Tuesday, December 31, 2013

Get Healthy...in Five Minutes

I really should be doing more of this...check out this cool video from The Fat Kid Inside by Erwan Heusaff. And get healthy...in five minutes.

I'm not about to give up on bacon, burgers and steaks just yet, but if there's one key learning that I can take away from this cool video from The Fat Kid Inside, it's balance. Enjoy the good stuff, but balance it with the real good stuff. And as we welcome 2014, here's wishing everyone a healthier year ahead...

For more on The Fat Kid Inside, visit his Erwan Heusaff's cool site at http://thefatkidinside.com/.

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

Sunday, December 29, 2013

Calderon Introduces New Dishes

Here's more dishes to add your to your list of favorites from Calderon Cocina Tapas y Bebidas.

After sampling the new dishes, I had to review my list of all-time favorites at Calderon, and add  a few more (for more on Calderon's classic Spanish dishes, and my personal hit list, check out my previous posts here at http://dude4food.blogspot.com/2013/09/nine-must-try-dishes-at-calderon-cocina.html for their signature must-try dishes, http://dude4food.blogspot.com/2013/06/calderon-cocina-tapas-y-bebidas.html for their wide range of dishes, and http://dude4food.blogspot.com/2013/12/afternoon-tapas-at-calderon.html for their cool tapas). Here's a sneak peek at the new dishes...

Saturday, December 28, 2013

Creating Your Very Own Signature Burger at BRGR: The Burger Project

Five burger patties. Six types of cheese. Eight premium toppings and seven basic toppings. Ten sauces. Four buns. All you need to create your very own signature burger.

Chef Ed Bugia, the man behind Pino Resto Bar, Pipino Vegetarian, and Pi Breakfast and Pies, now offers burger lovers the chance to create their very own signature burger at BRGR: The Burger Project. Located along Jupiter Street, right beside Pino and Pipino Vegetarian, BRGR: The Burger Project has everything you need for the ultimate burger experience.

Wednesday, December 25, 2013

A Gingerbread Home for the Holidays

A two-story home. With an attic. 

Nothing like a gingerbread house to get you in the holiday mood...

Tuesday, December 24, 2013

Mediterranean Flavors: Lunch at Black Olive Cerveceria

Here's one more reason to check out the new Capitol Commons...

After trying Black Olive Cerveceria's "small plates" with a few rounds of premium imported beers (see my previous post here at http://dude4food.blogspot.com/2013/12/a-cold-beer-and-small-plates-at-black.html), it was time to try the signature mains... 

Monday, December 23, 2013

A Cold Beer and Small Plates at Black Olive Cerveceria

Great food and the world's best beers on tap. My kind of place...

Chef Carlo Miguel, the creative force behind Draft Gastropub, Opus, Beso and Publiko, introduces his newest concept at Capitol Commons. The Black Olive Cerveceria offers Mediterranean-inspired cuisine paired with some of the world's best beers. 

Pino Resto Bar's New Dishes

Chef Ed Bugia does it again...

Creative, playful and inventive, Chef Ed Bugia introduces new dishes with a cool spin on classic Filipino comfort food. I've always enjoyed Chef Ed's fresh take on traditional favorites, and the latest batch of new dishes confirm this even more (for more on Pino's inventive take on Filipino dishes, check out my previous post here at http://dude4food.blogspot.com/2012/12/pino-resto-bar-fine-filipino-food.html).

Fresh: The Tous les Jours Christmas Gift Basket

Fresh baked products. Everyday.

The best quality and freshly baked products everyday, the very core and foundation of Tous les Jours' (loosely translated as "everyday" in French) corporate philosophy, with the latest on-site production system in each store to provide exactly that: 100% freshly baked products. Everyday.

Saturday, December 21, 2013

Cool Cocktails at Hatch 22

You probably already started your day at Hatch 22, why not end your day with Hatch 22's signature cocktails?

With over twenty signature cocktails, ranging from classic blends to unique and playful combos, there's one with your name on it.

Friday, December 20, 2013

A Hatch 22 Breakfast

Start your day with one of Hatch 22 Cafe & Bakery's signature dishes...

After sampling Hatch 22 Cafe & Bakery's signature dishes in bite-sized versions (see my previous post here at http://dude4food.blogspot.com/2013/12/hatch-22-cafe-bakery-rockwells-newest.html), here are the regular-sized dishes...

Thursday, December 19, 2013

Hatch 22 Cafe & Bakery: Rockwell's Newest Neighborhood Cafe

Finally. A neighborhood cafe offering all-day dining at Rockwell. Now there's a place where you can start and end your day...at Hatch 22 Cafe & Bakery. 

