DUDE FOR FOOD

The recurring theme of constantly creating a delightful ramen experience with innovation reverberates once more with a new dimension of spice...

Inspired by the rich multi-cultural culinary tapestry of Singapore, the Limited Edition Spicy Black is a flavorful blend of Indian, Malaysian, and Chinese influences in a bowl for a whole new ramen experience at Ippudo.

My usual Ippudo fix includes the juicy Pork Bun (P 100) and the signature Hakata-style tonkotsu pork broth ramen, the Akamaru Shinaji (P 420 with tamago), with thin noodles, pork belly, kikurage, and spring onions topped with special blended miso paste and garlic oil. But I was curious about the new seasonal ramen...

...and the much talked about new dimension in spice. The specific components of the Limited Edition Spicy Black (P 490) include a rich and spicy sesame sauce, spicy koyu oil, and fragrant garlic oil infused with onion and chili on flat noodles and tender pork belly topped with curry-flavored and richly spiced nikumiso and fresh cilantro. The richness of the broth and level of spice pair well, with each sip releasing bold and upfront notes. Spicier than the signature Karakamen, the Limited Edition Spicy Black packs quite a flavorful punch with its soothing heat that lingers long after the first sip. Add a salted soft boiled egg (P 30) to temper the heat, and the minty notes of the fresh cilantro also balances the spice. But the Limited Edition Spicy Black isn't all about just the heat, it's the rich blend of flavors weaving their own distinct notes for an exceptionally savory bowl of umami goodness.

It's not your traditional ramen in the strictest sense, and it perfectly illustrates Ippudo's creativity and innovative approach to flavors. And it works. The distinct notes of the different ingredients blend seamlessly with rich and balanced flavors without being too overpowering. And you have to hand it to Ippudo for boldly going out of the box as it continues to create new flavors for a unique ramen experience.

The comforting heat and the rich curry notes capture the vibrant flavors of Singapore, recreated in a bowl of ramen. But at the very heart of the new variant is Ippudo's passion in serving a memorable ramen experience. Need some heat? Go black with Ippudo's new Spicy Black.

Ippudo is located at the Third Floor of the new Mega Fashion Hall, SM Megamall, Ortigas, Mandaluyong City or call 470-1837 for inquiries and more information.

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Local is the new premium...

The country's oldest distillery introduces its newest product with uniquely local flavors, Manille Liqueur de Dalandan, the second variant of the company's Manille Liqueur collection, closely following its successful Manille Liqueur de Calamansi.

Manille Liqueur de Dalandan is the latest addition to Destileria Limtuaco's Philippine Craft Spirits line which include Manille Liqueur de Calamansi, Amadeo Coffee Liqueur, Dragon Fire Wine (made from dragon fruit), Intramuros Liqueur de Cacao, Very Old Captain Artisan-Crafted Dark Rum, Vigan Basi, San Juan Premium Lambanog, Paradise Mango Rum Liqueur, and Imeldifique Wine. "Manille Liqueur de Dalandan is the only liqueur in the world that utilized the essential oils of the fruit and captures the sweet zesty profile of dalandan," says Olivia Limpe-Aw, President and CEO of Destileria Limtuaco & Co. She further adds that the company's Philippine Craft Spirits line was made out of the need to create something uniquely local. "I saw the limited use of the crops we had here...I wanted to show everyone that with proper research, the right materials and most importantly, drive and passion, we can find a way to be advocates of our own produce."

The new liqueur, made with native dalandan rinds in a vodka base, is a zesty, citrusy and sweet liqueur with the essence of lemon and lime. All-natural with no added flavoring, it's a perfect digestif and ideal palate cleanser between courses. Mix it in a variety of cocktails, take it as a chilled shot, or on the rocks for a long and refreshing drink. It can also be used for sweet and savory dishes, adding a citrusy kick. The fresh, clean, and all-natural flavors of the new Manille Liqueur de Dalandan makes it a versatile mixer, with its uniquely local notes. And the story behind each bottle makes it special, reflecting the corporate advocacy of Destileria Limtuaco & Co.'s passion for local produce and farming communities. The company's support for local farmers include paying local dalandan farmers fair and full market prices for their harvests. By cutting out the traders, the farmers get 100% of the profits, increasing the local farmer's margins significantly for a sustainable program.

And it just gets better. None of the by-products in the production and post-processing of both Manille Liqueur de Dalandan and Manille Liqueur de Calamansi go to waste. The dalandan and calamansi rinds, fruits, and seeds are transformed into a natural by-product, which then become the essential ingredients for "Si" Handcrafted Dalandan and Calamansi Face and Body Soap. The natural ingredients sourced from dalandan and calamansi by-products bring with it cosmetic benefits such as whitening, anti-septic, and anti-acne properties. Destileria Limtuaco & Co. tapped the expertise of Dr. Rainier B. Villanueva, President and CEO of Rainiers Research & Development Institute, to develop the soap product and other possible cosmetic applications.

The evening's cocktails were prepared by noted mixologist, Enzo Lim, owner of Maharlika Filipino Moderno & Jeepney GastroPub in New York. The cocktails perfectly highlighted the versatility of the new dalandan liqueur, and round after round flowed that evening adding a festive vibe to the launch.

That evening, Enzo Lim shared his special cocktail creations using Manille Liqueur de Dalandan, including the Sinturis Smash, a refreshing blend of Manille Liqueur de Dalandan, Empire London Dry Gin, lemon wedges and mint leaves...

...and the Dona Sol, an elegant and smooth concoction with Manille Liqueur de Dalandan, whiskey, sweet vermouth, and orange juice. Both cocktails highlighted the unique and zesty notes of the sweet and tart Philippine orange, adding a distinct local flavor. The versatility of Manille Liqueur de dalandan was also highlighted in the creative and flavorful dishes served at Grace Park...

With a shared advocacy and passion for supporting local farmers and championing local produce, Destileria Limtuaco collaborated with one of the metro's celebrated chefs, Margarita Fores, in creating a special menu revolving around Manille Liqueur de Dalandan for the launch at Grace Park.

Taking centerstage at the dinner spread that evening was Destileria Limtuaco's Brand Ambassador's Margarita Fores and Grace Park's impressive Roast Bacolod-Style Lechon stuffed with Manille Liqueur de Dalandan and dalandan leaves, served with red wine liver sauce, calamansi-santol and mostarda di frutta. Two bottles of Manille Liqueur de Dalandan, along with dalandan leaves, were stuffed in the lechon, infusing its bright and zesty notes during the slow roasting process.

A plate filled with tender, juicy pork and crisp crackling drizzled with Calamansi-Santol sauce with Black Heirloom Rice and Tagaytay Haricot Vert and a side of Di Martino Mezzi Rigatoni with Dalandan Rinds and Fresh Mint in a light cream sauce was followed by another. And another. The sweet and citrusy notes of Manille Liqueur de Dalandan added a crisp and refreshing layer of flavor to the delicate notes of the juicy pork.

In between, Grace Park served some tasty appetizers, including this Crabmeat starter, along with Sous Vide Organic Duck with Manille Dalandan Glaze in Mantho, and Slow Roast Beef Belly with Poached Fresh Dalandan and Baby Arugula.

For dessert, Dalandan Liqueur Rhum Cake was served, with contrasting layers of sweet and salty notes rounded out by the citrus flavor of Manille Liqueur de Dalandan.

Unique and zesty local flavors in a bottle, showcasing the best of local produce. One more round of cocktails for the road, and if you're interested in taking the new Manille Liqueur de Dalandan for a test drive, here's some cool cocktail recipes to get you started:

Sinturis Smash
by Enzo Lim
Ingredients:

1 1/2 oz Manille Liqueur de Dalandan
1/2 oz Empire Londin Dry Gin
3 Lemon wedges
5-8 Mint leaves

Procedure:

Muddle the lemon wedges with mint leaves in a shaker.
Add Manille Liqueur de Dalandan and Empire London Dry Gin and shake with ice.
Pour contents into a rock glass.

Dona Sol

by Enzo Lim

Ingredients:

3/4 oz Manille Liqueur de Dalandan
3/4 oz Whiskey
3/4 oz Sweet Vermouth
3/4 oz Orange juice

Procedure:

Add ingredients into a shaker with ice.
Strain into a martini glass.

Dalangrita
Ingredients:

3/4 oz Manille Liqueur de Dalandan
1 1/2 oz San Juan Lambanog
1/2 oz Lime juice
1/2 oz Simple syrup
Salt

Procedure:

Rim a rock glass with salt.
Add ingredients into a shaker and shake vigorously.
Empty contents into the salt-rimmed glass.

Manille Via Manhattan

Ingredients:

1 1/2 oz Manille Liqueur de Dalandan
1 1/2 oz American Whiskey
3/4 oz Sweet Vermouth
3 Dashes of Angostura Bitters

Procedure:

Stir ingredients in a mixing glass filled with ice.
Empty into a cocktail glass.

Destileria Limtuaco & Co., Inc. products are available in leading supermarkets and groceries nationwide. You can also order on-line here at https://cmcestore.convoymktg.com.

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Your favorite sushi and sashimi, delivered by the iconic Shinkansen Bullet Train, or a Formula 1 race car, or a Space Shuttle, straight by your tableside...

It's traditional sushi served with a modern touch, combining fresh flavors with technology for a totally new immersive dining experience only at Genki Sushi, now open at the Bonifacio Stopover Pavillon. The freshest sushi and the fastest service, all with a simple tap on the screen...

Genki Sushi updates the usual "Kaiten" revolving conveyor belt system with its new and advanced Kousoku Express System, adding a unique 21st century touch to your dining experience. The advanced system ensures the freshness of each dish, prepared and served only as you order.

And your dining experience at Genki Sushi starts with the innovative and fully integrated iPad Touch Screen to kick off the ordering and serving process with its Kousoku Express System. Simply select your dishes by tapping on the screen, and your orders are freshly prepared ala minute, served in less than 10 minutes.

And just like that, your order is served with the arrival of the fast moving trays on special tracks, announced by a buzzer. Once you pick up your dishes, simply push the yellow button and the tray goes back to the kitchen in a flash to deliver the next round of orders. Traditional sushi and modern technology converge at Genki Sushi.

Navigating the touch screen is simple and easy, with its functional iOrder System displaying the full menu and prices, as well as a preview of your bill. And the dishes just kept coming. With two levels of special tracks, the smooth flow of deliveries arrive without skipping a beat. And no, absolutely no traffic jams on Genki Sushi's high-speed tracks.

Genki Sushi's Salmon Sashimi (P 200) and Tuna Sashimi (P 200) are delivered fresh from the kitchen, all within minutes of entering your order at the screen. The whole process adds to the dining experience at Genki Sushi, with technology setting it apart from the usual sushi bars.

A steaming hot cup of green tea is available by your tableside, just add some green tea powder and pour some steaming hot water from the tap. Refills? Absolutely. With the hot water tap and Matcha powder by your side, you can have as much green tea as you want.

Also by your tableside is Genki Sushi's proprietary Shoyu sauce and Japanese Gari, thin slices of pickled ginger, a refreshing palate cleanser in between bites of sushi and sashimi. With my green tea and shoyu dip with wasabi ready, my feast continued with Genki Sushi's Salmon Handroll (P 80)...

...followed by the crispy Salmon Skin Hand Roll (P 80). The crisp texture of the salmon skin added contrasting textures to the tasty hand roll, with strips of cucumber providing a fresh snap with every bite.

The colorful Salmon Roe Hand Roll (P 250) rounded out my first set of orders, capped with the mildly sweet and briny salmon roe for fresh and clean flavors. The capacity of each tray is set for three dishes, with each dish priced from P 60 to P 420. Then, the next batch of orders arrived, as the Space Shuttle slowed down by the tableside sending out an audible alert. Very cool.

The rich and vibrant colors of Genki Sushi's California Roll (P 150) deliver equally rich layers of flavors and textures. Dipping it in Genki Sushi's proprietary Shoyu sauce with wasabi completes the flavors.

