DUDE FOR FOOD

Real Italian dishes. The best and freshest ingredients. All made from scratch. Every single day. And now you can get a true taste of authentic Italian flavors at Lombardi's newest location.

Chef Davide Lombardi opens his second restaurant at the new East Wing of the Shangri-La Plaza Mall, offering authentic Italian classics using the very best and freshest ingredients for a true taste of Italy. And just like his first branch that bears his name at Robinson's Magnolia, one can expect rustic and traditional Italian dishes the way it should be. Born and raised in Milan, Davide Lombardi's passion for for cooking began at an early age, helping his grandmother in the kitchen while preparing family meals. Thus eventually led to stints with some of the famous restaurants in Italy, and then to Paris where he worked for fifteen years. It was in Paris where he met his wife, and moving to the Philippines was just a matter of time. Chef Davide Lombardi brings with him years of experience, and one of his goals is to bring the authentic taste and experience of Italian cuisine. At Lombardi's, you get exactly that, real Italian dishes true to its origins using the best and freshest ingredients, and never tweaked to suit the local palate.

Inside, the same homey and rustic interiors greet diners, similar to the overall look of Chef Davide Lombardi's first branch at Robinson's Magnolia. Light wood, bright tones and simple yet modern lines add to the charm of the place. Items that are usually found at home, like plates and other decorative pieces, are displayed on shelves, providing a comforting and casual warmth.

As we entered Lombardi's, the kitchen was all fired up preparing for the dinner service. In the kitchen, one can see a traditional brick oven that gives its pizzas that distinct and traditional flavor. No frozen dough here, each pizza is made by hand, just the way it should be. Chef Davide Lombardi makes everything from scratch, and you can taste the difference in each and every dish.

Then, the first of many dishes arrived. Lombardi's Carpaccio Di Manzo (P 460), beef carpaccio marinated with lemon and olive oil, topped with fresh Parmesan shavings. For dishes like this, premium and fresh ingredients matter, and this does not disappoint. Butter like, melt-in-your-mouth premium beef with a light nutty hint from the olive oil, and a nice sharpness from the Parmesan, combine for an excellent antipasto.

Perfect when paired with imported Italian beer, like the Moretti Baffo D' Oro (P 140), from one of Italy's oldest breweries. Pour the deep amber colored ale into the chilled mug, and go for another slice of the Carpaccio di Manzo. That's an authentic Italian moment right there.

This was then followed with a classic Carpaccio di Tonno (P 390), fresh tuna with arugula, cherry tomatoes, and extra virgin olive oil. Simple, clean flavors. The subtle sweetness of the tuna indicates both freshness and quality, another excellent starter.

Mozzarella in Carroza with Arrabbiata Sauce (P 230), soft loaf bread with mozzarella, arrabbiata sauce and a side of salad. The rich arrabbiata sauce provides a contrasting flavor to balance the creamy mozzarella, and proving once again that simple dishes can pack so much flavors when using the best ingredients.

Then, the first of the pizzas arrived, starting with the Quattro Formaggi (P 420), a crisp, rustic crust topped with Provolone, Fontina, Gorgonzola and Mozzarella, pure cheese bliss. Drizzle some chili oil for a little kick, but it's great as is. The medley of cheeses are enough to get you started on your third and fourth slice...

Vegetariana (P 310), an all-veggie pizza topped with zucchini, eggplant, asparagus, bell peppers and basil. Simple flavors, yet the fresh vegetables and crisp crust provide a richness that's refreshing and different.

Pizza Aisalumi (P 500), topped with rich tomato sauce, mozzarella, and a variety of Italian Ham, including Prosciutto, Mortadella, Salame Milano and Coppa, a personal favorite. With prosciutto, you just can't go wrong. Add some mortadella and Italian salami, and it just can't get any better than that.

Alla Siciliana (P 310), topped with tangy tomato sauce, mozzarella, anchovies, capers and black olives, all the flavors of the Mediterranean in each and every bite.

A friend asked Chef Davide Lombardi for a real, authentic carbonara, without the usual creamy white sauce. Chef Lombardi then disappeared to the kitchen, and in a few minutes, presented a true classic. Even without the creamy sauce, the flavors remain just as rich. Just like that, Lombardi's comes through with another winner. Bravo, Chef Lombardi!

The cool Carbonara was then followed by Lombardi's Spaghetti Frutti de Mare (P 400), with plump prawns, clams, mussels and squid. Another simple and rustic dish yet rich in flavor, another favorite. The seeming absence of any sauce is deceptive, as you can taste the rich and tart tomatoes in every forkful of noodles.

Taglietelleamatriciana (P 380), a comforting pasta dish with stewed tomatoes, Italian Pancetta and fresh basil. Just like the previous pasta dish, each noodle is coated with the stewed tomatoes for a burst of flavor in every bite, enhanced by the sharpness of the pancetta.

Lasagne Della Casa (P 310), with layers of Bolognese and Bechamel sauce on rich stewed tomatoes. The contrasting flavors and textures blend perfectly in this traditional favorite, with no single ingredient overpowering the other. Perfect.

This. Lombardi's new steak dish glazed with balsamic, olive oil and herbs. Tender, and cooked just right, perfect with another Moretti.

Save some room for Lombardi's homemade gelato, just perfect to complete your Italian experience. Go for the Hazelnut and Pistachio, my personal picks.

Can't make up your mind? Then go for the Barca de Gelato, featuring five scoops of Lombardi's gelato, with all the cool toppings.

You simply gotta have Lombardi's gelato after a meal to complete the Italian experience. Seriously.

Kathleen Lombardi Eleazar (L), Lombardi's Sales and Marketing Manager, checking in on us, and Janey (R) of Between Bites (check out her cool blog here at http://www.janedchua.com/), enjoying the food.

Good food. Good times. It's great to find cool spots serving foreign dishes the way it should be, and at Lombardi's, you get the real thing. Better yet, they now have two locations for you to check out real Italian cuisine. You can also check out my previous post on the first Lombardi's branch in Robinson's Magnolia here at http://dude4food.blogspot.com/2012/12/authentic-italian-at-lombardis.html.

Special thanks to Chef Davide Lombardi and Kathleen Lombardi Eleazar, Sales and Marketing Manager; for and awesome dining experience. Thanks too to the CCA Group, great seeing you again Mitzi!

Lombardi's Authentic Italian's second branch is located at Level 4, East Wing, Shangri-La Mall Plaza, Shaw Boulevard, Mandaluyong. You can also visit Lombardi's Authentic Italian's first branch at the 2nd Floor, Al Fresco Robinson's Magnolia, New Manila, San Juan.

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One cool and relaxing weekend away from home. Well, even it were just a few minutes from home, one weekend at the F1 Hotel Manila feels like you're many miles away from the hectic rush of the city. And F1 Hotel Manila is just perfect for one cool weekend staycation...

F1 Hotel Manila is the very first hotel to open at The Fort, and centrally located within walking distance to corporate offices, shopping centers and restaurants in The Fort area. Everything is just a few minutes away, it's an ideal base for a perfect weekend at The Fort.

My staycation began with a visit to F1 Hotel Manila's Premier Lounge. After a quick registration, my bags were then sent to my room as coffee and pastries were served with a cool view of The Fort as a backdrop. Now that's the way to start a cool staycation.

F1 Hotel Manila offers luxurious accommodations for business and leisure, and the list of amenities include courteous and efficient Concierge Services, three swimming pools, a Spa & Wellness Center, a fully-equipped 24-hour Fitness Center, meetings and events facilities, Wi-Fi in all rooms and public areas, all-day dining restaurants and so much more. Just perfect for a weekend staycation.

A quick tour of the amenities led me to the 3rd Floor pool deck, with three swimming pools: a Kiddie Pool, a Family Pool and an awesome Infinity Lap Pool with a great view of The Fort.

The rush and stress of the previous week slowly melts away as you walk the wooden deck, seeing water can just be so calming. With three pools to choose from, F1 Hotel Manila's got the pool for you and your family.

In the pool deck, one finds F1 Hotel Manila's Canary Lounge, a casual bar with a cool tropical vibe. Just the place for a few beers and cocktails before sunset or after a few laps at the Infinity Lap Pool.

The open deck is also perfect for al fresco dining, and the Canary Lounge has a cool barbecue and grill station every night (more on this in a future post...). With over 240 guest rooms, F1 Hotel Manila definitely has the perfect accommodation to suit your style and budget. F1 Hotel Manila's rooms are classified into three categories: Deluxe, City Suite, and Fort Suite. All rooms are well-appointed for that perfect staycation weekend or a business trip, with a choice of King or Double Bed configuration. All rooms are equipped with individually controlled air conditioning sysytem, a minimum of line NDD/IDD access telephones, work desk with internet ports, electronic safe, coffee and tea-making facility, LCD TV, iPod Dock with Radio and Alarm, and a cool walk-in shower. Everything you need, right in your very own suite.

My very own Fort Suite, with a separate living area, individual air conditioning unit and LCD TV, your very own coffee and tea-making station, plus a work desk with internet connection. Cool.

And a king-sized bed with an awesome view of The Fort. A separate air conditioning unit and an LCD TV, iPod dock with alarm and a way too cool walk in shower. Nice.

Hungry? No prob. Head on down to F All Day Dining at the 3rd floor, serving breakfast, lunch and dinner and everything in between. Now with Chef Sau del Rosario at the helm of F1 Hotel Manila's kitchens, expect great food all day, every day.

For the entire month of June, F1 Hotel Manila will be holding a month-long Filipino Food Festival, entitled LUZVIMINDA Filipino Festival of Flavors, at the F All Day Dining Restaurant. Headed by F1 Hotel Manila's very own Chef Sau del Rosario plus a cast renowned chefs flown in from Cebu and Davao, you can expect a full range of Filipino classics and flavors during the month-long food fiesta. See more on the awesome month-long food festival here at http://dude4food.blogspot.com/2013/06/simply-awesome-luzviminda-filipino.html.

