The Sebastian's Ice Cream Summer: Homegrown Flavors Take The Spotlight In Sebastian's Ice Cream 2026 Summer Collection

When the sweltering heat of summer slows you down, just chill. The new 2026 Summer Collection by Sebastian's Ice Cream showcasing familiar and comforting local flavors is now available to lift you through summer in the most indulgent and decadent way yet. This is Sebastian's Ice Cream's summer...

Halo-Halo, latik, nata de coco, macapuno, chocolate, pineapple and calamansi, flavors and ingredients that have defined the local dessert culture for generations are reinvented for a nostalgic rediscovery of timeless indulgences. And who else can casually pull it off like Sebastian's Ice Cream with that creative style and flair that's been the local brand's signature from the very start. And this summer, Sebastian's Ice Cream honors the local culinary tradition with imaginative renditions in ice cream, sorbet and ice cream bar form with its 2026 Summer Collection. Read on for the full scoop...

Creative And Innovative Cuisine Brings Familiar Flavors To A Whole New Level At Qui Pan Asian Brasserie

When a sudden craving for kare-kare takes you down a different path far from the usual route, you just know you're on the right track in expanding your palate to new flavorful experiences. Is it still authentic? Then again, maybe the better question is why be limited or constrained by rules of tradition?

The festive celebration of Filipino Food Month last April revealed the many intricate and colorful layers in the tapestry of local cuisine. Tradition and creative innovation continue to weave flavorful stories in our evolving culinary scene, offering new and even unexpected renditions. Rediscover Filipino and Asian flavors with a refreshed perspective and palate at Qui Pan Asian Brasserie...

By Word Of Mouth, Here's Something To Chew On: At The Book Launch Of Bukambibig (Word Of Mouth) By Ige Ramos

"Eat Filipino food, not for the history, because we're not sure what is authentic. Eat Filipino food, not for the culture, because we're not exotic enough. Eat Filipino food because everything you know about it is wrong." In a series of introspective and deeply personal essays with narrative recipes, Ige Ramos presents a  refreshed perspective on our culinary heritage backed by years of extensive research and personal experiences for some food for thought...

What is Filipino food? Better yet, when does it become Filipino? And is it still truly authentic in a world where nothing really is authentic anymore? Noted culinary author and historian Ige Ramos shares his thoughts on Filipino cuisine, identity and authenticity in his latest book, Bukambibig (Word of Mouth) by Anvil Publishing. More than just another recipe book, Bukambibig (Word of Mouth) is an exploration on the flavors that unite us yet in so many ways also divide us in a never ending discussion beyond the dinner table. Let Ige Ramos show you how everything you thought you knew about Filipino food is wrong with Bukambibig (Word of Mouth). 

A Frozen Promise Fulfilled Inspired By Nostalgic Memories And Moments With Each Scoop And Pint By Marcelo's Microcreamery

"Ice cream for me, has always been a time machine. One scoop can take you back to a rainy Tuesday after school, a noisy Sunday fiesta, or the quiet warmth of your grandmother's kitchen. I didn't look at a recipe book. I looked back. These flavors are my core memories, churned into something new. I invite you to taste my childhood. Welcome to the journey." 

John Marcelo takes you on a nostalgic journey inspired by flavorful moments and memories from the past reimagined in an indulgent scoop of traditional and timeless comforting local notes with a new brand in an emerging and competitive premium artisanal ice cream market. Anchored on Filipino flavors, Marcelo's Microcreamery freezes both heritage and innovation in a decadently seamless blend for a unique ice cream experience setting it apart from the usual options on the supermarket's frozen section. More than just another ice cream brand, Marcelo's Microcreamery is a celebration of both heritage and national identity elegantly packed in a pint. Local is the new premium, transformed and celebrated in a bold new expression of pure indulgence. 

