DUDE FOR FOOD

Fourteen young men gathered for dinner consisting of Noodles Lang-Lang, Chinese Lumpia with Pork, Crab Omelette, and Stewed Noodles at Macao "Good Taste" Restaurant as the rumblings of a revolution began, festered by discontent and social inequity described in Chapter 25 of Jose Rizal's El Filibusterismo. That same subversive spirit is seen, tasted, and felt in a quaint, little restaurant at Greenbelt 5, recreating and reinventing classic Filipino dishes with inventive and bold flavors...

Restaurante Pia Y Damaso offers its own creative take on modern Filipino cuisine, dubbed as "Subversive Filipino Cuisine," with its unique, playfully disruptive and inventive dishes while staying true to local flavors.

Named after the iconic characters of Jose Rizal's novels, Noli Me Tangere and El Filubusterismo, Restaurante Pia Y Damaso presents its dishes in a refreshing new light, with just a hint of a rebellious streak to keep things interesting.

Your subversive dining experience at Pia Y Damaso begins with a refreshing pitcher of Tubig ni Maria Clara (P 300, L), a refreshing blend of cucumber juice, ginger, and citrus water. Or you can be truly subversive by starting with some of Pia Y Damaso's signature cocktails (R)...

For starters, Pia Y Damaso's Chinese Lumpia Salad (P 275) kicks off our feast, as familiar flavors combine in this unique and creative salad based on the popular Fookien "amoy" lumpia, with shrimp, pork, cabbage, green beans, bean sprouts, carrots, arranque bean curd, fried seaweed noodles, roasted peanuts, and fresh cilantro leaves. The clean and fresh notes, and the contrasting textures, weave a tapestry of flavors with every bite. And I;m liking this "subversive" approach...

More starters were served, with Pia Y Damaso's Crisp Cones with Crab and Tomato Relish (P 220), elegantly plated crisp cones stuffed with sauteed crab meat, corn, and onions with fresh tomato, cucumber, cumin, cinnamon, parsley, and lemon juice. The delicate flavors of the crab meat are pumped up with the sharp notes of the lemon, spices, herbs and fresh vegetables. These little cones pack big flavors, subversively and seditiously good.

Try some of Pia Y Damaso's new specials, like the Sisig ni Kabesang Tales (P 300), their own version of the popular dish with pig's ears, mask, nape, belly, and liver with onions, garlic, chili, peppers, and egg. References to characters from Jose Rizal's novels appear frequently on the menu, and Kabesang Tales, the former Cabeza de Baranggay turned bandit, lends his name to this flavorful dish. Prepared in the original style, the tender chunks and flavors of pork blend with the deep notes of the liver, the nutty hints of garlic, the sweetness of the peppers, the spicy chili and rounded out by the richness of the egg for a flavorful dish. And Kabesang Tales would have definitely approved of the dish.

Pia Y Damaso also offers unique sandwiches, each one injected with distinctive local flavors. The Croque Quezo & Spinach (P 250), the classic croque gets a local twist with Pia Y Damaso's own version, a pan-fried sandwich with Malagos goat cheese and smoked tinapa. The sharp smoky notes of the tinapa are perfectly balanced by the richness of the goat cheese for balanced flavors. It's a flavorful combination that works, capped by the perfectly grilled bread.

The traditonal kua pao also gets a makeover at Pia Y Damaso with their Kua Pao Pan de Sal (P 250), two toasted whole wheat pan de sals with soya, anise, and garlic braised pork belly, roasted peanuts, sweet mustard leaf confit, and fresh cilantro leaves. The tender and almost melt-in-your-mouth pork belly releases its sweet flavors with the very first bite, with minty layers from the mustard leaf confit and fresh cilantro adding to the play on flavors. The whole wheat pan de sal absorbs the richness of the braised pork belly for even more flavor. I'm pretty sure even Padre Damaso, in all his excessive indulgences, would not be able to resist just one more bite.

Pia Y Damaso recreates an old Binondo classic inspired by Jose Rizal's novels with its Lang-Lang (P 325), a comforting noodle soup with shredded chicken, ham, shiitake, wood ear mushrooms, pancit molo, lomi, and sotanghon noodles. The dish is described in detail in Chapter 25 of El Filibusterismo, reflecting the strong culinary influences of Chinese cuisine even way back in Spanish colonial times, to the melting pot of contemporary Filipino culture. The blend of chicken and ham, mushrooms and thick and thin noodles in a light broth remains as comforting today as it was during Jose Rizal's time.

The creative inventiveness of Pia Y Damaso is showcased with its Tuna Egg (Bihod) with Tapenade, Seared Blue Marlin, and Fresh Tomatoes (P 360), another unique dish with rich tuna egg roe, caramelized onions, garlic, black olives, sardines, tomatoes, olive oil, and seared blue marlin chunks. It's another flavor combination that challenges the norm, blending the best of local flavors, in one elegantly executed dish. Each noodle is coated with the rich tuna egg roe, punctuated by the tart tomatoes, the sharpness of the black olives and sardines, rounded out by the rich and nutty flavors of the olive oil capped by the tender and delicate notes of the seared blue marlin. I;m pretty sure the young idealistic students described by Jose Rizal in Macau "Good Taste" Restaurant would have enthusiastically praised this dish as they did the Lang-Lang. And why not, the combination is definitely new and different, matching the subversive culinary theme of Pia Y Damaso.

Two rice dishes were then served next, starting with the Smoked BBQ Mango Pork (P 500), a tender slab of pork with a sweet barbecue glaze with a tart mango marinade served on scrambled eggs and a flavorful spinach, apple, raisin, and pine nut garlic fried rice. The subtle smoky notes, with layers of sweetness, complement the pork, and the richly flavored garlic fried rice with its fruits and nuts, complete the dish.

Local game is the inspiration for the next dish, with Smoked Tapang Usa (P 450), salted deer meat from Nueva Ecija served with green mango pickles and roasted pepper omelette on garlic rice. The lean yet flavorful salted deer has clean flavors, without any overpowering gamey notes. The green mango pickles add contrasting notes to the dish, and the scrambled egg with roasted peppers round out the flavors.

From starters, sandwiches, pastas, and rice dishes, Pia Y Damaso brings back traditional flavors with its own contemporary and creative touch, for a taste of "Subversive Filipino Cuisine." But the rumblings of a revolution continue with Pia Y Damaso's indulgent desserts. Stay tuned for my next post on Pia Y Damaso's equally inventive desserts...

Restaurante Pia Y Damaso is located at the Second Floor of Greenbelt 5, Ayala Center, Makati, or call 729-5511 for inquiries and reservations.

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Acts of rebellious sedition are farthest on your mind when it comes to sinfully indulgent desserts. But then again, desserts are all part of the bold "Subversive Filipino Cuisine" at Restaurante Pia Y Damaso...

Discover Restaurante Pia Y Damaso's innovative culinary style with their line of indulgent desserts to cap your "Subversive Filipino Cuisine" experience on a sweet note, and unleash your inner rebel without a cause to the sweet temptations of Restaurante Pia Y Damaso...

After a sumptuous lunch at Restaurante Pia Y Damaso (see my previous post here at http://dude4food.blogspot.com/2015/08/a-subversive-filipino-feast-at.html), you just need to leave room for dessert. Restaurante Pia Y Damaso spins its unique "subversive" style in its line of signature desserts, with many named after Jose Rizal's colorful characters from his iconic novels. Like Sisa's Dementia (P 175), a rich and moist truffle cake with almond pastille, dark chocolate mousse, and ganache. Inspired by the tragic character in Noli Me Tangere, one bite of the rich and smooth truffle cake will send you on a temporary spin of insanity, seriously. The different layers of truffle cake, creamy almond pastille, dark chocolate mousse, and ganache blend in an insane mix of indulgent notes.

Brazo ni Dona Vicki (P 100), Pia Y Damaso's classic take on the Brazo de Mercedes, a chewy meringue roulade with fresh butter curd. Named after Don Tiburcio's cruel wife in Jose Rizal's novels, the rich yet firm meringue with its sweet fresh butter curd is unapologetically and brazenly indulgent, and proud of it. A personal favorite, a slice of Restaurante Pia Y Damaso's Brazo ni Dona Vicki raises the usual Brazo de Mercedes to a higher, more indulgent level. And there's just no other way Dona Victorina de Espadana would have it.

Restaurante Pia Y Damaso then transforms the traditional creme caramel with premium local milk with the Davao Malagos' Goat's Milk Leche Flan (P 160), baked caramelized goat's milk flan with native lime "dayap" zest, on a bed of caramel syrup. The richness of the Restaurante Pia Y Damaso's Davao Malagos' Goat's Milk Leche Flan is tempered by a hint of the sharp and citrus notes of local lime for balanced flavors.

The unique fusion of the local bibingka and the western waffle is another brilliant combination resulting in a unique dessert, pretty much the same way as Maria Clara in Jose Rizal's novels, the illegitimate mestiza daughter of Dona Pia Alba and Padre Damaso, whose characters inspired the restaurant's name. The Bibingka Waffle (P 150), made with Malagos' goat's cheese, queso de bola, salted egg and coco jam, is soft and moist, with a light and crisp layer for contrasting textures. Topped with queso de bola, the sharp notes of the cheese combine with the equally sharp flavors of the salted egg, tempered by the sweet coco jam. Creative, playful, and inventive, that's what you can expect at Restaurante Pia Y Damaso.

The popular yema, the childhood dessert made with egg yolks and condensed milk, is transformed and reinvented by Restaurante Pia Y Damaso with its Toasted Yema Parfait (P 125) on frozen creamy parfait with cookie crumbs. The sweet notes are comfortingly familiar, yet the texture is new and refreshing for a whole new flavor experience. This is one of Restaurante Pia Y Damaso's specials, available for a limited time.

In between, have a cocktail, like Pia Y Damaso's After Eight. You can have coffee, or better yet, in true subversive character, have a cocktail with your dessert.

Pepay the Dancer's Halo-Halo (P 220), Pia Y Damaso's indulgent spin on the classic Halo-Halo, with red monggo, langka, garbanzos, kaong, nata de coco, jalea, goat's milk leche flan, candied kamias, saba, guava, quezo de bola, and pastillas, topped with ube (purple yam) ice cream. Named after Don Custodio's "other" woman from Jose Rizal's El Filibusterismo, the traditional shaved ice dessert is given a version upgrade loaded with even more ingredients, like candied kamias, guava, and quezo de bola.

Like its signature mains, Restaurante Pia Y Damaso takes classic local flavors in their desserts to a refreshingly whole new level that's familiar and comforting yet new and excitingly different. That's "Subversive Filipino Cuisine." Only at Restaurante Pia Y Damaso...

Restaurante Pia Y Damaso is located at the Second Floor of Greenbelt 5, Ayala Center, Makati City, or call 729-5511 for inquiries and reservations.

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The world's finest tequila and best orange liqueur come together to give you the perfect margarita...

Casa Noble Tequila and Cointreau collaborate for Your Perfect Margarita, the classic cocktail ranked as the world's third most popular cocktail and the staple summer drink all over the globe.

You can have a margarita, or go for the perfect margarita. And it's all about using the very best ingredients: the finest 100% blue agave tequila, the best orange liqueur, and the freshest limes, the perfect trifecta for the perfect margarita. And with Casa Noble Tequila and Cointreau, you're on your way to your perfect margarita.

And to make sure you get a taste of Your Perfect Margarita, Casa Noble and Cointreau team-up for the Margarita Bar Crawl to the top bars and lounges in the metro this August. Issa Litton (L) hosted the evening's festivities, as Remy Cointreau and Future Trade, Inc. CEO Joey Pineda (R) welcomed guests at the launch.

ABV's Lee Watson (L) demonstrated the art of making the perfect margarita. The finest tequila, the best orange liqueur, and the freshest limes make up the base for the perfect margarita, or in Lee's words, the "tripod" on which your perfect margarita rests. A few more rounds of perfect margaritas gets you in the groove in no time...

Tracing its roots as far back as the early 1700s, Casa Noble is critically acclaimed and acknowledged the world over as one of the finest ultra premium tequila brands with its distinct smooth aroma and elegant velvety finish. And it all begins with carefully selected mature blue agave plants, followed by traditional methods to extract the sweet nectar before the tedious and lengthy fermentation process in French white oak barrels. The fermentation process is strictly 100% all-natural, followed by a complex triple distillation resulting in a tequila so pure and full of clean agave flavor. For your perfect margarita, you'll need the very best tequila...

...and the finest orange liqueur. To create your perfect margarita, you'll need the second essential element for the cocktail, the world's best triple-sec, and nothing less. You'll need the distinct orange notes and character of Cointreau for your perfect margarita. Created more than 165 years ago, the iconic brand continues to exude a profoundly Parisian and chic soul with its perfect balance between sweet and bitter oranges. Made from the finest natural bitter and sweet orange peels delivering diverse notes, from the dry bitter orange hint with just a whisper of cinnamon and nutmeg. In fact, Cointreau is an integral part of some of the best classic cocktails, and without it, your cocktail simply falls flat.

Then, cap your cocktail with the freshly-squeezed lime juice, and you have your perfect margarita. Three ingredients that can make or break your cocktail. The International Bartenders Association (IBA) detailed the specs for this conic tequila-based cocktail with a 7:4:3 ratio, or 50% tequila, 29% triple-sec, and 21% fresh lime juice. The numbers are precise, but it doesn't guarantee a perfect margarita. Unless you use the finest tequila and the best triple-sec in the equation...

...then your cocktail is transformed into something special, elevating your cocktail experience. The sharp and clean flavors of the tequila, with layers of vibrant orange notes and the refreshing sharpness of the lime combine for the ultimate margarita. There's margarita, and there's your perfect margarita with Casa Noble and Cointreau.

That evening, margaritas flowed freely, each one a perfect margarita. Guests were even encouraged to make their own special margaritas...

...something I couldn't pass up. With Casa Noble and Cointreau, I made my own perfect margarita. Creating your perfect margarita is simple, here's how:

Ingredients:

2 cl of Cointreau
4 cl of Casa Noble Tequila Crystal
1 cl lime juice

Method:

Mix in a shaker with ice.
Pour in a chilled cocktail glass
Garnish with a wedge of lime om the rim.

