DUDE FOR FOOD

The Guardian, the legendary British newspaper, once described Australian minced pies as a true "taste of Australia." The flaky and buttery pastry, premium lean meat simmered and slow-cooked for hours in a thick and flavorful gravy, combine for that distinct, comforting and rustic flavor capturing the very essence of good ol' Oz.

Pie Face recently opened its very first store in the Philippines offering its signature line of Australian-style savory minced pies and desserts, plus award-winning coffee to complete a new and authentic dining experience in the metro. Now you can enjoy a hearty taste of Australia...

The philosophy at Pie Face is simple, use only the best premium quality ingredients, including the finest grass-fed Australian lean beef, French butter and French-inspired puff pastry, serving minced pies the way it's served back in Australia for an authentic dining experience. Absolutely no compromises are allowed, with no preservatives used and baked fresh every single day, each made from scratch for pure and clean flavors. And it all starts with the best ingredients all the way until the product is served fresh and hot from the ovens.

The humble minced pie has always been a comforting Australian staple, and Pie Face combined the use of the freshest and premium ingredients with traditional French-style light, flaky, and buttery pastries for a uniquely Aussie creation. Since opening its very first store in Australia in 2003, Pie Face now aims to boost its regional presence.

Hand-crafted, made-from-scratch, oven-fresh, with the finest ingredients and premium lean meat for authentic flavors, you can have a true taste of Australia everyday at Pie Face. The uncompromising dedication presents all the iconic flavors the way it should be, with nothing tweaked to suit the local palate which, in my view, nullifies the concept of authenticity.

Each savory minced pie is marked with a distinct hand-piped smiley face, an appropriate icon for Pie Face, representing the best-selling Chunky Steak (a personal favorite), Hickory Pulled Pork, Curry Vegetable, Classic Aussie Mince, Philly Cheese Steak, Mediterranean Chicken, Chicken & Mushroom, Steak Bacon and Cheese, and Spicy Chili con Carne. And the best part? Prices are affordable, ranging from P 99 to P 130 for the regular savory pies, and P 49 for the smaller, bite-sized savory snap pies. With reasonable price points, you can opt to sample a variety of flavors with the smaller snap pies, or go ahead and take on the regular pies. But that's just the start as the dynamic business partners behind Pie Face Philippines promise to introduce even more savory flavors in the next few months, as well as more branches.

Bit Pie Face isn't just about pies. You can experience artisan roasted coffee from Di Bella, Australia's largest coffee roaster in a variety of coffee creations, like the smooth rounded flavors of the Caramel Machiatto (L) or some Ice Blended Frappes topped with whipped cream (R) to beat the heat.

The signature coffee is noticeably richer and smoother with rounder notes, and none of the excessive bitterness. It's the perfect pair with the signature savory minced pies and desserts from Pie Face. But the proof is always in the pie, and young business partners Alfred and Michelle serve up a selection of their signature savory minced pies...

First up, the best-selling Chunky Steak (R) and the Philly Cheese Steak pies. The first thing that strikes you is the intense buttery aroma of the savory pies, followed by the light crackling sound of the flaky top crust as you slice the pie, releasing both steam and another layer of fragrant aroma from the stuffing. The top crust is lighter and flakier than the bottom crust, which needs to hold its form as well as absorb the rich flavors of the stuffing. The premium lean grass-fed Chunky Steak is indeed chunky with tender strands of beef delivering bold flavors. The buttery crust adds a contrasting texture to every bite, releasing the concentrated flavors of the stuffing with just a layer of rich buttery notes for the perfect pie. If you enjoy premium beef, the Chunky Steak is definitely the perfect introduction to Australian savory minced pies. The Philly Cheese Steak provides even more complex yet balanced flavors with layers of nuanced notes, from the creamy cheese, the nutty onions, and the sweet peppers with the same premium grass-fed Australian beef and buttery pastry. Both hit the right spot. Perfectly.

The Hickory Pulled Pork (L) and the Chicken and Mushroom (R) pies feature distinct flavor profiles from the savory beef pies. The Hickory Pulled Pork has more intense flavors, with sweet and smoky notes enhancing the delicate flavors of the tender and juicy pulled pork. The Chicken and Mushroom delivers more delicate flavors with the lean chicken meat and nutty mushrooms, and that buttery crust really does the job in completing the flavors. Made with premium French butter, I'm not surprised. Each regular savory minced pie should satisfy any serious appetite, and having two pies is practically a feast. The affordable pricing structure allows you to create your own Australian pie feast with their extensive range of flavors. Other savory options include Sausage Rolls and Sandwiches, but save room for dessert.

I sample a trio of Sweet Pies in Cappuccino, Lemon, and Chocolate flavors, each one bursting with so much rich flavors complemented by the buttery pastry shells. Rich and nutty, creamy, or tart just peek at the counter take your pick.

A crisp and chewy Muesli Cookie is another option at Pie Face, but there's a whole lot more...

...like more Cookies, Brownies, Muffins, and Cakes. A savory meat pie, a dessert pie, freshly baked pastries and excellent coffee, you have an infinite array of choices at Pie Face. If you're looking for authentic Aussie pies, your search ends right here at Pie Face. Just look for the iconic smiling face or let your nose lead the way and follow the freshly-baked buttery aroma of savory and dessert pies. And you'll be glad you did...

The first branch of Pie Face is located at the Ground Floor, North Wing, SM Mall of Asia Complex.

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Maynila Sour, Rested 87, Night Duty Magtataho, and After Ten...just some of the inventive cocktails created by Manila's finest mixologists. And in one epic bar tour, I get a chance to enjoy these creative cocktails and meet the innovative bartenders behind these concoctions.

Diageo recently hosted a bar tour showcasing four of Manila's finest bartenders in their establishments, each one to represent the country in the Diageo Reserve World Class 2015 Southeast Asian Finals in Thailand.

The local competition started with twenty noted bartenders, and at the end of the eliminations, four remained standing. The four finalists for the Diageo Reserve World Class 2015 Southeast Asian Finals include (L-R) ABV's Kenneth Bandivas, Rambla's Michael Tubiera, Long Bar's Orman Bag-ao, and Niner Ichi Nana's Mark Herrera, all headed to Bangkok, Thailand on July 1, 2015 to represent the country in the regional finals. And there's no better way to get to know the team than sampling their signature cocktails in their respective establishments. It's a classic bar tour of Manila's finest. Each of the bartenders were tasked with preparing two cocktails for the bar tour, with one as an ode to the Philippines and the other representing their personal journey as bartenders. Both their creativity and personality come alive in each and every sip of their signature cocktails for a whole new bar tour experience (for more on the Diageo Reserve World Class local eliminations, check out my previous post here at http://dude4food.blogspot.com/2015/01/the-worlds-best-meets-manilas-finest.html).

And so it began, probably one of the best bar tours I've experienced yet. The epic bar tour for the Diageo Reserve World Class 2015 started at the famed Long Bar of Raffles Hotel, with its traditional peanuts (L) and crispy Pork Rinds (L) served with Pinakurat to kick things off.

Long Bar's Orman Bag-ao (R), with only a year of bartending experience under his belt, takes the challenge like a pro, as he prepared his signature cocktails to the delight of the guests at Long Bar. After describing each of the components for his first cocktail, Orman then served his first signature drink...

The Maynila Sour is Orman Bag-ao's take on the classic Whiskey Sour with a cool local twist. The tart and smoky blend of fresh ripe mango, calamansi, lemon, egg white and Bulleit Bourbon, garnished with dried mango, was a refreshing fusion of flavors, with the local mango and calamansi adding its own distinct local notes to a cocktail classic. The deep, bold notes of Bulleit Bourbon is perfectly balanced by the sweetness of the mango and tart calamansi, as the foamy egg white coats your mouth with its creamy texture. The infusion of mango and calamansi definitely adds that local flavor, and it works.

For his second cocktail, Orman Bag-ao looks back on the road that led him this far with The Man, an elegant cocktail with bold flavors with its blend of Oban, Ketel One Vodka, Campari, calamansi, lemon, and pomelo, garnished with micro herbs and rosemary syrup. The complex layers of sweet, tart, sour, and bitter remain balanced and smooth, weaving in varied flavors representing the personal journey of Orman Bag-ao as one of the metro's up and coming bartenders. Orman then lights up the herb, releasing a smoky aroma, to complete the cocktail. The rich and vibrant color, the complex tapestry of flavors, and the smoky aroma from the burning herb all add to the sensory experience of the cocktail.

We then hopped on the bus and headed to Niner Ichi Nana where Mark Herrera (R) prepared his set of cocktails for the evening. A four-year veteran in the local cocktail scene, Mark continues to research, inspired by his bartending idols. As Mark prepared his cocktails, Niner Ichi Nana's Foie Gras Nuggets (L) were served...

The Rested 87, a robust and flavor forward blend of Don Julio Reposado at the base, mixed with Oleo Saccarum and Rosso Vermouth with a tamarind shrub for a hint of local flavor. Both the concept and presentation behind the tequila-based cocktail are impressive, as Mark Herrera "smokes" the glass with torched wood chips for an added layer of smoky notes. The deep and rounded flavors of the mildly sweet Don Julio Reposado is enhanced by the sour tamarind, just enough contrasting notes without overpowering the smooth and elegant cocktail. A few more sips, and other subtle notes from the vermouth play in your mouth. I've always favored smoky cocktails, and this one delivers it with a flavorful punch, yet the finish is smooth and refined.

Mark then prepared his second cocktail, The Bloody Monkey, a flavorful drink made with fresh orange juice, orange-infused sweet vermouth and Creme de Banane and Johnnie Walker Platinum Label. The sweet and citrus notes play well with the sharp and smoky flavors of the Johnnie Walker Platinum Label, combining for balanced and refreshing flavors. Mark's mastery of combining flavors come through in both cocktails, with the base spirits retaining its character. Subtle, elegant, and refined, just a sneak preview of what you can expect in the upcoming Diageo Reserve World Class 2015 Southeast Asian Finals in Thailand.

Back at the bus, we then headed to the third stop of the evening, with Michael Tubiera (L) of Rambla and his own unique style with his quirky and inventive cocktails. Michael sees bartending as a continuous learning process where learning never stops as Rambla's Iberian Ham Croquettes (R) were served...

The Boy Juan-der, a clever and refreshing cocktail with Johnnie Walker Gold Label reserve as the base, with rich flavors of ripe mango, vanilla, and lemon; garnished with basil leaves and dried mango. The infusion of vanilla, mango and lemon adds rich layers of flavors, while the intense and bold notes of the Johnnie Walker Gold Label come through with its flavorful kick. The hints of vanilla and basil round out the flavors in this creative cocktail, but Michael has more tricks up his sleeves...

...transforming familiar flavors into something new and refreshing. Michael Tubiera draws inspiration from the classic Taho with his cool and inventive cocktail dubbed The Night Duty Magtataho, made with soya foam punctuated by hints of hazelnut, coffee liqueur caviar, Ciroc Vodka, and Frangelico. The novel use of coffee liqueur caviar, which pops in your mouth releasing sharp notes, replicates sago in this playful cocktail, but with more flavor. Comfortingly familiar yet refreshingly different, delightful surprises seemed to be the recurring theme for the bar tour, with still more to come at our last stop...

