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The Halal Guys Opens First International Store in Manila

October 13, 2015, 8:59 pm
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Tender, savory beef and chicken over rice draped in the signature and creamy white and red sauces served on a platter. It's the iconic street food concept that's part of New York's rich tapestry of culinary diversity. And it's now here...


From one hotdog cart to a growing international chain, it's an inspiring story of the quintessential American dream. And it just keeps getting better. After twenty-five years in The Big Apple, The Halal Guys go global with the opening of their first international branch in Manila.

And it all began in 1990 when founding partners Muhammed Abouelenein, Ahmed Elsaka, and Abdelbaset Elsayed parked their hotdog cart along West 53rd and 6th Avenue. With the growing demand for affordable halal street food among muslim cabbies, their hotdog cart was converted to the city's first ever Halal Street Food cart. 

Since then, The Halal Guys has become the largest and most popular New York Halal street food concept. Dubbed as the next big thing in fast, casual dining, with several branches in New York, California, and Chicago, with more in the pipeline. And now, The Halal Guys opens its first international location outside the US... 


...right here in Manila. The menu is simple and easy to navigate, simply choose a platter (over rice) or sandwich (with pita), then select from gyro (tender beef), chicken, or falafel, and you have your own signature dish from The Halal Guys. "Whenever I'm in New York, I make it a point to eat at The Halal Guys. I'm a huge fan," said Jaime Daez, the man responsible for bringing the famous New York food cart to Manila. "Their food tastes great! I don't know of any other restaurant in New York that offers that kind of value for money." Rich flavors, generous servings, and excellent value, key elements in the success of The Halal Guys. And here's some of the signature dishes that New Yorkers wait in line for, starting with the Chicken Sandwich (P 199 Small/P 349 New York Size), with tender chunks of chicken, fresh and crisp lettuce and juicy tomatoes covered in their legendary creamy white sauce rolled in soft pita. The pita is thicker and softer than the usual, the ideal base to hold the generous and flavorful filling that's perfect on-the-go. Add some hot sauce for that flavorful kick, and top off with even more of the creamy white sauce.


There are only a few dining establishments in the metro that serve authentic falafel, and The Halal Guys is definitely one of them. The Falafel Sandwich (P 175 Small/P 249 New York Size), filled with crisp deep-fried balls made from ground chickpeas, lettuce and tomatoes, and more of the creamy white sauce. The crunchy texture of the falafel adds contrasting textures with each bite, followed by the fresh vegetables, capped by the inimitable white sauce.


For heftier appetites, go for the platter and New York Size it. The Falafel Over Rice (P 199 Small/P 299 New York Size) is a generous platter filled with soft Biryani rice, lettuce, vegetables, falafel and pita. Then, mix it all up and go right in. With each and every bite, the creamy white sauce binds all the ingredients and flavors together in a seamless blend.


Can't decide whether to go for Gyro (beef) or Chicken? No worries. Have both with the Gyro and Chicken Combo (P 269 Small/P 399 Regular/P 469 New York Size) on rice, lettuce and tomatoes with pita. The delicate notes of the juicy chicken and robust flavors of the beef are distinct, delivering different flavors with every spoonful. The savory beef works well with the red hot sauce, and the the tartness of the fresh tomatoes tempers the richness of the creamy white sauce for balanced flavors. And yes, you'll definitely want more of that sauce to make this one a winning combo. It's also the ideal dish to try for first-timers to The Halal Guys.


Or you can indulge in pure beef with the Gyro Over Rice (P 269 Small/P 369 Regular/P 469 New York Size) for a hearty and comforting platter. The rich blend of flavors come together perfectly for a flavorful, filling, and satisfying meal. This one's a personal favorite. And it's legit. The gyro is imported from New York, so you get to enjoy the real thing. The Halal Guys is the very first restaurant in the Philippines to be awarded a Halal Certificate by HDIP, a member of the World Halal Food Council, and the leading Halal certifying body in the country. The HDIP is the only certifying body in the country recognized by Jakim in Malaysia, Muis in Singapore, Cicot of Thailand, as well as Ifanca of America.


With more branches opening soon in the US and in Malaysia, Indonesia, and Canada, The Halal Guys bring their signature platters and sandwiches to the world, with Manila as its first stop. And it all started with a hotdog cart along New York's 53rd and 6th back in 1990. Now open at the Mega Food Hall in SM Mega Fashion Hall, you may have to queue up for a taste of New York's legendary Halal street food, but trust me, it's definitely worth the wait.

The Halal Guys is located at Mega Food Hall, 5th Level, SM Mega Fashion Hall, SM Megamall, Edsa corner Julia Vargas Avenue, Mandaluyong City. For more information on The Halal Guys, visit their FB Page here.

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Come Full Circle: The Seafood Market at Circles Event Cafe

October 14, 2015, 6:49 pm
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It's the start of the weekend, time to indulge in the freshest catch of the day...


Makati Shangri-La, Manila invites diners to its brand new themed dinner buffet, dubbed Come Full Circle: Seven Nights, One Craving at a Time for a unique 360 dining experience at Circles Event Cafe. Each day of the week features a culinary theme and highlight, allowing you to enjoy a wide variety of flavors and dishes, and come full circle.

"With the different dining selections each night, we hope to delight our guests further by giving them six more reasons to choose Circles Event Cafe in stimulating their palate for an excellent dinner," said Alain Borgers, Makati Shangri-La, Manila's General Manager. At 6pm, the staff and station chefs prepare for the evening's dinner service.


Circles Event Cafe features daily themed dinner buffets kicking off the week with the Wholesome Market on Mondays featuring healthy options and cooking methods such as broiling and grilling (try the US Prime Rib with fresh arugula pesto), the Butcher's Market on Tuesdays with premium meats at the Grill Station, the Spice Market with traditional eastern flavors on Wednesdays offering Indian, Oriental, Malay, and Arabic cuisine with its distinct spices (try the Tangdi Kebab, juicy baked chicken marinated in a rich blend of spices), the Farmer's Market with fresh and healthy options on Thursdays with its farm-to-table concept using the freshest and finest locally sourced and sustainable ingredients, the Seafood Market on weekends (Fri-Sat), and the Grand Central Market on Sundays (try the slow-cooked whole steamship beef). And that weekend, the freshest catch were laid out in an impressive spread at the Seafood Market-themed dinner, with plump prawns...


...and lobster on ice. And just like a market, just choose your fresh seafood and have it grilled, baked or sauteed in butter and garlic or a Singaporean-style chili and garlic sauce or any way you want it. And it just doesn't get any fresher than that.


But leave some room for more of the fresh catch laid out on the buffet spread, like cracked crabs and claws...


...and row after row of large river prawns, perfect with some spicy chili and garlic sauce. It's an impressive spread, but it always is at Circles Event Cafe.


A selection of fresh fish is also neatly arranged at the spread, and you can have your fillet or even the whole fish grilled by the station chefs.

But that's not even half of the sumptuous spread at Circles Event Cafe's Seafood Market, as more of the freshest catch are arranged on ice, like the brightly colored Spanner Crabs,  popularly known locally as Curacha (L), and plump mussels (R).

Further down, Circle Event Cafe's Seafood Market reveals even more surprises from the bountiful ocean harvest, with fresh clams (L) and oysters (R) on the half shell for even more choices. Fresh clams sauteed in butter and garlic, or fresh oysters baked with cheese and spinach...your call.

And don't forget to load up on some scallops (L) to complete your seafood feast at Circles Event Cafe's Seafood Market. Start your feast at the Salad Station with its wide variety of the freshest greens and vegetables, or some seafood appetizers (R) before the mains. So pick up a plate and follow me...


A plate of Premium Smoked Norwegian Salmon with capers and onions, Seared Tuna, Mussels and Shrimps kicks-off my Seafood Market dining experience at Circles Event Cafe. Pure, clean flavors, with a mild briny sweetness are released with every bite, flavors that can only come from the finest and freshest ingredients.


No seafood feast at Circles Event Cafe would be complete without some sashimi and sushi, and you can find some of the best right here at their Sushi Station.

The wide selection of sushi, rolls, and sashimi at the station is both eye-catching and colorful, and in true Japanese style, feeds your eyes first in a visual feast. Each plate is freshly prepared by the skilled station chefs, so you get the freshest sushi all the time.

None of the handcrafted and freshly rolled sushi are prepared hours before the dinner service, with all of it prepared just minutes before Circle Event Cafe opens its doors at 6pm. Each delectable piece offers full and fresh flavors at its peak, just what you'd expect from Circles Event Cafe.


And the selection is equally impressive. And one piece of everything sounds just about right as you continue your seafood feast at Circles Event Cafe's Seafood Market.

For the mains, the Seafood Market buffet spread also featured more of the freshest catch, like the Shrimp and Scallops in Cream Sauce (L) with tomatoes and parsley. At the Filipino Station, one can enjoy classic dishes like Nilasing na Hipon (R), or crispy fried shrimps for even more options.


At the Chinese Station, you can create your own bowl of noodles in a rich broth loaded with seafood and vegetables. Simply choose your noodles and toppings, and your bowl is prepared ala minute and served piping hot.

At the Seafood Market, you can also find an equally wide variety of non-seafood dishes, including the savory Beef Tenderloin (L) and the hearty Roasted Lamb (R), with many more selections in the different stations...   


...including the impressive US Prime Rib at the Carving Station. But somehow, the fresh seafood tempered my beef craving that weekend, and I decided to go on an exclusive seafood binge. It is, after all, the Seafood Market day. At Circles Event Cafe, you will find a wide variety of dishes aside from the featured themed dinner spread, so any day at Circles Event Cafe guarantees a perfect dinner.


And I start with some lobster straight up, prepared in the classic Singaporean-style with chili, garlic and pepper. The freshness of the lobsters make it easy to pick out the succulent meat, with rich lobster roe adding even more flavor.  


Next, sauteed lobsters in butter and garlic. The delicate notes of the lobster, with its briny sweetness, are complemented by the richness of the butter and distinct hint of garlic. The different layers of distinct notes weave a seamless blend of balanced flavors, allowing you to taste more of the fresh lobster.  


The friendly staff also recommended having my seafood selection baked with cheese, and my next round of lobster is prepared. The lobster remained juicy, topped with a rich creamy layer of cheese adding both flavor and texture. A great reco from the staff.


River Prawns and Crab Claws in Sweet and Spicy Chili Sauce are then served next. With the freshest seafood, it's easy to pick the meat apart, as the shells just peel away easily without much effort.


Back for a second round of fresh seafood, with lobster, mussels, and scallops baked in cheese...


...and clams, mussels, prawns, and curacha sauteed in butter and garlic. It's a seafood feast in an epic scale that makes this one memorable dinner at Circles Event Cafe. And with daily themed dinners, every night is a guaranteed winner.

Cap your seafood feast with Circles Event Cafe's indulgent selection of desserts, including the dreamy Pineapple and Coconut Cake (L) and the elegant and vibrantly colored Strawberry Eclair (R)...

...the intricate Honey and Pili Nut Tart (L) or the Yogurt Mousse and Oatmeal Streusel (R), each  one prepared and executed perfectly by Circles Event Cafe's pastry team. Fresh fruits, a chocolate fountain and more pastries were featured that weekend...

...including Homemade Ube Ice Cream (L) and Homemade Raspberry Sorbet (R), a perfect palate cleanser just in case you're up for another round of seafood. You can also make your own iced dessert at the Halo-Halo Station with preserved fruits and beans.


The freshest lobsters, crabs, prawns, clams, mussels, oysters, and fish combine with attentive and friendly service for one of the best seafood buffets in the metro. And if it's seafood you want, the Seafood Market at Circles Event Cafe is the perfect way to jumpstart your weekend. The Seafood Market at Circles Event Cafe is available every Friday to Saturday starting at 6pm, for P 2,350 net per person. For diners with children under the age of 12, a 50% discount off the rate will be applied. Ready for a seafood feast at Circles Event Cafe's Seafood Market this weekend? Make it Makati Shangri-La, Manila's Seafood Market at Circles Event Cafe.

Circles Event Cafe is located at the Lobby Level of the Makati Shangri-La, Manila, Ayala Avenue corner Makati Avenue, Makati City or contact Restaurant Reservations at 813-8888 or email rric.slm@shangri-la.com.

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Texas in the Metro at Woody's Texas Bar-B-Q

October 16, 2015, 1:52 am
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Ribs. Homemade sausage. Slow-smoked Brisket. Ice-cold beer. Everything you need for an authentic and comforting Texas-style barbecue right here in the metro... 


Woody's Texas Bar-B-Q brings the iconic Texan classic to the metro in a cozy dive in Makati, serving ribs, brisket, and smoked sausage links recreating the comforting flavors of the Lone Star State. Inside Woody's Texas Bar-B-Q, the whole Texan concept is experienced, from the decor to the music, and of course, the barbecue. Grab a cold beer and prepare yourself for an honest homespun Texan feast at Woody's Texas Bar-B-Q, and you can hang your hat on that...

They may be young, but it's not their first rodeo in the fast-paced food business. Elian and Ines Habayeb (L), the young and dynamic couple behind Chihuahua Mexican Grill, and Chef Christian Vecin (R) offers some of the best Texan-style barbecue this side of the border, with all the signature fixins' to complete your Texan-style feast. 


