Food In The Bag

It was already pretty late and PICCOLO PADRE was our last stop of the night for our Pampanga Food Trip. I was actually full from visiting a lot of restaurants and thought that I couldn't eat anymore. But when I saw the dishes, somehow I realized that I still have another compartment empty in my stomach.

Located in PRIME ASIA HOTEL in ANGELES CITY, PICCOLO PADRE screams Italian as you enter. The Different art works on the wall and even on the ceiling takes you to a different time and place.

To start the meal, The SEAFOOD PLATTER (850Php) was served. The Pan Fried Chilean Black Mussels were cooked in its own juices with a little help of the olive oil. You can also choose if you would want your oyster Natural or baked. On this instance, we preferred the baked because it was creamier and gave a different flavor profile. The Ahi Tuna was also seared nicely. The baked scallops was also pretty good as they were plump. This would be a nice way to start a meal.

One of my favorite pasta dish would be the GNOCCHI. I was pleasantly surprised that their version of the GNOCCHI was spot on. Usually, this would be served over cooked but not here. Each bite would result into an explosion in the mouth. A little bit al dente just the way I like it. This was served in a creamy gorgonzola cheese sauce with walnnuts.

The deadliest dish of that day would have to be the FOIE GRAS and MARROW SAFFRON RISOTTO (950Php). A combination of everything that would scream perfect. The Foie Gras was just spot on. It was creamy and buttery. The fact that it had bone marrow on the side made each bite smoother. The risotto was well cooked with the saffron flavor bursting in each bite. This was on of my favorites.

In Manila, you rarely see restaurants serving VEAL. Here in PICCOLO PADRE, they have this OSSOBUCO alla MILANESE. Basically VEAL SHANK. Veal could be a little gamey but this was perfect. It was tender and had that perfect bite you would look for. The way it was cook. Just wow.

Dessert was also grand. The Cannoli or tube like dessert pastry was filled with cream that made it a little more heavy. I didn't care as I enjoyed it so.

The Tiramisu had a mild taste of coffee that it made it a perfect ending for a grand meal such as this.

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PICCOLO PADRE is a Hidden Gem. This Fine dining and Italian restaurant truly delivers delicious dishes and incredible service to its patrons. The Chef knows how to handle and prepare delicate dishes that would definitely make its visitors come back for more. This is a must visit place when in Angeles.

RELATED LINKS:
HOUSE OF CHOPS: Perfect stopover in Clark
CAFE FLEUR by Chef Sau
BANH MI VIETNAMESE EATERY by Chef Rex

PICCOLO PADRE
Facebook

0919-887-2195; 0917-500-47500

Prime Asia Hotel Narciso Street, 2009 Angeles City

Tuesdays-Sundays 5pm to 11pm

Disclaimer: was invited to this restaurant. wrote this based on my experience.

For an impressive dining experience, SALVATORE CUOMO definitely delivers. Originally from Japan, this particular restaurant recently opened in Manila.

Located in UPTOWN PARADE BGC, this restaurant gives out a very industrial feel. Everything was modern and the huge space is a welcome sight.

Granted that this is an ITALIAN restaurant, the BAR is pretty impressive as well.

A lot of great drinks came out of that bar and I must say that they know how to make a drink.

So Cheers to SALVATORE CUOMO.

Aside from alcoholic beverages, they have an amazing list of coffee drinks that would make STARBUCKS blush. I went for the flat white and was amazed at the flavor and aroma it brought out.

One important aspect of ITALIAN cuisine is their love of food. TO start things off, SALVATORE CUOMO is very particular when it comes to the appetizers.

Some of these dishes were served during the VIP PARTY but I must say, they should definitely put these in the menu.

FOR SALVATORE, ingredients must be fresh and of the highest quality. Because of this, they import most of them from Japan.

To whet the appetite, a meat platter was served. Thus, starts the gastronomic adventure.

Different assorted Parma Ham, Salami and Mortadella Ham were cut up and placed on a huge board.

This is the TAGLIERE di AFFETTATI. Quite a mouthful to pronounce but delicious nonetheless. This would go well with any type of bread and drinks that you may want to go for.

One of the best sellers that SALVATORE is known for would be the CAPRESE con MOZZARELLA di BUFFALA. This is basically the caprese salad. Buffalo Mozzarella with cherry tomatoes flown in from Japan. The tomatoes are uberly fresh and sweet. I can't help but get doubles for this dish as each bite makes me want more. Simple and delicious.

No ITALIAN restaurant would be complete without any pasta selection.

The TAGLIOLINI GAMBERI E SPINACI was a creamy and zesty dish. This shrimp and spinach lemon cream is not overpowering so it has balance. It is smooth and tastefully done.

Another creamy best seller would be their CARBONARA. The Spaghetti alla Spuma di Carbonara is something different. Once served, you would see the frothy texture of the sauce. This airy carbonara is perfect with the bacon strips. The kids would love this.

PIZZA is an important part of any ITALIAN dinner. This time around, SALVATORE CUOMO brought in a wood fired oven all the way from ITALY just to make it as authentic and delicious as possible.

THE DOC or denominazione Origine di Controllata is the award winning pizza that SALVATORE created a few years back. This is the Margherita pizza of Salvatore. Making use of the freshest and finest ingredients, this is a fine pizza. The dough is not too thick nor is it too think. Just right.

Personally, I enjoyed the QUATTRO FORMAGI more.

This four cheese pizza has everything that you would want and more. Adding honey gave it a different and sweet dimension. Making the pizza experience wonderful.

I just couldn't resist but they are both equally delicious and must try.

STEAK is taken pretty seriously in SALVATORE CUOMO. They grill it to your preferred level. The seasoning and the flavor is spot on.

This is the TAGLIATA DI MANZO. The BEEF RIBEYE steak is partnered with basil sauce and parmesan cheese. The addition of a lemon touch made it refreshing and elevated the flavor more.

For dessert, you won't go wrong with any from their selections.

My favorite would be the tiramisu with pistachio gelato. Made with the finest coffee beans, the dessert works well with the pistachio. Another pick would be the TORTA CAPRESE or chocolate cake. Very moist and has a dark chocolate taste, this one is for the chocolate lover.

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Given that SALVATORE CUOMO just opened a couple of weeks ago, I must say that I am impressed with the way they handle things. The food is wonderful and the quality is really up there. Having to import fresh ingredients means that they care for the taste. The service was excellent and the vibe pretty much relaxed. The place is the perfect date restaurant one could go to. The dishes might be a little bit expensive but, you get what you pay for.

SALVATORE CUOMO

UPTOWN PARADE

BGC, TAGUIG,

Metro Manila.

Disclaimer: wrote this based on my experience. was invited to try out the restaurant.

During a little get together, my friends and I got the chance of experiencing local delicacies that delivers great Filipino cuisine and an even greater story.

The KAKANIN or sticky rice has been present in almost all the Filipino gathering as a great way to end the meal. Because of this, AGING'S has sought to improve the experience by offering local dessert with a modern twist.

Different dessert dishes were transformed into a more modern serving. Kapeng Barako Jelly has this strong kick. The pastillas were turned into a lollipop.

While the brownies had Malagos Chocolate.

BUT for me, their best seller are the one to go for. Sticky rice were made could be partnered with a latik fountain. They also have other variants that has fillings like ube or purple yam and even some sort of custard.

These and more are what AGING'S are known for. Local delicacies with a modern twist.

Another product that is worth supporting is BALANGAY'S BEST.

After TYPHOON HAIYAN, some parts of the Philippines were destroyed. BALANGAY'S BEST is something that grow out from the ashes to empower the locals in these areas. Local fisher folks worked together to create this export quality dried dishes.

