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<title>Philippine Tribune &#45; : FOOD</title>
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<description>Philippine Tribune &#45; : FOOD</description>
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<dc:rights>Copyright 2026 Philippine Tribune &#45; All Rights Reserved.</dc:rights>

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<title>Paleta Filipino: Eight Chefs, One Spectacular Buffet Feast Of Local And Regional Cuisine At Corniche In Diamond Hotel</title>
<link>https://philippinetribune.net/paleta-filipino-eight-chefs-one-spectacular-buffet-feast-of-local-and-regional-cuisine-at-corniche-in-diamond-hotel</link>
<guid>https://philippinetribune.net/paleta-filipino-eight-chefs-one-spectacular-buffet-feast-of-local-and-regional-cuisine-at-corniche-in-diamond-hotel</guid>
<description><![CDATA[ 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...The elegant and pristine white facade overlooking the famed bay has always been home to memorable culinary experiences anchored by their all-day dining restaurant Corniche. Since my very first visit back in 2013 when I was starting my food blog all the way to my most recent, Corniche remains one of the top dining destinations this side of the metro (for more on my very first visit to Corniche, see my post Awesome Lobster Buffet At Diamond Hotel&#039;s Corniche from way back in 2013, Perfecting The Delicate Balance Between Quality And Quantitiy At Corniche In Diamond Hotel Philippines from 2024, Rediscover Culinary Connections With The Galleon Trade: A Culinary Journey Filipino Food Festival At Diamond Hotel Philippines from two years ago, Local Flavors Of The Past, Revisited: The Philippine Culinary Heritage Filipino Food Festival At Diamond Hotel&#039;s Corniche With Guest Chef Christopher Carangian from 2019, Local Flavors Shine At Diamond Hotel&#039;s Filipino Culinary Pride featuring Chefs Sau del Rosario and Miko Aspiras from 2018, and Savor The Flavors Of The Philippine Archipelago By Chef Myke &quot;Tatung&quot; Sarthou At Corniche from 2017). Now an annual culinary tradition, Corniche takes diners once more on a local regional journey of rich flavors with Paleta Filipino...The shifting late afternoon light becomes the dramatic transition for the dinner service at Corniche which starts promptly at 6:00 pm. By now, everyone has a favorite station at Corniche from the always popular Japanese Station with its selection of fresh sushi, sashimi and tempura to the savory Carving Station with its daily offering of roast meats. The Paleta Filipino at Corniche offers some interesting options starting with a uniquely familiar Filipino flavor experience......with its Street Food Station. From crisp and crunchy kropek, chicharon and nuts to savory fried dilis, kwek-kwek and fish balls with all the dips and condiments, Corniche goes all-out with the opening salvo of familiar flavors. At the Cheese and Salad Station, you&#039;ll find the usual suspects of garden fresh greens, dressings, gourmet cheeses and charcuterie. But the chefs of Diamond Hotel bring a distinctly local spin with their inventive renditions of salads inspired by Filipino notes like the sweet and tart Green Mango Salad......the elegant Kesong Puti with Herbed Cream Cheese with Tinapa Flakes for a delectable play on contrasting textures and flavorful sour and creamy notes......the Sinuglaw from deep down south weaving the distinctive notes of sinugba or char-grilled pork belly with kinilaw or raw seafood cured in vinegar in one tasty dish with its blend of sweet, sour, smoky and spicy notes. The savory Flaky Chicken &amp; Pork Adobo Summer Salad is another creative salad twist inspired by familiar local flavors for a unique take you&#039;ll only find at Corniche. This playful inventiveness and local culinary tradition are also showcased in the repertoire of savory mains......from the different regions. Now grab a bigger plate...Start with the CamSur Pancit Bato Guisado topped with vegetables......followed by the Bikolano Tinumok with just a hint of soothing heat from the fresh chilies to cut through the creamy richness of the dish for that perfectly balanced finish. Fresh off the smoky grill, the Liempo ng Aklan brings bold savory flavors to the table with a nostalgic familiarity to warm the palate. The Tagalog Oxtail Adobo sa Gata is a unique beef dish made even richer with coconut cream. The tender and fall-off-the-bone oxtail just melts in your mouth draping the palate with a savory richness. Add some crunch to your plate with the Batangas Fried Tawilis along with an extra serving of steamed white rice. The variety of flavorful expressions by the culinary team of Corniche is impressive. And there&#039;s more...At the Grill Station, pick your slabs of pork belly, succulent seafood and chicken and let the station chef do his magic. You can also try the Chorizo de Cebu and the Cabanatuan Longganisa too. Prepared a la minute and served to your table, you&#039;ll find even more local flavors at the Grill Station. One of the signature stations at Corniche, enjoy the day&#039;s freshest catch at the Fresh Seafood Station and have it prepared a la minute just the way you like it. Garlic butter or sweet chili, let the station chefs whip it up for you in minutes. The Japanese Station is always a hit with its fresh selection of seafood options......while the Tajima Roast Beef at the Carving Station is one more tempting option you just can&#039;t pass up. In between savory bites, refresh and cleanse your palate with freshly squeezed Dalandan, Mango and Guyabano juices. And for dessert, the culinary team of Diamond Hotel pulls all the stops with with its indulgent creations like the Buko Tarts......and the bite-sized nibbles of sweet Pili Nut Tartlets.How about a slice of Leche Flan Custard Cake? From gelato to pastries, cakes and sweet bites, the Dessert Station at Corniche has all the bases covered. My all-time dessert pick at Corniche since my very first visit has to be the D-I-Y Halo Station......where you can assemble and construct your shaved ice dessert to your own decadent specifications. A special treat just for Paleta Filipino at Corniche is the Taho Station......with each spoonful taking you back to carefree childhood summers. It&#039;s the small details like this that makes Paleta Filipino at Corniche special, unique and different. The Paleta Filipino lunch and dinner buffet at Corniche in Diamond Hotel lets you rediscover the rich and colorful layers of Filipino culinary heritage and identity from tasty starters to savory mains and indulgent desserts and then some. Available from June 9 to 14, rates for the Lunch and Dinner buffet is set at P 3,988+ per person. Book your table and experience Filipino flavors interpreted by eight master chefs of Diamond Hotel at Paleta Filipino...Corniche is located at the lobby level of Diamond Hotel, Roxas Boulevard corner Dr. J. Quintos Street, Manila or call (632) 8528-3000 for inquiries and reservations. You can also email at guestservices@diamondhotel.com or purchase and book online at onlineshopping.diamondhotel.comDude for Food is now on Facebook, Instagram, Twitter and YouTube, check out these social media accounts for regular updates on good eats. Better yet, click &quot;Like&quot; and &quot;Follow&quot; and enjoy the ride...just look for the FB and IG widgets on the right sidebar. ]]></description>
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<pubDate>Fri, 12 Jun 2026 13:00:04 +0800</pubDate>
<dc:creator>Dante Ulanday - News Writer and Moderator</dc:creator>
<media:keywords>Paleta, Filipino:, Eight, Chefs, One, Spectacular, Buffet, Feast, Local, And, Regional, Cuisine, Corniche, Diamond, Hotel</media:keywords>
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<title>Fragrance And Flavor: Award&#45;Winning Local Perfumer Wren Atelier And Chef Michelle Adrillana Introduce The New Acid Rain Fragrance With The Invisible Palate Feast</title>
<link>https://philippinetribune.net/fragrance-and-flavor-award-winning-local-perfumer-wren-atelier-and-chef-michelle-adrillana-introduce-the-new-acid-rain-fragrance-with-the-invisible-palate-feast</link>
<guid>https://philippinetribune.net/fragrance-and-flavor-award-winning-local-perfumer-wren-atelier-and-chef-michelle-adrillana-introduce-the-new-acid-rain-fragrance-with-the-invisible-palate-feast</guid>
