy cereal and the fresh yet firm snap of the prawns releasing a juicy sweetness in your mouth.

Classic Singaporean flavors from starters to mains. And there's more...Stir-Fried Clams with Special House Sauce (P 350 Small/P 525 Medium), with large clams stir-fried in seasoned oils and special sauces. The clams are tenders and juicy, with mild sweet notes indicating freshness. And the special house sauce, prepared in a tedious process, including cooking the oil four times with different ingredients, adds the perfect finishing touch to the clams adding of layer of richness that lingers long after the first bite. This dish goes with my long list of favorites at Ming Kee Live Seafood.

The richness and culinary diversity of Singapore is again highlighted in the next dish, Ming Kee Live Seafood's flavorful Sambal Fried Rice (P 300 Small/P 450 Medium/P 600 Large), soft and fluffy rice with the bold flavors of sambal, a rich sauce made from chili pepper, shrimp paste, fish sauce, garlic, ginger, shallots, scallions, sugar, lime juice, and rice vinegar. The sharpness of the sambal delivers up-front flavors with each spoonful, with just a whisper of heat from the chili to balance the medley of flavorful notes.

To cap our Singaporean feast, Chef Ivan Tan served his comforting Yam and Taro with Coconut Cream for dessert, a thick, sweet and indulgent dish with soft and creamy textures for a perfect ending at Ming Kee Live Seafood.

Overall, it was an impressive and memorable dining experience, from the sleek and elegant interiors, the friendly and courteous service, and the equally impressive range of authentic Southern Chinese and Singaporean cuisine. Chef and owner Ivan Tan (R) and Rick Lim (L) are greeted by a warm round of applause from an appreciative group of diners, and one can sense that Ming Kee Live Seafood's entry in the local food scene is a positive one. Authentic, fresh and clean flavors, Ming Kee Live Seafood is a refreshing taste of Singapore in the heart of Makati.

Ming Kee Live Seafood is located at 7852 Makati Avenue near Kalayaan Avenue, Makati City or call 893-4533 for inquiries and reservations.

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Soft, light, delicate and indulgent, these distinct qualities have long been associated with premium Japanese breads, cakes and pastries. Now you can experience freshly baked and authentic Japanese breads and pastries at Kumori...

Kumori, one of Japan's biggest and largest bakeries comes to Manila with two branches at the lower ground floors of Landmark Makati and SM Makati, bringing its line of signature breads, cakes and pastries baked fresh daily using the finest ingredients with that distinct Japanese quality.

Kumori, which means "cloudy" in Japanese, conveys the sunshine and positivity that comes after the rain, capturing that feeling of calm and comfort reinterpreted through a wide variety of premium Japanese breads and pastries. Kumori's modern yet intricate approach to baking gives traditional recipes a contemporary flair and flavor.

Though baking is generally a western concept, early Japanese artisan bakers adapted indigenous ingredients to appeal to local tastes. Since then, local artisan bakers adhered to a simple guiding principle, that the best breads can only come from the best ingredients. Using the finest Japanese ingredients for that unique flavor and texture, Kumori offers authenticity with the highest quality in each of their freshly baked products. Absolutely no artificial additives and preservatives are used, allowing you to enjoy full and wholesome flavors in each bite. A sampling of Kumori's signature bestsellers include (clockwise from L-R) the Fuwa-Fuwa Cream Bun, a delicate handcrafted soft bread dusted with snow sugar powder and filled with creamy egg custard; the Soft Matcha Bun, with creamy matcha filling; and the classic Croissant, a flaky layered Danish pastry enriched with pure, premium European butter. The pillow soft texture is immediately experienced on the very first bite, followed by subtle yet clean richness of flavors that can only come from the freshest and finest ingredients.

Kumori's Signature Hanjuku Cheese, a half-baked cheese original made from premium cream cheese with a distinct velvety smooth and light texture that just melts in your mouth releasing a burst of creamy richness, is another must-try. With its elegant packaging, Kumori's Signature Hanjuku Cheese makes an ideal gift for friends and family. Or you can simply reward yourself for that well-deserved treat.

Available in Original and Chocolate variants, both deliver rich flavors with contrasting soft, light yet moist texture that enhances the flavors. Pair this with a robust cup of freshly brewed coffee...perfect.

Other products include the savory Salmon Bonito, with Kumori's signature soft buns filled with flavorful salmon filling drizzled with homemade teriyaki sauce and topped with delicate bonito flakes. The savory tuna combines well with the sweet teriyaki sauce and the smoky bonito flakes, finished by the soft and mildly sweet buns. It's a unique and refreshing taste of Japan in a light snack.

Quality and authenticity from the freshest and finest ingredients baked fresh, it's Japan baked daily, at Kumori.

Kumori is located at the Lower Ground Floor of SM Makati and Landmark Makati. For more information, visit their FB Page at https://www.facebook.com/kumoriph

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Classic cocktails with an inventive spin matched with curated bar fare for perfect pairings...just can't get better than that.

But it does. Discovery Primea's Executive Chef Luis Chikiamco collaborates with one of the metro's top mixologists, Lee Watson, for an evening of classic cocktails and curated bar fare at The Gilarmi Lounge. Take a peek at one of Makati's newest and best kept secrets...

The Gilarmi Lounge, named after the country's first luxury serviced apartments, the Gilarmi Apartments, the same building which stood where Discovery Primea now rises, is the hotel's main bar serving Filipino-inspired bar fare, light snacks, and premium spirits. And it's just the perfect spot for cocktails at the center of the bustling Makati CBD.

The elegant yet cozy interiors of The Gilarmi Lounge is the perfect setting for a few cocktails and tasty dishes to unwind after a long day. The impressive floor to ceiling glass windows provide dramatic views of the Makati CBD, and as the afternoon light slowly fades to give way to the bright city lights, it's a cue for a soothing cocktail. And there's nothing like a classic cocktail to get you in the groove. Executive Chef Luis Chikiamco, General Manager David Pardo de Ayala, and guest mixologist Lee Watson go behind the bar, and the evening's festivities began with a round of new cocktails created specially for the bar (for more on Discovery Primea's Mediteranean-inspired cuisine at Tapenade and fresh oysters, salad greens and microgreens, cheeses, prosciutto, and bread at The Salad Room, check out my previous posts here at http://dude4food.blogspot.com/2015/03/discover-mediterranean-flavors-at.html and http://dude4food.blogspot.com/2015/03/fresh-salad-room-at-discovery-primeas.html).

Mixologist Lee Watson (L) oversees the bar as the first round of cocktails are prepared, and the team goes into action. Bottles of premium spirits are opened, shakers filled with ice, and the first round's on its way. Executive Chef Luis Chikiamco (R) keeps a close eye at the bar, ready to serve his curated culinary creations for the pairings.

The sound of shakers fill the air, adding a festive mood to the evening. Samplers of each new cocktail are then poured and served, and The Gilarmi Lounge shifts to high gear.

And the first of Lee Warson's specialty cocktails were served, starting with the vibrantly colored Riviera Fizz (L), a blend of La Navarra Pacharan (sloe gin), blood orange, and lemon soda; and the Guyabano-Tarragon Mojito (R), with Bacardi Silver Rum, sugar, lime, soda, and guyabano topped with fresh tarragon. Lee Watson draws inspiration from the flavors of the Mediterranean, with a tart and herbal liqueur from Spain and blood orange from Italy for a burst of sunny flavors with each sip of the Riviera Fizz, while the Guyabano-Tarragon Mojito is infused with a refreshing local twist, with guyabano (soursop) and the distinct notes of the tarragon instead of the usual mint. Executive Chef Luis Chikiamko then presented his curated dishes to pair with each cocktail, matching local flavors and the freshest seafood...

The Riviera Fizz is paired with the Filipino Ceviche (L), with spice infused coconut vinegar and coconut milk, and the Guyabano-Tarragon Mojito is matched with the Pinoy Rockfeller (R), the classic oyster dish reinvented with kangkong, calamansi-infused hollandaise and coconut vinegar for a local twist.

The fresh and clean flavors of the first two dishes are washed down perfectly by the new cocktails, tempering the sharpness and richness of the Filipino Ceviche and Pinoy Rockfeller with each soothing sip. Seafood and cocktails always work, and the seafood dishes served, infused with local flavors, are light yet flavorful. Then Lee Watson served the third cocktail for the evening, a creamy Tropical Gin Fizz with coconut, Bombay Sapphire Gin, Licor 43, lime, egg white, and soda. Lee Watson recreates the classic Ramos Gin Fizz with the Licor 43, a Spanish liqueur made with 43 botanicals and a layer of creamy notes from the tropical coconut puree. The blend of coconut puree and the floral hints from the Spanish liqueur combine for an aromatic and flavorful libation, with a cool tropical vibe.

