DUDE FOR FOOD

The freshest seafood, authentic Spanish Tapas, and the finest Spanish sparkling wine...the elegant flavors Spain come alive at The Fairmont Lounge.

The Fairmont Makati Hotel celebrates the rich culinary heritage of Spain with Ostras Y Cava at The Fairmont Lounge, a luxurious Spanish-inspired evening of cocktails and tapas daily from 6pm to 9pm.

The elegant interiors of The Fairmont Lounge sets the tone for the evening, the perfect setting for authentic Spanish tapas and the freshest seafood paired with the finest Spanish wines. Crisp crostini topped with Black Olives (L) and Tomatoes (R) kick-off your Ostras Y Cava experience at The Fairmont Lounge...

...followed by Gambas on crostini, and your Spanish-inspired evening is off to a great start.

Your Spanish feast continues with fresh Boquerones and Quail Eggs, with the clean and briny notes of marinated anchovies bursting in your mouth with every nibble.

Craving for even more flavor? The thinly-sliced Spanish Chorizo should do the trick, with its rich, bold, smoky, and porky notes gently released as it melts in your mouth.

Fresh and plump Mussels (L) and Roasted Eggplant in Olive Oil (R) are just some of the many flavorful options at The Fairmont Lounge's Ostras Y Cava. The briny sweetness of the mussels come through, complemented by the nutty notes of the pepper-infused olive oil, and the subtle sweet and smoky hint of the eggplant is light yet satisfying.

Pick up another plate and go for another round of Tapas, like the tasty Shrimps and Garbanzos topped with herbs...

...a serving of Baked Chickpeas richly seasoned with Spanish spices...

...or Marinated Black Olives with its sharp and tart notes to cleanse the palate, preparing you for yet another round.

Then, you're just about ready for the fresh Oysters laid on a mound of ice. Have it fresh, baked, or both, it's your call. Paired with a glass of wine...perfect. And yes, you can have as much as you want.

Enjoy your tapas and fresh oysters with free-flowing red and white Spanish wine, including the sparkling Cava to get you in that Spanish groove in no time. The Spanish sparkling wine derives its name from the Spanish word for "cave" or "cellar," with caves commonly used for aging the sparkling wine. Dry and crisp with just a whisper of sweetness, it's the ideal wine for pairing with The Fairmont Lounge's wide assortment of tapas (if you're checked in at The Fairmont Makati Hotel, you can also enjoy Sunset Happy Hour at the Pool Deck, more on my earlier post here, or why not have a tipple with Long's Bar's take on Classic Cocktails inspired by History's Icons).

The Fairmont Lounge even came up with a special dish, Spanish Chorizo and Wild Boar topped with Quail Egg (L), an inventive dish with a uniquely local spin; along with yet another round of Oysters (R), this time baked and topped with cheese and garlic. And if you want something creatively new and different, just ask the friendly staff.

A bowl of Patatas Bravas, a rustic and traditional Spanish Tapas, caps our special Spanish evening at The Fairmont Lounge. The Fairmont Lounge'sOstras Y Cava is available daily from 6pm to 9pm for only P 1,200++ per person, and that's a pretty good deal for unlimited tapas and free-flowing wine. Spanish nights at The Fairmont Lounge with Ostras Y Cava...here's to endless rounds of Cava and oysters.

The Fairmont Lounge is located at the Ground Floor of The Fairmint Makati Hotel, 1 Raffles Drive, Makati Avenue, Makati City or call (632) 795-1840 for reservations.

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"I have taken more out of alcohol than alcohol has taken out of me..."

And with a stiff upper lip in true British fashion, Sir Winston Churchill boldly deflected all the rumors on his supposed drinking habit. The innovative, defiant and even unapologetic attitude of the movers and shakers of history is both admirable and intriguing, taking politics, literature, fashion, and the arts to new heights. And yes, they enjoyed a good drink. Long Bar recreates and reinvents classic cocktails associated with these historic icons for you to enjoy and while you may not change the world, why not enjoy a tipple at Long Bar and just go with the moment...

Long Bar's master mixologists led by Orman Bag-ao (center) take a look back at icons of history with cocktails inspired by Sir Winston Churchill, F. Scott Fitzgerald, Truman Capote, Coco Chanel, Pablo Picasso, and George Gershwin (more on Orman Bag-ao in my previous posts on Long Bar's Cool Cocktail Collab and the Diageo World Class Reserve 2015 Competition). Old school still rules with Long Bar's classic cocktails...

Go for a Gin Rickey (L), said to be a favorite of Scott and Zelda Fitzgerald during the wild Prohibition era; and the Orange Blossom (R), an homage to Winston Churchill's penchant for a tipple. After all, he did describe a good drink as a necessity in the roller coaster ride of life, "in success you deserve it and in defeat, you need it."

The classic Screwdriver (L), renamed as True Man's Capote, in honor of the non-conforming author and novelist who enjoyed one too many drinks too often; and the Kahlua Martini (R), an elegant cocktail with the soothing notes of coffee perfectly executed just the way Coco Chanel would have it, are just some of the many options.

And there's no better bar to enjoy these classic cocktails than Long Bar, with its long storied history and known for its own signature cocktail, the Singapore Sling, created back in 1915 (more on Long Bar on my previous posts of my First Visit to Long Bar, another round with Long Bar's Signature Cocktails and Bar Chow, and my Afternoon Tipple at Long Bar with my favorite Panutsa Old-Fashioned and Jenny's new cocktail). And just like the original Long Bar in Singapore, grab some peanuts and simply throw the empty shells on the elegant tiled floor. Long Bar's classic cocktails start at P 395.

Enjoy a tipple with classic cocktails associated with history's icons created by Long Bar's team of mixologists and relive the golden era of cocktails. Or go for endless rounds with Long Bar's Happy Hour. For only P 695 per person, indulge in round after round of free-flowing local and imported beer, red and white house wine, and house-pour liquors from 5pm to 8pm daily, inclusive of the Chef's Platter featuring a sampler of Long Bar's signature bar chow. And just in case you want to enjoy just a little longer, those availing of the Happy Hour can enjoy a special extension where concoctions are available until 10pm for that all-important last round for the road (you may also want to check out the Spanish-themed Ostras Y Cava at The Fairmont Lounge and Happy Hour at The Fairmont Pool Deck).

Stay for an hour and more at Long Bar, and who knows, this could be one of those nights described by Winston Churchill as "...men will say, this was their finest hour."

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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Passion. Commitment. And the sheer pleasure of good food. It's what Chef Kevin Cherkas is all about...

"I love food," exclaimed Chef Kevin Cherkas, who knew at the young age of fifteen that being a chef was the logical next step to pursue his passion. And for three nights, you can experience guest chef Kevin Cherkas' inventive culinary style at Makati Shangri-La, Manila's elegant Sage Bespoke Grill. And just in case you missed him at the recently concluded Madrid Fusion Manila last weekend, join me for a virtual walk with guest chef Kevin Cherkas at Sage Bespoke Grill and read on...

Chef Kevin Cherkas starts his day early, and with partner and restaurateur Virginia Entizne, go through each detail with precision and efficiency honed by years of experience. From selecting the freshest local ingredients to floral arrangements, Chef Kevin Cherkas plots out the day in preparation for his special three-day 7-Course Dinner Menu as Guest Chef for Sage Bespoke Grill on April 14, 15, and 16, 2016. At a young age, he fondly remembers the comforting dishes prepared by his grandmother, like pierogi and cabbage rolls, an experience that remains as vivid and fresh as the day itself so many summers past. From there, Kevin Cherkas embarked on a colorful culinary journey that eventually led to stints with the iconic Michelin three-star Arzak and El Bulli in Spain, and New York's Michelin three-star Daniel by Daniel Boulud. In 2013, Kevin Cherkas opened his very first restaurant in the idyllic island of Bali, Cuca Flavor Restaurant, and firmly established himself as a world-class culinary master (for more on Chef Kevin Cherkas and his successful Cuca Flavor Restaurant, visit his website at http://www.cucaflavor.com/ and their FB Page at https://www.facebook.com/cucaflavor/). It's been an amazing journey, but the story is far from over as Kevin Cherkas continues to explore global flavors infused with his masterful techniques.

For Chef Kevin Cherkas, it's all about the details. Chef Kevin Cherkas, Virginia Entizne and the team (L) go through the logistical requirements, selecting plates to serve as the canvas for the culinary masterpieces. After a brief rundown, Chef Kevin Cherkas then heads back to the kitchen (R) to pick up trays prepped the day before.

Inside Sage Bespoke Grill's kitchen, guest chef Kevin Cherkas goes through his check list, and years of culinary experience with some of the world's best restaurants suddenly kick-in as he fires up Sage Bespoke Grill's famous Josper Grill (more on Sage Bespoke Grill's unique Josper Grill on my previous posts on their Signature Grilled Dishes and Sunday Brunch Buffet).

For Kevin Cherkas, it all starts with the freshest, local ingredients. He studies each ingredient, its subtle nuances and how it is traditionally prepared, then adds his own distinct spin for a uniquely refreshing dish. It's this approach, using the finest local ingredients and applying western techniques mastered at the world's iconic restaurants that define his culinary style and philosophy.

With the Josper Grill fired up, Kevin Cherkas then gets a thumbs up from Sage Bespoke Grill's team and his trays of marinated and seasoned pork are loaded in the unique oven and grill, slow-cooked for hours. Each of the different components in Kevin Cherkas's dishes are made from scratch, painstakingly prepped and cooked for hours. There's a whole lot of love in Kevin Cherkas' dishes, and now it's up to the Josper Grill to do its magic.

After hours on the Josper Grill, Kevin Cherkas returns to the kitchen to check out the tender and juicy marinated pork...

As Sage Bespoke Grill's chef opens the Josper Grill, a smoky and fragrant aroma with hints of paprika and pepper is released. A piece is presented to Chef Kevin Cherkas, as he inspects the color and texture, and with a thumbs up, nods with approval.

The slabs of marinated pork, adobar-style, does look good indeed, as the rich blend of spices and seasonings tempt you to dive right in...

Chef Kevin Cherkas then carves a piece of the pork, and offers me a slice. "After you chew and swallow the adobar-style pork, wait for thirty seconds..." said Chef Kevin Cherkas with a smile. "Then, the lingering, mellow flavors come through, and that's the flavor I want. In a few more hours, this will be ready as the flavors are absorbed for balanced notes. It's going to be awesome..." and I just know it will be awesome.