Kenneth Bandivas of ABV (L), whose initial passion was cooking until he discovered mixology, prepared his unique and playful Jupiter 22, a cocktail served in an amber beer bottle wrapped in a brown bag with Singleton of Glen Ord 12, Prosecco reduction syrup, lime juice, and ginger beer.

The local practice of sharing drinks is highlighted with the use of a brown bagged beer bottle, and the sweet and smoky notes of the refreshing blend make it a smooth, easy, and shareable cocktail. A refreshing cocktail, but Kenneth was already busy at the bar as he prepared his second cocktail, the After Ten, a spirit-forward twist on the classic Negroni, made with Tanqueray No. TEN, Amaro Averna, Prosecco reduction syrup, and garnished with an orange peel. The sharp and dry notes of the Tanqueray No. TEN is the dominant component of the cocktail, layered by the sweet notes of the Prosecco with a hint of tart citrus from the orange peel. It was the perfect cocktail to end the bar tour. Eight cocktails, four bars, four bartenders, and one epic bar tour. The diversity and range of flavors, each showcasing the individual creativity, personality, unique style, and flair of four of the metro's best bartenders, made me feel confident. We are ready for the Southeast Asian Finals in Thailand...

"The amount of talent that the Philippine bartenders have been sharing since the launch of Diageo Reserve is truly impeccable." shares Jon Good, General Manager for Diageo Philippines. "Year after year, the country's mixology scene rises up to a new level, and we are right now in the realm of cocktails presents the Philippines as a force to be reckoned with. This year, especially, I'm looking forward to seeing the how our bartenders--who have definitelt surpassed expectations and have been key figures in elevating the country's craft cocktail scene--step up to the plate as they face the rest of the world." Here's a toast to the best of Manila...

Diageo is the world's leading premium drinks business with an outstanding collection of beverage alcohol brands across spirits, beer, and wine categories. For more information about Diageo, visit www.diageo.com.

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Just how do you celebrate the birthday weekend of a national hero? Drive up to the historic heritage town of Taal, immerse yourself in history in an elegantly restored ancestral hone, and savor an authentic, austere, yet elegant lunch prepared by Chef Yana Gilbuena, recreating the flavors of the Filipino revolutionary movement. And on one memorable weekend, we did exactly that...

There's no better way to celebrate Dr. Jose Rizal's birthday than a visit to the historic heritage town of Taal for an authentic feast of Filipino flavors by Chef Yana Gilbuena at an ancestral home. Part of Chef Yana Gilbuena's Salo Series, Salo sa Taal recreates the flavors of the revolution for a unique dining experience. And it all began at Villa Tortuga...

Villa Tortuga, an ancestral home restored by noted fashion designer Lito Perez, is located along Calle Marcella M. Agoncillo beside the Pansipit River in the Heritage Town of Taal, Batangas. The 150 year old ancestral home is just the perfect setting for Chef Yana Gilbuena's Salo series, a Filipino-inspired lunch at historic Taal.

Inside Villa Tortuga, one steps back in time, surrounded by the elegantly restored interiors of the ancestral home. The stately wooden staircase leads to the main reception area, where more artifacts from the past are proudly displayed, including antique furniture and framed family prints.

Below, one can find a studio where you can try on authentic period costumes for that unique souvenir photo. After trying out some costumes, it was time to go back upstairs to the main dining area for a special Filipino feast prepared by Chef Yana Gilbuena.

Chef Yana Gilbuena (L) is known for her classic yet innovative approach to Filipino cuisine, highlighted in her Salo Series. Known for hosting fifty pop-ups in all fifty states in the US in fifty weeks, Chef Yana brings her unique style to historic Taal with her take on a Katipunero lunch.

After a taste of authentic and inventive Ilonggo flavors by Chefs Yana Gilbuena and Panky Lopez at Il Ponticello (more on that impressive dinner here at http://dude4food.blogspot.com/2015/06/salo-ponti-inasal-in-jar-batchoy.html), I get another opportunity to enjoy local flavors on a daytrip to the heritage town of Taal. Our Bayani Brunch begins with a local salad with the freshest tomatoes and radishes with a flavorful vinaigrette. The tart dressing is balanced by the natural sweetness of the vegetables for pure and clean flavors.

Chef Yana Gilbuena draws inspiration from the bountiful harvest of fresh vegetables and seafood from Taal to recreate the simple and austere flavors of the period. The second dish, a delicately poached fillet of fish laid on sweet potato puree and slices of papaya is completed by pouring a richly flavored seafood stock. The flavors are subtle and delicate, with the clean and sweet notes of the fresh fish playing well with the mild salty hint of the seafood broth.

The fresh flavors of Taal continue with Chef Yana Gilbuena's Kinilaw, a local ceviche version with bite-sized chunks of raw fish, mangoes, tomatoes and paper-thin slices of radishes "cooked" and marinated with local citrus. The tomatoes and mangoes add a sweet tartness to the kinilaw, balanced by the sharp vinaigrette for a burst of rich flavors. The rustic simplicity of the dish, with its clean flavors, proves once again that the freshest ingredients are all you need to deliver all the flavors.

Chef Yana Gilbuena then presented her last dish, using the one of the region's iconinc delicacies, dried fish drizzled with a sweet glaze, served with thin slices of carrots and green beans. The sweet glaze complements the natural salty notes of the dried fish, pairing well with a side of coconut garlic rice. The Filipino feast recreates typical flavors from the past, and one can almost imagine the rumblings of a revolutionary movement, igniting the spark for national independence in these same walls of the beautiful ancestral home.

A serving of Manila Creamery's Mangga't Suman with Latik ice cream caps our Filipino feast, with fresh slices of ripe mangoes beneath a scoop of rich coconut-milk and suman-infused velvety smooth ice cream. Another scoop? Absolutely.

After a tour around Taal's historic churches and ancestral homes, we return to Villa Tortuga and find some freshly baked Bonete Bread...

...paired with Liquid Mixologist Kalel Demetrio's Taaleno Mocha, a blend of Cavite Robusta and Mt. Atok beans from the north with local chocolate and fresh Batangas dairy milk for that perfect afternoon snack before the drive back to Manila. Filipino-inspired cocktails using premium spirits from the country's oldest distillery were also served by Kalel Demetrio, more on that in a future post. The flavors, the ambiance, the elegantly restored ancestral home and hospitality of the team made my Salo sa Taal one memorable experience.

Villa Tortuga is located at Calle Marcela M. Agoncillo, Taal, Batangas, or call +63927-975-1683 for inquiries.

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Authentic Filipino flavors at an ancestral home, paired with Filipino-themed cocktails to complete the experience. And you're in for a wild ride back in time care of Liquid Chef Kalel Demetrio...

Master mixologist and Liquid Chef Kalel Demtetrio showcased his own line of signature handcrafted cocktails to pair with Chef Yana Gilbuena's special Filipino-inspired menu for Salo sa Taal at Villa Tortuga (more on that special lunch here at http://dude4food.blogspot.com/2015/06/salo-sa-taal.html). The uniquely Filipino cocktails added that perfect final touch to a memorable dining experience at Villa Tortuga.

As the elegant dining area at Villa Tortuga is set-up for the special lunch by Chef Yana Gilbuena (L), Destileria Limtuaco's Aaron Limpe and Kalel Demetrio prepare their homemade bitters and other unique blends for the line of special cocktails (R)...

Kalel Demetrio prepares his own blend of unique bitters, infused with local herbs, fresh fruits, coffee, and even flowers, adding that distinct layer of flavor to his line of cocktails. The use of local and regional ingredients, including base spirits, add to the distinct local vibe at Villa Tortuga. And there's nothing quite like a few cocktails to slowly take you back in time...

To complete the impression of going back in time, Kalel Demetrio uses old pharmaceutical style apothecary bottles with corks for his presentation of exclusive cocktails created for Salo sa Taal.

Premium local spirits and liqueurs from the country's oldest distillery, Destileria Limtuaco, fuels up Kalel Demetrio's cocktails, with its signature line of Filipino spirits, including lambanog and basi.

With its classic vintage-style bottles, Destileria Limtuaco's impressive line of local spirits and liqueurs provide a wide range of flavors for Kalel Demetrio's creative cocktails.

I was introduced to Kalel Demetrio's uniquely Filipino-inspired cocktails at Chefs Panky Lopez and Yana Gilbuena's special Ilonggo dinner, dubbed Salo@Ponti (more on that dinner here at http://dude4food.blogspot.com/2015/06/salo-ponti-inasal-in-jar-batchoy.html), and was immediately impressed by his use of local ingredients and the range of cocktails. And you just know Kalel Demetrio has even more surprises with his concoctions for the special lunch at Villa Tortuga.

Upon our arrival at the elegantly restored ancestral home at Villa Tortuga, we were served a refreshing glass of Villa Tortuga Grass Tea, a sweet tea infused with lemongrass prepared by Kalel Demetrio. And things are definitely looking good...

As more guests arrived at Villa Tortuga, Kalel Demetrio prepared his handcrafted artisan cocktails with Destileria Limtuaco's line of premium local spirits and liqueurs and his own blend of homemade bitters...

...and like a master on stage, the Liquid Chef goes about his performance with flair and precision, crafting each component of the cocktail in quick succession. More shots and a few drops of bitters and the blend is poured on a shaker...

Kalel Demetrio then served his first cocktail, the General Malvar, a proud son of Batangas and one of the fiercest commanders of the revolution, a soothing yet fiery blend of chili-infused San Juan Premium Lambanog with turmeric and honey, finished with citrus spiced bitters. The tart and refreshing blend is smooth and easy, with just a hint of heat from the chili that lingers long after the first sip.

The nest round of cocktails were then served, with the sweet, floral and fragrant Flora Republica, made with Destileria Limtuaco's San Juan Premium Lambanog as the base spirit, blended tapuy, Manille Calamansi Liqueur, toasted lemongrass, cucumber, lime, with sampaguita infusion and bagsik bitters quattro with hibiscus grape fruit. The complex flavors add layers of distinct notes, weaving a tapestry of rich flavors in every sip.

Kalel Demetrio then draws inspiration from the matriarch of the Filipino Revolution, the Aling Eriang, named after Marella Gliceria Villavicencio, a proud Taal native. A refreshing concoction made with watermelon and guava with mint, lime, Manille Calamansi Liqueur, guava-infused San Juan Premium Lambanog, with honey and bagsik bitters, the brightly colored cocktail releases a burst of flavor with each sip. Sweet, tart, and sour, the cocktail is smooth and easy, as you go for another sip.

Kalel Demetrio's playful inventiveness continues with the next round of cokctails. The inventive Crisisalio Y Damaso, with three shooters inspired by characters from Rizal's novel, named Crispin, Sisa, and Basilio. And the fun starts when you mix all three shooters...

...start with the effervescent Crispin infused with two types of bitters, followed by Sisa with its potent blend of San Juan Premium Lambanog, Manille Calamansi Liqueur, and bagsik bitters dos, and finally, the Basilio, with its blend of Maharlika Kombucha Shrub, mango, aratilis, guyabano, and chili shrub. Mix it all up and prepare for even more rich flavors. The blend of local fruits make it comfortingly familiar, yet new and refreshingly different.