Bite-sized versions of Hatch 22 Cafe & Bakery's signature dishes.
Inspired by Heller's classic satire, the name is a word play on Catch-22, but instead of the frustrating cycle of no-win situations, Hatch 22 Cafe & Bakery offers an extensive menu with "food and drink versatility" to match your mood "with every passing hour," ending with cocktails "before hatching again the following day." Sounds like my kind of place...

Franco's: Reconnecting with Comfort Food

Familiar and comforting, yet new and inventive. Classic flavors with a playful twist. At Franco's, you can reconnect with your favorite comfort food, and discover new favorites along the way...

Burgers, pizza, and premium steaks, all in one spot, Franco's is the kind of place where you can enjoy classic comfort food all day. In fact, it's the kind of place where you'd like to stay the whole day...

Sunday, December 15, 2013

Celebrate Grand Pizza Day at Papa John's

Mark your calendars. December 17. Tuesday. It's Grand Pizza Day at Papa John's...

An all-new pizza variant and more...and here's more news to make you feel like a winner at Papa John's...

Saturday, December 14, 2013

In Good Company at Fish & Co

All your seafood favorites in one place...

Fried Calamari (P 375 Regular Portion), crispy, breaded squid drizzled with herbs and served with tartar sauce. Perfectly crisp, just squeeze a little lemon to round out the flavors. 

Friday, December 13, 2013

Food News: Have Your Cheese Fix with Pizza Hut's New Cheesy 7

Seven. Not just four, but seven cheeses. All in one pizza...

Pizza Hut introduces the new Cheesy 7, topped with seven imported cheeses, available in Pan Pizza, Stuffed Crust Pizza, Thin 'N Crispy, and Tuscani to kick off the holiday season.

Tuesday, December 10, 2013

Seeing Red & Green: Ikkoryu Fukuoka Ramen Introduces Two New Ramen Dishes

Ikkoryu Fukuoka Ramen welcomes the holiday season with two new ramen dishes in the festive colors of red and green...

Each different and distinct, with bold and intense flavors for an entirely new ramen experience. 

Ikkoryu Fukuoka Ramen specializes in Chikuho-style noodles with a rich tonkotsu pork broth, a popular regional style of ramen from the Kyushu region. And Ikkoryu Fukuoka Ramen adds two new ramen variants to its list of signature tonkotsu ramen dishes...

Saturday, December 7, 2013

Afternoon Tapas at Calderon

A glass of Calderon's Sangria Rojo and a few tapas. All the makings for a cool afternoon...

And with December's cool breeze, there's no better way to spend an afternoon. Start with Calderon's Esparragos en Aceite de Oliva with a glass of Sangria Rojo, a light vegetable dish with asparagus, ham, and cherry tomatoes cooked in olive oil.

Friday, December 6, 2013

Quick Bites: Yabu's Oroshi Katsu

How else can one top probably the best katsu in the metro? Just leave it to Yabu to surprise you...

Yabu's new Oroshi Katsu, certified US pork tenderloin (Hire), topped with grated radish and spring onions and served with fresh grapefruit and ponzu sauce for a refreshing new take on your favorite katsu.

Step Up to Johnnie Walker Red Label

You're invited to step up to Johnnie Walker Red Label, the world's number one scotch whisky...

Starting December 1, Johnnie Walker Red Label will be made more accessible to Filipino consumers, with the 1L bottle priced at only P 650 SRP, and the 750mL bottle for only P 490 SRP in leading supermarkets. Now you can step up to Johnnie Walker Red Label and enjoy this iconic blend.

Thursday, December 5, 2013

Ready for the Pan de Donut? Now Baking at Pan de Manila

Your favorite pan de sal, reinvented with an exciting new twist. Pan de Manila, long known for its classic pan de sal, introduces the Pan de Donut. 

A playful combo of the popular pan de sal and the doughnut, and a healthier option to the regular doughnut, Pan de Manila's new Pan de Donuts are freshly baked, not fried, and are bromate-and trans-fat free so you can expect soft, filling bread in every bite.

Wednesday, December 4, 2013

Another Scoop: Bono Artisanal Gelato Opens at SM Aura

Probably the metro's best gelato, Bono Artisanal Gelato opens its third branch at SM Aura offering the real scoop at The Fort. 

And with the new outlet comes new and exciting flavors that can only come from the creative dynamic duo behind Bono Artisanal Gelato.

Monday, December 2, 2013

All Boxed Up with Yellow Cab's Tango Box Christmas Fleet

A 14" Pizza. Two Pasta dishes. A half-dozen wings. One pretty cool deal. Add some Jalapeno Potato Wedges and a pitcher of Coke, and you have a feast good for six. And all you have to do is call in the gang and leave the rest to Yellow Cab Pizza Co. 