<description><![CDATA[ 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&#039;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&#039;s newest scent celebrating our cultural identity, Acid Rain. Read on for a taste and whiff of The Invisible Palate...Wren Atelier is an award-winning niche perfume house established by Renato Lopena Jr. in 2020 known for creative, inventive and even unexpected original and avant-garde fragrances infused with subtle hints of local culture, heritage and atmosphere. Renato Lopena Jr. is a storyteller, recreating nostalgic and fond memories in an exquisite fragrance inspired by local elements reflecting the uniquely Filipino experience and identity. Challenging the usual fragrance conventions, Wren Atelier brings a refreshingly new color palette of fragrances for a distinctive and personal experience. Along the way, Wren Atelier has been recognized as the Best Filipino Fragrance of 2025 by the Mega Beauty Awards for its Batuk creation and a winner of the coveted Emerging Perfume Brand Award by the prestigious Asia Perfume Foundation. Each expression by Wren Atelier is an homage to the familiar, given new life and resonance captured in a bottle. It&#039;s these nostalgic tapestry of memories that sparks the basis and foundation for a creative process driven by passion and classic training from the Grasse Institute of Perfumery in France. The collections of Wren Atelier takes you on a journey with its interpretations of the olfactory experience woven with distinctly Filipino cues and character... ...like the Hacienderos with its base of leather, grassy flouve and earthy and musky notes punctuated by citrusy, herbal and floral hints. This is Wren Atelier&#039;s tribute to local farmers and landowners capturing the very essence of their daily routine with its fresh and pristine start to its rugged finish. The Manila Oud draws inspiration from the colonial experience with incense, banana cue and sampaguita evoking memories of busy streets lined by vendors by the church. The composition includes top notes of calamansi, ginger and nutmeg followed by wood, leather and amber reminiscent of the old city. The afternoon&#039;s highlight belonged to Acid Rain, a modern interpretation of the Philippine atmosphere enhanced and captured through the deconstruction of the comforting staple, sinigang. It&#039;s that short transition after the rains, releasing a bouquet of lush tropical greens followed by tomato leaf and tamarind for a mildly acidic yet soothing finish. In between whiffs, one is pleasantly reminded of the traditional sour and tart soup. It&#039;s this composition that becomes the foundation for the culinary component by Chef Michelle Adrillana for the second sensory experience at Hilltop by Everyday Coffee Roasters. Wren Atelier founder Renato Lopena Jr. fondly recalled the moment when the familiar scents of rain and sinigang sparked the idea for Acid Rain, inspired and driven by local cultural heritage and identity. &quot;When you cook sinigang, it&#039;s like the formation of rain. Water comes to a boil, heats up, condenses in the air and turns into rain.&quot; That feeling and moment of enjoying sinigang in rainy weather struck Renato Lopena Jr. as a solid concept for his new composition. Chef Michelle Adrillana then described her lifestyle-driven metabolically calibrated cuisine to complement the taste dimension of Wren Atelier&#039;s new fragrance taking cues from the bold yet refreshing profile of Acid Rain. Fragrance and flavor, in one seamless weave. As the kitchen prepared the dishes, a soothing Iced Latte from Hilltop by Everyday Coffee Roasters opened up the palate for the coming feast......starting with the Sugar-Free Low Carb Bread and Laing Dip with cheeses for added richness while retaining the core flavors of the local dish. Creamy with a silky smooth richness, the Laing Dip brings the familiar nutty hints made even more indulgent with the mild salty notes of cheese for a modern rendition of a local classic and a cool spin on the popular baked spinach dip. Paired with the Sugar-Free Low Carb Bread made with almond flour, Chef Michelle Adrillana opens the sensory feast of fragrance and flavor on a high and healthy note.The savory appetizer of Tamarind Chicken Rillette, Guava Gastrique, Cauliflower Hummus and Grana Padano served with Low Carb Crostini brings a delectable play on contrasting flavors to the palate with the bright hints of tamarind and guava complementing the delicate notes of the chicken for that perfectly balanced finish. The intricate execution of each dish with purposeful intent on flavors replicates the light yet complex composition of Acid Rain. Chef Michelle Adrillana and Renato Lopena Jr. have successfully aligned their brands into one cohesive and harmonious thread of fragrance and flavor. The flavorful highlights of the appetizer takes its cue from the pronounced hints of Acid Rain, particularly the sour and acidic notes from the tamarind and guava tempering the creamy savory richness of the rillette. The Low Carb Bread completes the flavors with its lingering nutty flavors. For the main course, Chef Michelle Adrillana served her Tamarind Glazed Pork Tenderloin with Charred Eggplant Mash and Duck Fat Vegetable Cassoulet for a medley of rich savory flavors on a plate. The smoky sweetness from the Charred Eggplant Mash and the buttery flavors of the Duck Fat Vegetable Cassoulet combine well building layers of flavors for the Pork Tenderloin with the Tamarind Glaze cutting through the richness. The beautifully plated dish first feeds the eyes before the palate consistent with the sensory theme of the feast for Wren Atelier. And just like Acid Rain, the dish brings deep, bold and pronounced savory flavors with bursts of bright and vibrant notes in one well executed dish. Chef Michelle Adrillana then served her dessert course starting with the Verdant Sour Matcha Tea with calamansi and lemon......paired with Bonbon Dark Chocolate Covered Tamarind Candy with Matcha, Cayenne, and Toasted Coconut Ash to cap a sumptuous feast of sensory layers inspired by the new Acid Rain from Wren Atelier. Sweet, nutty and sour with each note complementing the other, it&#039;s the perfect ending to a lavish feast of fragrance and flavor. The acidic hints of sinigang are faithfully infused for that familiar astringent finish with just a whisper of bitterness and absolutely no sugar to cleanse the palate. Each course set up the afternoon&#039;s theme of fragrance and flavor in multiple renditions for a satisfying meal. Yet one doesn&#039;t get the usual heavy, bloated feeling and that&#039;s where Chef Michelle Adrillana&#039;s metabolically calibrated approach to cuisine comes in. It&#039;s rare to feel genuinely good after some serious feasting, but metabolic calibrated dishes definitely works. A memorable afternoon that explored the inseparable link and relationship between smell and taste becomes one of the most novel, creative and innovative launch concepts yet. From deconstructing a Filipino dish into fragrance and deconstructed once more from fragrance to exquisite dishes, The Invisible Palate by Chef Michelle Adrillana and Renato Lopena Jr. for Wren Atelier has to be one of the best collaborations yet. Proudly homegrown, Wren Atelier brings both local culture and identity to a much bigger stage with Acid Rain, Hacienderos and Manila Oud along with the rest of its award-winning repertoire of unique compositions. And in one afternoon, creativity flowed seamlessly merging the worlds of the culinary arts and perfumery in a lavish sensory feast. Inspired by the elements of rain, minerals, tamarind, humidity and memory, Renato Lopena Jr. captures the essence of the moment with Acid Rain for Wren Atelier perfectly reinterpreted through the dishes of Chef Michelle Adrillana intertwined in a tightly woven knit. Here&#039;s to more memorable whiffs and bites...For more on Wren Atelier, you can visit their website, FB Page and IG Feed at https://wrenatelier.com.ph/, https://www.facebook.com/people/Wren-Atelier/ and https://www.instagram.com/wrenatelier for more information and updates.\Dude for Food is now on Facebook, Instagram, Twitter and YouTube, check out these social media accounts for regular updates on good eats. Better yet, click &quot;Like&quot; and &quot;Follow&quot; and enjoy the ride...just look for the FB and IG widgets on the right sidebar. ]]></description>
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<pubDate>Mon, 08 Jun 2026 13:00:04 +0800</pubDate>
<dc:creator>Dante Ulanday - News Writer and Moderator</dc:creator>
<media:keywords>Fragrance, And, Flavor:, Award-Winning, Local, Perfumer, Wren, Atelier, And, Chef, Michelle, Adrillana, Introduce, The, New, Acid, Rain, Fragrance, With, The, Invisible, Palate, Feast</media:keywords>
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<item>
<title>From Salad To Sizzling, Retracing The Origins of Pampanga&amp;apos;s Sisig And Its Place In The Filipino Culinary Experience At The Sisig Festival By The Philippine Heritage Kitchen And CCA Manila</title>
<link>https://philippinetribune.net/from-salad-to-sizzling-retracing-the-origins-of-pampangas-sisig-and-its-place-in-the-filipino-culinary-experience-at-the-sisig-festival-by-the-philippine-heritage-kitchen-and-cca-manila</link>
<guid>https://philippinetribune.net/from-salad-to-sizzling-retracing-the-origins-of-pampangas-sisig-and-its-place-in-the-filipino-culinary-experience-at-the-sisig-festival-by-the-philippine-heritage-kitchen-and-cca-manila</guid>
