Flavor And Design Innovation In One Cool Package: El Born La Pastisseria Presents The Cremós Collection

In one of the rare instances when a food trend goes beyond the initial curiosity phase and becomes deeply embedded in the culinary mainstream, the Burnt Basque Cheesecake phenomenon remains one of the brightest examples emerging from the quarantine experience. And El Born La Pastisseria keeps the local Burnt Basque Cheesecake wars raging with its latest indulgent innovation... 

Chef David Amoros and El Born La Pastisseria turns up the heat in the local cheesecake wars with its newest collection combining flavor, design and packaging innovation in one seamlessly decadent experience with the Cremós Collection. Available in Original (P 950), Catalan Cream (P 995) and Coffee & Cacao (P 995), the lavish new creations promise a whole new way of enjoying cheesecake in that elegant El Born La Pastisseria style. Read on for a tasty peek... 

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...

Chef J. Gamboa Takes On New Role Championing Aussie Lamb In Local Cuisine As The Country's New Lambassador For Meat And Livestock Australia

The torch has been passed with a renewed purpose in the ongoing efforts to drive greater awareness and appreciation for Australian lamb in the Philippines through an innovative chef led advocacy and continuous consumer engagement with the appointment of the country's newest Lambassador. Meet the new Lambassador for Meat and Livestock Australia, Chef J. Gamboa...

The formal appointment was held at an intimate press lunch followed by a sneak preview of savory new dishes showcasing Australian lamb at Michelin Selected Cirkulo Restaurant in Makati. As the new Lambassador for Meat and Livestock Australia, acclaimed Chef J. Gamboa will play a pivotal role in leading key initiatives showcasing inspiring menu innovation, building and strengthening chef engagement and making lamb more accessible in the local market. And Chef J. Gamboa is up to the task, unveiling an exciting menu featuring the finest Australian lamb at Cirkulo Restaurant. Are you ready for a sumptuous Lambtastic feast? Then, read on...

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. 

Culinary Visions, Transformed And Reimagined At Cinekulinarya Experience Hub

A full service kitchen, demo kitchen, events space, workshop venue, private dining, community hub, photo and video studio with a complete editing suite for content production, this is where culinary dreams come to life. Step inside the Cinekulinarya Experience Hub...

Noted and acclaimed Chef Philip John Golding along with entrepreneurial couple Rommel and Charisse Diaz of Artisano Studios join forces to create a unique space where unrestrained creativity meets vibrant flavors high above the Kapitolyo neighborhood in Pasig. More than just another venue, the Cinekulinarya Experience Hub reflects the crossroad of cinema and culinary artistry in one immersive space. Curious? Then, read on...

In Sync With All The Right Beats, Notes And Flavors At Got Soul MNL

Imagine a sanctuary-like space where cool tunes and flavorful notes come together in a seamless weave in perfect rhythm with the same beat for a sensory experience. Think Hi-Fi analog audio elegantly humming on a vintage Altec Lansing A5 loudspeaker and a curated menu by one of the metro's finest chefs in one place. Pull out your favorite vinyl, and come hungry...

Chef Chele Gonzalez and Manolet Dario team up along with other partners for one of the metro's newest and coolest concepts, a high-fidelity listening bar dishing out sumptuous tapas paired with soothing cocktails for a refreshing break from the usual. In fact, this is exactly the kind of space where you'll find Chef Chele Gonzalez for that late night chill session after long hours in one of his many kitchens as Manolet Dario spins a few tunes on the turntable. Step inside Got Soul MNL and enjoy the vibe. And stay for the sumptuous flavors and soothing libations...

#ILoveAussieLamb: Twelve Top Chefs From Tagaytay's Finest Restaurants Celebrate The Versatility Of Aussie Lamb

Lamb rack, shank, top sirloin, leg, shoulder, loin, tenderloin, neck and breast, just how many ways are there to create a sumptuous dish using world-class and premium quality Aussie Lamb? Meat and Livestock Australia gathers all the top chefs from Tagaytay's best restaurants to create inspired renditions showcasing the versatility of Aussie Lamb to kick off the I Love Aussie Lamb campaign down south. Prepare for an epic all Aussie Lamb feast...

In another masterful collaboration, Meat and Livestock Australia brings the I Love Aussie Lamb campaign to another famed regional dining destination celebrating rich flavors of premium Australian lamb. And starting February 16, you too can savor and experience the exquisite flavors of Aussie Lamb in participating Tagaytay restaurants. From classic, hearty and even nostalgic expressions to boldly inventive and imaginative interpretations, the chef-driven creations offer an insightful peek at how Aussie lamb can be transformed across cuisines, techniques and dining concepts. Ready for a flavorful preview? Then read on...

