DUDE FOR FOOD

Biscuits, hickory smoked chicken, and burgers. Rich, comforting flavors from the American heartland comes to life high up in Baguio at Ozark Diner...

Baguio's Ozark Diner is one of those must-try dining spots when you're in the country's Summer Capital, with classic American flavors paired with the cool mountain climate for a fun, off-the-beaten path dining experience.

Located in the idyllic campus town of SLU Maryheights/Bakakeng, Ozark Diner recreates the flavors of classic Americana sourcing the freshest and very best local produce for its signature dishes. Inside Ozark Diner, the modern and spacious interiors exude a comforting warmth, and the wide panoramic glass windows provide impressive views.

Everything at Ozark Diner is made from scratch, from its wide selection of indulgent cookies, biscuits, and even pickled vegetables. It's the perfect spot for a real American breakfast, a comforting lunch or dinner, or even coffee with their signature Dark Beer Cheesecake for an afternoon snack.

Kick off your dining experience at Ozark Diner with their freshly baked Biscuits (P 30), served with honey. The soft and warm biscuits release a buttery aroma with every bite, and the honey gives it that rustic vibe.

For the mains, Ozark Diner's signature Hickory Smoked Chicken (P 310), a half spring chicken served with a biscuit and choice of sides, is one of their popular dishes. Using real hickory wood chips with their own custom-built smokers, the tender and juicy chicken has that layer of smokiness to round out the flavors. Pair your Hickory Smoked Chicken with some of Ozark Diner's sides, including Hoppin' John (P 50), black-eyed peas cooked with ham hock; Dirty Rice (P 60), soft and fluffy rice cooked with liver; Cole Slaw (P 50), French Fries (P 80), Mashed Potato and Gravy (P 50), Mac & Cheese (P 90), Fried Green Tomatoes (P 80), and Fried Chicken Liver (P 80) served with a thick gravy.

At Ozark Diner's open kitchen, the staff prepare their signature burgers, laying premium all-beef patties on the grill as the aroma fills the interiors sending your appetite into overdrive. And you can see all the action from your seat, adding to your dining experience.

The signature Cheeseburger with Fries (P 200), an all-beef patty topped with cheese, mayo, house-made spicy pickle, lettuce, tomato, and purple onion served on toasted house-made sesame seed bun, is an uncomplicated, simple yet flavorful burger with real and honest flavors. The soft, buttery, and fresh baked buns, the sharpness of the spicy homemade pickle and the richness of the beef come through at the first bite, followed by distinct layers of different notes from the fresh purple onion, the creamy mayo and cheese. The tomatoes and lettuce are fresh with a crisp snap in every bite, with the hefty serving of fries to complete the dish. It's your classic burger with no frills, just the freshest ingredients for pure and clean flavors.

Classic American flavors made from scratch with the very best and freshest local ingredients makes Ozark Diner a recommended stop when in Baguio. After a sumptuous all-American meal, step out and take a leisurely stroll among the tall pines, then if you're up for it, head back for a cookie or a slice of their cheesecake. Ozark Diner is that kind of place, and I could stay here all day...

Ozark Diner is located at 2 Bears Trail corner Bareng Drive, Baguio City or call 0947-445-0873 for inquiries.

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Sometimes, all you need to do is give in and go with the flow...

...and more often than not, you'll also feel a whole lot better. At Baguio's elegant Le Monet, giving in is easy. And you'll be glad you did...

Located at the very heart of Camp John Hay in Baguio, Le Monet's central location places you in the middle of it all, with elegant accommodations as your home base in Baguio. The impressive lobby, with its ornate chandeliers, put on a dazzling light show every day, welcoming your arrival at Le Monet.

One of Le Monet's aces is its sumptuous buffet at The Lobby, with its wide and impressive spread for breakfast, lunch and dinner. Each day, one can savor and enjoy the best of local and regional flavors alongside international favorites. And you can enjoy seconds and thirds and more at the ultimate buffet feast in Baguio.

Baguio has always been known for producing some of the finest vegetables and freshest produce, and a generous helping of garden fresh salad greens with a wide variety of dressings is always a good way to start your buffet feast at Le Monet. And a heaping serving of fresh salad greens guarantees a balanced meal before the mains...

...and a quick tour of the buffet layout offers a feast of mouthwatering options. At the Carving Station, I was slowly drawn to to this elegant slab of pure pork love, the Ilocos Bagnet. Tender and juicy pork with a crisp layer of crackling for contrasting textures, resisting the temptation is just a futile exercise, so I gave in...

The station chef slowly carved three slices, punctuated by the crisp crackling sound as the knife sinks in the Ilocos Bagnet. Good thing I had a heaping plate of salad earlier, and that should be enough to compensate for my main course. Wishful thinking, but who cares. Thick slices of Ilocos Bagnet drizzled with a sharp chili, onion, soy-vinegar dip with a side of fresh greens, and I just knew my first ever dinner at Le Monet would be memorable.

And it was. The delicate notes of the tender and juicy pork, with thin layers of fat capped by its crisp layer of crackling combined for rich flavors and contrasting textures, with the richness tempered by the bold flavors of the soy-vinegar dip. You can also have your Ilocos Bagnet fried for added crispness, and the station chefs will gladly do it for you and in just minutes, serve your plate of crispy bagnet.

But Le Monet offers even more culinary treats, and my flavorful journey at Le Monet has only just begun... stay tuned for more posts on Le Monet's many dining options.

Le Monet Hotel is located along Ordono Drive inside Camp John Hay, Baguio City, Baguio or call 519-4903 or (+632) 376-5059 (Manila Office) for inquiries and reservations.

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Something light and refreshing, with distinct local flavors...

...no worries. The chefs at Le Monet were up to the challenge and prepared a special, light, healthy, and refreshing off-the-menu dinner at the hotel's elegant Malt Room.

Le Monet's The Malt Room is the hotel's bar and dining room for more intimate gatherings. It's also the perfect spot to unwind after a full day of fun adventures in Baguio. On one side of The Malt Room, wide panoramic glass walls allow diners a magnificent view of lush pine forests, adding to a unique dining experience.

Our dinner at The Malt Room began with the cool Blue Lemonade (L), a refreshing non-alcoholic beverage with freshly baked dinner rolls (R) from the hotel's own Le Monet Bakery. Nothing quite like warm dinner rolls with a generous dab of butter, as we pondered on what the chefs at Le Monet would serve for dinner...

Our dinner started with a refreshing salad, The Filipino Salad with salted egg, tomatoes, and onions drizzled with a shrimp paste dressing. The fresh greens, with its mild sweet hints, are given a flavorful boost with the bold notes of the bagoong dressing and the salted eggs, as the fresh tomatoes add layers of tartness to the dish. The local red onions also add a tasty punch to the salad, combining with the other ingredients for fresh yet complex flavors. It's amazing how the freshest ingredients provide all the flavors you need, and this simple dish proves that once again.

For our main dish, the chefs at Le Monet served their Turmeric Chicken, served with a spiced soy dip and a side of garlic fried rice. Le Monet's version of the regional and iconic Inasal, the perfectly grilled chicken is tender and juicy, with its delicate flavors punctuated by the peppery and citrus notes of the turmeric glaze. Squeeze some lemon over the chicken to bring out even more flavors, then dip in the spiced soy for familiar and comforting flavors. At Le Monet, you can feast with the daily breakfast, lunch or dinner buffet, probably the best in Baguio, or let the chefs surprise you with their own creative and inventive dishes.

At Le Monet's Malt Room, cap your dinner with a shot of premium Scotch whisky, and just chill. It's moments like these that make dining at Le Monet special and memorable.

Le Monet Hotel is located along Ordono Drive inside Camp John Hay, Baguio City, Baguio or call 519-4903 or (+632) 376-5059 (Manila Office) for inquiries and reservations.

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Breakfast at Baguio's Le Monet is something I always look forward to, and there's nothing quite like starting the day right with a sumptuous breakfast buffet. Or Le Monet's legendary Eggs Benedict...

A perfectly poached egg draped in rich hollandaise sauce, with layers of asparagus, tomatoes...and bacon. Double or triple stacked, that's how we do breakfast at Le Monet...

Shafts of light pierce through the early morning haze, and it's the start of another new day in the City of Pines. And another round at the famed breakfast buffet at Le Monet.

The buffet spread is laid out and filled to the brim, as early risers get first dibs on the morning's early offerings. The station chefs work at a frenzied pace, but despite the visible rush, your sunny side-ups, omelets and poached eggs, including their signature Eggs Benedict, are served perfectly.

One of the must-try dishes at Le Monet's daily breakfast buffet is their tender Beef Tapa (L), perfect with some garlic fried rice and a sunny-side up. And you just can't have enough bacon, and Le Monet keeps the station filled with bacon. If you want your bacon extra crispy, the station chefs will have it ready for you in minutes.

Poached eggs, Country Sausages, and Cinnamon French Toast topped with butter and drizzled with maple syrup, and the first round with Le Monet's breakfast buffet is off to a good start. With their very own bakery, the Le Monet Bakery, you can enjoy a wide selection of freshly baked bread, and Le Monet's French Toast uses their long baguettes for new and unique flavors.

Then, it's time for the Le Monet's Eggs Benedict, with garden fresh tomatoes, asparagus, bacon and a poached egg drizzled with creamy hollandaise sauce on an English muffin. Tap the poached egg and let it run, blending with the rich hollandaise sauce. The sharp smoky notes of the crispy bacon are tempered by the poached egg and hollandaise sauce for balanced flavors, and the tomatoes weave in with its own distinct tart notes. The range and tapestry of flavors are just what you need to start the day right at Le Monet.

If you're after double the goodness, go for the delicately stacked double deck Eggs Benedict, with twice the amount and flavor.

You can even top your Eggs Benedict with the Vigan Longganisa, a local regional pork sausage with a pronounced garlic hint for even more layers of flavors. You can customize your very own Eggs Benedict and the station chefs will gladly assist you.

Or you can go all-out with the triple decker Eggs Benedict. It's a heart-stopper, literally and figuratively, and the station chefs at Le Monet have mastered the art of delicately stacking the dish to a whole new level.

A breakfast at Le Monet is one of those absolute must-try dining experiences in Baguio. And after breakfast, take a leisurely stroll in the hotel's private garden surrounded by pines. Nothing quite like mornings in Baguio. And definitely nothing quite like Le Monet's Eggs Benedict...

Le Monet Hotel is located along Ordono Drive inside Camp John Hay, Baguio City, Baguio or call 519-4903 or (+632) 376-5059 (Manila Office) for inquiries and reservations.