And here's another treat from F1 Hotel Manila. this time for all the Dads out there. Starting June 1 to 15, F1 Hotel Manila will be rewarding all dads with its Freebies for Daddies promotion, which includes a Free Buffet Lunch or Dinner, Free Spa, and even a Free Haircut. Now that's cool.

Great service, great facilities, awesome food, one perfect weekend staycation. At F1 Hotel Manila, you can have your very own perfect weekend staycation too with a simple click at their website, just in time for the Chef Sau del Rosario's impressive LUZVIMINDA Filipino Fiesta of Flavors.

Special thanks to F1 Hotel Manila's Tony Q. Co, Director of Operations; Cindy Brual, Director of Sales and Marketing; and Laurence P. Pena, General Manager, for an awesome staycation weekend.

F1 Hotel Manila is located at 32nd Street, Bonifacio Global City, Taguig 1634, Metro Manila or call 938-9888 and 908-7888 for inquiries and reservations. You can also book online at their cool website, just visit http://f1hotelmanila.com/.

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The best of Philippine cuisine, from Luzon, Visayas and Mindanao, all in one place. For one whole month. Awesome.

F1 Hotel Manila launches an impressive all-Filipino buffet, the LUZVIMINDA Filipino Festival of Flavors, starting June 1 to June 30, showcasing a variety of regional flavors and a full range of dishes. Spearheaded by F1 Hotel Manila's very own Chef Sau del Rosario and assisted by Chef Willie Ertez, one can expect nothing but the very best of Philippine cuisine. With the festival's regional theme, F1 Hotel Manila tapped guest chefs from different regions for authentic flavors, like Chef Martin Jickain from Station Juan Cafe' at the White House Boracay; young chefs Paul Sydney Uy and Karl Noel from Cebu, both successful restaurateurs specializing in Visayan cuisine; and veteran Chef Ed Tuazon and his team from Marco Polo Hotel Davao to complete the Luzon, Visayas and Mindanao culinary feast. Each chef brings their distinct style and regional flavors in one truly epic celebration of Philippine cuisine. The cool month long festival allows diners and guests to rediscover the different regional flavors, without even leaving Manila.

Invited for a cool staycation at F1 Hotel Manila along with other bloggers, we got to sample the very best of Philippine cuisine during the June 1 launch. As we headed down the 3rd floor for the all Filipino buffet at F1 Hotel Manila's F All Day Dining, we were greeted by the hotel's courteous staff in traditional attire, a nice touch. And with game faces on, it was time to go local...big time.

Chef Sau del Rosario checking the Seafood Station. One of the country's best chefs, Chef Sau del Rosario is a rock star in the local culinary scene. Born in Pampanga, a known culinary region, Chef Sau del Rosario's experience include several stints abroad in prestigious hotels as well as heading the kitchens for some of Manila's best restaurants. And Chef Sau del Rosario's touch is evident in all the featured dishes at F1 Hotel Manila. Philippine cuisine has evolved, with history and foreign influences conspiring for a virtual melting pot of Spanish, Chinese, Malay, Japanese and American flavors, and Chef Sau del Rosario masterfully orchestrates these different flavors as well as the regional nuances in one grand fiesta of flavors.

An archipelago of more than 7,100 islands, the country is blessed with rich marine resources, and no Filipino buffet would be complete without some of the best and freshest seafood from the different regions of the Philippines, like plump and succulent mussels, with a subtle sweetness and a briny note nicely enhanced with a little native vinegar with chili.

Fresh and flavorful fish draped in a colorful rainbow of vegetables, egg and mayo, a traditional dish I fondly remember as a child, and comforting to see again. Freshness and quality of ingredients make this buffet special, and Chef Sau del Rosario and his team's attention to detail is once again evident in each dish.

Flavorful crabs cooked in crab fat, chili and garlic, another winner, and worth a second round...

A traditional Adobo with crisp, fried marinated pork, perfect with rice. With so many regional variations, I prefer this version, with the adobo flavors infused in the pork. More rice? Definitely.

A traditional Pochero with a twist, with premium Ribeye beef adding an extra punch. Slow cooked and stewed with vegetables and plantains, the rich and hearty dish traces it roots to Spanish cuisine. A virtual melting pot of diverse culinary influences, the classic dish blends all the flavors nicely, and F1 Hotel Manila version is pretty good, as I go for seconds...

This. Sisig with Foie Gras, elevating the everyday Kapampangan dish to a whole new level, topped with quail eggs and micro greens. Familiar yet refreshingly different, with Chef Sau del Rosario's distinct touch. This one's a real classic, and a definite must-try.

More bounty from the sea, with baked mussels topped with cheese and tomatoes...

Take your time at the fresh seafood station, you gotta have some sushi...

...and even more sushi.

Sashimi? F1 Hotel Manila's got you covered. Take your pick, with fresh salmon...

...and premium tuna. Sometimes the best way to enjoy the freshest fish is simply having it in its purest, simplest form.

And even more seafood, with fresh oysters from down south...

...and juicy plump shrimps. All fresh and of premium quality, the LUZVIMINDA Filipino Festival of Flavors has some of the best seafood offerings in the metro. First round with seafood done, moving on to the next round...

But before the next round, a quick break. Traditional artisanal cheese from Davao was also featured, with fresh goat cheese, chevre, edam, and blue peppato from Davao's Malagos Cheese, a local and regional brand that is gaining quite a reputation. Pair with some of F1 Hotel Manila's fresh baked bread and you're ready for the next round...

For the next round, go for the lechon. Not just any lechon, but Cebu Lechon, one of the best in the country.

Cebu Chef Karl Noel (R) prepares the lechon for serving the Cebuano way, starting with the crisp cracklings. Unbelievably crisp and flavorful, don't really need any sauce at all for this one. The participation of chefs from Cebu and Davao adds authenticity to the many southern dishes, offering real flavors from the region. And that's what sets the all-Filipino buffet at F1 Hotel Manila from other buffets, real chefs and real flavors.

From the northern region of Luzon, the iconic Bagnet, crisp pork belly. Pure pork bliss. Crisp on the outside, rich, tender and juicy inside. At this point, just go with the flow and go for seconds. F1 Hotel Manila has a 24-Hour Fitness Center, so you can conveniently work it off later. Good luck...

And there's more bagnet, ready for carving. An impressive buffet, from starters to mains. and desserts, each distinct and flavorful, from all the culinary regions. The cuisine from Luzon range from simple vegetable dishes to heavier dishes with traces of Spanish influences, to various meats fresh off the grill. Dishes from the Visayas use a variety of fresh seafood, including Kinilaw, to the popular lechon and chicken Inasal. Mindanao cuisine relies on strong Asian spices, and exotic ingredients like the durian. In a virtual culinary journey, your taste buds travel to all 7,100 islands is a fiesta of flavors, a cool way to sample your very own culinary heritage.

Janey of Between Bites and her fresh catch (check out her cool blog at http://www.janedchua.com/). And every other blogger pretty much had the same happy and contented smile during and after the epic lunch.

A wide selection of local desserts were also featured, from the iconic halo-halo to turon, sweet spring rolls with plantains...

...to the rich and indulgent Leche Flan...

...to the equally rich Brazo de Mercedes, a fluffy dessert made with eggs, a reflection of Spanish roots and influences.

And if you're looking for something different, why not try a dessert made from Mindanao's King of Fruits. Durian Panna Cotta? Why not. I'm not a fan of the fruit, but the rich and creamy dessert presents durian in a new and different light. And this is probably the only way I'll ever eat durian. Seriously good dessert. And this is just a small part of the buffet, there was just so much more. Days after the epic buffet, I am still in awe and amazed with the diversity and range of flavors, from sweet and savory, to sour and salty, and everything in between. The full range of Philippine cuisine in one leisurely lunch. Very cool.

I've always enjoyed foreign cuisine, but you always come home to dishes you grew up with, and nothing can be more comforting than rediscovering familiar flavors. An extensive range of local dishes, a variety of flavors from regional cuisines, all in one place. Congratulations to Chef Sau del Rosario and his team at F1 Hotel Manila, and to the guest chefs from Cebu and Davao, for an amazing celebration and journey to the flavorful diversity of Philippine cuisine.

And if you plan to sample the best regional dishes, you just have a month to go, so better hurry. F1 Hotel Manila's LUZVIMINDA Filipino Festival of Flavors will run from June 1 to June 30 only. I'm definitely going back...

Check out some of F1 Hotel Manila's cool facilities and amenities here at my previous post, http://dude4food.blogspot.com/2013/06/a-cool-staycation-at-f1-hotel-manila.html.

F1 Hotel Manila is located at 32nd Street, Bonifacio Global City. For more information, call 928-9888 & 908-7888 or visit www.f1hotelmanila.com.

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

After enjoying an epic all-Filipino buffet lunch at F1 Hotel Manila's LUZVIMINDA Filipino Fiesta of Flavors (check out my previous post on the awesome Filipino food fiesta here at http://dude4food.blogspot.com/2013/06/simply-awesome-luzviminda-filipino.html), it was time to get to know the chefs behind the month-long food festival. Led by F1 Hotel Manila's very own Chef Sau del Rosario and assisted by Chef Willie Ertez, the culinary cast for the food festival included noted chefs from the Visayas and Mindanao who shared their distinctive style and authentic regional flavors.

The participating chefs in F1 Hotel Manila's LUZVIMINDA Filipino Festival of Flavors spent an afternoon with guests sharing their signature regional recipes, highlighted by unique dishes from Cebu and Davao. And the best part? The recipes are included at the end of the post so you can recreate some really cool regional dishes.

Chef Sau del Rosario opens the afternoon's event with an overview of the dishes to be demonstrated and served by the participating chefs, ranging from a unique local salad, Cebuano seafood dishes and a cool dessert from Davao using the iconic "king of fruits."

The afternoon's demo began with Chef Martin Jickain's refreshing Pako Salad with Shrimps and Salted Egg. Chef Martin Jickain is the owner and chef of Station Juan at the White House Boracay, and his salad recipe clearly shows that the simplest dishes an still pack some bold flavors with the use of the freshest ingredients. Pako, or young fiddlehead fern, is a popular item in Luzon and the Visayas, and its subtle yet distinct flavors lends itself well for salads.