The Genki Roll (P 150, L), with soft and creamy premium salmon, brings rich yet delicate notes, as the Creamy Spicy Salmon Roll (P 150, R) delivers just a whisper of comforting heat to kick up the flavors. The variety of dishes, and flavors, at Genki Sushi are as impressive as the ordering and serving system.

The fresh flavors of the ocean come through with Genki Sushi's Shrimp Roe (P 80, L) and the equally colorful Flying Fish Roe (P 80, R), with each crunchy bite releasing a burst of briny notes. Pure, clean flavors that can only come from the freshest and premium ingredients.

The next batch of orders reflect the creativity of Genki Sushi's kitchen, with the richly flavored Shrimp Garlic Butter (P 120, L) and the intricate Squid Taberu Layu (P 120, R), topped with fresh scallions and chili for contrasting notes that blend seamlessly together.

The Scallop Polloch Roe (P 200) is yet another of Genki Sushi's innovative sushi creations, combining fresh scallops with lightly seared fish roe for a new flavor experience.

Genki Sushi's diverse menu include donburi bowls, like the refreshing Salmon Oyako Don (P 320), with creamy salmon and salmon roe on soft and fluffy Koshihikari rice. A meal in itself, a refreshing option for heftier appetites. Genki Sushi also offers other varieties of donburi bowls, including Tendon (P 300), Unadon (P 350), Chicken Teriyaki Don (P 350), Black Pepper Chicken Don (P 190), Shrimp Tempura Udon (P 350), and the Chirashi Don (P 420), a personal favorite.

For dessert, you can indulge on some of Genki Sushi's signature sweet options, including Green Tea Ice Cream and Strawberry Ice Cream (L) or the Green Tea Cheesecake (R) with the mildly bitter notes of the green tea tempering the richness of the cream cheese for balanced flavors...

...or go for the soft, velvety smooth and creamy Rare Cheesecake, a chilled non-baked cheesecake that's just perfect to cap your sushi feast at Genki Sushi.

With an extensive and wide variety of dishes, each served fresh and prepared to order, Genki Sushi offers a new dining experience enhanced by its modern system of ordering and serving by simply tapping on a screen. Traditional flavors and technology combine for a unique Genki Sushi experience, now open at the Bonifacio Stopover Pavillon.

Genki Sushi is located at the Second Level of Bonifacio Stopover Pavillon, Rizal Drive corner 31st Street, Bonifacio Global City, Taguig City or call 624-2867 for inquiries and more information.

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Leave your suntan lotion, but bring your appetite. It's time for a Hawaiian-style Luau at Johnny Kahuku's Hawaiian Shrimphouse...

Johnny Kahuku's Hawaiian Shrimphouse brings the rich and unique tropical island flavors of Hawaii to the metro, now making waves at Newport Mall at Resorts World Manila.

Part of the Red Crab Group of Restaurants led by Raymund Magdaluyo and Executive Chef Peter Ayson, Johnny Kahuku's Hawaiian Shrimphouse is their latest concept which include Clawdaddy's, Red Crab Alimango House, Blackbeard Seafood Island, and Murray's New Orleans Bourbon Street Steaks and Oysters.

"What's great about Johnny Kahuku's is that we were able to come up with a menu offering interesting new food choices, while still anchoring on something familiar," says Executive Chef Peter Ayson (R). "We've got all your favorites--shrimps, crabs, lobsters, meats, and more--but we've put a global twist to it."

The warm family-friendly interiors are homey and comforting, and a refreshing beverage kicks off your own luau. Start your dining experience with Johnny Kahuku's Hawaiian Shrimphouse's soothing Watermelon Shake (P 125, L), or go for the Pina Colada (R) and get into the tropical vibe in no time. Next, a taste of the islands...

...with the Special Seafood Poke (P 295, L), a mix of seared blackened tuna, salmon sashimi, seaweed and roasted pineapple in ginger shoyu dressing; and local flavors with the Island Kilawin (P 299, R), with cured tanigue, ahi tuna, roasted corn, peppers, cucumber, jicama, and cilantro in a creamy and tart coconut lime dressing.

No traditional luau starts without the Hawaiian Poke, a raw seafood salad, and Johnny Kahuku's Hawaiian Shrimphouse offers a wide variety of fresh and tasty appetizers. The fresh and clean flavors of both the seafood, vegetables, and herbs combine with the flavorful coconut lime dressing of the Island Kilawin and the ginger shoyu dressing of the Hawaiian Special Seafood Poke, opening up your palate and appetite for even more flavorful dishes from Executive Chef Peter Ayson.

The festive flavors of Johnny Kahuku's Hawaiian Shrimphouse continue with the sweet and spicy Asian Crispy Squid, with fried baby squid in a sweet and tart caramel tamarind glaze, mixed with crispy dilis and peanut adobo for added crunch. The combination of squid and dilis combine for rich layers of flavor and texture, pumped up by the caramel tamarind glaze. Fresh, sweet, with just a whisper of heat, your luau goes into high gear with a few more bites...

The blend of fresh greens and seafood are highlighted in Executive Chef Peter Ayson's Tropical Tuna Salad (P 395), a hearty mix of micro greens, watermelon, edamame, and fruits in season draped in sesame miso dressing topped with seared ahi tuna. The mild briny sweetness of the ahi tuna pair well with the fresh mesclun of greens and fruits for bright and festive flavors.

Then, the next dish was served, adding a "shrimpalicious" vibe to the feast, with the Classic Kahuku Shrimp Truck (P 535-6pcs shrimps/P 599-9 pcs shrimps), a real luau on a platter with garlic butter shrimps, Hawaiian rice, grilled corn-on-the-cob, macaroni salad, and tuna ahi poke inspired by the shrimp truck culture in the Hawaiian town of Kahuku in Oahu. Great for sharing with its generous portions, the Classic Kahuku Shrimp Truck has everything you need for a proper luau, all laid on a hefty platter.

The delicate flavors of the fresh shrimps are kicked-up a notch with the richness of garlic and butter, and the crisp outer layer adds a delectable crunch with every bite. Pair it with the equally flavorful Hawaiian rice or the sweet and buttered grilled corn-on-the-cob with bonito flakes, just perfect. A comforting bowl of creamy macaroni salad and fresh ahi tuna poke complete the festive flavors.

Executive Chef Peter Ayson then served his innovative crab dish creation, the Crab Palabok, with fried crab draped in a richly flavored shrimp palabok sauce with garlic and soft rice noodles topped with boiled eggs, chicharon, and smoked fish. The fusion of local flavors combine for a fresh and new flavor experience.

Craving for beef? No worries. Johnny Kahuku's Hawaiian Shrimphouse offers a variety meat dishes like the tender L.A. Kalbi Beef Ribs (P 495), grilled cross-cut US Angus beef short ribs with grilled onions, sesame seeds, and sweet and spicy kalbi sauce. The rich beefy notes of the dish are perfectly tempered by the mildly sweet sharpness of the crisp onions for balanced flavors.

Our feast at Johnny Kahuku's Hawaiian Shrimphouse is now formally a proper luau as the impressive Cuchinillo (advance notice for orders required) is served, a four week old suckling pig basted with coconut, served with the chef's special pineapple-liver sauce and two-week aged sili-tuba blend. Garnished with lemongrass, chili and edible flowers, this is real pork love for a real luau vibe.

The tender and juicy pork delivers delicately sweet notes, with a perfectly crisp and thin layer of crackling. Dip it in Executive Chef Peter Ayson's rich pineapple-liver sauce, or the spicy sili-tuba sauce, to bring out even more flavors. From starters to mains, Johnny Kahuku's Hawaiian Shrimphouse has everything you need for your own luau.

Cap your Hawaiian Luau with Johnny Kahuku's Tropical Chill, chilled and hand-selected pineapple, assorted fruits and assorted salts. Fresh and flavorful island flavors with a cool and festive vibe, only at Johnny Kahuku's Hawaiian Shrimphouse. And here's even better news. You can enjoy your own luau experience soon at Eastwood City with the opening of Johnny Kahuku Hawaiian Shrimphouse's second branch before the year ends...

Johnny Kahuku's Hawaiian Shrimphouse is located at the Second Floor of the Newport Mall, Resorts World Manila, Newport Boulevard, Newport City.

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A cold brew and some classic pintxos. A smooth Jim & Tonic with a spicy kick. And an encounter with The Solist. All in one place...

The Bottle Shop opens a second branch, bringing their extensive selection of premium craft beer and spirits to The Fort. Now you can start your own journey and discover the world's best premium craft beer, and no, you won't find any of the "fizzy-wizzy mass-produced beer" here...

Jim Araneta, the visionary behind Global Beer Exchange and The Bottle Shop, had one goal: educate the modern consumer on the nuances of New World Craft Beer, and in turn, elevate the beer experience. At the Bottle Shop, you can enjoy more than a hundred brands of craft beer curated and sourced from all over the world, with fourteen craft beers on tap updated weekly. Each brand is the work of proud craftsmen with years of passionate study in creating the perfect brew, from every corner of the world. And you can find it all here at The Bottle Shop. The Bottle Shop at Magallanes has always been special, the perfect watering hole for the hard core craft beer fan (for more on the first branch of The Bottle Shop, check out my previous post here), but Jim Araneta promises an all-new and elevated experience at his newest branch at The Fort while maintaining the original vision for The Bottle Shop.

The Bottle Shop has exclusive distribution agreements with the world's best craft breweries, including Anderson Valley Brewing Company, Stone Brewing Company, and Gordon Biersch Brewing Company from California, Dry Fly Distilling from Washington, Rogue Ales from Oregon, Hitachino Nest from Japan as well as local artisan brewers such as The Cebruery from Cebu. At The Bottle Shop, you can discover and experience the depth of color, distinct and fragrant aromas and flavors from the world's finest independent breweries.

And that's not even half of what The Bottle Shop offers, you can find a whole wide world of premium craft beer and spirits, perfectly chilled and ready to serve. And best way to enjoy The Bottle Shop's expansive selection of premium craft beer is to take a progressive beer flight...

...but have a Jim & Tonic (P 495) first before the flight. Jim Araneta's refreshing and spicy concoction gets you in the groove at The Bottle Shop in no time, a smooth blend of Hendricks Gin (60 ml of the good stuff, not just the usual 30ml), with a bottle of premium East Imperial Tonic Water and lemon, garnished with a thin cucumber tongue and red hot sili for that layer of soothing heat. The crispness of Hendrick's Gin and its subtle notes of botanicals come through, followed by the sweetness of the cucumber with the refreshing and effervescent notes of the East Imperial Tonic Water, capped by the gentle punch of the sili that lingers long after the first sip. The playful contrasting notes weave different flavors, the perfect cocktail to jumpstart your experience at The Bottle Shop.

The Bottle Shop's Jim & Tonic opens up both your palate and your senses for the beer flight, and pairs perfectly with the Croquetas Del Dia (P 195), a soft, chewy and perfectly round ball with a light outer layer of crispness filled with jamon serrano.

Our beer flight at The Bottle Shop started with The Cebruery's People Power Pale Ale (P 250), a rich amber-hued Pale Ale with 5.4% ABV and 41.8 IBU. The distinct local brew delivers bold roasted malt notes with a pronounced bitter, citrusy and earthy hints from the hops. And the local brew isn't shy at all with its upfront hoppy flavor and its refreshing sharpness, setting you up for the next round of flavors, this time from The Bottle Shop's kitchen...

At the bar, the signature Pintxos of The Bottle Shop were laid out and ready to serve...

...starting with the Gildas (P 195), skewered olives, anchovies, and Guindilla peppers, with each bite delivering bold and sharp notes to complement the equally robust flavor of the craft beer.

The Chatka (P 195), with soft and tender crabsticks draped in creamy mayonnaise and shrimps drizzled with paprika brings with it a distinct richness to the palate, perfectly tempered by the craft beer.

The Chorizo Y Huevos (P 195), with thick slices of flavorful chorizo and quail egg is both rustic and comforting, combining the creamy richness of the quail egg with the bold notes of the chorizo for balanced flavors.

