DUDE FOR FOOD

Stay connected and see the world in a whole new way...

...with the new ASUS ZenFone 2 Laser 5.0, and see what others can't see.

ASUS takes last year's favorite smartphone, the ZenPhone 5, even higher with the new ASUS ZenFone 2 Laser 5.0 to elevate your smartphone experience. The good just got better with the new ASUS ZenFone 2 Laser 5.0, packed with new and updated features. More than just a smartphone, it's a whole new way of seeing the world...

Style and function merge seamlessly with the elegant ASUS ZenFone 2 Laser 5.0 with its unique ergonomic arc design for the best possible grip. The curved back and thin edge measure a slim 3.9mm to easily rest on the palm of your hand for comfort without sacrificing style, highlighted by an exquisite hairline design with a contemporary metallic finish. Just place your ASUS ZenFone 2 Laser 5.0 on a table or any flat surface to appreciate the organic form, and quickly pick it up with ease with its stylish curved back design. Unlike other smartphones with thin yet flat designs, the curved back design and hairline metallic finish make it easier to grip securely.

The ergonomic look also features a thoughtful design feature with its rear key, providing the most intuitive way to use the new ASUS ZenFone 2 Laser 5.0. By simply using your index finger, you can easily and conveniently adjust the volume or other functions like taking a mandatory selfie (yup, I might succumb to this selfie phonomenon soon).

Sleek, sharp, and smart, the new ASUS ZenFone 2 Laser 5.0 is my personal gateway to the 21st century. For calls, the new ASUS ZenFone 2 Laser 5.0 offers excellent call quality with its built-in dual microphone. The enhanced ASUS Noise Zero Talk technology helps in eliminating background echoes and reducing noise for improved clarity. It's Dual Sim configuration supports both 3 and 4G connections, so all you need is just one smartphone to stay connected. The unique ASUS Zentenna also ensures steady and reliable signal strength all the time. And depending on usage, the new ASUS ZenFone 2 Laser 5.0's 3000 mAhLi-Polymer battery has enough juice to keep in pace your daily routine. To start your new ASUS ZenFone 2 Laser 5.0, simply swipe the screen to access easy customization tools, and you're ready for a spin.

You know it's an ASUS with its trademark concentric circle design at the bottom and on the back rear key to complement the hairline metallic finish. The concentric circle motif features a spin pitch of only 0.13mm for a visually stunning look similar to the ASUS ZenBook. It's a unique design feature that differentiates the ASUS ZenFone 2 Laser 5.0 from other smartphones within the same price range. The first noticeable feature is its impressive wide screen, and it's built tough too. The ASUS ZenFone 2 Laser 5.0 display comes with the Corning Gorilla Glass 4 protection against accidental damages, making it the only smartphone with superior screen protection in the same price range. The impressive Corning Gorilla Glass 4 offers twice the drop-damage resistance versus its predecessor, a 2.5 x increase in retained strength and is 85% less likely to break in daily use. The new ASUS ZenFone 2 Laser 5.0 not only looks good, it's one tough smartphone too. And it's a great tool to bring on your many adventures, both travel and food, without skipping a beat.

The new ASUS ZenFone 2 Laser 5.0 features a large panoramic 5-inch HD (720 x 1280) IPS display with the super tough Corning Gorilla Glass 4 delivering vibrant colors, excellent brightness levels, and wide viewing angles up to 178 degrees, perfect in rendering text and graphics in all usage scenarios. Take it outdoors, and readability is no problem under bright sunlight with its wide viewing angle. With an impressive 72% screen-to-body ratio, the new ASUS ZenFone 2 Laser 5.0 is 10% better than the first generation ZenFone 5 and 4% more than the iPhone 6 Plus. The new ASUS ZenFone 2 Laser 5.0 features an innovative Full Screen Lamination with ASUS TrueVivid Technology to minimize reflectiveness and maximize clarity, brightness, and touch responsiveness for an extremely comfortable and enjoyable viewing experience. Photos and videos are noticeably brighter, clearer and more vivid, as the display reaches 72% of the NTSC range, approximating the way your eyes enjoy the real world. The wide screen also features a protective 20nm Anti-Fingerprint Coating with Glove Touch Support, allowing you to enjoy the sliding and swiping motion without leaving any fingerprints, and completely usable even when wearing gloves. The new ASUS ZenFone 2 Laser 5.0 is also extremely sensitive and responsive, in fact, it's one of the quickest in the market with a record-breaking touch response time of just 60 milliseconds, compared to most Android phones with a slower response range of 80-100 ms. Absolutely no lag when you click or drag an icon on the screen, and this comes in handy when gaming. The responsive screen is also programmed with a special algorithm to distinguish different patterns between water drops or grease from your finger, so that the screen is still responsive even when slightly wet (more on the new ASUS ZenFone 2 Laser 5.0 on my travel blog here).

The ASUS ZenFone 2 Laser 5.0 is also the first smartphone in its price range to feature an eye-opening 8-megapixel camera on the back guided with laser auto-focus, plus a dual-LED real-tone Flash and a 5-megapixel camera on the front. The extremely fast f/2.0 aperture Toshiba Lens can focus any subject in a snap to deliver shots with excellent detail, resolution, saturation and contrast levels in all situations, including both daylight and low-light. It's combination of both excellent hardware and software support deliver best in class camera applications and solutions.

And taking photos was never this easy. The innovative laser auto-focus technology enables you to take photos fast and with excellent clarity. The ASUS ZenFone 2 Laser 5.0's infrared laser technology measures distances at lightning speed, resulting in fast, near-instant focus capability in a snap. Or just a mere 0.3 seconds. Now, that's an advantage, specially when your appetite takes control and you go for a quick bite before getting a shot. With the new ASUS ZenFone 2 Laser 5.0, even your crazy appetite won't stand a chance with the speed of the laser autofocus technology. So you get that perfect shot without worrying about going for a quick bite.

Close-ups, or even difficult low-light situations, the new ASUS ZenFone 2 Laser 5.0 is up for any photographic challenge. The super fast laser autofocus feature comes through all the time. You can tap the camera icon, or simply motion with your fingertips the letter "C" on the screen to launch the camera, a real cool and nifty intuitive feature, and you're ready to shoot.

I took my new ASUS ZenFone 2 Laser 5.0 on a few food trips with contrasting lighting situations, and ran it through its paces. And each time, my new ASUS ZenFone 2 Laser 5.0 performed perfectly. Here are sample unedited photos taken with my new ASUS ZenFone Laser 5.0 to give you a better idea on its versatility. Yabu's Mozzarella Katsu Sticks taken under indoor artificial lighting still looked natural and balanced with my ASUS ZenFone 2 Laser 5.0, and all with just a tap on the screen.

Mixed daylight and artificial light sources can pose serious challenges with any DSLR, but it's a breeze with my new ASUS ZenFone 2 Laser 5.0. The Monte Carlo at Village Tavern was snapped in an instant, all you need before diving right in for the first bite.

The natural colors of the dish, Ippudo's Beef Ishiyaki Rice, still come through despite the predominantly warm yellow tones of the artificial indoor light source.

The combination of natural morning delight and neutral artificial white light at Hotel Rembrandt's breakfast buffet at the lobby combine for this appetizing top shot. And there's more, The new ASUS ZenFone 2 Laser 5.0 also includes helpful software to enhance all your photographic needs, including Backlight Super HDR Mode, a Wide Angle Panoramic Selfie (in case your whole basketball team wants to get in your selfie), a Dual Color Real Tone Flash, Real-Time Beautification Mode to make sure you or your subjects look their best, a Super Resolution Mode with 4x the clarity, and just in case you're in the mood to create your very own movie, the new ASUS ZenFone 2 Laser 5.0 also has the ASUS Mini-Movie software, just shoot, show and share. And there's just so much more to discover with the new ASUS ZenFone 2 Laser 5.0.

A phone, a camera, a versatile smartphone, all you want and need in a sleek and handy unit. The new ASUS ZenFone 2 Laser 5.0...it's a whole new way of staying connected, and see what others can't see.

For more on the new ASUS ZenFone 2 Laser 5.0 and the full range of ASUS products, check out their cool FB Page here at https://www.facebook.com/ASUSph or follow the hashtags #ZenFone, #SeeWhatOthersCantSee, #ZenFoneLaser, and #ASUSPhilippines and @ASUSph in Instagram.

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Start your day right with one of the best breakfast deals in the metro...

The daily Breakfast Buffet at The Lobby of Hotel Rembrandt includes a mix of classic Filipino and Western cuisine, for only P 299+ per person. Now that's a cool deal...

Value and variety. At the Breakfast Buffet, you can find an Omelette Station where diners can customize their own omelette with a variety of fillings, including mushrooms, green and red peppers, ham, bacon, black olives, and tomatoes, prepared ala minute. You can also have some Pancakes and Waffles, served fresh from the pan and waffle iron.

Begin your breakfast with a comforting bowl of Crab and Corn Soup, something warm and soothing to get you off on a good start...

...followed by a cup of freshly brewed coffee. Then, it's time to check out the spread...

At the buffet spread, you'll find a wide variety of breakfast favorites with a well-stocked salad bar, fresh-baked bread, and fruits, as well as traditional local flavors like Longanisa (L), a sweet local pork sausage; and Pork Tocino (R), sweetened cured pork...

...Corned Beef Hash with potatoes (L), and Chicken Tocino (R), a lighter alternative that's big on flavor. Pair it with Garlic Fried Rice and some Ensalada, a flavorful mix of salted red eggs, tomatoes, and green mangoes and you've got a serious breakfast.

Other options include Daing na Bangus (L), fried local milkfish, and Chop Suey (R). Go for local or western flavors, or have both. You can also find fresh juices and desserts at the buffet to complete your leisurely breakfast.

A soft and fluffy pancake fresh off the pan, draped in melted butter and maple syrup can be hard to resist, so just go with the flow and have one made. And your pancake is prepared and served in minutes...

...or go for a waffle drizzled with strawberry syrup and topped with whipped cream, blueberry and strawberry preserve. Simply tell the station chef how you want it, and you get it served ala minute. At the breakfast buffet, none of the pancakes, waffles or omelette are prepared in advance, each one is made as you order.

Breakfast isn't complete without bacon, and you can have your fill, and go for seconds too, at Hotel Rembrandt's Breakfast Buffet. Hotel Rembrandt's bacon are thicker and wider than the usual, with the familiar sweet, smoky and mildly salty notes.

Add some crispy, deep-fried seafood, like Danggit (L) and Crispy Pusit (R), and another heaping serving of Garlic Fried Rice. The deep-fried squid is perfectly crunchy, with just the right level of salty notes, great with some vinegar and chili. This one's a personal favorite.

One more plate, and your day is off to a good start. The Breakfast Buffet at Hotel Rembrandt is served daily from 6am to 10:30am, all for only P 299+ per person for one of the coolest deals in the metro.

Value and variety for breakfast, and one of the best deals in the metro (for more on Hotel Rembrandt buffet offerings, check out my previous posts on the hotel's new dishes here, the spread of international and local cuisine at the Dinner Buffet here, and the Merienda Buffet here), head on down to Hotel Rembrandt and start your day right.