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J. Co Donuts & Coffee introduces a new flavorful duo with a cool tropical vibe...

J. Co's new Coconut Mocha Frappe and Dazzling Queen is another winning pair, with the sweet hints of coconut for a refreshing and new flavor experience.

Long known for its innovative coffee flavors like the Cafe Avocado, Tiramisu Frappe, and White Chocolate Espresso Frappe, J. Co introduces yet another new flavor inspired by the tropics with the Coconut Mocha Frappe (P 165 Large). Blended with tender coconut jellies and swirled in iced coconut, chocolate, and J Coffee, the new Coconut Mocha Frappe is refreshingly smooth with that distinct tropical vibe. The mild sweetness of the coconut adds a unique layer to this refreshing frappe, blending well with the bold notes of the chocolate and the robust flavors of J Coffee. Different, playful, and inventive, it's definitely a must-try at J. Co.

Pair your Coconut Mocha Frappe with J. Co's new Dazzling Queen (P 42), a soft and indulgent donut creation filled with berry-coconut cream and topped with strawberry, chocolate, and dried coconut flakes. The bright and vibrant colors of J. Co's newest donut is a visual cue to its festive and tropical flavors.

A slice reveals the berry coconut cream filling, with its mild coconut notes contrasting with the sharp and tart berry for balanced flavors. The chocolate, strawberry and dried coconut flakes topping rounds out the flavors. The flavorful combo delivers vibrant flavors, exactly what you'd expect with its bright colors.

The flavorful pair from J. Co Donuts & Coffee offers a delightful and unique tropical treat, delivering a burst of cool tropical flavors to brighten up your day. Check it now at the J. Co store nearest you and prepare for one cool tropical flavor experience.

J. Co Donuts and Coffee is located at Unit 107, Ground Floor, Promenade, Greenhills, San Juan City.

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Prepare for a grand feast of the world's best flavors...

The rich and diverse flavors of global cuisine, all in one place. City Garden Grand Hotel recently launched The Grand Lunch Buffet at Spice Cafe, a gastronomic feast featuring an array of dishes from around the world. And lunch becomes a grand gastronomic dining experience at City Garden Grand Hotel's Spice Cafe...

City Garden Grand Hotel'sGeneral Manager Laurence Pena and Executive Chef Dennis Peralta (L) welcome guests to Spice Cafe's Grand Buffet's formal launch, with its impressive spread of global cuisine. Inside Spice Cafe, the spacious interiors exude both elegance and warmth, matched by excellent service.

A few cocktails from the hotel's Firefly Bar were served, along with the signature canapes of Spice Cafe before lunch, just enough to whet your appetite with the coming feast. And after one more cocktail, it was time to get down to the serious business of a buffet lunch, The Grand Lunch Buffet at Spice Cafe.

Start your feast at the Spice Cafe's Salad Station (L), with its wide variety of garden fresh greens, vegetables and salad dressings. Then, sample Spice Cafe's delicate and flavorful Canapes (R), bite-sized morsels that's big on fresh flavors.

After a plateful of canapes, go back for more delectable offerings. You can also find a selection of premium cheeses and freshly baked bread...

...as well as an equally impressive spread of premium cold cuts. It's all part of what Jordan Tan, City Garden Grand Hotel's F&B Manager, describes as the hotel's continuous aim to "evoke a sense of excited gastronomy." And this can be seen in the lavish yet carefully curated selection of dishes in each of the stations.

Spice Cafe offers the best of global cuisine, bringing the flavors of the world in one place. The savory flavors of the east are represented at the Chicken Shawarma Station, with tender chicken slowly roasting at the shawarma grill.

My freshly prepared Chicken Shawarma, with fresh lettuce, cucumbers and garlic yogurt sauce is another great starter at Spice Cafe. The tender, mild and delicate yet smoky notes of the chicken are boosted by the rich and creamy sauce, and the crisp vegetables, with its distinct fresh snap, add both texture and flavor.

At the Asian Station, you'll find a variety of steamed Dim Sum in bamboo steamers...

...right next to the Noodle Station, where you can create and customize your own bowl of comforting and flavorful noodles with beef, chicken, vegetables, and seafood. Choose your type of noodles, your broth, and the toppings, it's as easy as that.

Over at the Japanese Station, you can indulge on the delicately crisp Prawn Tempura (L) as well lightly battered and deep-fried sweet potatoes, onions, and asparagus. The breading is light and crisp, just the way it should be, and you can have as much as you want.

The Japanese Station also offers a variety fresh Sushi...

...and even Takoyaki. With so many options, The Grand Lunch Buffet at Spice Cafe has some of the best buffet spreads this side of the Makati.

Over at the Italian Station, you can have your own freshly made Pasta prepared a la minute by the station chefs, hot off the pan. Pair your pasta dish with a slice or two of Spice Cafe's Pizza to complete your meal.

But it's Spice Cafe's Prawn Kataifi (L), a plump prawn wrapped in shredded Kataifi pastry resembling angel hair pasta on a sweet and spicy chili sauce that really got me started. After several more Prawn Kataifi, it was time to check out Spice Cafe's mains, like the Braised Beef Caldereta (R)...

...with its fork-tender beef in a thick tomato-based sauce with peppers, the tart and savory Grilled Pork Loin with Onion Chutney (L), and the subtle yet rich flavors of the Stuffed Chicken Roulade (R). The hot mains included seafood and vegetables dishes as well, but the Carving Station seemed to be calling my name...

At the carving station, the premium Ribeye was a popular attraction, served with Yorkshire Pudding and Baked Potatoes. A queue started to form, but no worries. At Spice Cafe, you don't have to worry about running out of the premium Ribeye, as more slabs fresh from the oven refill the station.

Tender, juicy, with bold beefy flavors, the perfectly grilled ribeye adds that grand touch to your buffet dining experience at Spice Cafe. For your sides, add a baked potato and heap a generous helping of sour cream topped with bacon bits and chives.

Cap your meal with a robust cup of freshly brewed coffee, paired with dessert. At the equally impressive Dessert Station, feast on a wide variety of elegant and indulgent desserts, in all shapes, colors, and sizes.

Or enjoy some Crepes at the Crepes Station stuffed with mangoes or bananas, made right in front of you. Drizzled with chocolate and topped with vanilla ice cream and a cherry, you can even select additional toppings, including almonds and hazelnuts, chocolate sprinkles and fruit preserves.

The soft crepes with tart mangoes topped with velvety smooth vanilla ice cream, a cherry, hazelnuts and almonds, drizzled with chocolate syrup, is a fitting end to a grand buffet feast at Spice Cafe.

City Garden Grand Hotel has lined up a full culinary calendar for the year, including the Merienda Grande with its lavish spread of afternoon snacks, the Vino-Infinito with its unlimited wine offerings, the Cocido de Espana's Hispanic festival, a Mooncake Festival, the Tex-Mex Oktobeer Fest, a Grand Thanksgiving and Trick or Treat special, an elegant Yuletide Menu and an exciting New Year Countdown Gala. Things are definitely cookin' over City Garden Grand Hotel.

The Grand Lunch Buffet at City Garden Grand Hotel's Spice Cafe is available daily from 11:30am to 2:30pm, and priced at P 988 net person. And here's even more good news. Enjoy a 30% discount for the entire month of July for only P 692 net per person. And that's a grand deal, only at Spice Cafe.

Turn your lunch into a grand experience, with the flavors of the world on your plate. And it all starts at City Garden Grand Hotel's Spice Cafe.

Spice Cafe is located at the 7th Floor of City Garden Grand Hotel, 8008 Makati corner Kalayaan Avenues, Makati City or call (+632) 888-8181 or (+63)917-572-3486 for inquiries and reservations.

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Honest, unashamed and adamantly unapologetic, real flavors with no holding back and without restraint. And that's the way I like my dishes...

...and that's exactly what you'll find at FAT Restaurant. Full, rich and comforting flavors the way it was meant to be, prepared and executed with modern French culinary techniques. Locavore's Chef Mikel Zaguirre brings back the flavor in some of the most inventive dishes at the new FAT Restaurant.

FAT Restaurant is located at Forbes Town Center, near Burgos Circle at The Fort. Inside FAT Restaurant, the bare, clean, and uncluttered space becomes a statement in itself, with the raw, unfinished concrete walls reflecting a spartan yet contemporary vibe. The focus, after all, is the food more than the space.

Locavore's Chef Mikel Zaguirre is the culinary force behind Fat Restaurant, holding a copy of the book Fat by Jennifer McLagan (L), the inspiration behind the unique dining concept. Minutes later, Chef Mikel Zaguirre fires up the kitchen (R) to prepare our sampling menu with FAT's signature dishes...

Bucking the growing trend on healthy cuisine, FAT Restaurant goes against the tide by recreating the rich and familiar flavors we used to enjoy long before counting calories became the norm, adding his own inventive spin in the many innovative dishes at the newest restaurant at Forbes Town Center. Take Fat Restaurant's Bar Mix (P 290), a comforting bowl with twelve kinds of spiced nuts and pop corn topped with minty micro-greens and drizzled with powdered sugar...

...but the real fun begins when you pour melted butter (L) along with a sweet and thick caramel syrup (R) for even more flavors. Salty, spicy, and sweet, this isn't your usual bar mix, and FAT Restaurant takes it to a whole new level. The bold and unrestrained flavors burst in your mouth as different and distinct notes weave in and out.

And that's just a first taste of one of FAT Restaurant's many innovative line of light snacks, whimsically described as "FAT Snacks" in the menu. Chef Mikel Zaguirre then served his playful and inventive Green Tea Chicharon (P 190), a large and impressive piece of homemade chicharon served with a honey vinegar dip, pickled vegetables, and green tea salt. Chef Mikel amused us with his story on the Green Tea Chicharon, describing it as an "accident," a parallel just like some of the most revolutionary "accidents" that led to some of the most iconic inventions. This kitchen "accident" may not change the world, but it's probably one of the best crunchy pork skin rinds I've had. The mere size is impressive, and one crunchy bite sealed the deal for me. Simply crack a piece, dip it in the sweet and sour honey vinegar, then dab some green tea salt, and enjoy. The rich flavors of the pork rind is tempered by the sharpness of the honey vinegar dip, and the green tea salt adds its on salty notes with a layer of nutty green tea for complex yet balanced flavors. Just can't get better than that. As I was taking photos of the pork rind, you could still hear a subtle crackling noise, and you just know this is going to be good. And it was. But it just kept getting better as more dishes were served...