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). 

#Ilustrado36Years: Ilustrado Restaurant Celebrates Thirty-Six Years Of Flavorful Stories With The Exquisite Wine Pairing And Degustation Menu

Inside the historic walled city of Intramuros, the stories and flavors from the past continue to be celebrated, honored and remembered in a timeless memorial to our heritage and culture. And for three and a half decades, the flavors of Ilustrado Restaurant has been part of our own story weaving its traditional and comforting notes of timeless classics. Step inside Ilustrado Restaurant and savor the flavors you've always loved... 

In celebration of its milestone 36th anniversary, Ilustrado Restaurant reinterprets its signature Filipino-Spanish specialties in a lavish seven-course Degustation Menu with the option of a curated wine pairing experience for a memorable and nostalgic step back in time in the famed walled city. Though offered only until the end of November, the new menus represent another chapter in its journey with more Degustation Menus in the pipeline. The enduring dining establishment's colorful stories are retold with each course, offering diners a glimpse of the many exciting chapters ahead in a continuing journey of nostalgic flavors. Head on over to your table and celebrate a feast of inspired flavors at Ilustrado Restaurant...

Time stops the minute you enter the historic walled city of Intramuros. A witness to the country's many pivotal moments, Intramuros also is at the heart of a culinary renaissance anchored on tradition with a refreshed and contemporary perspective. These are indeed exciting times as the culinary landscape continues to evolve inside the walls of Intramuros, where creativity and modern expressions are enhanced by tradition, heritage and legacy. 

One of the many epicenters in this vibrant culinary revival can be found along the cobblestoned street of General Luna at Ilustrado Restaurant. Since 1989, the revered institution has taken the lead in championing traditional and local cuisine while infusing subtle modern expressions in pace with the times. It's this delicate balance that defines Ilustrado Restaurant's cuisine reflecting both timeless and comfortingly familiar notes in a fresh new way (for more on Ilustrado Restaurant, see my post Timeless And Enduring Flavors At Ilustrado Restaurant In Intramuros from two years ago). 

Inside Ilustrado Restaurant, your journey back in time is completed by the warmth of wood and stone as the perfect setting for a sumptuous meal in Intramuros. An open Hispanic-inspired garden courtyard leads you to the elegant interior dining space thick and rich with old world charm. The space becomes one of many intertwined layers that make dining in the walled city a memorable experience. 

A light and crisp finish drapes the palate with the lingering hints of grapefruit, peach and honeydew to begin your Degustation Menu experience at Ilustrado Restaurant. And yes, let's have another pour of the Pounamu Special Selection Sauvignon Blanc from New Zealand please. 

The first course for the Degustation Menu at Ilustrado Restaurant, the Empanada, Kinilaw and Baked Oyster teases and delights the palate with a medley of contrasting textures and rich notes with a trio of savory bites...

...led by the fresh and bold notes of Kinilaw with Bacalao a la Vizcaina in a delicate pastry shell with vinaigrette crema, caper crisps, Spanish mackerel, succulent scallop and shrimps, lime, cane vinegar, leche de tigre, bintong kamote, grilled corn and cilantro. The intricate bite-sized creation delivers a flavorful burst with each component complementing the other in a lavish play on fresh and clean flavors. 

The Empanada warms the palate with its hearty and savory notes taking you back to countless childhood summers. Ilustrado Restaurant doesn't reinvent the beloved local staple. And rightly so. There's just no need to overcomplicate the empanada, and Ilustrado Restaurant nails it. 

The Baked Oyster, a gratinated succulent oyster draped in Miso Champagne Sabayon brings an opulent burst of briny sweetness smoothened by the cheesy crust for even more vibrant yet balanced flavors. 

For the second course, Illustrado Restaurant served its rustic Kalabasa Lentil Soup in a "palayok" baguette with creamy squash purée, yellow lentils and XO shreds enriched with silky smooth coconut milk. 

Each soothing sip leads to another with the subtle nutty sweetness and creamy richness combining for a flavor-loaded spoonful of indulgence. And the "palayok" baguette? It's the perfect vessel for the soup course, absorbing all the flavors. Try dipping the "palayok" lid on the soup and enjoy the rest of the baguette once you finish the Kalabasa Lentil Soup for a flavorful surprise. 

A glass of Wakefield Taylors Family Wines Jaraman Chardonnay announces the pairing for the third course of Prawn Laing Udon, a beautifully plated dish with butter-poached baby prawn, taro leaves, red and green chilies and coconut milk. 