Chef Martin Jickain combines plump shrimps and salted eggs for flavor and texture, and tomatoes and onions for more ayers of flavor. The different ingredients are then combined and tossed in a sweet and sour vinaigrette using coconut vinegar.

The simple yet elegant dish is then plated and topped with micro greens. And in just a few minutes, you have a local, regional salad favorite that is refreshing and healthy, and a medley of flavors and textures.

Individual sampler servings were then passed around, lightly chilled, complete with all the flavor components. The sweet and sour vinaigrette ties all the different ingredients together, with the salted egg providing a nice little kick in flavor, and the shrimps add a sweet and briny note to the salad. And yes, I did get a second serving while no one was looking...

Next up, Cebu's up and coming dynamic culinary duo, Chefs Karl Noel and Paul Sydney Uy, both successful restaurateurs. Blessed with abundant marine resources, Cebuano cuisine uses a lot of seafood. And again, fresh and premium ingredients always make the dish a sure winner, no matter how simple the dish is. Chefs Karl Noel and Paul Sydney Uy prepare a true Cebuano classic, Seafood Kilawin Visaya Style, the region's version of a ceviche.

For the seafood Kilawin Visaya Style, Chefs Karl Noel and Paul Sydney Uy use fresh tuna, shrimps and mussels with fresh herbs and local vinegar.

The dish captures the purest flavors of the seafood, with a subtle sweetness and nice briny hint of the ocean. As Chef Karl Noel shares stories on reeling fresh catch offshore and grilling it right on the beaches of Cebu, the dish is plated and topped with fresh herbs. Chilled sampler shooters were then distributed to taste the simple yet flavorful Cebuano dish.

The ginger, garlic, onions and chili combine for bold flavors in this simple dish. Fresh, pure and the flavors of the sea captured in a shooter glass. Seriously good.

Next, Chefs Karl Noel and Paul Sydney Uy prepare another Cebuano specialty, Whole Fish Wrapped in Banana Leaf. For the dish, a bright multi-colored fresh Parrot Fish is used. The fish is scored and the marinade is prepared.

The marinated fish is then tenderly wrapped and grilled, and after a few minutes, we were served individually wrapped sampler portions. The banana leaf releases a fragrant aroma as the fish is slowly unwrapped. The fish is tender and moist, with the banana leaf retaining the juices. Another excellent dish representing the region.

And finally, Chef Ed Tuazon and his team from Marco Polo Hotel Davao prepares dessert using Davao's very own "king of fruits", the iconic durian. The dessert infuses the durian in a clever and inventive manner that pretty much changed the way I view this notorious fruit. Not a real fan of the fruit, but offer me Chef Ed Tuazon's Durian Panna Cotta, and I can have this without hesitation, any time.

Made just like any other panna cotta dessert, the durian puree is then added to the double boiler, and stirred until a certain consistency is reached. Then the mixture is poured into shooters, with some poured on the fruit itself. Nice touch.

And then the shooters were served, and I still couldn't believe how much I was enjoying this dessert.

A fresh, unique and clever adaptation with a nice regional touch, another winner. And it's good, perhaps the only way I can enjoy durian. Now that's a cool afternoon well spent in my weekend staycation at F1 Hotel Manila.

You can enjoy all these dishes and more at F1 Hotel Manila's LUZVIMINDA Filipino Festival of Flavors, a month long culinary celebration of Filipino cuisine, from June 1 to June 30. You can also check out my previous post on the awesome food festival here at http://dude4food.blogspot.com/2013/06/simply-awesome-luzviminda-filipino.html and F1 Hotel Manila's facilities and amenities here at http://dude4food.blogspot.com/2013/06/a-cool-staycation-at-f1-hotel-manila.html.

And as promised, here are the recipes...

Pako Salad with Shrimps and Salted Egg
Yield: 2 Servings

Ingredients:
200g Pako (Fiddlehead Fern) washed and cleaned
50ml Coconut Vinegar
10g Chopped garlic
5g White Sugar
1pc Red onion, cut into rings
20g Tomato, cut into wedges
100g Shrimps, peeled and deveined
1 pc Salted egg, cut into wedges

Procedure:
1. Heat pot with water and bring to a boil.
2. Put shrimps and boil for approximately 1 minute.
3. Drain and put on ice bath and set aside.
4. In a mixing bowl, mix vinegar, sugar, garlic and season with salt and pepper.
5. Combine pako, tomato, red onions, prawns and salted egg, and drizzle with vinaigrette.

Seafood Kilawin Visaya Style
Yield: 5 Servings

Ingredients:
300g Tuna Fillet
100g Shrimp
100g Mussels
8Tbsp Native Vinegar
2pc Red onion
100g Ginger
50g Garlic
3pcs Chili
50g Spring onion
30g Coriander
200g Red ripe tomatoes

Procedure:
1. Dice tuna by 1/2 inch by 1/2 inch cubes.
2. Dice red onions and tomatoes.
3. Mince garlic, chili, coriander and ginger.
4. Mix all the ingredients.
5. Toss with vinegar.
6. Season with salt and pepper.

Whole Fish Wrapped in Banana Leaf
Yield: 4 Servings

Ingredients:
2 pcs Whole banana leaves
1pc Whole Parrot Fish
100g Onion
100g Tomatoes
50g Garlic
100g Spring onions
8pcs Calamansi
8Tbsp Soy Sauce
Dash of Sesame oil
Salt and pepper to taste

Procedure:
1. Wash and clean Parrot fish.
2. Heat banana leaf to make ot flexible and easier to handle.
3. Mince garlic and onion.
4. Chop tomatoes and spring onions.
5. Slice calamansi.
6. Mix soy sauce, calamansi and add all other ingredients for the marinade.
7. Marinate fish with marinade.
8. Wrap fish in banana leaf.
9. Grill the wrapped fish.

Durian Panna Cotta
Yield: 15 Servings (shooter glass)

Ingredients:
500L Whipping cream
125ml Coconut cream or fresh milk
150g White sugar
120ml Water
5pcs Gelatin sheets (5g per sheet)
200g Durian puree (blend fresh durian until smooth)

Procedure:
1. Add gelatin to water and soak for 5 minutes.
2. Combine whipping cream, coconut cream and sugar in a double boiler, put under medium heat.
3. Stir until sugar is dissolved, and bring the liquid mixture to a light boil.
4. Add in soaked gelatin and stir until gelatin is dissolved.
5. Add durian puree and ix well, do not boil but keep stirring for 5-8 minutes at low heat.
6. Strain and pour mixture in cups or molds.
7. Refrigerate for at least 2 hours before serving.

F1 Hotel Manila is located at 32nd Street, Bonifacio Global City. For more information, call 928-9888 & 908-7888 or visit www.f1hotelmanila.com for inquiries and reservations.

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

An impressive all-Filipino lunch buffet featuring a variety of regional flavors. A cool afternoon with master chefs. And an awesome barbecue dinner. And there's no better way to end Day 1 of my cool weekend staycation at F1 Hotel Manila than with another epic food trip.

F1 Hotel Manila's poolside Canary Lounge is definitely the place to be, perfect to catch the sunset with a few drinks and cocktails. And every night, the Canary Lounge hosts a barbecue dinner with Filipino, American, and Brazilian specialties, from ribs, chicken, beef and seafood. Barbecue. Beers. Bonding. Awesome.

The Canary Lounge's pit crew fires up the grill for the dinner service. And the choices are impressive: Hungarian sausages, Shublig sausages, pork belly, pork ribs, pork chops, beef ribs, chicken, seafood and more...

I start with something light to pair with a double Scotch on the rocks, Hungarian Sausages and grilled pork belly. Just can't get any better than that. Seriously good.

Then, I requested the pit crew to plate something for me, and they eagerly obliged me with tender pork ribs, Shublig, chicken and beef skewers and a baked potato with three different barbecue sauces. And a few grilled vegetables for a good balanced meal. Cool.

On a summer evening, there's nothing like the sweet aroma of a barbecue grill. And at Canary Grill, you can have your fill of barbecue against a dramatic nightscape of The Fort. The Barbecue at Canary Lounge also offers salads and vegetables, in case you're looking for something light. But just go with the flow and go for the barbecue.

Grill masters Jomel and Edgar at the barbecue station, all set and ready to fire away your barbecue specials. Let them recommend and surprise you with a plate of barbecue, you won't be disappointed. One cool evening at F1 Hotel Manila, and it's definitely shaping up to being one awesome weekend staycation.

Check out the awesome buffet at F1 Hotel Manila's LUZVIMINDA Filipino Festival of Flavors in my previous post here at http://dude4food.blogspot.com/2013/06/simply-awesome-luzviminda-filipino.html. You can also see more of the chefs behind the awesome food festival in my previous post here at http://dude4food.blogspot.com/2013/06/an-afternoon-with-master-chefs-at-f1.html. And if you want to see some of F1 Hotel Manila's cool facilities and amenities, see my previous post here at http://dude4food.blogspot.com/2013/06/a-cool-staycation-at-f1-hotel-manila.html.

F1 Hotel Manila is located at 32nd Street, Bonifacio Global City. For more information, call 928-9888 & 908-7888 or visit www.f1hotelmanila.com for inquiries and reservations.

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Early Sunday morning, the second and last day of my weekend staycation at F1 Hotel Manila. Funny how easy it is to wake up really early on a weekend, despite the late night with one too many shots of Scotch and an awesome barbecue dinner at F1 Hotel Manila's Canary Lounge. I think that's the magic of a weekend staycation, when you find yourself totally free of stress and fully recharged.

A walk down the poolside has a calming and soothing effect, and no, it's not the residual Scotch still circulating in my system. The early morning light and the still waters of the pool combine for a tranquil morning, and yet I have to remind myself that I am still in the middle of a bustling commercial district. But yet, one feels a million miles away.