FAT Restaurant's Pork's Ear En Croute (P 370) is Chef Mikel Zaguirre's homage to the classic Sisig, with tender grilled and chopped pork's ears drizzled with a nutty herb oil on sourdough topped with goat cheese and micro-greens, served with Mango Mayo, Saffron Aioli, and a refreshing and tart Pico de Gallo.

The mild yet rich flavors of the tender grilled pork's ears are layered by even more flavors from the herb oil, goat cheese, the mango and saffron aioli, and balanced by the tart pico de gallo. The play on flavors, though each one distinct, is seamless without overpowering the other for balanced flavors. The dish is an elegant version of the classic favorite, more refined yet draped in even richer flavors. And you can play with the flavors simply by adding the other components of the dish in different amounts. The creamy aioli, cheese, and pico de gallo pair so well with the grilled pork's ears, delivering familiar flavors yet refreshingly new and different.

Balance is always key in anything, and it's always a good idea to have a salad as part of your meal. FAT Restaurant's Grilled Unagi Salad (P 750), with its fresh and crisp Romaine lettuce, mango, and pico de gallo topped with unagi on a crunchy and bright colored beet lavash drizzled with sesame dressing and sour cream is yet another dish with bold flavors. The grilled unagi delivers that indulgent richness to the salad, with its soft and buttery texture contrasting with the lettuce and beet lavash. It's a great side dish before the mains...

Pasta gets the FAT Restaurant treatment with their rich Salmon and Uni Pasta (P 780), rustic seashell pasta with capers, parmesan, and arugula topped with 64 degree egg, uni, sous vide salmon, and crispy salmon skin. Gently break the 64 degree egg, adding its own unique layer of richness to this decadent pasta dish, complemented by the equally rich sea urchin roe. The salmon's buttery flavor and texture and the crispy salmon skin complete the dish. The cherry tomatoes add a burst of tart notes, with the mild peppery hint of arugula weaving in for a wide range of flavors in just one dish.

The Moroccan Spiced Chicken Fillet (P 590) is another must-try dish at FAT Restaurant, with spanakopita, cherry tomatoes, sour cream, and pico de gallo. The chicken is perfectly grilled, with a light char on the outside while the chicken meat remains tender and juicy. The Moroccan spices do not overwhelm the delicate flavors of the chicken, yet the notes linger long after the first bite with just a whisper of soothing heat. Drizzle some lemon and add some sour cream to bring out even more flavors. A meal in itself, the crisp outer layer of the spanakopita and soft spinach filling rounds out the flavors.The complex blend of flavors in this chicken dish is another masterful execution by Chef Mikel Zaguirre and his team at FAT Restaurant.

You'll probably resist at first, but you'll eventually give in to FAT Restaurant's signature Porchetta (P 770), slow-roasted for hours for tender and juicy pork with a crisp layer of crackling on soft whipped potatoes and served with a side of spinach and mushroom ragout. It'a pure pork bliss on a plate.

The delicate notes of the pork comes layered with its familiar richness, and yes, fat is, indeed, flavor. Stuffed with aromatics, the pork absorbs the flavors during the slow-roasting process, released on the first bite. Everything you love about pork is represented here in this dish, and FAT Restaurant doesn't hold back on flavors. It's the kind of dish that puts a celebratory exclamation point to your dining experience at FAT Restaurant, and a perfect example of the restaurant's approach to flavors. Rich flavors, unrestrained.

Cap your feast at FAT Restaurant with their signature desserts, like the Flourless Dark Chocolate Cake (P 360) and the White Chocolate Cheesecake (P 360) topped with lemon rind candy.But if you still need a pork fix, then go all-out with FAT Restaurant's Bacon Baklava...

Eating well and eating right sometimes means enjoying all the rich flavors of the dish, the way it should be, and FAT Restaurant is one of those dining establishments that's doing it right.

FAT is located at Forbes Town Center, 29th Street corner Rizal Drive, Bonifacio Global City, Taguig City or call 0917-579-1936 for inquiries.

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Global flavors converge on a quaint and rustic spot in Rockwell...

...offering a unique taste of global cuisine. CDP Global Table shares the best of the world's culinary diversity daily, transporting you on a global journey of rich flavors.

Located at the Powerplant Mall in Rockwell Center, CDP Global Table is a flavorful collaboration with Chef Katrina Kuhn-Alcantara, restaurateurs Malou Fores and Kristine Locsin. The cuisine features international dishes inspired by their travels to New York and Paris, offering the best of global flavors.

Inside CDP Global Table (which, by the way, stands for Chef du Partie), the simple yet elegant interiors exude a warm, homey, and rustic vibe, with an option for al fresco dining. The well-stocked bar offers an extensive selection of wines and spirits, and it's always a good idea to start with a cocktail or two at CDP Global Table.

Your culinary journey at CDP Global Table starts with freshly baked Sourdough and butter before the appetizers...

Time for some light tapas. Or appero. Or pica-pica, chiccetti, shared plates, small plates. Called various names around the world, and that's exactly what you get at CDP Global Table, a selection of tasty appetizers from around the world. CDP Global Table's signature appetizers were then served, starting with the Pig's Ears Fries (P 295), crunchy, deep-fried strips of tender pig's ears served with an anchovy vinaigrette. The light and crisp breading signals your first bite with an emphatic crunch, followed by the tender, chewy texture of the pig's ears as it releases its rich and juicy flavors. The sharpness of the anchovy vinaigrette balances the richness of the pig's ears fries, and you're ready for another one. And another.

CDP Global Table's Fritto Misto (P 245) is served next, with crispy, deep-fried shrimps, squid, and tawilis, served with lemon. Deep-fried in a light and crisp batter, the delicate and clean flavors of the plump shrimps, squid, and tawilis come through with every crunchy bite. Drizzle some lemon to bring out even more flavors.

A duo of soft tacos were served next, the Soft Pork Tacos (P 235), with homemade tortilla filled with tender stewed pork, pickled onions, and sour cream; and Soft Seafood Tacos filled with crispy breaded fish. The lemon, fresh greens, salsa and pickled onions add bold and bright flavors contrasting with the subtle yet rich notes of the stewed pork and fish, small bites preparing you for the next round of global flavors at CDP Global Table...

A pair of comforting soups followed, with the Tomato Gazpacho (P 285), with fresh, rich and tart tomato and cucumber drizzled with extra virgin olive oil; and a creamy Clam Chowder (P 325), a thick clam broth filled with Manila clams, bacon, and potatoes, served with sourdough bread. The distinct and fresh tartness of the Gazpacho is just right to cool you down on a hot afternoon, while the creamy Clam Chowder, loaded with clams and bacon, is the heartier choice any time of day.

Then, CDP Global Table's Hot Plates, the signature mains, arrived. Five main dishes reflecting the diversity of global flavors, starting with the Truffle Maccheroni (P 495), a rustic and comforting pasta dish draped in rich and creamy white truffle paste, grana padano and parma ham. The richness of the truffles add an indulgent note to the pasta dish, punctuated by the grana padano and parma ham.

Maddie's Chicken (P 425), a light and crisp beer-battered chicken breast stuffed with farmers ham and gruyere cheese, and served with truffle camote chips and a side of barbecue sauce. The chicken breast is tender and juicy, contrasting with the crunchy texture of the batter, and the sharp yet creamy gruyere cheese and farmers ham round out the flavors in this comforting dish.

Global flavors are highlighted in this unique risotto infused with the richness of curry, the Scallops and Prawns Curry Risotto (P 580), a hearty red curry risotto topped with pan-seared scallops, prawns, and grilled leeks. The soft and creamy risotto, with its bold curry flavor, is great as is, but it gets better with a piece of plump prawn, or a scallop, finished by the mild sweetness of the leeks.

The CDP Corned Pork Chop (P 465), a tender grilled slab of juicy pork served with chili garlic rice, is a meal in itself. Perfectly grilled with a light char for that subtle smoky hint, the thick slab remains juicy and tender with just a whisper of briny notes.

The Squid Fideua (P 425), thin capellini pasta in squid ink topped with baby squid and served with aioli, rounds out our global culinary journey. Each noodle absorbs the quid ink, delivering a rich burst of flavors with every bite. Drizzle a little lemon, along with a dab of creamy aioli, to complete the flavors.

For dessert, cap your meal with one of CDP Global Table's signature desserts, like the Maple Mascarpone Cheesecake (P 345), topped with walnut shortbread cookie...

...the indulgent Triade (P 455), a sweet trifecta of saffron panna cotta, red wine chocolate pudding, and salted caramel pot de creme...

...a refreshing Affogato (P 275), a creamy fiore de latte with black sesame seed gelato topped with cookie crumble and served with a boldly flavored espresso...

...and the Maple Bread Pudding (P 275), served with salted caramel gelati, each one a perfect ending to a culinary journey of global flavors at CDP Global Table.

Pair your dessert with a frothy cup of Latte...

...or better yet, have a cocktail, like CDP Global Table's classic Old-Fashioned with its smooth, rounded and smoky notes of bourbon...

...or the Anjou (P 445), a refreshing blend of cremant, creme de cassis, angosturra bitters, and lime. From starters to dessert and cocktails, CDP Global Table serves the best of the world, daily. And your culinary journey begins at a quaint and rustic spot in Rockwell...

CDP Global Table is located at R1 Level, Lopez Drive, Powerplant Mall, Rockwell Center, Makati City or call 556-4454 for inquiries and reservations.

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Eleven flavorful years of creative cuisine, countless memorable dining experiences, with still so many more flavors to share and stories to tell...

Raintree Restaurants'Museum Cafe celebrates its 11th Anniversary, reaffirming its commitment to providing a pleasurable and memorable social and gustatory experience. Museum Cafe, popularly known as MCafe, along with Kabila Filipino Bistro located inside MCafe, kicks off its anniversary festivities with its Sunday Boutique Brunch...

Inside MCafe, the courteous staff welcome and lead you to your table as Raintree Restaurants'Executive Chef Kalel Chan (R) presents the day's freshest and indulgent selection for MCafe's Sunday Boutique Brunch.

Freshly baked bread, including Rye, Sourdough, Multi-Grain, and Focaccia, an assortment of Bonne Maman Jams plus an impressive cheeseboard with Gorgonzola, Brie Bridel, Parmesan, Cilantro crusted Cream Cheese, Fried Garlic Crusted Cream Cheese, and the unique Coconut Cheese kicks off your brunch...

