DUDE FOR FOOD

Looking for a quick and satisfying meal for two? Or three? TGI Friday's may have what you're looking for...

Dining for two or even three was never this fun. Or tasty. TGI Friday's Shareable Platters offers diners of two to three another option for a satisfying meal, served on a large wooden board...

Start your feast at TGI Friday's with their signature French Onion Soup (P 175), a comforting classic with a rich and flavorful broth made with caramelized onions topped with croutons and melted Mozzarella cheese...

...followed by their popular Grilled Chicken Caesar Salad (P 395 Lunch Portion/P 575 Regular Portion), fresh and crisp greens topped with slices of tender and juicy char-grilled chicken breast, appetizing starters before the main course.

Then, you're just about ready for The Smokehouse Platter (P 1,150), a sumptuous feast for two or three with Smoked Fried Chicken served with Jambalaya Sauce, Char-Grilled Texas Links with a side of mustard, Golden Chipotle Cheese Balls and Rice. It's a feast for two or even three, offering a variety of flavors on a large wooden chopping board.

The Golden Chipotle Cheeseballs are perfectly crisp, filled with melted cheese delivering both flavor and texture with each bite, pairing well with the creamy dipping sauce.

The Smokehouse Platter comes with a hefty serving of rice served on a hot metal skillet, just what you need for The Smokehouse Platter's savory mains...

...like the Smoked Fried Chicken served with Chipotle Sauce, tender and juicy chicken fried to crisp perfection. Each bite delivers the rich yet subtle notes of the chicken punctuated by a hint of smokiness. The contrasting layers of textures of both juicy and crisp combine for a satisfying flavor experience, and it gets better when draped in the rich Chipotle Sauce. Extra rice? Absolutely.

The sharp notes of the Char-Grilled Texas Links complete the feast of rich flavors, with each bite followed by a fresh snap. Smoky, bold and upfront flavors, these links are perfect with a dab of mustard for even more vibrant flavors. Dining for two or three is now a welcome challenge, simply drop by TGI Friday's for The Smokehouse Platter...

TGI Friday's is located at the Ground Floor of Hotel Rembrandt, South Triangle, Tomas Morato, Quezon City or call 372-85-39 for inquiries and more information.

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All-Day Breakfast dishes get a modern and inventive spin...

Slappy Cakes introduces a wide range of inventive dishes to supplement its signature breakfast items, redefining all-day breakfast and taking it to a whole new and flavorful level. And stopping by Slappy Cakes any time of day is the perfect time to sample the new dishes...

Since it opened back in 2009 in Portland, Slappy Cakes has since become one of the most innovative all-day breakfast restaurants with its unique fun and interactive format. Each table is built-in with griddles where diners can cook their own pancakes, now how cool is that? But it gets better. Slappy Cakes recently introduced its new menu...

...created by one of the metro's innovative chefs, Him Uy de Baron. I've always been impressed with Chef Him Uy de Baron's culinary style, from his radical and breakthrough dining concepts like Nomama and various consultant work like FamilyMart's Fresh n' Lite. His blend of delicate notes and the subtle infusion of distinct Asian flavors make his dishes truly stand out, all the reasons you need to check out Slappy Cakes' new menu. "For Slappy Cakes' new menu, I kept the heritage of the brand intact and at the same time, considered food that Pinoys constantly crave for," says Chef Him describing his approach in developing the new menu for Slappy Cakes.

Start with the light and refreshing Smoked Salmon and Avocado Toast (P 290), with crusty sourdough toast topped with creamy egg salad, avocado, tomatoes and premium salmon with a side of fresh greens. The blend of rich flavors, from the egg salad, the avocado, and the salmon, weave in with distinct notes in a seamless balance, punctuated by the tart tomatoes. The crusty crunch of the sourdough toast provides contrasting textures, and the side of fresh greens drizzled in a light yet sharp vinaigrette complete the dish. Just perfect.

Then, Chef Him Uy de Baron served Slappy Cakes' refreshing duo of salads, starting with the Chopped Salad with Raspberry Balsamic (P 300), a mesclun of fresh lettuce and arugula topped with cherry tomatoes, cucumber slices, sweet mangoes, candied walnuts, crisp chicken strips, and white cheese drizzled with raspberry balsamic dressing...

...and the Caesar Salad with Ginger Aioli (P 380), with fresh and crisp lettuce topped with bacon, shrimp, croutons, Parmesan and soft-boiled egg draped in rich and creamy ginger aioli. Chef Him Uy de Baron's rich and flavorful ginger aioli adds his signature Asian spin for a refreshing salad dish, capped by the soft-boiled egg for smooth and creamy notes. Both salad dishes play with contrasting textures and rich flavors, making each dish a light and satisfying start before the mains at Slappy Cakes.

Slappy Cakes' breakfast theme is reinforced with Chef Him Uy de Baron's homestyle Sausage Breakfast Skillet (P 300), a hearty and comforting breakfast dish with homemade sausage, eggs and toast topped with Parmesan laid on rich Pomodoro sauce. Breakfast served on a skillet is always a good idea, and having homemade sausages and eggs makes it even better. The addition of a flavorful Pomodoro adds a rustic charm to the dish, with bold notes complementing the homemade sausages and perfectly tempered by a pair of sunny side-ups for another satisfying dish. The cherry tomatoes add their distinct tartness to the dish, and the crisp toast is perfect for scooping up the sauce and the eggs. Pair this with Slappy Cakes' signature coffee and you've got a dish to help you start your day right anytime of day.

Nothing like a comforting pasta dish, and Chef Him Uy de Baron's Carbonara Roll-Up (P 400), another unique dish with lasagna rolled up and draped with creamy carbonara sauce stuffed with cheese, tomatoes, and bacon topped with egg, should satisfy any serious pasta craving. The rolled-up lasagna gives the dish a firm structure, maintaining its form all the way to the last bite. The creamy cheese and bacon pair well with the soft and chewy lasagna, and the egg adds the finishing touch.

Slappy Cakes' signature D-I-Y Skillets are perfect for heftier appetites, and you can choose from Roasted Beef Belly, Chicken Steak, Wagyu Burger and Eggs, and Pork Belly prepared in your choice of sauce including Mushroom Gravy, Salisbury Sauce, Garlic Adobo Sauce, or Hickory Sauce; along with your choice of sides like Steamed Rice/Garlic Rice, Mashed Potatoes, and Slappy Potatoes. I go for the D-I-Y Skillet with Roasted Beef Belly (P 450) cooked in Garlic Adobo Sauce with Garlic Rice, served with a side of sauteed green and red bell peppers. The beef belly is fork-tender, almost melting in your mouth with every bite, pairing well with the garlic adobo sauce and garlic rice. Comforting Filipino flavors with that signature Slappy Cakes touch.

Or you can go for the D-I-Y Skillet with Roasted Beef Belly and Mashed Potatoes (P 450) as another option. Whatever you choose, Slappy Cakes'D-I-Y Skillets are guaranteed to satisfy any serious appetite.

For dessert, Chef Him Uy de Baron collaborates with Chef Miko Aspiras (more on Chef Miko Aspiras on my previous posts on his inventive Craft Cookie Milkshake and his Craft Cookies) with The Grasshopper Pie (P 280), a rich chocolate tart with chocolate ganache and white chocolate drizzled with caramel sauce and topped with chocolate chip mint ice cream. The sharpness of the chocolate chip mint ice cream cuts through the deep, rounded and robust flavors of the chocolate and sweet caramel sauce, preparing your palate for yet another bite. And another.

Or go for the indulgent Caramel Lava Cake (P 270), with candied walnuts, apple compote, caramel sauce and chocolate ice cream to cap your feast at Slappy Cakes on a high note. The new dishes by Chef Him Uy de Baron, and desserts by Chef Miko Aspiras, are a welcome addition to Slappy Cakes' expanding menu, offering more options to help you start your day right. Whether you make your own pancakes right on the table-top griddle or try the new menu, Slappy Cakes just makes your day right with their casual and relaxed vibe and service any time of day. Breakfast all day, and anytime...at Slappy Cakes.

Slappy Cakes is located at the Lower Ground Floor, SM Aura Premier, C5 Road corner 26th Street, Bonifacio Global City, Taguig City or call 955-2205 for inquiries and more information.

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A Palm Sunday Weekend at F1 Hotel Manila...good times.

And once again, it was great to be back at F1 Hotel Manila. And you too can enjoy a relaxing staycation at F1 Hotel Manila with huge discounts as part of the hotel's Anniversary Sale...

F1 Hotel Manila feels like a second home, and ever since my very first staycation at F1 Hotel Manila (see my previous post on my first ever staycation at F1 Hotel Manila here), there's nothing quite like seeing my familiar and comforting Fort Suite (R), with its separate living room and bedroom as my sanctuary for the weekend.

And it was also great seeing the friendly staff, who've become like old friends, again at F1 Hotel Manila, like Khaye (L) at the Front Desk and the recently promoted Kevin (R) at the Premier Lounge. And just like my previous staycations at F1 Hotel Manila, this promised to be yet another relaxing weekend.

And since that first staycation at F1 Hotel Manila, more followed (see my other posts on my Independence Day Staycation and a Christmas Staycation) with countless staycations for the culinary festivals at F All-Day Dining (see my earlier posts on the first LuzViMinda Filipino Food Festival, the LuzViMinda 2 Buffet, the LuzViMinda 3 Buffet, and All-American flavors with the United Taste of America Festival). That Palm Sunday Weekend, F All-Day Dining Restaurant's buffet spread was stocked with an impressive array of the freshest seafood, including crabs and slipper lobsters...

...and plump prawns on ice. Fresh oysters were also available, along with a wide variety of sushi and sashimi to satisfy any serious craving for seafood.

For the mains, F All-Day Dining featured several dishes including the savory Herb Cheese Stuffed Chicken (L) and the richly-flavored Harbour-Style Prawns (R), a personal favorite, along with other dishes including Orange-Glazed Duck and Spicy Szechuan Beef with Peppers.

At F All-Day Dining Restaurant's Carving Station, a whole Lechon Stuffed with Dinuguan Rice was one of the popular dishes at the buffet, with a never-ending line of diners.

Crabs, Slipper Lobsters, and Prawns sauteed in butter and garlic is always a good option at F1 Hotel Manila...