The Brie-Cebolla (P 249), with crispy jamon on a bed of sweet onions with brie cheese, delivers a rich medley of flavors, with the mild sweetness of the onions, the creamy brie cheese, and the distinct salty notes of the premium jamon.

The Jamon-Allioli (P 229), jamon serrano with creamy alioli and parsley, is another playful execution on contrasting notes, with each layer of flavor blending seamlessly with each bite. This one's a personal favorite. All of The Bottle Shop's signature pintxos are served on soft, freshly baked bread, not toasted, the way it's usually served in authentic tapas bars.

The Bottle Shop's signature sandwiches were also served, including the Pan de Pollo (P 359, L), a rustic grilled chicken sandwich; and the Choripan (P 359, R), with grilled chorizo on crusty bread. Each sandwich is a light meal in itself, and another perfect pair with a cold artisan brew.

Rounding out The Bottle Shop's signature Pintxos were the Tortas Gulas (P 295, L), with potatoes, eggs, angulas, onions, and garlic; and the Piquillo-Brie-Janon (P 269, R), sweet piquillo peppers stuffed with brie cheese wrapped in jamon serrano, with each bite-sized treat delivering rich and bold flavors.

Rich flavors that were complemented by the next brew in our beer flight, the Rogue American Amber Ale (P 275), from Oregon's Rogue Ales, packing 5.3% ABV and 53 IBU. The darker-hued ale delivered smooth and mildly sweeter caramel and honey notes with a pronounced roasted malt accent. Each sip brings an elegantly smooth and easy finish, as the hoppy notes don't overpower the other flavors. This one's a personal favorite too.

Next, the Guru IPA (P 300), a refreshing and flavorful brew with 7% ABV and a more upfront crisp bitterness with its 65 IBU rating. One of The Bottle Shop's signature brews on tap, the bold notes of the Guru IPA pair well with the rich flavors of the pintxos, cleansing your palate for another round of tasty bites.

Our beer flight at The Bottle Shop ends with the Anderson Valley Heelch O' Hops Imperial IPA (P 350), with 8.7% ABV and 100 IBU rating. The full-bodied and robust hoppy notes come through in this brew with a solid flavorful punch (that is, after all, 100 IBU). The progressive sequence of the beer flight is perfectly capped with the strong hoppy and bitter notes of the brew, reflecting the different nuances and character of each brand. Now that you've taken the beer flight, the next round is yours to discover and enjoy, with over a hundred brews to take you on your next flight.

Or you can take another route and cap your flight with one of world's best single malts, and it's not even from Scotland. The Kavalan Solist Sherry Single Cask Strength Single Malt Whisky adds that exclamation point to any tasting flight, and you can find this too at The Bottle Shop. Aged in Spanish sherry casks, this special edition Taiwanese single malt is velvety smooth, with hints of dried fruits and spices playing with mild coffee notes. Take it neat, or with an ice cube to release even more notes, it's the perfect ending to another tasting flight at The Bottle Shop.

But before heading home, don't forget to ask The Bottle Shop's servers about their special Grab-To-Go packs with your favorite craft beer, and take a piece of the The Bottle Shop experience home.

A sampling of the world's best artisan craft brews for my own tasting flight, only from The Bottle Shop. Ready for your own tasting flight? Check in at The Bottle Shop's newest branch at The Fort, and prepare for take off...

The Bottle Shop is located at the Ground Floor, Net One Center, 26th Street corner 3rd Avenue, Bonifacio Global City, Taguig City or call 886-6939 for more information and inquiries.

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You've read it. Now, you can watch it on TV...

The city's trusted food guide, Philippine Star's Let's Eat, is now on TV serving up delicious food and juicy conversations with its premier telecast this Thursday, September 30, at the Lifestyle Network.

The new TV show's hosts are no strangers to good food, with food writer and social media consultant Spanky Enriquez (L) and food columnist and restaurateur Stephanie Zubiri-Crespi (R) guiding viewers in a 30-minute tour of the metro's best and hottest dining spots. The success of Philippine Star's Let's Eat Magazine, a monthly publication released every last Sunday of the month, led to the eventual transition to television. As envisioned by Philippine Star's dynamic SVP for Sales and Marketing, Lucien DyTioco, the move to television was the logical next step. "With the success of Let's Eat as a magazine curated for amateur and professional foodies, it was only logical and eventual that it transcended a more popular medium--television. We've decided on this shift out of a desire to create a community of diners where people can share their dining experience and contribute to the richness of the Filipino food culture," shared Lucien DyTioco.

At the formal launch held at Century Mall's Hole in the Wall, Spanky Enriquez and Stephanie Zubiri-Crespi chatted with guests, including ArroZeria's Chef Chele Gonzalez (R) and other noted foodies in a light and casual atmosphere filled with good vibes. And that's the kind of vibe you can expect with the new TV show.

The Philippine Star's SVP for Sales and Marketing, Lucien DyTioco (middle), is flanked by the new TV show's hosts, Spanky Enriquez (L) and Stephanie Zubiri-Crespi (R) during the formal launch. The show's hosts promise to deliver more than just a 30-minute dining show, but a smart and witty conversation behind each and every dish or restaurant featured on the show. And if the duo's entertaining repartee during the launch at Hole in the Wall was any indication, you can expect a fun and enjoyable ride with the new show's premier telecast.

At the launch, signature dishes from Hole in the Wall's popular purveyors were served, including the bestselling Banh Mi from Phobobo...

...and the Umami Fried Chicken from Bad Bird for a hefty and satisfying lunch. After all, this is what you can expect from Let's Eat, simply good eats.

For dessert, we sampled more of Hole in the Wall's signature offerings, including the soft yet moist Japanese-style Cheesecake from Green Cheese...

...and the indulgent cookie creations from Chef Miko Aspiras and Scout's Honor. And you can be sure to see more of the metro's good eats at Let's Eat, now on TV. Catch Let's Eat on its premier telecast on September 30, 8pm, at the Lifestyle Network...and enjoy the first bite. Regular episodes will be aired every Wednesday at 8pm, with replays every Thursday at 11:30am.

Let's Eat is brought to you by the Lifestyle Network, Philippine Star, and PhilStarTV.

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 click on the FB and IG widgets on the right sidebar.

For the past five years, this annual food fair has been known to be the launch pad for some of the country's successful food entrepreneurs, and this year's edition is no different.

Best Food Forward marks its fifth year milestone with this year's edition set for October 10-11, 2015, at the Rockwell Tent in Makati City. And just like the previous editions, you can always expect to find something new and innovative, and maybe, even the next big thing on the emerging local food scene...

The team behind the long-running benefit food fair, led by (L-R) Timmie Hilado, Gwen Carino, and Claire Chanco, presented some of this year's newest participants, with products ranging from hot beverages, indulgent desserts, snacks and dishes guaranteed to satisfy your craving for something new and different...

...like the innovative Go BrewedInstant Drip Coffee so you can enjoy the distinct taste of freshly brewed coffee anytime, anywhere, all you need is hot water (for more Go Brewed Instant Drip Coffee, check out their FB Page here). It's one of those concepts that deserve a second look, combining premium and perfectly roasted coffee with a unique packaging concept for that perfect cup of coffee. Go Brewed Instant Drip Coffee is available in three variants, the Go Brewed Allegro, a strong, robust and full-bodied blend for that pick-me-up caffeine boost to start your day; the Go Brewed Mezzo, a moderate yet balanced and earthy blend to revitalize you anytime of day; and the Go Brewed Legato, a mild and fruity blend for a calming yet flavorful cup of freshly drip-brewed coffee. Each box is packed with seven sachets, one for every day of the week.

And enjoying a perfect cup of drip-style coffee is fast, easy and convenient, simply pull the bag from the sachet and open, and securely set it on your cup with the convenient pull-out handles. Then, slowly pour hot water. Let it brew for a few minutes, and there you go, a perfectly drip-brewed cup of coffee in minutes.

Booya Balls and Lola's Bolas, just what you need for a comforting weekend snack or meal. Frozen Weekends gives you a taste of the weekend in your fridge with their line of frozen treats, including the rustic and homey Lola's Bolas, the classic steamed Italian meatball with garlic draped in a rich marinara sauce sprinkled with parsley. Ready to eat, with no added MSG and extenders, all you get are real, fresh and clean meaty flavors (for more on Frozen Weekends, check out their FB Page here). One bite brings back so many fond memories of carefree childhood summers, and you can easily recreate the good times with a pack of Lola's Bolas from Frozen Weekends. I can have this everyday...

Frozen Weekends also offers their signature Booya Balls, deep-fried and crisp golden balls in Cheesy Chiki-Curry and Creamy Crab & Corn variants. The rich flavors of the savory filling blend seamlessly with the contrasting crunchy texture of the outer layer for another winning snack. A few of these and a cold beer, now that sounds like another perfect weekend with Frozen Weekends. You can also try their cool Ris-Oat-O, a savory organic oatmeal for a light yet filling and healthy snack. The guys at Frozen Weekends really have weekends all figured out with their line of frozen treats. Grab a few bags of Lola's Bolas, the Cheesy Chiki-Curry Balls and Creamy Crab & Corn Booya Balls from Frozen Weekends, and jumpstart the weekend.

Rich, home-style Mediterranean flavors come through with Natalia's Rustic Kitchen's savory Beef Tagine on soft couscous topped with preserved lemons (for more on Natalia's Rustic Kitchen, visit their FB Page here). Natalia's Rustic Kitchen specializes in food delivery, meals to share, party trays, packed meals, and catering with their extensive line of gourmet and Filipino dishes. And the Beef Tagine is one of those must-try dishes by Natalia's Rustic Kitchen. The richness of the tender beef are tempered by the sharp notes of the preserved lemons, rounded out by the soft couscous.

Can there be anything more comforting than meatloaf? Add some bacon. Natalia's Rustic Kitchen's Homemade Meatloaf is a version upgrade of the meatloaf, with double-smoked bacon in a rich tomato and chickpea sauce. Meatloaf and bacon combine for rich flavors, and you'll probably go for extra rice or even couscous with this dish. Natalia's Rustic Kitchen offers even more savory dishes, including Roast Pork Loin, Traditional Roast Chicken, Italian Lasagne, Corn Crusted Fish, Baked Seasonal Fresh Catch, All-Beef Kare-Kare, Chicken Galantina, Asian-Style Pork Spare Ribs, Chicken Inasal, and Special Sotanghon.

Chef Arnold Bernardo of Lick the Spoon Gourmet Foods shared his creative take on the classic paella with distinct local flavors, the Tinapa Paella, a flavorful rice dish topped with the chef's own bottled Deep Dips Spicy Tinapa, Deep Dips Marinated Kesong Puti, tender grilled inasal chicken lemon and eggs. It's always fun to see how different chefs reinvent the traditional paella, and this is one those variations that really works. From the bold, spicy and smoky notes of the tinapa, the creamy marinated kesong puti, the richly flavored chicken inasal, and the soft eggs, each weaving its own distinct notes for a festive burst of local flavors. Paella with a unique local twist, and it works.

Chef Arnold Bernardo also shared his signature line of bottled gourmet products using local ingredients, like the Deep Dips Gourmet Tuyo Antipasto and Deep Dips Octopus Pulpo, just some of the wide range of products in his expanding line of gourmet specialties (for more on Lick The Spoon Gourmet Foods, click on the link here).

Looking for a different of crunch? Three Hungry Tummies definitely has something for you with their line of inventive snacks. And it's about time someone transformed the milkfish skin into something perfectly crunchy, like their Bangus Skin Fritters (R), with the delicate notes of the milkfish punctuated by the rich seasoning and crunchy texture.

But the guys at Three Hungry Tummies weren't done yet. The Chori Crisps (L) delivers the distinct salty notes of chorizo with that perfect crunch, while the sharp and smoky notes of bacon bursts with every bite with their Bacon Cracklets (R).