<description><![CDATA[ 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&#039;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&#039;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&#039;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...Fresh from the inaugural success of its first event, the Philippine Heritage Kitchen and CCA Manila continues its mission in celebrating, preserving and honoring culinary tradition and heritage. The Philippine Heritage Kitchen is envisioned as &quot;a space for all things Filipino, it&#039;s about our roots, it&#039;s about the people who create our food, it&#039;s about people who grow them, catch them and care for them so Philippine Heritage Kitchen is for people who cook, who plant, who grow and for all of us who love to eat and it is for us to explore who we are, our identity as a people through what we eat,&quot; shared Chef Reggie Aspiras (for more on the inaugural event, see my post on the formal launch of the Philippine Heritage Kitchen at Brittany Hotel BGC The Filipino Story On A Plate: Acclaimed Chef Reggie Aspiras And CCA Manila Brings Traditional Local Flavors To BGC At The Launch Of The Philippine Heritage Kitchen featuring the flavors of the North from April this year). At the stations, CCA Manila&#039;s team prepare the sumptuous spread featuring a wide variety of the the traditional &quot;sisig.&quot; But the story of &quot;sisig&quot; goes way back to pre-colonial times. Many generations before that sizzling plate of pork mask and ears was served along with a round of beer to your table, you&#039;ll have to go back in time when ancestral kitchens were already creating the foundation for what would become the now iconic staple familiar throughout the country and even the world. More than just a dish, &quot;sisig&quot; is a process or a souring method using a brine or vinegar solution for vegetables, salads and seafood. In his research, food historian Ruston Banal unearthed an early reference in Fray Diego Bergano&#039;s Kapampangan dictionary from 1732 with the word &quot;sising&quot; described as a sour salad using green papaya and fresh chilies steeped in vinegar. This was a key insight that suggests &quot;sisig&quot; is a style or culinary technique of preparing food not limited to one dish. And it also reveals a much bigger story in the constantly evolving local culinary landscape with dishes influenced, adapted, borrowed and transformed through transitory movement and migration, trade and a memorable shared experience. For Ruston Banal, &quot;sisig&quot; remains a shared heritage throughout the archipelago as it traveled the countless islands and regions and home kitchens through time evolving to the dish we know today. As the staple traversed the many regions far up north and deep down south, the dish returned with now popular tweaks like a crispier and crunchier texture served on a sizzling hot plate and heaven forbid, topped with egg and enriched with mayo often disdained by purists. Ruston Banal attributes this more to the Dinakdakan of Ilocos and the north usually adding pig brains or replaced by egg and mayo. As one dives deeper into its origins, one realizes just how complex and intricately intertwined the story is spanning several provinces predating the current form now popular everywhere. But one fact remains, the kitchens of Pampanga defined and shaped the familiar rendition of &quot;sisig&quot; beginning in the early seventies along the railroad tracks in Angeles City immortalized by Aling Lucing. At the Sisig Festival From Salad To Sizzling, the impressive spread takes you on a flavorful journey tracing the origins of the beloved &quot;sisig&quot; starting with the foundations and building blocks of the popular dish with the Sisig Mangga. The sour and tart beer-macerated green mango salad with sea salt opens up the palate with its bold, bright and tangy notes with just a hint of lingering sweetness......while the Sisig Kapaya or green papaya and fruit salad tossed with cucumber, red onions, guava and mango steeped in sweetened cane vinegar and peppercorns continues the medley of fresh flavors. The natural sweet tartness of the fresh and crisp fruits are given a flavorful depth by the cane vinegar with just the right sharpness to tease the palate. The Kilayin Asan Danum with cured, meticulously cleaned and deboned whitebait or immature fish fry similar to dulong or dilis brings a whole new set of flavors to your tasting journey on the origins of &quot;sisig.&quot; The tedious process behind the kilawin style dish builds the flavors from the preparatory cleaning of the whitebait, blanching with hot water and integration of the acid component of nipa palm vinegar, chilies, salt, shallots, sugar and freshly cracked peppercorns. The clean briny sweetness of the whitebait are complemented by the bold sour notes with just a whisper of soothing heat from the chilies for delicately balanced flavors. The sour vinegar meat salad, Sisig Matwa or quilo babi with boiled pork mask and ears predates the now popular &quot;sisig&quot; and is often considered as the ancestral foundation of the modern &quot;sisig&quot; by Ruston Banal. The pure, clean and savory notes of the dish are perfectly tempered by the sour sharpness of the heritage marinade of fermented nipa palm vinegar, red onions, red chilies, sea salt, dried bay leaves, ginger, sugar and cracked whole peppercorns. The uncluttered and unrestrained flavors of the tender pork drapes the palate in a vibrant burst of bold flavors with the heritage marinade cutting through the richness of the dish. This is the base of the modern &quot;sisig&quot; in its purest form, and the flavors still resonate steeped in nostalgia and a rich and timeless culinary heritage. Now with a better perspective, you&#039;re ready to explore other variations like the Sizzling Puso ng Saging or banana blossom with pork, shrimp, chilies and bagoong or fermented shrimp paste. The play on sweet, sour, salty and mildly spicy notes come together in an elegantly seamless blend......while the Sisig Tinapa Roulade brings smoky hints to the palate with flakes of artisanal smoked fish and a secret blend of aromatics paired with blanched cabbage for a savory roll presents yet another dimension to the sisig story. The fragrant hints translates to a lingering richness with each bite followed by a subtle sweetness. And there&#039;s a whole lot more seafood at the Sisig Festival From Salad To Sizzle by the Philippine Heritage Kitchen......led by the Sizzling Quilo Paro with succulent wild-caught shrimps gently braised in tomatoes and kamias or bilimbi fruit. The briny sweetness of the plump shrimps comes through followed by the distinct hints of tomatoes, kamias, onions, garlic, salt, pepper and fresh chilies. The Sisig Tanigue with pan-seared crisp skinned Spanish Mackerel fillets tossed in a refreshingly tart citrus blend of calamansi, dayap or native lime, green mangoes, onions, peppercorns, chilies, salt, sugar and native cane vinegar brings a comfortingly sweet yet cleansing sharpness to the palate. It&#039;s a light yet hearty rendition with bold flavors finished with the right level of heat. The Sisig Talaba with crisp and breaded deep-fried oysters elegantly laid on finely julienned green mangoes and fresh orchard fruits tossed in a tangy and zesty cane vinegar and calamansi marinade is another treat for seafood lovers. From the contrasting textures of the crisp layer of breading to the soft succulent oysters and julienned fruits completed by the sour and citrusy marinade, the Sisig Talaba is one more page from the colorful playbook of &quot;sisig.&quot; Aside from seafood, there are other healthy options from the &quot;sisig&quot; playlist like the Sisig Tofu. The contemporary plant-based variation features crisp glazed tofu in a savory soy based sauce blended with calamansi and peppercorns. Onions and chilies complete the dish complementing the distinct deep and nutty notes of the tofu. The Quilo Bangus rounds up the seafood variations of &quot;sisig&quot; with the pronounced sweetness of the milkfish enhanced by the blend of tart tomatoes, aromatics, spices and sour marinade. And when you get that bite of the buttery belly, just pure savory goodness. But it&#039;s time for the main course. Or courses. It&#039;s time for Pork Sisig...The late Anthony Bourdain once declared Pampanga&#039;s Sisig as his &quot;single favorite Filipino street food&quot; and &quot;possibly the best thing you could ever eat with a cold beer.&quot; It takes a lot to impress Anthony Bourdain, and Pampanga&#039;s Sisig seems to have nailed it and captured his heart. Why? It&#039;s the &quot;sweet symphony of pig parts&quot; combining for a &quot;hot, crispy and sticky combination of flavors.&quot; And maybe one day, the humble Filipino dish could &quot;set the world on fire.