But that's just one of the many dishes Chef Kevin Cherkas is preparing for the special three-day 7-Course Dinner Menu at Sage Bespoke Grill. Chef Kevin Cherkas then proceeds with the other components of his his impressive menu, draping roasted garlic with olive oil...

...and checking on some roasted pumpkin seeds. Chef Kevin Cherkas pushes himself everyday, not satisfied with just maintaining his standards. "I always strive to improve everyday, even just one percent, and be better," says Kevin Cherkas. And it's the same level of passion he expects from his team at Cuca Flavors Restaurant...

Supporting guest chef Kevin Cherkas is his very own young yet experienced team from Cuca Flavor Restarant, prepping all the ingredients for his signature dishes.

By noon, Kevin Cherkas makes one more final run-through before heading back to the kitchen. The day is far from over for the acclaimed chef, with more details to be finalized before the much anticipated three-day event at Sage Bespoke Grill.

For a limited engagement of three nights, April 14, 15, and 16, 2016, guests can experience Chef kevin Cherkas' unique and innovative culinary style with a sumptuous 7-Course Dinner Menu, inclusive of cocktails and appetizers, at Sage Bespoke Grill for P 4, 280 net per person.

It's a culinary event not to be missed, in the meantime, I go for some seafood at Circles Events Cafe...

...and some spicy Laksa freshly prepared at the live station. Just one more day, and I get to taste Chef Kevin Cherkas' 7-Course dinner plus appetizers and cocktails specially created for Makati Shangri-La, Manila at Sage Bespoke Grill. Just one more day...

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.

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

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A shared history binds both Spain and the Philippines together in a bond so strong, it's seen, felt and experienced in the rich local cultural heritage and religious traditions to this day. But for me, the connection between Spain and the Philippines is evident with the shared love for pork...

This porcine love is at the very center of any celebratory feast, from the Filipino Lechon and the Spanish Jamon. At the recent Madrid Fusion Manila 2016, Spain's Interporc, a professional industry association recognized by the Spanish Ministry of Agriculture, Food and Environment, showcased the very best Spanish white pork with its Jamon Serrano and culinary creations by award-winning chef, Ivan Cerdeno. It's definitely pork love at Madrid Fusion Manila 2016...

Spanish pork is known for its flavor, tradition, quality, variety and traceability, and accounts for over 62% of the Spanish meat industry, and ranked as the fourth largest industrial sector in Spain. Spain is also the world's fourth largest pork meat producer, after China, the US, and Germany. With these impressive numbers, it's no surprise that pork is the most important livestock sector in Spain. And Spanish pork is definitely one of the best in the world. Last year, Spain's pork exports to the Philippines increased by 20.9% in total tonnage, expected to increase even more this year. And it's a continuing love affair with pork. At the Interporc booth, Chef Carola Vives masterfully carved the Jamon Serrano in swift and precise motions with paper-thin slices of pure pork bliss that melt in your mouth...

...making it one of the more popular booths in the exhibit area of Madrid Fusion Manila 2016. Every time Chef Carola Vives mounts another Jamon Serrano for carving, a queue suddenly forms up around the Interporc booth. And who can blame them...

The dry-cured Spanish ham made from white pork or the landrace breed of white pig are usually dried and cured in sheds or secaderos located in high elevations, hence the name "Serrano," the Spanish word for "sierra" or "mountain." Not to be confused with the more expensive Jamon Iberico made from free-range, acorn-fed black-hoofed Iberian pigs, the Jamon Serrano, or "mountain ham," has its own rustic richness and bold flavors, pairing well with fine Spanish wine and cheeses.

Seeing the Jamon Serrano carved up close is an experience in itself, with thin slices of pork marbled with a strip of fat for rich flavors. The delicate mild sweetness of the pork are punctuated by the delectably salty notes from the curing for balanced flavors.

And that's why we all love Spanish Jamon. But there's more. Interporc presented unique dishes featuring Spanish white pork in both traditional and modern interpretations prepared by Michelin-starred chef, Ivan Cerdeno.

Chef Ivan Cerdeno, the multi-awarded and Michelin-starred chef of El Carmen de Montesion in Toledo, Spain, shared two flavorful recipes reflecting a rustic and comforting traditional dish as well as a modern and creative take on pork to highlight its versatility.

Chef Ivan Cerdeno's Ham Croquettes plays with contrasting textures and flavors with each bite, with the creamy Jamon Serrano-infused roux with a crisp outer layer of breading. The mild smoky and salty notes of the Jamon Serrano tempers the richness of the roux, capped by the crisp Panko breading. And the Jamon Serrano pairs so well with the recipe. Just perfect.

Next, Cef Ivan Cerdeno presented his elegant Pork Tenderloin with Cherry Tomatoes and Peanuts, marinated for twelve hours in an Asian-inspired marinade and topped with cherry tomatoes, peanuts and herbs. The subtle sweetness of the tender, melt-in-your-mouth pork is complemented by the sharp notes of the marinade, finished by the peanuts, minty herbs and tart cherry tomatoes for even more layers of flavor and texture. It's a refreshingly new and flavorful way to enjoy pork, and you too can recreate it at home with the recipes below. Two distinct and masterfully executed dishes showcasing the versatility of pork. Pork love renewed, at Madrid Fusion Manila.

There's just nothing quite like the rich flavors of authentic Spanish Jamon to remind you why you love pork. Special thanks to the friendly team from Interporc, and thanks for the pork love at Madrid Fusion Manila 2016.

Hungry? Enjoy Michelin-starred chef Ivan Cerdeno's innovative pork recipes at home with the recipes below and share some pork love...

Ham Croquettes
Ingredients:

960 g Cubed Serrano Ham (approximately 4x4mm with no fat)
2 Serrano Ham bones
3600 g Whole Milk
520 g Butter
520 g All-Purpose Flour
400 g Liquid Cream
20 sheets of gelatin
500 g Panko
Egg, beaten

Procedure:

Infuse the milk with ham bones.
Dry the cubed ham in the oven.
Make the roux by melting the butter and toasting the flour in butter for about 10 minutes.
Add the very hot infused milk to the roux using a strainer.
Once the roux is smooth, add the cubed ham.
Heat up the liquid cream until just before the boiling point and add the gelatin sheets.
Remove the roux and ham mixture from the fire and add the heated cream with gelatin.
Mix very well.
Allow the mixture to rest in the refrigerator for a day.

Preparation:

Roll the mixture into balls of about 42-45 g each and dip each croquette in the egg and then roll in the panko.
Fry the Croquettes in very hot oil.
Place in an oven for a few minutes before serving to make it crunchier.

Pork Tenderloin with Cherry Tomatoes and Peanuts

Ingredients:

2 Whole Pork Tenderloins, cubed into 2 cm pieces
Cherry Tomatoes, peeled
Spring Onions, chopped
Fresh herbs

Marinade:

350 g Green Shisho Sauce
150 g Oyster Sauce
90 g Extra Virgin Olive Oil
10 g Garlic, ground

Procedure:

Mix all the marinade ingredients together in a deep dish.
Add the cubed pork tenderloin to the mix and allow it to sit in the marinade for 12 hours.

Presentation:

Skewer the pork cubes and place a cherry tomato on top.
Sprinkle top with peanuts and spring onions.
Dip in the marinade once more and top with fresh herbs.

For more information on Interporc, check out their website at http://www.interporc.com/

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Something new and exciting is happening high above Salcedo Village...

Chef Philip Golding and his team spin their magic in Makati's newest night spot, The Penthouse 8747, in a cool pop-up. Take a peek at the metro's newest and coolest venue with a panoramic view of the city, and some good eats from a tasty pop-up by Chef Philip Golding...

The classic retro vibe at The Penthouse 8747 brings back the glitz of the bar scene from a bygone era, with its wide array of cocktails and liquor. And it's got a view right in the heart of the Makati CBD.

Towering above Salcedo Village, The Penthouse 8747 offers guests magnificent views of the Makati CBD, the perfect spot for some cocktails. The Penthouse is an impressive 400 square meter venue that can accommodate 300 guests, with views all around. Pick your spot for a cool cocktail at magic hour and enjoy the sky's shifting colors...

As guests enjoyed their cocktails, Chef Philip Golding and his team prepped the evening's special menu, featuring a variety of dishes to go with the cool and festive vibe at The Penthouse 8747.

Inside the kitchen, the team prepared the different components for each of the dishes with choreographed precision, like a finely tuned machine expediting plate after plate. And as more guests arrived, the pace kicks up a notch and the kitchen becomes a blur of frenzied activity.

The different components are then brought outside where Chef Philip runs through each dish with the staff...

...and his team of talented young chefs spring into action, adding the final touches for each dish. It's amazing to see the team cope with the increasing number of guests without skipping a beat. And that's pretty much how Chef Philip Golding runs his team, speed with precision.

And the seemingly never-ending queue of guests are served at each of the stations, with Chef Philip Golding supervising and even serving to keep the flow going.

And what a feast. Chef Philip Golding creates a tasty repertoire of different flavors, with each one pairing well with a cocktail...

...like the Freshly Marinated Yellowfin Tuna Poke with Pickled Cucumber, with clean and fresh, tart flavors that cleanse the palate as you go for another bite and another cocktail. And the briny sweetness of the premium tuna come through, complemented by the refreshing notes of the pickled cucumber.

Savory notes follow next with the Chicken Brochette with Lemon-Black Pepper Sauce, with the delicates notes of the tender and juicy chunks of chicken punctuated by the sharp hints of lemon and black pepper.

The Crab Cakes with Sriracha Mayo and Aioli topped with Alfalfa is a delectable play on both flavor and texture, with the soft and creamy crab contrasting with the perfectly crisp outer layer of breading. You'll definitely go for seconds with these crab cakes. And another round of cocktails.

A pair of comforting dishes, pizza and pasta, added even more options to the evening's menu, like the Three-Cheese Garlic Piadina, a rustic pizza draped in creamy cheese. A more savory option included the Italian Sausage and Prosciutto Piadina.

A rustic pasta course rounded out the evening's special menu, with the Mushroom Truffle Fusilli, with its rich blend of flavors from the creamy cheese and nutty truffles.

But Chef Philip and his team had more surprises. Like John Dee's 20-Day Wet-Aged Grass-Fed Strip Loin slow-roasted with garlic, black pepper, and fresh thyme, premium beef from Australia's oldest, single-family owned meat processors. Tender, juicy and bursting with rich beefy flavors, it's the perfect dish to cap an already festive evening at The Penthouse 8747. And this is just the beginning, as Chef Philip Golding has more planned with The Penthouse 8747. If you're looking for spot in the heart of the Makati CBD with a towering view of the cityscape, just head on up...to The Penthouse.

