DUDE FOR FOOD

Cherry blossoms and fresh starts, Tenya celebrates the coming of spring with its newest seasonal tendon offering, the new Cherry Blossom Tendon.

Following the success of their previous seasonal Winter Tendon Bowl (more on my earlier post on Tenya's first seasonal Snow Crab Tendon), Tenya introduces its second seasonal variant, the Cherry Blossom Tendon Bowl, with the freshest seafood and vegetables for yet another winning tendon creation.

Begin your feast at Tenya with some of their signature starters, like the Karaage (P 175), Japanese-style fried chicken nuggets...

...and a refreshing Spicy Salmon Salad (P 225), with garden-fresh greens topped with premium salmon fillet and drizzled with rich Japanese mayo. Then, you're just about ready for the new Cherry Blossom Tendon.

A sumptuous bowl with Imperial Black Tiger Prawn, Asparagus, Kani, and Sakura Shrimp, each one battered and deep-fried to crispy perfection in the signature Tenya style, the new Cherry Blossom Tendon has everything you want in a bowl. Make it a real feast with the Chery Blossom Tendon with Tenya's Soba/Udon Set (P 445). With total mastery over time and temperature (more on Tenya's deep-frying expertise on my previous post on Tenya's Tendon Masters), each deep-fried piece in the new Cherry Blossom Tendon is perfectly light and crisp, and the Sakura Shrimp completes the new dish. Like a crisp fritter with succulent shrimps, the Sakura Shrimp adds a whole new flavor experience.

The combination of seafood and vegetables makes the new Cherry Blossom Tendon a satisfying meal, with the subtle sweetness and clean, fresh flavors coming through with each bite.

And if you're still hungry, Tenya's Asakusa Special Tempura Teishoku (P 420) should satisfy any hefty appetite. Fresh starts and the new Cherry Blossom Tendon...at Tenya, available only for a limited time.

Tempura Tendon Tenya is located at Level 4, Building A, SM Megamall.

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Grey Goose at Blackbird...taking flight with Grey Goose Gastronomique.

With its elegant floral aroma capped by a subtle citrus note, a velvety smooth and rounded finish punctuated by a whisper of sweetness, Grey Goose has become one of the world's most sought-after spirits. And when the world's best is masterfully crafted with a hint of cognac created by maitre de chai Francoise Thibault, one discovers a unique and new expression, establishing a new standard in luxury spirits. Take an elegant peek at the new Grey Goose VX paired with elegant and curated dishes, it's Grey Goose Gastronomique at Blackbird...

Grey Goose VX is the latest expression from cellar master Francois Thibault, a reflection of his passionate pursuit of the extraordinary. Think of it as vodka taken to a whole new level with that distinct French flair, finished with a hint of precious cognac.

Best enjoyed straight or on the rocks, the new Grey Goose VX delivers complex notes, from hints of plums and apricots to citrus and wild honey, distinct flavors that blend seamlessly in a smooth and elegant finish. Each sip is a celebration of true French craftmanship, reflecting the passion of cellar master Francois Thibault.

That night at Blackbird, shots of Grey Goose VX flowed freely wth endless rounds. Enjoy another shot of Grey Goose VX or go for a refreshing Grey Goose cocktail, like the classy Cosmopolitan (R), with Grey Goose L'Orange, triple Sec, Cranberry Juice, and Lime garnished with an orange peel.

Other cocktails capped with Grey Goose included the Citronic, a refreshing blend of Grey Goose Le Citron, tonic, and lemon...

...and the Dry Martini, an elegant cocktail with Grey Goose, French Dry Vermouth, Orange Bitters, and lemon zest.

And it all starts with the finest ingredients. At Grey Goose, only the very best winter soft wheat grown in the Picardy region are used, combined with crystal clear spring water naturally filtered through limestone from an exclusive well in Gensac-La-Pallue. Using the very best ingredients is at the core of every bottle with the Grey Goose name, reaffirming the philosophy of Francois Thibault, when he said "get the best out of the very best ingredients, and let the quality speak for itself." The fresh, clean and crisp notes of Grey Goose were then paired with Blackbird's special menu specifically created for the evening's pairing...

After cocktails and a few more rounds of Grey Goose VX, the appetizer was then served. Blackbird's Ahi Poke with Crispy Rice, a creative dish with a delectable play on contrasting flavors and textures. The clean and uncluttered flavors of the fresh Ahi Poke paired well with the equally clean and refreshing notes of Grey Goose VX, cleansing the palate as you go for another bite.

For the first course, Blackbird's refreshing Hot Smoked Ocean Trout Salad, with pickled beetroot, green apple, and wasabi horseradish cream, was then served with another round of Grey Goose VX. The garden-fresh greens deliver a fresh snap with every bite, releasing a subtle sweetness punctuated by the sharp notes of the pickled beetroot, the tart flavors of the green apple, all perfectly balanced by the wasabi horseradish cream.

For the second course, Blackbird's Crispy Crab and Salt Cod Cake with Pear and Celeriac Remoulade and Tarragon Anchovy Aioli was served, with contrasting textures setting the tone for the dish. The sweet and delicate flavors of the crab play well with the mildly salty notes of the cod fish, kicked up by the sweet pear and anchovy aioli for complex yet balanced flavors.

In between courses, a few more shots of Grey Goose VX sets up your palate for the main course...

...the elegant Butter and Bacon Roasted Lobster with Creamy Porcini and Truffle Oil Polenta, with the soft, tender and juicy lobster claw laid on a rich polenta infused with truffle oil. The briny sweetness of the succulent lobster is capped by layers of rich notes from the butter and bacon, perfectly finished by the creamy polenta. And with each bite, the clean and crisp notes of Grey Goose adds that finishing touch to an elegant dinner.

Another shot before dessert? Absolutely.

To cap the elegant feast, Blackbird served an assortment of Petit Fours and the Earl Grey and Orange Flower Creme Fraiche, Strawberry Sorbet, and Citrus Crumbs, pairing well with the refreshing notes of Grey Goose.

And with another bottle of Grey Goose VX on ice, the evening's festivities was just starting...

Elegantly smooth with crisp and clean notes, Grey Goose VX takes vodka to a whole new level. Paired with Blackbird's specially curated dishes, Grey Goose Gastronomique is one of those experiences that stays with you. Here's a toast, and hoping for another memorable experience with the Grey Goose Gastronomique series soon...

Blackbird at the Nielsen Tower is located at Ayala Triangle Gardens, Salcedo Village, Makati City or call 828-4888 and 828-1937 for inquiries and reservations.

For more updates on Grey Goose Gastronomique, follow the hashtag #GreyGooseGastronomique.

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Craving for something familiar, at a place that feels so much like home, with a menu you know by heart. You know there's only one place...Let's.

Shakey's launches their latest campaign, "Let's"-one word signalling a call-to-action for loyal diners and Guests to keep going back to their favorite fun, family, pizza restaurant. Just one word to express precisely what you mean, and all you need to say is "Let's" when you want to return to Shakey's.

Since 1975, Shakey's has been serving freshly-cooked, hearty pizzas, gourmet pastas, and chicken dishes in the Philippines, becoming an integral part of the country's culinary mainstream (for more on Shakey's, check out my previous post on Pizza Love at Forty and their Signature Dishes).

Over the years, many of Shakey's signature pizzas have become favorites, like the Friday Special (more on the classic pizza topped with Shrimps, Anchovies, and Mushrooms on my post here) along with their inventive new pizza creations (more on Shakey's seasonal pizza innovations on my other post here). And the classic Manager's Choice, Shakey's all-time bestseller, loaded with Ham, Beef, Italian Sausage, Green Bell Peppers, and Onions, to complete any dining experience at Shakey's. As culinary trends come and go, and continue to evolve, you can always rely on Shakey's to take you back to familiar and comforting flavors.

Through the years, Shakey's signature Thin-Crust Pizzas, along with their other popular dishes like the Awesome Twosome Chicken N' Mojos, have not only become favorite staples, but an essential part of life's many milestones. And you can expect Shakey's to play an even bigger part in the years to come. So when it comes to choosing a restaurant for that mid-day meal, a weekend family dinner, or simply a place to hang out surrounded by friends, family, great food and good vibes, all you need is one word..."Let's."

For more on Shakey's, you may LIKE Shakey's Pizza on Facebook and Follow @shakeysph on Instagram for updates on its latest promos.

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.

Looking for a hearty and comforting meal with a crunch? You got it...

...with the new Crunchtastic Fried Chicken by Manang's Chicken. It's everything you love about Manang's Chicken, with that extra crunch.

Bannered by their Soy Garlic Chicken, a household favorite created by their family cook, Manang's Chicken continues to innovate with its comforting homestyle cuisine with its newest variant, the Crunchtastic Fried Chicken (for more on Manang's Chicken, check out their inspiring story my previous posts, Bringing Home Cooking to Fast Food, and their Signature Dishes).

And who doesn't love crispy fried chicken? Richly spiced and seasoned with a special 10-Spice Blend, the new Crunchtastic Fried Chicken by Manang's Chicken is tender and juicy capped by a perfectly crisp outer layer for that delectable crunch with every bite. The delicate notes of the juicy chicken are punctuated by the rich blend of spices with just a hint of sweetness, great as is, even better with some steamed white rice.

Manang's Chicken continues to redefine the Filipino Fried Chicken with its homestyle recipes, and the new Crunchtastic Fried Chicken is a welcome addition to its expanding menu. Looking for that extra crunch? It's crunchtime, with the new Crunchtastic Fried Chicken by Manang's Chicken.

For more updates on Manang's Chicken and their line of signature dishes, visit their FB Page here at https://www.facebook.com/manangschicken/ and their website here at http://www.manangschicken.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.

A fiesta of vibrant flavors, every weekend...at Marco Polo Ortigas, Manila's Weekend Fiesta at Cucina.

Weekends take on a festive vibe at Cucina, Marco Polo Ortigas, Manila's all-day dining restaurant, offering some of the best buffet spreads this side of the metro. A wide array of both local and international dishes prepared by Executive Chef Lluis Pesarrodona and his team caps your week on a high note with a memorable dining experience with friends and family. Read on and take a peek at some of Cucina's Weekend Fiesta's must-try dishes...

The Weekend Fiesta at Marco Polo Ortigas, Manila's Cucina features at least three premium dishes every weekend, and that day, Cucina's signature Paella, the popular Cochinillo, and Sustainable Tuna were part of the sumptuous spread, complementing the wide selection of dishes. Local dishes were also highlighted at Cucina's Weekend Fiesta, including this local delicacy for some flavorful surprises...

A "street vendor" on a bike (L) makes the rounds inside Cucina, offering Balut and Penoy (R) to diners. It's a cool and novel touch to Cucina's Weekend Fiesta, adding familiar local flavors to the sumptuous spread. Leave it to Marco Polo Ortigas, Manila's Cucina to weave in more surprises for a festive feast.

