After trying out the extensive line of burgers at Burger Company (see my previous post here at http://dude4food.blogspot.com/2013/10/burger-company-impressive-portfolio-of.html), it was time to sample Burger Company's other signature dishes. There's definitely more to Burger Company than just burgers.
Thursday, October 31, 2013
Certified Angus beef patties, char-grilled to juicy medium perfection. And with so many burger options to choose from, with a variety of toppings and sauces, Burger Company is a safe bet.
Located in the Scout area of Quezon City, a mixed residential and commercial district, it's easy to miss Burger Company. Just keep an eye out for the cool wall art and you'll find it. Or spot the open grill where the burgers are prepared, and you're there.
Inside, one finds a shelf plastered with Post-It notes and almost immediately, one can sense a cool vibe in the place. The walls and columns are lined with corrugated iron sheets giving it a clean, industrial look, and you just know the burgers will be great.
Wednesday, October 30, 2013
It was supposed to be a stormy day. The usual traffic in EDSA was eerily non-existent, as the metro buckled down for the coming rains. But it was a special Saturday afternoon, with Game Three of the MBT UAAP 76 championship on the line, plus a new lunch menu at Watami.
Watami's new Lunch Sets come with salad, miso soup and Japanese cold tea for a pretty good deal. Lunch at Watami is always special, and this day was no different (for more on Watami's regular menu items, you can check out my previous post here at http://dude4food.blogspot.com/2012/11/one-fine-day-at-watami.html).
Time to get ready for the holiday rush. And after, get yourself straightened out to relieve all the stress and body aches. And if you happen to be at Serendra, then you're in luck. Karada opens its third branch at Serendra providing tired shoppers a new sanctuary to relieve those sore muscles.
Following the template of Karada in Japan, the new branch features an open configuration in a spacious layout. Bright, airy, clean and comfortable, the newest Karada is radically different from the first two branches. Dark interiors are replaced with wide open spaces similar to Karada Seitai Salons in Japan.
Tuesday, October 29, 2013
Diamond Hotel's The Cake Club has always been known for its elegant and signature desserts, but go for The Cake Club's burgers and sandwiches for a quick meal and taste another side of The Cake Club...
The savory dishes represent yet another side of The Cake Club, and similar to their approach to desserts, the savory dishes are flavorful and elegantly plated consistent with The Cake Club's signature touch (see more of The Cake Club's new savory dishes here at http://dude4food.blogspot.com/2013/10/the-cake-club-unveils-new-dishes.html). The Angus Burger (P 435), premium beef patty topped with caramelized onions, pesto, and cheddar isn't your regular burger, think level up burgers with the best premium ingredients. And one bite is all you need to taste the difference.
Monday, October 28, 2013
A rich and flavorful cup of coffee prepared in the traditional pour-over or hand-drip method, excellent desserts, all in one place.
Diamond Hotel's The Cake Club introduces a new selection of premium coffee prepared in the traditional hand-drip method for rich, bold and full-bodied flavors, and a unique coffee experience.
Since 2002, Charlie's Pritchon, the creators of fried lechon wrapped in pita wedges, has remained a favorite. Deep-fried in oil, Charlie's Pritchon serves up the traditional lechon in a new and refreshing way, and more than ten years later, still tastes as new and refreshing as the first time I tried it.
Fried lechon wrapped in pita wedges with a variety of sauces, including hoisin, honey mustard, white garlic, chili tagalog, sate, honey lemon, wasabi and the traditional liver sauce. Prepared much like the Peking Duck with pancakes, the deep-fried lechon combines the texture of crisp crackling and juicy pork in one bite.
Saturday, October 26, 2013
Gingerbread men and toy trains, classic images from childhood memories of Christmas, brought back to life at one of your favorite coffee chains. Seattle's Best Coffee celebrates the coming holiday season with its "Christmas inside a toy shop" theme infusing familiar holiday icons and traditional flavors in its new line of hot Christmas Mochas and frosty Javakulas.
The integration of iconic Christmas images in all its stores plus four new seasonal blends provide a unique holiday experience with sights and flavors only at Seattle's Best Coffee. The new holiday flavors are available in both hot and cold variants to suit your mood.