Executive Chef Luis Chikiamco pairs the Tropical Gin Fizz with his own take on a local classic, the Sisig sa Riles, inspired by the origins of the dish first served alongside Pampanga's rail tracks. But Executive Chef Luis Chikiamco adds his own upgrade to this classic, with his version cooked three ways, the pork is braised until tender, grilled before chopping, and sauteed in a pan. He then tops his dish with a 63 degree egg as a finishing touch. It's elegant little touches like these that make light dining at The Gilarmi Lounge special.

Sampler versions of Executive Chef Luis Chikiamco's Sisig sa Riles were also served, topped with quail egg. The richness of the dish is perfectly balanced by the creamy yet cleansing notes of the coconut cream and the Bombay Sapphire Gin for another winning combination.

And the bar at The Gilarmi Lounge remained busy, serving the next round of new cocktails, with the Cilantro Sour (L), a classic whiskey sour made with a fruity single malt, the Glenlivet 12 years, sugar, lemon, and cilantro; and the Blue Caipirinha (R), with Brazilian Cachaca, almond syrup, and lime juice topped with blue pea flowers.

The Cilantro Sour's herbal twist with a layer of smokiness from the premium single malt paired well with Executive Chef Luis Chikiamco's Tuna Brochettes, with its fresh and clean flavors punctuated by crispy garlic gremolata and spicy red chili for contrasting notes. Using the most tender part of the tuna, the tuna loin, the delicate flavors of the premium tuna are kicked up a notch after marinating it in lime and soy sauce, and the crispy chili garlic topping just adds that finishing kick. The Cilantro Sour's tart and smoky notes just pairs with the dish perfectly, leaving a clean and refreshing finish lingering long after the first sip.

The colorful Blue Caipirinha, with the distinct nutty notes from the almond syrup, pairs well with Executive Chef Luis Chikiamco's Chicken Wings Inasal, seasoned in a classic marinade of garlic, spices, lemon grass, annatto oil, and vinegar. Each sip of the mildly sweet Blue Caipirinha brings out the delicate flavors of the chicken, as you go for yet another bite.

Lee Watson yet again transforms the classic whiskey sour with a more pronounced peaty note combined with local citrus and a floral syrup for a distinct Asian touch, the Cherry Blossom Whiskey Sour. The base of Dewar's Scotch and its distinct peatyness is complemented by the tart calamansi and cherry blossom syrup for a mildly sweet finish. This is then paired with a classic Chinese dish to complete the experience...

Executive Chef Luis Chikiamco's Binondo Cua Pao, with slow-cooked pork belly BBQ and pickled cucumbers in soft Mantou bread, completes the Asian flavors. The tender pork's smoky and sweet notes are perfectly tempered by the bold peaty flavor and cleansing finish of the calamansi in the Cherry Blossom Whiskey Sour, leaving just a whisper of sweetness from the cherry blossom syrup. Six inventive and unique cocktails matched with six curated dishes, each one perfectly paired with complimentary flavor notes. The unique and inventive take on the classic cocktails make it refreshingly different, and the dishes remain comfortingly familiar yet new and different at the same time.

But at The Gilarmi Lounge, the night was just beginning, More drinks were served, and it was a good time to recap some of the favorite cocktails. The pair of whiskey sours, the Cilantro Sour and Cherry Blossom Whiskey Sour, deserved another round. And another. And maybe just one more Riviera Fizz...

The friendly staff at The Gilarmi Lounge were simply outstanding, always finding me no matter where I was and serving my cocktail, round after round. And with still so much food prepared by Executive Chef Luis Chikiamco, The Gilarmi Lounge was definitely the place to be.

Despite being at the center of the Makati CBD, one feels comfortably isolated, far away from the hectic pace of the city at The Gilarmi Lounge. Like a sanctuary in the city, the bar exudes a subtle elegance with a casual and comforting vibe, and definitely one my my favorite dives for some classic cocktails. One more Cilantro Sour for the road to cap a perfect evening at The Gilarmi Lounge...

Executive Chef Luis Chikiamco pairs our last round with a rustic Goat Cheese, Bacon, and Leeks Pizza, fresh from the oven. And it just can't get any better than that...at The Gilarmi Lounge.

The Gilarmi Lounge is located at the Ground Floor of Discovery Primea, 6749 Ayala Avenue, Makati or call 955-8888 for inquiries. You can also visit their website for more information at http://www.discoveryhotels-resorts.com/discoveryprimea/

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After trying out a new restaurant, it's always a good idea to come back for a second visit. There's always something new to discover and experience, and Chef Fham Sarmiento always has something up her sleeves...

...and I find myself back at Flavours Cafe by Chef Fham one late Sunday afternoon.

After a great dinner at Flavours Cafe (see my previous post on Flavours Cafe by Chef Fham here at http://dude4food.blogspot.com/2015/04/weaving-unique-flavors-at-flavours-cafe.html), there were other items on the menu that got my attention, and made a note of these dishes for a second visit. One of these dishes is the Steak and Eggs Salad (P 195), with tender beef steak on iceberg and romaine lettuce, cherry tomato, black and green olives, and red onions in a mildly spicy Sriracha vinaigrette topped with a delicately poached egg. There's just something about steak and a poached egg on a salad. And this dish does not disappoint. The rich, beefy notes of the steak and the richness of the poached egg are tempered by the sharpness of the Sriracha vinaigette, the black and green olives, and the red onions for balanced flavors. The fresh, crisp greens add both texture and flavor, making this an ideal starter before the main dish...

...the Crispy Belly (P 220), with breaded crispy liempo, chili sarsa, and crispy egg on steamed white rice. The breading adds a whole new texture and flavor to the usual crispy pork liempo, adding even more crunch to contrast with the tender and juicy pork. The fresh, clean and tart notes of the tomato, onion and cucumber salsa balances the richness of the pork, and the crispy sunny side-up completes the dish. The side of liver sauce adds familiar flavors to the dish, with its mildly sweet notes. Rich and comforting flavors and value for money combine for a winning combo, and a good enough reason for a second visit at Flavours Cafe by Chef Fham.

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

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After the innovative Craft Cookie Milkshake, Scout's Honor is back with another inventive spin on cookies...

Chef Miko Aspiras and Scout's Honor takes cookie love to yet another level with the comforting and indulgent Star Scout's Raw Cookie with Molten Center, packed in convenient jars to satisfy any cookie craving.

The Double Chocolate Chip Cookie Dough with Nutella is a pure chocoholic's dream, bringing back all those childhood memories of freshly made batches of chewy cookie dough so many summers back. The soft and rich cookie dough delivers that home-style chewiness punctuated by a burst of flavors from the chunky chocolate chips with a smooth layer of Nutella for that finishing touch in every spoonful. Each jar of raw cookie indulgence comes with a rustic wooden spoon to complete the experience. And you can't stop with just one bite.

Other flavors include the Red Velvet Cookie Dough with Cream Cheese Frosting, and you can expect Chef Miko Aspiras to come up with even more variants soon (for more on Scout's Honor and their line of signature cookies, check out my previous post here at http://dude4food.blogspot.com/2015/03/choose-your-cookie-choose-your-milk-for.html). A cookie in a jar, and so much more...at Scout's Honor.

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

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Great food always adds that special touch to any Mother's day celebration. At Discovery Primea's Tapenade, my mom's day was was made even more special with a range of flavorful dishes by Executive Chef Luis Chikiamco.

Discovery Primea's Tapenade showcased a special Italian and Mediterranean-inspired menu for Mother's Day, with a set menu from antipasti, primi, secondi, and dolci, including a stop at their now popular The Salad Room.

Our special Mama Mia! Mother's Day lunch began at The Salad Room, situated inside Tapenade with its impressive array of freshly baked breads, premium cheeses, Prosciutto di Parma, a medley of the freshest salad greens, microgreens, and dressings, and fresh seafood (for more on the The Salad Room, check out my previous post here at http://dude4food.blogspot.com/2015/03/fresh-salad-room-at-discovery-primeas.html). The wide selection offers infinite combinations, and limitless refills, to start your Mother's Day feast.

At The Salad Room, you can indulge in unlimited servings of paper-thin slices of freshly carved Prosciutto di Parma, with its bold and buttery notes that just melt in your mouth...

...premium Salami Milano...

...and authentic Chorizo Pamplona. And you can go back for unlimited refills at The Salad Room.

You can also find a selection of premium Malagos Cheeses from Davao, including Camembert (L) and Emmental (R). Other Malagos Cheeses featured that day were the signature Blue Pepato, Gruyere, and the unique Pineapple Chevre.

Along with premium cheeses, you can also find a wide range of freshly baked artisan bread (L) to pair with your salad, cheeses, and seafood, like the Norwegian Salmon Gravlax (R), one of my favorites at The Salad Room.