At the Charcuterie Station, you will find premium Jamon Serrano, Salchiccon Extra (L), and Chorizo Iberico (R), each thinly sliced for little bites with big and bold flavors. Pair it with MCafe's selection of fine cheeses and freshly baked bread, and you're off to a great start with MCafe's Sunday Boutique Brunch.

At the Raw Bar, indulge in New Zealand Mussels, Fresh Alklan Oysters (L) and plump Fresh River Prawns (R) delivering sweet and clean flavors to start your day. But there's more, so much more at MCafe's Sunday Boutique Brunch...

...like premium Norwegian Smoked Salmon (L) and Furikake Crusted Ahi Tuna delicately topped with quail egg add to the extensive selection of fresh seafood at MCafe.

Freshly baked items, like Quiche Lorraine (L) and Tortilla de Patata (R), and a selection of fresh fruits and dried aprocots, dried figs, dried cranberries, blackened cherry compote, truffled honey, and fresh grapes round out the buffet spread.

At the Salad Bar, indulge on an impressive array of garden greens with various condiments and dressings including Truffled Egg Salad, Chicken & Potato Salad, Fussili Salad, and a refreshing taste of Mediterranean flavors with Marinated Artichokes (L) and Marinated Olives (R).

At the Live Cooking Stations, you can enjoy a stack of comforting Pancakes (L) and Omelettes (R) with a variety of stuffings, each one prepared ala minute, fresh off the pan and straight to your plate.

My feast at MCafe's Sunday Boutique Brunch began with a plateful of assorted Cheeses, premium Norwegian Smoked Salmon, Furikake Crusted Ahi Tuna, Chorizo Iberico, and Salsicchon Extra...

...and a freshly prepared Omelette filled with everything, including shrimps, bacon, cheese, peppers, and mushrooms.

Continue your feast with the freshest catch at MCafe, with Fresh AlkanOysters and Fresh River Prawns.

At MCafe's Sunday Boutique Brunch, you can also enjoy a comforting Croque Monsieur, draped in rich bechamel with gruyere and topped with fresh microgreens.

Pair your dishes with a rich and boldly flavored cup of Latte (L), or better yet, go for some of MCafe's Brunch Cocktails (R) to get you in that cool Sunday Brunch vibe in no time. You can even go for MCafe's "All-You-Can-Bubbly" offer as part of your Sunday Boutique Brunch experience.

Your Sunday Boutique Brunch at MCafe is inclusive of one main course, and you can choose one from nine signature dishes, including Kabila' signature US Beef Belly Garlic Tapa served with a choice of white, brown, or garlic rice; two eggs any style, two kinds of atcharra with cherry tomato salsa and salted egg. Other signature main courses from Kabila Filipino Bistro include Alaminos Garlic Longganisa, Crispy Pork Belly Chips, and Bangus Belly "Bistek" Style.

Other main dishes include MCafe's signature M Benedict, with delicately poached eggs draped in rich and creamy Hollandaise, arugula, grilled cherry tomato, and Jamon Excellente...

...MCafe's Beer-Battered Fish & Chips served with coleslaw, tartar sauce and cocktail sauce...

...or if it's beef you want, go for MCafe's Char-Grilled US Beef Burger topped with wild rocket, Swiss Emmental, and Tomato Jam served with thick and richly seasoned fries.

Looking for some pork love? MCafe's Grilled Bone-In Pork Chop topped with Cinnamon Apple & Apricot Compote served with Haricot Verts and fresh Organic Carrots on Spiced Pumpkin Puree should satisfy your pork craving.

International flavors add to your many dining options with MCafe's Grilled Chicken Tandoori, served with papadam, garlic yogurt, pickled cucumbers and onions, fresh cilantro and lime.

But if it's a comforting pasta dish you want, no worries, MCafe's got that covered too. MCafe's Roasted Seafood Linguine with cilantro pesto topped with grilled seafood brings fresh and clean notes with the subtle nutty hints of the cilantro pesto completing the flavors.

End your Sunday Boutique Brunch feast at MCafe on a sweet note, with an equally impressive spread of indulgent desserts, like the Oreo Cheesecake (L) and an extensive selection of intricate bite-sized sweets.

And don't forget to try MCafe's elegant Green Tea Panna Cotta...

...or the soft and chewy Revel Bars. Cap your weekend with MCafe's Sunday Boutique Brunch, and enjoy a wide selection of flavorful buffet offerings plus Mcafe's and Kabila's signature main courses. MCafe's Sunday Boutique Brunch is available every Sunday from 10:30am to 3:00pm and priced at only P 988++ per person, inclusive of the Boutique Buffet selection plus one (1) main course. Add a celebratory tipple to your brunch feast with MCafe's All-You-Can Bubbly for only an additional P 495++ per person. And bring the kids too, for only P 550++ for children aged 12 and under.

Here's a toast to MCafe's eleven flavorful years, and for many more to come...

Museum Cafe is located at the Ayala Museum Complex, Makati Avenue corner De La Rosa Street, Makati City or call 757-3000 and 757-6000 for reservations and inquiries.

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The classic Kouign Amann takes on a new and flavorful new twist, with a touch of local inspiration, for a whole new flavor experience.

Chef Cyrille Soenen of Brasserie Cicou reinvents the classic buttery and delicately layered Breton dessert with his inventive and playfully indulgent CroNaps, combining everything we love with the French croissant with Bacolod's iconic Napoleones.

And just like Chef Cyrille Soenen's signature Kouign Amann, each CroNap, is prepared in the same delicate manner, baked fresh daily. The comforting and fragrant aroma of fresh flour and butter signals the start of a fresh new batch...

With a box of freshly baked CroNaps, I hurried home and turned on the coffeemaker. Slowly, I opened the box releasing the familiar buttery aroma, sending your senses into overdrive. Patience becomes a challenge, as you resist the urge to dive right in and wait for your cup of coffee.

The new CroNap is Chef Cyrille Soenen's latest creation, transforming the caramelized laminated sweet and buttery dough into yet another elegant dessert (for more on Chef Cyrille Soenen's signature Kouign Amann, see my previous post here at http://dude4food.blogspot.com/2014/11/brasserie-cicou-opens-ka-by-cicou-at-sm.html and his other sweet and savory innovations with the classic Kouign Amann here at http://dude4food.blogspot.com/2014/12/taking-brasserie-cicous-classic-kouign.html). The creative fusion of French and Filipino flavors are perfectly recreated with the new line of CroNaps, a masterful combination that works. One bite of the delicate dessert starts with a distinct crackle with its light and crisp layers of dough, followed by sweet and creamy notes and you've just discovered what makes the new CroNap so refreshingly different yet comfortingly familiar in just one bite.

It's one bite that leads to another. And another. Available in five indulgent flavors, take your pick from Kouign Amann by Brassserie Cicou's CroNaps in Chocolate (P 45), Caramel (P 45), Coffee (P 45), Lemon (P 45), and Ensaymada (P 50) variants. The thin and flaky layers of caramelized dough is filled with a sweet and creamy custard filling, adding to the richness of the CroNaps complemented by the different flavor toppings. The deep, rounded notes of the Chocolate CroNap plays well with the buttery dough and custard filling, and the Caramel and Coffee variants add their own distinct notes to the blend of flavors. The mild sharpness of the Lemon Cronap, and the distinct and bold notes of the cheese in the Ensaymada CroNap add contrasting layers of flavors in every bite, yet all the variants present perfectly balanced flavors.

The combination of the flaky and buttery croissant and the sweet Napoleones is just pure genius. After a second cup of coffee, I give in and go for another CroNap. And it just can't get any better than that...

The new CroNaps are now available at "KA" by Cicou at SM Megamall's Mega Fashion Hall and at Brasserie Cicou in Greenhills.

Kouign Amann "KA" by Cicou is located at the Second Floor of the new Mega Fashion Hal at SM Megamall, EDSA, Mandaluyong City.

Brasserie Cicou is located 57 Annapolis Street, Greenhills, San Juan or call 661-9200 or 0917-885-8841 for inquiries and reservations.

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Conventional wisdom dictates you can't have too much of a good thing. But, maybe you can...

Bono Artisanal Gelato introduces three new flavors for its Low Sugar line of premium all-natural gelato, without cutting back on flavor. You can have your cake, or in this case, your indulgent scoop of premium gelato, and eat it too...

At Bono Artisanal Gelato, "low sugar" doesn't mean less flavor. That would take the fun out of gelato. Using all-natural plant-based sweeteners, Bono Artisanal Gelato combines the very best premium ingredients for rich and bold flavors in every scoop. And the three new and distinct flavors definitely pack a flavorful punch...

Bono Artisanal Gelato's Low Sugar Blueberry, made with premium California blueberries, delivers the familiar tartness and fresh, vibrant flavors in a velvety smooth gelato. It's a great pick-me-up flavor with its fruit-forward profile, releasing a vibrant burst of tart notes from real blueberries. And the best part, you can go for another scoop without any worries at all...low sugar, guilt-free indulgence.

A refreshing coffee fix? Go ahead and go for the new Low Sugar Cappuccino, made with the very best locally sourced coffee beans and cacao nibs. The rich yet soothing flavors of a creamy cappuccino are perfectly recreated, punctuated by the crunchy and deep notes of the premium cacao nibs. Having too much coffee is never a bad thing, not with Bono Artisanal Gelato's Low Sugar Cappuccino.

Double the fun and flavor with Bono Artisanal Gelato's Low Sugar Double Chocolate, with premium and pure 65% Belgian chocolate for rich flavors. The deep, rounded notes of premium chocolate linger long after after the first bite, real chocolate goodness in every scoop. This one's guaranteed to satisfy your chocoholic craving, and no need to worry about the sugar.

Can one desire too much of a good thing? Absolutely. Simply head over to Bono Artisanal Gelato and indulge on any of their new Low Sugar Gelato flavors...

Bono Artisanal Gelato is located at the Ground Floor of Mega Fashion Hall, SM Megamall, Ortigas, Mandaluyong City.

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Churros con Chocolate at half the price, now that's a pretty cool deal...

Enjoy Alqueria's Churros con Chocolate at 50% OFF all day from July 20 to 26, 2015. For as low as P 69, you can satisfy your craving for churros at Alqueria.

Located at the new Mega Fashion Hall at SM Megamall, Alqueria offers authentic Spanish cuisine, including the popular Churros con Chocolate. Alqueria's classic Churros are available in 3 pcs (P 88), 5pcs (P 108), and 10 pcs (P 198), at regular prices without the discount. A choice of Dark Chocolate and White Chocolate Dips (P 108 Medium/P 138 Large) complete the classic Spanish snack.