Cucina's Seafood Station is always a good place to start your feast, with the plump shrimps on ice laid out with the day's freshest catch (for more on Cucina's daily offerings, see my earlier post on Cucina's Weekday Craze, their previous German Festival, and the Catalan Festival by Marco Polo Ortigas, Manila's Executive Chef Lluis Pesarrodona).

And the choices are impressive...

...with a mound of fresh Mussels, ready for the oven or grill topped with cheese, or simply sauteed in butter and garlic.

Other seafood selections include large Manila Clams (L) and freshly cracked Blue Crabs (R). The station chefs are more than glad to recommend the best way to serve these, or if you have a cooking preference, it can be prepared in minutes to your specifications.

Don't pass on the succulent Curracha (L), or local spanner crabs; and plump Elephant Clams (R), and butter and garlic with just a hint of lemon are the best way to go with these fresh crab and shellfish. Other selections include imported Vietnamese Prawns.

At the Salad Station, create your own salad dish with garden-fresh greens and a variety of dressings and vegetables...

...add some Smoked Salmon with capers...

...or some refreshing Salmon Ceviche. It's easy to get overwhelmed with the wide selection of dishes at Cucina, but just take your time and go with the flow. At Cucina, you don't need to rush, the different stations are replenished regularly.

At the Grill Station, you can choose from a wide selection of fresh seafood...

...as well as beef and pork, skewered and ready for grilling. After a few minutes, your plate of assorted skewers is served to your table, fresh off the grill.

At one corner inside Cucina, you'll find the Cheese and Charcuterie Station stocked with premium imported cheeses, cured meats and sausages from Europe, along with freshly baked bread.

The Catalan Fuet, a dried Spanish sausage, paired with cheese, is always a winning combo at Cucina.

At the Sushi Station, indulge with the impressive selection of freshly made sushi and rolls, as well as fresh seafood. Simply pick up a plate and point, and the station chef will gladly load up your plate.

Fresh and thinly-sliced octopus, tuna and salmon, just can't get better than that.

As you go for another pass at Cucina's easy-to-navigate buffet spread, the station chefs then prepare one of Cucina's signature dishes, Executive Chef Lluis Pesarrodona's Catalan-style Paella, topped with fresh shrimps, clams, mussels, squid, and pork.

Once done, the station chefs distribute individual servings in mini-paelleras for a taste of authentic Catalan flavors.

Over at the Pasta Station, simply choose your pasta, your sauce, and other ingredients and the station chefs will prepare it ala minute, and served to your table fresh from the pan (or from the massive ball of cheese for a burst of rich flavors).

One of the many highlights at Cucina is the Seafood Station's Sustainable Tuna, sourced from partner fisheries committed to conserving marine ecosystems with sustainable practices.

Enjoy a slice of the freshest, sustainable tuna with its clean and mildly briny sweetness, topped with lemon or a dab of wasabi. The variety of fresh flavors at Cucina complete the weekend, but there's more...

At the Carving Station, things start getting serious as your appetite for serious beef kicks up your dining experience up a notch with Roast Prime Rib, served with grilled vegetables.

At the Main Station located at the middle of Cucina's spacious layout, Filipino cuisine takes centerstage with Cucina's popular Cochinillo...

...along with other pork dishes like the Roast Porkloin...

...and Roast Pork Roulade, guaranteed to satisfy any serious pork craving. Pure pork love. At Cucina.

And if you want even more pork, Cucina also served its Pork Sisig topped with chili and egg at the Main Station, alongside the Cochinillo and pork dishes.

A plate of assorted seafood sauteed in butter and garlic...

...followed by another plate of Cochinillo and Roast Pork Roulade, weekends at Marco Polo Ortigas, Manila is the perfect way to cap the week.

But save room for dessert. At Cucina's Dessert Station, you'll find a wide selection of indulgent desserts to end your feast on a sweet and satisfying note and complete the weekend fiesta vibe...

...including homemade Ice Cream (try the Strawberry Banana Ice Cream topped with Raspberries). You can enjoy the sumptuous Weekend Fiesta buffet spread at Marco Polo Ortigas, Manila'sCucina for only P 2,300 net for lunch (12:00 nn to 2:30pm), and P 2,650 for dinner (6:00pm to 10:30pm). Children aged 6 and below get to eat for free, while children aged 7 to 12 years old are charged half the price. And for a limited time only, you can bring along two friends and enjoy Cucina's Weekend Fiesta with one free buffet. Not a bad deal at all. Ready to transform your next weekend with a sumptuous feast? Make it a real weekend, at Marco Polo Ortigas, Manila's Cucina.

Cucina is located at Level 24, Marco Polo Ortigas Manila, Meralco Avenue & Sapphire Road, Ortigas Center, Pasig City or call (+632) 720-7720 or email restaurant.mnl@marcopolohotels.com for reservations and more information.

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Tradition and evolution conspire in creating one of the unique and emerging subcultures in the culinary scene, with Korean communities, or K-Towns, in LA, New York and Hong Kong leading the way with their own take on modern Korean cuisine infused with global flavors. Now you can experience the exciting flavors of K-Town, at Soban K-Town Grill...

Soban K-Town Grill brings the K-Town experience to the metro, redefining the Korean dining experience with their inventive fusion of traditional Korean and global flavors. Ready for some K-Tacos and Korritos, or Korean Burritos, and traditional Korean-style table-top grilling, all in one place? Head on over for a taste of K-Town...at Soban K-Town Grill.

Sisters Donna Tan-Ng, Dorothy Tan-Dee, and Diana Tan-David, the dynamic trio behind Sariwon (L), recreate the vibrant and evolving flavors of K-Town communities from LA, New York, and Hong Kong in another collaboration with successful restaurateur, Sariwon's Mr. Sung Rah (R), with Soban K-Town Grill.

Building on the success of Sariwon, (for more on Sariwon, see one of my earlier posts on their authentic and Signature Korean Dishes at their BGC location and their Extensive Range of Korean Dishes at their Promenade Greenhills branch), Soban K-Town Grill combines traditional Korean techniques and recipes with ingredients and flavors from around the world for an exciting and distinct culinary style. Inspired by the colorful fusion of cultures in LA's K-Town, traditional Korean cuisine combines elements of American comfort food and Mexican street food for comfortingly familiar yet exciting and new flavors. It's the K-Town vibe recreated, at Soban K-Town Grill. Start your dining experience at Soban K-Town Grill with their refreshing beverages, like the Ripe Mango Shake (P 105), Green Iced Tea (P 65 Single/P 110 Bottomless), and the Mango Banana Shake (P 105).

If you're feeling adventurous, go for Soban K-Town Grill's soothing cocktails, available by the glass or carafe, like the Black Dragon (P 120 Glass/P 400 Carafe, top left), a black tea based cocktail; the Seouljito (P 120 Glass/P 400 Carafe, top right), a refreshing cocktail with citrus and mint; and the Galaxy (P 120 Glass/P 400 Carafe, middle), a frozen slushie cocktail, each one guaranteed to get you in the K-Town groove.

After a few more cocktails, time for some K-Town flavors with Soban K-Town Grill's Kimchi Fries (P 199), crisp potatoes smothered with cheese, roasted pork bits, and kimchi, loaded fries with a flavorful Korean twist. The mild and soothing heat from the kimchi is perfectly balanced by the creamy cheese, capped by the smoky and savory notes of the roasted pork.

Continue your K-Town feast with Soban K-Town Grill's K-Taco (P 75-1pc/P 145-2pcs/P 220/3pcs), or Korean Taco, with lettuce, kimchi, sour cream, cheese, and a choice of Korean barbecue meat, like Spicy Chicken, Pork and Beef Bulgogi, served on a soft flour tortilla. The first bite tells you it's classic Mexican, but then, the sharp notes of the kimchi tells you this is pure K-Town. Go for one, two, or three K-Tacos for a light and quick snack or a filling meal...

...or if you're after a heftier meal, then it's the Korrito (P 180), with fresh lettuce, kimchi, sour cream, cheese, kimchi fried rice and a choice of Korean barbecue meat, rolled in a soft flour tortilla. It's everything you want in a burrito, with that extra burst of Korean flavor. Like the K-Taco, the sharp and mildly spicy notes of the kimchi and kimchi fried rice give it that distinct K-Town flavor, and if you love kimchi, here's a new way of enjoying kimchi.

Soban K-Town Grill pushes the fusion concept even further with the Beef Korilog (P 135), with beef bulgogi and kimchi fried rice topped with an egg for Korean flavors in a distinctly local interpretation drawing inspiration from the "tapsilog." And it works. It's a meal in itself, with a local twist in true K-Town fusion style. Other rice dishes include the Chicken Korilog (P 135), Chicken Teriyaki Bap (P 155), and the Beef Bulgogi Bap (P 155).

Like most Korean restaurants, you'll find table-top grills at Soban K-Town Grill for their signature barbecued meats.

At Soban K-Town Grill, you can grill samgyupsal (pork) and dak galbi (chicken) marinated in traditional and inventive flavors for a refreshing take on Korean cuisine. Like the 6-Flavor Samgyupsal Set (P 1,420), 540 grams of pork belly that's good for 3-4 persons and served with unlimited rice, salad, soup, and egg roll appetizers.

The 6-Flavor Samgyupsal Set features pork belly marinated in 6 flavors, including Original (L), for classic and traditional flavors, and the unique Fruity variant (R), succulent pork with a mild sweetness.

The sweet, rounded notes of wine come through with the pork belly marinated in Wine (L), while the Soy Garlic variant (R) infuses local barbecue flavors in true K-Town style.

The last pair includes pork belly marinated in Doenjang (L), a Korean miso; and the spicy Chili Bean variant (R), for that extra heat and kick in flavor. Each flavor is unique and distinct, and if you're going for the 6-Flavor Samgyupsal Set, it's best to start with the Original, followed by the Fruity, Wine, Soy-Garlic, Doenjang, and finally the Chili Bean pork belly. From the Original to the Chili Bean variant, the distinct flavors become increasingly bolder with intense and sharper notes. Why settle for pork belly marinated in one style when you can have six variants on your table?

The 6-Flavor Samgypsal Set is then laid out on your table, and you're just about ready to grill. You can have the staff grill the pork belly right on your table before giving it a go. The idea of grilling your own meal adds another layer to your Korean dining experience at Soban K-Town Grill. You can also go for the Solo Samgyupsal Set (P 315-90g/P355-120g/P405-180g).

Other options include the Dak Galbi Set (P 310-90g/P 325-120g/360-180g), available in Fruity, Spicy, and Doenjang flavors. You can also enjoy chicken prepared the traditional way, like the Dak Bulgogi Set (P 320), sprinkled with sesame seeds for even more flavorful options.

It only takes a few minutes to grill the marinated pork belly...

...as the colors of the pork slowly transform right before your eyes.

Each flavored variant of the juicy pork belly releases its own distinct aroma...