Aside from sun dried fishes, they also sought to sell these PUSIT or dried squid. Basically, BALANGAY'S BEST works with the local indigenous people to increase their knowledge and stream line the product.

They also teach them to properly conserve the environment and protect what is theirs while making sure that everyone is treated fairly and their livelihood is elevated to a higher level.

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Taking care of the environment and supporting our local traditions and products is a great way of giving back. Different as we may be, it is our culture and our duty to help one another bring the best out of each other. Thank you very much AGING'S and BALANGAY'S BEST.

AGING'S FOOD DELIGHT
Facebook
02 671 0172/ 09298410424

BALANGAY'S BEST
Facebook
09284611778
http://balangaysbest.com/

Disclaimer: Thank you very much Aging's and Balangay's Best for having us.

Never judge a book by its cover. Even if this saying is a cliche, THE PANTRY in DUSIT THANI MAKATI definitely applies to this.

THE PANTRY is located in the lobby of DUSIT THANI MAKATI. Once you enter, you won't see the quality of the all day buffet just yet. You have to go around all the way to the back to see the delicious dishes the chef has in store for the discerning guests.

Upfront, you are treated to a long line of appetizers. From cold cuts to different cheeses and even salads.

You also get to pick different pasta dishes cooked on the spot and even have a slice or two of different pizzas cooked in their wood fired oven.

What is a buffet without ROASTED PIG or LECHON!? Dusit Thani makes and grills their own lechon so you are assured of their freshness and abundant crispy skin. Every dad would love this offering.

Just beside it, you are greeted by the grilling station. You can requests for different cuts of meat be grilled and cooked to your liking.

The INDIAN SECTION comes next. I didn't know that DUSIT THANI has a dedicated halal kitchen for our brothers and sisters. Their Indian selection is complete and pretty much amazing. Having an in house Indian Chef makes it more natural and authentic.

I can't help but mix it up. The lechon is moist and the Biryani perfect for it.

Opposite this section is the Dimsum and Seafood Counter. Here you get to pick different cuts of seafood to be cooked to your preference.

You can see how fresh the crabs and the oysters are.

And yes they also have shrimps as well.

Personally, I'm great with shrimps and baked oysters but there are more things to go for in THE PANTRY.

That being their dessert station. There are a lot of sweet dishes to choose from.

From small cakes to amazing donuts, you won't go wrong with any.

My top pick though would have to be these strawberries covered with decadent chocolate.

Definitely the perfect way to end the meal. Dusit Thani's THE PANTRY has a lot of dishes to offer and is the go to place for an amazing Indian food section. I was happy with the lechon and also the Indian station. The oysters and crabs and shrimps were perfect as well.

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This coming Sunday, June 19 at 11:30 to 2:30 pm, DUSIT THANI is celebrating all the fathers in town. Special activities and prizes await all the men in our lives. They would be able to take part and test drive Mini Coopers. Aside from this, overnight accommodations with a Mini Cooper for use, and even spa treatments or other vouchers and merchandise from different sponsors. For the crossover buffet at UMU and The PANTRY, the price is at 2,950Php nett including alcoholic beverages or at 2,500Php nett excluding wines and other alcoholic beverages.

The Pantry
Lobby, Dusit Thani Hotel
Ayala Center, 1223 Makati City
Metro Manila, Philippines
(632) 238-8888
www.dusit.com

Disclaimer: was invited to try out THE PANTRY. Wrote this based on my experience.

Another one for the books, that is how I describe my recent experience at F1 Hotel's LUZVIMINDA: Heirloom Recipes Year 4. In celebration of our Independence Day, F1 Hotel managed to round up three very entertaining, skillful and lovely ladies in the world of Filipino Cuisine.

Representing the three different island group of the Philippines, LUZON, VISAYAS and MINDANAO, three very prominent chefs created and cooked delicious dishes for the hotel guests to try out.

Chef Nancy "Adobo Queen" Reyes Lumen for Luzon, Pauline Gorriceta Banusing for Visayas, and Maria Kristina Collantes for Mindanao.

Different yet delicious, that is how I would describe the dishes served in the buffet. Everything looks like it came from your hometown. Prepared with love and care. Generally speaking though, the dishes were heirloom recipes as such they have a traditional and homey feel.

To start things off, different appetizers could be found at the buffet spread. From coconut fish ball to crab cakes, you won't go wrong with any of them. If you're lucky, go for the shrimp flan. This small soup like dish is a little sour but has a devilish kick in it. I won't spoil it for you but go for it.

Something familiar and great for kids would be the Chicken Inasal. Marinated with vinegar and something citrus, this chicken inasal was cooked to perfection. It was served moist and tender a contrast to many inasals I have tried in the metro. Each bite goes well with rice.
Another dish that comes from the VISAYAS region would be the BATCHOY.

F1 HOTEL has a make your own BATCHOY station. You get to choose different toppings that would make your experience authentic and yet different. Each slurp would equate to happiness.

Another soup dish would be the KBL or Kadyos, Baboy at Langka. A little sour and perfect for the rainy weather, this dish is a must try.

Aside from a fresh pick area for you to choose shrimps, crabs, and other shells to be cooked according to your preference, F1 HOTEL'S LUZVIMINDA has lot of seafood dishes.

Starting off with the PINALMAHAN na SALMON. Cooked with vinegar, the flavor of the salmon was brought out and worked well with the over all theme of the dish.

The cooked ALIMANGO also had an impressive flavor profile as it had guinamos. Guinamos is a salty fermented fish product that is usually used as a condiment or a partner to any dish. In this instance, it was infused in the crab to make the taste fuller.

For tuna lovers, they would enjoy the TUNA TAIL stuffed with YELLOW RICE. Something from Mindanao, tuna is actually a well received product in the region. Very abundant and versatile, you won't go wrong with anyway you cook it.

Still from the same region, the CHICKEN PIYANGGANG looked like something was burnt. Actually, this was the aim of the dish. Coconut and other spices were used and blackened to coat the chicken. As such, the flavors would be infused within the meat.

From LUZON, Nancy's ADOBO styled roast pork belly won the hearts and tummies of the crowd.

Very moist and tender, each slice would give you the perfect ratio of fat to meat. Basically 1:1. There is also a distinct adobo flavor with a little bit of sweetness. Perfectly marinated and not to be missed.
Don't worry though if you weren't about to try any, they have other pork belly dishes to digest.

LUZVIMINDA 4 is a definite must try. Luzon, Visayas and Mindanao were well represented in terms of culinary delight. Aside from these dishes, they also have a lot to offer. Traditional salads, appetizers and even local desserts were there to whet the appetite.

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F1 Hotel's LUZVIMINDA 4 is currently ongoing. All the way until June 25, the buffet is priced at 1,499 nett per person whether it is lunch or dinner. F1 Hotel really knows how to prepare and celebrate Filipino Cuisine. Cheers.

F1 Hotel Manila
32nd Street BGC
Taguig City, Metro Manila
FACEBOOK
Call (02) 928-9888.

Disclaimer: wrote this based on my experience. was invited to try out the dishes.

I remember the day where everything was simple. Thankfully, OUTBACK STEAKHOUSE is just that. Undemanding and straightforward.

Located in EASTWOOD, OUTBACK STEAKHOUSE relocated from their former location in Libis. It is now more homey and has a relaxed atmosphere.

Iconically, the HONEY WHEAT bread was served to whet the appetite. Perfect with the butter served. Another all time favorite would be the TYPHOON BLOOM. Hand cut fresh onions were coated and deep fried to perfection. Tasty starter.