But better hurry. Alqueria's special 50% Discount will be available only until July 25, 2015. See you at Alqueria...

Alqueria is located at the 3rd Floor of Mega Fashion Hall, Building D, SM Megamall or call +63916-506-2659 for inquiries and reservations.

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The list of iconic dining establishments built by their signature dish is both long and inspiring. Mention a dish, and you can easily associate a restaurant with it. Many of these established institutions have been built around their house specialty, and have grown to become an integral part of the culinary landscape. Now, you can add one more restaurant to the list...

HCuisine, Home of the Most Awesome Angus Beef Belly, recently opened its second branch in Makati, expanding both its reach and access for their signature dish. HCuisine is definitely on its way to becoming the house that Angus Beef Belly built...

At HCuisine's second branch, the vibrant signage sets it apart from the neighboring establishments, pointing you to the home of the "Most Awesome Angus Beef Belly." It's a bold claim, but it probably is. It's the rock on which HCuisine's growing foundation rests, and the driver for the opening of its second branch.

Inside HCuisine, the bright interiors with its bold splashes of yellow and light wood tones exude a homey and comforting warmth, matching the home-cooked style of dishes to a tee. A refreshing carafe of Dalandan Juice and Iced Tea (R) welcomed us at HCuisine, and our unique dining experience began...

One of the country's young culinary talents, Chef Hannah Herrera-Bagatsing is the founder and creative force behind HCuisine and every aspect of its operations, including catering, a private chef service, food trays, bulk packed food, seasonal giveaways, gourmet gifts, and souvenirs. And the Most Awesome Angus Beef Belly.

Chef Hannah then demonstrated how easy it is to prepare her signature Angus Beef Belly as she opened up a frozen pack. Still frozen with no need to thaw, simply place the Angus Beef Belly on a pan without any oil, the oven or even a microwave, and it's done. As the Angus Beef Belly rendered in its own fat, the aroma filled the room...

Chef Hannah's Angus Beef Belly was then transferred for plating as we sampled some of HCuisine's salad and other mains. Chef Hannah described her cuisine as "simple, no-frills" and comforting dishes, the kind of dishes she loves to serve at home. And you can taste and feel the same love and warmth with HCuisine's dishes, like the Loaded Taco Salad (P 228), with garden fresh lettuce, salsa, nachos, beef, grated cheese, and aioli. The creamy aioli, salsa, and cheese weave layers of rich and distinct flavors to the fresh greens, while the crispy nachos add contrasting textures to complete the salad. Add a dash of hot sauce to spice things up for that whisper of soothing heat. Simple, uncomplicated and comforting dishes with honest flavors, with still more dishes to be served...

...like the Poached Fish on Lemon Dill Garlic Butter (P 298), soft and tender fillet of fish served with fresh vegetables...

...and Chicken Mushroom Melt (P 258), breaded chicken fillet draped in bechamel and cheese with mushroom and bacon bits, both hearty dishes with a homey vibe. The delicate notes of the fish are enhanced by the lemon dill garlic butter, while the bechamel, cheese, and bacon add bold flavors to the chicken. Both dishes represent the comforting culinary style of HCuisine, with rustic and homestyle dishes.

The parade of homey flavors continued with HCuisine's seafood pasta dish, Clams in Garlic Infused EVOO Linguine (P 288), a hearty pasta with basil, parmesan, roasted tomatoes, capsicum, and clams served with a bread stick. The firm and chewy linguine are coated in rich extra virgin olive oil, with flavorful hints from the basil, parmesan, and smoky and tart roasted tomatoes adding distinct layers of complex flavors.

Classic Mediterranean flavors add to HCuisine's wide and diverse menu with their Eggplant Moussaka (P 208), loaded with ground beef on a tomato-based sauce, and covered in cheese. Almost like a lasagna, with eggplant instead of flat pasta, it's a meal in itself.

Then, HCuisine's signature Most Awesome Angus Beef Belly (P 328 Single with Rice/P 558 For Sharing with Rice) was served, slow-roasted, fork-tender slabs of beef draped in demiglace gravy, with a side of vegetables and marble potatoes cooked in beef tallow. The beef belly is unbelievably tender, almost melting in your mouth releasing rich beefy notes. The homemade gravy adds even more flavor without overpowering the tender beef, lining your mouth with a buttery feel. The buttered vegetables have a fresh "snap" with clean flavors, while the marble potatoes, cooked in beef fat, round out the flavors. Could this be the best Angus Beef Belly in the metro? It definitely is. And I go for yet another slice. And another. HCuisine's signature Most Awesome Angus Beef Belly, a well-deserved superlative, is also available for take-out with Chef Hannah's pre-sliced and frozen food trays, packed in 2-Kilo portions good for 12-15 persons (P 3,600), or Ready-to-Eat 2-Kilo packs (P 3,960), and 2-Kilo Ready-to-Eat packs with Buttered Vegetables (P 4,360).

Chef Hannah also served her special Fried Rice, cooked in the same pan as the Most Awesome Angus Beef Belly from the cooking demo earlier, with shreds of beef belly and vegetables, the perfect pair for your beef belly dish at HCuisine.

For dessert, Chef Hannah served her signature Flourless Chocolate Cake (P 148) with two scoops of velvety smooth vanilla ice cream...

...the unique and indulgent Cookie Dough Cheesecake (P 98)...

...and the elegant Pink Salted Toffee Pudding (P 148) topped with ice cream and pecans to cap a hearty and comforting feast at HCuisine. The wide and extensive menu, from starters to mains and desserts, and reasonable prices for excellent value for money, makes it one of the metro's must-try restaurants, a culinary destination for your next food trip. And the Most Awesome Angus Beef Belly is definitely worth the drive. HCuisine, now with two branches, is clearly on the way to becoming the house that Angus Beef Belly built.

HCuisine is located at 7247-B Yakal Street, San Antonio Village, Makati or call 887-2370, 0917-590-8000 or 212-1212 (WE DELIVER) for inquiries and deliveries.

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Braised, roasted, grilled, fried, baked, boiled, smoked, and steamed...fire and heat transforms fresh ingredients to its flavorful state. Mastering the raw power of heat is a skill, and an art. At Edsa Shangri-La Manila's all-day dining restaurant, HEAT, this mastery over heat is performed on a daily basis, from breakfast to dinner, every day.

Edsa Shangri-La Manila's HEAT harnesses the transformative qualities of fire and heat with its multiple live kitchen set-ups in its all-day buffet spread, serving dishes at its flavorful peak, fresh from the fire. The heat's definitely on at Edsa Shangri-La's HEAT...

Located at Edsa Shangri-La's Tower Wing, Heat takes the lavish buffet dining experience to a whole new level with the live kitchen concept in most of its stations, where diners can interact and engage with the various chefs on station in creating their special, customized dishes.

Edsa Shangri-La Manila's Executive Chef Tobias Unger (L) orchestrates HEAT's multiple open kitchens where station chefs take center stage, preparing your dish a la minute, and serving it at the very peak of its flavors for a memorable and engaging dining experience.

At the Seafood Station, chefs prepare sashimi, sushi and rolls on station retaining both the freshness and flavor. None of the sushi and rolls are prepared hours in advance, with most completed just minutes before serving.

The sweet notes of the freshly made sushi are more pronounced than the usual variety stored in the chiller. And the sushi simply tastes as good as it looks.

More fresh and premium seafood are showcased at HEAT's sumptuous buffet spread, including Marinated Norwegian Salmon...

...fresh, plump Mussels...

...Slipper Lobsters (L) and fat and juicy Shrimps (R) on ice. As you select and pick your fresh catch of seafood, let the talented chefs on station transform your dish, cooked to your preference. Grilled, baked, or simply sauteed with a sweet chili sauce or rich garlic and butter, and the magic truly begins at Edsa Shangri-La's HEAT.

At the Soup Station (L), a variety of noodles, soup stocks, vegetables and toppings are laid out, just ask the station chef's recommendation and he'll whip up a hot and comforting bowl for you in minutes. Then, it's time to check up on my seafood (R)...

...fresh Slipper Lobsters, Shrimps, and Mussels cooked in rich garlic and butter with just a touch of lemon. A fragrant aroma rises from the hot skillets, and the colors of the seafood slowly transform from its pale hue to deep, bright shades of red, orange, and pink. At Edsa Shangri-La's HEAT, the live cooking stations prepare your dish as you like it, a la minute, and fresh off the pan. The delicate notes of the fresh seafood are enhanced by the creamy garlic and butter, adding its own distinct layers of richness and flavor. The fresh shrimps have a clean "snap" with every bite, and you know it's fresh when the shells are easy to peel off the shrimps. From ice to plate straight off the hot pans, seafood never tasted this good.

Time for a second plate and explore the rest of HEAT's buffet spread. Over at the Asian Station, an impressive array of dishes highlight the diversity of flavors served daily at HEAT, like the savory Pork Asado topped with spring onions...

...Soy Chicken (L) and Beef with Vegetables (R), with tender and thin slices of beef and broccoli. Pair your dish with HEAT's Salted Fish Fried Rice and enjoy rich Asian flavors on a plate.

But if its more seafood you want, the Asian Station also offers delectable dishes like Shanghai Shrimps, Deep Fried Fish in Bean Sauce, and succulent Crabs in Chili Sauce topped with fresh herbs.

Right next to the Pizza Station's brick ovens, you'll find a variety grilled meats and seafood, including Mini Hamburger Patties with vegetables (L) and Grilled Chicken Strips with roasted mushrooms and squash.

You'll also find perfectly grilled Lamb Chops with carrots, peppers, and French beans...

...tender, juicy, and smoky Pork Ribs...

...and Grilled Pork Belly. The flavorful options at the Grill Station, with beef, pork, chicken, seafood, and even vegetables, capture the concept of HEAT's culinary style, demonstrating its mastery over fire.

And there's more. Soft and tender Grilled Octopus with roasted peppers, prepared perfectly and not chewy, and thin strips of fork-tender Beefsteak with buttered Corn-on-the-Cob present even more choices.

Near the Carving Station, Middle Eastern and Indian flavors are represented with Chicken Tikka, Shrimp Shashlik and Lamb Kebabs on skewers, with a variety dips and sauces.

HEAT's Carving Station is one of the popular stations at the buffet, and it's easy to see why. A hefty slab of tender, juicy US Premium Roast Beef awaits you at the Carving Station, served with Yorkshire Pudding and grilled vegetables...