And don't miss out on the Tapa Chips by Three Hungy Tummies, and rediscover comfortingly familiar flavors. I remember frying my usual beef tapa a little longer for extra crispness, but Three Hungry Tummies recreates that and does an even better job for that delectable crunch with a bold beefy punch (for more on Three Hungry Tummies and their line of crunchy treats, visit their FB Page here).

What does a young champion figure ice skater do on her downtime? She bakes. Sabine's Macaronerie offers an extensive line of indulgent baked treats, each one crafted and baked by Best Food Forward's youngest and newest participant, Sabine Katigbak. S'mores Cookies, Matcha White Chocolate Chunk Cookies, and yes, macaroons too.

Not to be missed is her Super Chewy Milo Cookie (L), releasing the familiar malty notes in your mouth with every chewy bite, as well as a wide variety gluten-free treats, like the Gluten-Free Carrot Cake and the Gluten-Free Banana Walnut Chocolate Chip Bread (R). Expect to hear more form this young skater and her sweet treats.

Executive Pastry Chef Carmela Villegas of Casa San Luis Pastries whips up a sweet storm with her elegant cakes at the sneak preview of Best Food Forward. The vibrant and festive colors match the equally festive and sweet notes of her elaborate desserts.

You get a small slice of this delicately layered cake and after one bite, you wished you asked for a bigger slice. But you have your chance to go for a much bigger slice at this year's Best Food Forward, and better yet, bring home the whole cake (more on Executive Pastry Chef Carmela Villegas and Casa San Luis Pastries on their FB Page here).

Next, brownies with booze. Now, this is my kind of brownies, and the Brownie Bar allows me to indulge in all my favorites, dark beer, Scotch whisky, and rum, with rich, dark, and moist chocolate. And the Cerveza Negra Brownie is the perfect introduction to Brownie Bar's alcohol-infused creations.

Aptly named, Brownie Bar takes the usual soft and chewy brownie to a whole new level with some bar favorites, like the Black Label, infused with the smoky and malty notes of Scotch whisky...

...and the Don Papa Tablea, blended with the deep notes of premium local rum. Great as is, but ask for just few drops of bitters for a stronger and more pronounced note of alcohol to complete the flavors (for more on Brownie Bar, visit their FB Page here). Brownie Bar's sinfully rich and spiked dessert bars deliver potent shots of dark chocolate and alcohol, and chocolate with booze works for me. One more round? Absolutely.

Capping the sneak peek at Best Food Forward's preview is Gelato Lab and their line of freshly-made gelato. Using only the finest and freshest all-natural premium ingredients, each small batch of gelato is handcrafted for that velvety smooth and flavorful finish. The Dark Chocolate and Bailey's Irish Cream are personal favorites. Other flavors include Mango Pudding, Coffee Stracciatella, Cookie Dough, Sea Salt Caramel, Thai Milk Tea, Maltesers, Mochaccino, Matcha Chocolate Chip and more...

...including Gelato Cakes. And they have a Whiskey Float too, now that's interesting (for more on Gelato Lab, check out their FB Page here). Hungry? Head on over to the Rockwell Tent on October 10-11, and enjoy these and more at Best Food Forward, now on its fifth year...

Visit the 5th Edition of Best Food Forward at the Rockwell Tent on October 10-11, 2015. For more information on Best Food Forward, call 0920-914-8175 or email bestfoodforward5@gmail.com. Visit their FB here for more updates.

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.

The finest Belgian chocolate creation with rich and velvety smooth vanilla ice cream draped in indulgent white Belgian chocolate and almonds...

Meet the new Magnum White Almond. You too can experience the latest indulgence from Magnum in a storm of exciting White Takeovers around the metro's leading malls...

Experience the White Takeover on October 4 at SM Megamall, SM North Edsa, SM Mall of Asia, SM Aura, Glorietta 1, Trinoma, Robinsons Magnolia, Robinsons Galleria, Eastwood Mall, Ayala Fairview Terraces, Alabang Town Center, and UP Town Center and be the very first to try Magnum's newest creation. Once the clock hits 4pm, ice cream fans get the unique chance to be one of the first to indulge in Magnum's White Chocolate Almond along with their favorite Magnum Ambassadors. Get first dibs on the newest flavor sensation from Magnum, and celebrate white. Magnum White Chocolate Almond will be available nationwide starting October 5, 2015, in all leading supermarkets and convenience stores

For more information, visit their website at http://www.magnum.com.ph/, and follow on Twitter @Magnum_ph with the hashtag #CelebrateWhite and Instagram @MagnumCelebrateWhite.

Call the whole gang, time to experience the newest barkada craze at Greenwich...

Greenwich introduces the Cheesy Steak and Fries Overload, the newest limited edition pizza from the country's favorite barkada pizza and pasta brand. Get ready for an exciting and fun-filled food trip with the gang with the #NewestBarkadaCraze at Greenwich.

The limited edition Cheesy Steak and Fries Overload was officially launched at the Bonifacio Stopover Pavillon branch of Greenwich, as it welcomed guests to a fun-filled afternoon with its signature favorites and a taste of their newest pizza. The kitchen crew then fired up the ovens and prepared the first batch of freshly baked pizzas.

During the launch, Greenwich Brand Ambassador Yassi Pressman joined the fun and served the latest pizza creation from Greenwich, with its tender and savory melt-in-your-mouth steak combined with three types of cheeses, including mozzarella, cream cheese, and cheddar cheese, and topped with crunchy potato strings. "Our customers will discover a new barkada experience with the Greenwich Cheesy Steak and Fries Overload," said Marla Buencamino, Greenwich Brand Manager. "It's available for a limited time only so we hope that everyone will be able to satisfy their pizza cravings and bring their barkadas and loved ones along for the trip."

After one slice, you'll definitely want another, and Greenwich Brand Ambassadors Yassi Pressman and Robi Domingo obliged with more servings of the new Greenwich Cheesy Steak and Fries Overload. Pair this with other Greenwich signature staples, and your barkada's all set to discover the #NewestBarkadaCraze.

Oozing with three kinds of creamy cheeses, the new Cheesy Steak and Fries Overload pizza delivers rich flavors, with the tender steak adding a beefy punch capped by the crunchy layer of texture from the potato strings. Flavorful and fun, Greenwich's new limited edition pizza is perfect for sharing with friends and loved ones.

Greenwich PR and Corporate Affairs Head, Cookie Cabrera, adds "From music to new interests, hobbies, and especially food, Greenwich supports barkadas everywhere who welcome the adventure and enjoy sharing these new experiences. This new product is definitely for food-loving groups of friends all over the country." The new Greenwich Cheesy Steak and Fries Overload pizza is priced from P 109 (Solo), P 299 (Double), P 409 (Barkada Size), and P 519 (15" pizza). The new Greenwich Cheesy Steak and Fries Overload will be available from October 2, 2015 to December, 2015 only. So better hurry and visit your nearest Greenwich branch and experience the #NewestBarkadaCraze with the gang...

Greenwich Pizza and Pasta is located at the Ground Floor, Bonifacio Stopover Pavillon, 32nd Street corner Rizal Drive, Bonifacio Global City, Taguig City or call 5-5555 for delivery.

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 enjoy the ride...just look for the FB and IG widgets on the right sidebar.

Nothing like a steaming hot bowl of chicken noodle soup on a cloudy afternoon...

...and you can enjoy a bowl or two and more at The Lobby of Hotel Rembrandt with their daily Merienda Buffet guaranteed to take out the blues from the rainy day. Or any day...

At The Lobby of Hotel Rembrandt, the daily Merienda Buffet spread is laid out starting at 2pm all the way until 5:30pm. And for only P 199+ per person, you can indulge in a wide variety of local and international snacks at your own leisurely pace. Start with some Pasta, freshly prepared at the Live Cooking Station (R)...

...and create your own customized pasta dish. Choose your noodles, your sauce (a rich red marinara sauce or a creamy white sauce), and your toppings, and the station chef will whip it up for you ala minute, served fresh and hot from the pan.

You can also find a variety of local desserts, like the sweet Minatamis na Kamote...

...and Sticky Rice with Chocolate, with soft, chewy, and creamy glutinous rice cooked in coconut milk topped with a chocolate shard.

Your mid-afternoon snack continues with the traditional and colorful Puto, or steamed rice cakes...

...and some chewy Buchi, glutinous rice balls with black bean filling, sprinkled with sesame seeds, great when paired with some tea.

Or you can indulge in something savory, like The Lobby's Crispy Chicken Sliders, with a crisp and juicy chicken patty with tomatoes and rich mayo dressing. And you can have as much as you want, all for only P 199+ per person. Now that's a pretty cool deal.

But that day, the afternoon rains made me crave for Mami, a hearty and comforting soup made with chicken stock, flat and wide chewy egg noodles, and tender strips of chicken, topped with slices of boiled egg, and green onions. And just like the pasta, you can customize your own bowl of mami, with a variety of toppings. And for that extra kick, add some chili oil, and you've got a perfect bowl of mami. And everything just feels so right, even on a rainy day...

Hotel Rembrandt is located at 26 Tomas Morato, Quezon City or call 373-3333 for inquiries and reservations.

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.

A wide selection of international dishes in an all-you-can-eat buffet without busting your wallet...

The Lobby at Hotel Rembrandt serves a lavish and sumptuous Dinner Buffet every Thursday and Friday of the week for only P 650 per person, offering a wide range of dishes and great value for a winning combination.

That evening, the courteous and efficient staff at The Lobby of Hotel Rembrandt prepared for the evening's Dinner Buffet, as the elaborate spread was laid out. The impressive spread included a selection of appetizers and fresh salads, mains, a pasta live station and a carving station with a variety of roast meats.

After a light mid-afternoon snack at The Lobby (more on Hotel Rembrandt's daily Merienda Buffet at The Lobby on my previous post here), the spread is transformed and set-up for the Dinner Buffet. Start your evening's feast at the DIY Nachos Station, and create your own mini-tacos.

Follow it up with some tasty little bites of The Lobby's intricate and flavorful Antipasto Skewers (L) with prosciutto, cherry tomatoes, and black olives; and the refreshing Creamy Tomato Cups (R) with its tart notes balanced by the rich cream to open up your palate for even more dishes at the The Lobby's Dinner Buffet spread.

A selection of crispy deep-fried and breaded seafood, Assorted Fritters, round out the appetizers at The Lobby's buffet spread.

Next stop, a refreshing salad. You can go for fresh salad greens and a variety of salad dressings, or opt for one of the prepared salads like the tart Shrimp Pomelo Salad, with plump shrimps, cucumber and pomelo. The sharp citrus notes of the pomelo are tempered by the sweet cucumber and shrimps for balanced flavors.

Other prepared salads include the Tomato and Bean Salad (L), punctuated by the sunny and vibrant notes of fresh tomatoes; and the sweet and creamy Apple Broccoli Salad (R), each one distinct with their own unique flavors, setting you up perfectly for the mains...

The wide assortment of mains at the spread that evening included Broccoli Cornet with tender beef and mushrooms in a savory sauce (L); and Paella Negra (R), the traditional rice dish cooked with squid ink and topped with shrimps, clams, squid, and mussels.

The seafood selection included the rustic White Fish Vera Cruz (L), with thick and tender chunks of fish draped in a rich red sauce; and the Roast Chicken Ala Pobre (R) with juicy chicken slow-roasted with garlic.

The hearty Pork Medallion in Western Gravy (L), with tender pork in a rich and creamy gravy; and the flavorful Beef Tangerine (R), with strips of beef and red peppers, round out the mains at the Dinner Buffet. But there's more...

At the Carving Station, The Lobby showcased an impressive assortment of grilled and roasted meats and seafood for the Dinner Buffet...

...with Grilled Prawns, so fresh the shell slides off easily, with each bite releasing a briny sweetness with just a layer of smoky hint...

...the Boneless Roast Pork Belly Roll, with juicy pork and a crisp layer of crackling, reminding you one more time why you just love pork...

...and the rustic French-style Roast Chicken, elegantly plated and carved, ready to serve.

Have a slice, and come back for another. This is probably the most popular station at The Lobby's Dinner Buffet, as another chopping board is laid out fresh from the kitchen...

