DUDE FOR FOOD

A full moon, sumptuous food, and great wine. A memorable evening of moongazing, made even more special with one of New Zealand's finest wines...

Named after small, secluded bay hidden on the Marlborough coast of New Zealand's South Island, the wines of Monkey Bay capture that distinct Kiwi spirit, with its fresh, clean, and approachable character uncorked with every bottle. And there's no better way to discover and experience being in the moment, with a full moon on a summer evening, than with a few bottles of Monkey Bay. All it takes is one sip, and you're there...

Held at Wave Restaurant at the exclusive City of Dreams, the elegant outdoor venue offered panoramic views of the of the Manila Bay skyline, as well as the perfect vantage point for an unobstructed peek at the full moon. It's also the perfect setting to illustrate Monkey Bay's concept of "being in the moment," that liberating feeling of spontaneity, all under the full moon. That evening, we sampled Monkey Bay's selection which included a Merlot, Rose, Sauvignon Blanc, and Pinot Gris, each one highlighting the range of Monkey Bay's portfolio.

Throughout the evening, wine flowed freely getting you in the groove in no time at all. And soon, guests experienced being in the moment in true Monkey Bay style, with each sip of Monkey Bay's different wines spinning its own stories for an entertaining evening.

A lavish poolside barbecue was set up, with a curated menu to pair with Monkey Bay wines, including Fresh-Grilled Lemon Grass Black Tiger Prawns...

...tender and savory fall-off-the-bone 8-Hour Smoked Pork Ribs, Hickory Smoked Black Angus Beef Brisket, and Indonesian-style Beef, Chicken and Seafood Satay along with an assortment of sausages and other dishes.

The outdoor grills were fired up all night long, and the sausages seemed to be a popular choice that evening. Guests were encouraged to pair their Monkey Bay wine with the wide variety of dishes and simply following what they enjoyed, without any rules to limit the experience.

My Monkey Bay experience began with a glass Pinot Gris, with its subtle pale gold hue and fragrant aromatic hints of fruits and whisper of spice, followed by soft notes of melon and pear. The Pinot Gris pairs well with lighter dishes, with its crisp and delicate flavors. The Sauvignon Blanc features a lemon-like tint with a sharp clarity, with a nose resembling pineapples and finished with pronounced lemon and grapefruit notes. The Sauvignon Blanc is perfect with chicken and seafood dishes, complementing the delicate profiles of the dishes. The Rose, with its vibrant pink hues, has a more floral aroma, capped by the tart notes of strawberries and a crisp, dry finish. The Rose pairs well with light dishes and salads. And finally, Monkey Bay's Merlot, with its deep red shade and upfront aroma of blackberries, delivers robust and full-bodied flavors with hints of fruits and spice ideal for pairing with savory dishes and barbecues. Though each wine is different from the other, there seemed to be a playful, even whimsical character that threads these different wines, a distinct carefree spirit that is innate with Monkey Bay. And that's what makes Monkey Bay so approachable, with its fresh and clean notes complemented by its outgoing personality. It's good vibes in a bottle, just what you need to celebrate the full moon.

But the weather seemed to have other plans that evening, with a veil of clouds shrouding the full moon. But after a few more glasses, the evening skies began to clear, just enough time for the Philippine Astronomical Society to set up their powerful telescopes for an intimate peek at the moon. Nothing like being in the moment...

...with a glass of Monkey Bay. And all it takes is one sip, and you're there. Make that one too many sips, glasses and bottles of Monkey Bay for a memorable evening of moongazing and being in the moment, and it just can't get any better than that. One more glass for the road, just for good measure...

For more information on Monkey Bay, visit their website at http://www.monkeybay.co.nz.

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The masterful execution of blending distinct culinary styles and techniques are highlighted in the exciting new dishes of Alqueria...

Alqueria Tapas, Paellas Y Bistecas introduces a new menu featuring Spanish flavors with a uniquely Asian spin, each one created and developed by Chef Sonny Mariano. The fusion of flavors are fresh and innovative, adding layers of new flavor experiences with each new dish. Take a peek at Alqueria's exciting new menu...

Young chef Sonny Mariano preps the new dishes for the special tasting lunch, a preview of Alqueria's new menu. Chef Sonny Mariano's new menu maintains Alqueria's Spanish theme, infused with playfully inventive Asian flavors for creatively unique dishes (for more on Alqueria, see my previous post on their Traditional Spanish Cuisine).

A refreshing Watermelon Shake kicks off your dining experience at Alqueria, and within minutes, the first of the new dishes were served...

Chef Sonny Mariano's intricate Callos (P 159), with tripe, chorizo, and chickpeas draped in lime air on a crisp pastry cup, is reinvented and transformed into an elegant appetizer. The comfortingly rich and familiar flavors of callos, the hearty tripe stew, serve as the base for the new appetizer, updated with modern tweaks.

The rustic richness of the callos are punctuated by the subtle and delicate citrus notes of the lime air for balanced flavors, capped by the crisp pastry shell for texture. Each bite delivers a rich play of complex flavors and textures, but Chef Sonny Mariano has more tricks up his sleeves...

The Black and Claw Croquettas (P 268), an elegantly plated dish with crab claw, squid ink, ebiko and crab fat, combines the briny richness of seafood flavors, with the delicate notes of the succulent crab claw kicked up a notch by the distinct flavors of the squid ink and crab fat. The ebiko, or shrimp roe, caps the dish with its mildly salty notes.

Chef Sonny Mariano then explores a rich fusion of flavors, combining distinctly Asian elements in his next dish, the Korean Tofu (P 268), soft tofu topped with chorizo, shrimp, hoisin and crispy shallots. The mild flavors of the tofu are layered by the sharp notes of the chorizo and shrimp, draped in a flavorful hoisin sauce and finished by the crispy shallots.

The cross border fusion of flavors blend seamlessly, with familiar notes yet refreshingly new and different. It's a bold execution that plays on equally bold flavors, and definitely not something you can find in the usual Spanish restaurants.

A pair of traditional soups were then served, starting with the Fabada (P 178), a traditional white bean soup with chorizo topped with a crisp flatbread...

...and a deconstructed Sopa de Ajo (P 168), with garlic, Manchego, and organic egg yolk, each one a vibrant palette of colors.

The steaming hot broth for the Sopa de Ajo is served separately, and pouring the broth to the bowl adds to the experience. In minutes, the organic egg yolk is delicately cooked by the hot broth and ready for tasting. The flavors are comfortingly rich, opening up your palate for the next round of dishes...

The earthy and nutty notes of mushrooms are featured in Chef Sonny Mariano's next appetizer, the Truffled Mushroom Tostadas (P 248), with a trio of mushrooms on whole wheat tostada drizzled with truffle oil and topped with fresh cilantro. The distinct flavors of the fresh mushrooms are highlighted even further by the truffle oil, tempered by the minty hint of fresh cilantro for balanced flavors.

Alqueria's new menu includes a pair of paellas with Asian touches, like the Salmon Al Neri (P 698), with fresh salmon on squid ink rice with nori, migas, roasted peppers, and calamansi aioli...

...and the colorful Green Curry Paella (P 638), with chicken, prawn, lemongrass and Greek yogurt. Both executions are radical departures from the traditional paella, with Asian and eastern touches for unique flavors. The nutty nori and calamansi aioli pair well with the squid ink paella and the fresh salmon, while the distinct curry notes blend seamlessly with the sharp hints of the lemongrass and creamy tartness of the yogurt. Definitely different, complementing the range of paella dishes at Alqueria like their Valenciana, Chicharonnes, and Queso.

For the mains, Chef Sonny Mariano presented his tender and juicy Beef Belly (P 568), with shallots and green beans on a rich sauce with a side of mushrooms and cherry tomatoes.

The tender slices of beef belly are neatly arranged, and this one tastes as good as it looks. If you enjoy the rich flavors of beef, this should satisfy any serious beef craving. Each bite releases a burst of beefy richness, followed by the sweet notes of the sauce.

Alqueria's new Pollo (P 488), with garlic, sweet pepper, spinach and paprika, is a another rustic dish highlighting the delicate notes of chicken with its own juices capped by the fresh flavors of vegetables. Topped with crispy shoestring potatoes for both flavor and texture, the new dish is another welcome addition to Alqueria's new menu.

For dessert, cap your feast with Alqueria's indulgent WCGT Custard (P 308), with green tea, white chocolate and strawberries...

...the playful Frio Y Caliente (P 328), with miso caramel, banana cake, 62% hot chocolate mousse...

...and the classic Turon (P 328), reinvented with manchego cheesecake, Pedro Ximenez wine, and vanilla. And there's more...

The creamy Tres Leches (P 288), with coconut, dulce de leche, and popcorn...

...and the Canonigo (P 258), draped in salted egg cream with fruits and cookie crumbs, round out the new desserts at Alqueria. The salted egg cream pairs well with the canonigo, yet another example of Chef Sonny Mariano's playful cross-border culinary style. Each one is elegantly plated, and guaranteed to end your feast on a high note. Traditional Spanish flavors infused with an Asian spin, and it works. Experience your own culinary border crossings with Alqueria's new menu, just leave it to Chef Sonny Mariano to take you on a flavorful ride.

Alqueria Tapas, Paellas Y Bistecas is located at the 3rd Floor of Mega Fashion Hall, Building D, SM Megamall or call +63916-506-2659 for inquiries and reservations.

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Many say it's the long drive home that makes coming home special. Down south may be at the extreme and opposite end from where I live, but heading south to Mama Lou's feels like coming home...

Head homeward bound to comforting dishes at Mama Lou's, and it's definitely worth the drive. Rustic pizza, pasta, and more await diners down south, with each dish lovingly prepared using the finest and freshest ingredients. Read on and come home to Mama Lou's...

Inside Mama Lou's, the rustic earth tones resonate with a calming vibe, and you just know you're home. It's that homey and casual warmth that adds to the dining experience at Mama Lou's, with its wide range of comforting homestyle dishes. In minutes, the kitchen fires up the lunch orders...

A complimentary tray of warm bread is served along with pesto and pomodoro sauces, as you wait for the dishes.

Start your dining experience at Mama Lou's with a refreshing Watermelon Shake (P 145), perfect after the long drive. The signature Lasagna (P 295), with homemade pasta layered with parmesan, mozzarella, and hearty meat sauce baked in a brick oven tells you that you're indeed, home at Mama Lou's.

At Mama Lou's, you can choose from a wide variety of antipasti, including the Poutine (P 160), crisp fries draped in a rich and smooth brown gravy with mozzarella cheese. Add some Bacon (P 35) to pump up the flavors. Fries, gravy, and bacon, just can't beat that.

Mama Lou's also offers a selection of seafood dishes, like the Grilled Tuna Belly (P 325), a light and healthy dish with tender and juicy tuna belly delicately grilled with fresh onion, tomato, and green bell pepper...

...and the Salmon Grill (P 390), with grilled Norwegian salmon in lemon, butter, and caper sauce with mashed potatoes and vegetables, both light and satisfying meals.

Satisfy your beef craving with Mama Lou's Marbled Ribeye Steak (P 695), tender imported Australian beef draped in a thick mushroom gravy with mashed potatoes and vegetables. This one's a meal in itself. Simple and uncomplicated, yet so comforting and full of rich and vibrant flavors, visiting Mama Lou's is really like coming home...

And don't forget to try mama Lou's Escargots (P 395), with imported premium snails from Europe baked in garlic and parsley butter served with toast. Mama Lou's menu is so extensive, just like your favorite aunt's pantry, there's always something for everyone.

But it's the comforting flavors of Italian dishes that make Mama Lou's special. Like the Risotto Tartufo Funghi (P 325), with wild mushroom and truffle cream topped with shards of parmesan...

