Food News: Kulinarya Kitchen Introduces New Dishes

Something new is cooking at Kulinarya Kitchen, and it definitely tastes good. Kulinarya Kitchen introduces new dishes to its menu, worthy additions to its long list of all-time favorites like the classic Callos and Beef Tenderloin Salpicao. 

Influenced by classic European and Asian flavors, Kulinarya Kitchen has been serving its line of signature dishes since 1999. And this month, Chef Patricia Mendoza Mesina adds a range of new dishes with that unique Kulinarya touch, the magical blend of flavors and cooking techniques from both East and West Kulinarya Kitchen has long been known for. 

A Cool Fast Break at Skinny Mike's

A cod beer, great food, the comeback of the Lakers on several flat screens (make that twenty 42" screens) in one cool place, there's absolutely nothing better. Just a typical game day at Skinny Mike's.

Expats Scott Nagle and Mike Lyttle's passion for sports and good food led to the creation of Skinny Mike's, which opened only this month. Not content with the current sports bars in the metro, Scott and Mike wanted to bring a piece of home in their new sports bar, offering a variety of drinks and classic sports bar grub. Just the place for a cold beer while watching the latest NBA games...or any sport.

Food News: Gerry's Grill Opens Three More Branches

Gerry's Grill starts the year with three new branches, adding to its growing network of 55 locations nationwide. Now celebrating its 15th anniversary, the three new branches located in District Mall, Imus, Cavite, Centrio Mall in Cagayan de Oro, and Robinson's Mall in Palawan is just a preview of more good things to come from Gerry's Grill.

Three more branches are scheduled to open this year in Market Market!, Taguig, Newport at Resorts World and Eastwood City in Libis. Adding to this growing chain of restaurants are Gerry's Grill's international branches with three locations in Singapore and two in the US. 

"The positive business climate has bolstered an expansion mode among entrepreneurs. Last year was a good year for us with more branch openings in key cities around the Philippines. We hope to reach more areas as the economy continues to grow," says Gerry Apolinario, Chief Executive Officer (CEO) and Managing Director of Prime Pacific Grill, Inc. (PPGI), operator of Gerry's Grill.

PPGI has also branched out its food business with a do-it-yourself, fast-casual restaurant named Kusina ng Gerry's with two branches located in Subic and Lucky Chinatown Mall in Binondo, Manila.

The amazing success story of Gerry's Grill continues to inspire, and what better way to celebrate fifteen years of great food with more branch openings. Good food, good times.  

Visit Gerry's Grill's cool website at www.gerry'sgrill.com for more information on branch locations and other updates.

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Still Crazy for Katsu: Yabu's Soft-Shell Crab and Kurobuta Tonkatsu

The day was just like any other day, but it was a perfect day to try something different. 

My first visit to Yabu (see my previous post here at http://dude4food.blogspot.com/2012/09/crazy-for-katsu-at-yabu.html) was quickly followed by several more, and I just can't get enough of Yabu's awesome Katsu. This time, I wanted to try something different. The regular Pork Tonkatsu is a dependable and consistent winner, but I had something else in mind...it seemed like a good day for some soft-shelled crab and premium Kurobuta Pork. 

Magdalena's Cacao Bean "Bean-to-Bar" Dark Chocolates

Here's a cool new find...artisan chocolates by Magdalena Cacao Bean Chocolates.

Local organic cacao beans harvested from the farms of Gerry and Cynthia Baron in Magdalena, Laguna, hence the name, are used in all of Magdalena Cacao Bean Chocolate products. And true to its "bean-to-bar" all-natural process, one can taste the pure, rich chocolate flavor in every bite. An engineer by profession, Gerry Baron tapped his training in designing customized equipment to produce a unique line of true artisan chocolates. And in August last year, Magdalena Cacao Bean Chocolate rolled out the first batch of premium dark chocolate products.  

Food News: Manang's Chicken Introduces The Garlic Pork Meal

Manang's Chicken recently introduced two new items in its expanding menu, offering diners even more choices and great value. 

For the month of February, Manang's Chicken, Ang Bagong Fried Chicken ng Pinoy, offers pork lovers a new dish to complement its current signature fried chicken line with its Garlic Pork Meal, crisp and juicy pork fillet served with rice.