I cap my round of cocktails with Kalel Demetrio's homage to Andres Bonifacio, the Old Supremo, with Very Old Captain Rhum, muscovado and two types of bagsik bittters. Almost like a classic Old-Fashioned with a uniquely Filipino twist, the Old Supremo is a personal favorite. The subtle sweetness is perfectly tempered by the sharp and smoky notes of the rum for a soothing cocktail.

Uniquely Filipino flavors, inventive cocktails, and great company. And a great way to celebrate Jose Rizal's birthday. Cheers!

Villa Tortuga is located at Calle Marcela M. Agoncillo, Taal, Batangas, or call +63927-975-1683 for inquiries.

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The classic and familiar reinvented with a refreshing new twist, as seen through the eyes and palate of a young up and coming chef...

Junior Master Chef and Breville Philippines Brand Ambassador, Louise Mabulo, shared her own unique and inventive spin on classic Filipino dishes in a private dinner at A_Space Manila Kitchen, presenting iconic Filipino dishes in a whole new way.

Under the mentorship of veteran chef and founding president for the Philippine Chapter of Ordre Internationale des Disciples Escoffier, Philip John Golding (L), young chef Louise Mabulo (R) presents her dishes in preparation for the upcoming Disciples de Escoffier Young Talent Competition in Hongkong this September.

In a private dinner hosted by Breville, makers of high-quality and premium kitchen equipment, Chefs Philip Golding and Louise Mabulo showcased their signature dishes supported by the culinary team from Breville Philippines. That evening, creativity and precision combined for a unique dinner experience.

Innovative cooking techniques and modern plating aesthetics showed just how far we can push the envelope and present comforting and familiar local dishes in refreshing and exciting ways for a whole new perspective. The special dinner was also another unique inside look at some of the very best chefs at work where the open kitchen is transformed into a stage, similar to my previous experience with Chef Philip Golding (more on that behind-the-scenes experience here at http://dude4food.blogspot.com/2014/08/an-inside-look-chef-philip-golding-at.html).

Each component of the dish is planned in meticulous detail, laid out in precise sequence, and seeing the plan in action up close adds to a better appreciation of the dish. Timing and execution are key in ensuring each dish is served with all the flavors at its peak. The coordination between chefs Philip Golding and Louise Mabulo, both Breville Brand Ambassadors, and the rest of the culinary team, ran like a well-oiled machine, with clockwork precision.

But this was Junior Master Chef Louise Mabulo's show, and with Chef Philip Golding's guidance, Louise proceeded with the preparation of her signature dishes...

...starting with the elegantly plated Line-Caught Yellow Fin Tuna Kinilaw with Pako Fiddle Fern Salad and Bagoong Vinaigrette. The delicate, briny sweetness of the premium tuna come through with each bite, followed by the mild sharpness of citrus for pure and clean flavors. The pickled radish and micro greens add both flavor and texture, and the salty notes of the shrimp paste dressing on fresh fiddle fern completes the dish.

Louise then served her main dish, a hearty Braised Boneless Short Rib Kaldereta with Laing and Monggo Potato Cakes and Root Vegetables. The tender braised boneless short rib is draped in a thick kaldereta sauce, infusing its flavors adding richness to the beef. The other components of the dish, the laing and monggo potato cakes, add texture and flavor to the dish. The complex layers of flavors of the dish remain balanced, weaving in seamlessly without overpowering the other.

For dessert, Louise served her Deconstructed Bilo-Bilo with White Chocolate Coconut Reduction, a beautifully plated dish featuring the classic sticky glutinous rice balls on rich white chocolate coconut cream with mango, toasted pinipig, tapioca pearls and edible flowers. The masterful execution of the dish transforms the iconic bilo-bilo into something new and different, fresh and inventive. Each plate becomes an artist's canvas, with layers of both color and flavorful notes for a sensory experience.

And like a seasoned veteran, Louise served her final dessert, Milk Champorado with Chocolate Mousse and Dark Chocolate Caviar with Salted Coco Jam. The combination of chocolate mousse, dark chocolate caviar, salted coco jam and champorado blend for an indulgent dessert to cap the evening. Junior Master Chef Louise Mabulo's creativity is impressive, from starters to mains and desserts.

Argentina's Lagarde Winery provided the wine for the evening, with its young yet expressive Altas Cumbres Cabernet Sauvignon (L), while Cocolatto shared their guiltless ice cream, a line of dairy, gluten, lactose, and soy-free hand-crafted ice cream that's vegan and diabetic-friendly. Pure indulgence without the guilt.

One of the objectives of Disciples of Escoffier is the transfer of knowledge to the next generation of culinary masters, and one can see this with Junior Master Chef Louise Mabulo. And with Chef Philip Golding as her mentor, Junior Master Chef Louise Mabulo is ready for the Disciples of Escoffier Young Talent Competition in Hongkong this September.

A_Space Manila Kitchen is located at 110 Legazpi Street, right across Greenbelt 5, Makati City or call 846-0856 for inquiries.

For more information on Breville Philippines and their line of innovative kitchen equipment, visit their FB Page here at https://www.facebook.com/brevillephilippines

For more information on Disciples of Escoffier Philippines, check out their FB Page here at https://www.facebook.com/DisciplesOfEscoffierPhilippineDelegation

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Refreshing new flavors and an impressive space await visitors to Marriott Manila. A massive four-storey structure housing the country's largest hotel grand ballroom is all set to make Marriott Manila the premier meeting destination in the Philippines...

Marriott Manila opens its massive new Marriott Grand Ballroom, with over ten thousand square meters of function space and three new dining outlets, adding yet another milestone to the ongoing projects at the growing resort property.

Entering the lobby of the new Marriott Grand Ballroom, one immediately notices the grand scale and luxury of the impressive facility, billed as the Philippines' largest hotel grand ballroom. And size does matter, with the new Marriott Grand Ballroom adding a whole new dimension to the country's pioneer integrated resort.

At the media launch, top Marriott and Resorts World Manila executives welcomed guests, including (L-R) Ralph Frehner, Marriott VP for Asia Pacific Food & Beverage Operations; Bruce Winton, Marriott Manila General Manager; and Stephen Reilly, Resorts World Manila's Chief Operating Officer.

Guests were treated to an elegant four course lunch prepared by Marriott's Executive Chef Meik Brammer and his culinary team during the launch. The first course, an appetizer of Norwegian Salmon Tartar Lemon Mustard with brioche crisp and garden greens, was then served. The buttery and creamy salmon just melts in your mouth, followed by the mild sharpness of the lemon mustard. Pure and clean flavors you can expect only from the freshest and finest ingredients.

For the second course, a delicately plated deep dish with tender beef and crispy potato hash topped with a poached egg was served. Minutes later, a server poured a thick and creamy broth to complete the dish. Wait a while then gently break the yolk and mix with the creamy broth.

A hearty and comforting Velvet Potato Cream Soup with beef brisket, potato hash, and poached egg yolk delivered an extra punch in flavor as the yolk slowly blended with the broth. Strands of tender beef brisket complemented the broth with its own rich and distinct notes.

For the main course, Executive Chef Meik Brammer served his Sous Vide Australian Veal Tenderloin with Organic Vegetable Ragout on green pea puree with truffle veal jus. The sous vide method makes the veal so tender and soft while retaining the juices for bold flavors. The contrasting notes from the vegetable ragout and the mildly sweet green pea puree add even more layers of flavor to the dish. From appetizer to main course, Executive Chef Meik Brammer's dishes delivered rich yet balanced flavors.

But Executive Chef Meik Brammer had one more dish. For dessert, an elegantly plated Coconut SemiFredo Popsicle Mango Lychee Compote with coconut malto and mango rum lime gel was served. Velvety smooth and not too sweet, it was the perfect ending to an elegant lunch at the new Marriott Grand Ballroom.

After a perfect lunch, it was time to walk and explore the new Marriott Grand Ballroom. Located at the second floor, the sheer size just takes your breath away, with its dramatic high ceiling adding to the enormous width and depth of the venue. From whatever angle you look at, the massive scale of the venue is just overwhelming.

The expansive 3,000 square meter pillarless venue can accommodate up to 4,000 guests with room to spare. the venue can be be subdivided into four sections with its state-of-the-art Skyfold Technology. At a push of a button, the vertical folding partitions drop down slowly from the ceiling to adjust to any specification or requirement. High above, one can marvel at the innovative Programmable Pillow Ceiling Lights, all 176 units that can change to 360 colors at a push of a button to suit any mood or requirement (for more on the impressive Marriott Grand Ballroom, check out my post on my other travel blog here at http://soloexpeditions.blogspot.com/2015/06/the-new-marriott-grand-ballroom-luxury.html).

At the ballroom, you can also find 6 VIP Sky Boxes with a bird's eye view above the venue for that private and exclusive gathering. Further down the long hallway, you can find one of 28 versatile meeting spaces that can be arranged and configured to fit your theme or requirement.

As we continued our tour along the massive hallways, we encounter one of Marriott's culinary teams applying the finishing touches on a chocolate sculpture of the new Marriott Grand Ballroom structure.

In addition to the ballroom and function spaces, the new facilities also boast of three new dining outlets offering modern Asian cuisine, an innovative deli and an upscale gourmet cafe to suit any appetite. And after the walking tour, a quick bite sounds like a pretty good idea...

First Stop, Allegro, with its line of fresh and premium deli items for something quick, light yet satisfying, including an assortment of maki sushi rolls, cheese tarts, dessert jars, gourmet salads, and chilled sandwiches.

That day, we were served open faced sandwiches with smoked tenderloin and a refreshing salad. And if you're still up to it, go for the Mississippi Mud Pie Dessert Jar...

At Mian, the modern Asian noodle bar offers refined and unique dishes fired in an elegant open kitchen. Traditional or with an inventive modern spin, Mian is definitely the place for stir-fried dishes, soups, rice bowls, desserts and dumplings, like the crisp and savory Pork Jiaozi (R) stuffed with Chinese Chorizo...

...or the comforting Chicken Guinataan, with tender chicken cooked in coconut lime sauce topped with crisp egg and bean sprout salad on steamed white rice.

The walking tour ends at Crema, the new Marriott Grand Ballroom's modern coffee shop, with its premium coffee creations or Felchin's hot chocolate. Pair your beverage with some of Crema's freshly baked treats...

....like muffins, or their signature Macapuno Egg Tarts.

And the Homemade Yogurt is definitely a must-try at Crema. Fresh, new flavors, and an impressive new ballroom. Things are definitely looking good at Marriott Manila.

The new Marriott Grand Ballroom is located at Newport Boulevard, Newport City Complex, Pasay City or call 988-9999 for inquiries and more information.

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Chicken Barbecue and Vegetable Corn Muffins, all made from scratch...easy. Time to "Man Up" in the Kitchen...

Samsung Digital Appliances held its fourth cooking workshop, dubbed as "Man Up in the Kitchen," last June 26, 2015 at the GalaStars Culinary School with recipes by Chef Ernest Gala. Grilling and baking were never this easy when you have the new Samsung Smart Oven to back you up...

Noted Chef Ernest Reynoso Gala was on deck that morning for the cooking demo, and for someone like me who never really cooked at all, I was both apprehensive yet eager to actually cook. Chicken Barbecue and Vegetable Corn Muffins sounded like some real serious cooking, but it was surprisingly easy with the new Samsung Smart Oven.

