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The Real Scoop at Bono Artisanal Gelato

April 3, 2013, 8:18 am
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Here's the real scoop. Authentic Italian gelato, probably the best in the metro. Right here at Bono Artisanal Gelato.


Authentic Italian gelato in familiar flavors, and new surprising flavors. Traditional artisanal techniques from the old world in one cool spot. A variety of flavors and great coffee too. You'll find it all here at Bono Artisanal Gelato.


Coined from the Italian word "buono," meaning "good,"  Bono Artisanal Gelato's mission is simple and straightforward, to transform your palate and transport you to Italy with each scoop of real, authentic Italian gelato.


And the wall says it all. At Bono Artisanal Gelato, everything is handcrafted and made from scratch using real ingredients. Only the freshest and best ingredients make the cut, like fresh strawberries from California, vanilla beans from Tahiti, green tea from Japan, and premium Belgian chocolate. And absolutely no artificial colorings, flavorings  or emulsifiers and preservatives are used in any of their flavors. Each flavor is made the old fashioned way, slow and gentle.  And every batch is no more than 12-20 hours old, and never stored in freezers for more than a day.  And that's as fresh as it can get with each and every scoop.  And the result? Real flavors from real ingredients. Better than ice cream? Absolutely. The flavors are more pronounced with authentic gelato as compared to regular ice cream because of a much lower fat content, less air, and a higher temperature allowing you to taste the flavor without the burn.


Meet the dynamic duo behind Bono Artisanal Gelato, Rea Gomez-Harrow, Marketing Director; and Zarah Zaragoza-Manikan, R&D/Production Manager. Bono Artsanal Gelato began soon after both Rea and Zarah completed their studies at Carpigiani Gelato University in Bologna, Italy, learning the fine art of artisanal gelato from old world Italian masters. This means that each delicious scoop at Bono Artisanal Gelato is the real thing, the real scoop, the way traditional Italian gelato should be.


And here's where the magic happens. Bono Artisanal Gelato uses the Cattabriga Effe 6 Vertical Gelato Freezer from Italy for all its flavors. The classic "stir and stick" system of traditional gelatos maintains the creamy consistency Italian gelato is known for. And in true artisanal fashion, the Cattabriga Vertical Freezer allows Bono Artisanal Gelato to give all its flavors a "personal touch" by hand-moving the delicate gelato with a specialized stick for that traditional gelato flavor experience. Like all the best things, it takes time, and the Cattabriga system uses a "slow churn" method consistent with traditional Italian gelato. You can tell there's a lot of love in the making of each batch.


Unlike most gelaterias where all the flavors are displayed, Bono Artisanal Gelato hides their cool flavors to maintain the artisanal quality of their product in Pozatto cabinets, also from Italy, ensuring the least amount of air and light contamination that may affect the flavor. As Bono Artisanal Gelato uses only all-natural and the freshest ingredients without any additives or preservatives, each batch stays as fresh as it was straight from the vertical mixers.


Bono Artisanal Gelato also makes their own waffle cones and waffle cookies daily, consistent with their handcrafted artisanal approach. No short cuts here. None.


Bono Artisanal Gelato only makes fresh batches depending on product stocks and movement, and I was in luck. Bono Artisanal Gelatos's Milk and Cereal flavor needed replenishment, and a new batch is prepared. The fresh ingredients are blended for consistency in texture before the slow-churn process.


Then, the fresh batch is poured to the vertical freezer, and the slow churn begins. The slow delicate weave of the Cattabriga's spatula then goes into action, scraping the sides until the liquid slowly solidifies with a creamy and smooth consistency.  As the freezer spins, one is surrounded by the familiar aroma of creamy milk, and for a few seconds, childhood memories of breakfast with cereals pop in and out. I decided it was probably the right time to step out before I started licking the rotating spatula. And the slow churn process will take a while.  Slow food. Can't get any better than that.


After adding additional cereal, and a final manual mix with a stick, the fresh batch of Bono Artisanal Gelato's Milk and Cereal is ready and placed in a stainless steel container and stored in the Pozzato cabinet at the counter.


And the fresh batch of Milk and Cereal gets its first customer...


Having no preservatives, a real gelato melts faster than ice cream. The velvety smooth and creamy texture delivers a burst of flavor, that familiar bottom of the cereal bowl taste where all the flavor is concentrated. Nice.


And each fresh batch is made exactly the same way, slow and unhurried, a gentle slow churn for that silky smooth and creamy texture.


After tasting a spoonful each of Bono Artisanal Gelato's different flavors, I had to restrain myself from getting a full scoop of all the flavors, and I go for a single scoop of Speculoos, Belgian Cookie Butter; Cioccolato, 70% dark chocolate;  Caramello al Sale, salted caramel with toasted almonds; and Baci, dark chocolate with hazelnuts and Nutella. And I just enjoyed all of it. Each flavor was different and distinct, as real gelato has a higher temperature than regular ice cream, and you can taste more of the flavor without the burn or brain freeze.


Other must-try flavors include Movie Night, chocolate covered potato crisps with caramel; Cafe Moka, made with dark chocolate and local fair trade coffee beans; Mad About Malt, with malt milk powder and malt covered chocolate balls; Pistachio, with roasted premium California pistachios; Oatmeal Cookie, with fresh baked oatmeal cookies; Lavande, made with fresh summer lavender; Tiramisu, Rocky Road, Cookies and Cream, Vaniglia, Straciatella, Mint Chip, Matcha, made with stone ground Japanese green tea; Fragola, made with fresh California strawberries; Blueberry Cheesecake and Mango.  Want something with a kick? Go for the Chocolate Peperoncino, dark chocolate with cayenne, definitely different. And cool. New flavors are added constantly using what's in season, and there's always a cool flavor surprise in every visit. And leave it to Rea and Zarah to come up with some amazing, and sometimes surprising, flavor combos.


As the summer heat gets to high gear, Bono Artisanal Gelato also offers a line of non-dairy Sorbetto in cool flavors like Pina Colada, Buko Lychee and Chili Tamarind. I sampled a spoonful of the Pina Colada, and was immediately surprised with the creamy texture despite having no milk at all. The sharp flavor and smooth texture combined was unlike any other I've tried. And that's the really cool thing at Bono Artisanal Gelato, there's always a sweet surprise. Pure gelato bliss starts at P 130 for a single scoop, and P 200 for a double. And its worth every centavo. Seriously.

And at the end of the day, selected flavors are sold at a 50% discount, ensuring that a new fresh batch is made the very next day. Very cool.


It's always great to see people with a real passion for their product, and you can really taste this passion in every scoop. Special thanks to Rea Gomez-Harrow of Bono Artisanal Gelato for transforming the way I see and taste gelato and for transporting me to another place, with just a few scoops.

Go get the real scoop, and rediscover the way gelato should be. Only at Bono Artisanal Gelato.

Bono Artisanal Gelato is located at the 2nd Floof of SM Makati or call 215-6976 or 0918-850-5766 for inquiries. You can also visit their cool website at www.gelatobono.com for more information. 

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Prost! Good Times at Brotzeit German Bier Bar & Restaurant

April 4, 2013, 7:51 pm
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Beer, pork knuckles and sausages. Can't get any better than that...


Finally, there's a place for real German dishes, and excellent German beer. Brotzeit German Bier & Restaurant offers authentic Bavarian cuisine and the world famous Paulaner brand of beers from Munich, offering diners a taste of Bavaria right here in the metro.


Brotzeit German Bier & Restaurant started in Singapore by German and Austrian expats who wanted to bring the Bavarian culinary experience to Asia. And since the opening of the very first restaurant in Singapore in 2006, Brotzeit now has a growing presence in the region with branches in Malaysia, Hong Kong, Thailand, Vietnam, China, and now it's tenth branch right here in Manila. The new location follows the look of all Brotzeit restaurants, clean, modern and understated yet elegant lines with the signature leather topped wooden benches and the mandatory long wooden bar. It's a cool take on a beer hall, updated with slick interiors. Nice.


"Brotzeit" is typical German expression for a small meal or snack, accompanied by beer, with "brot" meaning "bread" and "zeit" which is German for "time." And this is definitely the place for a meal and and few beers. My kind of place.


Brotzeit serves the widest selection of German premium beers in the metro, with four beers on draught and several German specialties in bottles, all served in the appropriate glasses. Chat with Brotzeit's bartenders for a quick rundown on the different Paulaner beers, it's always cool to learn something new.


Paulaner has been brewing its signature beers since 1634, and you can definitely taste the proud and rich heritage of this legendary icon from Munich in every sip. I start with Paulaner's Original Munchner Hell, a sparkling, clean and clear golden lager with a crisp and refreshing taste that just goes down so smoothly, and the best-selling Munich Lager in the world. Light and not too filling with a sharp flavor of hops, it's the perfect match with any of Brotzeit's dishes. And here's the really cool thing with Brotzeit, if you love beer, there are so many other variants of authentic German beer available. Have a couple of glasses before a meal, and find your personal favorite.


And Brotzeit's expert bartenders treat each glass with the proper respect. As you get to try other Paulaner beers, you will notice that each beer variant has its own glass. The Original Munchner Hell uses a tall straight glass that enhances the foamy head that adds to the overall experience. All beers served at Brotzeit are brewed in strict accordance to the German Purity Law of 1516, one of the world's oldest food laws, so you get 100% all-natural beer made with the purest spring water and premium ingredients from Germany. That's seriously good beer.


Then, there's Paulaner's Hefe-Weissbier, a natural wheat malt beer and Paulaner's best selling wheat beer. Note that the glass for Weissbier is slightly tulip-shaped and curved at the top designed to preserve the foamy head. A much darker unfiltered and cloudy orange hue differentiates this beer from the clear and light golden original lager. The Weissbeer has a subtle fruity note and earthiness of the wheat, less bitter than the usual beers. And I stick to the Weissbier for dinner, and a few more after. Seriously good. If you prefer the taste of roasted malt, go for the Paulaner Hefe-Weissbier Dunkel, a dark malted wheat beer with a distinct chestnut brown color. With the full line of Paulaner beers on tap or in bottles, you'll definitely find a favorite. Better yet, try a different beer each time you visit...


To complete one's dining experience, Brotzeit offers authentic and traditional Bavarian dishes best paired with any of Brotzeit's premium German beers. And it's not just bread and beer. Take the Schweinshaxn, or crispy Pork Knuckles, served with potato salad, sauerkraut, crisp onions and a rich brown gravy on the side. Oven-roasted instead of deep-fried, the natural flavors of the pork come through like butter. The crisp cracklings and the tender, juicy pork combine for an awesome blend of flavor and textures. Add some crisp caramelized onions and sauerkraut for a little kick, and wash it all down with a Weissbier. Nice.


And you just got have some sausages, Brotzeit's Kasekrainer, smoked Pork Cheese Sausages, served with sauerkraut and potato salad. The sausages have a nice crisp snap in every bite, and the cheese completes the  play of flavors. Another perfect match with the Weissbier.


And if you want to try something different, go for the Curry Wurst, pork sausage with a distinct curry sauce served with potato wedges. Another round of Weissbier? Absolutely.


You can also go for the Grilled Salmon Fillet on sauteed spinach with balsamic glaze as a healthier option. The clean flavors are enhances by the sweet glaze and vegetables, a light yet filling dish. And yes, pairs nicely with the Weissbier too.


For something rich and comforting, try Brotzeit's Spatzle, a cheesy German egg noodle dish topped with crisp caramelized onions. The thick creamy cheese makes this one a winner. It's the perfect dish after a few too many rounds of beer.


In between, grab some German brown bread and top it with Brotzeit's Griebenschmalz, a rustic bavarian Bacon Spread with crispy bits of bacon, apples and onions. Some people may find traditional German dishes  lacking in seasoning, but I think it brings out the real flavor of the fresh and premium ingredients.


And after a few rounds of beer, nothing like a hearty and comforting soup. Brotzeit's Gulasschsuppe, a spicy beef goulash with tender beef and potatoes and a cooling heat from the spices.


Chef Ivan Maminta, Brotzeit's Culinary Director, ensures all dishes conform with the traditional recipes consistent in all Brotzeit locations. Backed with several stints in Germany and Austria, Chef Ivan promises an authentic Bavarian experience.


And for dessert? Brotzeit gives you a taste of traditional Bavarian treats, like the Apfelsrudel, authentic Apple Strudel served with vanilla ice cream. Not too sweet or too rich, just right.


Then, the Kaiserschmarren, or Emperor's Cake, arrived.  Shredded pancake with rum and raisins served with plum sauce, something different. Pour a generous helping of the plum sauce, or simply dip it, and enjoy.


And finally, Shokokuchen, warm chocolate served with homemade ice cream, a perfect sweet treat to cap an awesome meal. From starters to mains to dessert, real Bavarian flavors in every bite. And the beers were awesome.


