Inspired by Italy, Crafted by Chele: Meet The Cheesecake Mafia, The Parmesan Cheesecake And Nutella Tarta de Queso From Burnt Basque Cheesecake By Chele

The local cheesecake wars continue to tease and delight the palate with innovative and inventive renditions showcasing infinite possibilities. For Chef Chele and Teri Gonzalez, the continuous creative process allows the unrestrained exploration of flavors and textures as they push the envelope once more with the introduction of their latest decadent duo of Burnt Basque Cheesecake creations inspired by Italian flair...

Burnt Basque Cheesecake by Chele unveils two exquisite cheesecake expressions dubbed "The Cheesecake Mafia: Inspired by Italy, Crafted by Chele" with the Parmesan Cheesecake and the Nutella Tarta de Queso reflecting traditional Italian notes inspired by Parmesan and Nutella. Teri Gonzalez brings the comforting and indulgent sweetness of Nutella with each decadent slice while Chef Chele plays on the rich and creamy flavors with mildly salty savory hints with his blend of Parmesan, Grana Padano and a secret third cheese for two unique and contrasting options at Burnt Basque Cheesecake by Chele. Following the successful campaign from their recent collab (see my previous post Decadent Duo: Meet The Seasonal Christmas Cheesecake Offerings From The Auro Chocolate x Burnt Basque Cheesecake By Chele Collab from December last year), Burnt Basque Cheesecake by Chele maintains the tempo and momentum with a decadent duo for the next round of the local cheesecake wars. Read on for a virtual slice and bite of the Parmesan Cheesecake and the Nutella Tarta de Queso...

Ginza Japanese Restaurant x Kurobuta Tonkatsu Horiichi: From Tokyo To Manila, Acclaimed Michelin Bib Gourmand Chef Hironobu Horiuchi Brings His Signature Tonkatsu To Ginza Japanese Restaurant In Ortigas

A Japanese culinary master takes the stage to showcase his craft for a memorable tonkatsu feast. From Tokyo to Manila, noted Japanese Chef Hironobu Horiuchi of Tokyo's Michelin Bib Gourmand Kurobuta Tonkatsu Hiroiichi serves his award-winning signature Kurobuta Pork Tonkatsu at Ginza Japanese Restaurant in Ortigas...

For diners and lovers of Japanese food, a rare opportunity to savor and experience the exquisite classic and traditional staple elevated by a true master is something you just don't pass up. From June 18-21, 2026, Japanese Chef Hironobu Horiuchi of Tokyo's famed Michelin Bib Gourmand Kurobuta Tonkatsu Horiichi brings what may be the ultimate tonkatsu dining experience to Ginza Japanese Restaurant in the Ortigas commercial and business district. And just in time for Father's Day too. Read on for a taste of a culinary master's craft... 

One World Deli x Sinaya Seafood: Making Waves For Responsibly Sourced Philippine Seafood While Supporting Coastal Communities

The celebration of World Oceans Day last June 8 proves that the emerging concern for food provenance is no longer just a mere culinary trend. Knowing where your food comes from lies at the very heart of the culinary experience, unravelling a series on interconnective threads from the environment to local fisherfolk before reaching your plate. And what better way to celebrate the long overdue and often disregarded role of the oceans than with an epic and sustainable all-seafood boodle feast? 

One World Deli and Sinaya Seafood highlights their shared advocacy with the launch of Seafood Roots: Celebrating Oceans, Fisherfolk, and Filipino Culinary Heritage marking World Oceans Day with renewed commitment and purpose. In collaboration with CCA Manila, Slow Food Manila and Purple Yam Manila, One World Deli and Sinaya Seafood points the spotlight once more on responsibly sourced seafood, fair livelihoods and the diverse richness of our islands. The event also sealed Sinaya Seafood as a selected supplier of One World Deli guaranteeing the constant availability of fresh sustainable seafood and at the same time support local fisherfolk. It's a partnership bound by a shared mission, celebrated at each store of One World Deli's growing network of branches showcasing the archipelago's freshest and finest from Sinaya Seafood...