Miniature servings of freshly prepared salads were also displayed, including this refreshing Summer Melon with Feta Cheese and Cucumber Salad, a rich and creamy starter before the main course. Other fresh antipasti selections for the Mama Mia! Mother's Day feast included Parmesan Custard "Sfrommatti" with Asparagus and Mushrooms, Fig and Arugula Salad, Marinated Italian Mozzarella with Cherry Toamtoes, "Fagioli e Tono" Salad with white beans and preserved tuna, Marinated Olives, and freshly shucked Oysters served with assorted condiments.

You can opt to create your own customized salad with a variety of fresh greens, microgreens (L), and dressings to choose from, or simply pick from the many freshly prepared salads, like the Fig and Arugula Salad (R). Or enjoy both. Nothing like a healthy start before a feast.

A soothing glass of Prosecco with Guava Puree (L) is served along with the special Mother's Day Lunch, pairing perfectly with my first plate from The Salad Room with a variety of cheeses, prosciutto, gravlax, and fresh greens and microgreens drizzled with a tart and mildly sweet Champagne Vinaigrette (R).

For seconds, I go for the Summer Melon with Feta Cheese and Cucumber Salad, even more prosciutto and gravlax, and fresh oysters drizzled with spicy vinegar.

A third serving at The Salad Room with some Rye Bread, Marinated Olives, quail eggs, fresh greens with a Lemon-Mustard Vinaigrette, cheeses, and Smoked Chicken Breast, and even more Prosciutto di Parma, completed my round. It was then time for Executve Chef Luis Chikiamco's set menu...

...well, maybe just one more plate from The Salad Room before the primi and secondi.

Executive Chef kuis Chikiamco then served the primi with his rustic Homemade "Tortelli di Ricotta" with Sage and Brown Butter, a comforting pasta dish with the richness of ricotta and butter. A bite of the soft yet firm tortelli releases a burst of creamy richness from the ricotta, followed by the equally rich notes of the sage-infused brown butter, leaving a distinct mouth feel that lingers long after the first bite.

Then, a trio of risotto dishes were served to share, with Mushroom "Tartuffato" Risotto, Saffron and Parmesan "Milanese" style Risotto, and Asparagus and Pancetta Risotto. Soft, fluffy, and moist, each risotto dish was perfectly cooked, each with its own unique set of flavors. The rich yet subtle nutty notes of the mushrooms, the sharpness of the parmesan with its distinct layer of mildly sweet saffron, and the clean notes of the asparagus punctuated by the upfront flavor of the pancetta offered different flavor experiences.

And the mains were then served. For the mains, I go for a hearty Australian Lamb "Brasato al Barolo" on Polenta, Mushrooms, and Balsamic Sauce, with fork-tender lamb on creamy polenta. The robust notes and richness of the premium lamb is tempered by the sharp balsamic sauce for balanced flavors rounded by the mildly flavored polenta.

My mom goes for the Black Bass Fillet "Al Cartoccio" with Braised fennel, Kalamata Olives, and Lemon-Chili Capers, wrapped in foil and paper then baked. Opening the tightly wrapped dish releases a fragrant aroma from the aromatics, with the juices of the fresh fish sealed in. Other mains for the Mama Mia! Mother's Day selection included the Grilled US Angus Tagliatta Steak with toasted vinaigrette and fresh tomatoes, and the "Porchetta" of US Pork Belly with spiced Sicilian pumpkin, cherry tomatoes, and red wine sauce.

No Mother's Day feast is complete without Tapenade's signature desserts, and Executive Chef Luis Chikiamco impresses once again with a medley of indulgent desserts.

Sheer indugence began with Tapenade's Vanilla "Panna Cotta" with Strawberries and Balsamico...

...followed by Tapenade's classic "Bomboloni" with Passion Fruit Cream, cherries, and olive oil ice cream...

...and the "Nutella" Chocolate Pizza with Hazelnuts and White Chocolate Shavings on a rustic style crust. Paired with a creamy Latte, perfect.

From starters to mains and desserts, Tapenade's Mama Mia! Mother's Day set menu was simply perfect for a proper Mother's Day feast. A special occasion or maybe just a light meal at The Salad Station, Tapenade's the right place for you. Great food, excellent service, at the very heart of the Makati CBD, Discovery Primea's Tapenade makes every meal a culinary experience (for more on Discovery Primea's Tapenade, see my previous post here at http://dude4food.blogspot.com/2015/03/discover-mediterranean-flavors-at.html).

Tapenade is located at the Ground Floor of Discovery Primea, 6749 Ayala Avenue, Makati or call 995-8888 or visit http://www.discoveryhotels-resorts.com/discoveryprimea/ for more information and reservations.

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Experience the rich culinary heritage of Thailand with a lavish spread of authentic dishes based on recipes passed down over the centuries by the noted chefs of the Thai Royal Palace...only at The Peninsula Manila.

From May 20 to 26, 2015, The Peninsula Manila offers a true and authentic taste of Thailand with Tastefully Thai, a week-long festival showcasing elegant Thai dishes prepared by Chef Chamnan Thepchana at Spices.

A customary smile from the famed "Land of Smiles" greeted guests at the official launch of the Tastefully Thai festival, with the freshest orchids adding both color and elegance to the evening's festivities. Thailand's captivating culture, ancient traditions, and sublime cuisine, recreated at The Peninsula Manila's Spices.

The evening's festivities kicked off with a cultural performance, with dancers garbed in traditional Thai costumes. Each element of the experience, from the minute you entered Spices, to the performance and the rich flavors of the cuisine, combined for a truly memorable evening.

The Peninsula Manila's management then introduced Chef Chamnan Thepchana from The Peninsula Bangkok, alongside The Peninsula Manila's own culinary team and guests from the Thai Embassy and Thai Airways International, and the Thai feast began...

Several stations were set-up around the elegant interiors of Spices, each offering the familiar and diverse range of flavors Thai cuisine is known for, with sweet, sour, salty, and spicy notes blending in a rich tapestry of flavors.

Tasty bites of fresh seafood with herbs and spices (L) opened up your palate with its bold and upfront notes, complemented by the savory notes of Chicken and Beef Satay (R) draped in thick peanut sauce with just a whisper of heat from the chili.

The classic Pad Thai, soft and chewy rice noodles topped with crushed peanuts, crunchy tofu, scallions, chili and plump prawns drizzled with fish sauce, added comforting and familiar flavors to the evening's authentic Thai feast. The iconic dish best captures the very heart and essence of Thai cuisine, using the freshest ingredients for a medley of diverse flavors and textures, all in one plate.

The sweet, sour, and spicy Som Tam, a refreshing papaya salad with tomatoes, fiery chili, and cashew nuts, is yet another flavor experience from the "Land of Smiles", with its clean flavors punctuated by a layer of soothing heat from the spices and red chili. The salad is served with sticky rice to complete the flavors.

Other savory dishes included delicately Grilled Chicken and Pork rubbed with Thai spices and served with a fiery vinegar dip for balanced flavors. At Spices, one can enjoy all these and more, including Laab Moo Nai Taeng Kwa (spicy minced pork salad with cucumber), Tom Som Salmon (sweet and sour soup with salmin and ginger), Pla Hima Sam Rod (black cod with sweet and sour sauce), Gaeng Massam Nua (Massaman curry with beef tenderloin and potatoes), Sang Kha Ya Fak Thong (steamed custard in pumpkin), and Khao Niew Ma Muang (mango with sticky rice).

In one corner of Spices, a master chef displays his skill and artistry with elaborate fruit carvings. Each piece is intricately carved, with each cut and groove revealing colors and depth. A papaya, pumpkin, and watermelon are quickly transformed into pieces of edible art.

The masterfully carved watermelon mimics the vibrant colors of exotic flowers and orchids Thailand is known for, adding yet another elegant touch to the launch of Tastefully Thai.

A plateful of unique and distinct Thai flavors completes my experience at the Tastefully Thai launch.

Enjoy your authentic taste of Thailand with a soothing Thai State of Mind cocktail (L), a tropical blend with a subtle kick. Cap your feast with another Thai classic, the Thab Thim Krup (R), ruby water chestnut with coconut milk over crushed ice, almost like a Thai version of Halo-Halo.

The Peninsula Bangkok's Chef Chamnan will also conduct a one-day only cooking class on May 23, 2015, inclusive of a three-course lunch. Cost per person is pegged at P 2,500, with seats limited to 15 slots only. Diners at the week-long Tastefully Thai festival at Spices and the special one-day cooking class by Chef Chamnan also get a chance to win round-trip business class tickets for two to Bangkok, courtesy of Thai Airways International, and a three-night stay for two in a Grand Deluxe Room at The Peninsula Bangkok. That's definitely more than enough reason to smile and experience the flavors from the famed "Land of Smiles."