Brotzeit German Bier & Restaurant offers many more Bavarian dishes, and the great beer and cool vibe makes this a perfect place to unwind and catch up with friends.


And time for yet another round of Brotzeit's premium brews...


Special thanks to Edward Cheung, President; and Malvin Ang, Managing Director for an awesome Bavarian experience. Great food, great beer, cool place. My kind of place. Prost! 

Brotzeit German Bier Bar & Restaurant is located at the Shangri-La Plaza Mall, Unit 112 Street Level, Mandaluyong City or call 631-1489 or 668-4325 for inquiries.

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Health and Wellness: Raw Living Food Cuisine from The Farm at San Benito

April 8, 2013, 2:45 am
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Ever since it opened way back in 2002, The Farm at San Benito remains the only resort destination in the country that offers holistic healing and wellness with its unique detoxification cleansing retreats and raw living food cuisine from its award winning Alive restaurant. And key to every healing "journey" at The Farm is its nourishing cuisine designed to help you rebuild and renew, and restore balance that add to the transformational experience at The Farm.

Specializing in the freshest, organic ingredients in its purest form, The Farm's Alive Restaurant offers some of the most flavorful yet healthy dishes. At The Farm you'll find some of your favorite dishes on the menu, from pates and crackers to a variety of main dishes to surprising treats like freshly made ice cream and cookies. The Farm prepares all its dishes by soaking, blending, dehydration and culturing, locking in the freshness and nutrients  and transforming these dishes with the creative culinary flair of The Farm's award-winning chefs.  

Here's a cool sampling of The Farm's Raw Living Food Cuisine, from starters to mains, including desserts. The Farm at San Benito also provided recipes for you to experience their unique take on truly healthy cuisine. Simple, yet bold flavors using the freshest ingredients, the suggested dishes below should give you a taste of The Farm in a complete five-course meal, so read on...


The Farm's unique take on the classic South American dish Ceviche is reinvented with mushrooms replacing the traditional fish. The light and refreshing flavor is maintained, with a cooling hint of chile, in this new yet familiar dish. 




Appetizer
Mushroom Ceviche
4-6 Servings


Ingredients for Ceviche
3 cups mushrooms (king oyster, shiitake, maitake, enokitake and/or button mushrooms), sliced 
2 cups young coconut meat, julienned
1 red onion, diced
1 cup ripe tomatoes, diced
1 tsp garlic, minced
3 chili, seeded and minced
4 tbsp cilantro, chopped
4 tbsp basil, chopped
4 tbsp fresh oregano, chopped
1/4 cup orange juice
1 tsp liquid aminos
4 tbsp lime juice
Black peper, salt, cayenne to taste
2 tbsp olive oil
1 cup bell pepper, diced
1 medium sized cucumber, diced
1 mango, diced

For Marinade
3 tbsp tamari
2 tbsp olive oil
1 clove garlic, minced 

For Assembly
6 tsp coconut sour creme sauce (recipe below)

Method
1. Mix the marinade ingredients and marinate the mushrooms in the mixture for at least 2-3 hours
2. Drain ushrooms and combine thoroughly with all other ingredients.
3. Serve in a cocktail glass with a drizzle of coconut sour creme, top with chili and corn crackers, and sprinkle some fresh chopped herbs and thinly sliced onions. 

Coconut Sour Creme Sauce
4 cups

Ingredients
1 cup cashew nuts, soaked
3 cups coconut meat
1/4 cup lemon juice
1 tbsp honey
1 tsp salt
1/4 cup dill or cilantro, chopped (optional)

Method
1. Put cashew nuts, coconut meat, lemon juice, honey and sea salt in a blender. Blend until smooth.
2. Add the herbs, then pulse once.
3. Serve with appetizers, salads or main courses.



A light yet hearty soup, Bulanglang is a traditional recipe from Batangas using the freshest vegetables straight from The Farm's very own gardens, topped with moringa or "malunggay" leaves. Considered a "miracle leaf,"  moringa contains almost seven times the vitamin C in oranges, four times the calcium in milk, four times the vitamin A in carrots, two times the protein in milk and three times the potassium in bananas. Add to that the distinctive nutty flavor of the moringa, blending perfectly with the classic vegetable soup.



Soup
Bulanglang Soup
4-6 Servings

Ingredients
5 cups vegetable stock
1/2 cup squash, cubed
1/2 cup string beans, chopped
1/2 cup eggplant, cubed
1/2 cup corn kernels
1/2 cup papaya, cubed
2 tbsp miso
1 inch ginger, sliced
2 cloves garlic, sliced
Salt and black pepper to taste
1/2 cup moringa leaf, for garnish

Method
1. Boil the vegetable stock for 15 minutes, then add all the ingredients and cook for approximately 10 minutes until tender.
2. Season to taste, and add moringa leaves, serve hot. 


No meal at The Farm is complete without any of its signature salads, using the freshest organic greens straight from it gardens. And here's one of their unique salads that bring a playful and flavorful medley of flavors and textures, the Purple Vegetable Salad.



Salad
Purple Vegetable Salad
4-6 Servings

Ingredients
1 cup red cabbage, shredded
1 red beet, julienned
2 bell pepers, julienned
1 red onion, julienned
1/2 red radish, thinly sliced
2 cups watermelon, cubed
1/4 cup Thai basil leaves

For Vinaigrette
1/2 cup balsamic vinegar
1/2 cup olive oil
2 tbsp maple syrup
1/2 tbsp salt

For Assembly
Selection of garden greens

Method
1. Mix the salad ingredients in a large bowl.
2. Blend the vinaigrette ingredients in a blender.
3. To serve, put the purple salad over a bed of  fresh salad greens, then drizzle with balsamic vinaigrette. 

Salad Dressing
Orange Balsamic Dressing
3 Cups

Ingredients
1 zucchini, peeled and chopped
1/2 cup raisins
1 tbsp mustard
1 tsp garlic
1 tsp black pepper
1 tsp Italian dried herbs
1 cup freshly squeezed orange juice
1/4 cup shoyu
1/2 cup balsamic vinegar
1/2 cup olive oil
1/2 tsp sea salt

Method
1. In a blender, put zucchini, raisins, mustard, garlic, black pepper, Italian seasoning, orange juice and shoyu and blend until creamy.
2. Add balsamic vinegar, olive oil and sea salt--and pulse.
3. Serve with green salad.


For the main course, a delicately layered vegetarian dish with different flavors and textures takes center stage, and it tastes as good as it looks.  


Cooked Main Course
Crispy Potato Napoleon with Eggplant, Caramelized Onions and Pumpkin Ginger Sauce
Serves 4-6

Ingredients
3 large potatoes, peeled and cubed
2 tsp garlic, finely minced
1 tsp sea salt
1/2 tsp black pepper
1 tbsp olive oil
1 tbsp tamari or shoyu
1 tbsp balsamic vinegar
2 sweet potatoes, peeled and chopped

For Stir-Fried beans with Sesame
1 head, Chinese cabbage, chopped
2 heads, Pechay, chopped
1 bunch ferns, chopped
1 tsp garlic
1 tbsp onion
1 tbsp coconut oil
1 tsp sea salt
1/2 tsp black pepper
1 tbsp sesame seeds

For Sauce
1 tbsp olive oil
1 cup onions, sliced
1 tsp garlic, minced
2 tbsp ginger, minced
2 cups squash, cubed
1 cup carrots, cubed
6 cups vegetable stock
1/2 tsp Chinese 5 Spice powder
1/4 cup rice wine
1 tbsp toasted sesame butter (recipe below)
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp cayenne

For Onions
2 cups onions, julienned
4 tbsp Muscovado syrup
3 tbsp shoyu
3 tbsp balsamic vinegar
1 tbsp olive oil

For Assembly
Basil flowers and a sprinkle of paprika

Method
1.  For pumpkin ginger sauce: heat olive oil in a pan, saute onions, garlic, ginger, squash and carrots. Add the stock and simmer until vegetables are tender.
2.  Add Five Spice, wine, sesame butter, black pepper, sea salt and cayenne then turn off heat.
3.  Put the sauce in a blender until it reaches a puree consistency, then set aside.
4.  For eggplant filling: in a large bowl, mix thoroughly the eggplant, garlic, salt, black pepper and olive oil. 
5.  Place the eggplant mixture and sweet potato in two separate baking trays, put in the oven and bake for 5-10 minutes at 180C.
6.  Transfer the sweet potato to a food processor and mash.
7.  Put the baked eggplant mixture in food processor, add tamari or shoyu and balsamic vinegar and process until finely ground.
8.  Mix eggplant mixture and sweet potatoes in a bowl, then set aside.
9.  For greens, saute' onions and garlic in coconut oil, then add cabbage and ferns, add sea salt and black pepper. Mix and cook for 2-3 minutes, sprinkle with sesame seeds and set aside.
10. For caramelized onions, saute' the onions in olive oil until clear, add shoyu, muscovado syrup and balsamic vinegar. Caramelize for 3-5 minutes and set aside.
11.  For assembly: place 1/2 cup per serving of stir-fried greens with sesame on a plate, top with alternate layers of crunchy potatoes, filling and caramelized onions. Garnish with basil flower and drizzle with ginger pumpkin sauce and paprika and serve.

Toasted Sesame Butter
Makes 1 Cup

Ingredients
1 cup raw sesame seed
1/2 cup raw sesame oil

Method
1. Heat sesame seeds in a frying pan for 3-5 minutes until light brown.
2. Set aside and allow to cool.
3. Blend toasted sesame seeds until it becomes a powder, then add sesame oil and blend until creamy. 
4. Put in a sterilized clear jar and store in a chiller where it can last up to three weeks.
5. Ideal for sauces or as a dressing for salads.


What better way to cap a healthy meal than with an equally healthy and flavorful dessert. The Farms' version of Chocolate Pecan Pie uses dehydrated nuts to retain their essential enzymes and some coconut for to enhance the flavor.

Dessert
Chocolate Pecan Pie
8 Slices

Ingredients
For Crust
1/2 cup Almonds, soaked for at least 8 hours and dehydrated until crispy. 
1/2 cup pecan nuts, also soaked for at least 8 hours and dehydrated until crispy.
6 dates, pitted
1/4 cup Muscovado sugar
1/2 tsp cinnamon

For Chocolate
3/4 cup cocoa butter
3/4 cup honey
1/3 cup coconut oil, warmed

For Filling
1/2 cup coconut butter
3/4 cup dates, pitted
2 tbsp maple syrup
1 tbsp vanilla extract
1 1/4 cup pecan nuts, chopped

For Topping
1 cup candied pecans (recipe below)

Method
1. For crust, place almonds, dates, sugar, pecans and cinnamon in a food processor; process until crumbly and sticky. Press mixture firmly on a 9-inch pie plate lined with cling film or grease proof paper and set aside. 
2. Mix the chocolate ingredients together, then blend in a high speed blender to achieve a smooth consistency. Pour 3/4 of cup of the mixture into the pie crust and refrigerate for approximately 2 hours until firm. Save the remaining chocolate mixture for chocolate truffles. 
3.  For filling, place the dates and coconut oil in a food processor and blend until smooth. Add the rest of the ingredients and blend until smooth. Fold in the chopped pecans by hand and spread on top of the chilled chocolate bottom.
4.  Arrange the nuts in symmetrical fashion around the edge of the pie and chill the pie for a minimum of four hours before serving.

Candied Pecans
2 Kg.

Ingredients
2 kg pecan nuts, soaked
1 1/2 cups maple syrup
5 tbsp cinnamon powder
1 tsp salt
pinch of nutmeg

Method to 2 recipes above
1. In a large bow, combine all ingredients and mix thoroughly.
2. Cover with a cloth and marinate overnight.
3. Pour into a dehydrator tray with a teflex sheet and dehydrate at 90C for 24 hours.
4. Transfer to a sterilized clear jar and store in freezer. Can last for 1-2 months.
5. Serve as a topping for salads, desserts and other dishes.


And to wash it all down, nothing like a freshly squeezed fruit drink. Hydration is essential for any stay or treatment at The Farm, and The Farm offers a wide range of fresh, natural and organic fruit and vegetable drinks that are both refreshing and full of flavor, like this Electrolyte Lemonade.

Drink
Electrolyte Lemonade
1 Glass

Ingredients
Juice from 1 orange
1 pear, peeled and seeded
3 tbsp lemon juice
3 tbsp grapefruit juice
3 tbsp honey
pinch of salt
1 cup coconut juice
3 ice cubes

Method
1. Combine all ingredients in a blender, except ice cubes, and blend until smooth.
2. Strain using a fine strainer.
3. Pour into an old-fashioned glass and add ice cubes.
4. Stir and serve.