...followed by Baked Oysters with butter, cheese and garlic, all freshly prepared ala minute at the Live Stations. Simply hand it over to Chef Billy and he'll prepare it exactly the way you want it.

The layout of F All-Day Dining's buffet spread is easy to navigate, with everything you want within an arm's reach. The buffet spread also includes an equally impressive Dessert Station with a variety of cakes and pastries as well as a Halo-Halo Station.

You won't run out of options to satisfy your sweet tooth at F All-Day Dining Restaurant...

...and kids will surely love the Cotton Candy Station tucked in a little corner.

And summer's definitely for the kids when you stay at F1 Hotel Manila. Check in or dine at F1 Hotel Manila during weekends and your kids get to play inside the newly installed Play Zone located at the reception area of F All-Day Dining Restaurant.

Puzzles, coloring books, building blocks and toys should keep the kids occupied for hours and for more updates on F1 Hotel Manila's fun Play Zone, simply call 928-9888 for inquiries or follow the hashtags on various social media with #Weekends, #FamilyFirstatF1 #LittleVIPs, #KidsRule and #F1HotelManila.

Summer weekends at F1 Hotel Manila are definitely for kids, as the little VIPs were treated to an animated film showing at the Pool Deck (L) followed by an exciting Easter Egg Hunt (R). F1 Hotel Manila has a whole list of activities for the Little VIPs, just gve them a call for a rundown on kid-centric activities lined up for summer.

Later that evening, Executive Chef Decker Gokioco laid out another impressive spread at the Premier Lounge for an exclusive dinner, with Prime Rib Roast as the highlight of the feast.

Executive Chef Decker Gokioco also served his signature Salted Egg Wings, with crisp and juicy wings draped in a salted duck egg batter...

...and the Pig's Face and Soft Tofu, with crisp deep-fried strips of pig's cheeks, onions, and chili on tofu. Just leave it to Executive Chef Decker Gokioco to surprise you with his inventive dishes.

Other dishes served that evening included Freshly Grilled Baby Lobsters (L), and a favorite from the lunch earlier at F All-Day Dining, the Harbour-Style Prawns (R).

Executive Chef Decker Gokioco (L) then carved the Prime Rib Roast as guests lined up for slices of the premium beef (more on F1 Hotel Manila's Executive Chef Decker Gokioco on my previous post here).

I start with Executive Chef Decker Gokioco's hearty and comforting Carrot & Fennel Soup topped with Popcorn...

...and dive in straight for the mains next with Prime Rib Roast, Grilled Baby Lobsters, Harbour-Style Prawns, grilled vegetables and mashed potatoes.

After dinner, it was time to get pampered at F1 Hotel Manila's luxurious Spa. A full day of eating and lazing around the pool can be serious work, and there's nothing like a good massage to straighten you up for the day ahead.

And you too can enjoy a relaxing staycation at F1 Hotel Manila with their on-going Anniversary Sale offering as much as 60% discount on rooms and buffet dining. Here are some of the awesome deals from F1 Hotel Manila:

Deal 1: Overnight Stay in a Deluxe Room with Buffet Breakfast for Two
Published Rate: P 10,000 net
Discounted Rate: P 3,800 net
Your Savings: P 6,200 or 62% OFF Published Rate

Deal 2: Overnight Stay in a City Suite with Buffet Breakfast for Two
Published Rate: P 11,200 net
Discounted Rate: P 4,200 net
Your Savings: P 7,000 or 62% OFF Published Rate

Deal 3: Weekday Lunch or Dinner Buffet (Mondays to Fridays)
Published Rate: P 1,399 net
Discounted Rate: P 899 net
Your Savings: P 500 or 35% OFF Published Rate

Deal 4: Weekend Lunch or Dinner Buffet (Saturdays and Sundays)
Published Rate: P 1,399 net
Discounted Rate: P 750 net
Your Savings: P 649 or 46% OFF Published Rate

You can purchase your Gift Certificates starting March 14 to April 16, 2016, with GCs valid until September 30, 2016. You can order your GC by simply calling 928-9888 extension 6448 and look for Kan de Jesus. It's as simple as that, and you're on your way to a cool staycation at F1 Hotel Manila. For more updates, you can follow the hashtags #GCSale #F1HotelTurns4 #F1HotelManila on social media.

Early the next day, it was time to see what Chef Billy prepared for breakfast at F All-Day Dining...

Start with some Pancakes fresh off the griddle with Bacon and a pair of sunny side-up eggs...

...followed by some Garlic Rice, crispy Fried Biya, Pork Longanisa, Veal Chipolata and an Omelette prepared at the live station. Pair it with another cup of freshly brewed coffee, and mornings just can't get any better than that at F1 Hotel Manila. Thank you for another memorable staycation...

F1 Hotel Manila is located at 32nd Street, Bonifacio Global City, Taguig City or call (02) 928-9888 for inquiries and reservations. For online booking and more information, please visit http://www.f1hotelmanila.com/.

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The historic city of Vigan offers countless attractions, and its many culinary delights are an attraction in itself...

From authentic Vigan Empanadas and Longganisa to elegant dining at Hotel Luna, you'll find Vigan's culinary heritage as rich and diverse as its colorful history.

Your culinary adventure begins at Hotel Luna (L), the only museum hotel in the country (for more on Hotel Luna, see my previous posts here and its impressive art collection). Located beside historic Calle Crisologo (R), Hotel Luna puts you right in the middle of it all (for more on Calle Crisologo, see my earlier post here).

After a leisurely walk along Calle Crisologo, head for the Town Plaza where local delicacies are served daily, including these uniquely local "Royal Bibingka," a soft, sweet and chewy treat made with glutinous rice flour and coconut milk, topped with cheese. Unlike the usual bibingka, Vigan's version is moist and chewy with richer notes.

And you can find the best of this local delicacy at Tongson's Royal Bibingka, located at the middle of Vigan's Town Plaza. Moist, sweeter and denser than the usual bibingka, the Royal Bibingka is another unique taste of Vigan. Take home a box or two when you go back home, you won't find this or anything close to this in Manila.

Past the Vigan Cathedral (L), don't miss the spectacular Light and Water Show (R) held every night between 7-8pm. After the show, why not sample some uniquely local pasta and pizza infused with local ingredients at Bigaa GastroPub (for more on Bigaa, see my previous post here) located at Vigan Plaza Hotel for another taste of Vigan.

No visit to Vigan is complete without a taste of the iconic Empanada, freshly prepared as you order. With its thin, light and crisp crust and savory pork stuffing of Vigan Longganisa and egg, deep-fried to perfection, it's a unique taste of Vigan that you'll remember long after your trip and miss immediately once you get back home.

At the Town Plaza, head for Evelyn's Empanada & Okoy, a local favorite for freshly made empanada. Fresh from the frying pan, your empanada is served with a special chili vinegar dip. Sprinkle some salt, add some vinegar, and your first authentic bite of Vigan is ready. The bustling sound of the plaza add to that distinct local vibe.

Light and crisp, the richness of the Vigan Longganisa stuffing is perfectly tempered by the sharpness of the dark Sukang Iloko with chili. You can also try another of Vigan's popular empanadas in a quieter section of the city called Irene's Empanada (see my post on Irene's Empanada here). Local Filipino cuisine often reflects Spanish influences, with the empanada stuffed with local sausage as perfect examples. But the Vigan Empanada has truly evolved on its own, making it a distinctly local delicacy.

A cold beverage after exploring the different sights and flavors of Vigan's Plaza sounds about right, and it's time to head back to Hotel Luna's Chula Bar for an ice-cold beer (for more on Chula Bar's pub grub, see my previous post here) before sampling the new dishes at Hotel Luna's Comedor...

Comedor is Hotel Luna's all-day dining restaurant, with Executive Chef Raymond Quitilen at the helm (for more on Hotel Luna's Comedor, see my previous posts on their signature dishes and local cuisine. You can also find the best steaks in Vigan at Comedor, see my earlier post here). With Robby Goco of Cyma and Green Pastures as consultant (see my previous post on Robby Goco's newest Green Pastures branch at The Fort here), Executive Chef Raymond Quitilen shared Comedor's new dishes starting with the signature Paella Negra, topped with plump prawns and mussels, followed by their other new dishes...

Comedor's lightly battered, crisp and crunchy Squid & Shrimps was then served next, with fresh and clean flavors.

Executive Chef raymond Quitilen then served a pair of his new signature tarts, the Gambas Tart, with plump shrimps on a thin, flaky, and lightly crisp flat dough with butter and herbs...

...and the Calamari Tart, topped with tender squid rings. The light, thin crust, oozing with butter and olive oil with the distinct notes of herbs, makes these dishes a real treat, capped by the fresh, briny sweetness of the shrimps and squid. The layers of paper-thin pastry dough are crisp and chewy, the perfect base for the delicate notes of the seafood and herb topping. These savory tarts are definitely new and different, and a must-try at Hotel Luna's Comedor.

A plate of Shrimp Scampi with Linguine topped with shards of Parmesan in a rich sauce offers vibrant flavors with plump shrimps in a classic pasta dish perfectly executed by Executive Chef Raymond Quitilen and his team. Squeeze some lemon for even more flavors.

Two more savory dishes were served, with the Pork Recado topped with deep-fried onion rings on tender slabs of juicy pork...

...and the inventive Coffee Chili Beef with fork-tender strips of beef in a rich and flavorful coffee chili sauce. The nutty notes of the coffee are punctuated by the sharpness of the chili and tomatoes for balanced flavors for a refreshing new take on the classic chili con carne. The new dishes are a welcome addition to Hotel Luna's diverse menu, and another successful collaboration between Chefs Robby Goco and Hotel Luna's Raymond Quitilen.

Early the next day, it was time for breakfast with Comedor's impressive buffet spread. Start your day in true Vigan style with a cup of freshly brewed coffee sweetened with Balicucha...

...while enjoying the street views from my favorite spot at Hotel Luna's Comedor. French Toast, Waffles, Bacon and a freshly made Omelette prepared ala minute from the Live Station (for more on breakfast at Hotel Luna's Comedor, see my previous post here and here), and you're ready for another day of adventure as you head for Sabangan Cove in Santiago, Ilocos Sur for some sun, sand and sea in a stunning new cliff-side villa development...more on my next post soon.