With a deeper golden hue and pronounced rounded notes, the Wakefield Taylors Family Wines Jaraman Chardonnay from Australia prepares the palate for the savory richness of the Prawn Laing Udon for another masterful pairing with each sip highlighted by creamy vanilla and bright apple notes. Ilustrado Restaurant creatively reimagines the local taro leaf dish with soft and mildly chewy udon noodles for another inspired dish from the Degustation Menu. The familiar creamy, nutty, savory and spicy heat of the regional dish are complemented by the fresh butter-poached baby prawn with the udon noodles completing the elegant rendition. 

A glass of New Zealand's Pounamu Pinot Noir sets the flavorful tone for the next course with its bold hints of summer fruits, honey, coffee and cloves with just a whisper of soft pepper spices...

...for the fourth course of Bagnet Kare-Kare with thrice-cooked pork belly, roasted peanuts, toasted and ground rice, achiote and bagoong alamang. The plate becomes a colorful canvas...

...for the rich savory notes of another classic dish from Ilustrado Restaurant's repertoire of all-time bestsellers. The thrice-cooked pork belly with its delicately light and crisp texture may be the star of the plate but the equally stellar supporting cast of kare-kare sauce and fermented shrimp paste completes the colorful palette of flavors in another masterfully executed dish. Elegantly elevated, the Bagnet Kare-Kare by Ilustrado Restaurant is just one of many reasons why the dining destination remains relevant as it keeps in step with the times. 

For the fifth course, Ilustrado Restaurant refreshes one of its menu mainstays with the Kambing Kaldereta. Served in a crisp phylo shell, the fork-tender goat meat stew just melts in your mouth releasing clean savory notes. If one didn't know, the clean flavors of the Kambing Kaldereta is almost like beef without any gamey hints. The dish is served with soft and moist Mountain Rice drizzled with kaldereta oil cooked with red bell peppers. The bold flavors of the dish are matched with the Australian  Wakefield Taylors Family Wines Jaraman Shiraz with its full-bodied notes and bright hints of cherries and plums. Enjoy a bite of the stew with a spoonful of rice followed by a sip. Just perfect. 

In between courses, a refreshing Calamansi & Tanglad Granita was served to cleanse the palate for the next course...

...the Wagyu A4 with tarragon garlic butter and gratinated bone marrow with fresh parsley, crisp panko and Edam with its mild nutty, creamy notes and just a hint of saltiness to temper the richness of the beef and bone marrow. The Wagyu A4 course is paired with the Chilean duo Court Rollan "Filius" Blend De Blends and the Court Rollan "Pater" Cabernet Sauvignon with their own nuanced notes coming into play.

The legendary buttery and melt-in-your-mouth finish of the Wagyu A4 is a treat in itself made even richer by the tarragon garlic butter. Perfectly grilled to medium rare with its juicy pink center, the Wagyu A4 course caps the savory feast at Ilustrado Restaurant with its pure, clean and uncluttered beefy flavors. The gratinated bone marrow adds that final indulgent and savory finishing touch washed down perfectly by another sip of the refined Court Rollan "Pater" Cabernet Sauvignon with its bold hints of deep wood, spices and black fruit

Six courses in and the Degustation Menu recreates and captures the spirit of Ilustrado Restaurant's culinary journey anchored on traditional Filipino Spanish flavors. But save room for dessert. The indulgent trifecta of Salted Egg Brazo, Tocino del Cielo and Chocolate Bar ends the Degustation Menu on a sweet and high note. Each delicately crafted dessert delivers unrestrained pure indulgence in three variations, from the delectable creamy notes of the light pillow soft Salted Egg Brazo to the sinfully rich Tocino del Cielo and the deep flavors of the soft Chocolate Bar. 

The dessert trio is paired with the Spanish Eminencia Pedro Ximenez Jerez Sherry for an apt and fitting sweet ending to the Degustation Menu at Ilustrado Restaurant. But it gets better...

Renowned for its intense sweetness with distinctive hints of caramel, raisin and dates, the Eminencia Pedro Ximenez Jerez Sherry is best enjoyed with a light soothing sip...

...or poured on homemade Mantecado Ice Cream for added depth and complexity in flavor. But why stop there? Order up a freshly brewed Americano and drizzle a few teaspoons for even more indulgent notes. From starters to mains and dessert, the Degustation Menu at Ilustrado Restaurant is a lavish representation of imaginative storytelling behind the beloved dining destination inside the historic walled city of Intramuros. It's a story that retraces a thirty-six year journey in seven courses. And soon, you can expect even more as Ilustrado Restaurant introduces more tasting menus in the future for even more flavorful chapters in its storied journey. As food trends come and go, timeless classics endure. Like Ilustrado Restaurant in Intramuros...