For more on Your Perfect Margarita and the Perfect Margarita Bar Crawl, check out their FB Page at https://www.facebook.com/YourPerfectMargarita or follow at @YourPerfectMargarita on Instagram for the latest information on schedules and venues.

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Real flavors from the freshest, all-natural, locally-sourced ingredients come to Bonifacio High Street...

Earth Kitchen brings its homey, rustic, and comforting signature cuisine to Bonifacio High Street with the opening of its second branch.

Earth Kitchen's second branch is located at the Second Floor of BGC High Street Central in Taguig, serving signature dishes that made its first branch in White Plains, slowly turning out to be another of the metro's culinary hubs, one of the more popular dining destinations. And now, you can experience the same flavors right here at BGC...

Earth Kitchen is a partnership project of Got Heart Foundation, Hizon's Catering, Chefs David Hizon and JR Trani, each sharing a common passion and advocacy currently serving over 200 community partners. Inside, the spacious interiors reflect the partners' advocacies with the environment and local organic produce.

Light wood tones and recycled wood is a recurring theme at Earth Kitchen's newest branch. Opened just a few weeks ago, Earth Kitchen is still on soft opening mode from July 20 to end of September, 2015, but you can be sure that the comforting flavors that made Earth Kitchen one of the must-try places in White Plains are faithfully recreated in its newest branch. Since the closing of Kitchen 56 by Earth Kitchen in Makati (see my previous post here at http://dude4food.blogspot.com/2015/02/kitchen-56-by-earth-kitchen-oasis-of.html), the opening of a second branch in BGC is welcome news. Earth Kitchen offers wide variety of beverages, including all-natural and fresh juices. But you definitely need to try some of Earth Kitchen's blended fruit juices like the Got Heart Mix (P 200, L), a rejuvenating blend with beets, carrots, cucumber, apple, and honey; and the Got Heart Mix 2 (P 200, R), with pineapple, orange, carrots, ginger, and honey. The subtle and natural sweetness of the various fruits and vegetables combine with honey for a soothing and satisfying beverage to pair with Earth Kitchen's signature dishes.

Earth Kitchen is known for its fresh greens and vegetables, sourcing the very best and freshest produce locally for its many signature dishes. Like their Watermelon and Rocket Salad (P 300), a refreshing mesclun of organic and naturally-produced arugula, edible flowers, pili nuts, home-made kesong puti, and sweet watermelon drizzled with balsamic vinaigrette. The subtle and contrasting spicy sweetness and fresh crispness of the arugula alone makes this salad dish a must-try. The distinct layers of different flavors from the sweet watermelon, home-made kesong puti, pili nuts, edible flowers and the vibrant sharpness of the balsamic vinaigrette weave a flavorful tapestry of fresh notes and contrasting textures. Other signature salads include their Forest Salad (P 320), Beef and Citrus Salad (P 320), Grilled Vegetable Salad (P 300), Pomelo Salad (P 360), and Tempura Salad (P 300).

Shrimp Spring Rolls (P 220 Regular, 4 pcs/P 325 Large 6 pcs), plump shrimps with organic herbs, fresh greens, and peanuts with lime hoisin sauce, one of Earth Kitchen's most popular and probably most photographed dish. One look, and a bite, tels you why this dish is highly recommended to first-timers at Earth Kitchen. The paper-thin, translucent wrapper and the vibrant fresh greens combine with the subtle pink hues of the plump shrimps in a medley of both colors and flavors.

The texture of the crisp greens contrast with the soft spring roll wrapper, and the shrimps deliver a fresh snap with every bite. the crushed peanuts add yet another layer of flavor and texture, capped by the sweet and mildly sour hoisin sauce to complete the flavors. The flavors are fresh and clean, simple and uncomplicated, yet real and honest. It's a culinary style that's consistent with all of Earth Kitchen's signature dishes.

Rainy afternoons are definitely better with Earth Kitchen's rustic Fresh Mushroom Soup (P 200), with organic shiitake, button, milky, and abalone mushrooms. The soup is rich, thickened by the mushrooms, delivering familiar and comforting flavors. The mildly sweet and nutty notes of the different organic mushrooms combine for robust flavors, just perfect for a rainy afternoon, or any day.

Earth Kitchen prepares their own fresh pasta everyday, offering nine signature pasta dishes. The Mushroom Ravioli (P 400), with fresh, home-made pasta stuffed with kesong puti, shiitake, button, and milky mushrooms with pili nuts in a light cream sauce is another of Earth Kitchen's signature dishes and a meal in itself. The soft yet firm texture of the home-made pasta provides the perfect base for the dish, layered by the distinct notes of the mushrooms and the creamy sauce, with the pili nuts adding even more flavor and texture to the dish.

Earth Kitchen adds a unique local twist to one of its pasta dishes with the Sweet Potato Tops Ravioli (P 400), home-made ravioli stuffed with fresh camote tops, white cheese, pili nuts, basil, and Parmesan cheese draped in a rustic pomodoro sauce. The sweet potato tops adds its own unique texture and flavor to the pasta dish that's immediately familiar yet refreshingly different for an all-new flavor experience. The white cheese, pili nuts, basil, Parmesan cheese, and the flavorful pomodoro sauce rounds out the medley of flavors in the dish.

For the mains, Earth Kitchen's Beef and Chicken Kebabs remain the most popular dishes. But Earth Kitchen also offers other mains that hit the spot. Like the Roast Chicken (P 410), organic roast chicken with herbs, French beans, and baby potatoes, slow-roasted in its own juices making it perfectly moist and flavorful. The tender and juicy chicken delivers delicate flavors, punctuated by layers of distinct notes from the fresh herbs. Another hearty dish, with rich and comforting flavors.

Then, there's Earth Kitchen's creative take on bacon. The Braised Bacon (P 580), a thick slab of tender and juicy applewood-smoked bacon on red cabbage and marble potatoes, absolutely guaranteed to satisfy your pork craving. The thick slab of bacon laid on red cabbage makes for an impressive sight, adding an exclamation point to your dining experience at Earth Kitchen.

The subtle yet rich notes of the tender slab of bacon are enhanced by the mildly sweet sauce and the light tartness of the red cabbage for balanced flavors. The slow braised technique makes the thick bacon slab so tender, it practically melts in your mouth. It's pure pork bliss on a plate, seriously good. Chef JR Trani jokingly referred to it as a real man's dish, adding to the wide variety of dishes at Earth Kitchen with something for everyone.

Cap your meal with Earth Kitchen's homemade signature ice cream with the following flavors (clockwise from top left), Goat's Cheese (P 270), a unique and indulgent flavor with the mild acidic notes from the goat's cheese drizzled with wild Mangyan honey with dried figs and cashew nuts; Pastillas (P 110), a velvety smooth ice cream with the rich and creamy sweetness of pastillas; Vanilla Peanut Butter Crunch (P 200), home-made carabao vanilla ice cream with peanut butter and crispy turon; and Tablea (P 200), home-made carabao ice cream made with local tablea chocolate drizzled with chocolate chips and cookie crumble.

Real flavors from the finest and freshest all-natural and organic local produce with each dish made from scratch, from homemade pasta to homemade ice cream. That's what you can expect at Earth Kitchen. And you can discover their unique culinary style and advocacy at their newest branch at Bonifacio High Street...

Earth Kitchen is located at the Second Floor, BGC Hugh Street Central, Taguig City, Metro Manila or call +63927-543-7035 for inquiries and reservations.

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Can't say no to cheese. And you definitely can't say no to Uncle Tetsu's Sweet Shop's newest cheese creations...

Uncle Tetsu's Sweet Shop, Japan's leading cheesecake chain, introduces its newest line of signature desserts, the indulgent Cheese Tart and the Cheese Tart baked with OREO. And no, you wouldn't want to miss out on this...

Known for its famous cheesecakes, Uncle Tetsu's new Cheese Tarts are delicately baked pastries using the freshest and finest ingredients prepared in the unique style perfected by Mr. Tetsushi Mizokami, the founder of Japan's famous cheesecake chain, Uncle Tetsu's Sweet Shop.

Light, yet moist and creamy, Uncle Tetsu's signature Original Japanese Cheesecake (P 299) is everything you expect from real Japanese-style cheesecake. Pillow-soft, it simply melts in your mouth. Creamy and not too sweet, delicate yet indulgent. You can also enjoy a smaller and equally indulgent Mini-Cheesecake (P 99) all to yourself and satisfy your cheesecake craving at Uncle Tetsu's.

Uncle Tetsu takes his cheese seriously, and you can experience this passion in his newest cheesecake creation, the new signature Cheese Tart (P 275), with a rich and creamy cheese filling on a flaky pie crust. The filling is made from the very best and premium cream cheese, milk, sugar, egg and flour, for a velvety smooth finish and texture contrasting with the flaky and buttery pie crust. The new Cheese Tart's creamy filling and rustic pie crust combine for an all-new and indulgent pastry, and an all-new flavor experience. The creamy cheese tart can be enjoyed warm and fresh from the oven or chilled as a dessert, either way, the new Cheese Tart from Uncle Tetsu is a winner. There are two ways to enjoy Uncle Tetsu's Cheese Tarts, you can simply remove the cheese tart from the aluminum pan and transfer to a plate, slicing portions with a bread knife or any serrated knife. Or why not have fun and just dig in with a spoon straight from the aluminum pan...

The new Cheese Tart is also available in a mini-version, the Mini Cheese Tart (P 49), with its own intricate and individual packaging. All the richness of Uncle Tetsu's Cheese Tart in a smaller package, and just perfect for a quick bite.

Purchase four Mini Cheese Tarts (P 180) and enjoy even bigger savings, with your delicate treats conveniently packed in a box. Take it home and reward yourself, perfect with a freshly brewed cup of coffee for a light yet indulgent afternoon snack.

But Uncle Tetsu has one more surprise up his sleeve with another special cheese tart, the Uncle Tetsu Cheese Tart baked with OREO (P 325). Just mildly a bit sweeter than the Signature Cheese Tart, with its layer of OREO under its creamy cheese filling, the contrasting notes and textures blend seamlessly in another indulgent and elegant pastry.

The addition of OREO adds not only an additional layer of flavor, but an element of fun. Uncle Tetsu's Signature Cheese Tart and the Cheese Tart baked with OREO, inventive and refreshing new pastries from the master of Japanese-style cheesecakes, adding a playful spin to Uncle Tetsu's growing range of signature desserts.

You can also catch Uncle Tetsu's signature Cheesecake and new Cheese Tarts at The Atrium of The Block at SM North for the month-long Cheesecake Festival, and it's easy to spot the Uncle Tetsu kiosk. Simply follow the people queuing up for Uncle Tetsu's signature cheesecakes and cheese tarts.

Uncle Tetsu's Cheesecakes and new Cheese Tarts are also the perfect gifts for loved ones, with the delicate and indulgent desserts packed in attractive boxes. Uncle Tetsu also accepts bulk orders for your birthday parties or even corporate events, simply call 239-2959 for inquiries.

Say cheese. Or better yet, say it with Uncle Tetsu's new signature Cheese Tarts...

Get to try the new Uncle Tetsu Signature Cheese Tart and Cheese Tart baked with OREO at your nearest Uncle Tetsu Sweet Shop located in SM Megamall (Mega A Upper Ground Level near Supermarket entrance), SM Mall of Asia (Ground Floor South Parking Building and at The Main Mall Food Court), SM City Fairview (Upper Ground Floor Annex Building), SM City San Lazaro (Upper Ground Floor beside the Information Booth), The Podium (at the Second Floor), and Alabang Town Center (Ground Floor, New Wing). You can also visit Uncle Tetsu at The Block at SM North Edsa starting August 3-31, 2015 for the month-long Cheesecake Festival.

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The most unusual gin teams up with the metro's best gelato for some of the most unusual frozen delights...

In a most peculiar collaboration, the delightfully curious Hendrick's Gin and award-winning Bono Artisanal Gelato pair up for a winning combo inspired by classic cocktails, transformed to playful and inventive sorbet creations. And Hendrick's Gin, with its innate and uncanny sense for the unusual, has found a perfect and atypical partner known for its unique and curious flavors for an extraordinary partnership. Nothing like a real frozen cocktail for something totally new and refreshingly different...

Produced by renowned family-owned distiller William Grant & Sons, Hendrick's Gin is a super premium gin made with a number of unusual twists to deliver a curious and distinct flavor, in a category all its own. Made from eleven different botanicals and the only gin infused with cucumber and fresh petals, resulting in an exceptionally smooth gin with a unique yet subtle flavor profile. And Hendrick's Gin, with its whimsical touch of peculiarity, is the perfect base for the new sorbet creations (for more on Hendrick's Gin, see my previous post on my first ever encounter with the most unusual gin here at http://dude4food.blogspot.com/2014/11/hendricks-gin-evening-with-most-unusual.html and subsequent and more frequent sightings here at http://dude4food.blogspot.com/2014/11/spotted-most-unusual-gin-at-wolf-and.html and one more unusual encounter here at http://dude4food.blogspot.com/2014/12/a-black-truffle-evening-at-rambla.html). A shot of liquid nitrogen, and the transformation began...

Ever since Bono Artsanal Gelato introduced their limited edition Rogue, a creamy gelato made with small batch bourbon (more on Bono Artisanal Gelato's previous collaborations here at http://dude4food.blogspot.com/2013/12/another-scoop-bono-artisanal-gelato.html), I've always hoped that they would come up with a new flavor using some of my favorite spirits. Known for their own creative spin on innovative flavors that go beyond the usual chocolate and vanilla, Bono Arisanal Gelato recently won the People's Choice Award at the Gelato World Tour held in Singapore early this year. Using the finest, all-natural ingredients and authentic gelato-making technology, Bono Artisanal Gelato produces fresh-churned small batches daily, stored and served in Italian Pozzetto cabinets to ensure the least amount of air and light contamination while maintaining a constant temperature (check out my previous post on Bono's traditional process of artisan gelato here at http://dude4food.blogspot.com/2015/03/freshly-churned-gelato-everydayat-bono.html).