KOOKABURRA wings has a crunchy yet savory taste. The wings had special spices mixed up that would definitely entice the diners.

Healthy eaters would appreciate the seared AHI TUNA CHOPPED SALAD. Rubbed with different spices, the tuna was masterfully done.

Being a little bit serious with food, OUTBACK STEAKHOUSE brought out the big guns.

The Typhoon Burger is your fully loaded sandwich. American cheese is partnered with onion rings mixed with the typhoon sauce. Rib lovers would enjoy the BABY BACK as it has a tangy and bbq feel too it. Fall of the bones delicious.

For those that can't decide, they have combination platters to choose from. One of them is the SIRLOIN and GRILLED SHRIMPS. Best of both worlds.

Of course, a steakhouse ain't a steakhouse without steak. The RIBEYE is pretty much solid. Tender and moist. Rubbed with different seasonings, I now understand why OUTBACK has been there for a long time. It's because it's simply delicious.

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OUTBACK STEAKHOUSE has been in the Filipino Food scene for years. I am happy to see them thrive and improve to better heights. The dishes are priced moderately that the quantity definitely makes up for it. Cheers.

OUTBACK STEAKHOUSE

Eastwood Citywalk 1

Libis, Quezon City,
Metro Manila

Disclaimer: wrote this based on my experience. was invited to try out the dishes at outback.

With the media mileage the new burger from Mcdonald's is getting, I wondered how was it. What make's it different? Is it something new?

According to Mcdonald's, preferences mature over time. For them, it is time to grow. The burger in itself is not really new but rather improved making it better.

One afternoon, I was able to try the new burger from Mcdonald's.

From the outside, nothing visually changed. Same wrapper and same size. Once I opened it up, secret sauce was everywhere and a slightly thicker burger patty.

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Then I went for it. One bite and I felt that it was a little meatier compared to before. The secret sauce was somewhat a little bit sweeter. The bun was soft and it was okay. For me, the changes were aimed towards satisfying the Filipino taste buds. For something that costs 55Php with a drink, I guess it's not so bad. Perfect for a quickie. How was your new burger Mcdo experience?

MCDONALD'S
@Mcdo_PH
#WelcomeChange

Disclaimer: Wrote this based on my experience. The food was delivered to my house care of Mcdo. The 1st photo is not mine.

An impressive dinner need not be partnered with wine. BUT on the off chance that it did, you would be in for a treat. One night in VASK, a dinner was held in celebration of NEDERBURG WINE.

NEDERBURG WINE which originated from SOUTH AFRICA, is pretty much simple and straightforward. It wants to elevate your senses and thus enjoy your meal with each sip. From what I experienced, wine is there to make the flavors of the dishes more delicious and pronounce. It's like your taste buds wakes up and tells you how wonderful each bite is.

Located in a quiet part of BGC, GALLERY VASK has been named as one of the best restaurants in ASIA. Ranked 39th, GALLERY VASK has been making the headlines ever since it opened its doors. That night though, the dinner was held in the events room of VASK. Granted that VASK is actually divided into different parts and restaurants, having CHEF LUIS GONZALEZ on its helm makes any dinner wonderfully lustful and delicious. Honestly, I'm a little confused when it comes to the divisions. From what I understand, GALLERY VASK is the fine dining part of VASK, while VASK MANILA is your Tapas Casual dining place and you even have the outside area and another room perfect for functions and get together.
Anyway, to start off the night, Pass Around Cocktails were served.

The TUNA BURGERS looked delicious except that it might be a little bit too heavy to start a long meal. Rather, I went for the COCHINILLO TACOS and PULPO a la GALLEGA.

The tacos were as what I would expect. Light but executed well. The Mango salsa worked with the chopped spiced suckling pig. On the other hand, the PULPO was an amazing surprise. Once you open the small jar, smoke comes out. It maybe just for effects but the octopus works pretty well with the olive oil and the paprika.

My top choice though would be the ROAST BEEF and ESCALIVADA PINTXOS. Basic and simple. Roast beef placed on top of bread with baked vegetables.

As everyone settled down, a plate of appetizers were placed in front of everyone. Partnered with NEDERBURG WINEMASTERS CHARDONNAY 2015, I can't help but taste the dish and give out a little bit of oh and ah. The citrus flavor of the wine worked.

The crispy oysters on the left had a little kick as it has spicy paprika mayo and cillantro. The Albondigas de Pescado on the right, is a home made fish ball. Each bite and you taste and feel the fish. My favorite though would have to be the FOIE GRAS on MANGO TOAST in the middle. Foie gras was masterfully cooked and turned into a mousse. The mango's sweetness works well with the buttery feel of the foie gras. Delicious. One bite is not enough.

For the next courses, NEDERBURG WINEMASTERS PINOTAGE 2014 was poured. A South African variant, the pinotage was first bred with a cross between Pinot Noir and Cinsaut. Perfect for red meat, this red goes well with dishes served.

A thinly sliced WAGYU BEEF CARPACCIO was then brought in front of us. To appreciate the wine and the dish, have a sip then get a portion of the beef with a different element. The pine nuts with the beef first then mix it up with the Parmesan ice cream.

The next dish was the 62 degree Eggs & Foie Gras. The foie gras is buttery and the egg cooked wonderfully. Runny as it could ever be, the yolk made the dish thicker and perfect with the red.

To clean the palate, mango sorbet was served.

After the intermission, NEDERBURG ANCHORMAN'S CHENIN BLANC 2015 was prepared. This white would be my favorite from the night. One whiff and I could smell floral hints partnered with apricots. One sip and I enjoyed the natural sweetness from the grapes.

Perfect with seafood, this was partnered with MUD CRAB CURRY. Fresh curry leaves, coconut milk tumeric and basmati rice.

A simple looking dish but it packs a punch. The curry was a little spicy as it should be. The crabs absorbed the flavors and it was perfect. One of the best dish of the night.

For the next course, the Brewmaster's Cabernet Sauvignon 2013 was served. For me, this red wine was a little too dry. Although, it was perfectly matched with the TENDERLOIN and ROOTS. Grilled Australian O Connor Tenderloin was served with beetroot, ginger confit and cilantro root. I rarely eat beetroot because of the earthy taste but in this dish, the sweetness popped out. The earthy flavor just wasn't there. Amazing.

Signaling the dessert course, the NEDERBURG NOBLE LATE HARVEST 2012 was poured all around. This wine basically is a sweet on sweet version. A little bit too sweet for my taste but it worked well with the dessert.

A deconstructed carrot cake was served then. It had compressed strawberry, toffee mousse, goat milk ice cream and walnuts.

The cheese platter though was the best partner for this sweet dessert wine. Manchego, Idiazabal, and truffle cow.

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During the entire evening, NEDERBURG'S CELLAR MASTER, ANDREA FREEBOROUGH was there to explain each and every drink. She admits that she has a bit of jet lagged but it was perfect for wine. For her, "NEDERBURG is a very long established name in wine with an extraordinary lineage. From here, you'll discover an appetite for its innovation backed by very rigorous disciplines. " I can't help but agree with her. The meal was excellent but the wine was divine.

NOTE TO SELF:
Get an Anchorman. Although not yet available in the market, it is pretty good.

RELATED LINK:
Sunday Brunch at VASK

5th Floor Clipp Center
11th Avenue cor 39th., BGC,
Taguig City, Metro Manila
Facebook

Disclaimer: wrote this based on my experience. was invited to this event.

ON opening day, The CANTONESE FOOD FESTIVAL in HYATT'S THE CAFE was a sight to see. A lot of diners and patrons crowding over the different dishes two masters created.