The Penthouse 8747 is located at Lepanto Building, Paseo de Roxas, Salcedo Village, Makati City or call 246-9069 extension 747 for reservations.

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Never thought vegan could taste this good. Seriously...

Green Bar Cafe offers their own take on vegan cuisine with a wide range of healthy snacks, deli-style sandwiches and wraps for satisfying meals without the guilt. It's green and go...at Green Bar Cafe.

Located in Westgate Center at Alabang, Green Bar Cafe takes vegan cuisine to a whole new and flavorful level with its inventive signature hand-held meals. And it's always a good time to try and experience something new and different. And healthy too...

I've always enjoyed pulled pork and coleslaw, and this one hits the spot without the guilt. The BBQ Tofu Sandwich (P 180), with sweet, smoky and tangy glazed pulled tofu topped with creamy and crunchy coleslaw laid on a soft whole wheat roll, is one flavorful sandwich. Each bite delivers contrasting textures with the crunch of the coleslaw and the soft pulled tofu, and the pulled tofu really does pull off all the familiar and comforting notes of traditional barbecue pork's juicy flavors. Piled high, this is a serious sandwich. And the best part? It's even good for you.

Then, there's Green Bar Cafe's popular Burritos, a complete meal in itself...

The Cuban Burrito (P 280), a hefty yet healthy burrito stuffed with red rice, black beans, fried sweet plantains, spicy seitan sausage, pico de gallo, and chimichurri offers rich flavors with a Cuban vibe. The spicy seitan sausage is tempered by the sweetness of the plantains for complex yet balanced flavors. Each big bite offers layers of distinct flavors blending seamlessly for a satisfying meal.

I always thought vegetarian meals would only satisfy you for a few hours at most, but this burrito is filling, enough to last you the day or until the next meal. But there's more...

Start your day with Green Bar Cafe's signature Breakfast Burrito (P 300), with soft scrambled tofu, roasted potatoes, savory and sweet seitan sausages, and baby spinach draped in a creamy hollandaise sauce. All you need to start the day right, wrapped in this filling burrito. The texture of the scrambled tofu drapes all the other ingredients, punctuated by the sharp notes of the seitan sausage. Breakfast in a burrito and healthy starts...works for me.

The wittingly named Hail Seitan (P 350), Green Bar Cafe's NYC style hand-held, generously loaded with crisp yet tender roast beef style seitan, sweet and smoky caramelized onions, nutty cashew cream, and vegan mayo on a 6" focaccia, is yet another savory option. The seitan mimics the savory notes of roast beef, adding a flavorful punch with each bite capped by the caramelized onions to complete the experience. The cashew cream and vegan mayo add even more layers of flavors combining for vibrant notes. The rich flavors make you forget that this is healthy, with no meat at all.

Cap your feast with the Chocolate Hill Cupcake (P 100), Green Bar Cafe's homage to the country's famed Chocolate Hills, with its rich and dark chocolate cupcake topped with sweet and salty peanut butter cream icing; and the Havana Cupcake (P 100), a moist vanilla cupcake with a generous filling of fluffy whipped coconut cream and topped with coconut sin leche icing and sprinkled with coconut bits. It's the perfect ending to a healthy yet flavorful and satisfying meal at Green Bar Cafe. Looking for a healthy yet satisfying meal? Go green...at Green Bar Cafe.

Green Bar Cafe is located at Beyond Yoga, Westgate Center, Filinvest City, Muntinlupa City or call 246-9069 extension 986 inquiries and delivery options or 0917-845-0004 for Makati pick-up. For more information, visit their FB Page here at https://www.facebook.com/GreenBarCafe.

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It just keeps getting better...at Marriott Cafe.

Marriott Cafe adds new stations to enhance your dining experience, offering even more flavors and options to an already impressive buffet selection (more on Marriott Cafe on my earlier posts on their extensive Seafood Selection, the previous North Asian Food Festival, the Sunday Brunch Buffet, and a special Christmas Thanksgiving Feast).

The wide array of flavors at Marriott Cafe's buffet spread now includes a Halal Station (L), with special dishes made from ingredients sourced with approved formal certifications in compliance with Sharia law. That day, I sampled the Prawn Palak (R), a seafood dish with spinach, along with grilled vegetables and Lavash flat bread.

The dishes at the new Halal Station are rotated daily, with main dishes and a variety of sides and vegetables. At the Asian Station, you can have the station chefs prepare your very own customized bowl of noodles, like a spicy Laksa (R) or any noodle dish by simply following the the quick and easy steps detailed on the panel (L).

Another new station at Marriott Cafe is the Gambas Station, with the freshest prawns and an assortment of sauces for a customized gambas dish prepared ala minute and fresh off the pan. It's a great starter for your buffet feast.

For your gambas, simply grab a plate and choose from peeled prawns...

...or with the shell on, and once you've selected the sauce, just leave it to the station chef to prepare the dish for you.

I go for peeled prawns cooked with a special Cilantro Pesto sauce topped with garlic. The prawns are firm yet tender, a sure sign of freshness, with its briny sweetness complemented by the Cilantro Pesto sauce. Other sauces include Smoky Pepper, Bourbon BBQ, or Herb Butter. The new Gambas Station is an absolute must-try at Marriott Cafe. Go for a half-dozen or a full dozen for good measure, and you can come back for seconds and thirds...

At the Pasta Station, you can create your very own pasta dish by simply choosing your pasta, your sauce, and your toppings and the station chef will prepare it for you in minutes.

Marriott Cafe is an advocate of fresh, traceable and Sustainable Seafood, and you can enjoy a wide selection of the day's catch at the Seafood Station, prepared any way you want it. The selection of fresh seafood include slipper lobsters and plump prawns...

...fresh oysters on ice...

...and even Imbao, a large local shellfish from the south.

Have it baked, grilled, or simply sauteed with butter and garlic, one of my old favorites at Marriott Cafe.

And if you're still up for it, head on over to the Carving Station for a slice or two of the US Prime Ribeye to satisfy any hefty craving for some serious beef...

...or indulge in one of the many main dishes like this comforting Hungarian-style Beef Goulash.

Back at the Asian Station, the selection of mains that day included this tempting Sweet and Sour Fish...

If you prefer some familiar local flavors, the Filipino Station offers a variety of beef, pork, chicken and seafood for grilling. But don't pass up on the Chicharon Bulaklak and deep-fried Quail Eggs (L) or a bowl of Bulalo (R).

Marriott Cafe also offers an equally impressive array of desserts to cap your buffet feast. From intricate pastries to homemade ice cream and a chocolate fountain, Marriott Cafe makes sure you end your feast on a high note.

But there's more. Marriott Cafe now has a live Crepe Station, and things just keeps getting better. Lunch (Monday to Saturday) and Dinner Buffet (Sunday to Thursday) rates are priced at P 1,900 and P 2,100 respectively, with Breakfast Buffet (Monday to Saturday) are set at P 1,450 per person. The special Ocean's Harvest (Friday to Saturday) buffet and Sunday Brunch Buffet are priced at P 2,500 (more on Marriott Cafe's daily buffet rates at their website here). Old favorites and a whole lot of new favorites...at Marriott Cafe.

Marriott Cafe is located at Marriott Hotel Manila, No. 10 Newport Boulevard, Newport City Complex, Pasay City or call 988-9999 for inquiries and reservations.

Kare-Kare and Sinigang...classic and comforting local dishes that never fail to win you over again and again.

Come back home for rich local flavors at Kabila Filipino Bistro, and fall in love all over again with classic Filipino dishes...

Start with the refreshing Seafood Guava Sinigang (P 525), a sour and tart broth loaded with scallops, bangus belly, fresh water prawns, clams, kangkong, radishes, string beans and cherry tomatoes. The fragrant aroma and vivid colors alone make this generous bowl a must-try at Kabila Filipino Bistro.

The multiple layers of distinct notes, from the sharp and sour hint of the broth and the different seafood and vegetables combine for complex yet balanced flavors. Each sip of the broth bursts with vibrant flavors, followed by the mild briny sweetness of the seafood and fresh vegetables.

Kabila Filipino Bistro's Kare-Kare US Short Plate & Buntot (P 595), a thick, made from scratch stew with tripe, ox-tail, beef belly, native eggplant, French beans, and pechay, served with homemade bagoong, takes you back on a nostalgic trip with its own take on a classic.

The tender US Short Plate and ox-tail simply fall-of-the-bone after hours of simmering, adding its own beefy notes to the rich peanut-based stew. The vegetables, added at the last minute before serving, are still fresh and crisp with a mild sweetness to complete the comforting flavors of the dish. Extra rice? Absolutely.

Kare-Kare and Sinigang, a pair of uniquely local dishes guaranteed to satisfy any craving for Filipino flavors at Kabila Filipino Bistro. Cap your Filipino feast with the refreshing Tropical Fruit Platter (P 195), fresh seasonal fruits on ice, and it's another good day...at Kabila Filipino Bistro.

Kabila Filipino Bistro at M Cafe is located at Level 1, Greenbelt 4, Ayala Museum Complex, Ayala Center, Makati or call 757-3000 for inquiries and reservations.

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"You will taste Cuca tonight," said guest chef Kevin Cherkas, the world-class culinary master behind Bali's highly acclaimed Cuca Flavors Restaurant...

In a series of special limited engagements held last April 14, 15, and 16, 2016, Chef Kevin Cherkas shared his unique culinary style with a seven-course dinner at Sage Bespoke Grill. Honed by years of experience in Michelin Star restaurants including Arzak and El Bulli in Spain, and New York's Daniel, Chef Kevin Cherkas evolved with his own distinct approach using local ingredients infused with western techniques.

Walking with Chef Kevin Cherkas before his special scheduled dinners at Sage Bespoke Grill (see my post on A Day with Chef Kevin Cherkas) provided a unique glimpse on his approach to bold flavors. His inventive Moongria (R), with orange, pineapple, and watermelon ice cubes set the tone for the evening...

...paired with Chef Kevin Cherkas' equally impressive appetizers, like the Bollo Iberico, honey-glazed pork, pickled cabbage, and coriander on a soft pancake bun. The delicate balance of complex flavors weave seamlessly with each and every bite, with the tender pork infused with all the spices and seasonings prepared in Sage Bespoke Grill's Josper Grill (more on the prep work of Chef Kevin Cherkas on my previous post here). For Chef Kevin Cherkas, it's about balance and precision, researching on local ingredients and infusing his own inventive spin, as seen in the next set of appetizers...