Hotel Luna is located at V. De Los Reyes corner General Luna Street, Vigan City, ilocos Sur or call +632-584-4945 for inquiries and reservations. You may also contact the Manila Sales Office located at 26 Tomas Morato Extension, Brgy. South Triangle, Quezon City or call +632-373-3333 local 201-204 or email sales.hotelluna@ahmgi.com/rsvn.hotelluna@ahmgi.com.

Good food can make or break what could be a memorable vacation.

And great food is always part of the package at the new and luxurious Vitalis Villas. Get your suntan lotion ready and prepare to feast at the North's newest luxury summer destination...

Vitalis Villas is the North's newest luxury development located along the tranquil Sabangan Cove in Ilocos Sur (for more on Vitalis Villas, see my post on my other travel blog here). The new luxury resort is built along the contour of the natural cliffs above Sabangan Cove, gently sloping down to its calm waters. The impressive property boasts luxury villas that's perfect for families and large groups for extended vacations,

The stunning structures, in pristine dove-white with shades of blue, reflect the brilliant summer sun, and it's an impressive view from Sabangan Cove. More than just a destination, Vitalis Villas offers a refreshing and liberating lifestyle getaway from the metro, with its laid-back and casual vibe matched by its excellent service, facilities, and its hearty cuisine.

And it gets better inside in one of the well-appointed villas. Each spacious villa includes a kitchen, dining and living areas with separate bedrooms for privacy. The soothing white-on-white color scheme adds to that luxurious villa vibe, your own private sanctuary by the gentle waters of Sabangan Cove.

Along the different levels of the gently sloping cliff, you'll find one of many infinity pools, just pick your spot and take in the sun.

The sound of Sabangan Cove's gentle surf and the rippling waters from from the multiple fountains by the infinity pool is tempting, and you'll need some major self-control to resist the urge to dive right in, at least long enough until after lunch.

And on cue, lunch was served in the nick of time just when you pondered on taking that plunge at the infinity pool. Lunch began with a pair of tasty appetizers, with creamy and nutty Hummus served with warm pita bread...

...and a refreshing Tzatziki, with yogurt and cucumbers that's just perfect with the summer heat, cooling you down with each bite. Chef Robby Goco of Cyma and Green Pastures is the consultant chef for Vitalis Villas, and you'll find some familiar touches, and new surprising spins, in the extensive menu at Vitalis Villas.

Next, a duo of pasta dishes were served, starting with the creamy Uni Pasta, made with fresh sea urchin roe, tomatoes, peppers and capers. Sabangan Cove's bountiful waters and rocky outcrops are rich with sea urchins, and you can find local fishermen every morning harvesting sea urchins in the calm waters. And it just doesn't get any fresher than that. The flavors are fresh and clean, punctuated by the tart cherry tomatoes, smoky peppers, and sharp notes of the capers for balanced notes.

The richly flavored and meaty Pasta Bolognese was served next, a comforting pasta dish with soft yet firm Fusilli, savory ground beef and black olives topped with Parmesan for a tasty punch.

A classic and rustic Mediterranean-inspired Moussaka, with layers of soft eggplant and ground beef topped with cheese and served with thick-cut country fries, completes the Mediterranean summer feel at Vitalis Villas. The dishes may be deceptively simple, but one bite bursts with rich flavors for a memorable meal by the sea.

Just leave it to Chef Robby Goco for his inventive spin on local flavors with his signature pizza at Vitalis Villas. Fresh from Vitalis Villas' very own wood-fired oven, a pair of freshly prepared pizza were served infused with distinct local flavors, like the All-Meat Pizza topped with Bacon, Pepperoni, Beef and Ilocos Bagnet, guaranteed to satisfy your protein craving in no time...

...and the Katuray and Anchovy Pizza, topped with wilted Katuray, an indigenous flower plant also called scarlet wisteria; anchovies, garlic, green onions, fresh tomatoes, and goat cheese with shards of Pecorino Romano on homemade pizza dough. The addition of local ingredients, like Ilocos Bagnet and Katuray, add unique notes to the pizza, making familiar dishes new and excitingly different.

After a satisfying meal, ditch the coffee and go for a classic single malt to get you in that cool Vitalis Villas vibe. Better yet, take your single malt with you for a dip at one of the many infinity pools at Vitalis Villas.

After hours in the infinity pool, it's time for dinner, with Vitalis Villas' sumptuous Boodle Feast ideal for groups, with Bagoong Rice topped with crispy Pork Bagnet, Deep-Fried Catfish, Grilled Squid, a comforting bowl of Sinigang, and served with a side of fresh tomatoes and green mangoes. And dessert too. Good food guarantees a perfect vacation. And you can't go wrong with the extensive menu at Vitalis Villas. It's been a long day lazing around the pool, and tomorrow is yet another day to, well, do absolutely nothing. And you can do just that, at the north's newest luxury lifestyle destination...

For more on Vitalis Villas, you can contact 0916-552-2794 or call Vitalis Resort and Spa at (077) 673-0037, (02) 806-5380 or 0917-580-0848 for inquiries. You can also contact the Manila Sales Office located at +632-373-3333 local 201 or email sales.vitalisresort@ahmgi.com. You can also visit their informative and helpful FB Page at https://www.facebook.com/VitalisVillas/ for more updates.

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Breakfast and vacations go hand in hand, a leisurely, unhurried breakfast more often than not sets you on the right groove all the way 'till the end of the day. Good food, and a spectacular view of Sabangan Cove makes it even better...

At Vitalis Villas, a good start is assured with their range of breakfast dishes, best enjoyed overlooking the tranquil waters of Sabangan Cove...

The stillness of the early morning becomes an experience in itself, as the sun rises higher to reveal the pristine dove-white structures of Vitalis Villas and its countless infinity pools. It's the start of another awesome day...at Vitalis Villas (for more on Vitalis Villas, see my post on my other travel blog here).

A cool ocean breeze moves in, as a distant mist settles over Vitalis Resort & Spa just right across Sabangan Cove, and it's the perfect time for some coffee...

A freshly brewed cup of coffee, sweetened with the local Balicucha, starts you off on the right groove...

A hearty bowl of light yet satisfying Vegetable Soup (L) warms you up, opening up your palate for the main breakfast dishes. You can also opt for a bowl of healthy Oatmeal (R) topped with green apple slices. With so many breakfast options, starting the day right at Vitalis Villas is easy.

After a coffee refill, Vitalis Villas' signature Waffles were served, thick, soft, and lightly crisp and chewy, drizzled with sweet Butterscotch and Honey. Each bite plays with contrasting textures, soft with a lightly crisp outer layer, as the comforting flavors of butterscotch and honey bursts in your mouth releasing its sweet notes.

Craving for some garlic rice to start your day? No worries, Vitalis Villas offers a variety of local breakfasts, including Vigan Longganisa with Eggs...

...or crispy Deep-Fried Fish with rice and eggs. A coffee refill completes your breakfast at Vitalis Villas, with a whole new day of adventure ahead. At Vitalis Villas, the North's newest summer lifestyle destination, it's all about good starts.

For more on Vitalis Villas, you can contact 0916-552-2794 or call Vitalis Resort and Spa at (077) 673-0037, (02) 806-5380 or 0917-580-0848 for inquiries. You can also contact the Manila Sales Office located at +632-373-3333 local 201 or email sales.vitalisresort@ahmgi.com. You can also visit their informative and helpful FB Page at https://www.facebook.com/VitalisVillas/ for more updates.

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

Juicy ribs, homestyle pizza, sinigang, fresh seafood, and an amazing view of Sabangan Cove...it's time for lunch at Vitalis Villas.

Dining at Vitalis Villas is an experience in itself, complementing the spectacular views of Sabangan Cove to complete your summer getaway at the North's newest luxury lifestyle destination.

Bright blue skies formed the perfect backdrop for Vitalis Villas' stunning dove-white structures, and days like these are guaranteed in summer (for more on Vitalis Villas, see my earlier post on my travel blog here).

Take a dip in one of Vitalis Villas' many infinity pools and take it slow, have a drink, and it's another perfect day at Vitalis Villas.

But it gets better. At the lower pool deck overlooking Sabangan Cove, the staff of Vitalis Villas set up the table for lunch by the sea. The staff then served the day's lunch, with dishes fresh from the ovens to kick-off our feast by the sea...

...with a pair of homestyle pizza fresh from Vitalis Villas' very own wood-fired oven, the All-Meat Pizza topped with Ilocos Bagnet (L) and a Four-Cheese Pizza (R). And our lunch by the sea is off to a great start (see more of Vitalis Villas' extensive menu and signature Mediterranean-inspired dishes on my previous post here).

A bowl of comforting Sinigang, tart and refreshing, opens up your palate for the main courses...

...and the fresh and clean notes of premium Smoked Salmon, served with crisp toast, completed the first part of the feast.

For the mains, Vitalis Villas served its tender, fall-off-the-bone Rum Ribs laid on thick-cut country fries, with each bite delivering the smoky yet subtle sweetness of rum. Just perfect.

Then, more dishes were served, with comforting local dishes like Chicken Inasal, tender grilled chicken with a soy-calamansi dip...

...and the tasty Chicken Sisig, with chunks of chicken sauteed in a skillet with onions and chili topped with an egg.

To complete the feast by the sea, Vitalis Villas' signature Pork Sisig was served, with pig's cheeks sauteed in onions and chili in a metal skillet. Extra rice? Absolutely.

Dining is just one of the many layers that complete one's travel experience, and at Vitalis Villas, you can place a big check on the list for its hearty cuisine.

After a satisfying lunch, time to hit the pool with a glass of single-malt. And before you know it, it's time for dinner...

For more on Vitalis Villas, you can contact 0916-552-2794 or call Vitalis Resort and Spa at (077) 673-0037, (02) 806-5380 or 0917-580-0848 for inquiries. You can also contact the Manila Sales Office located at +632-373-3333 local 201 or email sales.vitalisresort@ahmgi.com. You can also visit their informative and helpful FB Page at https://www.facebook.com/VitalisVillas/ for more updates.

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And it just keeps getting better...

