DUDE FOR FOOD

The freshest seasonal ingredients at its flavorful peak and a well-balanced, healthy diet...discover the rich traditional flavors of Washoku.

The Ministry of Agriculture, Forestry, and Fisheries of Japan (MAFF) recently held a special cooking demonstration dubbed "Taste of Japan in Manila" with noted Japanese Chef Machiko Chiba showcasing Washoku, a traditional Japanese cuisine incorporating the best of Japanese culture. Respect for nature, seasonality, and well-balanced nutrition form the core of the Washoku culinary philosophy, with Chef Machiko Chiba sharing her recipes last January 21, 2016 at Restaurant 9501. Simple, yet rich and uncluttered flavors were highlighted in seven dishes prepared by Chef Machiko Chiba, providing yet another taste of Japan's unique culinary heritage.

David Celdran hosted the afternoon's presentation of Chef Machiko Chiba, accompanied by her daughter and interpreter Akiko Chiba. Based in New York and Tokyo, Chef Machiko Chiba is a leading proponent of traditional Japanese cuisine combining the concept of "good food and good health" in every dish.

Chef Machiko Chiba (L) then proceeded with her cooking demo using her own invention, the innovative Cook-Zen (R), a special cooking pot specifically designed for use with microwave ovens. With no need to add oil or an open flame, you can enjoy low-fat meals so easy to prepare while retaining all the nutrients.

And it's a versatile pot, with the Cook-Zen used in all seven dishes prepared by Chef Machiko Chiba. With Cook-Zen, not only are the nutritious vitamins and minerals of the fresh ingredients retained, but its flavors as well. And using the Cook-Zen makes cooking so easy, you're done in minutes. Cooking with the Cook-Zen also remains consistent with the Washoku discipline, using the freshest ingredients of the season drawing out its natural flavors for well-balanced and healthy diets. In recognition of its unique, healthy and rich flavors, Washoku has been registered at UNESCO as an Intangible Cultural Heritage of Humanity last 2013. The versatility of the Cook-Zen was highlighted in all the dishes prepared by Chef Machiko Chiba that afternoon with a variety of flavors, from vegetables, seafood, pork, and beef courses, and even dessert. Chef Machiko Chiba's first dish, Simmered Eggplant and Chili, kicked off this unique culinary experience with the delicate and mildly sweet notes of fresh eggplant punctuated by a soothing layer of heat from the chili.

The sheer simplicity of the cooking style guarantees you get the freshest, all natural, and real flavors from your seasonal ingredients. Chef Machiko Chiba's second dish, Japanese Clams Steamed with Sake and Garlic, featured the fresh briny notes of the ocean layered with a nutty and garlic hint and a whisper of sake for a rich blend of flavors.

The range of healthy yet flavorful dishes are represented in yet another dish, Chef Machiko Chiba's Green Beans and Fried Tofu, with the clean and mildly sweet notes of the fresh green beans pairing well with the nutty hint of the crisp fried tofu for a blend of contrasting flavors and textures.

But Chef Machiko Chiba had a tasty surprise up her sleeves with her Special Spicy Pork Adobo, with tender pork cooked in Japanese rice vinegar and soy sauce with a comforting layer of heat from the chili and Korean Yanninjyan chili paste. It's interesting to see how local flavors are reinterpreted and recreated, and this dish is a flavorful new spin on a classic. Refreshingly different.

Heartier dishes were also prepared and served, including Chef Machiko's savory Spareribs with a sweet glaze, prepared in just minutes with the Cook-Zen. The delicate notes of the tender and juicy pork are given a flavorful boost with the glaze, and it's amazing how this was prepared, fast with no fuss, with Chef Machiko Chiba's innovative Cook-Zen pot.

And if you're craving for beef, Chef Machiko Chiba presented her signature Japanese Roast Beef, with fork-tender beef cooked in Japanese rice vinegar, soy sauce, and garlic. And you don't need a premium, high-end cut of beef for this dish, the Cook-Zen transforms a regular slab of beef round into a juicy, tender and almost melt in your mouth dish. The beef is so tender, each bite releases rich and juicy flavors. This one's a personal favorite.

For dessert, Chef Machiko Chiba prepared her homestyle and rustic Baked Apple, with the natural sweetness of Japanese apples delivering all the flavors to cap your Washoku feast. It's a unique dining experience, providing yet another facet of the diverse flavors of Japan. But aside from adhering to traditional food presentation, Washoku is a social practice based on the essential spirit of the Japanese and their respect for nature. And you can recreate this balance of delicate and healthy flavors in your own home, with Chef Machiko Chiba's recipes. Go ahead and take a crack at the fresh, healthy, delicate and almost sublime notes of Washoku cuisine...

Simmered Eggplant and Chili
Ingredients:

3 Japanese Eggplants
2 fresh Japanese Green Chilies
1 tablespoon Olive Oil
2 1/2 tablespoons Soy Sauce
1 1/2 tablespoons Sugar

Directions:

Wash the eggplants and cut them into bite-sized pieces. Cut the chilies n half lengthwise and remove the seeds.
Place the eggplants, chilies, olive oil, soy sauce, and sugar in the Cook-Zen and mix well. Cover and heat on medium-high for 5-6 minutes with the steam holes set to "close".

Japanese Clams Steamed with Sake and Garlic

Ingredients:

400 g Japanese Clams
1 teaspoon Olive Oil
1 clove Garlic, minced
1/4 cup Sake
1 teaspoon Soy Sauce
1 teaspoon Parsley, minced

Directions:

Place the clams in a bowl and rinse under cool running water. Drain well.
Place the olive oil and garlic in the Cook-Zen, and heat on medium-high, uncovered, for 40 seconds. Add the clams, sake, and soy sauce. Cover and heat on medium-high for 6 minutes with the steam holes set to "close". Sprinkle and mix fresh parsley before serving.

Green Beans and Fried Tofu

Ingredients:

150 g Green beans
1 sheet (50 g) Fried Tofu
1 teaspoon Olive Oil
2 tablespoons Soy Sauce
2 tablespoons Dashi stock or water
1 1/2 tablespoons Sugar

Directions:

Wash the string beans and cut them in 5 cm length. Cut the fried tofu in half, and then julienne in 5mm slices or strips.
Place the string beans, fried tofu, and all of the remaining ingredients inside the Cook-Zen. Mix well, cover, and heat on medium-high for 4-5 minutes with the steam holes set to "close."

Special Spicy Pork Adobo

Ingredients:

300 g Pork Shoulder
3 cloves Garlic, minced
3/4 cup Rice Vinegar
6 tablespoons Soy Sauce
1 teaspoon Chili Pepper (red crushed chili) if desired
1 tablespoon Yanninjyan (Korean hot paste)
1 tablespoon Olive Oil

Directions:

Cut the pork into cubes.
Place all of the ingredients in the Cook-Zen and mix well. Cover and heat on medium-high for 10 minutes with the steam holes set to "close".

Spareribs

Ingredients:

4 teaspoons Olive Oil
2 cloves Garlic, sliced
8 Pork Ribs (3/4 pound)
4 tablespoons Ketchup
2 tablespoons Soy sauce
2 tablespoons Sugar

Directions:

In the Cook-Zen, place olive oil and garlic. Heat on medium-high for 1 minute without the lid.
Inside the same Cook-Zen, place pork ribs, ketchup, soy sauce, and sugar, and mix well. Cover and heat on medium-high for 10 minutes with the steam holes set to "close."

Japanese Roast Beef

Ingredients

300 g - 400 g Beef Round
3 cloves Garlic, sliced
80 cc Soy Sauce
80 cc Rice Vinegar

Directions:

Place the beef, fat side up, in the Cook-Zen.
Add sliced garlic, soy sauce, and vinegar. Cover and heat on medium-high for 4 minutes (rare) or 5 minutes (medium rare) with the steam holes set to "close." Immediately remove the roast beef from the Cook-Zen so it does not continue to cook. Slice before serving.

Baked Apple
Ingredients:

1 Apple
2 teaspoons Sugar
1/2 teaspoon Lemon Juice

Directions:

Wash and cut the apple into four slices leaving the peel intact. Remove the core by making the "V" shape incision with a knife. Thinly cut the apples into 1-2 mm slices and place it inside the Cook-Zen
Sprinkle the sugar and lemon juice, cover, and heat in medium-high for 1 1/2 minutes with the steam holes set to "close.

For more information on Washoku and Japanese cuisine, visit the Japanese Cuisine Information Site http://www.tasteofjapan.jp/

For more information on Chef Machiko Chiba, visit http://www.machiko-cook.com/. And for more information on Chef Machiko Chiba's innovative Cook-Zen, check out the site at http://www.cook-zen.com/

Restaurant 9501 is located at the 14th Floor, ELJ Center, corner Mother Ignacia and Scout Albano Avenue, Quezon City or call 411-1564 for inquiries.

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Welcome the Year of the Monkey with a traditional Chinese feast, and usher in luck, wealth, prosperity, and some flavorful dishes for good measure...

Crystal Jade Dining IN celebrates the Year of the Monkey with its indulgent Set Menus to help you start the year right. Take a flavorful peek at some of Crystal Jade Dining IN's traditional Chinese Lunar New Year dishes, and feel the good vibes for the Year of the Monkey.

Known for its traditional Chinese cuisine, Crystal Jade Dining IN kicks off the start of the new year with an array of festive dishes, perfect for celebrating the Year of the Monkey with family and friends. And there's nothing quite like authentic and traditional dishes recreated by Crystal Jade Dining IN's skilled chefs to start the year right.

No Chinese Lunar New Year feast is complete without the traditional Yu Sheng, or Prosperity Toss Salad, signifying abundance and prosperity with its rich blend of ingredients and flavors. And each ingredient has an auspicious meaning behind it, combining for a bountiful new year. And it tastes good too, with fresh and clean flavors.

The staff at Crystal Jade Dining IN prepares our tradtional Yu Sheng, adding each ingredient and explaining its symbolism. The fresh salmon represents abundance, and calamansi or local lime for luck. Oil is then poured in a circular motion to attract wealth...

...as carrots, radish, peanut, and sesame seeds are added for even more luck as well as texture and flavor. Once the Prosperity Toss Salad is complete, guests are then invited for the ceremonial salad toss with shouts of "Lo Hei" seven times. Tossed and mixed, the different ingredients combine for rich flavors, and a perfect start to the feast.

Crystal Jade Dining IN's signature dish was then served, the popular and bestselling Double-Boiled Crab Claw Soup with Superior Mushroom in Fresh Coconut. The clear and light broth has a delicate sweetness from the fresh coconut, pairing well with the nutty hint of fresh mushrooms and the briny sweetness of the soft and tender crab claw.

Then, the first of Crystal Jade Dining IN's Chinese Lunar New Year dishes were served, starting with the Cabbage Wrapped with Sauteed Bamboo Shoot & Black Moss, delicately wrapped cabbage draped in a mildly sweet sauce. The fresh cabbage, with the sauteed bamboo shoots and black moss combine for mild and subtle notes, a light and healthy dish.

Next, Crystal Jade Dining IN's hearty and comforting Golden Fried Glutinous Rice with Crab Meat & Salted Red Egg was served, with soft and fluffy rice punctuated by the sharp notes of the salted egg and the mild briny sweetness of soft crabmeat. Great as is, even better when paired with Crystal Jade Dining IN's other Chinese Lunar New Year dishes...

...like the impressive Treasure Pot, loaded with prawns, pork belly, roast duck, abalone, sea cucumber, dried scallops, sea cucumber, Chinese cabbage, taro, bean curd and vegetables served in a clay pot. The rich flavors of this traditional dish, also known as "Pen Cai," is the result of all its ingredients slow braised to soak up all the flavors of the thick broth.