...with the signature Grilled Lamb Chops presented at the Carving Station to the delight of the diners. Tender, juicy, with a perfect char for added flavor, add some mint jelly, or better yet, some chimichurri sauce for even more flavors.

Cap your dinner buffet at Hotel Rembrandt with a selection of indulgent desserts, including fresh fruits and elegant pastries. Pair it with a cup of freshly brewed coffee and end your feast on a high note. A wide variety of flavors and options matched with a reasonable rate for excellent value.

All these for only P 650 per person. Definitely one of the better deals in the metro. Dinner on Thursday or Friday? Check out The Lobby at Hotel Rembrandt...

Hotel Rembrandt is located at 26 Tomas Morato, Quezon City or call 373-3333 for inquiries and reservations.

Customized. Bespoke. Call it what you want. If you have a special cocktail concoction in mind, give it a shot. And you can have exactly that at the Long Bar...

Long Bar's award-winning mixologists help you create that special cocktail, simply take a seat and mix and match your perfect signature drink. Start with your favorite liquor as your base, and get creative with your favorite flavors and garnishes. The Long Bar's innovative Cocktail Collab lets you create that unique and special cocktail, and if it's good, it might even be featured in the Long Bar's menu.

Behind the bar, Orman and Jenny (L), Long Bar's creative dynamic duo, are ready to transform your cocktail concept to reality. You can observe Orman and Jenny up close at the bar and draw some inspiration or better yet, have a chat with them to spark off your own creative juices in creating that distinct cocktail.

I start my Cocktail Collab experience at Long Bar with an old favorite. My never-fail, go-to cocktail at the Long Bar, the Panutsa Old-Fashioned, a classic bourbon-based Old-Fashioned infused and sweetened with the distinct local notes of panutsa, a sweet syrup made with unrefined brown sugar. Smoky, with bold upfront notes and a subtle layer of sweetness from the panutsa and the citrus hint from the orange peel combine for a velvety smooth cocktail. Works for me all the time. Only at Long Bar. A few more soothing sips gets you in the groove in no time, and it's time to create your own cocktail at Long Bar...

The whole creative process begins with the Long Bar's Cocktail Collab Cocktail Card, where you specify the ingredients and blend of spirits, the procedure and method (shake, build, stir, strain, blend, muddle, layer or flame), your style of glass (on-the-rocks, highball, or straight-up), capped by your garnish of choice (like olives, cherries, mint leaves, or fresh fruits). And leave all the wizardry and executional details to Orman, Long Bar's award-winning mixologist. At only P 450++ per cocktail, your selection includes Vodka, Gin, Tequila, Whisky, Rum, Brandy, Wine, Cognac,and Champagne (extra liquor extra price, premium liquor is sold at more expensive prices depending on the brand). And the fun includes naming your own cocktail.

Orman Bag-ao is the Long Bar's resident mixologist, and your guide to a special cocktail journey of discovery. Armed with a wealth of competition experience (for more on Long Bar's Orman Bag-ao, see my previous posts on the recently concluded Diageo World Class 2015 Bartending Competition here and Orman's journey to the final round here with his cocktail creation, "The Man," a creative bitter, sweet, sour, and bold blend perfectly describing his journey as a mixologist), Orman begins with your favorite liquor, and injects his own personal and inventive style for that perfect bespoke cocktail. For my first round at Long Bar's Cocktail Collab, I find inspiration down south of the border, with distinct Mexican notes for a refreshing elixir worthy of the ancient Aztec gods. A dark, golden amber-hued, oak-aged tequila, Patron Anejo, is my preferred base with its layers of smoky, caramel and vanilla notes. Inject some bittersweet notes of xocolatle, the Aztec food of the gods, with the chocolate tempering the bold notes of the tequila, and my initial concept takes shape as Orman runs through a series of options and starts preparing my cocktail...

In minutes, Orman presents my cocktail, a distinct blend of Patron Tequila Anejo, chocolate syrup, coconut nectar, and orange bitters, garnished with a cherry. Orman adds a personal and customized touch with an orange peel delicately carved to form the initial for my name, very cool.

The initial sip delivers a creamy layer of sweet and mildy bitter notes of chocolate, followed by a hint of coconut nectar, the tart and citrusy orange bitters, and finally, the bold, upfront and smoky flavor of the smooth Patron Tequila Anejo. The smooth and refreshing yet potent cocktail kicked-off my Cocktail Collab experience on a high note as each distinct layer of flavor blend seamlessly with every sip for balanced flavors. The elixir of the Aztec gods rise again, on ice. And if you're craving for a shot, just ask for Montezuma's Rise from Orman at the Long Bar.

In between sips, enjoy some of Long Bar's signature bar chow, like the popular Pork Rinds (P 225, L), crispy crackling dusted with tamarind powder and seasonings; and the Chili King Prawns & Grilled Garlic (P 380, R), plump prawns with a fresh snap releasing a mild briny sweetness with every bite, rounded out by garlic notes.

At Long Bar's Cocktail Collab, you have access to an extensive selection of premium spirits, with a lot of the real good stuff including this heavily peated single malt whisky, the Port Charlotte from Bruichladdich, lighting up another cocktail concept. Enjoy it neat first, then formulate a creative cocktail.

Mention Bruichladdich and I remember the line of Mike Pomeroy in the film Morning Glory. With a bottle of forty-year old Bruichladdich, Mike Pomeroy grumbles "...I only drink this when I'm practically suicidal" (more on my first experience with Bruichladdich on my previous post here). Drawing inspiration from the quote and the film, here's a cocktail with Bruichladdich that might even bring a smile to Mike Pomeroy, my own version of Morning Glory, with Bruichladdich, elderflower, and Frangelico garnished with a cinnamon stick. The sunny floral and fragrant notes of the elderflower and the nutty hazelnut and herb-infused Frangelico liqueur combine perfectly to temper the aggressive smoky profile of Bruichladdich for a soothing yet perky blend, it's Morning Glory in a cocktail glass. And if you need a drink to pick up your day and make it right, ask Orman for the Morning Glory.

That evening, friends created their own set of unique libations, like the delicately layered American Pie (L), an homage to the classic song with Rye Whiskey, Maker's Mark, Apple juice, and Cherry Heering; and the bloody Et Tu Brutu (R), with Italian Aperol aperitif, Finlandia Vodka, fresh tomato juice and Bloody Mary mix garnished with chili.

Another friend created his own liberating cocktail with a whisky and Amaretto blend for a classic and refreshing whisky sour-inspired cocktail, garnished with an orange peel. At Long Bar's Cocktail Collab, the cocktail possibilities are infinite and endless, and creating your own cocktail is an experience in itself. And Orman loves a challenge. I wanted something overwhelmingly smoky and brash, unapologetic and defiantly arrogant yet classy with a graceful finesse, pure unadulterated power trip in a glass. Contrasting handles that may be too tricky, but that's no problem with Orman. Orman smiled and relished the challenge, snapped his fingers and began creating my final cocktail...

And here it is...The Last Don, a potent trifecta of single malt, blended whisky and cognac, served with a premium cigar on a wooden humidor, the perfect drink for a last round at the Long Bar's Cocktail Collab with Orman Bag-ao.

It's the kind of drink you savor as you plan to take over the world in between gentle sips. Named in honor of a good friend, The Last Don is the ultimate cocktail, demanding you treat it well, or it will get you when you least expect it. It's a man's drink, the kind of libation for someone at the top of his game, or someone on the way there. And you can too, just whisper the The Last Don to Orman. The Cocktail Collab at Long Bar takes the bar experience to a whole new level, adding an element of fun in creating and naming your very own cocktail. Ready to go on a Cocktail Collab at Long Bar? Simply take a seat by the bar, and indulge Orman Bag-ao with your cocktail ideas...

Long Bar is located at the lobby level of Raffles Makati, 1 Raffles Drive, Makati Avenue, Makati or call 555-9777 for inquiries and reservations.

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

Ruby Jack's Steakhouse and Bar is all fired up, ready to serve the world's best steaks and coolest cocktails at City of Dreams...

One of Japan's best steakhouses, Ruby Jack's Steakhouse and Bar formally opens at City of Dreams showcasing its signature dry-aged premium steaks.

Ruby Jack's Steakhouse and Bar's three founders, Eddie Baffoe, Matthew Crabbe, and Nathan Smith, welcome guests to the formal opening, offering diners a preview not only of their dishes and cocktails, but their exceptional style of service perfected over years of experience gained in Japan's hotel and restaurant industry.

Three weeks earlier, I sampled Ruby Jack's Steakhouse and Bar's signature dishes and cocktails, and was more than impressed (for more on Ruby Jack's Steakhouse and Bar's signature appetizers, steaks, elegant and indulgent desserts, and cocktails, see my previous post here). That evening, the open kitchen geared up for the formal opening, firing up the grills to serve their signature steaks.

At the entrance, Ruby Jack's Steakhouse and Bar's managerial team (L) ensured everything was ready for the big event, as the courteous staff ushered guests and offered free flowing glasses of wine and champagne (R).

At the bar, the friendly bartenders opened bottle after bottle of champagne, generously refilling my glass even before it was near empty. And after one too many rounds, one gets into the groove at Ruby Jack's Steakhouse and Bar. "Now, it's a party..." as founder Eddie Baffoe motioned for another round.

At Ruby Jack's, the best of the world's premium beef are dry-aged and served, sourced from the US, Japan, Australia, and France, each expertly grilled to perfection. Ruby Jack's impressive Tomahawk takes centerstage at the open kitchen, as appetizers were served...

...including tasty bites of Crab Cakes (L), with creamy crab meat deep-fried and battered with a crisp outer layer; and Steak Tartare (R), with finely minced and chopped premium beef on crisp toast topped with quail egg...

...tender and juicy Beef Sliders (L) with tomatoes and lettuce on a soft bun were also served, as well as Ruby Jack's signature Boutique Tomatoes (R), plump, juicy, and tart tomatoes imported from Japan, drizzled with blue cheese.

Bianca Valerio (L) hosted the evening's festivities, as she called the founders to announce the formal opening of Ruby Jack's Steakhouse and Bar. The founders then called the local partners for a celebratory toast...

...and with raised glasses, the founders of Ruby Jack's Steakhouse and local partners joined guests in the ceremonial toast to formally launch the opening of Ruby Jack's to the public.

Frederick Siy, Ruby Jack's Manila Inc.'s President, is flanked by founders Eddie Baffoe, Nathan Smith, and Matthew Crabbe, with local partners Tim Tan and Gerard Singson (R) at the bar. That night was extra special, as both Frederick Siy and Eddie Baffoe celebrated their birthdays in true Ruby Jack's style.

Ruby Jack's signature dry-aged steak completed the experience, as platter after platter were served. Perfectly grilled to medium rare, the flavors of the beef come through with a flavorful punch as it slowly melts in your mouth.

The festive vibe continued as more glasses of wine were served, along with even more platters of premium dry-aged steak. It definitely was a party at Ruby Jack's.

The team at Ruby Jack's is definitely all-fired up and ready to serve you. Discover the world's best steaks and cool cocktails at Ruby Jack's Steakhouse and Bar, now open at City of Dreams...

Ruby Jack's Steakhouse & Bar is located at Unit 210, Upper Ground Floor, City of Dreams, Aseana corner Roxas Boulevard, Paranaque, Metro-Manila or call 801-8888 for inquiries and reservations.

One glass that's all-natural, low-calorie, and low sugar, with loads of fresh and energizing nutrients...all you need to reboot your life back on track...

Time to Breville-lize your juice. And your health. And with Breville's line of Fast Green Juicers, juicing has never been this easy. And fast...