...and the Risotto di Mare (P 350), with creamy Italian Arborio rice and mixed seafood, both prepared from scratch using the freshest ingredients. Sometimes, even the simplest dishes can be the most challenging to execute, and Mama Lou's just nails it. All the time.

A trio of pasta dishes then arrived, starting with the Spaghetti Seafood Pomodoro (P 295), with clams, shrimps, squid rings, and mussels in a rich red sauce...

...the Spaghettu Seafood Olio (P 315), with its rich blend of olive oil, garlic, and seafood...

...and the unique Spaghetti Con Tuyo Filleto (P 295), with strips of salted fish fillet and freshly chopped red tomatoes in garlic and olive oil, another favorite with a touch of local flavors. Each dish has its own distinct flavors, with so many more pasta dishes to choose from. The noodles are cooked perfectly, with the right al dente and chewy texture in all three dishes.

No visit to Mama Lou's is complete without their signature pizza. And there's just nothing like pizza fresh out of the brick oven, with all its fresh flavors at its peak. The use of fresh and premium ingredients deliver all the rich flavors for probably one of the best homegrown and local pizzas down south.

The Mama Lou's Special (P 350 Small/P 450 Large), a rustic and crisp thin crust topped with tomatoes, mozzarella, prosciutto, mango, arugula, and balsamic cream, offers a rich blend of contrasting flavors, from the sharp notes of the prosciutto and balsamic cream, tempered by the sweetness of the mangoes. Sweet and savory, all in one pizza.

If it's seafood you want, the Frutti Di Mare (P 325 Small/P 425 Large), with assorted seafood, tomatoes, mozzarella, and garlic, is definitely it. The briny sweetness of the fresh seafood come through punctuated by the tart tomatoes and nutty garlic, and capped by the creamy mozzarella.

The Tabarnes Pizza (P 295 Small/P 395 Large), with tomatoes, mozzarella, pepperoni, anchovy, black olives and bell peppers offers more pronounced and upfront notes, with the pepperoni, anchovies and black olives combining for that extra punch in flavor. Pizza. Pasta. And more. At Mama Lou's.

Cap your comforting feast at Mama Lou's with one of their signature dessert selections, like the (clockwise from top left) rich and moist Chocolate Cake (P 160), made with Belgian chocolate and assorted nuts; Mama Lou's Cheesecake (P 180), a creamy and velvety smooth cheesecake topped with sweet mangoes; Apple Pie (P 160), a deep-dish apple pie served warm topped with ice cream; Mama Lou's Cheesecake (P 180) topped with blueberries; and Italian Tiramisu (P 160), an indulgent layered dessert with biscuits, whipped cream cheese, espresso, and Baileys. Now take me back home...to Mama Lou's.

Mama Lou's is located at Solenad 2, Nuvali, Tagaytay Road corner Nuvali Boulevard, Santa Rosa, Laguna or call +63-49302-0752 for inquiries and more information.

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Hand-pulled pasta, a classic Neapolitan-style pizza fresh out of a brick oven...

...all prepared in the old-fashioned way. At Nonna's, things are kept pretty simple. With all their signature dishes made from scratch with the freshest and finest ingredients, you can expect real flavors the way it was meant to be, and it's as simple as that. Head south for some classic pizza and pasta...at Nonna's.

David and Crystal Sison (L), the young couple behind Mama Lou's (see my other post on Mama Lou's here), takes their passion for authentic and rustic pizza and pasta to a whole new level at Nonna's. With a semi-open kitchen lay-out, diners get a glimpse of the action for a preview of Nonna's tasty offerings.

At Nonna's, everything is made from scratch using the finest and freshest ingredients, including hand-pulled pasta made fresh everyday (L). The feel, texture, and flavor of freshly made pasta (R) versus the usual dried pasta is like night and day, and when paired with the freshest ingredients, it becomes more than just another pasta dish...

And just like Nonna's pasta, you can expect the same level of passion and commitment with their Neapolitan-style pizza. From the type of wheat flour used for the dough, all kneaded by hand, to the brick ovens, down to the charred spots on the crust, there are no short cuts at Nonna's. It's all about keeping things real. Just the way it should be...

Down south, the best local produce is always nearby, and leave it to Nonna's to create inventive dishes like the Mushroom Chicharon (P 160), fresh oyster mushrooms delicately breaded and deep-fried for a light crispness, served with a sharp vinaigrette. The subtle earthy and nutty notes of the oyster mushrooms come through, kicked up by the vinaigrette, making this one of the must-try dishes at Nonna's. And that's just for starters...

Then, Nonna's signature pizzas were served, fresh from the brick ovens. At Nonna's, Italian doppio zero "00" flour is used for the pizza dough with fresh yeast before going through a 24-hour rising process, hand-kneaded and baked in the brick oven for that classic Neapolitan-style crust. You can go traditional, with Nonna's Margherita, Tutti Formaggi, Napoli, or Funghi Trifolati, or be adventurous with Nonna's playfully inventive variants. Like the Kimchi Pizza (P 395), with pomodoro, mozzarella, kimchi, home-made Korean sausage, sesame seeds, and scallions topped with a soy glaze on a rustic crust. The kimchi and sweet soy glaze give it a pronounced and distinct Korean flavor, with the creamy hints of the mozzarella and tart notes of the pomodoro pairing well with the Korean ingredients combining for an east-west connection that works. And the Neapolitan-style crust, with its characteristic charred spots around the crust, is the perfect base for this fusion of rich flavors.

But Nonna's has even more surprises. Nonna's recreates the rich flavors of clam chowder with another inventive creation, the Clam Pie (P 425), with creamy clam sauce, clam meat, bacon, chili flakes, and parsley. The rustic and chewy crust absorbs the rich notes of the clam sauce, with the clam meat and bacon replicating the familiar flavors of clam chowder, reinvented in a unique pizza. The richness of the clam sauce is tempered by the soothing layer of heat from the chili flakes for balanced flavors. And here's a cool tip, drizzle just a little honey and chili oil for even more flavors. And add even more honey on the crust. This one's a personal favorite.

Traditional flavors come alive with Nonna's Prosciutto Arugula (P 450), with pomodoro, mozzarella, parmesan, and prosciutto topped with fresh arugula on a Neapolitan crust. The sharp notes of the prosciutto blend seamlessly with the tart pomodoro and creamy mozzarella, capped by the sharp hints of parmesan and minty arugula. Real flavors prepared the traditional way, perfectly executed by Nonna's.

Nonna's signature hand-pulled pasta is then showcased in a wide variety of dishes, starting with the Wild Mushroom Tagliatelle (P 285), with portobello and button mushrooms, chili, tomato, parsley and olive oil. The soft yet firm and chewy texture of the hand-pulled tagliatelle gives this hearty dish the depth, body and richness that separates it from the usual pasta dishes. The earthy mushrooms and nutty notes of the olive oil are complemented by the tart tomatoes and mild heat from the chili, delivering a rich blend of flavors with each bite.

A simple yet well made plate of Gnocchi can be hard to find even in the metro, but you can always find it down south at Nonna's. The Gnocchi (P 275), a comforting soft dough dumpling made with potatoes and semolina, served with butter sage or blue cheese sauce, just makes any day so much better. Soft and chewy, the gnocchi is, by far, Nonna's purest definition of comfort food. Draped in rich butter sage (or blue cheese sauce if you prefer), it just doesn't get any better than that.

The creamy notes of premium fresh salmon and indulgent caviar come together with Nonna's Salmon Caviar Pasta (P 350), with smoked salmon, chives and caviar in Alfredo sauce. The salmon and Alfredo sauce combine for a richness like no other, kicked up even more by the chives and caviar. And the hand-pulled pasta, with its distinct texture, caps the dish.

A mac & cheese works for me any day, and Nonna's Truffle Mac & Cheese (P 285), a comforting pasta dish with truffle cream, takes it even further. The chewy macaroni covered in cheese gets a flavorful upgrade with the infusion of truffles. And trust me, it's hard to put your fork down after the first bite.

Nonna's gets creative with their next pasta dish, the Vesuvio (P 495), Nonna's homage to the iconic volcano in the Gulf of Naples, recreated in a delicately stacked mountain of rigatoni stuffed with mozzarella, ricotta, peas, Italian meatballs and egg. Gently pick out a piece of rigatoni and let the mozzarella and ricotta ooze down like a lava flow. Elegantly presented, and the flavors are equally bold and rich, a fitting tribute to Mount Vesuvius.

Nonna's Insalata Caprese (P 225, L), a refreshing salad with cherry tomatoes, carabao's milk kesong puti, basil, extra virgin olive oil and balsamic glaze adds vibrant flavors to your feast; or go all-out with the Truffle Mushroom Ravioli (P 350, R), with portbello, oyster, and button mushrooms, ricotta, chives, parmesan and truffle cream.

And here's the beef. The Steak alla Nonna (P 695), a perfectly grilled tenderloin steak topped with sauteed mushrooms, should satisfy any serious beef craving. The rich beefy flavors of the tender and juicy steak are enhanced by the fresh arugula, cherry tomatoes and olive oil. Each bite delivers a series of distinct notes, from the savory beefy notes followed by the olive oil, garlic, cherry tomatoes and finished by the arugula. This one's another favorite.

And don't pass up dessert at Nonna's. Seriously. The Pizzaockie (P 225), a moist cookie fresh out of the oven topped with ice cream and mallows caps your feast at Nonna's on a sweet note. The warm and moist cookie is almost like cookie dough, blending perfectly with the toasted marshmallows, and finished by the velvety smooth ice cream and caramel sauce. Put this on your list too when you head down south. From starters, pizza, pasta, salads, savory mains and desserts, it's all the reasons you need to venture south. Looking for real flavors made the old-fashioned way, just the way it should be, drive south and all roads lead to Nonna's...

Nonna's Pasta & Pizzeria is located at the Ground Floor, Building G, Solenad 3, Nuvali, Don Jose, Santa Rosa or call +63949-889-8959 for inquiries.

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Curry, Black Sesame, Jasmine, and chili...classic Asian and eastern flavors spice up The Cafe's premium selection of chocolate pralines.

The Cafe at Hyatt City of Dreams presents its selection of premium chocolate pralines infused with Asian and Eastern spices for a unique flavor experience. Each box of chocolate pralines offer a sneak preview of even more flavorful things to come...at The Cafe.

Packed in an elegant box, The Cafe's selection of premium chocolate pralines are an exciting blend of contrasting notes, a taste of The Hyatt's creative approach to flavors.

It's true what they say about a box of chocolates, with so many tasty surprises waiting to be discovered. The indulgent selection of chocolate pralines include (clockwise from top left) Coconut with Lime, Black Sesame, Curry Sable, Jasmine Praline, Nuts & Chili, and Honey Peanut Crunch, each one a delicate fusion of rich flavors. The Curry Sable is an interesting blend of curry and chocolates, with the deep rounded notes of chocolate punctuated by the subtle yet pronounced flavor of curry, and it works. The Nuts & Chili is a crunchy number, with just a whisper of heat from the chili, while the Black Sesame has a delicate sweetness capped by the nutty notes of the black sesame. The floral sweetness of Jasmine leaves a gentle layer of sweetness lingering long after the first bite. The Coconut with Lime and Honey Peanut Crunch round out the flavorful selection of indulgent chocolate pralines.

The contrasting notes are immediately apparent with the first bite, but the flavors remain balanced without being overpowering. Each praline plays on subtle nuances, and the infusion of distinct Asian and eastern ingredients and spices make this box of chocolates so pleasantly surprising. But The Cafe has more surprises in store, celebrating two culinary traditions from the Spice Trade and Silk Road in one epic destination, more on my post here...