Traditionally, the dish is enjoyed layer by layer, from top to bottom. But one can also use the serving chopsticks to mix and turn the different ingredients, with a symbolic significance meant to unite each other and work together for fortune and luck. It's traditions like these that make each dish even more special, and the bountiful blend of different meats, seafood, and vegetables slow-braised in a clay pot not only bodes well for a prosperous new year, it's a rich, flavorful and satisfying dish too.

Crystal Jade Dining IN's signature Roasted Suckling Pig adds yet another festive vibe to your Chinese Lunar New Year celebration, with juicy pork capped by a perfectly crisp layer of crackling. Unlike the usual suckling pig, the crisp crackling is light and not at all greasy, with a delightful crunch that just melts in your mouth. You'll probably go for an extra serving of the Golden Fried Glutinous Rice with Crab Meat & Salted Red Egg with this dish, and why not, it's a new year.

But save room for some sweet indulgences to cap your Chinese Lunar New Year feast with Crystal Jade Dining IN's special Tikoy or Nian Gao, soft and chewy glutinous rice cakes.

End your Chinese Lunar New Year feast at Crystal jade Dining IN on a high note with the new Glutinous Rice Dumpling with Mango Cream (L) or the comfortingly familiar Glutinous Rice Dumpling with Taro (R). Perfect when paired with tea.

You can even bring home some luck and good tidings with Crystal Jade Dining IN's Flourishing Fortune Glutinous Rice Cake, perfect as gifts to friends and family. Crystal Jade Dining IN's Chinese Lunar New Year Set Menus are available from January 22 to February 28, 2016 starting at P 10,800. Usher in the Year of the Monkey with a flavorful start and begin the new year right...at Crystal Jade Dining IN.

Crystal Jade Dining IN is located at 7th Avenue corner 29th Street, Bonifacio High Street, Bonifacio Global City, Taguig City or call 808-5233 for reservations and inquiries.

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What makes Japanese cuisine so special and distinct is that it first feeds the eye before the palate, where each dish is plated with zen-like artistry. And Executive Chef Kimito Katagiri shares his masterful creations daily...at Minami Saki at Astoria Plaza.

Let Executive Chef Kimito Katagiri take you on a memorable feast for the senses, with authentic Japanese flavors infused with his modern and creative touch at Astoria Plaza's Minami Saki.

Minami Saki at Astoria Plaza showcases Executive Chef Kimito Katagiri's innovative and inventive approach to traditional Japanese flavors for a memorable, and even sublime, dining experience. The comforting yet elegant interiors of Minami Saki make it an ideal palette for Executive Chef Kimito Katagiriri's plated art.

Your dining experience at Minami Saki begins with their refreshing appetizer of fresh tuna and pickled vegetables...

Then, Executive Chef Kimito Katagiri's plated masterpieces were served, starting with his signature Kaki Papaya Yaki (P 580), roasted Japanese oysters on papaya with miso sauce topped with a fresh ginger blossom. The presentation is elegantly simple, but its the kind of zen-like aesthetics that add to the sensory experience of the dish. The roasted papaya adds its own creamy texture and flavor to balance the briny sweetness of the plump Japanese oysters.

Fresh and clean flavors come next with Minami Saki's Moriawase Take Sashimi (P 800) with five kinds of sashimi on a wooden board. Freshness is key in delivering the distinct sweetness of the sashimi, and Minami Saki at Astoria serves some of the freshest sashimi.

Aburi Sushi Five Kinds (P 850), Executive Chef Kimito Katagiri's signature torched sushi, another impressive platter with slightly burned sushi tuna, salmon, eel, hamachi, and lapu-lapu with his special aburi sauce. The innovative "burnt" sushi style of Executive Chef Kimito Hatagiri adds layers of new flavors and textures for a new sushi experience, with deeper, bolder notes from the charred portions contrasting with the fresh seafood. Executive Chef Kimito Hatagiri tops his burnt sushi with a variety of fresh and colorful ingredients, draped in a creamy aburi sauce, to complete the dish.

The medley of fresh and vibrant flavors continued with Minami Saki's Tempura Maki (P 550), thick rolls with prawn tempura. The large rolls offer a mouthful of rich flavors, capped by the crisp tempura's texture. Topped with a rich blend of fresh ingredients, this dish tastes as good as it looks.

Executive Chef Kimito Katagiri then shared his playfully creative take on scallops with his US Scallops with Tamago Sauce (P 720), delicately seared premium imported scallops draped in a creamy egg sauce on a bed of wakame. The mild and subtle notes of the plump scallops are punctuated by the rich and creamy flavor of the tamago sauce for another new and refreshing flavor experience. It's dishes like this that make Minami Saki one of those must-try places for modern Japanese cuisine in the Ortigas commercial and business district.

For heftier appetites, go for one of Minami Saki's hearty rice dishes...

...like the Katsuju (P 480), soft and fluffy Japanese steamed white rice topped with deep-fried porkloin stuffed with egg and served with miso soup, pickles and fruits. A meal in itself, with rich flavors elegantly plated in the signature Minami Saki style.

Pair your meal with one of Minami Saki's comforting soups, like the Dobin Mushi (P 270), a clear soup in a tea pot with seasonal fresh mushrooms. The light broth is packed with flavors, with the deep, rounded nutty notes of fresh mushrooms in every sip. Enjoy your Dobin Mushi in a tea cup, then dig in with your chopsticks for bite-sized morsels of fresh mushrooms to complete the flavors.

Maguro Pepper Steak (P 550), tender grilled tuna seasoned with pepper on wakame with asparagus and a slice of lemon. Richly seasoned, the grilled tuna is soft yet firm with mild and sweet notes highlighted by the subtle heat from the pepper.

The thick chunks of premium tuna are perfectly grilled, with a juicy pink center capped by a lightly charred crust adding caramelized and smoky notes. Drizzle some lemon to kick up even more flavors.

Satisfy your beef craving with Minami Saki's Usuyaki Steak with Mushrooms, thin slices of tender beef rolled and stuffed with mushrooms. The lean beef is fork-tender, with rich beefy notes complimented by the nutty mushrooms combining for bold flavors. Like all of Minami Saki's dishes, each is plated with simple yet balanced elegance, adding to the dining experience.

Indulge in premium beef with Minami Saki's tempting Teppanyaki selections including US Angus Tenderloin and Sirloin, sumptuous mains not to be missed. We go for the US Angus Sirloin (P 1,050), topped with thin slices of crisp garlic served with vegetables. Each tender bite bursts with rich and juicy flavors coating your mouth, completing our feast at Minami Saki by Astoria.

Cap your feast at Minami Saki with their light and fluffy yet indulgent dessert selection, like the Japanese Cheesecake (P 160), moist yet light and fluffy topped with strawberries...

...the Wasabi Creme Brulee (P 120), a velvety smooth and creamy vanilla custard infused with wasabi glazed caramel sugar for a pleasant yet balanced punch in flavor...

...and the impressive Coffee Jelly (P 180), with sweetened coffee flavored gelatin served with homemade vanilla ice cream. The presentation of the Minami Saki's Coffee Jelly has a dramatic and theatrical feel, adding yet another layer to a long chain of memorable experiences. Like the starters and mains, Minami Saki's indulgent desserts first feeds the eye before the palate. The relaxed yet elegant interiors, friendly and courteous service, the seamless blend of modern and traditional Japanese flavors, and masterful plating and presentation of the dishes, all combine for a total sensory experience. Feast your eyes and feed your senses...at Minami Saki by Astoria.

Minami Saki by Astoria is located at the Ground Floor of Astoria Plaza, 15 J. Escriva Drive, Ortigas Business District, Pasig City or call 687-1111 for inquiries.

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Drop your anchor, and feast on the freshest catch at Salcedo Village's newest dining hot spot...

Recently opened in December just last year, Catch adds a fresh and elegant spin to the emerging food scene along L.P. Leviste Street in Makati's Salcedo Village. From the freshest ceviches to seafood cured in citrus, Catch is the only gourmet modern seafood restaurant along L.P. Leviste with its unique, contemporary and urbane style.

Restaurateurs Dixie Marinas, Chandra Mercado and Chef Tom Hines, the same group behind the popular Smith Butcher and Grill Room, Ampersand, Poulet Manille, and Ebeneezers, introduce their latest dining concept, CatchModern Seafood, a unique gourmet modern seafood restaurant along the busy L.P. Leviste Street.

Catch Modern Seafood offers sustainable, line-caught seafood cooked to perfection by chef and owner Tom Hines and his team. And you have the top pick of the freshest seafood, including fresh mussels, turbot, and monkfish flown in fresh daily from France. The world's best catch, at Catch Modern Seafood.

Located at the former spot of Lulu, Catch is a totally new dining concept. At the semi-open kitchen layout, the team fires up the kitchen for the dinner service, under the helm of Ian Padilla (R), Catch's Chef de Cuisine. That evening, Ian Padilla and his young team of skilled chefs served up their own take on classic seafood dishes...

A glass of refreshing Prosecco is served as the starters were prepared, setting the tone for another unique dining experience from Chef Tom Hines...

My dining experience at Catch began with their signature Kinilaw, a refreshing blend of tanigue, ripe mango, pickled Baguio vegetables and caviar elegantly served in a martini glass. The mild, delicate flavors of the fresh tanigue are punctuated by the sharp notes of ripe mango, vinegar, and pickled vegetables for rich flavors, yet nothing overpowers the fresh fish for that perfect balance. Freshness and balanced flavors, it's a recurring theme experienced in the extensive menu at Catch.

And only the freshest seafood makes the cut at Catch Modern Seafood for its clean, mildly briny sweetness and delicate flavors. Playing with a fragile range of subtle flavors, freshness remains the primary ingredient at Catch, evident in all the dishes served that evening.

A trio of seafood starters were served next, starting with the Nikkei Tigers Milk, with Queen Scallops, Seville Oranges, wild ginger, lime and chili, sprinkled with sesame seeds. The pronounced flavors of the ginger, lime and chili are tempered by the fresh, mild notes of the thinly sliced scallops, with the crisp microgreens adding texture.

The same balance is recreated with the Rocoto Tigers Milk, with paper-thin slices of line-caught mahi-mahi, chili rocoto, lime, ginger, and coriander. The vibrant notes of the chili rocoto, lime, ginger, and coriander weave their own distinct notes in a seamless blend without holding back the sweet hint of the fresh mahi-mahi.

The creamy and buttery flavors of premium salmon is highlighted in the next starter, Amarillo Tigers Milk, with Norwegian King Salmon, yellow peppers, Scottish Bonnet, green mangoes, lime, ginger, and coriander. The natural richness of the Norwegian King Salmon is perfectly layered by the tart green mangoes, lime, and ginger for complex yet clean and balanced flavors. The delicate balance of bold flavors are drawn out from the freshest and finest ingredients, with even the simplest of dishes.

The medley of rich flavors from a bountiful ocean harvest continued with the Duo of Oysters, a refreshing pair of fresh oyster with vinegar and baked Oyster Rockefeller laid on a bed of salt. The richness and briny sweetness of the oysters come through in the contrasting styles of both fresh and baked preparations.

Baked Scallops, with plump Queen Scallop draped in a special Japanese sauce. The plump scallop is perfectly baked, soft yet firm, releasing its mild and sweet notes with every bite followed by whisper of heat from the spices. The crisp greens complete the fresh and clean flavors.

Can there be anything more comforting than a bowl of freshly steamed mussels served with French fries? Catch spins it own take on a classic...

French Moulle Frittes, a hearty and comforting dish with steamed plump mussels imported from France, fries, and creamy aioli. Smaller than the usual mussels, yet the French mussels have a more concentrated, noticeably creamier, and more intense briny notes. Pair it with another glass of crisp white wine or a cold beer...perfect.

The next round of dishes kick it up a notch in terms of complexity and flavors, with the crisp and crunchy Lobster Tempura, a tempting plate of lobster and tiger prawn tempura with saffron and lemon aioli. The lobster tails pair well with the tempura breading, remaining tender yet firm. Plump lobsters tails, battered and deep fried, just can't get better than that...