I catch the morning sun by the pool, and a good cup of coffee should complete a perfect picture. Better yet, an early morning breakfast before the crowd. And my weekend staycation at F1 Hotel Manila just gets better and better...

Crisp bacon. Nothing says breakfast better than bacon. Seriously.

And Beef Tapa. With scrambled eggs and rice...

...and the smell of freshly baked bread and pastries to complete the cool breakfast vibe.

F1 Hotel Manila's F All Day Dining offers an impressive breakfast spread, from fresh yogurt, to pancakes and congee, to fresh fruits and cheeses, to cereal and fresh fruit juices. Deciding what to have can be challenging, but just go with the flow...it's a weekend staycation, so enjoy yourself.

I choose a spot and settle down for some brewed coffee. Unhurried, stress-free...if only all mornings were like that.

I start with an omelette, freshly prepared at the cooking station, with everything on it. Fresh tomatoes, peppers, mushrooms, cheese...the works.

Pair it with some bacon, a good cup of coffee, and you're on your way to an excellent breakfast.

And there's no better way to end an awesome weekend staycation than a full-blown breakfast...

...as you go for seconds. And thirds. With Chef Sau del Rosario on deck heading F1 Hotel Manila's kitchens, you can expect nothing but the best. Special thanks to Chef Sau del Rosario and F1 Hotel Manila for a truly awesome weekend staycation...

Check out the awesome buffet at F1 Hotel Manila's LUZVIMINDA Filipino Festival of Flavors in my previous post here at http://dude4food.blogspot.com/2013/06/simply-awesome-luzviminda-filipino.html. You can also see more of the chefs behind the awesome food festival in my previous post here at http://dude4food.blogspot.com/2013/06/an-afternoon-with-master-chefs-at-f1.html. See the Canary Lounge's awesome barbecue dinner here at http://dude4food.blogspot.com/2013/06/barbecue-bonding-at-f1-hotel-manilas.html. And if you want to see some of F1 Hotel Manila's cool facilities and amenities, see my previous post here at http://dude4food.blogspot.com/2013/06/a-cool-staycation-at-f1-hotel-manila.html.

F1 Hotel Manila is located at 32nd Street, Bonifacio Global City. For more information, call 928-9888 & 908-7888 or visit www.f1hotelmanila.com for inquiries and reservations.

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Treat your dad to a special Buffet at Naci Comfort Food on June 14, 15 and 16 for a real comfort food feast. The cool buffet includes Naci's signature Peruvian Chicken Rice and other house specialties.

Plus, Dads get a complimentary beverage of their choice, including iced tea, beer or a glass of wine. Very cool. And there's more. Reservations made by June 10 or earlier get a 10% discount. Nice. If you're planning a special treat for your dad this weekend, this one's a pretty cool idea.

Check out my previous post on Naci Comfort Food and see some of their signature dishes here at http://dude4food.blogspot.com/2013/05/coming-home-to-naci.html.

Naci Comfort Food is located at Unit 3, Two Parkade, 7th Avenue, Bonifacio Global City or call 847-6224 & 0917-523-4315 for inquiries and reservations.

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Need a shot of premium single malt? Like, right now? No problem, the guys at Alcohol on Call got you covered...

Whisky, vodka, brandy, rum, teuila, gin, beer...you name it, the guys at Alcohol on Call's got it. Plus more. It's your very own party on call. Very cool.

Planning a spontaneous and impromptu tequila session tonight? Give these guys a call. And you're on your way to one cool and convenient drinking experience. But before you call your friends and neighbors, check if your address is covered by Alcohol on Call's delivery coverage.

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Like an old friend, HK Tan warmly welcomed us to his restaurant, Singapore Food Republic, and promised authentic Singaporean flavors for lunch. As we settled down to our seats, HK Tan gave a brief overview on the lunch menu. This was going to be another great lunch.

Singapore Food Republic is HK Tan's second Singaporean restaurant, with another, Nasi Lemak, located at Robinson's Galleria. Singapore Food Republic offers traditional and iconic Singaporean dishes, from beverages to mains, all the way to desserts.

Inside, Singapore Food Republic's spacious interiors are modern yet homey, with a cool casual vibe. Two floors are available for more seating options, and we go up the second floor dining area. I start with a Singapore Sling...never too early for a cool cocktail.

The refreshing cocktail was just perfect for the summer afternoon. Next, we were served a round of Singapore Food Republic's signature Teh Tarik, a pulled milk tea that was fun to watch being prepared, and refreshingly good too.

Rich, creamy and refreshing, a cool beverage before lunch at Singapore Food Republic. Then, the first of many dishes arrived...

Bah Kut Teh (P 420), pork ribs simmered for hours in a clear broth infused with secret herbs and spices, served with dark premium soy sauce topped with chopped chili. HK Tan demonstrates the proper way of enjoying the traditional dish: first, pull some tender pork meat from the bone, add some rice and a little soy sauce. Singapore Food Republic serves a dark and thick premium soy sauce laced with chili, add more chili for a little kick, and enjoy.

Hainanese Chicken (P 388), best with Hainanese Rice (P 40). Perhaps the most iconic of all Singaporean dishes, Singaporean Food Republic's version is way up there. Served with the traditional sauces including soy, chili and garlic, and a bowl of rich broth, it's a complete meal. The chicken is unbelievably tender, and effortlessly slides from the bone, a personal favorite.

This. Probably the best fish head curry I've tried in the metro. Singapore Food Republic's Fish Head Curry (P 485), a classic dish with real Singaporean flavors is a definite must try. I'm not normally a fan of dishes with fish heads, but this one was different. The curry had a layer of tart tomato flavors that enriched the sauce. The sauce alone and vegetable were great with rice.

Kang Kong with Sambal Blachan (P 228), fresh and crunchy kang kong stalks sauteed with sambal, a mildly spiced vegetable dish that goes great when paired with the mains.

Nasi Lemak Set (P 299), a complete meal served with rice steamed in coconut milk and pandan, papadam, acar, egg, Satay, Kuning fish, ikan bilis, peanuts, tender barbecue chicken, and sambal chili. Another classic Singaporean dish, with a variety of flavors and textures, all in one plate. The fragrant rice topped with egg provides a good base to add the different flavors like sambal, fish and vegetables. And as HK Tan enthusiastically demonstrated, you can mix up all the ingredients and enjoy all the flavors in every spoonful.

As we happily cleaned up the remaining dishes on the table, we were then served dessert. The classic Onde Onde (P 168), kneaded glutinous rice and flour dough balls infused with pandan essence and stuffed with gula melaka (palm sugar), and coated with grated coconut. An exotic dessert that's somehow familiar, yet deliciously different. A cool sweet ending to cap a feast of Singaporean flavors.

Authentic flavors, great value for money. It's great to know that real authentic flavors are never far away...
Special thanks to HK Tan (L) and Spanky Enriquez (R) for a cool Singaporean lunch at Singapore Food Republic.

Singapore Food Republic is located at Unit 8, Commercenter, 4th Avenue corner 31st Street, Bonifacio Global City, Taguig or call 925-1988 for inquiries.

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Familiar comfort food, distinct Asian flavors, the richness of Asian cuisine at reasonable prices. Sounds good to me...

Owned and managed by the same group behind Duo, Zuni and Sutra, all fine dining establishments, Asya is the group's first restaurant concept offering Filipino cuisine with a mix of Chinese, Japanese and Thai dishes at friendly prices. The group's experience with its high-end restaurants comes to play in Asya, where quality ingredients blend with traditional Filipino and Asian flavors at reasonable prices.

Inside, one finds bright and spacious interiors, with bright splashes of color and amusing chairs with Asian icons. The unique chairs with cartoon-like figures indicate a cool vibe and playful character, and if you're dining on your own, just sit beside one these chairs and you won't feel alone. Creepy, but fun just the same.

The flavors at Asya are simple but comforting, familiar and hearty. We start with Asya's Sizzling Crispy Pork Sisig (P 175), a delicious blend of tender and crispy textures in every spoonful, with a generous mix of chili, perfect with a few beers.

Then, Asya's Crispy Lumpiang Tinapa at Gulay (P 125) arrived, a traditional deep-fried spring roll with vegetables and an additional layer of flavor from the smoked fish. The crisp spring roll is stuffed generously with fresh vegetables, with just a subtle hint from the tinapa, another cool blend of textures and flavors.

Kalderetang Kambing (P 450), stewed young goat in liver sauce. Tender meat in a rich sweet but mildly spiced sauce with potatoes and carrots, great with rice.

Next up, the Sinugba Platter (P 995), a full platter of assorted grilled items, including grilled chicken, catfish, pork belly and stuffed squid, served with burong Kapampangan, eggplant and mustasa. Everything is grilled just perfectly, and the stuffed squid, catfish and pork belly are definitely winners. A party on a platter, ideal for sharing, and a personal favorite.

Asya's Sinugba Platter is best paired with the Seafood Aligue Rice (P 230), with rich crab fat, squid and shrimps adding even more flavor. The dish offers a cool combo of flavors and textures, and you'll definitely go for extra rice.

For dessert, go for the Coconut Leche Flan (P 50), with strips of macapuno adding to the richness of the dessert.

Sweet, indulgent and beautifully presented, it's a perfect ending to cap a cool meal at Asya.

Asya also offers a cool version of Turon, the Turon de Langka (P 75), with vanilla ice cream topped with caramel sauce. Traditional, comforting flavors. And at Asya, that's exactly what you get. Go all-Filipino, or mix it up with other Asian dishes. If you find yourself at Eton Centris with a sudden craving for Filipno Asian flavors without busting your wallet, Asya is definitely the place.

Asya Filipino Asian Restaurant is located at the Ground Floor, Centris Walk, Eton Centris, EDSA corner Quezon Avenue, Quezon City or call 994-8467 & 738-4939 for inquiries.

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Ikkoryu Fukuoka Ramen opens its second branch at the new SM Aura. After enjoying some really cool tonkotsu ramen at Ikkoryu's first branch at the new East Wing of Shangri-La Mall Plaza (check out my previous post here at http://dude4food.blogspot.com/2013/03/ikkoryu-fukuoka-ramen-authentic.html), it's great to hear they now have a second branch.