Hotel Rembrandt is located at 26 Tomas Morato, Quezon City, Metro Manila or call 373-3333 Local 201 to 204 for more information and inquiries.

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An evening of art and good food...at Mario's.

Mario's presents the works of Michael Velasco in a special exhibit, "Grace, Elegance & Humanity," from November 10 to December 4, 2015. Have a cocktail, enjoy the art, and have a memorable meal surrounded by Michael Velasco's works for a unique feast for the senses, only at Mario's.

Michael Velasco, painter, muralist, and portraitist, celebrates the female form as the embodiment of grace, elegance, and humanity in a series of works in oil, silver, and gold leaf on canvas. His works reflect both a classicist yet modernist approach, with the elegant female form set against silver and gold leaf and geometric patterns of fabric draped in long shadows cast by the late afternoon glow. Michael Velasco's Pointe Shoes (L) and Lovelorn Muse (R) highlights in contrasting styles the innate beauty of the female form.

Michael Velasco then takes a closer, more intimate perspective with his other works, like The Virgin (L), a simple yet dramatic study of the female form in more detail, with its subdued tones punctuated by the bold splashes of color from the red garb and the gold leaf foil. The grace of a ballerina, the elegant sensuality of the lovelorn muse, and the intimate beauty of a virgin, different facets of the female form reinterpreted by the unique style of Michael Velasco. And you can surround yourself with these different expressions of the female form by Michael Velasco while dining at Mario's...

Lit by the warm amber glow of the interior lights, the various paintings take on an ethereal quality, and it's a good time for cocktails. An Old-Fashioned (P 165) gets you in the groove as you take in the works of Michael Velasco at Mario's for a unique visual and sensory experience before dinner.

Our dinner began with Mario's signature appetizers like the Gambas Con Chorizo (P 345), plump sauteed shrimps with Chorizo de Bilbao...

...the Surtido de Tapas (P 455), a hearty platter with spicy chicken wings, drunken shrimps, fried squid rings and Spanish Chorizo de Bilbao with garlic vinegar, sofrito, and aioli dips...

...and the Oysters Rockefeller (P 350), fresh baked oysters topped with spinach and hollandaise sauce, each one a real classic. Surrounded by art, it's just fitting that the signature classics from Mario's complement the unique visual experience.

No dining experience at Mario's is complete without their famous Caesar's Salad (P 260), the classic salad prepared the Mario's way, right by your table side. The impressive collection of Michael Velasco is matched with an equally masterful performance by Mario's skilled and experienced staff as they prepare the dressing in a slow yet deliberate pace. It's one of those dishes that reminds you of the day you first tried it at Mario's, and one bite is all you need to be reassured that it's still as good and exactly the way you remembered it. The familiar notes are comforting, and that's what you can always expect at Mario's.

More of Mario's signature classics were served, like the rustic Callos Madrilena (P 430), the traditional Spanish casserole with ox tripe and chickpeas, great as is, or better yet, enjoy it with some garlic fried rice...

...and the Corned Beef and Cabbage (P 455) with boiled potatoes and carrots. The tender corned beef, with its rich beefy flavors and subtle briny notes from the curing, pairs perfectly with the boiled potatoes, carrots and cabbage. Time for another cocktail before the mains...

Mario's has always been known for its tenderloin steaks, and they offer a number of flavorful options like the classic Ala Pobre (P 630), tender beef topped with crunchy garlic bits...

...the boldly flavored Peppered Steak (P 630), seasoned with ground peppercorns draped in a creamy brandy sauce...

...and the Fillet Mignon (P 690), bacon-wrapped tenderloin fillet with mushroom gravy, each one perfectly grilled and juicy bursting with rich beefy notes with every bite.

You can also opt for the Salpicon De Mar Y Tierra (P 430), Mario's own version of surf & turf with tenderloin cubes and shrimps sauteed in olive oil, garlic, and chilies laid on a bed of garlic fried rice. A meal in itself, it's everything you love from Mario's served on a plate. With extra garlic bits for good measure.

I go for the Steak Bearnaise (P 635), with the prime heart of tenderloin served with fettucine al burro. The tenderloin is great on its own, pour some of the thick and smooth bernaise sauce and it gets a rich and creamy kick in flavor. The buttery notes of the fettucine completes the dish.

Another round of cocktails, and take one more look at Michael Velasco's works, and you're just about ready for dessert. Cap your meal with one of Mario's signature desserts, like the Sugar-Free Apple Pie (P 185)...

...the rich and indulgent Leche Flan (P 95)...

...or the New York Cheesecake (P 185) to end your dining experience with the works of Michael Velasco at Mario's on a sweet note. The classic dishes and the elegant works of art on exhibit are just some of the many reasons to visit Mario's (for more on Mario's, check out my previous posts on their Chef's Creations here, some of the reasons why I keep coming back to Mario's here, and more of their signature dishes here).

And for a limited time, Mario's is transformed into a gallery showcasing Michael Velasco's evocative interpretation of the female form. Indulge in a feast for the senses with great food and the works of Michael Velasco at Mario's, on display until December 10, 2015.

Mario's is located at 191 Tomas Morato Avenue, Quezon City or call 373-0360 0r 415-3887 for inquiries. You can also visit their website at www.marios.com.ph.

Crisp and juicy katsu with cheese. On a bun. It just keeps getting better...at Yabu House of Katsu.

After the successful introduction of Yabu's Katsu Burgers (more on Yabu's Katsu Burger and Ebi Katsu Burger on my previous post here), they're back with another new and exciting variant, the Menchi Katsu Burger. Your favorite katsu, stuffed with cheese, on a bun. Sounds like another winner to me...

Start your feast with Yabu's Mozzarella Katsu Sticks (P 260), creamy mozzarella coated in crunchy and golden panko tossed with Yabu's very own Furikake blend, served with spicy aioli dip. The creamy texture of the mozzarella contrasts with the crunchy breading, and the spicy aioli dip completes the flavors. It's a great starter, richly seasoned with the distinct notes of the Furikake, setting you up for Yabu's latest Katsu Burger...

The new Menchi Katsu Burger (P 390), a crunchy and juicy katsu stuffed with a double-cheese combination of Cheddar and Havarti cheese topped with shredded cabbage, shiso leaves, Japanese pickles, spicy aioli, and caramelized onion jam in a toasted brioche bun. Each order comes with your choice of Furikake Fries or Chicken Salad.

And this one tastes as good as it looks. The juicy Menchi Katsu with its crisp outer layer of breading blends well with the creamy cheese stuffing, with each bite delivering a burst of rich flavors. The caramelized onion jam, shredded cabbage, shiso leaves, Japanese pickles and spicy aioli weave their own distinct layers of flavor, and both the soft brioche and Menchi Katsu retain their form all the way to the last bite. Pair it with Furikake Fries and you have a real meal. It's a combination that works. The thick-cut steak fries are richly seasoned, complementing the equally rich flavors of the Menchi Katsu Burger. This one's definitely another winner from Yabu.

Cap your feast at Yabu with the indulgent Lava Cake (P 185), a warm and moist lava cake laid on miso butterscotch served with a scoop of vanilla ice cream and caramel cookie crumbs. The mild salty notes of the miso pair well with the sweet butterscotch, adding a uniquely Japanese touch to the sinfully rich dessert. Scoop up some vanilla ice cream, the miso butterscotch sauce, cookie crumbs and the moist lava cake, and repeat.

Fresh, innovative, and full of flavor, you can always expect something new and exciting at Yabu. Don't miss out on the new Menchi Katsu Burger, now available in all Yabu branches, and discover a whole new creative spin on your Katsu dining experience.

Yabu is located at the second floor of Mega Atrium, SM Megamall, Ortigas, Mandaluyong City or call 631-1192 for inquiries.

In the mood for Chinese. And you want it fast. And affordable. Where?

You can find it all here at Yumchee Fastfood, the latest dining concept to open at Bonifacio Stopover...

Located at the ground floor of Bonifacio Stopover at The Fort, Yumchee Fastfood offers classic Chinese dimsum, noodles, congee, and set meals that's big on flavor without busting your budget. The bright and clean interiors, service, wide range of dishes and excellent value combine for a satisfying dining experience.

Start with some of Yumchee's signature dimsum like the Fried Wanton (P 85 for 4 pcs), crisp, deep-fried dumplings with a savory filling...

...followed by the Beancurd Shrimp Roll (P 85 for 3 pcs) with plump shrimps wrapped in soft beancurd, a personal favorite, and you're off to a good start. But it gets better.

Yumchee's Pork Shrimp Siomai (P 85 for 4 pcs), delicately steamed dumplings with finely minced pork and shrimp are a must have to complete your dimsum feast. The flavors are mild yet rich, and one piece leads to another. And another. You can also take-out Yumchee's Pork Shrimp Siomai in a Box of 12 (P 250) or 24 (P 500).

Then, there's Yumchee's Shrimp Dumpling (P 85 for 3 pcs), with each bite releasing the briny sweetness of the shrimps with its fresh snap contrasting with the soft, paper-thin dimsum wrapper. Dip it in some chili sauce for a flavorful punch, and then have another.

And don't pass up on Yumchee's BBQ Pork Buns (P 85 for two pcs), two soft buns filled with sweet and savory barbecued pork. Big on both flavor and value.

Yumchee also offers a range of comforting congee dishes priced at only P 159, like Pork Meatball, Pork with Century + Salted Egg, Fish Fillet, and Mixed Seafood (plus P 30), each served with Yumchee's signature Breadstick (P 58). Perfect on a rainy day. Or any day when you need some comfort in a bowl.

If you're craving for a bowl of noofles, Yumchee's got that covered too. Yumchee's Wanton Noodles (P 159), with soft wanton in a light broth with noodles is just what you need to make the day right...

...or the bold flavors of the Beef Brisket (P 159), with tender beef chunks in a rich and darker beef broth, perfect when paired with Yumchee's dimsum or the BBQ Pork Buns, a meal in itself. Other options include Chicken Meatball (P 159) and Beef Brisket + Wanton (P 189).

Yumchee also offers a variety of Set Meals for only P 199 with one main dish and one side for a winning combination of flavor and value, like the Beef Brisket (+P 20), paired with Yumchee's Vegetable Fried Rice and soup. Slow braised for hours, the beef brisket is fork-tender with rich beefy notes. You can choose from a number of sides for your set meal, including Steamed Rice + Soup, Vegetable Fried Rice + Soup, Stir-Fried Noodles + Soup, and Seasonal Vegetables.

Other Set Meals include Fish Fillet with Tofu (L) for a light option or the Black Pepper Beef (R), paired with seasonal vegetables, bokchoy with garlic, as the side dish. With Yumchee's set meal priced at only P 199, it's one of the best deals right in the center of The Fort.

Yumchee's crispy Chicken Chop with Vegetable Fried Rice and Soup is another winning combo, with tender and juicy chicken capped with a light crisp outer layer.

You can also go for a true classic, like the Sweet Sour Pork paired with Steamed White Rice and soup for traditional flavors. The contrasting textures of juicy pork with a lightly crisp layer draped in the familiar sauce makes for a quick yet satisfying meal.