But it does. Craving for a hearty Po Boy? Make that a Lobster Po Boy, a soft and crusty bun loaded with lobster claws, coleslaw, sliced cucumber, tomato and biodynamic greens, served with a side salad and French fries. The fresh greens add a layer of minty notes and texture, and the lobster claws make this a seriously good Po Boy with the cucumber and coleslaw completing the flavors. Each bite is announced by a fresh "snap" from the lobster claws and fresh greens, finished by the thick-cut fries and side salad.

At Catch, you can also enjoy a great steak, like the Surf and Turf, a hearty trifecta with 300g ribeye, prawns and scallops served with baby carrots, mushrooms, hand-cut fries and Bearnaise sauce. The ribeye is great on its own, perfectly grilled with a juicy pink center, with no need for the sauce. In between bites, go for some grilled prawns, scallops, baby carrots, and mushrooms, and you're ready for another round with the ribeye.

The final dish is then served, Turbot, fresh air-flown French flatfish with lemon, capers, parsley, and butter, to round up an impressive feast at Catch. The soft texture of the fish contrasts with the lightly crisp charred outer layer, perfectly executed by the kitchen. The creamy yet delicate notes of the flatfish come through, with a hint of butter accentuated by the bright notes from the lemon and capers.

Located right beside Hooch (for more on Hooch and their signature cocktails like the Blood and Sand and Ye Old Fashioned, see my previous post here), you can enjoy their innovative cocktails like the Moscow Mule (L), a soothing blend of vodka and ginger, and the sweet and naughty Choc Nutter with, you guessed it, Choc Nut.

And the Choc Nutter sets up your palate for dessert. Cap your seafood feast with a creamy and indulgent Cheesecake topped with fresh strawberries, a perfect ending to a memorable dinner at Catch. The extensive repertoire of dishes at Catch are impressive, and the new concept is definitely a winner, adding another feather to the caps of Chef Tom Hines, Dixie Marinas, and Chandra Mercado. Time to drop your anchor, at Catch.

Catch is located at the Ground Floor, V. Corporate Center, 125 L. P. Leviste Street, Salcedo Village, Makati City or call 0926-851-8030 for inquiries.

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An obsession with wood, and a passion for unrivalled craftsmanship and quality since 1824 come together in an exquisite masterpiece...The Macallan Rare Cask.

The Macallan Rare Cask is among the most precious and scarce in the world of single malt whisky, a true rarity specially crafted by The Macallan's Master Whisky Maker from a small batch of maturing casks and a decadent addition to the legendary core range of expressions. In one memorable dinner at Blackbird, The Macallan Rare Cask shared its precious secrets and opened up a whole new world of possibilities for an evening of rare distinction...

Wood defines at least 60% of the flavor, character, and color of the whisky, its very essence, and The Macallan Rare Cask draws from a broad selection of cask profiles, including handmade Spanish and American oak casks from established bodegas. The expression's rarity is underscored by the fact that some of the selected casks will never be used again, with only 1% of the casks maturing at The Macallan Distillery identified by The Master Whisky Maker used to create The Macallan Rare Cask. Bob Dalgarno, The Macallan's Master Whisky Maker, described the newest and rarest expression's tedious process, starting with identifying a selection of casks that can truly be called rare, as "each of the cask styles result in different character, so each imparts its own distinct influence on the final whisky." With its distinct and stunningly sculpted heavy glass decanter design inspired by The Macallan's iconic triangle, you just know this is special. And rare...

"The Rare Cask represents the gateway to our highly prestigious and inspirational range, The Macallan 1824 Master Series. This new release mirrors the solid foundations that make up The Macallan, with our exceptional mastery of wood reflected through the quality of our casks," says Geoff Kirk, Managing Director.

The selection of rare casks results in a truly unique and exquisite expression, with its deep amber hue and unmistakably pronounced woody notes. That evening, The Macallan also showcased their premium Limited Release (L) and The 1824 Series (R) matured in sherry seasoned oak casks.

Throughout the evening, The Macallan served their own take on my favorite cocktail, the classic Old-Fashioned, a soothing blend with The Macallan Sherry Oak 12 Year Old, Angosturra bitters and Canadian maple syrup replacing the usual sugar, garnished with an orange peel. Each sip of the distinct velvety smooth profile of The Macallan Sherry Oak 12 Year Old brings layers of sweet toffee with hints of wood smoke and spice, pairing well with the maple syrup. It's a classic Old-Fashioned, made even better with The Macallan Sherry Oak 12 Year Old and Canadian maple syrup.

Later that evening, Keith Nair (L), The Macallan Brand Trainor, and Issa Litton (R) shared tips on the proper tasting of The Macallan's wide range of expressions, from the color, to sniffing, and sipping the precious liquid. Four expressions were sampled that evening, each one paired with a special dish by Chef Colin Mackay, including The Macallan Rare Cask.

Our tasting flight began with The Macallan Sherry Oak 12 Year Old, followed by the The Macallan Edition No. 1, The Macallan Rare Cask, and The Macallan Fine Oak 15 Year Old, each one distinct from the other. Sampling the range of expressions is an experience in itself.

As guests sampled the different expressions, the kitchen at Blackbird fired up for the dinner service. The Macallan Rare Cask Dinner pairing featured dishes of noted chef Colin Mackay, the chef behind Sala and People's Palace. With The Macallan Rare Cask and a wide range of expressions, dinner had to be equally special.

And Blackbird's Chef Colin Mackay did not disappoint, starting with the Spiced Parsnip Veloute, Seared Scallop and Caviar, a rich, creamy and flavorful soup paired with The Macallan Sherry Oak 12 Year Old. The thick and creamy broth, punctuated by the sweet, earthy, and nutty notes with just a whisper of spice from the parsnips, and perfectly finished by the scallop and caviar is just the first course. The rich broth coats the mouth with lingering flavors, as The Macallan Sherry Oak 12 Year Old adds its own layers of balanced flavors with its distinct sweet toffee, vanilla, and smoky hints.

Chef Colin Mackay then served a rustic yet rich souffle, his Beaufort and Mature Cheddar Souffle with Pear Truffle Honey Rocket, delivering a medley of complex and contrasting notes paired with The Macallan Edition No. 1. The richness of the cheeses are tempered by the pear truffle honey rocket salad for balanced flavors, perfectly finished by an equally complex expression from the distillery's New edition series, The Macallan Edition No. 1, with hints of tart apples leading to deep woody and smoky notes.

For the main course, Chef Colin Mackay served his Juniper Roasted Red Deer Fillet, Smoked Potato Puree, Fine Beans, Roast Onions, and Cranberry Jus paired with The Macallan Rare Cask. Imported from Scotland, the tender and juicy red deer fillet was incredibly fork-tender despite being lean. The flavors were also clean with just a hint of gamey notes, perfectly tempered by the sweet cranberry jus.

The smoked potato puree, beans and onions completed the flavors. The flavors are rich and robust, and when paired with The Macallan Rare Cask, with its deep, rounded yet mild spicy and chocolate hints, the flavors just blend seamlessly. After a bite, take a sip and let it linger in your mouth, and enjoy the blend of vibrant flavors. The Macallan Rare Cask is itself a complex expression with seemingly contrasting hints of different flavors, starting with bold and spicy notes, like cinnamon and nutmeg, followed by a mellow vanilla and chocolate hint, occasional bursts of citrus, and finished by a smooth woody smokiness that lingers long after the first sip. It is, in a sense, a rare masterpiece, a culmination of the selection of casks infusing its own character and flavors. The expression clearly has that rare elegance despite its complexity, making it stand out from the usual single malts. With its complex notes, The Macallan Rare Cask is best enjoyed neat, or with a gentle splash of water, or an ice ball.

For dessert, Chef Colin Mackay served his rich and indulgent Dark Chocolate, Burnt Butter Semifrodo, Pink Peppercorn Popcorn, and Salted Caramel paired with the velvety smooth The Macallan Fine Oak 15 Year Old. Indulgently rich and creamy, with the bold notes of the dark chocolate tempered by the salted caramel and burnt butter, perfectly finished by the intense raisin, vanilla, and chocolate notes of the The Macallan Fine Oak 15 Year Old. The Macallan Fine Oak 15 Year Old, matured in sherry and bourbon seasoned oak casks, cleanses the palate, leaving a fine layer of mild floral and chocolate notes that prepares you for yet another bite of Chef Colin Mackay's dessert.

Later that evening, another flight of The Macallan's four expressions, including The Macallan Rare Cask, seemed appropriate, quickly followed by a third and fourth flight too, getting you in the perfect groove for the after dinner party at Blackbird.

On its own, The Macallan Rare Cask is definitely a worthy expression from the legendary distillery, and sampling three other signature expressions gives you a better appreciation of the mastery and passion behind The Macallan Rare Cask. One memorable evening with the rarest of the very best... and I just can't wait for another encounter with one of the world's best single malt whiskies.

For more information on The Macallan, visit their website at http://www.themacallan.com/ and theor FB Page at https://www.facebook.com/themacallan.

The Blackbird at the Nielsen Tower is located at the Ayala Triangle Gardens, Salcedo Village, Makati or call 828-4888 for inquiries.

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Traditional and comforting Spanish-style cuisine, infused with global flavors and a modern twist...

Cafe Enye shares its take on Spanish cuisine, with its interpretation of "colonial cuisine" drawing inspiration "where the Spaniards have settled, specifically Northern Morocco, Argentina, Central America, and the Philippines," as described by chefs RJ Ungco and Chris Dytuco, the young duo behind Cafe Enye's culinary style. The result is a wide selection of comfortingly familiar dishes, with some unexpected and delightful surprises...

Located at the ground floor of the Eastwood Excelsior at Eastwood City, Cafe Enye takes you back in time with classic Spanish style dishes, with a cool, modern, and contemporary update injected with Filipino flavors. Inside, the rustic space makes you feel comfortably at home, accentuated by hand-painted scripts and mural art.

The design concept of artisanal craftsmanship becomes a recurring theme, reflected in Cafe Enye's extensive menu which includes daily fresh baked breads, handcrafted cocktails, and coffee bean roasting, all done in-house. Start with some of Cafe Enye's appetizers, like the Pollo Croquetas (P 175), crispy marinated chicken Bechamel croquettes topped with shallots and crisp garlic chips laid on salsa verde and tart, homemade pickles. The Spanish style croquettes are perfectly executed, soft on the inside and crunchy on the outside. The salsa verde and crisp garlic bits complete the flavors.

Then, Cafe Enye showcased their creative culinary style with the playfully inventive Enye Callos Buns (P 135 for 3 pcs), soft and savory buns filled with Cafe Enye's signature slow-cooked callos gently laid on crisp shoestring potatoes. It's an interesting take on the popular sweet, smoky and savory pork buns, but with a distinct Spanish twist. The buns are soft, with a light yet firm outer layer, with the callos providing a totally new flavor experience. Different, yet comfortingly familiar, and definitely a must-try at Cafe Enye.

In between, enjoy a refreshing salad dish like the Caesar Salad Mojo Chicken Breast (P 250), grilled Romaine with marinated grilled chicken draped in the classic Caesar dressing. The spiced and seasoned chicken breast is perfectly grilled, adding a flavorful punch to the salad.

A duo of pasta dishes were then served next, starting with the Bacalao Puttanesca (P 275), the classic puttanesca topped with homemade Bacalao chunks. The traditional sharp, tangy and tart notes of the puttanesca, with black olives, tomatoes, and capers, are perfectly tempered by the creamy notes of the soft bacalao for balanced flavors...

...while the Lechon Carbonara (P 250) takes on another pasta classic, the carbonara, reinvented and topped with Cafe Enye's homemade Mojo Chicharrones. The egg adds another layer of creamy flavors to the dish, capped by Cafe Enye's Mojo Chicharrones for rich flavors. It's your favorite carbonara with some pork love, and the combination works.