Paleta Filipino: Eight Chefs, One Spectacular Buffet Feast Of Local And Regional Cuisine At Corniche In Diamond Hotel

From the ubiquitous street food fare to tasty starters, savory mains and indulgent desserts, Diamond Hotel showcases comforting and diverse Filipino flavors in celebration of Philippine Independence Day. Step inside Corniche in Diamond Hotel and pick up a plate for a feast of local and regional cuisines...

From June 9 to 14, eight chefs unveil the diverse culinary richness of our gastronomic heritage at Corniche in Diamond Hotel serving regional specialties as well as modern renditions in celebration of Philippine Independence Day weekend. The weeklong culinary spectacle, dubbed Paleta Filipino features a wide array of masterfully prepared Filipino dishes by the award-winning culinary team of Diamond Hotel led by Chefs Jemelle Baarde, Michael Lozada, Jose Bensal, Rod Nuñez, John Suico, Peter Cagadas, Ernie Buesing and Christian Alumno alongside the always impressive buffet spread with its repertoire of international cuisine. Read on for a tasty peek of Paleta Filipino at Corniche...

Fragrance And Flavor: Award-Winning Local Perfumer Wren Atelier And Chef Michelle Adrillana Introduce The New Acid Rain Fragrance With The Invisible Palate Feast

That fleeting moment after the rain leads to the fragrant release of gentle mist rising from the damp concrete with hints of comforting tropical greens and the mildly acidic notes of tomato leaf and tamarind. And the nostalgic whiff of sinigang. It's these in-between and transitory moments that trigger and open up a sensory realm taking you to the distant past and far away place long hidden and stored away in memory. Wren Atelier and Chef Michelle Adrillana transform these memories into a feast of fragrance and flavor in one elegant and seamless weave with the launch of Acid Rain at Hilltop by Everyday Coffee Roasters...

In a series of creative collaborations dubbed The Visible Invisible art and scent exhibition, Wren Atelier explores the tightly knit relationship between the olfactory and visual arts. And now, a culinary component is added to the complex weave highlighting how scent and taste are equally deeply embedded for a memorable sensory experience. Chef Michelle Adrillana brings her unique style of conscious cuisine and wellbeing with her creative culinary expressions capturing the essence of Wren Atelier's newest scent celebrating our cultural identity, Acid Rain. Read on for a taste and whiff of The Invisible Palate...

From Salad To Sizzling, Retracing The Origins of Pampanga's Sisig And Its Place In The Filipino Culinary Experience At The Sisig Festival By The Philippine Heritage Kitchen And CCA Manila

Any conversation on Filipino cuisine promises hours of engaging and sometimes heated debates but it gets a whole lot more intense when a specific dish becomes the topic. Like the Capampangan Sisig, the ubiquitous and enduring regional staple that's now part of the Filipino culinary mainstream. With purists and traditionalists on one side and modern, creative and imaginative innovators on the other, the enduring Sisig remains a hot topic. And that's a good thing. Meaningful conversations and an appreciation of its origins reveal a more insightful perspective in the complex yet colorful weave of Filipino cuisine shaped and defined by history, trade and migration, the colonial experience and geography. Noted chef, cookbook author and columnist Reggie Aspiras along with food historian Ruston Banal decode the Capampangan Sisig and it's place on the Filipino table at the Sisig Festival From Salad To Sizzling at Brittany Hotel BGC...

The Philippine Heritage Kitchen led by acclaimed Chef Reggie Aspiras in collaboration with CCA Manila recently held its second culinary festival in its calendar last May 29, 2026 dubbed Sisig Festival From Salad to Sizzling with food historian Ruston Banal at Origine in Brittany Hotel BGC. The festival retraces the history of the popular Sisig through an impressive array of both traditional and contemporary renditions to fully capture the essence of the enduring dish. You think you know your Sisig? Then, read on...