Or why not try something new and different, like Yumchee's Chinese Adobo, with tender and juicy pork in a mildly sweet sauce. The richness of the pork and the sweet sauce blend well together for a different and new flavor experience...

...perfectly paired with Stir-Fried Noodles and soup as your sides. At Yumchee, you'll find comforting and familiar flavors, and discover new flavors like the unique Chinese Adobo. Other set meals include the mildly sweet Orange Chicken and Salt Pepper Spare Ribs.

And don't forget dessert. Cool down with Yumchees's line of Shaved Ice (P 78 for two toppings) and create your own combo like the Strawberry Mango Shaved Ice (P 78)...

...the Kiwi and Peach Shave Ice...

...and the Black Pearl and Lychee Shaved Ice. The finely shaved ice with milk, with two fruit toppings of your choice, caps your feast at Yumchee on a sweet note. Fast. Full of flavor. And affordable. Dine-in or take-out, Yumchee Fastfood has just what you need to satisfy your dimsum, noodle, congee or tasty Chinese craving. Without busting your wallet. Now that's a winning formula.

Yumchee Fastfood is located at the Ground Floor, Bonifacio Stopover, 31st Street corner Rizal Drive, Bonifacio Global City or call 511-1520 for inquiries.

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The unique seasonal Japanese flavors of winter come to the metro in a refreshing and comforting bowl of authentic tendon...

Tenya introduces its latest seasonal tendon bowl, the Snow Crab Tendon, now available in all its branches.

Inspired by one of Tenya's popular seasonal offerings for winter in Japan, the new Snow Crab Tendon (P 415) includes Black Tiger Prawns, deep-fried Nori, Enoki Mushrooms, fresh beans, premium grade Scallops and Snow Crab on Japanese rice for a comforting bowl of seafood tendon goodness (for more on Tenya, see my previous posts on the special sneak preview here and the opening of its second branch at the Bonifacio Stopover here). The combination of fresh and premium ingredients make this new tendon dish special with the snow crab, scallop, nori, and enoki mushroom recreating the fresh flavors of the Japanese winter. And it's a great seasonal addition to the line-up of dishes at Tenya offering diners additional options.

The snow crab delivers mild, fresh and clean flavors with a subtle sweetness that pairs well with the flavorful Tare sauce. The scallops are soft yet firm, with equally fresh and mildly briny notes. The Black Tiger Prawns, a staple at Tenya, is fresh and flavorful, just what you'd expect from Tenya. The addition of the enoki mushrooms and nori add more layers of flavors to complete the dish. The new Snow Crab Tendon from Tenya is the first in a series of seasonal dishes, and available for a limited time only. You can expect more seasonal tendon dishes as Tenya brings the seasonal flavors of Japan in all its branches. So hurry, winter's coming...

Tenya is located at the Second Level of the new Bonifacio Stopover, Rizal Drive corner 31st Street, Bonifacio Global City, Taguig City, Metro Manila.

A game to test your hand-eye coordination, and a comforting bowl of ramen as a reward. Good times...at Go-En The Japanese Ramen Shoppe.

Inspired by the Japanese coin called "goen" which loosely translates to "luck," Go-En The Japanese Ramen Shoppe shares their own brand of positive vibes through the rich flavors of their Japanese dishes, including their signature ramen. And a game called Kendama...

Go-En The Japanese Ramen Shoppe's John Geron (L) brings the richness of Japanese culture, in both traditional games and flavors, to local diners for a unique dining experience. At Go-En, one can find a wide variety of the Japanese ball and cup game, the Kendama (R), along with other distinctly Japanese items in popular culture.

After going a few rounds with the Kendama, and with a few helpful tips from John Geron, I finally get to land the ball on a cup. It's just one of the many elements that thread your experience at Go-En, capped by their own take on real Japanese flavors. The semi-open kitchen at Go-En then fired up to prepare their signature dishes...

After a few more rounds with the Kendama, I began my dining experience at Go-En The Japanese Ramen Shoppe with their Gyoza (P 250 for five pcs), traditional pan-fried dumplings filled with savory and juicy ground pork and vegetables. Soft and chewy on one side with just a layer of light crispness on the other, each bite releases the juicy and savory notes of the ground pork and vegetables. Having lived in Japan for almost twenty years, John assures the flavors are just the way it should be, never tweaked or adapted to fit the local taste preferences.

Nothing like Kara-Age (P 250) fresh from the fryer, Japanese-style fried chicken with crisp and juicy chicken thighs battered in garlic with a special and creamy sauce on the side. The Kara-age is perfectly executed, tender and juicy with a crisp outer layer for contrasting textures. The subtle hint of garlic from the batter comes through, capped by the smooth and creamy notes of the sauce.

More dishes were served, including the Okonomiyaki (P 350), an Osaka-style pancake with chopped cabbage, egg, squid, sakura ebi topped with pork, katsuboshi, and aonori, drizzled with special sauce. The medley of rich flavors bursts with every bite, and it's another good dish to complement your feast at Go-En.

John then shared one of their newest dishes, his take on the Omu Rice, with soft and fluffy rice wrapped in egg topped with pork and sweet corn draped in a sweet and tart sauce. A meal in itself, this one is guaranteed to satisfy the heartiest appetites.

Then, the first of four ramen bowls were served, starting with the playfully inventive TomatoRamen. The richly flavored broth is tart, with vibrant colors to match the equally vibrant and sunny notes of the broth. It's not sweet as I imagined it to be, in fact, the mildly sour tartness makes this one different.

Each sip delivers the bold notes of the tomatoes, perking up the palate with its clean flavors. The soft and chewy noodles absorb the flavors of the broth, blending seamlessly with the other ingredients.

If you're looking for some soothing heat, Go-En's Tantanmen (P 380) should do the trick, with its spicy sesame broth flavored with chili oil and topped with hosomen, ajitsuke tamago, savory ground pork, naganegi, and chingensai. The mild spicy notes linger long after the first sip, making this one a refreshing bowl of ramen with bold flavors.

How about some cheese in your ramen? Go-En's Cheese Ramen (P 350) is a zesty take on the traditional ramen with a tasty miso-based broth with moyashi, ajitsuke tamago, minced pork, sweet corn and a hefty mound of cheese. I enjoyed the combination of cheese and sweet corn, adding its own unique layers of flavor to the ramen.

The Tokyo-style Kogashu Ramen (P 380) is an intensely flavored ramen with a deep and smoky flavored shoyu broth spiced up with whole black peppercorn and topped with hosomen, ajitsuki tamago, menma, thin kakuni, shiraganegi and naruto. This one's a personal favorite. John suggested mixing up the bowl first before taking a sip and a bite for balanced flavors. There's whole black peppercorns in this bowl for pure flavors.

For dessert, take in more of the good vibes with Go-En's Mochi Ice Cream (P 80), a delicate hand-made mochi stuffed with ice cream filling.

Real flavors, positive vibes, and great service. And you can find all these at Go-En The Japanese Ramen Shoppe. And if you find John doing his Kendama tricks, pick one up and join the fun.

Go-en The Japanese Ramen Shoppe Plus is located at Jardin de Zenaida, Unit B1, #34 Sgt. Esguerra Avenue, Brgy. South Triangle, Quezon City or call 441-4636 or 376-5761 for more information. You can also visit their website at http://www.goenramen.com/. For more on Kendama, visit http://goenkendama.com/.

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She never ceases to amaze, and her latest concept at Pepita's Kitchen takes private dining to a whole new level...

Inspired by the rich culinary diversity of New York, Dedet de la Fuente of Pepita's Kitchen adds her own unique Filipino spin for a holiday feast with Dinner at Tiffany's, featuring the Lechon Diva's new creations.

A recent trip to New York sparked some inventive ideas for a novel take on the traditional holiday feast, and Pepita's Kitchen has truly evolved with some of the most creative dishes yet, elegantly presented in her own playful yet elegant style (for more on private dining at Pepita's Kitchen, check out my previous posts here and here).

For the first course, Dedet de la Fuente served her Tendoncini on Pickled Vegetables, with fork-tender and melt-in-your mouth tendon crusted in chicharon on a bed of pickled green mangoes and vegetables. The contrasting textures and flavors open up the palate with rich flavors from the tendon and chicharon crust balanced by the sharp notes of the sweet and sour green mangoes and vegetables.

For the second course, Pepita's Kitchen served their own take on the traditional scone with her wittingly named Lechon Scone with Mr. Thomas Butter. Add some of her "Mr. Thomas Butter," creamy butter blended with the familiar lechon liver sauce of Mang Tomas, hence the name, to the freshly baked buttery scone, for a spin on the traditional scone with a cool local twist.

The elegantly plated South Sea & Pearls features plump shrimp and scallop on tapioca pearls with a rich and creamy sauce. At Pepita's Kitchen, her plates always match the dish, and this dish is one of the best yet. Take the plump shrimp along with a scoop of the creamy tapioca pearls and experience a burst of rich and creamy notes, and repeat with the scallop. If you play your cards right, you might even get seconds...

In between, indulge in some of Pepita's Kitchen's non-alcoholic mocktails like the Ube Pandan Cosmopolitan. It's a refreshing mocktail, with a subtle hint of pandan and just a whisper of the nutty notes of purple yam.

Fresh flavors come through with Pepita's Kitchen's Farmer's Salad, draped in a rich and creamy salted egg dressing. The salted egg doesn't overpower the delicate and fresh notes of the salad, adding just a layer of richness for unique flavors.

Pepita's Kitchen's homage to the local roasted chicken, the Lechon Manok, is given a flavorful upgrade. Slow-roasted with tender and juicy chicken capped by a lightly crisp layer of skin, Pepita's Kitchen's Lechon Manok served on creamy mashed potatoes is both comforting and satisfying.

The medley of comforting flavors continued with Pepita's Kitchen's refreshing palate cleanser, the aptly named "KKK", or "Kinayod na Katas na Kundol," bringing back fond memories of childhood. Made with wintermelon, the delicate sweet notes take you back to simpler times, and there's really nothing like rediscovering childhood flavors making the holiday feast even more special.

Then, the much awaited moment arrived. Pepita's Kitchen revealed hew newest lechon creation, The New York Lechon. Drawing inspiration from New York's Little Italy, Pepita's Kitchen's signature lechon is stuffed with iconic Italian flavors, including soft Risoni pasta, portobello mushrooms, and garlic.

The slow roasting process allows the stuffing to absorb the richness of the pork, adding layers of savory notes to the risoni, the soft short-cut pasta resembling grains of rice, while the portobello mushrooms add a distinct nutty hint along with the garlic. Take a spoonful of the moist and flavorful risoni with portobello mushrooms, add a piece of the tender and juicy pork and some crispy crackling, and you'll definitely go for seconds and thirds...guaranteed.

After a few more rounds with The New York Lechon at Pepita's Kitchen, it was time for dessert. Once again, Pepita's Kitchen infuses traditional local ingredients for an indulgent dessert, the Binatog Panna Cotta, with boiled white corn kernels on creamy panna cotta for another winning combination. A feast highlighted by creative dishes and rich flavors, with familiar flavors reinterpreted and reinvented for another memorable dining experience. It just gets better. All the time. At Pepita's Kitchen.