It's been an amazing three days at the North's newest luxury summer destination, and Vitalis Villas continues to impress with its many attractions, courteous service, and comforting cuisine (more on Vitalis Villas on my travel blog here).

After a relaxing sunset cruise (L) around Sabangan Cove (see my previous post on my other travel blog here), it was time for dinner at Vitalis Resort & Spa (more on Vitalis Resort & Spa here), located across the cove from Vitalis Villas (R).

From Vitalis Villas, we head for Vitalis Resort & Spa located across Sabangan Cove to cap our four-day Northern escape with a hearty dinner by the beach. Dinner began with a serving of Vitalis Resort & Spa's Layered Dip with warm pita bread...

...followed by the fresh and clean notes of Kinilaw, a local version of ceviche. The gentle sound of the surf from the tranquil waters of Sabangan Cove made it the perfect setting for a final dinner in Santiago, Ilocos Sur before heading home the next day.

Fresh from the oven, the friendly staff of Vitalis Resort & Spa then served a pair of their signature pizza, the All-Meat Pizza (L) and the classic Four-Cheese Pizza (R). The rustic and homestyle crust make these savory pies a meal in itself.

A comforting pasta dish with plump and juicy prawns draped in a rich and flavorful tomato-based sauce was then served next, with the large prawns adding its own layer of subtle briny and sweet notes to the dish.

Then, the signature mains of Vitalis Resort & Spa were served, starting with the Lemon Roast Chicken, tender juicy whole chicken drizzled with lemon laid on a bed of potatoes. The mild and delicate notes of the chicken are punctuated by the vibrant flavors of the lemon, making each bite burst with a citrusy richness.

Local flavors are highlighted in the next dish, with the familiar lechon executed with a distinct Ilocano twist. The Roast Pork Belly stuffed with Karimbuaya, a thorny indigenous plant infusing a fragrant aroma and subtle lemony note, pairs well with the juicy pork, capped with a layer of crisp crackling. The karimbuaya also adds a pronounced saltiness to the pork, and you don't need any sauce at all. The traditional liver sauce is served with the dish just in case you need familiar flavors.

A few shots of Cognac by the beach just goes so well the Roast Pork Belly, with its deep and sharp notes cutting through the richness of the pork. It's the perfect ending to cap another memorable northern adventure.

After quick work on the Lemon Roast Chicken and Roast Lechon Belly with Karimbuaya, and a few more shots of Cognac, it was time to head back to Vitalis Villas, and enjoy the lights for one last evening...

For more on Vitalis Villas, you can contact 0916-552-2794 or call Vitalis Resort and Spa at (077) 673-0037, (02) 806-5380 or 0917-580-0848 for inquiries. You can also contact the Manila Sales Office located at +632-373-3333 local 201 or email sales.vitalisresort@ahmgi.com. You can also visit their informative and helpful FB Page at https://www.facebook.com/VitalisVillas/ for more updates.

The Tasteless Restaurant Group's Bad Bird takes its signature Umami Fried Chicken to the street with its newest concept...

From the same group behind Bad Bird, Le Petit Souffle, Hole in the Wall, Wrong Ramen, and Hanamaruken Ramen, the Tasteless Restaurant Group spins its own signature and irreverent style at the center of Bonifacio High Street with FowlBread...

FowlBread does more than just piling up their signature fried chicken on a piece of bread, it takes the Bad Bird experience to a whole new level with their new Chicken Sandwiches (more on Bad Bird at Hole in the Wall on my previous post on the launch of Let's Eat TV). FowlBread, located right smack in the middle of it all at Bonifacio High Street, is a welcome addition to the bustling food scene at The Fort.

At FowlBread, diners can take a peek at the open kitchen layout and see the signature dishes being prepared. With options to dine by the open kitchen with outdoor tables and stools, or inside an enclosed air-conditioned space, FowlBread exudes a cool community eatery vibe, adding to the overall dining experience.

Pair your meal with FowlBread's line of non-alcoholic beverages like their Strawberry Hibiscus Cooler (P 180, L) and Frozen Pineapple Yakult Cooler (P 260, L) or better yet, an ice-cold Pedro Elementary, English Ale (P 190, R). FowlBread offers a wide range of both local and imported craft beers, and if you have a favorite, you can find it here..

While it's all about the chicken at FowlBread, don't forget to to try the flavorful Garlic Egg Noodles (P 170), soft yet firm and chewy noodles coated in a light yet richly seasoned sauce bursting with the bold nutty hints of garlic with every bite. It's a deceptively simple yet comforting dish, no-frills and uncomplicated, but the flavors really do pop out with its umami-style seasoning.

The much-talked about sandwich, Fowlbread's signature Chicken Sandwich (P 215/P265 with Salted Fries/P 295 with Garlic Fries), was then served. The tall sandwich is piled high with a perfectly crunchy and juicy chicken fillet, topped with tart and crisp pickles and radish, capped with another piece of crispy chicken skin on a soft buttery bun with creamy Russian dressing. Each bite is a delectable play on both flavor and texture, with each component weaving its own distinct notes in a comforting and seamless blend. Once you start, you just can's stop. Available in three spice levels, from Safe, Spicy to Chemical, the layers of soothing heat pair well with the juicy and crisp chicken.

The pickles and radishes cut through the richness of the crunchy and juicy chicken fillet for balanced notes, with the rich Russian dressing completing the flavors. And that crispy chicken skin really does the trick making this sandwich one of those absolute must-try chicken sandwiches. Be adventurous with this one, go for the Spicy or Chemical variant and enjoy the heat, perfectly washed down with an ice-cold craft beer.

It's more than just a chicken sandwich, with a healthy dose of naughty fowl play, and it works. Still on soft opening at the time of our visit, all you need is one bite, and FowlBread is more than ready to satisfy your craving for something familiar yet refreshingly new and different.

FowlBread is located at B3, Bonifacio High Street, 9th Avenue, Bonifacio Global City, Taguig City. For more updates, visit their FB Page at https://www.facebook.com/fowlbread.

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After a full day at the gaming tables or shopping at Newport Mall, you'll need a short break to recharge. And there's nothing like a quick sugar fix to get you back in the game...At Cafe Maxims.

Located at the elegant lobby of Maxims Hotel, Cafe Maxims offers some of the metro's elegant and indulgent cakes, just what you need to get back in the groove for another round at the gaming tables or shopping at Newport Mall...

At Cafe Maxims, you can enjoy a wide range of coffee and tea creations expertly brewed and made from the world's finest products. The comfortable couches, excellent service, and extensive line of dishes make it the ideal spot for quick meetings or simply catching up with old friends.

Start with Cafe Maxim's creamy Cafe Latte (P 190) made with Italian Arabica with its deep and robust notes in every soothing sip...

...pairing well with Cafe Maxims' indulgent treats like the Chocolatto, soft and chewy but not too sweet with its bold chocolate flavors.

But if you're after a serious sugar fix, there's Cafe Maxims' decadent Flourless Chocolate Cake (P 250 Slice/P 1,800 Whole), guaranteed to satisfy any chocolate craving.

Cafe Maxims also offers full sized cakes, and you can go all-out with Cafe Maxims' ornate Mango Yogurt Cheesecake (P 200 Slice/P 1,500 Whole)...

...or the equally impressive White Chocolate Macadamia Cake (P 250 Slice/P 2,100 Whole) for the ultimate sugar fix. At Cafe Maxims, you can choose from a wide variety of savory snacks and light meals to indulgent desserts. It's the perfect spot for a quick bite, or a leisurely and unhurried mid-afternoon snack. Meet you at Cafe Maxims...

Cafe Maxims is located at the Ground Floor of Maxims Hotel, Resorts World Manila, Newport Boulevard, Newport City, Pasay City or call +632 908-8885 for reservations and inquiries.

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It's summer, time to stock up on some serious munchies...

Summer gets more exciting with Oishi's brand new snacks, each one with a delectable crunch and distinct flavor for that perfect #OishiOWow moment. Take a peek at Oishi's new snacks...

And what a surprise it was...a real #OishiOWow moment. Opening up the huge box released colorful balloons revealing the new line of snacks. A crunchy treat recreating the comforting flavors of fish balls, a hearty and healthy snack made from garbanzos, and popcorn with a sweet and salty pop...Oishi promises a delicious and crunchy start to the new year and summer with its line of innovative and delightful snacks.

The new snacks include Fishda Fish Kropeck, crunchy kropeck made to taste like fishballs with each bite; Pea Pow Garbanzo Stick Crunch Snack, a hot and spicy snack made from chickpeas packed with fiber and protein; and Mobster's Caramel & Cheese Popcorn, a rich blend of savory cheese and sweet caramel flavored popcorn perfect for movie marathons. Grab an ice-cold beverage and some Fishda Fish Kropeck, Pea Pow Garbanzo Stick Crunch Snack, and Mobster's Caramel & Cheese Popcorn and enjoy your own #OishiOWow moment...

For more on Oishi's brand new snacks and other updates, check out their cool website here at http://oishi.com.ph/, or visit their FB Page at https://www.facebook.com/oishi.ph/.

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You can do it the hard way, or go for the smarter yet comfortingly tasty option...

Just leave it to SEVEN Comfort Cuisine to prepare your special meals for any occasion, all you have to do is pick-up the phone and have your plates, and appetites, ready for the feast.

Seven Comfort Cuisine's culinary style is simple and uncomplicated, yet full of vibrant and rich notes that's just so comforting with its home-cooked flavors. Using only the freshest ingredients, each tray with the SEVEN Comfort Cuisine label signals the start of the feast without the hassle. With their extensive menu, you can customize your special feast for any occasion. Time to open up the trays and enjoy...

Seven Comfort Cuisine's Veggie Red Rice (P 500 good for 10-12 persons) is not only tasty, it's healthy too. The soft red grains have a subtle nutty note, complemented by the mild sweetness of the vegetables for a rich blend of flavors and textures. And it pairs well with any of SEVEN Comfort Cuisine's signature mains for a comforting feast in your own home. SEVEN Comfort Cuisine also offers a savory BBQ Spam Rice (P 650) for even more options.

