DUDE FOR FOOD

Yup, it's May once again, and it's National Burger Month in the US. And what better way to celebrate the month than with the latest rundown on the best. Here's the second edition of The Dude's Top Twelve, the Burger Round Up Part 2 (in case you missed the first edition, check out the previous post here at http://dude4food.blogspot.com/2012/06/dudes-top-twelve-list-burgers.html). And why twelve? Why not. So here goes...

Brothers Burger's Lamb Burger, an all-time classic, and still as good as the first time I tried it so many years ago. A half-pound, flame-grilled juicy lamb patty with a distinct smoky flavor, and a rich topping of pesto and feta, this one's always a winner. Pair it with some onion rings, just perfect. See the post here at http://dude4food.blogspot.com/2013/04/food-news-brothers-burger-introduces.html.

Chili's Classic Oldtimer with Cheese, premium grade beef with shredded lettuce, onions and tomatoes, a dill pickle and dab of mustard on a sesame seed bun. Simple, uncomplicated, no frills, just pure beefy perfection on a bun. See more at http://dude4food.blogspot.com/2012/08/chilis-classic-oldtimer-with-cheese.html.

The B&T Mexican Kitchen Burger, a refreshingly different burger with a cool Mexican twist, thick and juicy US beef patty topped with guacamole, shredded lettuce, pico de gallo and a Monterey Jack and cheddar cheese combo, served with a side of crisp nachos. Ask for some extra napkins, this is going to be fun and messy. See more at http://dude4food.blogspot.com/2012/07/b-mexican-kitchen-burger.html.

The Lamb Burger at Diamond Hotel's Lobby Lounge, a richly spiced juicy lamb patty with authentic Moroccan spices, feta and Parmesan, harissa yogurt, red onions, lettuce and tomatoes. The combination of different spices and seasonings give this burger a unique flavor, and a cool new burger experience. Check out my previous post here at http://dude4food.blogspot.com/2012/10/food-news-diamond-hotel-opens-lobby.html.

The WineBar's Angus Burger with Bone Marrow, an indulgent combo of prime beef patty topped with Gruyere cheese, lettuce, onions and tomatoes on a brioche bun served with thick-cut fries...and bone marrow. Spread little marrow on the bun for that extra kick in richness and flavor...pure beef bliss. Seriously good. See more at http://dude4food.blogspot.com/2012/10/a-burger-pizza-dessert-and-coffee-at.html.

Village Tavern's Cowboy Burger, probably one of the sexiest burgers out there, a premium beef patty topped with rich cheddar cheese, caramelized onions, smoky barbecue sauce and Village Tavern's signature Applewood-smoked bacon with a side of sweet potato fries and honey mustard dip. Nice. Check out my previous post here at http://dude4food.blogspot.com/2012/10/food-news-awesome-new-dishes-and-old.html.

Looking for a burger with a refreshing Korean twist? The Bulgogi Brothers Burger, a thick and juicy Unyang-style beef patty with a distinct sweet marinade, topped with cheese, lettuce, tomatoes and red and green bell peppers. See more at http://dude4food.blogspot.com/2012/10/steak-ribs-and-burger-at-bulgogi.html.

No burger list will be complete without any burgers from T.G.I. Fridays, so here's two...the T.G.I. Fridays Cheeseburger, a consistent all-time classic and bestseller...

...and the T.G.I. Fridays Jack Daniel's Burger, a thick and juicy fire-grilled patty with its distinct smoky and sweet Jack Daniels glaze, topped with American cheese, lettuce, tomatoes and onions with a side of thick-cut fries. Can't go wrong with JD...and the thick and crisp bacon strips just add the winning finishing touches on this classic beauty. See the full post at http://dude4food.blogspot.com/2012/11/burger-time-at-tgi-fridays.html.

The BBQnator from Wendy's, a cool burger with a rich and smoky barbecue sauce, cheese and bacon. Not bad for a fast-food burger. Really. See more at http://dude4food.blogspot.com/2012/12/food-news-meet-new-bbqnator-from-wendys.html.

Greeka Kouzina's Lamb Burger, a surprising new find, and a new personal favorite. A quarter pound lamb patty with caramelized figs and onions topped with feta cheese and onions served with fries and tatziki for that Greek touch. Juicy and flavorful, you don't need any other condiment, this is as good as it can be. Nice. Check out my previous post here at http://dude4food.blogspot.com/2012/12/greeka-kouzinas-lamb-burger.html.

IHOP's Mega Monster Burger, two all-beef patties with lettuce, tomatoes and onions. Serving classic comfort food and breakfast all day, it's just fitting to have a burger in the menu. And I don't mind having this for breakfast. See the full post at http://dude4food.blogspot.com/2013/02/food-news-ihop-now-spreading-happiness.html.

How are you celebrating National Burger Month? Check out some cool ideas here at http://aht.seriouseats.com/archives/2012/05/happy-national-burger-month.html. Better yet, run to your favorite burger joint and enjoy...and stay tuned for the next Burger Round Up.

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

Cool cocktails and great food. Add a hip vibe with a bohemian Spanish twist, and you've got Rastro. And happy hour takes on a new cool spin.

After a hectic Tuesday, Rastro's Happy Hour is a welcome break, just the place to unwind. Nothing like a couple of Sidecars to make the day end right. And a few of Rastro's tapas, "little plates", to go with the cocktails.

Named after the iconic and largest open-air flea market in Madrid, El Rastro de Madrid, Rastro Tapas Bar and Restaurant captures the "organized chaos" feel with an eclectic mix of styles in its interiors and decor, yet a cozy and cool vibe is felt even before you get your first cocktail.

It's Oyster Night at Rastro every Tuesday, and you can have your oysters one of three ways: fresh, baked with pancetta, and Oyster Fritters with aioli. All good and a perfect match with any of Rastro's cool cocktails. The classic Mojito and Margarita, the refreshing Guavatini and the retro Sidecar are happy hour favorites at Rastro.

Up at Rastro's second floor dining area, Rastro's cool and eclectic character comes to life, where no two pitchers, bowls and utensils are alike, even the sofas and chairs that fill up the space. Coolness. Somehow, one can sense some order in this seemingly wild mix of chairs and sofas, and somehow it all feels right. And an appropriate backdrop to the feast served that Tuesday night, as the first of many "little plates" arrived...

First up, Rastro's signature tapas, starting with the Crispy Tawilis, deep-fried freshwater sardinella found only in Batangas, with a mildly spicy white vinegar dip.

Bolitos Negros, crisp balls breaded and stuffed with Paella Negra and crispy squid, drizzled with rastro's rich aioli. A cool blend of flavors and textures, and quite filling too.

Huevoes Rancheros, a sampler serving of crisp shoestring potatoes topped with homemade chorizo, aioli and egg. The chorizo's bold flavors are tempered by the richness of the egg and aioli, with the shoestring potatoes adding a delicious crunch in every bite.

And here's the regular serving of Rastro's Huevos Rancheros. Perfect hangover cure, or an early breakfast after one too many mojitos.

Croquetas de Chorizo, deep-fried potato balls stuffed with rich chorizo, a tasty starter that pairs well with Rastro's cocktails.

Gambas al Ananda, topped with rich crab fat and spices. Plump, juicy shrimps with a subtle sweet and briny taste indicating freshness, bumped up with crab fat. Yup, crab fat. And that's all I have to say...

Chorizo and Manchego Pizzetas, bite-sized yet full of flavor, the sharp flavors of the chorizo and Manchego come through in every bite.

And the drinks kept coming too. Rastro's cool cocktails include the Sidecar, a personal favorite, the White Wine Spritzer, Red Wine Spritzer and the Guavatini. Also not to be missed is Rastro's Harvey Wallbanger. There's a cool retro vibe with Rastro's cocktails, and happy hour just isn't happy hour without a couple of Sidecars or Harvey Wallbangers.

Chistora, imported chorizo from Spain, with a flavor so rich, you just can't stop.

Tinapa Triangles, crisp mini triangles filled with smoked fish and cream cheese with a side of fresh salsa.

Rastro's Party Platter featuring their bestsellers, all in one plate, including the Chistorra, Gambas al Ananda and Crispy Tawilis.

Then, the seriously good stuff arrived. Paella Catalana, rich and moist, familiar and comforting, topped with prawns, chicken and egg. The Iberian colors of red and yellow come alive in this dish, as with the flavors.

Pollo Iberico, chicken marinated in olive oil, whole garlic cloves and herbs for 24-36 hours then slow cooked until fork tender, served with marble potatoes and garlic. Rich yet subtle flavors, and the garlic just kick up the rich flavor of the dish. And the best way to enjoy this dish is to slice a tender piece of chicken, a piece of marble potato and garlic for a cool blend of flavors. And washed down with a Sidecar, absolutely perfect.

Paella Negra, another winner from Rastro's kitchen, topped with mussels, squid and aioli sauce. Squeeze a little lemon for some sharpness in flavor, and go for it. Seriously good.

Chorizo Pasta, made with Rastro's homemade chorizo and olive oil, another pocket sized treat that's filling and comforting.

Sopa Seca, a light tomato based broth poured on crisp chorizo bits, crostini, garlic and egg, a cool cure for any hangover.

Then, it was time for dessert, starting with Rastro's Turrones Pastor, with a rich Creme Brulee filling. A delicate blend of flavors and textures, yet rich and indulgent, a nice sweet ending to cap the feast.

This. This one is the perfect finale to a feast at Rastro's. The Triple Chocolate Silk, an indulgent dessert with two layers of unsweetened chocolate topped with white chocolate on an Oreo crust. Pure chocolate bliss. And the sweet mangoes provide a nice contrast to the sweet richness of the three layers of chocolate.

And Rastro's Triple Chocolate Silk deserves a second look...

Cool cocktails, great food, and a nice vibe. Oyster Tuesdays and happy hours at Rastro's, or any day for that matter, is all you need to make it right.

Special thanks to Rastro Tapas Bar and Restaurant's Cynthia Nakpil, Owner; and Erika Paredes, Social Media & PR Consultant, for the awesome tapas, dinner and cocktails.

Rastro Tapas Bar and Restaurant is located at Burgos Circle, Bonifacio Global City, Taguig or call 556-1497 for inquiries. For more information, visit rastrotapasbar.tumblr.com and their FB page.

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

Summer's here, and as the temperature rises, Gerry's Grill comes to the rescue with its new line of Summer Coolers. Choose from any of these new and delightful cool treats...

...the Banana Boat, a cool take on the classic Banana Split...

...the Banana Caramel with sweetened bananas, a cool scoop of ice cream whisked with rum glaze and caramel sauce...

...the Fruit Platter, with a selection of tropical fruits in light syrup and ice cream...