This Christmas, Yellow Cab introduces its new Tango Box Christmas Fleet, a merry feast with your favorite pizza, wings, pasta, potato wedges and a pitcher of Coke, ideal for sharing with family and friends. Great times, great pizza, all boxed up by Yellow Cab.

Saturday, November 30, 2013

Bacon Love at The Quirky Bacon

Maybe it's the Tempura Bacon Salad. Or the Bacon-Peanut Butter-Strawberry Jam-Cheese combo. Or the deep-fried Ensaymada. Whatever it is, The Quirky Bacon nails it. 

No rules, just simple and honest good food. Classic comfort food that's familiar yet different, presented with a playful inventiveness that can only come from a restaurant named "The Quirky Bacon."

Friday, November 29, 2013

An Awesome Secret Foodies Tour at McKinley Hill's Tuscany

Twenty dishes, from appetizers to mains all the way to desserts. Eight Restaurants. All in one place. Now that's one awesome foodies tour...

Anton Diaz and RJ Ledesma, in collaboration with Megaworld Lifestyle Malls, presents "An Awesome Secret Foodies Tour," a sumptuous and mouthwatering degustation tour of some of the best restaurants in Tuscany, McKinley Hill. Each stop offers distinct flavors offering diners a unique sampling of the best in Tuscany at McKinley Hill.

Wednesday, November 27, 2013

Mad About Cupcakes from The Mad Butter

Charlie & The Chocolate Factory, Vanilla the Rabbit, Mr. Peanut, Liz Lemon, Peppermint Patty, and Charlie Brownie, just some of the cool cupcake creations from The Mad Butter...

The Mad Butter is a home-based baker specializing in cupcakes with an on-line business component established early this year by Ria Africa. The Mad Butter, a word play on the fictional character "The Mad Hatter" by Lewis Carroll, offers a variety of flavors and combinations that are as exciting and quirky as the source of its inspiration.

Monday, November 25, 2013

Classic Tuscan Cuisine at Balducci Ristorante

Behind the rustic brick facade and weathered wooden doors, diners get a glimpse of Balducci Ristorante's authentic Tuscan cuisine, like visual pegs that immediately trigger images of classic old world charm with its Italian countryside family style dining ambiance. Classic flavors from the old world remain true to its origins, elegantly presented for a unique Tuscan dining experience. 

Tuscan cuisine is characterized by its simplicity, yet there is a complex play on rich flavors using the best ingredients. And at Balducci Ristorante, you can enjoy traditional homestyle flavors the region is known for, updated and refined with a modern twist.

Celebrate Thanksgiving at Marriott Hotel

Turkey to go and more at Marriott Hotel. And to celebrate the month of Thanksgiving, Marriott Manila offers a full line-up of Thanksgiving treats...

Thursday, November 21, 2013

Cool Tokyo Tokyo Ramen Personality Quiz and Giveaway!

They say what you eat says a lot about you. And here's a cool Personality Quiz to quickly find out more about yourself with the Tokyo Tokyo Ramen Personality Quiz.

Tokyo Tokyo introduces three new ramen variants to fit your personality. And here's the cool part. Take the Tokyo Tokyo Ramen Personality Quiz and get a chance to win P 1,500 worth of GCs from Tokyo Tokyo. Now how cool is that? 

Wednesday, November 20, 2013

Mad Mark's Creamery & Good Eats: Awesome Ice Cream And Then Some

Awesome ice cream. But now there's more to Mad Mark's Creamery & Good Eats than ice cream. 

With the success of the first branch in Kapitolyo, Mad Mark's Creamery & Good Eats now has a second, much larger branch at Glorietta 5 offering a full menu from sandwiches to complete meals along with their signature artisan ice cream.

At the entrance of their newest branch, an antique ice cream churn along with some of the premium ingredients remind us of Mad Mark's Creamery & Good Eats beginnings: Hand-made, made-from-scratch all-natural artisan ice cream using the best and finest ingredients continue to be the key drivers to their success.

Diamond Hotel's Christmas Goodies and Party Platters

Christmas is just around the corner, and to make it a little more festive and more convenient, Diamond Hotel Philippines offers a delightful selection of Yuletide gourmet creations, all beautifully presented and meticulously prepared to serve as the best gifts for this season of joy and giving...

Diamond Hotel's gourmet selection includes US Virginia Ham...