The Cafe is located at Hyatt City of Dreams, Asean Avenue corner Roxas Boulevard, Entertainment City, Paranaque City or call +632-691-1234 extension 1162 for inquiries and reservations.

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Take a flavorful culinary journey through India and China and experience the rich flavors of the Spice Trade and the famed Silk Road...

The Cafe at Hyatt City of Dreams Manila celebrates two Asian culinary traditions in June and July, starting with Cantonese Cuisine on June 14 to 19, 2016; and Indian Cuisine on July 17 to 24, 2016. The iconic flavors of China and India converge at The Cafe for one epic culinary experience...

The Cafe is the main dining dining space at Hyatt City of Dreams, with its elegant and spacious interiors that can comfortably accommodate over 300 diners with a range of comfortable seating options. Choose from cozy circular booths to private and semi-private rooms to stand-alone tables located near the different live stations of The Cafe for a closer look at the interactive show kitchen concept. Like a live culinary theater, The Cafe's skilled station chefs perform daily with hot dishes prepared ala minute so you enjoy all the rich flavors at its freshest and flavorful peak. And here's what you can expect at The Cafe's lavish spread starting at the Grill Station with its savory selection of Grilled Lamb Chops...

...tender and juicy Roasted Pork Belly...

...and succulent Grilled Lobsters, each one fresh off the grill. The Grilled Lobsters are perfect with a squeeze of fresh lemon or rich butter, or go for a surf and turf combo with the selection at the Carving Station.

Right beside the Grill Station is the Satay Station with its assorted selection of skewered meats and seafood, like Chicken Satay...

...and Grilled Squid, served with assorted roasted vegetables. Located near the entrance, the impressive Grill and Satay Stations immediately whets your appetite as you enter The Cafe. The high ceilings give The Cafe an elegant depth, and doesn't feel too busy or crowded even when filled near capacity.

Quench your thirst with The Cafe's refreshing Infused Water, in Watermelon and Lime, Pineapple and Cucumber, and Mango and Orange, unsweetened and all-natural, pairing well with The Cafe's sumptuous spread.

At the center of The Cafe, you can find the Fresh Seafood Station featuring the day's freshest catch, including large and plump shrimps on ice...

...rows of Manila Clams...

...and mounds of bright orange Curacha, or Spanner Crabs. Great as is, the fresh chilled seafood is perfect with lemon or a spicy vinegar dip. You can also have the station chefs delicately poach your seafood in garlic and butter.

At the Japanese Station, indulge in the lavish selection of fresh sashimi and sushi, each one prepared just minutes before serving.

The Cafe has one other station that sets it apart from the usual spreads, a comforting Fry Station that serves tempura, katsu, and everything fried, including fries and onion rings.

At the Carving Station, take your pick with a rustic slice of Country Roast Chicken...

...or willingly give in to your serious beef craving with the US Prime Rib, with sides of Yorkshire Pudding, Baked Potatoes, and assorted roasted vegetables.

The Carving Station is right beside the Grill Station, a convenient arrangement so you can enjoy a plate of surf & turf in one go.

In between courses, go for a comforting bowl of Pork Belly Pho, topped with fresh herbs in a light yet flavorful broth from the Soup Station. The Soup Station offers a wide variety of choices, from spicy Seafood Laksa to Ramen, all prepared ala minute by the station chefs.

The Indian Station offers a variety of traditional dishes, a preview of what to expect on July 17 to 24, 2016, seasoned with its distinct spice blends. A plate of Biryani and Kerala Prawn Masala, tiger prawns cooked in coconut curry leaves with ginger and chili, gives a taste of the rich culinary heritage of India, with its blend of spices weaving a seamless tapestry of bold flavors. A side of Kachumber Salad, with diced cucumbers, tomatoes, and onions draped in olive oil and fresh herbs prepares and cleanses the palate for another bite of the richly spiced Indian dishes. And that's what makes real Indian cuisine so flavorful without being overpowering, it's all bout gradually building layers of flavors with the blend of spices. Chef Ajith Kumar from Hyatt Regency Gurgaon, New Delhi teams up with The Cafe's chefs with his take on Indian flavors using authentic Indian spices on July 17 in Road to Gurgaon. During the preview, we sampled other Indian dishes...

...like the comforting Paneer Makhani, with cottage cheese in a light broth...

...Chana Chat, chickpeas tossed in shallots, tomatoes, and green chili; more Kachumber Salad with its fresh and clean notes, and Aloo Chat, potatoes laced with chat masala, onions, and tomatoes. The traditional Indian sides pair well with the mains, including the Indian Chicken 65, buttered chicken with garlic chili paste; Macchi Amritsari, tender chunks of salmon kebabs delicately coated with a spice gram flour batter; and Maes Ke Sooley, smoked lamb with raw papaya.

Another heaping serving of Biryani Rice is just perfect with the richly spiced sauces of the mains, so go ahead. Finding real and authentic Indian cuisine can be hard to find in the metro, but you can have a taste of the real thing on July 17 with guest chef Ajith Kumar's spread of Indian dishes.

Cantonese flavors are highlighted next, with a wide range of dishes prepared in the traditional Cantonese style. Starting June 14 to 19, Cantonese Chefs Xi Quing Hui and Zhao Pan Fei of Hyatt Regency Dongguan share their cherished recipes of classic Cantonese favorites for another taste of the east in Cantonese Treasures, with savory roastings like the Crispy Pork Belly Macau Style and Pork Asado...

...and Cantonese-style Roast Chicken. You can also enjoy an equally wide variety of seafood dishes...

...like the Stir-Fried Vermicelli with Prawns, soft and chewy noodles topped with plump prawns...

...the elegantly plated Deep-Fried Parrot Fish with Cantonese Chili Sauce, with the delicate notes of the fish capped by a light and crisp texture and the sweet and mildly sour hints of the vibrant red sauce...

...and the Wok-Fried Prawns and Asparagus with Black Fungus and XO Sauce, just one of the many seafood dishes in the coming Cantonese festival on June 14 to 19, 2016.

The Cafe's Chinese Station laid out an impressive spread that day, with rows of duck ready for roasting...

...and many more savory dishes. Both the Cantonese and Indian festivals add even more options and flavors to one's dining experience at the already impressive buffet spread of The Cafe.

Cap your feast with an endless selection of indulgent desserts, simply head over the Dessert Station with its prominent Chocolate and White Chocolate Fountains. From cakes and intricate pastries to ice cream and yogurt, the choices are endless, and the perfect way to end tour feast at The Cafe on a high and sweet note.

You can even find freshly made Cannoli at the Dessert Station, a light and crisp pastry tube filled with creamy ricotta and pistachios. The Cafe at Hyatt City of Dreams Manila offers some of the best buffet dining experiences this side of the metro. And you can experience authentic Cantonese flavors on June 14-19, 2016 and Indian Cuisine on July 17-24, 2016 along with the regular buffet spread. Buffet rates for Lunch are set at P 1,388+ (Mon-Wed), P 1,488+ (Thu-Sat), and P 1,988+ on Sundays, while Dinner is priced at P 1,888+ (Mon-Wed) and P 1,988+ (Thu-Sun). Sunday rates include bottomless soda, iced tea and sparkling wine. Ready to explore rich and diverse culinary journeys, all in one place? It all begins at The Cafe...at Hyatt City of Dreams of Manila.

And here's more good news. Enjoy one (1) complimentary glass of Iced Tea when dining in at The Cafe, just use the promo code CIT1701-H. To avail of the complimentary Iced Tea, guest should Like and Follow all HYATT City of Dreams Manila's social media accounts and show proof upon dining in.

The Cafe is located at Hyatt City of Dreams, Asean Avenue corner Roxas Boulevard, Entertainment City, Paranaque City or call +632-691-1234 extension 1162 for inquiries and reservations. Follow Hyatt City of Dreams Manila on Facebook, Instagram, and Twitter for more updates.

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Swiss Miss goes bold and rich like never before for double the indulgence...

Swiss Miss introduces its newest and most indulgent variant yet, the Swiss Miss Dark Chocolate Mocha combining the bold notes of dark chocolate and rich cafe mocha all in one convenient 3-in-1 hot cocoa mix. Awaken your indulgent side with Swiss Miss Dark Chocolate Mocha...

And I get first dibs. Packed in an elegant box, my package from Swiss Miss included a cool Swiss Miss cup and six sachets of the new Swiss Miss Dark Chocolate Mocha. Time to get the water boiling...

As you tear open a sachet, that comforting and familiar aroma of chocolate tells you this is going to be good. But one sip immediately tells you this is different. A frothy head caps the hot beverage, a visual cue to the signature richness of Swiss Miss, followed by the bold notes of dark chocolate adding depth as the hint of mocha weaves in for that perfect finish. It's the perfect beverage to start or end the day, with that extra layer of indulgence from the dark chocolate and mocha blend. And it's everything you want in Swiss Miss, and more.

Each soothing sip is both calming and energizing, enough to get you going through the day. Dark chocolate and mocha. It's a one-two punch in a cup. And you can indulge in the best of both worlds with all the flavor and none of the caffeine. Experience the sweet life with double the indulgence, with the new bold and rich Swiss Miss Dark Chocolate Mocha.

For more updates on Swiss Miss, visit their FB Page at https://www.facebook.com/SwissMissPH/ and follow @SwissMissPH on Instagram.

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An intimate and cozy Sunday brunch with a wide and premium range of selections...

...gets even better with the addition of new offering to supplement its already lavish spread. Located at the second level of Shangri-La Makati, Manila directly above Sage Bar, Sage Bespoke Grill expands its buffet selection with new dishes created by Chef de Cuisine Eric Weidmann for their Sunday Grill Buffet. Read on for a tasty peek at what you can expect at Sage Bespoke Grill's Sunday Grill Buffet...

Chef de Cuisine Eric Weidmann (R) adds his own selection of savory dishes served in individual baking dishes, or Cocotte, in addition to the buffet. Diners can choose from one of four dishes to complement their buffet dining experience, like the Mini Chicken and Truffle Pot Pie with Puff Pastry Crust (L)...

...and other savory creations (for more on Sage Bespoke Grill's Chef de Cuisine Eric Weidmann, see my post on his Classic Culinary Style). Each dish, served in individual servings, adds an elegant fine dining touch to the casual Sunday brunch buffet experience, with special dishes prepared fresh from Sage Bespoke Grill's kitchen (if you'd like a peek at Sage Bespoke Grill's kitchen, see my previous post on A Day with Guest Chef Kevin Cherkas at Sage Bespoke Grill's Kitchen).

Chef de Cuisine Eric Weidmann's new dishes combine both traditional and modern techniques, with rustic dishes like the Mini Chicken and Truffle Pot Pie with Puff Pastry and the comforting Lobster Ravioli with Shellfish Cream and Baby Spinach...

...to the inventive Cooked Egg with Morels and Green Asparagus, a deceptively simple dish with a contemporary spin.

The Scallop and Clam Risotto with Leeks and Champagne Sauce rounds out the selection by Chef de Cuisine Eric Weidmann, adding yet another flavorful layer to the Sunday Grill Buffet at Sage Bespoke Grill. Sage Bespoke Grill's intimate interiors also add to the elegant yet casual vibe, for a buffet experience with a premium selection without the usual rush or crowds. After selecting and enjoying Chef de Cuisine's Eric Weidmann's savory dishes, it's time to continue your feast with the rest of his offerings at the sumptuous buffet spread...

Sage Bespoke Grill's Fresh Seafood Station sets the tone for your Sunday Grill Buffet experience, with its impressive spread of Lobsters...

...and the day's freshest catch delicately arranged on an intricate ice carving. Sage Bespoke Grill pulls all the stops in its presentation of its premium offerings, and that's what you can expect at Sage Bespoke Grill.