...and once grilled, the pork belly is sliced and placed on the side to remain warm. Simply pick up a fresh and crisp piece of lettuce, dip the pork belly in the spicy gochujang, add some raw garlic and roll it up. The richness of the pork belly is perfectly tempered by the bold notes of the different marinades, each with its own unique flavors.

A slab of marinated chicken, the Dak Galbi, is then laid on the table-top grill for the final course. The delicate notes of the chicken are kicked-up by the marinade, bursting with bold flavors with each bite.

Each set comes with a comforting bowl of Bone Marrow Soup, and you can have as many bowls as you want while enjoying your meal...

...along with unlimited cups of steamed white rice, or simply add P 15 to upgrade to Kimchi Fried Rice in medium or hot levels of spicy heat.

For dessert, cool down with Soban K-Town Grill's Ice Cream Trio (P 135), with three scoops of refreshing ice cream in Vanilla, Cookies & Cream, and Coffee flavors...

...or the elegantly plated Coffee Prince (P 120), with homemade Coffee-flavored ice cream laid on a bed of soft Graham and Korean red beans capped with a chocolate shard. Bold flavors with generous servings and affordable, value-for-money prices, Soban K-Town Grill is a welcome addition to the local food scene. Looking for Korean flavors with a cool K-Town twist? Head on over to Soban K-Town Grill and redefine your Korean dining experience.

Soban K-Town Grill is located at the Second Floor of Eastwood Mall, Eastwood City, Quezon Cityor call 0995-135-8453 for inquiries.

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East Capitol Drive in Kapitolyo, Maginhawa Street in Quezon City, and Aguirre Street in BF Homes, Paranaque, all known culinary hubs with some of the best restaurants in the metro. Now, you can add one more destination to your list...

Head west of the metro and discover local, homegrown flavors along Malabon's General Luna Street, and experience the blossoming food scene concentrated along the strip. General Luna Street is just one of the many culinary destinations featured in Best of the West, highlighting some of the metro's secret and unexpected food finds, shopping bargains, cool hang-outs and more (for more on Best of the West, check out their FB Page here at https://www.facebook.com/BestoftheWestPH/). Read on for a taste of the metro's western side...

The metro's West Zone is composed of 17 cities and municipalities within the Greater Manila Area, which includes Caloocan, Las Pinas, Malabon, Manila, Muntinlupa, Navotas, Pasay, Paranaque, Valenzuela, Quezon City's Projects 7 & 8, parts of Makati, the cities of Imus, Bacoor, and Cavite, and the municipalities of Kawit, Noveleta, and Rosario in the province of Cavite. The sheer size of Metro Manila's West Zone offers limitless possibilities and new dining experiences. My Best of the West Food Tour began at one of the oldest family-run establishments in Malabon, Jamicos Restaurant, Home of Judy Ann Crispy Pata along General Luna Street.

One of Malabon's best known culinary institutions built around their famous Crispy Pata, Jamicos Restaurant has been serving comforting Filipino cuisine since 1972. Proudly homegrown, Jamicos Restaurant serves signature dishes based on family recipes adding a homestyle vibe.

Simple and uncomplicated dishes that's big on flavor remain at the very core of Jamicos Restaurant's family-oriented culinary philosophy, each prepared with the best local ingredients and served at affordable prices. And it's been a winning formula, a recipe for success, since 1972. At Jamicos Restaurant, one feels like dining in your favorite aunt's home, with its cozy and homey feel, and comforting, homestyle dishes. Old school still rules, and it's alive and well, at Jamicos Restaurant. Start with Jamicos Restaurant's Shrimp Embutido (P 125), with a savory filling of seasoned ground pork and shrimp, battered and deep-fried to golden brown and crispy perfection. The delicate notes of the embutido are kicked up a notch with the sweet and sour dipping sauce.

Continue your feast with Jamicos Restaurant's Torta Alimasag (P 125), their take on the classic crab egg foo yong, with crab meat and vegetables in a fluffy egg omelet laid on a sweet and savory sauce. The rich blend of flavors combine in a seamless blend, capped by the sweet sauce. You'll want some extra rice with this...

Pair your dish with Jamicos Fried Rice (P 125), mixed with pork, shrimps, and vegetables to complete your feast.

No visit to Jamicos Restaurant is complete without the signature Judy Ann Crispy Pata (P 500/P 550), deep-fried pork knuckles with tender and juicy pork layered with crisp crackling. This is the dish that made Jamicos Restaurant a local favorite all these years. It took years to develop this proprietary crispy pata recipe, with the right balance of crispness, tender and juicy pork, and rich flavors. After perfecting the recipe, the restaurant then opened in 1972, remaining one of the popular local favorites in Malabon to this day.

The combination of tender and juicy pork with crisp crackling makes this one a winner, with its contrasting textures releasing vibrant flavors with every bite. Topped with homemade pickles to temper the richness, a soy-vinegar dip with chili completes the flavors. Extra rice? Absolutely.

After a sumptuous feast at Jamicos Restaurant, it was time to head down General Luna Street for some refreshing milk tea at Tea-Pop Tea & More. A favorite hang-out among locals, Tea-Pop Tea & More offers a wide selection of beverages, rice meals, sandwiches, all-day breakfast, dimsum, snacks and internet access too.

Watermelon Jasmine, Winter Mocha, Choco Almond, Oolong Wintermelon, Tiramisu, Honey, Butterscotch, Honey Lemon, Honeydew, Choco Oats, Nutella and Hazelnut are just some of the many refreshing options at Tea-Pop Tea & More. Choose your flavor and simply relax at the comfortable lounge areas by the window.

But if you're looking for something with a kick, Tea-Pop Tea & More also offers milk teas blended with a touch of alcohol. Have your milk tea buzz with the Shembot (P 75 Regular/P 85 Large), a vodka-based milk tea; Baileys (P 110 Regular/P 120 Large), and Choco Rose (P 110 Regular/P 120 Large), a soothing chocolate and tequila blend. I've never had milk tea with alcohol before, and I never thought I'd find it here in Malabon. Malabon does have a lot of surprises...

Pair your beverage with Tea Pop Tea & More's Lasagna (P 90), the house special, with layers of lasagna and classic meat sauce topped with a creamy cheese sauce...

...or the popular Nachos (P 90), crisp tortilla chips topped with seasoned meat, sliced onions, tomatoes, fresh lettuce and cheese, served with a cheese dip.

With over a hundred variants of milk tea, yogurt tea, coffee, milk shakes, frappe, and hot choco drinks, Tea-Pop Tea & More is the perfect place to chill and hang-out along General Luna Street in Malabon. And it's just the place for a refreshing Baileys Milk Tea...

You can also go for Tea-Pop Tea & More's selection of premium coffee, like the Cappuccino (P 60) and Grande Intenso (P 80) before heading to your next stop for an early dinner...

Modern, contemporary and hip, Cocina Luna is one of the newest homegrown establishments along General Luna Street, offering its own unique and inventive take on local dishes. All-day breakfast with some cocktails? No problem. Just head on over to Cocina Luna for a late afternoon meal and a few drinks.

Cocina Luna spins its own creative take on comfort food, adding a modern twist to local favorites. Fresh, innovative and modern, Cocina Luna offers familiar and comforting flavors with a new and exciting touch. Inside, the quirky interiors immediately tell you this is a pretty cool place to simply hang-out and enjoy a satisfying meal. Chill with Cocina Luna's refreshing Special Blended Iced Tea (P 69)...

...or the Milo Dinosaur (P 89), with each sip taking you back to simpler times from countless summers...

...or the Coconut Lemonade (P 89), a sweet and tart blend with coconut cream, just what you need to beat the summer heat.

Start with Cocina Luna's Pulled Pork Sliders (P 159), tender and juicy pulled pork draped in Cocina Luna's barbecue sauce and topped with bacon, cheese, and crunchy onion rings on soft dinner roll buns, served with a bucket of crisp fries. The savory and smoky pulled pork blend well with the smoky bacon and creamy cheese, with the crunch of the onion ring adding that finishing touch. The contrasting textures and flavors come together with each bite, and with three dinner roll buns and fries, it's a filling meal in itself.

The locals swear by Cocina Luna's "breakfast all-day" dishes, and there's nothing quite like breakfast food in the afternoon. The signature Tapa (P 129), with tender beef tapa, garlic rice, sunny side-up and homemade vinegar, is the perfect dish to start or end the day. The fork-tender beef, with its mildly sweet notes, is balanced by the tart and sharp notes of the homemade vinegar.

The local tuyo is given a flavorful upgrade by Cocina Luna with its Honey-Glazed Dried Fish (P 139), with boneless and skinless tuyo on garlic rice with egg strips. The sharp and salty notes of the dried fish are perfectly tempered by the sweet honey glaze and the vinegar dip, and the egg strips on rice complete the dish.

Jamicos Restaurant, Tea-Pop Tea & More, and Cocina Luna are just some of the exciting food finds along Malabon's General Luna Street, and definitely one of the Best of the West. Traditional and comforting, fresh and inventive, it's all here at General Luna Street. Head west of the metro, and discover the exciting and new local, homegrown flavors of Malabon's General Luna Street.

For more information on Best of the West and tips on local travel and dining, updates on events and other activities, visit their FB Page at https://www.facebook.com/BestoftheWestPH/ and their Instagram Feed at https://www.instagram.com/bestofthewestph/.

Jamicos Restaurant, Home of Judy Ann's Crispy Pata, is located at 201 General Luna Street, Malabon City or call 281-4193 for inquiries.

Tea-Pop Tea & More is located at General Luna Street, Concepcion, Malabon, Metro Manila or visit their FB Page at https://www.facebook.com/TeaPop/

Cocina Luna is located at 144 General Luna Street, San Agustin, Malabon, Metro Manila or call 373-1420 for inquiries.

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Each bottle of wine has a unique story, and each sip takes you there...

At Wine Story, inspiring tales are uncorked with each bottle, spinning its own tapestry of unique stories with every sip. Since 2010, Wine Story has been at the very center of the emerging appreciation for fine wine, with an extensive selection of French wines from the finest vineyards in Bordeaux, Burgundy, and Champagne.

Inside Wine Story's Shangri-La Plaza store, the impressive interiors is already an experience in itself, making it the ideal spot for lavish wine dinners or intimate occasions, or simply your private sanctuary for enjoying a glass or two. Wine Story takes the wine experience to a whole new level, with its skilled and passionate staff taking you each step of the way to fully appreciate each glass, and each bottle.

At Wine Story, you can walk through some of the finest selection of French wines in the metro, with a massive glass-walled wine cellar right at the center with its impressive collection. Think of Wine Story as an elegant library, with volumes of bottled stories lined up at the walls and in the cellar like books in never-ending shelves.

To enhance your appreciation of wine, the Wine Story Academy offers regular classes to guide you in your journey, with different courses for industry professionals and afficionados. Take your love for wine a step further at the Wine Story Academy, an approved program provider of Wine & Spirit Education Trust (WSET).