Culinary Traditions And Fond Memories Of Home, Plated And Served By Luis Martinez At La Taperia Martinez In BGC

Small plates of savory nibbles associated with Spanish tapas paired with an extensive wine selection and soothing cocktails are the main draw at the hottest new dining destination in Bonifacio Global City. But this isn't your usual tapas bar. Fresh from the kitchen, the traditional small plates are upgraded and beefed up for a sumptuous meal in itself. The newest concept by Luis Martinez and the Nikkei Restaurant Group, each not so small plate becomes a full and hearty meal to be celebrated with wine and cocktails for that perfect Spanish afternoon or early sundown feast extending late into the evening. Experience Spain's vibrant and enduring tapas culture with heftier renditions of small plates at La Taperia Martinez...

Each tasty bite releases comfortingly familiar notes, faithfully recreated from fond childhood memories by Luis Martinez with each course at La Taperia Martinez. Food is memory, intricately brought to life and served on a plate transporting you back to a different place and time. Anchored on tradition, the menu at La Taperia Martinez mirrors the flavors of home for Luis Martinez which include dishes his grandmother used to prepare. Step inside for a satisfying meal, and maybe stay awhile for some refreshing libations and experience the flavors from the home of Luis Martinez at La Taperia Martinez in Bonifacio Global City. 

A Very French Affair At Bistrot Le Coucou

A refined French bistro brings both elegance and warmth to the dining experience inspired by the affectionate greeting to close friends and family in Bonifacio Global City. Welcome to Bistrot Le Coucou...

Exquisite cuisine and exceptional wines are celebrated at Bistrot Le Coucou with a lavish French flair by Chef Luis Martinez. From the Nikkei Group of Restaurants led by Carlo and Jackie Lorenzana, Bistrot Le Coucou brings both rustic French style and flavor to a growing portfolio of restaurant concepts for a welcome addition to Bonifacio Global City's dynamic and vibrant dining landscape. 

Still SNA'AP-ing: The Viral Sensation Continues With The Auro x SNA'AP Dubai Chocolate Pistachio Kunafa And Manila Chocolate Ube Baklava

It was the chocolate dream collaboration we all wanted to happen. And it did. Chef Nouel Catis, creator of the viral sensation Dubai Chocolate and one of the country's leading artisan chocolate brands, Auro team up to present probably the most indulgent duo of chocolate creations yet with the Dubai Chocolate and Manila Chocolate which may well be the next viral chocolate sensation...

Months earlier, two acclaimed names partnered for the ultimate chocolate collaboration to cap the year on an indulgent note. From Dubai to Manila, Dubai Chocolate creator Chef Nouel Catis and Auro Chocolate presents the Auro x SNA'AP Dubai Pistachio Kunafa and Manila Ube Baklava made with premium sustainably sourced cacao beans from local farmers. Launched back in July, the decadent duo of chocolate goodness brings traditional Middle Eastern flavors and another with a cool Filipino spin. Time to unbox, unwrap and "SNA'AP" with the Auro x SNA'AP Dubai Chocolate Pistachio Kunafa and Manila Chocolate Ube Baklava...

Come Home To Comforting Local Flavors, A Homecoming Feast Awaits at Siklab+...

Food they say triggers both memories and emotions taking you to a different place and time with each dish and bite. And if it's home that's on your mind, you'll find it firing up daily at Siklab+ for a flavorful homecoming...

Known for their extensive array of international dining concepts, The Bistro Group takes your next culinary experience much closer to home with the familiar and nostalgic offerings at Siklab+. From all-time and enduring Filipino classics to regional staples, you'll find all the bold yet comforting notes and  flavors you've always loved from the menu prepared fresh from the kitchen. And this holiday season, it's time to come home to traditional local flavors. At Siklab+... (for more on Siklab, see my post Bold Local Flavors Ignite at Siklab+ In Shangri-La Plaza from late last year).

Decadent Duo: Meet The Seasonal Christmas Cheesecake Offerings From The Auro Chocolate x Burnt Basque Cheesecake by Chele Collab

The holiday season becomes even more festive with an indulgent array of tempting options to add to your growing list. Recently minted Michelin starred Chef Chele Gonzalez collaborates with internationally awarded premium tree-to-bar Auro Chocolate for a decadent pair of cheesecake creations at Burnt Basque Cheesecake by Chele. Enjoy a slice and bite of the new Auro Dark Chocolate Orange & Hazelnut Burnt Basque Cheesecake and Auro Blanco Calamansi Tarta de Queso...