Nomama Artisanal Ramen: Definitely Not Your Mama's Ramen

Chef Him Uy de Baron's culinary mission is simple and straightforward. Bold flavors using the very best ingredients, and an inventive flair combining Asian flavors to create unique dishes. And this is what you see and taste in every dish at Nomama Artisanal Ramen. And that's why its one of Esquire's Best New Restaurants last year. 

The name "Nomama" is a cool play on "not your mama's ramen" and immediately one can sense a creative vibe from Nomama's kitchen down to each dish. The playful fusion of flavors and detailed, almost "art-directed" like plating sets the tone with every meal at Nomama. But the starring role in every dish belong to the freshest ingredients used in creating each plated masterpiece. True to Chef Him's mission, all the items in Nomama's menu are made from the very best ingredients: prime Wagyu beef from Kitayama Meatshop, fresh mushrooms from Ministry of Mushrooms, authentic Japanese flavors from Kikkoman and the latest in kitchen equipment from Cusinart. And for the months of February and March, Chef Him is joined by Nomama's suppliers who share the same passion and commitment to simple yet bold flavors... 

Breakfast at IHOP

Pancakes, waffles, French toast and crepes...classic breakfast comfort food. And no one does it better than IHOP.  

Seeing the familiar IHOP logo just brings back so many pleasant memories as I remember some of my most memorable dining experiences in the states. And seeing it here, at The Fort, makes it all the more special. Two days before the formal opening, IHOP invited the media as well as bloggers for brunch to sample their signature made-from-scratch breakfast favorites. Color coding or not, I was there. Early. 

Food News: IHOP, Now Spreading Happiness at The Fort

IHOP, the iconic brand known for its line of classic breakfast favorites, enters the emerging Asia-Pacific market with the opening of the very first IHOP restaurant at The Fort. And true to IHOP's "Spread Happiness" tagline, you can now experience and taste the brand's famous line of pancakes, omelettes and other dishes starting February 15.

For over 54 years, IHOP has been serving its signature made-from-scratch breakfast favorites including lunch and dinner items in over 1,600 IHOPs in all 50 states, with an ever growing presence in Canada, Mexico, Central America, the Caribbean and the Middle East. And the newest restaurant at The Fort will be the first of many more IHOPs in the Philippines. Very cool. 

Not Just Ribs: The Angus Au Jus at Racks

Everyone knows Racks' famous flame grilled, fall off the bone ribs, but there's something new cookin' at Racks' grill...

Famous for its signature dry-rubbed pork and beef ribs, Racks also offers a full line of grilled specialties like Kansas City Style and Memphis Style Babys, Hickory Smoked Chicken, cool All-Day Breakfast platters (check out my previous post on Racks' new and awesome All-Day Breakfast dishes here at http://dude4food.blogspot.com/2012/12/breakfast-at-racks.html), Southern Fried Chicken and...steaks. Not just any slab of beef, but premium Angus beef. Flame grilled, giving it a touch of Racks' trademark flavor, this is one good steak.

Quick Bites: Chez Karine's Royal Pudding and Macaroons

It's always cool to discover something new, like Chez Karine's puddings. Smooth, rich and creamy, these little chilled treats are just perfect for sunny afternoons. 

Packaged in handy little glass bottles, it's really easy to go for seconds after trying one.

Side Views: A Trek to Mount Pinatubo, Bucket Lists and a Cochinillo

It was a chilly early morning, as my former high school batch mates gathered at the assembly point. Perfect weather, it was a good day to hike the trails up the Mount Pinatubo Crater Lake. Scratch one off the bucket list...and for a brief moment, we were all young boys again.

Formed by the massive volcanic eruption in June, 1991, said to be the second largest eruption of the 20th century with its effects felt worldwide, the Mount Pinatubo Crater Lake is all that remains from the peak. The crater was then gradually filled with rainwater, forming the crater lake. Reaching the Crater Lake is an adventure in itself, and like the old saying, it's the journey more than the destination. 

A Trio of Desserts at LoLa Cafe+Bar

After a great lunch at LoLa Cafe+Bar (see my previous post on LoLa Cafe+Bar's cool dishes here at http://dude4food.blogspot.com/2013/01/a-cool-lunch-at-lola-cafebar.html), it was time to sample their desserts. And the day's surprises continue with some sweet notes...

Just how can one top a great lunch at LoLa Cafe+Bar? Dessert. We sampled not one, but three of Chef Maegan's signature desserts. And a light mid-afternoon drizzle added a nice touch as we decided to go al fresco in the shaded outdoor dining area.