Spices is located at The Peninsula Manila, corner of Ayala and Makati Avenues, 1226 Makati City or call 887-2888, extension 2168 and 2956 (Spices) and 2205 (Restaurant Reservations) for inquiries and reservations.

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"All over the world, when we say "It's Miller Time", we immediately think of incredible, unforgettable nights out in great cities. We think of limitless possibilities and how the search for new experiences is something that unites fun-loving people across the globe. It's Miller Time."

Steve Arkley, Head of Miller Genuine Draft-Global Brand, perfectly described the modern beer experience. And it's finally here in Manila. It's Miller Time at 71 Gramercy...

High above the cityscape, 71 Gramercy hosted the official launch of Miller Genuine Draft in the local market. The embodiment of cosmopolitan beer cool, Miller Genuine Draft brings its unique and distinct flavor and style to Manila's club scene. Finally, it's Miller Time in Manila...

Mikhail A. Schemm (L), Miller Genuine Draft's Brand Ambassador, explained the strategic linkage of the Brand with Electronic Dance Music, or EDM, creating meaningful and relevant connections with young, upwardly mobile adults and enriching the experience of modern club culture. As the DJs spin, twist and open your MGD...

The Brand's iconic status and pervasive presence in the best bars and clubs all over the world began with a simple and straightforward philosophy, "Quality, Uncompromising & Unchanging", since 1855. A German immigrant, Fredrick Miller embarked on a leap of faith, bringing with him his knowledge of brewing, a strong work ethic, a passion for quality, and his hopes and dreams to the new world, establishing a brewery in Milwaukee, Wisconsin that is still in use today as one of the oldest functioning breweries in the United States.

In 1987, Miller Genuine Draft was launched in the United States as the ultimate expression of its core philosophy, "Quality, Uncompromising & Unchanging", a premium Lager formulated with the finest ingredients using innovative brewing techniques for an all-new beer experience.

The brewing breakthrough revolves around an innovative Cold-Filter process through a ceramic filtration system instead of the usual heat pasteurization in traditional steel tunnels. With its pioneering cold filtration process, the product is never exposed to any form of heat, locking in the natural, subtle flavors and preserving a genuine brewery-fresh taste. The unique cold filter brewing process results in a clean, fresh, and smooth taste of unpasteurized beer, refreshingly light yet full of flavor. And that's exactly what you experience in every sip of Miller Genuine Draft.

The unique process sets Miller Genuine Draft apart from the rest, but it's the finest premium ingredients used in every batch that give it character and its distinct personality. And it all begins with the water. Only the freshest "soft" water is used for brewing, with low carbonates and absolutely no odor, taste, or color. The water is consistently tasted and analyzed by the master brewers before it undergoes a stringent treatment process to ensure specified standards are met to consistently deliver super premium quality beer. Then, the finest barley sourced from the American Midwest with low protein content to prevent clouding is then transformed to malt in another complex process. The heated, caramelized crystal malt gives MGD its signature golden color and subtle toffee sweetness.

The finest hand-selected hops from the Pacific Northwest are then blended in the production of Miller Genuine Draft, creating its Proprietary Light Stable De-bittered Hops (LSCDH), providing MGD its unique stability from light exposure, and allowing MGD to be packaged in clear bottles without any risk of spoilage. The hops also give MGD its distinctively smooth mouthfeel, balanced bitterness, and hoppy flavor as part of its signature flavor profile. To complete the process, the original strain of yeast traced back to Germany and brought by Fredrick Miller to America is used for fermentation, adding that layer of fruity aftertaste in every sip. An overview of the complex process and ingredients makes one appreciate the refreshingly smooth flavor of Miller Genuine Draft, and as the vibe at 71 Gramercy goes a notch higher, another smooth sip of MGD gets you in the groove.

The metro's best DJs spin their magic, and it's Miller Time at 71 Gramercy. Miller Genuine Draft's association with worldwide music events such as Luminocity and Soundclash, as well as partnerships with headphone brand V-Moda and DJ gear UDG reinforces the Brand's positioning with the modern club scene.

And as the deep bass, lights and strobes of 71 Gramercy reach a fever pitch, one can then pause and admire the clear flint bottle of MGD, with its light golden brew reflecting the lights from the cityscape below. Unlike most beers bottled in dark green or brown glass to protect it from the harmful effects of light exposure and possible spoilage, Miller Genuine Draft proudly shows its vibrant golden hue in a perfectly clear bottle, thanks to its proprietary LSCDH hopping process. And a bottle of Miller Genuine Draft just magically sparkles adding to the play of lights at 71 Gramercy. It is, after all, Miller Time...

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Summer's here, and it's National BBQ Month. Time to pull out your old trusty grill for some barbecue...

Beef brisket, pork ribs, pork belly, chicken or maybe just a few wieners or thick and juicy beef patties, there's just nothing quite like grilling slabs of meat on a fiery grill (photo from my previous post on Burger Company, more here at http://dude4food.blogspot.com/2013/10/burger-company-impressive-portfolio-of.html). And half the fun is rounding up all the essentials for that perfect BBQ experience. And if you want to give yourself a well-deserved reward, or share some BBQ love, you can check out some unique gift ideas from ManCrates.

Every BBQ Crate should include bottles of your favorite brew (photo from my previous post on Burgers & Brewskies, more here at http://dude4food.blogspot.com/2015/04/choose-your-beer-choose-your-burger-at.html). Throw in a bottle of good ol' Jack Daniel's, and you just know it's going to be a great barbecue. The long hours of grilling is really half the fun, so load up your crate with some chips, nuts, playing cards, and a portable blue-tooth mini-speaker to blast out some classic rock & roll. And maybe a frisbee for the dog. Yup, bring the dog too. Complete your gear with your trusty Yankees cap (or BoSox cap), and some real cool shades, and you're all set. Or, simply check out http://www.mancrates.com/ and find your own ideal crate packed with all the essentials you need. Packed in an actual wooden crate, each crate comes with a crowbar, now how cool is that? Tearing up a wooden crate with a crowbar beats paper wrappers big time.

And there's more. ManCrates offers a wide selection of gift crates for any occasion, each one packed in a unique wooden crate, tightly sealed, and shipped right to your doorstep. Fancy a Whiskey Connoisseur Crate, or an NFL Barware Crate, a Retro Gamer Crate, or even an Outdoor Survival Crate? ManCrates has the perfect crate for you. Now that your grill is ready, top it with your marinated slabs of meat and grill away. And to get you in the proper groove, check out this cool guide from ManCrates on Barbecue Sauce...

Ready for the barbecue? Fire away and celebrate national BBQ Month right with cool crates from ManCrates.

For unique gift ideas, check out http://www.mancrates.com/ and choose your very own cool crate.

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A steak dinner is always special. And Fridays are even more special at The Nostalgia Dining Lounge...

The Nostalgia Dining Lounge presents Friday Night Classics, with its sumptuous offerings of premium US Angus steaks. Part of the continuously unfolding culinary stories at The Nostalgia Dining Lounge (for more on The Nostalgia Dining Lounge, see my previous post here), Friday Night Classics brings back the timeless appeal of an elegant steak dinner, and another memorable dining experience at the Oakwood Premier-Joy Nostalg Center.

The tasteful and stylish interiors of The Nostalgia Dining Lounge exudes a comforting warmth, accentuated by table centerpieces reinforcing the "nostalgic' theme. A pianist adds yet another layer to complete the dinner experience at The Nostalgia Dining Lounge.

Thoughtful period pieces, like antique phones, typewriters, and scale model biplanes transport you back to the casual elegance of bygone days, just the perfect setting for a classic dinner. Dinner begins with freshly baked bread and rolls, enough to start you off as you decide on the main courses.

Friday Night Classics at The Nostalgia Dining Lounge offers three choices of premium US Angus steaks, including pasta and seafood dishes, plus a variety of appetizers, starters, and soups. But Friday nights are steak nights, and the steaks are definitely the way to go at The Nostalgia Dining Lounge.

Start with a rustic and comforting Onion Gratine (P 375), the classic French onion soup with a melted Emmental cheese top. The soft and thick layer of Emmental cheese adds both texture and rich notes to the mildly flavored broth. A great start before the main course...

Have a signature cocktail before the main course, Nostalgia's Sparkling Whisky Sour (P 440), with Cutty Sark, soda, lemon juice, and bitters. A good steak takes time, and a few cocktails are all you need as you eagerly await the arrival of your steak.