...and succulent Roast Duck, with a lightly crisp layer of skin over juicy duck meat.

You can also find the classic Crispy Pata alongside the roasts for comforting local flavors. At HEAT, the range and diversity of flavors are impressive, but it's the multiple live station set-ups that really adds heat to the buffet, quite literally, for a memorable dining experience.

The dessert selection at HEAT is equally impressive, with a variety of indulgent treats to cap your feast.

Intricate dessert creations in every form, color and shape draw you in a blur of choices, but you can also have your dessert a la minute at the Dessert Station, including freshly made Crepes drizzled with chocolate and served with fruits.

Or why not indulge in Ice Cream served teppanyaki style? Simply choose your flavor and toppings, from fresh fruits, cookies, and nuts, and the station chef whips it up in minutes. A flurry of swift moves blends the different toppings into one consistently smooth customized ice cream treat.

I go for a Chocolate and Vanilla Ice Cream combo, with pistachios, walnuts, almonds, and marshmallows...

...to cap my feast at HEAT. Taking the buffet experience to a whole new level, HEAT serves up an impressive feast, definitely one of the best in the metro. Lunch Buffet prices at Edsa Shangri-La's HEAT are priced at P 1,800 net per person (Mondays to Saturdays) and P 2,500 net person (Sundays). Dinner Buffets at HEAT are priced at P 2,100 net person (Sundays to Thursdays) and P 2,300 net (Seafood Fridays and Barbecue Saturdays).

Looking for a unique buffet dining experience? Simply turn up the heat and head over to Edsa Shangri-La Manila...

HEAT is located at the Lobby Level, Tower Wing, Edsa Shangri-La Manila, 1 Garden Way, Ortigas Centre, Mandaluyong City or call 633-8888 (ext. 2740) for inquiries and reservations.

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An evening of cheese and wine, excellent food and great company...

Cafe Ysabel and La Chaine des Rotisseurs recently hosted an elegant Carabao Cheese Themed Dinner with artisan cheeses from Latteria d' Ischia last July 21, 2015. And it was great to be back at Cafe Ysabel...

The special dinner was held at Cafe Ysabel's cellar, with its extensive collection of wine. For over three decades, Cafe Ysabel has been a culinary landmark known for its classic European, Spanish, Italian, and Filipino cuisine, driven by celebrated chef Gene Gonzalez. Located in an elegant and stately ancestral home, Cafe Ysabel continues its tradition of culinary excellence and service. And it's the perfect place for a special dinner by Le Chaine des Rotisseurs...

Before dinner, Chef Gene Gonzalez showed me his impressive collection of wine from all over the world in Cafe Ysabel's cellar. And the amazing stories behind each bottle in Chef Gene's collection are as equally impressive as the cellar.

The evening's premium cheeses were provided by Latteria d' Ischia, featuring a selection of artisan cheeses made from local carabao's milk. The impressive selection of local artisan cheeses included both soft and hard cheeses, with Meglio Paese, Appia Vecchia, Buffalino Paprika, Cacio Cavallo, and Buffalino. All world-class cheeses from the local water buffalo.

That evening, our wines included the Rustenberg Five Soldiers Chardonnay 2011 from South Africa (L) and the Beringer Knights Valley Cabernet Sauvignon 2012 from California (R).

As more guests arrived, more bottles of wine were opened adding to the evening's festive and celebratory mood. Chef Gene Gonzalez then fired up the brick oven, also located at Cafe Ysabel's cellar...

Chef Gene Gonzalez prepared the evening's appetizers, rustic pizzas, baked in Cafe Ysabel's brick wood-fired oven, and in just minutes, the first batch of pizzas were served.

Fresh from the wood-burning oven, Chef Gene Gonzalez served his crisp Quattro Formaggi (L) and Margarita with Smoked Scamorza (R). There's nothing quite like the clean and sharp flavors of freshly baked pizza from a wood-fired oven, with its thin and perfectly crisp crust.

Dinner begins with the Side Dish of Mascarpone & Clotted Cream from Latteria d' Ischia served with freshly baked, rustic bread from Cafe Ysabel. The creamy, soft cheeses paired well with Cafe Ysabel's rustic bread, delivering rich yet delicate flavors.

Chef Gino Gonzalez (L) then fired up the kitchen to prepare the evening's dinner courses, as Chef Gene Gonzalez (R) formally welcomed guests to the special dinner, and introduced the first course for the evening...

The Burrata Salad, served with freshly baked bread and butter, a simple yet flavorful dish with creamy mozzarella on fresh heirloom tomatoes drizzled with olive oil and topped with basil and crisp micro greens. The soft, velvety smooth texture of the burrata just melts in your mouth releasing a burst of rich buttery notes with just a whisper of saltiness.

The richness of the burrata is tempered by the sharp tartness of the fresh tomatoes for balanced and contrasting flavors. The quality of the cheese by Latteria d' Ischia is impressive, perfectly executed at Cafe Ysabel.

Next, Cafe Ysabel's hearty and comforting Minestrone was served, with onions, celery, carrots, pasta, and bits of tender beef in a rich tomato-based stock. The fresh vegetables add a subtle layer of sweetness to the vibrant flavors of the broth, and adding just a dab of mascarpone adds even more richness to round out the flavors.

For the main course, Cafe Ysabel served the elegantly plated Gratinated Lamb Fillet with Marrone di Veneto and Caramelized Red Wine Sauce. The fork-tender lamb fillet delivered rich and buttery notes without the overpowering gamey hints, enhanced by the red wine sauce.

It's classic dishes like this that Cafe Ysabel does so well, and it was great to be back and get reacquainted with the Cafe Ysabel's elegant cuisine.

The special dinner was capped with Cafe Ysabel's rich and indulgent Mascarpone Frozen Tiramisu, paired with the DisznokoTokajiAszu 5 Puttonyos 2005 from Hungary. The contrasting textures of the delicately layered dessert, with its soft and chewy base and the melt-in-your-mouth mascarpone, just keeps you going for another bite. And another. After dessert, Latteria d' Ischia offered even more cheeses, served with fruits and nuts and more wine. Wine and cheese, great food and great company...great to be back at Cafe Ysabel.

Cafe Ysabel is located at 455 P. Guevarra Street, San Juan City, or call 726-9326 for reservations and inquiries.

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Cangrejo con Jamon Serrano, Pata de Cochinillo, Pescado Al Horno, Paella Valenciana...classic Iberian flavors for an indulgent Spanish evening at Alqueria Tapas, Paellas Y Bistecas.

Alqueria Tapas, Paellas Y Bistecas brings the flavors of authentic Spanish cuisine with its extensive menu, from starters to mains and desserts. A taste of Spain, right here at Alqueria Tapas, Paellas Y Bistecas...

The Spanish-themed Alqueria Tapas, Paellas Y Bistecas, located at the new Mega Fashion Hall, is the latest dining concept from the Sumo Sam Group of Restaurants headed by Marvin Agustin, Ricky Laudico, and Raymund Magdaluyo, adding to their growing portfolio of restaurants.

As more guests arrived, Executive Chef Chris Oronce and his team fire up the kitchen for the dinner service. With extensive experience gained from stints in the US, Executive Chef Chris Oronce recreates authentic Spanish classics with his masterful touch, in full view at Alqueria's open kitchen layout.

Inspired by the Spanish word for farmhouse, Alqueria's cuisine is rustic and comforting, with hearty and rich flavors. Our Spanish feast began with Alqueria's elegantly plated Cangrejo con Jamon Serrano (P 250), tender crab meat wrapped in premium Spanish ham with a dash of brown butter. The subtle and delicate flavors of the succulent crab meat are punctuated by the sharp and bold notes of the premium Jamon Serrano for balanced flavors.

Next, Alqueria's Salpicao (P 445) was served, fork-tender cubes of imported tenderloin marinated with garlic, Spanish paprika, and olive oil. The beef is incredibly tender, and the nutty garlic and olive oil adds layers of rich notes to the dish, bursting with flavor in every bite. Don't forget to dip some bread into that rich olive oil with garlic...

Queso Fundido (P 210), a rich and creamy Manchego cheese dip with pimientos and jalapeno served with thin, crisp spiced chips, rounds out the starters. The creaminess of the Spanish Manchego is tempered by the pimientos and jalapenos, with its pronounced sharp notes. Alqueria offers even more appetizing starters, but it was time to sample the signature mains...

The impressive Pata de Cochinillo (P 888), a tender 21-day old suckling pig ham slow-roasted until perfectly crisp served with grilled sweet corn and homemade signature sauce, kicks off the signature mains at Alqueria. The pork is tender and juicy, with a light and crisp layer of crackling for contrasting textures.

A delectable crunch is heard every time you slice the pork, releasing a sweet and fragrant aroma. The subtle flavors of the pork leaves a buttery mouth feel, and the homemade sauce completes the flavors.

A variety of fresh seafood are also available at Alqueria, including the Pescado Al Horno, baked Lapu-Lapu marinated in white wine, olive oil, herbs and lemon juice and served on a wooden platter with fresh herbs.

The sweet and briny notes of the fish melt in your mouth, with the subtle hints of herbs weaving in for a rich medley of flavors. The flavors are fresh, clean, rustic and comforting. Other baked fish selections include Salmon (P 735/180g), Tuna (P 550/180g), and Red Snapper (P 670/300g) are also available. Then, Chef Chris Oronce pulled out a pair of aces up his sleeves for the evening's lavish dinner...

Alqueria's signature Porterhouse, a massive slab of premium beef served on a wooden board, with a side of buttered vegetables...just can't get any better than that.

Tender, juicy and perfectly grilled, and great as is, with bold beefy flavors. The tender beef, with just a thin layer of fat for flavor, should satisfy any serious beef craving. In true Spanish fashion, the steaks are served with the beef as the star, uncomplicated and without too many sauces to mask the dish. And that's the way I like my steaks.

No Spanish feast is complete without paella, and Alqueria offers a range of choices. The Paella Valenciana Grande (P 560 Small/P 910 Medium/P 1,480 Large), the classic Spanish dish with soft and fluffy rice simmered in saffron-infused stock loaded with clams, plump mussels, shrimps, chicken, chorizo, peppers, and green peas, adds a celebratory note to our dinner at Alqueria.

The varied and distinct flavors blend seamlessly in this dish, as the rice absorb all the different notes releasing rich flavors in each spoonful. Rich, rustic, comforting and authentic, it's the taste of Spain on a dish.