From June 14-19, 2016, the HYATT will be having the CANTONESE FOOD FESTIVAL. Here, visiting chefs XI QING HUI and ZHAO PAN FEI would entice the crowd with their creations.

I was impressed with the skills both chef showed while preparing different dishes.

To start things off, I had a couple of the CUAPAO. Nice sandwichy like starters for the lunch. Very soft and moist and had a little surprise contrast with the pickled vegetable.

To warm up the mood, STEAMED PRAWNS with VERMICELLI is a nice choice. Served with premium soy sauce that was infused with the stock, this was a nice treat.

If there was one dish that you would go back for and give up all the calories it would be this. The CRISPY CRAB CLAW with Asian sauce.

This deep fried savory dish is every crab lovers delight. This is the lazy man's way out. No need to crack the claws. Everything is already done for you. Just pop it in and you are good to go.

Another crowd favorite was the SNAPPER with XO sauce. Simple yet delicious. Properly fried and still had crunch, the meat was melt in your mouth. Sweet and savory.

When going for some Chinese food, you won't go wrong with the different cuts of meat that they have. I enjoyed each and everyone of them. The chicken, the pork, and the crunchiness of the skin.

Aside from these favorites, they have a lot of chinese dishes to choose from as well.

The buchi is pretty much fluffy and made perfectly.

Aside from the different dishes, they also have some dimsum in store for the guests.

Remember, this is a buffet so you don't need to worry as there are other stations to go to. From the carving station, to cheese and meat, Japanese dishes and a create your own pasta.

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The CANTONESE FOOD FESTIVAL in HYATT'S THE CAFE is from JUNE 14-19. Hope you get to enjoy the different offerings.

RELATED LINK:
CULINARY FOOD FESTIVAL at HYATT CAFE
NOBU MANILA LUXURIOUS SUNDAY BRUNCH BUFFET

CAFE at The HYATT CITY OF DREAMS

G/F HYATT CITY OF DREAMS

Asean Avenue Cor Roxas Boulevard

Entertainment City, Paranaque, Metro Manila

Contact them at (632)691-1234

Hotel Website

Facebook

Breakfast at 1,188 Php,

Lunch at 1,388/1,488/1,988,

Dinner at 1,888/1,988 Php Nett.

Disclaimer: was invited to this event. wrote this based on my experience.

SUPERMANLY EATS 2016 is currently ongoing in PODIUM. Running for two consecutive weekends, June 18-19 and June 25-26, this is a welcome treat to the food loving community in the north part of the metro. Catering not only to foodies, a lot of up and coming restaurants put up shop that would definitely lure all the hungry patrons around. I was able to try a few dishes and here is my take on why you should do the same.

The first dish to try would be BAR PINTXOS' JAMON ALLIOLI. Salty yet perfect with the garlicy taste, the meat is not overly fatty but is still deadly.

PRO TIP: Partner it with their SANGRIA. Sweet and light, I could drink two to three of these babies in a few minutes.

It might be pricey for some, but the quality and the taste for me is worth the 160Php price tag for 2 Jamon Allioli. Having them present in Podium is already a big saving for me as BAR PINTXOS is located down south in ALABANG.

The next dish to try would be SPICE BIRD'S CRISPY CHICKEN SKIN. Pegged at 100Php, these gorgeous and crunchy things are what would push you to go to the doctor early. So, take it one bite at a time. Salty, savory and crunchy. The only thing missing is rice. PRO TIP: Don't forget to get some sauces. Mix and Match! Remember, SPICE BIRD has a restaurant only in Boracay so treat this as a pop up event.

Perfect for someone with a big appetite, the KITAYAMA burger would definitely make you full. The patty is okay and done nicely as they cook it based on your preference.

If there was one dish that you have to try, it would be BANH MI'S signature salad roll. All the way from Pampanga, these babies are fresh and delicious. I'm not a healthy eater but I adore this. I think, I ordered 4 of them just because, I won't be going to Pampanga anytime soon. If you can score, ask for extra peanut sauce. You won't regret it. The crunchy texture partnered with the home made meat makes this incredibly good.

Another must try would be BANH MI's TACOS. This was the first time I encountered it. The AL PASTOR. Guajillo Chile, Marinated Pork, Salsa Roja, Avocado Crema, Pineapple and chicharon. A little pricey at 100Php each, the flavor profile makes up for it.

For dessert, you won't go wrong with RISA CHOCOLATE.

The award winning chocolate brand has concocted different flavors. They mix their spices and even has a little surprise in each bite.

Aside from getting bars of their chocolate, go for the LIQUID version. At 75Php, you might think that it's a little over the top. Believe me it isn't. The spoon is made from quality chocolate and so as the hot liquid in the small cup. Mix them both and dip the spoon in. Watch it as it melts and blends well with the hot chocolate.

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SUPERMANLY EATS is ongoing for a couple of weekends. I suggest you visit with a hungry tummy and an open mind. I'm planning to go back as I received word that the curry is excellent and that the ribs are also delicious. Cheers and enjoy the show.

RELATED LINKS:
BANH MI in PAMPANGA
SPICE BIRD POP UP from BORACAY
BAR PINTXOS in Alabang

SUPERMANLY EATS
PODIUM MALL
ADB Avenue
Metro Manila.

Disclaimer:Wrote this based on my experience. Paid for my meal. Unfortunately, some of the dishes and resto might not be around as they rotate them out.

As if having weekly buffet themes with lobsters and wagyu weren't enough, EDSA SHANGRI-LA'S HEAT has made an entire week complete with their SUPER BRUNCH.
Everything that you would want and more would be present in their SUNDAY BRUNCH BUFFET SPREAD.

Located at the lobby of the family friendly EDSA SHANGRI-LA HOTEL, HEAT has transformed itself from an ordinary buffet to an amazing sight. Wanting to raise the bar more, they devised an interesting SUNDAY BRUNCH BUFFET. They now have the HEAT SUPER BRUNCH.

As you enter HEAT, signages are placed up and show you where to go and how to plan your attack. You need not worry as a map was created to help you navigate through this wonderful buffet.

At the get go, you have a choice of drinks such as champagnes, wine, beer, and even your very own create your own mimosa bar. I figured it was okay to go for the original version first prior to trying out the different flavors.

Knowing the different offerings of this buffet could help one to properly pace and to take full advantage of the dishes.

To start, I would suggest visiting the CHARCUTERIE. Basically all the cuts of meat and cheeses you can think off. I personally enjoy the Prosciutto. Although these wagyu cuts are pretty good as well.

If you are up for it, the tartare is also delicious.

Afterwards, you may want to visit the Japanese Station as it just a hop away.

Aside from the very imaginative and huge Japanese rolls, they also serve takoyaki and even some freshly sliced tuna or salmon sashimi.

After having some starters, a lot of main dishes await the guests.

Roasted pig is always present when it comes to celebrations. At Sunday Brunch, LECHON is mandatory. Crunchy skin and moist meat, this is a delicious Filipino dish. Aside from this, other Chinese and Filipino viands are right beside it. From Dimsum, make your own pasta, and even a grilling station, you can't go wrong with anything you get here.
The WAGYU station though is on the other end of the hall and is worth the walk. Here, different cuts of meat are prepared for the discerning guests. You may ask them to sear and cook the cut to your preference. I personally would go for a medium or medium rare just because I like the tender bite.

In front of it are the lobsters. You could either go for them as they are or ask them to be cooked.

GARLIC and butter seems to be the popular choice when you ask the staff to cook them for you.