When a Michelin starred chef and internationally recognized chocolate company with multiple awards get together, you know something truly indulgent is in the works. And that's exactly what Chef Chele Gonzalez and Auro Chocolate envisioned with the latest creations from Burnt Basque Cheesecake by Chele. Read on for a tasty peek at the seasonal cheesecake indulgence expressed in white and dark chocolate... 

Plating Fresh Stories With A New Menu By Chef Jay Jay Sycip At The Fatted Calf In Tagaytay

When Chefs Jaj Jay and Rhea Castro Sycip first opened The Fatted Calf Farmhouse Kitchen down south back in 2021, the passionate and pioneering couple embarked on a deeply personal journey driven by a culinary philosophy anchored on sustainability, the slow food movement, farm-to-table freshness and an uncompromising honesty on real flavors while supporting local farming communities. To this day, the mission continues with renewed purpose and spirit as Chef Jay Jay Sycip unveils a new menu with many inspired and highlighted by comforting Filipino flavors for another chapter in its culinary journey...

One couple's culinary dream continues to flourish with vibrant new stories expressed in a lavish new menu inspired by fresh produce and local flavors. Rendered in creative and imaginative expressions, the sumptuous repertoire of new dishes remains true to the couple's culinary vision with the freshest and finest ingredients for real flavors. As Chef Rhea Castro Sycip weaves her own unique style with her indulgent cakes and desserts, Chef Jay Jay Sycip brings his own culinary experiences into play with meticulously executed savory dishes. Just like the biblical prodigal son and the inspiration behind the name of the dining destination, pick your table and prepare to feast. At The Fatted Calf...(for more on The Fatted Calf, see my posts Feast And Celebrate Once More, The Fatted Calf Farmhouse Kitchen Re-Opens At Its New Location In Tagaytay from two years ago). 

Love Ferrero Rocher? Unboxing The New El Born La Pastisseria Burnt Basque Cheesecake Ferrero Rocher

Chef David Amoros of El Born and El Born La Pastisseria pulls out yet another decadent surprise from his seemingly bottomless bag of tricks. The local cheesecake wars heats up for the final salvo of the year...

Chef David Amoros draws inspiration from an iconic Italian chocolate classic, Ferrero Rocher for his latest rendition of the Burnt Basque Cheesecake. Imagine the roasted hazelnut chocolate treat encased in a thin wafer shell filled with hazelnut chocolate draped in milk chocolate and chopped hazelnuts incorporated in the silky smooth and luscious cheesecake creation of El Born La Pastisseria. You can stop imagining, and unbox your prized haul from the latest indulgence of Chef David Amoros...

Bar None: Sebastian's Ice Cream Raises The Bar Once More With The New Candy Bar Inspired Dive Bar Collection

Just when you thought the unconventional wizard of decadent frozen treats in the local ice cream scene is done with one innovative new creation, he's back with another. Sebastian's Ice Cream introduces his most decadent Dive Bar collection yet, and here's a sneak peek...

Bar none, this is probably the most indulgent and opulent Dive Bar collection by Sebastian's Ice Cream. The new collection features five hand dipped ice cream bar creations in Polvoron, Cookie Dough, Dark Chocolate Asin Tibuok, Butter Pecan and Hazelnut Heaven inspired by candy bars. Introduced a few months back, read on for the five best-selling Dive Bars at The Podium Shop and on-line store of Sebastian's Ice Cream...

A New and Refined Dining Experience Comes To Quezon City at Michael Dubois Restaurant

A French chef's bold vision takes shape in the heart of Quezon City's culinary scene, adding to the colorful tapestry of diverse flavors this part of the metro. Deviating from the usual tried and tested casual and value-driven format common in the area, Chef Michael Dubois charts his own course offering an upscale dining experience at Michael Dubois Restaurant...