Ilustrado Restaurant is located at 744 General Luna Street, Intramuros, Manila. You can also visit their FB Page at https://www.facebook.com/ilustradorestaurant/ and IG Feed at https://www.instagram.com/ilustradorestaurant/ or call 0939 920 6822 for more information and inquiries.

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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...

Lasa x Lahi: A Stellar Culinary Cast Shines At The Marriott Grand Ballroom For The International Manila Food Festival

Pride in the local culinary heritage and national identity were celebrated in four days of vibrant flavors and creativity redefining Filipino cuisine. And a fitting ending was in order. Last Sunday, August 10, the country's best and brightest culinary stars both here and abroad converged to cap the first International Manila Food Festival on a high note with an impressive Grand Tasting at the Marriott Grand Ballroom in Newport World Resorts. And what a finale...

Fresh perspectives drawn from countless memorable and nostalgic stories highlighted a renewed commitment in further elevating Filipino cuisine at the recent International Manila Food Festival at Newport World Resorts. It's these stories and traditions that binds and links us in a tight weave despite the complex tapestry of culinary diversity and regional variations. The four days of the festival proved that the time for Filipino cuisine is now, in all its creative renditions as showcased by 12 renowned chefs at the Grand Tasting in the Marriott Grand Ballroom. 

Love Lamb? Meat & Livestock Australia Lambassador Chef Robby Goco Serves Five Savory and Inventive Renditions at Souv by Cyma

I love lamb. Though it remains low on the protein hierarchy following pork, beef and chicken in local consumption, there are certain establishments that are leading the way in serving up excellent lamb renditions. One of the most common meats in global cuisines, lamb offers unique and hearty flavors yet it is rarely part of the home table's repertoire of savory dishes. And that's where Chef Robby Goco comes in. Meat & Livestock Australia Lambassador Chef Robby Goco fires up the kitchen at Souv by Cyma presenting countless flavorful possibilities with premium lamb for a satisfying alternative.

Renowned culinary personality and acknowledged master of everything lamb Chef Robby Goco presents his exquisite renditions inspired by a variety of cuisines including Spanish, Mexican and even local flavors for a fresh take on savory lamb dishes. Recognized as the country's first "Lambassador" for Meat & Livestock Australia, Chef Robby Goco flexes his culinary prowess with five inventive lamb creations deviating from his signature Greek style to showcase the versatility of the premium protein at Souv by Cyma (for more on Meat & Livestock Australia and Lambassador Chef Robby Goco, see my previous posts Lambtastic: Meat and Livestock Australia Appoints Chef Robby Goco As The First "Lambassador" For The Philippines from April last year and Lambtastic Quartet of Savory Richness At Souv by Cyma from late last year).

Tagaytay Food Festival 2025 Day 1: Celebrating The Food That Binds with Tradition and Creativity

How far would you go for the food you love? Three memorable days in Tagaytay proved that no distance is far enough to deter you from the food you love, not even the constant rains and fog could dampen your craving. More than nourishment, the food that sustains us also binds us together shaping and defining our culture and identity. In a celebration of creativity and community, the Tagaytay Food Festival 2025 edition reminds us once more how food reconnects us with the land, produce and local culture from the simplest staple to intricate expressions. 

From July 18 to 20, the famed southern region showcased its full tapestry of colorful flavors from traditional local and international cuisine to modern contemporary executions in a lavish display of regional pride. Chefs, restaurateurs, farmers, producers and brands eagerly responded to the call to represent the very best of Tagaytay as the premier dining destination down south of Manila in a unified and collaborative celebration. The first in a series of five posts, here's a look back at the Tagaytay Food Festival 2025 retracing the memorable events from Day 1...

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...

Cafe Ysabel Hosts Corté Riva Wines, The First Filipino Owned Wine From Napa Valley

Discovering a new wine is always a welcome experience. And when that wine is the very first Filipino-owned wine from Napa Valley, then it truly becomes special...

Cafe Ysabel and Chef Gene Gonzalez recently hosted Corté Riva, the first Filipino-owned wine from Napa Valley in a memorable evening of good food, great wine and awesome company. But it was also an evening celebrating one family's American dream, enjoyed and savored with each soothing sip. Read on for an inspired peek at Napa Valley's very first Filipino-owned wine...

Cangrejos Locos Finally Comes Home to Alabang West Parade

You can't keep or hold a good thing back. You just can't. And that's the case with Cangrejos Locos. Finally, you can enjoy their specialty paellas, crabs and everything Spanish once more at their new home in Alabang West Parade...