...like the Champinones del Bosque, pickled mushrooms stuffed with ricotta cheese and roasted garlic, with the nutty and briny notes of the fresh pickled mushrooms pairing well with the creamy ricotta and the roasted garlic. The distinct layers of flavors come through without overwhelming the other, each gently blending together with each bite. Balance and precision, skillfully executed...

A seafood appetizer, the Vieiras al Horno, with scallop, mashed cauliflower on toasted butter crust, rounds up the list of appetizers, as more Sangria and Moongria were served. The mild briny sweetness of the fresh scallop linger long after the first bite, followed by buttery layer of the toasted butter crust and the sweet mashed cauliflower for rich flavors and textures. After another round of cocktails at Sage Bar, it was time to move up to Sage Bespoke Grill for the special dinner by Chef Kevin Cherkas.

The special dinner began with Chef Kevin Cherkas'Ceviche de Pescado, sliced raw fresh fish drizzled with chili lime dressing and topped with watermelon ice, a colorful dish with equally vibrant flavors and textures. The delicate notes of the fresh fish are punctuated by the sharp yet refreshing chili lime dressing, capped by the sweet crunch of the watermelon ice. Tart, sweet, with just a whisper of heat, Chef Kevin Cherkas continues to play with a rich tapestry of flavors as the next courses were served...

Pulpo a la Brasa, with tender grilled Galician octopus, Asian gazpacho, fresh apple, caramelized cauliflower, and coriander, highlights the full range of flavors and textures in one dish, with the delicate and smoky notes of the fork-tender grilled Galician octopus punctuated by hints of coriander, the sweetness of the caramelized cauliflower, the fresh and tart notes of the green apple slices and the hearty Asian gazpacho. The complex play on different and distinct flavors are tempered by a fine balance, expertly woven by Chef Kevin Cherkas with each dish.

Chef Kevin Cherkas' playfully inventive style is featured in the next dish, the Arroz Caldoso, with delicately hand-cut squid grains, vegetable stew, garlic cream, and popped Valencian rice. Imagine a dish replacing rice with hand-cut squid as the base, and you get the picture. Soft, almost melt-in-your-mouth, releasing a burst of rich flavors, capped by the equally rich garlic cream. The popped Valencian rice adds texture for a memorable finish.

And who doesn't enjoy a fried chicken dish? Chef Kevin Cherkas brings back the comforting flavors of fried chicken with his Pollo Frito, crisp organic chicken with wild honey, country coleslaw, sesame dust and basil. The chicken is juicy with a crisp outer layer, with sesame seeds adding another layer of crunch, contrasting with the sharp notes of the briny country coleslaw for balance. The nutty notes of the sesame dust cap the dish with its distinct flavor and texture.

Ternera con Patatas, a rustic dish with fork-tender beef and mushrooms, whipped potato, and Rioja red marmalade, round up the mains in the epic dinner by Chef Kevin Cherkas. Slow-cooked for hours, it's a classic meat and potatoes dish given a special twist by Chef Kevin Cherkas, with the rich, beefy and savory notes of the beef balanced by the sharp flavors of the red wine marmalade, capped by the creamy whipped potatoes. From starters to mains, Chef Kevin Cherkas' unique style showcased the rich flavors of Cuca Flavors Restaurant, but there's more...

For dessert, Chef Kevin Cherkas recreated the signature dessert of Cuca Flavors Restaurant, Desayuno, an elegant dessert with sweet runny mango, frozen passion fruit and whipped coconut. An elegantly plated dessert, the dish first feeds the eyes with its intricate presentation.

And there's no egg at all in this dish. Drawing inspiration from years of experience with Arzak, El Bulli, and Daniel, Chef Kevin Cherkas infuses a touch of molecular gastronomy in his signature dessert. Gently tap the egg yolk-like sweet runny mango and let it blend with the whipped coconut and frozen passion fruit for refreshing tropical notes.

Chef Kevin Cherkas' Tarta de Tea-ramisu, infuses Asian flavors in this classic Italian dessert, with black tea cake and grass jelly, mascarpone cream, and caramelized pumpkin seeds. The rich notes of the mascarpone cream are tempered by the mildly bitter hint of the black tea, elegantly finished by the caramelized pumpkin seeds and soft grass jelly for yet another perfectly executed dessert.

Balance. Precision. Masterfully executed. Chef Kevin Cherkas and partner restaurateur Virginia Entizne chat with guests at the end of the memorable dinner at Sage Bespoke Grill, sharing their plans of taking the unique flavors of Cuca to the region in a series of culinary tours (for more on Cuca Flavors Restaurant, check out their website at https://www.facebook.com/cucaflavor) and who knows, they just might be in your city.

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.

It's been two weeks since Madrid Fusion Manila 2016, and I can still savor the rich flavors of Spanish jamon and wine, as fresh and vivid as those three memorable days in early April.

After a successful pre-launch Tapas Night (see my earlier post on The Best of Spain at Green Sun), the much awaited culinary event of the year, Madrid Fusion Manila 2016, had finally, and officially, started. Jamon, wine, and more jamon and wine. And it just can't get any better than that (see my previous post on Interporc and Pork Love at Madrid Fusion Manila).

But what made the festival even more memorable, aside from the authentic Spanish flavors, was reconnecting with old friends and making new ones. At the Bodegas Protos booth, Joan Carreras shared his wide selection of Spanish wine...

...and not far away, more familiar faces, with an equally impressive selection from Txanton (for more on Txanton, see my earlier post on the epic Bordeaux Rendezvous at Txanton).

The friendly ladies at the Marques' de Caceres booth shared their own selection of special Spanish wine, offering a unique taste of Spain with every glass.

Looking for organic and biodynamic wine? Head on over to the Dominio de Punctum booth for a taste of something new, different, and exciting.

All throughout the three days at Madrid Fusion Manila 2016, it was the magnificent leg of pork, cured and dried, the Jamon Iberico, made from acorn-fed Iberian black-hoofed pigs, that kept pulling me back again and again.

At the Txanton booth, master carver Gerson Rodriguez prepared paper-thin slices of the magnificent melt-in-your-mouth pork to an appreciative crowd that never seemed to end (more on Txanton's premium Jamon Iberico de Bellota on my previous posts at The Bar Experience at Sage Bar, A Bubbly Champagne Brunch at Alfred, and A Bordeaux Rendezvous at Txanton).

At the Terry's Selection booth, renowned Filipino master carver Micheal Teves Lopez showcased his artistry with each thin slice of the premium Jamon Iberico. More wine, and more jamon, and it just can't get any better than that.

At the Interporc booth, chefs Carola Vives (L) and Michelin-Starred Ivan Cerdeno (R) spun their own magic with Spanish white pork, with Jamon Serrano and inventive dishes to the delight of the crowd (more on Interporc on my previous post, Pork Love at Madrid Fusion Manila).

Chef Juan Carlos de Terry of Terry's Selection shared his impressive selection of wine, cheeses, and cured meats, including the premium Jamon Iberico de Bellota, making his booth one of the most popular meeting places at Madrid Fusion Manila. During the pre-launch cocktails and Tapas Night at Green Sun, Terry's Selection shared delectable bites of Spain with their sumptuous spread (check out my earlier post on Madrid Fusion Manila's opening Tapas Night at Green Sun).

Visitors were also treated to a series of cooking demonstrations by Terry's Selection's team of chefs, with a variety of traditional paella dishes for yet another tasty bite of Spain. Spanish sausages were also served, fresh from the grill, to complete the experience at the Terry's Selection booth.

Throughout Madrid Fusion Manila, it was great to see old friends, like Chef Robby Goco (L) of Cyma and Green Pastures (see my previous post for Green Pastures at The Fort) and Chef Gene Gonzalez (R) making the rounds (see my posts on Rediscovering the Local Bread Culture and Cafe Ysabel's Timeless Classics).

It was also good to see Chef Jose Luis "Chele" Gonzalez (L) of Vask (more on one of the metro's finest Spanish restaurants on my post on the The Vask Experience) and Arrozeria (see my post on their Signature Spanish Dishes), and Chef Mike "Tatung" Sarthou (R) of Alab with his latest book (more on Alab on my post here).

On the last day, I get a glimpse of Chef Kevin Cherkas of Bali's acclaimed Cuca Flavors Restaurant with Chef Juan Carlos de Terry at the Terry's Selection booth, and days later, experience first-hand his own unique and inventive approach to flavors (for more on Chef Kevin Cherkas, see my previous posts on A Day with Chef Kevin Cherkas at Sage Bespoke Grill and his Special 7-Course Dinner at Sage Bespoke Grill). It's been an amazing three days, and here's to even bigger and better things to come in the next Madrid Fusion Manila...

For more on Madrid Fusion Manila 2016, check out their FB Page here at https://www.facebook.com/MadridFusionManila/.

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The rich and vibrant flavors of authentic Thai street food take centerstage at Mango Tree and Mango Tree Bistro, taking you on a exciting culinary journey...

Mango Tree at Bonifacio Global City and Mango Tree Bistro at TriNoma and Greenbelt 3 celebrate the unique flavors of Thailand with its month-long Thai Street Food Festival, starting April 20 to May 15, 2016. Order your Miang Kham, a colorful platter with crispy coconut, fresh herbs, peanuts and chili with green bitter leaves and prepare for an explosion of flavors at Mango Tree and Mango Tree Bistro's Thai Street Food Festival.

Inside the elegant interiors of Mango Tree located at the heart of Bonifacio High Street Central, one can dine in comfort and enjoy some of the metro's best Thai dishes. But you can also roll-up your sleeves as Mango Tree literally takes you to the streets of busy Bangkok with a taste of real Thai street food.

Mango Tree's new Executive Chef, Prapun Sampungpong, or simply Chef Tum for short, has created a new and exciting array of traditional Thai street food drawing inspiration from popular local favorites from across Thailand, offering diners a unique and authentic Thai dining experience.

There's nothing quite like authentic street food favorites to experience the true flavors of Thailand, and Mango Tree, a global Thai food brand, in cooperation with Singha Beer and the Thai Trade Commission, recreate popular street food faithfully executed by Executive Chef Tum.