The new Samsung Smart Oven opens up exciting new possibilities in the kitchen with its microwave, convection and grilling features. From Intelligent Defrost, a unique fermentation function, and even baking, there's nothing you can't do with the new Samsung Smart Oven. And it's as easy as turning the dial and pushing a button...no sweat.

My very own cooking station was all set, and it was time for some serious cooking and run the new Samsung Smart Oven through its paces. All the ingredients were laid out for the first dish, the GalaStars Chicken Barbecue, with the following ingredients neatly arranged in the proper proportions:

Ingredients:

1/4 of 1 Whole Chicken (since I was the only one on my work station, I had a half-chicken all to myself), with deep diagonal incisions on each chicken part to absorb the special marinade.
1/4 cup banana catsup
1 tbsp each of Kekap Manis (a sweet soy sauce or use local soy sauce with 1 tbsp molasses)
crushed Garlic
1/4 tsp pepper

Procedure:

Mix the banana ketchup, Kekap Manis, crushed garlic and pepper in a bowl.
Place the chicken directly on the bowl and mix with your hands.
After rubbing the marinade ensuring that each part of the chicken is coated, place the bowl in the refrigerator and leave it to cool for around 30 minutes.
Skewer the chicken part with a barbecue stick, pre-soaked in water for 30 minutes to prevent the stick from burning
In a microwave plate, place the skewered chicken skin side down.
Set Samsung Smart Oven on MICROWAVE+GRILL FUNCTION, timed for 7 minutes and press START. Then, invert chicken and set on MICROWAVE+GRILL FUNCTION for 3 minutes. Press GRILL FUNCTION, timed for 2 minutes to brown the surface.

Sounds easy enough. And it was. Simply mix all the ingredients for the barbecue marinade in a bowl and place the pre-scored chicken directly in the marinade. Delicately rub the marinade to the chicken with your hands for several minutes until the chicken is thoroughly covered with the marinade.

After a few minutes, the chicken takes on a vibrant reddish hue, and it's time to skewer the chicken to keep its shape during grilling. Once the skewers are set, leave the skewered and marinated chicken in the ref for about half an hour.

While the marinated chicken is at the ref, it's time to prepare the Vegetable Corn Muffins. Below my work station, all the ingredients were neatly arranged and prepared:

Ingredients:

1 cup All-Purpose Flour
1/2 cup corn meal
1 tbsp baking powder
1 tbsp sugar
1 tbsp cooking oil
1 tsp salt
1 whole egg, beaten lightly with a fork
1 cup frozen Mixed Vegetables, thawed and drained (for pure corn muffins, use 1 cup whole kernel corn, drained)
1/2 cup Fresh or Full Cream Milk

Procedure:

Prepare 12 - 1/2 cup capacity ramekins or glass custard cups. Line each cup with 2 pieces of paper muffin liners.
Combine all ingredients in a bowl. Mix with a wooden spoon or spatula until well blended. Scoop onto prepared liners/cups until half full.
Place six muffins in ring formation inside the Samsung Smart Oven. Set it on MICROWAVE on 600W and cook for 3 minutes. Repeat with the other remaining 6 muffins.
After 3 minutes, remove the paper lined muffins from the Samsung Smart Oven and let it cool on a wire rack.

And just like the GalaStars Chicken Barbecue, the Vegetable Corn Muffins were surprisingly easy to prepare. Simply mix all the ingredients in the bowl with a wooden spoon, add the egg, and blend thoroughly until the mixture has a fine consistency.

Then, add in the thawed and drained mixed vegetables, and mix until the vegetables are evenly distributed in the mixture. With a scoop or spoon, add the mixture to the paper-lined ramekins until half-full. Once done, it's time for the Samsung Smart Oven...

And just after three minutes, my very own made-from-scratch Vegetable Corn Muffins were ready...

...with an appetizing freshly baked aroma to match the personal satisfaction that you prepared this batch yourself. Perfectly baked with layers of subtle sweetness from the mixed vegetables, this one paired well with the GalaStars Chicken Barbecue...

...grilled to perfection and fresh off the new Samsung Smart Oven. The deep and rich color of the Chicken Barbecue is a visual cue to the equally rich flavors of the dish.

Tender, juicy, and moist, packed with sweet, smoky and bold flavors, I'll have to admit, this one's a pretty good chicken dish. And I did this myself. And you can too, with the new Samsung Smart Oven. Quick, easy, all with just a push of a button with the new Samsung Smart Oven.

GalaStars Culinary School is located at 179 Shaw Boulveard, Pasig City or call 671-4489 for inquiries and more information.

For more on the new Samsung Smart Oven and their innovative line of home appliaces, check out the website here at http://www.samsung.com/ph/consumer/home-appliances/microwave-oven.

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Classic and contemporary. Traditional yet modern. Arrogant and elegant...from the Herault Valley in Languedoc in the south of France comes the Arrogant Frog and Elegant Frog, old world wines with new world attitudes.

In an exclusive wine tasting held at the elegant Le Jardin, the Arrogant Frog Winery Les Domaines Paul Mas showcased their premium selection of wines and varietals for a unique taste of their "Luxe Rural" philosophy of "everyday luxury".

At the helm of the Arrogant Frog winery is Jean-Claude Mas (L), described as a pioneer among the new wave of French winemakers. With their unique wines, Jean-Claude Mas bottles the "Luxe Rural" philosophy, constantly aiming for perfection tempered with a respect for their rural roots.

At Arrogant Frog, the efficient scale of a modern new world winery is managed with the same passion and dedication as a small old world winery. And it all begins with the terroir, where the winemaker draws inspiration from the vineyards. The terroir, combined with the climate, the varietal, and the winemaker's skill, remain the key elements in creating the Arrogant Frog's distinct wines. The Arrogant Frog manages over 550 hectares of owned vineyards, supplemented by 1,312 hectares of contracted vineyards yielding a total production output of 1,700,000 cases shipped to sixty countries in five continents.

At the Arrogant Frog Winery, the finest French and American oak barrels are used complemented by modern, state-of-the-art technology in a fusion of old and new.

One of the features that you'll immediately notice is the use of a modern screw cap instead of the traditional cork. The quality of the wine is preserved and maintained with the modern crew cap, ensuring that you enjoy a great glass of wine each and every time you open a bottle of Arrogant Frog.

But the most visible feature of the unique wines from Arrogant Frog are its simple yet elegant and quirky labels. Passion, heritage, creativity, and just a touch of humor gives this Southern French wine a distinct personality. "Labels are not just labels, they are concepts that have to be in harmony with the style of the wine in the bottle," says Jean-Claude Mas. "This is why I design labels like wines. My packaging should express what I try to demonstrate with my wines. Both styles have to be in perfect tune."

It was then time to sample the selection from Arrogant Frog, as Le Jardin served their selection of signature artisan cheeses, all made in-house.

My experience with Arrogant Frog begins with a trio of whites, the (L-R) Arrogant Frog Tutti Frutti Blanc, the Arrogant Frog Sauvignon Blanc, and the Elegant Frog Viognier. Each varietal features distinct shades of light golden hues, as well as contrasting notes.

The Arrogant Frog Tutti Frutti Blanc delivers fresh, crisp, and vibrant flavors, with complex fruity layers of passion fruit, peach, white currants and herbal notes. The Arrogant Frog Sauvignon Blanc has rich notes of grapefruit and gooseberry with a subtle smoky finish, with balanced acidity to round out the flavors. The Elegant Frog Viognier is smooth and refined, with balanced rich, fresh, and mellow flavors capped by a floral bouquet of peaches, violets, and dried fruits.

Arrogant Frog's reds were then served, with the (L-R) Arrogant Frog Cabernet Sauvignon Merlot Classic, Arrogant Frog Syrah, Elegant Frog Cabernet Sauvignon, and the Arrogant Frog Tutti Frutti Rouge. The Arrogant Frog Cabernet Sauvignon Merlot Classic is well-balanced with rich and smooth tannins, layered with subtle blackberry, truffle, and spicy vanilla notes. The Arrogant Frog Syrah's deep purple color delivers full-bodied and intense flavors, with ripe and floral hints in the initial sip finished with bold and spicy notes. The Elegant Frog Cabernet Sauvignon also features complex notes, with ripe fruit flavors and balanced acidity. My sampling of Southern French wines is capped by the elegantly smooth yet vibrant Arrogant Frog Tutti Frutti Rouge, soft, rich, lively yet well balanced with hints of tart red berries, ripe strawberries, spices and licorice notes.

The wide range of distinct notes from the wines of Jean-Claude Mas are refreshing and complex, bringing the unique flavors of Southern France and the rustic yet elegant notes of Languedoc in each and every bottle. It's a taste of "Luxe Rural" in every bottle, with a passion for perfection and that subtle touch of humor for a blend of old world wines with new world attitudes.

Arrogant Frog and Elegant Frog are exclusively distributed by Forth & Tay. For more information, visit their website at http://forthtay.com/ or call 828-1067 for inquiries.

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Fire, blaze, ardor, to burn with strong emotional feeling, enthusiasm and passion. It's the perfect description for Chef Tatung Sarthou and his new restaurant...

Ignite your rediscovery of local flavors at Alab, Chef Tatung Sarthou's newest restaurant concept featuring traditional and authentic Filipino cuisine with a contemporary twist.

Located in Scout Rallos at the corner of Tomas Morato, Chef Tatung's fans can celebrate the return of one of the metro's best chefs in the local food scene with a brand new restaurant. At Alab, you'll also find Chef Tatung's signature Honey Lechon in the menu, enough reason to drop by the new restaurant.

Alab is Chef Tatung Sarthou's personal interpretation of classic Filipino cuisine, exploring the wide range of regional flavors to define uniquely Filipino flavors. I first met Chef Tatung in his former restaurant almost three years ago (more on Chef Tatung's comforting Filipino dishes from his first restaurant on my previous post here at http://dude4food.blogspot.com/2012/11/chef-tatungs-refreshing-new-take-on.html), and it was great to see him again with a new restaurant. Chef Tatung cuts through the clutter of modern Filipino fusion cuisine with his honest, unpretentious, and heart-warming take on classic local flavors. Chef Tatung's seemingly defiant and unapologetically Filipino approach in his cuisine, rooted in the diverse regional flavors of our rich culinary heritage, has always been his trademark. And at Alab, this passion for Filipino flavors burns once more with his updated yet traditional signature dishes.

Start your feast with some of Alab's refreshing beverages, like the Alab Iced Tea (P 70) and the Lemonada (P 110), a blend of calamansi, dayap, dalandan and fresh mint. Or go for the Tuba (P 110), an ice blended beverage with the potent fermented coconut sap.

Once settled inside the bright, spacious and homey interiors at Alab, you can then go through the serious business of selecting from the menu. Begin your feast with Tatung's Fried Rice (P 180, Upper Left), Chef Tatung's signature fried rice flavored with yellow ginger and lemongrass and cooked with shrimps, vegetables, scrambled eggs, peanuts, and vegetables. Or go with the Aligue Fried Rice (P 180, Lower Right), a savory rice dish cooked with rich and indulgent crab fat, vegetables, dried shrimps, and scrambled eggs for that extra kick in flavor.

For the mains, Alab's Tinumok (P 170) is always a good choice, with ground pork and briny chopped shrimp wrapped in taro leaves steamed in rich coconut cream complemented by the sharp notes of bagoong alamang. Chef Tatung's version recreates the authentic flavors of the south, blending the creamy coconut base with a layer of soothing heat from the chili.