Why I Keep Coming Back to Mario's

Since the opening of their first branch in Baguio way back in 1971, Mario's has been a part of so many family celebrations, so many milestones. For more than forty years, Mario's continues to be a family favorite. And just like my parents, visiting Mario's is like coming home, and years later, I find my way back to Mario's...

Classic steaks and Spanish dishes from family recipes are just some of the reasons I keep coming back to Mario's. And here's more...

Tuesday, November 19, 2013

Taking Comfort Food to the Next Level at Kettle

A Po'Boy, steak, fried chicken and soup. Comfort food classics taken to a whole new level at Kettle, one of the newest restaurants to open at the Shangri-La Plaza East Wing. 

From starters to mains all the way to desserts, Kettle reinvents your favorite comfort food with a fresh, new and flavorful twist.

Food News: The Raffles and Fairmont Holiday Hampers

Here's some cool news to get you into the Christmas spirit. This holiday season, The Raffles and Fairmont Makati unveils its new Holiday Hampers in luxurious gift boxes and travel trunks filled with a collection of the finest offerings and indulgences enough to last the whole 12 days of Christmas. 

Selected for their quality, stature, provenance and elegance, this year's featured opulent gourmet pleasures and extravagant gift items make the most exquisite hampers Raffles and Fairmont Makati has ever designed. The Raffles Hamper, a 20-inch wide canvas wrapped trunk, fastened with leather straps and brass locks, offers a gourmet celebration of seasonal specialties, which include: 

Eat My GF...And My Burger Too

Bacon and burgers, always a winning combo. And the folks at Eat My GF go a step further... 

...like blending ground smoked bacon with pure beef for one awesome burger.  Eat My GF (or "Garlic Fries") is one of those places for your burger and bacon fix.  

Izakaya Kenta: Authentic Japanese Cuisine in Malate

If you find yourself in the heart of old Manila and craving for authentic Japanese food, here's one place worth checking out... 

Inside Izakaya Kenta, the use of wood and stone provide a rustic feel, and a cool koi pond at the entrance completes the look. Calming, soothing, almost like a sanctuary in the right smack in the center of a busy district. One can always spot Japanese expats at Izakaya Kenta, a good sign, and our dinner begins with a few of their signature dishes beginning with a few unusual starters.

Wednesday, November 13, 2013

Come Together...Right Now: Restaurants Band Together For Typhoon Yolanda Relief Drive

Five days after Typhoon Yolanda (Haiyan) ripped through the Visayas in the central part of the Philippines, the effects of what many experts believe to be the strongest ever tropical cyclone to hit the the country can still be seen in the widespread devastation and casualties particularly in Tacloban. With wind speeds estimated at 315 km/h (195 mph), and the resulting storm surge bringing tsunami-like waves as high as 5-6 meters (15-19 ft), initial numbers on the loss of human life and destruction to property are staggering. And the numbers continue to rise. And through it all, we've witnessed the best, and the worst, in the Filipino. Its times like these when political differences should be set aside, a time for united action and less talk.

And its great to see friends in the food industry band together for a common cause...

Sunday, November 10, 2013

The Perfect Toast At Cafe Shibuya

Soft, fluffy with a rich layer of butter. Seems like the perfect toast. And it probably is. 

And how does one create the perfect toast? For the young entrepreneurial couple Eric and Cheryl Lee and their team, it was a journey that took them to four different international airports spanning over 20,000 miles,  a year of product development and constant tinkering and tweaking, hundreds of hours of kneading and endless revisions to their unique formulation, resulting in the perfect toast. Soft and fluffy in the center, including the crust. In fact, the whole toast, not just the center, is soft and fluffy. And with a layer of rich butter, it really doesn't get any better than this.

Saturday, November 9, 2013

Cowrie Grill: Manila Hotel's Signature Restaurant Opens At The Heart Of Greenhills

Elegant dining is back. And you can find it at the heart of Greenhills...

The Manila Hotel's iconic Cowrie Grill, the Grande Dame's signature restaurant, revives the elegance of a bygone era with tableside service for its signature dishes. Serving classic and elegant cuisine since 1977, fine dining is definitely back. And the Cowrie Grill pulled all the stops for an elegant lunch for the media last November 5, serving the best of Cowrie Grill's classic favorites.

The trademark chandelier made with cowrie shells make a dramatic comeback, adding a sophisticated elegance the Cowrie Grill has always been known for. The spacious interiors also have private booths for a more intimate dining experience.  
Intricate panels made with even more cowrie shells line the walls and elegant interiors of Cowrie Grill, adding a soft amber glow. And as you are escorted to your table by the Cowrie Grill's friendly staff, Executive Chef Konrad Walter fires up the kitchen for the lunch service. 
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