For the mains, SEVEN Comfort Cuisine's creamy Cheesy Pork Mushroom Gravy (P 859 good for 6-8 persons/P 1,350 good for 10-12 persons) should satisfy any hefty appetite, with tender pork draped in a rich gravy blended with cheese and mushrooms. The delicate notes of the tender lean pork are punctuated by the rich and distinct layers of flavors from the cheese and mushrooms. It's a hearty dish with home-style flavors, and you'll go for seconds. And thirds. Other Pork dishes include the Caramelized Peppered Pork (P 750/P 1,250), another savory option. You can also choose from a variety of Beef dishes like Teriyaki Beef Skillet and the Classic Beef Pot Roast, Chicken trays like Thai Basil Chicken Bites, Chicken Pandan, Tender Appled Chicken, Grilled Persian Chicken Kebab, and Buffalo Chicken, a Lamb dish like SEVEN Comfort Cuisine's Lamb Locale, and Seafood dishes made with the freshest ingredients such as Fish Fritters and Aioli Dip, Spanish Fish Fillet, Seafood Pumpkin, Creamy Prawn Thermidor, 9-Spice Prawn Stir-Fry, and Cheesy Salmon Bechamel. SEVEN Comfort Cuisine also offers healthy Vegetable dishes like Cheesy Roasted Cauliflower, Yasai Teppan, and Ratatouille Ragout.

No celebration is complete without noodles, and SEVEN Comfort Cuisine's Savory Chicken Mushroom (P 600 good for 6-8 persons/P 1,000 good for 10-12 persons) adds that celebratory vibe to your special occasion. Not your usual pasta, it's a comforting pasta dish with an Asian spin. The soft yet firm pasta is mildly sweet with just a whisper of soothing heat from the spices, with tender chunks of chicken, nutty shitake mushrooms, and peanuts completing the flavors. The dish also reflects SEVEN Comfort Cuisine's wide range of tasty options. Other pasta dishes include Vongole (P 600/P 950), Tomato Basil (P 750/P 1,150), and Baked Bacon and Zucchini Lasagna (P 800/P 1,350).

Each dish is conveniently packed in sealed aluminum trays to maintain freshness, and ready to serve once delivered. Perfect for get-togethers at home or at the office, convenient and hassle-free, SEVEN Comfort Cuisine is definitely the comforting option for any celebration. For dessert, you can choose from SEVEN Comfort Cuisine's Solo Desserts (minimum of 9 per order) like Pannacotta in Vanilla, Coffee, Cinnamon, and Melon flavors; Creme Brulee, Molten Chocolate Lava, and White Chocolate Cheesecake. With a wide variety of signature mains and desserts, leave the cooking to SEVEN Comfort Cuisine and enjoy your feast in the comfort of your home.

For more on SEVEN Comfort Cuisine, you can call, SMS, or Viber 0920-272-6588 for orders (2 days advanced notice required) and inquiries for pick-up (QC area) and delivery options. You may also check out their cool Facebook Page for more on their extensive menu offerings at https://www.facebook.com/SEVENComfortCuisine/ or their Instagram account at https://www.instagram.com/sevencomfortcuisine/.

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All it takes is one click, and your order of Kumori's fresh-baked signature treats are on its way...

Kumori Japanese Bakery has officially tapped Zomato Philippines as its Official Online Ordering and Delivery Partner, a collaboration that provides loyal customers ease of accessibility to a variety of fresh baked products from Kumori. The collaboration significantly expands Kumori's reach, and elevates Zomato as a relevant enabler where you not only search restaurants, but order online to complete the experience. And there's no better way to kick-off the unique service than with one of the metro's best international bakery chains and its signature Japanese-style products...

Kumori, one of Japan's biggest bakery chains known for its light and delicate cheesecake and wide range of freshly-baked products, continues to expand its local operations with the introduction of new products and the opening of a fourth location at UP Town Center (for more on Kumori Japanese Bakery, see my earlier post on Kumori's Signature Baked Products and Previous Seasonal Offerings). And if you're craving for that unique "bite into clouds" texture of Kumori's products, you don't even have to go far, all it takes is a mere click...

A selection of both new bread variants and popular bestsellers from Kumori Japanese Bakery were packed in a box, delivered and ready to enjoy. The mix of both new products and bestsellers highlighted the wide variety of fresh-baked treats and flavors from Kumori, each one with the signature "bite into clouds" texture that made it famous...

Each of the freshly-baked products are individually wrapped, keeping the flavors intact. And then, it's time to brew a cup of coffee and unwrap the goodies...

Kumori's new rustic bread variants include the Cranberry Yuzu (P 78), a hearty, homestyle and comforting white bread with Kumori's signature fluffy interior contrasting with a crisp outer layer infused with citrusy yuzu and tart cranberries. Slicing the loaf releases a fragrant and citrusy aroma, and one bite delivers the buttery goodness of the soft bread punctuated by the subtle tart hints of yuzu and cranberries. It's great as is, and pairs well with a robust brew of your favorite coffee.

The classic Ciabatta (P 48), a slightly flattened white bread that's soft and fluffy inside with a light and crisp outer layer, is another new variant with a more traditional spin. It's soft yet chewy, with a light yet firm texture ideal for pairing with your favorite topping. A sharp tapenade or simply butter would be perfect with Kumori's new Ciabatta. Like all premium Japanese products, the rustic richness of the new Ciabatta is highlighted by its subtleties, made with the best ingredients for distinct flavor and texture.

My box of signature baked products also included Kumori's bestsellers, a trio of sweet and savory treats...

...like the Crabstick Bun (P 58), a soft and chewy bun topped with crabstick drizzled with creamy Japanese mayo, a fusion of Japanese-inspired notes and ingredients for a refreshing flavor experience. The distinct flavor of the crabstick is capped by the rich Japanese mayo for a unique blend, with the soft and subtle sweetness of the bun completing the flavors.

The Apple Cheese Danish (P 59), a soft and flaky Danish pastry filled with velvety smooth cream cheese and topped with tart and sweet caramelized apples, has always been a personal favorite, with just the right balance of sweet and tart layers in every bite. The flaky pastry, with its buttery notes, is the perfect base for the cream cheese and caramelized apples, it's a classic Danish with Kumori's signature touch.

The Custard Butter Bun (P 45) rounds out Kumori's popular bestsellers, a pillow-soft bun filled with rich and creamy egg custard and milky buttercream. The pillow-soft texture combines with the creamy filling's rich notes for that signature "bite into clouds" feel. Light yet chewy and sweet, it's the perfect bun for that sugar craving. And you can have these and more from Zomato with just a click (for more on Zomato Philippines, see my previous post here and their first ever Zomato Restaurant Summit). Get your fix of Japanese-style baked products via Kumori's Official Online Ordering and Delivery Partner, and have it delivered conveniently without the fuss. Kumori's Cheesecakes for an afternoon snack? Just click away...

For more on Kumori Japanese Bakery and their wide range of freshly baked products, check out their FB Page at https://www.facebook.com/kumoriph.

For more on Zomato and their new and convenient delivery service, check out their website at https://www.zomato.com/.

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

Sage Bespoke Grill introduces a new menu prepared by Makati Shangri-La, Manila's new Chef de Cuisine, Eric Weidmann...

Combining the finest premium, imported beef and seafood with the freshest local ingredients, Chef de Cuisine Eric Weidmann creates an inspiring menu for another memorable dining experience at Makati Shangri-La, Manila's Sage Bespoke Grill.

Eric Weidmann, Makati Shangri-La, Manila's new Chef de Cuisine, adds his own masterful touch to Sage Bespoke Grill's menu of signature grilled meat and seafood specialties with his refreshing and inventive take on classic dishes. Eric Weidmann's unique and flavorful appetizers and mains offer fresh and new flavor experiences, making Sage Bespoke Grill one of the metro's best spots for casual yet elegant dining.

Chef de Cuisine Eric Weidmann (R) described the menu for the special lunch at Sage Bespoke Grill, from starters and appetizers to mains (more on Sage Bespoke Grill on my previous posts on their Signature Josper Grilled Specialties, their Lunch Specials, and Refreshing Cocktails).

Sage Bespoke Grill's freshly baked bread kicked off our feast, followed by Chef Eric Weidemann's appetizers...

A pair of seafood appetizers introduced guests to the culinary style of Chef Eric Weidmann, with his indulgent Waffle (P 520) topped with Smoked Salmon, Boiled Quail Eggs, and drizzled with Sour Cream...

...and the refreshing Ceviche Scallops (P 920) drizzled with Lemon and Sun-Dried Tomatoes and draped in rich Basil Oil. The flavors are rich, yet clean with its fresh and uncomplicated notes. The creamy smoked salmon almost melts in your mouth capped by the equally rich notes of the boiled quail egg, sour cream and fish roe, capped by the soft and chewy waffle and the delicate briny sweetness of the fresh scallops are perfectly punctuated by the sharp notes of the lemon and tart sun-dried tomatoes for balanced and complex flavors. The new seafood appetizers are absolute must-try dishes, and great before the mains (more on Sage Bespoke Grill's seafood dishes on my previous post on their Sustainable Seafood).

For the salad course, Chef Eric Weidemann presents his innovative spin with the fresh and crisp Iceberg Lettuce Salad (P 360) with a whole lettuce wedge topped with bacon, blue cheese candied nuts and sour cream. The presentation alone makes this salad dish unique, with a whole wedge of crisp lettuce draped in velvety smooth sour cream. Slicing the lettuce wedge is announced by a loud and crisp crunch, and you just know it can't get any fresher than that. The creamy notes of the sour cream and mildly sweet hint of the iceberg lettuce are followed by layers of distinct notes from the smoky bacon, blue cheese, and candied nuts adding both flavor and texture. It's an impressive salad, different and refreshing, and it just gets better...

Next, Chef Eric Weidemann's Josper Appetizers were served, starting with the homemade Grilled Bacon (P 380) topped with garlic and parsley, cooked in Sage Bespoke Grill's unique Josper Grill which combines both a grill and an oven maintaining the juicyness of the meat or seafood. The thick slab of homemade bacon, made with juicy smoked pork belly, reminds you why just love bacon, with its distinct salty and smoky hints complementing the delicate notes of the pork. Chef de Cuisine Eric Weidmann infuses garlic, parsley and tomatoes for intense and sharp yet balanced notes with every bite.