Richly flavored pork bone broth simmered for hours, tender slices of chashu pork and authentic noodles are the three components of Ikkoryu's ramen, all made with their proprietary recipes and secret blends of spices and seasonings. Known for its Chikuho-style noodles and buttery tonkotsu broth, Ikkoryu serves a regional style of ramen popular in the Kyushu region. A visit to Ikkoryu's second branch was also a good time to try their other ramen dishes.

Inside, one finds the familiar wooden planks similar to their first branch. The cool zen-like interiors is also Ikkoryu's way of preserving its roots, with the wooden planks serving as a visual representation of the Chikuho region's rich forests. It's definitely a cool and unique look.

The wooden planks are also used to divide the seating areas at the center, but there more seating options on both sides of the restaurant as well as counter-style seating facing the glass-enclosed kitchen adding to the rustic, old world charm of Ikkoryu. In case you're wondering, the wooden planks feature love poems by Yasuko Sensyu, a contemporary Japanese artist. Very cool.

Cool instructional, just in case. And now you can have your noodles prepared to your liking. If you enjoy soft noodles, tell the servers you want your noodles done Yawa (soft) or Utsu (regular). If you want your noodles firm with a little bite, or al dente, go for Katamen (hard) or Barikata (very hard). The servers recommended the barikata style of noodles, and I go with their recommendation.

Ikkoryu's Teriyaki Chicken Wings (P 180) and Edamame (P 80) or young green soybeans, were served as starters. The chicken wings were crisp and flavorful, a perfect start. I normally go straight for the ramen at Ikkoryu, and it was good to try a new dish before the ramen feast.

Then, the first of the ramen bowls arrived, starting with the house specialty, Ikkoryu's signature Chashu Tonkotsu (P 380), the classic Tonkotsu with three flavorful pieces of tender loin chashu. The buttery and creamy broth and the tender chashu combine for a classic ramen dish. Rich, hearty and comforting, just perfect for a mid-afternoon meal. And the firm noodles, barikata style as recommended by the servers, was just perfect.

The Ajitama Tonkotsu (P 380), topped with Ikkoryu Fukuoka Ramen's special half-boiled egg marinated in a special blended soy sauce base, adding another layer of richness to an already rich broth.

The Special Vegetable Paste Tonkotsu (P 380), Tonkotsu soup enhanced with seasoned vegetable paste and aromatic oil. This one packs a surprising punch in flavor, with a more pronounced peppery taste. Different, and delicious too.

The Takana Tonkotsu (P 400), Tonkotsu soup with Takana pickles, imported exclusively from Japan. The sharpness of the pickles complements the rich broth for another unique flavor combination.

The Black Garlic Tonkotsu (P 380), Tonkotsu soup with special roast garlic oil. The nuttiness of the roast garlic adds a depth of flavor to the broth, giving it a slightly different character from the usual tonkotsu. With over 12 different ramen varieties to choose from, you'll definitely find your own ramen favorite. Congratulations to Ikkoryu Fukuoka Ramen for their second branch, and here's to even more branches in the metro.

Special thanks to Ikkoryu Fukuoka Ramen Inc.'s Riza Meriado, Marketing Assistant, for an awesome ramen afternoon.

Ikkoryu Fukuoka Ramen is located at the Second Level of SM Aura Premier, Mckinley Parkway, Mckinley Hill, Taguig.

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I remember the first time I tried Sentro 1771's Corned Beef Sinigang so many years ago, and reliving that exact same experience every time I visit Sentro 1771. With each spoonful of Sentro 1771's classic Corned Beef Sinigang, I remember countless overtime meals at the office, made so much better with this dish. A pioneer in modern Filipino cuisine since 2002, Sentro 1771 still leads the way with its classic take on traditional Filipino dishes with a refreshing modern and cosmopolitan twist.

Part of the 1771 Group of Restaurants, which include the flagship Chateau 1771 specializing in French, Italian and Swiss dishes, Cafe 1771, WB 1771 and Sidebar, Sentro 1771 is the group's lead resto concept for modern Filipino cuisine. The group's name, "1771", can be traced back to the original address of its very first restaurant in old Manila back in 1988. And the group of restaurants has definitely gone a long way since then...

Lunch begins with a cool starter, Sentro 1771's Sizzling Tofu (P 250), diced tofu in a light soy and mayo dressing and served on a sizzling hot iron skillet. A healthier alternative to the usual sisig, and pretty good too. Think sisig without the guilt. Nice...

This was then followed with Fried Kesong Puti (P 180 Solo/P 320 Sharing), organic white cheese coated with breadcrumbs and deep fried until perfectly browned and crisped, served with chili guava sauce and a creamy garlic dip. Both sauces perfectly complement the rich and creamy local white cheese, and alternating the sauces make each bite different.

Lemon Grass Ice Tea (P 110) and Green Legs (P 120), a refreshing blend of green mango and dalanghita, sweet and sour, great with any of Sentro 1771's dishes.

Inspired by Vietnamese spring rolls, the Fresh Smoked Fish Spring Rolls (P 270) is another refreshing starter. Fresh lumpia with smoked tinapang bangus, salted egg, mustasa, onions and tomatoes combine for a cool medley of flavors and textures, accentuated by the sharpness of the vinegar dip.

Catfish Sentro Style (P 350 Solo/P 680 Sharing), boneless fillet of catfish glazed with Japanese Ponzu sauce for a unique sweet and sour flavor. The mild and tender catfish and the rich sauce combine for another great dish, one of the best catfish dishes yet.

Crispy Pork Ribs (P 440 Solo/P 630 Sharing), deep-fried baby back rib fingers drizzled with mayo and served with sweet guava dip on the side. Crisp and flavorful, it's great with garlic rice, or better yet, a few beers...

This. The house specialty that established Sentro 1771 as the home of modern Filipino cuisine. The classic Sinigang na Corned Beef (P 310 Solo/P 595 Sharing), a cool classic, and always a personal favorite. The perfect blend of tartness and the rich beefy flavor of the briny slab of tender brisket and fresh vegetables places this dish high in my list of comfort food. And tastes just as good as the first time I tried it.

Keso Flan (P 220), a light cheesecake with no crust served with slices of queso de bola and red egg. Kirk Daquioag, Marketing & Brand Officer for the 1771 Group of Restaurants suggests taking a small slice of the salted egg and queso de bola along with keso flan for burst of sweet and salty richness, all in one bite. I never thought the salted egg would pair well, but it does. And that's what's cool about Sentro 1771, as they continuously push the flavor envelope for truly unique flavor experiences.

Fried Suman and Mangoes (P 180), pan-fried crispy suman topped with ripe sweet mangoes amd drizzed with coco jam. Suman and mangoes, a traditional pairing, revisited and updated by Sentro 1771. Familiar and comforting, yet new and refreshing, that's Sentro 1771 in a nutshell. And it's great to see how Filipino cuisine continues to evolve in Sentro 1771's unique and modern dishes.

Special thanks to Kirk Daquioag, Marketing & Brand Officer of the 1771 Group of Restaurants, for an awesome lunch. It was really good to be back at Sentro 1771.

Sentro 1771 is located at the 2nd Level, Greenbelt 3, Ayala Center, Makati or call 757-3941 for inquiries and reservations.

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French ham on a freshly baked brioche, topped with duck egg. Just can't get better than that. And in the fading afternoon light at Serendra, Mesclun Bistro shines with its unique and diverse menu. Chef Katrina Kuhn-Alcantara is at it again, with her own take on classic dishes inspired by French and continental cuisine with that unique Mesclun touch.

After sampling Chef Katrina Kuhn-Alcantara's Mesclun Restaurant and Cafe at The Linden Suites (see my previous post here at http://dude4food.blogspot.com/2012/12/a-mix-of-flavors-at-mesclun-restaurant.html), I was looking forward to her second branch at Serendra. Mesclun Serendra offers the same classic dishes, but in a more casual, bistro-style setting. Formerly Cuillerre, Chef Katrina Kuhn-Alcantara's French resto, Mesclun still retains some of the signature dishes from the former resto, adding to the vibrant mix of flavors Mesclun is known for. And true to its name, one can sample a wide range of flavors at Mesclun, from French cuisine to Alsatian style flatbread pizza, and even pasta with sisig.

Mesclun Bistro offers two convenient seating options, including an al fresco dining area. The French doors and glass windows allow sufficient ambient light to filter in, and at night, Mesclun's lighting is adjusted for a warm glow, giving the cool modern lines a rustic feel and vibe.

Mesclun's thematic interiors with its wine bottle wall and bright green chairs are consistent with the look of its first branch at The Linden Suites, and the design elements work well in the new space. Despite the smaller space, one doesn't feel cramped at all at Mesclun Bistro, a corner table by the window pretty much feels like your very own personal space.

Our dinner at Mesclun Bistro begins with Escargot (P 345), baked French snails in garlic parsley butter with a freshly baked mini baguette. Butter truly is the secret of French cooking, as the rich garlic parley butter roundsout the subtle flavors of the escargot. Mesclun also bakes its own mini-baguettes and brioche fresh daily, and once you've done short work on the escargot (which can disappear quickly), try dipping a piece of the mini-baguette on the garlic parsley butter, and you'll be glad you did.

Next, Andre's Poke (P 345), Hawaiian style tuna ceviche in soy sesame dressing and Sriracha mayo. The chilled fresh tuna is coated by the rich dressing, spiked with Sriracha for a refreshing heat. Served with toatsed and crisp crostini, each bite delivers a delicious play of flavors and textures.

This. Brioche Croque Ma Duck (P 335), French ham on brioche loaves with bechamel and gruyere-emmenthal gratin topped with duck egg and served with house made potato chips, a personal favorite. The mild flavored French ham comes to life with the creamy bechamel and cheese combo, and the duck egg adds the finishing touches to the dish. Gently break the yolk, and allow it to slowly drape the brioche before taking a slice. The freshly baked brioche is soft and creamy, with a buttery richness. I'll have this any time and yup, this one disappeared in minutes...