A winner of 25 prestigious international awards including SENSES Germany's "Best Medical Wellness Resort in the World," The Farm at San Benito is now offering its all-inclusive Wellness Holidays and Detox/Cleanse Healing Retreats. And there's no better time than now to go on a transformational and healthier journey. Time to pamper yourself with a real holiday at The Farm. And the food's pretty good too. 

Note: All photos and recipes courtesy of The Farm at San Benito.

For more information on The Farm at San Benito's unique detoxification cleansing retreats and other  holistic healing and wellness services, visit their cool website at www,thefarm.com.ph. You can also e-mail your inquiries to info@thefarm.com.ph or arrange reservations to reservations@thefarm.com.ph. 

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Just Another Day in Sabrina's Kitchen

April 13, 2013, 5:41 am
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Real food that's simple, easy and fun, yet big on flavor. Just another day at Sabrina's Kitchen. 


Sabrina's Kitchen is a weekly 30-minute cooking show on the Asian Food Channel hosted by one of Manila's food and entertaining enthusiasts, Sabrina Artadi. In her kitchen, Sabrina brings real home cooked comfort food to life with a cool bohemian flair that's just so much fun to watch, and better yet, taste. And keeping it real adds a distinct personal touch, as Sabrina's casual approach to her favorite dishes is "not too perfect or styled." Instead, Sabrina finds perfection in life's little imperfections.  Now that's cool. 


For Sabrina, cooking is the best stress reliever and therapy, and also the best time to be with family. A mother to two beautiful kids, bonding time revolves around home-cooked meals and the kitchen. Her extensive travels exposed Sabrina to different culinary cultures and flavors, and over time, developed a taste for Mediterranean and Middle Eastern cuisine. Good things are definitely cooking in Sabrina's Kitchen.


As we arrived in Sabrina's beautiful home, the lingering aroma led us to Sabrina's kitchen, and the kitchen becomes the stage for the coming feast. There's a cool vibe in the kitchen, as Sabrina effortlessly performs the finishing touches on the different components. Unhurried and with much ease, Sabrina paces each component until it's done just right. Slow comfort food, just as it should be. 


The meal begins with a refreshing iced tea with McCormick Rosemary, calamansi, honey and rum. On a summer day before a meal, just perfect, as I go for another glass. 


And lunch is served. Sabrina's Chicken Inasal, skewered grilled chicken presented on a banana bark. Can't get any cooler than that. A light, crisp outer layer, tender and juicy inside, with a sweet, flavorful glaze, classic comfort food served with Sabrina's cool touch. The addition of rum in the glaze gives it an almost cinnamon like sweetness that enhances the flavor of the chicken. And it's simple and easy to prepare.


A refreshing salad of romaine mixed with sweet mangoes and shrimps with a rich yogurt and mayo dressing. The sweetness of the mangoes, the creamy dressing, the savory shrimps and crisp romaine bring a medley of flavors and textures, just the perfect summer salad. 


Warm pasta, ready to serve. The pasta dish looked simple, but the flavors were simply awesome. Sabrina's secret? Homemade chorizo, shrimps and mussels, sauteed in its own juices, and with a little rum. And the herbed butter. The combination of flavors makes this pasta dish another winner from Sabrina's Kitchen. Simple recipes yet big on flavor. 


Chorizo, shrimps and mussels slowly simmer in the kitchen, and in just a few minutes, ready for the pasta.


Sabrina's richly flavored Herbed Butter, the secret behind Sabrina's cool pasta dish, ties all the different layers of flavors together. 


Top the pasta with a generous slice of the herbed butter, followed by the chorizo, shrimps and mussels, and you have one seriously good pasta dish. Homey and comforting, and with unbelievably rich flavors, it's a great pasta dish. Going for seconds? Absolutely. 


For dessert, Sabrina's kitchen fires up once more for crepes with a variety of fresh fruit filling, ice cream and Choc-Nut. Yup, Choc-Nut. Sounds good already. 


I go for Sabrina's crepes stuffed with fresh bananas, mangoes and chocolate ice cream sprinkled with Choc-Nut. And the best part? Sabrina's homemade dishes are quick and easy to do, with simple recipes for you to try at home. Check out the easy recipes below and give it a try...


The Ultimate Illonga Inasal 
Serves 4
Ingredients
  • one Whole Chicken, cut into parts. 
  • one cup banana ketchup
  • 1/4 cup chopped garlic
  • one bunch tanglad or lemongrass, pound leaves for maximum flavor
  • one bunch guava leaves 
  • 1/2 cup soy sauce
  • 1/2 cup rum
Method

1.  In a large bowl, prepare the marinade using the above ingredients.
2.  Place the chicken to marinate for at least 20 minutes. 
3.  Heat up your grill or oven then cook for about 25-30 minutes.
4.  Insert bamboo skewers and serve on a banana bark for that cool Sinulog fiesta touch. 


Sabrina's Refreshing Mango, Dill, Wansoy and Romaine Salad
Serves 4
Ingredients
  • one cup ripe mango, finely chopped
  • two cups romaine, chopped
  • one cup tomatoes, finely chopped
  • 1/4 cup wansoy or coriander leaves, finely chopped
  • 1/4 cup dill
  • one cup shrimps
Method

1.  Sautee peeled shrimps with salt and pepper for 5-10 minutes, then set aside to sool.
2.  In a large bowl, mix all the greens and vegetables.
3.  For the dressing, mix 1/2 cup yogurt and 1/2 cup mayo.
4.  Pour dressing to salad and toss.
5.  Top with sauteed shrimps.


McCormick Herbed Butter Pasta with Chorizo and Mussels Sauteed in Dark Beer or Rum
Serves 5
Ingredients
  • one kilo mussels, cleaned and pre-boiled
  • 1/4 cup shrimps, peeled
  • one cup chopped chorizo, with paprika for added flavor
  • 1/4 cup rum or half a bottle of dark beer
  • one pack Angel Hair Pasta
  • one cup melted Light Butter. Add half a teaspoon of oregano, rosemary, thyme, garlic and 1/4 cup of freshly chopped parsley, salt and pepper to taste. Place melted herbed butter in a container and freeze. 
Method

1.  Sautee chorizo for about ten minutes, then add paprika, rum and garlic.
2.  Add shrimps and mussels (or any shellfish in season).
3.  To serve, place warm noodles on a plate and add a slice of the Herbed Butter.
4.  Top with chorizo, shrimps and mussels.
5.  Add Parmesan to taste.


Sabrina's Idiot-Proof Crepes
Makes Ten Crepes

Ingredients
  • two whole eggs
  • 1/2 cup flour
  • 3/4 cup milk
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 1/2 tbsp butter
  • fresh fruits in season (mangoes, bananas, oranges, pineapples)
  • Butter
  • Rum
  • Ice Cream
  • Choc-Nut
Method

1.  Dip cotton in melted butter and rub in a non-stick pan before heating.
2.  Pour 1/4 cup of crepe mixture on the hot pan, rolling the pan to ensure an even coating.
3.  If there are hole in the crepe, don't worry, just cover it up by adding more of the crepe mixture.
4.  Once the crepe starts to form and bubble, add two tsps of fruit on oe side of the crepe, sprinkle some Choc-Nut, pour a little rum and a scoop of ice cream.
5.  As soon as the crepe starts to set, fold the other half over the fruit, ice cream and Choc-Nut forming a half-moon shape.
6.  Place the crepe on a plate and garnish with some fresh mint.
7.  You can try other fillings likes nuts or marshmallows, and other flavors like cinnamon. And remember, have fun!


It was great to to have a real home cooked meal again. Good food. Good times. Just another day in Sabrina's Kitchen. Special thanks to Sabrina Artadi, Angelo Comsti and AFC for an awesome lunch.

Catch Sabrina Artadi in Sabrina's Kitchen on AFC starting April 19, every Friday at 8pm, with replays on Saturdays at 1:30pm and Sundays at 8:30am. 

Note: All recipes courtesy of Sabrina Artadi.

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Shawarma and More at Shawarma Guys

April 15, 2013, 3:22 am
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Bacon and Pork Sisig Shawarma? You better believe it. Nothing like a shawarma to cap a late night at The Fort Strip. And Shawarma Guys is definitely the place for traditional shawarma, and some inventive new combos. 


From the same group behind Relik and URBN Bar & Restaurant, comes a new resto concept offering a full range of cool Middle Eastern and Indian cuisine bannered by traditional and inventive Shawarma dishes that's just perfect after some serious clubbing at The Fort Strip. 

Inside Shawarma Guys,  one is welcomed by brightly-lit and spacious interiors, definitely a refreshing change after having one too many at the nearby bars and clubs. And the cool graphics keep you occupied while waiting for your orders.
 
Chef Benjo Tuason scores another winner with Shawarma Guys, offering Middle Eastern cuisine and Shawarma with an inventive twist, at affordable prices. A winning formula at The Fort Strip.

A refreshing Strawberry Lassi (P 100) before the meal, a cool blend of yogurt and strawberry, perfect on a summer night.Tart and not too sweet, just perfect before any meal at Shawarma Guys. Shawarma Guys also offers a Mango Lassi as well as the regular yogurt Lassi and a variety of fresh fruit shakes and cold beers.


Meet Shawarma Guys' starting five, five awesome versions with traditional flavors and some cool refreshing and surprising twists. A sampler platter featuring different Shawarma variants were served, including Beef, Chicken, and Lamb, which were all great. Two new variants were also served, Bacon and Pork Sisig. Note that smaller sampling sizes were served, the regular servings are much larger. I've always enjoyed Beef and Lamb, and Shawarma Guys do not disappoint with their traditional versions of Shawarma. The Bacon and Pork Sisig Shawarma are a totally new flavor experience, and both work well with pita, veggies and garlic yogurt sauce. Inventive, playful, and non-conventional, Shawarma Guys scores high with their unique shawarma creations. Great shawarma, seriously good.


Patty's Bacon with Cheesy Yogurt Sauce is the featured Shawarma for the month of April, and this one totally rocks. If you enjoy bacon and cheese, this is it. Like the Pork Sisig Shawarma, the crisp Bacon Shawarma is totally new and different, yet the crispness of the bacon and the fresh veggies make this comfortingly familiar. It's a great meal to end the night at The Fort Strip, and a surefire way to curb one too many mojitos. Craving for an all-meat Shawarma? Go for The Timo, a hearty chicken, lamb and beef combo with no veggies. Breakfast? The Breakfast Shawarma is definitely the right choice, with chorizo, egg and capsicum chutney. Shawarma with a twist. Very cool. And leave it to Shawarma Guys to come up with a few more surprises.


For those looking for heftier meals, Shawarma Guys offers a full range of dishes to satisfy any craving or appetite. Like The Blackbenny Platter (P 470), a cool combo with beef, beef tenderloin, chicken and lamb kebabs on buttered basmati rice with grilled tomatoes and pita, a full meal in a platter.


Other notable dishes include the Chicken Makhni (P 220), buttered chicken curry with basmati and pita. A rich tomato based sauce goes well with the basmati, and the cooling heat from the spices gradually builds up for that extra kick.


Then, there's the Garlic Ox Brain (P 150), crisp on the outside, soft, buttery and creamy inside. Squeeze a little lemon, and you're good to go. Great with a cold beer.


And for dessert, you can always have some of URBN Bar & Kitchen's bestsellers (check out URBN Bar & Kitchen's cool dishes here at http://dude4food.blogspot.com/2013/03/hip-cuisine-at-urbn-bar-kitchen.html), like the Mango Cheesecake...


...and the Chocolate Love-Ah Cake. Pure chocolate bliss on a plate, drizzled with olive oil on the sides for added richness.


And to complete your Chocolate Love-Ah Cake, rich and creamy vanilla ice cream. Just can't get any better than that.


Not only is Shawarma Guys the perfect spot after clubbing at URBN Bar & Kitchen, it's a great place for lunch or an afternoon snack as well. Special thanks to Chef Benjo Tuason and Patricia Cortez for a cool Middle Eastern dinner. Looking for Shawarma with a cool twist? Check out Shawarma Guys at The Fort Strip. Good food. Good times. 

Shawarma Guys is located at the Ground Floor, Fort Pointe Building, Fort Strip, Bonifacio Global Cuty, Taguig or call 966-8838 for inquiries.

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Food News: Brothers Burger Introduces New Chicken Wings and More

April 17, 2013, 1:47 am
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Crisp fried chicken wings. There's definitely a lot more to Brothers Burger than its signature designer burgers. And for the month of April, Brothers Burger introduces its mouthwatering new Chicken Wings. One more reason to drop by Brothers Burger.


Each order includes six pieces of perfectly crisp wings marinated with special herbs and spices, available in Barbecue and Garlic Parmesan. You may opt for the classic chicken wings with the Barbecue or Garlic Parmesan dip as well. A perfect pair with your favorite designer burger or even as a filling snack in-between meals, the new Chicken Wings don't disappoint. Each crisp bite bursts with flavor, and the tender, juicy meat contrasts with the crispy outer layer for a delicious blend of textures. Nice.