The parade of rich flavors continued with Chef Eric Weidemann's impressive Bone Marrow (P 550) served with crisp toast and a refreshing side of salad, executed in three flavorful ways...

The bone marrow is prepared three distinct syles, with the classic roasted version alongside bone marrow topped with Breadcrumbs and Green Peppercorn Sauce, each one highlighting the indulgent butter-like texture of the melt-in-your-mouth bone marrow, with added texture from the breadcrumbs and savory hints from the green peppercorn sauce. The crisp toast is the perfect base for the bone marrow, and you'll definitely go for seconds. And thirds. The dish has this rustic simplicity, uncomplicated and all flavor, perfectly executed by Chef de Cuisine Eric Weidmann with the Josper Grill.

Sage Bespoke Grill's Chef's Specials were then laid on the table, with the savory Pork Short Ribs (P 1,400) served with homestyle wedge potatoes and coleslaw on a stone slate...

...and the Lobster Roll (P 950), with chunks of Boston Lobster, celery, creamy mayo and spring onions on a soft bun served with potato wedges and a side salad. The Josper Grill does wonders for the juicy pork short rib, maintaining ifs juiciness with its fall-of-the-bone goodness, with the sweet and smoky glaze completing the flavors. The large chunks of Boston Lobster make Sage Bespoke Grill's Lobster Roll a meal in itself, succulent and creamy with the pillow-soft bun.

And here's the beef. Fresh from Sage Bespoke Grill's Josper Grill, the main courses were served next, starting with the Dry-Aged Beef Bone-In Striploin (P 3,920), an impressive thick slab of premium beef on a stone slate. The Josper Grill's unique grill and oven feature guarantees even cooking while maintaining the natural juiciness for bold and beefy flavors.

The US Certified Angus Beef Bone-In Ribeye (P 3,800) is another classic dish and an elegant centerpiece for any meal or celebration at Sage Bespoke Grill...

...and the equally impressive Australian Wagyu Chateaubriand (P 7,620 ideal for sharing), grilled to medium rare perfection with a juicy pink center.

At Sage Bespoke Grill, the signature grilled steaks are the highlight of any feast, and the trio of premium steaks served definitively proves this (more on Sage Bespoke Grill's signature specials from their Josper Grill on my previous post here).

As Chef Eric Weidmann carved the premium steaks fresh from the Josper Grill (L), Sage Bespoke Grill's Signature Sides (P 215) were also served (R), with Bourbon Creamed Corn, Mac and Cheese with Bacon and Cheese, Pan-Roasted Vegetables fresh from the market, and Twice-Baked Potatoes with Bacon and Spring Onions.

Tender and juicy slices of Dry-Aged Bone-In Striploin, Australian Wagyu Chateubriand, and US Certified Angus Beef Bone-In Ribeye combine for an impressive feast at Sage Bespoke Grill, paired with Twice-Baked Potatoes with Bacon and Spring Onions and Pan-Roasted Vegetables. Perfectly seasoned, you don't need any sauce at all with beef this good.

Sage Bespoke Grill's signature desserts capped the impressive feast, with the Chocolate Sphere (P 315), an intricate and indulgent dessert with chewy brownies, 70% whipped ganache, poached pear, and warm chocolate sauce...

...and after pouring the warm chocolate syrup, the Chocolate Sphere is transformed, and you're ready to dive right in.

Other indulgent desserts included the Traditional Warm Tarte Tatin (P 315) topped with vanilla ice cream...

...and the comforting Caramelized Pineapple Crumble (P 315) made with star anise and served with vanilla ice cream to end your feast on a high note. The new dishes by Chef de Cuisine Eric Weidmann present more reasons to visit Sage Bespoke Grill. Have a chat with Chef de Cuisine Eric Weidmann, and let him take you through Sage Bespoke Grill's new dishes...

Sage Bespoke Grill is located at Level 2, Makati Shangri-La, Manila, Ayala Avenue, Makati City or call (632) 814-2580 for reservations and inquiries.

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A late-afternoon cocktail to end the day. Or celebrate the start of limitless possibilities...

Any way you look at it, a late afternoon cocktail at Long Bar is always a good idea. Guaranteed.

The Panutsa Old-Fashioned (P 395), a personal favorite at Long Bar, with Jim Beam Bourbon and Regan's Orange Bitters sweetened with panutsa palm sugar and garnished with an orange peel, is one of the many reasons I keep coming back to Long Bar (for more on Long Bar, see my previous posts on their unique Cocktail Collab and their Signature Cocktails and Bar Chow). The distinct deep and smoky notes of the bourbon weave in seamlessly with the orange bitters and the panutsa for a smooth and soothing cocktail. Works for me. All the time.

Pair your cocktail with Long Bar's Garlic & Rosemary Sauteed Mushrooms (P 380), with the nutty notes of the mushrooms punctuated by the bold flavors of garlic and rosemary...

...and the light yet crunchy Pork Rinds (P 225), with its delectable salty notes pairing well with the Panutsa Old-Fashioned. One more round of the Panutsa Old-Fashioned, and another afternoon is made right. At Long Bar.

And leave it to Jenny to come up with a cool surprise with her inventive cocktails...

Jenny's very own creation, a refreshing bourbon cocktail with fresh lemon, ginger ale and egg white to cap the afternoon. Perfect. At Long Bar, they always remember your preferences, and you can ask them to surprise you with a cool new cocktail or try something different to get you in that perfect late afternoon groove. See you at Long Bar...

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

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Target's lined-up and dead-center on your gun sight. You pull the trigger, and send it home right where you want it to be. It's a totally liberating experience, and you empty the magazine in no time. Pumped with adrenaline, you insert the second magazine and go for another round. And another. And in no time, you've worked up an appetite for some comforting local flavors in the country's exclusive state-of-the-art indoor shooting range...

The latest recreational hub at Solaire Resort & Casino, Sky Range Shooting Club is the newest destination for gun enthusiasts in the country. With an impressive inventory of firepower, Sky Range Shooting Club also offers an equally impressive selection of satisfying and delectable dishes to load up on after an adrenalin-pumped session at the indoor shooting range.

Sky Range Shooting Club is the country's premier exclusive and luxurious indoor shooting range located at the elegant Solaire Resort and Casino, the first indoor shooting range integrated in a hotel resort complex in Asia. And it's an experience you won't easily forget...

The elegant and spacious interiors of Sky Range Shooting Club is impressive, it's the perfect venue for intimate meetings or get-togethers after an exciting session at the indoor shooting range. Even when the range is packed, you won't hear a single shot as you enjoy a soothing cup of coffee at the lounge. Unlike the usual shooting range, Sky Range Shooting Club is in a class of its own, refined and stately, warm and casual, modern and state-of-the-art.

At Sky Range Shooting Club, you'll find all the accessories you need for your sport, from holsters to gloves, caps and apparel. Like they say, you just have to look good and shoot straight for the ultimate shooting range experience.

At Sky Range Shooting Club, guests and members can relax at the luxurious Cigar Lounge with a view of the indoor shooting range, lined by Level 5 bullet-proof clear viewing panels. An elegant sports club, gentleman's club and family lounge rolled into one, Sky Range Shooting Club combines elegance and comfort with its state-of-the-art shooting range, offering a unique experience like no other. Sky Range Shooting Club is an exclusive, members only club, offering different packages for individual memberships, corporate packages and hotel guests (for more on the various membership packages, you can call 548-4870 to 71 and 0906-454-7116 for inquiries).

Sky Range Shooting Club offers an extensive range of pistols and handguns in different calibers, including the Walther PPQ .22 caliber pistol ideal for beginners (L) and the popular Glock 9mm (R) for some serious firepower.

You can also find a variety of .45 caliber pistols from different makers and brands from around the world, and the friendly staff will gladly guide you through their extensive inventory. Various pistol accessories, including extended stocks, are also available.

But if you're after some serious firepower, Sky Range Shooting Club's got that covered too. The Arsenal AF2011-A1 Double-Barrel Pistol is one mean piece, firing two .45 caliber slugs with every shot.

And if you want even more firepower, Sky Range Shooting Club also offers an extensive selection of high-powered semi-automatic weapons, including the Heckler & Koch MP-5 (L) and the newer MP-7 (R) for use in their indoor Rifle Shooting Range, the first of its kind in the country.

The wide variety of firearms at Sky Range Shooting Club offers members various options, from pistols to semi-automatic assault weapons, all in one place.

Members get to store their guns for safekeeping in exclusive display cabinets lining the interiors of Sky Range Shooting Club, just one of the many perks of membership in the country's luxurious shooting range which include access to high-end firearm rentals, gunsmithing services, and expert gun-handling training.

Sky Range Shooting Club features an impressive 20-Lane indoor shooting range, with a 15-Lane, 25 meter long indoor range for hand guns and pistols with the latest modular ballistic panels.

The shooting lanes are controlled with the latest state-of-the-art equipment designed and installed by Action Target Systems, a world leader in shooting range technology, integrated in a safe and modular layout with total containment bullet traps, tactical safety baffles, dust collection units, and advanced ventilation and acoustics for safety and comfort.

Sky Range Shooting Club also boasts of the first and only indoor rifle shooting range in the country, an impressive 5-Lane, 50 meter long range for automatic and assault rifles. The advanced target retrievers can be programmed to edge and turn, or run through the entire length of the range to recreate any scenario.

Sky Range Shooting Club's expert range officers are by your side every step of the way, and for first-time beginners, it's reassuring. Range officers Liza (L) and Nat (R) guide you through basic gun handling and safety for a safe and fun experience at the range.

Emptying a few magazines at the range can build an appetite, and the Sky Range Shooting Club Cafe offers a variety of satisfying dishes, the perfect spot after a session at the range. Sky Range Shooting Club Cafe has two areas, with one located inside the members' club and another at the entrance for non-members.

Sky Range Shooting Club Cafe's wide variety of comforting dishes feature familiar local flavors with an inventive spin, from starters to mains and desserts.

Like the Ruffled Fat Buckshots (P 210), crisp and crunchy Chicharon Bulaklak topped with onion rings served with a creamy dip and sharp and tangy vinegar dip. The chicharon just hits the spot after an adrenalin-pumped session at the range.

The Bahay Kubo Torpedo Salad (P 260), inspired by the folk song with all the vegetables from the song in one dish served with a special vinaigrette. Light and refreshing with clean flavors, it's a great starter before the mains at Sky Range Shooting Club.