...and the Toasted Ice Cream wrapped in crisp, toasted wafers for a cool combo of flavors and textures.

Feeling the summer heat? Cool down with the new Summer Coolers from Gerry's Grill, now available in Metro Manila branches. For more details, log on to www.gerrysgrill.com.

Note: All images provided by Gerry's Grill.

Dude for Food is now on Facebook. check out the FB Page for regular updates on good eats and food news. Better yet, click "Like" and enjoy the ride...just look for the FB "Like" widget on the right sidebar.

The world's fastest growing restaurant and nightlife guide is now in Manila, the first stop in an aggressive expansion to South East Asia. Zomato is now in 21 cities in 7 countries, including the UK, UAE, Qatar, Sri Lanka, South Africa and India, where the company was founded. Now, all the info you need in deciding where to eat in Manila is just a click away...

Zomato is accessible through the web at http://zomato.com/manila or via their free mobile apps for iOS, Windows, Android, Blackberry. With the cool mobile app, all of Zomato's features are available and fully supported on your mobile device, including menus, pictures and reviews. The best part? On your mobile, the Zomato app is location aware and suggests the best dining spots near your location. Very cool.

Zomato receives almost 12 million users every month, using the platform to discover places to dine in their cities. Zomato's Manila operations have compiled over 10,000 listings for restaurants and popular nightspots in Makati, Quezon City, Manila, Mandaluyong, Paranaque, Pasay, Pasig, Pateros, San Juan, Taguig and Muntinlupa.

Zomato features comprehensive info such as pictures, map coordinates, and menus to guide the user in their search. User reviews also provide additional reference to help you decide on where to eat. Zomato welcomes user generated data, and these are moderated by Zomato's in-house team. It's a cool site that's fun and easy to use, containing all the info you need to help you decide where to eat.

Hungry? Visit http://zomato.com/manila to check out the latest restaurants, or find out what's new with your favorite restaurant. Better yet, sign up and join the community of foodies. And discover new favorites along the way.

Note: Photo sourced from Zomato website.

Visit http://zomato.com/manila for more information on your favorite restaurants as well as the newest dining places. You can also download the free mobile app for your added convenience.

Dude for Food is now on Facebook, check out the FB Page for regular updates on good eats and food news. Better yet, click "Like" and enjoy the ride...just look for the FB "Like" widget on the right sidebar.

Izumi Sake Bar and Restaurant goes all-out with its new menu additions, turning real Japanese with curry. Yup, you heard it right. Curry.

And why curry? Many may not know it, but Japanese curry is actually the second most popular food item in Japan after ramen, enjoyed by all classes just about anywhere and any season. Japanese curry is generally milder and richer than other regional curries, making it an ideal pairing for a selection of meats, and absolutely perfect with rice. And with this insight, Izumi's chef consultant, Chef Him Uy de Baron, recently designed a new curry-based menu featuring a variety of flavors and textures. For those familiar with Chef Him Uy de Baron's Nomama Artisanal Ramen, you can expect simple but bold flavors using the very best ingredients.

Situated at the Forbes Town Center at The Fort, Izumi Sake Bar and Restaurant resembles many of Tokyo's popular sake bars, small yet homey.

Inside, the bar dominates the layout with its impressive display of premium sake. It's a cozy spot for a few drinks, and better yet, some real cool Japanese curry. A wall lined with sake bottles provides a dramatic backdrop for the steps leading to a private function room.

The curry feast begins with Izumi's Spicy Edamame, richly flavored and seasoned, and a great start to the coming feast.

Next, Soy Chicken and Mushroom Gyoza with House Curry, crisp dumplings with a savory chicken and mushroom filling on Izumi's House Curry, topped with strips of nori. The curry combo just adds a whole new dimension of flavor to this familiar starter, and immediately one can sense Chef Him's cool influence in Izumi's kitchen. Crisp, savory and a rich curry binds all the flavors and textures together in this starter.

The Umami Pasta, with thick cut bacon, cheese, shiitake with sake, fresh mentaiko and fish roe. Aptly named, Chef Him's Umami Pasta for Izumi's new menu is a unique and flavorful take on the usual pasta. There is a subtle sweetness that coats the pasta, and the richness of the bacon, cheese and fish roe completes the dish. Totally different and definitely new, this pasta dish is a must try.

Then, another of Chef Him's cool pasta arrives, the Seared Crusted Tuna with Mentaiko Pasta. The pasta dish has the same subtle sweetness as the previous dish, but topped with juicy seared tuna with a perfect pink center. There is a different kind of richness in the sauce that just works so well with the tuna and pasta, combining for yet another cool take on the usual pasta dish.

Chef Him's pasta dishes look deceptively simple, yet each dish brings subtle yet bold flavors that are surprising and different. Both dishes deliver Chef Him's philosophy on simple yet bold flavors using the finest and freshest ingredients.

then, the curry dishes arrived, starting with the Kurobuta Pork Fillet Tonkatsu with the classic House Curry Sauce. The richness of the curry enhances the tender pork fillet, a cool match with the tonkatsu's crisp texture. A meal in itself, the curry simply works well with the tonkatsu and the rice.

Next, Chef Him's Beef Stew Curry with Izumi's Dark Curry, a rich blend of curry and a touch of chocolate. The tender beef and mushrooms are delicately coated with the rich curry, and the hint of chocolate just adds a new twist and flavor, providing an unusual richness that also works quite well.

I was quite skeptical at first when Chef Him mentioned the addition of chocolate, but leave it to Chef Him to surprise you with some unexpected combinations of different flavors. Think mole sauce with a little heat from curry.

Japanese Salisbury Steak with House Curry, topped with egg and mushrooms. Again, the curry sauce works wonders with the dish, enhancing the richness of the egg and burger patty. Extra rice? Sure. Extra curry? Definitely.

We were then served another dish featuring one of Chef Him's curry versions, the Premium Seafood Furai with White Curry, with soft-shelled crab, scallops and salmon. Almost like a rich and creamy bechamel sauce, the White Curry is the perfect match for the breaded and crisp seafood.

With Izumi's new signature curry selection like the House Curry, Dark Curry, White Curry and Spicy Peanut Curry, you can create your very own curry dish by pairing it with Izumi's wide menu selection. Go for the House Curry, a proper introduction to Izumi's cool curry-based menu, with a neutral, subtle spice that pairs well with many of Izumi's meat dishes. The Spicy Peanut Curry has a little more kick, with more chili and sesame for flavor. If you're feeling adventurous and looking for something new, go for the Dark Curry, a cool blend of chili, apples, dark chocolate and three kinds of curry. And for something more creamy and subtle, go for the White Curry, best paired with Izumi's seafood dishes.

Once again, Chef Him pull off another cool surprise with his curry-based menu and unique pasta dishes for Izumi Sake Bar and Restaurant. Stop by for some cool sake, and some really cool new dishes, at Izumi Sake Bar and Restaurant. Subtle, yet bold flavors. Familiar, yet surprisingly different. Now that's cool.

Izumi Sake Bar and Restaurant is located at Forbes Town Center, 29th Street corner Rizal Drive, Fort Bonifacio, Taguig or call 856-4090 for inquiries.

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

It was another Friday night, time for some cool sangria and tapas. But it wasn't a typical Friday night. Something was cookin' at Cova Tapas y Sangria's kitchen, and Chef Patrick Hesse had a few surprises.

Recently, Chef Patrick Hesse invited us over at Cova to sample his new menu, including premium Iberian pork dishes. New dishes, and some old reliable favorites, it was going to be an interesting Friday evening.

We begin with a specialty sangria concoction, a sweet Apple Pie Sangria. Created for the holiday season, the Apple Pie Sangria has remained popular, and is still listed on the menu. This one's a keeper.

Then, the first of many new dishes arrived. The Caviar Pie and Toast, a coll combo of rich and creamy cheese with briny caviar and lemon. After trying out a similar dish at a cocktail party, an idea struck Check Patrick. Why not create a smaller, "tapas' version of the Caviar Pie? And this one works pretty well.

Next, Jamon Serrano Mousse and Toast. All the familiar and savory saltiness of Jamon Serrano with a spreadable twist. And with the crisp toast, another cool combo of flavors and textures.

Mejillones al Vapor, mussels steamed in draft beer, lemon, bacon, parsley and garlic oil. The rich broth is enhanced by the bacon, garlic, with a subtle beer flavor and sharp lemon note, complex flavors that work well with the plump mussels. A new classic reinvented, and the bacon and garlic makes this another winner.

Huevos Cabreados, crisp shoestring potatoes topped with chorizo, fried egg, aioli and salsa brava. A current bestseller in Cova's menu, we just had to order this signature dish, and no meal at Cova is complete without this. The richness of the chorizo, egg and aioli and the crisp potatoes makes this dish so comforting, and great with a few beers.

Albondigas, a juicy blend of ground beef and pork on a bed of tomatoes and peppers. The meatballs are perfectly enhanced by the tart tomatoes and smoky peppers, and the aioli completes the dish.

Pluma Iberica ala Plancha, the tail end of the tenderloin from pure acorn fed black hoof iberian pigs (pata negra), with garlic and parsley oil. If no one had told me this was pork, I wouldn't have known better. The tender richness of the meat is almost beef-like, and the delicate traces of fat add a juicy and tender texture. You just can't go wrong with premium pork.

Lomo Iberico Schnitzel, pata negra pork loin, breaded and deep-fried, drizzled with balsamic cream and lemon. Tender and juicy, the quality of the pork makes this dish another winner. Squeeze a little lemon for some sharpness, and the bold balsamic reduction completes the medley of flavors in this cool new pork dish.

Tortilla de Cova, with potatoes, onion, Asturian blood sausage, olive oil and paprika. Perfectly cooked eggs that are rich and moist, almost creamy in texture, accentuated by the morcilla, olive oil and paprika. This is one egg dish I can have any time of day. Absolutely perfect.

And the feast at Cova goes into high gear, as the first of two paella dishes arrive. The Paella de Mariscos, a rich and moist paella cooked the Catalan way topped with shrimp, mussels, squid, clams and chorizo, a combination of flavors in every spoonful. The rice remains moist, absorbing all the flavors of the various ingredients.

Then, the Arroz Negro arrived, a rich squid-ink paella topped with crisp soft-shell crab, mussels, shrimps and drizzled with aioli. The soft-shell crab adds another level of flavor and texture to the dish,perfectly crisp and flavorful, and a perfect match with the moist, squid-ink rice.

Then, it was time for a simple dessert. Pinkerton's Chocolate Guinness Ice Cream, bold chocolate flavor with subtle note of extra stout. Perfect.

A last round of Apple Pie Sangrias, and another Friday night at Cova's ends with a few favorites worth coming back to, perhaps next Friday...or maybe much, much earlier.