The selection of fresh seafood is neatly stacked and arranged, replenished regularly by Sage Bespoke Grill's staff. That Sunday, large and plump Manila Clams (L) and Prawns (R) proved too tempting to pass up, with many more fresh seafood selections showcased in the elaborate ice sculpture...

...including Stone Crab Claws (L) and Scallops (R). Great as is with a squeeze of lemon for fresh and clean flavors, you can also request to have your seafood grilled, baked, or gently poached in butter and garlic. And you can come back for seconds and thirds...

Fresh or baked, you just can't go wrong with Oysters. And there's more...

At the Charcuterie and Cheese Station, one can indulge in the premium selection of imported cheeses and cured meats, including Jamon Serrano.

You can also go for some of the freshly prepared salads near the Charcuterie and Cheese Station. That day, a tasty Shrimp and Avocado Salad (L) and sweet Watermelon Salad (R) with cheese were served.

Or have a salad with garden-fresh greens with your choice of dressing tossed by the station chef. Just tell the station chef how you want your salad, and she'll whip it up for you in minutes. And why not add some freshly made Beef Tartar with the salad?

Have a bowl of comforting Lobster Bisque while waiting for your salad and Beef Tartar...

...just what you need to open up your palate for the freshly prepared Beef Tartar, with the mildly sweet and rich savory notes of the raw beef complemented by the raw egg and tempered by the spicy notes of Tabasco.

Simone Cordedda (L), Sage Bespoke Grill's Sales Manager-Food and Beverage, showcases another feature of the Sunday Grill Buffet, the Brazilian-style Churrasco, with large skewers of savory Grilled Seafood, premium Beef, juicy Pork Belly and tasty Chicken Wrapped in Bacon (R) served by the staff in all the tables.

After some Churrasco, another round of fresh seafood is always a good idea. The briny sweetness of the seafood, with the fresh "snap" of the prawns and lobsters contrast with the soft yet firm Manila clams, oysters and mussels. Chef Eric Weidmann even prepared the classic Oyster Rockefeller on my request, topped with cheese and parsley.

There are no permanent live stations at Sage Bespoke Grill, with all the hot dishes prepared and executed inside the kitchen. As the staff made their rounds with another batch of freshly-grilled Churrasco, the courteous and attentive service seemed more personal with its smaller, more intimate setting. And the kitchen will be more than glad to prepare your request for another plate of delicately poached assorted fresh seafood in butter and garlic.

For the main course, Sage Bespoke Grill presented their signature Josper Grilled Sirloin, an impressive slab of premium beef slow roasted in the Josper grill and oven...

...carved and served at the central Carving Station on the elevated portion of Sage Bespoke Grill. Sides of assorted roasted vegetables and a thick pepper sauce completes the dish. But for beef this good, you don't need any sauce at all. Seriously.

And there's more beef to satisfy your beef craving. Sage Bespoke Grill's impressive Tomahawk is another must-try dish not to be missed (more on Sage Bespoke Grill's signature steaks on my post here).

The Tomahawk is perfectly executed by Sage Bespoke Grill's Josper Grill, a combination grill and oven, with its juicy pink center releasing rich flavors layered with a delectable smoky hint. Pure beef bliss.

Have a few more slices of Josper Grilled Sirloin and the Tomahawk, and go for another round of fresh seafood, or have both in one plate for a classic surf & turf. At Sage Bespoke Grill, it's always your call.

But save room for dessert. Cap your feast with Crepes Flambe, prepared live and ala minute at the center of Sage Bespoke Grill. Just watching the staff prepare the crepes is an experience in itself.

Or indulge in the elegantly plated Dessert Set paired with a freshly brewed cup of coffee.

A shot or two (or three) of Sage Bespoke Grill's signature Limoncello completes your Sunday Grill Buffet. The Sunday Grill Buffet at Sage Bespoke Grill is priced at P 2,650++ per head, not a bad deal for its premium selections. The Sunday Grill Buffet at Sage Bespoke Grill may be smaller then the usual hotel buffets, but the premium offerings more than make up for it, making it different. In fact, it's what gives the Sunday Grill Buffet its own unique charm without missing out on the good stuff. Have a chat with Chef de Cuisine Eric Weidmann, and he'll be more than happy to share with you the very best of Sage Bespoke Grill's Sunday Grill Buffet.

Sage Bespoke Grill is located at Level 2, Makati Shangri-La, Manila, Ayala Avenue, Makati City or call (632) 814-2580 for reservations and inquiries. You can also book a table online with a mere click at https://www.shangri-la.com/manila/makatishangrila/dining/restaurants/sage-bespoke-grill/book-a-table/.

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Summer gives way to the rainy season, time to stock up on Vitamin C...

...with the new and refreshing Smart C+ Dalandan Burst Juice Drink, a sweet and tangy beverage with the unique notes of local oranges loaded with Vitamin C. If you're feeling the blues with the drastic change in weather, simply snap open a bottle of Smart C+ Dalandan Burst and you're good, rain or shine.

The dalandan, or Philippine orange, has many known health benefits and is a rich source of Vitamin C. Vitamin C contains anti-oxidants that aid and protect our cells from damage caused by free-radicals. Load up with Vitamin C with each refreshing sip of the new Smart C+ Dalandan Burst Juice Drink, and never miss a beat in boosting your immune system deficiencies. And the distinct flavors of the local orange come through with its vibrant and tangy notes.

Each 350 ml serving of the juice drink is equivalent to 82 regular-sized whole fresh dalandan, with over 700 mg worth of Vitamin C, more than enough to power you through your day. Fresh, tangy and refreshing flavors, the new Smart C+ Dalandan Burst is a welcome addition to the expanding juice drink line. Add a burst of flavor to your day, with the new Smart C+ Dalandan Burst Juice Drink...

Smart C+ Dalandan Burst Juice Drink comes in 350 ml, 500 ml, and 1 liter bottles and will be available in all leading supermarkets and convenience stores nationwide.

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It's a global movement, distilled for centuries from humble beginnings in the famed terrain of Scotland, unleashed with a tipple...

Diageo leads the global movement of Scotch Whisky appreciation as it joins the worldwide Scotch celebration, #LoveScotch, with a series of events around the world and in the metro. There is probably no other spirit in the world that can offer the rich range of flavors and textures, made the same way for over hundreds of years, as the "water of life." It's a celebration that continues long after World Whisky Day last May 21, 2016, sparking a renewed love affair with Scotch Whisky and igniting the same level of passion among a new generation of whisky drinkers. Love Scotch? Read on...

Considered the universal drink for celebrations around the world, it's pure liquid gold in a bottle. Diageo kicks off the worldwide celebration of Scotch Whisky with their iconic labels, The Singleton 12 year-Old and The Singleton Signature (L); and the Johnnie Walker Black Label and Johnnie Walker Gold Label Reserve (R).

Diageo's Master of Whisky, Ewan Gunn, conducted a Master Class at Desiderata Lounge, explaining the finer points of whisky appreciation with a nosing and tasting session. With over 16 years of experience, Ewan Gunn has been spreading the love for whisky and teaching enthusiasts all over the world the best way to appreciate whisky. "We have seen the Philippines' amazing love for Scotch, and we want to elevate this further by educating Scotch drinkers on the finer points of drinking," said Gunn. "Basically, if the way you drink Scotch makes you happy and you're enjoying it, then you know you're consuming it the right way for yourself. But with #LoveScotch, we will heighten the Philippines' experience: we want to let Filipinos know what goes behind their drink and how they can best take it." Each dram of Scotch has its own unique stories, and Ewann Gunn shared the storied history behind Diageo's iconic distilleries. Desiderata Lounge's head chef, Borja Duran, created four uniquely flavored dishes for the food pairing, each one complementing the flavors of the four Scotch whiskies. "When you understand the palate of your drink, then you can find the food to best go along with it," explained Gunn. "This makes your drinking experience richer and, consequently, gives you all the more reason to appreciate Scotch wherever, whenever," said Gunn. Now I'll drink to that...

Upon arriving at Desiderata Lounge, guests were served a refreshing Johnnie Smash, a soothing cocktail with the vibrant notes of citrus and mint blending with the deep, rounded and smoky notes of Johnnie Walker Black Label. Like a mint julep, garnished with fresh mint and a lemon, the Johnnie Smash gets you in the groove in no time.

"One's relationship with Scotch is more than just infatuation--it is the kind of love that is built on a storied history, fostered over hundreds of years," said Diageo Philippines' General Manager Jon Good (L), joined by Diageo's Master of Whisky, Ewan Gunn (R) in the worldwide celebration, dubbed #LoveScotch at Desiderata Lounge.

Our session began with the Johnnie Walker Black Label, also known as the "iconic blend," and recognized the world over as the benchmark for all other deluxe Scotch blends. Its rich blend is sourced from all four corners of Scotland, using only whiskies aged for a minimum of 12 years. Appreciating Scotch Whisky is a total sensory experience, starting with its aroma followed by its velvety smooth flavor and finish. And good Scotch Whisky should draw out memories and experiences, bringing it back to life with each and every sip. The subtle layers of complex notes weave in and out in a seamless blend, with a finish lingering long after the first sip. The bold notes of dark fruits, sweet vanilla, and signature smokiness come with each sip, combining for rich, complex, yet perfectly well-balanced flavors.

Next, the Johnnie Walker Gold Label Reserve was served. Known as the "celebration blend," the Johnnie Walker Gold Label Reserve is highly regarded for its signature creamy smoothness, punctuated by a burst of delicate nectar followed by a whisper of smokiness combining for honeyed, sweet fruit notes and finishing with lingering oakiness. A pair of single malts followed, starting with The Singleton 12 Year Old, a balanced, well-composed, and fruity single malt with its own depth and fullness while remaining light and smooth. The Singleton Signature has more pronounced fruity and spice notes, with hints of apples, cloves, and nutmeg. Both single malts are best served neat with a drop of water to bring out even more flavors.

Chef Borja Duran's curated dishes were then served, with the Tuna Tataki, with smoked sake, dashi quinoa and organic salted egg, paired with Johnnie Walker Black Label; the Rossini Qua, a Beijing-style grilled bun with Wagyu entrana and seared foie gras paired Johnnie Walker Gold Label Reserve...

...a savory Kurobuta Black Pork Spanish Adobo with the The Singleton 12 Year Old, and the indulgent Pears Brochette, delicately poached pears with tempranillo red wine, caramelized walnut crumble, and gorgonzola paired with The Singleton Signature. A sip and bite, followed by another sip brings out all the flavors without overpowering the other, complementing the other perfectly. It's yet another reason why we love Scotch, with its depth and range of flavors rediscovered, coming out in refreshingly new ways paired with a variety of dishes. Centuries of tradition have made this the iconic standard around the world, and the #LoveScotch campaign reaffirms its position as the world's favorite. Enjoy a sip and join the global movenent, and fall in love all over again...

For more updates on social media, follow the hashtag #LoveScotch.

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Sometimes all you need is a good steak to make the day right. A steak with vibrant Southwestern flavors to perk up a cloudy day. And Chili's may just have the right steak for you...

The new Glazed Shrimp Steak from Chili's infuses the bold flavors of the Southwest, just what you need to chase the rainy day blues away...

A comforting cup of Southwestern Vegetable Soup (P 150 Cup/P 200 Bowl, L), with garden fresh vegetables topped with cheese and crisp tortilla chips; and the Chef's House Side Salad (P 195), with crisp fresh field greens and carrots, tomatoes, tortilla chips, and a cheese blend, starts off your feast at Chili's.

And since you're already at Chili's, why not go for another of their signature dishes. The signature Chicken Crispers (P 340), with strips of hand-battered chicken fried to a golden crispness, served with corn-on-the-cob, home-style fries and honey mustard, an old favorite.