It's 5pm, time for a refreshing round of cocktails and great food. Time to hit Village Tavern...
Nothing like ending your day with some of Village Tavern's signature cocktails and a full menu, from not-too-heavy "small plates" and appetizers to signature dishes and desserts to satisfy any craving.
Thursday, October 24, 2013
Ever since the discovery of cacao more than five hundred years ago, the world has had a love affair with chocolate. And now, there's another reason to fall in love with chocolate all over again. Valor Chocolates, Spain's leading chocolate brand, is now in Manila with its exclusive line of "bean-to-bar" chocolate products. I remember the very first time I tried one of Valor Chocolates' premium products, a rich and thick cup of hot Spanish chocolate, and I knew then that Valor Chocolates would always be on my wish list (see my previous post on here at http://dude4food.blogspot.com/2012/07/whats-in-pantryvalor-cao.html).
Valor's story begins way back in 1881 in the coastal town of Villajoyosa, when Don Valeriano Lopez Lloret set up a "Xocolater" office. From its humble beginnings, the family-run business has grown driven by a love and passion for premium chocolates with a strong global presence in over fifty countries. And finally, Valor Chocolates spreads its unique brand of chocolate love to Manila.
Sunday, October 20, 2013
Shaken or stirred? One of pop culture's iconic and memorable lines has also triggered one of the longest running debates among experts and martini purists. With references to tradition, as well as long discourses on physics, chemistry and thermal dynamics, a clearer and more conclusive answer remains as elusive today as the first time the line was uttered by Her Majesty's most famous spy. But if you have the sudden urge to immerse yourself in this debate, then a visit to the Lobby Lounge of Makati Shangri-La Manila is in order. For the month of October, the Lobby Lounge features this classic cocktail with its Martini on the Table, offering a selection of specialty martinis prepared right before you.
Chilling a martini right remains at the center of this classic debate, and the blend served at a particular temperature, shaken or stirred, releases smooth and clean flavors at its peak. And at the Lobby Lounge, the ritual of preparing a proper martini is spot on. Fresh, made right in front you, and served immediately from the cocktail shaker straight to your glass.
Saturday, October 19, 2013
Sweet, indulgent confections, from all-time classic desserts to new sugary creations. And a few naughty and sinful treats for good measure. Wicked, Cravings' newest concept bakeshop, has all these and more.
|Wicked's Rich & Velvety Flourless Chocolate Tart, Seasonal Fruit Tart with Roasted Almond Flakes and Salted Caramel Pecan Tart filled to the brim with sweet caramel filling topped with salted pecans and best served with vanilla ice cream.|
Chef Christine Paredes, chocolatier, patissier, and chef instructor, heads the cast at Wicked, weaving their magical spell with their wickedly good dessert creations. "Wicked is a place where you can have your sweets with a shot of your favorite alcohol. It is exciting as we have divided our menu into Wickedly Sinful, Wickedly Sexy and Wickedly Intoxicating. Here at Wicked, we make all your dessert fantasies come true!" said Chef Christine. A round of Kahlua Jelly Shots and Tequila Eclairs? Sounds good to me.
Located at the 5th Level of the new East Wing at Shangri-La Mall, Wicked offers both classics as well as innovative and playful new desserts. The newest brand from the Cravings Group, Wicked by Cravings isn't your usual dessert place. It's both fun yet naughty, non-conventional yet one can find comfortingly familiar classics. And the name alone says it all, Wicked's definitely got some attitude. And this is reflected in the impressive selection of desserts at Wicked. Here's a sampling of some of Wicked's wicked desserts...
Friday, October 18, 2013
Here's one more reason to stop by Italianni's a little earlier than usual. Now serving breakfast daily, Italianni's offers its exciting and new Breakfast Creations by Chef Josh Boutwood, including pancakes, eggs and rice dishes to start your day.
The inclusion of delectable breakfast dishes to Italianni's many offerings reinforces the chain's family-style dining concept, with an extensive array of breakfast favorites for the whole family. A breakfast meeting or a weekend breakfast with the family, Italianni's has your favorite breakfast to make your day right.