Famous for its designer burgers, Brothers Burger now adds more options to your dining experience with the new Chicken Wings. And leave it to Brothers Burger to come up with something new to go with their all-time favorites.


Crisp with a sweet glaze, the Barbecue Chicken Wings brings with it a familiar savory flavor with the rich barbecue sauce that coats every piece. A meal in itself, but definitely better when paired with a classic designer burger.


The Garlic Parmesan Chicken Wings has a sharp and flavorful layer of flavor that simply enhances the crisp wings. Both the Garlic Parmesan and Barbecue Chicken Wings are worthy additions to Brothers Burger's line of classic comfort food. And you simply can't beat a good burger and wings. But there's more...


And here's a cool and healthier twist to your favorite comfort food, the Brothers Burger Lettuce Wrapped Burger. Wrapped in fresh, crisp lettuce, this cool take on Brothers Burgers' all-time favorite is a refreshing new way to enjoy their classic flame-grilled patty, with fresh tomatoes and raw onions. Housed in foil like a burrito, one simply peels the foil for a clean bite, full flavors without the mess.


The Lettuce Wrapped Burger comes with a choice of cilantro cream, garden or Caesar dressing to enhance the flavor and complete your healthier Brothers Burger experience. Go for the cilantro cream, a personal favorite, for that extra kick in flavor.


And while at Brothers Burgers, why not go for one of their signature and best-selling classics, the Brothers Lamb Burger. After all these years, one bite is all it takes to remind you just how much you love this classic.


A half-pound, flame-broiled lamb patty with its distinct smokiness, smothered with a rich pesto and feta cheese topping, pure burger bliss. Just can't get any better than that.


Pair it with some of Brothers Burger's signature long and thick-cut skin-on French Fries, and you have one serious meal. Or go with the classic Onion Rings, real onions with a perfect crunch, a winner with the cilantro cream dip.


Awesome Chicken Wings. Classic designer burgers. And a refreshing new way to enjoy Brothers Burger's all time favorite. Just some of the reasons to drop by Brothers Burger soon. Don't hold back, go ahead and satisfy your urge for some classic comfort food, only at Brothers Burger.

Special thanks to Martin K. Jose, President; and Daniel K. Jose, Director, Business Administration, Brothers Burger, for an awesome lunch.

Brothers Burger has branches in Metro Manila: Pasong Tamo, Convergys Ayala, Westgate Alabang, Alimall, Paseo de Magallanes, Hobbies of Asia, Roxas Blvd., Meralco Avenue, 5/F Lucky Chinatown Mall, Greenhills, 3/F Trinoma, Bonifacio High Street, 2/F Regis Center Katipunan, The Hub Greenfield District, Mandaluyong, Petron Dasmarinas Village Makati, RCBC Plaza Ayala Avenue, Makati and 2eCom Mall of Asia Complex, Pasay; Outside Metro Manila: Nuvali, Sta. Rosa Laguna, Ayala Technohub Baguio nd Mile-Hi Baguio.

For promos and updates, follow Brothers Burger at www.facebook.com/OfficialBrothersBurger and www.twitter.com/brothersburger. Delivery hotline is 756-5656 for selected Metro Manila areas only.

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Chateau de France: A Taste of France in SM Makati

April 17, 2013, 9:40 pm
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An authentic French bakery, cafe and deli, offering freshly baked bread, pastries and sandwiches, right here in SM Makati. You read it right. You don't have to go far for the real thing, it's all here at the SM Supermarket at SM Makati...


Chateau de France opens its first branch at SM Makati, providing shoppers a real taste of France with its extensive line of freshly baked breads, imported cheese and cold cuts, and delicate pastries. Including a full line of exquisite macarons that are definitely a must-try.


Using only the best ingredients imported from France, Chateau de Manila guarantees an authentic dining experience with its signature freshly baked products. The look and feel of Chateau de France is reminiscent of traditional French bakeries, with the use of dark woods and the ever present and lingering aroma of freshly baked bread.


In partnership with the Holder Group, long-time supplier of the iconic Laduree Macarons in Paris, Chateau de France offers a variety of authentic macarons made with all-natural ingredients using traditional almond flour imported from France. No artificial coloring, just the very best ingredients baked fresh every day.


Available in raspberry, vanilla, mango, orange, coconut, fig, lime, chocolate, pistachio and lemon, each bite brings that familiar chewiness and melt-in-your-mouth goodness that can only come from an authentic macaron. And Chateau de France gives you a cool taste of France with these delicate macarons in a variety of flavors. The chocolate and pistachio macarons are personal favorites, and best paired with a freshly brewed cup of coffee from Chateau de France. Nothing like real macarons and excellent coffee to complete the experience.


The expert staff at Chateau de France ensure you get an authentic and genuine experience with each and every product served fresh daily. At Chateau de France, one sees tradition enhanced by the latest technology, equipped with special ovens for consistent quality and freshness. 


Authentic French breads have larger holes, which indicates a longer time to allow the fresh dough to rise. As with all good things, it takes time. And every freshly baked product at Chateau de France is made using not only the finest ingredients imported from France, but with centuries old traditional bread-making methods. At Chateau de France, all the products are made by hand, and with a little time, for that true artisanal experience.


All the breads at Chateau de France use a unique bread-making process with slow kneading and long resting periods that gradually allow the dough to develop all the distinct aromas and flavors of real French breads. Rustic, traditional, and fresh, it just can't get any better than that.


The variety of products is impressive, from savory to sweet and everything in between, with freshly baked bread churned out throughout the day upon demand. And there's nothing like the lingering and buttery aroma of freshly baked bread. Chateau de Framce immerses you with a total sensory experience, transporting you to a different place without ever leaving. Now that's cool.


Chateau de France also offers a wide range of freshly made sandwiches, perfect for a light meal or snack. Chateau de France' General Manager, Louis Thevenin and his staff demonstrate how to make an authentic Parisian sandwich...


...using the best imported ingredients...


...for authentic flavors.


Simple, fresh and the very best ingredients for bold flavors. A good cup of coffee paired with any of the freshly made sandwiches gives you a cool taste of France. Right here at SM Makati.


Soon, Chateau de France will have tables and chairs inside the store, allowing diners to savor the sights, aromas and flavors of a true French bakery, cafe and deli. And the best part? Chateau de France offers authentic French products at affordable prices, you can indulge in your favorite French pastries, and all the macarons, without busting your wallet. Awesome. Craving for a real croissant and a good cup of coffee? Authentic French flavors isn't far away, and a lot closer than you think...

Special thanks to Karina Escano, Sales & Marketing Director; and Louis Thevenin, General Manager, for a cool and real taste of France.

Chateau de France is located at the SM Supermarket, SM Makati, and soon in SM Aura.

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Food News: Certified Angus Beef Now Available At SM Supermarket

April 18, 2013, 8:35 pm
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Finally, Certified Angus Beef is now available at your nearest SM Supermarket, one more reason to make it your favorite supermarket destination. 


The country's largest retail chain, SM Supermarket has "beefed up" its fresh meat selection by offering some of the best beef products available at reasonable prices. Premium beef in a variety of cuts to satisfy all your cravings, from steaks, juicy roasts  to burgers.


High-end beef used to be available only in premium high end retail outlets, but now you can find it in your nearest SM Supermarket. Everything you need, at SM Supermarket. Very cool.


Chef Cacho demonstrates some easy recipes using Certified Angus Beef. And the best part? No complicated and tedious recipes. With premium Certified Angus Beef, all you need is salt and pepper to bring out the natural flavors. With Certified Angus Beef, it's all about the marbling, rich specks and layers of fat that provide all the flavor. In less than half an an hour, Chef Cacho completes five different recipe ideas for Certified Angus Beef. Awesome.


Chef Cacho's demo included tender and flavorful Beef Kebabs, simply seasoned with salt and pepper, then grilled with vegetables. Simple, easy and quick, and so full of flavor, premium beef definitely makes a difference.


Premium fillet of beef grilled on a pan, ready in just a few minutes. Perfect with just a dab of butter...


...or a flavorful pepper butter sauce.


A perfectly grilled Certified Angus Beef Ribeye, medium rare, topped with caramelized onions, herbs and butter.  


Certified Angus Beef short ribs with a semi-sweet gravy topped with fresh herbs.


Roast Beef with herbs. Tender, juicy, can't have it any other way. Hungry? Check out your nearest SM Supermarket and treat yourself to some Certified Angus Beef. You deserve it.

The Certified Angus Beef will also be initially available in selected SM Supermarket branches in Makati, Megamall, Baguio and Naga. And for a limited time only, shoppers who purchase a kilo of Certified Angus Beef gets to take home imported cheeses for free. Now that's cool.

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Pagliacci: Classic Italian Cuisine at The Podium

April 18, 2013, 8:35 pm
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Classic Italian food the way it should be, rustic and traditional, simple yet full of flavor using the finest and freshest ingredients. 


Located inside a mall, one finds comforting Italian dishes based on traditional recipes in its extensive menu, something you don't normally expect with its mall location. Nothing is adjusted to suit the noticeably sweeter note popular among most diners as each dish remains true to its origin and flavor. Handmade noodles made fresh daily and authentic ingredients imported from Italy add to the rustic charm of Pagliacci.

Hidden at the far end, one can easily miss the place. But if you're after real Italian flavors, it's worth the extra walk. Simple interiors greet diners as they enter Pagliacci, yet one feels immediately at home. More than the interiors, it's all about the food at Pagliacci. 

Dinner begins with Pagliacci's Pane di Casa (P 130+), freshly baked homemade bread with eggplant and tomato salsa dip. The bread, baked in house daily, sets the tone for Pagliacci's Italian cuisine. Everything is freshly made from scratch, and you can immediately taste the difference with the bread. For me, the bread served in any establishment more often indicates the quality of the rest of the menu. And this one is definitely a good start.


Ai 4 Formaggi (P 400+), the classic four cheese pizza with mozzarella, gorgonzola, scamorza and parmigiano. A simple and rustic style pizza, but don't let the pale colors fool you. One bite brings rich flavors from the imported cheeses, as you go for another slice.


Spaghetti ala Lorenzo (P 330), an interesting pasta dish with an interesting story, made with olive oil, shrimps, broccoli, garlic and chili. The dish is said to be an idea from a long-time and loyal customer at Pagliacci, hence the name. And as I tasted this unique dish, one can't help raising a glass to Lorenzo for a great idea. The juicy, plump shrimps combine well with the simple yet flavorful olive oil and garlic base, with the fresh broccoli adding a layer of texture and the chili for that cooling kick.


Tagliatelle Tartufate (P 400+), homemade spinach noodles with rich truffle cream and mushrooms. Nutty mushrooms in a rich cream sauce, always a winning combo. And the noodles are just perfect, firm and flavorful.


Risotto ai Funghi (P 420+), classic Italian rice dish with mushrooms, another comforting and traditional dish. The Parmesan blends well with the mushrooms, adding a sharp note to the richness of the risotto. A simple dish, yet one of the hardest to prepare, Pagliacci's dish is a great example of just how a proper risotto should be, moist, creamy and butter-like.


Osso Buco alla Milanese (P 550+), slow-cooked beef shank with tomato sauce, herbs and red wine, served with mashed potatoes and fresh vegetables. Fork-tender, the beef retains its flavors without being drowned out by the rich sauce. And the marrow is the kicker, blending well with the sauce. A personal favorite, and definitely worth a second visit.


And what better way to cap an authentic Italian meal than with Pagliacci's homemade gelato, available in a variety of traditional and cool new flavors.


I go for the White Toblerone, with bits of white chocolate. Creamy and not too sweet, a cool ending to a great dinner at Pagliacci's.


If you have a sudden craving for Italian, head for the mall. And take the extra walk to the far end. Its definitely worth the walk.

Pagliacci is located at the 5th Level, The Podium, ADB Avenue, Mandaluyong or call 687-1514 for inquiries.

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Authentic Cantonese Fine Dining Comes to The Fort with Crystal Jade Dining IN

April 21, 2013, 3:26 am
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Singapore's popular and iconic restaurant, Crystal Jade Dining IN, is now in Manila bringing authentic Cantonese cuisine with its first branch at The Fort. Now one can experience real Cantonese dishes based on traditional recipes in a modern and elegant setting, giving you more options when dining out at The Fort. 


With over 100 restaurants in Singapore, Malaysia, Indonesia, Thailand, Vietnam, China, Korea and Japan, Crystal Jade Dining IN is the first fine dining restaurant of the Crystal Jade Culinary Concepts Holding in Manila.  A recipient of numerous awards, including inclusion in the Singapore Tatler's list of Singapore's Best Restaurants and the Miele Guide's Top 500 Asia's Finest Restaurants, you can expect the very best Cantonese cuisine at Crystal Jade Dining IN.