The promise of an elevated dining experience never fails to entice those constantly on the search for the newest culinary destination. And finding one in the most unexpected of places up north in the residential neighborhoods of Quezon City adds to the thrill and excitement of discovering one more restaurant to your growing list. But fine dining can be tricky, setting expectations both perceived and imagined. Opened just a few months back, there are still rough edges to smoothen and iron out, but Michael Dubois Restaurant offers some interesting possibilities. Managing expectations with an open mind becomes key in unveiling the countless possibilities at Quezon City's newest dining attraction. Curious? Then, read on and step inside Michael Dubois Restaurant...

Celebrating An Enduring Family Tradition: The Bacon Elegance Dinner by Jones Dairy Farm at Ruby Jack's Steakhouse & Bar

Imagine the best bacon and ham from Wisconsin transformed as the base for an elegant feast. In a creative culinary collaboration, three chefs transform bacon and ham into a lavish multi-course feast unlike any other for a one-time only dining experience. It's the Bacon Elegance Dinner by Jones Dairy Farm at Ruby Jack's Steakhouse & Bar...

Known as America's Dairyland, Wisconsin is also home to other iconic staples from the American Midwest with its  famous line of all-natural bacon, ham and sausages. And when it comes to bacon, ham and sausages, one name stands above the rest. For over 136 years, Jones Dairy Farm continues a proud family tradition with its growing range of pork products made with the Jones Difference. That means no fillers, binders, preservatives, nitrites and MSG with only pork, salt, spices and water as the primary ingredients with absolutely no artificial additives or antibiotics. The result? Pure, clean and richer flavors with every bite just the way it should be (for more on Jones Dairy Farm, see my earlier post Let's Talk Bacon. And Ham And Sausages Too By Jones Dairy Farm... from a few months back). The enduring brand's storied history is celebrated in a lavish feast featuring modern, creative and contemporary renditions of bacon and ham honoring tradition with The Bacon Elegance Dinner, a one-time culinary experience at Ruby Jack's Steakhouse & Bar. Love bacon and ham? Then, read on...

Keeping It Real, Twenty-Five Years And Counting At Tender Bob's

Food trends come and go and as the local restaurant scene continues to evolve, the more we get to appreciate the comforting flavors that have endured wave upon wave of the "next big thing". Change is good and even vital in the continued growth of the local dining landscape. But sometimes, all you want is the comforting familiarity of the dishes you've always loved like steaks, ribs and burgers with honest, pure and real flavors.  At Tender Bob's...

Now celebrating its milestone 25th year of serving its own brand of comforting cuisine anchored on American style steaks, ribs and burgers, Tender Bob's remains a familiar and even nostalgic name when it comes to sumptuous dishes that's uncomplicated and downright honest. And you can always expect that bite to take you back to the very first time you visited Tender Bob's. That's what endears Tender Bob's to many of its loyal customers, twenty-five flavorful years and counting. Let's do steaks, ribs and burgers at Tender Bob's...

Tagaytay Food Festival 2025 Day 3: Bring On The Beef At Sinta

My culminating dinner at the Tagaytay Food Festival 2025 caps a memorable and successful second edition of the annual event with an exquisite savory feast at one of the southern dining destination's picturesque  locations. It was a fitting ending to solid and immersive three-day experience of vibrant flavors, celebrated and anchored on community and local pride. Welcome to Sinta...

The dramatic setting effortlessly weaves the place, cuisine and service in one elegantly effortless and seamless weave with panoramic views of the lake below. Delicately perched on a hillside slope for unobstructed views, Sinta by the PYC Foods Corporation (the same group behind high-end dining establishments in Manila including One World Deli, One World Butchers, The Tattooed Baker and Pardon My French) is one more chef-driven restaurant that's elevating the dining scene in Tagaytay. A purveyor of world-class gourmet products including premium beef in their restaurants and retail stores, it's no surprise Sinta curated an all-beef menu for the Tagaytay Food Festival 2025. Read on for a peek at the savory dishes from Sinta...