And Chef Tatung has even more local flavors to offer, like the Adobong Pula (P 280), based on one of the oldest documented versions of the iconic adobo using annatto instead of the usual soy sauce, with chicken and pork stewed in vinegar. The sauce is lighter in terms of both flavor and consistency than the usual soy sauce based adobo, with cleaner flavors. The absence of soy sauce does not diminish the flavor of the dish, in fact, the delicate flavors of the chicken and pork come through with more pronounced yet cleaner notes.

Kalderetang Kanding (P 445), a traditional Spanish-inspired stew of goat and vegetables in rich sweet and spicy tomato sauce thickened with liver puree topped with quezo de bola. The familiar rich sauce and the sweet bell peppers and vegetables are comforting, and you'll want some extra rice with this dish.

Kare-Kare (P 450), the classic Filipino dish made with beef trotters, ox-tail, tripe and vegetables thickened with ground toasted rice and peanuts, is based on Chef Tatung's old family recipe, slow-cooked for eight hours. Paired with Alab's own savory and salty bagoong, it's another of Chef Tatung's must-have dishes at Alab. Extra rice? Absolutely.

In between, add some vegetables to the feast, like the Ensaladang Pilipino (P 120), a comforting mix of blanched and grilled vegetables with ginamos dip...

...and the unique Penuneng (P 150), an Ilocano dinuguan longganisa, or blood sausage, served with a vinegar dip. At Alab, you can find regional dishes from around the country for your own culinary journey of local flavors.

Alab also offers a variety of seafood dishes, including the Sugpo sa Palapa (P 560), plump prawns cooked in palapa. Palapa is a Maranao spice mix made with sakurab, a local shallot from Mindanao and enriched with crab fat. One of my personal favorites at Alab, the richness of the dish makes this yet another must-have at Alab.

Round out your feast with some of Chef Tatung's tempting pork dishes, like the Pritson na Crispy Pata (P 580), roasted boneless leg of pork stuffed with lemongrass and leeks, thrice cooked for that perfectly crisp outer layer of crackling. The lemongrass and leeks add layers of subtle sweetness and aromatic fragrance to the dish, while the contrasting textures of tender and juicy pork with that outer layer of crackling reminds you why you just love a good crispy pata.

Honey Lechon (P 390), tender pork belly that melts in your mouth releasing a delicate sweetness, one of Chef Tatung's signature dishes. The tender pork belly is roasted for six hours on a bed of garlic and lemongrass, adding sharp nutty and minty notes to the delicately flavored yet rich pork belly. I first tried this at Chef Tatung's previous restaurant, and I'm glad the dish is here at Alab.

Cap your Filipino feast with Alab's signature desserts, including (clockwise from left) the unique and inventive Bibingka Cheesecake (P 140), Pichi-Pichi with Quezo de Bola (P 90), Tsoknut Cake (P 110), and Suman sa Lihiya (P 80). The Bibingka Cheesecake, which Chef Tatung describes as a cool "New York, Cubao" connection, is one of those inventive spins that really works. Soft and fluffy, with the rich flavors of cream cheese for a unique Filipino dessert.

Or try something distinctly local yet refreshingly different, like Chef Tatung's Homemade Ice Cream in Laing, Kamote Q, and Quezo de Bola flavors. The salty richness of quezo de bola comes through in the cheese flavored ice cream. The Kamote Q Ice Cream recreates the familiar sweetness of the popular street food, giving it a velvety smooth finish. Laing Ice Cream? This is where Chef Tatung weaves his own playful creativity and magic with some really unique ice cream flavors, and you'll be surprised with the flavors. The coconut cream base and the mild nutty sweetness of the taro leaves blend well in an ice cream, transforming it to something totally new and different. It's one of those "try it before you knock it" kind of dishes, and you'll be glad you did.

Authentic local flavors and creative dishes with a unique spin, and you can find all these at Alab.

Chef Tatung Sarthou's Alab is located at 67 Scout Rallos Street corner Tomas Morato, Quezon City or call 962-1176 and 364-9631 for inquiries and more information.

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A new line of signature dishes promises a whole new dining experience at one of the metro's revered institutions...

Mario's introduces its new line of special dishes, the Chef's Creations, featuring steaks, seafood, and pasta for a limited time. The infusion of new dishes is a welcome addition to complement the existing menu for a refreshing new dining experience at Mario's. Here's a quick peek on some of the new Chef's Creations at Mario's...

Since 1971, Mario's has established a reputation that has withstood the test of time, with timeless classics of Spanish-inspired cuisine and premium steaks enjoyed for generations (for more on Mario's and their signature line of dishes, see my previous post here at http://dude4food.blogspot.com/2013/06/a-weekend-brunch-at-marios.html). At Mario's, one can always expect a comforting familiarity and consistency, but Mario's kitchen has been busy creating a new line of potential favorites. The new menu includes seafood dishes like the Baby Prawns in Creamy Curry Sauce (P 650), served on a bed of soft and fluffy steamed white rice. The plump prawns have a fresh snap, releasing a briny sweetness complemented by the rich and creamy curry sauce that just pairs so well with the rice. It's a refreshing light option that's also satisfying and filling.

And there are even more seafood options, including the Broiled Halibut with Chunky Mango-Tomato Sauce (P 900), served with mashed potatoes and seasonal vegetables. The premium halibut is perfectly cooked, with the light crisp layer of skin contrasting with the fork-tender and creamy halibut. The mango-tomato sauce, with chunks of real mangoes, add a burst of tart and sunny flavors to complete the dish.

Another excellent and flavorful seafood option is Mario's new Blue Marlin with Stewed Tomato, Basil and Olives (P 575), served with linguine aglio olio. The delicate flavors of the grilled marlin are perfectly complemented by the tomatoes, olives, and basil, adding a Mediterranean touch to the dish. The firm al dente noodles, drizzled with nutty olive oil, is the perfect starch component of the dish, rich and flavorful without overpowering the delicate notes of the marlin.

Pasta dishes include the new Penne with Arugula-Cashew Pesto Cream and Grilled Chicken (P 350), a hearty and comforting dish with tender chicken and a pesto cream sauce enriched with cashews. The creamy pesto and grilled chicken combine for rustic flavors, a complete meal on its own.

For heftier appetites, you can opt for Mario's new Roast Pork Tenderloin with Grilled Apples (P 550), served with vegetables and mashed potatoes. I've always loved the combination of pork and apples, with the sweetness of the apples pairing well with the mild notes of the lean pork, and this dish is another example of the winning pork and apple combo.

But if its steak you want, go for the new Steak Madeira (P 675), served with creamy penne, spinach, and shiitake mushrooms. The rich wine-based madeira sauce adds a richness to the steak, complemented by the nutty and savory shiitake mushrooms and the creamy pasta. As with all steaks served at Mario's, the steak is perfectly cooked, tender and juicy bursting with bold beefy notes in every bite.

It's always comforting to know that you can find your reliable favorites at Mario's, but it's also great to know that Mario's kitchens are constantly creating even more new dishes to refresh your dining experience.

Mario's is located at 191 Tomas Morato Avenue, Quezon City or call 373-0360 0r 415-3887 for inquiries. You can also visit their website at www.marios.com.ph.

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New flavors, and familiar old favorites. It's that unique feeling of discovery, and rediscovery, of both new and comforting flavors that make a visit to Bono Artisanal Gelato so refreshingly exciting...

Bono Artisanal Gelato announces the return of its classic Cereal and Milk flavor in all its stores, and that's very good news.

Summer may be officially over, but it's always a good time to visit Bono Artisanal Gelato to enjoy an old favorite for the real scoop (more on the real scoop at Bono Artisanal Gelato here at http://dude4food.blogspot.com/2013/04/the-real-scoop-at-bono-artisanal-gelato.html and more here at http://dude4food.blogspot.com/2013/12/another-scoop-bono-artisanal-gelato.html).

Some of the innovative flavors made fresh that day included Bono Artisanal Gelato's unique and distinct Taho, drizzled with the familiar syrup and tapioca pearls. The iconic street food classic is given an elegant and indulgent upgrade, transformed into a velvety smooth and creamy gelato.

You can also indulge in local flavors with Bono Artisanal Gelato's Mango Ube Symphony, the country's entry in the prestigious Gelato World Tour Competition (more on Bono Artisanal Gelato's new Mango Ube Symphony and a unique behind the scenes look here at http://dude4food.blogspot.com/2015/03/freshly-churned-gelato-everydayat-bono.html). The blend of smooth, sweet and tart mango gelato laced with swirls of purple yam jam mixed with rhum-soaked dried mangoes combine for rich yet balanced flavors.

Then, there's the old favorite. Bono Artisanal Gelato's Cereal and Milk, topped with crispy corn flakes and a waffle cookie, just takes you back to happier times. Each bite delivers bold and intense yet creamy concentrated flavors, recreating all the flavors similar to what you get at the bottom of your comforting bowl of cereal. Rich, creamy, comforting and familiar. Good times. Great to see you back at Bono Artisanal Gelato. Have it in a freshly made waffle cone, a cup, or even a cookie, you just can't go wrong with Bono Artisanal Gelato's classic Cereal and Milk.

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

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A cocktail served on a spoon? You can learn that and more with the innovative Dine and Learn program by Vikings...

Vikings recently launched its unique Dine and Learn program geared toward culinary students and other culinary groups with the aim of nurturing future generations by sharing skills and knowledge from its trained chefs. And you can enjoy the sumptuous buffet at Niu by Vikings while learning too...

That day, the featured Dine and Learn session was Molecular Mixology, with the marketing team and bartenders of Niu by Vikings demonstrating some of the latest and modern techniques in mixology with a molecular gastronomy spin. Serving cocktails on a spoon can be fun, and it's easy too.

The program showcases the expertise and talent of the culinary teams from the different branches of Vikings providing an interactive hands-on experience to supplement the skills of culinary students and other groups. And arranging one is easy, simply choose your Vikings location and contact the marketing team of Vikings (details below).

The session begins with how to make the proper Blowjob, the iconic shooter with its blend of Bailey's Irish Cream, Kahlua, and vodka, topped with whipped cream. The layering techniques were demonstrated with the use of a spoon while gently pouring the different components of the shooter. The classic shooter is built slowly, layer by layer, and enjoyed in one shot.

But the most exciting portion of the Dine and Learn session at Niu by Vikings involved creating small caviar-sized balls, with a process called Spherification. Inspired by techniques created by Ferran Adria and his groundbreaking work with molecular gastronomy, the unique culinary process transforms liquid into spheres resembling fish roe. And it's surprisingly easy and simple. All you need is a dropper, some powdered sodium alginate, a cold solution of calcium chloride or calcium lactate gluconate. And don't worry, no need to recall your chemistry classes, the bartenders at Niu by Vikings make it easy for you to create your cocktail spheres.

Once you have the proper yield, your cocktail spheres are ready to serve. Like some sort of ancient alchemy, the cocktail droplets transform into soft yet firm spheres right before your eyes. The bartenders at Niu by Viking prepared two sets of spheres, including their signature Cloud 9 (L) and Mojito-flavored spheres (R). You can take it as is, popping the caviar-like balls to release the cocktail in your mouth...