Special thanks to Chef Patrick Hesse, Ivana Guevarra and Tatyana Guevarra for another cool Friday evening at Cova. And kudos to Chef Patrick Hesse for an impressive and flavorful line of new dishes.

Cova Tapas y Sangria islocated at 22 Jupiter Street, Barangay Bel-Air, 1200 Makati or call 478-9700 for inquiries.

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

Finally. Prosciutto on pizza. Thank you Yellow Cab for finally coming out with a real prosciutto pizza...

Celebrating twelve great years, Yellow Cab recently opened their 100th branch in Newport City. And what better way to cap the celebration than with an all-new, limited edition pizza. Meet Yellow Cab's Mrs. Hudson's Pizza, Yellow Cab's first sauce-less pizza, with luxurious and indulgent toppings of prosciutto and herbed boursin cheese...awesome. To complete the medley of flavors, Mrs. Hudson's Pizza also has caramelized onions, fresh tomatoes, tarragon, and a cool combo of premium cheeses.

Despite having no sauce at all, each bite brings a burst of flavor, with the sharp prosciutto blending with the rich herbed boursin cheese. The subtle sweetness combines with the savory saltiness of the premium prosciutto for a unique, different and special flavor experience. And leave it to Yellow Cab for coming up with exciting new pizza flavors.

Inspired by the historic Hudson River of New York, with a cinematic reference to Sherlock Holmes' landlady, Yellow Cab's Mrs. Hudson's Pizza brings classic Italian-American flavors with premium ingredients for rich and bold flavors, even without the sauce.

And what's best paired with Yellow Cab's new limited edition pizza? What else but the classic Yellow Cab Spaghetti and Meat Balls, with rich and chunky red wine sauce and two hefty meat balls. Perfect.

Hungry? Find out more on Yellow Cab's newest limited edition pizza and other great flavors at www.yellowcabpizza.com. And yup, you can even order online. Cool. Here's to twelve great years of Great Times, Great Pizza.

Yellow Cab Pizza Co. operates in three countries, woth over 100 stores worldwide. Visit www.facebook.com/YellowCabPizzaOfficial or follow Yellow Cab on twitter at www.twitter.com/ycpizzaofficial for more information. For 24/7 Great Pizza Delivery, call 789-9999 or visit www.yellocabpizza.com to order online.

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

It was a typical Tuesday evening, but one can be sure that there's always something happening at The Fort. And Chef Benjo Tuason's kitchen at Relik Tapas Bar and Lounge was all fired up, another epic feast was in the works. It was definitely time to rediscover Relik at The Fort.

From the same group behind URBN Bar & Kitchen and Shawarma Guys (see my previous posts on URBN Bar & Kitchen here at http://dude4food.blogspot.com/2013/03/hip-cuisine-at-urbn-bar-kitchen.html and Shawarma Guys here at http://dude4food.blogspot.com/2013/04/shawarma-and-more-at-shawarma-guys.html), Relik offers Chef Benjo Tuason's cool take on modern tapas, drawing heavily from Spanish and Mediterranean influences. This, a cool vibe and some awesome cocktails, are all you need for a great dining experience at Relik.

Inside Relik, there's a cool retro feel that's both nostalgic and rustic. Check out some interesting vintage artifacts on the walls, like old tennis rackets and original long-playing vinyls from a past era. Nice touch. From the plush leather couches, the brick walls, the dark mahogany tables and benches, it's a cozy place for a few cocktails. And a comforting meal.

The first round of cocktails, Relik's Mango Mojito, Black Russian, and Dragon Berry Mojito. Reik has several versions of the classic mojito, with different combos of fruits for unique flavors. The Dragon Berry is a cool blend of Bacardi, mint leaves, fresh strawberries and lime, lime juice, smiple syrup and Sprite for a sweet, fruity and refreshing cocktail. The Mango Mojito is another fruit-based mojito with a subtle sweetness. Great drinks, and there's more...

The second round of cocktails, Relik's Red Sangria, The Perfect Cosmo, Orange Patty, a personal favorite, another Dragon Berry and the Grape Escape. The Orange Patty, named after one of the partners, is a cool mix of vodka, orange juice, ginger, and sugar syrup and capped with an orange wedge. The subtle notes of ginger blends nicely with the orange juice for a refreshing cocktail. The Grape Escape, features Raspberry Vodka, fresh grapes, lime juice and a simple sugar syrup topped with an orange wedge. Relik's Perfect Cosmo is a mix of vodka, Cointreau, fresh lime, and cranberry juice with an orange wedge. The classic Red Sangria rounds up the second set of signature cocktails, with its blend of red wine, Grand Marnier, brandy, sugar syrup and fresh diced apples, oranges and lemons. An excellent start to the coming feast...

Relik's Quesadillas, served with guacamole and tomato salsa, with a choice of fillings, including BBQ Chicken, Beef, Pulled Pork and Garlic Shrimp. We sampled the BBQ Chicken, and the fresh, tart tomato salsa complemented the quesadillas perfectly. Familiar and comforting, the quesadillas were great starters paired with Relik's cocktails.

Relik's Sampler Platter, which included Deep-Fried Manchego Balls, manchego cubes coated in panko breading, deep-fried, glazed with honey and cayenne; Baked Australian Brie, creamy Yarra Valley Brie wrapped in jamon with a light honey glaze; and Jamon Serrano Trevelez, served with crostini and fresh tomato salsa. The Manchego Balls are rich and creamy, with the honey and cayenne providing contrasting notes. The Brie and Jamon are a prefect combo of savory saltiness with rich creaminess, and the Jamon Serrano, with its distinct, almost melt in your mouth butter-like feel. An excellent assortment, and perfect with Relik's cocktails.

This. Roasted Bone Marrow, with gremolata, served with caramelized onions, pink Himalayan salt and crostini. Awesome. The rich, butter-like texture of the marrow has a delicate flavor, kicked up with the caramelized onions and pink salt. Scoop up a spoonful and gently place the marrow on a crisp crostini, then place some caramelized onions and a little pink salt...perfect. As you go for a second serving, you suddenly remember your maintenance meds...but then, life's too short anyway as you go for yet another, and even more later on. Seriously good.

Relik's Mixed Paella, with assorted seafood and chicken. Familiar flavors, and so comforting, it's rare to find a good, authentic paella at a bar. But Relik isn't your typical bar. At Relik, the food is way up there with the drinks and signature cocktails.

The freshness of the ingredients combine for a subtle yet rich medley of flavors in one dish. Hearty, filling and satisfying, a tapas bar isn't one unless it has good paella. And Relik's Paella doesn't disappoint.

Creamy Pasta with Mussels, a rich pasta with fresh, plump mussels. The velvety, smooth sauce drapes each noodle completely for a rich flavor, and the mussels add a sweet and briny note. Simple and rustic, this one's a winner.

Mother Ann's Braised Ox-Tail, slow-braised Australian ox-tail served with pomme puree and buttered carrots. From an old family recipe, Chef Benjo recreates an old family favorite. Like all old recipes, it takes time to prepare, and this is evident in the first bite. The tender ox-tail is indicative of the slow, long and tedious cooking process, and the flavors are concentrated, the way any home-cooked meal should be.

Relik's Surf and Turf, with juicy baked prawns and a tender juicy steak on a bed of creamy mashed potatoes. A classic combo, Relik's version includes a rich, tart tomato-based sauce that adds another layer of flavor to the steak and prawns.

Grilled Mahi-Mahi with sauteed olives, capers, and tomatoes in white wine and butter. Simple and fresh ingredients makes this dish. Uncomplicated, yet with bold and fresh flavors, another great dinner option at Relik.

And finaly, Relik's Cochinillo, perfectly roasted, a fitting finale to an awesome feast. Deliciously crisp cracklings, tender and juicy pork, richly seasoned and no need for any sauce. Just perfect.

Relik also has an extensive selection of desserts,including Churros with Salted Caramel Dip, crisp churros drizzled with cinnamon. And instead of the traditional thick Spanish chocolate, Relik uses a salted caramel sauce for a different kind of flavor. And it works quite well.

Vanilla and Amaretto Panacotta, cooked cream with a berry compote, another rich and indulgent dessert, just the perfect ending to an equally rich feast at Relik. Not too sweet, but deliciously creamy. Very cool.

Cool cocktails, great food, Relik has it all. It's one cool place to rediscover excellent tapas and great cocktails on a Tuesday night. Or any other night. Special thanks to Chef Benjo Tuason for an awesome evening at Relik.

Relik is located at the 2nd Floor of the Commercenter Building, 31st Avenue corner 4th Street, Bonifacio Global City, Taguig, Metro Manila or call 846-8889 or 0917-529-8333 for inquiries. You can also visit their FB Page at www.facebook.com/RelikTapasBarLounge.

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

It's rare to find a place where the look, service and food seem to blend together in a zen-like balance, where tiny nuances combine for a total sensory experience. One such place is Sutra, with its cool take on modern Asian cuisine. Traditional and comforting flavors, yet new and different. Sutra's play on subtleties, from its unique interiors to the elegantly plated dishes, has an exotic yet cool vibe. And each distinct element provides layers that enhance one's dining experience.

From the same group that owns and manages Duo Steakhouse and Wine Bar, Zuni Restaurant and Wine Bar and Asya Filipino Asian Restaurant, Sutra specializes in Pan-Asian cuisine injected with subtle continental influences and a zesty Mediterranean flair. The diverse and eclectic menu features a variety of flavors, with cool new executions on familiar Chinese, Thai and Japanese dishes.

Inside, the palette of colors range for rich and vibrant to subtle, more subdued shades, a visual representation of the rich and varied cultural traditions of Asia. Elegant and upscale, yet with a cool contemporary feel where one immediately feels at home. There is a sense of balance in a seemingly eclectic fusion of influences. And I think this sense of balance best describes Sutra, and like the name that inspired it, there seems to be a set of rules that provide harmony and balance at Sutra.

Sutra also offers a wide range of specialty cocktails and beverages, including a comprehensive wine selection to enhance one's experience. Tea-based cocktails like the Spiked Earl Grey, unique and refreshing, are just some of the cool and subtle twists one can experience at Sutra.

Sutra's Executive Chef, Ding Lazona, introduces the first of a series of signature dishes, which include starters to mains, to desserts. Chef Ding brings Sutra's vibe and character to life with different flavors and textures, from subtle to bold flavors, reflecting the richness of Asia's culinary traditions. And the diverse menu is also indicative of Sutra's fun, playful and inventive kitchen.

Our experience at Sutra begins with the Firecracker Sushi (P 310), an updated sushi roll with spicy tuna, unagi, scallions, and tobiko. The heat from the Spicy Tuna isn't overwhelming, there is a gradual, even delicate, build up of spiciness for that extra kick of flavor, a subtle sensation that prepares your palate for the next round of dishes. The rolls may look deceptively simple, but the combination of textures come through in every pleasurable bite.

