Kampai! The Akashi Japanese Whisky Dinner Pairing at Cafe Ysabel

The only whisky in the world produced by a sake master or "Toji" sets the tone for another memorable dining experience at Cafe Ysabel...

Masterfully created by one of Japan's oldest distilleries, Akashi Japanese Whisky reveals yet another facet in Japan's highly regarded whisky tradition. Known for its unique distinction as the only whisky in the world distilled by an acclaimed sake master, Akashi Japanese Whisky was only recently shared with the rest of the world after being exclusively reserved for local consumption since it was established back in 1888. And there's just no better way to get acquainted with this elegant whisky than with a lavish dinner pairing prepared by Chef Gene Gonzalez of Cafe Ysabel. After a memorable wine pairing dinner with traditional Filipino cuisine at Cafe Ysabel (more on my earlier post, Wine Not? Rediscover Comforting Local Flavors with Chef Gene Gonzalez Paired with Fine Wine at Cafe Ysabel), Chef Gene Gonzalez creates another epic feast paired with one of Japan's rarest whiskies...

A Holiday Feast by Bambi's Gourmet Kitchen

With the yuletide season just around the corner, celebrate a memorable and grand holiday feast with sumptuous dishes from Bambi's Gourmet Kitchen...

Bambi's Gourmet Kitchen jumpstarts the Christmas rush with its signature dishes in time for the holiday season. From succulent roast turkey to savory prime rib, Bambi's Gourmet Kitchen has that perfect Christmas centerpiece dish, and then some. Read on for a tasty peek at Bambi's Gourmet Kitchen's signature dishes...

New Adventures and Reminiscing Old Favorites at CPK: California Pizza Kitchen Celebrates 20 Years in the Philippines

It's hard to believe that twenty years have passed since I first had a bite and enjoyed the signature Roast Duck Pizza from CPK. In a competitive culinary landscape where trends, fads and the next big thing often takes the spotlight before quietly fading away, there are few brands that endure the test of time and evolve with the ever changing consumer's palate... 

California Pizza Kitchen launches an all-new menu including sumptuous pizzas, pasta and salads alongside their signature bestsellers as CPK celebrates its twentieth year in the country. New adventures and old favorites, it's an appropriate theme for a brand like CPK with its fresh, bold and innovative approach to California-style artisanal pizzas. Where else can you experience and taste that cool California vibe on a pizza? The new dishes feature unique flavor combinations while their bestsellers take you back on a nostalgic trip down memory lane as you rediscover the many reasons why you fell in love with CPK...

Wine Not? Rediscover Comforting Local Flavors by Chef Gene Gonzalez Paired with Fine Wine at Cafe Ysabel

Capampangan buro and ukoy, bulcachong from Davao and piyanggang from Tawi-Tawi, the country's rich and diverse culinary heritage is showcased in a lavish feast paired with the finest wine. Wine? Wine not...

Yes, wine not. Noted chefs Gene Gonzalez, Gino Gonzalez, David Vinta, Axelle Semeniano, Ron Vermudez and Martin Eligan of Cafe Ysabel recently hosted the second Wine Not? Filipino Food & Wine Pairing with a selection of fine wine curated by old friend and high school batchmate Jay Labrador last November 13 at Cafe Ysabel's new location. The inventive wine pairing dinner with over fifteen courses highlighted the richness of our culinary diversity allowing diners to rediscover Filipino cuisine with a new palate. Ensaladang Pacu with Prosecco? Wine not...

Four For The Road: The Macallan Edition No. 4 at Top of the Alpha

It all begins with the meticulous selection of sherry-seasoned oak casks in a story that goes back as far as 1824. The Macallan's legendary whisky-making heritage is highlighted once more with its latest expression reflecting its pioneering mastery and unsurpassed craftsmanship...

The fourth release in the innovative Edition Series of The Macallan, the new Edition No. 4 celebrates the union of history and heritage in a remarkable new era of enduring whisky traditions the famed distillery has been known for since 1824. And in one evening, I get to experience the full range of The Macallan's whisky-making mastery at the Top of the Alpha...

A Hero's Welcome at Heroes Hotel

The metro is home to countless hotels offering luxurious accommodations but if you wish to stray off the beaten track, you'll find one the more unique gems where everyone is treated to a hero's welcome...

Heroes come in all shapes, sizes and forms, from caped crusaders to ordinary individuals making a living in the everyday grind. They're all heroes. And they are all welcome at Heroes Hotel. Travelers and local weekenders alike will find Heroes Hotel a smart option when visiting the city with its casual and laid-back charm and quirky superhero-themed vibe...

A Chinese Lauriat at Diamond Hotel's Corniche

Just when you thought Diamond Hotel's Corniche had everything covered with their extensive buffet spread, here's one more tempting offer that's just in time for the holidays...

Guests and diners can now enjoy an authentic Chinese Lauriat at Diamond Hotel's popular Corniche for yet another memorable dining experience. With three set menus to choose from, going Chinese in a grand way is as easy as booking your reservation for a Chinese Lauriat at Diamond Hotel.

Forty Days of Dry-Aged Perfection with House of Wagyu Stone Grill at Shangri-La Plaza

Forty days. Whether its a torrential deluge of biblical proportions or soulful wanderings in the desert, forty days always had some relevant significance. You can also include the same number of days for that perfect dry-aged steak as well...

It takes a considerable amount of time to produce the finer things in life. Like exceptional wine, the passing of time weaves layers of refined richness best enjoyed only when it matures at a certain age for its flavorful peak. The same narrative can almost be said with the finest steaks. House of Wagyu Stone Grill takes the matter of dry-aging quite seriously, maturing all of their premium steaks for at least forty days and nothing less. You can never rush a good steak...