...or spice up the usual Mojito with a spoonful of Mojito-flavored spheres. With each sip comes a few spheres delivering intense flavors as it pops inside your mouth.

You can also create larger balls with the spherification technique, like these playfully inventive shooters of Mojito and the signature Cloud 9 cocktail of Niu by Vikings. Having a cocktail in a spoon instead of a glass is definitely a new experience, with each ball bursting inside your mouth releasing the rich flavors of your favorite cocktail.

After another round of Mojito with Mojito-flavored spheres settling at the bottom, it was time for lunch...

...and Niu by Vikings has one of the most impressive and elegant buffet spreads in the metro, elevating your buffet dining experience. My feast at Niu by Vikings begins with Asian flavors with assorted Dimsum...

...followed by even more Asian flavors with Beef Pendang paired with Lechon Rice, Chicken Asado and Deep-Fried Squid Rings. At Niu by Vikings, you can always take your time and enjoy at your own pace, and that's the best way to approach any buffet.

A few slices of premium New Zealand Leg of Lamb studded with garlic and rosemary completed my feast at Niu by Vikings (for more on the buffet spread at Niu by Vikings, check out my previous post here at http://dude4food.blogspot.com/2014/10/a-new-dining-experience-at-niu-by.html). Thinking of impressing your friends in your next cocktail party? Sign up for a session with Dine and Learn at Vikings, and enjoy a sumptuous buffet as well. For more information on the unique Dine and Learn program of Vikings and their line-up of culinary sessions, simply email to vikingsmarketing@gmail.com or visit www.vikings.ph.

Niu by Vikings is located at the SM Aura Skypark right across the Samsung Hall. 26th Street corner McKinley Parkway, Taguig or call 478-3888 for inquiries.

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It was an evening of good food and good company, combining for an entertaining and memorable dinner. Then again, that's what you can always expect from Disciples of Escoffier...

An elegant dinner was hosted by the Disciples of Escoffier and Breville Philippines at Smith Butcher and Grill Room as part of the on-going simulation training for Junior Master Chef Louise Mabulo, the country's representative to the Disciples of Escoffier Young Talent Trophy competition in Hongkong.

The special Escoffier Dinner was held last June 30, 2015 at the new Smith Butcher and Grill Room along H. V. Dela Costa in Makati. As more guests arrived, Smith Butcher and Grill Room's Chef Steven Scudder (R) showed their premium steaks to Escoffier member Luciano Paolo Nesi of the L'Opera Restaurant Group before the special dinner.

At Smith Butcher and Grill Room, you can find a wide selection of premium steaks from Japan, Australia, France, and Ireland in a variety of cuts. The impressive inventory is displayed at an elegant glass-walled room, in full view from the dining area.

But the evening belonged to Junior Master Chef Louise Mabulo (L), already busy at Smith Butcher and Grill Room's kitchen prepping for the special dinner for over thirty guests on the list. A four-course dinner for members and friends of Disciples of Escoffier is no easy task. But Louise, in her calm demeanor, is up for the challenge.

Disciples of Escoffier's Chef Philip Golding and Eiffeline Salvador Howard welcome guests to the special dinner, including Disciple of Escoffier members from as far as China and the US gracing the event. As with all events organized by Disciples of Escoffier, the transfer of knowledge remains the primary aim, seen with the mentorship of Junior Master Chef Louise Mabulos, as well as strengthening the bond between members with a passion for food. Chef Philip Golding described each Disciples of Escoffier event as "stories within stories," with so many layers weaving into a fluid tapestry for a memorable evening. And that night at Smith Butcher and Grill Room was exactly the way I expected it to be. Good times.

Junior Master Chef Louise Mabulo fires up the dinner service at Smith Butcher and Grill Room with her four signature dishes. After sampling her unique and elegant dishes in a previous simulation training run at A Space Manila Kitchen (for more on Louise Mabulo and her preparations for the upcoming Disciples of Escoffier Young Talent Trophy competition in Hongkong, check out my previous post here at http://dude4food.blogspot.com/2015/06/deconstructing-filipino-flavors-with.html), Junior Master Chef Louise Mabulo goes to the next level in her training with a formal dinner for thirty guests, all in preparation for the Disciples of Escoffier Young Talent Trophy competition in Hongkong set for September this year.

The kitchen at Smith Butcher and Grill Room comes alive with a flurry of activity, as each component of each dish is prepared. In the middle of all the action is Junior Master Chef Louise Mabulo (L), setting the pace as Breville PhilippinesCorporate Chef Emman Galves (R) adds the final touches before the dishes are expedited.

With clockwork precision, each task is coordinated in the assembly of each dish. Timing becomes critical as the dishes are plated, ensuring each of the components are at its peak in terms of flavor. The first course is served, and Junior Master Chef Louise Mabulo starts the prep work for the next course...

Displaying grace under pressure, Junior Master Chef Louise Mabulo keeps the pace at a high level, as the rest of the team keep up. Inside the kitchen, I get a unique perspective and experience a real kitchen at work. The heat from the stoves and grills, the flurry of activity and the constant arrival of the different components of each dish add to an almost surreal vibe, and you can't help but admire how each member of the kitchen knows precisely what to do, and when to do it, working like a finely tuned and well-oiled machine.

Each course is prepared and completed in an orderly fashion, with Junior Master Chef Louise Mabulo sending out clear instructions to the team as they complete the second course.

Like an efficient assembly line, Junior Master Chef Louise Mabulo led the intricate plating for each dish supported by the rest of the team...

...adding final touches before the dishes are sent out of the kitchen. Seeing the tedious process behind each dish up close gives one a real appreciation for each of the courses served.

Chef Philip Golding keeps a close watch at the kitchen, sending out instructions and the final nod before the dishes are served. The real kitchen environment, with Chef Philip Golding's inputs, are exactly what the young culinary team need to gain experience and confidence. And it's great to actually see one of Disciples of Escoffier's stated missions, the transfer of knowledge, happening right in front of you.

As things heat up in the kitchen, Chef Philip Golding shared a light moment with Fontainebleau Miami's Executive Chef Ryan Wilson, bringing a smile to Junior Master Chef Louise Mabulo and her team as they served the final course.

The evening's special dinner consisted of Junior Master Chef Louise Mabulo's Line-Caught Yellow Fin Tuna Kinilaw with Pako Fiddle Fern Salad and Bagoong Vinaigrette...

...followed by the hearty main course of Braised Boneless Short Rib Kaldereta with Laing and Monggo Potato Cakes and Root Vegetables...

...and finally, Junior Master Chef Louise Mabulo capped the evening with her duo of signature desserts, the Deconstructed Bilo-Bilo with White Chocolate Coconut Reduction and Milk Champorado withChocolate Mousse and Dark Chocolate Caviar with Salted Coco Jam (more on Junior Master Chef Louise Mabulo's elegant four-course Filipino-inspired signature dishes here on my previous post at http://dude4food.blogspot.com/2015/06/deconstructing-filipino-flavors-with.html). The complexity of flavors, and the creativity behind each dish is impressive. Junior Master Chef Louise Mabulo is definitely ready for the Disciples of Escoffier's Young Talent Trophy competition...

The entire team receives a well-deserved round of applause from the guests for an exceptional dinner experience at Smith Butcher and Grill Room. Young apprentices alongside veteran chefs join diners in another successful event by Disciples of Escoffier.

Junior Master Chef Louise Mabulo chats with the guests, adding even more stories within stories in an already memorable evening.

Bonds with old friends strengthened, and new ones established, it's what makes dining with Disciples of Escoffier so special.

A rich, robust, and frothy cup of comforting Latte caps my evening at Smith Butcher and Grill Room, extracted from the world's first innovative and cutting-edge "manual-automatic" espresso machine, the Oracle, by Breville (R).

The number of wine bottles consumed is often proportional to the level of fun, and the wine bottles in front of Chef Philip Golding and the bar teams from Smith Butcher and Grill Room and Breville Philippines is pretty much an accurate gauge of how the evening went. Good food, good company. Good times.

Smith Butcher and Grill Room is located at ACI Building, 147 H. V. Dela Costa Street, Salcedo Village, Makati City or call +63927-3759467 and +63915-429-5167 for inquiries.

For more information on Breville Philippines and their line of innovative kitchen equipment, visit https://www.facebook.com/brevillephilippines

For more information on Disciples of Escoffier Philippines, check out their FB Page here at https://www.facebook.com/DisciplesOfEscoffierPhilippineDelegation

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A culinary journey ends at Silk Road, and another begins...

Silk Road Thai Bistro will soon close its doors to give way for a new dining concept, but not before one last meal for old times' sake. The classic Pad Thai and other signature Thai dishes from Silk Road will definitely be missed...

I start my final dining experience at Silk Road with their signature Thai Milk Tea (L) and Thai Ravioli (R), with tender sesame beef and nutty shiitake mushrooms wrapped in soft and freshly steamed rice paper with a sweet, sour and spicy vinegar dip. Here's more of Silk Road's signature dishes...

The Son-in-Law Eggs, or Kay Loog Keuy, a traditional and celebratory Thai dish with eggs draped in rich Thai sauces and spices. I remember the first time I dined at Silk Road with chef and owner Cecille Chang, my favorite "Stiletto Chef," as she described the origins of the dish.

Silk Road's Chicken Satay, served on a concrete block wrapped in banana leaf and garnished with a fresh orchid filled with hot charcoal, with a side of cucumber relish and thick peanut sauce is another dish I will miss. There's nothing quite like Silk Road's satay, grilling right on your table with that savory and fragrant aroma.

Complete your meal at Silk Road with their hearty flavored rice dishes, like the signature Silk Road Fried Rice (L) and the mildly sweet and fragrant Pineapple Rice (R) that pair so well with the mains.

My favorite dish at Silk Road is their Siamese Pork Ribs (R), tender, juicy, sweet and smoky cinnamon caramel pork ribs served on a concrete block with charcoal. Pair this with one of their off-the-menu spicy rice dishes (L) for a winning combo.

Fresh Steamed Sea Bass in chili, lime, and garlic, adds a festive vibe to your meal at Silk Road, with fresh, pure, and clean flavors. The delicate flavors of the sea bass are enhanced by the mild nutty notes of the garlic, the sharpness of the lime, and a soothing heat from the chili.

The classic Bagoong Rice, or Khao Khluk Kapi, is yet another mandatory dish to complete your feast at Silk Road. Simply mix the tender caramel pork, shallots, mangoes, cucumber, string beans, shrimp paste and chili and you're in for a flavorful ride.

The crisp and savory Sala Deng, deep-fried lemongrass florets stuffed with ground chicken and served with a sweet chili sauce is another favorite. And the fun begins when you gently pick apart the lemongrass floret with your fork for the richly seasoned chicken stuffing. Dip in the sweet chili sauce and pair it with any of the rice dishes at Silk Road...perfect.

And if its more seafood you want, Silk Road's Crispy Tilapia with Tamarind Puree does the job nicely. The contrasting textures of the tender and moist fish with its crispy outer layer draped in a thick and sweet tamarind sauce with fried basil leaves is yet another memorable dish at Silk Road.

For dessert, cap your feast with Silk Road's Sticky Rice with Mango, a traditional Thai dessert...