If you're looking for a light meal or a hefty snack, Cafe Enye offers a variety of sandwiches, like The Burgerizzo (P 290), a savory blend of juicy beef and savory chorizo in a 200g patty topped with cheese, Latin slaw, and a sunny side-up served with French fries. The salty notes of the chorizo are balanced by the robust flavors of the beef combining in a seamless blend, with the cheese, Latin slaw, and egg completing the flavors. Cafe Enye also serves Cubano-inspired sandwiches, like the Carne Asada Cubano (P 265), Mahi-Mahi Cubano (P 290), the Lechon Cubano (P 280), and a Croque Senora (P 285).

For the mains, chefs RJ Ungco and Chris Dytuco recommended their signature Enye Roasted Chicken with Root Vegetables (P 490), tender and juicy sous vide and slow-roasted garlic, herb, and orange chicken served with roasted root crop vegetables and sofrito aioli.

The chicken is tender, remaining juicy with each and every bite, as the delicate notes of the chicken are punctuated by hints of garlic, herbs, and orange for vibrant flavors. The sofrito aioli adds even more flavors to the chicken, perfect with rice for a complete meal.

The Callos Ala Casa (P 440), a hearty and comforting six-hour slow-cooked traditional stew made with beef tripe, potatoes, olives, and chorizo topped with Cafe Enye's homemade Mojo Chicharrones served with rice (other sides include French fries or mashed potatoes) is another must-try dish at Cafe Enye. And this one's a personal favorite.

The traditional stew has everything you love about callos, including soft and tender beef tripe, olives, and chorizo, but it's the addition of Cafe Enye's Mojo Chicharrones that make this dish refreshingly new, adding a flavorful richness to an old favorite. You'll want some extra rice with this one...

For dessert, be sure to try Cafe Enye's Chouxros with Dulce de Leche Cream (P 170), the traditional churros with Cafe Enye's inventive spin, with light, homemade Pate a Choux pastry rings deep-fried and served with Dulce de Leche Red Egg and Tsokolate Peanut Butter dips.

The churros are soft and creamy capped by a lightly crisp outer layer. You've had churros dipped in thick Spanish-style chocolate, but dipping it in Cafe Enye's Dulce de Leche Red Egg and Tsokolate Peanut Butter dips add a whole new dimension to the usual churros experience, and this one's another favorite.

Cap your dining experience at Cafe Enye with their Creme Catalan (P 185), an indulgent vanilla and orange zest infused velvety smooth custard topped with fresh fruits and served with a shot of boldly flavored artisan espresso. Take a spoonful of the Creme Catalan, followed by a sip of the expresso. Perfect.

Cafe Enye also has a well-stocked bar serving their own signature cocktails including the Enye (P 250), a refreshing cocktail blended with apples, kiwis, lychees, and pineapple spiked with gin, white wine, and soda. It's a relaxed cocktail that's great before or after a meal at Cafe Enye.

Feeling naughty? The Paraluman (P 190), with tequila, agave, pecante chili, triple sec, sampaloc, and syrup offers a cool buzz with just a whisper of heat from the pecante chili. Other cocktail selections include the classic Old-Fashioned, Mojito, Daiquiri, Pinacolada, Tequila Sunrise, Cosmopolitan, Margarita, Moscow Mule, Whisky Sour, and Caipirinha. Cocktails in the afternoon, or late in the evening, Cafe Enye can whip up your favorites in minutes.

Cafe Enye also roasts its own coffee beans in-house, and a freshly brewed cup is always a good idea.

Cafe Enye's Cafe Latte (P 110), a soothing cup of freshly brewed espresso topped with steamed milk and chocolate, always does the job for me.

Chefs RJ Ungco and Chris Dytuco invite you to explore Cafe Enye's colonial style Spanish cuisine with an open mind, and leave all your expectations of the usual Spanish restaurant behind. Instead, be prepared for something comfortingly familiar with some inventive and creative spins for a whole new dining experience. At Cafe Enye...

Cafe Enye is located at the Ground Floor, Eastwood Excelsior, Eastwood City or call 671-3230 for inquiries and more information.

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Pan de Putok. Pan de Hangin. Pan de Sal de Antigua. Bunuelos...

Traditional breads from the past, seen in a new light, as Chef Gene Gonzalez lets you rediscover the local bread culture with his latest book, Philippine Breads. Chef Gene Gonzalez shares more than sixty recipes of distinctly local breads, many tracing its roots to Spanish and American influences, each one a significant piece in the melting pot of Filipino cuisine.

Philippine Breads is the latest culinary book from Chef Gene Gonzalez, taking you back to simpler times with nostalgic local breads including recipes for homemade pan de sal, pan de aguas, rosquetas, Ensaymada Bulacan, Puto Binondo, pan de regla, pilipit, and many more.

At Cafe Ysabel's kitchen, Chef Gene Gonzalez supervises the preparation of the local bread for the book launch before baking (for more on Chef Gene Gonzalez and Cafe Ysabel, see my previous post on their classic cuisine here and a special Carabao Cheese-themed dinner here).

The brick oven is then fired up, and once the desired temperature is reached, the initial batch of prepared dough is then placed in the wood-burning oven. In minutes, the dough is transformed to the familiar staples that were part of everyone's childhood, as the fragrant aroma of freshly baked bread permeates from the oven.

Fresh from the oven, the old and familiar favorites were laid on the table, like the Pan de Sal de Antigua, soft and chewy buns topped with a fine layer of powdery crumbs. Loosely translated as "bread of salt" in Spanish, the popular pan de sal is a breakfast favorite best enjoyed with coffee and cheese...

...the aptly named Pan de Putok, crusty buns with their signature cracked tops, hence the name. The compact buns are both satisfying and filling with its soft yet dense texture, and perfect for dunking in coffee or hot chocolate...

...and the Pan de Hangin, a lighter version of the usual pan de sal, pillow soft and chewy to the bite. Spread some native white cheese, or kesong puti, or even salted butter, and you're in a happy place.

Trays filled with other familiar shapes were then pulled out from the oven, including these Triangulos, thin and crisp bread that's great with liver pate...

...and these Bunuelos, perfect when paired and dipped in thick Spanish-style hot chocolate. The flat, mildly sweet and salty, crisp and chewy bread is just great with hot chocolate, absorbing the chocolate releasing a burst of rich flavors with every bite. During the book launch, Chef Gene Gonzalez also served fresh Carabao Ricotta, Chicken Liver Pate, and creamy Mascarpone alongside the freshly baked bread, with freshly brewed coffee, hot chocolate, salabat, and sago't gulaman to wash it all down.

Cafe Ysabel's kitchen also served hearty mains to pair with the assortment of freshly baked local bread, like the savory Sweet Glazed Ham (L), tender pork draped with a sweet and tart glaze, and the Slow-Roasted Beef Belly (R), thinly sliced, and a perfect filling for pan de sal.

Chef Gene Gonzalez also served one of Cafe Ysabel's signature dishes, the rustic and comforting Pistou Sulipan, a hearty dish made with eggs, ham, chorizo, potatoes, green peas and peppers perfect with pan de sal or the soft and sweet ensaimada. Your Pistou Sulipan is prepared fresh ala minute, and served hot straight off the pan.

For dessert, Chef Gene Gonzalez served his Tropical Fruitcake, topped with fruits covered in a sweet glaze...

...and Cafe Ysabel's signature bestseller, the Ensaimada Pampanguena, a soft brioche baked with heaps of creamy butter and topped with grated cheese and sugar. Over the centuries, the ensaimada has evolved from its Spanish roots to become one of the more iconic Filipino specialties, traditionally served during the yuletide season with hot chocolate, ham and pistou.

Chef Gene Gonzalez then served his sweet Cinnamon Mango Bread, made specially for the book launch, a soft bread rolled with layers of sweet mangoes and the sharp notes of cinnamon.

It was then time to pick up a plate and dig in...

...starting with Pan de Sal de Antigua, Pan de Putok, and Pan de Hangin with Pistou Sulipan, Sweet Glazed Ham, and Slow-Roasted Beef Belly...

...followed by Corned Beef Sarsiado and Adobo Flakes with Pan de Hangin and Triangulos...

...capped by another plate with Ensaimada Pampanguena, Sweet Glazed Ham and Bunuelos paired with a cup of hot chocolate for a memorable late afternoon merienda at Cafe Ysabel.

After a sumptuous merienda with freshly baked local bread, Chef Gino Gonzalez (L) then introduced his father, who he described as the "original Jedi of the kitchen," Chef Gene Gonzalez (R). An advocate of ancestral cuisine, the latest book by Chef Gene Gonzalez affirms one of his many passions, preserving the richness of our culinary heritage.

And you can find all these local bread recipes in the latest book by Chef Gene Gonzalez, now available through Anvil Publishing Inc. and leading bookstores. Flip through the pages and relive the days of the neighborhood panaderia with a nostalgic trip down memory lane, with Philippine Breads by Chef Gene Gonzalez.

Cafe Ysabel is located at 455 P. Guevarra Street, San Juan City, or call 726-9326 for reservations and inquiries.

For more information on Philippine Breads by Gene Gonzalez, you can visit the website of Anvil Publishing Inc. here at http://www.anvilpublishing.com/shop/philippine-breads/.

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Following the success of its Culinary Knife Collection designed, endorsed, and approved by Chef Gene Gonzalez, Masflex Kitchen Pro released their new bakeware collection...and you too can bake like a Kitchen Pro.

At the recent book launch of Philippine Breads by Chef Gene Gonzalez at Cafe Ysabel (more on the latest book by Chef Gene Gonzalez on my previous post here), the wide range of new Masflex Kitchen Pro bakeware products were showcased and used for the event's fresh baked breads. The new bakeware line is another collaboration with Chef Gene Gonzalez, reinforcing the brand's image as "The Culinary Standard." Proudly homegrown, Masflex Kitchen Pro products are designed by a Filipino Chef for Filipino Chefs & Kitchen Enthusiasts. Read on for a closer look...

The book launch of Philippine Breads by Chef Gene Gonzalez was also the perfect opportunity to run the new line of products through its paces with freshly baked local breads. The new bakeware line by Masflex Kitchen Pro include round and square cake pans, pizza pans, loaf pans, roasting pans, rectangular cake pans, small and medium cookie sheets, and muffin pans each designed with the following impressive features:

Extended edge design on pans provide a secure grip, making it easy to transfer to and from the oven, as well as durability.
Modern carbon steel material distributes heat quickly and evenly for consistent baking results.
Premium non-stick coating absorbs oven energy efficiently allowing the use of lower baking temperatures.
Baked pastries and savory dishes are easy to transfer with the non-stick coating.
Easy to wash and dishwasher safe, each product from the new bakeware line is easy to maintain.

The new line includes a deep Round Cake Pan ideal for cakes, chiffons, meringues and savory pies like deep-dish pizzas and large flans. As with all of Masflex Kitchen Pro's bakeware products, the innovative extended edge design makes it easy to handle in the professional or home kitchen. The new line also has a Square Cake Pan that's great for brownies, square cakes and flans. Making pizza? That's easy too, with Masflex Kitchen Pro's Pizza Pan and Pizza Crisper Pan. The modern carbon steel material makes it easy to clean, keeping it sanitary with no bacterial residues particularly on the corner areas as crumbs and leftovers simply slide off during cleaning with its non-stick coating.

The Masflex Kitchen Pro Roasting Pan also incorporates the extended edge design, with the tall straight side ideal for preventing spills when preparing large cuts of meat and poultry like roast beef, chicken, and vegetables for slow oven braising. The Roasting Pan is also easy to clean, and great from oven to table.

Masflex Kitchen Pro's new bakeware line also features 6 and 12-Cup Muffin Pans, ideal for cupcakes, muffins, buns, cinnamon rolls, flans and individual pies. And with the extended edge design in all Masflex Kitchen Pro bakeware products, it's easy to handle, from kitchen to oven to table, with no fuss.