One might be getting full at this point but you have to make room for more. Some dishes are served table side. Since EDSA SHANGRI-LA doesn't want you to always keep on standing, they made sure that they bring the food to you.

If you get the chance, go for these wagyu rolls. Wagyu placed on top of rice with a mayo mixture that is umami and has a hint of sweetness. This is pretty good. With lobsters in mind, they made eclairs. Yes, LOBSTER ECLAIRS. Savory.

Since foie gras is a huge part of the buffet, they also made them into a mousse like ball covered with nuts. Creamy and buttery.

By this time, your stomach might have been well prepared so I guess it is okay to get some oysters.

EDSA SHANGRI-LA believe that variety is important. Choice is something they give to their guests. One example of this would be their oysters. Unlike in other restaurants, here they give you a lot of options.

You could have oysters plain or with just butter or maybe with a little salsa concoction and maybe some with garlic.

My favorite station that day though would be the FOIE GRAS.

One might say that it is a little bit inhumane to eat FOIE GRAS but I believe in its taste and the flavors it gives out. Each bite is smooth and tasty. Partnered with some side elements, I still believe that it is delicious on its own. I think I must have eaten 6 of these babies.

Partnered with the pass around Foie Gras Macarons, you're definitely heading to a food coma state.

To entertain everyone, a magician and a balloon artist roam the halls and give in to requests.

I asked for something manly and he created a balloon gun. Others have asked for something different and he was able to produce an ELMO. Sweet!

The dessert station was also impressive as it has a lot of sweet pastries and snacks. Something you don't see often though would be the LIQUID NITROGEN ICE CREAM. The chef creates it on the spot. The result is a creamier and tastier version.

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Aside from having a kiddie buffet, children would also have access to the pool which I guess makes this buffet perfect for the whole family.

Priced at Php 2,815 nett per person, I believe that the amount is justified with the level of service and the quality and quantity of dishes that HEAT produces. If you have a request, they are more than willing to go above and beyond. Beverage Packages are add ons to this buffet. You could enjoy unlimited lemonade, iced tea and local quenchers at Php 250. Unlimited Mimosas, wine beer and those mentioned are pegged at Php 850. Adding Champagne to this mix would require Php 1,200 more.

EDSA SHANGRI-LA

(02) 633 8888

1 Garden Way

Ortigas Center, Mandaluyong City

Metro Manila, Philippine

RELATED LINKS:
ESDA SHANGRILA HOTEL STAYCATION
6 Tips on Edsa Shangri-la's Heat Buffet

MAD FOR WAGYU at EDSA SHANGRI-LA

MAD FOR LOBSTER at EDSA SHANGRI-LA

Disclaimer: was invited to this event. Wrote this based on my experience.

On a pleasant afternoon, the FINALS of CALIFORNIA PIZZA KITCHEN'S PIZZA WARS was held in the EDSA SHANGRI-LA MALL Branch. Here, certain culinary personalities were in attendance to judge the 3 finalist in terms of appearance, flavor and creativity.

Judging the competition were the big bosses from CPK and two internationally renowned Filipino Chefs. Chef Sau del Rosario and Chef Sandy Daza.

As with any competition, the participating chefs showed their skills and described the process of making the different pizzas. One common denominator for this year finalists is that they are all seafood themed pizza.

While waiting, a couple of dishes were served to keep our tummies happy. The TUSCAN HUMMUS DIP was pretty good. The flavor wasn't overwhelming and the bread went well with it. For something healthy, they also served the THAI CRUNCH SALAD. I liked the texture and the sweet and savory taste of the salad. The crunchy noodles went well with the vegetables.

As with any competition, there could only be one winner. The judges explained that they had a hard time deciding which among the 3 finalist would win.

In third place, the COD with MANGO and CUCUMBER SALSA of Chef Noel Araneta. The Cod was deep fried and coated with perfectly. The salsa gave it a sweet flavor in which the Filipino palette is in tuned. A little more fine tuning and this would be the perfect pizza.
In second place, the DYNAMITE SHRIMP from Chef Jerric Venezuela. Deep fried shrimp poppers were placed on top the chewy pizza. This one had a bit of kick in it. A little hot but a choice pizza for spicy food lovers.

The winner for this year is the ANCHOVIES and GOAT CHEESE PIZZA. The Creation of Chef Rodel Pico of CPK BGC made the cut. The saltiness of the anchovies worked well with the pepper and the apple slices. There was a contrast between sweet and salty. The complexity of the flavors worked and a new pizza is thus crowned.

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Chef Noel Araneta, Rodel Pico and Jerric Venezuela

Actually, all the 3 pizzas are winners. They would be rolled out in all of the branches of CALIFORNIA PIZZA KITCHEN in MANILA and would be part of the menu in the coming weeks. I can't wait to get another bite of that anchovy pizza as I really appreciate the different flavors it gave out.

CALIFORNIA PIZZA KITCHEN
Shangri-la Mall
Mandaluyong City,
Metro Manila

Disclaimer:was invited to this event. wrote this based on my experience.

From the ashes rose two different concept that is basically something one would really love when just out for snacks or maybe a QUICKIE. After a couple of hours of being stuck in traffic, I figured that I needed to relax and have fun. Thankfully, HOLE IN THE WALL in CENTURY MALL has 2 new shops to welcome foodies.

As you enter to your right, you will see a stall that is pretty much sincere with what they are doing. SERIOUS DOUGH is your go to place for pizza and pasta dishes.

Pizza by the slices is their main selling point. Different artisanal flavors were created on the basis of not rushing into anything. It took the creators 2-3 months just to perfect the crust. They wanted it to be light and airy and something everyone would enjoy.

In all honesty, I enjoyed their 4 cheese pizza. It's like I'm being transported to my childhood and I get to remember all the good things I have done with cheese. That being to eat them without fail.

Surprisingly, I enjoyed the mushroom, ricotta and spinach flavor. This had a slight garlicky taste but the cheese went well with all the elements.

More than their pizza, SERIOUS DOUGH also offers pasta dishes. I find that the cannelloni was better than the spaghetti because it was creamier and cheesier. Something that I truly enjoy. This lasagna like dish is different in a sense that it uses a cylindrical type pasta.

If there for a quick snack or dessert, MILK TRADE is the place to go to. Located at the back, STEAMED MILK is their specialty along with the eggettes. These are your waffle like "pancakes" that are flavored. Basically the concept is very similar to Hongkong's street food.

These babies could be plain, matcha or black sesame. It would be best to partner them with steamed milk as it gives a different mouth feel.

The steamed milk has a few flavors like plain, yolk, white, and even chocolate. I would suggest that you go for the yolk and the chocolate flavor. The yolk has a nice custardy feel. The chocolate reminds me of my grade school days when I used to adore ovaltine and everything chocolate.
Shocked, an unlikely treat came in a box. I received some dessert from PASTRY AMOIRE when I visited HOLE IN THE WALL.

It was something out of the blue. Granted you won't see this in Hole in the Wall, but you could try them out over the weekend starting Friday in SM AURA. Their store being in Paranaque, this news is pretty much welcome to us northern folks.

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HOLE IN THE WALL has a couple of new shops in store for their patrons. SERIOUS DOUGH is definitely worth a try as you get to choose per slice. A contender for an amazing pizza joint. For someone with a sweet tooth, go for MILK TRADE. You definitely will ask for seconds. Cheers.

RELATED LINKS:
SALAD and NOODLES at HOLE IN THE WALL

HOLE IN THE WALL

4th Floor CENTURY CITY MALL

Kalayaan Ave, Makati,
Metro Manila
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On one fine night in Resorts World Manila, IMPRESSIONS presented an amazing buffet that screams incredible flavors and delicious dishes. Headed by Chef Cyrille Soenen, the BEEF and WINE NIGHT welcomed discerning guests and hungry appetites.