...and the Takhoo Thai, a rich and smooth tapioca pearl pudding with creamy coconut custard. Silk Road's dishes will definitely be missed. But Chef Cecille Chang has something up her sleeves for a whole new dining concept...stay tuned for more on Chef Cecille Chang's new restaurant concept.

Silk Road Thai Bistro is located at the ground floor of Net Quad Corporate Center, 4th Avenue corner 31st Street, Fort Bonifacio Global City, Taguig City or call 824-1678 for inqiries.

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Things are smokin' at Racks...

...with the new Smoked Spring Chicken, the newest addition to the flame-grilled, fall-off-the-bone barbecue classics at Racks. Tender, juicy, and smoky, the new Smoked Spring Chicken from Racks is another potential favorite, and another reason to visit Racks for its signature American barbecue flavors.

You can always start your meal right at Racks with their selection of refreshing salads, like the signature House Salad (P 350 Family/P 200 Solo), with crisp Romaine lettuce, fresh apple sauce, and sugar coated pili nuts tossed in a zesty raspberry vinaigrette.

Then, the newest dish from Racks arrived, the new Smoked Spring Chicken (P 485), served with a new mayo-based sauce, the Alabama White Sauce. Young spring chickens are used for its tender, juicy, fall-off-the-bone goodness, slow-grilled for hours over hickory wood. The marination and smoking process gives it a mild yet smoky layer to complement its delicate flavors. The spring chicken just fall-off-the-bone, with smoky notes and a savory juicy texture that's great on its own, and even better with the creamy Alabama White Sauce with just a hint of heat from the chili to complete the new chicken dish.

The dish presents a whole spring chicken, cut in half and butterflied, fresh off the grill. The lightly charred outer layer gives it a distinct smoky flavor, while the meat remains juicy bursting with rich flavors. Subtle notes from the hickory and the smoking process remind you why you love barbecue as you go for another piece. And Racks really knows their stuff when it comes to American style barbecue. They've been doing it since 1992. Pair your Smoked Spring Chicken with corn-on-the-cob...

...and some buttered French beans and carrots. Just perfect.

And while at Racks, complete your dining experience with the signature Racks Premium Boneless Pork Ribs (P 570) with mashed potatoes and coleslaw. Pour a generous helping of the homemade Spicy Barbecue Sauce from Racks, and you've got yourself some real barbecue. Pork ribs and the new Smoked Spring Chicken, now that's winning pair from Racks...

Racks is located at the El Pueblo Complex, ADB Avenue corner Julia Vargas Avenue, Pasig City, or call 632-1458 for inquiries.

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Volunteer firefighters enjoy some pretty cool perks. And the Golden Fire Rescue unit of Chinese volunteers in San Juan share some of their favorite Chinese comfort food in one of the city's iconic establishments...

...at Golden Chicken House & Chinese Food Center with their home-style and affordable signature dishes. Dine-in, take-out, or delivery, expect homey and downright comforting dishes to satisfy your appetite without busting your wallet.

Golden Chicken House & Chinese Food Center isn't hard to find, just look for the Golden Fire Rescue Volunteer Station and you'll find it the restaurant. The wide selection of dishes are simple, uncomplicated and honest, no-frills, all flavor. And sometimes, that's more than enough for a satisfying meal. Like Golden Chicken House & Chinese Food Center's Lumpiang Shanghai (P 78 for 6 pcs), served with a tart and sweet chili sauce. The wrappers are noticeably thicker, generously stuffed with savory minced pork that's both filling and comforting, the kind you'd expect in your aunt's home.

A good side dish is Golden Chicken House & Chinese Food Center's Chicken Lollipops (P 84), crispy deep-fried chicken served with their homemade sauce. The contrasting juicy chicken and the crisp outer layer delivers a burst of homey flavors, and great as is, and you just can't stop after having one so better order another just in case.

Volunteer firefighter Jerwin Guan recommended their Beef with Button Mushrooms (P 84), with tender strips of beef sauteed with nutty mushrooms for another comforting combo. Great with steamed white rice, just drizzle some of the sauce on the rice for even more flavor. He was right. I can have this for lunch and dinner...

Golden Chicken House & Chinese Food Center's menu is impressive, with a wide selection that includes their signature Chicken specials, noodles, pork, seafood, beef, vegetables, soups, rice and rice toppings and other Chinese dishes.

They can also prepare customized packed meals ideal for large groups with an infinite number of combos to fit any budget. I sampled their crispy Pork Chop with Chop Suey packed meal combination with rice, a satisfying meal with excellent value for money. Just give them a call and they will gladly assist you in preparing your own customized meal sets. And if you do decide to visit and dine at Golden Chicken House & Chinese Food Center, bring the kids and go for a tour of their fire station. Simple, uncomplicated and comforting meals at reasonable prices, always a winning combination.

Golden Chicken House & Chinese Food Center is located at 163 N. Domingo Street, Pedro Cruz Street, San Juan City or call 726-0760, 724-7752, 724-6874 668-4088, and 463-1456 for inquiries and more information.

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You can have dim sum just about anywhere in the metro. Or you can enjoy Unlimited dim sum at the Makati Shangri-La Manila's iconic Shang Palace for a memorable dining experience...

Makati Shangri-La Manila's elegant Shang Palace offers unlimited dim sum with its Dim Sum Plus for lunch from Monday to Saturday for an epic dim sum feast. Indulge in a wide selection of authentic dim sum, appetizers, soups, noodles, and a main course for an all-inclusive special price, only at Shang Palace as it elevates the dim sum experience up a notch.

Our unlimited dim sum experience began with the complimentary Braised Tofu from Shang Palace, a sweet, sour, and mildly sharp appetizer with shallots. The subtle nutty notes of the soft yet firm tofu draped in a rich sauce opens up your palate for the feast to come at Shang Palace...

...followed by the Appetizer Platter, a rich medley of flavors on a plate with chilled jelly fish marinated in sweet and sour sauce, marinated bean curd, sliced pork knuckles with garlic, tender marinated beef, honey-glazed barbecue pork, and century eggs.

Shang Palace offers over eighteen delectable dim sum creations to satisfy your dim sum craving, and here's a shortlist of must-try dim sum dishes, starting with the Barbecued Pork Pie, fresh baked buns topped with sesame seeds and filled with savory, sweet and smoky barbecued pork. The soft, flaky and buttery buns have a subtle sweetness to complement the barbecued pork, and each bite releases a burst of comforting flavors.

The crisp and delicate Deep-Fried Taro Puffs with Diced Scallops were served next, with the soft, mildly sweet taro and the crunchy outer layer delivering contrasting textures in every bite. The diced scallops add an indulgent note to the taro puff, and the version from Shang Palace is probably one of the best in the metro.

Classic steamed dumplings were then served in traditional bamboo steamers, starting with the Steamed Crystal Skin Shrimp Dumplings, with plump shrimps and its briny sweetness wrapped in paper thin translucent dough. The flavors are fresh, clean, mild, and subtle, with the freshness of the shrimps giving it a distinct "snap" in every bite.

The familiar Steamed Pork Dumplings with Fish Roe should be part of your dim sum feast at Shang Palace, with mild and delicate flavors from the pork accentuated by the soft briny fish roe for contrasting flavors. A dip in soy sauce with chili completes the flavors.

The distinct and vibrant green hues of the Steamed Spinach Dumplings stuffed with Shrimps is a visual cue to the unique flavors of the spinach and shrimp blend, combining the nutty notes of the spinach with the mild briny sweetness of the shrimps. The use of the freshest premium ingredients ensure the cleanest and purest flavors, bite after bite.

And there's more. A second round of dim sum gets you in the groove in no time, with more fresh flavors to your dim sum feast at Shang Palace.

The crisp Deep-Fried Spring Rolls, with its light and paper thin wrappers, allow the flavors of the savory filling to come through in every crunchy bite. The spring rolls remain crisp and crunchy, and going for seconds and thirds delivers a consistent texture just like the first bite.

The Steamed Chicken Feet with Spicy Black Bean Sauce combines the delicate yet rich flavors of the chicken with the sharp and bold notes of the black bean sauce, with just a whisper of soothing heat from the chili.

The Steamed Pork Rib with Black Bean Sauce offers sharp notes from the salty black beans with the delicate yet rich flavors of the soft, almost melt-in-your-mouth pork ribs for balanced flavors.

The variety and range of textures and flavors are highlighted in the next dim sum dishes, including the Pan-Fried Turnip Cake with XO Sauce, with the subtle flavors of turnips accentuated by the flavorful XO sauce...

...and the Prawn with Cheese Balls, with its crisp and crunchy coating of fried thin noodles over creamy prawn and cheese. The contrasting textures and rich flavors make this another must-try at Shang Palace.

For the main course, the Hot Prawn Salad offers unique flavors with fresh plump prawns draped in a sweet, sour, and creamy sauce, punctuated by the distinct tartness of the mangoes and pineapples. The fresh snap of the prawn, with its lightly seared crisp outer layer, plays well with the creamy dressing draping each prawn. A personal favorite, and seriously good.

Other mains include the tender Sauteed Beef with Celery in Sichuan Sauce...

...and the Sauteed Scallops with Asparagus in XO Sauce. The fresh vegetables used in both dishes, the celery and asparagus, pair perfectly with the beef and scallops. Each dish is perfectly executed to supplement your dim sum feast at Shang Palace. Other main dishes include Deep-Fried Lapu-Lapu Fillet with Sweet Corn Sauce, Sweet and Sour Pork, "Kung Po" Style Stir-Fried Sliced Chicken, Stir-Fried Spinach in Garlic Sauce, and Stir-Fried Asparagus with Oyster Sauce.

Excellent dim sum and main dishes are what you can expect at Shang Palace. But save room for dessert. Cap your dim sum feast at Shang Palace with their signature desserts...

...like the Chilled Mango Puree with Sago and Diced Mango...

...or the Mini Egg Tarts, perfect with a cup of tea. Dim Sum Plus at the Shang Palace is available for lunch from Monday to Saturday, 11:30am to 2:30pm for only P 888/per person, subject to tax and service charge inclusive of unlimited dim sum, appetizers, soups, noodles, and one choice of main course per person. And that's not a bad deal at all. See you at the Shang Palace?

Shang Palace is located at the Second Level of Makati Shangri-La Manila, Ayala Avenue corner Makati Avenue, Makati City or call 814-2580 or email rric.slm@shangri-la.com for reservations.

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"I figured if I was going to make the world a better place, I'd do it with cookies..."

That line from the film Stranger than Fiction just popped up after a taste of some indulgent and inventive cookies from The Bald Baker. Maybe Ana Pascal should add ChocoChip Banana Loaf as well...

The Bald Baker shared his latest baked creations including a variety of cookies and the ChocoChip Banana Loaf. Neatly packed in white boxes, I hurried home to sample what a friend described as "some seriously good cookies..."

Four pairs of cookies were packed and labeled inside the white boxes. But before diving right in, I thought it was a good idea to brew some coffee. With a freshly brewed cup, it was time to make the world a better place with The Bald Baker's cookie creations. I start with The Bald Baker's Compost Cookie, a soft, moist and chewy cookie made with cacao nibs, chocolate coins, butterscotch, dark chocolate droplets, chocolate covered Rice Krispies, Ruffles Potato Chips, pretzels, Graham cracker crumbs, Oreo bits, rolled oats, marshmallows, and salted caramel, everything but the kitchen sink. The deep, rounded notes of the chocolate, the subtle salty hints from the potato chips and pretzels, and the soft, chewy texure and rich flavors of the salted caramel, marshmallows and rolled oats combine for an indulgent and flavorful burst, with different layers weaving a tapestry of distinct notes. Ana Pascal was right after all.