Explore your creative side with the Masflex Kitchen Pro Garnishing Set, which includes a Combination Zester, a two-in-one tool with a citrus peeler and zester; the Double Baller and Mini Baller, perfect for scooping ball shapes from fruits and vegetables; a Peeler, a delicate Decorating Knife for creating fine edges and elaborate leaf and floral patterns; a Curler for butter, fruits, and vegetables; and a Corer for fruits. Impress your customers, or your family, with the new bakeware line and garnishing set. Do it like a pro in the kitchen...with Masflex Kitchen Pro.

For more information on Masflex Kitchen Pro, visit their website at http://kitchenpro.com.ph/ and their FB Page at https://www.facebook.com/ChefGeneKitchenPro/

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Your favorite gelato. In between two heart-shaped brownie waffles. Drizzled with chocolate and caramel syrup. Topped with whipped cream. Pure love...at Bono Gelato.

This February, fall in love with Bono Gelato's new Brownie Waffle Sundae, just in time for Valentine's...

And it's an indulgent treat. The different components for Bono Gelato's newest offering for Valentine's, the Brownie Waffle Sundae (P 200 Single/P 350 Double) include two freshly toasted heart-shaped brownie waffles, your choice of gelato, chocolate and caramel syrup (L), delicately prepared and presented (R).

I go for Bono's Butterbeer Gelato, a rich blend of butterscotch, dark beer and crunchy pretzels, in between two brownie waffles, drizzled with chocolate and caramel, topped with whipped cream and it's as good as it looks. The brownie waffle is a treat in itself, perfectly chewy, holding its form all throughout. And the Butterbeer just pairs so well with the caramel and chocolate rounded out by the deep chocolate notes of the brownie waffle.

And what makes Bono Gelato's Brownie Waffle Sundae special is that you can customize it with your favorite gelato flavor. With Bono Gelato's selection of Premium Flavors, Signature Flavors, and Limited Edition Flavors, the combinations are endless allowing you to create that special Brownie Waffle Sundae to share with that special someone. But if you're single this Valentine's, no worries. That means you can enjoy Bono Gelato's Brownie Waffle Sundae all to yourself...and that's not a bad idea at all.

Bono Artisanal Gelato is located at the Ground Floor, Mega Fashion Hall, SM Megamall, Ortigas, Mandaluyong City or call 631-4214 for inquiries. You can also visit their website at http://gelatobono.com/. Bono Gelato now delivers! Check out their website for details.

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Ippudo offers its own take on Hakata-style Tsukemen, the unique noodle dish with a flavorful dipping broth for a new ramen experience...

The dipping noodle dish is yet another variation to enjoy a bowl of ramen, and Ippudo draws inspiration from the regional Hakata-style Tsukemen infused with their own unique spin. With a separate dipping broth, the texture of the noodles remain firm and springy all throughout, and you get all the flavors you need from Ippudo's signature Tonkotsu dipping broth layered with the distinct notes of bonito. Hungry? Read on...

Ippudo continues to push the ramen concept with innovative dishes for a refreshing and new ramen experience. But before you dive right in, start with one of Ippudo's new appetizers, the Gyutan (P 380), with tender, melt-in-your-mouth Australian beef tongue served on a hot cast iron plate. The beef tongue is stewed for hours making it incredibly tender. The subtle richness of the beef tongue is tempered by the sharp notes of the fresh and crisp onion leeks, the bold flavors of the Yuzukasya paste, rounded out by the ponzu sauce. And it all blends seamlessly together as the Gyutan melts in your mouth. It's a refreshing new way to enjoy beef tongue, and this one's a personal favorite. Ippudo's other new starter is the Menchi Bun (P 125), Ippudo's signature steamed bun with panko-crusted menchi patty draped in yakiniku sauce.

Ippudo offers two variations of the Tsukemen, using thicker and heavier noodles. The Classic Tsukemen (P 485), a hearty bowl of Ippudo's special noodles topped with Shio Tamago, Diced Chashu, Nori, and Negi and served with a steaming hot bowl of richly flavored Tonkotsu dipping broth infused with bonito is a perfect introduction to dipping noodles. You have the option for either hot or cold noodles. To enjoy your Tsukemen, gently mix your bowl of noodles, then pick up a few strands with your chopsticks and dip it into the dipping broth. Raise it up slowly, coating each noodle with the broth, and slurp. Yes, slurp. The bold flavors of the rich tonkotsu-based dipping broth is punctuated by the smoky notes of the bonito, making each slurp burst with vibrant flavors. And the layers of flavors continue to weave in, with the sharp hints of the negi tempering the rich yet delicate flavors of the tender diced chashu, completed by the shio tamago. All the classic flavors in a bowl of Tsukemen, but if you're looking for a little more heat...

...the Spicy Tsukemen (P 495) should satisfy your fiery craving, with firm noodles topped with Onsen Tamago, a soft boiled egg, and spicy Karakamiso for that spicy and meaty kick. The level of heat is not overpowering, balanced by the Onsen Tamago, with just that steady layer of spice that lingers long after the first sip. And just like the Classic Tsukemen, the blend of complex flavors are perfectly balanced. The dipping broth completes the flavors for this spicy number, adding depth and even more layers of flavor. The bolder notes of the spicy Karakamisu gives this dish a distinct and more pronounced edge, a personal favorite. Be sure to mix the noodles, Onsen Tamago and negi well to spread the flavors evenly.

The new dishes are all the reasons you need to stop by Ippudo. Ready for Tsukemen? Better hurry, Ippudo's new Hakata-style Tsukemen will only be available for a limited time...

Ippudo is located at the 3rd Floor of Mega Fashion Hall, SM Megamall, Mandaluyong, or call 470-1837 for inquiries.

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Classic Southwestern and Tex-Mex flavors with a fresh twist...

Tex-Mex? Make that Fresh-Mex. Enjoy Chili's Fresh-Mex spin with the new Fresh-Mex Bowls and Mix & Match Fajitas for a whole new flavor experience.

The new fresh-Mex Bowls at Chili's combines all the classic Southwestern flavors in a bowl. The Grilled Steak (P 450) version of the new Chipotle Chicken Fresh-Mex Bowl ( 350) is a must-try, loaded with fresh layers of flavors in every bowl, and a meal in itself. My bowl is heaped with tender strips of grilled steak, corn relish, rice, and chipotle pesto topped with cheddar cheese, house-made pico de gallo, fresh greens, chopped cilantro, crisp tortilla chips, and avocado, drizzled with cumin-lime sour cream, mix it all up and enjoy. Each bite brings layers of flavors, and contrasting textures.

My Mix & Match Fajitas, Grilled Steak and Pork Carnitas (P 595), a sizzling combo of tender grilled steak and juicy pork carnitas with sliced bell peppers, and caramelized onions topped with chipotle-garlic butter and chopped cilantro, served with warm flour tortillas, should satisfy any craving for Southwestern flavors. The grilled steak and pork carnitas are perfectly grilled, tender with that subtle smoky hint. You can choose from Grilled Chicken, Pork Carnitas, Grilled Steak, or Seared Shrimp and make your own combination like Grilled Chicken and/or Pork Carnitas (P 510), upgrade one to Grilled Steak or Seared Shrimp (P 595), or upgrade both to Grilled Steak and Seared Shrimp (P 695), or even make it a Trio (P 725). Your call.

A fragrant aroma signals the arrival of the sizzling Grilled Steak and Pork Carnitas (L), with the chipotle-garlic butter slowly melting on the steak and carnitas, laid on a bed of green bell peppers and onions. A serving of warm flour tortillas is paired with the order (R), and the fun begins when you create your own fajitas.

Every order of the new Mix & Match Fajitas comes with a variety of fresh condiments, including mixed cheese, fresh guacamole, pickled onion and jalapeno relish, cumin-lime sour cream, house-made pico de gallo and fresh salsa for a burst of Tex-Mex flavors in every bite.

Fresh, clean and vibrant flavors. Tex-Mex? Make that Fresh-Mex...at Chili's.

Chili's is located along Missouri Street, Greenhills, San Juan or call 727-2959 for inquiries.

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Go for a pair, or double the fun with a quadruple stack and spread happiness...

IHOP celebrates its third year of spreading happiness in the Philippines with their cool P 25 Pancake Promotion, kicking off a month-long series of anniversary activities culminating on the 2nd National Pancake Day on March 8, 2016. But go ahead and stack 'em high with IHOP's signature Buttermilk Pancakes...

From February 8 to 12, 2016, you can enjoy IHOP's signature Buttermilk Pancakes made from their 58-year old proprietary recipe for only P 25 per piece, that's P 50 for a 2-Stack or why not go for more of a good thing at P 100 for the 4-Stack, and double the fun. And just in case you're hungry for more, you can go for multiple orders (terms and conditions apply) of the classic IHOP Buttermilk Pancakes during your visit in any of the seven IHOP branches in Metro Manila.

Since 1958, IHOP's Buttermilk Pancakes and wide range of fresh and comforting breakfast, lunch and dinner items have been classic favorites. Now you can enjoy your favorite Buttermilk Pancakes at just P 25 per piece, IHOP's way of thanking loyal customers since they opened their first branch in the Philippines back in 2013. Just pick up your favorite syrup and start pouring on your 2-Stack or 4-Stack...

But you better hurry. Have your fill of IHOP's signature pancakes at P 25 per piece for a limited time only from February 8 to 12, 2016. 2-Stack or 4-Stack, it's your call. And you win, either way...only at IHOP.

For more updates on IHOP and their new P 25 Pancake Promotion, check out their FB Page here at https://www.facebook.com/IHOPPhilippines/.

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A winning goal, a new car, a new start. Or simply enjoying the spontaneity of the moment. There's always a reason to celebrate at Applebee's Bar & Grill...

Celebrate everything at Applebee's Bar & Grill with their wide range of classic All-American Ribs, Steaks, Burgers and other dishes where everyday moments turn into flavorful and memorable celebrations. Read on and start celebrating...

Located at the Bonifacio Global City, Applebee's Bar & Grill brings its own brand of comforting American flavors to the metro. Inside the cozy interiors of Applebee's Bar & Grill, one is immediately greeted by the warm smiles of the staff, as my refreshing Grape Shake (R) is served.

Each dish in the extensive menu are prepared under the supervision of Executive Chef Paolo Gutierrez and Chef Jaimie (L) at Applebee's Bar & Grill, recreating the All-American flavors the brand is known for back in the US. With the chef's recommendations, the kitchen is fired up...

Start your celebration at Applebee's with some of their signature Bar Chow versions of their best-selling appetizers, like the Sriracha Shrimp (P 295 Bar Chow/P 445 Appetizer), crispy shrimp coated with rich and creamy Sriracha chili-lime laid on crisp wonton strips. The plump shrimps have a fresh snap in every bite, releasing a burst of briny sweetness layered with the sharp notes of the Sriracha for complex yet balanced notes. The Sriracha chili-lime packs a soothing heat, yet it doesn't overwhelm the delicate flavors of the shrimps. This one's a winner, and best paired with Applebee's creative cocktails (more on Applebee's refreshing cocktails on a future post).

I've always enjoyed green beans, and I love it even more now with Applebee's inventive Green Bean Crispers (P 195), battered and fried green beans with lemon aioli, another flavorful surprise. The fresh and clean notes of the green beans, with its mild sweetness and firm "snap," are perfectly complimented by the creamy lemon aioli. The batter is light and crisp, and you taste more of the fresh green beans with every bite.

Applebee's does amazing things with wontons, like the Wonton Taco (P 195 Bar Chow/P 225 Appetizer), spicy chicken stuffed wonton shells with coleslaw and cilantro. The wontons are light and crisp, the perfect base for a refreshing and playfully inventive taco. The mildly spicy chicken with coleslaw and cilantro deliver clean yet vibrant flavors.