Later that day, Pepita's Kitchen unveiled other new dishes, The Filipino Seafood Sandwich. Inspired by the stacked and layered Norwegian Sandwich, the decadent sandwich includes layers of shrimps, crabmeat, vegetables, quail eggs, tinapa or smoked fish, bangus or milkfish, malunggay leaves and colorful fish roe draped in mayo.

More friends dropped in later in the evening, including Steve Villacin with his signature Hainanese Chicken (L), paired with his Hainanese Rice and rich sauces (R). It was now time for dinner...

Pepita's Kitchen then served two more lechon creations...

...with one stuffed with soft and fluffy Inasal rice flavored with annatto oil, the same oil used for the popular Chicken Inasal...

...and another stuffed with fragrant lemongrass, marble potatoes, and local sili sinigang, long green chili with a mildly sweet and smoky hint. And Pepita's Kitchen continues to amaze.

The epic day-long feast was capped by Pepita's Kitchen's signature dessert, the Buko Pandan Triffle, with layers of indulgent local ingredients ending another memorable dining experience with the Lechon Diva, Dedet de la Fuente of Pepita's Kitchen, on a sweet note. If you're looking for a unique private dining experience with family and friends this holiday season, give Pepita's Kitchen a call, and prepare to be amazed...

For more information on private dining at Pepita's Kitchen, call 0917-326-3482 or email at pepitaskitchen@gmail.com.

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Lobsters. All you want. Any way you want it. And every Friday, you can indulge in an epic lobster feast for dinner...

Edsa Shangri-La Manila's HEAT goes Mad for Lobster every Friday for dinner with an impressive spread of fresh lobsters prepared just the way you like it. Craving for lobster? It all starts here at Edsa Shangri-La Manila's HEAT...

Edsa Shangri-La Manila's sumptuous lobster buffet is definitely one of the metro's impressive buffet spreads, and it's an on-going theme every Friday at HEAT. Overflowing with the freshest catch, HEAT's Mad for Lobster is also one the metro's ultimate dining deals and experiences not to be missed. Seriously.

The station chefs proudly raise live lobsters for diners to see (for more on Edsa Shangri-La Manila's HEAT, see my previous posts on their impressive spread served daily here and their new dishes here), with each live station featuring different ways to prepare this coveted crustacean. Sweet and spicy, layers of rich flavors from a blend of Indian spices, or simply baked with cheese or sauteed in butter, it's your call.

And just seeing the variety of fresh lobsters at Edsa Shangri-La Manila's HEAT is already an experience in itself.

And there's lots of it. Spread throughout HEAT's spacious interiors, one can find massive displays of fresh lobsters. At the central station near the Salad, Cold Cuts and Cheese, and Sushi Stations, one can find mounds of fresh lobsters on ice, as you hold back the urge to dive right in. But then again, just give in, pick up a plate and go with the flow...

The impressive selection of fresh lobsters include the bright orange Maine Lobster, or the Boston Lobster with its distinct pair of large claws from the US East Coast...

...the meaty and succulent Pacific Lobster...

...and the smaller yet flavorful and brightly colored Palawan Lobster from down south. The extensive selection also featured Slipper Lobsters, Rock Lobsters, Japanese Lobsters, Tiger Lobsters, and Bamboo Lobsters, along with a variety of lobster tails in different sizes to complement the regular buffet spread at HEAT.

But before you begin your lobster feast, go for some fresh salads at the Salad Station, a comforting bowl of soup and noodles at the Soup Station, or some freshly prepared sushi and sashimi at the Sushi Station (L) and try some Lobster Rolls, Maki, and Cones (R).

Each live station at HEAT features different preparations with lobster, prepared ala minute, like the Singaporean-style Chili Lobster Tails at the Asian Station...

...the classic Lobster Thermidore at the Carving Station...

...and Lobster Tandoori with Indian spices and seasonings from the Asian Station. Steamed, grilled, baked, stir-fried, whatever way you want it, the chefs at the different stations are ready to prepare your lobster dish just the way you like it. And there's more. Executive Chef Tobias Unger and his team of specialty chefs have created a whole repertoire of lobster dishes including Lobster Risotto and Lobster Paella.

My lobster feast at Edsa Shangri-La Manila's Mad for Lobster dinner buffet began with a trio of fresh Boston Lobsters, delicately steamed and poached in butter, with a side of lemon butter sauce.

Imported from the cold waters of the American East Coast, the tender yet firm and succulent Boston Lobster delivered a fresh snap with every bite, releasing a mild briny sweetness complemented by the rich notes of the lemon butter sauce. And it's easy to pick the lobster meat from the shell, a sign of freshness. With lobster this good, all you need is a lemon butter dip.

Then, I go for Baked Pacific Lobster topped with creamy bechamel sauce and cheese, a recommendation by the chef, and perfectly executed by HEAT's skilled station chefs.

The mild notes of the delicate lobster are punctuated by the rich and creamy layers of bechamel and cheese for balanced flavors. Inside, layers of bright orange lobster roe add to the richness of the dish.

My lobster feast continued with Palawan Lobsters sauteed in butter and garlic, with the fresh and clean notes of the lobster highlighted by the rich flavors of the butter and garlic. The mild flavors of the lobster still comes through, without being overpowered by the richness of the butter and the distinct nutty notes of the garlic.

And don't pass up on the Slipper Lobsters, sauteed in butter, garlic, chili and spring onions. The delicate sweetness of the lobster pair well with the spicy kick of the chili and spring onions. And if you're up for another round of lobsters, go ahead. You can also indulge in HEAT's regular buffet selection, just in case.

Cap your lobster feast with HEAT's equally impressive and indulgent desserts at the dessert station. Freshly prepared churros with thick Spanish style chocolate and some fresh seedless grapes end my feast on a high note. A wide variety of the freshest lobsters, prepared in an infinite number of ways, Edsa Shangri-La Manila's Mad for Lobster is the only lobster-themed buffet at this time in the metro. And it's impressive. Edsa Shangri-La Manila's Mad for Lobster Dinner Buffet is priced at P 2,415 net person every Friday at HEAT. And that's a pretty cool deal with its extensive selection of fresh lobsters. And for a minimum P 5,000 single receipt, diners can even get the chance to win lunch or dinner buffet for two, unlimited iced tea, and a cool lobster souvenir. Jumpstart the holiday season with an indulgent lobster dinner...only at Edsa Shangri-La Manila's HEAT.

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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It's Sunday, time for a leisurely brunch. But not just any brunch. Make it Comida de Navidad at Vask...

Vask recreates the festive flavors of the season with its Christmas Brunch Buffet, Comida de Navidad, featuring a variety of traditional Spanish dishes. Indulge in the holiday season's traditional flavors with a distinct Spanish spin with a sumptuous brunch buffet spread prepared by Chef Chele Gonzalez and his culinary team at Vask...

Dining at Vask is always special (see my first post on Vask here), and it just got better with their Sunday brunch. With the success of their weekday brunch (more on Vask's weekday brunch on my previous post here), Vask introduces their special Sunday holiday brunch, Comida de Navidad, celebrating the season with Spanish flavors.

It's a holiday feast with rich Spanish flavors, starting with a wide selection of authentic Spanish Tapas. Vask's Pintxos, with Tuna (L) and Beef (R) on crostini gets you in the holiday groove in no time. Paired with Vask's sangrias, perfect.

We were then served Vask's hearty and comforting Sopa de Ajo, a traditional garlic and bread soup with olive oil and paprika. The homespun warmth of the Sopa de Ajo adds a rustic note to the Christmas brunch at Vask, coating your palate with rich notes and preparing you for another round of authentic Tapas.

A tray of Spanish Quezo de Bola with dried fruits and nuts is displayed at the spread, great with another round of sangrias. The cornerstone of Spanish culture and cuisine, Tapas allows you to indulge with numerous servings of small plates. At Vask, you can discover Pintxos, the regional version of Tapas from the Basque Country of Northern Spain.

And you can enjoy a wide selection of Pintxos at Vask's Comida de Navidad. Continue your feast with Vask's signature Tapas, including Croquetas de Jamon y Pollo (L), creamy bechamel croquettes with a crisp outer layer filled with chicken and ham; and Mejillon Tigre (R), deep-fried spicy and crispy mussel draped in bechamel.

And there's more. Carnitas, crisp paper-thin pockets filled with a savory pork stuffing...

...and Boquerones, thinly-sliced fresh anchovies marinated in vinegar, extra virgin olive oil, garlic and parsley. Pure, fresh, and clean flavors, and you'll want to go for seconds.

Tortilla de Patatas, a thick and fluffy omelette with potatoes and a traditional Basque favorite, is also served at the buffet spread.

At the middle of the buffet spread, one can find more Spanish dishes, like Rabas, fresh squid battered and deep-fried served with basil mayonnaise...

...and Pulpo A La Gallega, a personal favorite, with thin slices of fresh and tender octopus on soft potatoes drizzled with olive oil and paprika. With free-flowing sangrias, you can go for round after round of little plates with Vask's signature tapas.

Further down the buffet spread, you'll find the main dishes at Vask's Comida de Navidad, like Callos, a thick and hearty stew with ox tripe, another favorite. Pair it with some crusty bread, or maybe some garlic fried rice, and you've got one serious meal. This one's another personal favorite.

No Spanish feast is complete without Paella, and Vask served their version of Paella Negra topped with fish and drizzled with aioli. The soft and fluffy rice bursts with rich flavors punctuated by the distinct notes of the squid ink and and the creamy aioli.

The festive mood kicked up a notch with Vask's other main dishes, including their Chicken Relleno, whole roast chicken with a savory stuffing...

...and the elegantly plated Honey Glazed Leg of Ham. The mild and delicate notes of the tender ham are complemented by the sweet hint of honey with just a whisper of saltiness to complete the flavors, and you can taste the festive flavors of Christmas with every bite.

At the end of Vask's buffet spread, you'll find one other dish to cap the holiday vibe, slow-roasted Cochinillo. And it just can't get any better than that...

Plate after plate of authentic Tapas...

...followed by plate after plate of Vask's signature mains. And free-flowing sangrias. It's an epic Sunday brunch to match the celebratory mood of the coming holiday season. Vask's Comida de Navidad is set at P 1,395+ per person inclusive of free-flowing sangrias, every Sunday from 11:30am to 2:30pm. See you next Sunday...

Vask Modern Tapas & Gastronomic Cuisine is located at the 5th Floor, Clipp Center, 11th Avenue corner 39th Street, Bonifacio Global City or call 0917-806-5292 for inquiries and reservations. For more information, visit their FB Page here at https://www.facebook.com/VaskManila.

Garden-fresh salads. Spicy Asian-style ramen. And beefy burgers. Just some of the wide and diverse flavors, all in one spot. And you can find all these, and more, at Hole in the Wall...

Garde Manger debuts at Hole in the Wall with its signature salads and cold kitchen dishes, along with a new thirty-day pop-up, Fire in the Hole with its spicy ramen, and The Beef with its "uncluttered" burgers. Three innovative and unique concepts, each one offering new flavor experiences...