Next, The Bald Baker's Oatmeal and Flaxseed Cookies, chunky and chewy cookies made with molasses, rolled oats and flaxseeds. The nutty hints of the flaxseeds and rolled oats play well with the full-bodied notes of molasses giving it a comforting and rustic flavor. The Bald Baker skillfully plays with both texture and flavor experienced in every bite.

The Bald Baker then recreates every chocoholic's dream with the Chocollows (L), soft and chewy cookies with sugary edges made with semi-sweet, dark, and bittersweet chocolate topped with marshmallows. Just can't go wrong with all that chocolate. The Bald Baker then combines chocolate and matcha with his Black Sesame Matchallows (R), a matcha flavored cookie topped with roasted black sesame, marshmallows, and white chocolate. The matcha doesn't overwhelm the flavor the cookie, without its usual bitter note, complemented by the sweet white chocolate for balanced flavors.

Then, it's time for a second cup of coffee with The Bald Baker's ChocoChip Banana Loaf, a moist sour cream based banana cake with chocolate chips and topped with bruleed banana slivers. Slicing the loaf releases a fragrant aroma, and one bite of the soft and moist loaf releases the distinct sweetness of bananas punctuated by chocolate chips for another winning blend of flavors. Topped with banana slices, adding even more flavor to the loaf. Rich and comforting, just perfect for a late afternoon snack. And the day just seemed a whole lot better. You are so right, Ana Pascal.

For more on the wide range of baked creations from The Bald Baker, check out their FB Page here at https://www.facebook.com/thebaldbakerPH for more information.

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It all started with a weekend stall at Legazpi Market, and the inspiring culinary journey of Frangos Portuguese Style Chicken continues with its very first restaurant...

Frangos Portuguese Style Chicken brings the authentic flavors of Piri-Piri Chicken, along with other Portuguese dishes, with its very first restaurant in Makati. It's always great to see some of the stalls in the long-running Legazpi Market evolve into a restaurant, and Frangos Portuguese Style Chicken's transition is welcome news.

Located along Kamagong Street in Barangay San Antonio (right behind Total Gas Station), Frangos Portuguese Style Chicken's bright and spacious interiors are a visual cue to the vibrant notes of their cuisine adding a new culinary experience to the metro's growing list of dining options.

Flame grilled chicken rubbed and marinated with the fiery African Bird's Eye chili is the signature dish, with the name of the restaurant derived from the Portuguese word for "chicken." As dinner guests arrived, the grills are fired up, and the marinated chickens are placed in specially designed holders for grilling.

My dining experience at Frangos Portuguese Style Chicken kicked off with their unique Roasted Pumpkin Hummus (P 95) served with freshly baked breadsticks. The combination of nutty chickpeas with sweet and smoky pumpkin is new and refreshing, and an inventive spin on the traditional hummus. The pumpkin's subtle sweet notes blend seamlessly with the chickpeas for a new flavor experience.

Chourico Queijo Quesadillas (P 215), with the bold notes of chorizo balanced by the sour cream and tart mango salsa, another great starter before the mains at Frangos Portuguese Style Chicken. The chorizo's upfront and intense notes give Frangos' quesadillas a flavorful punch. Add some tart mango salsa for even more flavors in every bite.

Frangos Wings (P 195), with its smoky and mildly sweet glaze with just a hint of heat from the chili is another must-try specialty, and a good introduction to the chicken dishes. The flavors are rich without overpowering the delicate taste of the juicy chicken, and nibbling on one wing leads to another. And another.

A hearty beef dish was served next, the Beef Trinchado (P 250), with fork-tender cubes of braised beef with marble potatoes and garlic. Almost similar to the Salpicao, the robust yet buttery flavors of the beef come though, with layers of nutty garlic notes along with it. The rustic richness of the flavors are comforting, and it's one more reason to visit Frangos.

The signature Frangos Chicken (P 480/Whole), served with Chili Garlic Sauce, Tomato Piri-Piri, Green Harissa, and a refreshing Mango Salsa, best paired with Frangos Rice (P 45/cup), soft and fluffy rice cooked in rich chicken broth, turmeric, and butter. The chicken is perfectly grilled, lightly charred on the outside yet the meat is tender and juicy, absorbing the flavors of the spices and piri-piri marinade. It's great as is, but gets better when the trio of sauces are added. It's these sauces that really complete your Frangos experience. You can enjoy the sauces individually, or mix them all together, your call. Then, try adding the sauce to your Frangos Rice...just perfect. The Mango Salsa also adds its own distinct layer of flavor to the chicken, with a burst of tart and vibrant notes.

You can also opt for a Half Chicken (P 260), or 1/4 Chicken (P 145), served chopped. Frangos Chicken are served freshly grilled, at its flavorful peak, and it's absolutely worth the 20-25 minute wait. Frangos also offers a variety of sides to go with your Portuguese Style Chicken, including Buttered Corn (P 60), Coleslaw (P 55), Couscous Salad (P 80), Potato Fries (P 50), and Pita Bread (P 45).

Frangos offers a selection of premium wines, but a cold beer would be an equally excellent choice with Frangos Portuguese Style Chicken. And the local craft artisan beer Tropic Haze (P 165) by Nipa Brew pairs perfectly with the dishes at Frangos. An American style wheat beer brewed with premium, all-natural ingredients delivering light, fresh, and clean flavors with a hint of sweetness and tropical fruit notes, the ideal flavor profile to pair with the Portuguese style chicken at Frangos.

Other signature dishes at Frangos include the Portuguese Seafood Rice (P 450), Frangos' own version of the classic Arroz de Marisco, a "wet" rice dish similar to a "Caldozo" style paella with a soupy broth. The richness of the broth, infused with the flavors of the seafood, makes this one perfect for the rainy days, or any day, really. It's a meal in itself, and another great dish to supplement your feast at Frangos.

But if you've got to have your pork fix, no worries. The Porco Steak (P 230), a tender and juicy slab of pork should satisfy your porcine craving. The chili garlic sauce and the tomato piri-piri sauce pair well with this dish, complimenting the mild flavors of the juicy pork.

Another round of Tropic Haze and another slice of Frangos Portuguese Style Chicken, just can't get better than that. The unique yet comforting cuisine at Frangos presents another flavorful addition to the metro's growing food scene. But the story of Frangos is just beginning, with many more flavorful chapters yet to come...

Frangos is located at 9595 Buma Building, Kamagong Street, Brgy. San Antonio, Makati or call 0917-800-7777 for inquiries or visit their FB Page at https://www.facebook.com/frangos.inc.

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The authentic flavors of Asakusa Tendon from Tokyo comes to Bonifacio Global City...

Tenya opens its second branch at the new Bonifacio Stopover, with its line of signature Asakusa Tendon bowls plus exciting new additions to the menu. Now that calls for a stopover at Tenya at the new Bonifacio Stopover...

Tenya's newest branch is located at the second level of the new Bonifacio Stopover, with its sleek interiors and standard raised kitchen configuration allowing diners a sneak peek at the delicate process of preparing authentic tendon. As with the first branch, seeing the raised kitchen in action adds to the unique dining experience at Tenya.

Noboritama Shuuji and Yasuko Hoshi (L) from Tenya Japan head the kitchen at the newest branch, ensuring each dish is prepared to the exacting standards of Tenya. And the dynamic duo runs the kitchen like a finely-tuned machine, with dishes served well under ten minutes.

A visit to the newest branch of Tenya was also a good opportunity to sample some new dishes. The new Spicy Salmon Salad (P 225) is a refreshing starter with garden fresh greens topped with salmon fillet, sweet corn, spicy Japanese mayo, and draped with nutty Tenkasu, a creamy dressing with the added crunch of crispy bits of tempura batter adding contrasting textures to the salad. The rich flavors of the premium salmon fillet, along with the kani sticks, add layers of distinct flavors to the salad, with the Tenkasu dressing rounding out the flavors. Other salad dishes include the Sesame Chicken Salad (P 195) and the creamy Japanese-style Potato Salad (P 95) for even more choices (for more on Tenya, check out my previous post, a special sneak preview and a first taste of the signature dishes weeks before the opening of their first branch here at http://dude4food.blogspot.com/2015/03/a-peek-at-next-japanese-food-trend.html, and the successful opening of its first branch in the country at SM Megamall here at http://dude4food.blogspot.com/2015/05/tempura-tendon-tenya-unleashes-tendon.html).

The signature All-Star Tendon (P 325), with black tiger prawn, squid, salmon, kani stick, green beans and mushrooms on premium Japanese rice has always been a favorite ever since I first tried it at Tenya's sneak preview, with its flavorful combo of prawn, squid, salmon, kani and vegetables, each perfectly battered and deep-fried to perfection. Drizzled with the thick and sweet tare sauce, it's one of the reasons I keep going back to Tenya. Tenya also introduced its newest tendon, the Chicken Mayo Tendon (P 275), with three chicken fillets, green beans, and corn kernels on Japanese rice drizzled with creamy Japanese mayo, a must-try on my next visit. Other Tendon bowls include the Asakusa Special Tendon (P 315) with three black tiger prawns and green beans, the Jo Tendon (P 315) with two black tiger prawns, kani stick, green beans, sweet potato, and eggplant; the Kakiage Tendon (P 285) with shrimps, white onions, and celery; the Yasai Tendon (P 255) with its all-vegetable combo of green beans, mushroom, sweet potato, eggplant and small kakiage; and the Buta Kimuchi Tendon (P 295), with three battered and crispy pork belly slices topped with the Japanese version of kimchi.

For dessert, try Tenya's newest popsicle flavor, the Green Apple Sake Pop, a unique blend of tart green apple with the deep, rounded flavors of premium sake. The tartness of the green apple is perfectly tempered by the bold notes of the sake for balanced and refreshing flavors to cleanse the palate after your tendon feast. Tenya offers other popsicle flavors, including Calamansi, but this new flavor is my new favorite. Green apple and sake, just can't get better than that.

Tenya also offers a new line of ice cream sundaes, like the Ningyo-Yaki Sundae (P 125), incorporating a traditional cake in a contemporary dessert with its Japanese baked cake snack and its playful shape, filled with Nutella or Dulce de Leche on vanilla ice cream topped with caramel popcorn. The shaped cake snack is a popular treat in Asakusa, and Tenya infuses their ice cream sundae with a taste of Asakusa, adding their own twist by filling it with Nutella or Dulce de Leche. Combined with the velvety smooth vanilla ice cream drizzled with chocolate syrup and topped with caramel popcorn, it's the perfect ending to a satisfying tendon meal at Tenya. And the ice cream and caramel popcorn combo is just one of those wild ideas that really works. Pure genius.

Now with two branches, Tenya's expansion plans include even more branches scheduled to open within the year. Planning a lunch stopover? Head over to Tenya at the new Bonifacio Stopover...

Tenya is located at the Second Level of the new Bonifacio Stopover, Rizal Drive corner 31st Street, Bonifacio Global City, Taguig City, Metro Manila.

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