Then, the first of Mesclun's specialty pizzas arrived. Mesclun's Sourdough Pizza with Anchovies (P 295), topped with tomato sauce, anchovies, mozzarella, capers and basil. The crisp sourdough crust and the imperfect circular shape gives it a rustic and traditional look and flavor. The anchovies and capers give it that sharpness tempered with the creamy mozzarella and sourdough crust, another perfect blend of flavors.

Next, a pair of Mesclun's Flammekeuche, Alsatian style flatbread pizzas with homemade creme fraiche, with Sausage (P 295), topped with English and Italian garlic sausages with onions, Swiss cheese. creme fraiche and shredded basis; and Speck (P 295), with German Prosciutto, onions, creme fraiche, arugula and lemon oil. The absence of tomato sauce is not missed at all, with the creme fraiche and combination of toppings providing all the flavors. The tin crust flatbread is crisp, a perfect base for the fresh toppings.

And just when you thought Chef Katrina Kuhn-Alcantara was done, the indulgent Foie Gras Baguette Sandwich (P 1,395) was served next, pan-seared duck liver on freshly baked baguette with raspberry-infused Port wine reduction. The sweet wine reduction balances the richness of the foie gras, and this one is a real winner. It's got foie gras, 'nuff said.

Next, a cool pasta dish I've tried before, and still a favorite. Sisig Pasta (P 245), spaghetti with pork sisig and light cream sauce topped with chicharon and chili. In a dish that probably best defines Mesclun's inventive approach to food, combining flavors and cooking techniques from around the world for unique dishes.

Finally, Mesclun's House Cured Corned Beef (P 595) was served, US Angus corned beef with cabbage, carrots, potatoes and Pommery mustard horseradish sauce, served with its cooking broth and rice. Hearty, filling and comforting, seriously good.

Mesclun Bistro serves some of the most creative and inventive dishes at Serendra, and definitely worth a second visit. And if you happen to be there in the late afternoon, drop in and check out the fading afternoon light. And Mesclun's glowing dishes...

Mesclun Bistro is located at the Ground Floor, Serendra, 11th Avenue, Fort Bonifacio, Taguig, or call 954-2100 for inquiries.

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Yabu, The House of Katsu, offers something new again for Katsu fans...and more katsu love.

Tracing its origins to Nagoya, a region noted for its red miso, miso katsu is a regional variation of the traditional katsu with red miso paste as the sauce for the dish. The red miso paste has a noticeably sweeter and nutty flavor that works great with the crisp katsu cutlet. A cool twist on the usual katsu, definitely different. Good to know that Yabu continues to introduce new dishes, with even more options for diners.

The Miso Katsu is great as is, but if you want a spike in flavor, alternate with the traditional sesame seed katsu sauce. Besides, the ritual of grounding sesame seeds is quite fun, and completes your Yabu experience.

Yabu also has a new dressing for the unlimited shredded cabbage, a wasabi-based dressing that pairs well with the extensive katsu menu. Sharper flavors without the usual bite of wasabi, just right. Extra cabbage? Yes, please.

And a new appetizer. Yabu's new Spinach Salad with Goma Sauce (P 195 for two appetizers), chilled Japanese spinach with sesame seed dressing topped with bonito flakes; and the signature favorite, Wakame, seaweed salad topped with ebiko.

Rosu Miso Katsu Set (P 375), US Pork Katsu cutlet on sweet miso sauce, topped with spring onions and ground sesame seeds and served on a Japanese hot plate. The crisp katsu and thick miso sauce provide a different flavor combo, and giving each slice of katsu a good swirl on the miso adds a sweet, nutty layer that's new and refreshing. If you enjoy miso, you'll enjoy this. Halfway through, the bottom part of the cutlet absorbs the distinct flavor of the miso sauce, while the top part retains the familiar crunch.

Chicken and Seafood Mixed Katsu Set (P 475), with chicken, Black Tiger prawn, squid, oyster, eggplant and pepper, just the dish if you're after traditional katsu flavors but want more variety. And with extra rice (including organic brown rice), extra cabbage, and now, extra miso soup, you still end up with a pretty cool deal. The new items are worthy additions to an already extensive menu, and leave it to Yabu to continue to surprise their katsu fans with more new dishes.

Yabu, The House of Katsu, is located at the Lower Ground Floor, Robinsons Magnolia, New Manila, Quezon City or call 961-4975 for inquiries. You can also find Yabu, The House of Katsu, at SM Megamall, SM MOA, and SM South Mall. Check out their cool website at www.yabu.ph for more information.

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A tradition of fine Spanish cuisine from heirloom family recipes, excellent steaks and perhaps still the best Caesar's Salad in the metro. For over forty years, Mario's continues to serve its classic dishes with the same consistent quality and passion, and a flair that can only be described as Mario's way. Old school is still definitely way cooler at Mario's.

From its very first restaurant in Baguio along Session Road, the story of Mario's is an amazing one, and quite inspiring. Mario and Nenuca Benitez always dreamed of having a restaurant of their own, and in 1971, opened the very first Mario's in the summer capital. Mario's quickly gained a loyal following, serving traditional Spanish cuisine from Nenuca's cherished family recipes passed down from generations. Today, the second generation continues the tradition of fine Spanish cuisine, as well as incorporating new dishes with the cool Mario's touch.

More like a home than a restaurant, Mario's brings back those special times with friends and family, when dining out truly meant something. And Mario's retains that same nostalgic feel, and there is a subtle elegance that still lingers. Despite all the changes in the increasingly commercial neighborhood of Tomas Morato, it's comforting to know that there are still a few establishments that preserve the richness of their past. I was looking forward to go back to Mario's to rediscover their classics and to sample new dishes for a leisurely weekend brunch, and it was definitely a cool and delicious way to spend a weekend.

Then and now, every milestone celebrated at Mario's won't be complete without the classic Mario's Caesar's Salad, prepared by your table side. Olive oil, garlic and egg yolks are combined and whipped until it reaches a creamy consistency before the fresh lettuce are added and tossed. Grated parmesan, croutons, and bacon then complete the dish. And after all these years, the table side performance is still pretty amazing, a cool throwback to grander times.

Mario's signature Caesar's Salad (P 255), the original classic that remains one of Mario's bestsellers to this day. One bite of the fresh, crisp lettuce coated with Mario's made from scratch dressing, and the crunchy bacon bits and cheese, bring a smile, grateful for the way some things have remained the same after all these years.

Pair your classic salad starter with Mario's new Cucumber Mint Slush, cool and refreshing, and not too sweet.

And our brunch goes into high gear with the signature Gambas con Chorizo (P 345), plumb shrimps sauteed in garlicky olive oil with bits of rich chorizo. A real classic, and still a winner.

Mario's also offers an extensive breakfast menu, including the Millenium Platter (P 245), a combination of Danggit and Vigan Longanisa served with two eggs and garlic rice. Choose from other combos such as Daing na Bangus and Chicken Pork Adobo for your very own Millenium Platter.

Mario's also offers their classic Steak and Eggs (P 290), served with garlic rice and a tender cut of steak topped with garlic...

...and the Batangas Beef Tapa (P 220), also served with garlic rice and vinegar dip, classic Filipino fare prepared the Mario's way.

Then, the first of Mario's seasonal dishes arrived, the Soft Shell Crabs in Coco Cream Sauce...

...followed by the Three Mushroom Pasta in Black Truffle Oil with Bacon, with shiitake, button and oyster mushrooms topped with thick-cut bacon, seriously thick-cut bacon, and seriously good.

Then, Mario's all-time classics were served, starting with the Barbecue Spare Ribs (P 400), glazed with Mario's very own barbecue sauce...

...the Chicken Parmesan (P 310), breaded chicken breast topped with a creamy cheese sauce and tomatoes and served with fettuccine al burro...

...and Mario's classic steak dishes, including the Filet Mignon (P 640), bacon-wrapped tenderloin filet with mushroom gravy...

...the Steak Bearnaise (P 625), premium tenderloin with fettucine al burro...

...and Mario's classic Rack of Lamb (P 850), served with port mint sauce. Perfectly cooked and tender, just what you'd expect from Mario's.

Save room for dessert, you just can't miss Mario's legendary flambes...

Mario's Jubilee (P 350 for two), sweet mangoes bathed in fine liqueurs and flamed over ice cream. Other fresh fruit choices include banana or strawberry (when in season).

Capping the brunch with the classic Jubilee is definitely the Mario's way, and it just can't get better than that. Traditional favorites, and cool new dishes, and after all these years, Mario's is still in a class of its own.

Mario's is located at 191 Tomas Morato Avenue, Quezon City or call 373-0360 0r 415-3887 for inquiries. You can also visit their website at www.marios.com.ph.

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One word. Impressive. From the restaurant's sheer size and scale down to each individual dish, Gloria Maris Shark's Fin Restaurant offers one of the best and authentic dining experiences in the metro.

With several veteran Hong Kong chefs heading the kitchens at Gloria Maris, one can expect authentic Chinese dishes as well as the latest trends in contemporary Chinese cuisine. Gloria Maris also regularly sends their chefs to Hong Kong to identify new dishes and emerging trends. Gloria Maris recently hosted a lunch for bloggers to sample their signature and classic dishes, and some new dishes as well. Here's a quick tour of Gloria Maris to give you a better idea on the restaurant's size...

The new Gloria Maris Shark's Fin Restaurant is an impressive complex with over 7,500 square meters of space, including an elegant main dining hall, 13 private VIP function rooms, a large banquet area and separate dining areas for casual dimsum and another for hot pot dishes. With all these dining areas, Gloria Maris can easily accommodate over a thousand diners at any one time. And with those numbers, one can just imagine the scale and logistics of a typical day at Gloria Maris. A table for two, lunch with the gang, dinner with the family, a formal banquet, corporate events, even a wedding reception, Gloria Maris can configure a layout for all your requirements. Nothing too small or too big that Gloria Maris can't handle.