In an exclusive launch held inside Bugsy's hidden bar, Red Rabbit, signature cocktails made with Hendrick's Gin were being prepared. It was mid-afternoon, just the perfect time for a tipple with the most unusual gin.

A refreshing Hendrick's & Tonic, with its signature fresh cucumber garnish, kicked off what would be a most unusual afternoon at Red Rabbit. As more guests arrived, Red Rabbit comes to life, and more cocktails were served...

William Grant & Sons' Regional Brand Manager, Lee Ying Zhi (L), and Bono Artisanal Gelato's Treena Tecson (R) welcomed guests at Red Rabbit. The festive and celebratory mood at Red Rabbit goes a notch higher, with even more cocktails. Leave it to Hendrick's Gin to get you in the groove in no time.

Chef Zarah Manikan then gets the crowd all worked up as she prepares a freshly churned batch of sorbet infused with Hendrick's Gin. The liquid nitrogen adds an almost surreal vibe, this was, after all, no ordinary afternoon. In just minutes, the first batch of sorbet is scooped and served...

"Our challenge in creating the Hendrick's Gin sorbets was to stay true to the original flavors while adapting the properties of a sorbet. We were able to achieve that delicate balance and we are quite pleased with the outcome which is a frozen cocktail that is intriguingly enjoyable," said Chef Zarah Manikan, R&D Head of Bono Artisanal Gelato. The classic G&T gets the frozen treatment with the new Hendrick's and Tonic Sorbet, a smooth blend of Hendrick's Gin, fresh cucumber juice, and tonic water. Light, refreshing, and with the clean sharpness of the mildly sweet notes of Hendrick's Gin that just bursts with flavor as the sorbet melts in your mouth, it's a whole new way of enjoying a classic G&T, and yet another facet of the many possibilities with Hendrick's Gin. Topped with a thin wedge of lime, cocktail hour just got cooler, literally.

Lemon and basil combine for another unique sorbet experience. The Gin Basil Smash, inspired by Hendrick's very own homegrown recipe, with fresh lemon juice and basil, in a smooth frozen fusion of flavors. The acidic sharpness of the lemon contrast with the nutty and almost minty notes of the fresh basil, perfectly rounded off by Hendrick's Gin. A fresh leaf of basil completes the sorbet. Going bottoms up has never been this easy...

...and it just gets better. Fresh, local fruit flavors come to life with the Mango Citrus Sorbet, an original recipe incorporating sweet mangoes and calamansi juice with a smooth finish from Hendrick's Gin. The contrasting sweetness of the mangoes and citrus notes of the calamansi combine for balanced flavors, giving this sorbet a unique tropical vibe. The sorbet is garnished with a slice of sweet and sour dried mango, adding even more flavor and texture.

The Lychee & Gin Sorbet draws inspiration from the original Ayrshine Twinkle cocktail, with its refreshing combination of white wine and lychee for a uniquely light yet fruity sorbet. The sorbet lends itself quite well to the bold notes of the fresh fruits and spirits, highlighting the versatility of Hendrick's Gin.

More scoops of sorbet were served, as with more cocktails. It's a kind of afternoon that only Hendrick's Gin and Bono Artisanal Gelato can serve up, different, unusual and unique, with just a poke of playful irreverence. And no one does it better that Hendrick's Gin.

"Hendrick's Gin is unlike any other gin. From the way it is made to the way it is enjoyed, Hendrick's celebrates the unusual and is dedicated to helping gin-lovers from all around the world embrace an experience that is different and most whimsical. By working in partnership with Bono Gelato, the magic that they've done in fusing our cocktail recipes with their sorbets reflect the quirky way of delivering our super premium spirit credentials with a unique brand experience," shared Lee Ying Zhi, Hendrick's gin Regional Brand Manager for Southeast Asia and Third-Party Markets.

Another round? Make that one more scoop...

Hendrick's Gin The Most Unusual Frozen Delights is available through BONO EVENTS, Boni Gelato's on-site catering service. For more information, email: contact@gelatobono.com.

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Fly to New York with just the tip of your fork...

Let Resorts World Manila take you to The Big Apple and back, only at New York Pinoy Deli, or NYPD, their newest restaurant concept. NYPD offers that unique Manila-New York connection with its wide range of classic New York-inspired flavors plus innovative new dishes combining local flavors for a unique dining experience.

Offering a lavish feast for food lovers, NYPD serves a line-up of juicy and mouth-watering burgers, over-the-top sandwiches, pizza, and pasta creations, as well as a host of classic favorites that combine the core of New York's culinary senses with the familiar zest of local cuisine. It's an exciting fusion of flavors, only at NYPD.

And in typical New York style, NYPD opened with all the glitz and fanfare of The Big Apple in an evening of inventive and creative flavors orchestrated by Resorts World Manila's Director for Culinary Arts, Chef Cyrille Soenen (R) and his team.

At the formal launch, Cyrille Soenen (R) was joined by other key officers including Marriott Manila's General Manager, Bruce Winton; and Resorts World Manila's Vice President for Food & Beverage, Hubertus Cramer (R) in welcoming guests at New York Pinoy Deli, or simply, NYPD.

The opening of NYPD was made official with the ceremonial breaking of bread, led by Resorts World Manila's Chief Hotel Operations Officer, W. Scott Sibley (center), and NYPD's Chef de Cuisine Angelo Timban (L), accompanied by other officers including Hubertus Cramer and Cyrille Soenen, and the feast began...

"This place is built on the strong foundation of a New York Deli," says RWM Chief Hotel Operations Officer Scott Sibley. "The idea was to bring a very chic, wholesome, home-cooked food from New York to Manila. This is something diners here have never seen before with the decor, the lighting, the feel, and the flavors of New York." The signature dishes from NYPD's kitchen were then presented, reflecting the flavors from the East Coast, all-time Filipino favorites, and playful creations combining the very best of these two culinary worlds, starting with the iconic and traditional 5th Avenue Fresh Roast Turkey Sandwich, with roast turkey, bacon, lettuce, tomato and onions on a sesame seed bun. Served with a side of fries, the delicate flavors of the tender roast turkey are pumped up with the bold and smoky notes of the bacon, as the lettuce, tomato and onions round out the flavors and textures in the dish.

No New York dining experience would be complete without the classic Reuben Sandwich, and NYPD recreates this iconic sandwich with thinly sliced pastrami, Gruyere cheese, sauerkraut, and Russian dressing on rye bread. The perfectly grilled rye bread, with its light layer of crispness, absorbs the rich notes of the flavorful pastrami, Gruyere cheese, the sharpness of the saurkraut and creamy Russian dressing in every bite. It's The Big Apple in a sandwich.

The parade of New York flavors continue with the Rainbow Room Monte Cristo, with ham, turkey, and Camembert Cheese on loaf bread, served with fries and honey. Simply dip your Monte Cristo in the honey for a burst of contrasting flavors. Sweet, savory, and creamy, it's a light snack packed with so much flavor, and another winner at NYPD.

"While we do offer solid comfort food from the tri-state area, we also have local Filipino dishes as well as a few fusion items which make our menu unique," adds Scott Sibley. NYPD offers local favorites as well, including its homestyle Chicken Adobo, the traditional chicken leg fillet stewed in vinegar and soy sauce. Other comforting local dishes available at NYPD include Bistek Tagalog, Ginataang Isda, Chicken Galantina, Seafood Kare-Kare, Pampanga's Famous Sisig, and Pork Humba.

Chefs Cyrille Soenen and Angelo "Chubby" Timban then present their unique dishes combining the flavors of New York and Manila with their Tinapa Spaghetti, with smoked fish, crab roe, ripe tomatoes, salted egg, garlic, olive oil, and spaghetti pasta....

...and the equally inventive Laing Lasagna, a spicy vegetable dish with dried taro and coconut milk in lasagna sheets. The combinations are delightfully surprising, and that's what you can expect at NYPD. Brooklyn Style Linguine alongside Caldereta Fettucine, Pulled Lechon Kawali and the Manhattan Burger, and Bacolod Chicken Inasal with the Philadelphia Cheese Steak Hoagie, only at NYPD. Then, there's NYPD's pizzas...

At NYPD, all the pizzas are made fresh as you order, all prepared ala minute, and baked in their very own brick-lined wood-burning oven. The station chefs demonstrate just how fast they can prepare an order of pizza, from laying out the pizza dough and adding the various toppings...

...and just after a few minutes, your pizza is ready, fresh out of NYPD's brick oven. The rustic, homemade Sourdough Crust gives NYPD's signature pizzas that distinct new York look, feel, taste, and vibe, but Chefs Cyrille Soenen and Angelo "Chubby" Timban have even more flavorful surprises in store for you with their line of pizzas.

Like the Filipino-inspired Embotido Pizza, with local flavors topped on a New York style pizza crust...

...the savory Barbecue Pizza...

...the Gambas Pizza, a personal favorite...

...and the classic New York Cheese Pizza.

At NYPD's Carving Station, rolls of Boneless Cebu Lechon were sliced for NYPD's Lechon Wraps, one of the popular stations that evening. In addition to NYPD's signature dishes, you can also enjoy their Central Park Island Buffet with its selection of savory soups, fresh salad greens and compound salads, as well as a Crepe Station that creates custom wraps with different sauces and ingredients, including generous amounts of hearty Lechon Kawali.

For dessert, head over NYPD's Gelato Station and choose from one of many freshly churned batches, including unique flavors like Roasted Garlic, Kaffir Limetta, and Baileys and Edam Cheese.

Or you can have a slice of one of NYPD's signature tall cakes, over a foot high, in a variety of flavors like the vibrant and elegant Red Velvet (L) and the chocolatey and moist Devil's Fudge (R). Have a slice, or have the whole cake with the gang, the wide variety of options at NYPD should satisfy any craving.

And as you enjoy one of NYPD's many signature dishes, don't forget to look up at the ceiling and enjoy dramatic views and stunning perspectives of New York's famous skyline for that vibrant cosmopolitan vibe. Traditional and familiar flavors from both New York and Manila, along with innovative fusion dishes, NYPD has everything you want, matched with impeccable service. "It's much better than anything you'll get in the city. This restaurant is topnotch. It's an experience that you will not find anywhere else in Metro Manila," explained Scott Sibley. Ready for a culinary journey to New York and back? It all begins at Resorts World Manila's NYPD, now open to take you on a memorable culinary flight.

New York Pinoy Deli, or NYPD, is located at the Ground Floor, Main Casino Area, Resorts World Manila, Newport City, Pasay or call the Tourist/Visitor Hotline at (02) 908-8833 or visit http://www.rwmanila.com/ for more information on Resorts World Manila's culinary offerings.

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There's no better place to enjoy a classic fresh brew than in a place that brews its own beer, and fresh is always best...

With the largest microbrewery of its kind in the metro, The Brewery at the Palace is now ready to serve its own selection of specialty beers fresh from the tap, along with its own "freestyle" pub cuisine and a stage for live bands, all in one place. The impressive microbrewery is prominently featured behind the bar in the spacious two-storey structure, as stainless steel pipes lead up to rows of stainless steel tanks above. And it's quite a sight...

Fresh beer on tap, brewed on-site at The Brewery. "We wanted to showcase the artistry of the beer brewing process and be a major force in changing the local dining landscape by providing fresh beers on tap paired with a delectable menu and some of the most popular bands in the country today," shared Raj Sadhwani, The Brewery's CEO.

At the second floor, the day's freshest brews are stored in stainless steel tanks (L), ready for serving. The entire brewing process is done at The Brewery. At left, The Brewery's partners share a toast during the media preview with (L-R) Mikhal Perner, Raj Sadhwani, Mitch Malli, Chef Carlo Miguel, and Rico Blanco leading the toast.

Using the very best best premium and imported hops and grains, Czech Master Brewer Mikhal Perner showcases The Brewery's signature beers, with his Pilsner, IPA, Wheat, and Stout, with even more beer flavors scheduled in the pipeline, infused with local flavors. Things are definitely brewin' at The Brewery...

And it all begins with the finest hops and grains (L). Throughout the brewing process, the product is kept in airtight containers with absolutely no contact with both the air or light to contaminate the product. After the brewing process, the spent grains are used for various baked items (R), including bread and pizza crusts.

The elegant and wide glass arched windows, the wooden tables, and bare concrete walls rendered with illustrations of brewing equipment exude a comforting and homey warmth, with the glistening stainless steel and golden copper tones of the microbrewery completing the look. It is, after all, a brewery, and there's no better place to have a fresh brew. A Sampling Flight of The Brewery's signature beers is the best way to go and discover and experience the different brews, each with their own distinct, subtle notes and flavor profiles.

The Brewery's four artisanal beers include (L-R) the robust and full-bodied Stout with its hint of coffee flavor and just the right kick with 4.7% alcohol content, the Wheat Beer with its fresh and fruity notes packing a 4.5% alcohol content punch, the IPA, or India Pale Ale, with a more pronounced malty and bitter notes with more hops and 5% alcohol content, and the Pilsner, a Czech style light lager with a refreshingly smooth finish and clear golden hue, and 4.3% alcohol content. To best enjoy your craft beer experience, start with the Pislner, followed by the IPA and the Wheat Beer, with the Stout capping your beer flight. The subtle nuances and flavor profiles become more apparent, allowing you to fully enjoy each artisan beer.

After your beer flight, go for a full serving of your favorite brews. In my case, I start with the Pilsner (P 180-330 ml/P 250-500ml), the IPA (P 220-330ml/P 310ml), the Wheat Beer (P 200-330ml/P 280-500ml) and the Stout (P 210-330ml/P 290-500ml). Think of it as my own version of the sampler flight, with larger glasses. The Brewery also serves premium wine and spirits, and some cool Beer Cocktails like the Simmer Hoedown, Coupe de Ville, and Micro Mojito, infused with a refreshing Pilsner.

And along with great beer, The Brewery at the Palace also offers some great food with Chef Carlo Miguel's "freestyle" pub cuisine...

We start with The Brewery's Truffled Mushroom Grilled Cheese Sandwich (P 420), a toasted ciabbata bun with mushroom ragout, truffle paste, Gruyere, and mozzarella, served with a side of steak cut fries and cheddar ale aioli. The soft and tender mushrooms and the creamy Gruyere and mozzarella combine for rich flavors, just perfect for a light snack and a cold glass of freshly brewed beer.