Then, two dim sum dishes inspired by the elements were served. Sutra's Water Dumplings (P 170), filled with steamed bamboo shoots and shrimps. Familiar and comforting, a classic take on a dim sum favorite. The dough is soft and delicate, yet firm with a chewy bite, which blends well with the savory shrimp filling.

Sutra's Earth Dumplings (P 185) arrived next, steamed dumplings with spinach and shiitake, which adds a nutty note that's subtle and refreshing. Other dimsum variations include the steamed Ocean Dumplings, with a mix of seafood, vermicelli and white sauce; and the deep-fried Fire Dumplings, filled with black mushrooms and spicy shrimps.

Next, the Sutra Salad (P 450), with mixed greens, juicy prawns, jicama, pomelo, green mango, and apples with sweet and tangy cilantro plum dressing. The combination of fruits and a sweet and tangy dressing provide a refreshing play of flavors, Asian with a Mediterranean hint.

Assorted Seafood in Lemongrass Broth (P 695), with salmon, shrimps, mussels, cream dory, served with a bowl of Jasmine rice. The lemongrass adds a subtle sweetness, almost like a milder version of the Thai Tom Yang, and the seafood also adds to the sweetness of the broth, indicating freshness.

Then, the mains arrived. Sutra's Shepherd's Pie, with tender, braised lamb topped with sweet potato, a unique take on a classic continental dish, using lamb instead of beef, and sweet potatoes instead of potatoes. Hearty and filling, a meal in itself, and the flavor combo with the lamb and sweet potatoes work quite well together.

Yang Chow Fried Rice (P 235), with shrimp, ham, egg, chorizo macau, green peas and carrots, just the perfect side to the next main dish...

...Sutra's Meat Lover (P 995), a combination platter with crispy pork belly, tender beef rib fingers, and marinated chicken served with fresh tomato salsa and liver sauce. Each meat dish is distinct, with its own rich flavors for a dish that's perfect for families and groups. The dish also personifies the eclectic mix of flavors consistent with Sutra's approach to Asian cuisine with a continental touch.

And finally, dessert. Sutra's Frozen Chocolate Cake filled with eclair and topped with Mango Flambe (P 175) is a delightful combination of sweet and tart notes, simply yet elegantly plated, a visual feast for the eyes.

True to Sutra's sensory approach, this simply tastes as good as it looks.

Sutra's Panacotta and Fruits with Balsamic Ice Cream (P 180) is another example of the kitchen's innovative approach to flavor combinations. The richness of the panacotta contrasts with the sharp flavors of the balsamic ice cream. And both deliver a medley of flavors that are distinct, yet balanced.

A comforting sense of balance, an eclectic mix of flavors, a range of different nuances from its decor, service and food. That's the Sutra experience.

Ready to awaken all your senses? Check out Sutra, and indulge in a wide range of flavors. Special thanks to Executive Chef Ding Lazona and Kevin Prasad, Managing Director, for a cool dining experience at Sutra.

Sutra is located at Bonifacio High Street Central, Bonifacio Global City, Taguig City, or call 925-3565 for inquiries. Visit their website at www.sutra.com.ph for more information.

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

A sampling of classic comfort food, a variety of dishes and flavors from around the world, and a great time with friends. That's a typical night at Red Garlic.

Started by a group of friends who simply wanted a place to have coffee, a few bottles of beer and their favorite food from classic family recipes to some of their favorite dishes from their many trips abroad, Red Garlic offers a wide range of flavors with their extensive menu. And with over a hundred items on their menu, from ribs to pizza to rendang, you pretty much have the flavors of the world on your plate at Red Garlic. And as the partners envisioned it, Red Garlic exudes a casual and cozy vibe, just the place to have some great food and a few drinks with friends.

Our sampling menu began with Red Garlic's signature Pear Salad with Walnut and Bleu Cheese (P 455), fresh salad greens topped with poached fresh pear in sweet wine with crumbled blue cheese, watermelon and dragon fruit with Pom-Cran dressing. Sweet and tangy, with an Asian hint, a refreshing starter for Red Garlic's other dishes.

Santiago Chili Taco Poppers (P 255), with fresh hand-picked chili from Ilocos stuffed with Mexican taco filling and wrapped with red jalapeno dough. This. Probably the most interesting appetizer I've had in a long time. The fresh chili has a subtle sweetness as the heat gradually builds up, definitely a must-try. Some of the poppers pack quite a punch, and you'll never know if you'll pick up a fiery chili or a mild, kinder chili. Roll the dice and just go for it.

Cajun Style Baby Back Ribs (P 1199 full slab, P 699 half slab), char-grilled until fork-tender, glazed with Red Garlic's very own apple barbecue sauce, served with mashed potatoes. Nothing like a slab of meat on a wooden board, adding a cool rustic touch. Once the servers set up the wooden slab, it's game on. The rich glaze is so full of flavor, smoky and sweet. Seriously good.

Trio Pizza (P 659), Red Garlic's combo pizza with three flavors of your choice. Our Trio featured Red Garlic's signature Cinco de Mayo, a five cheese pizza with mozzarella, fontina, cheddar, ricotta and parmesan with special herbs; the Basillica con Tartuffo Fiorentina topped with sauteed mushrooms, grilled Italian sausages, fontina and mozzarella; and Torre del Greco, with roasted Italian tomato basil topped with sauteed rock shrimp, fresh arugula tossed in lime vinaigrette tossed with Grana Padano cheese. Ordering a Trio is a great way to sample Red Garlic's different pizzas, and it's great for sharing with family and friends.

St. James Beef Rendang (P 499), slow-cooked tender beef with authentic premium Asian spices and ingredients in Thai coconut milk, served with Jasmine Rice. The beef was tender and flavorful, and the sauce was just perfect with the steaming hot Jasmine Rice. A spoonful of rice, a slice of tender beef, and a lot of sauce. Perfect.

The Red Garlic Signature Roll (P 495), with Tamago, soft-shell crab, crisp ebi tempura topped with kani and spicy mango sauce. Much larger than the usual sushi roll, the dish offers a cool combo of flavors and textures, crisp and chewy, and the spicy mango sauce adds a nice sweetness with a little kick to round out the flavors.

And for dessert, we sampled Red Garlic's Lava Cake (P 275), served with a choice of vanilla or raspberry ice cream. Sweet, moist and rich, if you love chocolate, this should satisfy your chocolate fix.

Warm Bread Pudding with Sabayon Vanilla Sauce (P 215), a traditional and comforting dessert that's hearty and filling, and a great ending to cap a meal at Red Garlic. Great with coffee...or with any of Red Garlic's refreshing beverages...

...like the Pink Sparkling Lemonade (P 155), a refreshing lemonade with Sierra Mist and fresh mint.

Later in the evening, go for any of Red Garlic's cool cocktails, like the Blue Margarita...

...and the Mai Tai. After dinner, stay awhile for a few more cocktails. And you'll be glad you did. An extensive menu, a variety of flavors, all in one place. Good food. Good times.

Special thanks to Bing Benares, Manager; and Jacq Yap, Kitchen Manager, for an awesome dinner.

Red Garlic is located at the Ground Floor, Two Parkade, 30th Street, corner 7th Avenue, Bonifacio Global City, Taguig or call 856-2822 or 856-1354 for inquiries.

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

The best part about the weekend is a long and leisurely brunch, unhurried and no stress. Nothing like savoring each bite, each sip, without even looking at the clock. It's definitely time to head over to Malcolm's Deli at The Fort...

Inspired and named after a New York Butcher, Malcolm's opened its first location, Malcolm's Place, six years ago in Makati. This was then followed by Malcolm's Deli at The Fort, and Malcolm's Burger in several locations. Known for its premium KitaYama Wagyu Beef dishes, from choice steaks to burgers, Malcolm's Deli at The Fort now serves breakfast and brunch daily, with its signature pancakes, omelettes and benedicts, including a wide range of dishes featuring premium KitaYama Wagyu Beef. Voted as one of the Philippines' Best Restaurants of 2012 by Asia Tatler, this was going to be a special brunch.

Tucked away at the ground floor of Fairways Tower along 5th Avenue corner McKinley Road, Malcolm's Deli feels like a private sanctuary, homey and comforting, just the place for a leisurely brunch. In addition to the signature dishes, Malcolm's Deli also offers a Breakfast Buffet featuring cereal and congee and other popular breakfast dishes.

The leisurely brunch at Malcolm's Deli begins with a serving of Malcolm's Chicken Skin Cracklings served with vinegar dip. Crisp and flavorful, just the starter to set the tone for an indulgent brunch at Malcolm's Deli.

Malcolm's Stack (P 280), three thick and fluffy buttermilk pancakes served with butter, maple syrup and berries.Unbelievably fluffy, and impressively thick, Malcolm's Pancakes are definitely one of the best in the metro. Rustic, hearty and filling, the softened butter and rich maple syrup complete the flavors. This one goes into any top ten list for pancakes, and ranks high in my personal list. This alone, with a side of bacon and eggs, should be a complete breakfast at Malcolm's Deli, but there's more...

Malcolm's Irish Benedict (P 300), two farm-fresh eggs, poached, with a classic hollandaise sauce on oven-baked pandesal, KitaYama Wagyu Corned Beef, country potatoes and a side salad. The delicately poached eggs and the rich hollandaise sauce combine well for a truly indulgent breakfast or brunch, and the premium and tender KitaYama Wagyu Corned Beef is another winner. The country potatoes add a rustic touch to the dish, and the side salad adds clean flavors to contrast with the richness of the dish. Seriously good.

Malcolm's Benedict, tender, sauteed beef with mushrooms, onions and spinach, another signature dish. The tender and flavorful KitaYama Wagyu Beef and nutty mushrooms add another layer of flavors to this classic dish. KitaYama Wagyu Beef is the only locally bred wagyu beef in the Philippines, and you get world-class quality with premium beef delivered fresh from KitaYama's farms to your plate. And you can immediately taste the difference in the quality of the beef in this dish.

Steak and Eggs (P 550), premium cut Kitayama Wagyu Beef, two farm-fresh eggs, and country potatoes. Tender premium steak, two eggs prepared any way you want, and rustic potatoes, can't get any better than that. One bite immediately reminds you of Malcom's tedious and meticulous process in serving its prime KitaYama Wagyu Beef. KitaYama Wagyu Beef is chilled, never frozen, and at Malcolm's Deli, the delicate aging process is continued in-house with their very own aging chillers. Malcom's remains the only free-standing restaurant with this special process as compared with other establishments that simply import frozen cuts. There's probably no better way to start the weekend than with Malcolm's premium Steak and Eggs.