&quot; Bold words coming from one of the greatest culinary storytellers of this generation. It&#039;s a dish that transcends the borders of Pampanga ultimately becoming a uniquely Filipino dish. Now pick up a plate...The Sisig Angeles is often described as the &quot;iconic urban masterpiece&quot; by Ruston Banal with tender boiled and char-grilled pork mask and ears lavishly bound together with the earthy richness of chicken liver paté. That added textural richness and layer of flavor from the adobo style chicken liver paté is complemented by the usual suspects of fresh chilies, white onions, soy sauce, native vinegar and calamansi for that familiar base. The resulting dish is velvety smooth with the addition of chicken liver paté with no egg or mayo needed. The deep and intensely savory umami notes tease the palate for layer upon layer of flavors best paired with rice. Or a cold beer. More than just pulutan or bar chow, &quot;sisig&quot; is a comforting homestyle meal served at home. The Sisig Lasuk brings another layer of flavor into play with hardwood smoked pork mask and belly enriched with pork liver seasoned with salt, pepper, red onions, chilies and calamansi. The flavorful layer of smoky hints and the pronounced notes of pork liver conspire for bold, upfront flavors tempered by the chilies, onions and citrus finish of calamansi. Described by Ruston Banal as a &quot;smoked heritage sisig,&quot; the Sisig Lasuk offers even more flavors with a gentle kiss of smoke from slow-burning hardwood. It&#039;s elements like this that add both complexity and richness to the story of &quot;sisig&quot; revealing how deeply embedded the dish is in the local culinary heritage of Pampanga. Pitichan, Pampanga&#039;s version of chicharon or pork cracklings just has to be part of the &quot;sisig&quot; story. Made from chunkier pieces of pork skin and back fat, the Kapampangan cracklings take the lead role in another local rendition with the Sisig Pitichan. The Sisig Pitichan brings that delectable crunch to the particular and more familiar version of &quot;sisig&quot; everyone knows. Boiled, drained and air-dried, the slab of pork belly is then deep-fried until fully blistered and golden brown, finely chopped and hand-mixed with onions, chilies, vinegar, calamansi, salt and pepper. Like all sisig renditions, it&#039;s all about delicately balanced flavors with the textural contrasts and savory richness of the pitichan tempered by the tart sour notes of the acids and gente heat from the chilies. And it all comes together beautifully in one harmonious execution with the Sisig Pitichan for another chapter in the story of Pampanga&#039;s Sisig.The replacement of the original pork and ears by crisp pork belly cracklings reflects the versatility of the dish or the culinary process, working equally well with fruits, vegetables and seafood all perfectly soured with native vinegar the traditional way. In between bites, the Original Razon&#039;s from Guagua provides an indulgent and refreshing change of pace......with their signature Halo-Halo with its minimalist blend of sweet sun-ripened bananas or saging na saba and macapuno layered with ultra fine shaved ice and milk topped with silky smooth and luscious leche flan. Established back in 1972 by three sisters, Razon&#039;s of Guagua remains one of Pampanga&#039;s culinary treasures. One more? Go ahead...After a sumptuous all-sisig buffet feast at the Philippine Heritage Kitchen, Ruston Banal takes over one of the stations for his cooking demo... ...recreating the flavors of the legendary and beloved dish. Key is to integrate the proper souring agents for a proper execution of the revered dish......staying true to the dish&#039;s origins......with the option of lavishly elevating your version with either chicken liver paté or pork liver and never egg or mayo. From the ancestral pre-colonial Sisig Matwa to more modern and contemporary sizzling or crunchy versions, it&#039;s time we truly celebrate the dish by honoring the process. Yes, it&#039;s a Kapampangan dish perfected and refined in countless ancestral home kitchens and that now famous street side food stall along the railroad tracks in Angeles City. But it&#039;s also a truly Filipino dish, enhanced by regional variations in a shared experience. Including the egg and mayo. The Philippine Heritage Kitchen led by Chef Reggie Aspiras and CCA Manila have started a timely advocacy in creating a space for Filipino cuisine honoring tradition and boldly looking forward to a future filled with creative possibilities. Pampanga&#039;s Sisig is just one colorful thread in the tapestry of Filipino flavors with many more to discover and experience. The second of scheduled activities, the Sisig Festival From Salad to Sizzling comprise the opening chapters in the culinary journey of the Philippine Heritage Kitchen and CCA Manila with many more in the pipeline. Where else do you want to go in your rediscovery of Filipino cuisine? Let the Philippine Heritage Kitchen and CCA Manila take you there...For more on the Philippine Heritage Kitchen at Origine in Brittany Hotel BGC, you can view their IG Feed at https://www.instagram.com/phheritagekitchen/ for more information and updates. Origine is located at Level 1, Brittany Hotel BGC, 6 McKinley Parkway, Bonifacio Global City, Taguig City, Metro Manila. Dude for Food is now on Facebook, Instagram, Twitter and YouTube, check out these social media accounts for regular updates on good eats. Better yet, click &quot;Like&quot; and &quot;Follow&quot; and enjoy the ride...just look for the FB and IG widgets on the right sidebar. ]]></description>
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<pubDate>Wed, 03 Jun 2026 13:02:04 +0800</pubDate>
<dc:creator>Dante Ulanday - News Writer and Moderator</dc:creator>
<media:keywords>From, Salad, Sizzling, Retracing, The, Origins, Pampangas, Sisig, And, Its, Place, The, Filipino, Culinary, Experience, The, Sisig, Festival, The, Philippine, Heritage, Kitchen, And, CCA, Manila</media:keywords>
</item>

<item>
<title>Through The Years, At Discovery Primea&amp;apos;s Tapenade...</title>
<link>https://philippinetribune.net/through-the-years-at-discovery-primeas-tapenade</link>
<guid>https://philippinetribune.net/through-the-years-at-discovery-primeas-tapenade</guid>
<description><![CDATA[ For over a decade, the fresh and vibrant notes of the sun-kissed Mediterranean cuisine at Tapenade lit up the ever-changing dining scene in Makati. And it continues to shine bright as ever with its repertoire of Mediterranean inspired dishes. Since my very first visit back in 2015, Tapenade in Discovery Primea has always been top-of-mind for Mediterranean flavors. Eleven years later, it still is...For establishments to reach its milestone eleventh year says a lot, and that&#039;s a big deal in the competitive food and beverage industry that&#039;s forever changing, adapting and evolving. Helmed by Executive Chef Luis Chikiamco since day one, Tapenade at Discovery Primea stayed true to its promise of serving the freshest flavors of the Mediterranean. A recent visit revealed new dishes for Executive Chef Luis Chikiamco&#039;s own picks for the month as well as enduring bestsellers from the menu. Read on to see what&#039;s on the table. At Tapenade in Discovery Primea...Tapenade, and Discovery Primea have been part of my food blog&#039;s journey documenting the inaugural opening and its different campaigns and offerings through the years since 2015. My first memorable experience of Discovery Primea was at Tapenade with its rich Italian, Greek, Spanish and Moroccan inspired flavors (see my post, Discover Mediterranean Flavors At Discovery Primea&#039;s Tapenade from March 2015). Since then, I&#039;ve featured Tapenade as it explored the many and diverse flavors and cuisines of the Mediterranean (see some of my posts, Serious Beef. At Restaurant Tapenade. from 2016 showcasing their signature Bistecca alla Fiorentina, Savor The Flavors Of The Mediterranean Summer With Tapenade&#039;s All-New Menu from 2018, Mas Paella! Celebrate World Paella Day At Discovery Primea&#039;s Restaurant Tapenade from eight years ago, Inspired Mediterranean Flavors: A Taste Of The Mediterranean At Discovery Primea&#039;s Restaurant Tapenade from 2019, Dining In The Next Normal: Mediterranean Flavors Continue To Shine At Discovery Primea&#039;s Restaurant Tapenade from the long days of the quarantine experience in 2020 and Stay Home And Have Brunch With Discovery Primea&#039;s Tapenade On The Go Delivered To Your Doorstep from 2021). Tapenade at Discovery Primea continues to adapt and evolve responding to the changing market with new menus, expanding and diving much deeper into the region&#039;s varied cuisines. That day, we sampled some of Executive Chef Luis Chikiamco&#039;s picks for the month but first, some tasty starters...From their extensive selection of tapas and antipasti, the Chicken Nuggets (P 520) with that sweet, spicy and savory play on flavors. Each bite opens up the palate with its unrestrained flavors with tender and mildly crisp chicken draped in spicy honey bbq glaze complemented by the vibrant hints of lemon, capers and fresh parsley......followed by the Tomatoes with Burrata and &quot;Miele Piccante&quot; (P 650) with sun-ripened cherry tomatoes, hot honey and silky smooth burrata. Executive Chef Luis Chikiamco weaves a medley of contrasting flavors with the fresh tartness of cherry tomatoes tempered by the soothing heat of hot honey and elegantly smoothened by the creamy burrata for that balanced finish. It&#039;s fresh and bold flavors like these that takes you straight to the Mediterranean right here at Tapenade. Executive Chef Luis Chikiamco then served the first of four picks for the month at Tapenade starting with the Mozzarella di Buffala Salad (P 480) with garden fresh organic greens, seedless grapes, Kalamata olives and candied walnuts tossed in a nutty and creamy hummus dressing. The sumptuous bowl of fresh and clean notes led by the Mozzarella di Buffala brings its indulgent richness to the salad followed by the tart sweetness of cherry tomatoes and seedless grapes, pronounced briny hints of kalamata olives and the subtle sharpness of the fresh basil and peppery hints of arugula neatly bound together by the velvety and nutty hummus dressing. Executive Chef Luis Chikiamco&#039;s second pick for the month at Tapenade is the Lucban Longanissa Risotto (P 650) for a playfully inventive rendition infused with local flavors with soffritto, Spanish Pimenton de la Vera and the traditional local sausage. And it works. Prepared in the classic style with creamy Arborio rice with the smoky sweetness of slow-cooked bell peppers and fragrant Spanish paprika, the upfront garlicky notes of the local sausage competes