From the main dining hall, a grand staircase leading to more banquet areas on the upper floor serves as a dramatic backdrop to an already impressive hall, with floor to ceiling glass panels on one side giving it a cathedral-like vibe, allowing natural light to filter in. Just in case the thought of walking up the flight of stairs just isn't your thing, worry not. Gloria Maris has elevators for easy access to all its dining areas. Very cool.

For more private functions, Gloria Maris has VIP rooms as well, with round table set-ups for 10-12, which can be reconfigured to fit your requirements. Formal and elegant, just perfect for corporate meetings or family reunions.

If you're thinking of a much larger affair, Gloria Maris has that covered too. The large banquet area on the top floor was being prepped for an evening wedding reception, with some cool ceiling lights and floral arrangements.

With still more tables to be arranged, one can already imagine the full set up, and all this within the Gloria Maris complex.

Craving for dim sum and tea? Gloria Maris has a separate dining area for all day dim sum in a more relaxed and casual setting. A popular feature of Gloria Maris, the area is always packed with diners.

And for Hot Pot meals, Gloria Maris also has a separate dining area with tables equipped for table-top Shabu-Shabu. Walking through the different dining areas of Gloria Maris can make you hungry. Really hungry. And it was time for lunch...

A few drinks before lunch, starting with some champagne...

...and on my third glass of champagne, the first dish made quite a dramatic entrance. And no, it wasn't the champagne. The Abalone Sashimi, served on a wooden boat overflowing with dry ice vapor that draped the entire table giving it an almost surreal feel. Time for another glass and simply admire the cool and elegant presentation. A wasabi and soy dipping sauce as well as a creamy wasabi mayo dip comes with the dish. The subtle sweetness of the fresh abalone paired with the creamy wasabi mayo was just awesome. Real good start. Though not a traditional Chinese starter, the dish reflects the evolving culinary range of Gloria Maris with the addition Japanese, and even western influences in the next dishes.

Next, Prawns and Pop Rice with Strawberry Sauce, a cool twist on the crispy prawn dish with sweet strawberry sauce on crunchy rice, a personal favorite. New, different and refreshing, the strawberry sauce isn't a typical Chinese ingredient, yet this one works pretty well. The plump fried prawns are juicy and crisp, with the strawberry sauce adding a distinct layer of flavor that perfectly complements the prawns, and the pop rice adding texture. The crispy prawns make this comfortingly familiar, a typical Chinese flavor, but the sweet strawberry sauce makes this dish refreshingly new. And Gloria Maris continues to surprise as the next dishes were served...

Chui Chow Cold Cuts, with crisp pork belly, tender roast pork, enoki mushrooms, maki, and bacon rolls, again reflecting Japanese and western influences in Gloria Maris' extensive menu. The crisp pork belly had the perfect combination of tender pork and crunchy crackling in every slice, and the delicate enoki mushrooms added a nice contrast to the richness of the platter. A variety of flavors and textures in one platter, great for groups.

The 2 Tone Almond Seafood Pumpkin Soup, a refreshing combo elegantly plated with a cool Yin-Yang design. The creamy pumpkin and sweet almond combine for a rich and hearty soup with unique flavors. Creative, inventive, and flavorful, it's great to see the chefs of Gloria Maris come up with new flavor experiences, and this one typifies their contemporary approach to Chinese cuisine.

More dishes arrived, as the group's collective oohs welcomed one of many elegantly plated dishes. The Scallop and Shell Meat with French Beans and Raddish is another example of Gloria Maris' creative, even playful approach to flavors and textures, with succulent scallops and fresh, crisp French beans on soft and crunchy raddish cakes.

Gloria Maris' version of Peking Chicken Salad, with a delicately crisp outer layer on soft, juicy meat that mimics the flavor and richness of Peking Duck. In the middle of the dish, shredded tender chicken meat sweetened with fresh fruits complete the dish. The use of strawberries and kiwi add a more contemporary and global flavor to this dish, which I enjoyed as I go for another glass of champagne.

Individual bowls of Steamed Lapu-Lapu- Filet with Egg White were then served, with the soft and delicate filet of Lapu-Lapu on a creamy egg white broth. The subtle flavor of the fish is enhanced by the creamy yet light egg white, another unique dish masterfully prepared by the kitchens of Gloria Maris.

Light, clean, subtle flavors highlight this elegant dish with a perfect balance of richness. Another impressive dish from Gloria Maris.

And finally, the Fried Crab with Salted Egg arrived. No meal at Gloria Maris is complete without an elegant crab dish, and this one is clearly another winner. The rich flavor of the salted egg adds another layer to the equally rich crab, which are all cracked making it easier, but do use your hands for this dish, you'll enjoy it even more.

And in another dramatic entrance, desserts were served starting with the Jumbo Buchi, crunchy and chewy balls coated with sesame seeds. Unlike the typically smaller buchi, the jumbo version has no filling, but you won't miss the filling as the Jumbo Buchi is sweet and flavorful, almost like tikoy in flavor and texture.

Then, the Marshmallow Pastries were served, shaped like bunnies and coated with grated coconut on a sweet tart. Soft and sweet, the delicate dessert brings a medley of textures in every bite. And the presentation is again impressive, another signature touch of Gloria Maris.

This. A personal favorite at Gloria Maris since way back. Taho, or silky tofu with syrup and tapioca pearls, a perfect ending to an awesome lunch at Gloria Maris (see my previous post on Gloria Maris' Taho here at http://dude4food.blogspot.com/2011/10/rediscovering-taho-at-gloria-maris.html). And here's the cool part. In celebration of Gloria Maris Shark's Fin Restaurant's 1st year Anniversary in its newest location, and over two decades of serving authentic and classic Chinese dishes, diners can avail of a special 30% discount for a minimum of P 1,000 for cash and card transactions. Now that's a cool Anniversary treat. Promo runs from June 19 to July 19, 2013, Mondays to Fridays, excluding holidays.

One word. Impressive. Whether you go for dim sum or hot pot, or an elegant lauriat, Gloria Maris has you covered. Impressive facilities, great service and awesome food, just can't get better than that. Special thanks to Candy Uy-Lim and Andy of Gloria Maris for an awesome lunch.

Gloria Maris Shark's Fin Restaurant is located at Greenhills Shopping Center, Missouri Street corner Connecticut, Greenhills, San Juan City or call 570-0921 and 570-0923 for inquiries and reservations.

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Salmon. From sashimi to gravlax, baked, steamed and grilled, and everything in between. Salmon a hundred ways and more. Diamond Hotel's Corniche launches its Salmon Nights, a seafood buffet showcasing a variety of premium salmon dishes, including Norwegian Salmon, every Friday.

In addition to the premium salmon selection every Friday at Corniche, the buffet also includes the signature Japanese corner, a grilling station, appetizer counter, and the popular desserts station, featuring homemade ice cream and cakes from Diamond Hotel's The Cake Club. A real power buffet any way you look at it.

Located at the lobby level of Diamond Hotel, Corniche offers some of the best buffets in the metro. And after the successful Lobster Buffet, Corniche follows up with another impressive seafood feast. Leave it to Corniche to constantly amaze and delight with its creative themed buffet promotions.

And the salmon selection does not disappoint. Here's a quick rundown on what you can expect from Corniche's Salmon Nights...

Start with the freshest Salmon Sashimi at the Japanese counter...including a variety of sushi prepared with salmon.

Corniche also offers the unique and tasty Salmon Paella, with chunks of salmon and vegetables.

Grilled Norwegian Salmon, freshly grilled and elegantly plated by the station chefs. Moist with a subtle sweetness, the way premium Norwegian salmon should be. Simple, yet rich flavors, and you can go for seconds...

Craving for pizza? No worries, Corniche has that covered. The Smoked Salmon Pizza with Four Cheeses, freshly baked and topped with onions, olives and herbs. The sharpness of the olives, the creamy combo of cheeses and the subtle sweetness of the salmon combine well for one cool pizza.

Salmon Kebab with roasted garlic and dill sauce, tender skewered chunks of salmon lightly grilled, a light meal in itself.

At the roasting station, a variety of meats including pork and beef are displayed on the wooden chopping boards. And salmon is represented here too with the Czech Baked Salmon, tender and juicy whole salmon baked in butter.

Salmon Head Teriyaki, sweet and tender, sprinkled with sesame seeds. This one's great with a few beers...

Pasta? Try the Salmon Cannelloni, a creamy and rich dish with generous chinks of salmon...

...or the Salmon and Ricotta Pasta Salad, topped with vegetables, for a light yet tasty meal.

You can also let the station chefs surprise you with an elegantly plated dish of Grilled Salmon cuts with vegetables.

Hong Kong Style Steamed Salmon, salmon with an Asian twist. Delicate, tender and light, another cool salmon dish.

And if you enjoy salmon in its purest, no frills way, then let the station chefs select a choice cut and grill it for you with salt and pepper, maybe a little lemon, and you have your dish in minutes.

Sous Vide Salmon with truffle oil and dill, a classic and temperature-sensitive cooking method, for an unbelievably soft and moist salmon dish. Subtle yet rich flavors characterize this dish, for an almost melt-in-your-mouth experience. An excellent dish and a definite must try.

And the best part? You can go for seconds and thirds without the guilt, with salmon being a much more healthier buffet option. Salmon in more than hundred ways. Chef Jerry Montenegro Cruz (R), Head Chef, and his team are ready to delight your palates with their delectable salmon dishes every Friday at the Corniche. The Salmon Nights buffet is priced at P 2,385++nett per person, a pretty cool deal for salmon a hundred ways and more. Plus, you get to sample all the other regular items at Corniche, including salads, cold cuts and cheeses, and a variety of grilled meats and desserts. See you this Friday...

For inquiries and reservations, you can call Corniche at Diamond Hotel at 528-3000 ext. 1121.

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The crazy rains and even crazier traffic the night before made me think twice about venturing deep into the metro, but I've always been wanting to try the much talked about Slow Roast Porchetta of Sunshine Kitchen. It was another evening without any stars, signs of another possible massive downpour. But it would take more than the potential threat of flooding or being stuck in traffic for hours to hold me back...