The G.O.A.T Burger (P 540), which stands for the "greatest of all time," with 100% Wagyu ground beef patty, Gruyere, double smoked bacon, caramelized onions, foie gras, and balsamic Stout gastrique. Wagyu, foie gras, and double smoked bacon...just can't get better than that. Seriously.

The Banh Mi (P 330), a Vietnamese style bbq pork belly, house-pickled vegetable relish, and fresh coriander on a crispy baguette, represents the diversity of flavors offered at The Brewery. The richness of the tender pork belly with its sweet bbq glaze is tempered by the subtle yet sharp lemony and citrus notes of the fresh coriander for balanced flavors.

The Brewery's Sausage Platter (P 580), a meaty selection of grilled Hungarian, Bratwurst, Wienerli, and Cheese Hungarian Sausages served with warm potato salad and sauerkraut. Beer and sausages, always a winning combo.

But Chef Carlo Miguel had more dishes lined up for the media preview, starting with the Stout and Onion Soup (P 220), a comforting bowl with caramelized onions in a hearty beef stock, Gruyere and baguette, finished with The Brewery's very own Stout beer. The infusion of Stout beer adds an additional layer of richness unlike the usual onion soup, giving it The Brewery's special touch.

The Brewery's Fisherman's Basket (P 690), a flavorful medley of wheat beer battered sole fillet and soft-shell crab, lightly breaded New Zealand mussels, calamari, white shrimps, and steak cut fries, served with tomato salsa, caper aioli, and sweet chili sauce. Anything fried just pairs so well with a cold beer, and The Brewery's Fisherman's Basket does the job. The delicate flavors of the sole fillet, the mildly sweet and briny notes of the soft-shell crab, and the richness of the plump mussels still come through with every bite, with the crisp breading and beer batter adding contrasting textures.

Pulled Chicken Steak Frites (P 385), steak cut fries smothered with tender, spiced pulled chicken, jalapeno peppers, beer cheese sauce made with The Brewery's own beer, 12-month aged Parmesan and chipotle aioli. Unlike the heavier flavors of a similar dish, like poutine, The Brewery's Pulled Chicken Steak Frites is lighter in flavor, with the beer cheese sauce, jalapenos, and spices bringing out the flavors.

Chef Carlo Miguel shared his own take on the traditional Kilawin, with his Modern Kilawin (P 380), a refreshing dish with fresh tanigue fillets in pinakurat and coconut cream, onions, ginger, chili, bell peppers, and topped with chicharon and lemon foam. The lemon foam not only adds to the presentation of the dish, but flavor as well. The fresh and clean notes of the fish are enhanced by the sharpness of the local pinakurat vinegar, onions, ginger and chili, balanced by the coconut cream. The chicharon and lemon foam rounds out the flavors and textures of the dish for a refreshing new spin on a traditional classic.A light and smooth Pilsner would pair well with this dish.

A pizza and a beer. Another of those classic and comforting pairings. The Microbrewery Beer Cheese Pizza (P 520), a crisp and rustic crust made from spent grains topped with homemade beer cheese sauce, mozzarella, Parmesan, Gruyere, and caramelized onions is great with either the IPA or the Wheat Beer. Other pizza selections at The Brewery include Chicken Chipotle Pizza, Sisig Pizza, Bacon Cheeseburger Pizza, Vegetarian Pizza, All Meat Pizza, Classic Pepperoni, Roast Tomato Margerita, and Ham, Spinach and Mushroom Pizza.

Every time I have sisig and a beer, there's this little voice inside my head whispering for garlic rice. Chef Carlo Miguel addresses that perfectly with his Modern Sisilog (P 380) homemade pork sisig topped with 62 degree egg and calamansi foam on garlic fried rice. Chef Carlo Miguel doesn't pre-boil his sisig the way the traditional dish is made, instead he uses another proprietary method to retain the rich flavors. And that's what you get in this dish, full flavors. And the 62 degree egg and calamansi foam just caps this dish perfectly.

The usual mac and cheese gets another spin with Chef Carlo Miguel's Crab Mac and Cheese (P 420), a comforting pasta dish with blue swimmer crabs, beer cheese sauce, Parmesan, and mozzarella. The crabs add a delicate lightness to the dish, finished by the medley of cheeses. Different yet comfortingly familiar, just in time for another round of Pilsners.

And it gets better. Chef Carlo Miguel's US Angus Tomahawk (P 300 per 100g), finished with cafe de paris butter, with a side of fresh greens, peppercorn sauce, and creamy mashed potatoes. Any way you look at it, it's an impressive dish...time for fresh round of brown ale Stout.

Perfectly seasoned with just salt and pepper, with the complex compound butter providing all the flavor, it's great as is without the sauce. Grilled to medium rare with a juicy pink center, it's the way I prefer my steaks. Another slice of Angus beef, and another round of Stout...could there be anything better?

For dessert, Chef Carlo Miguel served his Brewer's Cheesecake (P 350), a rich and indulgent cheesecake infused with Stout on a spent grain crust...

...and the Skillet Cookie (P 280), freshly baked spent grain chocolate chip cookie with beer caramel and homemade vanilla ice cream served on a skillet. From starters to mains and desserts, Chef Carlo Miguel has everything covered at The Brewery.

After a few rounds of beer, Nicole Asensio and her band took over the stage for a few sets. Rico Blanco, one of the partners behind The Brewery, makes sure the live entertainment at The Brewery always hits the spot. And you can expect live performances every Wednesdays or Thursdays at The Brewery.

We then sampled some of The Brewery's new beer flavors infused with local ingredients, like the comforting Honey Beer (L) and the refreshing Ginger Beer (R). And this is just the start, as Mikhal Perner continues to work on even more beer flavors and varieties. "The Brewery is far from your ordinary pub in that we've put together the top three things customers look for when they want to have a good time - great food, great live entertainment, and of course, excellent beers to round out the whole experience. No need to hop from one place to another because you can have all these here at The Brewery," shared Raj Sadhwani.

See you at The Brewery...

The Brewery at the Palace is located at The Palace, 10th Avenue corner 38th Street in Uptown Fort, Bonifacio Global City and is open Mondays to Sundays. 11am until 2am for dine-in, take-out and events reservations. Contact their reservations hotline at 0917-813-9429 and Events hotline at 0917-638-3339 for more information.

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The country's pioneer buffet dining concept celebrates its 38th Anniversary, that's thirty-eight years of plating the world's flavors at Dads World Buffet...

And for one day, diners can enjoy the signature buffet at a special 50% discount of only P 444 on August 26, 2015. Dads World Buffet's Anniversary gift to loyal guests can be availed and enjoyed in groups of six or more, as you go on an epic culinary journey of the world's flavors. Around the world in eighty plates or more, at half the price, is just too good to pass up.

For 38 years, the story of Dads World Buffet continues to inspire and satisfy your craving for the world's iconic flavors and cuisines. The evolution from its early days with Kamayan serving authentic Filipino cuisine and Saisaki with its impressive Japanese dishes continues to unfold at Dads World Buffet with its premium spread.

The different stations at Dads World Buffet's SM Megamall branch slowly come to life as preparations for the evening's dinner service began, as the sound and aroma of different dishes fill the air. The very best of the world's diverse flavors add a festive and celebratory vibe at Dads World Buffet, and this is repeated every day in all of their branches.

One of the signature dishes at Dads World Buffet is their impressive selection of Sashimi, Sushi, and intricate Rolls and Cones, over 70 varieties in all, each made fresh everyday.

At the station, the team of chefs prepare the different varieties of sushi using the finest and freshest ingredients, and nothing is pre-made and stored in chillers before the dinner service. What you get is fresh sushi and sashimi, made just a few minutes earlier.

Another popular station in all Dads World Buffet branches features a selection of iconic Filipino pork dishes, including the traditional Bagnet (R), the regional crispy pork belly version of Lechon Kawali from the north, with its layer of light and crunchy crackling. And there's more...

Right beside it is the equally iconic Crispy Pata (L), deep-fried and crunchy pig's knuckles and the Kamayan Lechon de Leche (R), a whole roast suckling pig, ready for carving. The station also featured other pork specialties, including Boneless Lechon Belly Roll, Pritson de Leche, Lechon Sisig, and Lechon Kawali to satisfy any pork craving.

At the Carving Station, one will always find Dads World Buffet's signature Dads Ham, alongside other specialties, including...

...US Roast Turkey, served with a choice of brown giblet or white giblet gravy with cranberry jelly and mashed potatoes...

...US Roast Beef, served with a choice of mushroom gravy or pepper sauce with baked potato and buttered vegetables...

...and New Zealand Roast Leg of Lamb, served with a choice of mint jelly or au jus with broccoli, cauliflower, marble potatoes, and Baguio beans.

In true Dads World Buffet style, one can also enjoy Brazilian Churrasco, with a variety of grilled meats and sausages served with salads and sauces. Local flavors alongside the best of global cuisine, all in one place. It's now time to pick up a plate and embark on your very own culinary journey around the world at Dads World Buffet...

Start your culinary journey with some of Dads World Buffet's signature appetizers, including Mussel Kilpatrick, Ham Roulade, Beef Carpaccio, Pesto Tuna Bites, Tomato Bruschetta, and Cold Cuts. Dads World Buffet also features an extensive selection of bread, soups, and salads to start your meal.

No meal is complete without the signature Sushi at Dads World Buffet, with a platter of Taro Sushi, Tuna Sushi, Salmon Sushi, Alligator Roll, Grilled Salmon Belly, Isikari Roll, Lipstick Trace Roll, and Golden Rolls. And if you're up for it, Dads World Buffet offers 70 varieties of fresh sushi and sashimi. A second plate of sushi? Why not.

Then, it's time for some local flavors with signature dishes from Kamayan, featuring a variety of comforting classics like Kare-Kare, Lechon de Leche, Crispy Pata, Grilled Salmon Belly, Kamayan Yaman Dagat in Chili Sauce, Lumpiang Sariwa, and Kamayan Salad.

Up next, a sampler from Saisaki featuring its signature dishes brings you to the unique and distinct flavors of Japan, with Ebi Tempura, Kani Bacon, Tori Menshi Katsu, Sukiyaki, Yakitori, and Tori Kuwayaki. For years, the chefs at Saisaki have mastered the art of Japanese cuisine, and you can enjoy their masterpieces daily at Dads World Buffet.

The diverse flavors of Asia come to life with a sampling of Asian specialties, including India's Red Curry, Thailand's Chicken Pandan, Malaysia's Lamb Curry, Indonesia's Beef, Pork, and Chicken Sate, Singapore's Hainanese Chicken, and Korea's Galbi Chim. And if you want more, Dads World Buffet also offers Singaporean Cereal Prawns and Indonesian Beef Rendang.

Take a tour of China's rich culinary heritage with a sampling of their classic dishes, including Shark's Fin, Pork Spare Ribs in Tausi, Beef with Broccoli, Pork Siomai, Sweet & Sour Pork, Chicken with Tausi & Chili, Steamed Fish Fillet with Garlic & Ginger Soy Sauce, Mixed Vegetables in Oyster Sauce, and Yang Chow Fried Rice. But there's more. You can also find a wide variety of dim sum and noodles at the different stations at Dads World Buffet.

Cross over to another continent and sample the sunny flavors of Spain, with Gambas, Turkey Croquetas, Dads Callos, Chicken Relleno, Dads Paella, and Calamares. At the Spanish Station, you'll also find a variety of Tapas, including baby octopus and mushrooms cooked in olive oil and garlic.

Linger over the European continent for a taste of Italy's rustic and comforting Lasagna and Greece's Beef, Pork, Chicken, and Seafood Souvlaki.

Then, cross the Atlantic and head south of the border for Mexican flavors like Tacos, Nachos, Beef and Chicken Fajita, and Chicken Quesadillas.

Don't forget to take a tasty layover at the good ol' US of A for some Buffalo Wings, Salisbury Steak topped with egg, Beef with Mushroom Sauce, Texan Pork Ribs, Pork Spare Ribs with Honey, Cajun Chicken Lollipop, Turkey Tetrazinni, Oyster Rockefeller, and Clam Chowder. Load up on some extra fries too.

Cap your global feast with a sumptuous selection from the Carving Station, including US Roast Beef, New Zealand Leg of Lamb, Dads Ham, US Roast Turkey, and a variety of Brazilian Churrascarias.

But leave room for dessert, and end your global feast on a sweet note. The extensive selection prepared by Executive Pastry Chef Mia Yan is just as impressive as the main dishes.

At Dads World Buffet, the Dessert Section's impressive spread includes a selection of cakes and pastries, including local desserts. Have some ice cream or soft serve ice cream, or try Dads World Buffet's newest desserts, like the colorful Ube Flan Cake (R), a rich moist purple yam cake topped with sweet and indulgent leche flan...

...or the new Tablea Cupcake (L), made with rich, dark local chocolate, and the colorful Buko Pandan Cupcake (R), both guaranteed to satisfy your sugar fix. Executive Pastry Chef Mia Yan has so much more in store for you at Dads World Buffet. Fresh fruits round out the selection for dessert.

Around the world in eighty plates. You can, at Dad's World Buffet. And on August 26, 2015, you can enjoy the world's diverse flavors at a special 50% discount for only P 444. Here's how:

A SPECIAL 50% DISCOUNT awaits loyal diners on Wednesday, August 26, 2015 in ALL DADS BRANCHES.

A GROUP OF 6 is all you need.
This Half Price Treat is Strictly Pre-Booked and Pre-Paid for lunch and dinner.

CONDITIONS ON HOW TO AVAIL OF THE DISCOUNT:
1. A Confirmed Reservation is required.
2. A group of 6 or more persons is required.
3. To conform your reservation, full payment must be made one week after the reservations has been made with the desired branch. Payment can be made directly to the branch or through bank deposit.
4. No additions to previously reserved guests will be honored.
5. Please present confirmation letter or show the confirmation on your smart devices upon arrival.
6. Please arrive on-time for your scheduled seating.