Hole in the Wall is the country's first 500-seater food hall showcasing some of the metro's most creative and innovative dining concepts. Take a walk around the spacious interiors and you'll find different stalls offering a wide variety of flavors and culinary styles to satisfy any craving. And you can start with a fresh salad from Garde Manger...

Chef Miko Aspiras shares his take on fresh food and beverages at Garde Manger, which means "cold preparation area in the kitchen" (for more on Chef Miko Aspiras, see my post on Scout's Honor at Hole in the Wall here and his creative take on French classics at Le Petit Souffle at Century City Mall here).

Indulge in the opposite end of the flavor spectrum with spicy Asian-inspired ramen, like Laksa and Thai Curry at the aptly named Fire in the Hole. From the same guys behind Wrong Ramen (more on Wrong Ramen on my posts here and here), Fire in the Hole takes on the same rebellious spirit with its inventive dishes.

Rediscover a classic favorite with a return to the basic, no-frills, and "uncluttered" burger at The Beef. Their mission is simple: serve the best uncluttered hamburgers on this side of the planet, with absolutely no fancy toppings, insecure oversizing, and over the top customization. Just premium USDA beef with lettuce, onions, and tomatoes. And cheese.

After a short tour inside Hole in the Wall, enjoy a refreshing beverage at Garde Manger. At Garde Manger, the unique concept revolves around fresh ingredients and fresh food without cooking, with their line of sushi, salads, wraps and fresh juices. Refresh with Garde Manger's fresh fruit beverages, like the Bahamas (P 120), with cranberry, pomegranate and pink lemonade; the Okayama (120), a sweet and tart Japanese peach lemonade; the Honeymoon (P 120), with Japanese pear, caramel, and mint; and the Summer Fling (P 120), with sour cherry and calamansi. Other creative blends include the Golden Hour (P 120), with mango, calamansi, tarragon, and honey; and Palomino (P 120), with coconut, lime, and lychees. Fresh, pure and clean flavors, and you're just about ready to try some of Garde Manger's signature cold dishes...

Start with Garde Manger's fresh trio of Wraps, the Mu Shu Sesame Chicken Wrap (P 175) served with Chili Hoisin Dip, the Tofu Quinoa (P 175) with Cilantro Lime Dip, and the Thai-Mango Shrimp Wrap (P 175) with Coconut Basil Dip. Light, healthy yet full of flavor, each wrap is distinct from the other, with its own dipping sauce to complete the flavors.

Then, try one of Garde Manger's signature salads, like the Marinated Watermelon Salad (P 255) with feta and pistachios drizzled with Balsamic Citrus dressing. The contrasting notes of the different fresh ingredients, with sweet, sour and tart hints, combine for layers of flavors blending seamlessly in a bowl. And each ingredient is fresh, delivering a fresh snap with every bite.

The Sisig Rilletes Salad (P 315) with Pampanga Sisig, lentils and pili nuts, is an inventive take on the usual salad, with the rich layers of tender pork adding both texture and flavor to the dish, a personal favorite.

The Waldorf Salad (P 285) with apples, blue cheese, bacon, and walnuts combine sweet and nutty notes for refreshingly familiar flavors. It's a classic dish, recreated at Garde Manger.

Korean flavors are highlighted in another salad, the Sesame Gochujang Octopus Salad (P 285) with orzo, red cabbage, and cilantro. The mild notes of the tender octopus are punctuated by the bold flavors of the Korean gochujang for balanced flavors. The vegetables are fresh and crisp, with the soft orzo, a soft pasta resembling grains of rice, absorbing the rich flavors of the dressing. If you're after a light, healthy and refreshing meal, make Garde Manger your first stop at Hole in the Wall.

But if you're looking for some refreshing heat, head over to Fire in the Hole for their spicy signature dishes, like the Spicy Dandan Rice (P 290), soft and fluffy Japanese short grain rice topped with crispy chicken skin, fried egg, chashu flakes, chili and drizzled with hot peanut sauce and sesame seeds. The heat from the hot peanut sauce and fiery red chili is tempered by the fried egg, and the crispy chicken skin and chashu flakes add both flavor and texture to the hearty dish. It's a rice dish with attitude...

Then, the signature ramen bowls of Fire in the Hole were served...

Fire in the Hole's Hot Prawn and Fish Head Laksa (P 390), a hearty and creamy tonkotsu broth enriched with coconut milk topped with prawn, salmon head, cockles, cilantro, fresh chili, and Hakata noodles. Creamy with a layer of spice, the tonkotsu broth takes on a whole new level of flavor with the infusion of coconut milk and spices. At Fire in the Hole, you can choose your level of spiciness, starting with Mild, Spicy to Flaming for the adventurous diner.

The Korean Army Stew (P 390), a spicy tonkotsu broth with gochujang, kimchi, onions, chili, stewed Spam and sausages, fishcakes, Hakata noodles and tofu, is another playful execution with bold flavors and soothing heat. The mildly salty notes of the Spam and sausages pair well with the sharpness of the gochujang for a medley of rich flavors.

Fire in the Hole's Thai Red Curry with Braised Pork Rib (P 390), another spicy number with tonkotsu broth blended with red curry, galanggal, chili, tender braised soft bone soy pork and Hakata noodles, infuses curry flavors to the tonkotsu broth. The sharp notes of the chili and curry combine for upfront flavors, and the fork-tender braised pork rib adds its own layer of richness to the dish. All three Asian-inspired ramen bowls offer distinct flavors, each one a winner. The soothing heat from the chili and spices are a key element to the dish, and it's best to go for the mid-range Spicy level to experience the full flavors.

And don't pass up on the signature burgers at The Beef. It's a return to simple yet classic flavors, uncomplicated with no frills, it's the burger in its purest form, with a premium grade USDA all-beef patty topped with lettuce, tomatoes, onions and pickles on a soft buttery brioche bun. The Beef's basic Hamburger (P 275) recreates the flavors of the iconic burger, where the beef is the hero, just the way it should be. Add fries (P 350) for a classic combo. The Beef also offers the Cheeseburger (P 295), with creamy cheese for another winning pair. The Beef's Cheeseburger with thick-cut Fries (P 350) is a complete package, with sour dill pickles.

The premium all-beef patty, simply seasoned with salt and pepper, delivers full, uncomplicated beefy flavors, with the fresh veggies and cheese weaving in familiar yet comforting notes for a satisfying burger. The patty is tender and juicy, perfectly grilled with pure beefy flavors. The bun and beef patty remain firm all the way to the last bite, without crumbling or falling apart. You can add an extra beef patty (+ P 180) for a double dose of beefy goodness or extra cheese (+ P 50), and that's as far as The Beef would go, keeping things simple, uncomplicated and "uncluttered." And I like it.

For dessert, cool down with Fire in the Hole's Coconut Ice Cream in Shell (P 290), a smooth and creamy coconut ice cream sprinkled with chili, topped with mint and chocolate pretzels. Sweet and creamy with just a whisper of spice for contrasting notes. And that's what you can expect at Hole in the Wall, familiar and comforting flavors with a touch of playful inventiveness for new and unique flavor experiences. Not only can you find some of the most innovative dining concepts at Hole in the Wall, it's also the perfect venue for events (see my post on the launch of Let's Eat TV at Hole in the Wall here). Have a salad, a spicy Asian-style ramen, or a classic burger in its purest form without the bells and whistles. Fresh, spicy, beefy. And you can find all these at Hole in the Wall...

Hole in the Wall is located at the 4th Floor, Century City Mall, Kalayaan Avenue, Barangay Poblacion, Makati City or call 801-1230 and 0917-580-2558 for inquiries.

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The year comes to a close, with milestones and transitions marking the passage of another year.

After eight flavorful years, Brasserie Cicou closes its doors on December 31, 2015, ending a storied chapter in the metro's colorful culinary scene. And for one last time, I get to savor the year's best signature dishes from Brasserie Cicou in an elegant Thanksgiving Lunch. But this is not the end of the story, far from it, as Chef Cyrille Soenen and Brasserie Cicou embark on a new chapter...

Very few restaurants in the metro reflect the very soul and personality of the man behind the kitchen, and Chef Cyrille Soenen's Brasserie Cicou is one of those rare establishments. Brasserie Cicou is Chef Cyrille Soenen, personified, serving authentic French cuisine including rustic, homestyle dishes recreated from cherished family recipes and signature dishes perfected with years of experience in Michelin-starred restaurants in Paris and numerous stints with prestigious hotels around the world, including The Ritz in Paris, and the Intercontinental in Manila. But the dream of opening his own establishment remained his ultimate goal.

And he did, with a restaurant that bears his childhood nickname. Along the way, Chef Cyrille Soenen was awarded Master Chef of France by the prestigious Maitres Cuisiniers de France, in recognition for his passion and contribution to the local culinary scene (more on the appointment of Chef Cyrille Soenen as Master Chef of France and the Maitres Cuisiniers de France on my previous post here).

Inside Brasserie Cicou's kitchen, Chef Cyrille Soenen prepared one of his signature holiday treats, and watching a master at work is a privilege and an experience in itself. Brasserie Cicou has always been special, not only for the countless memorable dining experiences, it's also where I learned to don the chef's apron the proper way and prepare a perfectly poached egg (for more on my experience behind Brasserie Cicou's kitchen, see my previous post here, and more on Brasserie Cicou's "Do It Like A Chef" series here). It's also at Brasserie Cicou where friendships were firmly established, and Chef Cyrille and Anna Soenen, Chef Jill and the entire team, and Jenny along with the staff, will always remain special.

A few more final touches, and the holiday treat is chilled, ready to be served at the end of the Thanksgiving lunch. The kitchen is the chef's private domain, and it's a privilege to be allowed inside, at the peak of the busy lunch service. It's this kind of access and trust that I'll miss from Brasserie Cicou...

Our Thanksgiving Lunch at Brasserie Cicou began with a round of Kir, a popular French cocktail with Creme de Cassis and crisp white wine.

After a few more rounds of Kir, Brasserie Cicou's signature starters were served, the Bonbon of Lamb Shoulder Tajine-Style, Gougere of Herbed Goat Cheese, and Tuna Tartare on Toasted Cicou Bread, elegantly plated and presented in the classic Brasserie Cicou style (for more on Brasserie Cicou's authentic and rustic French cuisine, check out my previous post here, and the Thanksgiving Lunch last year here). Each starter was perfectly executed, delivering a richness in flavor Brasserie Cicou has long been known for, with each and every bite. Brasserie Cicou's young culinary team headed by Executive Chef Jill Osias continued to impress, as the rest of the dishes were served...

The second course then arrived, the delicate Parfait of Smoked Fish Mousse, Seafood Aspic, Herring Caviar, Squid Ink Tuille, and Micro Salad, elegantly executed in the Brasserie Cicou style.

The subtle smoky notes of the smoked fish mousse blend with the mildly briny hint of the seafood aspic and herring caviar at the bottom, capped by the distinct flavors of the crisp squid ink tuille and minty micro greens, each blending seamlessly in this delicate dish.