My wine experience at Wine Story began with their Classic Wine Pairing with a selection classic wines from Bordeaux, French cheeses and chocolate. I'm no expert in wine, but the session by Wine Story's team of experts made it a fun and enjoyable experience, and at the end of the pairing, one can "drink French fluently."

Wine Story's Classic Wine Pairing includes five wines paired with your choice of food platters, from French cheeses, premium chocolate, and a selection of imported cold cuts (prices start at P 1,295). Each platter is specifically curated and selected for unique and different flavor profiles to enhance and complement your pairing experience. Your pairing experience starts with five classic wines from Bordeaux, a dry white, a Bordeaux red, one red from the Left Bank and two reds from the Right Bank. It's a taste of Bordeaux, representing some of the region's finest expressions, starting with the Ferran Blanc 2013 (P 2,395) from Pessac-Leognan, the Left Bank of Bordeaux; followed by the My Lord 2010 (P 1,995) from Bordeaux. A trio of reds make up the final round, with Siaurac 2011 (P 2,195) from the Lalande de Pomerol, Right Bank of Bordeaux; the Saintayme 2012 (P 2,095) from St. Emilion, Right Bank of Bordeaux; and the Lacoste-Borie 2012 (P 2,595) from Pauillac, Left Bank of Bordeaux.

Understanding where the wine comes from adds to your overall appreciation, with the Garonne and Dordogne rivers of the Bordeaux region playing a key role in the wine's designation. The Left Bank refers to vineyards in Medoc and Graves, and the Right Bank for Saint-Emilion and Pomerol. The distinct terroir and grape varieties of each bank add a distinct note and character, and tasting wines from both the Left Bank and Right Bank of Bordeaux allows you to enjoy the range and depth of Bordeaux wines. The type of gravel soil from the Left Bank is suitable for Cabernet Sauvignon, while the clay and limestone terroir of the Right Bank makes it ideal for Merlot. It's these subtle nuances that weave their own unique stories, with each wine capturing the character and nature of the land, the passion and dedication of the different chateaus, preserved in a bottle. Once uncorked, the different fragrant notes and flavors, the wine's own unique stories, are revealed.

For our Classic Wine Pairing experience at Wine Story, we were served a platter of French cheeses and chocolates, including Rondin Buche, a pasteurized goat's milk cheese with creamy and mildly salty notes; Port Salut, a semi-soft cheese from Brittany in the Loire Valley known for its smooth and subtle acidic flavors; and Fourme D'Ambert, a rustic and traditional blue cheese from the Auvergne region of France. A selection of chocolate pralines were also served for the pairing, including Extra Dark Chocolate, Dark Chocolate with Salted Toffee, Dark Chocolate with Macadamia Cream Filling, and Dark Chocolate with Orange Cream Filling.

Each bottle of wine shared its own unique story, with its subtle yet distinct notes. The Ferran Blanc's whisper of pineapple and citrus hints come through, pairing well with the dark chocolate praline with orange cream filling, while the caramel and floral notes of the My Lord are elegantly finished by mild cherry and strawberry hints lingering long after the first sip. The Siaurac had more complex notes, with pronounced layers of blackberry and green pepper spice coating the palate, perfectly balanced by the rich and creamy Rondin Buche. The subtle woody and spice notes of Saintayme, with hints of oak and red currant, weave its own playful character adding a contrasting layer of unique flavor to the pairing, perfectly capped by the delicate plum and rose notes of the Lacoste-Borie. Just remember one rule, do not get intimidated and just go with the flow. During the Classic Wine Pairing session, guests were encouraged to explore different flavor pairings, and when you find a combination that works for you, your wine journey at Wine Story truly begins. And for a wine novice like myself, I feel like I'm on the right track...

If you're ready to embark on a journey with wine, and create your own wine stories, make that first step with the Classic Wine Pairing at Wine Story. It's also a cool idea for date night, and at the end of the session, you'll be able to drink French fluently, and create your own wine stories...at Wine Story.

Wine Story is located at Shangri-La Plaza Mall, EDSA, Mandaluyong City or call 633-3556 for inquiries and reservations. For more information and updates, visit their FB Page at https://www.facebook.com/WineStoryPhilippines/.

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After a day at the gaming tables, you can always count on a sure bet for authentic Korean cuisine at Solaire Resort & Casino...

Kiwa Korean Grill Dining offers authentic Korean cuisine right in the middle of the action at Solaire Resort & Casino, made with the freshest and finest ingredients for rich and bold flavors. Authenticity and excellent service, it's a winning combination...at Kiwa Korean Grill Dining.

Located inside the elegant Solaire Resort & Casino, Kiwa Korean Grill Dining offers authentic Korean cuisine, plus, you get to grill some of the best premium selections of beef, chicken and seafood right on your table-top grill. Let the friendly staff lead you to your table or private room, and prepare for a memorable Korean dining experience.

The elegant and spacious interiors inside Kiwa Korean Grill Dining is the perfect setting for authentic Korean flavors. Intricate patterns of the traditional Korean roof tile adorn the interiors, the inspiration behind the name "Kiwa." Enjoy your meal with Korean Kloud Beer (L) or a bottle of Soju (R) to get you in the groove in no time.

Our Korean dining experience at Kiwa Korean Grill Dining began with a series of tasty starters, like the Jap Chae (P 600), the classic pan-fried glass noodles with beef and assorted vegetables...

...and the refreshing and savory Yuk Hoe, soy-based raw beef mixed with Korean pear and vegetables, topped with an egg. The richness of the raw beef is perfectly tempered by the sweet and tart Korean pear, adding both texture and flavor to the dish.

The Kimchi Jeon, a kimchi pancake, was served next, with the sharp notes of Kimchi bursting in your mouth with every bite.

Other starters were served, like the Tomato Yangsanchu (P 600), a juicy and fresh tomato filled with seasoned seafood and mixed vegetables, with fresh and clean flavors...

...and the hearty Chadol Baki (P 1,000), pan-fried beef brisket salad, a light yet flavorful salad with the bold and robust flavors of fork-tender beef brisket.

The starters alone were impressive, setting your palate for the next round of dishes. After the starters, the friendly and efficient staff then prepared the table for the main courses, with raw garlic and chili bean paste (L) along with a platter of crisp garden-fresh greens (R).

Then, the table-top grills were fired up, loaded with fiery hot charcoal. With the table-top grill ready, the comforting heat warms up your appetite, but surprisingly, you don't smell the smoke from the charcoal. That's because Kiwa's table-top grills incorporate an efficient ventilation system inside the grill, with interior vents.

Kiwa's signature Yang Nyeom Galbi (P 1,300-A La Carte/P 2,000-Lunch Special/P 3,000-Course), tender beef short ribs marinated with special sweet soy sauce, was proudly presented by the staff, ready for grilling...

...and in just minutes, the bright colors of the premium beef are transformed as a fragrant aroma rises from the table-top grill.

The premium beef is then sliced...

...and served along with the grilled mushroom. Simply pick up a fresh piece of lettuce, add a slice of the premium beef short rib, dab some spicy gochujang and a piece of raw garlic, then roll it up. The beefy flavors come through, punctuated by the sharp notes of the chili bean paste. The beef is tender and juicy, releasing its rich flavors, as you go for another piece. And another. Seriously good beef.

That evening, we also sampled Kiwa's Grilled Chicken, Korean-style barbecue chicken, marinated and seasoned with rich Korean spices.

The hot charcoal gets the grilled chicken done and ready to serve in no time, with its delicate notes enhanced by the rich blend of spices. And you don't even have to worry about smelling like the grill after dinner, so relax and enjoy. The interior ventilation system works perfectly.

The parade of authentic Korean flavors continued, with Kiwa's Bibimbap (P 900-Single/P 1,200 Set), soft and fluffy steamed white rice topped with beef, vegetables, and egg and served with assorted banchan. A meal in itself, and great for sharing, the Bibimbap pairs well with the main dishes.

Finally, the Grilled Mixed Seafood was served, with assorted seafood marinated in soy-based sauce, including octopus, prawns, scallops, and fish.

The staff expertly grills the delicate seafood on the table-top grill, grilling it too long can make it tough and chewy.

But leave it to Kiwa's staff to serve up perfectly grilled seafood, with a clean and fresh snap in every bite. The plump prawns deliver a rich briny sweetness, and the octopus is tender with clean flavors. The scallops are sweet and juicy, and the fish, with its delicate notes, just melt in your mouth.

A spicy dish with squid and noodles in a spicy chili bean paste rounds out our authentic Korean dining experience at Kiwa. But save room for dessert...

Kiwa's Patbingsu, Korean-style iced dessert, like the local Halo-Halo, with red bean paste, caps your feast at Kiwa on high note. The vibrant colors is a visual cue to the equally rich notes of the dish, combining a rich blend of both flavor and texture, and a perfect ending to a memorable feast. You can always bet on a sure thing while at Solaire Resort & Casino, with authentic Korean flavors at Kiwa Korean Grill Dining...

Kiwa Korean Grill Dining is located at Solaire Resort & Casino, 1 Aseana Avenue, Entertainment City, Paranaque City or call +63921-953-3520 and +63995-581-5667 for inquiries.

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The British are coming...

Experience and celebrate the very best of Britain in a week-long affair, "Let It Be Great," at the Makati Shangri-La, Manila from May 23 to 27, 2016. A Grand British Buffet at Circles Event Cafe, Grand High Tea at the Lobby Lounge, an elegant wine dinner by a Michelin-starred chef, a sensory Whisky Experience, British Pub Nights at Sage Bar, and a concert by the Manila Symphony Orchestra inspired by the greatest hits of The Beatles are just some of the events lined up for the week-long festival. It's a welcome British invasion, all happening at Makati Shangri-La, Manila...

Makati Shangri-La, Manila's General Manager, Alain Borgers (L), and the British Ambassador to the Philippines, His Excellency Asif Ahmad (R), graced the launch, promising a unique and memorable experience with the best of British culture, from music, dining, tea, whisky, and fashion in a series of exciting events.

In a media preview, His Excellency Asif Ahmad and Makati Shangri-La, Manila's GM, Alain Borgers raised a celebratory toast along with event partners and sponsors to oficially launch the week-long British festival. "The grand event is inspired by The Beatles song, Let It Be and United Kingdom's 'Britain is Great' campaign." We invite you to celebrate and experience the finest and delightful elements of the British culture-in music, fashion, dining, and innovation right here in the center of Makati. Every activity will be an enriching encounter, collectively providing a blend of avant-garde and traditional practices from Great Britain. Please be our guest at Makati Shangri-La, Manila, where everything is great," said Alain Borgers.

During the preview, we sampled iconic British libations including London's pioneer brew, the award-winning Fuller's Beer and gin cocktails featuring British labels like Boodles London Dry Gin, the artisanal Islay Botanist Gin, and Bulldog Gin, and you too can enjoy all these at Sage Bar's British Pub Nights starting May 24 to 27, 2016.