SEATING SCHEDULES:

LUNCH
10:00 am - 12:00 nn
12:30 nn - 2:30 pm

DINNER
5:00 pm - 7:00 pm
&;30 pm - 9: 30 pm

7. Guests must finish lunch or dinner and vacate the table within the reserved seating time to avail of the 50% discount. Should you exceed the reserved time, you will be billed the full amount of Dads World Buffet Price at P 888. Your cooperation in following these guidelines will enable us to accommodate all your reservations and give you a truly different, utterly delightful visit at Dads.

NOT VALID WITH ANY OTHER DISCOUNTS OR PROMOTIONS

FOR INQUIRIES & RESERVATIONS, PLEASE CALL:

SM Megamall: 633-1758/636-3785/0917-896-1757
Glorietta III: 892-8897 to 98/0917-897-8896
EDSA: 705-1807/722-8125/0917898-8124
Manila: 528-1723 to 24/0917-897-1722
West Avenue: 372-8845/374-3767/0917-898-8844

But better hurry, limited slots left...

For more information on Dads World Buffet's Anniversary Discount Offer, please visit their website at http://kamayansaisakidads.com/ or click this link: https://www.facebook.com/notes/dads-world-buffet/dads-anniversary-promo/470530226454717

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Beer. Wings. Sports. An extensive selection of local, imported, and premium beers, award-winning wings handspun in 18 signature sauces and seasonings, and wall-to-wall HD flat screen TVs that recreate and capture the energy of sports, all in one place...

Buffalo Wild Wings elevates the usual wing joint to a game-changing dining and sports viewing experience at the new Estancia Mall in Capitol Commons...

Wings. Beer. Sports. Established more than thirty years ago by two wing-loving buddies in Ohio, this phenomenal American food chain has transformed the usual chicken wings to a whole new level bringing together wings, beer, and sports for the ultimate sports viewing and dining experience.

Now with two branches in the metro, Buffalo Wild Wings spreads its reach bringing its signature wings to more fans in the metro. Start with a refreshing Original Lemonade (P 145) or go for a cold brew with the premium Weihenstephaner Vitus (P 275-475ml/P 355-650ml) to kick things off at Buffalo Wild Wings.

For the perfect brew, Buffalo Wild Wings uses its proprietary "nucleated" Pilsner wide-mouthed glass with its unique laser-etched bottom for its innovative bubble technology. The buffalo at the bottom fires up carbonation and releases a steady stream of flavor enhancing bubbles, making each sip burst with bold notes all the way to the last sip. The thick base is chilled to the core to maintain your brew's temperature, keeping it cold longer to enjoy the first half of the action on Buffalo Wild Wings' impressive array of HD flat screens.

Start your dining experience with Buffalo Wild Wings' refreshing Asian Zing Chicken Salad (P 495), with crisp greens and cabbage topped with grilled chicken tossed in the signature Asian Zing sauce garnished with mandarin oranges and crunchy fried wontons with light Asian sesame dressing.

The clean and fresh notes of the dish are the perfect way to go before action resumes by the second half, with both sweet and tangy notes, and contrasting textures to complete the dish.

Have a taste of everything with the Tablegating Sampler (P 795), tasty shareables of Bufalo Wild Wings' signature favorites, with wings spun in your favorite sauce or dry seasoning served with soft pretzels with queso dip, warm pita chips with spinach artichoke dip, and mozzarella stuffed jalapeno pepper bites. The sampler includes the signature wings with your choice of sauce and seasonings, with crisp pita chips and queso dip for those in-between bites. The stuffed jalapeno pepper bites combine both creamy and spicy notes, and the soft and chewy pretzels, with its distinct yet mild salty hint completes the sampler. Great for sharing, the Tablegating Sampler pairs well with a cold brew as you enjoy the first few rounds of sports action on the multiple flat screens around Buffalo Wild Wings.

Then, it's time to try Buffalo Wild Wings' signature handspun specialty, the main card of the match...

With over 18 flavors and seasonings including dry rubs and spice levels ranging from Smilin', Sizzlin', and Screamin' to choose from at Buffalo Wild Wings, better have another round of Weihenstephaner Vitus to plot out you game plan. Choose your flavor, then choose your spice level. Prices range from P 325 (Snack Size with at least 5 pcs) to P 1,145 (Large with over 20 pcs). Start with the popular Spicy Garlic, with the distinct hint of garlic tempered by just a whisper of soothing heat. The tender juicy chicken is perfectly fried, with its contrasting crisp outer layer draped in a light sauce. Each bite releases the juicy notes of the tender chicken layered by the vibrant flavors of the sauce. A good first round, and there's more...

Buffalo Wild Wings also offers a variety of wings with dry seasoning, like the Lemon Pepper, combining the sharp citrus zest with the deep notes of black pepper for balanced flavors. The Sizzlin' level of heat and the dry seasoning bringing out more of the flavor of the wings. I usually prefer dry seasoned wings, and this one is a winner.

Each order comes with celery and carrots in either bleu cheese and ranch dressing, just what you need to temper the heat...

...or have some old- fashioned 'slaw with its creamy dressing and fresh, shredded cabbage and carrots.

For the second round, go for the Chipotle BBQ, another dry seasoned specialty with fire-roasted chipotle blended with sweet barbecue notes. Mildly sour, with a smoky hint and just the right level of heat, this one's gone in no time.

Man up and go for the spicy Asian Zing, with the signature wings draped in a sweet and spicy chili pepper soy and ginger sauce for that winning blend of sweetness and spicy heat. And have another cold Weihenstephaner Vitus at your side, just in case. Buffalo Wild Wings offers fourteen more flavors, from Honey Mustard and Teriyaki, Salt and Vinegar and Carribean Jerk, Dessert Heat and Thai Curry, to Blazin'and Mango Habanero, with many more in between.

Change the pace of the action with some of Buffalo Wild Wings'Cheeseburger Slammers (P 475), a trio of bite-sized sandwiches served with natural cut French fries.

The soft bun, rich and flavorful beef patty and the creamy cheese cap a perfect ninth inning at Buffalo Wild Wings.

And for the post-game analysis, have another round of WeihenstephanerVitus in the proprietary nucleated Pilsner wide-mouth glass. Beer, wings, and sports, a winning trifecta. And they do all three well at Buffalo Wild Wings...

Buffalo Wild Wings is located at the Ground Floor, Estancia Mall, Capitol Commons, Oranbo, Pasig City or call 632-7489 for inquiries and more information. Buffalo Wild Wings' introduction is made possible by The Bistro Group of Restaurants, one of the country's biggest restaurant operators and a pioneer in the casual dining segment.

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So many stories, each one told through the many flavors of its rich and traditional style of Filipino cuisine...

Since 1975, Via Mare has been the undisputed choice when it comes to hosting dinners for dignitaries, heads of state, international celebrities and events including the 1995 Miss Universe pageant, the papal visit of John Paul II, the 1996 APEC Summit, the 2007 Asean Summit, and many more milestones. Its long history is filled with remarkable stories, and Via Mare's founder and chef, Glenda Barreto, described its fabled forty-year history as "not only the story of a restaurant, but the story of the Filipino people."

Growing up, my maternal grand aunt would always have the family Christmas and New Year's eve dinners catered by Via Mare, and I have so many fond memories of freshly shucked oysters, the aroma of Puto Bumbong and Bibingka on charcoal. And it was great to be back in a special lunch hosted by Via Mare's Marketing group (R).

I quickly reacquaint myself with Via Mare's classics, starting with some Grilled Pan de Sal with Laguna Cheese (P 155), local bread stuffed with farmer-style white cheese followed by an individual serving of Ensaladang Pako... and one bite brings back so many fond memories from countless family gatherings catered by Via Mare.

Via Mare's Ensaladang Pako (P 220), a local salad with fresh and crisp fiddlehead fern topped with tomatoes, salted egg, and shrimps, with a sharp shrimp paste dressing, delivers clean and familiar flavors. The crisp texture mild sweetness of the fiddlehead fern snaps with every bite, followed by the distinct layers of flavors from the plump shrimps, the salted egg, and tomatoes, rounded out by the sharp shrimp paste dressing. Cafe Via Mare also offers other refreshing salads, including the Ensaladang Suha at Labanos, and the Ensaladang Bagnet, with crispy roasted pork strips on mustard leaves with tomatoes and shallots, drizzled with a calamansi-bagoong dressing.

You can enjoy Cafe Via Mare's signature dishes with steamed white rice, or pair it some creative rice dishes. Via Mare's Sari-Saring Kanin, flavorful rice dishes, was then served, starting with the signature Calgag Rice (P 155), with sun-dried shrimps, bagoong, and scrambled eggs...

...followed by the uniquely flavored Tuyo Fried Rice (P 155), topped with dried fish flakes and scrambled eggs...

...and the colorful Fiesta Rice (P 195) with adobo, salted eggs, and tomatoes, each one delivering its own distinct flavors. Flavorful on its own, the rice dishes are great when paired with Cafe Via Mare's fried main dishes.

A hearty and comforting soup should be part of your meal at Cafe Via Mare, and the hot and hearty Sinigang na Hipon (P 320), with fresh shrimps and vegetables in a refreshingly sour tamarind broth, is always a great choice. A sip of the broth brings a vibrant burst of sour and delicate salty hints, with the shrimps, the tartness of the tomatoes and vegetables adding their own subtle flavors. The flavors of the soup are perfectly balanced, without being overpowering or too sour.

In contrast, the Sinigang na Karne (P 365), brings its own distinct and rich flavors with tender cured beef short ribs and brisket in a sour tamarind broth with vegetables. The beef adds a certain richness that's perfectly tempered by the sour broth. Other signature soups include Pancit Molo, Tiyan ng Bangus Sinigang sa Miso, and Monggo Soup.

Cafe Via Mare also presented their line of Luncheon Specials, the Masaganang Tanghalian line of dishes, which include Arroz ala Cubana (P 285, L) with ground beef cooked in sofrito with raisins and snow peas served with rice, egg and plantains, and Beef Kaldereta (P 470), tender beef stewed in tomatoes served with vegetable egg roll.

Other dishes include the homey Tortang Alimasag (P 195, L), a crabmeat omelet served with fried vegetable egg roll and rice, and the Pinais na Alimasag (P 380, R), blue crab shell stuffed with crabmeat and young coconut, cooked in coco cream, and served with bagoong balayan rice.

Via Mare's Crispy Binagoongan (P 325), with a slab of sliced crispy pork belly served with sauteed bagoong, green mango slices, and rice, a personal favorite. The pork belly is cooked perfectly, with tender and juicy pork and a light, airy and crisp layer of crackling. Add some bagoong and a slice of green mango for even richer flavors. The crackling sound that comes with every bite just makes you go for yet another piece. And another.

More dishes were served, including Via Mare's Rellenong Bangus (P 560, L) stuffed whole milkfish with a soy vinegar dip and the Inasal na Manok (P 195), recreating the iconic garlic-annato roast chicken from Negros, served with sinamak dip.

No meal at Via Mare is complete without their signature oysters, served fresh on a half shell with cocktail sauce or baked with a variety of cheeses. My late maternal grand aunt's favorite was the Oysters Rockefeller (P 395), baked with spinach, bacon, and a special 3-cheese blend, a regular part of her Christmas and New Year's Eve dinners.

Laid on a bed of salt, each shell has a plump oyster draped in cheese, delivering the briny sweetness of the oysters layered with the rich and creamy notes of the cheese and bacon.

For dessert, we sampled Cafe Via Mare's Guinataang Halo-Halo (P 98), with taro, purple yam, and sweet potato stewed in rich coconut cream with soft and chewy rice dumplings, plantains and jackfruit; and the delicate Palitaw (P 55), gentle poached rice patties with grated coconut and toasted sesame seeds, perfect with a cup of freshly brewed coffee.

And despite the usual rains in the afternoon, Cafe Via Mare's sweet, indulgent, and refreshing Shooters (P 98), a combination of traditional iced desserts with Halo-Halo, Mais con Hielo, and Guinomis seemed like a perfectly good idea. And it was...

The small shooters are just the ideal size to sample all three iced desserts, with its combination of fresh and preserved fruits, milk, and coconut cream. It's just like that at Cafe Via Mare, serving dishes for any part of the day, with signature breakfast dishes and merienda fare for that afternoon snack.

After a satisfying lunch, I recognized one of Via Mare's managers, one of the pioneer employees of the restaurant and catering company. Mr. Rosendo "Boy" Cano (L), Cafe Via Mare's Operations Manager, served and recalled those times at my late grand aunt's Christmas and New Year's eve gatherings, adding a special note to my lunch at Cafe Via Mare. Like seeing an old friend, it was great to be back at Cafe Via Mare. The storied history of Via Mare is as rich as the flavorful dishes it served over the past forty years, its legacy preserved in so many fond memories, relived with every visit at Cafe Via Mare.

Cafe Via Mare is located at Unit A215, Level 2, Eastwood Mall, Eulogio Rodriguez Avenue (C5), Bagumbayan, Quezon City or call 709-3005 for inquiries and reservations.

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There's no better place to savor Xiao Long Bao, the iconic soup dumpling, than at Crystal Jade Shanghai Delight. And as Singapore celebrates its fiftieth anniversary, it's also a good time to discover rich and authentic Singaporean flavors in a dumpling...

Crystal Jade Shanghai Delight joins Singapore's national celebration of its 50th Anniversary with the limited edition Hainanese Chicken Xiao Long Bao and the Chili Crab Xiao Long Bao. It's Xiao Long Bao with a uniquely Singaporean twist...

Crystal Jade Culinary Concepts Holding, founded in Singapore back in 1991, celebrates the independence anniversary of its country of origin with limited edition variants for its popular xiao long bao infusing uniquely Singaporean flavors. The special Limited Edition Xiao Long Bao in Hainanese Chicken and Chili Crab flavors (P 228) are available only until September 30, 2015. You can even order a combo with both flavors for the same price. It's SG50 with a flavorful spin, only at Crystal Jade Shanghai Delight.

Our feast at Crystal Jade Shanghai Delight began with the Noodle with Dried Shrimp & Peanut in Spicy Sauce (P 328 Full Portion/P 198 Snack Portion), a comforting bowl of noodles in a thick and rich sauce with a spicy kick.