Tender and juicy chicken with a crisp outer layer, it's a meal in itself, or a great starter before the main dish...

The new Glazed Shrimp Steak (P 950), a slab of tender and juicy steak topped with pump and succulent glazed shrimp sprinkled with queso and fresh cilantro and laid on a bed of smoked corn relish with tomatoes, onions, and beans, served with the Loaded Mashed Potatoes, so many flavors in one plate.

The sweetness of the glazed shrimps and the smoky, mildly tart corn relish combine for rich and bold flavors, contrasting with the beefy richness of the steak. The creamy sharp notes of the queso cap the dish, completing the flavors. Bright, sunny flavors on a plate, even on a cloudy day. At Chili's.

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

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Local. Fresh. Raw. Handcrafted. And oh so delicious...and healthy too.

Booch Manila shares its line of all-natural, handcrafted brews, Booch Natural Sparkling Tea, in a variety of flavors to help you get back on track. Kombucha tea has been enjoyed in Asia and Eastern Europe for over 2,000 years for its flavor and health benefits. Now you too can be part of the #BoochRevolooch, with Booch Natural Sparkling Teas...

Booch Natural Sparkling Tea is brewed, similar to the fermentation process for beer and wine, infused with natural carbonation, probiotics, amino acids, enzymes, and electrolytes that aid in detoxifying the body by extracting and retaining nutrients from food. After being fermented, kombucha becomes naturally carbonated containing vinegar, b-vitamins, and a high concentration of acetic, gluconic, and lactic acid which helps improve digestion, provides increased energy, facilitates cleansing and detoxification, strengthens immune systems, reduces joint pains, as well as enhance weight loss and cancer prevention. Booch Natural Sparkling Tea is low on sugar, but you get all the flavors you need with all-natural ingredients in every sip.

Booch Natural Sparkling Tea is available in Ginger Lemon, Calamansi Turmeric, Hibiscus, Pandan Mint, Berry Blast, and Dayap Langka, all made with natural and fresh ingredients. Kombucha is naturally sour and acidic, with a hint of mild vinegar, but the natural sweetness of the different flavors tempers the acidic notes. The citrus notes of the Ginger Lemon come through with a flavorful punch, while the subtle floral sweetness of the Hibiscus makes it light and easy to drink. The Calamansi Turmeric delivers sharp notes to start your day right, while the Pandan Mint is refreshingly soothing. The Berry Blast is a refreshing blend of both sweet and tart flavors, while the Dayap Langka has its own unique sweetness. The teas are naturally fizzy, with its carbonation adding that extra layer of refreshment.

Each variant is distinct from the other, offering its own unique flavor experience, yet all equally refreshing. And you do feel energized. And you're now officially part of the #BoochRevolooch.

Here are some tips on how to best enjoy Booch Natural Sparkling Tea:

Keep refrigerated. Keeping Booch refrigerated induces the natural probiotics to sleep, and it's more refreshing too, with sharper and crisper flavors. When warm or at room temp, Booch may continue to ferment, causing your stash to pop.
Booch Manila recommends having one serving first thing in the morning for best results. You may feel a little flatulent at first, but things will normalize after a day or two.
Booch Natural Sparkling Tea is ideal before meals, but try not to enjoy it late at night as Booch is naturally caffeinated.
Consume your Booch within 6 months or less for ideal flavors, though Booch will not spoil since it has already gone through the fermentation process but some sedimentation may occur.

And lastly, Booch Natural Sparkling Tea is best served cold, or with ice. And you can even add some sugar or honey if you find it too sour, tart, or acidic. Better yet, blend it with fresh fruit juices, and even muddled, chopped, or cubed fresh fruit, or even your favorite spirit, white whine, or vodka. The best part is, you're free to customize your own Booch, and enjoy it anyway you want it. Ready for your own Booch experience? Simply click on the link below, and have your Booch.

For more information on Booch, check out their website at http://www.boochmanila.com/, or follow their IG account and FB Page @BoochManila.

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Innovative sandwiches, cool chips, and refreshing sodas...it's all here at Mr. Graham's Sandwich Shop.

The guys behind Mr. Graham's Sandwich Shop have been busy, introducing their latest version upgrade of their popular chips along with a new soda and a cool promotion too. Saturdays just got better...at Mr. Graham's Sandwich Shop.

Since it opened last year, Mr. Graham's Sandwich Shop (located right beside Mrs. Graham's Macaron Cafe, more on their sweet treats on my post here) has been making waves with their signature sandwiches, born out of a singular passion of constantly delighting their customers with awesome sandwiches, sides and handcrafted sodas. And they're really getting better at it, introducing even more new sandwiches to complement their expanding menu.

Take their T.C.P., the thinly-sliced and crisp Taro, Camote, and Potato Chips deep-fried in coconut oil is given a flavorful new upgrade with Mr. Graham's Sandwich Shop's Chips 2.0, tossed with garlic and Parmesan cheese topped with parsley and a delicately poached egg. Gently crack the poach egg and let the yolk run for even more flavor with each crisp bite. But its gets better. Mr. Graham's Sandwich Shop's Salmon Chips 2.0, topped with cubed salmon, calamansi butter, and aioli, takes these chips to a whole new level. The clean and fresh notes of the cubed salmon are punctuated by the calamansi butter and creamy aioli for a light yet flavorful snack.

Craving for chips with a meaty punch? The Chorizo Chips 2.0, with sweet and garlicky Chorizo de Cebu adds that extra layer of flavor, drizzled with sour cream and topped with poached egg. The distinct and bold notes of the Chorizo de Cebu add that layer of rich flavor balanced by the mild salty sweetness of the chips, and perfectly tempered by the poached egg. If you enjoy your chorizo with garlic rice and egg, give it a fresh new spin with chips and try with Mr. Graham's Sandwich Shop's Chorizo Chips 2.0.

Now that you have your signature sides, time for a sandwich. The Cebuano, Mr. Graham's Sandwich Shop's take on the classic Cubano, combines juicy Lechon drizzled in drippings with ham, Cheddar cheese, and pickled green and yellow mangoes with their signature aioli, and pressed on a Pan Cubano. The delicate notes of the tender and juicy lechon are kicked up a notch by the drippings, ham, and Cheddar, tempered by the sharp and tart notes of the pickled green and yellow mangoes for balanced flavors.

Pressed on a freshly grilled Pan Cubano with its light crispness completing the flavors and textures, The Cebuano remains Mr. Graham's Sandwich Shop's all-time favorite and best-seller. Drizzle some of the rich lechon dripping, or better yet, dip The Cebuano in the dripping for a burst of rich flavors to an already flavorful sandwich. It's a lechon in a sandwich, and you just can't go wrong with that. But save some space for Mr. Graham's Sandwich Shop's newest sandwich...

...The Salmwich, with creamy lemon-buttered salmon, cream cheese, and their signature aioli topped with fresh tomatoes, capers, and alfalfa sprouts. Light and healthy, it's another tasty option that's big on flavor without the guilt. Mr. Graham's Sandwich Shop's playful inventiveness comes through with their other new sandwich, The Elvis PressMe, drawing inspiration from the King with butter, Jacob's peanut praline butter, sliced banana, and toasted marshmallows topped with honey-cured bacon, pressed in a crisp Pan Cubano. Definitely another must-try at Mr. Graham's Sandwich Shop.

And if you want some more, you can always go for Mr. Graham's Sandwich Shop's comforting Sloppy G, their cream-based version of the Sloppy Joe with ground beef, minced mushrooms, and Cheddar cheese in a creamy white sauce piled high on soft whole wheat buns. When it's messy, you just know it's going to be good.

The 4-Cheese, Bacon Pls. is a delightfully creamy number with Mozzarella, cream cheese, Cheddar, and Parmesan frico'd and fried on the outside, with smoky and sharp beer-n-bacon jam inside. Four creamy cheeses, with beer-n-bacon jam, just can't get better than that.

The Club combines guacamole, grilled chicken, bacon, lettuce, and tomatoes layered on toasted Honey Bread, another comforting sandwich with the subtle and rustic notes of grilled chicken pumped up by creamy guacamole, tomatoes, lettuce, and bacon. At Mr. Graham's Sandwich Shop, you get the full range of sandwiches to fit any mood or craving, from the familiar and traditional to unexpected and new sandwich creations, each one guaranteed to satisfy your sandwich fix.

Pair your sandwich with a crisp and refreshing Apple Pie Soda, handcrafted with the comforting notes of apple-cinnamon with every sip. The effervescent fizz and sweet notes make it the perfect beverage to pair with The Cebuano, cutting the richness with its distinct sweet and tart notes, preparing your palate for another big bite.

Or go with the new and refreshingly tart Fizzy Guava Soda Pop, a smooth blend of sweet and fragrant guava and tangy calamansi with a whisper of herby lemongrass notes. With more complex and pronounced notes, this would also pair well with any of the signature sandwiches at Mr. Graham's Sandwich Shop. Chips, a sandwich, and a soda...at Mr. Graham's Sandwich Shop. And now, Saturdays get even better at Mr. Graham's Sandwich Shop...

Kick off the week-end on a flavorful note with Mr. Graham's Sandwich Shop's Sandwich Sabado, simply buy any sandwich from 4:00pm to 8:00pm on Saturdays and get The Cebuano for free. You read it right. You get The Cebuano for free with every order of any sandwich at Mr. Graham's Sandwich Shop on Saturdays between 4:00pm to 8:00pm. See you this Saturday...at Mr. Graham's Sandwich Shop.

Mr. Graham's Sandwich Shop is located at 51-C Scout Rallos Street (right beside Mrs. Graham's Macaron Cafe), Laging Handa, Tomas Morato, Quezon City or call +63906-531-6406 for inquiries. For more on Mr. Graham's Sandwich Shop and Sandwich Sabado, follow the hashtags #MrGrahamsShop, #Chips2pointO, #FizzyGuavaSodaPop, and #SandwichSabado on social media.

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Macarons with a Toasted Marshmallow Milkshake. Or the New York Cheesecake Milkshake. The Breakfast Milkshake. The Oreo Cheesecake Milkshake. Or the Skyflakes Milkshake...it's your call.

Located right beside Mr. Graham's Sandwich Shop (more on Mr. Graham's Sandwich Shop on my previous post here) along Scout Rallos in Quezon City, Mrs. Graham's Macaron Cafe adds an indulgent line of uniquely flavored Milkshakes to pair with their signature macarons. Plus a cool offer with Macaron Mondays to satisfy your sweet cravings...

I've always been impressed with Mrs. Graham's Macaron Cafe's line of inventive macaron creations (for more on Mrs. Graham's Macaron Cafe, see my very first post on their Inventive Macarons and Desserts), with flavors so unique and playfully creative, adding its own signature element of fun to macarons. But Mrs. Grahams's Macaron Cafe continues to push its novel out-of-the-box approach with a new line of milkshakes...

Mrs. Graham's Macaron Cafe ups the game with their new and comforting milkshakes, each one infused with the same flair and whimsical approach that makes Mrs. Graham's Macaron Cafe so special. Take The Skyflakes Milkshake (L), a velvety smooth and creamy milkshake blended with the distinct salty notes of Skyflakes in each refreshing sip, capped by the sweetness of caramel. Or the equally indulgent New York Cheesecake Milkshake (R), with the rich flavors of cheesecake in a shake, topped with cookies. It's like drinking cheesecake, adding a whole new spin to milkshakes. And Mrs. Graham's Macaron Cafe takes blending seriously, ensuring each milkshake has a silky smooth and creamy consistency with none of the grainy icy particles to get in the way.

The Oreo Cheesecake Milkshake combines the deep and rounded notes of chocolate with a New York Style Cheesecake, topped with a Graham cracker, Oreos and a salty pretzel to complete the flavors. And you know the milkshakes are thick, it takes quite a while for the creamy milkshake to melt. Then again, you're just too busy sipping away even before it starts to melt.