Chef Cyrille Soenen then presented his creative and playful yet elegant "Egg in the Forest," a comforting dish with Slow-Cooked Egg, Creamy Chestnut Puree and Chestnut Chips, Sauteed Cauliflower and Assorted Mushrooms a la Bordelaise, Bacon Foam and Tuille.

Gently break the yolk and simply let it run and blend with the sweet chestnut puree for rustic and comforting flavors. The nutty notes of the mushroom evoke the woody flavors of forest, with the bacon foam completing the dish with its mild smoky hint. It's the kind of egg dish I'd love to have everyday, anytime of day.

For the next course, Chef Cyrille Soenen and his team served a bowl with instructions not to lift the lid. At his signal, the lids were lifted releasing a smoky and fragrant aroma. Chef Cyrille Soenen's Fricassee of Escargot, Romaine Lettuce, and Lardons, Royale of Sea Urchin, Smoked Parsley Cream Sauce, Squid, and Flounder, served in dramatic fashion. The soft and tender mix of seafood delivered mild and delicate notes, with the fresh and crisp vegetables adding both flavor and texture. Perfect.

For the main course, Brasseie Cicou draws inspiration from a French classic, with the "Boeuf Bourguignon Revisited," with Sous-Vide Hanging Beef Tender Stuffed with Foie Gras, Boeuf Bourguignon Cromesquis, Truffle Potato Pave, Glazed Baby Vegetables, and Bourguignon Sauce.

The tender and juicy beef is given an added layer of indulgent richness with the foie gras and red wine sauce, and the delicately layered truffle potato pave and crisp glazed baby vegetables completed the dish.

For dessert, a selection of Brasserie Cicou's signature pastries were served, including Lemon Meringue Tartelette, Mousse au Chocolat, and Kouignette, a bite-sized version of their popular Kouign Amann.

No meal at Brasserie Cicou would be complete without their bestselling Kouign Amann. And Chef Cyrille Soenen takes the Kouign Amann to a whole new level with the Don Papa Rum Raisin Kouign Amann with Creme Legere (for more on Brasserie Cicou's classic Kouign Amann, see my previous posts here and sweet and savory Kouign Amann creations here, and even more inventive Kouign Amman variations here). After pouring a shot or two of Don Papa, the flavors are immediately absorbed by the flaky Kouign Amann, as the buttery notes and creme legere temper the smoky sharpness of the rum. Leave it Chef Cyrille Soenen to constantly reinvent the Kouign Amann making a good thing even better...

...like the festive Buche de Noel, an indulgent Log of Kouign Amann covered with Chocolate Chantilly, Chocolate Shards, and Mushroom Meringue topped with fresh strawberries. And everything you love about the buttery and flaky Kouign Amann is all here, reinvented in a holiday log.

And just like old times, the countless memories of round after round of Calvados at Brasserie Cicou are fondly remembered with another round of Kir and Ricard Pastis. Good times.

After lunch, Chef Cyrille Soenen then called Brasserie Cicou's team of young and skilled chefs led by Executive Chef Jill Osias...

...along with the service staff led by Jenny before the guests, as a round of applause ended the Thanksgiving Lunch. To Brasserie Cicou's faithful and loyal diners, you can still enjoy Chef Cyrille Soenen's signature dishes until the end of the month, for one more chance to savor authentic French cuisine. But this isn't a lasting goodbye, but rather an optimistic "till we meet again..." in classic French fashion. And as the year comes to a close, I look forward to the coming of the new year, and once again see my old friends from Brasserie Cicou in their new home.

Brasserie Cicou is located at 57 Annapolis Street, Greenhills, San Juan, Metro Manila or call 0917-885-8841 for inquiries.

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The country's oldest distillery expands its line of Philippine Craft Spirits, offering the best of the Philippines in a bottle...

Now on its 163rd year, Destileria limtuaco & Co. showcases the very best of the Philippines with its line of Philippine Craft Spirits. Drawing inspiration from the richness of local and regional traditions, Destileria Limtuaco & Co. formally launched three new products in its growing line of Philippine Craft Spirits, the Vigan Philippine Sugarcane Wine, or Basi; the Dragon Fire Dragon Fruit Wine, and the Imeldifique Cooking Wine at Victorino's Restaurant. Finally, modern technology and tradition blend in an innovative fusion through a collaborative project between Destileria Limtuaco & Co. and local governments of Ilocos for regional spirits.

Held at Victorino's Restaurant in Quezon City, the launch highlighted the unique flavors of Ilocos to complement Destileria Limtuaco & Co.'s new Philippine Craft Spirits. The signature produce of the region, including garlic, onions, and dragon fruit, were used as a design theme throughout the interiors of Victorino's Restaurant.

Eleven years ago, then Governor Deogracias Victor "DV" Savellano dreamed of elevating the traditional Basi for a wider, and global market. In collaboration with Destileria Limtuaco & Co., they embarked on an epic journey of rediscovery, recreating the traditional Ilocano wine made from sugarcane juice, boiled and steeped with local herbs such as Samak, a native tree bark, and Kariskis, and stored in traditional clay jars called Burnay. In a seamless combination of tradition and technology, Destileria Limtuaco & Co. unveils its newest product in its line of Philippine Craft Spirits with Ilocano Basi, Vigan Philippine Sugarcane Wine.

Ilocos is also known for its bountiful harvests of Dragon Fruit, sparking another fruitful collaboration with Destileria Limtuaco & Co. Initiated by Governor Imee Marcos, and encouraged by the on-going development for Vigan Philippine Sugarcane Wine in Ilocos Sur, the dragon fruit offered a unique product opportunity for Ilocos Norte. The fruit itself is low in fermentable sugar, however, through the company's expertise and experience in fermentation and R&D, a high-quality product was eventually produced, with Dragon Fire Dragon Fruit Wine. The vibrant magenta-colored wine retains the subtle sweet and tart notes of the dragon fruit for a unique flavor experience of the north. The innovative product led to another successful collaboration between Governor Imee Marcos of Ilocos Norte with Destileria Limtuaco & Co., this time using Sorghum, common to the region, infused with the other agricultural staples of the province, garlic and onions, for a unique local cooking wine with a hint of "ginisa" or saute flavors common in local cuisine. With Imeldifique Cooking Wine, you can recreate the flavors of the north, with its pronounced garlic and onion notes, at home. The wine can be used to marinate meats, seafood and saute in oil, bake or fry. It can also be added to stews for an instant natural sauteed flavor and aroma. The line of Philippine Craft Spirits from Destileria Limtuaco & Co., in essence, represents the best of the region, and the country, in a bottle.

And Destileria Limtuaco & Co.'s line of Philippine Craft Spirits continues to grow, showcasing the best of the Philippines to the world, allowing a new generation to rediscover local spirits (more on Destileria Limtuaco's line of Philippine Craft Spirits like the Liqueur de Manilla Dalandan on my previous post here, regional Ilonggo cuisine paired with local cocktails made with Destileria Limtuaco & Co.'s spirits here, and inventive local-inspired cocktails here).

At Victorino's Restaurant, the book Naimas! The Food Heritage of Ilocos Sur (L) by Deogracias Victor "DV" Savellano, Vice-Governor of Ilocos Sur, and certified Culinarian Heny Sison was also formally launched alongside Destileria Limtuaco's new products for its Philippine Craft Spirits series.

The traditional and distinct flavors of the North were highlighted throughout the evening, from starters to mains and desserts, including Patopat (L), Broas (R) and signature dishes by Victorino's Restaurant, known for its flavorful Ilocano dishes.

Traditional Ilocano favorites, like the iconic Ilocos Empanada, were served throughout the evening...

...along with other traditional flavors reinvented, like the Pinakbet Salad with talong, kamote, okra, utong, ampalaya, and kamatis topped with thinly sliced Bagnet resembling bacon and drizzled with shrimp paste dressing.

Other dishes served that evening included Poqui-Poqui (L) made with eggplant and tomatoes, and huge slabs of Chicharon (R), crunchy pork rinds served with Sukang Iloko. And the crunchy chicharon paired really well with chilled Vigan Philippine Sugarcane Wine with its deep and mildly sweet and smoky notes.

Trays of bite-sized Empanaditas with a savory pork stuffing were also served, along with even more rounds of Vigan Philippine Sugarcane Wine and Dragon Fire Dragon Fruit Wine.

To complete the Ilocano feast, trays of crispy pork Bagnet added a distinctly local and festive vibe to the launch...

...and a comforting bowl of Sinanglaw, a hearty Ilocano stew made with beef innards, rounded out the Ilocano flavors for the evening.

More rounds of Vigan Philippine Sugarcane Wine and the brightly colored Dragon Fire Dragon Fruit Wine were served, as the main dishes were presented at the Carving Station, adding to the festive and celebratory vibe at Victorino's Restaurant.

The Cochinillo with Carimbwaya, with the mild notes of the slow-roasted suckling pig stuffed with local cactus pairing well with the sweet and smoky Vigan Philippine Sugarcane Wine and the sweet, tart, and fruity flavor of the Dragon Fire Dragon Fruit Wine.

Lechon Baka paired with Vigan Philippine Sugarcane Wine, perfect.

The evening was a celebration of local flavors, made even more special with free-flowing Vigan Philippine Sugarcane Wine (L) and Dragon Fire Dragon Fruit Wine (R). And you can expect even more new products from Destileria Limtuaco & Co.'s growing Philippine Craft Spirits line as more local regional spirits are explored.

Comfortingly familiar yet refreshingly new. Rediscover local spirits with Destileria Limtuaco & Co.'s Philippine Craft Spirits...the best of the Philippines in a bottle.

Destileria Limtuaco & Co.'s Vigan Philippine Sugarcane Wine (Basi), Dragon Fire Dragon Fruit Wine, and Imeldifique Cooking Wine will be available at Unimart, Cash & Carry, Landmark, Tesoro's, Rustan's Department Store, Shopwise and specialty stores like SM Kultura, Tesoro's Wines and other selected groceries. For online orders, you can visit Destileria Limtuaco & Co.'s e-commerce store at http://cmcestore.convoymktg.com/.

Victorino's Restaurant is located at 114 Scout Rallos corner 11th Jamboree, Quezon City or call 922-8558 for inquiries and more information.

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Get ready for more of the festive flavors of the season...

Kumori, Japan's leading bakery chain known for its signature bread, pastries, cakes, including their special cheesecake, brings the flavors of Christmas with their newest baked creation, Kumori's colorful Christmas Cookies.

Packed in attractive boxes, it's the perfect gift for friends and family, or a well deserved treat for yourself. And it's made with the same high quality and fresh, premium ingredients Kumori is known for (see my previous post for more on Kumori's authentic Japanese baked treats here). It's Japan baked daily, in a box.

Each bite comes with a delectable crunch, releasing its rich flavors. Kumori's colorful Christmas Squares are available in four flavors, Green Tea, Cocoa, Cinnamon, and Vanilla, each with its own distinct color. As is, with tea or coffee, Kumori's new Christmas Square adds to the celebratory vibe of the season.

Kumori is the latest concept from the Relish Group, the same group behind Wee Nam Kee, Osaka Ohsho, Rock & Seoul Bibimbap Bar, Bird House, and Seoul Station Bibimbap Bar. Indulge in Kumori's signature baked creations, or bring home the flavors of Christmas in a box with their new Christmas Squares and be all squared up for the season...