Monday, October 14, 2013
And just like that, Nomama Artisanal Ramen turns two. Not bad for "Not Your Mama's Ramen" and Chef Him Uy de Baron's simple philosophy of delivering the best flavors using the freshest ingredients.
Pure flavors from the freshest ingredients, this simple approach remains the key component in each and every dish served at Nomama Artisanal Ramen as Chef Him continues to source local and organic proteins and produce from sustainable farms and growers. Consistent with Nomama's "slow and from scratch" approach, where each dish is prepared on-premise, fresh and ala minute, diners can catch a glimpse of Chef Him and his crew in the open kitchen adding to one's dining experience (Check out my previous post on Nomama Artisanal Ramen and Chef Him's cool dishes here at http://dude4food.blogspot.com/2013/02/nomama-artisanal-ramen-definitely-not.html). And for Nomama Artisanal Ramen's second anniversary, Chef Him introduces a new and exciting menu showcasing Nomama's unique and signature culinary style.
Voted as one of Esquire's best new restaurants for 2013, Nomama Artisanal Ramen offers more than your usual ramen and Japanese dishes. Each dish reflects the core values of Chef Him, and the food speaks for itself. Definitely not your mama's ramen...
The open kitchen layout becomes a stage as Chef Him performs and orchestrates the preparation of each dish. The best and freshest ingredients coupled with Chef Him's meticulous attention to detail ensures that each dish becomes more than just a plate, but a delicious masterpiece that's a feast for the eyes as well.
Saturday, October 12, 2013
Elegance preserved, take a nostalgic walk back in time at Casa Roces, an ancestral home given new life as one of the metro's unique restaurants.
The former ancestral home of the Roces clan, Casa Roces preserves the best of the past with subtle touches of cool modernity. And despite the clean, contemporary updates, one can still feel the comforting warmth of the former ancestral home, retaining furniture and memorabilia, for a unique dining experience.
Traditional family recipes with subtle modern twists, lovingly preserved and enjoyed in a beautifully restored ancestral home. Casa Roces Malacanan offers a unique combination of history, culture and cuisine, all in one place, for a memorable dining experience.
Located just across the Malacanan compound, Casa Roces brings back the elegance of a bygone era with traditional family recipes. The former ancestral home of the Roces clan, one of the country's prestigious names behind The Manila Times media empire, Casa Roces allows diners to go on a nostalgic taste of the past. Now with a cool, modern and casual vibe, Casa Roces exemplifies a classic-meets-contemporary feel with clean, updated lines while preserving the rich heritage of the family's ancestral home. For more on casa Roces, see my previous post here at http://dude4food.blogspot.com/2013/10/the-casa-roces-experience.html.
Wednesday, October 9, 2013
More sweet news from The Cake Club. The Cake Club introduces a new line of desserts to complement its signature treats. You may have some new favorites here...
The Cake Club by Diamond Hotel at Bonifacio High Street has always been a favorite go-to place for desserts. And now, The Cake Club gives you even more reasons to visit. Here's a sneak peek at what's new at The Cake Club...
Paninis, breakfast and mains, just a few of The Cake Club's newest dishes. Just when you thought The Cake Club was all about desserts, think again.
Long known for its elegant and indulgent desserts, The Cake Club by Diamond Hotel is also a full service restaurant offering an extensive range of dishes. Located at Bonifacio High Street, you can enjoy a great meal and dessert all in one place (for more on The Cake Club's menu, see my previous post here at http://dude4food.blogspot.com/2013/08/the-cake-club-more-than-just-desserts.html).
Tuesday, October 8, 2013
Thai cuisine has always been known for its blend of distinct flavors, combining sweet and sour, salty and spicy in many classic Thai dishes. And now you can experience a unique fusion of flavors with Coca Restaurant's signature Thai-Chinese cuisine. New, refreshing yet comfortingly familiar, Coca's signature dishes promises bold flavors with the freshest ingredients for a unique dining experience.