No other cuisine features the full range of flavors like Thai dishes, with sweet, salty, sour, bitter, and spicy notes weaving a rich tapestry of flavors with every bite. Start with a refreshing Thai salad, the Yum Ma Muang (P 120), with shredded green mango, peanuts and onions draped in a sharp and tart dressing of shrimp paste and fish sauce. As with most Thai dishes, it's a total sensory experience, from plate to palate, blending a complex play of distinct notes in perfect balance.

The Yum Ma Muang salad is the perfect starter to open up your palate for the next dishes, like the Tom Yum Fries (P 150), crisp potatoes seasoned with traditional tom yum spices for a different take on the usual fries. The distinct notes of the tom yum seasoning add a mild layer of flavor to the fries, and great as is.

Wash it all down with an ice-cold premium Singha Beer to complete the Thai street food experience, and have another round...

...to pair with the next set of dishes like the Pork Dynamite (P 180), a spicy starter with savory minced pork, onions, coriander, peanuts, spring onions, kaffir lime leaves and chili, battered and deep-fried for that delectable crunch. The flavors and textures are delicately balanced, with just a hint of heat from the chili to complete the flavors.

You've tried Pad Thai before, time to try the street food favorite, Goong Phad Woonsen (P 220), a comforting stir-fried glass noodle dish with shrimps, mushrooms, onions, tomatoes, and spring onions drizzled with oyster sauce and soy sauce. This dish has milder notes, with the oyster sauce and soy sauce packing a flavorful punch without overwhelming the dish. The glass noodles are perfectly chewy, contrasting with the different textures and flavors of the other ingredients.

Chicharon with an inventive Thai seafood twist, the Salmon Skin Chicharon (P 100) is another unique dish that's perfect with an ice-cold Singha Beer. The salmon skin is deep-fried to crispy perfection, topped with fresh herbs and served with a creamy garlic aioli dip. The rich and familiar flavors of the salmon come through with each crunchy bite, capped by the smooth garlic aioli. Everything you want in a crunchy chicharon, without the guilt.

The clean and briny notes of fresh seafood are highlighted next with the refreshing Larb Pla Meuk (P 150), a spicy squid salad with onions, spring onions, string beans and kaffir lime leaves with a tart and spicy lime sauce. The delicate flavors of the squid are punctuated by the sharp notes of the spicy lime sauce, with the subtle minty hint of fresh herbs to finish the dish. The simplicity of the dish makes it even more special, with so much clean flavors using the freshest ingredients.

Pla Meuk Thod, or fried squid rings, offers familiar flavors, with the chili dip adding that unique Thai spin for something new and different. Another ice-cold Singha Beer? Absolutely.

Tom Yum Chicken Poppers (P 150), tender and juicy chicken with a crisp outer layer with tom yum seasoning and chili flakes, round out your Thai street food dining experience at Mango Tree. And that chili dip is good.

And just in case you're still hungry, you can always opt for Mango Tree's Phad See Iw Gai (P 480), a popular savory stir-fried flat noodle dish cooked in soy sauce with chicken.

Cap your Thai street food dining experience at Mango Tree with the indulgent Thai Halo-Halo (P 180), a refreshing crushed ice dessert with coconut cream and tropical fruits. The use of coconut cream gives this dessert a distinct Thai and tropical vibe, and a new flavor experience...

...or you can go for one of Mango Tree's popular desserts, the Mun Cheum (P 220), sweet cassava topped with coconut milk. You don't have to go far to enjoy classic Thai street food, just head on over to Mango Tree at Bonifacio High Street Central or Mango Tree Bistro at TriNoma and Greenbelt 3 for the best of Thailand's popular street food favorites.

Mango Tree is located at 7th Avenue, Bonifacio High Street Central, Bonifacio Global City or call 621-3233 or 0917-534-2273 for reservations. Mango Tree Bistro is located at the 3rd Level of TriNoma in Quezon City or call 916-0297 and 0917-890-2166 for inquiries. For more information on Mango Tree Bistro at Greenbelt 3, call 576-9052 or 0917-524-2273.

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I remember my first ever Lechon Degustacion at Pepita's Kitchen some years back, seeing it grow and evolve, all the way to my most recent experience a few days back, and I'm just amazed...

...a real class act that's even classier, it just keeps getting better and better. Pepita's Kitchen recently held a pop-up at Fashion Interiors with her signature dishes, and this, by far, has to be the best one yet.

And there's just no better place for an elegant pop-up than Fashion Interiors along Chino Roces Avenue in Makati. The spacious interiors provide limitless possibilities for any pop-up, event, or set-up, the perfect setting for a Pepita's Kitchen Lechon Degustacion.

Since my first ever Lechon Degustacion at Pepita's Kitchen (see my post on that First Time at Pepita's Kitchen and my most recent experience here at Dinner at Tiffany's Lechon Degustacion), Dedet de la Fuente (L) just keeps getting better. Meanwhile, chefs Edward Bugia and Sharwin Tee lend a hand in the kitchen...

Guests were served a special welcome drink with Dragon Fire Wine, a local wine made from dragon fruit from the country's oldest distillery, Destileria Limtuaco (for more on Destileria Limtuaco's premium local spirits, see my earlier post on their new line of Philippine Craft Spirits), garnished with edible flowers. Refreshingly light and sweet, it's the perfect drink to get you in the groove for the evening's degustacion of modern Filipino flavors.

The first courses were then served, starting with Pepita's Kitchen's Pinoy Nibblers, with crisp crostini served with Bihod Butter, blended with fish roe topped with crispy dilis; and Burong Mangga Butter with shrimp paste...

...followed by Pepita's Kitchen's playfully inventive Lechon Scone with Mr. Thomas Butter. The homemade scones are the perfect base for the special lechon sauce-infused butter, hence the wittingly named reference to the iconic Mang Tomas Liver Sauce. There's an interesting story behind this dish, since Pepita's Kitchen does not serve any sauce at all with her signature stuffed lechons. The only way she'll ever include the popular liver sauce in her degustacion is with her Mr. Thomas Butter on homemade scones, and never with her lechon. Dedet de la Fuente has taken the art of degustacion and private dining to a whole new level, with tasty bites of her signature dishes showcasing a wide range of familiar yet new and different flavor experiences.

With the proper pacing, the next set of dishes were then served. The Ginseng Egg, Pepita's Kitchen's very own version of Balut Salpicao topped with spring onions, reinventing and elevating the classic local street food favorite.

A simple yet flavorful salad is served next. The Jardin de Bacolod, with crispy Kansi, singkamas, micro greens, and Los Banos kesong puti with a side of mangosteen vinaigrette, is a refreshing dish in between the different courses at Pepita' Kitchen's Lechon Degustacion. Inspired by a recent trip to Bacolod, Dedet de la Fuente plays on the local kansi adding her own inventive spin, adding both flavor and texture to the salad.

Hiplog, succulent white shrimp cooked with salted duck egg, and one of my personal favorites. The plump shrimp's briny sweetness is punctuated by the rich and mildly salty notes of the duck egg for perfectly balanced flavors. One of Pepita's Kitchen's bestsellers, this dish is included in Pepita's Food to Go along with her lechon orders.

Back in the kitchen, Dedet de la Fuente leads her team in prepping the next round of dishes in her epic degustacion at Fashion Interiors. Honed by experience gained from countless degustacions, the entire team performed like a well-oiled machine, expediting batches to specific tables without skipping a beat.

But Pepita's Kitchen has even more flavorful surprises up her sleeves. The amusingly named Heaven In My Ears, with tender pig's ears topped with pig's brain and served with a side of crisp camote chips, is yet another delectable play of flavor and texture, with the mild, delicate yet distinct notes of the pig's ears capped by the creamy hint of the buttery pig's brain for sinfully rich flavors. A whisper of heat from the chili tempers the richness of the dish for balanced flavors.

A seafood dish is served next, with the Sip It Sarap, cracked crab claw cooked in coconut milk and crab fat served with rice wrapped in banana leaf. The sweet notes of the delicate crab meat are punctuated by the rich layers of flavors from the creamy coconut milk and crab fat, and the rice comes in handy for soaking up the richness of the sauce.

Squid ink and bone marrow combine for another memorable dish, with Pepita's Kitchen's Black Gold, a unique squid ink pasta topped with torched bulalo and crisp garlic chips, served on split bone. The nutty and butter-like texture of the torched bone marrow releases intense flavors, pairing well with the squid ink pasta, punctuated by the distinct notes of the crispy garlic.

Pepita's Kitchen's Lambada, a spicy lamb caldereta, rounds out her tasty dishes before the main course. The tender chunks of lamb, slow-cooked and infused with a fiery heat, opens up the palate for the main course...

...Pepita's Kitchen's signature Truffle Lechon de Leche, with juicy strips of succulent pork, a side of crackling, and soft, moist rice cooked inside the lechon infused with nutty truffle oil.

The truffle and pork combination is one of my favorite lechon pairings from Pepita's Kitchen, with multiple layers of rich flavors in every bite. Simply take a piece of the tender and juicy pork, some truffle rice, and tear off a piece of crackling, and enjoy. Each dish in the epic Lechon Degustacion is rich, bursting with bold flavors, and the portions are just right allowing you to enjoy each course. And Pepita's Kitchen has done it again, never failing to impress with her Lechon Degustacion.

For dessert, go for a tall slice of Pepita's Kitchen's elegant Mango Trifle, an indulgent dessert with mango mousseline, fresh mangoes, leche flan, rosquillos, and puto seko, all the familiar childhood flavors of Dedet de la Fuente. The dessert was also awarded as one of the best desserts by Philippine Daily Inquirer back in 2014.

A class act gets even classier. Pepita's Kitchen has gone a long way, and you can expect thing to get even better.

Fashion Interiors is located at 2307 Chino Roces Avenue, Makati City or call 662-0391 for inquiries.

For more information on private dining at Pepita's Kitchen, call 0917-866-0662 or 425-4605 or send an email at pepitaskitchen@gmail,com.

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"Be sure to be hungry..." said Executive Chef Luis Chikiamco with a grin. And boy, he wasn't kidding. Seriously.

For a limited time only, Discovery Primea's Restaurant Tapenade offers its sumptuous Bistecca alla Fiorentina, serious beef with a Tuscan twist. The rustic flavors of Restaurant Tapenade's signature Mediterranean cuisine comes through with the Bistecca alla Fiorentina, so put this on your checklist...

Before dinner, why not have a few refreshing cocktails at Discovery Primea's Gilarmi Lounge, located right before the entrance to Tapenade. The fading afternoon light makes it a perfect spot for a relaxing tipple before dinner. Stay by the bar, or sit by the panoramic floor-to-ceiling windows, and enjoy some of the Gilarmi Lounge's cocktails...