Woody's Texas Bar-B-Q also offers an extensive selection of cocktails guaranteed to sooth your tired body after a long day on the concrete trails. Have a tall and frozen Long Island Ice Tea (P 140), a naughty Chihuarita (P 180), Woody's take on the frozen margarita, or the refreshing Rum & Coke Slush (P 120), a refreshing spin on the Cuba Libre and a personal favorite. Other signature cocktails include A Smokin' Good Bloody (P 180), Woody's version upgrade of the Bloody Mary, or a good old-fashioned Whiskey Shot (P 95). Then, there's the equally wide variety of "hop juice," that's beer in Tex-talk, including Brew Kettle (P 44), Blue Moon (P 160), Red Horse (P 44), Budweiser (P (P 120) as well as craft ails from local breweries like The Cebruery, Katipunan, Great Island and Craftpoint to American microbreweries like Rogue, Anderson Valley, and Gordon Biersch, just ask your server what's available. Have some draft beer and enjoy it in a Texas Size Mug, a pint or pitcher, your call.


Start with some Barbecue Nachos (P 125), a preview of Woody's barbecue flavors. Tender shreds of brisket add a beefy punch to the crisp nachos, with just a hint of the smokiness for that signature Texan touch. Great with a cold beer.
At Woody's Texas Bar-B-Q, it's all about cooking slow and low for real Texan flavors. And you can enjoy big flavors from little bites with Woody's Sliders (P 85), with beef brisket, pulled pork, or sausage links. A plate of Texas Hot Links (P 95 One Link/P 175 Sandwich/P 205 Plate/P 465 Pound) and a cold beer is another winning pair.


But if you've got a Texas-sized appetite, no worries. The Clutch City Sandwich (P 255) does the trick. Piled high with a hefty mound of beef brisket and links, coleslaw, pickles, and bold and smoky barbecue sauce, this one's a winner. And no surprise too, it's named after the city of Houston, home of the Rockets, back-to-back winners of the NBA back in 1994-1995. The tender beef, with its distinct smoky hint, combines well with the equally smoky and richly seasoned links, perfectly tempered by the tart and refreshing coleslaw for balanced flavors. The homemade links, made from a richly seasoned and slow-smoked beef and pork blend, is contained in an all-natural hog casing that delivers a fresh "snap" with every bite. It's a real Texan-sized all-meat sandwich with all the smoky goodness to satisfy any craving. Complete your Clutch City Sandwich with a choice of two sides (just add P 95), which include Coleslaw, Potato Salad, Country Beans, Dirty Rice, Mac n' Queso or go The Whole Nine Yards with one of each (P 240-5oz/P 600-16oz/P 1,000-32oz). Other Extras include Jalapeno Corn Bread (P 25), Dinner Roll (P 15), Corn-on-the-Cob (P 45), Sausage (P 95-one link), and Baked Potato (P 125 Loaded/P 235 with meat).


But there's one dish that's the ideal introductory meal to first-timers at Woody's Texas Bar-B-Q, the impressive Three-Peat (P 295 Plate/P 625 Pound), a combo dish with your choice of any three smoked meats. It's the Texan trifecta at Woody's Texas Bar-B-Q...


...and here's my very own Three-Peat, with Pulled Pork, Beef Brisket, and Ribs with a side of Potato Salad and Coleslaw. The tender Pulled Pork, made from pork butt and smoked for seven hours and more, is perfectly juicy with the delicate sweetness of pork punctuated by a layer of smokiness. Add some of Woody's hot sauce for an even more flavorful kick, but have an ice-cold beer by your side just in case the lingering heat is more than you can handle. The Ribs are fork-tender and fall-off-the-bone, draped in a sweet and smoky barbecue glaze for rich flavors. The ribs are prepped and rubbed with a variety of spices  and seasonings, including cumin, paprika, chili, cayenne, onion and garlic powder, crusted with brown sugar, pepper, and Himalayan pink salt before being smoked for six or more hours in low heat. The fat is perfectly rendered, as the ribs remain juicy with all the flavors infused in the meat. And the Beef Brisket, considered by Texans as the "Mount Everest of Barbecue," with its distinct colorful layers of moist and juicy pink center with its dark-brown smoke ring, capped by a dark and brittle bark with its concentrated flavors of spices, seasoning and hickory smoke. In Kansas, Tennessee, and the Carolinas, pork is the quintessential barbecue, while in Texas, barbecue is beef. And the real challenge is yielding a tender and juicy texture from an otherwise tough slab of beef with all the rich flavors from slow smoking.


Each type of smoked meat deliver uniquely distinct flavors, with the mild sweetness of the pulled pork, to the more robust notes of the ribs with its rich barbecue glaze, and the beefy punch from the brisket. It's Texas on a plate. I pair my Three-Peat with Woody's Potato Salad, with huge chunks of potatoes draped in a creamy dressing; and the Coleslaw with its tart and sour dressing and crisp thin shreds of cabbage and carrots.


For dessert, indulge in Woody's signature sweet treats, like the Bourbon Banana Pie (P 125), the rustic and crumbly Apple Pie (P 135) topped with ice cream, and the sweet Coca-Cola Cake (P 95) made with the world's favorite soda. Like the signature mains, the desserts are uncomplicated yet spot on to cap your feast on a high note. And there's more. Catch Woody's Texas Bar-B-Q's daily specials, with their Happy Hour from 4-7pm daily for 2 for 1 Frozen Cocktails, 2-fer Tuesdays where you get two free sides with your order, Beef Ribs Wednesdays for ribs just the way Texans love it, Champ's Chili Thursdays for a taste of Pit Boss and Chef Chris Vecin's award-winning chili, and the Weekend Brunch from 11am-3pm for eggs, pancakes, and coffee along with your favorite smoked meats. Pick any day of the week and enjoy...


Pit Boss Chef Chris, Macel, Dhel, Jen and Chard guarantee authentic Texas BBQ "so good you'll slap yo mama" at Woody's Texas Bar-B-Q. Take a detour from the concrete trail and blaze your way to Woody's, it's the real deal in Texas barbecue.

Woody's Texas Bar-B-Q is located at 7838 Makati Avenue directly across A-Venue Mall in Makati or call 891-3192 and 0916-373-7308 for inquiries. You can also call Food Panda for deliveries. Check out their FB Page here at https://www.facebook.com/woodystexasbbq.

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Go Nuts This Tailgating Season

October 16, 2015, 4:59 pm
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It's tailgating season, bring out the nuts...


This tailgating season, go nuts with America's number one snack nut. And it's healthy too. Sounds like a winning play to kick-off the tailgating season... 


The popularity of peanuts the world over makes this snack nut a favorite, accounting for over two-thirds of all nut consumption in the US alone. Classified as a legume in the same family as beans and peas, the peanut is an excellent source of protein, fiber, and unsaturated fat (for more on healthy snack options, see more information here). The world's favorite snack nut is also loaded with potent anti-oxidants crucial in protecting cells from the harmful effects of free radicals and may even play a role in preventing the risk of chronic diseases. A study from the 2007 Journal of Nutrition even suggested that peanuts may reduce the risk of coronary heart disease when consumed as part of a healthy diet. Rich in magnesium, peanuts may also play a key role in reducing strokes. Who knew so many good things could come from the peanut...


...and there's more. Peanut consumption is also believed to reduce the risk of Type 2 diabetes among women. And with all the benefits of peanuts, here's the best part. It tastes really good. Roasted, chocolate-coated, boiled or just plain salted, a bag of peanuts on game day makes it even more enjoyable.


Pair it with a good artisan craft beer, made with the freshest ingredients and no artificial additives, to complete the tailgating vibe. Perfect. Serious snacking can be good, if you choose the right snack. And everybody wins with peanuts. Bring on the tailgating season, and roll out the nuts...

For more on healthy snacks, visit https://nuts.com/healthy-snacks, and for more on peanuts, go to https://nuts.com/nuts/peanuts/

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No Compromises: A Commitment to Flavor at Tonkatsu Maisen

October 18, 2015, 2:04 am
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The inspiring story of Tonkatsu Maisen began when a simple housewife entered the fast-paced and hectic restaurant business back in 1965, offering tonkatsu, a signature dish that has served as the cornerstone of the rapidly growing chain. Half a century later, Tonkatsu Maisen's network of branches continues to grow, expanding beyond Japan, built around the philosophy of the simple housewife's uncompromising commitment to flavor... 


In celebration of Tonkatsu Maisen's 50th anniversary, the third Maisen branch in the Philippines was formally opened at SM Megamall. And the inspiring story of Maisen continues with its signature dishes at its newest branch... 

"We have a commitment to flavor. We make no compromises." It's a corporate philosophy felt and experienced at every Maisen branch, including its newest location. At the formal opening, the staff lined up and prepared to greet guests (L) as Maisen's signature sandwiches were served, including the Minced Pork Katsu Sandwich (R)...

...the Shrimp Katsu Sandwich (L) and the Tenderloin Katsu Sandwich (R), popular snacks for those on-the-go with busy scheds, it's also a popular take-out treat enjoyed on a quick break. The rich flavors of the minced pork, pork tenderloin and shrimp katsu come through with every bite, a preview of even more rich flavors to come.  

The semi-open kitchen layout provides diners a glimpse of the behind-the-scenes process for every dish, showcasing the stringent standards and quality that have made Maisen famous in Japan. The same level of excellence and uncompromising commitment to flavor can be seen in their newest branch at SM Megamall.   

Sparkling wine flowed freely during the opening, as more of the signature katsu sandwiches were served, adding to the celebratory vibe at Maisen. Partners and VIPs then prepared for the formal ribbon-cutting ceremony...   

Daphne Osena-Paez (L) hosted the evening's festivities as Maisen's Japanese and local management team and partners led by retail magnate Ben Chan and successful restaurateur Rikki Dee (R) announced the formal opening of Maisen's third branch in the metro with the ceremonial ribbon-cutting. 


Maisen's signature dishes then take the spotlight. A light yet refreshingly creamy Crab and Cucumber Salad (P 190) kicks off my Maisen experience. The delicate notes of the thinly-sliced cucumber and chunks of crab meat are layered by the creamy richness from the Japanese mayo dressing. It's the perfect starter as the next dishes were served...


The elegantly plated Prawn Katsu (P 345-3 pcs A La Carte/P 495 Set) was served next, with a side of shredded cabbage, lemon and tartar dip. The prawns are impressively huge, and three pieces are a meal in itself. The plump prawns and the crisp outer layer of katsu breading combine for a delectable play on contrasting textures, with the flavors accentuated by lemon and creamy tartar dip.


The Potato Croquette (P 90 A La Carte), with soft and creamy mashed potatoes in katsu breading, is another dish highlighting Maisen's innovative and creative approach. The creamy potatoes and katsu breading combine for that signature contrasting texture for yet another flavorful combo.


In contrast, Maisen's Grilled Salmon (P 250) delivered simple and uncomplicated, pure, clean, and fresh flavors. Perfectly grilled, the salmon remained juicy with that distinct buttery richness, and a squeeze of lemon is all you need.


After some bite-sized samples of Maisen's signature sandwiches, it was time to sample the regular serving. Maisen's Tenderloin Katsu Pocket Sandwich Set (P 275), a stuffed sandwich with tenderloin katsu and egg served with a side of salad and fruits, is a perfect snack and light meal, and if you go for a set, your sandwich comes with salad and fresh seasonal fruits for a complete meal. The bread is light and thin, allowing you to taste more of the savory katsu and egg for rich flavors.


You can also find other main dishes at Maisen, like the Pork Sukiyaki Set (P 520), with tenderloin katsu, rice, pickled vegetables, fruits and miso soup. Instead of the usual beef, Maisen injects its own unique twist to the classic dish with tenderloin katsu. And the result is an equally rich dish with the subtle sweet notes of pork. The vegetables and mushrooms complete the flavors. Great for sharing, and a complete meal in itself.


Then, it's time for Maisen's signature dish, the dish that built Tonkatsu Maisen. And it all begins with the proprietary sauces, an important element in the distinct Maisen flavor. At Maisen, you can find four types of sauces, the "Amakuchi," or sweet sauce; the "Karakuchi," or Worcestershire-based sauce; the Tenderloin Katsu Sandwich Sauce, and the "special sauce" reserved for use exclusively for the premium black-skinned pork. The Amakuchi sauce is made with the clear water from Nikko, blended with fresh fruits and vegetables for that distinct sweetness, completed with freshly ground spice. The Karakuchi sauce has its own unique spice blend for bold flavors. Then, there's Maisen's Spice Salt, a flavorful blend of salt, citrus, turmeric, and other seasonings that pair well with the signature tonkatsu and other dishes. Try sprinkling some of Maisen's Spice Salt on steamed white rice and prepare for a burst of rich flavors.


That evening, Maisen served two premium pork cutlets just for the opening, the Amaiyuwaku or pure-bred Yorkshire pig, and the Chamiton cutlet from exclusively tea leaf-fed pigs imported from the Kogoshima Prefecture of Japan, making the special branch opening even more special. For just one special evening, guests were given a rare privilege to sample some of Japan's highly-prized pork cutlets served exclusively for the opening. The Chamiton Set featured the special breaded pork on traditional banana leaves served with Japanese rice, shredded cabbage, miso soup, pickles, daikon radish and ponzu sauce.  


I go for the Amaiyuwaku Set elegantly laid on a banana leaf served with Japanese rice, cabbage, miso soup, pickles, daikon radish and ponzu sauce. The same care and attention to detail is applied to the premium cutlets by Maisen's skilled culinary team, from the precise cut to the pounding of the pork ensuring a tender and juicy cutlet. At Maisen, each cutlet goes through the same process for its Tenderloin Katsu, Loin Katsu, and premium Kurobuta with its rich, deep, and savory umami notes that can only come from the premium Black Berkshire hogs. The breading completes the experience, made with special proprietary methods and machines for that perfectly crisp texture, fried in Maisen's special oil. Each tonkatsu dish at Maisen aims to achieve the level of "kendachi," loosely translated as the "state of blossomed flowers." One bite immediately tells you that the light yet crisp texture is indeed, "kendachi."