Applebee's creative take on classic comfort food is again highlighted with their Quesadilla Burger (P 525), a cool spin on the classic burger with thick and juicy all-beef patty topped with Applebee's signature Mexi-Ranch sauce, pico de gallo and shredded lettuce served in a unique Jack and Cheddar Quesadilla. The thin and light quesadilla retains its form all the way to the last bite, absorbing the juicy richness of the all-beef patty. The tart hint of the pico de gallo and the sharp yet creamy notes of the Jack and Cheddar blend seamlessly with the bold and juicy richness of the hefty beef patty. It's a burger with a twist, perfectly executed at Applebee's.

Make it a real celebration with Applebee's signature Pork Ribs (P 650 Half Slab/P 950 Full Slab), barbecue pork ribs marinated in Applebee's signature house-blended sauce, grilled to perfection, and served with corn on the cob, French fries, and coleslaw with a choice of Honey BBQ Sauce, Smoky Chipotle, Spicy Sweet Asian Chili, and Korean BBQ Sauce.

The juicy ribs are fall-off-the-bone tender, with the Smoky Chipotle glaze completing the rich flavors. The Smoky Chipotle Sauce gives the signature ribs comforting and familiar notes. You can have your ribs with a distinct Asian spin with their Spicy Sweet Asian Chili or the Korean BBQ Sauce, or classic Southwestern flavors with the Honey BBQ Sauce. Your call. At Applebee's, you can have a slab of juicy ribs with traditional flavors or discover new flavor experiences with their house-made sauces.

Craving for pasta? Here's one to make any day so much better, Applebee's 4-Cheese Mac & Cheese with Honey Pepper Chicken Tenders (P 385), with soft yet firm corkscrew-shaped Cavatappi pasta draped in a rich 4-cheese cream sauce tossed with bacon and bell peppers, topped with crisp and juicy chicken tenders glazed with honey pepper sauce. The richness of the four cheese cream sauce are perfectly tempered by the honey pepper chicken tenders for balanced flavors. A meal in itself, or great for sharing.

In between bites, have a sip of Applebee's refreshing Shakes (P 195), in Oreo Cookie, Strawberry, Chocolate, and Vanilla; and Fresh Fruit Shakes (P 175) using fresh fruits in season. Or go for the new Strawberry Banana Colada (L) or the indulgently creamy Blueberry Cheesecake Shake (R) along with their signature desserts...

...like the Triple Chocolate Meltdown (P 295), an indulgently rich and moist chocolate cake with a fudge-filled center served with vanilla ice cream and hot fudge. It's the perfect ending to cap your celebration at Applebee's. And there's more. Applebee's celebrates the season of hearts in style with their "For the Love of Food and Wine" Valentine's Promotion. From February 12 to 14, 2016, diners can enjoy a free glass of Beringer House Chardonnay or Beringer House Cabernet Sauvignon for every order of Applebee's entree selections, like steaks & ribs, pasta, sizzling entrees, chicken & fish, and burgers (terms and conditions apply). At Applebee's, there's always a reason to celebrate...

Applebee's Grill & Bar is located at the Ground Floor, W Global Center, 9th Avenue, Bonifacio Global City, Taguig City or call 512-1952 for inquiries.

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Momentous occasions, little triumphs, or just feel good moments, celebrate everything at Applebee's...

And there's nothing quite like cocktails to get you in the celebratory groove. Applebee's Bar & Grill introduces their all new Cocktail and Beverage selections to kick off your celebration...

Start your celebratory tipple with Applebee's new Pep Tonics, cool cocktails with healthy ingredients for that extra vim and vitality, perfect to wind down, de-stress, and recharge after a long day. Applebee's new Pep Tonics include the refreshing Sun is Shining (L), a vibrant blend of lemon, ginger, honey, and vodka, sweet and tart with a bite. One sip, and let the sun shine in. Or the new Gingerella (C), with gin, lemon lime, and grenadine with fresh pineapple juice and soothing ginger bits. The ginger and gin combine for a burst of fresh and bold notes in every sip. And my favorite, the new Cucumber Cooler, with gin, mint, and lemon lime with refreshing cucumber slices, infusing a healthy note to your buzz for some good vibes. Pair your Pep Tonics with Applebee's signature Bar Chow to complete the celebration (more on Applebee's Bar Chow and signature dishes on my previous post here). You can also double the shot for an additional P 40 and double the fun.

After a few rounds with Applebee's Pep Tonics, it's time for a celebratory round with their new Tropical Cocktail Celebrations, starting with the new Mangorita (P 350 Carafe), a sweet and tart fresh mango slushy margarita served with salt-rimmed glasses. The fresh and sweet mangos add to the rich layer of flavors, with the finely blended ice melting in your mouth releasing even more flavor.

Shift into high gear with Applebee's Coronarita, the flagship of the new Tropical Cocktail Celebrations line, with Applebee's classic Margarita topped with a bottle of Corona premium Mexican Cervesa. Each cocktail is fitted with a specially designed clip to hold the bottle of Corona. And here's how to best enjoy this cool cocktail, gently sip your cocktail and at the same time raise the straw slowly so you get equal parts of the margarita and the Corona for a double kick.

After the initial rounds of cocktails, it's time to meet the rest of the Tropical Cocktail Celebrations line-up, starting with the Vodka Citronade (L), a soothing cocktail with Absolut Citron that's stirred, not shaken, in the classic James Bond style. Run free with the Free Spirit (2nd from left), a fruity combination with vodka, and a pair of fizzy cocktails like the Watermelon & Celery Fizz (3rd from left), a vodka-based cocktail with fruits and a crisp celery; and the Orange & Berry Fizz (R). And just like Applebee's Pep Tonics, you can also enjoy a double shot for an additional P 40.

You can also opt for Applebee's new Sweet Adventures non-alcoholic beverage selections, like the Strawberry Banana Colada and the Blueberry Cheesecake Shake (more on these wholesome beverages on my previous post here). Pep Tonics, Tropical Cocktail Celebrations, and Sweet Adventures, you can always find a cocktail or beverage with your name on it at Applebee's. And that's another reason to celebrate...at Applebee's.

Applebee's Grill & Bar is located at the Ground Floor, W Global Center, 9th Avenue, Bonifacio Global City, Taguig City or call 512-1952 for inquiries.

Premium steaks, barbecued ribs and fresh seafood, hot off the grill, with free-flowing beer and margaritas. All these and more at Spectrum's Sunday Brunch at the Ranch...

Fairmont Makati's Spectrum fires up the grill with their Sunday Brunch at the Ranch for an all-new brunch buffet dining experience. Read on and take a virtual tour of the sumptuous spread at Spectrum's Sunday Brunch at the Ranch...

Sundays at Spectrum takes on a Western vibe with its Sunday Brunch at the Ranch theme, with an outdoor Ranch Fun Station for the kids and an array of charcoal-fired grills loaded with steaks, ribs, chicken, and seafood. And it's the outdoor grills that set this brunch buffet apart from the metro's other brunch offerings.

As the charcoal was prepped and laid on the outdoor grills, the final touches were also made on the lavish brunch buffet spread inside the elegant interiors of Spectrum. The always impressive Sushi and Sashimi Station (L) is always a favorite, as a tray of freshly steamed lobsters (R) arrived at the Seafood Station (R).

At the very first day of Spectrum's Sunday Brunch at the Ranch, more dishes arrived at the different stations, including this homey Roasted Turkey...

...a rustic Country Farm Chicken Roast with grilled vegetables...

...and tempting Baked Farmer Sausages with onions, carrots, and broccoli. The parade of dishes never seemed to end as more trays were brought to the different stations.

Start with some freshly baked bread and crostini at the Crostini Station (L), along with some pate and rillette. At the Fresh Salad Station (R), load up on the freshest greens and vegetables with an equally wide selection of salad dressings and your Sunday Brunch at the Ranch is off to a great start.

After a refreshing salad, there's just nothing quite like a thin and crisp crostini with Spectrum's Liver Pate. And there's a whole lot more to try at Spectrum.

You can also choose from a wide variety of freshly prepared salads at the Salad Station, like the smoky and comforting Barbecue Potato Salad, with soft marble potatoes and grilled seafood...

...the colorful and refreshing Corn Dill Salad topped with bacon...

...and the savory Barbecue Chicken Salad with black olives, tomatoes and onions. A wide range of flavors and options, and that's just the Salad Station.

And there's more. The buffet spread at Spectrum includes a selection of tasty starters, like a charcuterie board (L) with thin slices of smoked sausages, premium salami and a loaded cheese platter (R), perfect with a glass of wine or a cold beer.

At Spectrum, you can always count on the wide selection of courses, and the intricate and elegant presentation of each dish, like these appetizing Country Style Terrine and Celeriac Mousse, laid on egg cartons.

At the Seafood Station, choose from an extensive selection of the freshest seafood, including shrimps, prawns, mussels, clams, oysters and lobster. You can have your seafood baked, grilled, or simply sauteed in butter and garlic, and served ala minute to your table.

Also at the Seafood Station, you can find fresh tuna layered with mangoes and spring onions...

...heaps of Norwegian Salmon Gravlax with onions and dill...

...and pickled mussels with olives, radishes, and dill. You can also choose fresh fish and have it grilled to complete your seafood fix.

The kids can also enjoy traditional pizza, fresh from the ovens, and some pasta dishes too.

At the Pasta Station, you can have your favorite pasta dish prepared ala minute from a selection of freshly made pasta and sauces, including these Spinach Ravioli.

Outside, beside the Ranch Fun Station, the fragrant aroma of sweet Corn-on-the-Cob on the grill is another tempting treat that's hard to pass up.

Also at the Ranch Fun Station, you can find BBQ, Salt, and Cheese Pop Corn as well as Sour Cream and Cheese French Fries.

Over at the main outdoor grill, a variety of grilled meats and seafood complete the ranch-like vibe at Spectrum. The sight, sound and aroma of different meats and seafood laid on a fiery hot charcoal grill makes Spectrum's Sunday Brunch at the Ranch quite an experience, adding a distinct touch to the brunch buffet. Ribs, steaks, seafood and chicken on the grill...

...and Grilled Lamb Chops on a leisurely Sunday brunch. Perfect. The charcoal-fired grills add that distinct rustic vibe for an all-new brunch buffet experience.

At the Carving Station, go for generous portions of Roast Turkey, Slow-Cooked Ribeye, and Stuffed Lamb Shoulder with roasted vegetables.

And just when you thought things couldn't get any better at Spectrum, it does. That day, Spectrum also served their Cochinillo as part of the already impressive Sunday brunch buffet spread.

Back inside, Spectrum's selection of mains included Chicken Pot Pie (L) and the delicately flavored Poached Salmon with Saffron Veloute (R). Other savory selections included Chicken and Walnut Ballotine with Creamy Mushroom Ragout, tender Beef Roulade with Spinach and Feta Cheese, Coffee-Rubbed Porkloin Stuffed with Chorizo and Apples...

...a hearty Farmhouse Beef Stew (L) and Irish Beef Stew (R), rounding out an impressive brunch buffet spread at Spectrum. And just in case you're in the mood for it, you'll also find Spectrum's signature Dim Sum and Chinese Stations for steamed dumplings, fish, roasted and smoked meats.

Spectrum also offers a range of beverages, from sodas to iced teas and refreshing fruit shakes. But why not go for the ranch vibe with some beer and margaritas. For an additional P1,000, you can enjoy round after round of free-flowing Miller Genuine Draft (L) or Spectrum's signature Margaritas (L). Not a bad deal.

From starters...

...to fresh seafood sauteed in butter and garlic...

...grilled lamb chops fresh from the grill...

...and a few more slices from the Carving Station, Spectrum's Sunday Brunch at the Ranch pretty much covered the whole nine yards, with everything you want in the different stations.

And if you still have room for more, stop by the Tandoori Station for some Chicken Tandoori. The linear layout at Spectrum is quite easy to navigate, with the outdoor grills adding even more flavorful options.