Joe Cross, author of the New York Times bestseller Reboot with Joe Juice Diet and the documentary Fat, Sick, and Nearly Dead, recounted his personal journey to recovery and health hitting the road with a Breville juicer (for more on Joe Cross and his incredible and inspirational journey to health, check out his cool site here). A hundred pounds overweight and suffering from a debilitating autoimmune disease, Joe Cross knew he had to drastically change his lifestyle and turned to the only option left: the body's natural ability to heal itself. Joe Cross abandoned his typical junk food diet and got off the pills and conventional medication with just one goal, regain his natural health with a balanced and healthy lifestyle. "By drinking green juice, I successfully lost the weight and got myself off all prescription drugs and truly rebooted my life. Now I am free of my autoimmune disease, I live a happy and balanced life at a healthy weight and I could never imagine returning to my old ways again..." says Joe Cross, director and creator of Fat, Sick, and Nearly Dead and Reboot with Joe's CEO. And if he can do it, so can you...with Breville's line of Fast Green Juicers.

In one afternoon, I get to experience the fast, easy, and uncomplicated science of Fast Green Juicing with Breville, transforming all kinds of fruits and vegetables into potent glasses of energy-filled, all-natural juices. That afternoon, I discovered all all-natural flavors from the freshest vegetables and fruits in a totally new and refreshing way.

But you need some real good hardware to start your Fast Green Juicing journey. Breville's line of Fast Green Juicers allow you to extract all the nutrients from vegetables and fruits with minimum effort. It's as easy as simply topping the fruits and vegetables and pushing it down with the Breville Fast Green Juicer, with stems and skin on.

Whether you choose the Breville Juice Fountain Max, the Breville Froojie Fountain, or the heavy duty Breville Froojie Fountain Pro used by restaurants and institutional outlets and built to juice for an army, your journey to health is fast-tracked by Breville, extracting all the flavors and nutrients you need at a push of a button. Each Breville Fast Green Juicer extracts all the essential nutrients within minutes, as it conveniently separates the pulp from the liquid at the same time, unlike an ordinary slow juicer, blender or food processor, so you get pure liquid nutrition in a glass (for more on Breville's line of innovative products, check out their website here and their line of Fast Green Juicers here). The debate between slow juicers and blenders versus Breville's Fast Green Juicers are settled immediately during the demo, with the Breville Fast Green Juicer clearly yielding more juice with hard fruits and vegetables like apples and carrots, with fast juicers transferring less heat than slow juicers for healthier extractions.

Part of my Breville experience was to create my very own all-natural juice blend, and Breville showcased a wide selection of the freshest fruits and vegetables, quite literally bringing the farmers market to their corporate offices. As a simple guide, the colors of the various fruits and vegetables have their own distinct benefits (R).

Red fruits and vegetables for a healthy heart. Yellow and orange for healthy joints and vision. Green to detox and a healthy liver. White for improved blood pressure. And blue and purple for long life and improved memory. And it all starts with the freshest, all-natural greens and produce, and combining different kinds of vegetables with fruits present an infinite and almost limitless variety of options and flavors.

Simply wash and clean the vegetables and fruits (skin on), and you're ready to start juicing, and nothing can be simpler or easier. Juicing isn't complicated nor is it rocket science (know more about juicing here), and Breville makes it fast and easy with its line of fast juicers.

To start, follow the basic 80/20 Ratio, with 80% green and leafy vegetables blended with 20% fruits for flavor. That way, you get the maximum level of nutrients as the fruits add their natural sweetness and tartness to balance the flavors. Choose from green, leafy vegetables like Chinese cabbage (pechay), lettuce, spinach, even string beans...

...winged beans (sigarilyas), water cabbage or river spinach (kangkong), and even the mildly bitter yet healthy and leafy Moringa (malunggay). In fact, you can use any green leafy vegetable as your base, or stick to your favorite greens. Then, blend it with variety of other vegetables for flavor, like carrots...

...fresh squash, sayote, bittersweet gourds, and even sugar cane for that soothing and refreshing sweetness ideal for tempering the mild bitterness of the vegetables. The variety of fresh vegetables and fruits clearly highlighted the versatility of Breville's line of Fast Green Juicers, and that perfect juice blend is limited only by your imagination.

Add that vibrant tartness to your own juice blend with the infusion of fresh pineapple, lemon, and even calamansi, along with red and green apples and cucumbers. You don't even have to peel the skins from the apples, lemons, and even the calamansi, the Breville Fast Green Juicer easily takes care of that. Want an extra kick? Add ginger...

Since most of the nutrients are found on the skin of fruits, just leave it and simply drop it in the Breville Fast Green Juicer, skin and all. And that goes for the stems of the vegetables too. Guests were then invited to blend their own juices, and it was just amazing seeing how all the fruits and vegetables were liquified and transformed in mere seconds...

And here's a cool tip. If you love using apples for your juices, add a lemon to your blend to keep the juice looking fresh and bright by preventing the natural oxidation process. Breville's Fast Green Juicer line yields more nutrients from the vegetables and fruits extracting up to 70%, packing it with all the beneficial all-natural goodness for a potent and energized glass. And what's amazing is that it can juice practically any vegetable or fruit. And even more amazing, my glass of green juice tasted even better than I imagined. That afternoon, we created a variety of fruit and vegetable blends, and you can feel the energizing and filling effects almost immediately. I'm definitely getting one of these and starting my own personal journey with all-natural juices...

For refreshing and healthy juice blends and recipes, check out Breville's link here and go on your own personal journey to health and wellness.

For more information on Breville Philippines and their line of innovative products, check out their FB Page here.

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There are food trends that flame out in two or three years and even less, and timeless classics that remain top-of-mind for generations. The Plaza is one of those long-running institutions driven by its single-minded commitment to excellent food, now celebrating a historic milestone...

Established back in 1965, The Plaza celebrates fifty years of classic cuisine anchored by its signature Premium Baked Ham and Premium Roast Corned Beef. And fifty years later, it just gets better...

At the helm of The Plaza Catering's operations are Mrs. Millie A. Reyes, President and CEO; and daughter Karla A. Reyes, Business Development Manager (L) for The Plaza Premium Baked Ham, Go Gourmet, and Chick-A-Go, The Plaza's gourmet concepts. In a pre-anniversary preview, the Plaza's iconic dishes take centerstage...

That evening, The Plaza's signature touch was apparent, from the elaborate and elegant table settings to the intricate appetizers. Cocktails were also served, including premium single malt. Nothing but the good stuff. It is, after all, a historic milestone for The Plaza...

Appetizers like the Prosciutto-Wrapped Asparagus were served during the pre-dinner cocktails...

...along with The Plaza's indulgent Caviar Blinis (L), thin, bite-sized crepes topped with caviar; and the colorful, vibrant, and flavorful Salmon Pinwheels (R). With fifty years of experience, The Plaza takes catering to a whole new level, with a complete menu from starters to mains and desserts, for fifty or even a thousand guests.

The Plaza is known to have popularized the "smorgasboard" or buffet concept back in the 1960's, and has since become a favorite among the metro's elite as well as both local and foreign dignitaries. At the spread, The Plaza featured its popular Smoked Tanguingue with Dill Mustard Sauce topped with onions, with each slice delivering fresh and clean flavors with just a whisper of smoky hint, capped by the creamy dill mustard sauce.

The parade of flavors continued with The Plaza's newest dish, the rustic yet elegant Smoked Lengua with Cream Sauce, Mushrooms, and Olives. The rich flavors of the tender beef are perfectly complemented by the equally rich and buttery cream sauce, with the olives adding a sharp and contrasting note for balanced flavors.

Two pasta dishes were also served that evening, including The Plaza's Angel Hair Pasta with Seafood Pomodoro (L) and Garlic Chorizo (R), each one distinct from the other with its own set of unique flavors. Then, The Plaza's iconic main dishes were laid on the spread...

The Plaza Premium Roast Corned Beef, an impressive and tender slab of beef, remains one of The Plaza's most popular dishes. One look, and you immediately know why...

...each tender slice brings with it distinct and flavorful beefy notes, with just a subtle layer of briny hints to complete the flavor. It's a dish that adds a celebratory vibe to any feast, and The Plaza does it so well. A few more slices, paired with a premium single malt on-the-rocks, and it just can't get any better than that.

But it does. The other iconic dish from The Plaza is then served, the dish that solidified its position in the catering scene for generations. The Plaza Premium Baked Ham served with four sauces, including Premium Glaze, Gutsy Garlic, Sweet Mustard, and Wasabi Mayo, is proudly displayed at the spread. As The Plaza Premium Baked Ham is delicately carved, glimpses of the juicy pink center sends your senses to overdrive. The delicate flavor of the tender pork are punctuated by layers of sweet and salty notes, and great as is. The Plaza also offers four kinds of flavorful sauces, adding even more flavor to the signature dish.

The Plaza Premium Baked Ham is also served in Pan de Sal (L) and the Pan de Sub (R), a 10-inch sub for a light meal on-the-go. Drizzled with the Premium Glaze, the sweet and mildly tart notes of the sauce adds that flavorful punch with every bite. As is, with pan de sal, bread, or even rice, The Plaza Premium Baked Ham does the job.

The Plaza also featured more new dishes that evening, including the Cured Pork Knuckles, fried to a delicious crisp, served with sauerkraut, mustard and marble potatoes. The tender and juicy pork contrasts with the light and crisp layer of crackling, seasoned just enough for rich flavors, capped by the bold notes of mustard. In between bites, go for some sauerkraut and marble potatoes to complete the flavors. The dish is available either boiled or fried, adding a unique German-inspired touch to the feast.

The classic Chicken ala Kiev, prepared in the signature Plaza style, on creamy mashed potatoes. This one's a childhood favorite, and slicing a well-made Chicken ala Kiev, from the crackling sound of the crispy outer layer to the melted butter oozing out from the tender and juicy boneless chicken breast still amazes me. And The Plaza faithfully recreates all these with their version of the dish. The melted butter adds an indulgent richness to the juicy chicken, with the crisp layer of breading adding contrasting texture and flavor. It's dishes like this that have endeared The Plaza for generations.

The pre-anniversary preview was capped by The Plaza's indulgent Salted Caramel Cheesecake (L) and Decadent Chocolate Cake (R), great with a cup of freshly brewed coffee, or another glass of single-malt. Other desserts served that evening included the equally indulgent Croquembouche and a Mango and Strawberry Crepe Bar.

One more glass of premium single malt for the road. For the past fifty years, The Plaza has clearly made its mark as the country premier catering establishment. And that evening, The Plaza is more than ready to satisfy the next generation of diners with their line of timeless and classic dishes.

For orders, bookings and inquiries by The Plaza Catering, please call 729-0001 to 03 or email at info@theplazacatering.com.

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It's definitely more fun the second time around. And it just gets better at the second edition of Spectrum's Awesome Sunday Brunch...

Starting October 4 to November 29, 2015, from 12nn to 3pm, families can enjoy a wide variety of international cuisine including Spanish, Middle Eastern, Mediterranean, Italian, Japanese, Chinese, Indian, and Filipino dishes at Fairmont Makati's elegant Spectrum and its Awesome Sunday Brunch 2. This time, Spectrum pulls out all the stops for an even more impressive second edition of their Awesome Sunday Brunch...

And just like the first edition of Spectrum's Awesome Sunday Brunch, diners are greeted by creative LEGO creations, including an impressive seven-foot tall Rizal Monument made out of LEGO bricks. And just when you thought they've built everything that could possibly be built with LEGO, think again...

The Banaue Rice Terraces, the Philippine Tarsier, the Philippine Eagle, Vigan's historic Calle Crisologo, the windmills of Bangui, and even the iconic Maria Christina Falls are recreated with the same LEGO bricks, all displayed at Spectrum. A separate play area with LEGO bricks and a pop-up store also await kids at Spectrum.

The different stations recreate local festivals with regional delicacies alongside international cuisine for a mouth-watering spread on an epic culinary scale Spectrum is known for, and the second edition of the Awesome Sunday Brunch has everything you want, and more, including this whole Roast Turkey at one of Spectrum's Carving Stations...

...and the equally impressive whole Roasted Suckling Pig, with its tender and juicy pork topped with a layer of perfectly crisp crackling. As the suckling pig is carved, the crackling sound reverberates adding a festive vibe to an already fun and flavorful brunch at Spectrum.