Sky Range Shooting Club's light and savory sandwiches does the job, light meals to fill you up after a day of shooting, setting you up for another round at the indoor shooting range. The Double Action Chorizo Burger (P 540), a hefty chorizo patty topped with onion rings and drizzled with mayo on soft pan de sal, is a must-try. The bold notes of the hefty chorizo patty, with its juicy notes, are perfectly complemented by the crisp onion rings and creamy mayo for rich flavors and textures, with the soft pan de sal bun completing the dish. Sky Range Shooting Club makes their own oversized pan de sal in-house, adding a uniquely local spin to the savory dish.

Craving for cheese? Sky Range Shooting Club's Locked and Loaded Grilled Cheese Sandwich with Truffle Fries (P 350), a blend of cheeses on Sky Range Shooting Club's very own oatmeal bread, should satisfy any serious cheese craving. Like the oversized pan de sal, Sky Range Shooting Club makes their own oatmeal bread, with its soft and chewy texture and crisp outer layer pairing well with the creamy cheese.

And if you think Sky Range Shooting Club's run out of surprises, here's the beef. The Kare-Kare Ricochet (P 690), tender ribeye steak served with rice, native vegetables and kare-kare peanut sauce, is their own inventive take on a classic. The use of ribeye elevates the dish with its distinct and beefy notes, combining well with the traditional peanut-based Kare-Kare sauce. Served with vegetables and a side of bagoong, it's a comforting dish to start or end your day at Sky Range Shooting Club.

But save room for dessert. Cap your experience at Sky Range Shooting Club with the Double Tap Halo-Halo Crunch (P 200), Sky Range Shooting Club's own unique deconstructed version of the halo-halo with crisp spring rolls filled with special ube and jackfruit drizzled with caramel. Nothing like emptying a magazine down the range and ending on a sweet and satisfying note at Sky Range Shooting Club. Non-members can also enjoy the dishes at Sky Range Shooting Club's cafe located at the entrance. A comforting and satisfying meal in the country's most modern and state-of-the-art shooting range, just can't get better than that. So pass the ammo...and the Double Action Chorizo Burger and get ready for one awesome experience at Sky Range Shooting Club.

Sky Range Shooting Club is located at the Mezzanine Floor, The Theatre Building, Solaire Resort and Casino, 1 Asean Avenue, Entertainment City, Paranaque City or call (632) 548-4870 to 71 or 0906-454-7116 (look for Che or Noemi) for more information and inquiries. You can also visit their FB Page here at https://www.facebook.com/SolaireSkyRange and their website at http://www.skyrangeshootingclub.com/.

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Nine chefs. One evening...it's Tapas Night at Green Sun.

For one evening, nine of the best Spanish chefs based in the metro converged at Green Sun to prepare a sumptuous and epic tapas feast highlighting the authentic and rich regional flavors of Spain, formally kicking off Madrid Fusion Manila 2016.

Organized by the Embassy of Spain, Tapas Night 2016 aimed to showcase both the modernity and tradition of Spanish Tapas as a prelude to the much-awaited Madrid Fusion Manila 2016 set for April 7-9, 2016. The best Spanish wines, cava, and liquor from AWC Philippines/Codormiu, Barcino, Bestworld Beverage Brands, Emperador, Estrella Damm, Golden Wines, Premier Wine & Spirits, Terry's Selection, and Wine depot flowed freely the whole evening, adding a celebratory vibe.

And when you have good wine, you need some equally good cheese to complete the experience. At the Tapas Night 2016, the chefs and organizers pulled all the stops, showcasing an impressive selection of cheeses and Spanish charcuterie.

The elegant spread by Terry's Selection included a wide variety of imported cheeses like Torta del Casar, made with sheep's milk from the Extremadura region of Spain...

...and the Queso Manchego from the La Mancha region showcasing the rich culinary diversity of Spain.

Alongside the cheeses served that evening was an equally impressive spread of Spanish charcuterie and cured meats...

...like the rustic Chorizo, a pork sausage blended with pimenton; and Jamon Serrano, the Spanish take on prosciutto.

Inside Green Sun's kitchen, Chef Pablo Lopez of Donosti and eight other noted chefs, the cream of the metro's Spanish culinary scene, prepared the impressive array of richly flavored and authentic Spanish tapas recreating the regional flavors of Spain. The other participating chefs included Jose Luis "Chele" Gonzalez of Vask, Ivan Saiz of Arrozeria, Juan Carlos de Terry of Terry's Selection, Pepe Lopez of Rambla y Las Flores, Carlos Garcia of Black Pig, Nicolas Diaz of Barcino, Amado Garcia Fernandez of Pablo Bistro, and Justo Rodrigo Lopez of Txanton.

Seeing all nine chefs in one kitchen was an experience in itself, an epic collaboration between top chefs. Each chef prepared their assigned dishes, with each course executed with precision. As more guests arrived, the kitchen picked up the pace to serve the first batch of tapas...

And as the first courses of tapas were expedited and served, the chefs spared a few precious minutes to enjoy the camaraderie of the moment before getting back to the frenzied action of the kitchen.

That evening, individual servings of tapas were served to guests like the Hojaldre de Txistorra con Aioli de Manzana Asada (Txistorra Roll with Roasted Apple Aioli, L) and Bacalao Confitado Sobre Lecho de Arroz-a Banda (Codfish Confit on a bed of Murcia's Quintessential Seafood Risotto, R).

More elaborate tapas were served, including Pulpo a la Parilla con Migas de Romesco Y Patata (Grilled Octopus with Romesco Crumbs and Vanilla-Scented Potato)...

...and the intricate Baguette de Salmon, Queso Manchego Y Aceite de Trufa (Salmon, Manchego & Truffle Oil Air Baguette), each one delivering a burst of rich flavors with every bite.

More tapas with a modern spin were served, like Sushi de Jamon Serrano con Tomate Y Mahonesa de Soja (Jamon Serrano Sushi with Tomato and Soya Mayonnaise, L) and Torto de Carillera de Cerdo Iberico con Patata en Dos Texturas (Iberian Pork Cheek Corn Patties with Potatoes in Two Textures, R).

Many more tapas were served that evening, each one representing a particular Spanish region. The unique format allowed guests to take a culinary journey of Spain with each bite. But there's nothing quite like the iconic Jamon Iberico de Bellota to complete the feast. The black-hoofed pig native to Spain is known the world over for its distinct notes, due partly to its all-natural acorn diet.

The Jamon Iberico de Bellota is masterfully carved in paper-thin slices, with fine layers of fat that just melt in your mouth releasing its rich and bold flavors.

It was great to see familiar faces and old friends that night, including Chef Juan Carlos de Terry of Terry's Selection, Claude Tayag (more on Claude Tayag on my previous post here) and Vask's Jose Luis "Chele" Gonzalez (more on Chele Gonzalez on my earlier posts on The Vask Experience and Vask's Weekday Brunch Menu).

For the main courses, a hearty and comforting bowl of Manitas y Magro de Cochinillo, Confitados en Salsa a la Mayte Commodore (Suckling Pig lean and trotters gently cooked in the original Mayte Commodore sun-dried Rioja Pepper sauce), slow-cooked and simmered to perfection was served...

...along with the rustic and traditional Fabada Asturiana, a rich Spanish bean stew, to round out my own culinary journey through Spain, all in one memorable evening.

For dessert, Terry's Selection served their signature Turrones, a chewy nougat with chocolate and almonds, as more wine was served. Tapas Night 2016 was more than just good food, it was a celebration of a shared passion and common history, an exciting and tasty glimpse of the future's potential while maintaining tradition and strengthening bonds from the past. If this is a preview of even more good things to come, then this year's edition of Madrid Fusion Manila 2016 is definitely something to look forward to, scheduled to start this April 7-9, 2016, at the SMX Convention Center. Here's to the best of Spain, right here in Manila...

For more information on Spanish products and Madrid Fusion 2016, you may email the Embassy of Spain Economic and Commercial Office at manila@comercio.mineco.es. You can also visit the Madrid Fusion Manila 2016 website for more updates here at http://www.madridfusionmanila.com/.

Green Sun is located at 2285 Chino Roces Avenue Extension, Makati City, or call (02) 548-9200 for inquiries and reservations.

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The rich culinary heritage of Spain come alive in a festive Spanish fiesta at Diamond Hotel's Corniche...

Diamond Hotel celebrates Madrid Fusion Manila 2016 with a sumptuous lunch and dinner buffet featuring authentic Spanish cuisine at Corniche with Fiesta Sabores de Espanoles from April 4 to 10, 2016, showcasing the rich and rustic homestyle cuisine by Guest Chef Edgard Sanuy Barahona.

Diamond Hotel's Corniche showcases authentic Spanish flavors for the whole week with Fiesta de Sabores Espanoles in celebration of Madrid Fusion Manila 2016. The buffet spread is impressive, from starters to mains and desserts. It's a Spanish fiesta of rich flavors, at Diamond Hotel's premier dining destination.

For the Spanish festival, Guest Chef Edgard Sanuy Barahona, chosen by Hong Kong's Foodie Magazine as 2013's Chef of the Year and currently the Executive Corporate Chef of Maximal Concepts Group, opted to share dishes he grew up with, drawing inspiration from his family's cherished recipes.

Diamond Hotel's Corniche offers some of the best buffet spreads this side of the metro (for more on Corniche, see my previous posts on their Independence Day Filipino Festival, a unique Aussie Food Festival, Chef Bruce Lim's Cocina Filipina Buffet, an An All-American Buffet, the unforgettable Lobster Buffet, and All-You-Can-Eat Steaks). And for April, Corniche joins Madrid Fusion Manila 2016 with its own Spanish buffet festival. Guest Chef Edgard Sanuy Barahona starts with his Seleccion de Embutidos Espanoles, assorted Spanish cold cuts and charcuterie with pickled baby cucumbers...

...followed by comforting shots of Ajo Blanco (L), a cold almond and garlic soup made with bread, olive oil, and vinegar topped with a sweet grape; and Gazpacho (R), the traditional cold soup made with raw vegetables in a rich tomato base.