the dish for a new and unique flavor experience. The dish &quot;gracefully marries the elegant technique of Italian risotto with the bold, smoky soul of a beloved Filipino ingredient,&quot; explained Executive Chef Luis Chikiamco. Executive Chef Luis Chikiamco&#039;s third pick for the month is the Los Macarrones de la Lola (P 750), a comforting take with Spanish chorizo with its flavorful and even nostalgic smoky and sweet paprika notes. Imagine Spanish chorizo and indulgently rich and thick tomato sofrito sauce enriched with sweet onions and garlic on firm al dente rigatoni with just the right burst of added richness from the olive oil, lemon and parsley drizzle. It&#039;s the rich and rustic flavors you&#039;d expect from your abuela&#039;s kitchen, recreated at Tapenade. The dish also plays on textures to complement the layers of flavors, from the tangy freshness to just a whisper of heat from the spices to the satisfying chew. The Los Macarrones de la Lola warms the palate with its comforting flavors, and it&#039;s easy to see why this dish made the list for Executive Chef Luis Chikiamco&#039;s picks for the month. And finally, the Pizza Caramella Blu (P 850) rounds out Executive Chef Luis Chikiamco&#039;s picks for the month at Tapenade. Fresh off Tapenade&#039;s brick oven, the Pizza Caramella Blu with caramelized onions, fresh arugula, Blue Cheese and Mozzarella on a crisp rustic crust brings a delectably salty and sweet medley of flavors with each bite. The white pizza variation brings elegantly balanced layers of sweetness from the caramelized onions and the distinct notes of tangy Blue Cheese complemented by the mild peppery hints of arugula and the silky finish of Mozzarella. The perfectly charred blisters on the edges of the crisp crust completes the experience. The Blue Cheese clearly is the star of the pizza, ably supported by a stellar cast of fresh and premium ingredients. In between bites, enjoy soothing sips of the Fresh Watermelon Shake, as Executive Chef Luis Chikiamco served more from Tapenade&#039;s repertoire of culinary creations......like the Spaghetti All&#039;Acqua di Pomodoro (P 550) highlighting pure elegance in its simplicity with tomato essence, butter and fresh basil. It&#039;s a deceptively simple and minimalist dish, yet the delicate and nuanced flavors lingers long on the palate for another must-try pasta offering from Tapenade&#039;s kitchen. The trio of fresh ingredients with the tomato essence, butter and basil combine for pure, clean and uncluttered notes. A dish intentionally kept to a bare minimum, it&#039;s a surprising rendition yet packed with flavor. That gradual release of richness after each bite of the soft yet firm al dente noodles is proof that a good pasta dish doesn&#039;t have to be complicated. That old saying &quot;less is more&quot; perfectly describes this dish, and this one&#039;s high up on my list.Tradition is at the core of Tapenade&#039;s menu with the classic carbonara done the old school way. The Spaghetti Carbonara (P 650 Solo/P 1,690 To Share) with crisp Guanciale, black pepper and egg yolk Parmesan sauce is a carbonara purists dream. With no cream added and using only Guanciale or cured pork jowl with a generous sprinkling of freshly ground black pepper, Executive Chef Luis Chikiamco highlights culinary tradition in one of many dishes at Tapenade. &quot;Guanciale, not Pancetta&quot; from the traditionalists comes through loud and clear in this execution. With a much higher fat content than the usual pork belly used for Pancetta and bacon, Guanciale adds a butter-like savory texture to any dish when rendered with deeper and intense pork flavors. The egg yolk and Parmesan sauce delivers all the indulgent savory textures and flavors for the base while the sharp notes of the Guanciale along with freshly ground black pepper cuts through the creamy richness for that elegantly balanced finish. At Tapenade, old school still rules in many of the dishes on the menu. Sous-vide and pan-roasted, the delicate notes of the tender and juicy chicken with lightly crisp edges take the spotlight for the next dish. The Pollo Marsala (P 1,250) with sauteed root vegetables and thick mushroom marsala sauce is another hearty number from Tapenade&#039;s savory playlist with hearty and rustic flavors. The earthy sweetness of the roasted root vegetables like potatoes and carrots and the nutty and fruity hints of the Marsala sauce with mushrooms gives this dish a flavorful depth complementing the sous-vide pan-roasted boneless chicken. The Sicilian wine-based sauce adds a complex yet comforting layer of rich notes to the dish, complemented by the supporting cast of root vegetables and mushrooms. Another dish anchored on tradition, the Pollo Marsala is a complete meal in itself. In the menu from the very beginning, the Salumi (P 890) continues to be a popular bestseller at Tapenade. Why? Imagine a crisp and rustic crust topped with Italian Guanciale, fennel sausage, bacon and creamy Mozzarella and you get the picture. It&#039;s easy to see why this pork-centric variant with Mozzarella and tart tomato-based sauce in a slice continues to be a hit at Tapenade. For dessert, Executive Chef Luis Chikiamco served two decadent options with the Tiramisu (P 450) with Mascarpone cream and espresso Lady Finger cookies......and the Baklava (P 380) with filo pastry, rose water, honey and pistachios to cap another Mediterranean feast at Tapenade. These are the enduring flavors of the Mediterranean, served daily at Tapenade for over a decade. And through the years, these vibrant flavors continues to shine at Discovery Primea...For more on Restaurant Tapenade at Discovery Primea, you can visit their website at https://www.discoveryprimea.com/welcome-to-tapenade and their FB Page at https://www.facebook.com/DiscoveryPrimeaMakati/ or call +63 2 7955 8888 for inquiries.Dude for Food is now on Facebook, Instagram, Twitter and YouTube, check out these social media accounts for regular updates on good eats. Better yet, click &quot;Like&quot; and &quot;Follow&quot; and enjoy the ride...just look for the FB and IG widgets on the right sidebar. ]]></description>
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<pubDate>Tue, 02 Jun 2026 13:02:02 +0800</pubDate>
<dc:creator>Dante Ulanday - News Writer and Moderator</dc:creator>
<media:keywords>Through, The, Years, Discovery, Primeas, Tapenade...</media:keywords>
</item>

<item>
<title>Through The Years, At Disvovery Primea&amp;apos;s Tapenade...</title>
<link>https://philippinetribune.net/through-the-years-at-disvovery-primeas-tapenade</link>
<guid>https://philippinetribune.net/through-the-years-at-disvovery-primeas-tapenade</guid>
<description><![CDATA[ For over a decade, the fresh and vibrant notes of the sun-kissed Mediterranean cuisine at Tapenade lit up the ever-changing dining scene in Makati. And it continues to shine bright as ever with its repertoire of Mediterranean inspired dishes. Since my very first visit back in 2015, Tapenade in Discovery Primea has always been top-of-mind for Mediterranean flavors. Eleven years later, it still is...For establishments to reach its milestone eleventh year says a lot, and that&#039;s a big deal in the competitive food and beverage industry that&#039;s forever changing, adapting and evolving. Helmed by Executive Chef Luis Chikiamco since day one, Tapenade at Discovery Primea stayed true to its promise of serving the freshest flavors of the Mediterranean. A recent visit revealed new dishes for Executive Chef Luis Chikiamco&#039;s own picks for the month as well as enduring bestsellers from the menu. Read on to see what&#039;s on the table. At Tapenade in Discovery Primea...Tapenade, and Discovery Primea have been part of my food blog&#039;s journey documenting the inaugural opening and its different campaigns and offerings through the years since 2015. My first memorable experience of Discovery Primea was at Tapenade with its rich Italian, Greek, Spanish and Moroccan inspired flavors (see my post, Discover Mediterranean Flavors At Discovery Primea&#039;s Tapenade from March 2015). Since then, I&#039;ve featured Tapenade as it explored the many and diverse flavors and cuisines of the Mediterranean (see some of my posts, Serious Beef. At Restaurant Tapenade. from 2016 showcasing their signature Bistecca alla Fiorentina, Savor The Flavors Of The Mediterranean Summer With Tapenade&#039;s All-New Menu from 2018, Mas Paella! Celebrate World Paella Day At Discovery Primea&#039;s Restaurant Tapenade from eight years ago, Inspired Mediterranean Flavors: A Taste Of The Mediterranean At Discovery Primea&#039;s Restaurant Tapenade from 2019, Dining In The Next Normal: Mediterranean Flavors Continue To Shine At Discovery Primea&#039;s Restaurant Tapenade from the long days of the quarantine experience in 2020 and Stay Home And Have Brunch With Discovery Primea&#039;s Tapenade On The Go Delivered To Your Doorstep from 2021). Tapenade at Discovery Primea continues to adapt and evolve responding to the changing market with new menus, expanding and diving much deeper into the region&#039;s varied cuisines. That day, we sampled some of Executive Chef Luis Chikiamco&#039;s picks for the month but first, some tasty starters...From their extensive selection of tapas and antipasti, the Chicken Nuggets (P 520) with that sweet, spicy and savory play on flavors. Each bite opens