A classic Gin & Tonic, blended with the very best British gin, gets you in the groove in no time, and you'll be humming Rule Britannia after a few more rounds. British Pub Nights at Sage Bar allows you to enjoy Happy Hour with a British spin, with rounds of British beer and gin cocktails from 6-9pm for only P 1,800 net inclusive of three drinks and a buffet of charcuterie and British pub grub.

Rediscover whisky with one of the world's most revered single malts, The Dalmore, at Sage Bar on May 23 and 25, 2016, 9pm onwards with Dalmore Whisky Ambassador Adam Knox.

You can also opt for the 7 Senses Whisky Experience with Whisky Ambassador Adam Knox (L) on May 23 to 27, 6pm to 10:30pm at Sage Bespoke Grill Dining Room paired with a curated 6-course menu prepared by Michelin-Star Chef Daniel Galmiche at P 5,158 net. If it's tea you want, make that Grand High Tea in true British style...

Indulge in an elegant British High Tea experience with Grand High Tea at the Lobby Lounge starting May 23 to 27, 2016 from 3pm to 6pm with Twinings Tea Ambassador Charles Smith who will guide you through one of Britain's iconic traditions. Prices for the Grand High Tea are set at P 850 net.

Throughout the week-long British festival, the elegant sartorial style inspired by London's legendary Saville Row will be showcased, led by iconic British fashion brands such as Cygnet, Edward Greene, Felipe and Sons, and TM Lewin. Makati Shangri-La, Manila's Let It Be Great British festival is a total experience.

Enjoy and relive the greatest hits from the iconic British band, The Beatles, in a one-and-a-half hour concert, dubbed The Best of The Beatles by the Manila Symphony Orchestra along with four up-and-coming artists at the Lobby Lounge on May 26, 2016. Pre-concert cocktails will start at 7pm with the concert set for 8pm. Access is priced at P 2,600 net.

The flavors of Britain were also highlighted during the special media preview, with Smoked Haddock with Peas and Lemon Tomato...

...Earl Grey Deveron Salmon Confit with Crushed Lemon Potato...

...and Pickled Herring on Beetroot Puree and Creme Fraiche, just some of the classic British flavors of the festival.

Savory English Sandwiches were also served, like the Smoked Salmon on Granary Bread...

...a creamy Egg Mayonnaise with Cress (L) and the Cucumber with Cream Cheese and Caraway Seed Sandwiches (R), You can enjoy more at the Grand British Buffet at Circles Event Cafe from May 23 to 27, 2016 for lunch (Monday-Friday at P 1,280 net) and dinner (Monday-Thursday at P 2,100 net/Friday at P 2,350 net).

One of my favorites during the preview was the Scallops with Green Pea Puree, Shallots and Black Pudding, prepared ala minute by the Makati Shangri-La, Manila's station chefs. It's a taste of even better things to come during the week-long festival...

Indulge in even more classic British flavors with Taste Britain by Michelin-Star Chef Daniel Galmiche on May 24 to 27, 6pm to 10:30pm, at Sage Bespoke Grill. The award-winning chef will prepare a delectable and innovative 6-course menu, with tickets priced at P 4,790 net.

Marco Tirraferi (L), Makati Shangri-La, Manila's Executive Assistant Service Manager-F&B and Area Executive Chef Paul Lenz (R), look forward to hosting you in Makati Shangri-La, Manila's Let It Be Great British Festival. Globe Platinum members receive a 20% discount on all events, while Mabuhay Miles members enjoy a 10% discount. For more information on Makati Shangri-La, Manila's Let It Be Great British Festival, you can download the e-brochure here at bit.ly/LetItBeGreat, email rric.slm@shangri-la.com or call (632) 813-8888 for restaurant reservations and inquiries. For more updates, follow Makati Shangri-La, Manila on Facebook, Twitter, and Instagram @MakatiShangriLa.

Makati Shangri-La, Manila is located at Ayala Avenue corner Makati Avenue, Makati City or call (632) 813-8888 for inquiries.

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People often say a certain dish can take you far away or even back in time. A few glasses of Spanish wine and authentic tapas can take you to Spain in no time...

...without even leaving your table at Barcino Wine Resto Bar. It's been close to a month since the recently concluded Madrid Fusion Manila 2016 (more on Madrid Fusion Manila 2016 here on my previous posts on the classic Spanish Pork and Jamon Serrano and Sights and Flavors at Madrid Fusion Manila 2016), but a few glasses of wine and tapas can bring you back with festive Spanish flavors...

A perfectly chilled bottle of Spanish Cava (L) sets the tone for an evening of authentic tapas at Barcino Wine Resto Bar. Refreshingly crisp, each sip opens up the palate with its mildly sweet notes. And you're just about ready for some of Barcino's signature tapas. Order another bottle of Spanish red wine just for good measure...

Barcino's Gambas Al Ajillo (P 725), with plump spicy shrimps in garlic oil topped with crunchy garlic bits, and probably one of the best in the metro. The large shrimps deliver a fresh snap with a every bite, releasing a mild briny sweetness followed by the nutty notes of the olive oil and garlic with just a whisper of heat. Don't forget to roll the shrimp in the garlic-filled olive oil before taking a bite...

With a glass of red wine by your side, it's time for Barcino's Chorizo Picante (P 295), the traditional and rustic pork sausage with its classic and bold flavors. The richness of the chorizo are perfectly balanced by the mild and nutty notes of the olive oil, perfectly finished by a sip of red wine.

If you're still hungry, no worries. Barcino's Paella de Gallina Y Cerdo (P 495), soft, moist and fluffy paella topped with chicken breast, pork and peppers, should do the trick. And here's a simple hack to make it even more flavorful, order another serving of Chorizo Picante and top it on the paella. The sharp notes of the chorizo pair well with the delicate flavors of the paella, combining well for rich yet balanced flavors. One more glass of wine for the road, and it's time to head home.

Barcino Wine Resto Bar is located at Level 1, Greenbelt 2, Ayala Center, Greenbelt, Makati City or call 501-3250 for inquiries.

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Sweet and savory, all in one place...

Located along Tomas Morato, Quim's Cake Bakeshop & Cafe is the spot to satisfy any sweet craving, including what's said to be the "moistest" chocolate cake this side of the metro. But there's more to Quim's Cake Bakeshop & Cafe than just cakes...

With spacious interiors including a second floor (L), it's a cool place for a snack or a meal. Executive Pastry Chef & President Eliaquim "Jack" Labang (R), whose nickname is the inspiration behind the name of the bakeshop, proudly presents his indulgent cakes alongside Executive Culinary Chef Ruben "Jhollow" Ignacio and his savory dishes.

In addition to its extensive selection of cakes and pastries, Quim's Cake Bakeshop & Cafe also offers hearty all-day breakfast, pasta, sandwiches, hefty burgers, savory mains and premium coffee, all in one place, as well as orders for all-occasion concept cakes, party reservations and catering within Metro Manila. And it all began with a simple love for cakes that led to its first ever serving of Quim's Cake's signature Chocolate Cake back in 2010 at their first branch. The inspiring story then brings us to their latest and bigger location along Tomas Morato, having evolved into a full service bakeshop and cafe. As you go through the menu, start with some of the refreshing House Blends (P 70) of Quim's Cake Bakeshop & Cafe, like the Green Tea Lemon (L) and Raspberry Tea (R).

A must-try at Quim's Cake Bakeshop and Cafe is their signature Sashimi Mango Sinigang (P 220), with fresh salmon sashimi cooked in a steaming hot mango puree broth. It's sinigang with a playfully inventive twist, yet retaining the comforting and vibrant flavors of the classic dish.

The deconstructed format of the dish adds to the overall experience, as you pour the steaming hot broth on the salmon sashimi and vegetables and in minutes, the colors transform as the flavors are absorbed by the fresh ingredients. The use of green mango as the souring agent adds its own unique flavors setting it apart from the traditional sinigang.

And it works. Perfectly. Each sip releases a burst of rich notes followed by the creamy freshness of the salmon, as the mild sweetness of the crisp vegetables complete the dish. Who would've thought you can find exciting savory dishes like this in a bake shop? At Quim's Cakes, you can expect a lot more flavorful surprises...

...like the Pigtasilog (P 179), one of the many breakfast all-day dishes you can find at Quim's Cake. Executive Culinary Chef Jhollow Ignacio draws inspiration from his roots in Pangasinan, adapting the local Pigar-Pigar delicacy of tender sauteed beef marinated in a rich blend of local spices and seasonings. The chunks of beef are tender and juicy, pairing well with the garlic fried rice and sunny side-up. Other breakfast all-day options include Tocifilog (breaded tocino fingers), Longkesilog (longganisa kebabs), Bangsalpilog (bangus belly salpicao), and a variety of pancakes.

A duo of tasty pasta dishes were also served, like the Japanese-inspired Hondashi Pasta (P 180), with hondashi, bonito flakes, shrimps, and cream sauce...

...and the wittingly named Heartbreaker Pasta (P 180), with firm and chewy noodles draped in rich crab fat sauce, both offering unique flavors. If you want it hot, Quim's Cake also offers the Spicy Binagoongan Pasta with pork tenders. Both dishes showcase Quim's Cake's creative approach to dishes, spinning its own unique touch to traditional dishes.

But there's more. The Roasted Pork Belly in Choco-Bagoong Sauce (P 259) combines crispy pork belly slow-roasted to perfection on a rich chocolate and bagoong sauce for a truly unique and flavorful combo. The complex tapestry of distinct flavors weave in a seamless blend, with salty and nutty, savory and mildly sweet notes, all perfectly balanced. The chocolate adds its own nutty layer of flavor to the dish, tempering the sharp notes of the bagoong to complement the delicate flavor of the crisp pork belly.

Elegantly plated, this one's a must-try at Quim's Cake, offering a whole new flavor experience. It's yet another dish that highlights Quim's Cake's inventive culinary style, each one perfectly executed.

You can have the usual burger, or go for something different. Quim's Cake adds its own spin to burgers with their Pulled Pork BBQ Burger (P 230), with tender and juicy pork strips covered in a sweet and smoky BBQ sauce...

...and the Red Hot Dory Burger (P 250), with a hot and spicy dory wrapped in bacon on a bright red bun. Served with fries, it's a meal in itself.

Cap your feast with some of the signature creations of Quim's Cake, like the Crunchy Carrot Cake...

...or the Chocolate Moist Cake, the cake that built Quim's Cake, to complete your dining experience. Savory meals and indulgent cakes, affordable prices, and friendly service with a casual and cozy neighborhood vibe, you can definitely have your cake, and more, at Quim's Cake Bakeshop & Cafe. And if you're wondering about that FB post that created quite a buzz early last year, Quim's Cake keeps their promise to give away slices of cake samples worth P 5M for the victory of Mayor Duterte in the recently concluded national elections. The free cakes shall be given in phases (every 1st and 15th day of the month) starting July 1 for the first pre-registered lucky individuals. For more details, visit their FB Page at Quim's Cake Bakeshop and Cafe and follow the simple registration instructions.