Opened in March, the elegant facade leads to an equally elegant and spacious interiors, following the international look of all Crystal Jade Dining In restaurants in the Asia Pacific region. Cleans lines and a contemporary look give it a cool edge, providing a dramatic backdrop to its classic Cantonese cuisine.

Inside, Crystal Jade Dining IN can comfortably seat 180 diners in its main dining area including a second floor with semi-private and VIP dining rooms. The impressive high ceiling in the main dining area and spacious layout make it a perfect place for family and friends.

Crystal Jade Dining IN offers a wide range of fresh fruit juices and smoothies, and I go for the Green Apple Shake, perfect on a summer evening before any meal at Crystal Jade Dining IN.


Dinner begins with an elegantly plated bitter melon dish with cucumber. The usual taste of bitter melon is so subdued, yet the bitter melon has a fresh crispness to it. This is one bitter melon dish I can have every day...


Then, the Crispy Duck Sandwich (P 680) arrived, featuring layers of crispy duck skin, tender and juicy duck meat, cucumber, tomato and a thin and crisp bean curd skin at the bottom, served with a refreshing and sweet Shredded Duck Fruit Salad. Elegantly plated, and it tastes as good as it looks.


The layers provide different textures of crunchiness, while the delicately seasoned duck meat adds a subtle yet rich butter-like flavor in every bite. The bite-sized portions somehow lessen the guilt, as I go for another piece...and another. And the Shredded Duck Fruit Salad adds a delicate sweetness to contrast with the lightly salty Crispy Duck Sandwich. Traditional cuisine with a cool contemporary flair, premium ingredients with innovative presentation.


Next, the Double-Boiled Crab Claw Soup with Superior Mushroom in Fresh Coconut (P 480/person), a light yet flavorful soup with succulent crab claw, Chinese cabbage, Jade mushrooms and shiitake. The subtle sweetness of the coconut add to the richness of the broth, blending well with the nuttiness of the mushrooms and the plump crab claw. The presentation was different and unique, adding to one's dining experience.


The Baked Bo Lo BBQ Pork Bun (P 180/ 3 pcs) arrived next, delicately braised barbecue pork with a sweet rich glaze served with soft, warm buns. The unbelievably tender pork barbecue has that almost melt-in-your mouth feel, and the warm buns absorb the rich glaze for more flavor. Another winner from Crystal Jade Dining IN's kitchen.


After enjoying the first dish, I was more than happy to see another pork dish. The Braised Pork with Special Sauce (P 350/person) came next, another round of pure pork bliss. Also served with buns, the dish uses choice pork belly with a perfect combination of lean meat and fat for an awesome flavor. marinated for hours and braised in a slow cooking process, the pork belly also has a fork-tender softness that also almost melts in your mouth. And paired with  the fried buns, absolutely perfect.


As we enjoyed the Braised Pork dish, another dish arrived. Crystal Jade Dining IN's Fried Assorted Grain Rice in Hot Stone Bowl (P 320/small) came next. The rice dish is a combination of white rice and brown grain rice stir-fried with sweet corn, diced mushrooms and vegetables, egg and pine nuts for an incredible medley of flavors and textures. The Hot Stone Bowl not only adds to the overall presentation of the dish, but more importantly, keeps the rice warm. 


And lastly, Sauteed Scallops and Prawns with Chicken and Assorted Mushrooms Served in Pumpkin (P 680/small) rounded up the epic feast at Crystal Jade Dining IN. The scallops and prawns are perfectly sauteed, retaining a firmness and bite as well as a subtle sweetness indicating its freshness. And serving it in a pumpkin is definitely a nice touch.


For dessert, we were served Glutinous Rice Dumpling with Taro Filling (P 160/3 pcs), best paired with Crystal Jade Dining IN's signature teas. Not too swet, just right, a fitting way to cap the evening feast at Crystal Jade Dining IN. We were also served a Chilled Avocado Pudding and Pomelo (P 180/portion), topped with fresh mango cream and pomelo, which was another winner and another must try (unfortunately, my camera battery sputtered out, but trust me, it's seriously good).

Crystal Jade Dining IN also serves an impressive Dim Sum selection for lunch, and that's definitely worth a second visit. Great food, excellent service, and an excellent dining experience. With a full complement of five foreign chefs heading the kitchen, you just can't go wrong. Cantonese cuisine at The Fort? Crystal Jade Dining IN is definitely the place.

Special thanks to Cherry Chu-Lo, Operations Vice President; and Miriam Cabiles, Marketing Assistant, Red Dragon Culinary Concepts Inc. for an awesome dinner.

Crystal Jade Dining IN is located at Unit SEUG201, Bonifacio High Street Central. 7th Avenue corner 30th Street, Bonifacio Global City, Taguig City. For reservation and inquiries, please call 519-8191.

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Quick Bites at Best Food Forward 2013

April 22, 2013, 2:28 am
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Once a year, budding food entrepreneurs converge for a sneak peek at their tasty creations. And like the food, the people behind the food always make Best Food Forward a much anticipated event. And this year's edition featured some amazing food, and people. 

Cupcakes by Ronna's Sweet Treats at Best Food Forward.
Now on its third year, Best Food Forward 2013 showcases the very best from up and coming food entrepreneurs in a two-day event. Desserts and sweets seemed to dominate the event, and this year's edition of Best Food Forward featured a wide range of cupcakes, cakes, cookies, and chocolate to satisfy any sugar fix. And it's great to see how the usual cupcake has evolved, with a variety of creative and surprising flavor combinations. In case you missed this year's Best Food Forward, here's a quick rundown on some of the cool selections from Best Food Forward's latest edition, all potential success stories...


Ronna Anido of Ronna's Sweet Treats, and her line of home baked specialties from cakes to cookies, eclairs and cupcakes. Bestsellers include her Cookie Dough Cheesecake, Pastillas de Leche Cheesecake, Chocolate Truffle Cupcakes, Chocolate Eclairs...


...and her signature cake, the Apple Streusel Pie with Creme Anglaise Sauce. And a slice or two is all you need to make the day right. This one's seriously good. For inquiries and orders, you can reach Ronna's Sweet Treats at 0917-810-0824. 


Mai Cakery and their line of cupcakes, or "cuppies" and cakes...


...and their signature Spiked Rhum Butter Cake. Rhum and butter, now that's one cool combo. It's always great and comforting to see a family running a food business together, you can just feel the love in their products. Check out their FB page at facebook.com/mai.cakery.


Jes Clemente of Little Louie's Cupcakes and her inventive and playful cupcakes, like Ferrero Rocher, Salted Caramel, Matcha, Mango-wango, Hazelnut Dream...


...and Jack Daniel's. Can't go wrong with JD, my kind of cupcake. Little Louie's Cupcakes are packed in cool boxes, a perfect gift for friends and family, or an indulgent treat to reward yourself. Check out Little Louie's Cupcakes' FB Page at http://facebook.com/llcupcakes.


Cool cookies, cool name. Chocolate chip cookies with Nutella and Reese's? Sounds good. Leave it to Kalookies to come up with a chocolate chip cookie with your favorite chocolate candy...


...from traditional chocolate chip to playful cookie combos with White Toblerone, M&Ms and KitKat. Check out their website at www.kalookies.com.


Margarita Sy of Paella Margarita and her rich traditional paella. Her squid ink paella is definitely one of the best I've tried. Check out Paella Margarita's website at www.paellamargarita.com.


Craving for chocolate? Cocoa Monster features an impressive selection of truffles, like Coffee Truffle, Orange Truffle, Almond, Pistachio, Walnut, Mango, Peanut Butter and even corn flakes. Pure chocolate bliss.


In addition to Cocoa Monster's extensive line of flavors and variants, they can also do custom orders for events and corporate giveaways. As the old saying goes, "moderation in all things....except chocolate." Visit their FB page at www.facebook.com/cocoamonstermanila.


This year's Best Food Forward also featured some of the youngest food entrepreneurs, definitely a good sign. Want some pulvoron with an extra kick? With Little Pepitas Sweet Delights, you can enjoy Speculoos Cookie Butter in many, really cool ways. Liyora De La Fuente, daughter of Dedet de la Fuente of Pepitas Kitchen's famous lechon degustacion, has Speculoos Milk Tea and Speculoos Pulvoron that just hits the spot.


Plus little cups of Chocolate Happiness and Nutella Happiness...all from Liyora's creative mind.


Not to be outdone, Liyora's older sister, Lileya de la Fuente of Curly Pepitas offers her popular Butter Beer, a golden sweet caramel beverage with a creamy head, and the indulgent Speculoos Shake concoction. For inquiries, you can call 0917-866-0662 for any of the specialty products from Pepitas Kitchen.


Then, there's Lush Cupcakes and Truffles, with their line of decadent truffles in a variety of flavors like Salted Caramel and S'mores...


...plus an extensive range of cupcakes in different colors and flavors. Check out their site at www.lushcupcakesPH.com.


Angela Villoria Tolentino's Cinq Dessert Boutique and their signature Dayap (local lime) Tart, with its sharp and refreshing citrus note and sweetness, another must try. Checkout their website at www.cinq.com.ph.


Sweet Mom's cupcakes, specializing in creative fondant and themed cupcakes. Cool cupcake creations. Visit their FB Page at www.facebook.com/SweetMomsTreats.


Mini personalized cupcakes? No prob. Best Food Forward's got that too.


Macarons, cookies, cupcakes and caramel apples from Mrs. Graham's Bakery, you'll definitely find your personal favorite. Macarons for breakfast? Check out Mrs. Graham's Bakery's cool macarons in Pancake with Maple Butter Cream, White Coffee and Cornflakes in Milk flavors. Visit their FB page at www.facebook.com/MrsGrahamsBakery.


Popcorn? Not just any popcorn, how about Chocolate Amond Cashew Crisp Popcorn? Grab a can from from Chicago Popcorn Shop for some cool takes on popcorn. Perfect for a weekend movie night. Check out their FB page at www.facebook.com/ChicagoPopcorn.


Takoyaki? Best Food Forward has that covered too. Fresh off the irons, just the fix you need after all the sugar loading at Best Food Forward.


It was also great seeing another old favorite, Crunchy Belly from Carlo's Kitchen. Crisp and thinly-sliced pork belly, almost like bacon, can it get any better? Seriously good. Check out their FB page at www.facebook.com/crunchybelly.


Cool wholesale deals for siomai and siopao? Check out David's Fusion International Food Inc.'s great deals for bulk orders. You can call 551-2868 or 0943-6434009 for inquiries.


Outside the indoor exhibit area, various grill stations fired up featuring a variety of grilled meat and sausages, including some grilled sweet corn...


...to sausages, burgers and kebabs. Great food, great people, all in one tent. And there's so much more. It would take at least another day, and a healthy appetite, to try everything at this year's Best Food Forward.

After a couple of hours, and a couple more cupcakes and cookies, it was time to go. It felt kinda funny enjoying all those cupcakes, with cupcakes not being your usual dude food. But man, cupcakes have definitely come a long way. Amazing flavor combos and concepts. Can't wait what these guys will think of next. And you can expect to hear more good things from these foodie start-ups soon. Best food forward? Definitely.

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Go Mad for Garlic on Classic Italian with an Asian Twist

April 22, 2013, 6:59 pm
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There's a new Italian wine bistro on the block, not just your usual bistro, but one with a cool twist. Mad for Garlic showcases garlic themed dishes on classic Italian cuisine, from starters to desserts, for a unique dining experience. And you'll definitely go mad for garlic...


Established thirteen years ago by Caroline Nam in Korea, Mad for Garlic now has over 22 locations in Korea, Indonesia and Singapore, and it continues its regional expansion with its first restaurant in the Philippines. A lover of Italian cuisine, Caroline Nam soon realized that Koreans also loved garlic with a passion. Building on her love for classic Italian dishes and the popularity of garlic, Caroline Nam and her team created the Mad for Garlic concept. Twenty-three branches later, and counting, Carline Nam's garlic-inspired dishes continue to be popular and remains her distinct edge. Global Restaurant Concepts, Inc., the same group behind CPK, PF Chang's, Morelli's Gelato, IHOP and Gyu-Kaku, now brings this cool Italian wine bistro concept to Manila with its innovative garlic-themed cuisine.


And this love affair with garlic is seen and felt throughout the cool interiors of Mad for Garlic, with garlic bulb shaped lamps and garlic wreaths hung along the walls and on wine bottles. More than just your usual Italian wine bistro, Mad for Garlic kicks up the Italian dining experience a notch higher with its unique twist on Italian cuisine.


Mad for Garlic has two floors of spacious dining areas, characterized by its sleek yet elegant look, accentuated by the ever-present garlic. These playful touches immediately remind you that dining at Mad for Garlic will be different and special.