Continue your Spanish feast with a wide assortment of refreshing Spanish salads, like the Ensalada de Tomate y Atun Ahumado, a simple yet flavorful tomato salad with tuna draped in olive oil and herbs...

...and the Spanish Cojodongo, a refreshing summer salad with tomatoes, olives and peppers topped with croutons, recreating the vibrant and sunny flavors of Spain.

At Corniche's Fiesta de Sabores Espanoles, you can find even more refreshing salads like the traditional Ensalada de Lentejas y Queso Azul (L), a comforting salad with lentils and blue cheese; and the Ensalada de Pollo en Escabeche (R), with tender strips of chicken topped with garden-fresh vegetables.

Other light yet tasty salad options included the Olivas Arbequinas Marinadas en Naranjas y Tomillo (L), with Arbequina olives marinated in thyme and orange; and the Berenjena Escalivada con Pinones (R), a tasty eggplant dish with walnuts. The rich flavors open up your palate for the next round of Spanish dishes at Corniche...

The Mejillones en Escabeche, or pickled mussels, is another must-try at Corniche's Fiesta de Sabores Espanola, with the briny sweetness of the plump mussels punctuated by sharp notes of the pickling marinade.

At the fresh Seafood Station, you'll find a variety of the day's freshest catch, like plump mussels and other seafood...

...which you can have baked, sauteed or grilled by the live station chefs and served ala minute to your table.

And there's more. If you're craving for real fresh seafood, head on over to the Ceviche Station and pick your fresh catch for a bowl of tart Ceviche prepared by the live station chef (R). A variety of herbs and tart dressings are just some of the options for your ceviche.

My bowl of fresh prawns and tuna in a lemon and vinegar dressing topped with herbs and chili...perfect. And it gets better when paired with a refreshing glass of Sangria.

Traditional Spanish Tapas like the nutty Croquetas de Setas (L), light croquettes with a crisp outer layer filled with savory mushrooms; and Gambas al Ajillo (R), the iconic garlic prawns, complete your first round of Spanish flavors.

Pick-up another bowl and some freshly-baked bread for a hefty serving of Almejas con Salsa Verde, clams in green sauce. The subtle, briny and sweet hints of the clams and the rich notes of the broth combine for intense and vibrant flavors. Seconds? Absolutely.

For the mains, the Spanish-themed spread included the hearty Callos, a traditional beef tripe stew with chorizo and chickpeas slow-cooked and simmered for hours (L), a personal favorite; and the Pinchos Morunos de Cordero, skewers of marinated lamb (R), grilled to perfection.

Guest Chef Edgard Sanuy Barahona also served his homestyle Pollo al Chilindron, a rustic and comforting stew with chicken, peppers, tomatoes, onions, and Spanish Ham, with smoky hints from the peppers and tart tomatoes adding layers of flavors to the delicate notes of the chicken.

No Spanish feast is complete without some suckling pig and paella, and Guest Chef Edgard Sanuy Barahona served his traditional Paella de Marisco, a seafood paella with soft and fluffy rice topped with clams, mussels, shrimps, and river prawns...

...and his Cochinillo, whole roast suckling pig, the centerpice at Corniche's carving station. The tender and juicy pork is mildly sweet, capped with a crisp layer of crackling. Seasoned with spices and herbs, it's great as is, and you don't need any sauce at all.

For dessert, Chef Edgard Sanuy Barahona offered an equally indulgent spread with his indulgent Crema Catalana (L) and Torrijas (R), pan-fried bread pudding to cap your feast on a high note. But save room for even more desserts like Arroz Con Leche, a sweet and sticky rice pudding; and some crisp Churros with thick chocolate...

...and velvety smooth Flan, perfect when paired with a cup of freshly brewed coffee. You can experience the rich flavors of Spain with a sumptuous line-up of Spanish dishes prepared by Guest Chef Edgard Sanuy Barahona at Corniche's Fiesta de Sabores Espanoles from April 4-10, 2016 for only P 2,580 net person for the lunch and dinner buffet. You can also indulge in an exclusive degustacion 7-course menu paired with fine wine at the Diamond Ballroom on April 6, 2016 for P 4,500 net person. Have your own special Spanish fiesta of flavors at Corniche, at the Fiesta de Sabores Espanoles, this week only at Diamond Hotel.

Corniche is located at Diamond Hotel Philippines, Roxas Boulevard corner Dr. J. Quintos Street, Manila or call (632) 528-3000 extension 1121 for reservations and inquiries.

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There's a new kid on the block...

Gringo Chicken, Ribs, and Friends opens its very first branch at The Block in SM North Edsa, with one more at Bonifacio Global City soon in the pipeline. A special box with Gringo's signature dishes delivered just in time for lunch offered a tasty preview of Gringo's Mexican and Latin-style cuisine...

Owned and managed by the same group behind Tokyo Bubble Tea, Honeybon Pastry Shop, and Tuscano Italian Kitchen, Gringo Chicken, Ribs, and Friends offers their own refreshing take on Mexican cuisine with its signature grilled chicken specialties and ribs, infused with Latin American notes. And I got to sample their grilled dishes, delivered in a box.

Inside the huge box, I find three more, each one containing Gringo's signature dishes like Gringo's Original Chicken, the Southern Spice Chicken, and the Baby Back Ribs, paired with garlic rice, nachos, and mushrooms with their specialty sauces.

The Southern Spice Chicken, grilled with a perfectly charred outer layer, is tender and juicy, with the subtle and delicate notes of the chicken punctuated by the complex blend of Latin-style spices. A whisper of soothing heat and smoky notes come with each bite of the tender chicken, pairing well with the signature sauces. With chicken this good, you'll probably want some extra sauce. And extra rice too.

Gringo's Original Chicken, rubbed with Mexican spices, delivered equally bold and pronounced flavors, capped by a smoky hint with each bite of the tender and juicy chicken. Gringo's grilled chicken is perfectly juicy, and not dry at all like the usual grilled chicken. Ditch the knife and fork, and dive right in with your hands...

Gringo's Baby Back Ribs, tender and fall-off-the-bone ribs with a sweet and smoky glaze, is another tasty option at the newest kid on the block. The mild sweetness of the juicy pork pairs well with the sweet Mexican-style barbecue glaze for a unique and comforting taste from down south of the border. Check out the newest kid on The Block at SM North Edsa with its refreshing take on Mexican cuisine...at Gringo Chicken, Ribs, and Friends.

Gringo Chicken, Ribs, and Friends is located at the Ground Floor, The Block, SM North Edsa, Quezon City. You can also visit their FB Page here at https://www.facebook.com/gringochickenribs/.

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

For many, sunsets signal the end of a day. For some, it's just the beginning of endless possibilities...

And there's no better place to celebrate infinite possibilities than at The Fairmont Makati's luxurious Pool Deck with a few cocktails as the sun fades behind the Makati skyline...

Exclusive to hotel guests, the pool deck is the perfect place to unwind with a few cocktails, and the culmination of a long day chasing the sun. The shifting colors of The Fairmont Makati's magnificent glass facade transform right before your eyes, capped by lights sparkling in the early evening. Time for some cocktails...

From 5 to 8pm, the Pool Deck offers sun chasers their Sunset Happy Hour for only P 695 including local and imported beer, wine and cocktails. Start with a cool tropical vibe and a little heat with the Spicy Mango Chelada (lower left), a naughty blend with a mango Chili infusion, fresh lime and Tiger Beer or the Lemon Grass Mango Cooler (upper right) with its refreshing lemon grass-infused vodka, fresh-squeezed lemon, local mango juice, and ginger lengthened with soda, with each sip bringing the sunset just a little bit closer.

Pair your cocktail with some of the Pool Deck's signature Tapas, like the (L-R) creamy Cheese Croquettes, tasty Breaded Goat's Cheese, crunchy Pork Rinds, and the savory and smoky Chargrilled Chorizo Sausage...

And there's more. The tender Chicken Satay (L) and Cajun Potato Chunks are the perfect company with your cocktail and the sunset.

Or go for the Chef's Platter, an assortment of tasty bite-sized morsels offering a variety of flavor and texture. One more round of cocktails? Absolutely...(if you prefer a Spanish-themed evening with Cava, oysters and tapas, check out The Fairmont Lounge's Ostras Y Cava served daily from 6pm to 9pm and Long Bar's take on Classic Cocktails inspired by History's Icons).

My favorite cocktail at Raffles and Fairmont Hotel Makati, the Panutsa Old-Fashioned, just has to be in the picture (more on the signature Panutsa Old-Fashioned on my previous posts on Afternoon Cocktails at Long Bar and One More Round of Long Bar's Signature Cocktails and Bar Chow). It's a classic cocktail with an inventive twist, with the deep smoky notes of bourbon tempered by the rounded sweetness of the local panutsa, and the perfect drink to watch the sun fade behind the Makati skyline. And explore endless possibilities...

The Pool Deck is located at the Fourth Level of Fairmont Makati Hotel, 1 Raffles Drive, Makati Avenue, Makati City or call (632) 795-1840 for reservations.

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Sharing Good Times. And Good Eats. With TGI Friday's Shareable Platters...

Somethin's Brewin' at Slappy Cakes...

A Palm Sunday Weekend Staycation at F1 Hotel Manila

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Mediterranean Flavors at Vitalis Villas, The North's Newest Summer Lifestyle Destination.

An Early Start at Vitalis Villas

Lunch by the Sea at Vitalis Villas

Dinner by the Beach at Vitalis Resort & Spa

Fowl Play at FowlBread

Indulge. At Cafe Maxims...

Time for Some Serious Munchies: Oishi's Brand New Snacks

Comforting Options by SEVEN Comfort Cuisine

Kumori + Zomato: Japan Baked Daily Delivered Fresh...

Meet Chef Eric Weidmann. At Sage Bespoke Grill...

Afternoon Cocktails at Long Bar

Lock and Load: Pass the Ammo and the Double Action Chorizo Burger at Sky Range Shooting Club.

The Best of Spain: Tapas Night 2016 at Green Sun

Fiesta de Sabores Espanoles: A Spanish Fiesta of Flavors at Diamond Hotel's Corniche

Lunch in a Box by Gringo Chicken, Ribs, and Friends

Sun Chaser: Cocktails at The Fairmont Makati's Pool Deck