So go have your cake, and more...at Quim's Cake Bakeshop & Cafe...

Quim's Cake Bakeshop & Cafe is located at #38 Tomas Morato Avenue, Quezon City or call 413-4018 and 416-4802 for inquiries. For ore information about their products, services, and baking supplies, follow and like their FB Page at Quim's Cake Bakeshop & Cafe

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Summer may be over, but the lingering heat remains. You need to cool down. And here's a hot new way to chill...at Casa Italia.

Drawing inspiration from the classic ice cream treat from countless childhood summers from way back, Casa Italia recreates the classic sorbetes or "dirty ice cream" in a local pan de sal with their new Gelatonini. Relive sweet childhood summer memories...at Casa Italia.

Established back in 2010 in Singapore, Casa Italia has grown and evolved to one of the most popular fast-casual all-day dining restaurants in Singapore. It's growing regional presence now includes a branch in Manila, serving up its signature dishes. Inside Casa Italia, one can find a wide selection of colorful handcrafted premium gelato, and choosing just one flavor is a real challenge.

Made with all-natural ingredients, with absolutely no artificial flavors, chemicals, colorants, or preservatives, you get fresh and real flavors in every scoop. As diverse as the flavors, one can enjoy premium handcrafted gelato in a variety of ways...

Start with Casa Italia's Gelatoccino, a smooth and refreshing blend of premium gelato and coffee in a drink available in a variety of flavors like the Salted Caramel (L) and White Chocolate (R).

Casa Italia reinvents the traditional Italian bar serving a wholesome menu aside from its signature premium handcrafted gelato, with an extensive range of freshly-made dishes including salads, oven-baked pizzas, panini, and comforting meals. Casa Italia's homey and rustic Cream of Pumpkin Soup (P 150) and Baked Chicken with Pomodoro Sauce (P 330) combine for a comforting meal, but there's more...

...like the Pepperoni (P 150, L) and Blue Cheese Pizza (P 180, R) that's perfect for a light meal or snack.

And if you're really hungry, Casa Italia's Hickory Pork Belly (P 430) should do the trick. A meal in itself, and you're just about ready for Casa Italia's gelato...

Indulge in Casa Italia's sweet and tart Pineapple (L) and Guyabano Gelato (R), perfect palate cleansers before the next round of gelato...

...like the impressive Midnight Surprise (P 430) with Chocolate Lava Cake, cookie bits and three scoops of gelato. Great for sharing, each spoonful plays on contrasting textures and flavors.

Or go for the Sunny Daydream (P 560), Casa Italia's refreshing take on the apple peach cobbler topped with whipped cream and gelato.

Then, there's Casa Italia's newest gelato creation, the Gelatonini, an innovative and comforting concept combining the classic childhood staple with an Italian twist. The Nutella Gelatonini combines sweet and nutty flavors with freshly-grilled pandolce, an Italian sweet bread. The pandolce is the perfect base for the gelato, absorbing the rich flavors while maintaining its form all the way to the last bite. Sweet, creamy and chewy, each bite takes you back to simpler and carefree times. "It's really about pairing contrasting culinary elements of innovation and nostalgia. Through the Gelatonini, we've produced complementing flavors from hot and cold, and sweet and savory combinations, aimed to refresh consumers. Also, it's summer time and we do love gelato on everything," said Casa Italia's Chef Henrilyn Salvado.

"I used to enjoy the ice cream sandwiches delivered by our local sorbeteros. It was a staple during the summer season for most of us growing up. So we brought it back and gave it a little Italian twist to share it with the Filipino market," said Casa Italia Philippines owner Jay Tan. If you prefer something savory, Casa Italia also offers the Ham & Cheese Gelatonini, with smoked ham topped with Formaggi gelato, a smooth and creamy gelato made with cream cheese and cheddar on a freshly grilled pandolce. The Gelatonini is just the start of a full line-up of Casa Italia's refreshing and delicious offerings, with even more surprises to come.

But it's never too early for cocktails at Casa Italia, with the Raspberry Limoncello (L), and the White Velvet (R), a smooth and refreshing white chocolate and Amaretto blend. Just leave it to the guys at Casa Italia to whip something new and exciting with their premium handcrafted gelato.

Limoncello, Caffe Corretto, Tropical Bliss, Swiss Baileys, White Velvet, and Pink Sensation, happy hour was never this sweet. Sweet summer memories with Casa Italia's Gelatonini and more, there's always time for a quick stop at Casa Italia.

Casa Italia is located at Forbestown Road, Burgos Park, Bonifacio Global City, Tagui City or call 246-9069 extension 495 for inquiries.

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The vibrant local and regional flavors of May's colorful festivals come alive at Corniche...

Starting May 19 to 29, 2016, Diamond Hotel's Corniche showcases the festive local flavors of May, dubbed as Culinaria Filipina, with a sumptuous lunch and dinner buffet prepared by noted guest chefs Myrna Segismundo and Jill Sandique.

Go on a colorful and flavorful culinary journey of diverse regional flavors at Corniche, as the country's rich culinary heritage is showcased with a variety of traditional and familiar dishes, updated with a modern spin by guest chefs Myrna Segismundo and Jill Sandique.

Beauties at the buffet. That evening, we were joined by the finalists of the Miss Earth pageant, adding a festive vibe to our dining experience at Corniche. Guest chefs Myrna Segismundo and Jill Sandique offered an array of traditional dishes including a few surprises...

...like the Adobo Pasta, a hearty dish infused with distinctly local flavors. The rich adobo sauce pairs well with the pasta, with each bite bringing back familiar memories yet new and excitingly different.

The US Short Rib Kaldereta is another must-try dish at Corniche's Culinaria Filipina Food Festival, with tender beef in a rich sauce punctuated by the sharp notes of olives and chili.

Other tasty dishes included the Boneless Chicken Inasal (L), traditional chicken barbecue glazed with rich annatto oil; and the Crispy Binagoongan with Burong Mangga (R), just some of the main dishes at Corniche's Culinaria Filipina Food Festival.

Start with some crunchy Chicharon, crispy pork rinds, infused with a distinct smoky flavor...

...paired with a refreshing Cherry Tomato, Kesong Puti and Salted Egg Salad with Pako and Lato, with its sour, tart and salty notes to balance the richness of the chicharon.

The pizza gets a unique local touch with the Adobo Pizza, with the familiar adobo glaze adding a distinct flavor pairing well with the crisp and rustic crust.

At the Carving Station, you can find a selection premium roasted meats and seafood, including the Adobo Baked Salmon, with the rich sweetness of the imported salmon tempered by the equally rich adobo glaze for complex yet balanced notes.

Also at the Carving Station, you'll find the impressive Prime Roast Beef Tagalog, with subtle hints of soy sauce and caramelized onions to complement the rich beefy notes. The Prime Roast Beef Tagalog is great as is, with bold and robust flavors, and if you add just a little of the Caramelized Onions and Basi Wine Sauce, you can enjoy even more flavors. At Corniche's Culinaria Filipina, you can expect traditional dishes with a modern spin, like the US Beef Tenderloin Morcon a la Emilia, Rellenong Alimasag with Coco-Aligue Sauce, Seafood Kare-Kare with Banana Blossom Bagoong, Pork Estofado, Roast Rack of Lamb with Calamansi-Guava Glaze, and Roast Tamarind Chicken.

At Corniche, you can also indulge in their regular staples, like the well-stocked Fresh Seafood Station with its bountiful catch of crabs, plump prawns, oysters, and mussels. The popular Japanese Station, with its fresh sushi and sashimi; and the Indian Station, with its wide selection of Indian cuisine, round out your dining experience at Corniche.

Cap your feast of Filipino flavors with an equally impressive spread of desserts, like the indulgent Chocolate Tableya Cake. Other sweet selections include the Dulce de Leche Cake, Peanut Chocolate and Muscovado Coconut Masi, Suspiros de Macapuno con Natilla, Ube Mousse Cake, Malagos Dark Chocolate Panna Cotta, Mango Crepe Samurai and other delights. You can indulge in a lavish buffet spread featuring May's festive local flavors at Corniche for only P 2,288 net per person. And to add even more excitement, there will be a lucky draw where two diners will each win a two-night stay in Baguio for two when they spend a minimum of P 5,000 at the buffet. Now that's worth celebrating...only at Corniche.

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

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Time for a cold beer, and Draft Gastropub serves up new dishes to pair with your favorite brew...

Draft Gastropub's Executive Chef Carlo Miguel cooks up his quarterly specials including new entrees and an indulgent dessert, all pairing perfectly with their selection of premium European draft beers and fresh brews. Read on for a peek at what's new at Draft Gastropub...

Nothing like a cold beer to start you off at Draft Gastropub, and a glass of Stella Artois should get you in the groove in no time (for more on Draft Gastropub, see my earlier post on their Classic Pub Grub). One of the world's best-selling beers, Stella Artois is enjoyed in more than eighty countries worldwide. A classic Belgian lager, with its distinct golden hue and exceptional clarity, Stella Artois is known for its herbal and mildly spicy hop character pairing well with a variety of dishes.

Draft Gastropub offers a wide selection of premium brews, including Guinness (R) and a variety of cocktails (L) to fit your mood. With a glass by your side, you're just about ready to sample Executive Chef Carlo Miguel's new quarterly dishes...

The Stracci (P 350 Small/P 680 Large), a comforting pasta dish with homemade spent grain stracci pasta topped with shrimps, chorizo, and chili tossed in butter, Parmesan, and herbs for a rich blend of complex yet balanced flavors. The spent grain used in the beer brewing process adds its own unique notes and texture to the pasta for a new flavor experience. Each ingredient weaves its own distinct notes in a seamless blend for a satisfying pasta dish, with its bold flavors pairing well with a cold beer.

Draft Gastropub also offers a pair of rustic meat pies, like the Chicken Pie (P 380), with chicken, mushroom, and double-smoked bacon served Tiger-style with mashed potatoes, mashed peas, and gravy; and the Meat Pie (P 380), a comforting beef and pepper pie. The savory meat filling contrasts with the flaky pie texture, capped by the creamy mashed potatoes and peas, and finished perfectly by the gravy. A meal in itself, each bite recreates the classic London pub vibe with rich flavors.

Roast beef, Hungarian sausage and barbecued pulled pork, all in one sandwich? Absolutely. Meet the Triple Threat Sandwich (P 480), loaded with tender roast beef, spicy Hungarian sausage, and smoky barbecued pulled pork topped with caramelized onions and coleslaw with a side of fries. The hefty sandwich has all your favorites, with the sharpness of the Hungarian sausage, sweet and tart pulled pork, and juicy roast beef tempered by the creamy coleslaw and sweet caramelized onions. One more bite, and another round of beer...