As we settled into our tables, Mad for Garlic's kitchen's fires up for the lunch service in a flurry of activity as the starters are served. The cool open kitchen concept on the second floor also adds to one's overall dining experience, giving you a sneak peek to some of Mad for Garlic's unique dishes.


Mad for Garlic's signature beverages, or "signature ades",  were then served. Cool and refreshing, Mad for Garlic's unique and original concoctions are perfect with any meal. If you're looking for something sweet, go for the Yuja_Ade (P 110), a traditional Korean herb tea made with yuja fruit preserved in honey.  The Wine_Ade (P 170), another refreshing concoction that's not too sweet,  is a cool blend of red wine and soda. Mad for Garlic also offers an extensive wine list, and a dry, sweet wine is recommended with the garlicky and lightly spicy menu. Other beverages include fresh fruit shakes, beers, coffee, soda and tea. And then, the garlic feast began...


For starters, we were served the interestingly named Dracula Killer (P 195), hot and soft garlic bread served with garlic cooked in olive oil and anchovies. The soft and buttery bread is simply perfect with the flavorful garlic, olive oil and anchovies, and a great start to any meal. The garlic has a sweet subtle flavor, not too overpowering, just right. And with a cool name, you know this one's a winner. Just the dish for a Twilight apocalypse...


Then, one of Mad for Garlic's signature pizzas arrived, the Garlic Snowing Pizza (P 545), topped with shrimp, pineapple and fried sliced garlic. I usually veer away from pizza topped with pineapple, yet the sweet mild flavor of the pineapples complement the cheese, shrimps and the crisp fried garlic quite well, and surprisingly, I go for yet another slice.


One of Mad for Garlic's international bestsellers, the Garlic Snowing Pizza's mild sweetness and the crisp thin crust should also do well here. And the fried garlic bumps up both the flavor and texture of this unique pizza.


The Tutto Mushroom Salad (P 665), a sweet salad with three kinds of mushrooms served in Teriyaki Sauce with grilled red pepper, asparagus and arugula. If you love mushrooms, and garlic, you'll enjoy this one. The sweet teriyaki dressing goes well with the nutty mushrooms and fresh greens for a truly different salad. A real winner, and a personal favorite.


The Crab and Lobster Pasta (P 475), with a rich garlic cream sauce and chunks of tender crab and lobster. The creamy garlic sauce provides the flavor, enhanced by the chunks of sweet crab and lobster for a rich and indulgent pasta dish. Rich yet subtle flavors, creamy and smooth textures, pure pasta bliss.


There's nothing more comforting than a plate of noodles, and this dish is an absolute must-try at Mad for Garlic. It's interesting to see how Mad for Garlic infuses garlic in popular Italian dishes, but the playful and inventive kitchen has more surprises up its sleeve.


The Dancing Salsa Rice with Steak (P 295), a complete meal of garlic rice served with wine-marinated beef topped with fresh bean sprouts and fried egg, served with a side of fresh salsa. Once served, your server then mixes the dish teppanyaki-style while the hot plate sizzles. The tender beef, crunchy bean sprouts and egg make this a sure hangover cure, or a great meal anytime of day.


The Caprese Salad (P 695), a simple and refreshing salad with fresh tomatoes and Buffalo Mozzarella Cheese with a traditional basil dressing. The cheese and fresh tomatoes provide contrasting flavors and textures in every bite, and the basil dressing simply ties the whole dish together.


A simple salad where fresh, quality ingredients make all the difference, another winner from Mad for Garlic's innovative kitchen. Light, yet flavorful, and another personal favorite.


The Zuppa di Pesce (P 655), a special spicy soup with various fresh seafood including prawns, mussels, and squid, served with garlic bread sticks. The rich tomato based sauce brings a familiar hint of garlic which blends well with the fresh seafood. A hearty and comforting dish, the heat from the chili gradually builds without dominating the richness of the soup. Dip the garlic bread stick in the thick broth, and you get a flavorful burst in every bite.


The Gorgonzola Pizza (P 475), topped with rich Gorgonzola cheese served with honey and garlic bits. The honey and cheese combination is an awesome flavor combo, as I go for yet another slice. The rich saltiness of the Gorgonzola and the nutty sweetness of the garlic honey blends so well for a truly unique pizza experience.


After sampling a range of starters and mains, you know that garlic just adds the finishing touch to each and every dish. But Mad for Garlic's cool kitchen has one more surprise. For dessert, the Garlic Sprinkle Gelato (P 175) was served, a garlic flavored gelato topped with a crisp garlic cookie and drizzled with chocolate syrup.


I was unsure of the flavor combination at first, but one bite of the creamy gelato erases any doubt. A rich and creamy vanilla gelato provides the base, and the surprising hint of garlic gradually creeps in for another unique flavor experience. And surprisingly, the flavor combo works quite well. Grab a piece of the crisp garlic cookie to scoop up the gelato for another cool blend of flavors and textures. Just another cool surprise from Mad for Garlic's kitchen.


An Iced latte and Iced Cappuccino caps the feast at Mad for Garlic, and on a hot summer afternoon, its just what you need.


Joie Arvesu, Senior Operations Director; and Executive Chef Winkee Chong on deck to ensure you have a memorable dining experience at Mad for Garlic. The excellent service, a familiar touch in all GRCI concept stores, also adds to one's overall dining experience at Mad for Garlic.


Mad for Garlic is definitely not your usual Italian wine bistro, and its unique and playful approach to Italian cuisine is definitely one cool dining experience. Leave it to Global Restaurant Concepts to bring you something new and different with their growing portfolio of dining establishments. And the best part? Mad for Garlic is set to open more branches within the year. Now that's cool.

Special thanks to Griffith Go, Chief Financial Officer; Archie Rodriguez, President and CEO; and Manuel Zubiri, Vice Chairman, Global Restaurant Concepts, Inc. for an awesome lunch. Feel the need for something different? Check out Mad for Garlic, and be prepared for a cool surprise.

Mad for Garlic is located at the W Global Center, 30th Street corner 9th Avenue, Bonifacio Global City, Taguig or call 808-9517 for inquiries.

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And Here's The Latest Scoop From Bono Artisanal Gelato...

April 23, 2013, 9:47 pm
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The dynamic duo behind Bono Artisanal Gelato are at it again...churning out magical flavors and surprising combinations to remind you why you just love this place. For Bono Artisanal Gelato's Rea and Zarah, it's just another day in the office.  But for the lucky few invited to sample the new flavors, it was a game changing afternoon. A few spoonfuls immediately transports you to a happy place, and the new flavors definitely hits the spot.


Bono's current line-up of flavors would be enough to sustain any gelato fan. I can have their Cioccolato, Baci, Caramello al Sale, Malted Cookie Dough and Milk and Cereal everyday, and I'd be perfectly happy and content for the rest of my life. But not for Rea and Zarah, who continuously push the envelope with new and inventive concoctions that are both awesome and surprising. Clearly, both Rea and Zarah are on a different level when it comes to gelato, pure genius at work. And once again, they continue to surprise and amaze with a new batch flavors...


Something healthy with an Asian twist, and the green color gives it away. With Azuki Beans, the new gelato creation is a perfect blend of sweet and a subtle bitter hint to remind you of the natural ingredient. The sweet beans give it an additional layer of flavor and texture for a soothing gelato. And the combo works. It's different, but it works quite well.


Now this one's just perfect for summer. a light sorbetto with a cool tropical sweet and tangy note. The color may give you a hint, but the flavor will just surprise and blow you away. Think local fruit...and childhood summers. I may not be a fan of this local fruit, but I was pleasantly surprised with its transformation to sorbetto. And it works pretty well...


And here's yet another flavor that brings back so many memories of childhood summers. Made with soya and  tapioca pearls, you can probably guess this in an instant. Soya, tapioca pearls, more than enough clues. With no milk at all, the new flavor is unbelievably smooth and creamy, and the familiar sweetness of caramelized sugar syrup kick in gradually. The gelato version of this traditional snack is so comfortingly good and familiar, just like the real thing. Only better. And finally, the next flavor...


This. An awesome blend of Butter Pecan and Toffee, drizzled with Bourbon Caramel. And for a few moments, the world stops. It's that good. 'Nuff said. I just found a new personal favorite, and another worthy addition to my Bono Artisanal Gelato list of favorites.  


And after trying out all the new and exciting flavors, I end the sugar high with one of Bono's current bestsellers, the Malted Cookie Dough. And  I was, well...in a happy place. I swear, if Rea and Zarah could ship out a batch of their gelato to North Korea, world peace can be achieved after just one bite. Game over. This is seriously good gelato. In a few days, we'll know which flavors will make the cut and bear the name of Bono Artisanal Gelato. In the meantime, you can drop by Bono and discover for yourself the exciting new flavors from Rea and Zarah. 

Special thanks to Zarah Zaragoza-Manikan, R&D/Production Manager; and Rea Gomez-Harrow, Marketing Director of Bono Artisanal Gelato for an awesome afternoon. Leave it to the new jedi masters of gelato to surprise and amaze you with their creative and playful new flavors.

Want the latest scoop? The real scoop? Head on down to Bono Artisanal Gelato...

Bono Artisanal Gelato is located at the 2nd Floor of SM Makati or call 215-6976 or 0918-850-5766 for inquiries. You can also visit their cool website at www.gelatobono.com for more information. 

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Gather Round For Some Cool Dishes at Bonfire

April 24, 2013, 7:10 pm
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There's always something special when friends and family gather round a blazing bonfire, and childhood memories are filled with moments like these. And it's the food that make these moments a little more special. Classic comfort food shared with friends and family over a fire, nothing beats that. And at Bonfire, it's all about classic comfort food with celebrity chef Tristan Encarnacion's touch.


At Bonfire, the extensive selection of cool comfort food recaptures that feeling with friends and family. Pizza, pasta, ribs, barbecue and Smores, in a cool and casual place. Each dish is simply presented, yet there is a subtle elegance in the plating, and you know there's a master chef in Bonfire's kitchen. And here's the cool part. You get your favorite classic comfort food at surprisingly reasonable prices.

Inside, Bonfire exudes that relaxed and casual vibe. And the best part? You can enjoy a cool meal at Bonfire wearing your favorite t-shirt, sneakers and shorts. No dress code here. Later in the evening, cocktails take over giving it a cooler vibe.

Nothing like a pre-dinner drink, a cool shot of premium Scotch to start things at Bonfire.


Bonfire also serves quite an extensive range of drinks, like the Rootbeer Float (P 95) and different flavored milk shakes like the Strawberry Milk Shake (P 115).


Dinner begins with one of Bonfire's signature salads, the Pomelo Mojito Salad (P 185). The citrusy and minty mojito dressing is sweet and tart, and works well with the sweet and sour pomelo. A simple salad with a burst of flavors, this was definitely something new and different. Light and refreshing, another perfect starter before any meal at Bonfire.


The Shrimp, Mango, and Alfalfa Salad (P 185) is another bestseller, and the addition of alfalfa gives this dish a more rustic and healthier note. The blend of flavors and textures makes this another winner.


Seafood Chowder (P 85), a comforting cup before the meal. Light yet creamy, the tender and almost butter like chunks of dory melt in your mouth. Add some salt and pepper to bump up the flavor, and you just have to check out Bonfire's cool peppermill.


Next, The Pasta Trio (P 295), a sampler featuring Bonfire's Carbonara, Vongole, Shrimp and Chorizo pasta. Elegantly plated , each pasta dish is different and the sampler platter offers diners a taste of Bonfire's popular pastas in one dish.


Then, Bonfire's pizza dishes arrived, all served in cool wooden boards giving it a rustic and casual feel. The Bonfire Grilled Chicken Pizza (P 295), drizzled with barbecue sauce on a thin, crisp crust, with bold flavors and a subtle smoky note. It's comfortingly familiar and flavorful, and best shared with friends and family.


The Peach, Bacon and Cheese Pizza (P 320), a cool blend of sweet and salty with the flavorful bacon complemented by the sweet peaches and rich cheese, a cool combo of flavors in very bite. I normally avoid pizzas with sweet fruits, but this one surprisingly works quite well as I go for another slice.


Then, there's Bonfire's All-in-One Pizza (P 340), topped with ground beef, green and red peppers, mushrooms, olives, onions and tomatoes.  This All-in-One has pretty much everything, and should be a great choice for groups deciding which pizza to get.


Chicken Fingers (P 225), with Honey Mustard, Tomato and Tartar dip, crisp and tender chicken with different dips for different flavors. And the honey mustard is clearly the winner, hands down.