Breakfast in the afternoon? Why not. The Breakfast Milkshake, topped with your favorite cereals, does the trick to make you last the rest of the day with a cheerful smile.

Nothing like the comforting and fragrant aroma of toasted marshmallows to bring back fond memories of childhood summers, and Mrs. Graham's Macaron Cafe recreates these familiar flavors with its Toasted Marshmallows Milkshake. Pillow-soft and fluffy marshmallows, perfectly toasted, blended in a creamy milkshake, this one's a personal favorite.

The mild smoky notes of the toasted marshmallows combine with the indulgent creamy texture and flavor of the indulgent milkshake, weaving a rich blend of flavors. One sip takes you back to simpler, carefree times, and it just can't get better than that...

...but it does. Mrs. Graham's Macaron Cafe's newest creations were also served, including the (L-R) French Toast Macaron, Churros Macaron, and the Cheetos Macaron, each one with its own unique flavors. The sweet, toasted flavors of French Toast come through with each bite of the French Toast Macaron, and the familiar chocolate and cinnamon notes and lightly crisp texture of the Churros Macaron becomes a whole new flavor experience. Contrasting notes make the Cheetos Macaron different and exciting, with the subtle salty notes of Cheetos combining with the sweet flavors of the macaron in a seamless blend. There's just so many ways to enjoy a macaron, just let Mrs. Graham take you on a flavorful ride with their line of macarons.

And there's more. Every week starting May 30, 2016, Mrs. Graham's Macaron Cafe offers its Macaron Mondays so you can indulge even more. And it's easy, simply buy one macaron and get another one for free. Or buy a box of macarons for half the price. Only on Macaron Mondays at Mrs. Graham's Macaron Cafe. Note that the offer applies only once within the day to each customer.

Milkshakes and macarons. Everyday at Mrs. Graham's Macaron Cafe. And if the Monday blues get you down, swing by Mrs. Graham's Macaron Cafe for Macaron Monday and chase the blues away with sweet and indulgent bites. And sips...

Mrs. Graham's Macaron Cafe is located at 51 C Scout Rallos Street (right beside Mr. Graham's Sandwich Shop), Laging Handa, Tomas Morato, Quezon City or call +63915-812-2662 for inquiries and more information.

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When two Michelin-starred chefs come together for one special dinner at The Tasting Room, it's all hands on deck...

The Tasting Room's Chef de Cuisine William Mahi collaborates with Chef Daniel Negreira, founder and CEO of Marina by DN named the best Spanish restaurant in China, for an exclusive and memorable dinner as part of The Tasting Room's on-going 4-Hands Dinner series. During the exclusive two-day dinner event last May 20 and 21, 2016, chefs William Mahi and Daniel Negreira draw inspiration from classic Spanish flavors reinterpreted with a creative and modern spin.

Inside The Tasting Room, the elegant interiors immediately tell you that dinner will be special (for more on The Tasting Room, see my previous post A Taste of The Tasting Room). Wine from Torres Wines were paired for the curated menu prepared by the award-winning chefs, with a specific vintage for each dish.

The dinner menu reflected a bold, progressive and modern gastronomic take on classic flavors, using the freshest and finest ingredients executed with contemporary culinary techniques. Each dish highlighted both originality and sharpness of flavors, pairing well with Torres Wines.

Before dinner, The Tasting Room's very own award-winning mixologist, Nino Cruz (R), prepared his own inventive take on the classic Mojito (L). A refreshing cocktail with vibrant citrus notes, it's just what you need to open up your palate and set in the right groove for the elegant dinner.

The cocktail, a soothing Passionfruit Mojito garnished with an Absinthe Lollipop, set the tone for the evening's dinner as the first dish was served...

Chef Daniel Negreira's elegant Summer Expression, a cherry gazpacho with Brined Garlic, Cucumber, Green Emulsion, and Picota, recreates the vibrant flavors of the season using the freshest summer ingredients. The play on contrasting textures are as rich as the wide range of distinct notes combining in a seamless blend. The sweet and tart cherries add that unique summer vibe in this creative gazpacho, capped with a light yet flavorful foam.

Chef Daniel Negreira's equally elegant Spring Expression was then served next, a beautifully plated dish with a delicate Duck Liver Sandwich infused with Cocoa, Pine Jam, and Goji Berry with Bee Pollen. The medley of complex yet balanced flavors come together in another memorable dish, with the richness of the duck liver tempered by the tart notes of the goji berry and pine jam, capped by the subtle sweetness of the cocoa and bee pollen. The clean, fresh flavors of spring, the inspiration behind the dish, is perfectly captured and recreated in this dish, finished by the crisp notes of Champagne Ruinart Blanc de Blancs Magnum to cleanse the palate.

A glass of Penedes, Fransola Sauvignon Blanc by Torres was served, to be paired with the next dish...

Chef William Mahi served pure freshness on a plate, with Morels, Green Asparagus, Purple Asparagus, White Asparagus, Dry Caramelized Coulatelo, Cocques, and Fine Herbs. The simple and uncluttered flavors of the freshest vegetables are subtle yet sharp and distinct, each with a whisper of fresh sweetness. A sip of the Fransola Sauvugnon Blanc adds a layer of dry sweetness to the palate to complete the flavors.

Chef William Mahi then served his elaborate seafood and pork dish, a celebration of classic Spanish flavors, with Cod Fish, Chorizo de Bilbao, Guacamole, Chorizo Crisps, Razor Clams, Mussels, Basquaise Sphere, Roasted Garlic, Black Pig, and Pimientos Del Quitillos. The stark white plate served as the perfect palette to highlight the colorful dish, with flavors that matched the intensity of the bright colors.

The delicate notes of the fresh Cod Fish are released as it melts in your mouth...

...while the Chorizo and Black Pig's distinct sharp notes add even more flavors to the dish. Intricate and meticulously detailed, the dish reflects Chef William Mahi's personal culinary approach, blending both traditional and progressive flavors.

A glass of Rioja Gran Reserva, Castillo Ygay, Marques de Murrietta, with its deep, bold and full-bodied notes, complemented the elegant dish by Chef William Mahi.

Chef Daniel Negreira then served his expressive Winter Has Ended, with Beef Tenderloin, Figs, Raspberry Textures, Sunflower Sprouts, and Corn, a celebratory dish with bright flavors capturing the coming of fresh notes with a new season.

The juicy, savory and beefy notes contrast with the sharp and tart hints of the raspberry and figs. Paired with a glass of Penedes, Mas La Plana by Torres...perfect.

Chef Daniel Negreira then served his beautifully presented dessert, The Forest of Spices, with Chocolate, Truffle, Curry, Rosemary, and Wild Strawberry.

The seemingly contrasting notes weave in layers of distinct flavors, with the richness of chocolate kicked up a notch by the curry, rosemary and wild strawberry for another tapestry of vibrant flavors.

The dessert is paired with the Tokaji Aszu, with its bright golden hue delivering a fragrant nose and deep, rounded and sweet notes with hints of honey.

Finally, Chef William Mahi presented his elaborate dessert, an expression of diverse textures, with his White, Chilled, Dehydrated, Crunchy, and Brown Coffee Amaretto. The distinct texture and flavor of each component delivers different notes, but all come together as you play with the different ingredients for full flavors. It's the perfect dish to cap a memorable dinner at The Tasting Room.

Chefs William Mahi and Daniel Negreira then come out of the kitchen making rounds at each table, greeted by a loud applause from the guests. At The Tasting Room, you can experience a world-class dining experience prepared by some of the world's most talented chefs. Every single day.

Chefs William Mahi and Daniel Negreira then invite guests to the kitchen, inside where the culinary magic and wizardry takes place, for another round of wine to end a memorable 4-Hands Dinner. It's all hands on deck for a perfect dinner with wine, made even more special, at The Tasting Room...

The Tasting Room is located at the Crown Tower in the new City of Dreams, D. Macapagal Boulevard, Paranaque City, Manila or call 800-8080 or email guestservices@cod-manila.com for reservations.

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The Lobby of The Peninsula Manila, the grand and elegant gateway to the iconic hotel, remains at the heart of a historic milestone, with a celebration of festive local flavors...

The Peninsula Manila celebrates its 40th Anniversary with a special tribute to Philippine cuisine with special dishes created by noted Filipino Chef Myrna Segismundo in a festival dubbed Fiesta Filipino from June 9 to June 19, 2016 at The Lobby. A passionate advocate of Filipino gastronomy, Chef Myrna Segismundo shares twelve commemorative dishes reflecting the country's vibrant culinary heritage. And there's just no better place to savor and celebrate classic local flavors than at The Peninsula Manila's famed lobby...

The Lobby at The Peninsula Manila is considered one of the city's famous landmarks, known for its impressive and elegant interiors, its comforting 24-hour menu, and live orchestra. The special preview for Fiesta Filipino, held at the Upper Lobby overlooking The Peninsula Manila's elegant main lobby, set the tone for the evening...

...with tables set with the finest silver and china, capped by colorful floral arrangements. Celebrated furniture designer Kenneth Cobonpue's innovative and whimsical yet functional pieces added another layer of local flavor to the evening with his Chiquita stools (L), as local classics were performed by The Lobby's live orchestra (R).

It is, after all, The Lobby, and you can expect the very best. Along with the distinctly local flavors prepared by guest chef Myrna Segismundo, some of the best local craft beers from Juan Brew (L) and Pedro Brewcrafters (R) were served (more on Pedro Brewcrafters and their line of craft beer on my previous post, Meet Pedro).

Also at the special preview, world-class local spirits were served, including VuQo Premium Vodka (L), distilled from coconut water; and Don Papa Rum (R), made from sugar cane from the south, the base for some creative cocktails served that evening. It was a celebration of local flavors, made even more special at The Lobby.

Another round of cocktails...

...paired with Chef Myrna Segismundo's Kinilaw (L) gets you in the groove in no time. Fresh and clean flavors paired with a stiff yet soothing cocktail, it just can't get better than that. After a brief introduction, guest chef Myrna Segismundo (R) heads right back to the kitchen to prepare the next set of appetizers.

Your Fiesta Filipino dining experience at The Lobby is off to a great start with guest chef Myrna Segismundo's tasty starters, including her signature Adobo Foie Gras and Truffle Pate, Spiced Black Angus Beef Tapa, Kesong Puti and Longganisa Recado, and Pastel de Pollio in a light a crisp pastry cup. Small bites with big and bold flavors, it's a preview of even more flavorful dishes yet to come...

After a few more rounds of cocktails, guest chef Myrna Segismundo's special dishes created for The Peninsula Manila's Fiesta Filipino festival were then served, starting with her Ensaladang Ukoy, combining the traditional shrimp fritter with fresh palm hearts, jicama, and pomelo drizzled with native honeyed patis. Chef Myrna Segismundo weaves contrasting textures and flavors in a refreshing dish, showcasing the best of local flavors. The fresh and clean notes of the palm hearts and jicama are punctuated by the sweet and tart pomelo and honeyed patis dressing, capped by the crisp shrimp fritter.

The comforting local flavors of batchoy and pork buns are recreated in another flavorful combo, the Batchoy & Pao, with pork, beef, and chewy egg noodles in a rich and hearty broth topped with chicharon paired with a freshly baked bun with a sweet and savory pork filling. The richness of the batchoy is complemented by the sweet and smoky pork bun for a duo of local flavors.

Chilean Sea Bass & Coco Crab, with tender and delicate sea bass on rich coconut cream and crab fat, served with crab rice, is Chef Myrna Segismundo's next dish. The subtle sweetness of the Chilean Sea Bass are kicked up a notch by the richness of the coconut cream and crab fat, with the equally rich crab rice completing the dish.