up the palate with its unrestrained flavors with tender and mildly crisp chicken draped in spicy honey bbq glaze complemented by the vibrant hints of lemon, capers and fresh parsley......followed by the Tomatoes with Burrata and &quot;Miele Piccante&quot; (P 650) with sun-ripened cherry tomatoes, hot honey and silky smooth burrata. Executive Chef Luis Chikiamco weaves a medley of contrasting flavors with the fresh tartness of cherry tomatoes tempered by the soothing heat of hot honey and elegantly smoothened by the creamy burrata for that balanced finish. It&#039;s fresh and bold flavors like these that takes you straight to the Mediterranean right here at Tapenade. Executive Chef Luis Chikiamco then served the first of four picks for the month at Tapenade starting with the Mozzarella di Buffala Salad (P 480) with garden fresh organic greens, seedless grapes, Kalamata olives and candied walnuts tossed in a nutty and creamy hummus dressing. The sumptuous bowl of fresh and clean notes led by the Mozzarella di Buffala brings its indulgent richness to the salad followed by the tart sweetness of cherry tomatoes and seedless grapes, pronounced briny hints of kalamata olives and the subtle sharpness of the fresh basil and peppery hints of arugula neatly bound together by the velvety and nutty hummus dressing. Executive Chef Luis Chikiamco&#039;s second pick for the month at Tapenade is the Lucban Longanissa Risotto (P 650) for a playfully inventive rendition infused with local flavors with soffritto, Spanish Pimenton de la Vera and the traditional local sausage. And it works. Prepared in the classic style with creamy Arborio rice with the smoky sweetness of slow-cooked bell peppers and fragrant Spanish paprika, the upfront garlicky notes of the local sausage competes the dish for a new and unique flavor experience. The dish &quot;gracefully marries the elegant technique of Italian risotto with the bold, smoky soul of a beloved Filipino ingredient,&quot; explained Executive Chef Luis Chikiamco. Executive Chef Luis Chikiamco&#039;s third pick for the month is the Los Macarrones de la Lola (P 750), a comforting take with Spanish chorizo with its flavorful and even nostalgic smoky and sweet paprika notes. Imagine Spanish chorizo and indulgently rich and thick tomato sofrito sauce enriched with sweet onions and garlic on firm al dente rigatoni with just the right burst of added richness from the olive oil, lemon and parsley drizzle. It&#039;s the rich and rustic flavors you&#039;d expect from your abuela&#039;s kitchen, recreated at Tapenade. The dish also plays on textures to complement the layers of flavors, from the tangy freshness to just a whisper of heat from the spices to the satisfying chew. The Los Macarrones de la Lola warms the palate with its comforting flavors, and it&#039;s easy to see why this dish made the list for Executive Chef Luis Chikiamco&#039;s picks for the month. And finally, the Pizza Caramella Blu (P 850) rounds out Executive Chef Luis Chikiamco&#039;s picks for the month at Tapenade. Fresh off Tapenade&#039;s brick oven, the Pizza Caramella Blu with caramelized onions, fresh arugula, Blue Cheese and Mozzarella on a crisp rustic crust brings a delectably salty and sweet medley of flavors with each bite. The white pizza variation brings elegantly balanced layers of sweetness from the caramelized onions and the distinct notes of tangy Blue Cheese complemented by the mild peppery hints of arugula and the silky finish of Mozzarella. The perfectly charred blisters on the edges of the crisp crust completes the experience. The Blue Cheese clearly is the star of the pizza, ably supported by a stellar cast of fresh and premium ingredients. In between bites, enjoy soothing sips of the Fresh Watermelon Shake, as Executive Chef Luis Chikiamco served more from Tapenade&#039;s repertoire of culinary creations......like the Spaghetti All&#039;Acqua di Pomodoro (P 550) highlighting pure elegance in its simplicity with tomato essence, butter and fresh basil. It&#039;s a deceptively simple and minimalist dish, yet the delicate and nuanced flavors lingers long on the palate for another must-try pasta offering from Tapenade&#039;s kitchen. The trio of fresh ingredients with the tomato essence, butter and basil combine for pure, clean and uncluttered notes. A dish intentionally kept to a bare minimum, it&#039;s a surprising rendition yet packed with flavor. That gradual release of richness after each bite of the soft yet firm al dente noodles is proof that a good pasta dish doesn&#039;t have to be complicated. That old saying &quot;less is more&quot; perfectly describes this dish, and this one&#039;s high up on my list.Tradition is at the core of Tapenade&#039;s menu with the classic carbonara done the old school way. The Spaghetti Carbonara (P 650 Solo/P 1,690 To Share) with crisp Guanciale, black pepper and egg yolk Parmesan sauce is a carbonara purists dream. With no cream added and using only Guanciale or cured pork jowl with a generous sprinkling of freshly ground black pepper, Executive Chef Luis Chikiamco highlights culinary tradition in one of many dishes at Tapenade. &quot;Guanciale, not Pancetta&quot; from the traditionalists comes through loud and clear in this execution. With a much higher fat content than the usual pork belly used for Pancetta and bacon, Guanciale adds a butter-like savory texture to any dish when rendered with deeper and intense pork flavors. The egg yolk and Parmesan sauce delivers all the indulgent savory textures and flavors for the base while the sharp notes of the Guanciale along with freshly ground black pepper cuts through the creamy richness for that elegantly balanced finish. At Tapenade, old school still rules in many of the dishes on the menu. Sous-vide and pan-roasted, the delicate notes of the tender and juicy chicken with lightly crisp edges take the spotlight for the next dish. The Pollo Marsala (P 1,250) with sauteed root vegetables and thick mushroom marsala sauce is another hearty number from Tapenade&#039;s savory playlist with hearty and rustic flavors. The earthy sweetness of the roasted root vegetables like potatoes and carrots and the nutty and fruity hints of the Marsala sauce with mushrooms gives this dish a flavorful depth complementing the sous-vide pan-roasted boneless chicken. The Sicilian wine-based sauce adds a complex yet comforting layer of rich notes to the dish, complemented by the supporting cast of root vegetables and mushrooms. Another dish anchored on tradition, the Pollo Marsala is a complete meal in itself. In the menu from the very beginning, the Salumi (P 890) continues to be a popular bestseller at Tapenade. Why? Imagine a crisp and rustic crust topped with Italian Guanciale, fennel sausage, bacon and creamy Mozzarella and you get the picture. It&#039;s easy to see why this pork-centric variant with Mozzarella and tart tomato-based sauce in a slice continues to be a hit at Tapenade. For dessert, Executive Chef Luis Chikiamco served two decadent options with the Tiramisu (P 450) with Mascarpone cream and espresso Lady Finger cookies......and the Baklava (P 380) with filo pastry, rose water, honey and pistachios to cap another Mediterranean feast at Tapenade. These are the enduring flavors of the Mediterranean, served daily at Tapenade for over a decade. And through the years, these vibrant flavors continues to shine at Discovery Primea...For more on Restaurant Tapenade at Discovery Primea, you can visit their website at https://www.discoveryprimea.com/welcome-to-tapenade and their FB Page at https://www.facebook.com/DiscoveryPrimeaMakati/ or call +63 2 7955 8888 for inquiries.Dude for Food is now on Facebook, Instagram, Twitter and YouTube, check out these social media accounts for regular updates on good eats. Better yet, click &quot;Like&quot; and &quot;Follow&quot; and enjoy the ride...just look for the FB and IG widgets on the right sidebar. ]]></description>
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<pubDate>Mon, 01 Jun 2026 13:02:04 +0800</pubDate>
<dc:creator>Dante Ulanday - News Writer and Moderator</dc:creator>
<media:keywords>Through, The, Years, Disvovery, Primeas, Tapenade...</media:keywords>
</item>

<item>
<title>The Sebastian&amp;apos;s Ice Cream Summer: Homegrown Flavors Take The Spotlight In Sebastian&amp;apos;s Ice Cream 2026 Summer Collection</title>
<link>https://philippinetribune.net/the-sebastians-ice-cream-summer-homegrown-flavors-take-the-spotlight-in-sebastians-ice-cream-2026-summer-collection</link>
<guid>https://philippinetribune.net/the-sebastians-ice-cream-summer-homegrown-flavors-take-the-spotlight-in-sebastians-ice-cream-2026-summer-collection</guid>