Located at the second floor of Fort Pointe Building, Sunshine Kitchen is one of many restaurants at The Fort Strip. Known for its artisanal pizzas, Sunshine Kitchen serves classic comfort food drawing inspiration from American, Italian and Spanish/Basque cuisine.

Inside, one finds rustic brick walls and floor to ceiling glass windows lined with shelves showcasing different items one usually finds at home, giving it a warm and casual vibe. The open kitchen set-up is also a cool feature, and its always comforting to see your dish prepared right before you, just like home. And the kitchen fires away preparing our dinner orders...

A cool and refreshing Mint Cooler before dinner, a clean yet flavorful beverage that's just perfect for the dishes to come.

Dinner begins with Sunshine Kitchen's Marinated Whiting (P 290), fresh fish marinated in garlic, lemon juice, wine vinegar, olive oil, and served with fresh baked rolls. The subtle sweetness of the fish is contrasted with the sharpness of the wine vinegar and lemon, punching through like a taste of sunshine on a cloudy evening. Simple, clean flavors that pairs perfectly with the freshly baked rolls.

Next, Sunshine Kitchen's Creamy Crab and Shrimp Dip with Artichokes (P 380), also served with fresh baked rolls. Rich, creamy and generously loaded with chunks of crab meat and shrimp, that just goes so well with the rolls. The freshly baked bread at Sunshine Kitchen is one of the best I've tried, and usually good sign. Great, freshly baked bread more often than not indicates the kitchen's passion for made-from-scratch dishes, and this is evident with the first few starters, and the mains that followed.

Mediterranean Salad (P 290), tomato, cucumber, olives, onions, feta and romaine with a tangy vinaigrette. Freshness and simple flavors make this dish, as the crisp veggies add layers of textures spiked with a sharp vinaigrette, a refreshing salad.

This. Sunshine Kitchen's signature 6 Hour Slow Roast Porchetta (P 480), served with white rice pilaf, herbed salsa and green beans. Perfectly crisp cracklings over tender, and juicy pork, slow-cooked to perfection. Slow food definitely rules. Inspired by the local lechon, Sunshine Kitchen's Porchetta brings together a crispy outer layer and tender pork with its tedious slow roast process.

Served with three flavorful sauces, giving a unique and distinct taste, making each bite of the flavorful pork different. And with pork this good, the hefty serving of rice pilaf is just right. This was definitely worth the drive and risking the floods.

And finally, one of Sunshine Kitchen's artisanal pizzas arrived. Myta's Pizza (P 480), topped with marinara sauce, ricotta, bell peppers, and Cabanatuan Sausage. All of Sunshine Kitchen's pizzas are freshly made, and being a popular item, one can see the kitchen in a constant state of activity, rolling out fresh pizza dough and topping it with some cool combos. The Cabanatuan Sausage adds a nice garlicky flavor that blends well with the ricotta and sweet bell peppers. The idea to serve pizza came about when the owners had one of those late night cravings for a real Neapolitan style pizza. And since there were none at the time, it was just logical to include it in the menu. And its now one of Sunshine Kitchen's signature dishes. A unique and inventive pizza with that cool Sunshine Kitchen touch.

Our dinner ends with a simple yet indulgent dessert. Sunshine Kitchen's Key Lime Pie Ice Cream, simply served on crushed Graham. Refreshing, with clean and sharp flavors, and an cool ending to balance the rich flavors of the previous dishes.

After dinner, it was time to hit the road. The expected rains didn't pour that night. No metro-wide floods, no nasty traffic jams. Somehow, it seemed even the very name Sunshine Kitchen conspired with the weather to make this dinner possible, and for an awesome dining experience. Rain or shine, Sunshine Kitchen is well worth the drive.

Sunshine Kitchen is located at the 2nd Floor, Fort Pointe Building, The Fort Strip, 5th Avenie, Fort Bonifacio, Taguig or call 0929-813-9775 for inquiries.

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Coffee with Mike, Art, Sulley, Terry and Squishy. And Randy too. The gang's all here...

Krispy Kreme once again launches another cool cross promotion, this time with Disney Pixar for their latest animated film, Monsters University. A dozen donuts featuring your favorite Monsters University characters, recreated by Krispy Kreme in a delicious dozen of vibrant colors and flavors.

Minutes after receiving Krispy Kreme's Monsters University edition, I quickly opened the box to be greeted by the sweet scents of candy, bubble gum and jelly beans ...

...and in a strange and funny way, the bright colors seem to pop out of the box, with the characters staring back at you. Nice. The intricate details of each character are quite impressive, and Disney Pixar would be pleased with Krispy Kreme's attempt to capture their characters in six great flavors. And just like the colorful characters, there is a burst of sweetness in every fun bite. One awesome sugar fix that just leaves a wide smile, just like Mike's smile. And Art's. And Squishy's.

And I'm liking the way Krispy Kreme interpreted the characters with their latest creations, allowing Krispy Kreme fans to relive their Monsters University experience with box of sweet treats. Krispy Kreme's Monsters University edition will be available starting June 17, just in time for the release of the film in theaters on June 26.

I go for another cup of coffee and spend even more time with the gang. Good times.

For more information, visit www.krispykreme.com.ph.

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

After trying out Kitayama's Wagyu Beef at Nomama Artisanal Ramen (see my post here at http://dude4food.blogspot.com/2013/02/nomama-artisanal-ramen-definitely-not.html) and Malcolm's Deli (check out my post here at http://dude4food.blogspot.com/2013/05/a-cool-weekend-brunch-at-malcolms-deli.html), I was looking forward to the Kitayama Wagyu Beef Festival at Ristorante Bigoli. I was also curious as to how Ristorante Bigoli, an Italian fast casual dining resto would use the premium beef in their menu. And thanks to the cool team at Zomato, I had a chance to sample Bigoli's unique Italian take on Kitayama's Wagyu beef.

Located at Eastwood Citywalk 1, Ristorante Bigoli is huge, with two floors for dining linked by an elegant staircase, including al fresco areas on both floors. After placing your orders at the counter on the ground floor, your orders are then brought to your table. And here's the cool part. Ristorante Bigoli is the only restaurant I know that still has a bottomless self-serve refilling station for soft drinks and iced tea. Plus, unlimited bread sticks...

Dinner begins with Ristorante Bigoli's signature dishes, starting with Bigoli's Supremo (P 690), a crisp thin crust topped with pepperoni, green peppers, olives and mushrooms. The right mix of protein and veggies makes this a great choice, with the green peppers adding a nice crunch and the olives providing that burst of flavor.

The classic combo of pepperoni and green peppers, plus the olives and mushrooms, combine for a medley of Italian flavors. Great for groups, or one real hungry dude...

Bigoli's Italian Chicken (P 610/10 pcs), crisp and crunchy chicken with a light tomato glaze, and a great side dish with the pizza. Single serves and other options ( served with rice or pasta) are also offered, but the chicken's great as is. It's hard to compare Bigoli's chicken with the now popular Korean style version popping up in the metro, but it's a great addition to Bigoli's current menu, as I go for seconds...

Then, we sampled Bigoli's very own rolled pizza, starting with the Bacon Stromboli (P 130), served with a rich tomato sauce. The sharp bacon flavors just cuts through the baked rolled dough, and the sauce adds a nice balance to the dish. It's a filling, yet flavorful dish, another great side dish to go with your meal at Bigoli.

Ultimate Beef Stromboli (P 140), stuffed with premium beef and served with the same rich sauce. Unlike the Bacon Stromboli, the Ultimate Beef Stromboli has milder yet rich flavors from the premium beef, a cool preview to the Kitayama Wagyu Beef dishes coming up.

Arrosto di Manzo (P 280), tender Kitayama Wagyu beef roast with special red wine gravy served with mashed potatoes and buttered vegetables. The tender beef belly, with just the right blend of meat and fat, gives it an almost melt-in-your-mouth feel rich in beef flavor. One bite and you know this is premium beef. Topped with a red wine based sauce, the overall flavors are mild but there is a richness that just happily plays in your mouth. And for the price, it's a great dish offering premium beef flavors and value for money.

Next, Bistecca Macinata (P 230), perfectly grilled Kitayama Wagyu burger patties topped with a special red wine gravy and mushrooms with Italian rice and buttered vegetables. I'm a fan of Kitayama's Wagyu beef patties, and this one doesn't disappoint. Kitayama's Wagyu patties have that characteristic buttery beef flavor and firmness, and does not crumble when you slice it, a sure sign that no extenders were added. The red wine sauce and mushrooms complements the Wagyu patties very well. A comforting and filling dish, a personal favorite along with the Arrosto di Manzo.

Spaghetti Polpette (P 130 Solo/P 200 Grande), Kitayama Wagyu beef meatballs seasoned with herbs on Bigoli's spaghetti marinara, served with Bigoli's signature breadsticks. This is one pasta with a solid Wagyu punch. The hefty Wagyu meatballs adds a subtle richness to the pasta dish, another winner. Ristorante Bigoli's Kitayama Wagyu Steak Festival is definitely worth trying, with a variety of Wagyu beef dishes with reasonable price points.

But don't leave without trying Ristorante Bigoli's unique gelato on a stick, and it's mouthwatering array of different flavors and variants.

Bigoli's Stickhouse Gelato, a refreshing gelato on a stick, and a great way to cap a meal at Ristorante Bigoli. Go for the Pistachio, a bestseller. Great dishes and great price points, always a winning combo. I enjoyed Ristorante Bigoli's Italian take on Kitayama's Wagyu Beef, and the Kitayama Wagyu Steak Festival at Bigoli is definitely worth checking out. Special thanks to Jerome Mitra, Marketing Manager; and the Zomato team for an awesome dinner.

Ristorante Bigoli is located at the Ground Level, Eastwood Citywalk 1, E, Rodriguez Avenue, Libis, Quezon City or call 421-0416 for inquiries.

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

Check out more cool places to dine in the metro at http://www.zomato.com/manila.

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Ristorante Bigoli's Kitayama Wagyu Steak Festival