The Amaiyuwaku pork from the rare, pure Yorkshire hog is tender and juicy, with an almost butter-like texture that seems to melt in your mouth. Fed mainly on a diet of bread, the meat from the Yorkshire hog delivers a mild and delicate sweetness, with a perfectly crisp outer layer of breading for contrasting textures. It's that play on texture and flavor that makes the premium Amaiyuwaku pork special, capping my first-ever dining experience at Maisen.

Both sets were served with Maisen's signature pickled vegetables that's just perfect as a palate cleanser to temper the richness of the breaded premium pork cutlet and fresh seasonal fruits. Other condiments include spring onions, sesame seeds and calamansi paired with daikon radish for an Oroshi-style katsu which I enjoyed.


The premium pork sets definitely added that special element for the evening's festivities, and the opening of Maisen's third branch in the metro is another feather on the cap for its 50th anniversary milestone. And I'm pretty sure the simple housewife who founded the restaurant would have approved of the successful opening of Maisen's SM Megamall branch, as Tonkatsu Maisen continues to expand its global reach.

Tonkatsu Maisen is located at the Third Floor, Units 329 & 330, Building A, SM Mega Mall, Ortigas Centre, Ortigas, EDSA, Mandaluyong City or call 650-1691 for inquiries. 

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Poetry in a Bottle: A Preview of the 15th Grand Wine Experience

October 18, 2015, 11:01 pm
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When everything aligns perfectly, something magical happens. It's the confluence of different and disparate elements, coming together under the right conditions, that determine the potential legendary status of any vintage. And when everything is right, one yields more than just a bottle of wine, but poetry in a bottle... 


The Philippine Wine Merchants brings together the world's best vintages and spirits for the 15th Grand Wine Experience, considered by many as the most lavish and anticipated wine event of any kind in Southeast Asia. In one spectacular evening on November 13, 2015, the Philippine Wine Merchants and the world's best converge at the Marriott Grand Ballroom, the country's largest ballroom, for an epic celebration like no other. And for one evening, everything is perfectly aligned in a seamless blend of the world's very best.

Now on its 15th year, the Grand Wine Experience has become an annual pilgrimage for wine enthusiasts, dignitaries, celebrities, top executives and high society, and this year's edition promises to up the ante and surpass all expectations. The 15th Grand Wine Experience also marks the 40th anniversary of the company behind it... 


...the Philippine Wine Merchants, one of the country's pioneer wine importers and distributors since 1975. "Vintage" is this year's theme at the Grand Wine Experience, and it simply gets better. At the special preview for the 15th Grand Wine Experience, Marriott Hotel Manila's GM, Bruce Winton, is flanked by the Joseph brothers of Philippine Wine Merchants as they welcomed guests.


The selection of wines and spirits for this year's 15th Grand Wine Experience by the Philippine Wine Merchants at the Marriott Grand Ballroom is impressive, each one carefully curated and selected for the ultimate, and grand, wine experience. From the buffet spread, the quality of entertainment, and the wines and spirits, every facet comes together for a unique and memorable guest experience.


The scale of this year's Grand Wine Experience exceeds the previous editions, with over 500 wines and spirits from the world's famous wineries and distilleries complemented by the equally elegant cuisine prepared by Executive Chef Meik Brammer and his team at Marriott Hotel Manila. This year, one can sample Francis Ford Coppola's signature wine from his Inglenook estate, one of Napa Valley's legendary wineries.


An elegant four course lunch prepared by Marriott Hotel Manila's Executive Chef Meik Brammer and his team was served, paired with selected wines from Philippine Wine Merchants for a preview of the 15th Grand Wine Experience.

For the first course, we were served the hearty and comforting Lobster Gazpacho (R) drizzled with basil oil paired with Jansz Premium NV Cuvee (L), a crisp and refreshing sparkling wine from Tasmania. The rich flavors of the Lobster Gazpacho are perfectly balanced by the citrusy notes of the sparkling wine, just perfect.


For the second course, a rustic dish of Porcini Mushrooms and Morels was served, with crisp croutons covered in a thick and flavorful broth.

The dish is completed with the pouring of thick broth concentrated with the nutty notes of mushrooms. Each spoonful delivers bold and intense flavors, with the Porcini mushrooms and morels adding even more flavor contrasting with the crisp texture of the croutons, paired with Bouchard Pere & Fils Borgogne Chardonnay. 

For the main course, Philippine Wine Merchants served their Montes Alpha Malbec, a Chilean classic with its deep and and intense ruby red color delivering an equally intense yet elegant and velvety smooth body with the subtle notes of plums and blackberries...  


...which paired perfectly with the Grilled Ribeye, served with potato fondant, wild mushroom jus, and fresh organic vegetables.


The bold, robust and beefy notes of the tender ribeye paired well with the Montes Alpha Malbec, cleansing the palate as you go for another slice and sip. The wine releases subtle flavors from the beef, and the beef does the same with the wine, for new flavor experiences.


It's a sensory experience that perfectly describes this year's Grand Wine Experience, which promises to uncover new flavors and new experiences, while rediscovering old favorites and enjoying new ones.


The free-flowing wine during the preview of the 15th Grand Wine Experience added to the celebratory vibe, as round after round were poured.


For dessert, the rich and indulgent Espresso Parfait with Mascarpone Cream was served, paired with the crisp Gran Feudo Moscatel, to cap the impressive four-course lunch on a high note. The creamy richness of the Espresso Parfait, with its hint of espresso, covers your palate with a butter-like mouth feel, washed down perfectly with the fresh Muscat grapes, citrus, and floral notes of the Gram Feudo Moscatel.


The selection of wines and flavorful dishes were just a preview of even grander spreads at the much anticipated 15th Grand Wine Experience on November 13, 2015.


The best wines and spirits, all on one place. All roads lead to the Grand Ballroom of Marriott Hotel Manila on November 13, 2015, and it all comes down to this, prepare yourself for the best time of your life at the 15th Grand Wine Experience.

This year's 15th Grand Wine Experience is presented by Philippine Wine Merchants and Ralphs Wines and Spirits and co-presented by Rustans Supermarkets, Starbucks Coffee, Store Specialists Inc., Marriott Hotel Manila, Resorts World Manila, Future Trade International, Diageo Philippines, Moet-Hennessy Philippines, Premier Wine and Spirits, Barcino Corporation, Fly Ace Corporation, Bel Mondo Italia, Emperador Distillers, Aviver International, Best World Beverage Brands, Golden Wines, Grand Cru, and Booze On-Line.

Ticket prices for this year's 15th Grand Wine Experience is priced at P 5,000 inclusive of unlimited, drink-all-you-can wine and spirits from the featured selection of over 500 wines, beers, and spirits from 23 countries plus a sumptuous buffet spread. For Tickets, contact Jorge Joseph at +63297557298, +639178537501 or email jorgejoseph2015@pwm.com.ph. You can also visit their FB Page for more information here at https://www.facebook.com/events/314298245403440/

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Quezon City's Newest Hotspot: Four Seasons Buffet and Hotpot Opens in Araneta Center

October 19, 2015, 7:20 pm
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Nothing like a comforting hot pot and a sumptuous buffet, all in one place. Quezon City has a new foodie hotspot...


Four Seasons Buffet and Hotpot, now open at Manhattan Parkview in Araneta Center, offers some of the freshest and most extensive buffet selection for a memorable hotpot dining experience. And it's no surprise, Four Seasons Buffet and Hotpot is another concept from the group behind Vikings Luxury Buffet and NIU by Vikings, so you can expect the same level of quality and service here at its newest branch.

With the success of Four Seasons Hotpot City at Mall of Asia, it's great to see a second branch open in the north. Located at the ground floor of the new Manhattan Parkview, Four Seasons Buffet and Hotpot combines everything you love about Four Seasons and Vikings, an impressive hotpot and buffet spread in one location. 

The friendly staff is always ready to assist, whether dining for two or a party of twenty, Four Seasons Buffet and Hotpot can accommodate all your dining requirements. The new branch is spacious with a convenient layout for the buffet and hotpot spread that's easy to navigate.

The bright interiors add a comforting warmth, with a dominant white palette paired with light grey and earth tones. Visible signage identify each of the stations and different sections of the buffet spread surrounding the wide open dining area. But if you're looking for more privacy, Four Seasons Buffet and Hotpot has private dining rooms. 

Inside the exclusive private rooms, one can find specially designed tables with individual pots for your own hotpot on a glass-topped burner with temperature settings at your fingertips, complete with ladles and tongs. Tabletop dining is leveled up at Four Seasons Buffet and Hotpot.

For your hotpot, choose from a wide assortment of fresh greens and vegetables, plus an equally impressive variety of tofu and dumplings. The wide range of fresh ingredients all combine for a rich and flavorful hotpot. Hotpot is all about building layers of flavors, and Four Seasons Buffet and Hotpot has everything you need.
   
Black tofu and cheese dumplings, there's always something new to try and discover at Four Seasons Buffet and Hotpot. Including all kinds of colorful noodles, from soft and chewy Korean-style vermicelli noodles to the brightly colored Carrot Noodles (R)...


...to the flat PolanchayNoodles...


...and comforting Egg Noodles. Just like my first time at Four Seasons (for more on the first branch, Four Seasons Hotpot City at Mall of Asia, check out my previous post here), the spread alone at Four Seasons Buffet and Hotpot is an experience in itself.

At the fresh Seafood Station, you'll find fresh fish, shrimps, crab claws, and clams (L) and even Mantis Shrimps (R) sorted in small trays and bowls, ready to be loaded in your tray. You'll probably need a second tray, even a third, for your first haul of fresh seafood. 

After loading up on fresh seafood, go for some assorted meats, including offals and assorted sausages (R) to complete your hotpot. Loading up on fresh and varied ingredients helps build layers of flavors on your hotpot, with each ingredient adding its own distinct flavor.


Your hotpot dining experience at Four Seasons Buffet and Hotpot begins with the broth of your choice. At Four Seasons Buffet and Hotpot, the selection of signature broth include Pork Soup, Chicken Soup, Chinese Herb, Fish Soup, Sinigang Soup, Sukiyaki, Sate, Haidilao Pickled Vegetable, Haidilao Mushroom Paste, and Haidilao Mala Paste. The Pork, Chicken and Fish Soups offer milder flavors that serve as an ideal base for your hotpot. The Chinese Herb and Sinigang Soup have a more pronounced flavor  profile, while the remaining soup stocks offer more intense notes.

Why not have some appetizers before your hotpot, like some freshly prepared sushi and sashimi at the Japanese Station. Just like Vikings Luxury Buffet and Four Seasons Hotpot City in Mall of Asia, you can find a wide assortment of sushi and sashimi in all kinds of colors, so pick up a tray and load up... 


...with fresh salmon and a variety of assorted sushi and rolls. You may have to restrain yourself at some point, with so much more to try and discover at the buffet spread. But then again, go ahead and go with the flow...


Complete your hotpot dining experience at Four Seasons with the perfect dipping sauce. At the sauce station, you'll find everything you need to make your own sauce. You'll also find a guide in creating the sauce, and here's a quick recipe for the Four Seasons Mix: 2-3 tbsp sate sauce, 1 tsp oyster sauce, 1 tsp hoisin sauce, 1 tbsp peanut butter, 1 tsp sesame oil, 1 tbsp black vinegar, 1 tsp fresh minced garlic, 1 tsp fried garlic, shabu-shabu sauce (to taste), soy sauce (to taste), fresh wansuy leaves, and chili peppers. Mix all the ingredients together and you're ready for your hotpot, Four Seasons style.


I start with a tray of fresh greens, vegetables, enoki mushrooms, tofu and an assortment of dumplings and balls, including some seafood sausages.


Start with loading the assorted balls and dumplings to your hotpot, one piece at a time, and allow to simmer. The bubbly broth, set on high, should cook the dumplings in five minutes or less. Then load the fresh greens and vegetables. The base stock is then infused with flavors.

For the second round, I go for some seafood, egg noodles and more fresh vegetables. And for the third round, trays of thinly sliced pork, lamb, and beef to complete my hotpot. The trays of pork, lamb, and beef add that final layer of flavor. Your soup stock is now ready...


As you open the lid, the fresh and fragrant aroma rises from your hotpot, with all the ingredients transformed with bright and vivid colors. The seafood, vegetables and dumplings are ready. Slowly pick up the assorted ingredients and dip in the special sauce. Perfect.


The assorted cuts of meat infuses its rich flavors to the broth for the second round, adding its own layer of flavorful notes. Within minutes, the assorted meats are cooked, ready for the special dipping sauce.


Once your hotpot goes through a variety of ingredients, the rich layers of flavors are already infused, and your broth is ready for some noodles. The fresh ingredients provide pure and clean flavors, and that's key in creating your hotpot. After a few bowls, repeat the process and go for another round. Or you can indulge in the buffet spread...

At the Grill Station,  you can also find fresh seafood and skewered meats, all ready for grilling. Simply pick up a plate and choose your items and hand it to the station chefs who will gladly grill it for you. Your plate of grilled seafood and meat is then served to your table, fresh from the hot grill.

At the Carving Station, get your fill of the sumptuous Roast Chuck Eye Roll (L) and Roast Turkey (R), along with other savory meats like Roast Lamb, Roast Beef, and Stuffed Lechon. It's a touch of Vikings Luxury Buffet at Four Seasons Buffet and Hotpot...


You can also find fresh oysters on the half shell at the buffet spread, pick a few oysters and have it baked with cheese by the station chefs. The wide variety of flavors and dishes at Four Seasons Buffet and Hotpot is a visual feast for both the eyes and palate, and it would probably take several more visits to try everything on the impressive spread. The never-empty displays at the buffet spread allow you to enjoy the selection at your own pace, with no need to rush.

Cap your feast with some sweet treats from the Dessert Station with its equally impressive selection of elegant pastries. That evening, local desserts were also freshly prepared by the station chefs, great when paired with a freshly brewed cup of coffee at the beverage station.