<description><![CDATA[ When the sweltering heat of summer slows you down, just chill. The new 2026 Summer Collection by Sebastian&#039;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&#039;s Ice Cream&#039;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&#039;s Ice Cream with that creative style and flair that&#039;s been the local brand&#039;s signature from the very start. And this summer, Sebastian&#039;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...The timeless and traditional shaved ice dessert, Halo-Halo remains an iconic dessert staple that&#039;s as popular as ever. A summer fave enjoyed all year long, you can find the ubiquitous iced dessert in humble street stalls to restaurants and hotels. And Sebastian&#039;s Ice Cream does a fitting and proper tribute with not one but three variants to fully capture the essence and depth of the nostalgic all-time classic. And this is where Sebastian&#039;s Ice Cream&#039;s wizardry shines...First, the Halo-Halo Classic.  An homage to the well-loved and enduring dessert, Sebastian&#039;s Ice Cream recreates the decadent medley of flavors with Ube Ice Cream, kaong, red monggo, buko and langka capped by a ribbon of leche flan in every spoonful delivering all the sweetness and textures of the classic Halo-Halo just the way you remember it. In ice cream form, all the flavors and textures come together in a smooth and elegantly seamless weave. Halo-Halo in a scoop? This is it. Sebastian&#039;s Ice Cream then presents its own fruit-forward rendition with the Halo-Halo Sebastian&#039;s Style with its harmonious yet balanced blend of rich flavors, vibrant colors and contrasting textures using their Blackberry Ice Cream as the creamy and indulgent base mixed with the trio of Mango, Raspberry and Kamias Sorbets with soft chunks of nata de coco and Fuji Apple finished with a luscious ribbon of coconut cream leche flan. That complex yet delicate play on sweetness and tartness brings bright notes to the palate, smoothened by the rich coconut cream leche flan. Sebastian&#039;s Ice Cream then draws inspiration from the &quot;white halo-halo&quot; of Pampanga with the Halo-Halo Pampanga Style. The creation captures the multiple layers of flavors with Macapuno Ice Cream, pastillas de leche, sweetened saba bananas, and more of the good stuff with the silky smooth leche flan ribbon. Each spoonful takes you back to carefree childhood summers, and Sebastian&#039;s Ice Cream nails it perfectly. Sebastian&#039;s Ice Cream knows local flavors, who can forget their refreshing ampalaya sorbet wittingly called Unresolved Issues? Or the Green Mango and Bagoong, Sapin-Sapin, Itlog na Maalat and Champorado and Dilis? It&#039;s this daring innovation with surprising and even unexpected flavors that earned the local brand a reputation for creative and imaginative ice cream renditions (for more on Sebastian&#039;s Ice Cream&#039;s take on local flavors, see my previous post Sebastian&#039;s Ice Cream Highlights Classic And Traditional Filipino Flavors With Its New Christmas Collection from November 2023). The decadent trifecta of inventive Halo-Halo expressions presents three good reasons to order online or visit Sebastian&#039;s Ice Cream. But there&#039;s more...Sebastian&#039;s Ice Cream raises the bar once more with its new line of Ice Cream Bars for the 2026 Summer Collection. Inspired by American candy bars Almond Joy and Mounds both featuring coconut flakes, Sebastian&#039;s Ice Cream developed its own ice cream using non-dairy coconut cream with coconut flakes draped in Risa Chocolate. The Filipino artisan chocolate brand, sourcing its cacao from South Cotabato, completes the weave of indulgent flavors and textures in the new Ice Cream Bar offerings for the 2026 Summer Collection (for more on Sebastian&#039;s Ice Cream&#039;s specialty bars, see my post Bar None: Sebastian&#039;s Ice Cream Raises The Bar Once More With The New Candy Bar Inspired Dive Bar Collection from October last year). For the latest edition, Sebastian&#039;s Ice Cream highlights coconut as the key ingredient in all three variants......led by the Coconut Latik Pili Ice Cream Bar with Coconut Cream Ice Cream layered with Latik Caramel and Roasted Pili Nuts tediously hand-dipped in Risa Milk Chocolate. Sweet, creamy and nutty, the Coconut Latik Pili Ice Cream Bar is both familiar and refreshingly new. Each ingredient complements the other from the smooth coconut cream ice cream to the sweet latik caramel and the sweet crunch of roasted pili nuts for one cool ice cream bar. The indulgent trifecta of coconut, chocolate and almonds becomes a tempting proposition you just can&#039;t pass up with the Coconut Almond Ice Cream Bar. Imagine rich Coconut Ice Cream topped with Roasted Almonds and hand-dipped in Risa Chocolate. The distinct hints of coconut and almonds are enhanced by the bold notes of chocolate for another must-try ice cream bar from Sebastian&#039;s Ice Cream. From the delicate crispness of the chocolate shell to the almonds, the Coconut Almond Ice Cream Bar plays on textural contrasts while delivering a lingering deep and rich sweetness in a bar. The Coconut Dark Chocolate Ice Cream Bar is pure dark chocolate goodness in a bar with silky smooth Coconut Ice Cream draped in Risa 70% Dark Chocolate sprinkled with Roasted Coconut Flakes for even more flavor and textures. Vegan and dairy-free, the Coconut Dark Chocolate Ice Cream Bar is by far the purest expression of coconut and dark chocolate goodness in a bar. Coconut and chocolate combine for a decadent duo presented in three exquisite ice cream bar expressions by Sebastian&#039;s Ice Cream. But Sebastian&#039;s Ice Cream isn&#039;t done just yet...Completing the 2026 Summer Collection is a light yet rich trio of refreshing Sorbets honoring yet another proudly homegrown ingredient. The familiar Nata de Coco is a key ingredient in many traditional local desserts that&#039;s slowly gaining popularity worldwide. The soft, chewy, jelly-like treat was created by chemist Teódula Kalaw Africa from Lipa back in 1949 by fermenting coconut water. Now appearing in many foreign brands and products, Sebastian&#039;s Ice Cream reclaims this 100% Filipino creation for his new line of Sorbets.The trio of Sorbets include the Nata de Coco Buko made with fresh buko juice for clean and uncluttered coconut notes made richer with the addition of nata de coco. The sweet tartness of the Nata de Coco Pinya made with pineapple juice and the Nata de Coco Calamansi with freshly squeezed calamansi adds a vibrant flavor element to the sorbets teasing the palate with flavorful bursts of fruity notes while cooling you down from the summer heat. From the new Halo-Halo Series to the Coconut Ice Cream Bars and refreshing Nata de Coco Sorbets, Sebastian&#039;s Ice Cream celebrates both homegrown flavors and contemporary innovation with the 2026 Summer Collection for a fitting homage to local culinary tradition. From scoops and bars, ice cream and sorbets, rediscover the nostalgic flavors of coconut, chocolate and nata de coco with the new 2026 Summer Collection by Sebastian&#039;s Ice Cream. This summer, stay cool in that indulgent Sebastian&#039;s Ice Cream style with the new 2026 Summer Collection. Ice cream, sorbet or bars, Sebastian&#039;s Ice Cream has you covered. All summer offerings are now available at the flagship shop at The Podium. You can also conveniently order the Halo-Halo flavors and Coconut Ice Cream Bars online at https://sebastiansicecream.com/. With nine new and lavish creations showcasing local flavors added to their impressive repertoire of frozen selections, this is Sebastian&#039;s Ice Cream&#039;s summer. It&#039;s time to celebrate it with a visit to Sebastian&#039;s Ice Cream...For more information on Sebastian&#039;s Ice Cream, visit their website and online store at https://sebastiansicecream.com/ for orders, pick-up and delivery. You can also visit their FB Page at https://www.facebook.com/Sebastiansicecream/ for more updates and view the entire range of frozen offerings.Dude for Food is now on Facebook and Instagram, check out the FB Page, IG Feed, Twitter and YouTube for regular updates on good eats. Better yet, click &quot;Like&quot; and &quot;Follow&quot; and enjoy the ride...just look for the FB and IG widgets on the right sidebar. ]]></description>
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<pubDate>Thu, 28 May 2026 13:02:03 +0800</pubDate>
<dc:creator>Dante Ulanday - News Writer and Moderator</dc:creator>
<media:keywords>The, Sebastians, Ice, Cream, Summer:, Homegrown, Flavors, Take, The, Spotlight, Sebastians, Ice, Cream, 2026, Summer, Collection</media:keywords>
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<title>Chef J. Gamboa Takes On New Role Championing Aussie Lamb In Local Cuisine As The Country&amp;apos;s New Lambassador For Meat And Livestock Australia</title>
<link>https://philippinetribune.net/chef-j-gamboa-takes-on-new-role-championing-aussie-lamb-in-local-cuisine-as-the-countrys-new-lambassador-for-meat-and-livestock-australia</link>
<guid>https://philippinetribune.net/chef-j-gamboa-takes-on-new-role-championing-aussie-lamb-in-local-cuisine-as-the-countrys-new-lambassador-for-meat-and-livestock-australia</guid>