The triumphant return of Cangrejos Locos in Alabang West Parade is a sure sign that good food and a solid brand endures no matter where it's located. Relocated to its new home in Alabang West Parade, the kitchens are once again fired up dishing out sumptuous paellas and Spanish cuisine in an elegant new space. They're back. And about time too. Read on for a virtual step inside Cangrejos Locos...

The Flavors of Catalan in Every Bite and Sip with El Born x Edetària Organic Grenache Wines

They say the enjoyment and appreciation of good food paired with exquisite wines is like a memorable journey. In one evening, Chef David Amoros of El Born shared his hearty renditions of classic Catalan cuisine with Nani Ramon Capdevila of Edetària and his selection of prized wines from Catalonia for an immersive deep dive into the region's culinary heart and soul. 

The pleasures of food and wine they say transports you to a different time and place, triggering fond memories and emotions for an experience remembered long after the last tasty bite and soothing sip. And so it was that evening at El Born in BGC where Chef David Amoros takes you on a flavorful journey with his masterfully executed dishes made even more special with a selection of wines from Spain's famed Terra Alta region with Edetària. The flavors of the region come to life with each plate and glass in a lavish dinner taking you to the enduring centuries old traditions of the Catalan spirit. More than just another Catalan feast, Chef David Amoros of El Born and Nani Ramon Capdevila of Edetària whisks you off to the sunny Mediterranean coasts of Catalan with their stories elegantly plated on a dish and poured in a glass. Read on for more on the El Born x Edetària wine pairing dinner and experience a flavorful journey... 

Next Level Catering with Sumptuous Luxe Comfort Food by nawwTy's Kitchen

Following one's dream and passion often leads to a long often lonely and even unfamiliar road which can be a daunting experience. Yet for over twelve years, Trish Panlilio of nawwTy's Kitchen has been leading the way with her exquisite personal style and approach to bold and unrestrained flavors redefining the home kitchen catering scene with her elevated and elegant take on comforting cuisine. It's time to experience luxe comfort food by nawwTy's Kitchen...

For over a decade, nawwTy's Kitchen by Trish Panlilio shared the rich flavors of her home to a select yet growing customer base anchored on her sumptuous selections simply dubbed as "luxe comfort food" unique to her kitchen. Each dish reflects that signature and personalized touch and flair that can only come from Trish Panlilio like her well-loved and popular Crab Fat Paella Negra. But nawwTy's Kitchen is looking to expand its range of elegant offerings to a much wider base with even more specialties. Looking for a more customized catering experience? Trish Panlilio of nawwTy's Kitchen loves a challenge. Read on and explore infinite possibilities with her catering options and discover luxe comfort food with the inimitable touch of Trish Panlilio...

Vikings Invade The North: Vikings, The Alley Opens in Ayala Malls Fairview Terraces

Buffet dining has always been a popular option in the local restaurant scene and no other brand has has transformed and elevated the experience in the past decade than The Vikings Group. Bannered by fast growing concepts like Niu by Vikings, Four Seasons Buffet and Hotpot, Nords Bread Hub and Vikings, The Alley, the restaurant group launches an aggressive expansion up north of the metro with the recent opening of Vikings, The Alley Fairview Terraces...

A rampaging Nordic horde claims the north with the opening of Vikings, The Alley at Ayala Malls Fairview Terraces with its signature culinary concept highlighting excellent value and variety all in one place. It's a winning formula that has driven the brand since it first opened back in 2011 and continues to remain at the very core of the Vikings dining experience. Prepare to scroll and drool for a virtual tour of the impressive buffet spread at Vikings, The Alley Fairview Terraces...

Say Cheesecake This Valentine's with the Limited Edition White Chocolate Burnt Basque Cheesecake by El Born La Pastisseria

Chef David Amoros, the man behind the cheesecake everyone's talking about, hears you loud and clear as El Born opens its newest spinoff at Mitsukoshi Mall in BGC. Say cheese, make that the Limited Edition White Chocolate Burnt Basque Cheesecake by El Born La Pastisseria this Valentine's... 

The still raging cheesecake wars heats up this Valentine's as Chef David Amoros unveils his indulgent Limited Edition White Chocolate Burnt Basque Cheesecake at the new El Born La Pastisseria down in Basement 1 of Mitsukoshi Mall. The opening of El Born La Pastisseria is an undeniable validation of the popularity of El Born's signature cheesecake creations. Now with a separate store showcasing his lavish repertoire of cheesecake creations for take-out, Chef David Amoros opens a new and exciting phase in the resumption of the cheesecake wars.