Pan-Seared Creamy Dory & Spinach Fillet (P 305), covered in a cream sauce over chunky home-style ashed potatoes and topped with crisp fried spinach. Elegantly plated, the rich cream sauce enhances the subtle sweet flavor of the fresh dory, and the spinach adds another layer of cool flavor and texture. A simple yet elegant dish, a visual treat with Chef Tristan's touch.


You definitely got to have the ribs. A comfort food feast just won;t be complete without it. And Bonfire's Baby Back Ribs (P 385) is another winner. Fork-tender and fall-off-the-bone goodness with a sweet and smoky glaze, this is comfort food. With a side of the signature chunky and home-style mashed potatoes, this one's a meal in itself.


Bonfire's Camper Skewers (P 495), with grilled liempo, pork barbecue, chicken barbecue, shrimp and bell pepper skewer, and grilled salmon head is another sampler featuring Bonfire's bestsellers. Great with few beers, and great for sharing.


Bonfire also offers a Ribeye Steak (P 365), with a rich brown gravy and the familiar mashed potatoes and served on a cool wooden board. For the price, the steak is a pretty good deal, perfectly grilled with a light char for flavor.


And for dessert, complete your Bonfire dining experience with its signature Smores (P 125), crisp grahams layered with roasted marshmallows and topped with vanilla ice cream and chocolate syrup. And this one just brings back so many childhood memories of so many summers. Rich, creamy and fun, it's a perfect dessert to cap your meal at Bonfire.


Other dessert options include Bonfire's Dulce de Leche Cheesecake (P 210), a blend of creamy cheese and sweet dulce de leche. Rich, creamy and elegantly plated, this one's perfect with a good cup of coffee.


Bonfire's cool vibe, classic comfort food and reasonable prices make this a definite must try. Come for lunch, dinner or cocktails, just the place where you comfortably dress down and have a good meal or a few drinks.


Executive Chef Tristan Encarnacion, the creative force behind Bonfire's kitchen, ensures you have a cool dining experience at Bonfire.

Special thanks to Angel Pelayo-Ty, Bonfire's owner and manager, for a cool dinner at Bonfire. Looking for classic comfort food without busting your wallet? Head on down to Bonfire for some good times and good food.

Bonfire is located at Greenhills Town Center , Granada Street, New Manila. Quezon City.

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A Fresh Batch of Noodles at Mitsuyado Sei-Men, The House of Tsukemen

April 25, 2013, 5:59 pm
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As the sun sets, the fresh and imported ingredients are arranged and weighed based on traditional Japanese recipes. In the fading afternoon light, it's time once again to prepare another batch of fresh noodles for the dinner service at Mitsuyado Sei-Men, The House of Tsukemen. Like clockwork, the process repeats a daily cycle, every single day.


Freshly made at least twice a day, the noodles at Mitsuyado Sei-Men, The House of Tsukemen, have a distinct firmness and flavor that can only come from noodles made just a few hours earlier. Using premium ingredients imported from Japan, the noodles at Mitsuyado Sei-Men are as authentic as it can be, rustic and traditional, providing a rich flavor in every bite.


Layers of gyoza wrappers made just a few minutes earlier are delicately arranged on a stainless steel bench, with each thin sheet dusted with flour, ready to be cut manually into the familiar circular discs. The process can be tedious, but one bite of Mitsuyado's bestselling gyoza is enough to convince you why Mitsuyado prefers to do it the hard way. No shortcuts here.


Then, Mitsuyado's noodle master prepares a new batch of fresh noodles, as spools slowly roll up the fresh dough. The room is then filled with a buttery aroma, as the spools takes up the remaining strips of dough.


The wooden trays are then prepared, ready for the fresh batch of noodles for the dinner service.


The freshly made noodles are then neatly arranged on flour dusted,  paper lined wooden trays, ready to be sent to Mitsuyado's kitchen, all fired up and ready for dinner and the incoming customers.


The noodles are then transformed to some of Mitsuyado's signature ramen dishes, like the Hakata Tonkotsu Ramen (P 420/Large), velvety smooth freshly made noodles in a rich pork bone broth that's been simmering for hours for that creamy, almost butter-like texture.


Topped with thick, tender slices of roast pork, vegetables and marutoku or marinated soft-boiled eggs, the combination of flavors and textures come alive in every spoonful, or slurp, And the noodles remain the highlight of the dish. Smooth and firm, nothing like fresh noodles.


The Char-Siu Ramen (P 420/Large) is another signature dish, and the noodles once again take center stage. The tender roast pork, or Char-Siu, marutoku and vegetables enrich the flavors, but the noodles bind all the flavors together in a medley of rich textures.


And one of the best ways of enjoying Mitsuyado's freshly made noodles is with its classic line of dry noodles, or "tsukemen". And the Cheese Sauce Tsukemen (P 350/Large) is a perfect introduction to Mitsuyado's authentic noodles. A rich cheese sauce is poured on the noodles, and a flavorful dipping broth is provided for a unique noodle experience.

As the dinner service comes to an end, the ingredients for the next day's fresh batch of noodles are arranged and weighed. Another batch is scheduled in the morning, before lunch, and another for the dinner service. And the cycle continues, like clockwork. Nothing can compare to freshly made noodles, and at Mitsuyado, that's exactly what you get. Every single day.

Mitsuyado Sei-Men, The House of Tsukemen, is located at 22 Jupiter Street, Makati or call 511-1390 for inquiries.

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Maple: Taking Classic Comfort Food a Notch Higher

April 28, 2013, 7:39 pm
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Classic American comfort food and breakfast served all day, can't beat that. And at Maple, you get your favorite comfort food from pancakes to signature main dishes, classic favorites and cool new takes. Think  level up comfort food. Now that's cool.


The newest family restaurant concept from the Pancake House Group, Maple takes classic American comfort food a notch higher with its wide array of dishes that are both comforting and familiar, yet new and different with Maple's unique touch. Using the very best and freshest ingredients, simple comfort food is elevated to a much higher level for one awesome dining experience. Dwight Ashton, Maple's Project Leader, brings the Maple concept to life through its relaxed, casual yet elegant decor all the way to its signature dishes. Currently with nine concepts under the Pancake House Group, including Pancake House, Dencio's, Yellow Cab, Le Coeur de France, Teriyaki Boy and Sizzlin' Pepper Steak, Maple is definitely a cool addition to the Pancake House Group's growing portfolio. 

Inside, one is greeted by Maple's friendly and courteous staff. Homey touches from the interior layout to the menu add to the warmth of Maple (check out the Maple story inside the menu, it's a fun read). Perfect for family get togethers, Maple even has a kids' corner with a shelf of story books. Very cool. It's touches like these that add a special warmth to your dining experience at Maple.


Antique bottles of the sweet golden liquid adorn the walls on one side of Maple, giving a warm amber glow and rustic vibe that immediately makes one feel so at home. Recently, I got to sample some of Maple's signature dishes along with other bloggers, and experience first-hand Maple's unique concept and flavors.


Before any meal, Maple serves its very own dinner rolls, with a unique maple glaze. The warm rolls are just perfect with a dab of butter, and the maple glaze adds a rich layer of sweetness that makes you go for another roll. Serving good bread is more often a sign of good things to come, and Maple's signature rolls are a great start. Having worked in the states, Maple's young Executive Chef, Patrick Corpuz, brings back his favorite comfort food from the east coast and southwest, for a diverse menu ranging from breakfast, starters, mains all the way to desserts...and I can stay here all day at Maple.


The feast begins with Maple's signature salad dishes. The Texas Wedge Salad (P 350), features a fresh and crisp iceberg lettuce wedge topped with Pico de Gallo, crumbled blue cheese and bacon bits with a rich and creamy blue cheese dressing.


The rich and creamy blue cheese dressing binds all the components, from the fresh Pico de Gallo and the crunchy bacon bits for a cool combo of flavors and textures. light and refreshing, yet bursting with flavor, it's a cool salad dish to start any meal at Maple.


Then, there is the Maple House Salad (P 375), fresh mesclun and vegetables sprinkled with maple glazed pecans and parmesan flakes with a roasted shallot vinaigrette. The dressing has a subtle note of maple, a hint of Maple's playful and inventive kitchen, consistent with the concept, and story, of Maple.


Next up, another signature Maple starter, Chilean Mussels (P 375), plump and juicy mussels cooked in premium dark beer and saffron sauce, served with crostini. Served steaming hot, the subtle briny aroma is and the presentation is a feast for the senses.


The mussels have a sweet and briny flavor, indicating its freshness. Squeeze a little lemon for an added kick in flavor, and enjoy. The hot cast iron skillet keeps the dish warm. And don't forget to mop up the flavorful broth with the crostini...


Many of maple's signature dishes are inspired by traditional flavors, but one dish offers a unique and flavorful twist. The Spaetzle Jambalaya (P 390), fresh spaetzle pasta with Maple's spicy Jambalaya sauce topped with shrimps and Chilean mussels is a refreshing new take on the usual Jambalaya. Using pasta instead of rice, the dish provides familiar flavors with a new texture, and a cool new dining experience. The spicy Jambalaya sauce gradually builds for a comforting and cooling heat. For those sensitive to spicy food, you can specify the level of heat for your dish.


And comfort food just won't be complete without pancakes. The Maple Buttermilk Pancakes (P 275), a cool stack of three light and fluffy pancakes dusted with powdered sugar, is definitely a must-try. And the secret to Maple's light and fluffy pancakes? Maple prepares its pancakes in almost the same way a souffle is made, meticulous and absolutely made from scratch. Topped with a familiar scoop of whipped butter, the pancakes have a light yet delicate chewy texture that's just great with the house maple syrup. Maple also offers Grade XD pure maple syrup (P 75), with a deeper flavor note. perfect. Maple serves all-day breakfast, including waffles, with eggs, bacon and sausages.


For those looking for a heftier meal, try Maple's Huevos Rancheros (P 340), classic breakfast dish with tortillas, refried beans, grilled chicken and a sunny side-up, topped with cheese and ranchero sauce. Rich, flavorful and filling, it's a great dish to have any time of day.


Then, Maple's heavy-hitters arrived. The Rib Eye Steak (P 1,680 USDA Angus Prime Grade, P 1,050 USDA Angus) topped with blue cheese herbed butter and served on herbed potatoes and haricot verts. Additional sauces like a red wine demiglace and a flavorful chimichurri were also served.


Perfectly grilled to medium rare, just the way I like it, one of the best steaks I've tried. With just the herbed butter,  a little salt and nothing else, this beautiful slab of meat is pure beef bliss. The perfectly marbled meat and the juicy pink center gives the steak so much flavor, you really don't need anything else. In between, you can add a little chimichurri to reign in the richness. This one's a winner. Seriously good.


Then, Maple's Drippin' Baby Back Ribs (P 850) arrived, slow roasted baby back ribs basted with Maple's very own barbecue sauce, served with snow peas, cheesy baked potato and corn on the cob.Fork tender and fall-off-the-bone goodness, a full meal in itself and great for sharing.


And there's more. Maple's Fish Tacos (P 450) came next, and comes with a choice of wheat or flout tortillas with a blackened tender white fish fillet, Napa cabbage slaw, Pico de Gallo, queso fresco and chipotle aioli. A classic comfort food favorite, Maple's version is a perfect combo of flavors and textures. The fresh and crisp veggies and the rich sauce combine for a hearty and comforting dish. Another winner.


Then, there's Maple's cool take on a traditional Filipino breakfast favorite. The Prime Rib Tapa (P 520), marinated prime rib served with garlic rice, two eggs, tomato-onion salsa and atchara. Tender prime rib and garlic rice, classic comfort with a local flavor. And I can have this all day too...


For those looking for something light, there's Maple's Salmon Catch (P 550). You can have your tender salmon fillet pan-seared, grilled or blackened, your choice, served on vegetables and orzo pasta. Elegantly plated, premium and fresh ingredients once again make this dish.


And for dessert, Maple continues to amaze and impress. Maple's Apple Pie with streusel topping (P 240), a light and buttery pastry crust filled with a delicious combo of Granny Smith and red Washington apples tossed in maple, and  topped with sweet and crunchy streusel and a scoop of vanilla ice cream. A classic dessert, comforting in every bite, just perfect to cap a meal at Maple. And there's more...


Maple's Bourbon Bread Pudding (P 220), served with peaches and bourbon creme anglaise or a la mode, another comfort food classic, and a personal favorite.


Served on a hot skillet, the dish is another delicious blend of flavors and textures, with the peaches adding a nice tart contrast to the rich and sweet bread pudding. A must have and not to be missed at Maple.


And again, you can't not have some of Maple's specialty pancakes, like the Blueberry and Cream Cheese Pancake Tower (P 450), a stack of six buttermilk pancakes with alternating layers of preserved blueberries and rich cream cheese topped with blueberry compote. Add a drizzle of sweet maple, perfect.


To complete one's sweet ending, indulge yourself with Maple's Chocolate Milk Shake (P 175), a cool blend with six, that's right, six scoops of chocolate ice cream...