Kumori is located at the Lower Ground Floor of SM Makati, Basement Level of Landmark, and The Block at SM North Edsa or follow Kumori in Facebook at https://www.facebook.com/kumoriph.

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Christmas is just around the corner, and a holiday staycation by the bay is just what you need to get into the season's celebratory vibe. Festive flavors and a spectacular view of the of the bay...only at Hotel Jen Manila.

Hotel Jen Manila brings its own style and personality for a memorable holiday staycation. Just leave everything to Jen, and she'll take good care of you...

Hotel Jen is a diverse collection of hotels in the best locations across the Asia-Pacific, with its own unique personality and distinct brand of style and service designed to appeal to a new "New Jeneration" of travellers. Vibrant, contemporary, casual and friendly, the brand is the brainchild of virtual persona Jen, a professional hotelier and all-time lover of life, travel, and discovery. With its Manila location situated along along Roxas Boulevard, you get one of the city's daily shows, the iconic Manila Bay Sunset, to complete your experience at Hotel Jen Manila. Every day.

To guests, Hotel Jen delivers quality, comfort, convenience, and value with a twist. Jen cares about what really matters to guests--the little yet important things done well in that signature Jen style, with comfortable accommodations and real, honest authentic service, respect, privacy and efficiency served without fuss and intrusion for a memorable stay.

At the entrance, by the front desk, all the way to the hotel's dining outlets, one is greeted by the warm and friendly smiles from the staff for a continuous chain of good vibes, threading each moment of your comforting stay at Hotel Jen Manila. High above the famed bay, 19 floors up, is Hotel Jen Manila's Club Lounge where Jen's unique style of service is personified by the friendly and efficient staff.

At the spacious and elegant Club Lounge, one immediately feels at home. The bright splashes of vibrant colors add a modern and contemporary feel, blending with the plush chairs and sofas for a comforting break high above the bay. Enjoy a cocktail, or a soothing cup of coffee, and catch the afternoon light slowly fade with a sunset.

Despite the grey skies, the view remains a spectacular sight, and there's nothing quite like being 19 floors up for stunning and panoramic views of Manila Bay.

At the Club Lounge, indulge in one of Hotel Jen Manila's unique signature flavors, the creamy Coffee Halo-Halo. The familiar and comforting flavors blend seamlessly for a totally new and refreshing flavor experience. It's just one of many flavorful surprises at Hotel Jen Manila, with more in store (stay tuned for more posts on dining at Hotel Jen Manila).

After an indulgent taste of the Coffee Halo-Halo and a relaxing cup of freshly brewed coffee at Hotel Jen Manila's Club Lounge, I was then led to my room, my home for the weekend with Jen. Inside the room, one can find personal touches in the smallest details, and Jen is quite good at it. Your experience is given a more personal touch, one that sets Hotel Jen Manila apart from other hotels in its class.

My own private haven and sanctuary by the bay, with all the amenities you need, including fast, free wi-fi to stay connected with the world as you snuggle in the comfort of your own cocoon at Hotel Jen Manila.

The well-appointed room also featured elegantly plush and comfortable seating, perfect for that morning cup of coffee...

...with a view of the bay. My room offered equally impressive views, eighteen floors above the boulevard. Waking up to this kind of view starts your day right, guaranteed. You might want to avail of Hotel Jen Manila's Holiday Haven Package and have your own holiday staycation. For as low as P 4,400 net, you can spend a night in one of Jen's Deluxe Rooms, inclusive of a sumptuous buffet breakfast at Hotel Jen Manila's Latitude. More thrilling room packages designed to fit your dream staycation are also available in Hotel Jen's website, https://www.hoteljen.com/, so click and explore the infinite possibilities for a relaxing holiday stay. If you're looking for a venue for your Christmas party, check out Hotel Jen Manila's Holiday Bash Package. For a minimum group of 50 persons, Hotel Jen Manila can host a holiday party at P 1,000 per person for a memorable celebration in one of Jen's function rooms. Customize your own menu, decorate it with your chosen theme, enjoy free-flowing iced tea, plus one complimentary overnight gift certificate which you can raffle off to cap your party's festivities, all here at Hotel Jen Manila.

While at Hotel Jen Manila, don't forget to say hi to Dustin, one of Hotel Jen Manila's friendly members of their K-9 Security detail.

And you'll just never know who'll drop by to spread some holiday cheer, so have your selfie stick ready.

Warm, friendly, and personal service, every step of the way in that inimitable and unique style of Hotel Jen Manila. And your Christmas Staycation at Hotel Jen Manila is just a click or a phone call away...

Hotel Jen Manila is located at 3001 Roxas Boulevard, Pasay City 1305, Metro Manila or call 795-8888, email at hjm@hoteljen.com for inquiries and more information.

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Authentic. Fresh. Flavorful. At Kitsho...

Hotel Jen Manila's Kitsho remains one of the best restaurants for authentic Japanese cuisine this side of the metro. And no visit or staycation at Hotel Jen Manila would be complete without dining at Kitsho.

Since the hotel's rebranding to Hotel Jen, the same high standards at Kitsho were maintained under the watchful eyes of Executive Japanese Chef Matsuhiro Mizumoto (for more on Kitsho, see my previous post here). Sushi, sashimi, tempura, plus an extensive collection of sake, Kitsho satisfies any craving for Japanese food.

And it was great to see Executive Japanese Chef Matsuhiro Mizumoto again, who made me try Blowfish or Fugu for the very first time early last year (more on that amazing Fugu dining experience on my earlier post here). With thirty years of experience tucked under his belt, and one of Manila's only licensed chefs certified to serve and prepare Fugu, Executive Japanese Chef Matsuhiro Mizumoto guarantees an authentic and memorable dining experience at Hotel Jen Manila's Kitsho.

And starting November 16, 2015 to January 3, 2016, you can enjoy a lavish and sumptuous buffet at Kitsho for only P 1,088 net per person for lunch and P 1,188 net per person for dinner. Buffet rates on December 24, 25, 31, 2015, and January 1, 2016 will be P 1,188 net and P 1,288 net for lunch and dinner respectively. The impressive spread at Kitsho includes a wide selection of fresh and premium Sashimi and Nigiri Sushi...

...and an equally extensive selection of Sushi Rolls, each freshly prepared with the finest ingredients.

Craving for beef? No worries, Kitsho's Beef Sushi Rolls with Asparagus should do the trick just fine.

Start your feast at Kitsho with a comforting bowl of Miso Soup before hitting the sushi and sashimi. The steaming hot bowl of Miso delivers mild yet rich notes, a perfect start to your Japanese feast at Kitsho.

The buffet also includes dishes from the ala carte menu, including Beef Sukiyaki with thin slices of premium tender beef and vegetables in a mildly sweet broth.

Then, kick up your feast up a notch with Kitsho's Ebi Tempura, plump prawns in a delicate, light and crisp batter. The light batter allows you to taste more of the prawn, making each crisp bite burst with the familiar briny sweetness of the plump prawn. Kitsho also offers other seafood items like Tuna Teppan, Salmon Teppan, Shrimp with Chili Sauce, Shrimp Fry, Oyster Fry, Squid Fry, White Fish Fry, Salmon Croquette, and Squid Tempura.

A dish of Kara-age, Japanese style Fried Chicken, with richly seasoned juicy chicken capped by an outer layer of crispy skin, adds even more flavors to the feast.

Fresh from Kitsho's Teppan Grill, one can choose from a variety of tasty options, including Beef Teppan, tender cubes of premium beef with vegetables...

...and Chicken Teriyaki, with tender and juicy chicken draped in a sweet teriyaki glaze served with vegetables. Other dishes include Pork Teppan, Tonkatsu, Chicken Katsu, Meat Croquette, Pork Saute with Ginger, and Katsuni.

And when you just got to have some noodles, Kitsho's Yakisoba, thick wheat noodles with vegetables and seafood, completes your buffet feast at Kitsho. Fresh, authentic, and full of flavor, Kitsho's buffet offers both variety and value, a winning combination for the holidays.

But save room for dessert. And the dirtier the better. Go for Hotel Jen Manila's indulgent Dirty Milkshakes, in Banana Caramel Popcorn, Strawberry, and Chocolate. Rich and creamy, not too sweet, Hotel Jen Manila's Dirty Milkshakes ends your buffet feast on a sweet note (for more on Hotel Jen Manila, see my previous post here). Hungry for Japanese? Head on to Hotel Jen Manila's Kitsho for a winning Japanese buffet for the holidays...

Kitsho is located at the Lobby Level of Hotel Jen Manila, 3001 Roxas Boulevard, Pasay City 1305, Metro Manila or call 795-8888, email at hjm@hoteljen.com for inquiries and more information.

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It's still one of the best free light shows in Manila, and no matter how many times you've seen it, it's still an experience worth waiting for...

And there's one place where you can view the sunset in comfort. High up at Hotel Jen Manila's Club Lounge, you get front row seats to Manila Bay's iconic sunset.

Sunset is also the best time for some cocktails. Hotel Jen Manila's Club Lounge is the perfect venue for a few rounds of beer or cocktails while waiting for the sunset.

At the Club Lounge, a sumptuous spread of assorted cheeses and light snacks were displayed on the spread...

...with bottles of cold beer on ice. You can also create your own cocktails, with a variety of premium spirits to choose from at the Club Lounge.

Savory bites...

...and indulgent sweets, you can find it all at the Club Lounge. And the Club Lounge is also the perfect place to welcome the new year. For only P 1,800 net person, you can party high up the 19th Floor with Hotel Jen Manila's Countdown at Club Lounge on December 31, 2015, starting at 10pm inclusive of free-flowing pica-pica, unlimited local beer and non-alcoholic drinks with a live DJ performance (prior reservation is required). Or if you prefer to be closer to earth, you can Party at the Lobby Lounge down at the ground floor for only P 688 net per person inclusive of two standard drinks and a band performance dishing your favorite tunes.

But the famed sunset chose to hide behind the grey clouds that day, but then again, still an impressive sight. The final shafts of sunlight peered through the thick clouds, offering a hint of the afternoon sun's final bow, with the bay reflecting the magical colors. Magic hour on the bay, seen from 19 floors up, at Hotel Jen Manila's Club Lounge.

As the afternoon light faded, the city is illuminated with its own dazzling display of light. And this is probably the only time when heavy traffic looks good, 19 floors below. Pick your spot at the Club Lounge, and enjoy the show.

The Club Lounge is located at the 19th Floor of Hotel Jen Manila, 3001 Roxas Boulevard, Pasay City 1305, Metro Manila or call 795-8888, email at hjm@hoteljen.com for inquiries and more information.

Enjoy a full range of flavors as expansive as the geographic coordinates its named after, at Hotel Jen Manila's buffet dining restaurant, Latitude...

Chef Dirky Fiedlechen serves up an impressive array of dishes, from starters to mains and desserts, for an epic buffet feast this side of the metro. Dial in your coordinates, it's time to head to Hotel Jen Manila's Latitude...