But save room for dessert. Spectrum offers some of the best desserts prepared by their young and talented team of pastry chefs, including a wide range of intricate pastries, fresh fruits, and assorted macarons from Fairmont's Cafe Macaron (don't forget to try the Foie Gras Macaron). That day, the indulgent selections included fresh strawberries topped with cream...

...a rustic and comforting Apple Pie capped with an intricate lattice-like weave of pastry strips ...

...a delicately layered Tiramisu...

...Marshmallows with Dark Chocolate on a stick...

...and S'mores, soft and chewy marshmallows with a thick dark chocolate center, are just some of the creative desserts whipped up by Spectrum's talented pastry chefs.

But the pastry chefs have even more up their sleeves. Cap your feast at Spectrum's Sunday Brunch at the Ranch with their inventive Chocolate Bacon Cake, topped with chocolate and candied bacon. And it's true what they say about bacon, you can add it to just about anything...

Gather up your posse for a ranch style brunch buffet and head on over to Spectrum. The Sunday Brunch at the Ranch at Spectrum is priced at P 2,777 per person, children aged 6-12 may enjoy the buffet selection at 50% off. See you Sunday...

Spectrum is located at the Ground Floor of the Fairmont Makati, 1 Raffles Drive, Makati Avenue, Makati City or call Restaurant Reservations at 795-1840 or email dining.makati@fairmont.com for inquiries and reservations.

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Fresh, pure and clean flavors. Who knew you can enjoy so much flavor right out of a can?

Drawing inspiration from a recent trip to Spain, Chef Miko Aspiras shares his take on classic Spanish tapas, Enlatados, with his Curry Smoked Mussels in Extra Virgin Olive Oil and Smoked Pulpo in Olive Oil at Garde Manger. The freshest salads, seafood, spring rolls and now, Enlatados. Chef Miko Aspiras continues to amaze...

At Garde Manger, the freshest salads can be a meal in itself, and Chef Miko Aspiras takes the lead in transforming this consumer mindset with fresh salad creations (for more on Garde Manger at Hole in the Wall, see my previous post here). Along with his Enlatados is a new salad dish infused with distinct local flavors...

The Adobo Flakes Salad, fresh greens with crisp pork adobo flakes in a sharp vinaigrette, a refreshing salad with the savory notes of adobo. The mild minty sweetness of the salad greens pair well with subtle salty hint of the adobo flakes, punctuated by the bite of the onions and tart cherry tomatoes for multiple layers of clean flavors. It's yet another salad dish that's a complete meal in itself, with the adobo flakes adding that flavorful punch. Just like Garde Manger's Sisig Rilettes Salad (more on Garde Manger's salads on my previous post here), the addition of adobo flakes makes this a hearty and comforting dish. As with all of its dishes, freshness remains the main ingredient, with its simple, clean, and uncomplicated flavors.

The new salad dish is a welcome addition to Garde Manger's expanding line of salads, like the Marinated Watermelon Salad (P 255) with feta and pistachios drizzled with a sharp balsamic citrus dressing, a personal favorite.

Then, there's Garde Manger's fresh seafood from the raw bar, like the Fresh Oysters (P 315-3 pcs/P 550-6 pcs), each with a different topping like Shoyu Wasabi, Chimichurri, Gin Lime, and Pickled Apples...

...sweet and briny, with each bite delivering the flavors of the ocean, capped by the distinct notes of the different toppings.The sharpness of the Shoyu Wasabi, the nutty chimichurri, the citrusy gin lime and the sweet and tart pickled apples gently compliment without overpowering the clean and delicate flavors of the fresh oysters.

Indulge in more seafood with Garde Manger's Fruits of the Ocean Ceviche (P 275), a sumptuous bowl of assorted seafood in lime and vinegar with fresh herbs. The fresh clams and chunks of tuna are sweet, contrasting with the bold notes of the lime and vinegar for balanced flavors.

A pair of fresh rolls round up the signature fresh and clean flavors at Garde Manger, with the Thai Mango Shrimp (P 200) served with coconut basil dip...

...and the Mu-shu Sesame Chicken (P 200) with chili hoisin dip. The paper-thin wrappers have a soft and chewy texture, holding its form all the way to the last bite.

Then, Chef Miko Aspiras presented his new Enlatados, delicate seafood packed in oil with fresh herbs. Served with chips, Garde Manger's Enlatados presents a whole new way of enjoying seafood. The inventive canning technique not only preserves the richness, but results in deeper, more concentrated flavors.

The Smoked Pulpo in Olive Oil, tender chunks of smoked octopus with marble potatoes and herbs, weaves delicate flavors in a seamless blend. From the sweet and mildly briny notes of the octopus, the subtle smoky hint, and the rich and nutty flavor of the olive oil, Garde Manger's Smoked Pulpo in Olive Oil is a refreshingly new flavor experience creatively presented with a tin can.

Garde Manger's Curry Smoked Mussels in Extra Virgin Olive Oil combines fresh seafood with a soothing layer of mild heat from the curry, served with a side of chips.

The plump and succulent mussels are sweet, absorbing the complex curry spices punctuated by the tart tomatoes and peppers. The pair of new dishes offer a unique taste of classic seafood with a Spanish twist, pairing perfectly with Garde Manger's salads, rolls and seafood dishes. Fresh, clean flavors with an innovative spin, the new Enlatados at Garde Manger is definitely a must-try. Visit Garde Manger at Hole in the Wall and discover even more flavorful surprises. And find out why Chef Miko Aspiras continues to amaze...

Garde Manger is located at Hole in the Wall, 4th Floor, Century City Mall, Kalayaan Avenue, Baranggay Poblacion, Makati City or call 801-1230 for inquiries.

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Sustainable, legal, fully traceable, and ethically produced. That's doing seafood right. And at Makati Shangri-La's Sage Bespoke Grill, they're doing it right...

Makati Shangri-La joins an industry-wide advocacy using locally and ethically sourced seafood in celebration of Sustainable Seafood Week from February 15 to 20, 2016 with special dishes and set menus. The new dishes not only help drive awareness for Sustainable Seafood Week but offer a unique dining experience as well, and you too can make things right.

"Makati Shangri-La's restaurants are committed to a sustainable future of our seas by ensuring we serve seafood that is fully traceable, legal, sustainable and ethically produced," said Alain Borgers, General Manager of Makati Shangri-La. And the hotel's top chefs responded with the creation of special set menus highlighting locally sourced seafood.

The Sustainable Seafood Week parallels the advocacy of Shangri-La hotels and resorts worldwide with their Rooted in Nature campaign, with the aim of contributing to a sustainable future of the world's oceans. "The future of seafood is in the hands of our chefs and the people preparing the fish while ensuring that fresh sustainable seafood is available for our valued customers to enjoy. We call upon our customers to do their share by being vigilant and conscious about the source of seafood they are eating," said Paul Lenz, Area Executive Chef for Shangri-La Philippine properties. Consistent with this corporate advocacy, Sage Bespoke Grill presents a special Three-Course Menu for P 980++ and a Five-Course Menu for P 1,980++ highlighting the very best locally-sourced seafood in support of Sustainable Seafood Week, an industry-wide initiative of the metro's leading hotels and restaurants. The special menu at Sage Bespoke Grill include the Parrot Fish Ceviche leche de tigre Peruvian-style, a simple yet elegant starter rich with pure and clean flavors. The creamy leche de tigre contrasts with the sharpness of the fresh raw onions and herbs without overpowering the subtle and delicate notes of the parrot fish weaving layers of refreshing flavors.

Another notable starter is the rustic and comforting Tomato and Oregano Algarvio Gazpacho, Baby Squid A La Plancha, with the mildly sweet and smoky hint of the tender baby squid lightly seared on a griddle punctuated by the tart notes of the tomato-thickened soup base. The baby squid not only adds a subtle layer of flavor, but texture as well.

For the main seafood course, Sage Bespoke Grill offers its intricately plated Josper Grill White Snapper, Manila Clams and Tomatoes with Chorizo, a blend of seafood paired with the rich notes of tomatoes and chorizo, rounded out by fresh asparagus and broccoli. The unique Josper Grill gives the white snapper a meltingly soft texture similar to being baked with a firmer lightly crisp outer layer from the grill (for more on Sage Bespoke Grill, see my earlier posts on their previous Lunch Specials and Brunch Buffet). The white snapper is topped with a delicate foam adding even more subtle flavors with every bite, with the chorizo adding that flavorful punch. Another option for the main seafood course is the Beltfish and Skin Chips, Spicy Dilled Tartar Sauce and Garden Greens.

Cap your seafood feast with Sage Bespoke Grill's indulgent Caramelized Pineapple Crumble with Star Anise and Vanilla Sauce, a layered dessert to end your dining experience on a high note.

The sweet yet mildly tart caramelized pineapples are perfectly tempered by the creamy vanilla sauce, capped by the distinct notes of the star anise.

The dessert pairs well with a bold cup of freshly brewed coffee or a Latte, coating the palate with robust, almost chocolatey notes. The special Three-Course or Five Course Set Menu at Sage Bespoke Grill allows diners to experience the very timely concept of sustainable seafood with the freshest locally sourced ingredients. Over at Makati Shangri-La's Circles Event Cafe, you can also enjoy additional menu items like fresh Sushi and Sashimi, Cajun-style Skipjack Tuna with Tomato Chili Salsa, Smoked Mackerel, Cuttlefish Adobo, Giant Trevally in Salt Crust, Parrot Fish with Black Bean Sauce, Flying Fish Escabeche, Purse-Eyed Scad Paksiw and White Snapper with Potato leek Stew. The Sustainable Seafood campaign highlights both the rich and fragile nature of our marine resources, create markets for sustainable products for the benefit of local fishing communities, and higher quality cuisine. But better hurry, the special seafood dishes will only be available up to February 20, 2016. At Sage Bespoke grill, they do seafood right...

Sage Bespoke Grill is located at the Second Level of Makati Shangri-La, Manila, Ayala Avenue corner Makati Avenue, Makati City or call restaurant reservations at (632) 814-2580 or email rric.slm@shangri-la.com for more information and reservations.

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An extensive selection of the finest cheeses, dairy, gourmet bread, smoked and cured hams and sausages, and premium beef and lamb, all in one place...

Brera Delicatessen brings the best of the world to Acacia Estates. Step inside and have a taste of the world's finest, at Brera Delicatessen in Acacia Estates...

Located at the Acacia Town Center in the sprawling and expansive Acacia Estates, Brera Delicatessen brings the best of the world to this side of the metro with its impressive selection of premium imported products. Have a cup of coffee, or a glass of wine with some cheese, and just take in the cool vibe at Brera Delicatessen...

Chef Philip Golding oversees the operations of Brera Delicatessen, now with two branches with two more in the pipeline. For Chef Philip Golding, it's all about creating the perfect experience at Brera Delicatessen, starting with the very best products from around the world, the wide variety of flavors, and excellent service. At Brera Delicatessen, you can simply let your palate discover a whole new world of flavors while walking along the chillers, sample different products, engage and inspire the senses, and just have a great leisurely afternoon with a cup of freshly brewed Lavazza coffee. It's that casual vibe that adds to the unique experience at Brera Delicatessen. With years of culinary experience under his belt, Chef Philip Golding adds yet another chapter in his culinary journey at Brera Delicatessen.

Inside the spacious interiors of Brera Delicatessen, one is greeted by the rich and fragrant aroma of coffee at the counter followed by the warm smiles of the staff. Whether you already have something in mind or looking for a particular cheese or sausage, or just coming in to see what's new, the friendly staff will guide you through their selections...

Fresh fruit juices from Turkey, bread from Germany, the best European cheeses like Brie, Gouda, Gruyere, and Emmental; smoked meats, cold cuts and cured sausages including premium prosciutto, Jamon Iberico de Bellota from acorn-fed Iberian pigs, Greek and Turkish olive oil, foie gras and pate, you can find it all here at Brera Delicatessen.