...or the Maple Iced Coffee (P 165). Check out the cool chocolate streaks, there's definitely an artist in Maple's kitchen. An impressive range of classic American comfort food, from old favorites to refreshing new takes, Maple is definitely a worth a second visit. And a third... 


An awesome weekend lunch with some real cool people, dining at Maple is like coming home. Great food, good times.

Special thanks to Pia Trojillo, Maketing Supervisor; Patrick Corpuz, Executive Chef; and Katrina Monedero, Social Media Coordinator, Pancake House Group for a cool lunch at Maple. 

Maple is located at the Lower Ground Floor of the new East Wing at Shangri-La Plaza, Shaw Boulevard corner Edsa, Mandaluyong or call 725-6283 for inquiries. You can also visit Maple at the second floor of the San Antonio Plaza Arcade at 50 Mckinley Road, Forbes Park, Makati or call 621-6211 for more details. 

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Getting It Right At Wrong Ramen

April 29, 2013, 7:19 pm
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Sometimes, it's the totally wrong things that feel so right. And at Wrong Ramen, everything's just so right.


Wrong Ramen is a cool new ramen joint offering both traditional as well as surprising new ramen creations that typify Wrong Ramen's quirky and offbeat vibe.  Like The Communist, a unique ramen concoction inspired by spicy Chinese hotpots with seven Asian spices; or the F. U. Ramen, topped with Black Pepper Spam, crisp bacon, and fried egg on a garlic pepper broth, a cool breakfast in a bowl. Wrong ramen? Not just yet...sounds right to me.


Inside, the tiny space is maximized with a single long table for six that can be adjusted with dividers, and a counter table for three, much like the small ramen houses in Tokyo. Upstairs, a larger dining area is available, just look for Darth Vader to lead you up the stairs. The minimalist, almost zen-like look, give Wrong Ramen a cool vibe, and it's just the place to chill and enjoy a bowl of ramen.


The quirky and off-beat character of Wrong Ramen is evident in the few framed posters adorning its dramatic black walls, all the way to the menu, which is quite an interesting read.


Once seated, all the condiments are neatly layed out on one side of the table. Then, you notice little touches that make dining at Wrong Ramen so much fun. No ordinary salt and pepper shakers here...


Wrong Ramen offers a variety of beverages, including local and premium imported beers. Try the Sweet Potato Iced Tea (L) or the soothing Lemongrass Iced Tea, perfect when paired with the spicy signature ramen.


I go for the Sea Men Ramen (P 345, another cool pun one can only expect at Wrong Ramen), a large bowl loaded with clams, shrimps and squid in a light garlicky clam broth topped with fresh vegetables and garlic oil.


The light broth binds all the fresh ingredients together in a delicious blend of flavors and textures. The thin noodles are firm with just enough bite, a cool introduction to Wrong Ramen's signature ramen dishes.


Then, there's Wrong Ramen's Tantanmen (P 395), a rich, creamy sesame broth with a nice spice that gradually builds for a cooling heat. Topped with ground pork and shredded chasiu, it's a hearty and comforting bowl of noodles. 

Cool, quirky, and fun. Wrong Ramen definitely gets it, and gets it right. But do come early, or be prepared to wait for a table. It seems a lot of people are enjoying the wrong things...at Wrong Ramen. 

Wrong Ramen is located at Forbes Town Center, Forbestown Road, Fort Bonifacio, Taguig or call 823-8249 for inquiries.

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Food News: Mr. Bean Celebrates First Year Anniversary with Price Rollback

April 30, 2013, 9:52 pm
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Singapore's leading soya chain, Mr. Bean, celebrates it's first year anniversary in Manila with a two-day price rollback for all of its specialty soya-based products. Very cool.


Established 18 years ago by two college buddies, Kang Puay Seng and Loh Jweh Poh opened their very first stall in People's Park Hawker Center after perfecting a machine that could make fresh soya milk quickly and efficiently. Today, Mr. Bean has grown to more than 50 stores island wide, with a growing regional presence in Japan, China, and Malaysia. And Mr. Bean continues its regional expansion with the opening of four branches in Manila, with plans for even more branches.


No other chain offers 100% soya-based products, and Mr. Bean provides refreshing, and healthy options with its wide range of soya specialties, from fresh soya milk, pancakes made from soya flour, fresh fruit soya shakes, icy soya drinks, ice cream and even taho. This is your one stop shop for everything soya, and Mr. Bean is definitely the place for a refreshing and healthy soya fix. 


And the secret to Mr. Bean's signature products is the premium quality of its soya beans. Mr. Bean uses only the finest and highest grade non-genetically modified (NGMO) soya beans, which even go through a unique and patented de-shelling process to remove all traces of purine, an active ingredient linked to uric acid in beans. The result? Smooth, silky and refreshing soya products with a clean taste that's satisfying and healthy. Nice.


Mr. Bean's extensive soy-based beverage offerings include the Icy Soya Lychee (L), with pearls of Lychee Pop that burst and "pop" with a rich lychee flavor; Fresh Fruity Soya (M), and the watermelon soya combo works pretty well; and the Classic Cold Soya Milk (R).  Other Fresh Fruity Soya flavors include Papaya, Melon, Honeydew and Mango, while other flavors for Mr. Bean's Icy Soya include Strawberry, Chocolate, Mocha and the Classic Soya. Perfect for summer, Mr. Bean's soya beverages also brings unique flavor combos that are new and different. 


Then, there's Mr. Bean's signature Pancakes made with soya flour for a unique taste and flavor, and a perfect match with any of Mr. Bean's hot and cold soya beverages. Great for a light breakfast or snack, these pocket sized pancakes pack a lot of flavor, and come in Peanut Butter, Chocolate, Cheese and the traditional Singaporean favorite, Kaya.  


The pancakes are served hot fresh off the specially designed irons, and there's truly nothing like a warm pancake. The rich and creamy filling blends well with the soft and chewy texture of the pancake, a cool snack. 


And you just have to try Mr. Bean's version of the iconic Chilled Taho, a personal favorite. Smooth, velvety and silky, the classic taho version of Mr. Bean preserves the clean taste of the soya, lightly sweetened with natural coco sugar. 


And Mr. Bean continues to surprise with its smooth Soy Ice Cream, now this one's a winner. Silky smooth and velvety, almost custard like, the pure and clean taste of soya is preserved in Mr. Bean's unique ice cream. Mr. Bean also offers a variety of toppings, like tapioca Pearls, Chocolate Fudge, Caramel Fudge and  Lychee Pop if you're looking for an extra kick in flavor, but this is really great as is.  


You can end your light meal at Mr. Bean with their Hot Classic Soya Milk, just perfect to cap any light meal at Mr. Bean. Also available in Chocolate and Mocha, the classic Soya Milk has a refreshing and clean flavor that is rich on its own. A good alternative to your usual latte, and healthier too.


And here's something really cool. Never thought soy beans would be a great crunchy snack. Wasabi Soy Beans? Why not.


With its unique line of soy-based products, Mr. Bean is definitely a must try, and a cool alternative to the usual beverage options. And the best part? Mr. Bean is rolling back their prices for all the products on May 1, plus get a chance to win a Free Gift for the first 40 customers on May 1 and 2. Now that's a pretty cool deal.  


Different, unique, refreshing and healthy, Mr. Bean is a cool alternative to your usual beverage options. Special thanks to Anne King, Marketing Director, for a truly refreshing and unique experience at Mr. Bean. Looking for something new and different? Check out Mr. Bean...you'll be glad you did.

Mr. Bean is conveniently located in the following locations: Alabang Town Center, Lower Ground Floor, New Wing; Eastwood Mall, Ground Floor (near the Activity Area); JP Morgan Net Plaza, 31st Street, E-Square Zone, Bonifacio Global City, Taguig; and Lucky China Town Mall, Cinema Floor, Binondo, Manila.

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Ramen and More at Ramen Oh

May 1, 2013, 8:43 pm
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Good food at affordable prices, an ideal combo that's rare to find these days. And rarer still to find good Japanese food at friendly prices. Then, there's Ramen Oh, with its line of signature ramen without busting your wallet.


Ramen Oh offers an extensive menu highlighted by ramen and other Japanese dishes at affordable prices. Popular among students in the Katipunan area, one can see why. Large bowls of ramen at prices that are miles away from the usual price points. There's this saying, "you get what you pay for." But in the case of Ramen Oh, you won't be disappointed.


Ramen Oh's extensive menu include its Gyoza Plate (Japanese Dumplings, P 79), with four pieces of dumplings, always a great starter...


...the Tofu Steak (P 99), breaded tofu topped with ground pork and mushrooms...


...the Kani Salad (P 69), crabstick with fresh cucumber drizzled with Japanese mayo...


...and the Agadeshi Tofu (P 89), tofu with sweet soy sauce and sesame seeds.


Then, the signature ramen dishes arrived. Ramen Oh's large Master's Mix (Gyuyakiniku Ramen, P 99 Buddy, P 190 Super), with thinly sliced tender USDA beef, soft-boiled marinated egg and vegetables in a flavorful Shoyu broth. The broth may be thinner than the usual ramen served in the popular joints, but the flavors still come through.


Go for the Super, a large bowl guaranteed to satisfy large appetites. For those with smaller appetites, Ramen Oh also offers a "Buddy" size for just P 99.


You can kick up the flavors by adding more chili oil, but it's really good as is. The thin slices of beef are flavorful, and nicely complemented by the vegetables and broth. The noodles are just fine, though not as firm, but still good for the price.


Other ramen variants include the The Big Blue (Tanmen Ramen, P 99 Buddy, P 190 Super), a seafood ramen with fish, shrimp and squid topped with crisp shrimp flakes in a lightly spicy and salty broth...


...the Shogun Star (Chasyu Shoyu Ramen, P 89 Buddy, P 170 Super), with roast pork slices and egg in shoyu broth...


...and if you're looking for a spicy ramen, the The Ramenator (Tantanmen Ramen, P 89 Buddy, P 170 Super) is the one for you, loaded with ground pork, egg and vegetables in a spicy red broth.


Other dishes include the Beef Teppanyaki (P 170), stir-fried tender strips of USDA beef with onions in a sweet sauce with sesame seeds...


...and the Tonkatsu Plate (P 180), breaded pork fillet with shredded cabbage. Crisp and highly seasoned, but not as tender or thick as the more popular tonkatsus from more expensive restaurants. But then again, priced at around a third of the more mainstream tonkatsus, it's still a pretty respectable dish.


Ramen Oh also offers dessert, and serves some of the signature treats from Desserts by PopShakes, like the Red Velvet (P 55)...


...and the Blueberry Cheesecake (P 95). At these prices, you can definitely have dessert after your ramen.


Overall, Ramen Oh serves up a respectable line of ramen and other Japanese dishes, and the affordable price is a cool bonus. For the price, it's pretty good. Good food, great value.

Ramen Oh is located at the 2nd Floor, J&R Concon Center, 91 R. Alvero Street, Loyola Heights, Quezon City (behind Shakey's Katipunan) or call 560-6606 for inquiries or delivery.

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Food News: Join Yabu's Katsu Craze and Win an iPhone 5!

May 2, 2013, 3:19 am
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You know you want one. Nothing like Yabu's Katsu. And now, you can win special gift packs, GCs and even an iPhone 5. Very cool.


And it's easy to join. Here's how:

1.  Download the Katsu Craze app from the App Store.
2.  Take a photo of your Katsu or a photo of you and your friends/family with your favorite Katsu.
3.  Add a cool filter. Yup, Yabu's new Katsu Craze App has filters!
4.  Add a creative caption in the thought balloon. Be creative...crazy thoughts are welcome...
5.  Save to DEVICE and click on SHARE ON www.yabu.ph. Then, encode your e-mail address and the caption.
6.  Share on your Instagram or Twitter with the caption "It's the #katsu craze @yabuph! I want a #yabuiPhone5!".

Easy, right? The Top 10 most creative entries selected by Yabu's panel of judges will win special gift packs and P 2,000 Yabu GCs each, and the first prize winner for the iPhone 5 will be announced on May 31, 2013 on www.yabu.ph. Check out the full promo mechanics and see some cool samples of entries here at http://www.youtube.com/watch?v=GysrFOxEjRQ&feature=player_embedded
http://yabu.ph/igallery/

The app is available for Apple users only, but no worries. Yabu has iPads in their branches so you can create and submit your entry. Enjoy authentic Katsu at Yabu, and you might even bring home an iPhone 5. So if you're hungry for katsu, and feeling a bit creative, join Yabu's cool Katsu Craze!

Dude for Food is now on Facebook, check out the FB Page for regular updates on good eats, and cool promos. Better yet, click "Like" and enjoy the ride...just look for the FB "Like" widget on the right sidebar. 
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