For the main course, Chef Myrna Segismundo's Roast Prime Rib Tagalog was served next, premium prime rib slow roasted for hours draped in a sweet and tart guava glaze, served with roasted garlic and stewed tomatoes. The infusion of familiar local notes, released in a burst of beefy flavors with every juicy bite, is perfectly executed by chef Myrna Segismundo for a whole new and refreshing take on prime rib. And that's what makes the Fiesta Filipino at The Lobby special, recreating and reinventing local flavors with new yet familiar and comforting dishes.

The Peninsula Manila offers even more flavors to celebrate its rich history, with a box of premium chocolates. Packed in an elegant box, it's a perfect gift for family and friends, and an indulgent well-deserved reward to yourself with that distinct Peninsula touch. One more cocktail, and it's time for dessert...

For dessert, guest chef Myrna Segismundo served her signature Queso de Bola Cheesecake with sweet mangoes and muscovado caramel, a perfect ending to an elegant and festive feast at The Lobby. Celebrate local flavors at The Peninsula Manila with Fiesta Filipino by guest chef Myrna Segismundo, and fall in love with The Lobby all over again. But better hurry, Fiesta Filipino runs only until July 19. See you at The Lobby...

The Peninsula Manila is located at the corner of Ayala and Makati Avenues, 1226 Makati City or call 887-8888 for inquiries and reservations.

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It's all about going back to basics and making things from scratch. At Green Pastures, it's all about healthier, heartier, and happier ways to start off your day...

Green Pastures now serves breakfast to help you start the day right. Fresh, organic ingredients and powerbowls, homemade jams, marmalade, and even peanut butter, it's all about doing it right, and starting right. At Green Pastures...

Chef Robby Goco (L) continues his advocacy for organic, all-natural cuisine with his successful Green Pastures (more on Green Pastures on my previous post, Going Green at The Fort), extending the concept even further with his daily breakfast. That day, Adolf Aran (R) of Courage Asia and Chef Robby Goco hosted our breakfast...

Courage Asia shares revealing insights on the rapidly growing and evolving state of the restaurant industry with its upcoming Philippine Restaurant Investment Conference on June 29, 2016, at Edsa Shangri-La Hotel, featuring key speakers from the movers and shakers of the restaurant industry (for more on Courage Asia's Philippine Restaurant Investment Conference, you can contact Ms. Camille Pabilic at 437-2639, 0935-311-2668, and 0917-639-8089). And there's just no better way to start a discussion on the current state and potential of the restaurant industry than with breakfast at Green Pastures. Blueberry Pancake, served with whipped butter and honey butterscotch, made from real buttermilk, gets your day on the right track. Soft, fluffy yet firm and chewy, the Blueberry Pancake with its buttermilk base gives it a distinct fresh flavor you can't find in the usual pancake made from commercial mixes. Ditch the maple syrup, and go for the homemade butterscotch made from local organic honey.

And Chef Robby Goco has more surprises up his sleeves. The healthy and flavorful Avocado Farmhouse Power Grain Bowl has everything you need to start the day right with a single bowl, with shredded kale, quinoa, konbu-roasted chicken, Mambo goat cheese, 5-minute duck egg, bacon, corn, avocado, and grape tomatoes drizzled with honey mustard dill vinaigrette. The rich blend of flavors packs all the energy you need without that heavy feeling after, just what you need to start the day right. And it's the perfect pre-workout meal for that much needed energy boost.

You can also go green with Chef Robby Goco's Green Shakshuka, with fresh salsa verde and 142 degree egg served with homemade and freshly baked sourdough toast. Fermented for five days, the sourdough bread's firm and chewy texture releases a burst of mildly sour and sweet notes, pairing well the salsa verde. Gently break the yolk, mix it all up and scoop it with the sourdough...

A simple Toast topped with marmalade and served with grape tomatoes and duck hash...

...or blueberry with a side of eggs and grape tomatoes, you'll never run out fresh and tasty breakfast options at Green Pastures. It may look deceptively light, but that piece of toast is something else. Thick, dense and chewy with a lightly crisp outer layer, the whole wheat toast is another must-try breakfast dish at Green Pastures.

Pair your breakfast with one of many Cold-Pressed Elixirs to complete your breakfast. Hydraulically cold-pressed using the freshest and highest quality ingredients to preserve all the essential nutrients, choose from seven blends each designed to purify, energize, satisfy, detoxify, hydrate, and brighten your day. Green Pastures also serves VGO local single-origin coffee and Vittoria organic coffee.

Sausage, Egg, Ham and Cheese Breakfast Sandwich, with farmer's ham topped with cheddar cheese, onion jam, Sriracha mayo and custard egg on a soft brioche bun. Delicately cooked for thirty minutes, the custard eggs are soft and fluffy, pairing well with the ham and cheese. It's definitely much, much better than the usual breakfast sandwich from the popular fast-food chain.

The signature Pandesal, 100% whole wheat heirloom recipe with kesong puti and bangus belly drizzled with extra virgin olive oil, infuses local flavors in another hearty sandwich. The richness of the bangus belly is perfectly tempered by the sharp notes of the kesong puti for balanced flavors.

But if you want a hefty start for breakfast, you can go all-out without worrying about the carbs...

...with the Longganisa Cauli-Bowl, loaded with Cagayan Valley organic longganisa, roasted cherry tomatoes, custard eggs, and homemade atchara on shredded cauliflower. The shredded cauliflower replaces the usual rice, leaving you satisfied and feeling so much better without the carbs.

Craving for a high-fiber breakfast? The Cantaloupe Overnight Oats, topped with fresh strawberries and organic honey, should do the trick. Sweetened with all-natural and organic honey, the creamy oats are comforting yet light. The wide range of breakfast options leave you feeling good after a meal, and Green Pastures is once again on the right track...

Green Pastures is located at the Ground Floor, Net Park, 5th Avenue, Bonifacio Global City or call 277-5592 for reservations and inquiries.

Independence Day. Father's Day. And the UEFA EuroCup 2016. Get ready for flavorful celebrations at Novotel Manila Araneta Center...

Novotel Manila Araneta Center gears up for flavorful celebrations with a series of exciting culinary feasts...

Towering high above Araneta Center up north, Novotel Manila Araneta Center is the metro's newest destination this side of Manila (more on Novotel Manila on my travel blog here). And if you stay up north, you don't have to drive far for world-class accommodations.

Novotel Manila Araneta Center now offers a fully equipped Library Children's Area (L) for the kids and an elegant Premier Lounge (R) for hotel guests for that perfect staycation. It's touches like these that make staying at Novotel Manila Araneta Center quite an experience.

The well-appointed Executive Suites at Novotel Manila Araneta Center has everything you need to make your stay a memorable one. Furnished with all the modern conveniences, it's your home away from home, and more.

A peek at the lavishly appointed suite (L), home for Ms. Universe Pia Wurtzbach for a few days, is just a preview of the world-class accommodations at Novotel Manila Araneta Center (more on Ms. Universe Pia Wurtzbach on my earlier post, A Day at the Market). At the pool deck, the Pool Bar and Lounge is now ready to serve you...

...with refreshing cocktails and light snacks as you enjoy a few laps at the pool. And the Pool Bar and Lounge is the perfect spot to catch the exciting UEFA play-offs, with live viewings and a selection of bar chow for that EuroCup 2016 vibe.

Starting June 11, 2016, the Pool Bar and Lounge will air live matches of the UEFA play-offs, bringing together fans of the world's most loved sport paired with premium beer and great food.

Indulge in premium cheeses and imported charcuterie...

...and hefty sandwiches and a cold imported brew as you cheer your favorite team for that winning goal.

Craving something sweet...

...or savory, you can find it all here at the Pool Bar and Lounge to give you the energy boost you need for the late night and early morning live matches of the UEFA play-offs.

Last Independence Day, Novotel Manila Araneta Center also celebrated the country's 118th year of independence with a feast of local flavors at the Food Exchange last June 10 to 12, 2016.

That Independence Day weekend, guests indulged on classic local favorites...

...including the traditional Kare-Kare, tender ox-tail and tripe in a rich peanut-based stew...

...Seafood Sinigang, with the freshest catch in a light and flavorful broth...

...and the iconic Lechon, slow-roasted pork belly, all for only P 1,588 net per person.

And finally, fathers from all over the metro get the royal treatment with the hotel's Dad's Day Out stay package for only P 5,750 per night. Dads and their families can enjoy overnight accommodations and breakfast buffet at the Food Exchange, and as part of Novotel's Kids Stay Free guarantee, two children younger than 15 years can stay with their families and enjoy their breakfast buffet for free. When availing this package, dads can enjoy the buffet lunch or dinner for free during their stay, while their companions get a 15% discount off the regular price. And dads get to enjoy some pork love at the Food Exchange with the Sunday Brunch Buffet for only P 1,588 net.

At the Sunday Brunch Buffet, indulge in Crispy Pata...

...crispy Pork Liempo...

...and Pork Sisig topped with crunchy chicharon...

...perfect when paired with an assortment of local beer.

You'll also find other classic local favorites, like the comforting Beef Bulalo...

...and Pork Binagoongan, each one Dad-Certified favorites.

After another round of the hotel's signature welcome drink, the refreshing Cucumber Unleaded Mocktail (R), Ms. Helene Pitrel (L), Novotel Manila's Director of Food and Beverage, then invited guests for the lunch buffet at the hotel's Food Exchange (more on the Food Exchange on my previous post here).

That day, the impressive Carving Station at the Food Exchange featured the Beef Morcon...

...along with Lechon, with tender and juicy pork capped by a thin layer of crisp crackling.

At the Chinese Station, get your fill of Lobster Balls in a warm bowl with vegetables...

...and some fresh seafood like Prawns and Mussels delicately poached in butter and garlic, each prepared ala minute by the station chefs.

And don't pass on the authentic Indian cuisine prepared by Chef Rajan, one of the popular stations at Food Exchange.

For dessert, cap your feast with freshly made Churros draped in chocolate and caramel, some homemade Espresso Ice Cream, or a refreshing bowl of Basil Lemon Sorbet. But there's more...

Fifteen scoops of ice cream, macarons, syrups, nuts, marshmallows and waffle wedges...meet the Le Mont Gourmand from the Gourmet Bar.

Pure ice cream indulgence, with just about everything on it. It's just one of many tasty little touches that make a visit to Novotel Manila Araneta Center memorable. Ready for a round or two of flavorful celebrations? Simply head north to Novotel Manila...

Novotel Manila Araneta Center is located at General Aguinaldo Avenue, Araneta Center, Quezon City or call 990-7888 for inquiries and more information.

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The traditional hot pot doesn't end when the last ingredient is scooped up. In fact, your hot pot is given new life with the art of Ojiya...at COCA.

Inspired by Khao Tom, a Thai breakfast staple of porridge infused with a variety of fresh ingredients, COCA brings back this hearty dish with the art of Ojiya, a combination of rice slowly cooked in a rich hot pot broth with sesame oil, egg, spring onions, and fried garlic. The remaining hot pot broth is concentrated and infused with all the rich flavors of the various fresh ingredients, and you can transform it to an entirely new dish to end your hot pot experience...

COCA adds a flavorful spin to the hot pot dining experience with Ojiya, using the same hot pot broth infused with the rich flavors of your selected ingredients. And the wide variety of fresh and premium ingredients offer limitless possibilities. And just like my first time at COCA, there's always something new (see my earlier post on my first visit here)...

...because no two Ojiyas are ever alike, as each takes in all the flavors and character of one's customized and personalized hot pot experience. Each Ojiya has its own unique flavors, depending on the selected ingredients, like fresh crabs...