Draft Gastropub's signature dishes and reliable favorites, like the Bleu Cheeseburger (P 395), a US Angus beef patty topped with blue cheese, onion jam, and truffle aioli...

...and the Angry Drunk Mussel Pot (P 780), with plump mussels steamed with Hoegaarden beer, bacon, chili, onions, and fresh parsley served with crisp frites, aioli and sourdough bread, round out your dining experience at Draft Gastgropub.

But save room for dessert. Executive Chef Carlo Miguel served his newest dessert, the classic Beignet (P 220), twice-cooked beignet tossed in confectioner's sugar and served with a warm dark chocolate sauce, to cap your feast at Draft Gastropub. The beignet is soft and chewy with a light crispness on the outside, with mildly sweet notes pairing well with the dark chocolate. The simple and homestyle flavors of the beignet make it ideal for a quick snack or the perfect ending to a meal and a few rounds of beer.

One more round of Stela Artois for the road, and one more sip to savor the authentic pub experience. With five new dishes on the menu, head on over to Draft Gastropub for a round or two...

Draft GastroPub is located at Ubit C, The Fort Entertainment Center, 7th Avenue, Bonifacio Global City, Taguig City or call 846-9725 for inquiries.

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Rosu with salmon. Or oysters. Or prawns. Pair up your next meal at Yabu with the new Katsu Pairs...

Yabu introduces its new Katsu Pairs where you can enjoy your favorites in one dish. Choose your Katsu Pair for a winning meal...at Yabu.

At Yabu, innovation is constant, with new product offerings to keep the menu refreshed and exciting (see my previous post on the tasty Menchi Katsu Burger and the Katsu Burger). And the new Katsu Pairs allow you to enjoy a double dose of your katsu favorites along with unlimited white or brown, shredded cabbage, miso soup, and fruits. Now that's a winning pair...

Start with Yabu's newest appetizers, the Agedashi Tofu (P 220, L), panko-crusted Japanese Tofu topped with shredded bonito flakes and grated radish on soy-dashi sauce; and the Tofu Katsu with Uni (P 250, R), topped with fresh uni, nori, spring onions, and bonito flakes on a creamy uni sauce.

Yabu's Rosu & Salmon (P 540) combines the signature pork loin and salmon in one dish, battered and deep-fried in the trademark Yabu style. The contrasting texture and flavor combine for a tasty meal to satisfy your katsu craving.

Switch things up with Yabu's Chicken & Dory (P 380), with the delicate flavors of chicken and dory kicked up with the signature katsu sauce. It's a light combo that's packed with flavors for another satisfying pair.

The Chicken & Menchi (P 390) combines the popular menchi katsu with chicken, adding the flavors of cheese in the mix. Other Katsu Pairs include the Rosu & Oyster (P 495) and Rosu & Prawns (P 530).

You can also go for Yabu's Deluxe Mixed Katsu Sets, like the Deluxe Mixed Set (P 595) with Prawn, Hire (pork fillet), Salmon, and Oyster...

...or the Deluxe Seafood Mixed Set (P 595), an all-seafood feast with Prawn, Salmon, Oyster, and Cream Dory.

Choose from five Katsu Pairs or go all-out with one of two Deluxe Mixed Katsu Sets for that perfect katsu meal at Yabu. And that's seven more reasons to stop by Yabu...

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

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A Sunday brunch with free-flowing wine, there's just no better way to cap a weekend...

Edsa Shangri-La, Manila, in cooperation with Bacchus International, Inc., present the wines of Consorzio Grandi Vini at HEAT's Super Brunch on May 29, 2016. Wagyu, lobster, foie gras to oysters paired with fine wine...now that's a Super Brunch. At HEAT. Take a virtual tour of what you can expect at HEAT's Grandi Vini Super Brunch...

The finest Italian wines converge at HEAT, and for one day, you can enjoy a sumptuous feast with the very best of Italy in one memorable brunch. HEAT's Super Brunch gets kicked up a notch higher with the extensive selection of wines from Consorzio Grandi Vini to pair with the impressive buffet spread.

At your table, you'll find a convenient guide on how to navigate the HEAT's epic buffet spread, detailing the specific locations for the prized Wagyu, fresh oysters and lobsters, and indulgent foie gras, including the new liquid nitrogen ice cream at the Dessert Station. But first, enjoy a glass of wine before plotting out your route, and take your time. At HEAT's Super Brunch, there's no need to rush. And with an equally impressive selection from seven Italian winemakers under Consorzio Grandi Vini participating in the special Sunday Super brunch at HEAT, you just know it's going to be too good to miss.

At the Grill Station, you'll find a variety of skewered lamb and beef, including the Lamb Kofta (L) and Beef Kebabs (R) with tender chunks of premium beef. Simply choose your items, and the station chef will grill it for you in minutes.

You can also find a variety of fresh seafood, including lobsters (L), ready for grilling. If it's more lobsters you're after, head on over to the Central Station beside the Salad Station where you can find mounds of fresh lobsters on ice.

At the Chinese Station, you'll find even more lobsters ready for stir-frying with chili and garlic...

...and other Chinese dishes, like this Soy Chicken.

At the Japanese Station, have your fill with the freshest sushi and sashimi, including Chef Yusuke Hino's colorful Magic Cube Rolls.

At the Charcuterie Station, indulge in a wide selection of imported cheeses and premium cured and dried meats, including this Jamon Serrano, just perfect with a glass of wine.

You'l also find this impressive Shrimp Cocktail Tower, intricately arranged and displayed beside the Salad Station and the Charcuterie Station.

At The Carving Station, have a slice or two of the premium Wagyu Prime Rib, with sides of assorted roasted vegetables and other Wagyu beef dishes. A glass of red wine from Consorzio Grandi Vini completes your dish.

Fresh Salmon and Tuna Sashimi, and Baby Octopus with a glass of white wine? Perfect.

At the Noodle Station, look for Chef DJ and he'll whip a spicy Seafood Laksa in minutes, just for you.

A plate of cheese, cocktail shrimps and crisp garden-fresh greens sets you on the right track, followed by a plate of assorted oysters baked in a variety of ways, topped with cheese or herbs. And while you're at it, have another glass of refreshing white wine...

Fresh Lobster Poached in Butter and Garlic, and another glass of wine. HEAT's Super Brunch is definitely one of the best this side of the metro.

For dessert, indulge in a variety of tempting desserts, from lavish cakes to liquid nitrogen ice cream, fresh fruits, and crepes prepared ala minute.

You can even find the street food classic, Taho...

...or make your own Halo-Halo topped with Leche Flan and Ube Ice Cream. And one final round of wine to cap the end of another weekend at HEAT's Sunday Super Brunch. The Grandi Vini Sunday Super Brunch is set for May 29, 2016, at P 2,815 net per person. For reservations, call 633-8888 or email inah.manalaysay@shangri-la.com. And bring the kids, a special kiddie corner will be set up inside the spacious interiors of HEAT, just for the kids. Kids also get special access to the pool and cubs and cubbies activities while parents get to enjoy 20% discount on regular massage treatments at CHI, The Spa. Please note that the Grandi Vini event can accommodate fifty (50) guests only (separate from the regular buffet), so make that reservation now.

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

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Yakitori fresh off the grill and an ice-cold Asahi Super Dry...

...and it just can't get any better than that. Watami recreates the casual Japanese Izakaya gastropub experience with their newest branch in Uptown Mall, serving up traditional yakitori along with other Japanese staples and an equally wide selection of cocktails and premium beer.

I've always enjoyed Watami's extensive menu and their cool and casual vibe (for more on Watami, see my previous posts on my very first visit here some years back, and their Tasty Lunch Sets), and the new branch at Uptown Mall offers a unique spin on the Watami dining experience.

Watami brings the iconic Japanese gastopub vibe, Izakaya style, to the metro with its newest branch at Uptown Mall. During the opening, the rhythmic beat of traditional Japanese Taiko drums (L) added a celebratory atmosphere, along with a welcoming committee garbed in Cosplay (R) to complete the festive feel.

Like traditional Izakayas, you can order by the piece, in pairs, or sets, each freshly prepared in Watami's open kitchen layout. Nothing is prepared in advance, all items are prepared ala minute to ensure freshness so you can enjoy rich flavors at its peak. Start your izakaya experience at Watami with the Ebi Sushi (P 185)...

...the Salmon Sushi (P 185)...

...and the creamy Uni Sushi (P 145). Little bites to start your Izakaya experience, and it just gets better...

If it's fresh salmon you want, no worries. Watami's Assorted Salmon Sushi and Sashimi (P 465) should do the trick. And that's what makes the new Watami experience special, you can just order at your own pace, and keep the cold beer coming.

Mix it up with Watami's Assorted Sashimi (P 545), with salmon, tuna, fatty salmon, and mackerel for a variety of fresh flavors.

Another round of beer can build up your appetite, and Watami's Fatty Salmon Sashimi (P 295) does the job with its butter-like and creamy yet clean and fresh notes...

...or the refreshingly light Tuna Sashimi (P 225), comfortingly familiar, perfect with a cold beer.

Spice things up with the Spicy Salmon Tempura (P 195, L) with its play on bold flavors and texture for the next round. The extensive menu also includes a pair of refreshing salads, like the Watami Salad (P 145, lower right) and the Caesar Salad with Teriyaki Chicken (P 155, upper right) topped with hot spring egg.

In between, enjoy a tipple with Watami's Japanese-inspired cocktails, like the Shochu Apple (P 95), with the mildly tart and sweet notes of green apple spiked with Shochu, pairing well with the delicate flavors of the fresh sashimi and sushi.

Other cocktails include the colorful Samurai Rock (P 95, L), with its more pronounced flavors; or an ice cold Asahi Super Dry (P 150, R), perfect with Watami's signature skewers or yakitori selection. Pairing your drink with Watami's varied menu adds to the fun, so just go with the flow.

Then, go for Watami's signature skewers, like the Chicken Balls (P 75/pc), Bacon Quail Egg (P 75/pc), and Chicken Skin (P 40/pc) for starters. Order by the piece or create your own set, it's your call. Each skewer is delicately grilled, still juicy and bursting with flavors with each bite.

Follow it up with another ice-cold Asahi Super Dry and some Chicken Thigh (P 55/pc) and Roasted Beef & Spring Onion Roll (P 95/pc)...

...and the Chicken Wing (P 55/pc), Chicken Liver (P 55/pc), and Pork & Enoki (P 75/pc). The sweet teriyaki glaze adds layers of flavors to the skewers, and the combinations are endless.

And there's more. Add some tart and smoky notes to your skewers with the Cherry Tomato Bacon (P 75/pc), Bacon Asparagus (P 75/pc), and Chicken Heart (P 45/pc). There's just so much to try at Watami, so come in hungry.

One more order of Chicken Skin (P 40/pc)...