And here she is...the US Angus Ribeye (P 1,645/7 oz), perfectly grilled to medium rare with a juicy pink center, served with a side of buttered vegetables and Bearnaise Sauce. The premium beef is incredibly tender and juicy, releasing a burst of rich beefy flavors in every bite. So good, you really don't need any sauce at all. But an occasional dip in the equally rich bearnaise sauce does the trick to balance the robust beefy notes of the steak. Other premium US Angus steaks include the 6 oz. Tenderloin (P 2,215) and the Striploin (P 1,560). Options for sauces include Bearnaise, Peppercorn, Bleu Cheese, Merlot Shallots, and Honey Mustard.

Pair your steak with some of Nostalgia's signature sides, which include Creamed Spinach, Baked Potato, French Fries, and Mashed Potatoes. I go for the Sauteed Mushrooms and Grilled Asparagus for my US Angus Ribeye.

Cap your classic steak dinner with Nostalgia's signature Deconstructed Black Forest (P 325), with layers of chocolate cake, pudding, cherries, whipped cream, kirsch, and fresh strawberries...

...or the equally indulgent Baked Choco and Hazelnut Cheesecake (P 425), an oven baked, silky smooth cheesecake, pairing well with a cup of freshly brewed coffee. Friday Night Classics at The Nostalgia Dining Lounge is one of those best kept secrets in the metro for a classic steak dinner. Celebrate a milestone, a family event, or simply because it's Friday at The Nostalgia Dining Lounge, more than enough reason to enjoy a good steak.

A steak dinner this Friday? Absolutely. Friday Night Classics is available every Friday, from 6:00pm to 11:00pm at The Nostalgia Dining Lounge.

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

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The Japanese food trend continues to gain momentum with the opening of a new and flavorful offensive, this time, the spotlight is on authentic Tendon dishes. And Tempura Tendon Tenya leads the charge with its first branch in Manila.

Tokyo's largest and number one specialty tendon chain, Tempura Tendon Tenya boasts a full line of tendon (short for "tempura donburi" or ricebowls topped with tempura) offering local diners yet another authentic and real taste of Japan (for more on Tempura Tendon Tenya, check out my initial sneak peek on my previous post here at http://dude4food.blogspot.com/2015/03/a-peek-at-next-japanese-food-trend.html).

The popularity of real Japanese Tonkatsu, Ramen, and Curry unleashed an emerging new culinary trend, with authenticity redefining our Japanese dining experience. The arrival of noted Japanese chains paved the way for the entry of one of Japan's popular and iconic food staples, Tenya's authentic Japanese Tendons.

And it all begins at the specially-designed kitchen with proprietary equipment created exclusively for Tenya. The sleek stainless steel configuration conforms with the stringent quality standards of Tenya, manned by a capable crew led by Joyce Pascual (R), armed with extensive experience gained from rigorous training at Tenya Japan.

Tenya's Noboritama Shuuji and Yasuko Hoshi, tendon masters from Japan, ensure that each dish served is exactly the way it's served back in Japan. "Time and temperature," along with the freshest ingredients, are key in recreating Tenya's signature flavors, says the mild-mannered Noboritama Shuuji.

And these remain the core elements in every dish that sets Tenya apart from the rest. Since it opened back in 1989 at the Tokyo Station's Yaesu underground mall, Tenya has become the most successful tendon restaurant chain in Japan. Start your dining experience with Tenya's Isobe Cheese (L) and Chicken Karaage (R).

One bite of the light, airy and crisp texture of the starters immediately confirm the "time and temperature" principle behind each dish at Tenya, a masterful blend of 100% heart-healthy Canola Oil and specially formulated flour, expertly cooked in specially developed automatic fryers powered by infrared heat technology under the watchful eyes of trained tendon masters for quick and consistent quality every time and all the time. And you can experience this even more with Tenya's All-Star Tendon Set (P 455), with black tiger prawn, squid, salmon, kani stick, small kakiage, green beans, and mushrooms, each one lightly battered and perfectly deep-fried, served with Japanese rice, tempura sauce, radish, leeks, ginger, and a light broth. Tenya's All-Star Tendon offers a variety of deep-fried flavors, all in one set.

But if its Tempura you want, go for the Asakusa Special Tempura Set (P 425), with three black tiger prawns, small kakiage, and green beans, served with soba, or buckwheat noodles and Japanese rice. The black tiger prawns are specially sourced from the most sanitary aquaculture farms with its distinct sweet, succulent, and juicy flavor and texture for that perfect tendon. You can enjoy your tempura with the traditional sauce, or experience something new and different with Tenya's unique Dontare Sauce. A specially formulated recipe created by one of the oldest producers exclusively for Tenya, the thick and sweet sauce pairs really well with the tempura, and the rice too.

And the kids are in for a treat as well with Tenya's Kids Meals served in a cool Shinkansen ceramic plate.

You can also opt for the classic All-Star Tendon, with the signature battered and deep-fried black tiger prawn, squid, salmon, kani stick, green beans, and mushrooms on steaming hot Japanese rice. Comforting, hearty, satisfying and filling, generously drizzle the Dontare sauce to complete the flavors.

And if you're looking for pork, Tenya spins its own twist with the Buta Kimuchi Tendon, with three big slices of pork belly battered and deep-fried topped with Japanese kimuchi on steaming hot Japanese rice. The richness of the pork belly is tempered by the kimuchi, a Japanese version of Korean kimchi, and balanced by the Dontare Sauce. It's deep-fried pork, and it just can't get any better than that. Seriously good. Other Tendon variants include Chicken Mayo Tendon, Kakiage Tendon, Kisu Tendon.

Tenya also offers desserts to cap your meal, like these frozen Fruity Juicy Pops in Lite Citrus, Strawberry, Coconut Lychee, and Orange Vanilla flavors.

Authentic, real, comfortingly familiar yet new and different. Our love affair with Japanese cuisine just got sweeter with Tempura Tendon Tenya, now open at SM Megamall.

Tempura Tendon Tenya is located at Level 4, Building A, SM Megamall.

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The internet and the emergence of social media can be considered one of the greatest equalizers yet, allowing small businesses to compete and engage their market on equal footing with the leading players. With it comes new challenges and opportunities, shifting from traditional strategies to innovative marketing solutions. Zomato, the world's largest online and mobile restaurant discovery service, held the first ever Restaurant Summit last May 19, 2015, with the country's leading local restaurateurs, industry experts, and foodies converging at Shangri-La Hotel in Makati.

The one-day summit was a unique forum to share ideas and insights, discuss trends and issues, and learn best practices bringing the industry to the digital age.

At the formal Press Conference, Zomato's dynamic management team (L-R) led by Mara Navarro, Maketing Manager; Prashant Kala, AVP for Sales; and Anton Ojeda, Zomato's Country Manager, welcome guests to the first ever Zomato Restaurant Summit. "There will always be something new to talk about in the restaurant industry," shared Zomato Philippines Country Manager Anton Ojeda. "In the advent of fast-changing technology and ever evolving social media, the industry needs to come up with ways to keep up. With the summit, Zomato hopes to let the industry know that we are here to lead the sector and help them take their businesses to a whole new level."

At the plenary sessions, Sam Oh hosted different panels of industry experts on building brand love and managing crises in the age of social media; investment opportunities in the local market, crafting rewards and incentives for loyal customers, as well as integrating technology in the restaurant business.

Today's business realities are no longer the same as before, and food entrepreneurs and restaurateurs must change, adapt, and evolve to keep their businesses relevant or risk fading into the dust bins of the past. As an observer of the industry, it was an eye-opening experience to hear first-hand how industry leaders approach and manage social media and create meaningful connections with consumers, staying top-of-mind despite the ever-growing list of choices.

Throughout the plenary sessions, social media itself was highlighted with a large screen displaying real-time tweets on the summit. Based on data provided by Zomato Philippines, Filipinos have become more and more reliant on the internet when it comes to dining options, choices, and reviews, with more on-line netizens more open to giving their restaurant feedback based on their own experiences through blogs and social media accounts. "The internet is so massive, you can find almost everything there. And with the way people rely on it to make decisions such as where to eat, the restaurant industry must take advantage of what technology and social media can do to help their businesses get more visibility in the digital space," added Anton Ojeda.

In the afternoon, simultaneous breakout sessions were conducted, focusing on diverse topics including keeping the business sustainable, wooing the millenials and captivating the Gen Y and winning their loyalty, food tourism, and the evolution of Filipino restaurants, with industry leaders and key influencers sharing their own accounts on the impact and use of social media.

Throughout the breakout sessions, the different speakers provided a deeper understanding on how to maximize social media to drive your business, including tapping the viral nature of new media for tactical promotions and brand activations. Each post in any of the social media accounts provides meaningful exposure, and yes, each photo of your dish must be Instagram-worthy to add more bite to your post. The pervasive presence of smartphones and internet connectivity allow small business owners and restaurateurs to directly engage with their customers, all without the prohibitive cost of traditional media, and in effect, leveling the playing field. Exciting times lie ahead...