Located on the third floor of the Maxims Hotel in Resorts World Manila, IMPRESSIONS is the perfect date place for you and your love ones. Elegant decor and a long wine wall surrounds the restaurant.

I could see myself bringing or even proposing to a special someone in this particular establishment. That is the vibe that IMPRESSIONS gives off. Sincere, elegant and private.

THIS particular night's theme was the "BEEF and WINE night". IMPRESSIONS offers to serve you dishes that will make your food fantasy come true.
Unlimited refills of both white and red and even a buffet spread of even greater quality.

Different meats, cheese and a create your own salad serves as the first station of the buffet. The prosciutto and the cheese makes a nice starting plate because you could partner them with a red or a white wine.

Personally, I do away with the usual combination of red to dark meat and white to chicken and fish. I would go for whatever my taste buds desire. More often than not, my choice would be white because of the sweetness and the fruity touch.

A number of bread selections with different butter and spreads were next on the table. When in a buffet, I usually skip the carbs as one can easily get full from it.

Cold dishes lined up the counter. From a Smoked Beef Bacon Salad to Thai Beef Salad and a mixture of Filipino Beef Marrow Stew served in a soup like dish.

A must try though would be the BEEF CARPACCIO. This was infused with strawberry that made the dish work. The strawberry went well with the beef that gave it a different taste dimension.

For something heavy, the guests could choose from gratinated Beef Meat Balls with Sauce Mornay or even a Beef Ravioli with 3 sauces (Pomodoro, Beef Jus, Cheese) and a home made beef sausage. I enjoyed the different dishes as they didn't overpower one another. They worked well with one another.

For something to warm up the appetite, SHREDDED BEEF with vegetables served with hot beef consomme would be your pick.

The beefyness of the consomme did a number on my taste buds. It wasn't like your ordinary soup. Rather, it gave mouth reasons to jump for joy because of the savory and umami flavor it gave out.

The highlight of this buffet would have to be the carving station. Different cuts of meat were served and cooked based on your preference. A selection of side dishes like fries and backed potatoes would accompany your choice.

You could choose between Glazed Beef Short Ribs, Top Blade and the Beef Wellington.

In my honest opinion, the BEEF wellington was my top pick among the selection.

Basically a fillet of steak that is coated with different pate and duxelles or mushrooms and cooked with puff pastry. The layering of the flavors and the elements were in perfect harmony. Everything was distinct and delicious.

Since this was a special night CHEF CYRILLE brought out a couple of off the buffet menu dishes.

The first being this home made bacon. Not overly salty and has the perfect ratio of fat to meat, this is delicious. Partnered with wine and the potatoes, it goes without saying that any bacon lover would enjoy this.

Another surprise was the prime rib. The chef is particularly known for this and I am quite delighted with the quality and the flavor he was able to extract from this cut of meat.

Cooked medium rare, I believe this is the optimum level that one could enjoy this dish. He delivered it perfectly.

Seared underneath and on the side, this is a must order when one visit IMPRESSIONS.

For dessert, a number of different sweets were brought out.

From a mango meringue to a home made marshmallow and even a white chocolate molded and designed into a pistachio nut like form.

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I would be the first to say that this type of buffet is not for everyone. Given that the quantity pales in comparison with other buffet restaurant, IMPRESSIONS lures you in because of the quality, flavor, service, and attention to detail. You go here because you want the good stuff and not just any useless calories that won't make you swoon with delight. A steak is cooked medium when asked and not medium well. They know the difference and the proper cooking techniques to produce amazing dishes. Having won 4 consecutive Philippine Best Restaurants Awards is just tip of the iceberg for Chef Cyrille and Impressions. Can't wait for what he has in store next.

IMPRESSIONS
3rd Floor, Maxims Hotel
Resorts World Manila
Pasay City, Metro Manila

Disclaimer: was invited to this event. wrote this based on my experience. Thank you very much Joy, Chef Cyrille, Mae and Owen for having us.

For a long time now, I have been hearing about this fabled hotdog and burger place along Jupiter street in Makati. Unfortunately, I never got to try it there because of the parking situation and the traffic it entails just to get there. THANKFULLY, LAZY BASTARD just opened a branch up north.

Located on the third floor of the expansion wing of UP TOWN CENTER KATIPUNAN, LAZY BASTARD opened its doors to the public just yesterday. Northerners need not go down to Makati to have a taste of their famous dogs and burgers.

For their first day of operations, they gave out BACON ROSES to their patrons. Lucky enough for me, I was able to horde and got around 5 of these babies.

Since LAZY BASTARD is just situated besides the cinemas, they also offer to deliver your food right to your seat. No need to wait and be late for that movie. I experienced this yesterday as I was able to watch in the brand new cinemas. I can't wait for the 4DX to open though.

After the movie, I went back and had a proper meal. I went for their FAMOUS HONEY PARMESAN DOG (200Php). The hotdog is deep fried and wrapped with bacon. The buns were soft and toasted inside. They were also generously lathered with honey. Hence, there was a slight sweetness to it. Having parmesan cheese made it a little salty and thus makes a great flavor profile. Another dog to try would be the Chili dog. For chili lovers, this dog would be perfect for you although it could get overwhelming.

Since a hotdog is never enough, I also got one of their burgers. The LIL BASTARD (120PHP). I was pleasantly surprised with the burger as the price point made it affordable but the quality and flavor was not sacrificed. The cheese, onions and pickles made it delicious. Since I love sour food, I definitely enjoyed the generous slices of pickles that they put in. The meat patty in itself is also delicious and flavorful. Well done LAZY BASTARD. WELL DONE!

I can definitely see myself going back for more. The menu is somewhat limited now as they just opened yesterday. They have the whole range of dogs to choose from and just a single burger. I hope they could roll out the different dishes that they have from their main branch soon.

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I had an amazing time in LAZY BASTARD UP TOWN CENTER KATIPUNAN. The service was fast, friendly and efficient. The prices of the dishes were affordable and student friendly. I can't wait to go back.

LAZY BASTARD
3rd floor, besides the cinemas
UP TOWN CENTER
Katipunan, Metro Manila

Disclaimer: paid for my meal, wrote this based on my experience.

When someone mentions the restaurant FIREPLACE , usually it would be synonymous to an intimate gathering like a birthday or an anniversary. Thankfully, the FIREPLACE in NEW WORLD MANILA BAY is now more welcoming as they roll out a menu to cater to every occasion one could think of. It could be someone's important day or just a lovely dinner for two. For sure, this is a welcomed transformation.

As you enter the restaurant you are guided to your seat. I suggest you go for a couch or a booth as it is very cozy and perfect for any night. Walking towards your table, you can't help but admire the brass lodge feel of the place and the huge fire oven right at the center. The New Executive Chef, James Williams, has a lot in store for the discerning patrons of this restaurant. This promise of delicious surprise is one that he definitely delivers.

To whet the appetite, PORCINI MUSHROOM BRIOCHE was served along with bacon fat. Don't ask and wonder why. Just try and you would understand. That is what the brioche did for me. One dip and one bite equates to something soft and delicious. Never mind the calories, just do it.

To get the night rolling, a glass or two of any cocktail would be perfect. Their bar is equipped to offer you any drinks you may want as they have an impressive repertoire. Furthermore, the FIREPLACE is now carrying craft beer that local brewers created. More flavors, perfect for food pairing.