KitaYama Wagyu Corned Beef, crisp and perfect with a cup of garlic fried rice ans a sunny-side up. There's just something so homey and comforting with this simple breakfast dish that brings back so many childhood memories, but this isn't your your everyday corned beef.

Macolm's Deli also serves it's own in-house desserts and pastries, including tarts and other desserts, like the Peach Almondine (upper left), almond creme with pate sucre and fresh peaches; and the Pear Almondine (lower right).

This, and a good cup of coffee, is another perfect sweet ending at Malcolm's Deli. Go al fresco, with Malcolm's Deli's outdoor dining area, to complete the mood.

And stay awhile. There are other dessert options at Malcolm's Deli, all baked in-house to satisfy any sugar craving. And go have a second cup of coffee.

We also sampled Malcolm's Deli's tender KitaYama Wagyu Beef Short Ribs, smoked in-house for rich flavors. Fork-tender with a butterlike feel, the short ribs is another must-try. And you don't need any sauce at all. It was way past lunch, and I still couldn't walk away. It was a weekend, so why rush. Can't just leave these short ribs just yet...

Great pancakes, awesome Benedicts, and impressive KitaYama Wagyu Beef. Definitely worth waking up a little early for a weekend brunch at Malcolm's Deli. Malcolm's also serves an extensive menu of classic American comfort food, including premium KitaYama Wagyu dry-aged steaks, salads, pizzas, pastas and desserts, including an impressive wine list and cocktails. Breakfast, brunch, lunch or dinner, if you're looking for premium Wagyu Beef, Malcolm's Deli serves it all day. Now that's my kind of place.

Special thanks to Vicky Lauchengco (L), Sales & Marketing Director, KitaYama; Norman Zamora (C), Operations Director, Malcolm's Deli; and Jerome Mitra (R), Marketing Manager, Malcolm's Deli for an awesome brunch.

Malcolm's Deli is located at the Ground Floor, Fairways Tower, 5th Avenue corner McKinley Road, Fort Bonifacio, Taguig or call 556-3186.

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

Local dishes with a cool new twist. Diamond Hotel Philippines features Chef Bruce Lim of Chef's Lab in Cocina Filipina: A Filipino Food Festival at the Corniche, an indulgent buffet showcasing Chef Bruce Lim's fresh and innovative take on local favorites.

For a limited run only, Chef Bruce Lim's Cocina Filipina: A Philippine Food Festival at the Corniche starts from May 15 up to May 25, 2013. In addition to Chef Bruce Lim's new local dishes, the bufet at Diamond Hotel's Corniche will also feature regular favorites, including a fresh seafood station, a carving and grilling stations, salads, cold cuts and cheeses, and the popular desserts station with specialty cakes, pastries and ice cream.

In creating the new dishes, Chef Bruce Lim draws on his favorite local cuisine and family recipes, infusing it with international flavors and giving it an updated and contemporary twist. A sampling of Chef Bruce Lim's new dishes include an extensive set of updated local classics, present in each of Corniche's different food stations, from the Cold Station, the Soup Station, the Carving Station, the Hot Line and finally, the Dessert Line. I start with Chef Bruce Lim's Tuna Tartar with Paco Salad and Aratilis, a unique blend of flavors and textures, familiar yet different. The subtle sweetness and acidity makes this cold starter a refreshing treat, as I go for a second...

The Chilled Roasted Beet Soup with Seared Scallops and Mangoes is another cool starter, with a thick, richly flavored soup base complemented by the sweet scallops and mangoes. Each little shot packs bold flavors, and again, I go for seconds...

Chef Bruce Lim's Pinoy Style Oyster Rockefeller, topped with kang kong (water spinach) and sharp queso de bola for a burst of local flavors. The addition of these local ingredients transform the oysters with a pleasing and familiar flavor, uniquely local and another innovative twist by Chef Bruce Lim.

Chef Bruce Lim's Cold Pancit, another refreshing twist on a traditional dish, almost like the Korean Chapchae, but with more familiar local flavors. Unique, innovative and flavorful, another refreshing re-invention of a traditional dish.

The deconstructed Sinigang sa Batuan with Grilled Pork Belly, a personal favorite, with an intensely flavored broth blending with the smoky and tender grilled pork. Strong, clean flavors and the addition of the grilled pork belly is definitely new and game-changing in terms of additional layers of flavors. A perfectly balanced soup, hearty and filling, traditional yet different. Perfect.

The familiar lumpiang sariwa makes an appearance, with Chef Bruce Lim's Lumpiang Sariwa with Soy Garlic Gelee. The traditional flavors of the usual sauce is incorporated inside the fresh spring roll, providing all the flavors in each bite. Very cool.

Kalderetang Itik with Chili Sauce, another inventive twist on kaldereta. The thick sauce has a mild spice that coats and complements the rich duck meat, a comforting and filling dish.

Then, it's time for the heavy hitters. Chef Bruce Lim's indulgent Pinangat na Liempo with Aligue Cream Sauce, an indulgent grilled pork belly dish leveled up with crab fat, definitely a winner. Another personal favorite.

And don't miss the Carving Station, featuring Chef Bruce Lim's Roasted Pork Belly. Rich, flavorful, tender and juicy, pure clean flavors enhanced by a dab of BBQ sauce. Seriously good.

At the Live Cooking Station, check out Chef Bruce Lim's updated palabok, a version 2.0 of a traditional favorite, the Lobster Palabok is rich and creamy noodle dish with tender and sweet chunks of lobster. Can't get any better than that.

For dessert, you can choose among the wide array of signature treats at Corniche, including a rich chocolate and vanilla ice cream topped with pistachios. Simple indulgences that just can't be beat.

Or go for something new, with Chef Bruce Lim's inventive cool take on international desserts infused with local flavors, like the Queso de Bola Cheesecake, Buko Creme Brulee, Barako Coffee Profiteroles, and Mango Sago Timbals. Indulgent, rich, different, a perfect ending to cap an awesome dining experience with Chef Bruce Lim's Cocina Filipina at Corniche.

Familiar, local flavors with a refreshing new twist. Chef Bruce Lim's extensive menu at Cornich changes daily for the entire run of Cocina Filipina, and leave it to Chef Bruce Lim to surprise and delight you with his inventive take on local favorites. Expect to find more exciting dishes in the next few days, like the Sisig Pasta, a Cream of Potato and Kangkong Soup with Tinapa, Balut ala Pobre, Chocolate Tablea and Barako Coffee Mousse and so much more.

Rediscover traditional cuisine with Chef Bruce Lim's inventive playful culinary twist at the Corniche's Cocina Filipina: A Philippine Food Festival, for only P 1,680 nett per person. You can also enjoy the buffet with free flowing tropical juices for only P 1,888 nett per person. Plus, diners have a chance to win roundtrip tickets to Cebu with accommodations, and other exciting prizes including an overnight stay at Diamond Hotel. Not a bad deal. Catch Chef Bruce Lim at Diamond Hotel's Corniche, only from May 15 to 25, 2013.

For reservations, call Diamond Hotel Philippines at 528-3000 local 1121. The Buffet Promotion is not available in conjunction with other discounts or offers, Prior reservation is encouraged.

Diamond Hotel Philippines is located at Roxas Boulevard corner Dr. J. Quintos, Manila. For inquiries and reservations,please call Corniche at (632) 528-3000 local 1121. For more information on Diamond Hotel Philippines,please visit www.diamondhotel.com. For hotel updates and special offerings, follow Diamond Hotel on Facebook at http://www.facebook.com/diamondhotelphilippines and Twitter at http://twitter.com/DiamondHotelPH.

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

Great times are always better with Pizza. I can recall countless celebrations made even better with a pizza, and I'm pretty sure you have your own great stories too. Now you can share your photos and stories, and maybe, even win a cool gadget. How cool is that?

And no celebration is complete without any of Yellow Cab's signature pizzas. Launched last April 20, Yellow Cab's new Facebook App, Great Times with Yellow Cab, allows fans of Yellow Cab to share and upload their cool photos and stories with their favorite Yellow Cab Pizza. It's easy, and it's fun.

It's so easy and simple to join. Just go to Yellow Cab's facebook page and register (see link below). Then upload two photos and your story. Share and get your friends to vote for your entry. And you get a chance to win a Samsung Galaxy S3 Mini, or a cool iPad Mini, or the new Samsung Galaxy Camera. Very Cool. But you better hurry. Promo runs from April 20 until May 31, 2013 only. So grab a Yellow Cab pizza along with a few friends and your camera, and click away. Great times. Great pizza.

For more information, check out Yellow Cab's Facebook Page at https://www.facebook.com/YellowCabPizzaOfficial/app_175443292609774.

Dude for Food is now on Facebook, check out the Facebook page for regular updates on good eats and cool promos. Better yet, click "Like" and enjoy the ride...just look for the FB "Like" widget on the right sidebar.

Classic comfort food, always makes coming home a little more special. And that's exactly how one feels when entering Naci Comfort Food. Great food, cool place, it's like coming home.

From starters to mains, all the way to desserts, Naci serves up familiar favorites with surprising new twists, taking comfort food to a whole new level and making each visit different and special. A quick glance at Naci's menu features a range of traditional, home-style fare that's simple, yet so comforting.

Entering Naci, one immediately feels at home, like dining in an aunt's place. The shelves feature little things from the homes of the young owners, adding to the cozy warmth and casual vibe of the place. Bright, colorful, yet there is a subtle coolness in the place that makes one want to linger. And you'll definitely want to stay awhile for some of Naci's signature desserts.

To help you decide what to order, Naci provides diners with a tablet featuring all of Naci's dishes, just scroll and...drool. A cool touch that adds to one's overall dining experience.

I start with one of Naci's signature fresh fruit shakes, the Black Grape Shake, just perfect to beat the afternoon heat. Tart, and not too sweet, this one's a winner. Naci also offers fresh brewed tea and fruit juices as well as a full line of smoothies like the Bailey's Cooies and Cream, Lemon Yakult Yogurt and Strawberry Kiss.

Then, the first of Naci's starters arrived. The Kani Mango Crunch (P 280), fresh greens topped with kani, sweet mangoes, and cucumber with crispy wonton and vermicelli with a refreshing Wasabi Mayo dressing. Not your usual salad, the crispness of the wontons and noodles add a layer of texture that blends so well with the salad greens, the sweetness of the mangoes and kani, and the subtle wasabi mayo, a cool blend of flavors and textures in one great dish. Light and refreshing, a definite must-try.