Cap your Spanish feast with one of Alqueria's indulgent desserts, like the Manchego Cheesecake (P 280), a rich and indulgent blend of manchego cheese and cream cheese, drizzled with melted Manchego cheese...

...or the Crema Catalana (P 138), a traditional Iberian classic made with custard and caramel sauce, best paired with a robust cup of freshly brewed coffee. You can also indulge in Alqueria's Churros con Chocolate (more on Alqueria's Churros con Chocolate here on my previous post at http://dude4food.blogspot.com/2015/07/food-news-churros-con-chocolate-at-half.html), another of Alqueria's specialties.

Looking for a taste of Spain? Head on over to Alqueria Tapas, Paellas Y Bistecas for an authentic Spanish feast...

Alqueria Tapas, Paellas Y Bistecas is located at the 3rd Floor of Mega Fashion Hall, Building D, SM Megamall or call +63916-506-2659 for inquiries and reservations.

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It's the symphony of flavors, with distinct notes woven in a seamless blend that makes the dining experience special, going beyond the four taste sensations. It's been called the "fifth" taste, now known as "umami," that completes the basic tastes of sweet, sour, bitter, and salty.

At The 5th Taste, you can experience modern Japanese cuisine with a creative twist, combining familiar dishes with a modern and inventive fusion of flavors for a whole new dining experience.

The 5th Taste is located along the quiet neighborhood of P. Guevarra Street in San Juan, offering its own unique take on modern Japanese cuisine. Inside The 5th Taste, the spacious interiors exude a contemporary vibe, with varying wood tones blending with glass and metal.

The 5th Taste's playful approach to flavors becomes evident with its own version of miso, the Deconstructed Miso Soup (P 98), silken tofu and leeks with the traditional miso broth, with the addition of chewy pork floss. The pork floss not only adds texture, but flavor as well with its distinct sweet and salty pork notes, gently released as the pork floss melts in your mouth. The presentation also gives this simple dish an exciting twist, as you pour the miso broth on the clear glass cup. The comforting miso gets a flavorful upgrade at The 5th Taste, as more dishes were served...

The Smoked Mackerel Maki (P 150), a sweet and smoky combo with smoked mackerel flakes and sweet mango drizzled with creamy Japanese mayo, was then served. The bold and salty notes of the smoked mackerel are tempered by the sweet mango for balanced flavors, as the 5th Taste continued its masterful play on flavors.

Crisp, sweet, briny, and savory, the Mussels Tempura (P 150) brings its own set of flavors to the table, with plump mussels deep-fried in light tempura batter drizzled with a duo of wasabi mayo and sweet eel dressing. The contrasting textures of the light and crisp batter and the soft mussels combine with the creamy wasabi mayo and sweet eel dressing for complex flavors.

If the Japanese invented pizza, The 5th Taste showed us how it may have looked and tasted with their unique Kani Salad Pizza (P 225), a light and thin crispy crust topped with shredded kani, cucumber, thin carrot ribbons, and mozzarella drizzled with Japanese mayo, served with a side of spicy chili powder and nutty nori powder.

The paper-thin crust is perfectly crisp and light, the perfect base for the mild and delicate notes of the kani. The fresh cucumber and julienned carrots add layers of sweetness to the unique pizza, as the mozzarella and Japanese mayo round out the flavors with a creamy finish. It's refreshing to sample dishes like this, blending familiar flavors with a new and inventive execution. And yes, one more slice, please.

The 5th Taste also offers a selection of Omurice Curry dishes, like the Crispy Chicken Rice (P 220), crispy chicken paired with Omurice or steamed rice wrapped in omelet with Japanese curry and mozzarella cheese. The crispy chicken, paired with the omurice, is a comforting meal in itself.

The 5th Taste shared their take on the tonkatsu with its own flavorful version, the Jalapeno Cream Cheese Onion Tonkatsu (P 325), tender pork cutlet with the familiar crisp coating with jalapeno cream cheese and onion filling served with a side of Japanese coleslaw. The jalapeno cream cheese and onion paired well with the subtle notes of the pork cutlet, adding a creamy layer of flavor, capped by the crisp breading. The 5th Taste, in a recurring theme, takes the familiar and transforms it to something new and different.

The 5th Taste is located above Goodyear Servitek, and customers who would have their cars serviced often requested for light snacks like sandwiches. The 5th Taste responded with their own version of the classic Philly Cheesesteak, The 5th Taste Cheesesteak Sandwich (P 200), with thin strips of tender stir-fried beef sukiyaki and mozzarella cheese on ciabatta, served with a side of fries. The use of premium sukiyaki beef gives this sandwich a familiar Japanese touch, as familiar flavors are once again transformed at The 5th taste.

The creative blend of flavors and the playful transformation of familiar dishes combine for a unique dining experience at The 5th Taste, with reasonable prices for a winning combination. Looking for inventive modern Japanese cuisine? You can find it at The 5th taste...

The 5th Taste Modern Japanese Cuisine is located at 453 P. Guevarra Street, San Juan or call 705-1856 for inquiries.

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Don't let the rainy season put a damper on your appetite. In fact, there are dishes that just tastes and feels so right during rainy days...

Brotzeit introduces its own take on rainy day comfort food with its very own German-inspired Recovery Food, with new signature mains and desserts that make rainy days a whole lot better...

A cold Weihenstephan Original HellLager or Wheat Beer fresh from the tap does it for me on any rainy day. Or any day, really. And pairing it with one of Brotzeit's Culinary Director Ivan Maminta's new dishes makes rainy days just perfect. The new line of dishes are, in fact, meant to be enjoyed during the rainy season.

Here's a sneak preview of Brotzeit's comforting Recovery Food, starting with some soup. Nothing like a steaming hot and comforting bowl of soup on a rainy day. Brotzeit's Mariniertes Rindfleisch mit Kartoffein, a rustic soup with in-house cured slabs of tender corned beef and potatoes in a light yet flavorful broth is just what you need on a grey, cloudy day. The subtle hints of various spices add layers of flavors to the soup, rounded out by the fork-tender and briny corned beef.

Stews and rainy days are another classic match-up, recreated at Brotzeit with the Rindsragout, a hearty beef stew with buttered spaetzli, apricot and cranberry. The tender beef, covered in a rich and thick sauce delivers bold and upfront flavors, balanced by the soft and buttery spaetzli for another winning combo. This, and another round of wheat beer, and yes, let it rain.

Lachs mit Risotto, tender and rich pan-seared salmon on creamy beer-infused risotto with spinach is another flavorful option, with just a whisper of beer notes that further enrich the risotto. Drizzle some lemon and the delicate flavors of the tender and premium salmon come alive. A light and healthy option, the beer-infused risotto and spinach makes this a meal in itself.

And there's more...Huhnerbrust-Eintopf im Blatterteig, slow-cooked chicken stewed in beer with carrots and pearl onions covered in a light and flaky crust. A whiff of the freshly-baked and buttery pastry makes any rainy day right.

Gently crack the delicate pastry shell, as steam and a fragrant aroma from the slow-cooked chicken with beer invite you to just dig right in. The subtle and delicate notes of the tender chicken are enhanced by the creamy beer-infused sauce. Have a chunk of chicken, some pastry dipped in the rich sauce, and you're just glad it's a rainy day.

For dessert, Brotzeit's Sahne-Flan mit Rumtopf, a creamy and indulgent vanilla pudding draped with rum-braised fruits should take away the rainy day blues with a quick and vibrant sugar rush...

...or maybe, the Bayrische Creme, a rich Bavarian Cream with strawberry preserve, is more to your liking. Brotzeit's Recovery Food's pair of indulgent desserts just completes your rainy day bliss.

Cap your rainy day feast at Brotzeit with the signature Heisse Schokolade, a creamy hot chocolate with premium bittersweet chocolate and whipped cream. The hot bittersweet dark chocolate and the thick whipped cream drizzled with cocoa powder just makes any day feel so right, rain or no rain.

Feeling down with the weather? Welcome and embrace the rainy days with Brotzeit's Recovery Food specials, and rainy days just got better. At Brotzeit...

Brotzeit is located at the Ground Floor, Glorietta 4, Ayala Center, Makati City or call 893-2815 for inquiries and reservations.

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A leisurely weekend brunch overlooking the panoramic views of Taal Lake, just can't get any more picture-perfect than that. But it does. Every weekend at Discovery Country Suites in Tagaytay...

Discovery Country Suites, the pioneer Bed and Breakfast destination in Tagaytay, recently introduced Restaurant Verbena's new Brunch Menu, with a sumptuous selection of hearty and comforting country-style fare for that perfect Tagaytay mid-morning brunch.

Discovery Country Suites' award-winning Restaurant Verbena is known for its creative blend of contemporary fusion cuisine with farm-fresh country produce from Tagaytay, offering elegant yet comforting and rustic fare with the freshest flavors. And Restaurant Verbena's new Brunch Menu promises all this and more...

The spacious interiors, with its high ceiling, is draped by natural light, with impressive views of Taal Lake. Restaurant Verbena's soothing earth tones and dark woods is cozy, exuding a comforting warmth, making you feel right at home. A welcome drink of fresh Lemonade in mini-mason jars (R) kicks off my experience at Restaurant Verbena.

Rhea Sycip (L), the new resident manager of Discovery Country Suites, welcomes guests to Restaurant Verbena. A chef herself, Rhea Sycip walked us through the extensive dessert selection at Restaurant Verbena, as Executive Chef Celmar Ambida (R) gets ready to prepare the signature brunch dishes.

Nothing like a few rounds of sparkling cocktails before brunch, and for a supplementary charge of only P 350, you can enjoy a tipple with Restaurant Verbena's refreshing Kir Royale. Other cocktails include Mimosa, Bellini, and sparkling wines.

Guests for the launch of the new Brunch Menu at Restaurant Verbena were seated by the section overlooking Tagaytay Ridge, with panoramic glass windows for an unobstructed view of Taal Lake. My memorable brunch with a view at Discovery Country Suites' Restaurant Verbena then began...

Start your brunch right at Restaurant Verbena with their selection of freshly baked Butter Croissants, Danish Pastries, Duck Fat Biscuits, Hot Pan de Sal, and Banana Bread, along with fresh fruits, and juices, coffee, tea, or hot chocolate. That day, the impressive selection included Ham & Cheese Pie (R) and a variety of sweets.