Start your feast with a variety of the freshest greens at the Salad Station, with an assortment of dressings and fruits for that refreshing bowl of salad. As with any buffet, starting it right makes all the difference, and at Spectrum, you can enjoy the impressive spread at your own pace, with no need to rush.

At the Chinese Station, you'll find a variety of steamed dimsum, including a whole steamed Fresh Snapper with ginger and scallions and assorted roasts, including savory Pork Asado (L) and crunchy Pork Belly (R).

Pasta? Head over to the Live Pasta Station and the station chef will whip up your pasta dish ala minute. You can also find some freshly baked Pizza (R), as well as some savory bite-sized Sliders (L) which the kids will surely enjoy.

Nothing like a rustic and traditional Spanish-style Paella, topped with seafood, chorizo, and vegetables, for that celebratory fiesta vibe. Perfectly cooked with soft and fluffy rice and that familiar crisp bottom, Spectrum's colorful Paella is another must-try dish at the Awesome Sunday Brunch 2.

At the Seafood Station, choose from the freshest catch of the day including plump shrimps, oysters, and clams (R), where you can have it sauteed in butter and garlic, grilled, or baked. Craving for Sushi? Indulge in premium Sushi and Sashimi (L), each one freshly prepared at the Sushi and Sashimi Station.

At the Noodle Station, choose from a variety of freshly made noodles, a selection of comforting broth, and an assortment of toppings and vegetables. Egg noodles topped with tender slices of chicken and vegetables in a light chicken stock is prepared in minutes and served to your table...

...followed by Premium Norwegian Salmon, Kani Sushi and Ebiko Sushi with pickled vegetables, just some of the fresh items from the Sushi and Sashimi Station. Each bite delivers a briny sweetness, pure and clean flavors from the freshest seafood.

At the Sushi and Sashimi Station, the chefs on station also prepared a tasty little surprise...

...with their unique and inventive Chicharon Sushi, with crunchy chicharon and sweet mango for a distinct and playful local twist. The crunchy chicharon adds contrasting texture and flavor, pure pork love in a rice roll, and a personal favorite.

The feast continued at Spectrum with Oysters Rockefeller, freshly baked with cheese and spinach from the Seafood Station...

...and plump Shrimps in Butter and Garlic, with its delicate notes released with a fresh snap in every bite. Freshness makes all the difference at Spectrum's Seafood Station, and the first bite says it all.

And here's the beef...the Slow Roasted Ribeye at Spectrum's main Carving Station.

Have a slice, make that three hefty slabs of premium Ribeye (L), and the station chef will grill it to your desired doneness. Add some slices of tender and juicy Roasted Chicken Galantina (R), and you've got a feast on your plate.

The Craving Station offers a thick and hearty Red Wine Sauce and a creamy Mushroom Sauce, but the Ribeye is great as is, just add some buttered vegetables. With its juicy pink center, it's pure beef bliss.

Cap your Awesome Sunday Brunch dining experience at Spectrum with Executive Pastry Chef Xavier Castello (L) and his culinary team of master pastry chefs' indulgent and creative dessert spread, showcasing the team's innovative and whimsical dessert creations, like the local Sapin-Sapin topped with a layer of rich Belgian chocolate...

...and even some edible LEGO bricks made of chocolate. And the creativity doesn't end there...

At the Dessert Station, one can find a burst of vibrant colors and flavors, each one intricately prepared by Spectrum's team of talented pastry chefs. Local icons and colors are injected in many of the desserts, including individual mounds of indulgent and premium chocolate resembling the Chocolate Hills of Bohol.

The decadent Choc-Nut Chocolate Cake (L) and the Don Papa Rum Cake (R) are other sweet treats not to be missed at Spectrum's Awesome Brunch Buffet with its unique infusion of local flavors. The moist and buttery rum cake, with a pronounced hint of rum, is probably one of the best rum cakes I've tried, and you can find it at Spectrum.

It's definitely an impressive feast, and the talented pastry chefs at Spectrum know exactly how to end your feast on a high note.

Spectrum's team of pastry chefs continue to amaze with their Kesong Puti in Palawan Honey (top left) for a classic combo of local cheese and honey, and the Macaroon with Burong Mangga (bottom right). Who would've thought burong mangga would work in an elegant macaroon, but it does. The tartness of the burong mangga contrasts with the sweetness of the macaroon, yet both layers of distinct notes blend seamlessly in this unique macaroon creation. And the story behind this creation is even more interesting, as the pastry chefs discovered the combination on a late night shift with leftover mangoes and macaroons. Pair it with a freshly brewed Flat White...perfect.

You can also indulge in Spectrum's homemade ice cream, like the Avocado Ice Cream with Barquillos and Otap. "Awesome" is a pretty accurate description of Spectrum's Awesome Sunday Brunch 2, with its impressive buffet spread. It would probably take three or more lengthier posts to feature all of the dishes at Spectrum's Awesome Sunday Brunch 2, and what you see here isn't even half of it. It's definitely more fun in Spectrum. Spectrum's Awesome Sunday Brunch 2 is set at P 2,777 net per person, with a special 50% discount for children aged between 6 to 12 years old.

See you this Sunday at Spectrum's Awesome Sunday Brunch 2...

Spectrum is located at Fairmont Hotel Makati, 1 Raffles Drive, Makati Avenue, Makati City. For more information, please call Raffles and Fairmont Makati's Restaurant Reservations at 795-1840 or email dining.makati@raffles.com.

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This isn't your ordinary sundae. Not when Bono Gelato adds its own indulgent and inventive spin...

Bono Gelato reinvents the classic sundae with its own unique version upgrade, the Brownie Sundae. And here's the cool part, you select the components for your very own sundae creation. Customized indulgence, only at Bono Gelato.

Building your own Brownie Sundae at Bono Gelato is easy. Just choose your gelato flavor, then select two toppings, and Bono Gelato does the rest, capping it with rich chocolate and caramel sauces. I run through the options, give my Brownie Sundae specs and after a few minutes, my very own Brownie Sundae is served...

And here's my Brownie Sundae (P 200), a velvety smooth Caramel Miso Gelato with decadent Gourmet Brownie topped with Crushed Pretzels and Cereal Crunch, drizzled with Caramel Miso and Chocolate Sauces...

Gelato. Brownie. Toppings. Chocolate and caramel sauces. Each combine for an elevated sundae experience. And constructing the Brownie Sundae is part of the experience. The gourmet brownie is placed at the bottom of the bowl layered by the gelato, capped by the toppings of your choice, then draped by the caramel and chocolate sauces with another decadent slice of the gourmet brownie on the side. Each component of Bono Gelato's Brownie Sundae weaves its own distinct flavor and texture, yet all blend seamlessly with each spoonful. The brownie is an indulgent treat in itself, moist and chewy with deep chocolate notes, contrasting with the mild salty hint of the crushed pretzels, rounded out by the creamy gelato, chocolate and caramel sauces for a burst of rich flavors and textures. Definitely not your ordinary sundae. Bono Gelato has another winner with the Brownie Sundae.

You too can build your own customized Brownie Sundae, simply pick a flavor for your gelato base and select two toppings (choose from handmade sprinkles, pretzel crunch, cereal crunch, and choco crumbs), and finally, the sauce (including Caramel Sauce, Caramel Miso Sauce, Chocolate Sauce, and Magic Shell). And you've got your own indulgent Brownie Sundae from Bono Gelato. And if you're ready for a major version upgrade of the usual sundae, then it's time to make your own Brownie Sundae at Bono Gelato.

Bono Artisanal Gelato is located at the Ground Floor, Mega Fashion Hall, SM Megamall, Mandaluyong City or call 631-4214 for inquiries.

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Halloween just got sweeter at J. CO Donuts & Coffee...

...with its new and indulgent limited edition Halloween donut creations. And just in time too, with Halloween just a few weeks away.

Jackie Chunk, Avocado DiCaprio, Snow White, Berry Spears, Mr. Green Tea, Choconuttzy, Green Tease (L), and Al Capone (R), just some of the signature donuts form J. CO Donuts & Coffee that have endeared the brand to its loyal consumers. Now, you can add two more flavors to your growing list of favorites at J. CO...

This Halloween, J. CO adds its own sweet spin to the much-awaited holiday with The Nutty Dracula, a soft donut draped in white chocolate with rich peanut butter filling garnished with dark chocolate and strawberry sauce. With its toothy smile, you'll find The Nutty Dracula hard to resist. At J. CO's Promenade Branch in Greenhills, fresh batches of The Nutty Dracula were given the final touches with the dark chocolate and strawberry sauce design.

The rich white chocolate adds a creamy layer of indulgent notes, along with the equally creamy peanut butter filling, capped by the tart notes of the strawberry sauce for contrasting flavors rounded out by the dark chocolate. You'll definitely go for big bites of The Nutty Dracula.

Trapped in a Web is J. Co's second limited edition flavor for Halloween, covered in Chocolate Tiramisu and Dark Chocolate spun in an elaborate design, filled with Tiramisu Cream. At the store, I observed J. CO's skilled team executing the intricate design, doing quick work on dozen after dozen of the new donuts. And this one tastes as good as it looks.

If you enjoy chocolate and tiramisu, you get a double dose of both with J. CO's Trapped in a Web. The creamy top layer of chocolate tiramisu delivers the familiar flavors of tiramisu, followed by the rich filling of tiramisu cream for a solid one-two punch. Each bite delivers a rich and comforting web of flavors, perfect when paired with J. CO's signature JCoccino. J. CO Halloween Donuts are now available at all J. CO branches, for only P 42 each, P 252 for half a dozen, P 380 for for one dozen, and P 592 for two dozen donuts. Halloween just got sweeter with J. Co's new limited edition donuts, perfect for snacks, a light meal, or pasalubong to friends and family. But better hurry, these two limited edition Halloween treats from J. CO will only be available until November 2, 2015.

J. CO Donuts & Coffee is located at Unit 107, Ground Floor, Promenade, Greenhills Shopping Center, Greenhills, San Juan City.

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A few hours drive south of Manila takes you to the source of freshness for a unique farm-to-table dining experience...

At Sisterfields, the newest concept restaurant by The Cravings Group, you can experience the fresh and clean flavors of Tagaytay with its sustainable farm-fresh culinary creations. And in one exciting weekend day-trip down south, I get to dine in one of the highest points in Tagaytay with some of the signature dishes of Sisterfields by Cravings.

Before the short drive to Tagaytay, the group converged at Cravings in Katipunan for a light breakfast. I start with The Coffee Beanery's Cafe Latte, thick and creamy with the bold and robust notes of freshly brewed coffee, just what you need before the morning drive up to Tagaytay.

That morning, we also sampled new flavors from the other dining concepts of The Cravings Group, with the refreshing Wild One Lemon Lime and Bitters (L) and the filling All-Meat Sandwich from Epicurious with pastrami, maple-smoked ham, and black forest ham topped with emmental cheese.

After two hours, we arrived at our destination. Located at Summit Ridge Hotel in Tagaytay, one of the newest developments from the growing Robinsons Hotels and Resorts group, Sisterfields represents the continuing partnership of The Cravings Group with Robinsons Land Corporation and their chain of hotels.

At the helm of Sisterfields' kitchen is CCA's Executive Chef Dino Florendo (L), tasked with executing the advocacy and vision of The Cravings Group President and founder, Susana "Annie" P. Guerrero's passion for fresh, farm-to-table, sustainable cuisine. A soothing glass of wine kicks off my dining experience at Sisterfields...

...followed by the signature starters of Sisterfields, the Tinapa Spring Rolls with Sweet Chili Sauce (P 145) and Crispy Tawilis with Kaffir Lime Aioli (P 140), both highlighting fresh and local flavors.

The crispy Tinapa Spring Rolls (L) deliver the distinct and smoky notes of the smoked fish, capped by the sharpness of the sweet chili sauce. No trip to Tagaytay would be complete without Tawilis (R), with the mildly sweet notes of the delicately crisp local fish punctuated by the creamy Kaffir Lime Aioli for balanced flavors.

The tasty appetizers were then followed by the Potato, Corn, and Bacon Chowder (P 155), a hearty and comforting soup, deconstructed, with the thick and creamy broth poured separately.