Each noodle, with its perfectly chewy texture, is draped with the rich sauce bursting with flavor in every bite. A layer of soothing heat follows each distinct note, from the mildly salty dried shrimps and the delicate sweetness of peanuts for a flavorful and hefty dish. This one's a meal in itself.

Then, the Limited Edition Xiao Long Bao was served, with a combination of Hainanese Chicken (upper left) and Chili Crab (lower right) Xiao Long Bao. The contrasting colors sets both variants apart, and if you go for the combo, start with the Hainanese Chicken Xiao Long Bao...

With both chopsticks and a spoon, lift the delicate Hainanese Chicken Xiao Long Bao from the bamboo steamer with its topknot, also the strongest part of the dumpling. Then, gently dip the Xiao Long Bao in the vinegar-ginger dip. Better yet, skip the dip first to fully enjoy the flavors on its own.

Laid on a spoon, nibble gently to release the steam and the piping hot broth, and as it cools, finish it off from the spoon. The flavors of the Hainanese Chicken Xiao Long Bao are rich yet mild and delicate, with just a hint of ginger. It's comfortingly familiar, yet new and different in its soup dumpling execution. The richness of the Hainanese Chicken pairs well with the xiao long bao for a celebratory Singaporean flavor experience.

After the Hainanese Chicken Xiao Long Bao, go for the brightly colored Chili Crab Xiao Long Bao. The Chili Crab Xiao Long Bao's vibrant colors are as intense as its flavors, capturing one of Singapore's iconic dishes and recreating it in a soup dumpling.

The delicate and briny sweetness of the crab and the sharp and more pronounced notes of the chili are balanced by the mild flavors of the dumpling for another winning combination. Both variants recreate classic Singaporean flavors, a fitting tribute to commemorate Singapore's fiftieth anniversary.

For the mains, our feast continued with Crystal Jade Shanghai Delight's Fried Rice in Yang Chow Style (P 288) paired with...

...one of Crystal Jade Shanghai Delight's newest dishes, Sauteed Squid with Salted Egg Yolk (P 388). The texture of the tender squid contrasts with the light and crisp batter, but it's the salted egg that makes this dish special. The bold notes of the salted egg provides that flavorful kick to the dish, making this dish another must-try along with the new limited edition Xiao Long Bao.

Our feast continued with Crystal Jade Shanghai Delight's signature dishes, like the Sauteed Bean Curd with Seafood in Hot Stone Pot (P 458), a hearty and comforting dish with soft tofu, seafood and vegetables, served sizzling hot...

...and the Sauteed Sliced Beef with Broccoli (P 358), with tender beef, mushrooms, and fresh broccoli. The flavors are mild and clean, and not overpowering, and great as is or paired with the Yang Chow Fried Rice. The vegetables in both dishes are fresh, delivering a delicate sweetness and a crisp snap with each bite. New dishes, along with signature bestsellers, there's always something new to discover and familiar flavors to come back to at Crystal jade Shanghai Delight.

For dessert, Crystal Jade Shanghai Delight offers several options to cap your feast, including the signature Mango Cream with Sago & Pomelo (P 130, L) and the colorful Chilled Avocado Pudding with Mango Cream & Pomelo (P 159, R), or...

...Crystal Jade Shanghai Delight's Glutinous Rice Dumpling with Taro (P 120). Another satisfying lunch at Crystal Jade Shanghai Delight, with a celebratory Singaporean twist. Savor Singapore's fiftieth anniversary with the new limited edition Hainanese Chicken and Chili Crab Xiao Long Bao, only at Crystal Jade Shanghai Delight.

Crystal Jade Shanghai Delight is located at Unit 117-121, V-Mall, Greenhills Shopping Center, San Juan. or call 570-5233 for inquiries and reservations.

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There are a few things that still bring a smile even when it rains. Summer may be over, but a frozen custard just seems right even when the clouds are grey...

Ice. Custard. Happiness...at Rita's Italian Ice.

Inside the Greenhills branch of Rita's Italian Ice, the sign (L) says it all. Nothing like ice and custard to bring both a smile and happiness even on a cloudy day. With so many options, and infinite combinations, Rita's Italian Ice is always the brightest spot on a rainy day. Like they always say at Rita's Italian Ice, "Get Rita's, get happy."

And happiness at Rita's Italian Ice comes in many forms, colors, sizes and flavors. Made from the freshest and finest ingredients, with real fruits for real flavors. Since my first post on Rita's Italian Ice (see my post here at http://dude4food.blogspot.com/2015/06/ice-custard-happiness-at-ritas-italian.html), each succeeding visit is like the first time, as you try a new flavor, or a new combination. And that's what makes each visit so exciting, whether you go for something comfortingly familiar or something new and different.

I've always been a fan of the vanilla-flavored frozen custard, as is or with a variety of add-ons and toppings. And the classic Italian Ice made with fresh fruits. But there's aways a new combination to discover, and new flavors to enjoy...

...like the Vanilla-Chocolate Frozen Custard Twist, topped with Wonka Nerds. The velvety smooth and creamy vanilla and the deep, rounded notes of the chocolate blend seamlessly, while the vibrant fruity flavors of the multi-flavored Nerds just bursts in your mouth for contrast.

The light, smooth and refreshing Italian Ice always delivers intense flavors, and that's because it's made with real fruits, with a fresh batch prepared fresh every day. Try the Green Apple Italian Ice, with its blend of sweet and tart notes guaranteed to perk you up even on a rainy day.

Or go for a Misto, a sweet combo with your favorite Italian Ice and Frozen Custard. And again, the combinations are endless...

The new Affogato combines the creamy Vanilla Frozen Custard with the bold and robust flavors of freshly brewed espresso for a refreshing alternative to your usual caffeine fix. The full-bodied flavors of the espresso are perfectly tempered and balanced by the smooth Vanilla Frozen Custard, a new personal favorite at Rita's Italian Ice. Even as you pour the hot shot of espresso, it still takes a while for the extremely dense and thick frozen custard to melt, maintaining its shape and flavor. But it gets better as you work your way to the bottom, as the flavors of the espresso and frozen custard blend together.

And there's more...like Rita's Italian Ice's Custard Cookie Sandwich. The classic Vanilla Frozen Custard in between OREOS coated with sprinkles not only looks good, it tastes even better.

And soon, you can even enjoy Rita's Italian ice's Frozen Custard Cakes, like this Mango Gelati. Or create your own customized cake with your favorite frozen custard flavor and toppings. And it's like that at Rita's Italian Ice. Rain or shine, any day is made so much better with Rita's Italian Ice...

Rita's Italian Ice is located at Unit 115-116, V-Mall, Greenhills Shopping Center, Greenhills, San Juan City or call 650-5859 for inquiries.

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The traditional Filipino Lechon takes on a new creative and inventive spin...

...meet Leonardo's Lechon's new Carnivore Lechon, a whole roasted pig stuffed with three kinds of sausages, slabs of bacon, roasted garlic and potatoes. It's Lechon reinvented, a true carnivore's dream.

Since 1947, San Juan's Leonardo's Lechon has been at the very heart of many Filipino celebrations, and with the third generation at the helm of the family business, Leonard Aquino (R) takes the iconic Filipino dish to the 21st century with its original Lechon Tagalog and the new Carnivore Lechon. Using only native pigs sourced from the very same communities supported by Leonardo's Lechon for generations, you can be sure of fresh, clean flavors with every order. The consistent quality has made this family business a San Juan landmark and institution for generations. And Leonard Aquino guarantees to keep it that way, as he develops new and exciting variants for a new generation of customers.

The Lechon Tasting Lunch by Leonardo's Lechon was held at 49B Heirloom Kitchen (L) along Scout Tobias in Quezon City, managed by Leonard Aquino's cousins, Chef Erica and Mary Ann Aquino (R), with their own take on family recipes passed down through generations. It's a family affair with Leonardo's Lechon and Heirloom Kitchen.

Our feast began with Heirloom Kitchen's signature Sinigang na Lechon (P 420), a rich, hearty and comforting soup made even better with chunks of Lechon Tagalog from Leonardo's Lechon, with string beans, gabi, radish, and eggplant simmered in a flavorful tamarind broth. The broth is thick, enriched by the chunks of Lechon Tagalog, making the usual and regular pork sinigang pale in comparison. The tender lechon meat and skin adds its own unique flavors to the dish, bursting with rich flavors perfectly tempered and balanced by the sharpness of the tamarind broth. Slice up the chili for that soothing layer of heat to complete the flavors.

Heirloom Kitchen then served their other signature dishes from family recipes, including the rich Beef Lengua (P 375) and the comforting Paella Valenciana (P 355 Small/P 580 Family) with pork, chicken and mixed seafood. Both dishes delivered rustic and homestyle flavors, as Chef Erica faithfully recreates family recipes.

Then, the Carnivore Lechon, Leonardo's Lechon's newest lechon variant, was served...

Leonardo's Lechon's long-time litsonero carved up the Carnivore Lechon, filling the room with crackling sounds releasing both steam and fragrant aroma amidst the collective amazement and satisfaction of the invited guests. A few steps forward gives you a closer look at the new Carnivore Lechon...

...and the stuffing is revealed in full view. The Carnivore Lechon is stuffed with herbs and spices, with Kielbasa, Hungarian, and Chorizo sausages along with thick bacon slabs, potatoes and roasted garlic. Slow-roasted for hours, the distinct notes of the different ingredients infuse with the delicate pork, adding bold and meaty flavors to the iconic Filipino lechon. Think of it as a version upgrade of the usual lechon, as Leonardo's Lechon takes the iconic lechon to a whole new level.

Leonardo's Lechon's skilled litsonero first carved up a few slices of the thin and crisp crackling, with just a fine layer of fat for flavor. The first bite is announced with a solid crunch, as the thin layer of fat slowly melts in your mouth gently releasing its rich flavors. Subtle hints of the heavily spiced sausages weave in and out, along with the smoky notes of the bacon, for rich flavors.

After the crisp crackling, the litsonero then carved up the flavorful pork belly along with slices of the sausages, bacon, marble potatoes and roasted garlic...

The rich flavors of the sausages and bacon are absorbed by lechon, and the tender and juicy pork is good even without the traditional liver sauce. The delicate notes of the juicy pork are punctuated by the bold flavors of the sausages and bacon for a whole new way of enjoying lechon. The Carnivore Lechon is available in De Leche (P 5,300), Small (P 5,800-P 6,300), Medium (P 6,800-P8,800), and Large (P 9,800-P 10,800). You can also order the traditional Lechon Tagalog, with prices ranging from P 4,500 to P 10,000.

Every purchase of a whole lechon at Leonardo's Lechon comes with the all-meat Dinuguan (L), a pork stew slowly simmered in pig's blood. At Leonardo's Lechon, you get the whole hog with every purchase. You can also add some of Leonardo's Lechon's Pork Barbecue (P 30/stick, R) to your order for that all-pork feast.

For dessert, we sampled Heirloom Kitchen's signature sweets to cap our epic pork feast. Mary Ann's Chocolate Chip Cookies (P 125), chunky, chewy and chocolatey that's great with a glass of cold milk or vanilla ice cream, and the elegant Hot Ginger Banana Brulee (P 185), sweet bananas with a hint of ginger served with ice cream.

The new Carnivore Lechon from Leonardo's Lechon, and the comforting homestyle dishes at 49B Heirloom Kitchen combined for a perfect late lunch that day. Leonard, Jeff, Erica, and Mary Ann Aquino lead the new generation in preserving the family's culinary tradition. And things are definitely looking good at Leonardo's Lechon and 49B Heirloom Kitchen...

Leonardo's Lechon is located at 89 J. Basa Street, San Juan, Metro Manila or call 724-3068, 726-9828, 744-5172, 725-6071, 725-8618 qnd 0917-883-3391 for inquiries and orders. You can also visit their Facebook Page at https://www.facebook.com/leonardoslechon for more information.

49B Heirloom Kitchen is located at 49-B Scout Tobias corner Scout Fuentabilla Street, Brgy. Laging Handa, Quezon City or visit their FB Page at https://www.facebook.com/49bheirloomk for more information.

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An elegant yet relaxed Sunday brunch buffet without the usual crowds, with the very best steaks and seafood, all grilled to perfection...

Nothing quite like a leisurely Sunday Brunch Buffet at Makati Shangri-La Manila's Sage Bespoke Grill...

The finest premium steaks, the freshest seafood, all grilled in the unique Josper Grill. At Sage Bespoke Grill, you can expect the very best, all perfectly cooked in the Josper Grill which combines both a grill and an oven in a single machine. Superior steaks and grilled specialties combine for an elegant yet casual dining experience.

In an exclusive preview of Sage Bespoke Grill's Sunday Brunch Buffet, we sampled some of the signature dishes created by Chef de Cuisine Gilles Galli. The impressive spread at Sage Bespoke Grill's Sunday Brunch Buffet include limitless servings of Fresh Oysters, Parma Ham, Pistachio Mortadelle, Smoked Salmon, and Snow Crab. But it's the refreshing Scallop Ceviche that's become a new personal favorite, elegantly plated with thinly-sliced scallops topped with cauliflower cream and sugar beet sponge on olive oil. The flavors are light, fresh, and clean, it's the perfect starter before the mains at Sage Bespoke Grill...

At the Carving Station, the grilled specialties of Sage Bespoke Grill take center stage with the impressive Cote de Boeuf, an elegant slab of premium beef fresh off the Josper Grill. Served with a wide assortment of grilled vegetables, Sage Bespoke Grill's tender and juicy Cote de Boeuf is definitely one of the highlights at the Sunday Brunch Buffet.

Sage Bespoke Grill's Sales Manager-Food and Beverage, Simone Cordedda, carves the Cote de Beouf revealing a juicy pink center, grilled to medium perfection at the Josper Grill. A thick and flavorful pepper sauce is available, but the Cote de Boeuf is really great as is, without any sauce. The unique Josper Grill retains the robust, beefy flavors, releasing bold and rich notes with every bite. The sweetness of the grilled vegetables, with a subtle layer of smokiness, pair perfectly with the Cote de Boeuf (for more on the grilled specialties at Sage Bespoke Grill, check out my previous post on their new Lunch Sets here at http://dude4food.blogspot.com/2015/08/lunch-set-and-go-at-sage-bespoke-grill.html).