The nuts and bolts of running a restaurant business may remain the same, but the infusion of new media adds a whole new layer to the way things are done. And the potential of new media are limitless, offering infinite possibilities to those who dare. The choice is pretty clear, run the business the way it was run for so many years, or refresh it with a whole new perspective using social media.

The impressive turnout of participants and guests indicated the need for such a summit, bringing the entire industry together with a shared passion.

Adapt. Change. Evolve. technology waits for no one. The summit clearly established Zomato as a key player in the sector, evolving from a mere dining directory resource to a relevant enabler at the forefront of the restaurant industry. That in itself is a clear example of maximizing technology and new media, constantly changing and evolving, reinventing and transforming your business to stay relevant and in step with the new consumer. Congratulations to Zomato Philippines, can't wait for the second Restaurant Summit...

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Exclusive perks, freebies, discounts, and memorable dining experiences. Visa once again brings irresistible epicurean experiences with its Epic Dining Curations for Visa cardholders...

Simply pull out your Visa card, and experience the very best culinary delights through a carefully crafted and curated list of the biggest names in the dining industry. All these, with just one card.

A follow-up to last year's first roll-out, this year's edition promises even more treats to Visa cardholders. This year's launch of Epic Dining Curations by Visa was held by the poolside of the exclusive Alphaland City Club in Makati, with food and drinks provided by Balesin Islander.

"Last year's launch of Visa's very own dining program has reinforced the popularity of the dining and nightlife scene among the Filipino youth and professionals. This year, we continue to provide cardholders exclusive dining experiences to fit their mobile lifestyles," said Stuart Tomlinson (L), Visa Country Manager.

From May to September 16, 2015, Visa Prepaid, Debit, and Credit cardholders can get exclusive VIP treatment from their favorite bars and restaurants in the metro, like free appetizers and meals, discounts, and complimentary drinks simply by presenting their Visa card.

"Visa understands that dining is not just about food, it is part of the culture and should be a complete experience," added Tomlinson. "The insights that we've gained from our previous Visa Dining Platform offers enable us to come up with experiences for cardholders who want to make the most out of their Visa cards." Boost your dining experience by simply showing your Visa card, now that's an irresistible offer.

For a full list of offers and dining establishments under Epic Dining Curations by Visa, simply visit http://www.visa.com.ph/personal/offers/dining.shtml and https://www.zomato.com/

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Sweet. Smoky. And refreshingly hot. Bold flavors comprising Chili's distinct and comforting Southwestern-inspired menu, masterfully blended in new and exciting dishes.

Chili's introduces its new Sweet, Smoky & Hot line of signature dishes to spice up your summer, with starters and mains to complete your sweet, smoky and hot feast.

Cool down with Chili's refreshing Strawberry Lemonade (P 75, L) or why not go for the signature Classic Mojito (P 175, R), guaranteed to get you in a sweet, smoky, and hot groove as you wait for the new dishes.

Start your Sweet, Smoky & Hot feast at Chili's with the new Pulled Pork Corn Cakes (P 325), fresh grilled corn cakes topped with tender and juicy richly seasoned pork carnitas, drizzled with honey chipotle sauce, pickled red onions, cumin lime sour cream, queso, and fresh cilantro. The richness of the pork is tempered by the sharpness of the pickled red onion and balanced by the honey chipotle sauce for that unique sweet, smoky and hot blend of flavors. The corn cakes are soft with a subtle sweetness to complete the play on flavors, pairing well with the various toppings.

Then, it's time for the mains. Chili's new Ancho Rubbed Tilapia (P 425), soft and tender flaky tilapia with a spicy Ancho chili paste drizzled in a tangy citrus chili sauce, topped with corn succotash, queso, and fresh cilantro on soft and fluffy Chili's rice with steamed fresh vegetables, is a great light and healthy option. The delicate flavors of the tender tilapia are punctuated by the Ancho chili rub, adding a layer of sharpness and just a whisper of heat. The corn succotash, queso, and cilantro complete the flavors. A platefull of flavors without the guilt.

For heftier appetites, go for Chili's Sweet Mustard Seed Baby Back Ribs (P 665 Half Rack/P 965 Full Rack), tender pork ribs basted in Chili's very own sweet smoky barbecue sauce blended with mustard seeds, honey, and Worcestershire sauce, served with golden homestyle fries and and corn-on-the-cob. The sweet and smoky barbecue glaze adds loads of flavor to the tender ribs, paired perfectly with the sweet corn and fries. Classic Southwestern ribs that's great for sharing.

And here's the beef....Chili's new Smoked Garlic Sirloin (P 845), tender smoked sirloin with roasted garlic, served with mashed potatoes and steamed vegetables, draped in a sweet and smoky honey-chipotle sauce. Grilled to medium, with its distinct juicy pink center, the sirloin is tender and juicy with rich beefy flavors pumped up with the sweet and smoky honey-chipotle sauce. The roasted garlic adds a distinct nutty note to the steak to round out the flavors.

The creamy mashed potatoes and steamed vegetables complete the dish. All three mains come with your choice of two sides which include homestyle fries, corn-on-the-cob, Chili's cilantro rice and fresh vegetables, steamed white rice, mashed potatoes, and broccoli spears.

For dessert, Chili's new Apple Berry Cobbler, with cinnamon apples and blackberries underneath a warm house made nut crumble topped with caramel drizzled vanilla ice cream caps your Southwestern feast. Homey, rustic, and comforting, the Apple Berry Crumble blends the tartness of the berries with the sweetness of the cinnamon apples finished by the velvety smooth vanilla ice cream.

It's the perfect ending to your sweet, smoky and hot feast at Chili's. In the mood for sweet, smoky and hot flavors? Then Chili's is definitely the place...

Chili's is located at 26 Missouri Street corner Nevada Street, Northeast Greenhills, San Juan City or call 727-2959 for inquiries, reservations and delivery.

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An iconic name in the metro's restaurant scene returns to Quezon City, bringing back its classic heritage dishes to its loyal customers and a whole new generation of diners. Since it first opened in 1945 along then Dewey Boulevard, Casa Marcos has been known for its gambas, almejas, paella, and steak ala pobre, dishes that still bring you back to simpler times. And now you can relive those days with a visit to Casa Marcos at Quezon City's Il Terrazo.

Ever since Senor Marcos de Guisasola, a Spanish Jai-Alai player, opened his restaurant in the original Dewey Boulevard location, Casa Marcos has been the place to celebrate family milestones, business meetings and other important gatherings, when Senor Marcos often cooked and even sang for his loyal guests. When he returned to Spain, a close friend and loyal customer, Ben Del Rosario, acquired the restaurant and managed Casa Marcos during its heydays in the fifties to the early eighties. Today, the third generation of the Del Rosario clan continue to manage the restaurant with one goal, to bring back its storied past with its classic heritage dishes (for more on Casa Marcos, check out my previous posts on the classic all-time bestsellers here at http://dude4food.blogspot.com/2014/08/traditional-heritage-recipes-at-casa.html and its return to the restaurant scene here at http://dude4food.blogspot.com/2012/01/bringing-back-good-times-at-casa-marcos.html).

The newest and third branch of Casa Marcos marks its return to Quezon City, site of their former Tomas Morato and Gilmore branches from the early eighties. The new branch clearly has a more contemporary look and feel, but its link with the past is maintained with the use of dark woods and classic tiles for a comforting vibe.

The elegant yet casual interiors exude a homey warmth, with subtle contemporary touches like modern lighting fixtures keeps it in step with the times. And that's Casa Marcos today, with one foot stepping forward embracing change and modernity, while one foot is firmly planted in tradition and its rich culinary heritage.

The signature pan de sal, baked fresh daily from wood-fired brick ovens, start your dining experience at Casa Marcos. The small, round rolls are complimentary, and have become so popular that Casa Marcos has been selling larger sizes in all its branches for take-out for decades. Break open a roll and watch steam rise releasing a fragrant aroma, then add a generous dab of butter. Just perfect.

Start your feast with the signature Almejas (P 230), baked clams with melted cheese topped with crispy garlic bits. The mild briny sweetness of the plump clams are perfectly complemented by the richness of the cheese and the nutty notes of the crispy garlic. Truly a classic, no feast at Casa Marcos is complete without the best-selling Almejas, just the way my dad and my grandfather started their meals at Casa Marcos.

Next, enjoy a hearty and comforting bowl of Sopa de Mariscos (P 245), another signature dish with fresh clams, squid, and crab in a creamy bouillabaisse soup with a light tomato base. The soup is thick and flavorful, with the sharpness of the tomato base to balance the richness. Best paired with some of the signature rolls of Casa Marcos.