...like a soothing Sangria. On a day like this, or any day for that matter, you just can't go wrong with a refreshing round or two of Sangria at Gilarmi Lounge. And then, it's time for dinner at Restaurant Tapenade, just a few steps away.

Executive Chef Luis Chikiamco shared his new starter, Melted Leeks, Prosciutto, Mozzarella di Buffala with Shallot Fig Jam on Toasted Ciabatta, a rich play of flavor and texture with each bite. The richness of the creamy Mozzarella di Buffala is perfectly tempered by the the sharp and mildly salty notes of the premium prosciutto and the tart sweetness of the shallot fig jam, capped by the subtle sweetness of the melted leeks. It's the vibrant and sunny flavors of the Mediterranean on a crisp ciabatta (for more on Discovery Primea's Tapenade, see my previous posts on their signature Signature Mediterranean Cuisine, a memorable Mother's Day Lunch at Tapenade, and my favorite Lamb Dish for Sunday Lunch). Stil not on the menu, but hopefully, soon...

At Restaurant Tapenade, their extensive selection of rustic and traditional style pizza is always a good choice. The Salumi (P 590), a personal favorite, topped with Guanciale, Fennel Sausage, Bacon, Salsiccia Piccante, tomatoes and Mozzarella on a crisp crust has all your favorite proteins. Each of the proteins add their own distinct layer of flavor, blending seamlessly with each bite.

Then, it's time for the main course. For a limited time only, Restaurant Tapenade will be offering its Bistecca alla Fiorentina, the hefty and indulgent staple of Tuscan cuisine, and great for sharing, at P 2,600++ for lunch and dinner. Simply seasoned with Mediterranean spices and herbs, you don't need any sauce at all for steak this good. Perfectly grilled to medium with a juicy pink center, each bite releases a burst of bold, beefy flavors, punctuated by the salt and pepper. If you're after a serious beef fix, this is it.

The Bistecca alla Fiorentina comes with three sides, Grilled Asparagus, Potatoes Limonata, and Roasted Mushrooms with tomatoes and roasted garlic (R) to complete your Mediterranean style steak feast.

For dessert, indulge with a slice or two of Restaurant Tapenade's Flourless Chocolate Cake (L) and some Homemade Ice Cream (R) to end your feast on a high note. Executive Chef Luis Chikiamco wasn't kidding when he said "be sure to be hungry" earlier.

Rustic Mediterranean flavors, perfectly executed by Executive Chef Luis Chikiamco and his team, everyday at Restaurant Tapenade. And if you're craving for some serious beef with a distinct Mediterranean twist, be sure to stop by Restaurant Tapenade for the Bistecca alla Fiorentina. But better hurry, it's available only for a limited time...

The Gilarmi Lounge and Tapenade are located at the ground level of Discovery Primea, 6749 Ayala Avenue, Makati City or call (632) 955-8888 for inquiries and reservations.

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Twelve of some of the very best mixologists converge at Sage Bar to spin their magic with one of the world's best brandy...

...and what an afternoon, with twelve inventive and unique cocktail creations to raise the bar in the local bar scene. It's the first Chateau de Laubade Cocktail Competition Manila 2016 at Sage Bar, and it's looking good.

The talented mixologists pulled all the stops in creating their concotions, each one highlighting the distinct flavors of Chateau De Laubade Bas Armagnac, the culmination of expertise and craftsmanship in the art of blending and aging mastered for over three generations for the ultimate expression of the Bas Armagnac terroir.

The deep amber hues of the magnificent brandy from the famed Armagnac region of Gascony in southwest France delivers rich hints of ripe fruit, vanilla, and plum with a soft and velvety smooth finish from a blend of Ugni blanc, Folle blanche, Colombard and Baco grape varieties. Take it neat as is, or in a variety of cocktail concoctions, and it's easy to appreciate the versatility of Chateau De Laubade Bas Armagnac.

And for over three generations, Chateau De Laubade has nurtured its precious brandy, garnering international awards along the way. Best served as an aperitif or digestif, Chateau De Laubade Bas Armagnac will serve as the base spirit to test the creativity, and imagination, of the select group of master mixologists.

And the participating mixologists drew on diverse range of inspiration to create their special cocktails, playing with the elegant notes and finish of Chateau De Laubade Bas Armagnac, with an homage to a mother and wife's love recreated in a cocktail. And the same level of creativity is seen in the next round of cocktails...

Jed Servena of Shangri-La Makati torches tobacco for a smoke infused cocktail garnished with a tart raspberry...

...followed by Bill Garma of Hooch with his own cocktail highlighting the grapes and deep notes of Chateau De Laubade Bas Armagnac.

Sean Carlo Vera of Mandalay spins his own magic with a blend of fresh fruit juices...

...while Syrian Ebdane of Sofitel infuses Asian notes with tea and honey in his cocktail for Chateau De Laubade Bas Armagnac.

Mary Jovy Ocampo of Hooch brings her own specially concocted bitters for her special cocktail...

...as Sage Bar's very own Sam Alcantara infuses the aromatic fragrance of coffee beans in his cocktail...

...and John Lorenzo of Shangri-La at The Fort combines ginger and lemon for a unique and refreshing blend.

Jay Lopez of Shangri-La at The Fort concocts a rich spice blend for his cocktail creation...

...and John Ardy Silva of Rambla brings his own handcrafted bitters for potent yet perfectly balanced notes.

Derek Lopez of Smith Butcher and Grill Room prepares his spice-infused cocktail, garnished with cinnamon and mint...

...as Gladys Gloraine Munar of Shangri-La at The Fort brings her own poached apples, spices and liquid nitrogen for an elegant cocktail creation that looked good while being made.

The tales of the Three Musketeers is the source of inspiration for the next cocktail by Kenneth Lloyd Misagal of ABV. Gascony is, after all, the birthplace of Charles de Batz Castlemore, the swashbuckling musketeer and royal guard to King Louis XIV, where novelist Alexander Dumas based his timeless adventure classic.

The wide range of ingredients, the different techniques, and the variety of flavors made each cocktail unique, making the job of the judges a lot more difficult.

As the judges tabulated the results, the participating mixologists enjoyed a well-deserved drink while waiting for the results.

Then, the much awaited results were announced, with an Honorable Mention awarded to Mary Jovy Ocampo of Hooch.

The Second Runner-Up was awarded to Kenneth Lloyd Misagal of ABV, with his playful pairing of Three Musketeers chocolate with his cocktail, flanked by (L-R) LEDA Asia Area Manager, Aymeric Dehont; LEDA Owner and Proprietor, Arnaud Lesgourges; and AWC Philippines Sales & Marketing Manager, Hugo Moronval.

John Ardy Silva of Rambla was awarded First Runner-Up...

...and the Grand Prize was awarded to Gladys Gloraine Munar of Shangri-La at The Fort for her elegant cocktail. Balanced flavors and showmanship, and a great start for the first ever Chateau De Laubade Cocktail Competition Manila 2016. Creativity, imagination, and flair, and each of the mixologists that day showed it all.

It was a pretty exciting afternoon at Sage Bar, and a wonderful encounter with Chateau de Laubade Bas Armagnac. You may be more familiar with the grape varieties and brands associated with the Cognac region, but it's definitely time to discover one of the best kept secrets of France, and the unique flavors of the Bas Armagnac region. And the best way to start your journey is with Chateau De Laubade Bas Armagnac.

Sage Bar is located at at the Lobby Level Makati Shangri-La, Manila, Ayala Avenue corner Makati Avenue, Makati City or call Restaurant Reservations at (632) 814-2580 or email rric.slm@shangrila.com for inquiries and reservations.

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A lifestyle, rather than a singular life path. Break free from one-dimensional monotony and dare to live a richer, larger life by seizing all opportunities and celebrating all your talents, all your passions. One life. Live them...

Remy Martin, the iconic brand of premium cognac built behind three hundred years of passion and commitment, recently launched its new campaign, One Life/Live Them, advocating a multi-faceted lifestyle. The new campaign embodies a new generation's call to go beyond being just defined by one talent or skill, but leading multi-dimensional lifestyles for a richer experience.

Held at the classy Jaguar Lifestyle Center at The Fort, Remy Martin's new campaign launch forged an even deeper and more meaningful connection with its loyal consumers with its One Life/Live Them campaign. Work, play, passion, and vision, core elements that define today's generation. And the Remy Martin consumer.

Spotted at the Remy Martin Campaign Launch, Jonathan Crespi and wife Stephanie Zubiri-Crespi, noted chef and TV host, one of the metro's multi-talented couples, and a perfect example of today's multi-faceted personalities pursuing different passions. It's these different pursuits that define a Remy Martin lifestyle, with multiple layers adding to a colorful tapestry and living life to the fullest.

At the launch, guests were served a variety of Remy Martin-based cocktails, while others mixed their own cocktails adding a cool interactive spin to the Remy Martin experience.

The refreshing blend of Remy Martin cognac, apple juice, cucumber syrup, and freshly squeezed lemon combined for a soothing libation, garnished with a slice of fresh cucumber and mint. And there's nothing quite like mixing your own Remy Martin cocktail to get you in the One Life/Live Them mindset in no time.

Then, the lights dimmed as a spotlight focused on an elegant Jaguar XJ (L) moving gently toward the stage, a dramatic entrance for the evening's host, Tessa Prieto-Valdez (R). A multi-talented personality herself, the evening takes on a cool celebratory vibe as Tessa Prieto-Valdez takes the stage...

Tessa Prieto-Valdez then revealed Remy Martin's newest TV Spot featuring Jeremy Renner, the multi-faceted actor, producer, singer, musician, and home renovator. "Actor/Producer/Renovator/ Musician, Jeremy Renner is the ideal representative for the Brand's One Live/Live Them campaign," said Eric Vallat, CEO of Remy Martin. "This is a new chapter in the history of Remy Martin, and we're delighted to be working with a personality who perfectly embodies the lifestyle that we are celebrating."

Supporting the new campaign for Remy Martin is a cast of prominent local personalities sharing the same passion for a multi-faceted lifestyle, consistent with Remy Martin's brand personality. Meet Remy Martin Philippines' brand ambassadors, each one personifying the multi-faceted lifestyle and brand philosophy of Remy Martin (L-R), led by Attorney Karen Jimeno, prominent lawyer, TV host and motoring columnist; Melo Esguerra, leading lifestyle journalist, equal rights advocate, and world traveller; Carlo Calma, top restaurateur and architect; Jonathan Crespi, successful marketing specialist and entrepreneur; and good friend Spanky Enriquez, prominent lifestyle blogger, journalist, and TV host. Each one is a known influencer in his or her many fields, typifying the new generation of achievers.