The story of Coca begins way back in 1957 when Mr. Srichai Phanphensophon and his wife opened a 20-seater Cantonese restaurant in Bangkok. The restaurant then quickly gained a following for its unique suki style cooking. Fifty-six years later, Coca has expanded not only in Thailand but in the southeast Asian region as well, with branches in Singapore, Indonesia, Malaysia, Laos, Myanmar, Japan, Taiwan, South Korea and China. And Coca's distinct style of Thai-Chinese cuisine is now in Manila at the metro's latest lifestyle hotspot, The SM Aura Premier in Taguig City. Coca partners with Mother Spice Corporation, the same company behind Mango Tree at Bonifacio High Street, to bring Coca's signature hotpot and renowned suki sauce in an exciting blend of Thai-Chinese flavors to The SM Aura Premier.
Monday, October 7, 2013
Classic New York style Buffalo Wings with over eleven flavor variants. And counting. With the growing popularity of Buffalo Wings as a major food trend in the metro, it becomes more and more important to achieve differentiation. Leave it to Frankie's to come up with interesting and refreshing flavors for some real good eats.
Established in the middle of 2012 by a group of friends with a common passion: New York style Buffalo Wings. And at Frankie's New York Buffalo Wings, you have eleven cool flavors to choose from, also available in boneless variants and different spice levels to go with an extensive line of burgers, pasta, sides and beer. Here's a peek at some of Frankie's signature offerings...
Saturday, October 5, 2013
It's October, and that can only mean one thing...beer and sausages. And there's no better place to be than Brotzeit German Bier Bar & Restaurant to jump start the Oktoberfest.
Serving authentic Bavarian cuisine and an extensive range of Paulaner beers, Brotzeit German Bier Bar & Restaurant sets the standard for premium brews and classic Bavarian dishes (see my previous post on Brotzeit here at http://dude4food.blogspot.com/2013/04/prost-good-times-at-brotzeit-german.html), from sausages to pork knuckles. And for a proper Oktoberfest vibe, Brotzeit pulls all the stops and goes all out.
Thursday, October 3, 2013
And it just keeps getting better. With over fifty sampling booths, Rockwell's 3rd Ultimate Taste Test showcases the best and tastiest food ideas and food business start-ups in the country. A sprinkling of familiar and comforting flavors, and some cool new flavors that's different and inventive, this year's edition has it all.
Now on its third year at Rockwell, the Ultimate Taste Test, a brainchild of Anton and Rache Diaz, often serves as a launch pad for some of the best food ideas and businesses, with many becoming popular and familiar names. Here are some of the best and tastiest in this year's edition of the Ultimate Taste Test...
Wednesday, October 2, 2013
P.F. Chang's introduces its latest line of Asian dishes including an extensive array of dim sum choices to complement its existing menu. Traditional Asian favorites infused with P.F. Chang's unique DNA, and here's a sneak peek...
"Each of these dishes, many of which were US-developed, represents familiar Asian favorites with the distinct P.F. Chang's DNA. We hope that with the addition of the new dim sum category on our menu plus the other new dishes, P.F. Chang's will entice even more loyal guests. Many of our new items like dim sum come at a very attractive price point, even below P 200," said Archie Rodriguez, President and CEO of Global Restaurant Concepts, Inc, the local partner of US-based P.F. Chang's.
Tuesday, October 1, 2013
An elegant five-course dinner prepared by one of the Asian Food Channel's top chefs paired with the world's best single malt Scotch Whisky in one of the premier hotels in the metro...it seems the stars have aligned for one special evening.
Edsa Shangri-La, in cooperation with the Asian Food Channel, recently hosted one of Australia's top celebrity chefs, Sean Connolly, with a one-night special dinner pairing Chef Sean Connelly's signature dishes with Glenfiddich Single Malt Scotch Whisky. Chef Sean Connelly is no stranger to the Asian Food Channel, starring in popular programs Under the Grill and On the Grill which both premiered on the channel earlier this year. Chef Sean Connelly's special five-course dinner consisted of two appetizers, soup, entree and dessert, paired with Glenfiddich's 12, 15 and 18 Year-Old Single Malt.