The thin layer of fat adds even more flavor to the beef, you'll definitely go for seconds and thirds. Other grilled specialties include Josper Chicken Cocotte as well as a variety of fresh seafood. Sage Bespoke Grill's Sunday Brunch Buffet is from 11:00 am to 2:00 pm for only P 1,400++ per person, plus, enjoy free corkage all day long. The refreshing Scallop Ceviche and the impressive Cote de Boeuf, grilled in Sage Bespoke Grill's very own Josper Grill are just some of the reasons to go for a relaxed and casual Sunday Brunch at Makati Shangri-La Manila. Leisurely Sundays made even better, only at Sage Bespoke Grill...

Sage Bespoke Grill is located at Level 2, Makati Shangri-La Manila, Ayala Avenue corner Makati Avenue, Makati City or call 814-2580 for inquiries and reservations.

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A hectic work day doesn't mean having a quick and unsatisfying lunch...

Sage Bespoke Grill introduces five carefully curated Josper-grilled set lunches, each with an appetizer and two side dishes for a quick gourmet mid-day break so you can tackle any work-day without skipping a beat. Located at the very heart of the Makati CBD, Makati Shangri-La Manila's Sage Bespoke Grill is just a few minutes walk from the major corporate and commercial centers, perfect for a quick yet satisfying lunch while being in the center of the action. At Sage Bespoke Grill, you can Lunch Set and Go...

Each Lunch Set includes a refreshing Tuna Salad with thick slices of lightly seared tuna laid on fresh and crisp greens. The premium tuna is fresh with clean flavors, punctuated by the mildly sharp vinaigrette for balanced flavors, with the fresh greens adding a subtle sweetness and contrasting textures. Light and refreshing, your Lunch Set and Go at Sage Bespoke Grill is off to a good start...

Within minutes, your main dish is served. Sage Bespoke Grill offers five lunch sets, including the Crunch Time Set 5, with with tender, juicy Josper Pork Chop fresh off the Josper Grill, crunchy vegetables, penne tomato sauce and bread. The Josper Grill, which combines both a grill and an oven in one single machine, grills the tender pork chop perfectly, retaining the flavorful juices. It's the Josper Grill that makes the grilled specialties at Sage Bespoke Grill special (for more on Sage Bespoke Grill's grilled specialties, check out my previous post on their Sunday Brunch Buffet here at http://dude4food.blogspot.com/2015/08/an-intimate-sunday-brunch-buffet-at.html).

If you're looking for something light and healthy yet flavorful, the Fish Is It Set 1, with premium Josper salmon fillet, Beurre Blanc sauce, mac and cheese, and asparagus, is the one for you. The Josper Grill treats the salmon fillet delicately, with the soft and moist fillet layered by crisp skin crackling for contrasting textures. Sage Bespoke Grill also offers three more lunch sets, including the All About That Bass Set 2, with Josper Seabass fillet; the Who Killed Lapu-Lapu? Set 3 with sides of grilled vegetables and potatoes; and the Chicken Run Set 4, with Josper-grilled chicken skewers. That's five Lunch Set and Go options at Sage Bespoke Grill for a quick and satisfying lunch in between deadlines. With Sage Bespoke Grill's Lunch Set and Go, you can enjoy a quick lunch in 30 minutes or less, just in time before that early afternoon meeting.

But if you can spare just a little more time, you can savor some of Sage Bespoke Grill's signature ala carte dishes like the rustic and comforting Bouillabaisse (P 3,305), a traditional Provencal fish stew loaded with a variety of fresh seafood and vegetables simmered in a thick and flavorful broth...

The hearty Bouillabaisse is is just packed with so much flavor, infused with the different notes from the variety of fresh seafood and vegetables. Great for sharing, Sage Bespoke Grill's Bouillabaisse includes premium lobster tails, plump mussels, prawns, river prawns, lapu-lapu, squid, and seabass.

And if you're up to it, let Sage Bespoke Grill's Simone Cordedda, Service Manager-Food and Beverage, whip up dessert by your table side to cap your Lunch Set and Go dining experience. At Sage Bespoke Grill, dessert becomes an experience in itself not to be missed...

Sage Bespoke Grill's Crepes Flambee (P 315), with mangoes, suzette caramel, and orange liqueur topped with salted caramel ice cream, should be enough reason to stay for a just a few more minutes...

...or the Banana Sticky Toffee Pudding (P 315), topped with Louisiana Pecans and Salted Caramel Ice Cream to end your Lunch Set and Go on a sweet note, and you're back at the office in no time at all. Five curated lunch sets, competitive pricing, and the close proximity of Sage Bespoke Grill beats a quick lunch at the usual dining options in the nearby malls.

Sage Bespoke Grill's Simone Cordedda, Service Manager-F&B; Marco Tiraferri, Makati Shangri-La Manila's Executive Assistant Service Manager-F&B; and the marketing team led by Michelle Navarro, Restaurant Marketing Executive, invite you to sample and discover a real power lunch with the Lunch Set and Go. Sage Bespoke Grill's Lunch Set and Go is available Monday to Friday at 11:30am to 2:30pm for only P 875++ inclusive of VAT. If you've got 30 minutes to spare before that crucial meeting, make it a Lunch Set and Go at Sage Bespoke Grill...

Sage Bespoke Grill is located at Level 3, Makati Shangri-La Manila, Ayala corner Makati Avenue, makati or call 814-2580 for inquiries and reservations.

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It's the end of another long day, and you need a comforting cocktail to get you back on the groove...

At Makati Shangri-La Manila's Sage Bar, you can select from a wide variety of hand-crafted cocktails guaranteed to get you right back on track. Here are three cool cocktails to start you off at Sage Bar...

Sage Bar's take on the traditional Limoncello, infused with the fragrant notes of sage, is guaranteed to perk up your day. Sage Bar recreates the sunny flavors of the Italian coast with its Sagecello, with the bright notes of the fresh lemons and the subtle hint of sage.

Have a shot or two, or a full glass. The sweet and tart notes of the Sagecello is also the perfect digestif after a meal at Sage Bespoke Grill (for more on the grilled specialties of Sage Bespoke Grill, check out my previous posts on the Sunday Brunch Buffet here at http://dude4food.blogspot.com/2015/08/an-intimate-sunday-brunch-buffet-at.html and their quick yet satisfying Lunch Set and Go lunch sets here at http://dude4food.blogspot.com/2015/08/lunch-set-and-go-at-sage-bespoke-grill.html).

Sage Bar's signature Trish's Blossom, a refreshing concoction with a vibrant tropical vibe, with peach-infused vodka, melon liqueur, pineapple juice, sage-infused syrup and fresh lemon juice, is another winner at Sage Bar. Sweet with bright fruity notes, just right for an afternoon tipple.

Sage Bar's Sales Manager-F&B Simone Cordedda then served one of the classic cocktails from Sage Bar, the signature Aged Negroni...

Sage Bar's Aged Negroni, a smooth blend with equal parts of gin, Martini Rosso, and Campari, aged for ninety days in a barrel. Sage Bar goes the extra step with the ninety-day aging process, resulting in a richer and more pronounced flavor yet with an elegantly smoother and rounder finish. It's the perfect cocktail to cap your visit at Sage Bar, or the cocktail to kick-off the evening's infinite possibilities. For more on Makati Shangri-La Manila's Sage Bar, check out my previous posts here at http://dude4food.blogspot.com/2014/04/sagemnl-good-food-cool-cocktails-good.html and here at http://dude4food.blogspot.com/2014/02/makati-shangri-la-opens-sage-restaurant.html.

Sage Bar is located at the Lobby Level of Makati Shangri-La Manila, Ayala Avenue corner Makati Avenue, Makati City or call 814-2580 for inquiries and reservations.

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Smoked Salmon Eggs Benedict with Hollandaise Sauce. Grilled Hanging Beef Tender with Herb Butter, Romaine Salad with French-style Vinaigrette and Homemade Fries. And Creme Brulee with a perfectly torched top. All made by me...

Brasserie Cicou's Do It Like A Chef Workshop Series is a unique hands-on activity where you can learn both recipes and cooking techniques from one of the best French restaurants in the metro. And for one day, I did it like a chef, had a lot of fun, and pretty much impressed myself at Brasserie Cicou...

Chef Cyrille and Anna Soenen's Brasserie Cicou brings the rustic and traditional flavors from France with their signature dishes. Inside, the elegant and spacious interiors are just the perfect stage for their wide range of dishes. But today, I get to step inside Brasserie Cicou's famed kitchen...

Brasserie Cicou's young Executive Chef, Jill Osias, leads the workshop, starting with a quick tour of the kitchen and the different stations where our dishes will be prepared. For this workshop, Brasserie Cicou's young and skilled chefs shared their expertise and culinary secrets with three signature courses, starting with the tedious, delicate yet elegant Smoked Salmon with Hollandaise sauce. For a kitchen novice like me, even cracking an egg is a serious task, and seeing Chef Jill Osias crack a few eggs with ease and grace was just, well, amazing.

Creating Eggs Benedict is a four-step process, from extracting clarified butter, creating the rich and smooth Hollandaise sauce, delicately poaching the egg, and assembling the intricate Smoked Salmon Eggs Benedict. Seeing Executive Chef Jill Osias and her young team go through each of the phases in creating the Smoked Salmon Eggs Benedict was an experience in itself, and witnessing all these in an actual working kitchen added to the experience. The kitchen was also busy preparing dishes for the early weekday lunch crowd at Brasserie Cicou, and the sounds and aroma of Brasserie Cicou's kitchen made the workshop so much more real. With clockwork precision, each station proceeded with the day's lunch orders with efficiency.

Each step in the preparation of the three dishes are demonstrated by Chef Jill Osias and her team, giving each of the participants an up-close look. Handy little tricks, like a rolled-up damp towel for holding a mixing bowl firmly, is one of those cool hacks you could use in your own kitchen.

The different components of each dish are demonstrated, revealing in detail practical tips in preparing each course. Using the freshest and finest produce and ingredients brings you one step closer in creating that perfect dish. For the workshop, the participants were formed into three teams, one for each dish to maximize the kitchen.

As Chef Jill and her team walk the workshop participants through each step in creating the dish, the workshop takes on an informal yet fun and informative vibe. Now that blow torch is really cool, gotta have one of those...

The first course is done and plated, Brasserie Cicou's Smoked Salmon Eggs Benedict. At Brasserie Cicou, the eggs benedict are given an extra touch, a few minutes in the Salamander or broiler for that distinct lightly seared top.

Next up, the signature main, Brasserie Cicou's Grilled Hanging Beef Tender with Herb Butter, Homemade Fries, and a side of Romaine Salad with Vinaigrette.

And finally, for dessert, the elegant Creme Brulee. After quickly reviewing each of the different steps for the three courses, it was our turn...

With aprons on, it was time to be the chef at Brasserie Cicou's spacious kitchen and recreate the dishes prepared earlier by Executive Chef Jill Osias and her team. Eggs Benedict, Hollandaise Sauce...no sweat. With the help of Brasserie Cicou's chefs (R), we set about in preparing our dishes.

With the support and encouragement from Brasserie Cicou's chefs, I successfully cracked an egg. Make that three eggs, cleanly and perfectly. Using your hands, separating the yolk was surprisingly easy. So far, I was off to a good start. With the separated yolks, it was time to prepare the Hollandaise sauce. Start with clarifying butter in a saucepan, and after a few minutes, remove the milk solids at the surface. As you whisk the yolks in a baine marie or double boiler at a constant pace, slowly pour the clarified butter in a thin stream. Remember to constantly whisk the yolks as you pour the hot clarified butter. Add a squeeze of fresh lemon and continue to whisk until the volume doubles. You know it's done and ready when you raise the whisk and the sauce flows down like thin ribbons. Then set aside and prepare the poached egg. In a sauce pan, fill with water until it simmers. Add some vinegar and mix in a circular motion. As the water spins at a slower rate, slide the egg to the simmering saucepan. That day, I made my very first poached egg...and plating my dish above was just so immensely satisfying. One dish down, and on to the next...

My very own Grilled Hanging Beef Tender, cooked to medium rare and topped with my own Herb Butter, with a side of Romaine lettuce drizzled with my own vinaigrette and Homemade French fries. Underneath the French fries is another dab of Herb Butter for even more flavor...

And I learned some pretty cool tricks along the way too. Like double frying your potato wedges for that crisp outer layer. And using the finger test to check the doneness of the steak. Preparing herb butter. Rinsing the fresh crisp greens properly. And creating the simple yet classic Vinaigrette the French way with red wine vinegar, shallots, Dijon mustard, and honey. All these combined for a rich medley of flavors on a plate. And it becomes even more fulfilling knowing you created all the components of the dish.

Always save room for dessert. At Brasserie Cicou's Workshop, I get to prepare a classic dessert, the indulgent Creme Brulee. It's a deceptively simple dessert, do it wrong and you'll scramble your eggs. As you pour the hot milk and cream mixture, you'll need to constantly whisk the eggs to prevent it from being cooked. Once the desired texture is achieved, simply pour into ramekins, then place the ramekins in a tray filled with hot water before baking in the oven.

Torching my Creme Brulee was the fun part. But the real fun starts when you savor each of the three courses you prepared in Brasserie Cicou's kitchen. Understanding how it's made, and actually preparing each dish adds a whole new perspective, and a better appreciation of the dish. My Do It Like a Chef Workshop at Brasserie Cicou covered three courses, with an appetizer, main course, and dessert, for only P 1,500 net. Each workshop is limited to only 12 slots, so call and reserve your slot in the next Brasserie Cicou Workshop. You too can do it like a chef at Brasserie Cicou with the recipes below, then sign up in the next workshop and learn how to prepare even more dishes. Like a chef...