To prepare our tummies, two contrasting soups were served first. The lobster bisque is a little different as it was infused with cognac and was served with salt cod brandade beignet. Unfortunately, it was a bit too salty for me that two spoonful were enough. On the other hand, I was impressed with the Cream of Corn Soup. Served with uni, crispy chicken skin and basil oil, one try and the sweetness of the corn came out. There was even a play on texture because of the crunchiness and the buttery feel of the chicken skin and the uni. I liked it.

Being a cheese lover, I was happy when they served TOMATO and BURRATA. Something similar to a caprese salad, fresh tomatoes were used alongside the burrata. Then, the balsamic sorbet was there for that zing taste. Simple yet tasty.

A very presentable dish would be THE FIREPLACE'S SIGNATURE BEEF TARTARE. Served with some flare, the beef tartare has smoked garlic aioli and confit egg yolk. I enjoyed the play on flavors from the beef and the garlic.

Just a tease, Confit belly pork along with seared scallops were placed on a sampling plate. The moist scallops were mouthwatering but the belly pork was incredible. Tender meat and crunchy skin on top.

For chicken lovers, the SPRING CHICKEN would be your bet. Accompanied by creamed corn, I thought it was similar to duck confit. The moist meat was lovely but the skin stands out. It had the right crunchiness and texture that one would definitely love.

Seafood enthusiast would enjoy the SMOKED SALMON. The fish melts in your mouth. The smokiness was definitely there. The Squid ink mayonnaise was a nice touch on the side.

The FIREPLACE'S SIGNATURE BURGER is a must try. Stuffed with foie gras, onion jam, and truffle mayonnaise, one bite and you are hooked. Topped with quail egg, the burger is cooked perfectly. The delicious and butter center transcends understanding. Bottom line is, you have to try this for you to believe me. Don't get me started on those hand cut parmesan fries. They were wiped out in an instant.

Transitioning to the main course, the IFUGAO RICE was served. Almost risotto like, this puffed black rice is served with octopus and calamari on top. It is a little creamy and would go well with any mains.

Speaking of mains, I liked how you could instantly make your steak SURFABLE. Meaning to say, you could order seafood on the side. More than grilled prawns, scallops and fried calamari, go for the BABY LOBSTERS. Grilled, these soft babies are a nice treat.

The BEEF CHEEK is a welcomed change in pace. Marinated in Asian Spices served with pumpkin puree, bok choi and chili jam. The meat was tender and having a little spicy twist would be perfect for Asian food lovers.

For someone that can't decide, you would be happy to know that The FIREPLACE offers a tasting plate of three different steaks. In this particular dish, I was able to try the hanging tender, ribeye and the flatiron steak. My personal choice would be the ribeye. I liked the mouth feel and the tenderness of the meat.

The night's piece de resistance would be the TOMAHAWK. This amazingly long steak has a marble score of 5. Topped with cafe de Paris butter and foie gras, you can't help but wonder if you are going to kick the bucket right there and then because of the overload of fatty goodness. For good measure, the chef also included bone marrow, just in case you're not satisfied with the delicious yet deadly topping. This is a straight foward attempt at making your taste buds jump for joy. The meat is amazingly soft and the flavors were well absorbed. It can't get anymore better than this piece of serious meat!

Desserts at the Fireplace are also well thought off. The Passion fruit brulee is accompanied by a chocolate ganache. For something lighter, the Vanilla Panna cotta could do the trick.

My top pick though would be the LEMON CANDY with CALAMANSI, YUZU and Thyme Sponge cake. At first look, you would wonder why half a lemon is presented to you. Upon closer inspection it is actually a candy shell that has a creamy inner part. You crack this candy open, scoop a bit of that liquid and place it on your slice of sponge cake. Divine.

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The FIREPLACE in NEW WORLD MANILA BAY seems to acknowledge that they need to go with the times. The inclusion of different dishes to their new menu opens up their market. More than just a steakhouse, Fireplace is now steering towards greater heights.

THE FIREPLACE
NEW WORLD MANILA BAY HOTEL
1588 Pedro Gill cor MH Del Pilar,
Malate, Manila, Metro Manila
+632 2526888

Opens at dinner time.

Disclaimer: was invited to this event. wrote this based on my experience.

One step in and you're in a different place. BELLE and DRAGON in MAKATI was transformed into the FINALS of LA MAISON COINTREAU 2016 COCKTAIL COMPETITION Manila Edition.

Everything was set. A DJ booth to start the night and even a bed right in the middle of the bar. Something to prepare the crowd and get them in the mood.

Making use of the main liquor, COINTREAU, 7 finalist took the stage and made use of their wits and taste buds into creating the best drink. Presentation, Story and Relevance, Technique, Taste and Flavor and use of Cointreau. These were the different criteria used to judge the drinks. They were tasked to create a drink that has a French Muse inspiration.

Something different, the judging was somewhat secretive. Basically, the bartenders would make the cocktails for the whole place without them knowing who would be the Final Round Judges. I believe this is important as they are kept on their toes and create the drinks perfect every time.

While waiting, the guests were served with different bar chows that were definitely mouth watering. I enjoyed BELLE and DRAGON'S version of tacos. In actuality, these are fried wanton wrappers drizzled with all the toppings of a normal taco. Also, their version of a chicken bao was pretty good as the bread was deep fried and slightly sweet. Perfect to go with the drinks.

To get the ball rolling, there was an open bar just before the competition. Margarita and Cosmo were among my favorites.

After settling down, the bar masters did their thing and made all the drinks that one could ever want. COINTREAU, being a versatile ingredient, was well used. This orange spirit deserves a round of applause.

If there was one drink that I really enjoyed it was GOSSIP by CEDRIC CELLO. The use of the Cointreau was phenomenal as it worked well in hand with the different ingredients of the drink. It was fruity and sweet. Perfect for someone to enjoy the night.

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The night was amazing. Party and drinks all around. Entertainment was provided by HOOCHIE COOCHIE MIKKIE and DJ MISS BADKISS. There was even a special presentation of MANILA BURLESQUE.

Disclaimer: was invited to this event. wrote this based on my experience.

If there was one word that comes into mind, it would be impressive. The passion for cooking is evident in each masterful stroke such that it leaves you wanting for more. I believe that is the goal of this new restaurant in Makati. Leaving its patrons craving.

Located on the 16th floor of DISCOVERY PRIMEA, FLAME RESTAURANT recently opened its doors to the dining public. A living chandelier greets you as you enter. There is a familiar feeling that envelops you as you pass through the door. I was at ease. Everything was seamless. Almost perfect and somewhat intimate. The view of the central business district and the bright lights already makes up for the terrible traffic down below.

Chef Luis Chikiamco heads the kitchen. His experience in the culinary field is impressive. Being in the business for more than a decade, you can't help but be at awe. Having talent is one thing but being able to play with culinary toys elevates the experience. Showing off his Josper makes him smile with gusto. This machine is an elegant combination of grill and oven. It could cook a steak well within 5 minutes. That amazing. Knowing that guests are in good hands makes everything better.

Patrons are actually given options in terms of seating arrangement. The more popular choice would be by the window. The skyline makes the mood romantic and relaxing. Being 16 floors up with an uninterrupted view would make anybody swoon with delight.

Another alternative would be seating by the bar. This area doesn't really appeal to the casual diners the way it does to food enthusiasts. Here, guests are able to interact with the chefs creating the dishes. One could smell and instantly fall in love with the way the food is prepared.

With the menu, diners are encourage to mix and match. Everything is simple yet elegant.

Starting off with the QUEZO de BOLA and HAM. Inspired by Massimo Bottura, this dish recreates the flavors of Christmas eve. The cheese is a little salty but it was complimented well by the sweetness of the ham.