Next up, Nat's Appetizer Sampler (P 520), your choice of four signature appetizers in one plate. My sampler had the Beef Taco Spring Rolls (P 280), the Cajun Mozzarella Balls (P 280), the Classic Salpicao (P 380) and the Glazed Chicken Wings (P 350). The kitchen's playful, fun and inventive character is evident in this platter, with the Beef Taco Spring Rolls combining the familiar flavors of tacos in a handy and crisp spring roll, allowing you to enjoy tacos "without the mess." The Cajun Mozzarella Balls with fresh tomato pimiento salsa is another cool medley of flavors and textures, with the crisp outer layer contrasting with the rich creamy mozzarella in every bite. The Glazed Chicken Wings features Naci's very own "secret" sauce, sweet and smoky, and double fried. Can't get any better than that. The Classic Salpicao was equally excellent, with tender premium beef tenderloin cooked in olive oil and garlic. Seriously good, I had to restrain myself from getting some garlic fried rice to go with it.

Something familiar with a cool new twist, another example of Naci's playful inventiveness, the Beef Caldereta Lasagna (P 450), homemade noodles with rich beef caldereta topped with mozzarella and served with focaccia bread. And the combo works. The richly flavored caldereta sauce pairs well with the pasta and cheese, and the tender shreds of beef round up the flavors. Naci also offers other unique and creative pasta dishes, like Nadine's Adobo Cannelloni, Longganisa and Green Grapes on Linguine, and Arugula and Shiitake Primavera. Very cool.

This. The Cuchifrito Rice Bowl (P 280), with crisp, double-fried broiled pork belly over Tinapa Rice with Red Egg Salsa. A personal favorite, and a classic take on real comfort food taken a notch higher. The crisp pork belly is complemented by the unique tinapa rice, almost like a salted fish fried rice but with more subtle flavors. The red egg salsa completes this dish. Comforting and filing, just the dish to make the day right.

Naci Comfort Food also serves some of the best desserts in the metro, and you'll definitely have to save room for dessert to complete your dining experience at Naci. The Chocolate Ganache Cake (P 165/slice, P 1,200/cake), premium dark Belgian chocolate ganache layered with rich and moist dark chocolate sponge is definitely the one for chocoholics. Rich dark chocolate that's not too sweet, and a perfect way to cap any meal at Naci.

The Red Velvet Cake (P 130/slice, P 850/cake), is another signature dessert from Naci, a classic red velvet covered in vanilla cream cheese frosting. Other signature cakes include the Pistachio Sansrival and the Caramel Cream Cake (see one of my earliest posts featuring Naci's Caramel Cream Cake here at http://dude4food.blogspot.com/2011/12/getting-your-sugar-fix-at-naci.html), guaranteed to satisfy your sugar fix.

I go for the Chocolate Ganache Cake. Take a bite, then close your eyes...and you're in a happy place. Seriously.

Naci also offers a full line of cupcakes, including mini-versions of their signature cakes. And it's almost impossible to hold back, just go with the flow and give in. Have a cupcake...

With an extensive menu, I'm pretty sure you'll find your personal favorite. And you'll soon discover that dining at Naci Comfort Food is pretty special, it's like coming home. Special thanks to business partners Natasha Villaroman (L) and Nadine Nocom (R) for an awesome and comforting mid-afternoon feast.

Naci Comfort Food is located at Unit 3, Two Parkade, 7th Avenue, Boniacio Global City or call 847-6224 and 0917-523-4315 for inquiries. You can also check out their cool website at www.nacicomfortfood.com for more details.

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

There's a brand new drink in town, and its making waves. A line of healthy, all-natural beverages that's just perfect to beat the summer heat.

Coco Royal is a line of healthy beverages using all-natural and premium raw ingredients with the latest in assembly line-in processes. Available in six delicious variants, including Pure Coconut Water, Coconut Water with Aloe Vera, and Coconut Water with Water Chestnut for thirst-quenching hydration; and Basil Seed with Honey, Mango Juice and Pineapple Juice round out the flavor line, all refreshing beverages to beat the summer heat.

At the formal launch at Namnam Restaurant in Greenbelt 2, special drinks were prepared using Coco Royal for some refreshing cocktails, guaranteed to give you a cool tropical vibe. Like the Maui On My Mind, a cool blend of Coco Royal Pure Coconut Water, Rhum and Triple Sec, a personal favorite.

Then, there's the Tahitian Bikini, with Coco Royal Basil Seed with Honey, spiked with vodka, triple sec and sweet and sour mix. Other cool cocktails include the Hawaii High-O, with Coco Royal Pineapple, triple sec and sweet and sour mix; and the Waikiki Sunset, a cool blend of Coco Royal Mango, tequila, triple sec and a Margarita mix. After a few shots of these cool cocktails, you'll definitely feel sand on your feet, and I go for a second round.

Appetizers were then served, including this spicy dulong spread with coconut milk, just the right level of heat before dinner. Great with an ice cold Coco Royal Pure Coconut Water.

To better appreciate the different flavors of Coco Royal, NamNam Restaurant prepared a pairing menu for each of the Coco Royal variants, starting with the Corn Okoy with the Coco Royal Coconut Water with Water Chestnut. The crisp and mildly spiced corn okoy is a perfect match with the sweet Coco Royal Pure Coconut Water with Water Chestnuts.

Next, the Coco Royal with Aloe Vera is paired with the Enselada Paco, a refreshing fern salad with red egg and tomatoes. A refreshing salad paired with an equally refreshing drink.

The Coco Royal Pure Coconut Water is then paired with crisp Pinsec Frito with chili sauce, a refreshing pairing with the spice of the chili sauce contrasted by the sweet Coco Royal Pure Coconut Water.

The sweet and refreshing Coco Royale Pineapple Juice is paired with the sharp and savory chorizo and kesong puti spring roll, a delicious blend of flavors and textures perfectly washed down with the sweet pineapple juice.

For the Coco Royal Mango Juice, Namnam pairs this sweet beverage with sauteed baby squid. Complex flavors ashed down with ease with Coco Royal Mango Juice.

And lastly, the Coco Royal Basil Seed with Honey is paired with Batil Patung, a richly flavored noodle dish that goes down nicely with the unique flavor of the Coco Royal Basil Seed with Honey.

And desserts were also given the Coco Royal Treatment, with the unique Banana Cupcake with Coco Royal Basil Seed and Honey Icing, a tasty Vanilla Cupcake with Coco Royal Pure Coconut Water with Water Chestnut Icing, and a Carrot Cupcake with Coco Royal Mango and Pineapple Icing. Inventive, creative and tasty, and the flavors work quite well.

Six cool flavors, great straight up, or spiked for a cool cocktail, or paired with your favorite food, Coco Royal's refreshing flavors are guaranteed to get you in a tropical mood.

Don't be left out, catch the tropical vibe with Coco Royal. Coming soon in selected supermarkets and retail outlets.

Coco Royal is exclusively distributed by Conrad & Co., Inc. and will soon be available in selected supermarkets and groceries in Metro Manila.

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

A sweet and crumbly French Apple Streusel Pie with a dollop of creme anglaise on a weekend afternoon. Sometimes, life can be perfect, even for a few moments. Ronna's Sweet Treats make moments like these even more special.

Introduced to baking at a young age by her paternal grandmother, Ronna Anido fondly remembers childhood summers in Baguio, baking sweet treats for the family in their summer home. During high school, Ronna pursued her love for baking by taking lessons with Sylvia Reynoso. A former banker, Ronna has turned her passion into a small business, with Ronna's Sweet Treats. From cupcakes, cookies to cakes, Ronna's Sweet Treats offers a full line of specialty desserts, including her signature Chocolate Eclairs, Pastillas de leche Cheesecake, Cookie Dough Cheesecake, and decadent Chocolate Truffle Cupcakes.

But the French Apple Streusel with Creme Anglaise remains on the top of my list. Fresh apples lovingly baked in a buttery crust with a crumbly Streusel topping, capped with a generous scoop of creme anglaise, a rich and thick vanilla custard. Perfect.

The indulgent dessert definitely goes a notch higher with Ronna's secret vanilla custard. The sweet baked apples and the crust provide contrasting flavors and textures, capped by the creamy Creme Anglaise.

Indulgent layers of buttery crust, sweet apples, Streusel topping and Creme Anglaise, and a good cup of coffee...just can't get any better than that...

Following one's passion can take you on a long and arduous road that may even be elusive for some, but Ronna's Sweet Treats puts it all in the proper perspective. Sometimes, a slice of French Apple Streusel Pie is all you need. And I'm pretty sure Ronna's grandmother would agree.

To see more of Ronna's Sweet Treats, visit http://ronnassweettreats.blogspot.com/ for more information and contact details.

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

If you've ever had that nagging thought of making the ultimate ice cream blend, now's your chance...

Cold Stone Creamery's famous smooth and creamy ice cream, handcrafted fresh daily in each store, and an extensive selection of "mix-ins," lets ice cream fans in the metro create their very own customized combos for the ultimate ice cream experience.

With over 1,500 locations in 20 countries, Cold Stone Creamery brings it's unique brand of ice cream creations to Manila with its first location at The Fort. And just in time too. With the lingering summer heat, Cold Stone Creamery promises not only a cool break from the heat, you can now make your very own personalized signature ice cream blend. Ice cream your way, now that's cool.

The limitless choices for customization, the idea of making your very own personalized concoction, is a unique feature in all Cold Stone Creamery locations worldwide. Couple this with premium, high quality and freshly made ice cream and a variety of ingredients and toppings, and you have the makings of a real winner. Here's a sneak peek at the infinite ice cream possibilities at Cold Stone Creamery...

Cold Stone Creamery offers 22 ice cream and sorbet flavors, from Salted Caramel, Dark Chocolate, Cotton Candy, Cake Batter to Orange Dreamsicle, which serves as the base for your custom creation. And with 29 "mix-ins" from nuts, fruits and candies including Butterfinger, Kit Kat, M&Ms, Oreo, roasted almonds, pecans, brownies and blueberries that can be blended with any of the base flavors, there is virtually no limit to the number combinations at Cold Stone Creamery. And here's some interesting trivia: A Harvard study calculated the exact number of combinations at any Cold Stone Creamery store to 11.5 million unique creations and flavor combinations. Customized and personalized ice cream like never before, now you can have your very own ice cream creation your way. Pretty mind-blowing, and that's exactly what you get every time you visit Cold Stone Creamery. Cool.