Chef David Amoros Honors Local Artisan Produce with His Latest Limited Edition Burnt Basque Coffee and Cacao Cheesecake for El Born La Pastisseria

Chefs David Amoros and Nicolas Vergnole recreate the deep, bold and rich flavors of local coffee and tablea with the latest Limited Edition Burnt Basque Coffee and Cacao Cheesecake for yet another decadent salvo in the on-going cheesecake wars...

The raging cheesecake wars continues with the latest Limited Edition Burnt Basque Coffee and Cacao Cheesecake from El Born La Pastisseria. For Chef David Amoros in collaboration with acclaimed Pastry Chef Nicolas Vernole, the latest creation is an homage to artisan local produce sourced from high up north to deep down south in the country infused with espresso from Yardstick Coffee made with beans from Benguet and local tablea from Davao by Cacao Culture. And just in time too to commemorate the nation's month of Independence Day celebrations. Ready for a slice? Then, read on...

New Stories Plated and Retold with a Fresh New Tale at Fable Cafe + Lounge

Inspired by its playful and whimsical fairy tale thematic look and vibe, few establishments in BGC offers a distinctive sensory immersion to an otherworldly realm as envisioned by one of the country's acclaimed designers. A stand-out destination known for its uniquely elegant space, exquisite and imaginative design and equally inventive dining experience, Fable Cafe + Lounge adds a new page in its story highlighted by the spirit of collaboration. 

Conceptualized and conceived by internationally renowned designer Kenneth Cobonpue, you already know this isn't your usual café lounge. It's a step outside the ordinary taking you deep inside the creative mind of visionary designer Kenneth Cobonpue. As you enter Fable Cafe + Lounge, free yourself from the conventional and take the bold plunge into the proverbial rabbit hole of pure imagination. Completing the experience is an evolving menu anchored on the spirit of creativity, seasonality and collaboration for an exciting new tale in the never-ending story of Fable Cafe + Lounge.

Hook 'Em Horns: LongHorn Steakhouse Hosts A Sizzling Opening at Streetscape in Shangri-La Plaza Mall

"You can't fake steak." Pure, uncluttered beefy goodness from premium quality cuts simply enhanced by its proprietary one-of-a-kind seasonings and masterfully finished on the grill. That's steak done the right way with no need for any sauce at all. Prepare to indulge with the legendary steaks in true LongHorn Steakhouse style...

LongHorn Steakhouse brings its legendary steaks to Manila with the opening of its pioneer location at Streetscape in Shangri-La Plaza Mall. Opening today, April 11, LongHorn Steakhouse shares its own signature style to a growing and sizzling specialty steakhouse restaurant scene in the metro. Read on and round up the posse for some real steaks and head on down to LongHorn Steakhouse for that steak you deserve...

Afternoon Tea and Merienda Goes Grand as Grand Hyatt Manila Presents a New Merienda Cena Menu and a Seasonal Afternoon Tea Experience at The Lounge

Tea time? Make it grand. Transform your afternoons with a lavish culinary experience as Grand Hyatt Manila elevates the afternoon tea and local merienda tradition with its inspired and grand spin on Filipino and global flavors in an elegant setting. Afternoons just got a whole lot more luxurious with a festive celebration of exquisite flavors in that signature grand style of Grand Hyatt Manila. See you at The Lounge...

Grand Hyatt Manila recently unveiled two exceptional offerings for afternoon tea with the Merienda Cena Grand Afternoon Tea and the Wings of Spring Afternoon Tea menus at The Lounge weaving comfortingly familiar local flavors with global cuisine for a memorable dining experience. The elegant touch of Grand Hyatt Manila's Pastry Chef, Won Yeong Jeon, brings the perfect finishing sweet touch with his intricate dessert creations from cakes, pastries and parfaits for afternoon tea with unrestrained indulgence. Meet me at The Lounge for Merienda Cena Grand Afternoon Tea and Wings of Spring Afternoon Tea...