PAN-SEARED SCALLOPS could be an alternative starter. Soft and plump, these babies were flown in from the U.S.. The Porcini mushroom marmalade gave the scallops depth. Delicious.

Being able to make use of an ingredient properly is important in cooking. Chef Luis' ability to produce amazing dishes through his duck creations demonstrated this skill.

The Pan Roasted Duck Breast was moist and tender. Served with pumpkin puree, the duck meat had a slight sweetness because of the honey glaze. Another duck dish that is well recommended would be the FOIE GRAS. To compliment the buttery feel, pickled pears and a teriyaki eggplant is served on the side. The Nori-Tempura gave it a crunch as well.

Best partnered with a glass of red wine, the BRAISED US SHORT RIBS was both savory and had a fruity note. The ginger tamarind sauce gave it an Asian twist.

Dessert is an important part of any meal. At FLAME, they take care of this wonderfully.

Homemade pistachio ice cream is served with the FLOURLESS CHOCOLATE CAKE. Very decadent and unassuming, the cake is as good as it can get. Not over the top but very flavorful. For fruit lovers, they would enjoy how the apple was used and presented by the kitchen. Caramelized apples were sandwiched between cinnamon puff pastry to give it a bite. The aroma of this dessert was enticing.

In leiu of a cheese platter, the kitchen produced the TALEGGIO. Everything that you would look for done in one simple dish. A crispy top and a semi soft and mild cheese underneath. A bed of homemade apricot and and cherry mostarda makes it complete.

The flavors of the dishes blend well with one another. Making it easy to choose which dish would go along with the next.

The powerful combination of Chef Luis and General Manager David de Ayala makes FLAME the newest must dine destination in Makati. The team work between the two is just astounding.

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"FLAME takes its name from the team's burning passion and desire to create new experiences through food. Dishes combine modern European cuisine with Asian flavors"

FLAME
16th floor of Discovery Primea
6749 Ayala Ave, Makati City,
Metro Manila
Restaurant Website
Open from 6pm to 10pm Mondays to Saturdays

Disclaimer: was invited to this event. wrote this based on my experience.

Recently opened in BGC'S UPTOWN MALL, IPPUDO is making waves. Visited on a weekday lunch, the place was packed and filled with patrons. There was even a line outside for late lunch goers.

For this visit, the new menu of IPPUDO was served. Interesting and something that you would go back for more.

For meat lovers, the WAGYU MAKI ONIGIRI would be the perfect side kick to your ramen. Tender wagyu meat molded into a golf ball like shape. Inside is a surprise of Japanese rice with some seasoning. The Yakiniku sauce gives it a slight sweet touch. Another meaty dish would be the GYUTAN. This melt in your mouth Australian beef tongue is sizzling good. Tender and very smooth. Nice addition to your ramen.

Not really new, they have a couple of buns to consider. From Pork to Chicken and Menchi, you won't go wrong with any of them.

RAMEN lovers would enjoy the Hakata Styled NIKUSOBA. Topped with thin slices of pork belly, this ramen is perfect to pair with rice. The creamy tonkotsu broth absorbs the flavors well and is not overly heavy. Believe it or not, this was the first time I finished a whole bowl of ramen with rice. It was that good.

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More than just RAMEN, IPPUDO is one of the best Japanese Restaurant you could visit for snacks. I believe that the dishes they offer are delicious and right for the price. Flavors are present and capture the Filipino Taste Buds. RAMEN and Side dishes from IPPUDO jives well with one another.

RELATED LINKS:
Ippudo in Sm Megamall
Ippudo's New Dishes

IPPUDO
G/F
UPTOWN MALL
Bonifacio Global City, Taguig
Metro Manila

Disclaimer: wrote this based on my experience.

If there was a day that I would love to go out, it would be Sunday. The end of the week marks another beginning. What better way to celebrate the week ahead with a luxurious and family friendly Sunday Brunch Buffet. AT SPECTRUM, you can expect the best. Located in Makati, SPECTRUM is the all day buffet restaurant of both Fairmont and Raffles Hotel.

For this Sunday, the theme was SEAFOOD SUNDAY BRUNCH. Starting June, SPECTRUM would be offering delicious seafood dishes to cater to its guests. As you enter, you are greeted by a well curated photo op table and back drop. Perfect for a photo op. Children are also well taken cared off since there is a kid's corner that shows a family friendly cartoon movie.

I would be the first to say that SPECTRUM does not have the largest buffet spread. Rather, it is focused on the flavor of each dish it delivers. Quality over quantity every time.

To start off, you could go for different cheeses and pate. I would go for the creamiest cheese I could find and partner it with a slice of bread.

There is also a number of salads on deck. Alongside different cuts of meat, you don't need to worry about getting too much seafood in your tummy.

I believe that the cold dishes are well thought off. The plethora of choices is just astounding.

Smoked salmon and even squid with olives does a number on your taste buds.

Well seasoned clams were also present. Perfect with bread.

My favorite dish in this section would have to be the shrimps. They were steamed and cracked open ready for the taking. SPECTRUM saves you from the hassle of removing the shells.

I always start small. My philosophy when it comes to buffet is that I need to try them all. As such, always try to get small portions every time. This would allow you to get more for what you pay for.

I was pretty impressed with the Japanese section of the buffet.

The number of rolls are more than my fingers. Different techniques were used to produce these delicious makis. I would suggest you go for the fresh sushis as well. The grade and quality of the salmon and uni is just sublime.

Believe it or not, they also have a carving station.

You get to try different fishes baked and cooked to perfection. Thankfully, they even have a prime rib. Juicy and tender, I enjoyed every bite of it.

On the far end of the buffet rests the grill station. Here, you could get your lobsters, shrimps and other cuts of fish from. Aside from that, they also have a number of cooked dishes perfect for the diners.

I personally enjoyed the seafood paella as it had burnt rice on the edges. This goes well with the deep fried shrimp tempuras.

I guess the main station would be the cold seafood selection. Here, lobsters, clams, crabs, and oysters are displayed and served ready for the taking. You could get them fresh, steamed or have them cooked according to your preference.

I would go back for the baked oysters with the bacon bits. Delicious.

As I said, oysters were quite a treat.

BUT remember, to get the grilled lobsters along with a serving of Prime rib.

One station that I really love and never fails to deliver would be the dessert area.

Believe it or not, they were able to create dishes that were not only visually seafood but the taste and flavors were there too.

The crab fat mousse was extraordinary. Sweet but savory. Served with white chocolate and some choco breading, the creamy feel was well balanced.

My personal favorite though would be the CRAB FAT MACARON and the UNI MACARON. One can't restraint one's self. The Crab fat flavor was evident. Very savory and sweet. On the other hand, the UNI MACARON was just perfect. The uni is generally buttery and this was no exception. The filling was created well and I wasn't able to stop myself from getting more. If only they had this for sale at their lobby.

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"Spectrum’s Sunday Brunch is at Php 2,777 net per person. Pair this hearty fare with endless pouring of wines and sangria, which are also available to indulge in with an upgrade of PHP 1,000++. Children from 6 to 12 years old get 50% off on the buffet price. For inquiries and more information, please call Raffles and Fairmont Makati’s Restaurant Reservations at 795 1840 or email dining.makati@raffles.com."

RELATED LINKS:
Happy Hour in Raffles and Fairmont
Sunday Brunch at The Ranch

RAFFLES HOTEL
FAIRMONT HOTEL
Makati Ave, Makati City,
Metro Manila
Disclaimer: wrote this based on my experience. was invited to this event.

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