And here's more. Cold Stone Creamery also offers its very own Signature Creations, with 20 combos featuring a variety of flavors and mix-ins to get you started. Looking for a serious chocolate fix? Go for Cold Stone Creamery's Chocolate Devotion, a cool blend of chocolate ice cream with chocolate chips, brownies and fudge. Coffee? No problem, try the Coffee Lovers Only, with coffee ice cream, roasted almonds, Heath Bar and caramel. Craving for berries? Then Berry Berry Berry Good is the one for you, with Sweet Cream ice cream, raspberries, strawberries and blueberries. Missing Oreos? Find it in Oreo Overload, with Sweet Cream ice cream, chocolate chips, Double Oreo cookies and fudge. Cake and ice cream? Cold Stone Creamery's got that covered too, with That's How I Roll, a rich blend of Cake Batter ice cream with pecans, Yellow Cake and cinnamon; and the Cheesecake Fantasy, with Cheesecake ice cream, Graham Cracker pie crust, blueberries and strawberries. Apple pie a la mode? Try the Apple Pie a la Cold Stone, with French Vanilla ice cream, apple pie filling, Graham Cracker pie crust, cinnamon and caramel. And if you need some mojo, go for the Mud Pie Mojo to pick you up, with Coffee ice cream, Oreo cookies, peanut butter, roasted almonds, fudge and whipped topping. And with twelve other signature creations, you'll surely find a personal favorite. Then again, you can make your very own custom creation with over 11.5 million possible combos.

Once you've made up your mind, Cold Stone Creamery's crew will whip it up for you in minutes. Here's a tip in deciding what to order: Don't rush, take your time and just go with the flow. Creating masterpieces takes time, so go through your list of options. And once you make up your mind, stand back and let Cold Stone Creamery's crew bring your ice cream creation to life by mixing your selection on a granite stone chilled to 16 degrees fahrenheit. A flurry of scoops, cool spade work, and a few quick strokes then blends your selection right in front of you, and finally placed in a freshly made waffle cone or bowl. And if you're lucky, the crew will even throw in some scooping acrobatics to keep you entertained.

And just like that, you have your very own Cold Stone Creamery creation...

It was a late afternoon, and chocolate seemed the way to go. And Cold Stone Creamery's Chocolate Devotion seemed to be calling me that day. Thick and smooth chocolate ice cream with chunks of brownies and fudge, mixed in with with chocolate chips for that extra chocolate kick. Perfect.

Michael McGill, President of International, Kahala, one of the fastest growing franchising companies in the world with its portfolio of 15 quick-service restaurant brands, including Cold Stone Creamery, prepares one of the many signature creations.

And you can taste the quality of the ingredients in each spoonful. Next up, how about Cold Stone Creamery's Dark Chocolate with brownies, fudge and chocoloate chips, my very own personal and customized blend for chocoholics? Why not.

Fresh, handcrafted ice cream, premium ingredients, and limitless combinations. Just can't get any better than that. And if you feel that you finally have that winning ice cream combination, test it at Cold Stone Creamery. And the best part? You'll end up having more combinations to try, 11.5 million possible combinations to be exact, making each visit to Cold Stone Creamery new and different. Everyday.

Cold Stone Creamery is located at the Ground Floor, Serendra Piazza, between McKinley Parkway and 11th Avenue, Bonifacio Global City, Taguig City. Check out their cool Facebook Page at https://www.facebook.com/coldstoneph.

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

Corned Beef Brisket and Slow-Roasted Beef Bely, classic comfort food reminiscent of countless Sunday meals with the family from years past. Both dishes took time, and the long prep time meant these dishes were special. Now, Hillside Ranch brings you all the beefy goodness for you to replicate those special Sunday meals...

Atoy and Chay Tayag, the young couple behind Hillside Ranch, decided the time was right to offer classic prime beef entrees that rival some of the very best restaurants in the convenience of your own home. And both Atoy and Chay know the food business, in fact, they have it in their dna, coming from famous culinary clans of Pampanga. Atoy Tayag is the nephew of Claude Tayag, an influential chef, successful restaurateur, food columnist, and owner of the legendary Bale Dutung in Angeles City. Chay Tayag's mom owns the popular Kapampangan restaurant Binulo in Clark, and her uncle owns the American restaurant Rumpa. And it's no surprise that the next generation would pursue a business closely linked to their family names.

Atoy and Chay perfected their classic recipes for Corned Beef Brisket and Slow Roasted Beef Belly by serving these dishes in the family catering business, and the dishes became a hit almost immediately. Encouraged with the initial success of their dishes, the young couple decided to make their beef dishes available for home consumption, a real challenge for complex dishes like Corned Beef Brisket and Slow Roasted Beef Belly. Without compromising quality, Hillside Ranch offers these quality dishes that are reheatable, even microwaveable, right in you own home. Atoy and Chay Tayag makes everything scratch, from curing to roasting, using the best prime USDA beef for consistent quality. And the results are immediately evident after your first bite.

We recently sampled Hillside Ranch's signature beef dishes at Trellis, another culinary institution owned by the Tayag clan, starting with freshly prepared sandwiches. The French Dip, with Hillside Ranch's Slow Roasted Beef Belly, caramelized onions and au jus on crisp bread was an excellent introduction to their popular Slow Roasted Beef Belly. Tender, almost butter-like, with a flavorful layer of fat for that melt-in-your-mouth goodness that can only come from beef that's been lovingly slow-roasted for up to eight hours. One bite, and I'm sold. Seriously good.

Hillside Ranch's signature Corned Beef Brisket is another memorable dish that simply reinforces that winning combination of time and quality ingredients. Hillside Ranch cures the brisket in their chillers for over a week, allowing the brine to completely penetrate the meat before the boiling process. And the result, tender and succulent corned beef that rivals, even surpasses, the offerings from the best restaurants in the metro. Corned beef perfection, and definitely one of the best I've tried.

We sampled a classic Reuben, with tender Corned Beef Brisket, sauerkraut, Swiss emmenthal and horseradish cream on rye, and I go for seconds. Again, Hillside Ranch's patient and tedious process comes through in every bite, and you can taste the love that goes in preparing the Corned Beef Brisket in every bite.

And here's the beef...the sandwiches were just a preview of more good things to come, as the Corned Beef Brisket was prepared and sliced. Served with boiled cabbage, string beans, carrots, marble potatoes and horseradish cream, a classic and traditional dish so familiar and comforting, yet timeless. And Hillside Ranch succeeds in preserving the familiar richness of the dish in each and every bite. The beefy richness is preserved, and the subtle briny note enhances the beef. And this is the way I remember it, and for a brief moment, images of childhood family meals are relived. It's simply that good.

This. A full slab, just can't get any better than that.

The Slow Roasted Beef Belly was sliced, and it was pretty cool to see the carving knife cut through the beef with ease, like butter. A little au jus,and you have an incredible slice of pure beef belly bliss. Tender, moist and richly flavored, the Slow Roasted Beef Belly is definitely another winner. And I definitely go for seconds...

Corned Beef Brisket and Slow Roasted Beef Belly, both absolute winners from Hillside Ranch. Now you can prepare these classic beef dishes in the convenience of your own home, every day. You no longer have to slave in your kitchen for days, simply grab a pack of Hillside Ranch's Corned Beef Brisket and Slow Roasted Beef Belly and you have a gourmet meal in an instant. Eating in is pretty cool. Very cool.

It's reassuring to know that the new generation is continuing the family's culinary tradition, and Hillside Ranch is definitely on its way to becoming another classic for generations to come.

The Hillside Ranch Corned Beef Brisket and Slow Roasted Beef Belly are available in 650 g slabs (P 550), 225 g Sliced packs (P 220) and full slabs at P 770 per kilo (advanced notice required). Special thanks to Dino Tayag and Jom del Rosario, Hillside Ranch Manila distributors; and Chay and Atoy Tayag of Hillside Ranch for an awesome dinner.

You can visit Hillside Ranch every Saturday at the Salcedo Community Market, Jaime C. Velasquez Park, Makati City or you can send an e-mail to hillsideranch@me.com for inquiries. Check out their cool Facebook Page at http://www.facebook.com/HillsideRanch for more information.

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

Pizza. Sushi. Steak. One cool culinary trifecta, all in one cool place...

Torch Restaurant unveils its new menu featuring innovative pizzas, sushi and steak dishes with a refreshing new spin. Drawing mostly from Italian, Japanese and American cuisine, the extensive menu at Torch infuses a modern and contemporary twist to classic international favorites, and this is clearly evident in the new dishes.

Inside, one finds bright, spacious interiors, clean lines for a modern look and a cool vibe. An al fresco dining area provides additional seating options. Casual, fun and homey, just the place for some pizza, sushi and steaks.

Recently, we sampled the exciting new menu from Torch for lunch, and I start with a refreshing Grape Shake, perfect on a hot summer day. Pizza, sushi and steak make an interesting lunch combo, as I waited for the dishes to arrive.

Torch's Appetizer Sampler, featuring the restaurant's signature appetizers were then served, including Chili Cheese Crispers, fried and breaded whole green chili stuffed with cheddar and chili con carne; Truffle Fries, crisp, thick-cut fries tossed in truffle oil; Buffalo Asian Chicken Wings, spicy marinated wings; and the Tequila Lime Chicken Skin Skewers, tequila and lime marinated deep-fried chicken skin. The variety of flavors gives you a good idea on Torch's wide repertoire of dishes. The Chili Cheese Crispers and Tequila Lime Chicken Skin Skewers offered contrasting flavors, with the cooling heat from the chili blending with Torch's creamy signature sauce, and the crisp chicken skin with the subtle yet sharp tequila lime. The truffle oil adds a richness to the fries, and the soy marinade gives the buffalo wings that distinct Asian flavor. Great starters.

Then, the first set of pizzas arrived, starting with the White Truffle Sausage Panizza (P 429.95), griled Italian sausages generously drizzled with white truffle oil on crisp, fresh oven-baked panizza, topped with mozzarella,

The thin and crispy crust is cut into long strips, allowing you to make some pretty cool roll-ups, stuffed with arugula, alfalfa sprouts and fresh salsa.

The sharp flavors of the Italian sausage, the nutty hint of truffle oil and the creamy mozzarella on a thin and crisp crust already makes this a winner. Add some alfalfa, arugula and salsa and you have a pizza dish with complex flavors and textures. A good start, as I go for another slice.

Gambas Pizza (P 329.95), crisp and rustic crust topped with plump sauteed shrimps in chipotle garlic olive oil and rich mozzarella. The garlicky shrimps are a familiar flavor, and the combo works quite well on a pizza, combining for a different and new pizza experience.

And Torch's inventiveness continues with its Philly Cheesesteak Pizza (P 369.95), crisp, oven baked thin crust topped with the classic and familiar Philly Cheesesteak filling, mozzarella and cream cheese. Another refreshing new take on pizza, with something familiar yet combining for yet another new pizza experience.

Torch's new Dragon Sangria (P 899.95 for 3-5 pax) was then served before the next round of dishes. A cool blend of white wine sangria with fresh dragon fruits and guava, elegantly served on a large fish bowl. The dragon fruit and guava add a distinct tropical flavor, refreshing and again, different.