Wellington Soong (center), the man behind the metro's luxurious car dealerships Jaguar, Land Rover, Maserratti, and Ferrari, joins Tessa Prieto Valdez and Remy Martin Philippines' Brand Ambassadors for a final toast of the evening. Ready to embrace a richer, multi-faceted life? One Life/Live Them, and let Remy Martin take you there...

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Fresh baked bread, margaritas, Buffalo Wings, and hand-cut premium steaks...easy, Cowboy. It's all here at Texas Roadhouse.

Round up the posse and head on over to Texas Roadhouse, now open at the new Uptown Place Mall in BGC for a taste of The Lone Star State in the metro.

Outside Texas Roadhouse, you'll find a mechanical bull (L), and if you're up for it, go for a wild ride and bring out your inner cowboy. At the entrance, guests were warmly greeted by the friendly staff, including the international crew from Texas Roadhouse (R) for that good ol' fashioned Texas style welcome.

Since it first opened back in 1993 in Clarksville, Indiana, Texas Roadhouse has established itself not just as a family restaurant and a great steak restaurant, but a place for everyone to enjoy a great meal, great service, great fun, all at a great price. At Texas Roadhouse, their philosophy is simple. It's all about "legendary food, legendary service, all with lots of legendary fun." And it's a formula that's working, with over 450 restaurants across the US as well as a growing international presence. And now, Texas Roadhouse opens its first Southeast Asian location in Manila in partnership with The Bistro Group (the same group behind Italianni's, TGI Fridays, Watami, Bulgogi Brothers and many more) with more branches planned for the region in the pipeline as part of an aggressive expansion program. At the opening, Texas Roadhouse VP for International Operations, Hugh Carroll, was also present to welcome guests to their first Southeast Asian location.

The Texas Roadhouse staff performed to the delight of the crowd (L), adding a festive and celebratory vibe to the evening, followed by the formal ribbon-cutting ceremony by key executives (R). And Texas Roadhouse was formally opened, ready to serve its famous hand-cut steaks and other signature dishes...

As you enter Texas Roadhouse, the buttery and fragrant aroma of freshly baked bread (R) greets you, baked every five minutes and served directly to your table. The premium selection of hand-cut steaks (L) are also displayed on the chiller, a preview of what you can expect at Texas Roadhouse.

At the table, the freshly baked bread is served with a side of HoneyCinnamon Butter. The bread is soft yet firm and dense, with a mild chewy texture and a lightly crisp outer layer, releasing a subtle hint of buttery richness and sweetness that pair well with the Honey Cinnamon Butter. This is one of those bonuses that make a visit to Texas Roadhouse such a pleasant one, with a complimentary tray of freshly baked bread made with a proprietary recipe, including the flour, from Texas Roadhouse.

And here's another. Also at each each table is a bucket of complimentary peanuts, best paired with a refreshing Original Frozen Margarita (P 165-10 oz/P 275-18 oz) while waiting for your orders. The Original Frozen Margarita gets you in that Southwestern Texas vibe, chilling you down with every sip.

The classic Buffalo Wings (P 295-5pcs/P 495-10 pcs/P 225-Boneless), fried golden brown chicken wings tossed in Texas Roadhouse's signature wing sauce with your choice of mild or hot, served with celery sticks and blue cheese dip, was then served. The special seasonings and spices come through with bite, with the tender and juicy chicken releasing its flavors capped by a light crunchy outer layer. Bold flavors, and really juicy, the Buffalo Wings are a great starter, and it's probably a good time for a second round of Original Frozen Margarita.

Bit it's the premium hand-cut steaks that made Texas Roadhouse one of the more popular family restaurants in the US, with its extensive selection including US Sirloin, Fillet Medallions, Dallas Fillet, and their signature Ribeye. The Fort Worth Ribeye (P 1,295), a 10 oz slab of premium beef served with one their popular Made-From-Scratch Sides, the Loaded Sweet Potato, topped with marshmallows and caramel sauce, is the real deal. It's an interesting combo, a savory and sweet pairing, and it works. Other signature made-from-scratch sides include Steamed White Rice, Seasoned Rice, Steak Rice, Mixed Vegetables, Mashed Potatoes, Buttered Corn, Coleslaw, Baked Potato, Steak Fries, House Salad, and Caesar Salad.

The Fort Worth Ribeye, perfectly grilled to medium rare with a juicy pink center, is also perfectly marbled with just enough fat for even more flavor. Texas Roadhouse offers steak sauces too, but for steak this good, you don't need any sauce at all to enjoy the rich beefy flavors of the ribeye. The salt and pepper seasoning added before grilling is all you need. And that's how I like my steaks. And Texas Roadhouse does it so well.

But save room for dessert. Cap your Texas-style feast with an indulgent Cheesecake topped with fresh strawberries.

The richness of the cheese is perfectly balanced by the tart and sharp notes of the strawberry for balanced flavors, capped by the tasty graham crust. It's the perfect ending to a great dining experience at Texas Roadhouse.

And there's just so much more to try at Texas Roadhouse, like their Award-Winning Ribs, Rattlesnake Bites, Burgers, Oven-Roasted Chicken, and Texas-Sized Platters. So round up the posse and head on over to Texas Roadhouse, now open at Uptown Place Mall.

Texas Roadhouse is located at the Fourth Floor, Uptown Place Mall, Bonifacio Global City, Taguig City or call 776-2654 and 776-2656 for inquiries.

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A glass of soothing single malt to end the day...make that a flight to end the day right.

Highland, Speyside, Islay, Lowland, and Cambelltown...Scottish, Irish, Japanese and Taiwanese. With its extensive selection of premium spirits, Discovery Primea's 1824 Cigar and Whisky Bar offers single malt connoisseurs and cigar aficionados a cool spot to unwind and indulge in comfort. Start your flight by simply heading up the second floor at Discovery Primea...

The elegant interiors of 1824, with predominantly wood and muted grey tones, exude an old-world and classy vibe, the perfect place for a fine single malt. Named after the year when the very first license for single malt distilleries was granted, 1824 is the metro's newest spot to indulge in a good single malt. And a cigar.

And there's nothing like a whiskey tasting flight to appreciate the subtle nuances of each single malt, enjoy old favorites and discover new ones. The Bruichladdich Flight (P 1,400), with the Bruichladdich Classic Laddie, Port Charlotte, and Octomore from the famed Isle of Islay, gets you started with its heavily peated notes (more on Bruichladdich on my previous post Bruichladdich and Morning Glory).

You can also go on a tasting journey of Scotland with The Whisky by Region Set 1 Flight (P 550), with Cardhu 12 Years, Glenmorangie 10 Years, and Caol Ila 12 Years, (more on the classic Caol Ila and other fine single malts on my earlier post After Six at The Malt Room). The Speyside classic, Cardhu 12 Years is well-balanced and gentle, the Glenmorangie 10 Years from the Highlands offer creamy and subtle fruity notes, while the Caol Ila 12 Years delivers smooth and smoky hints with an elegant hickory finish. Or venture far out to the other side of the world with the Asian Inspired Flight (P 1,200) with Kavalan Concert Master, Nikka Yoichi Nas, and Hibiki 12 Years for a completely new and different single malt experience.

After various flights, settle down for a shot of your favorite, and you just know the day's end will be right...at 1824 Cigar and Whisky Bar.

1824 Cigar and Whisky Bar is located at the Second Floor of Discovery Primea, 6749 Ayala Avenue, Makati City or call (632) 955-8888 and (63) 917-679-4567 for inquiries.

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Fresh oysters and a refreshingly crisp Provence rose...and you can have as much as you want. At Via Mare Oyster Bar...

Via Mare Oyster Bar, in cooperation with AIX Rose and The Straits Wine Company, recently hosted the AIX Summer Tour 2016 Oyster and Wine Buffet, highlighting the classic wine and seafood pairing.

Located at Greenbelt 3, Via Mare Oyster Bar's al fresco area was the perfect spot for fresh oysters and wine last April 18, 2016. For only P 1,800+++ per person, guests enjoyed round after round of AIX Rose and Via Mare's famous fresh oysters all night long. Now that's a pretty cool deal...

The renowned Provence Rose is the only wine produced by AIX Rose, made from a blend of Grenache, Cinsault, and Syrah grape varieties, consistent with the singular philosophy of doing only one thing, and doing it well. The refined rose delivers bold layers of apples, spices, and citrus, balanced by a creamy finish. Best served chilled between 8-12 degrees Celsius, the elegant AIX Rose pairs well with light salads, fresh seafood, grilled fish, white meat, curry dishes, and Asian food. And yes, fresh oysters too.

AIX Rose Ambassador Sake Weima (L) welcomed guests to the AIX Summer Tour 2016 Oyster and Wine Buffet at Via Mare's al fresco area, detailing the vibrant tasting notes of AIX Rose. The rich colors of the AIX Rose matched the evening's festive vibe, with its equally rich notes opening up the palate for the coming seafood feast.

Fresh or baked? Have it your way with Via Mare's impressive oyster selection, you can have it fresh with lemon, or baked like the Oyster Boursin topped with a three-cheese blend, garlic and herbs; or Oyster Parmesan with garlic, butter and parmesan cheese; the classic Oyster Rockefeller with bacon, spinach and three-cheese blend; or the spicy Oyster Wasabi with wasabi tartare; and the Oyster Beignet, crusty battered oysters with tangy oriental sauce. Sourced fresh daily from Aklan, Via Mare's oysters are served closest to their "harvest" date, shucked before serving with flavors at its very peak of freshness. Paired with a chilled glass of AIX Rose...perfect.

Other treats prepared by Via Mare for the spread included Breaded Tofu, with shiitake mushrooms in sweet teriyaki sauce...

...and Sotong Goreng, crunchy squid tentacles in chili sauce, distinct Asian flavors that paired well with AIX Rose. And just in case you missed Via Mare's Wine and Oyster Buffet, stay tuned...there just might be another one soon.

Via Mare Oyster Bar is located at Level 1, Greenbelt 3, Ayala Center, Greenbelt, Makati or call 757-4020 and 757-4022 for inquiries. For more updates, visit their FB Page at https://www.facebook.com/ViamarePH.