...and prawns. The key to a flavorful hot pot is building layers of flavors from the different ingredients, simmered to a boil right on your table.

Ar COCA Restaurant, you can opt to go with one of their sets, like The Emperor's Platter, with crab, prawns, beef, mushrooms, and vegetables.

Or the meaty Red Fire Platter with vegetables for a rich and savory hot pot.

You can also go for an all-seafood hot pot with the Blue Ocean Platter...

...or go for fresh and clean flavors with the Green Earth Platter. One you've selected your ingredients, it's time to fire-up the table-top burner and make your own hot pot.

That day, the staff demonstrated the traditional way of preparing Ojiya, using the rich hot pot broth as the base (L). As the pot slowly simmered, rounds of COCA's signature margaritas were served, including the Sunset Margarita (R), a smooth blend of white wine, watermelon, dalandan juice, lime juice, soda, and lemon.

After a few more rounds of refreshing margaritas, we then prepared our own hot pot. At COCA, the Ojiya is usually prepared with two variations of soup as your base, the Tom Yum, a rich and spicy broth; and the basic Chicken Stock with its milder notes.

We go for an all-seafood hot pot with crabs, prawns, fish cakes, fish balls, and vegetables, and after a few minutes, your hot pot is ready. The fresh, briny sweetness of the seafood come through, followed by the clean notes of the vegetables. Dip it in the signature sauce to kick up the flavors to complete the dish. As you scoop up all the remaining ingredients, all that's left is the hot pot broth concentrated with all the rich flavors of the seafood and vegetables. And it's time to prepare the Ojiya...

After adding the cooked rice to the broth, you can try some of COCA's signature dishes like their refreshing salads as the hot pot broth with rice simmers...

Other must-try dishes include the Braised Tofu with Taiwan Bokchoy in a Clay Pot, with a thick and mildly sweet sauce...

...paired with COCA's Yang Chow Fried Rice, just one of their many popular rice dishes.

And if you're still craving for even more seafood, COCA's Pacific Sunset should do the trick, with king crab, squid, tiger prawns, pork sausage, and corn draped in a rich and spicy sauce. By this time, the hot pot broth with the rice now has the perfect consistency and texture, as you add the egg, sesame oil, spring onion, and fried garlic.

At COCA, your hot pot dining experience is capped by a hearty bowl of Ojiya, with soft and fluffy rice cooked in the same rich hot pot broth concentrated with all the flavors of the fresh seafood and vegetables. The Ojiya with the Tom Yum base has bolder and pronounced notes...

...while the Ojiya with chicken stock has milder yet comforting flavors. Tom Yum or chicken stock, the rice absorbs all the distinct notes of the various ingredients, releasing a burst of rich flavors with every spoonful. With so many ingredients to choose from, you can customize your own hot pot, and your Ojiya. And it's the perfect ending to cap your hot pot dining experience. Familiar flavors yet refreshingly different, it's the art of Ojiya, served daily at COCA.

Coca Restaurant is located at Sky Oark, 5th Floor, SM Aura Premier, Taguig City or call 218-1110 for inquiries and reservations.

The much awaited gastronomic event is back...

Now on its fourth year, F1 Hotel Manila launched its latest edition of their annual culinary event, Luzviminda 4 Heirloom Recipes, offering a wide variety of classic local dishes from Luzon, Visayas, and Mindanao. Rediscover familiar and comforting regional flavors prepared by this year's guest chefs...

F1 Hotel Manila's Luzviminda 4 Heirloom Recipes highlights the culinary creations of this year's noted guest chefs, featuring (L-R) Nancy "Adobo Queen" Reyes Lumen representing Luzon, Pauline Gorriceta Banusing for Visayas, and Maria Kristina Collantes with her authentic dishes from Mindanao.

I've always looked forward to F1 Hotel Manila's long-running Luzviminda food festivals, showcasing the very best of the country's rich culinary heritage in a month-long culinary celebration at F All-Day Dining (for more on F1 Hotel Manila's annual Luzviminda Festivals, see my my earlier posts on the The First Luzviminda Festival back in 2013, the successful follow-up with The Second Luzviminda Festival in 2014, and last year's edition of the 2015 Luzviminda Festival), and this year's festival continues the culinary tradition that began four years ago with an equally wide selection of local dishes. This year, the all-female roster of guest chefs add their own creative spin to local dishes, drawing inspiration from heirloom recipes. It's a celebration of local flavors from Luzon, Visayas, and Mindanao, recreated by some of the country's best chefs, converging at F All-Day Dining...

Begin your culinary journey of the country's 7,107 islands with elegant starters created by F1 Hotel Manila's team of skilled chefs...

...followed by the refreshing Kinilaw na Isda sa Gata by Chef Pauline Gorriceta Banusing...

...and the mildly sweet notes of the Ensaladang Langka, also by Chef Pauline Gorriceta Banusing. Made with the freshest ingredients, the fresh and clean notes come through with every bite, teasing your palate for the next round of dishes at F1 Hotel Manila's Luzviminda 4 Heirloom Recipes festival.

Nancy "Adobo Queen" Reyes Lumen's inventive and flavorful Talangka Pate, made with crab fat topped with fish roe and edible flowers, is another must-try dish at F1 Hotel Manila's latest edition of its successful and long-running Luzviminda series.

Iloilo's "palangga", Chef Pauline Gorriceta Banusing adds even more flavorful dishes to the spread with her Lechon Kawali Croquettas (L) and crisp Kasag Crab Cakes (R), small bites that's big on flavor.

The iconic street food, fish balls, is also represented with Chef Pauline Gorriceta Banusing's Coconut Fish Balls, served with a sweet and spicy sauce, adding a uniquely local and festive vibe to the buffet spread.

But there's more, including Baked Mussels topped with tart fresh tomatoes and thin strips of sweet and sour green mango to complement the briny sweetness of the plump mussels...

...and the light yet refreshing flavors of Lumpiang Ubod, all flavorful starters for an all-Filipino feast.

The traditional Ilonggo favorite, Kadyos, Baboy, Langka, or KBL, is a rich and comforting soup with pigeon peas, pork and jackfruit for sweet and savory notes.

Then, there's the familiar and hearty Batchoy to warm your appetite. At the special Batchoy Station, you can create and customize your own bowl of this traditional noodle soup dish with a variety of toppings and condiments.

A bowl of Batchoy, topped with chicharon and egg, adds a distinct richness to this classic Ilonggo favorite, blending seamlessly with the flavorful broth, noodles, and pork. Nothing like a steaming hot bowl of Batchoy to make the day just so much better.

Your flavorful culinary journey continues with the Pinalmahan na Salmon...

...followed by even more seafood dishes like the Alimango na may Ginisang Guinamos by Chef Pauline Gorriceta Banusing...

...and the Prawns ala Nancy by the "Adobo Queen", Nancy Reyes Lumen.

More flavors from the south are displayed at the spread, including the classic Chicken Inasal, tender grilled chicken with annatto...

...and crispy Stuffed Squid with a savory filling, capped by a crunchy outer layer for contrasting textures.

The Sinugbang Panga ng Tuna from Mindanao is another favorite, served with a spicy soy vinegar dip with onions and chili, created by Chef Maria Kristina Collantes of Park Inn by Radisson Davao.

Like all previous Luzviminda festivals at F1 Hotel Manila, diners can literally taste and bite their way through Luzon, Visayas, and Mindanao with the impressive buffet spread.

Then, there's the fresh seafood with Curracha or Spanner Crabs, Oysters, Prawns, and Mussels...

...for even more flavorful options.

Delicately poached in butter and garlic, it just keeps getting better with each succeeding plate and trip back to the buffet.

The Tuna Tail Stuffed with Yellow Rice by Chef Maria Kristina Collantes brings the fresh flavors of Mindanao with an inventive dish, with the delicate notes of the tuna absorbed by the yellow rice stuffing. Known for its tuna, Mindanao is well represented at F1 Hotel Manila's Luzviminda 4 Heirloom Recipes festival.

And just in case you still want another serving of local flavors, you can try the Apan-Apan na mayInihaw na Baboy (L) by Chef Pauline Gorriceta Banusing and the Mixed Mushrooms with Tuka by Nancy Reyes Lumen, light dishes before hitting the Carving Station.

And don't forget a bowl of garden-fresh greens for a balanced meal, with a selection of local-inspired dressings for unique flavors like the Coco Balsamic, Pesto Malunggay, Calamansi-Patis, Creamy Bagoong, Mango-Guava Peanut Dressing, and Santol Dressing.

For the main course, go for a slice or two of Nancy Reyes Lumen's savory Rodrigo's Roast, tender pork slow-roasted for hours with a sweet glaze. And go ahead, you'll probably want extra rice with this dish. The dishes are rotated daily for the Luzviminda 4 Heirloom Recipes festival, but you get a taste of Luzon, Visayas, and Mindanao throughout the entire run of the festival.

Later that evening, we dined once again with a wide selection of local flavors, including Chicken Inasal (L) and Rellenong Bangus (R) for another comforting dining experience at F1 Hotel Manila.

For the main course, Executive Chef Decker Gokioco served his signature Fernando's 4-Day Marinated Pork Belly, a tender and juicy slab of pork with a subtle sweetness. Savory and smoky, each juicy bite releases a burst of rich pork flavors.

A bowl of Chicken Binakol, with its distinct light broth made with coconut, starts you off with another round of local flavors.

For dessert, we sampled the "Original Suman na Espesyal sa Bagong Ilog", with Aging's Food Delight's suman specialties, or glutinous rice cakes cooked in coconut cream, to round out our feast of local flavors.

Wrapped in banana leaves, the glutinous rice cakes add that uniquely Filipino twist to the feast at F1 Hotel Manila.

And with a Latik Fountain set up by the side, you just know this is going to be a special treat. Made with sweetened coconut, draping your suman with the thick latik just completes the suman with its comforting sweetness.

You can pair your Suman Latik with your choice of toppings, like fresh mangoes and pistachios, capped by a generous helping of sweet latik.

The delicate notes of the soft and chewy glutinous rice cake is punctuated by the sweet and tart mangoes and nutty pistachios, finished by the sweet latik.

Aging's Food Delight also offers other suman delicacies, including the Suman Espesyal with Leche Flan and Ube (L) and the Halayang Gabi (R) coated with coconut, adding their own unique spin to the traditional suman.

But save room for even more sweet treats. Aging's Food Delight also served their other indulgent desserts, including the Queso de Bola Ensaymada (L) and Yema Butter Cake with Cheese (R)...

...and the moist and chewy Fudgy Tablea Brownies with Malagos Chocolate. Made with Davao's very own Malagos Chocolate (more on Malagos Chocolate on my previous posts on the Davao Gourmet Collective and their new 65% Dark Chocolate Bar), the deep, rounded flavors of the premium chocolate punches through, lingering long after the first bite.

Cap your feast with a sweet shot of Kapeng Barako Jelly, and you've just completed a day of festive Filipino flavors at F1 Hotel Manila. Go on your own culinary journey of local flavors with F1 Hotel Manila's Luzviminda 4 Heirloom Recipes at F All Day Dining Restaurant from June 10 to June 25, 2016 for only P 1,499 net per person. The culinary festival is in partnership with Figaro Coffee, Charles Seafood Supply, Top Chef Enterprise, Seagull Manila, Masflex, Aging's Food Delight, Crescent Moon Cafe, Maybank, Raflora Enterprises, and the Tourism Board of the Philippines.

F All Day Dining Restaurant is located at the 3rd Floor of F1 Hotel Manila, 32nd Street, Bonifacio Global City, Taguig City or call 928-9888 for inquiries and reservations.

For more information on Aging's Food Delight and their line of signature suman delicacies, call 671-0172 for inquiries.

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