Next, the exciting new sushi dishes arrived. Elegantly plated, Torch's new Smoked Salmon Truffle Sushi (P 449.95) was served. Hand-rolled sushi stuffed with mango, cucumber and kani topped with wakame, smoked salmon and fish roe, drizzled with white truffle oil. But Torch's creative kitchen wasn't quite done just yet, as the dish is crowned with a perfectly cooked sunny-side up. Rich and flavorful, definitely not your usual sushi. And with the number of ingredients, surprisingly all the flavors blend perfectly, with not one ingredient overpowering another. There is a delicious balance in the dish, and Torch's kitchen succeeds in creating a truly unique and different dish worthy of becoming one of Torch's signature dishes.

The first sushi dish is then followed by another, equally inventive dish, the new Volcano Roll (P 369.95), featuring freshly baled sushi rolls with tempura, tamago and topped with succulent spice-baked scallops. And to complete the dish, the sushi rolls are draped with cheese and Japanese mayo. Aptly named, Torch's new Volcano Roll is another cool twist on the usual sushi, combining complex yet subtle flavors and textures in one unique dish. Perfect.

Then, the steaks arrived, starting with the Salpicao Medallion (P 479.95), Certified Angus Beef wrapped in bacon with a side of garlic parsley rice, sauteed French beans and carrots, served on a sizzling hot slab of stone. The cool plating gives this dish a good first impression, and it doesn't disappoint.

An impressive dish, the sizzling sound of meat on hot stone is an experience in itself, releasing a beefy aroma that just brings out one's primordial instincts. Nothing like sizzling premium meat, and some restraint is needed as you hold yourself back from diving in. Don't leave the meat on the hot slab too long, or you'll overcook it. Once sliced, the juicy pink center indicates a perfectly cooked cut of meat, and medium is definitely the way to go. Tender, with just a little bite to remind you this is beef, and good beef it is. The bacon adds another layer of flavor, and you just can't go wrong with bacon.

This is then followed with Torch's new Steak Fondue (P 879.95), with tender melt-in-your-mouth Ribeye Meltique Beef, with a cool selection of five different sauces. Just a few minutes in the hot oil, and each piece of tender beef is ready. It's great as is, or you can explore different combinations with the different sauces. It's a great dish, and fun too. Cooking your own meat right on your table adds to the overall dining experience at Torch.

And finally, the first of two pasta dishes arrived, starting with Torch's Tartufo Pasta (P 545.95), a rich and creamy truffle mushroom pasta with fettuccine. Hearty and comforting, a perfect pasta dish for mushroom lovers.

This. Torch's new Burger Mac & Cheese (P 334.95), classic comfort food on a whole new level. The cast-iron mac and cheese is served with a juicy US Angus Beef patty, and richly covered in creamy cheese. Simple, yet rich, familiar yet there is always a spot for a good mac and cheese. Another great dish.

Torch also has other menu options like the Smoked Jabanero Glazed Salmon (P 435.95), a fresh baked salmon with unagi citrus sauce, mango salsa and garlic parsley rice. Simple and clean flavors, and a great light meal.

For dessert, Torch brings out its signature Fried Bread Pudding (P 219.95), another cool classic with a refreshing twist. Deep fried bread pudding with sabayon sauce, topped with vanilla ice cream and drizzled with caramel. Rich and comforting, just a perfect ending to a great meal at Torch.

International cuisine with a fresh, new twist. Pizza, sushi and steak for lunch? Definitely. And Torch Restaurant does an impressive slam dunk with the cool trifecta of new dishes, and then some. Special thanks to Dappy San Juan (L), Marketing Consultant; and Michael T. Chua (R), Torch's dynamic and young owner, for an awesome lunch.

Torch Restaurant is located at Home Studio Building, 63 Connecticut Street, Greenhils, San Juan or call 477-3771 for inquiries, reservation, private events or catering needs.

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

There is an old Spanish saying that goes "a full stomach makes a happy heart." At Calderon Cocina Tapas y Bebidas, I did leave with a full tummy, and needless to say, a very happy heart. Now you don't have to go far for authentic Spanish dishes and tapas, just head down to Calderon.

Calderon Cocina Tapas y Bebida is a culinary collaboration of Monchet Carballo (the man behind Sabor de Espana at the Salcedo Market), Marmi Perez, Angela Melo and Chef Rafa Ysip. And their passion for Spanish cuisine is immediately evident once you enter and taste Calderon's signature dishes. Authentic, rustic and rich, just the way I remember it. And at Calderon, the dishes are comfortingly familiar, yet there is something refreshing and new.

Located along F. Calderon Street in San Juan's Little Baguio, hence the name, Calderon is one of the newest restaurants in a former residential neighborhood, and the only Spanish restaurant in the area. Exciting things are definitely happening in Little Baguio. You can say that Calderon Cocina Tapas y Bebidas completes the international culinary scene in Little Baguio with its authentic Spanish dishes.

Housed in one of the units in a row of former apartments, the converted residential space adds a casual and homey vibe that enhances one's dining experience at Calderon. Additional seating options are also available at the second floor. The wooden stairs leading to the upper floor is reminiscent of the typical apartment layout from the past, adding to the rustic charm of Calderon.

Arriving early, I sample Calderon's Hot Chocolate (P 80), a thick and traditional chocolate made even richer with ground peanuts. Dark, sweet and comforting, this one just brings back so many memories of childhood summers, a perfect start to the coming meal. And oh, you'll need a spoon to enjoy this one...

Calderon's signature mains then arrived, starting with the Paella Valenciana (P 700/24" good for 2-4 persons, P 1,600/34" for 8-10 persons), topped with plump shrimps, succulent mussels and vegetables. The dish is rich, flavorful and deliciously moist, and all you need is a spoonful to know why this is one of Calderon's bestsellers.

Then, Calderon's other signature dish was served, the rich Paella Negra, a personal favorite (P 500/24" good for 2-4 persons, P 1,300/34" for 8-10 persons), cooked in squid ink and topped with shrimps, mussels and creamy aioli. Just like the Paella Valenciana, Calderon's Paella Negra is incredibly moist and flavorful. The squid ink adds a layer of flavor that pairs well with a squeeze of lemon and aioli sauce, and one spoonful simply leads to another. And another. Like they say, just go with the flow.

No Spanish feast would be complete without Bacalao, and Calderon's Bacalao ala Vizcaina (P 280) does not disappoint. The classic Basque dish is rich, but not too salty, and the salted cod is tender, almost butter like. The sauce is just packed with so much flavor, a hearty and comforting dish, and another winner from Calderon's kitchen.

A classic is followed by another, the Fabada Asturiana (P 300), a rich bean stew with chorizo. The chorizo adds a distinct sharpness to the creamy beans, a simple dish with bold flavors. The broth is richly flavored, and great for dipping with bread. Rustic, traditional, and another winner.

As the feast gets into high gear, we were also served the Sangria Calderon Riojo (P 700/carafe), completing the dining experience at Calderon. Refreshing and sweet, and perfect with the rich Spanish dishes. But dinner wasn't done just yet, as Calderon's kitchen fired up the next batch of dishes.

The Pollo Iberico (P 800, must be ordered one day in advance), slow cooked chicken with marble potatoes, garlic herbs and olive oil. Unbelievably tender and flavorful, one of the best chicken dishes I've had. And the best part, pulling off the leg is simply effortless, that's how tender it is. This is definitely worth calling ahead to order, great for a weekend family meal at Calderon.

The Cangrejos ala Calderon (P 1,000, seasonal), cooked in olive oil, lemon, garlic, onions and tarragon. The richness and complex flavors make this different, yet the different flavor notes combine so well, resulting in a delicious balance of flavors, with each ingredient complementing the other. The use of tarragon is new and different, and adds a unique layer of flavor to the dish. An excellent dish. and go ahead, use your hands...

The Pasta de Chorizo (P 220), topped with a sunny side up, just can't get any better than that. Rich with bold flavors, the egg balances the dish with a creamy flavor and texture. Hearty and comforting, a unique take on pasta, and it works quite well.

Then, we sampled Calderon's new dishes. Still not on the menu, we were allowed a sneak peak on the new dishes. First up, the Roasted Bone Marrow, perfectly seasoned, simply awesome, 'nuff said. And this one gets my vote for immediate inclusion in Calderon's menu. Seriously good.

This. Premium grade Wagyu beef...and again, another worthy addition to Calderon's menu. Calderon's Chuleton, simply seasoned with salt and pepper, nothing else. Perfect. I enjoyed both new dishes, and expect to find these in Calderon's regular menu soon.

For dessert, we were served Churros con Chocolate (P 250), another Spanish classic, served with thick chocolate. Dipping the churros in the thick chocolate always makes this dish fun, and Calderon's version is pretty good.

Torrijas con Helado (P 250), a unique Spanish take on French Toast, with Calderon's version using a ciabatta topped with ice cream, fruits and thinly sliced nuts, a perfect ending to cap an awesome meal at Calderon.

Barriga llena corazon contento. And at Calderon, that's exactly how you'll feel after trying their signature dishes, or even Calderon's Hot Chocolate, or some tapas. Finally, authentic Spanish cuisine comes to San Juan. Special thanks to Calderon's dynamic team, Chef Rafa Ysip, Angelo Melo, Marmi Perez and Monchet Carballo for an awesome dinner. And to a full tummy and a happy heart.

Calderon Cocina Tapas y Bebidas is located at 403 F. Calderon Street, San Juan, Metro Manila or call 238-2264 for inquiries.

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

The Dude's Top Twelve List: Burger Round Up Part 2

Tuesday Happy Hour at Rastro

Food News: Gerry's Grill Introduces New Summer Coolers

Food News: Search the Best Restos in Manila with Zomato

Turning Japanese with Curry at Izumi Sake Bar and Restaurant

Cool New Dishes at Cova Tapas y Sangria

Quick Bites: Meet Yellow Cab's Mrs. Hudson

Rediscovering Relik: Cool Cocktails, Classic Tapas

A Sensory Dining Experience at Sutra

Red Garlic: The World's Flavors On A Plate

A Cool Weekend Brunch at Malcolm's Deli

Food News: Diamond Hotel's Corniche Features Cocina Filipina with Chef Bruce Lim

Food News: Yellow Cab Launches Cool Facebook App

Coming Home to Naci

Food News: Coco Royal Makes Waves at Namnam

A Sweet Treat from Ronna's Sweet Treats

Cold Stone Creamery: The Ultimate Ice Cream Experience, Now at The Fort

Hillside Ranch: And Here's the Beef...Corned Beef Brisket and Slow Roasted Beef Belly

Food News: Torch Fires Up New Sushi, Pizza and Steak Dishes

Calderon Cocina Tapas y Bebidas: Authentic Spanish Cuisine Comes to San Juan