AIX Rose Wine is distributed by The Straits Wine Company, visit https://straitswine.com/ and http://aixrose.com/ for more information.

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The occasional afternoon rain fails to make a dent in the scorching summer heat. But there's one sure-fire way to beat the heat. Make that four cool ways...at Rita's Italian Ice.

Rita's Italian Ice introduces four new refreshing creations to cool down this summer, each one guaranteed to bring a smile, and that signature happy vibe. Find happiness at Rita's, and discover four cool ways to beat the summer heat.

With summer temperatures expected to rise even higher, you'll need something to cool you down...fast. Rita's draws inspiration from tropical fruits, a bold espresso, a local and traditional iced dessert classic, and pure chocolate bliss for their new creations, just what you need to beat the heat. And feel good too.

At Rita's, you can explore infinite combinations for that customized frozen drink, and here's one cool combo with a tropical vibe and vibrant flavors. The signature Rita's Italian Ice Frozen Drink (P 120) with its Cantaloupe and Mango blend for refreshing tropical flavors cools you down in no time. Sweet and refreshing, with the velvety smooth texture of Rita's ice, just perfect.

Need a caffeine fix while cooling down? Rita's Mocha Java Misto (P 185) should get the job done, with Fudge Brownie Ice, Vanilla Custard, and a bold shot of Espresso blended in one cool drink. The combination not only cools you down, it recharges you for the rest of the day. With its bold flavors and soothing finish, this one just makes any scorching summer afternoon so much better.

The Premium Halo-Halo Gelati (P 195) draws inspiration from the all-time Filipino classic with the unique Rita's spin, loaded with Ube Halaya, Langka, Red Beans, and Macapuno Strips topped with Rita's Frozen Custard, Sweetened Saba, Nata de Coco, and Pinipig. The frozen custard works so well with the traditional halo-halo ingredients, with its own velvety smooth and creamy texture for a classic reinvented, at Rita's. It's familiar yet totally new and different, and another winner at Rita's.

For chocoholics, Rita's Fudge Brownie Ala Mode (P 200) should satisfy any serious craving for chocolate and Rita's Fudge Brownies, with moist and chewy Fudge Brownie Squares drizzled with Hot Fudge on Frozen Custard. There's just nothing like chocolate to make any day so much better, and this one is pure chocolate indulgence. The Fudge Brownie Squares are perfectly moist yet firm and fudgy, retaining its form all the way to the very last scoop, capped by the thick and smooth Hot Fudge, and finished by the signature Frozen Custard. I can have this any day. So bring on the heat...

Rita's Italian Ice is located at Unit 115-116, V-Mall, Greenhills Shopping Center, Greenhills, San Juan City or call 650-58-59 for inquiries.

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Traditional Cantonese cuisine updated with a modern spin. Let Lung Hin's Chef Ken take you on a flavorful culinary journey with his refreshing modern take on Cantonese cuisine....

Marco Polo Ortigas Manila's Cantonese restaurant, Lung Hin, introduces its new Chinese Executive Chef, Leung Chi Kwan, or simply Chef Ken, infusing his own culinary style combining authentic and traditional flavors updated with modern techniques. It's Cantonese cuisine taken to a whole new level...

Located high above the Ortigas CBD at the 44th Floor of Marco Polo, the award-winning Lung Hin impresses the minute you walk in the elegant entrance greeted by the friendly staff. Behind the intricate wooden lattice-like wall, one gets a peek at the elegant interiors, and you just know you're about to enjoy a memorable dining experience...

Inside the spacious interiors of Lung Hin, the muted colors exude an understated elegance, with spectacular views of the Ortigas skyline perfectly framed by the panoramic glass windows. Led to one of the many private function rooms of Lung Hin, a menu for the preview of Lung Hin's new dishes just heightened my excitement (R)...

As more guests arrived for the special preview of Lung Hin's Cantonese dishes prepared by Chef Ken, a round of refreshing cocktails were served. Start your dining experience with Marco Polo's signature cocktail, Oasis in the Sky, a refreshing blend of aromatic pandan, white rum, cucumber syrup, and peach schnapps topped with Pandan molecular pearls for that soothing tropical vibe...

...or the equally refreshing Mango Daiquiri, with the vibrant notes of sweet and fresh mangoes bursting in your mouth with every sip.

Outside, I get a glimpse of Lung Hin's new Chinese Executive Chef, Leung Chi Kwan, adding his final instructions and touches with the staff for the special lunch preview. Armed with over twenty years of culinary experience gained from international five-star hotels and world-renowned Chinese restaurants from around the world, including Singapore's Imperial Treasure, Hong Kong Gold Pavillion Fort and even a cafe restaurant in Ireland, Chef Ken draws on his wealth of experience in creating Lung Hin's new menu. Chef Ken plays with traditional and familiar flavors, infused with subtle western-style touches for a refreshingly modern take on Cantonese cuisine.

Our lunch preview began with Chef Ken's light and flavorful Deep-Fried Crispy Tofu with Seaweed Salad, a unique salad with contrasting textures. The fresh crispness of the shredded cabbage and carrots combine with the deep-fried crunch of the nutty seaweed, shredded taro and velvety smooth tofu with its crisp outer layer. The flavors are simple, clean, and uncomplicated, with the mild sweetness of the fresh vegetables weaving in with the distinct notes of the seaweed, taro and tofu for a unique salad dish, and a great starter for Chef Ken's special lunch preview.

Chef Ken then served his Deep-Fried Beancurd Leek Rolls with XO Chili Sauce, a perfectly light and crisp beancurd spring roll with leeks. The subtle flavors of the delicate spring rolls are punctuated by the XO Chili Sauce, as you go for another piece. And another.

Chef Ken's modern approach to Cantonese cuisine highlights the subtle nuances of different notes with the freshest and finest ingredients for clean flavors. A sip of Chef Ken's comforting Spinach Seafood Soup (R) delivers mild and fresh flavors, delicately balanced without any need for additional seasoning or salt.

It's this fine balance of flavors that become immediately apparent with Chef Ken's culinary style, relying on the freshness of his ingredients for flavor. Unlike the usual Cantonese fare with its heavily seasoned dishes, Chef Ken's modern take delivers milder yet rich and clean flavors, like the Stir-Fried Crystal Prawns...

Chef Ken's masterful execution of the Stir-Fried Crystal Prawns is a perfect example of Chef Ken's modern approach to traditional flavors. The briny sweetness of the plump prawns are retained, along with the fresh yet firm texture, with an audible fresh snap with every bite unlike the usual soft and overcooked crystal prawns. Topped with bright red goji berries, Chef Ken preserves the freshness of the prawns with its flavors at its peak, for one of the best crystal prawn dishes in the metro.

Chef Ken's fresh flavors continue with his Poached Live Garoupa with Mushroom, with the mild sweetness of the freshly steamed fish coming through, capped by the minty notes of the fresh herbs and the rich flavors of the broth. Simple, with uncluttered flavors, it's the way to go with the freshest and finest ingredients.

Chef Ken's Ham and Vegetables in Superior Broth is another masterfully executed dish combining the contrasting mildly salty notes of the thinly sliced ham with the sweetness of the fresh vegetables in a seamless blend for perfectly balanced flavors. the thinly sliced Chinese ham just melts in your mouth releasing its familiar salty notes, followed by the sweet hint of the vegetables.

The bold and familiar flavors of Cantonese-style pork is highlighted in Chef Ken's next dish, Deep-Fried Spareribs with Black Vinegar Sauce, served with a side of fresh vegetables. The rich yet delicate notes of the juicy pork are punctuated by the sour hint of the black vinegar for another dish with balanced flavors. And you'll probably want some steamed white rice with this dish.

Our preview of Chef Ken's new dishes ends with his comforting noodle dish, Fookian Misua, topped with fresh shrimps, mushrooms and vegetables flavored with a light soy sauce. The misua noodles are soft yet firm, absorbing the flavors of the various ingredients.

For dessert, Chef ken served Lung Hin's signature Buchi, glutinous rice balls with sweet bean filling coated with sesame seeds...

...and the intricate Coconut Mango Jelly, with the creamy notes of the coconut contrasting with the sweet and mildy tart mango filling. A cup of coffee, or hot tea, caps a memorable feast at Marco Polo Ortigas Manila's Lung Hin.

Lung Hin's new dishes are a must-try, and Chef Ken has even more surprises up his sleeve with his new menu. Lung Hin is one of the metro's dining destinations for authentic Cantonese cuisine infused with a modern touch, masterfully executed by Chef Ken and his team. Lung Hin's signature dishes, like the Three-Flavored Prawns and Sauteed Diced US Beef Cubes with Duck Liver have made Lung Hin one of the metro's best, a recognition strengthened with its recent awarding of the prestigious China Hotel Industry Golden Horse Award last March, 2016. "It is a great honor for Marco Polo Ortigas Manila to be recognized in this prestigious event. Lung Hin is one of our signature restaurants wherein we make sure that quality is at its best," said Marco Polo Ortigas Manila's General Manager, Frank Reichenbach. "Chinese cuisine is very dear to us, and this award proves how much we value authenticity in the dishes we serve."

Have a taste of Chef Ken's authentic and modern interpretation of classic Cantonese cuisine at Lung Hin, and you can also recreate one of his signature salad dishes with the recipe below...

Deep-Fried Crispy Tofu with Seaweed Salad
Ingredients:

Thinly Sliced Seaweed
Japanese Tofu, cubed
Shredded Taro
Shredded Cabbage
Shredded Carrots
Sesame Dressing

Ingredients for Sesame Dressing

30 grams Vegetable Oil
50 grams Sesame
Salt
1 pc egg yolk
20 grams sugar
10 grams honey
20 grams flour

Procedure:

Deep-fry seaweed, Japanese tofu, and shredded taro.
Cut cabbage and carrots into fine shreds.
Combine all ingredients together.
Drizzle with freshly made sesame dressing

Lung Hin is located at the 44th Floor of Marco Polo Ortigas Manila, Meralco Avenue and Sapphire Street, Ortigas Centre, Pasig City, Metro Manila or call (632) 720-7777 for inquiries and reservations.

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

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One Life/Live Them. With Remy Martin...

In a Lone Star State of Mind: At Texas Roadhouse...

Single Malt Flights at Discovery Primea's 1824 Cigar and Whisky Bar

Wine Nights and Oyster Hours with AIX Rose at Via Mare

Four Cool Ways to Beat the Heat at Rita's Italian Ice

Meet Chef Ken of Marco Polo's Award-Winning Lung Hin...