Located along Roxas Boulevard, Hotel Jen Manila completes your experience with rich flavors at their buffet dining outlet, Latitude. Serving breakfast, lunch, and dinner daily with a sumptuous buffet spread, you'll find your favorites and more, at Hotel Jen Manila's Latitude.

That evening, Roast Turkey was the featured main dish at Latitude's Carving Station, adding to the festive holiday vibe. Slow-roasted to perfection, enjoy a few slices to get you in that holiday groove.

Pair your Roast Turkey with some Roasted Potatoes (L) and some buttered Sweet Corn (R) for a plate of holiday flavors, then come back for seconds. At Latitude, the Carving Station remains one of the most popular attractions, serving a variety of main dishes rotated daily so there's always something new to discover and enjoy.

Also at the Carving Station that evening, Maple Glazed Ham was served alongside the Roast Turkey. Tender and juicy, the mild and delicate flavors of the pork are punctuated by a layer of sweetness with just a hint of saltiness for comforting flavors.

A signature in all Hotel Jen properties, one can enjoy a refreshing glass of iced water infused with seasonal fruits and vegetables, like this one with slices of fresh oranges.

At the Salad Station, you can find a variety of fresh greens and dressings, including prepared salads like the Spicy Sausage Salad (L) and the rich Potato Salad with Bacon and Chives (R) for a tasty start to your buffet dining experience at Latitude.

You can also find fresh, plump Prawns at the Salad Station to go with your salad for a light and healthy yet flavorful start before the mains.

Start your feast with with a fresh salad with your choice of greens, vegetables and dressing...

...followed by some prawns, buttered corn, and potato salad. Then, it's time to get a bigger plate and hit the mains.

For the mains, the buffet spread at Latitude included a Vegetarian Chopsuey (L) and a rich and hearty Lengua Estofado (R), a traditional Spanish stew made with beef tongue, mushrooms and vegetables. The wide variety of dishes highlighted western, Asian and Filipino flavors...

...like the Baked Sole draped with creamy bechamel and topped with tomatoes and herbs with its distinct continental flavors (L) and Grilled Tanigue with garlic soy sauce (R) for a touch of Asian flavors, just some of the many seafood options at Latitude.

Other mains included the savory Asian-style Stir-Fry Pork with Vegetables (L) and Roasted Chicken Quarters (R). The wide variety of flavors and culinary styles offer infinite ways to satisfy any craving...

...including this personal favorite, Latitude's Beef Rib Kare-Kare, tender beef in a richly flavored peanut based sauce slowly simmered with vegetables. That night, I had plans of skipping rice for dinner, until I saw this. Ditching the "no rice" plan was a no-brainer. Steamed white rice draped in the Kare-Kare's rich sauce, mounds of vegetables and tender beef ribs, and a side if bagoong...perfect.

Cap your feast with a stop at Latitude's indulgent Dessert Station, and make your own customized Halo-Halo.

And there's just so many sweet options to choose from, so it's best to go for small portions, like these bite-sized treats you can find further down the Desserts Station. Load up on even more indulgent treats like the Pistachio Pandan Mousse (L) and the moist Chocolate Fudge (R)...

...but don't pass up on the comforting Bread and Butter Pudding, with its rich buttery notes, and perfect with a cup of coffee.

Or go for some Churros drizzled with thick Spanish-style chocolate sauce. And you can find all these at Hotel Jen Manila's Latitude. Starting November 16, 2015 to January 3, 2016, you can have your own feast at Latitude for only P 1,088 net person for lunch and P 1,188 net per person for dinner. Buffet rates for December 24, 25, 31, 2015 and January 1, 2016 will be P 1,188 net person and P 1,288 net person for lunch and dinner and respectively. This holiday season, all points converge at Hotel Jen Manila's Latitude...

Latitude is located at the Lobby Level of Hotel Jen Manila, 3001 Roxas Boulevard, Pasay City 1305, Metro Manila or call 795-8888, email at hjm@hoteljen.com for inquiries and more information.

Up or down. It's your choice...

At Hotel Jen Manila, a hearty and comforting breakfast is best enjoyed down at Latitude or high up at the Club Lounge. It's all about options to start your day right...at Hotel Jen Manila.

At Hotel Jen Manila's Club Lounge, you can enjoy your leisurely breakfast with a panoramic view of the bay, and there's just no better way to start the day and see the city come to life (for more on Hotel Jen Manila's Club Lounge, check out my precious posts here and catching the famed Manila Bay sunset with a few cocktails here).

Early Sunday morning, and a different kind of traffic takes over Roxas Boulevard and the CCP Complex as hordes of morning joggers hit the street.

At the Club Lounge's buffet spread, freshly baked bread and assorted rolls add that distinct aroma, and you just know it's going to be a great day.

Go for a pair of Pancakes with a generous dab of butter drizzled with maple syrup...

...or a bowl of comforting Congee with a variety of toppings and condiments.

You can also start fresh with the clean flavors of Sushi and Rice Rolls. Your call. The vibe at Hotel Jen Manila's Club Lounge is more intimate, with a sanctuary-like feel and a view to complete the experience.

For heftier appetites, the spread also included savory dishes like Sweet Ham and Meatballs in Tomato Sauce (L) and local dishes like Pancit and Bangus Belly (R). Everything you need to start the day right high above at the Club Lounge, simply pick up a plate.

You can also start your day at Hotel Jen Manila's Latitude at the lobby level, with its much larger space, which also means even more tasty options (for more on Hotel Jen Manila's Latitude, see my previous post here).

Continental, Asian, Filipino, all points do converge at Latitude. A breakfast at Latitude is like taking small bites around the world, with all its stations brimming with a wide variety of tasty options and choices.

Have your eggs prepared any way you want it at Latitude's Live Station, served ala minute and fresh off the pan. So how do you start your day at Hotel Jen Manila? Up or down, it's your choice. And both are sure bets.

Hotel Jen Manila is located at 3001 Roxas Boulevard, Pasay City 1305, Metro Manila or call 795-8888, email at hjm@hoteljen.com for inquiries and more information.

Marco Polo Ortigas Manila brings the best of global flavors to the metro...

Starting December 8 to December 13, 2015, Marco Polo Ortigas Manila's all-day dining restaurant, Cucina, celebrates authentic German flavors with its week-long festival, A Fine German Feast. Guest chefs Christian Scheler and Mario Paecke from Germany's iconic luxe hotel, the Schloss Elmau, present a pre-holiday feast with traditional German dishes at Cucina.

Mirko De Giorgi (center), Marco Polo Ortigas Manila's Director of Food & Beverage, is flanked by guest chefs Mario Paecke (L) and Christian Scheler (R), as they welcomed guests to Cucina's German food festival, A Fine German Feast, the first in a series of global culinary exchanges allowing diners to savor and experience the best of global flavors. The guest chefs bring with them years of experience as they recreate their own take on classic and traditional German cuisine with a modern and contemporary spin.

And Marco Polo Ortigas Manila's Cucina will be their stage for the week-long German food festival showcasing a variety of dishes daily (for more on Marco Polo's Cucina, see my earlier posts on the extensive buffet spread here and the previous La Catalana festival here).

A center station at Cucina will highlight the dishes prepared by guest chefs Christian Scheler and Mario Paecke during the week-long festival, right beside the Carving Station. That day, German appetizers like Fish Patty with Cucumber and Dill were featured...

...along with Fried Veal Shank with Beetroot, perfect starters to your culinary journey with authentic German flavors.

For the mains, you'll be glad to know that Germans love their pork as much as we do, with this impressive Crispy Pork Belly with Dark Beer Jus, Caramelized White Cabbage and Potato Dumplings.

Guest Chef Christian Scheler then goes behind the station to prepare the traditional Wiener Schnitzel, a thin, breaded and pan-fried veal cutlet. Fried in rich butter and best served fresh off the pan, Chef Christian Scheler prepares the Wiener Schnitzel ala minute for you to enjoy the flavors and fresh crispness at its peak.

Start with some fresh salads at the Salad Station, or better yet, go for the German Potato Salad to get you in the groove for authentic German flavors. Follow it up with a hearty bowl of Potato and Leek Soup with Croutons and Chives, with its thick and creamy broth.

Wiener Schnitzel with Cucumber Salad, freshly prepared just minutes earlier, with its mild notes contrasting with the richly seasoned notes of the crisp layer of breading. Pair it with a refreshing Cucumber Salad, some German Potato Salad, or the bold flavors of the sweet and tart Red Cabbage to complete the flavors. And you'll probably want to go back for seconds...

Then, go for the next round of appetizers, like the Fish Patty with Cucumber and Dill, with the Cucumber Salad pairing well with all the appetizers, balancing the richness of the crisp appetizers.

Contrasting notes are highlighted once more with the Fried Veal Shank with Beetroot, with juicy slow-braised veal shank draped in a crunchy breading, capped by the mildly sweet and tart beetroot.

End your round of appetizers with the fresh and clean flavors of the Grilled Salmon in Lemon Butter Sauce with Spaetzle.

For the mains, start with the comforting flavors of Beef Goulash, with tender chunks of beef simmered for hours with a side of Red Cabbage (L), or have it plated with the traditional Spaetzle (R), a soft egg noodle and a favorite German staple. The fork-tender beef almost melts in your mouth, releasing its rich and savory notes.

Then, it's time for a few thick slices of the Crispy Pork Belly with Dark Beer Jus laid on caramelized white cabbage with soft potato dumplings. The delicate flavors of the juicy pork pair well with the mild sour hint of the caramelized white cabbage, blending seamlessly for balanced flavors. The juicy pork, and a layer of crisp crackling, makes this a must-try dish. Unlike the usual pork belly dish, with its pronounced salty notes, this one is a lot more subtle, allowing you to taste more of the juicy pork's delicate flavors. The pairing of each dish with a salad really completes the flavors, and you can create your own salad pairing with the appetizers and main dishes.

Cap your German feast with indulgent desserts, like the Bavarian Cream of Milk Chocolate with Raspberries...

...and the rustic Semolina Pancakes with Cherry Ragout. Now it's your turn. You too can experience the best of Germany with Cucina's A Fine German Feast in a sumptuous buffet, starting at P 1,850 net per person, while children aged 7-12 are charged half the price (kids aged 6 and below eat for free). But better hurry. Cucina's A Fine German Feast runs only until December 13, 2015.

Cucina is located at the 24th Floor of the Marco Polo Ortigas Manila hotel tower, Meralco Avenue and Sapphire Avenue, Ortigas Centre, Pasig City. To reserve or inquire, you can call (+632) 720-7720 or email restaurant.mnl@marcopolohotels.com

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No Goodbyes. Just 'Till We Meet Again at Brasserie Cicou...

Philippine Craft Spirits: The Best of the Philippines in a Bottle

All Squared Up for Christmas with Kumori's Christmas Squares

Thank You, Jen: A Holiday Staycation at Hotel Jen Manila

A Japanese Feast at Hotel Jen Manila's Kitsho

Waiting for the Sunset at Hotel Jen Manila's Club Lounge

All Points Converge at Hotel Jen Manila's Latitude

Up or Down. Starting the Day Right at Hotel Jen Manila.

A Fine German Feast at Marco Polo Ortigas Manila's Cucina