Known for its Lengua Sevillana, Casa Marcos adds an inventive spin with its new Lengua Salpicao (P 345), with fork-tender strips of ox tongue cooked in garlic oil topped with button mushrooms, onions, green and red peppers. Different, yet comfortingly familiar, and perfect with a glass of wine or a cold beer.

While the new dish adds a refreshing element to the menu, the flavors remain close to the original Casa Marcos profile, rich and garlicky, just the way I've always remembered Casa Marcos.

Casa Marcos has also been known for serving wild game and exotic meats, including venison and wild boar. The all-time favorite, the Tapang Baboy Damo (P 395) from Casa Marcos, is still as good as the day I first tried it as a kid so many summers past. The tender yet firm fried strips of lean marinated wild boar releases a flavor so rich with each chewy bite, a dip in the Casa Marcos sauce completes the flavors. Served with french fries and green beans, great with the original Casa Marcos sauce, a rich vinegar dip with onions and garlic.

The distinct Casa Marcos style with steaks, cooked in oil and lots of garlic, has been a signature of the restaurant for years. Casa Marcos offers a wide range of steak cuts, including Tenderloin, Fillet Mignon, US Angus Ribeye, US Porterhouse, and US T-Bone. For smaller appetites, you can still enjoy all the beefy flavors with the The Pepito (P 395), the smallest steak at Casa Marcos yet comes with big and bold flavors to satisfy your craving for a classic steak, Casa Marcos style.

The rich oil and roasted garlic provide all the flavors, without any need for steak sauce. Pure, clean and classic flavors, each bite brings back so many memories. And it's really comforting to know that Casa Marcos preserved and maintained its traditional culinary style after so many years.

The elegant Prawns Thermidor (P 535), with three tiger prawns draped in rich bechamel sauce with just a hint of mustard, mushrooms, cheese, and garlic, completes my classic feast at Casa Marcos. The richness of the sauce, the briny sweetness of the plump prawns, the cheese and the garlic, each with its own distinct layer of flavor and texture, blend seamlessly in this one dish.

It's great to see a familiar name come back to Quezon City with its signature heritage dishes. For many, Casa Marcos remains one of the few remaining links with a cherished past, and it's re-opening in Quezon City offers a whole new generation of diners to discover the rich and distinct Casa Marcos style.

Casa Marcos Restobar is located at Unit S08, Second Floor, Il Terrazo, Tomas Morato corner Scout Madrinan, Quezon City or call 374-3178 or 0906-221-3615 for inquiries and reservations.

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They say the best part of any long road trip up north are the food stops. And on an epic road trip from Manila to Vigan, you'll find some pretty good stops for a leisurely lunch along the way.

Long known for its bangus, or milkfish, a food stop in Pangasinan is almost mandatory on any long road trip up north. In fact, missing it makes your road trip, well, just an ordinary road trip. One worthy stop is Matutina's Seafood Haus & Restaurant and their wide variety of bangus dishes. So trust your tummy and make that turn...

Located along MacArthur Highway after exiting the new Tarlac-Pangasinan-La Union Expressway or TPLEX, it's not hard to spot Matutina's Seafood Haus & Restaurant. Once you see rows of cars parked in front and at the packed parking lot on the side, you've arrived at Matutina's Seafood Haus & Restaurant.

Start with the refreshing Kilawen Bangus (P 150), a local ceviche version with milkfish belly marinated in vinegar, chili, and garlic. The creamy, and almost buttery milkfish belly almost melts in your mouth releasing its distinct richness, perfectly balanced by the tart and sharp vinegar and chili marinade.

The best part of the milkfish is once again used for Matutina's Seafood Haus & Restaurant's Fried Boneless Bangus Belly (P 180), a simple, rustic yet flavorful dish, pairing well with a local vinegar and fish paste sauce spiked with fiery chili. The milkfish belly is tender with a perfectly crisp outer layer for contrasting textures, and the crunchy garlic bits complete the flavors.

You've had it deep-fried, why not have it grilled too? Matutina's Seafood Haus & Restaurant's Inihaw na Bangus Belly (P 110) delivers a whole new flavor profile, with a subtle sweetness that complements the richness of the belly. The lightly charred outer layer adds a smoky crispness to the dish without overpowering the mild notes of the fish. Pure, clean, and fresh flavors.

But as with all seafood, no matter how much you indulge, your hunger comes back after just a few hours. And since we still have a long way to go to Vigan, might as well get some pork. And Matutina's Seafood Haus & Restaurant's Inihaw na Liempo (P 85) caps your food stop at Pangasinan. The first part of the epic road trip gets off on a flavorful start, with so many more local flavors to discover and experience. Stay tuned for more posts on my northern escapade...

Matutina's Seafood Haus & Restaurant is located along MacArthur Highway, Urdaneta City, Pangasinan.

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Finally, we arrived at Vigan. And there's no better way to celebrate your arrival than a freshly made, crisp and savory, authentic and true-blue Vigan-style empanada.

After a long 6-7 hour drive from Manila, less the food stops, coffee stops, and pit stops, nothing like a taste of local flavors to get you back in the groove. Welcome to Vigan...

Located along the narrow streets of historic Vigan in Ilocos Sur, Irene's Vigan Empanada is a great way to get acquainted with the city. A family-run business, Irene Fortuna Santos has been serving her signature empanadas since 2004, using her grandmother's family recipes.

A panoramic glass wall reveals the kitchen of Irene's Vigan Empanada, visible from the narrow street. As you place your order, Irene and her staff prepare the empanadas in full view. Irene's Vigan Empanada uses only 100% rice flour, giving it a light color and a distinct crispness. The dough is rolled to a paper-thin flatness, and the fillings are then arranged and laid on the dough...

Irene's Vigan Empanada offers a variety of fillings, including pork, chicken, beef, tuna, and crab. But you've got to try the original, with garlicky Vigan longanisa and egg. The egg is neatly topped on the mound of minced Vigan longanisa, then delicately wrapped and folded, and it's ready for the fryer.

A first taste of authentic Vigan empanada's got to be special, so don't hold back and go all-out. The Jumbo Special Empanada (P 60), with two eggs, a double portion of Vigan longanisa, and vegetables stuffed in a light and crisp pastry shell is the appropriate choice to celebrate your arrival in Vigan.

A crunchy slice releases both steam and garlicky aroma, and the first bite delivers a burst of Vigan in all its rustic and bold flavors. A friend recommended dipping it in sukang iloko, a local vinegar with onions, garlic, and chili, and adding just a pinch of salt before taking a bite. The vinegar balances the richness, and the salt just brings out all the flavors. The lightness of the dough does not get in the way of the savory filling, allowing you to taste more of the filling with each crispy bite. One bite, and you're ready to explore and discover the diverse culinary heritage of the region. Welcome to Vigan...

Irene's Vigan Empanada is located along Salcedo Street (near Hotel Luna om Luna Street), Vigan, Ilocos Sur.

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Our culinary journey of authentic Ilocano flavors continue at Vigan's Hotel Luna, with a lavish dinner spread showcasing unique and distinct regional notes as well as inventive twists on classic Spanish dishes. History and a rich culinary heritage combine for an evening of bold local flavors, served daily at Hotel Luna.

Hotel Luna's Executive Chef Raymond Quitilen impresses once more with his signature dishes, from traditional and rustic starters to comforting and hearty mains, to mark our arrival in Vigan.

The region's vegetables are highlighted with Hotel Luna's Ilocos Ensalada (P 150, L), a variety of steamed and grilled fresh vegetables, including "siling duwag," a mild local pepper with salted egg, tomatoes, and fish paste. Dinengdeng (P 200, R), with native vegetables served with fish sauce and grilled fish complete the salad course.

Since my first visit to Vigan's Hotel Luna late last year, I've always wanted to go back for a second visit, and this year's summer proved to be the ideal time to once again experience and taste the historic capital's unique charm, heritage and rich flavors (for more on Hotel Luna's varied regional cuisine, check out my previous posts on an equally impressive dinner here at http://dude4food.blogspot.com/2014/08/flavors-of-ilocos-dinner-at-hotel-lunas.html, the very best premium local Kitayama Wagyu steaks in Hotel Luna's Comedor here at http://dude4food.blogspot.com/2014/08/flavors-of-ilocos-steak-lunch-at-hotel.html, local tapas at Hotel Luna's cool Chula Saloon Bar here at http://dude4food.blogspot.com/2014/08/flavors-of-ilocos-chillin-at-hotel.html, and the hotel's epic breakfasts here at http://dude4food.blogspot.com/2014/08/flavors-of-ilocos-breakfast-at-hotel.html). Executive Chef Raymond Quitilen serves up a local appetizer, the regional Dinakdakan (P 180), delicately grilled pork mask and cheeks with onions and chili peppers, to go with the local salads. Tender, soft and chewy with just a whisper of acidity from the vinegar marinade makes this dish the perfect starter before the mains.