Freshly prepared Puto Bumbong and Bibingka add a festive local flavor to your sumptuous feast at Four Seasons Buffet and Hotpot.


You can also swirl your own fresh Yogurt at the Dessert Station and sprinkle it with your favorite toppings.


Then, there's the classic Taho, velvety smooth silken tofu with tapioca pearls draped in a sweet syrup for another perfect ending to your feast at Four Seasons Buffet and Hotpot. The wide variety of fresh ingredients for your hotpot and the equally extensive buffet selection combine for a gastronomic one-two punch at Four Seasons Buffet and Hotpot, and these guys know how to do buffets. And the best part? You can enjoy all these for only P 688 for weekday lunches and P 888 for weekday dinners, weekends, and holidays, for the freshest and widest buffet and hotpot selections this side of the metro. Open every day for lunch at 11am to 2:30pm, and for dinner from 5:30pm to 10pm, Four Seasons Buffet and Hotpot is definitely among QC's newest and hottest dining destinations.

Four Seasons Buffet and Hotpot is located at the Ground Floor, Manhattan Parkview, General Roxas Avenue, Araneta Center, Quezon City or call 932-7777 and 939-7777 for more information. You can also visit their site at http://www.fourseasonshotpot.com.ph/ for more details and updates.

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Sweet and Savory Treats by Baby Pat Ensaymada

October 20, 2015, 9:29 am
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Sweet. And savory. The classic Ensaymada, reinvented...


Baby Pat takes the classic ensaymada to a whole new level with its line of premium variants, offering a refreshing take on a classic. 

Packed in a brightly colored and attractive box, each sweet and savory ensaymada is wrapped in specific colors to identify the variant. The selection includes sweet ensaymada with a variety of sweet fillings and refreshing and new savory flavors. And opening a box from Baby Pat Ensaymada is always a treat...


The base of every premium ensaymada by Baby Pat Baby is the soft and fluffy yet chewy dough, draped in a rich layer of butter and sugar topped with cheese. The classic, and a freshly brewed cup of coffee or a thick cup of Spanish-style chocolate, and you've got a winning pair. Then, Baby Pat takes the classic and adds her own inventive spin with a variety of flavors for a new and exciting flavorful experience. Like Baby Pat's Premium Latik Ensaymada, infused with the local latik, the sweet and syrupy caramelized coconut cream, for a whole new ensaymada experience.


The addition of the caramelized coconut cream adds a new layer of flavor, with the sweet and nutty notes of latik delivering a new dimension of sweetness. Different and special, this one's a winner.


From Baby Pat's Savory Selection, the Premium Vigan Longaniza Ensaymada is a sweet and savory blend combining the garlicky notes of the local pork sausage with the sweet butter and cheese dough. The mildly spiced local sausage is perfectly tempered by the ensaymada's sweetness for balanced flavors. 


And it's a combo that works. I fondly recall enjoying ensaymada with savory ham paired with hot chocolate for brunch during childhood, and this one brings back all those memories. Other flavors from the Baby Pat Premium Savory Selection include Majestic Chinese Ham, Sweet Ham with Salted Egg, Spam, Bacon Cream Cheese and Herbs, and Adobo. 


The Ube Queso de Bola is another flavorful spin, combining the sweetness of purple yam with the salty notes of cheese. As you slice the soft dough, one can see the purple swirls of yam inside weaving its own distinct flavor for a seamless blend in every bite. 


The nutty, sweet and mildly salty combo brings out the flavors of the filling and the buttery dough, for another new flavor experience. 

But there's more. Baby Pat has even more flavorful surprises up her sleeves, like the Nutella Ensaymada, with the soft dough draped in everyone's favorite hazelnut and chocolate spread. With its bright orange wrapper, this one's easy to spot. Baby Pat even has an equally indulgent  Speculoos variant as well... 


Other Premium Specialty Ensaymada flavors include the Classic Queso de Bola, Tablea, Salted Egg, and Peanut Butter ChocNut. Go for a dozen or two, and experience a whole new way of enjoying the classic ensaymada. 

Fir orders and more information on Baby Pat Premium Ensaymada by Pearl M. De Guzman, call 0923-975-9777 or (02) 775-1231. For other ensaymada flavors and specialty bread, you can also visit their FB Page here at https://www.facebook.com/mybabypat. 

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Food Trippin' at Robinsons Place Las Pinas: Farm Healthy Good Food at The Urban Farm

October 21, 2015, 6:19 pm
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Farm-fresh organic vegetables. Free-range chicken. Pure, clean flavors from the freshest local produce. And it's all here at The Urban Farm...


Have a taste of The Urban Farm's unique culinary philosophy, where the freshest, all-natural ingredients take centerstage for clean flavors. At The Urban Farm, it's all about the ingredients, sourced from local, sustainable communities for real flavors. And you can savor a taste of The Urban Farm at its second branch in Robinsons Place Las Pinas. Here's the first of three parts on the special, homegrown flavors that can be found down south at Robinsons Place Las Pinas...

Located at the Ground Floor of Robinsons Place Las Pinas'sprawling Veranda, The Urban Farm not only offers a healthier way of eating, but a culinary philosophy reflected in its menu and the bright yet calming interiors. At The Urban Farm, it's all about fresh flavors from the freshest ingredients.

The simple, minimalist yet cozy interiors are just part of the overall dining experience at The Urban Farm, with vibrant splashes of bright green tones giving it a contemporary vibe. At the kitchen, Executive Chef Rip David (R) prepares their signature dish...


I've always assumed natural, organic and healthy dishes would have milder, more subtle and almost bland flavors, but not at The Urban Farm. Chef Rip David combines the best locally sourced ingredients and transforms it with his homey and rustic style, preserving all the richness and flavors of the ingredients. It's the fresh ingredients that provide all the flavor. The Urban Farm's off-the-menu dish, The Old & The New, featured the best of The Urban Farm's signature dishes, including the Pan-Seared Salmon on Sauce Mornay, Chicken on Au Jus Urbanico with mushrooms, and crisp Potato Croquettes drizzled with fresh Marinara on the side made from juicy organic tomatoes. The tender, free-range chicken delivers a more pronounced, richer flavor, draped in a thick sauce with mushrooms. The buttery salmon's creamy notes are complemented by the rich mornay sauce, and the crisp croquettes are punctuated by the tart and flavorful marinara. The organic vegetables are also noticeably sweeter, completing the dish. The blend of all-natural flavors weave seamlessly in Chef Rip David's plate.


For dessert, indulge in The Urban Farm's Triple Chocolate Mousse Cake (P 160 Slice/P 1,100 Cake), with layers of premium white chocolate, milk chocolate and dark chocolate...


...a chocolate trifecta and every chocoholic's dream. The three indulgent kinds of chocolate, made from the  finest ingredients, combine for a sweet one-two-three punch as you go for another bite. The creamy white chocolate and rich milk chocolate are perfectly rounded out by the deep notes of the dark chocolate. And it's no surprise that this is among The Urban Farm's bestsellers.


The Urban Farm's young owner, Charis Bacolod and Executive Chef Rip David await your visit to The Urban Farm, for a taste of farm healthy good food. And you can find it down south at Robinsons Place Las Pinas.

For more cool and delectable finds at Robinsons Place las Pinas, check out my other post here.

The Urban Farm is located at the Veranda, Ground Floor, Robinsons Place Las Pinas, Alabang-Zapote Road, Las Pinas. 

Dude for Food is now on Facebook and Instagram, check out the FB Page and IG Feed for regular updates on good eats. Better yet, click "Like" and "Follow" and enjoy the ride...just look for the FB and IG widget on the right sidebar.
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Food Trippin' at Robinsons Place Las Pinas: Good Eats at Borgo Cafe

October 23, 2015, 4:47 am
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Comforting Spanish and Italian classics, with generous portions and reasonable prices. Throw in some really good steaks and you've got Borgo's Cafe...


One of the south's homegrown and local favorites, Borgo Cafe serves its signature cuisine at Robinsons Place Las Pinas. And yes, bring your hearty appetite as well...

With the sprawling and airy Veranda of Robinsons Place Las Pinas behind it, Borgo Cafe can also be accessed directly from the ground floor of the mall. Either way, get ready for some seriously good eats with Borgo Cafe's extensive menu offering a wide variety of Spanish and Italian flavors. And some hefty steaks too.   


Named after the Italian word for borough, or a new town outside the walls of an old town (similar to the French bourg or the German burg), Borgo Cafe draws inspiration from classic Spanish and Italian flavors, adding its own inventive spin, like the aptly named Angels & Demons (P 355), a creamy and spicy pasta dish topped with grilled prawns and tender chicken fillet in a rich sauce with chili.


There's just something about a creamy and spicy blend that makes you go for more. And Borgo Cafe's Angels & Demons is one of those dishes. The spice levels are not too overwhelming, but it leaves a soothing heat that lingers long after the first bite, the kind that just makes you go for yet another bite of the firm and chewy pasta draped in a rich and creamy sauce. The tender chicken fillet adds its own unique notes to the dish, capped by the smoky and briny sweetness of the plump grilled prawns for rich flavors.


The heat from the chili is perfectly tempered by the rich cream sauce for balanced flavors. The hefty serving makes this ideal for sharing, unless you're one real hungry dude.


No dining experience at Borgo Cafe is complete without one of their signature steak dishes. The Butcher's Steak (P 289 Solo/P 529 Sharing), with slabs of US Angus Hanging Tender laid on creamy mashed potatoes with vegetables and served with peppered gravy, should satisfy your craving for beef without busting your wallet...


And it's a pretty impressive sight, with the thick yet tender slabs of US Angus Hanging Tender piled high and delicately laid on creamy mashed potatoes with vegetables. Drizzled with a thick pepper gravy, it's a comforting and complete dish.


Perfectly grilled, simply slice a piece of the US Angus Hanging Tender, revealing a juicy pink center delivering a flavorful punch of beefy flavors. Follow it up with some mashed potatoes and vegetables to complete the flavors. The huge portion adds more bang for your buck, with all the rich flavors of a hearty steak meal.


At Borgo Cafe, you can also enjoy a bowl of fresh salad and soup of the day as part of any signature main dish, adding even more value to your meal.


And Borgo Cafe's kitchen had even more flavorful surprises in store, like Jack's Bone-In Belly Barbecue, a whole tender slab of pork belly with a sweet and smoky barbecue glaze, served with rice. The pork belly is juicy and flavorful, with the charred ends adding even more flavor. A meal in itself, and another winning dish from Borgo Cafe.


Spanish flavors are then served next. The Arroz Mixto (P 499 Sharing), a comforting paella-style dish with saffron, pimiento, tomatoes, chicken, mussels, prawns, clams, and chorizo. Its another impressive dish, and tastes as good as it looks.


The mix of different ingredients combine for a flavorful blend of rich flavors, recreating the home-style and rustic flavors of the classic Spanish dish. The rice is soft, fluffy, and moist, infused with all the flavors of the assorted ingredients. Squeeze some lemon for even more flavor, and go for another scoop.


Each dish served delivered real and honest flavors, with excellent value for money. And there's more. Cap your feast at Borgo Cafe with their playfully inventive Chocolate Lava Cake with Chili Caramel (P 185) served with vanilla ice cream. The contrasting blend of salty, sweet, and spicy combine for another interesting combo that works. And it's the perfect ending to your dining experience at Borgo Cafe.


Things are really cookin' down south, with homegrown favorites leading the way at Robinsons Place Las Pinas. Borgo Cafe's young owner, Ryan Mendoza (center), is flanked by Executive Chef JR Ramos (L) and Chef Roj Granda (R), ready to serve their signature dishes on your visit. If you find yourself in the south, with a sudden craving for some good eats, make a turn and head over to Borgo Cafe at Robinsons Place Las Pinas...

For more cool and delectable finds at Robinsons Place Las Pinas, check out my other post here.

Borgo Cafe is located at the Ground Floor of Robinsons Place Las Pinas, Alabang-Zapote Road, Talon Uno, Las Pinas City or call 893-6478 for more information and 212-1212 for deliveries. 

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Food Trippin' at Robinsons Place Las Pinas: Death by Chocolate At Kat's Cafe.

October 23, 2015, 5:54 pm
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Capping a food tour down south on a high and sweet note...perfect.


Nothing like an indulgent sweet treat and a freshly brewed cup of coffee to end an epic food tour at Robinsons Place Las Pinas...at Kat's Cafe. Death by Chocolate? I wouldn't have it any other way...


At Robinsons Place Las Pinas, you can discover more of the south's homegrown favorites all in one place, with all the conveniences of a modern mall. Like Kat's Cafe. And her Death by Chocolate...


Kat's Cafe's signature Death by Chocolate (left) is every chocolate lover's dream, with moist chocolate cupcake draped in chocolate and topped with chocolate shavings...and that just about says everything you need to know about Death by Chocolate. And Kat's Cafe even has a full-sized cake version of this sinfully rich chocolate cupcake too.


Other cupcake selections include the Oreo Cookie Cupcakes (L), so creamy you don't need a glass of milk; and the CheescakeCrumble (R), recreating and transforming the classic cheesecake into a delicate and elegant cupcake, complete with the familiar Graham crumble.


And with Halloween just around the corner, Kat's Cafe's got that covered too.


Take a piece of Kat's Cafe home with you for another round of Death by Chocolate...perfect.

For more cool and delectable finds at Robinsons Place Las Pinas, check out my previous posts on The Urban Farmhere  and Borgo's Cafe here.

Kat's Cafe is located at the Ground Floor, Robinsons Place Las Pinas, Alabang-Zapote Road, Las Pinas, Metro Manila.

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

October 24, 2015, 5:44 pm
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White is the new color of pure and sinful indulgence. And no one does it like Magnum...