You'll also find an equally impressive selection of wine from all over the world. At Brera Delicatessen, Chef Philip Golding implements a meaningful differentiation strategy to set it apart from other delicatessens with its wide selection, offering unique and hard-to-find deli options to their customers for the ultimate deli experience.

At the chiller in front of Brera Delicatessen's open kitchen, you'll find a wide variety of the day's fresh salads (L) and an impressive selection of premium steaks, beef and lamb in an assortment of cuts and grades. And if you just can't wait to have your steak, Brera Delicatessen's very own charcoal-fired grill can do the job in minutes...

At Brera Delicatessen's Bar, you can select from a wide range of coffee and teas, cold and ice-bended Lavazza coffee, or their signature La Frutta Vita, a line of refreshing fruit smoothies topped with imported premium jam. I go for the Apple & Apricot Smoothie (P 145), with its soothing yet fresh flavors, and the premium jam adding that layer of sweetness. Other fresh fruit smoothies include Chocolate Cherry, Pomegranate, Vanilla Peach, Mint Lemonade, Strawberry, Four Seasons, Orange Berry, Chocolate Banana, and Mango. Cap your fruit smoothie with some whipped cream (P 35) for an indulgent finish.

You won't find a formal menu at Brera Delicatessen, not yet. But the kitchen can prepare anything you want from their wide selection of products, simply point and choose from the chiller and displays. The chillers and displays serve as the menu, it's an interactive format where you can customize your meal or snack adding to the unique dining experience at Brera Delicatessen. The courteous staff at Brera Delicatessen are more than glad to walk you through each of the different specialties, and explain each product in detail. At Brera Delicatessen, Chef Philip Golding aims to engage your senses as you sample the different products. Choose your wine, some cheeses, bread, fresh salads and some cured meats, sausages and ham, and you've got a classic meal at Brera Delicatessen.

Fresh salads, stuffed grape leaves, pickled olives and mushrooms, preserved tomatoes, just some of the many flavorful options at Brera Delicatessen.

Let the staff prepare an assortment of premium cheeses, cured meats, and bread, best paired with a glass of wine, and enjoy the warm and casual neighborhood feel of Brera Delicatessen at Acacia Estates.

But what sets Brera Delicatessen apart from the usual delis in the metro is their charcoal-fired grill. Inside Brera Delicatessen's kitchen, Chef Philip Golding fires up the charcoal grill laying premium Wagyu meatballs on the fiery hot charcoal.

In minutes, the Wagyu meatballs are served fresh off the charcoal grill. This is what makes Brera Delicatessen special, you can simply make your selection at the counter and have it served, from chiller to grill, and to your table. And with their wide selection, there is always something new to try everyday.

Behind the full service counters, Chef Philip Golding constantly trains the staff and increasing their product knowledge to help you make an informative choice among the different types of products available at Brera Delicatessen. The ultimate goal is for the staff to know each and every product to make your experience even better.

That evening, early dinner guests arrived and the charcoal grill comes alive once again, with a variety of premium meats for the dinner service. Outside Brera Delicatessen, one can take a peek at the open kitchen through panoramic glass windows, an inviting sight, and you just have to come inside...

There's just nothing quite like a premium slab of beef on fiery hot charcoal, and it just gets a lot better with a hefty slab of Brera Delicatessen's Wagyu Tomahawk.

Whether you go for the Brera Burger with a side of bean salad...

...or the Wagyu Tomahawk with potatoes and a side of salad, you can always enjoy a customized meal with the world's finest gourmet products at Brera Delicatessen. The Brera Burger, a thick and hefty premium all-beef patty topped with fresh greens and vegetables is a perfect introduction to Brera Delicatessen's culinary offerings. The juicy charcoal-grilled beef patty delivers a flavorful punch, capped by the fresh and crisp greens and the soft bread. But if it's a classic steak dinner you're after, it's definitely the Wagyu Tomahawk...

After choosing your steak, it goes straight to the charcoal grill. And as you enjoy your glass of wine, the Wagyu Tomahawk is served. At Brera Delicatessen, the steaks are served in the classic way, with no steak sauce, just salt and pepper on the side. And with beef this good, you don't need any sauce at all.

Perfectly grilled to medium rare with a juicy pink center, each bite releases a burst of rich yet clean flavors punctuated by just a pinch of salt for even more flavor, capped by a subtle smoky hint from the charcoal grill. The charcoal grill adds that rustic, old world flavor to the beef, and there's just no better way to grill a premium slab of beef. A fresh salad, a cheese board or charcuterie platter, a burger, or a Wagyu Tomahawk, you can find it all here at Brera Delicatessen. Dine inside the casual yet elegant and spacious interiors, or enjoy your meal al fresco, it's your call. After your meal, pick up a bottle of wine and some cheese on your way out, and bring home the experience. Enjoy the world's finest at Brera Delicatessen, now open at Acacia Estates.

Brera Delicatessen is located at Unit 9, Acacia Town Center, Acacia Estates, Taguig or call 451-1169 for inquiries and more information.

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Sunday afternoons along Leviste Street in Salcedo Village reveal yet another side to the multi-faceted and exciting character of the usually busy commercial business district.

And it's also the perfect time for a late leisurely Sunday afternoon lunch and a cocktail at Catch...

Get in the leisurely Sunday afternoon groove in no time with the Crispy Baby Octopus, Chili, Lemon (P 420), delicately battered octopus drizzled with creamy aioli and sprinkled with fresh chili (for more on Catch Modern Seafood, see my previous post here). The baby octopus is soft and tender, contrasting with the light crunchy outer layer of the batter for a rich play on textures. The delicate flavors of the baby octopus are perfectly highlighted by the flavorful punch from the chili, adding a soothing layer of heat.

Follow it up with the Catch Tiger Prawn Gambas with Garlic Bread (P 550), plump prawns with a mild briny sweetness cooked in olive oil. The nutty notes of the olive oil and garlic blend seamlessly with the delicate flavor of the prawns, as the sharp and tart flavors of the cherry tomatoes, onions and herbs weave in to complete the dish. Served with crisp garlic bread, don't forget to dip the bread in the bowl for even more flavor.

For the main course, I go for Catch's Organic French Chicken (P 650), scented with lemon white truffle risotto and bio-dynamic vegetables. The chicken is tender and juicy, with more pronounced flavors than the usual local variety. Laid on soft risotto, with the lemon and white truffle adding contrasting yet balanced hints to complete the dish. It's the perfect late Sunday afternoon lunch. At Catch.

But it gets better. Wind down with a comforting cocktail from Hooch, the Devils Share (P 400) a refreshing blend of bourbon, ginger, lemon, orange, maple (more on Hooch on my previous post here). And late Sunday afternoons just can't get any better...

Catch is located at the Ground Floor, V. Corporate Center, 125 L. P. Leviste Street, Salcedo Village, Makati City or call 0926-851-8030 for inquiries.

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There's an unmistakeable Bohemian vibe in the air, and a vibrant marketplace awaits...

Globe Platinum presents the fifth edition and this year's premier run of The Gourmand Market this March 4 to 6, 2016, bringing together some of the metro's best artisan and gourmet products in one place. It's time once more to eat well, live well, at the The Gourmand Market. Read on for a tasty peek at this year's latest edition of The Gourmand Market...

This year's theme has a cool Bohemian vibe, showcasing a variety of flavors. The preview's guests included Sandy Daza (L) flanked by The Gourmand Market's organizers, Dara David-Roa (L) and NawwTy's Kitchen's Trish Panlilio (R), as guests indulged in another sneak peek (see my earlier post here on last year's preview).

Drawing inspiration from their frequent travels abroad and a shared passion for food, Trish Panlilio and Dara David-Roa aim to awaken your senses at The Gourmand Market with an impressive and eclectic selection of the metro's finest. From beverages to snacks, freshly baked products, pastries and desserts, gelato and savory mains, you can find it all at The Gourmand Market.

You just know the late afternoon preview is going to be special when you see yellow rubber duckies on a punch bowl...

Ebeneezer's Rum Punch gets you in the Bohemian groove in no time, with fruity tropical notes followed by the bold flavorful punch of rum. Sweet and easy, it's the ideal libation for a leisurely afternoon before dinner. Rubber duckies in rum punch? Why not.

Handcrafted artisan bread in all shapes, colors and sizes and Mini Croissants from The Breadery are just some of the featured products at The Gourmand Market preview...

...along with the Rainbow Bread (R) by Nicole Ortega's Morsels From My Kitchen best paired with her signature Cheese Pimiento. Pick up a plate, and begin your flavorful experience of discovery at The Gourmand Market preview.

Around the garden, you'll find playfully inventive items like the Fried Asado Floss Pao from H Home by Good Earth, the familiar pork bun topped with crisp floss...

...and soft and chewy Chocolate Cookies and moist, fudgy Brownies with Raspberries from Gourmandise by Sunshine Pengson. The deep chocolate notes of the brownies are perfectly punctuated by the sharp and vibrant hints of the raspberries for a unique and delightful blend. And you can expect to see more indulgent treats from Gourmandise by Sunshine Pengson at The Gourmand Market on March 4 to 6 at Bonifacio High Street Central.

Another round of Rum Punch by Ebeneezer's and you're just about ready to sample the other delectable treats at The Gourmand Market preview...

...like the savory Shawarma from Ebeneezer's, bite-sized morsels packed with so much flavor.

Time to pick up another plate and discover other flavorful surprises and treats at The Gourmand Market preview...

A cart with freshly popped popcorn catches your eye, with its fragrant aroma leading you straight for it. Not your usual popcorn, Truffles & More offers its indulgent take with its unique Truffle Popcorn. Popcorn with the distinct nutty hint of truffles, just can't get better than that. Grab a bowl of Truffle Popcorn,and come back for more...

Wash it all down with a refreshing old-fashioned Ginger Ale from Stanford & Shaw Brewing Co., a thirst-quenching and soothing Lemonade from Stellina's, or have a glass or two of premium Argentinian wine from Lagarde.

It was also great to see my old friend Marco Rodriguez and his own creative take on chef-inspired gourmet food with Xancho's line of signature dishes, specializing in classic old world cuisine.

That day, Xancho's offered their homey and comforting Stracetti Di Manzo Pepono (L), tender beef slow-cooked for hours and the rich Seafood Dumpling Ettoufee with Tarragon (R). Xancho's offers gourmet dishes in convenient to-go packs, ideal for any occasion.

The variety of flavors and dishes are impressive, and that's what you can expect at The Gourmand Market. There's always something new to experience and discover...

...and comfortingly familiar old favorites like the popular Paella Negra with Homemade Aioli by NawwTy's Kitchen, soft and fluffy rice with the rich flavors of squid ink topped with seafood. Take one bite and you'll immediately know why this is one of The Gourmand Market's bestsellers.

That evening, Trish Panlilio also served her newest dish from NawwTy's Kitchen, the rustic Mushroom Asiago Chicken. Tender and juicy chicken slow-cooked and draped in a rich cheese sauce with mushrooms and herbs, this could very well be Trish Panlilio's next bestseller.

And there's more. Following the success of their innovative flavors like Mangga't Suman, Manila Creamery shared their newest pair of gelato flavors, Mango Pomelo and Tunutong Rice, or burnt rice, at the preview. Who knew the crusty bottom in a pot of rice would serve as the inspiration for a new gelato flavor, just leave it to the guys behind Manila Creamery to amaze you.

Mark your calendars, and discover new flavors along with old favorites, at The Gourmand Market on March 4-6, 2016. Eat well, live well, see you at The Gourmand Market...

The Gourmand Market, presented by Globe Platinum, will be held at the C1 Park, Bonifacio High Street Central, Bonifacio Global City, Taguig City on March 4-6, 2016, Friday to Sunday, 11am-11pm.

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A Rhapsody of Flavors: The Gourmand Market Preview