A comforting bowl of Sinanglao (P 180), a light yet flavorful broth with beef innards, tendon, liver, and ox mask layered with the tart notes of sour tamarind, is served next. The simplicity of the dish gives it a rustic and warm, homestyle flavor, and the tamarind base and scallions perfectly tempers the richness of the soup for balanced flavors. I remember enjoying this dish on my first visit to Hotel Luna, and it's great to see the dish served again that evening to complete the experience.

Lechon Manok Iloco (P 300), a whole roasted chicken, chopped in serving pieces, and topped with karimbuaya, a local Ilocano herb, is served next. The tender and juicy chicken, with a light and crisp outer layer, is complemented by the subtle nutty and minty notes of the local herb for that distinct Iloco touch. One more piece? Absolutely.

Executive Chef Raymond Quitilen serves his own take on one of the region's culinary specialties, the bagnet, with his Luna Bagnet (P 400), tender pork with a crispy outer layer of crackling served with "KBL," or kamatis (tomatoes), bagoong (salted fish paste), and lasones (local Ilocano onions). The perfectly crisp bagnet releases rich and juicy flavors with every bite, and the sharpness of the "KBL" tempers the richness for a great pairing. Extra rice? Why not.

Then, Executive Chef Raymond Quitilen presents the highlight of the evening's dinner, with Hotel Luna's signature Ilocano Paella (P 350 Small/P 1,050 Medium/P 1,950 Large), topped with fresh shrimps, clams, salted egg, Vigan longanisa and various local vegetables used in pinakbet and dinengdeng gives this iconic Spanish dish a local spin. The rice is perfectly soft and fluffy, absorbing all the flavors of the different toppings. It's the toppings that make this dish, infused with local flavors, making it comfortingly familiar yet refreshingly different.And it's a unique and flavorful taste of Vigan.

Melvin heads the courteous staff at Hotel Luna, as he serves up the Ilocano Paella, ensuring each plate has all the the different toppings to fully experience Hotel Luna's inventive twist on paella.

But Executive Chef Raymind Quitilen isn't done yet. Hotel Luna's signature All-Meat Paella (P 350 Small/P 1,050 Medium/P 1,950 Large), topped with garlicky Vigan longanisa and crispy pork bagnet, is also served. Another distinct paella dish with a playful local twist, the Vigan longanisa and bagnet adds a whole new flavor profile to the classic paella, with the signature flavors of the region. This one's a must try-dish at Hotel Luna, seriously good.

The parade of local flavors continued with Hotel Luna's native Bibinka (P 125) topped with cheese and salted egg to cap a sumptuous Ilocano feast. And just like my first visit, Executive Chef Raymond Quitilen impresses once again with his range of unique local signature dishes.

After a sumptuous dinner at Hotel Luna, a shot or two of premium Scotch on the rocks completes the evening.

It was way past midnight, and a walk along the historic Calle Crisologo located parallel to Hotel Luna seemed like a good idea to take in the local vibe and work off the extra pounds. Day 1 of another classic Vigan adventure ends, and a whole new day of discovery and experiences lie ahead...

Hotel Luna is located at Luna Street, Vigan, Ilocos Sur or call (+632) 584-4945 (Manila Line) or (+077) 632-2222 for inquiries and more information. You can also visit their website here at http://hotelluna.ph/

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The start of a new day represents infinite possibilities. And at Hotel Luna, it all begins with breakfast...

Waffles and bacon. Vigan longanisa and fried rice. Beef tapa and pork tocino. Corned beef. Dried fish. Limitless combinations make for interesting mornings. And you can try something different every morning during your stay at Hotel Luna.

Hotel Luna's Comedor is up and running as early as 6am, with an impressive breakfast buffet spread offering a diversity of options, from local regional flavors to continental favorites. A live cooking station (R) prepares eggs any way you want it, so pick up a plate and start your breakfast...

A freshly prepared omelet filled with mushrooms, onions, and green peppers starts your morning, along with crisp bacon and piece of toast. Ever since my very first visit to Vigan, breakfast was always special at Hotel Luna (see my previous post here at http://dude4food.blogspot.com/2014/08/flavors-of-ilocos-breakfast-at-hotel.html). There's just something about early mornings at Hotel Luna, the quiet calm punctuated by the occasional rhythmic clatter of a lone calesa on cobblestone, and the aroma of freshly brewed coffee.

If you're staying for a couple of days at Hotel Luna, make it a point to try something different every morning. Like some waffles topped with butter and generously drizzled with maple syrup, paired with bacon and a sunny side-up. And your morning is off to another great start.

Or go with local flavors with a plate loaded with tender beef tapa, a sunny side-up and fried rice with a side of sauteed bitter melon, tomatoes and egg, guaranteed to provide all the energy you need for another exploratory walk along the historic Calle Crisologo, located conveniently beside Hotel Luna (for more on Calle Crisologo, check out my previous post here at http://dude4food.blogspot.com/2014/08/an-early-morning-stroll-at-historic.html).

Why not go all-out with Vigan longanisa, beef tapa, pork tocino, and corned beef paired with a sunny side-up and fried rice for even more local flavors. Or simply ask Melvin and his courteous staff what's new at the buffet selection.

Other local flavors are featured on the buffet spread, including danggit (local dried fish), best with sukang iloko and some tomatoes and salted egg. Hotel Luna has something for everyone, and breakfasts are just one of the highlights during your stay (for more on the elegant Hotel Luna, check out my previous post here at http://dude4food.blogspot.com/2014/08/side-views-elegant-fusion-of-history.html and its impressive art collection here at http://dude4food.blogspot.com/2014/08/side-views-up-close-with-mandolin.html).

Or get creative with a waffle tower layered with crispy bacon and topped with Vigan longanisa...

...or simply a plateful of bacon on pancakes topped with cheese, butter, and maple syrup. At Hotel luna, the choice is all yours. And there's no better place to start your day than with a sumptuous breakfast at Hotel Luna, probably the best breakfast in all of Vigan.

Hotel Luna is located at Luna Street, Vigan, Ilocos Sur or call (+632) 584-4945 (Manila Line) or (+077) 632-2222 for inquiries and more information. You can also visit their website here at http://hotelluna.ph/

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Sun, sand, and sea. And great food. The calm and serene Sabangan Cove in Santiago, Ilocos Sur, was just the perfect spot for a leisurely lunch by the sea.

And the second time's a charm. My second visit to the north's newest summer destination was marked by the clearest and bluest skies, along with a cooling breeze for a perfect day for lunch overlooking the beach.

A warm smile greets you as you enter, and it was great to be back at Vitalis Resort & Spa and reconnect with the friendly staff I've met before.

In stark contrast to my first visit to Vitalis Resort & Spa late last year, the weather was absolutely perfect this time around (see my previous post here at http://dude4food.blogspot.com/2014/08/a-boodle-feast-at-vitalis-resort-and-spa.html). The elegant white sail-like design of the resort stands out brilliantly against the blue skies, and with a panoramic beach view, it's definitely the place for a leisurely lunch.

Lunch at Vitalis Resort & Spa began with assorted Sushi and Sashimi, great with a cold beer. The colorful California Maki (L) and premium fresh tuna and salmon (R) were just the starters. The gentle sound of the surf and the cool breeze completed the setting.

Then, the trays of Vitalis Resort & Spa's Boodle feasts arrived...

...with one tray loaded with grilled pork, grilled stuffed squid, and grilled chicken with grilled eggplant and fresh tomatoes and onions on rice, with soup and dessert...

...and another tray with pork barbecue, grilled fish, and more grilled pork on rice.

Loaded with just about everything to make your lunch by the beach with friends a fun and flavorful experience, Vitalis Resort & Spa's Boodle trays are the way to go.

After a sumptuous lunch, time for some do-it-yourself Halo-Halo, just what you need to beat the summer heat. At Vitalis Resort & Spa, the Halo-Halo Station is set-up as a buffet station, so you can come back for seconds and thirds.

Then, just sit back and relax with a cold beer and wait for the sunset...

...and let the calming rhythmic sound of the surf remind you that it's just another perfect day at Vitalis Resort & Spa.

Vitalis Resort and Spa is located at Sabangan Cove, Santiago, Ilocos Sur, or call (077) 673-0037, (02) 806-5380, or 0917-580-0848 for inquiries and reservations. You may also contact the Manila Sales Office located at 26 Tomas Morato Extension, Brgy. South Triangle, Quezon City or call +632-373-3333 local 201 or email sales.vitalisresort@ahmgi.com and rsvn.vitalisresort@ahmgi.com.

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