Pure chocolate pleasure now comes in white. With almonds too. Prepare for an indulgent white-out experience like no other with the new Magnum White Almond...


In dramatic fashion, Magnum invaded the metro with its White Take-Over activation to announce the launch of its newest, and most indulgent variant to date, Magnum White Almond. In a virtual white-out, leading malls around the metro offered consumers first dibs on the new flavor before the nationwide roll-out.


The signature rich and velvety smooth vanilla ice cream is now all dressed up in white, elegantly draped with thick white chocolate made from the finest Belgian chocolate, sprinkled with almonds for a whole new and indulgent flavor experience. Rich flavors and contrasting textures combine for the ultimate ice cream bar, and once again, Magnum's newest variant takes ice cream pleasure to a whole new level.


Like all Magnum bars, the white chocolate outer layer is thick, preserving its frozen state much longer than the usual ice cream bars, allowing you to slowly savor each indulgent bite at your own pace. With something this good, there's no need to rush. As you bite into the bar, the crisp crackle of the white chocolate layer releases its rich and sweet notes, followed by the smooth vanilla ice cream, and finished by the almonds for added texture and flavor. And each distinct layer of flavor and texture blend seamlessly for a unique experience. And if you enjoy white chocolate, this one's definitely the best one yet. Another bite, followed by another, and the world's a better place, with just good vibes all around. Experience the new color of indulgent pleasure with the new Magnum White Almond, and trust me, you'll be glad you did.

The new Magnum White Almond is available in all leading supermarkets and convenience stores nationwide. 

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

October 25, 2015, 6:01 pm
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Prime Short Rib with Shiraz, Dak Galbi with Chardonnay, Sweet Potato Soup with Merlot...it's Wine Night at Yoree Korean Dining Barbecue.


Yoree Korean Dining Barbecue, in collaboration with Philippine Wine Merchants, recently hosted a  special wine night, pairing Yoree's signature dishes with some of South Africa's best wines for a unique dining experience.

I've never tried pairing wine with my favorite Korean dishes before, it was always a cold beer, maybe even some Soju, that just washes down the bold flavors and spices Korean cuisine is known for so perfectly. One thing's for sure, this was going to be different. And special. And trying something for the first time is always exciting...


The dipping sauces are served, with a sweet and spicy sauce for seafood, Bamboo Salt or Jukyeom ( a traditional Korean process where sea salt is stored in bamboo trunks), and a boldly flavored soy bean paste for the grilled meats. For the special dinner, Philippine Wine Merchants featured their exclusive South African label, the Kooperatieve Wijnbouwers Vereniging van Zuid-Afrika Bpkt, which means "Cooperative Winemakers' Society of South Africa," or simply KWV, a winemaking cooperative established in 1918 by wine makers from the Western Cape in South Africa. Korean flavors with wine from South Africa, global cross-cultures on a plate. And a glass.


Our dining experience began with a bowl of thick, creamy, hearty and comforting Korean Sweet Potato Soup, a traditional Korean staple served during winter. The creamy texture is layered with the natural sweetness of the sweet potato for rich flavors, and I enjoyed the pairing with KWV Classic Chenin Blanc, a light and crisp white wine with hints of pineapples and apples that cleanses the palate with every sip. You can also pair it with the KWV Merlot, with its deeper and rounder flavors and its distinct raspberry and blackberry notes.

Joey Lucio (L) of Philippine Wine Merchants then poured round after round of KWV Classic Merlot, and a festive vibe is felt all around. That evening, the informal and casual atmosphere added to the cozy dining experience. And the team from Philippine Wine Merchants made it even easier by stressing there are no real rules with wine pairing...


...just go with your favorite wine and enjoy. Pairing wine with Korean Banchan, or traditional appetizers, can be tricky. The contrasting flavors, from mild hints to bold and spicy notes, will have to be paired with different wines. The KVW Classic Cabernet Sauvignon's pronounced dark plum notes with hints of cedar spice seemed to pair well with the spicier banchan, while the KWV Classic Chardonnay complemented the delicate notes of the vegetable and seafood starters. Then again, there are no rules, simply go with the flow. And that's what made the Wine Night at Yoree special, as you go on your own leisurely pace discovering different combinations.


For the first course at Yoree's Wine Night, we were served their signature Dak Galbi, tender and juicy boneless chicken thigh in a special house marinade, grilled right on your table. The crisp and clean citrus notes of the KWV Classic Chardonnay is a good choice to complement the subtle and delicate notes of the Dak Galbi. Take a piece of the juicy chicken and gently wrap it in pickled seaweed for a flavorful punch.


Next, Yoree's Spicy Mackerel Stew was served, with tender fillet of mackerel in a rich and flavorful sauce. The briny notes of the mackerel are tempered by the bold notes of the sauce for balanced flavors, and the subtle lemon notes of the KWV Classic Chardonnay paired well with the dish.


For the mains, Yoree served their signature beef barbecue, starting with the US Angus Boneless Short Rib, with its specks of white marbling...


...and the Prime Short Rib with Prawn, seasoned with Yoree's rich spice blend. The bold, savory notes of the premium beef and the full-bodied flavors of KWV's signature reds then take the pairing to an even higher level.


The thick slabs of US Angus Boneless Short Ribs are then laid on the table-top grill above flaming hot charcoal, as a savory aroma gently rises. A new wine glass with the KWV Classic Shiraz is then served, with a sip that delivered a velvety smooth finish with more pronounced dark berry notes and subtle hints of pepper and chocolate lingering long after the first sip. The noticeably deeper notes make it a perfect match for the US Angus Boneless Short Ribs...


Pick up a tender slab of freshly grilled US Angus Boneless Short Rib and delicately roll it in fresh lettuce, top it with a spoonful of fermented soybean past, a pinch of bamboo salt and roasted garlic, and go for it. The initial flavors come from the sharp soybean paste and garlic, followed by the bold, beefy notes of the US Angus Short Rib. Perfect. A sip of the KWV Classic Shiraz, with its bold and concentrated black cherry notes adds its own layer of flavor, preparing you for another bite.


Then, go for the Prime Short Rib, a leaner yet tender and juicy cut of beef that pared well with the KWV Classic Cabernet Sauvignon, the KWV Classic Merlot, or the KWV Classic Shiraz. The rich and clean flavors of the premium beef, with just a hint of flavorful smokiness from the grill, is pure beef bliss.


My Wine Night at Yoree is capped by a Mini-Bibimbap served on a hot stone bowl, paired with another round of the KWV Classic Shiraz. Wait a few minutes, and allow the hot stone bowl to crisp up the rice at the bottom. I've never had wine with Korean cuisine before, and I wish I did it sooner. The wine just adds a whole new flavor experience to the rich and bold Korean flavors, a refreshing new spin to your favorite Korean dishes. Here's a toast to Yoree's Wine Night, or as they say in Korean, "Gun bae!"

Yoree Korean Dining Barbecue is located at The Forum, 7th Avenue corner Federacion Drive, Bonifacio Global City, Taguig or call 866-0432 for more information.

KWV Wines are exclusively imported and distributed by Philippine Wine Merchants, call 853-9894 and 851-0171 for more information.

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Heat Rises: At Edsa Shangri-La, Manila's HEAT

October 26, 2015, 8:09 pm
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Eight seasoned specialty chefs. Eight signature dishes. One epic gastronomic experience...at HEAT.


Prepare for an all-new level of fieriness at Edsa Shangri-La, Manila's all-day, buffet restaurant, as HEAT raises the temperature with a bold new concept for a refreshing and new culinary dining experience with HEAT Rises. The already impressive buffet spread at HEAT gets even hotter with the inclusion of signature dishes executed by Edsa Shangri-La, Manila's top chefs.


The eight specialty chefs present their own modern and inventive spin on their favorite local dishes, with Chinese, Singaporean, Japanese, German, Italian, Indian, and Filipino flavors to complement the lavish buffet spread at HEAT taking you on an epic global culinary journey. At the elaborate open-theater kitchen set-up of HEAT, you can find themed live interactive stations featuring both creative, modern and traditional cooking styles prepared by the skilled chefs. 


My dining experience at HEAT began with the vibrantly-colored and delicate rolls meticulously prepared by one of Edsa Shangri-La's top chefs. Japanese master Chef Yusuke Hino served his Signature Maki and Magic Cube Rolls, colorful rolls with premium tuna and tamago, laid out on a massive flat stone slate.  


Each delicate roll or cube contained premium tuna with soft and fluffy tamago in an intricate pattern with perfect zen-like symmetry. The outer layer of the various cubes are covered in different colored fish roe, with a more elaborate cube (top center) featuring alternating patterns of rice and fish roe. Like all Japanese cuisine, the signature dish first feeds the eyes with its vibrant colors and patterns, and master Chef Yusuke Hino does that with his maki and cubes. And it tastes as good as it looks, with the light and soft tamago blending with the juicy tuna.


The parade of global flavors continued with Chef Andy Liu's masterful execution of a dimsum classic, his Curry Seafood Dimsum served on a large bamboo steamer. The delicate flavor and texture of the seafood, draped in a rich curry sauce, bursts in your mouth with intense notes. The paper-thin, almost translucent dimsum wrapper is soft and chewy, just the right texture. With two excellent starters done, it was time to sample the signature mains at HEAT...


Executive Chef Tobias Unger draws inspiration from traditional family dishes with his hearty Cheese Spatzle, a rustic and comforting homestyle dish paired with another cherished family recipe...


...the flavorful Curry Sausage served on a hot iron skillet. Both dishes pair well together, with the sharp notes of the richly flavored Curry Sausage contrasting with the creamy Cheese Spatzle covered in Emmental cheese. Executive Chef Tobias Unger, who sat with us, then recalled fond childhood memories with his signature dishes, which makes these dishes even more special. Each of the chefs have created not only special dishes, but dishes that have a special place in their lives. 


Italian Executive Chef Marco Ghezzi shared his Spaghetti Alle Vongole, the traditional seafood pasta dish. The rustic simplicity of the dish delivered rich and bold homespun flavors, with the olive oil, clams, and minced garlic weaving delicate yet pronounced notes for a real Italian classic.   


After traditional and authentic European flavors, Executive Chinese Chef Tony Sum offered his own take on the Singaporean classic, the iconic Coffee Spare Ribs. The tender pork ribs, each one covered in a thick and sweet glaze with its distinct deep coffee notes, perfectly captured and recreated the richness of this Singaporean dish. 


Executive Sous Chef Roxanne Castillo, the only female and Filipino chef in the line-up, shared her own inventive spin on a Filipino classic, Adobo-Marinated Prime Rib with Garlic Yorkshire Pudding and Adobo Beef Jus. It's an intriguing combination, with the sweet and sour adobo, but Chef Roxie pulls this one off perfectly. 


The intense flavors of the adobo marinade do not overpower the rich beefy notes of the premium prime rib, leaving just enough of the traditional adobo notes for a uniquely local and savory twist. The prime rib is perfectly roasted, remaining fork-tender and juicy. Adobo will never be the same for me again, not after Chef Roxie's Adobo Marinated Prime Rib. At HEAT Rises, you can expect some playfully inventive and flavorful surprises on your culinary journey of global flavors.    


Chef Fanishwar brings the flavors of his native India with Tangdi Kabab, Pomfret Tandoori, and Choley Bhaturey, with its rich blend of spices. The chicken is juicy, with a light layer of crispness on the outside, punctuated by the intense notes of the sauce for rich yet balanced flavors. But there's always more at HEAT. You may even get the chance to meet and interact with their top chefs at their respective stations, request a special dish, or simply let their personal recommendations guide you in your culinary journey. Then, there's the rest of HEAT's impressive buffet spread, featuring the very best of global flavors represented in the countless live stations and open-theater set-up. 


For dessert, Pastry Chef Martin Frowd presented his indulgent Raspberry Molten Brownie Double Shot Vodka Cheesecake with Raspberry Sauce, elegantly plated on a stone plate, to cap our feast. Cheesecake with vodka and raspberry sauce in a dropper, covered in thick molten brownie...a perfect ending to an epic feast. Eight top chefs, eight signature dishes, one epic and memorable dining experience at HEAT.  


After sampling all eight signature dishes by Edsa Shangri-La, Manila's top chefs, it was time to hit the impressive buffet spread at HEAT. Fresh, plump prawns and mussels, sauteed in garlic and butter, just can't get any better than that. Ready to turn up the heat in your next visit to HEAT? Simply visit Edsa Shangri-La, Manila's HEAT and let HEAT Rises take you on culinary discovery of global flavors...

HEAT is located at the Lobby Level, Edsa Shangri-La, Manila, Tower Wing, 1 Garden Way, Ortigas Center, Mandaluyong City, or call 633-8888 ext. 2740/2741 or email heat.esl@shanri-la.com for reservations.

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Eating Well and Living Well, Simplified. At Kitchen 1B.

October 28, 2015, 5:56 am
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Healthy yet flavorful dishes with power ingredients. Eating well and living smart was never this flavorful...


Kitchen 1B takes "diet dishes" and "organic ingredients" to a whole new and meaningful level with a unique gastronomic experience focusing on wholesome ingredients with nutritional value and benefits. Meticulously selected, naturally grown ingredients with immune-boosting vitamins and minerals are combined with healthier cooking methods for truly "wholesome" dishes with real and robust flavors. And you can find it here at Kitchen 1B...  

Kitchen 1B is Chef Marivic Diaz-Lim's (L) latest culinary concept, the very same dynamic and creative force behind Tribeca and Apartment 1B. "Food is healing," says Marivic Diaz-Lim, a cancer survivor who continues her journey toward complete healing with food, a philosophy reflected in the menu as the kitchen fired up...    