For the signature mains, here's a preview of Restaurant Verbena's new Brunch Menu, starting with the elegantly plated Prosciutto & Soft Eggs (P 685), with premium shaved prosciutto, 63 degree egg, and asparagus, on a freshly baked English muffin drizzled with nutty basil pesto. The colorful medley of garden fresh vegetables and edible flowers reminds you this is what makes Tagaytay special, with its abundance of fresh produce. And leave it to Executive Chef Celmar Ambida to create dishes using the very best and freshest ingredients for you at Restaurant Verbena.

Smoked Salmon (P 695), topped with house-made pickled red onions and capers on Farmers Kesong Puti, Tagaytay Tomatoes and House Bagels with a side of fresh greens. The vibrant colors are a visual cue to the freshness of the ingredients, delivering pure and clean flavors.

Pork Belly Benedict (P 565), with crispy pork belly topped with pickled red onions and soft poached egg drizzled with creamy salted egg hollandaise on fresh baked English muffins. If it's pork love you're after, this dish is definitely it.

I go for the Brunch Burger (P 610), with grilled USDA Angus Beef topped with crispy double-smoked bacon, cheddar, tomato, and one over-easy egg drizzled with paprika-mayo on English muffins, with a side of Parmesan fries.

Gently crack the over-easy egg an let the yolk run, blending with the melted cheddar and paprika mayo for rich flavors. The thick premium USDA Angus patty bursts with bold, beefy flavors with every bite, as the distinct and rich notes of the egg, cheddar and paprika mayo weave in for a rich tapestry of flavors. The thick slabs of double-smoked bacon adds its own pronounced smoky notes to round out the flavors. It's a great burger to start the day with, and those Parmesan fries are so spot on, you just can't stop.

Looking for seafood? Restaurant Verbena's Bouillabaise (P 995), a hearty and comfortng soup with Chilean sea bass, salmon, snapper, shrimp, mussels, and clams delicately poached in a Provencal fish broth, served with rice pilaf and saffron aioli, should satisfy any serious seafood craving.

More dishes were served, reflecting the wide and diverse range of flavors of Restaurant Verbena's new Brunch Menu. The Corned Beef Breakfast Sandwich (P 595), with house-made corned beef topped with melted onions, fried egg, and white Cheddar with a side of Parmesan fries is another flavorful option for brunch.

If you're thinking of starting your day with a slab of ham, you definitely can at Restaurant Verbena. Country Ham (P 525), with a thick slab of house-made country ham drizzled with redeye gravy and a side of sweet corn pudding, is a hefty dish for serous appetites. Other signature brunch entrees at Restaurant Verbena include Eggs en Meurette (P 550), Steak Frites (P 895), and Spanish Broken Eggs with chorizo (P 525).

But save room for dessert. A slice of Apple Pie ala Mode, with a scoop of vanilla ice cream, starts my round of desserts at Restaurant Verbena...

Restaurant Verbena's desserts include a variety of cakes and pastries to cap your weekend brunch...

...with the rustic Apple Pie Skillet (L) that's best paired with vanilla ice cream, and the elegant Strawberry Shortcake (R) to go with your cup of freshly brewed coffee. And like the perfect weekend brunch, the best part is you can enjoy at your own leisurely pace, nor rush, no worries.

And there's more. Cranberry Muffinette (L), topped with nuts, little bites that's big on flavor, and creamy Lemon Lime Parfait (R), served in mini-mason jars. So many options, that's what you can expect at Restaurant Verbena.

And if you're still up for it, you can indulge in even more desserts, like the wittingly named Hello Dolly (L) and indulgent Cupcakes (R) topped with colorful edible flowers. You can be sure that Resident Manager Rhea Sycip and Executive Chef Celmar Ambida to have even more treats on your next weekend visit to Discovery Country Suites.

After a satisfying brunch, time to take in the view from high above the famed Tagaytay Ridge overlooking Taal Lake. Another cup of coffee to end a picture-perfect weekend brunch at Discovery Country Suites' Restaurant Verbena. Great food, great views, great place...at Discovery Country Suites' Restaurant Verbena.

Brunch at Restaurant Verbena is available every Saturday and Sunday from 10:00am to 2:00pm.

Restaurant Verbena is located at Discovery Country Suites, 300 Calamba Road, San Jose, tagaytay City or call 529-8172 for inquiries and reservations or visit http://www.discoveryhotels-resorts.com/discoverycountrysuites/

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Indulge in the ultimate teppanyaki feast, with your own private chef grilling everything you love right by your own teppan table...

Diamond Hotel introduces its own spin on the all-you-can-eat dining experience with its All-You-Can-Eat Teppanyaki at Yurakuen. Simply choose your unlimited servings of fresh seafood and premium beef, lamb, and chicken. Each course is prepared right in front of you by your own personal chef for the ultimate in customized dining, taking the all-you-can-eat concept to a whole new lavish and indulgent level.

Diamond Hotel's indulgent All-You-Can-Eat Teppanyaki combines authentic Japanese flavors with the finest and freshest ingredients and an entertaining performance of fire and precision by the skilled chefs of Yurakuen for a whole new dining experience. And you can go for seconds and thirds...

I've always been impressed with Diamond Hotel's Yurakuen (see my first post on Yurakuen's authentic Japanese cuisine here at http://dude4food.blogspot.com/2012/11/a-japanese-feast-at-yurakuen.html), and you can expect the same standard of freshness and authenticity with their latest offering, the All-You-Can-Eat Teppanyaki. Start your feast with a selection of the freshest Sashimi, with Tuna, Grouper, Red Snapper, Salmon, Crab Sticks, Cuttlefish, and Mackerel...

...and Flying Fish Roe, Uni, and Unagi, each elegantly set on a wooden board with lemon slices, thinly shredded carrots and radish, fresh vegetables and wasabi. You can also include some of Yurakuen's Sushi, Makizushi, and Temaki Sushi selection to your feast, your call. And that's what makes Yurakuen's All-You-Can-Eat Teppanyaki special, you can choose, select and customize your teppan feast.

The different sauces for the sashimi, grilled seafood and beef are then served and placed before you, along with a bowl of fresh salad.

With the Chef''s recommendations, our All-You-Can-Eat Teppanyaki feast at Yurakuen included a platter of Assorted Fresh Vegetables including mushrooms and enoki, or winter mushrooms. Then, the serious business of selecting the next courses for the ultimate Teppanyaki feast began...

Your All-You-Can-Eat Teppanyaki feast at Yurakuen includes one unlimited standard drink of your choice, including sodas, chilled juices, local beer, even premium Japanese Kirin beer. Go for a cold Kirin to complete the Japanese experience, and you'll need a good ice-cold Japanese brew to deliberate and select from Yurakuen's wide range of choices for your teppanyaki feast. For the mains, we decided to include some fresh seafood, with Tiger Shrimps and US Scallops...

...with Salmon, Squid and Cuttlefish to round out our seafood selection. One more ice-cold Kirin, and it was time to select the premium meats.

We go for the US Beef Tenderloin, thick slabs of pure beefy goodness to kick-off our mains...

...along with some US Beef Short Ribs. But the feast truly becomes a teppanyaki feast when our chef presents another platter.

Premium Wagyu Beef, with its distinctive fine and white marbling. One can almost imagine its melt-in-your-mouth buttery texture, as you take another sip of Kirin. You just know that your All-You-Can-Eat Teppanyaki experience at Yurakuen is going to be special.

Another look at the elegant slab of beef, another ice-cold Kirin, and our chef fired up the teppan table.

For the first course, our chef prepares the Seafood Fried Rice, with finely chopped fresh seafood added to the rice, along with eggs and special seasonings. Our chef then transformed our teppan table into a virtual stage with a flurry of swift yet precise movements, and at the end of the performance, our bowl of Seafood Fried Rice was served.

Next, our chef proceeds with the seafood dishes, using the same rapid strokes that blur along with the rising steam from the hot teppan grill. The aroma and sight of the fresh seafood on the hot grill, up close, adds to the unique dining experience at Yurakuen.

Plump, tender US Scallops, fresh off the teppan grill, with its delicate briny sweetness layered by the rich notes of butter and garlic, just perfect.

Our chef continued to impress with his Tiger Shrimps, skilfully grilled on the teppan, followed by the squid and cuttlefish. The shrimps, squid, and cuttlefish delivered fresh and clean flavors, perfectly grilled at the teppan.

The premium salmon is grilled next, topped with garlic and finished with a squeeze of lemon.

A gentle yet deliberate slicing motion with the chef's knife divides the salmon to individual serving portions. The creamy salmon bursts with fresh and rich flavors, with just a subtle layer of garlic and lemon notes for balance.

The teppan is fired up once again, as our chef prepared our beef dishes. Flames rise from the teppan, releasing the bold and beefy aroma of the premium meat, and your appetite once again goes to overdrive...

The crisp sizzle of the beef on the grill and the fragrant aroma combine for a unique sensory experience, as the beef is grilled to medium rare.

The thick slabs of US Tenderloin are flipped over once, for the other side to be seared.

In minutes, the US Beef Tenderloin is ready to be served...

...with its juicy pink center fresh off the hot teppan. A dab of butter completes the dish. Lightly seared, the beef is tender and flavorful on its own, and great with another ice-cold Kirin.

But there's more. The US Beef Short Ribs adds its own sizzle and aroma to the teppan...

...and ready to serve in minutes. Our chef slices up the US Beef Short Ribs and the sound of metal on metal adds to the almost theatrical performance of the teppanyaki feast. With a more pronounced and sharper beefy notes, the US Beef Short Ribs paired well with the fried rice. And another ice-cold beer. Other premium meat selections include Pork tenderloin, Baby Lamb Chops, Grilled Beef Shabu-Shabu, and US Beef Top Sirloin, and Chicken Thighs.

A medley of fresh vegetables, grilled with butter and garlic, is served next. But we've saved the best for last.

The premium Wagyu takes its turn at the hot teppan, as it slowly transforms colors. There's just something about a slab of beef on a grill, as we all waited with eager anticipation.

But we didn't have to wait long, and the premium Wagyu beef was ready. It's simply the perfect way to cap the ultimate All-You-Can-Eat Teppanyaki feast at Yurakuen. For dessert, a platter of fresh seasonal fruits or ice cream topped with azuki beans completes the experience.

Now, it's your turn. Yurakuen's All-You-Can-Eat Teppanyaki is available for lunch and dinner for only P 2,800 net per person, inclusive of one unlimited standard drink and practically everything on the Teppanyaki menu. The special rate is valid until October 2015.

Yurakuen is located at Diamond Hotel Philippines, Roxas Boulevard corner Dr. J. Quintos Street, Manila or call 528-3000 extension 1121 for inquiries and reservations.

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