Smoked Salmon Eggs Benedict
Ingredients:

3 eggs (2 for Hollaindaise sauce, 1 for poaching)
1/2 stick unsalted butter
1/4 wedge lemon
Salt
Pepper
4 slices of smoked salmon
1/2 Pan de Sal (toasted)
Water
Vinegar

Procedure:
1. For the Hollandaise sauce: melt butter in a small saucepan on low heat until the white milk solids separate from the butter. Remove the milk solids.
2. Separate 2 egg yolks and place in a small mixing bowl. Put the mixing bowl on top of a small saucepan with barely simmering water. This is called the baine marie or double boiler.
3. Whisk the egg yolks until frothy, pale in color, and doubled in volume. Add in freshly squeezed lemon juice. Continue to whisk until it reaches the "ribbon" stage.
4. Slowly add the clarified butter in a thin, steady stream while continuously whisking the egg yolks.
5. Season with salt and pepper to taste.
6. For the Poached Eggs: in a small saucepan, heat up the water until barely simmering then add a splash of vinegar. Crack open the egg into a small bowl.
7. Using a whisk or slotted spoon, mix the water and vinegar to create a "whirlpool" in the middle. When the whirlpool slowly subsides, gently drop the egg in the middle. Watch as the egg whites coagulate completely but the egg yolk is still soft and runny.
8. To assemble: Put slices of smoked salmon on the toasted sliced pandesal. Put the warm poached egg then top with Hollandaise sauce.
9. Optional: Put the Eggs Benedict under a broiler to brown the top of the Hollandaise sauce.

Grilled Hanger Beef Tender
Ingredients:

150g Hanging Beef Tender (or any other cut of steak)
Salt
Pepper
Oil

Procedure:
1. Season the meat with salt and pepper on both sides.
2. Drizzle the meat with oil and spread it evenly using your hands.
3. On a pre-heated grill (electric, charcoal, or stovetop), lay the seasoned meat. After 2-3 minutes, flip and cook the other side. Cook to desired doneness. Served with flavored butter, home-made fries, and romaine salad.

Herb Butter
Ingredients:

2 tbsp unsalted butter (softened)
1 tbsp fresh parsley, chopped
1 clove garlic, peeled and chopped
Salt
Pepper

Procedure:
1. Mix all ingredients in a bowl. Put in a cling wrap and form into a log. Tie both ends tightly then put inside the chiller to let it set and firm up.
2. Slice into 1/4 inch thick discs and place on top of the grilled steak.

Homemade Fries
Ingredients:

1/2 Large potato, cut into wedges
Oil
Salt
Pepper

Procedure:
1. Heat the oil under medium heat.
2. Fry the potatoes just until fork tender but not brown and crispy.
3. Take out the potatoes and drain on paper towels.
4. Bring the heat up to high.
5. Fry the potatoes for the second time until golden brown and crispy.
6. Drain on paper towels then season with salt and pepper immediately.

Romaine Salad with Vinaigrette
Ingredients:

1 Head Romaine lettuce
Water
Ice

Vinaigrette
30ml Red Wine Vinegar
1 pc. shallot, peeled and chopped
1 tbsp Dijon mustard
1 tbsp Honey (optional)
60ml Olive Oil (or Extra Virgin Olive Oil)
Salt
Pepper

Procedure:
1. Mix first four ingredients in a bowl.
2. Season with salt and pepper.
3. Add in the olive oil in a thin steady stream while whisking to emulsify. Taste and adjust seasoning with salt and pepper.

Creme Brulee (8 Portions)
Ingredients:

6 Eggs
3 Egg yolks
150g White sugar (plus extra for the topping)
500ml Cream
250ml Milk
1 tsp Vanilla Extract

Procedure:
1. Heat up the milk and cream in a saucepan until simmering.
2. In a mixing bowl, combine the egg, egg yolks, sugar, and vanilla extract.
3. Temper the egg mixture by adding the hot milk and cream a little at a time to prevent the eggs from being scrambled.
4. Strain the mixture and pour into individual ceramic dish or ramekin.
5. Place the ramekins in a baking tray then pour hot water on the tray to create a baine marie.
6. Bake in an oven set at 250 degrees Fahrenheit or 180 degrees Celsius.
7. Take out the ramekin and let it cool. Sprinkle with an even layer of sugar on top then using a blow torch, caramelize the sugar to make that perfect crackly sugar topping.

For more information on Brasserie Cicou's Workshop Series, call 661-9200 or 0917-885-8841, or email at cicou@restaurantcicou.com, for inquiries and more information.

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

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

Chef Francis Balbarin's been busy at the kitchen of Burgers & Brewskies...

...with a full line of new dishes to supplement the growing list of signature bestsellers. The range of flavors are as wide and extensive as the number of new dishes, infusing unique flavors with fresh and new ingredients, recreating and reinventing familiar yet new combinations. Here's a sneak peek at the possible new and exciting dishes from Burgers & Brewskies' busy kitchens...

Chef Francis Balbarin unleashes a whole new set of flavorful dishes, from salads and starters to hefty burgers, each one reflecting a creative spin for new flavor experiences. Based in New York, Chef Francis brings with him a diverse palette of colorful flavors and influences, and new ways of using local produce in the mix.

Our official tasting at Burgers & Brewskies' began with a pair of refreshing greens, the Grilled Steak Salad with Feta and Watermelon drizzled with Strawberry Balsamic Vinaigrette for a unique salad with a beefy punch, and the Grilled Chicken Salad with Grilled Oranges and Apples with sweet Calamansi Vinaigrette.

Fresh fruits and flavorful dressings combined for rich flavors. Next up, Chef Francis shared his inventive Chicken Skin Wrapped Peppers Stuffed with Jalapeno Cream Cheese served with Cilantro Lime Dip (L), the Boneless Buffalo Balls with Bleu Cheese Dip and the Carribean Jerk Chicken Meatballs with Mango Mint Chutney (R).

The Chicken Skin Wrapped Stuffed Peppers looked and tasted like a real winner, with the crisp chicken skin weaving its own distinct notes to the flavorful mix. But Chef Francis has even more up his sleeves, like the Mini-Peruvuan Tenderloin Tacos with Pickled Shallots and Aji, small bites packed with big flavors. The richness of the tender beef is perfectly balanced by the pickled shallots for sharp and clean flavors. And it's a combination I enjoyed.

Chef Francis then served another flavorful option with the light and more delicate Mini Soy Ginger Tuna Loin Tacos with Wasabi Avocado Cream, combining the briny sweetness of premium tuna with the creamy avocado, and the mild sharpness of wasabi and ginger for rich Asian notes.

In contrast, the Mini Beef Bulgogi Tacos with Sweet and Sour Slaw drizzled with Red Pepper Sour Cream delivers bold and upfront flavors. The subtle smoky hint of the roasted peppers in the sour cream paired well with the sweet and tender beef bulgogi, with fresh slaw adding both flavor and texture to cap the new dish.

Chef Francis Balbarin's refreshing take on South American flavors comes through with the Barbaro! 2.0, tender and juicy chimichurri marinated tenderloin steak served with a side of crispy salt and pepper plantains.

Perfectly grilled with a juicy pink center, the flavors come through at the very first bite followed by the nutty notes of the chimichurri. It's a great starter, even better when paired with a cold brew.

What can be more comforting than a BLT and tomato soup combo? Chef Francis Balbarin explores new flavors to this comforting combo with his own version of BLT, with lettuce, chicharon-crusted tomatoes, chicken skin bacon, cheddar cheese and bacon aioli on triple decker toast with a rich yet smooth and smoky Tomato Zucchini Soup. The different layers of bold notes and textures, from the chicharon-crusted tomatoes and the richness of the chicken skin bacon to the hearty and flavorful tomato zucchini soup combine for familiar yet new and refreshing flavors.

Need some pork love? Chef Francis Balbarin's Drunken Cuban Sandwich has everything you need for that comforting pork fix, with beer-brined pulled pork, Swiss cheese, beer cheese sauce, sliced pickled green mangoes, sweet pickles, sour dill pickles draped with sharp Dijon mustard. The refreshing sharpness of the pickled green mangoes, the sweet and sour pickles, and the Dijon mustard cuts through the richness of the pork and cheese, with intense flavors bursting with every bite.

Then, Chef Francis Balbarin shared some possible seasonal burgers, like this "TNT" Topped Burger with Garlic Wasabi Sour Cream. Topped with crisp chicken skin wrapped peppers stuffed with jalapeno cream cheese delivering the first salvo of flavors, followed by rich beefy notes of the thick patty, and capped by a layer of creamy yet sharp wasabi sour cream. The medley of flavors just keep coming with this one, but Chef Francis has more...

Chef Francis offers a flavorful alternative to the usual beef patty with his Buffalo Chicken Burger topped with Shredded Carrot and Celery Slaw. The delicate notes of the chicken patty are punctuated by the contrasting flavors and texture of the fresh carrot and celery slaw. Crispy chicken and slaw always works. Different and refreshing, with loads of flavor.

And the bold flavors continue with Chef Francis Balbarin's inventive fusion of Thai flavors with his Pad Thai Burger, topped with fresh veggies with sweet and sour notes. The bold blend of flavors reflects the innovative approach of Burgers & Brewskies, constantly pushing the boundaries with its playful and inventive burgers.

And this approach is once again evident in Chef Francis Balbarin's homage to Dr. Seuss and Green Eggs and Ham, with the colorful Sam I Am Burger, topped with sunny side-up egg draped with salsa verde and ham. The egg, salsa verde and ham not only add color to the burger, but flavor as well. The burger and combo really works with this one, and the egg and salsa verde adds the perfect finishing touch.

The Eggplant Parm Burger, topped with breaded fried eggplant, beer marinara sauce, and white cheese includes traditional Italian flavors for a refreshingly new and different variant. The white cheese and marinara combo adds a flavorful twist, with the crunchy breaded eggplant completing the flavors.

Crispy breaded kesong puti, now that's an idea. The Caprese Burger, topped with breaded white cheese, pesto, roasted tomatoes, and crispy basil leaves covered in a tangy balsamic dressing, is yet another creative variant with its playful blend of flavors. The kesong puti adds its own distinct flavors, along with the crispy basil leaves, for another flavorful variant.

The wittingly named Game Over, a thick and juicy pork patty laced with bacon bits, beer cheese sauce, beer-brined slow cooked pulled pork tossed in peanut BBQ sauce topped with spicy apple and papaya slaw and crispy pork skin, rounds out the proposed new seasonal burgers. This is pure pork love, with bacon bits blended in the pork patty, topped with pulled pork and crispy pork skin. What else could I say, the ingredient listing simply says it all...

For dessert, Chef Francis Balbarin capped our tasting session with the Chocolate Covered Crispy Bacon, with cumin dusted almonds and orange infused sea salt. The crispness of the bacon, and its distinct smoky hint play well with the deep chocolate notes, combining both salty and sweet with each crunchy bite. Perfect.

Impressive. The range of dishes, from salads and starters to burgers, and its diverse flavors, is simply impressive. Which dish will make the final cut and be part of Burgers & Brewskies' growing menu is still an on-going process, but one thing's for sure, the kitchens at Burgers & Brewskies will continue to fire up more new and exciting dishes...

B&B Burgers & Brewskies is located at the Ground Floor, Estancia Mall, Capitol Commons, Pasig City or call 246-9069 extension 410 for inquiries and reservations.

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The arrival of the Mid-Autumn Festival brings with it renewed hope, celebrated with the iconic mooncake. Celebrate this year's festival the "Shangri-La way..."

The annual festival is a much anticipated event at Makati Shangri-La, Manila, with its exclusive line of mooncakes featuring inventive flavors. Makati Shangri-La, Manila celebrates this year's Mid-Autumn Festival with a new mooncake flavor along with its classic mooncake selection, a long-running tradition, and the "Shangri-La way."

New flavors, along with traditional mooncakes, always add an exciting spin to the festival, and this year is no different. "Every year, we are delighted to celebrate this with our beloved guests, the Shangri-La way," said Alain Borgers, General Manager of Makati Shangri-La, Manila.

At the formal launch, Makati Shangri-La, Manila unveiled this year's selection of mooncakes in its elegant lobby, highlighted by a theatrical dance performance narrating the legend of the mooncake.

This year, the rich and authentic flavors of the celebrated mooncake are matched with equally attractive packaging. Makati Shangri-La, Manila's mooncakes are packaged in elegantly well-crafted boxes in aqua blue, peach, red, and gold, perfect as gifts to family, friends, and business associates.

At the launch, we sampled Makati Shangri-La, Manila's newest flavor, the Black Sesame Mooncake, combining a rich yet mild sweetness with the bold notes of premium black sesame for intense flavors. Other classic and traditional flavors, including White Lotus, Mixed Nuts, and Red Bean are also available.

Select from a wide variety of flavors and sizes, as well as attractive packaging, for that perfect Mid-Autumn Festival treat at Makati Shangri-La, Manila.

You may order and enjoy Makati Shangri-La, Manila's exclusive mooncake selection from August 20 to September 27, 2015. This year, celebrate the Mid-Autumn Festival the "Shangri-La way" with its exclusive mooncake selection.

Makati Shangri-La, Manila is located at Ayala Avenue corner Makati Avenue, Makati City or call restaurant reservations at 813-8888 for more information on the exclusive Mooncake selection or email rric.slm@shangri-la.com. Guests may also log on to http://bit.ly/MidAutumn2015 to download the mooncake brochure.

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A Subversive Filipino Feast at Restaurante Pia Y Damaso

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Say Cheese: Uncle Tetsu's New Signature Cheese Tart and Oreo Cheese Tart

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A Fusion of Flavors: New York Comes to Manila at Resorts World Manila's New York Pinoy Deli

The Brewery at the Palace: Good Times, Great Food, and Fresh Brews on Tap

Dads World Buffet: Plating the World's Flavors for 38 Years

Changing the Game at Buffalo Wild Wings

40 Years of Remarkable Stories and Classic Filipino Cuisine at Cafe Via Mare

Celebrate SG50 at Crystal Jade Shanghai Delight

Happiness at Rita's Italian Ice

A Family Affair: Leonardo's Lechon at Heirloom Kitchen

An Intimate Sunday Brunch Buffet at Sage Bespoke Grill

Lunch Set and Go at Sage Bespoke Grill

A Negroni, Trish's Blossom, and Sagecello at Sage Bar...

Like a Chef: The Brasserie Cicou Workshop Series

Taking It To The Next Level: A Peek at Burgers & Brewskies' New Dishes

Food News: Celebrating the Mid-Autumn Festival the Shangri-La Way