I've always been a fan of Chef Marivic Diaz-Lim, from as far back as her Tribeca days and her ever popular Apartment 1B (check out her classic comfort food at Apartment 1B on one of my earliest posts here). My nourishing feast at Kitchen 1B began with the fresh and tart Heirloom Tomato Soup with Almond Herb Pesto Drizzle (P 230), with each spoonful delivering rich flavors from the tomatoes complemented by the nutty notes of the almond herb pesto for balanced flavors. The freshest ingredients do deliver fresh and clean flavors, and that's what you get with every dish at Kitchen 1B.  It's a perfect starter that opened up the palate for the next dishes about to be served...


...like the Grilled Prawns & Lentil Salad with Balsamic Vinaigrette and CilantroOil (P 510), a deceptively simple dish yet bursting with rich flavors. The prawns are perfectly roasted, with a subtle briny sweetness and a fresh "snap" with each bite, a sure sign of freshness. The lentils, with the sharp notes of the balsamic vinaigrette and cilantro oil add more unique layers of flavors to the elegantly plated dish. At Kitchen 1B, eating healthy means healthier cooking techniques, like grilling, to bring out the natural flavors.


Kitchen 1B then transforms the eggplant into another tasty dish with its Eggplant Croquettes with Feta Cheese and Tarragon-Turmeric Aioli (P 450), with the soft eggplant and the crisp breading combining for contrasting textures. Simply dip it in the creamy feta cheese with tarragon-turmeric aioli for rich and vibrant flavors. Turmeric is one of those power ingredients used often at Kitchen 1B, well known for its anti-inflammatory and anti-oxidant properties, with an equally potent boost in flavor.


Kitchen 1B offers a variety of signature sandwiches, including the Turkey Burger with Brie and Cranberry Compote on Corn Bread Bun (P 740), served with sweet potato fries. The brie and cranberry compote adds bright and flavorful notes to the burger, complementing the mild and delicate flavors of the turkey. It's a rich and hefty meal, without the guilt. Kitchen 1B also offers other sandwiches, like the Organic Egg Salad Sandwich, the Monte Cristo, and the Cheeseburger for even more options.


Healthy dishes don't mean bland flavors. Kitchen 1B's Whole Wheat Spaghetti & Vegetables (P 560) with broccoli, asparagus, green peas, parsley, tarragon, mint, and almond pesto, is a perfect example. The fresh and distinct notes of the almond pesto, along with the parsley, tarragon, and mint, blend seamlessly for clean and balanced flavors, with the subtle sweetness of the vegetables completing the dish. This is probably one of the most unique pasta dishes I've tried, with just pure and fresh notes. And you do feel good after going through the pasta without feeling heavy. And Chef Marivic was right, "food is healing."


For the mains, a familiar favorite from the early days of Tribeca returns with the Grilled Coco-Ginger Pork Rib (P 780), with pro-biotic hormone-free pork, yellow ginger, turmeric, lemongrass, and cruciferous vegetables (broccoli, cauliflower, and asparagus). This was always a favorite way back at Tribeca, and I'm glad to see it again at Kitchen 1B, with a healthier, natural twist. The use of pro-biotic, hormone-free pork and turmeric is consistent with Kitchen 1B's philosophy, and I enjoyed the updated version of an old Tribeca favorite at Kitchen 1B. The tender and juicy pork has a whisper of delicate sweetness, punched up by the pronounced notes of the ginger, lemongrass, and turmeric for a satisfying main course.


If you're looking for even bolder flavors, and if you love curry, then Kitchen 1B's Lamb Curry (P 950) is highly recommended, with tender Australian lamb on basmati rice, fresh tomato salsa, fried sweet plantain, and papadam. The tender and premium Australian lamb, with its own unique flavor, plays well with the rich spice blend of the curry and tart tomato salsa. The Lamb Curry comes with papadam and sweet plantain to complete the dish.


Have a serious craving for beef? Kitchen 1B's got that covered too with their Grilled Tenderloin (P 1,320), tender Australian grass-fed beef on mashed cauliflower with asparagus. The beef is juicy with all the rich and bold beefy notes you love, but it's the mashed cauliflower that surprised me most. Who knew cauliflower could pack a flavorful punch? Premium beef balanced with fresh vegetables, this one's a personal favorite.


Kitchen 1B also offers an extensive line of vegetarian dishes, like the elegantly plated and colorful Baked Stuffed Capsicum, with heirloom cherry tomatoes, bocconcini, basil, fresh arugula and anchovies. The dish may look simple, but the flavors are rich and complex, complementing the smoky richness of the pepper.


The distinct notes weave a tapestry of rich flavors, and I wouldn't mind going vegetarian for lunch and dinner with dishes like this. But there's more...


Kitchen 1B's Kale & Quinoa Salad, with pomegranate, crispy parmesan shard, heirloom cherry tomatoes, and watermelon, drizzled with honey-mustard lemon vinaigrette, is another example of Chef Marivic's culinary philosophy, perfectly executed and plated. The range of flavors in this one dish are more than enough reasons you need to give this dish a try. And you'll be glad you did.


Cap your healthy vegetarian feast with the Spring Barley Risotto cooked with white wine, green peas, and asparagus topped with parmesan. Like all of Kitchen 1B's dishes, the flavors just pop with a richness that makes you forget this is a vegetarian and healthy dish. And like I said, I definitely wouldn't mind going vegetarian for lunch or dinner with these dishes...


End you dining experience at Kitchen 1B with their popular and bestselling Blueberry White Chocolate Cheesecake (P 290), a rich and creamy dessert that paired perfectly with a cup of freshly brewed coffee...


...like Kitchen 1B's Cafe Latte (P 120) made with Yardstick Coffee. You can also find fresh juices and handcrafted cocktails at Kitchen 1B, so you can relax and chill after a meal.


And they have my favorite cocktail too, the classic Old-Fashioned (P 240), just perfect after a meal. Eating well and living well is a concept made simpler, and real, at Kitchen 1B. And for me, Kitchen 1B offers that culinary balance without sacrificing on flavor. Find your path towards eating and living well, and it all starts at Kitchen 1B...

Kitchen 1B is located at the Ground Floor of KL Tower, Gamboa Street, Legazpi Village, Makati or call 403-4505 for inquiries and reservations.

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The World's Best in a Cup at Dipdenza Coffee

October 28, 2015, 9:40 pm
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A cup of freshly brewed coffee made from some the best coffee beans in the world, paired with a flavorful and comforting meal...all here at the metro's newest coffee shop.


Rising on the crest of the emerging coffee culture, Dipdenza offers some of the world's finest premium blends, combining established second wave coffee with the best specialized blends of third wave coffee along with a curated menu at relatively affordable prices. Come in and have a cup...and a bite.

Located at The Fort Strip, Dipdenza Coffee offers coffee lovers another option for that caffeine fix with its line of traditional and specialty brews and beverages. Sourcing its premium Grade 1 quality beans from all over the world, you can enjoy the world's best in a cup...

Francis Garcia and owner Angeli Albana (L) welcome guests to the cozy coffee shop, with its dark earth and wood tones adding a comforting warmth to the Dipdenza Coffee experience. Dipdenza's expert and skilled baristas (R) then proceeded with a demo on the preparation of a proper brew...


The wide and extensive selection of premium coffee beans at Dipdenza guarantees a perfect coffee experience, which includes the creamy Brazil Fazenda Dutra, with its distinct notes of caramel sweetness and subtle hints of milk chocolate and vanilla; the Guatemala Fancy Antigua Santo Domingo with its smoky "bourbon" and lemon notes, the Ethiopian Sidamo with its herbal aromatics, jackfruit and tea-like notes, and the vibrant Kenya Aa Asali with its pronounced cocoa and blackcurrant fragrance and fruity, caramel finish.  With its name inspired by the Italian word "dipendenza," or "addiction", Dipdenza Coffee has all the premium blends for your caffeine habit.

"You'll always get freshly-ground coffee using beans that are roasted locally," stressed Angeli Albana. "We use three different kinds of blends that are of Grade 1 quality, which means these are the best of the best coffee farmed all around the world," continued Angeli Albana.  


"All our baristas underwent specialty training and are experts in what they do. They'll be able to give you recommendations based on your taste," adds Angeli Albana. Dipdenza's baristas prepared freshly brewed cups of coffee made from premium Guatemalan and Ethiopian beans, each with its own distinct notes. The rich and bold flavors open up your palate for some of Dipdenza's signature dishes...


...starting with the Ciabatta Tuna Sandwich (P 195), with soft and tender chunks of tuna, mayo, fresh-cut tomatoes and cucumbers, fresh and crisp lettuce, and green olives with a side of chips. The blend of fresh vegetables, tuna, and mayo deliver rich yet clean flavors, a perfect light snack paired with a cup of coffee. Note that the regular and full serving include two sandwiches. One sandwich per variant, as shown above, were served for sampling purposes only.


If it's beef you're looking for, Dipdenza's Philly Cheese Steak Sandwich (P 215) with tender, juicy and thin slices of beef draped in melted cheese topped with green pepper and jalapeno on a crisp baguette, is the one for you. It's a light yet savory sandwich that's just perfect for a mid-afternoon snack or a light lunch paired with any of Dipdenza's specialty coffee blends.


Dipdenza also offers unique Beef & Cheese Wraps (P 175), with a soft tortilla stuffed with shredded beef, melted cheese, green bell peppers, and fresh-cut tomatoes and cucumbers. The blend of savory and fresh notes combine for a burst of rich flavors for another tasty and filling dish.


More sandwich options include a healthy yet flavorful alternative, like the Smoked Turkey Sandwich (P 235), with sliced smoked turkey covered in mayo and honey mustard and topped with fresh-cut tomatoes, cucumbers and crisp lettuce on a baguette. All the flavors you want without the guilt. As mentioned, the dishes shown above are sampling servings and not the full regular dishes.


Aside from its specialty blends, Dipdenza also offers a variety of Frappes, Chillers/Juices, and Shakes and Smoothies, including the Premium Peanut Butter Frappe (P 160 Piccolo/P 170 Medio/P 180 Enorme), a rich and indulgent beverage with sweet peanut butter and cream.


It's dessert you can drink, with a flavorful boost to keep you on the go for the rest of the day. Other must-try frappe flavors include Cookies 'n Cream, Mocha Raspberry, and Chai Latte.


Unlike most coffee chains that serve refrigerated and packaged meals heated in a microwave, Dipdenza serves real food. Like the Pasta Bolognese with Sun-Dried Tomato (P 170), a rustic dish with a rich combination of ground beef, ham, herbs, olives, sun-dried tomatoes, garlic and onions, simmered until tender and served with buttered garlic foccacia toast. The richness of the ground beef and ham are tempered by the sharp notes of the sun-dried tomatoes and olives, rounded out by the nutty garlic notes.


Dipdenza's Creamy Chicken Carbonara (P 180) is another pasta dish with the creamy richness of the classic carbonara with tender chunks of chicken, savory bacon bits, and mushrooms. The creamy texture and flavor are punctuated by the sharp and smoky notes of the bacon bits for balanced flavors.


But if you're looking at trying something different, go for the Spanish Sardines Aglio Oglio (P 190), Dipdenza's tasty spin on the classic aglio oglio, made with extra virgin olive oil, fresh garlic, capers, basil, mushrooms, and Spanish sardines. The medley of flavors, from the richness of the sardines to the sharpness of the capers, blend seamlessly in a perfectly balanced dish.

After a satisfying meal, have a cup of coffee. Be amazed with the creative skills of Dipdenza's baristas as they swirl artistic patterns on your cup. As you look at the emerging pattern, a fragrant aroma jumpstarts your senses in anticipation of another flavorful cup of coffee.


Noting like Dipdenza Coffee's creamy Caffe Latte (P 115 Piccolo/P 130 Medio/ P 140 Enormo) after a satisfying meal.


But there's more. Cap your meal on a high note with Dipdenza Coffee's Chocolate Lava Cake served with ice cream and whipped cream drizzled with chocolate.


You can also enjoy premium teas at Dipdenza Coffee, just ask the servers for the extensive variety of tea flavors. Ready to take your coffee drinking experience to the next level? Then head on down to Dipdenza Coffee for a refreshing caffein fix. And a bite of their tasty signature dishes.

Dipdenza Coffee is located at The Fort Strip,  28th Street, Bonifacio Global City, and is open from 8am-12mn from Sunday to Thursday, and 8am-2am on Fridays and Saturdays or call 834-6420 for inquiries.

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Do It Like A Chef 4 at Brasserie Cicou

October 29, 2015, 5:05 pm
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It's back. Brasserie Cicou's Do It Like A Chef returns with its fourth edition...


Impress both family and friends with an elegant pasta dish, the Mushroom Truffle Cream Pasta topped with Roasted Chicken Breast Stuffed with Spinach and Herb Farce in a fun and interactive session at Brasserie Cicou's Do It Like a Chef series. With Brasserie Cicou's Do It Like A Chef, you get to prepare your own dish inside the actual kitchen of Brasserie Cicou for a unique experience.


After a memorable first time where I prepared a pretty impressive three-course feast (more on that experience on my previous post here), I'm back for the fourth edition of the successful Do It Like A Chef series, inside the working kitchen with the talented chefs of Brasserie Cicou.

Brasserie Cicou's young Executive Chef Jill Osias (L) and her team brief the participants before preparing the dish (R), as the ingredients for the Mushroom Truffle Cream Pasta with Roasted Chicken Breast Stuffed with Spinach and Herb Farce is laid out on the counter.   

The day's Do It Like A Chef session started with the preparation of the mushroom truffle cream sauce for the pasta, followed by the roasted chicken breast with the spinach and herb stuffing (L). As we prepared our dishes, Brasserie Cicou's kitchen fired up for the regular lunch service (R)...


Once the Mushroom Truffle Cream sauce is prepared and set aside (for more on the dish, see recipe below), the stuffed chicken breast is then seared on a hot skillet. 