The signature soup is first served with vegetables and a crispy slab of bacon (L), followed by creamy broth (R). The rich and creamy broth brings with it rustic notes, followed by the vegetables and bacon with their own layers of flavors and textures to complete the dish.

"There are a lot of produce in Tagaytay and around the Taal area. And it's undeniably very family-friendly. We have the perfect farm-to-table, family restaurant for the atmosphere of this vacation hotspot," says says Marinela "Badjie" G. Trinidad, CEO of The Cravings Group. Sisterfields anchors its concept on three important tenets: Farm-to-Fork with its organic selection of fruits and vegetables sourced locally in Tagaytay, Pasture-to-Plate with Tagaytay's famous Batangas beef to the iconic Tagaytay tawilis, and Crop-to-Cup with its exclusive and signature ethically produced Di Bella Coffee. And these are highlighted in the next dishes, representing the unique style of Sisterfields elevating comfort food to a whole new and refreshing level with the finest and freshest local ingredients. A colorful Chopped Salad with Green Goddess Dressing (P 320), a rich dressing made with a blend of fresh chives and herbs, perfectly illustrates the culinary concept at Sisterfields. Each bite brings a refreshing crunch, with mildly sweet flavors that can only come from the freshest, organic produce.

Local flavors are once again highlighted in the next salad dish, with the Mango, Kamias, Pajo, and Jicama Salad with Bagoong Balayan Vinaigrette (P 240), combining the distinct flavors of local vegetables and fruits with the sharpness of fermented fish paste. The different layers of contrasting flavors blend seamlessly in this dish, illustrating once more that at Sisterfields, the fresh ingredients are the focus and main star.

Then, the mains were served. The menu of elevated comfort food at Sisterfields was created by Chef Noel dela Rama, an acclaimed New York-based personal chef who earned his Culinary Arts degree at the prestigious Culinary Institute of America as well as a degree in Baking and Pastry Arts from The French Culinary Institute in Soho, New York City. Chef Noel dela Rama is currently a visiting chef and instructor at CCA, Manila. A staunch farm-to-table advocate himself, Chef Noel dela Rama's thoughtfully curated menu for Sisterfields is perfectly aligned and consistent with the new dining concept's advocacy. Simple, well-cooked, straight-forward dining with a premium on freshness and quality, like the slow-cooked Cerveza Negra Braised Boneless Beef Short Ribs with Garlic Mashed Potatoes (P 550).

The fork-tender local beef is easily picked apart without even using a knife. Sous-vide? Nope. At Sisterfields, only traditional cooking methods are practiced, and good old-fashioned slow-cooking still rules. And with slow-cooking, the blend of rich flavors seem to be more concentrated and vibrant, coming all together in this elegant yet comforting dish. This, and the cool breeze of Tagaytay, just perfect (for more on Summit Ridge Tagaytay, check out my post on my other blog here).

More comforting classics are served, including the crisp and juicy Southern Fried Chicken with Pan Gravy (P 575) served with homemade chive biscuit. The crisp outer layer contrasts with the tender juicy chicken, releasing a burst of richly seasoned flavors. The side of coleslaw and homemade chive biscuit complete the flavors.

Executive Chef Dino Florendo and his culinary team of CCA chefs then served the last signature main dish, the impressive Sticky BBQ Baby Back Ribs with Coleslaw (P 450), with tender, fall-off-the-bone pork served with homemade biscuits and vegetables. As with all the dishes at Sisterfields, only traditional cooking methods are practiced. Fork-tender and fall-off-the-bone, Sisterfields' Sticky BBQ Baby Back Ribs should satisfy any hefty appetite, and just perfect after the uphill drive to Tagaytay.

For dessert, indulge in some homemade ice cream, like Ube Macapuno, Pineapple Tarragon, and Kapeng Barako flavors, the indulgent Tres Leches Cake, or the Leche Flan on a Spoon. At Sisterfields, the menu is adjusted depending on the season and quality of harvest, ensuring you always get the best, hand-picked local ingredients for the freshest flavors.

After a leisurely lunch at Sisterfields, Christine S. Bautista, Marketing Communications Manager for The Cravings Group (L) led us to the herb garden, Annie's Garden. At the site, seedlings of fresh herbs dotted the patch with vibrant splashes of bright green against the dark and rich soil.

Annie's Garden is yet another representation of Susana "Annie" P. Guerrero's green lifestyle advocacy as an environmentally responsible institution. And this goes beyond the garden, with Sisterfields at the forefront in sourcing local ingredients through ethical farming and teaching the values of eco-sustainable practices for the future generation.

Back inside Sisterfields, a freshly brewed cup of Di Bella Coffee is served, along with the signature baked pastries and sweets for a light afternoon snack. Sisterfields also offers an extensive line of packaged snacks, including its indulgent Double Chocolate Cookie Shards (L) and equally flavorful Malted Cookie Shards.

CCA Executive Chef Dino Florendo then goes into action with a late afternoon cooking demo inside Sisterfields' spacious dining area, assisted by his young team of culinary students from CCA. That afternoon, Executive Chef Dino Florendo prepared a rustic and homestyle pasta dish with fresh ingredients...

...the rich and flavorful Penne Longganiza with Arugula. As with all of Sisterfields' signature dishes, you can expect fresh flavors even from the simplest dishes, as the fresh and premium ingredients sourced locally provide all the flavors.

Ready to experience a unique farm-to-table dining experience with the freshest, cleanest flavors? Head up to Tagaytay and go straight to the source of freshness, at Sisterfields by Cravings in Summit Ridge Hotel. Just leave it to the talented and skilled culinary team of Sisterfields to delight your senses with the freshest local produce for an all-new dining experience.

Sisterfields by Cravings is located at Summit Ridge Hotel, Km. 58 General Aguinaldo Highway, Maharlika West, Tagaytay City or call 240-6888 for more information and inquiries.

The Italian experience come alive in a parade of festive flavors as the best of Italy comes to Manila...

Makati Shangri-La, Manila showcases the finest in food, wine, fashion, music and innovation from Italy with its week-long Italian Festival, Esperienza Iltaliana, promising a unique immersive and total sensory experience of Italian culture.

Esperienza Italiana kicks off at the Makati Shangri-La, Manila's Sage Bar with Aperitivo Italiano, where you can enjoy tapas, great wine, and authentic aperitif on October 19, 21, and 23, 2015, from 6pm to 10pm. Recreating the Italian tradition of "happy hour," indulge in pairing your favorite aperitif, such as Cocchi Americano or Cocchi Spritz, with a variety of savory Italian antipasti, including Cured Prosciutto Gallioni, Cured Parmigiano Reggiano, Risotto Acquerello with Saffron, Green Asparagus and Italian Sausage, Paccherri in Casserole with Seafood, Spinach and Ricotta, Quiche with Goat Cheese plus an assortment of crostinis. All this for only P 1,500++ which includes an antipasti buffet and selected aperitif, or Italian Spritz.

At Sage Bar, I get to experience a preview of Aperitivo Italiano with a variety of refreshing spritz. Spritz is a popular aperitif said to originate from the Austrian practice of adding a splash of water to Venetian wine to soften the bold notes. Since then, it's been a favorite cocktail for Italian happy hour, with soda water and seltz replacing water.

The classic Italian Spritz consists of four basic components, the base liquor (white vermouth, red vermouth, or Aperol), a dry white wine or Prosecco, and a bubbly Seltz or soda water, poured in equal 1/3 portions, garnished with an olive, a lemon slice, or an orange twist. At the bar, all the components were laid out as round after round of spritz were served.

A few rounds of the Cocchi Americano (R) and Classico (L) get you in the groove and speaking Italian in no time, and it's happy hour, Italian style, at Sage Bar. The refreshing and soothing blend of Vermouth or Aperol, with a dry white wine or Prosecco, and finished by the bubbly soda water, combine for an effervescent cocktail with just a hint of sweetness that's light and easy, perfect with the antipasti buffet.

More variations of the Spritz are served, and toasts of "saluti" are heard all around. The unmistakable Italian flair, that infectious exuberance and sheer love of life, is immediately felt with just a few rounds of spritz, followed by even more rounds. Good times, and the Italians do it so well.

"This year, Makati Shangri-La, Manila pays tribute to what the Italian heritage has contributed to the world. We are pleased to invite our guests to partake in an authentic Italian experience right here in the grand halls of Makati Shangri-La," said General Manager Alain Borgers (L), as Marco Tiraferri (R) welcomed guests.

Makati Shangri-La, Manila's Simone Cordedda (L) and Marco Tiraferri (R) are joined by the evening's guest mixologist and spritz expert for yet another round of toasts. Makati Shangri-La, Manila's Aperitivo Italiano is just one of three events under the week-long Italian festival, with an exclusive wine dinner by Michelin Star Chef Rocco Iannone, and a concert by the 30-piece Manila Symphony Orchestra, rounding out the festival. The L' Artisan Wine Dinner by Chef Rocco Iannone is set for October 20, 21, 22, and 23, 6pm to 10:30pm at Sage Bespoke Grill with tickets priced at P 5,500++ for five courses and P 4,500++ for four course (pre-booking of tickets is required). The chef and owner of Pappacarbone on Italy's Amalfi Coast. Chef Rocco Iannone is known for adding his own unique Neapolitan spin on traditional Italian cuisine, combining tradition and modernity with the freshest ingredients. The special concert by the MSO, dubbed "That's Amore," is set for October 22 at the Lobby Lounge, with pre-concert cocktails at 6:30pm, and the concert proper at 7:30pm. Guests can also indulge in the pre-show cocktails of Prosecco and Italian aperitivo, with tickets priced at P 1,850++ (pre-booking and pre-payment of tickets is required). Then, complete your Italian experience as Paul & Shark and Piquadro showcase the latest fashion trends on October 23. The richness of authentic Italian flavors, libation, music, and fashion all in one place.

The antipasti buffet of Aperitivo Italinano includes a live station with pasta and risotto dishes prepared ala minute, made with the finest ingredients fresh from the pan.

A sumptuous spread of assorted cured meats are laid out at the antipasti buffet...

...including the impressive Cured Prosciutto Gallioni, with each thin slice melting in your mouth, pairing well with a refreshing spritz.

Nibble on some bite-sized Smoked Salmon Quiche in between rounds...

...or perhaps the Assorted Cheeses with dried fruits and candied walnuts.

The wide assortment of antipasti offer a variety of rich flavors, from the cured meats and cheeses, to the Prosciutto-Wrapped Bread Sticks (R), all perfectly washed down by a refreshing spritz. Like a soothing palate cleanser, a sip of the spritz prepares you for yet another round of tasty nibbles at the antipasti buffet.

A plate of assorted cured meats and cheeses, a duo of goat cheese and smoked salmon quiche, and a prosciutto-wrapped bread stick kicks off my flavorful Italian experience at Sage Bar...

...followed by a freshly prepared pasta dish from the live station...

...and a hearty and comforting Risotto Acquerello with Saffron, Green Asparagus, and Italian Sausage. The richness of the risotto is perfectly tempered by the sharp notes of the Italian sausage for balanced flavors, setting you up for another round of Cocchi Americano or the Classico.

And here's the fun part. I even got the chance to go behind the bar and make my own Spritz.

A platter of indulgent desserts add a sweet note to an already fun-filled evening, completing my Italian experience at Makati Shangri-La's Aperitivo Italiano.

Discover an Italian-style happy hour with the Aperitivo Italiano, an exclusive L' Artisan Wine Dinner with Michelin Star Chef Rocco Iannone, or celebrate classic Italian music with the MSO in "That's Amore" at the Lobby Lounge, the Makati Shangri-La, Manila offers a unique Italian experience not to be missed. And if you have that sudden urge to go Italian, make it Makati Shangri-La, Manila...

Makati Shangri-La, Manila's Esperienza Italiana will run from October 19 to 23, 2015. For reservations, contact Restaurant Reservations at 814-2580 or email at rric.slm@shangri-la.com.

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