...and Baby Octopus (P 75/pc), another round of Asahi Super Dry, and all's good.

Watami also serves a selection of grilled seafood dishes, like the tasty Grilled Salmon Head (P 195)...

...and the flavorful Saba (P 245/P 275 with rice), a tender fillet of delicately grilled mackerel. Other grilled seafood dishes include the Sishamo (a saltwater smelt also called the willow leaf fish), Sanma (Pacific Saury), Iwashi (sardines), Aji (horse mackerel), Swordfish and Squid.

If you're still hungry, go for Watami's hearty rice bowls, like the Tokyo-Style Beef Rice Bowl with Hot Spring Egg (P 255)...

...the light and refreshing Tuna Flakes Rice (P 195) drizzled with Japanese mayo...

...or the bold flavors of the Beef Pepper Rice (P 195), each one a complete meal in itself. Fresh sashimi and sushi, a variety of grilled skewers, salads, grilled seafood, and rice bowls, Watami's got it covered. And with a cold Asahi Super Dry by your side, you can create your own Izakaya-style feast at Watami...now open at Uptown Mall.

Watami is located at the Fourth Floor, Uptown Place Mall, Bonifacio Global City, Taguig City or call +63977-718-7634 for inquiries.

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Once again, Chili's proves that more life happens here...

Chili's introduces their new line of signature Big Mouth Craft Burgers and Baby Back Ribs, adding new layers of flavors to your dining experience. Read on and find out why more life happens here, at Chili's...

At Chili's, it's always a good time to start with one of their many signature cocktails. The Patron Pomegranate Margarita (P 395), part of Chili's Premium Margaritas line, with Patron Silver Tequila made from 100% blue agave, blended with Cointreau Orange Liqueur, refreshing pomegranate syrup and a splash of 7-Up, is a personal favorite. The mildly sweet hints of pomegranate are perfectly tempered by the deep, rounded and smoky notes of the premium Patron Silver for balanced flavors in every sip.

Other refreshing tequila-based libations include the colorful Blueberry & Pineapple Margarita (P 295, L), with Tequila Gold, triple sec, and house-made fresh sour infused for 48 hours with blueberries and pineapple; and the Grey Goose Lemonade (R), a new cocktail with the iconic French vodka and tart lemonade.

After a few rounds of soothing cocktails, time for some good eats. Start with Chili's new Skillet BBQ Sliders (P 435), with tender beef, chicken and pork carnitas served with pickled red onions, barbecue sauce and honey-chipotle sauce, with a side of soft potato buns, small bites that's big on flavor. The savory richness of the beef, chicken, and pork carnitas are punctuated by the sharp notes of the pickled red onions for contrasting yet balanced flavors, rounded out by the bold flavors of the signature sauces. The potato buns are soft and chewy, with a subtle sweetness to complete the dish. And building your own slider adds that fun and interactive element to the overall experience.

More flavor. More messy. It's what sets Chili's signature baby back ribs apart, slow-smoked for hours on fragrant pecan wood. And Chili's adds even more flavor with its newest pair of baby back ribs. The Cherry Cola Baby Back Ribs, glazed with Cherry Cola, delivers vibrant notes to complement the delicate flavors of the baby back ribs. The blend of sweet and tart, smoky and savory, combine for a medley of rich flavors.

The Chipotle Blueberry Baby Back Ribs kicks up the flavor scale even higher with a more pronounced sweetness from the blueberries layered with a smoky spice from the chipotle. The subtle flavors of the baby back ribs absorb the flavorful glaze, released in every bite for a burst of flavors. Chili's takes its baby back ribs to a whole new level with these two new innovative and inventive flavors. More flavor. More messy. More fun. At Chili's.

Then, Chili's new signature Big Mouth Craft Burgers arrived, starting with the Guacamole Burger (P 465), a premium all-beef patty topped with creamy guacamole, melted Monterey Jack cheese, roasted jalapenos, sauteed red and green bell peppers, caramelized onions, and cumin-lime sour cream. Classic southwestern flavors with the creamy guacamole, jalapenos, sweet peppers and caramelized onions, capped by the sharp Monterey Jack, all blending seamlessly with each big bite.

The new line of Big Mouth Craft Burgers are also plated in a linear arrangement, with the fries and sauce laid out on a rectangular plate. And the soft potato buns and all-beef patty retains its form all the way to the last bite without crumbling, and that's always a good sign of premium ingredients.

More flavors followed with the new Sweet & Smoky Burger (P 485), with Pepper Jack cheese, bacon, red onion, crispy onion rings, mango-infused BBQ sauce, and Chili's own signature sauce. The bold and robust flavors of the Pepper Jack and smoky bacon play well with the savory and juicy all-beef patty, complemented by a layer of tart sweetness from the mango-infused BBQ sauce. There's just so many flavors happening, proving once again that more life happens here...at Chili's.

The Southern Smokehouse Burger (P 485), with Cheddar cheese, bacon, crispy onion rings, and Chili's signature sauce, served with a side of Chili's classic BBQ sauce, rounds up the selection of new Big Mouth Craft Burgers. The bacon adds that distinct smokiness to the burger, layered by the creamy Cheddar and sweet BBQ sauce, with the onion rings adding both flavor and texture. Rich flavors on a bun, with that distinct Chili's style.

Cap your feast with Chili's all-time dessert favorites, like the Skillet Chocolate Chip Cookie (P 385), a large oven-baked skillet chocolate chip cookie topped with vanilla ice cream and drizzled with hot fudge...

...or the Molten Chocolate Cake (P 395), a warm and moist chocolate cake with thick chocolate fudge filling topped with vanilla ice cream draped in a crunchy chocolate shell...

...and the playfully inventive Fried Cheesecake (P 360), a rich and creamy cheesecake fried golden brown, drizzled with caramel and chocolate sauces with a side of vanilla ice cream, each one guaranteed to end your feast on a high note. Flavorful new burgers and baby back ribs, all worthy additions to Chili's expanding menu. And when you need a picker-upper to make the day right, head on over to Chili's. And just like their campaign slogan, more life definitely happens here...

Chili's is located 199 Tomas Morato corner Scout Fernandez, Quezon City or call 375-5017 for inquiries.

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Gather the posse one more time for another Sunday Brunch at the Ranch...

It's the weekend, and time to make plans before the start of the new week for another memorable Sunday Brunch at the Ranch at Spectrum.

It's always good to be back at Spectrum, and the buffet spread remains as impressive as my first time (for more on Spectrum's Sunday Brunch at the Ranch, see my previous post on my first visit here). After being led to our table by the courteous staff, it was time to check out the spread, and be impressed one more time...

At the Charcuterie Station, one can indulge in a variety of imported cheeses and cured meats, like the Beef Pastrami...

...and the Whole Duck Terrine. And you might as well pick up a plate and start off with some tasty bites, just enough to get you through before continuing your walk through the entire spread.

Right beside it is the Fresh Seafood Station loaded with the day's bountiful catch, from plump Mussels...

...to fresh Scallops (L) and Lobsters (R) on ice. Great as is with just a squeeze of lemon for clean flavors, or delicately poached in butter and garlic, you can have your seafood any way you want it. And the station chefs will prepare it in minutes, served to your table fresh from the pan.

At the Carving Station, choose from a wide selection of premium roasted meats including Ribeye (L) and Roasted Leg of Lamb (R). That day, the Carving Station also featured the stuffed Chicken Galantine, one of the many popular dishes among diners.

At the center of Spectrum's spacious interiors, beside the Live Pasta and Taco Stations, the Cochinillo was carved as diners formed a line for a slice.

With a series of swift yet precise motions, the station chef prepared bite-sized slices of tender and juicy pork with a layer of crisp crackling. Nothing like a roasted whole suckling pig to add a cool festive vibe to a leisurely Sunday Brunch at the Ranch at Spectrum.

A refreshing Watermelon Shake (L) cools you down before the feast, and you're just about ready to start your Sunday Brunch at the Ranch with a bowl of comforting Sweet Potato and Cream Cheese Soup (R), with its rustic and rich notes warming your palate.

A plate of fresh and crisp garden greens draped in a creamy Ranch dressing, vegetables, and Beef Pastrami sets you on the right track...

...followed by a platter of fresh Salmon and Tuna Sashima, and Ebi Sushi with a side of pickled ginger.

Lobster, Mussels, Elephant Clams, and Scallops poached in butter and garlic, just perfect. The fresh briny sweetness of the seafood come through, followed by the rich buttery notes and nutty garlic hint to complete the flavors.

Follow it up with a few slices of the juicy Cochinillo and crisp crackling, with sweet roasted peppers and asparagus...

...and a slice of tender Prime Rib and Roast Leg of Lamb with grilled corn, mashed potatoes and asparagus. And there's just so much more to try and discover at Spectrum, so take your time and go for seconds. And thirds.

For dessert, cap your feast with the indulgent selections meticulously prepared by Spectrum's young team of talented pastry chefs, from intricate White Chocolate Covered Marshmallows (L) and other whimsical creations, to full sized cakes like their signature Chocolate Bacon Cake.

And it's brunch, so go ahead and indulge in a few crisp strips of Candied Bacon.

And there's more, like fresh, sweet and tart Strawberries drizzled with cream...

...the indulgent Pavlova topped with fresh strawberries, mangoes, kiwi and dragon fruit on a creamy meringue...

...and Spectrum's signature Foie Gras Macarons, a personal favorite.

Go for a double scoop of English Toffee and Chocolate Ecstasy Ice Cream just for good measure, and trust me on the English Toffee, you'll want another scoop.

Milk Macarons, Foie Gras Macarons, White Chocolate Covered Marshmallows and Candied Bacon, paired with a freshly brewed cup of coffee, it's the perfect way to end your Sunday Brunch at the Ranch on a high note. Special thanks to Monique and Margaux for an awesome belated birthday brunch at Spectrum, you guys are awesome! The Sunday Brunch at the Ranch at Spectrum is priced at P 2,777 per person, children aged 6-12 may enjoy the buffet selection at 50% off. So round up the posse one more time, for Sunday Brunch at the Ranch...at Spectrum.

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

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Learning to Drink French Fluently and Other Insightful Wine Stories...at Wine Story.

Authentic Korean Flavors at Solaire Resort & Casino's Kiwa Korean Grill Dining

Let It Be Great: The Grand British Festival at Makati Shangri-La, Manila.

Cava, Tapas and Paella at Barcino Wine Resto Bar

Have Your Cake and More at Quim's Cake Bakeshop & Cafe

Sweet Summer Memories...at Casa Italia.

Celebrating the Flavors of May Festivals at Corniche's Culinaria Filipina

Draft Gastropub's Brews Up New Dishes

Pairing Up at Yabu

The Grandi Vini Sunday Super Brunch at HEAT

Recreating the Izakaya Vibe at Watami

Meet Chili's New Burgers and Baby Back Ribs...

One More Time At Spectrum's Sunday Brunch at the Ranch