Seared skin down until golden and crispy, then seared on the other side, a knob of butter is then added to baste the stuffed chicken breast for even more flavor. At each step of the preparation of the dish, Executive Chef Jill Osias and her team are right behind you making sure each component of the dish are done right. From the hot skillet, the stuffed chicken breast is then finished in the oven.


Once the chicken breast fillet is done, it's time to prep the different components of the dish. After plating the pasta, top the dish with slices of the crisp, tender, and juicy chicken breast and it's ready.


The pasta is rich and creamy, with the mushrooms and truffle sauce adding an indulgent and distinct note, as the tender, juicy chicken with spinach and herbs complete the dish.  The mushrooms and cream sauce are comfortingly familiar, but it's the addition of the truffle oil and the roasted chicken breast stuffed with spinach and herbs that make this dish special, elevating it from the usual chicken and cream pasta dish. And you get the chance to do it in Brasserie Cicou's kitchen...


After plating the pasta dish, we get a special treat as chef and owner Cyrille Soenen visits the kitchen. Chef Cyrille Soenen then gathers his culinary team in preparation for a special dinner with pigeon as the main dish, giving instructions for the dish. 


Just watching one of the metro's celebrated chefs in action is an experience in itself, and seeing a true master at work was one of the highlights of the day's session. 


The session ends on a sweet note with a selection of Brasserie Cicou's elegant pastries, which included a Macaroon, Canelle, Madeileine, and a Kouignette, a bite-sized version of Brasserie Cicou's signature Kouign Amman, served on a stone slate.


And it's another perfect ending to another satisfying dining experience at Brasserie Cicou. I've always been amazed with Brasserie Cicou's kitchen, seen through a panoramic glass window from the main dining area. With Brasserie Cicou's Do It Like A Chef, you get the rare privilege of going behind the glass window and work inside the kitchen along with the young and talented team behind every signature dish at Brasserie Cicou. Just give Brasserie Cicou a call for the next Do It Like A Chef session (contact details below). And if you want to recreate the special pasta dish featured in this post, here's the recipe...

Mushroom Truffle Cream Pasta
Ingredients:

90g Dried Pasta (spaghetti, linguine, fettucine, tagliatelle)
50g Fresh Mushrooms (buttom shiitake, portobello)
1 Clove Garlic,peeled and chopped
1 Small White Onion, peeled and chopped
1 Sprig Fresh Thyme
Olive Oil
Salt and Pepper
Unsalted Butter
50 ml Cream
Truffle Oil

Procedure:

1.  Saute garlic and onions in olive oil. Add in the mushrooms and thyme. Season with salt and pepper. Add in the cream and let the mixture simmer. Taste and adjust seasoning.
2.  Boil the pasta in salted water. Follow the minutes written on the packaging minus 1 minute. After draining the pasta, immediately toss the with the cream sauce. Right before serving add in a drop or two of truffle oil. You can also add grated parmesan cheese as an option.

Roasted Chicken Breast Stuffed with Spinach and Herb Farce
Ingredients:

1 Piece Chicken Breast Fillet, skin on
Salt and Pepper
Olive Oil
Butter

Spinach and Herb Farce
Ingredients:

20g Fresh Spinach
1/2 Small White Onion
Butter
Basil
Thyme
Parsley
20g Cream Cheese
Salt and Pepper

Procedure:

1.  Saute onions and spinach in a small saute pan. Leave to cool and set aside.
2.  Once spinach is cooled, roughly chop the texture.
3.  Combine all ingredients and check for seasoning. Add salt and pepper.
4.  Place mixture in a piping bag or ziplock bag. Set aside.
5.  Slice the chicken breast fillet horizontally on one side to make a small pocket.
6.  Fill this pocket with the farce using the piping bag.
7.  Season both sides of the chicken with salt and pepper.
8.  In a hot skillet with olive oil, sear the chicken skin side down. Once the skin is golden brown and crispy, turn and sear on the other side.
9.  Put a knob of butter then baste the chicken. Put it inside the oven and cook for another 5-7 minutes. Take it out from the oven and let it rest for 5 minutes before slicing.

Brasserie Cicou is located at 57 Annapolis Street, Greenhills, San Juan, Metro Manila or call 0917-885-8841 for more on Brasserie Cicou's Do It Like A Chef series.

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Cocktails and Comfort Food at The Bowery

October 30, 2015, 9:29 am
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Classic comfort food levels up paired with some very cool cocktails...


The Bowery NYC Comfort Food pairs its signature dishes with new and exciting cocktails for a winning combo and a unique dining experience. From starters to mains and desserts, Chef Cuit Kaufman pairs each dish with a refreshing and playfully inventive cocktail, complementing the rich flavors of his signature dishes.

Chef Cuit Kaufman (R), the native New Yorker behind the successful Borough, brings his comforting culinary style to The Bowery with an imaginative pairing of cool cocktails and classic dishes inspired by the rich flavors of New York. It's a flavorful slice of The Big Apple right here at The Fort.


Start your dining experience with The Bowery's signature Lobster Shrimp Truffle Mac and Cheese (P 1,300), an indulgent take on the classic mac and cheese, with plump lobster chunks, shrimps, creme fraiche, cream cheese, mozzarella, truffle oil, cracked black pepper, and garlic, served on a hot skillet. Think of it as an indulgent and tasty upgrade of the usual mac and cheese, a creative spin with the bigness of The Big Apple for over-the-top flavors. The rich blend of creme fraiche, mozzarella, and cream cheese makes this probably the creamiest mac and cheese in the metro, add some truffle oil, lobster, and shrimps, and you've got a killer mac and cheese like no other.

Pair your Lobster Shrimp Truffle Mac and Cheese with The Bowery's "SSS", or the "Sixth Street Special" (P 280), a refreshing blend of turmeric, fresh citrus, Absolut Vanilla Vodka, and star anise in a sugar and salt rimmed glass. The addition of turmeric, an homage to East Village's Little India, adds a distinct note. 


The richness of the Lobster Shrimp Truffle Mac and Cheese is tempered by the sharp citrus notes and turmeric of the Sixth Street Special, cleansing the palate and preparing you for another indulgent bite of the mac and cheese. It's a balanced pairing that works, without overpowering the flavors of the dish or the cocktail. As we wait for the main course, the Bowery's Steamed Mussels (P 470) arrived, with plump mussels steamed in a Thai-spiced beer broth served with grilled sourdough bread. The spicy beer broth and the briny sweetness of the mussels also pair well with the Sixth Street Special, with the distinct notes of the turmeric, citrus, and Absolut Vanilla Vodka base lingering long after the first sip, bringing out more of the flavors of the steamed mussels.


The Bowery's Roasted Rosemary Chicken (P 480), with tender and juicy chicken laid on charred mustard greens, creamy Parmesan polenta, and red wine steeped cherries, is one of those comforting classics you keep coming back to, with its rustic and homespun flavors that just warms you any time of day. The delicate notes of the chicken with its subtle hint of rosemary is punctuated by the tart and sweet cherries, rounded out perfectly by the creamy polenta and the mild bitter notes of the charred mustard greens. The range of flavors in this one dish is best paired with another of The Bowery's unique cocktails...

Pair your Roasted Rosemary Chicken with The Bowery's inventive Margariri (P 300), a fresh citrus margarita blended with apple vinegar and red wine in a salt and sugar rimmed glass. The infusion of apple vinegar adds a refreshing sourness to the cocktail that pairs so well with the Roasted Rosemary Chicken. 


Each bite of the tender and juicy chicken is complemented by the refreshing sourness of the apple vinegar infused cocktail, making you go for another slice. The Margariri also paired well with the next main dish, the homey Turkey Meat Loaf (P 820), with slabs of tender and juicy turkey meat loaf on caramelized onion mashed potatoes ringed by braised green beans and carrots and drizzled with red wine gravy. The bright and festive colors of the dish are a visual cue of the rich flavors from the different components of the dish, flavors that work well with the sweet and sour Margariri.


For dessert, Chef Cuit Kaufman draws inspiration from a cherished family recipe, Grandma's Pear Pie (P 650 good for two or more), a rustic pie served with vanilla bean ice cream and Hot Toddy Caramel Sauce that's perfect for sharing. It's a playfully inventive take on a classic, replacing sweet apples with mildly tart pears for a sharper bite. The velvety smooth vanilla bean ice cream and thick Hot Toddy Caramel Sauce weaves its own unique layers of flavors for an indulgent yet comforting dessert.


But Chef Cuit Kaufman has more flavorful surprises up his sleeves. The Bowery's Death by Chocolate Cake (P 360) was served next, an indulgent chocoholic's dream with a layering of seven different components with chocolate creme anglaise and coca nibs. The deep, rounded and robust full-bodied chocolate notes surround and drapes your mouth with all of its chocolate goodness, setting you up with another of The Bowery's creative cocktails...

Pair your Death by Chocolate Cake with The Bowery's Swazerac (P 440), a unique twist on one of the oldest cocktails, the Sazerac. Think of it as a Sazerac with some swag, a variation of an Old-Fashioned with Rittenhouse Rye 100 proof, chocolate liqueur tear drops, Xocolat Mole and orange cream bitters served in an Absinthe laced glass. 


After dessert, have another Swazerac for the road. A classic Old-Fashioned has always been a personal favorite, and The Bowery's Swazerac does the job perfectly, with its intense and woody, smoky notes from the rye whiskey rounded out by the deep chocolate notes of the chocolate liqueur and xoxolat mole, punctuated by the sharp orange cream bitters. This calls for another round. And another slice of Death by Chocolate Cake. Comfort food and cocktails, and you can find your favorite pairing at The Bowery.

The Bowery NYC Comfort Food is located at the Ground Floor, Forbeswood Heights, Rizal Drive corner 29th Street, Bonifacio Global City, Taguig or call (0936) 929-6073 for inquiries.  

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A Tasty and Flavorful Preview of The Gourmand Market

October 31, 2015, 4:59 pm
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Fresh, new, and exciting food finds, all in one place. The Gourmand Market promises all these, and more...


The Gourmand Market is a long-running event spearheaded by Trish Panlilio of nawwTy's Kitchen and Dara David-Roa of Collab Contessa Brand Events set for November 13-15, 2015 at Bonifacio High Street, just in time for the holiday season. Here's a sneak preview of what you can expect at The Gourmand Market's latest edition...

In an exclusive preview of The Gourmand Market's offerings, Trish Panlilio and Dara David-Roa showcased some of the unique and tastiest selections of gourmet specialty items in a casual afternoon event. At the garden, and inside the dining room, the participating vendors proudly set-up and displayed their products for the preview.   


My flavorful experience at The Gourmand Market preview began with a refreshing glass of Guyabano Juice with Chia Seeds from Holy Carabao Holistic Farms, made from the freshest organic produce sourced straight from their own sustainable farms. Holy Carabao Holistic Farms is the brainchild of Hindy Weber-Tantoco, and it represents not just the best locally sourced and all-natural ingredients, but a holistic philosophy. One sip immediately delivers an intense yet refreshing tartness that can only come from the freshest, all-natural soursop, followed by layers of nutty notes from the chia seeds. And you can expect more all-natural products from Holy Carabao Holistic Farms at The Gourmand Market come November 13 at Bonifacio High Street.

Free-flowing wine added to the festive vibe at The Gourmand Market preview, with fine wines from Argentina's famous Lagarde Bodega, one of Argentina's oldest wineries established way back in 1897, represented by Laica Herrera (R), Lagarde's Business Development Manager. 


At the dining room, the impressive selection of gourmet products were laid out from one long end to another, reflecting the wide variety and diversity of flavors at the next edition of The Gourmet Market.


The massive spread included the tasty Cassava Chips by California Crunch in Sour Cream & Onions and Barbecue flavors, washed down perfectly with ice-cold traditionally crafted bottled drinks by Stellina's thirst-quenching Lemonade and Pink Lemonade with Raspberry.


Authentic and inventive Japanese flavors combine with Wasabi Warriors' unique line of freshly prepared sushi, maki, and rolls, bite-sized treats that's big on flavor. I enjoyed Wasabi Warriors before, and it's great to see their signature rolls at The Gourmand Market (see my previous post on Wasabi Warriors here). The wide selection of rolls, including Japanese cones made of nori, offer diners an equally wide variety of options and flavors for a quick bite on-the-go.


Luis Minguez, F & B Manager of Casa Roces, showcased his signature Ensaymada con Jamon y Chocolate, a traditional soft and fluffy ensaymada topped with ham and served with thick Spanish chocolate. The fun part is pouring the thick Spanish chocolate on the ham-topped ensaymada for rich and classic flavors (for more on Casa Roces, check out my previous posts on their wide range of signature dishes here, popular lunch dishes here, and the elegance of the restored ancestral home here).

Other must-try dishes from Casa Roces include their indulgent Caviar Pate (L) and the sweet and creamy Yemas (R), which paired well with their hot Spanish chocolate as well. At The Gourmand Market on November 13, you can see more of the signature Filipino-Spanish cuisine of Casa Roces. 


Trish Panlilio's nawwTy's Kitchen served up their homey yet elegant take on luxe comfort food, drawing inspiration from family favorites. Her lavish spread included hearty pasta dishes to bottled preserves, like jars of Peach Apple Marmalade that's perfect for gift-giving during the holidays.


nawwTy's Kitchen's signature mains, like the Stuffed Roast Peppered Turkey, is just one of the many highlights of The Gourmand Market preview, served with creamy whipped mash potatoes, buttered vegetables, marmalade, stuffing and gravy for the works. Tender and juicy, the mild notes of the perfectly roasted turkey are punctuated by the subtle sharpness of the pepper for rich flavors.


Not to be missed is nawwTy's Kitchen's flavorful Paella Negra with Aioli, a hearty and rustic paella dish with soft and fluffy rice enriched with squid ink and topped with prawns, mussels, and green peppers. The richly flavored dish weaves distinct layers of flavors from the various ingredients in a balanced and seamless blend. Drizzle some aioli sauce to complete the flavors. Going for seconds? Absolutely.


Other savory dishes from nawwty's Kitchen included the tangy Chicken Sausages on Saffron Rice, another satisfying combo with the subtle savory notes layered by the distinct flavors from the soft and moist saffron rice. nawwTy's Kitchen's repertoire of comforting dishes make it ideal for any festive celebration during the coming holidays.


Fujimama returns to The Gourmand Market with its line of Takoyaki, the popular ball-shaped Japanese snack with various fillings and cooked in a special takoyaki pan. Choose from a wide range of Takoyaki, including the original Fujimama Special, the Tamago Takoyaki, Ponzu Takoyaki, Spicy Ebi Takoyaki, Mozzarella Takoyaki, Spam & Cheese Takoyaki, and the Cheese Steak Takoyaki. Fujimama also offers the Japanese savory pancake, the Okonomiyaki, in its range of tasty products.


Sevilla & Sons Charcuterie offered their line of specialty small-batch, handcrafted, and traditional fresh pork sausages made from premium lean pork and natural ingredients. Old world techniques are used, with each sausage stuffed and tied by hand. The kielbasa and hot beef links (shown above) were savory and perfectly spiced and seasoned. Each bite is announced with a fresh "snap" before releasing its rich flavors. Sevilla & Sons specializes in both local regional sausages, like the longganisa and chorizo from Lucban, Cabanatuan, Cebu, Ilocos, Vigan, Alamaminos and Iloilo; and American, European, and Asian sausages like the Polish Kielbasa, Spanish Chorizo, traditional Hungarian Sausages, English Pork Bangers, Italian Sausages, Andouille French Sausages, German Bratwurst, Louisiana Hot Beef Sausage Links, and Chinese Lep Cheong Sausages. Soon, Sevilla & Sons will be offering even more sausages like Moroccan Chicken Sausages, Berlin Currywurst Sausages, Jamaican Jerk, Cuban Chorizo, Thai Chang Mai Sausages, Brazilian Linguica, and even Persian Shawarma Sausages. With Sevilla & Sons, you get a taste of the world with their premium sausages. Definitely one of the many tasty treats you can expect at The Gourmand Market.


Chorizo de Cebu takes the local sausage to the next level with its range of local variants, including Garlic Pork, Pork Hamonado, Spicy Pork, Garlic Chicken, Chicken Hamonado, and Spicy Chicken. Each delicate sausage link, in bite-sized balls, delivers a burst of rich and savory flavors, with a choice of sweet and spicy variants. Pork or chicken, hamonado or spicy, Chorizo de Cebu's got it covered to satisfy all your cravings. Imagine these with garlic fried rice and eggs...perfect.


A taste of Mexico is represented by El Jefe's Mexican Street Food's version of the classic Elote, grilled corn-on-the-cob with lemon, salt, and chili powder. The combination of sweet, citrus, and spicy notes come together with each bite, and it's pretty hard to stop with just one bite. You can also nibble on some of El Jefe's Nacho Chips in Plain, Colored, Barbecue, Sour Cream, and Cheese variants.

In between, indulge in some sweet bites from The Baker Bros, like their Dark Choco Mint, Butter Choco Chip, PB and Nutella, and Apple Space Jam and Caramel Cookies. Chewy and soft, with a crisp outer layer, go for a piece, or better yet, go for the whole cookie and come back for seconds.  


Cupcakes by Sonja's also returns to The Gourmand Market with its signature selection of sweet, indulgent, and elegant cupcakes that made it famous. But it's got something new...


...the new Rainbow Marshmellato from Cupcakes by Sonja's is an inventive and creative new dessert with soft and moist layers of colorful cake topped with roasted marshmallow gelato and marshmallow fluff by Bono Gelato and colorful sprinkles, served in a jar. In a unique collaboration with Bono Gelato, Cupcakes by Sonja's continues to innovate and create new and exciting desserts, just one of the many reasons to check out The Gourmand Market on November 13. Rich, creamy, everything you want, in a jar.


Bliss & Co. shared its extensive selection of baked treats, from savory to sweet, each one bringing back fond memories of the comfortingly familiar, of home and family. And that pretty much sums up the very heart and mission of Bliss & Co., to bring happiness in a bite. And go ahead, have a big bite of their homespun and rustic freshly baked Chicken Pie...


...or indulge in their sweet and colorful Pinwheels and the moist Lemon Loaf. Don't hold back, just let Bliss & Co. take you back to simpler, and better times with each bite. Bliss & Co. also specializes in Lemon Bliss Bites, Angel Cake, Peach Lemon Juice, and Chicken Longganisa.


Snacking can be good, without the guilt. Take it from Take Root, an all-natural food company, with its line of healthy snacks. Snacking takes on a whole new wholesome and healthier experience, with food that not only tastes good, but good for you too...


...like Take Root's Kale Mix Chips, a healthy mix of dried, not fried, organic kale, tree nuts, tomatoes, garlic, nutritional yeast, sea salt, herbs and spices. With absolutely no refined sugar or artificial additives, just fresh, organic ingredients for a healthier and flavorful alternative. Gluten-free and vegan, snacking can be good. With Take Root. Take Root's Kale Mix Chips are available in Margherita Pizza, Sour Cream and Chives, Vegan Cheese, choKALEt, and Garlic Bread. Take Root also offers other healthy snack products, like Banana Bread Granola with Flaxseeds, Burnt Honey Granola with Cranberries, Cauli-Broc Chicharon Garlic, and Cauli-Broc Chicharon Vegan Cheese. Craving for chocolate? No worries. Take Root's got that covered too. Try their Dark Chocolate Brownie Bliss Balls or the Homemade Peanut Butter Bliss Balls.


Looking for some crazy and fiery heat? At The Gourmand Market, you can find Garapal Super Hot Sauce, and these guys aren't kidding when they say "super hot." Using local chili and ingredients, the guys at Garapal Super Hot Sauce have created some of the most unusual, definitely one of the spiciest, yet flavorful sauces in the metro. Take their Usok Hot Sauce variant, made with a blend of native labuyo and hickory smoked for just a hint of smokiness, or the Bawang Hot Sauce with roasted garlic. They also have other intriguing hot sauce blends, like the Kape Tsokolate Hot Sauce, a richly flavored sauce blended with arabica and cocoa, the Mo Fiah Hot Sauce, with papaya and orange in the mix, or the Original Sigbin Hot Sauce with pineapple, passion fruit, and siling kolikot. At The Gourmand Market, you can find all kinds of flavors, and Garapal Super Hot Sauce is one of those unique finds.


Need a caffeine fix? Let Slurp Coffee take you on a flavorful ride with one of their exclusive and proprietary blends, like the The X-Blend, a dark roast with bold, smoky and chocolate notes; and the aptly named Rocket Fuel, a medium roast with vibrant citrus, almond and deep muscovado notes. Sourcing the choicest coffee beans from around the country, Slurp Coffee grinds, blends, cups and yes, slurps each of their blends to ensure you enjoy that distinct flavor. From signature blends to premium local single origin coffee, Slurp Coffee has the blend for you.


Slurp Coffee also offers a line of cold bottled coffee beverages, the Cold Brew, a bold and robust coffee extracted for 24 hours, with light, sweet, nutty, and chocolate notes. The Cold Brew is also available in Salted Caramel, a more playful flavor for that quick and refreshing caffeine fix. But there's more products, so much more flavors to discover, at The Gourmand Market.


A whole afternoon of sweet and savory bites, and a tipple with fine wine, all at The Gourmand Market preview. The food served during the preview, along with the relaxed and casual vibe, replicates The Gourmand Market experience. And you can expect so much more. Save the date. All roads lead to The Gourmand Market on November 13-15, 2015 at Bonifacio High Street.

The Gourmand Market, presented by Globe Platinum, will be held at the C1 Park, Bonifacio High Street Central, Bonifacio Global City, Taguig City on November 13-15, 2015, Friday to Sunday, 11am-12 midnight. 

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The Glenlivet: A Tasting Flight with the World's Number One Single Malt Whisky

November 1, 2015, 8:12 am
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An afternoon with The Glenlivet. And there's just no better way to celebrate its historic milestone as the world's number one single malt Scotch whisky than with a proper tasting flight...


The Glenlivet recently held an exclusive media luncheon at the Hotel Interconental's Bahia Function Room to announce its revered status as the world's number one single malt Scotch whisky, a testament to the iconic brand's increasing consumer appeal, rich heritage, innovative spirit, and exceptional quality since 1824. And this definitely called for a proper toast...


At the luncheon, the core range of The Glenlivet was proudly displayed, with The Glenlivet 12 Year Old, The Glenlivet 15 Year Old French Oak Reserve, The Glenlivet Nadurra 16 Year Old, The Glenlivet 18 Year Old, The Glenlivet Archive 21 Year Old, and The Glenlivet XXV 25 Year Old, each one highly decorated and awarded in its class. Through its commitment to innovation, The Glenlivet has been the largest contributor to the growth of the sector in the past five years, and in 2014, surpassed the one million case per annum mark. That same pioneering spirit is seen and experienced through innovative new expressions, engaging marketing campaigns, and the growing online community for brand fans, The Guardians of The Glenlivet.

It's the single malt that started it all. Established by George Smith way back in 1824 as the first licensed distillery in the Livet Valley of the famed Speyside region of Scotland. Since then, The Glenlivet has become the world's largest single malt Scotch whisky brand by volume, based on the latest IWSR 2014 data.


The exclusive Tasting Session featured the three classic expressions of the esteemed range, The Glenlivet 12 Year Old, The Glenlivet 15 Year Old French Oak Reserve...


...The Glenlivet 18 Year Old...


...and to cap off the tasting, The Glenlivet 16 Year Old Nadurra, yet another expression with a growing following for its cask strength and elegant, memorable finish. Each of the expressions have been critical drivers to the Brand's global success. "The past five years have been phenomenal for The Glenlivet. The brand has grown consistently, with value ahead of volume, because we have what whisky fans are looking for when considering a dram," said Laurent Lacassagne, Chairman & CEO of Chivas Brothers. "In response to consumer demand we are delivering ever more innovative styles of whisky and more engagement. The Glenlivet has proudly led the category on these fronts and I am honored to add leadership in volume sales to this list of achievements," continued Laurent Lacassagne. "But for now, I propose a toast to George Smith, who I am sure would have been delighted to see the 'the single malt that started it all' become the world's No. 1." And I'm pretty sure George Smith would approve.


Darren Hosie, International Brand Ambassador for Chivas Brothers Ltd., presided over the exclusive tasting of the Glenlivet at Intercon's Bahia Room. As International Brand Ambassador, Darren Hosie leads all mentoring programs of Chivas Brothers around the Asian region and travels extensively to promote the iconic brands of Chivas Brothers Ltd., including Chivas Regal, Royal Salute, Ballantine's and The Glenlivet. In 2012, Darren Hosie was appointed a member of the Keepers of the Quaich, Scotland's premier Scotch whisky industry society in recognition of his excellent and continued services to the Scotch whisky industry. Membership to the prestigious Keepers of the Quaich is strictly by invitation only, and having Darren Hosie host the event made it even more special.


A special three-course lunch was served at the Intercon's Bahia Room, starting with the Smoked Salmon Tartar topped with fresh arugula and served with iced tomato soup...


...followed by the Roast Beef Tenderloin Crusted with Mustard Gratinated Potatoes...


...and finally, dessert with the Tiramisu and Almond Biscotti.

After a sumptuous lunch, Chivas Brothers Ltd.'s International Brand Ambassador Darren Hosie then briefed guests on the finer points of single malt Scotch whisky before the much-awaited whisky tasting. Different food elements like dried apricots, truffle chocolate, and sultanas were also served to bring out the complex notes.


The classic Glenlivet 12 Year Old delivers fruity notes, with a pronounced hint of pineapple, ending with a clean and smooth nutty finish. Matured in a mixture of cask types, the American Oak casks impart a subtle layer of creamy vanilla notes. The deeper, golden color of The Glenlivet 15 Year Old French Oak Reserve has more intense flavors, yet with a rich buttery creaminess with a whisper of fruits and nuts. The Glenlivet 18 Year Old is a more complex yet balanced expression, with its rich blend of fruity, nutty, toffee and bolder spice notes weaving its own distinct layers of flavors. Darren Hosie then shared the The Glenlivet 16 Year Old Nadurra, which translates to "natural" in Gaelic referring to its natural non-chilled filtered and traditional process, is a classic expression with more robust peaty and smoky notes, punctuated by hints of apples and citrus zest. The Glenlivet Tasting was a unique opportunity to experience the subtle nuances in each of the single malt expressions, each one with its own exclusive character.


And that makes each expression an experience in itself. Each of the distinct expressions were unique and excellent, but it's The Glenlivet 16 Year Old Nadurra and the The Glenlivet 18 Year Old that made an impression for being different and refreshingly new. Each sip brings one closer to the master distiller's art, a culmination of years of passion and dedication to a noble craft, perfectly captured in a shot glass. You can add just a drop of water to bring out the flavors and aroma, take it neat and enjoy it in its purest form, or have it on the rocks, whatever way you have it, the classic initial and momentary burn and bite at the back of your mouth followed by the signature clean velvety smooth finish completes the experience. One more shot? Absolutely.


Here's a toast to George Smith, to the single malt that started it all, a historic milestone in global sales volumes, and to 191 years of single malt Scotch whisky perfection. And I'm pretty sure George Martin would approve a toast in proper Gaelic... Slaandjivaa!

The Glenlivet is available in leading supermarkets and wine shops nationwide. 

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