<description><![CDATA[ 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&#039;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...The country&#039;s second Lambassador, Chef J. Gamboa follows the successful stint of Cyma Greek Taverna and Souv by Cyma&#039;s Chef Robby Goco&#039;s pioneering role as the first Lambassador in the Philippines (for more on the country&#039;s milestone first Lambassador, see my post Lambtastic: Meat And Livestock Australia Appoints Chef Robby Goco As The First &quot;Lambassador&quot; For The Philippines from 2024). What can diners expect at Cirkulo Restaurant and other participating establishments in the next few months? Exquisite and creative renditions of Australian lamb by Chef J. Gamboa in a series of exciting programs and activities in the pipeline. At the formal launch in Cirkulo Restaurant, Chef J. Gamboa is joined by Meat and Livestock Australia&#039;s Regional Manager for Southeast Asia  Valeska V (R) and Beej Sison, Business Development Manager for the Philippines (for more on Meat and Livestock Australia and Australian lamb, see my previous posts Day One, Four Restaurants: The I Love Aussie Lamb Experience Takes Over Tagaytay For A Month-Long Festival  from early February this year, #ILoveAussieLamb: Twelve Top Chefs From Tagaytay&#039;s Top Restaurants Celebrate The Versatility Of Aussie Lamb on the campaign launch early this year and All Aboard The Aussie Lamb Caravan By Meat And Livestock Australia For A Savory And Flavorful Ride At Participating Restaurants from late last year). Chef J. Gamboa takes the challenge with his opening salvo of sumptuous culinary creations featuring the versatility of premium Australian lamb in a tempting menu at his Michelin Selected restaurant. For over thirty tears, Cirkulo Restaurant in Makati has long been known for its elegant take on traditional and modern executions of Spanish cuisine from tasty tapas and soothing sangrias to savory mains like their signature Cabeza de Cerdo, or Suckling Pig Sisig, Slow Roasted US Beef Belly with horseradish cream sauce and Paella Montaña with Portobello mushrooms, whole roasted garlic, truffle oil and asparagus. Chef J. Gamboa brings this same passion, masterful execution and imaginative creativity to his new menu highlighting Australian lamb. &quot;Chef J. represents the best of what we look for in a Lambassador - culinary excellence, strong industry influence and a genuine passion for quality ingredients. We welcome him to the global Lambassador club,&quot; shared Meat and Livestock Australia&#039;s Regional Manager for Southeast Asia Valeska V.The Lambassador program is a novel and integrated part of ongoing efforts to generate greater awareness and appreciation for Australian lamb in the Philippines. Now on its third year with Chef J. Gamboa as the second local chef honored with the appointment, expect to hear more from Meat and Livestock Australia. For Chef J. Gamboa, each dish always begins with the finest ingredients enhanced by mastery of execution in the kitchen. &quot;I&#039;ve been a big fan of Australian lamb since we opened Cirkulo in 1995. Through the years, Australian lamb has always been guest favorites on our menu: Garlic and Pepper Crusted Slow Roasted Australian Lamb Ribs, Cordero Lechal Asado or Roasted Australian Suckling Lamb with Chimichurri Sauce to name a couple. I&#039;m honored to be a Lambassador and happy to share and promote our Australian lamb and beef dishes with our guests,&quot; added Chef J. Gamboa. After a few brief opening statements at the press lunch, Chef J. Gamboa finally exclaimed the much anticipated moment with a short announcement. &quot;Let&#039;s eat,&quot; followed by a round of applause from guests, media and industry partners at the launch while Chef J. Gamboa headed back to the kitchen. Chef J. Gamboa starts the lavish feast with the signature specialties of Cirkulo Restaurant like the Bolas de Queso or crisp Grana Padano Cheese Balls. Each bite teases the palate with its delectable play on contrasting textures followed by the creamy and luscious richness of Grana Padano.Designed and curated by Chef J., the menu presented at Cirkulo Restaurant that day reflected the versatility of Australian lamb across dishes complemented by premium Australian beef for a first-hand experience of Australian red meat quality and its variety of possibilities in the home or professional kitchen. Then, Chef J. served his Tartare De Buey with premium Australian Beef Tenderloin, capers and shallots......followed by Roasted Bone Marrow served with toasted brioche for a double dose of pure and savory goodness. A generous dab of buttery bone marrow melts on the palate, releasing a lingering savory richness. Just from the starters, Chef J. Gamboa isn&#039;t holding back at all. In between bites, Chef J. brings a refreshing change of pace with the Insalata di Gorgonzola with crisp and garden fresh Lolorosa, Granny Smith apples, walnuts, pickled carrots and radish dressed in a tart and mildly sweet apple vinaigrette. Chef J.&#039;s creative even whimsical style comes to the table with his Potato &quot;Carbonara&quot; Omelette, a soft, fluffy and creamy creation with potatoes, Pancetta, silky smooth cream, Grana Padano and eggs for an elevated take on a comforting staple. Cirkulo Restaurant&#039;s popular Paella Montaña brings fresh, clean yet hearty notes to the feast with Portobello mushrooms, whole roasted garlic, asparagus and truffle oil to complete the medley of flavors. Chef J. presented the first Australian lamb dish with the Slow Roasted Australian Lamb Short Ribs with garlic, olive oil and fresh lemon richly seasoned with pepper and sea salt. Roasted low and slow, the Australian Lamb Short Ribs just falls-off-the-bone with its tender and juicy texture. The fresh lemon, pepper and sea salt cuts through the savory richness of the Australian Lamb Short Ribs for that balanced finish. High on my list that day is the Cordero Lechal Asado or oven roasted Australian suckling lamb with rosemary and garlic and served with Chimichurri Sauce. The near buttery texture of the Australian suckling lamb releases a savory and flavorful burst with each bite......perfectly tempered and complemented by the bold nutty notes of the Chimichurri Sauce. The quality of Australian lamb is immediately apparent right from the very first bite. And that&#039;s no surprise as Australian lamb is globally recognized for its high standards in food safety, natural production systems and consistent eating quality. Like butter, one more fork-tender bite just seals the deal. And that&#039;s why the Cordero Lechal Asado remains one of the popular dishes at Cirkulo Restaurant. Braised in red wine for hours, the Lamb Shank Ossobucco with lemon gremolata is a rustic and traditional rendition that still hits the spot with its comforting and nostalgic vibe. Translated as &quot;bone with a hole,&quot; this hearty savory dish becomes even more special transformed by the quality of Australian lamb with its deep and bold flavors. Complementing the Australian lamb renditions of Chef J. is the impressive Chuleta De Lomo Alto Con Hueso or charcoal-grilled bone-in Stanbroke Farms Australian Ribeye with a medley of roasted vegetables and thyme salt. Cooked in Cirkulo Restaurant&#039;s custom wood-fired Josper Oven to medium perfection with its juicy pink center, it&#039;s yet another reason why Australian red meats like lamb and beef are known the world over. Just a pinch of thyme salt is all that&#039;s needed to enjoy and experience the rich flavors of the premium Australian ribeye with just a whisper of smoky hints from the Josper Oven to complete the play on exquisite flavors. For dessert, Chef J. capped a sumptuous Australian lamb and beef feast at Cirkulo Restaurant with a decadent duo of desserts, the Warm White Chocolate Bread Pudding with luscious Bourbon cream sauce and vanilla ice cream......and the Warm Dark Chocolate Truffle Cake with Liquid Center with raspberry coulis and fresh oranges for the perfect sweet ending. The Australian lamb and beef menu at Cirkulo Restaurant is an impressive start with more yet to come as Chef J. Gamboa performs his new role as Lambassador for Meat and Livestock Australia. Now it&#039;s your turn to explore and discover flavorful possibilities with Australian lamb, renowned worldwide for its unmatched quality, fresh and rich yet clean flavors and versatility in a variety of cuisines or creative executions. &quot;At MLA, our focus is on strengthening both industry capability and consumer engagement, working closely with chefs, retailers and partners to build confidence in Australian lamb, while creating more meaningful dining experience for Filipino consumers,&quot; stated Beej Sison, Business Development Manager, Philippines. The successful Lambassador program by Meat and Livestock Australia is just one component in a comprehensive program anchored on a strong focus on education, inspiration and real world application in support of the Philippine food industry in elevating standards and expanding protein choices. Love lamb? Let Chef J. Gamboa show you the many different ways with Australian lamb...Cirkulo Restaurant is located at the Ground Floor, Milky Way Building, San Lorenzo Village, 900 Arnaiz Avenue corner Paseo de Roxas, Makati City, Metro Manila. You can also visit their website, FB Page and IG Feed at https://www.elcirkulo.com/, https://www.facebook.com/CirkuloRestaurant/ and  https://www.instagram.com/cirkulo_makati/ for more information and updates or call 0927 136 1305 for inquiries.Dude for Food is now on Facebook and Instagram, check out the FB Page, IG Feed, Twitter and YouTube for regular updates on good eats. Better yet, click &quot;Like&quot; and &quot;Follow&quot; and enjoy the ride...just look for the FB and IG widgets on the right sidebar. ]]></description>
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<pubDate>Wed, 27 May 2026 00:20:13 +0800</pubDate>
<dc:creator>Dante Ulanday - News Writer and Moderator</dc:creator>
<media:keywords>Chef, Gamboa, Takes, New, Role, Championing, Aussie, Lamb, Local, Cuisine, The, Countrys, New, Lambassador, For, Meat, And, Livestock, Australia</media:keywords>
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<title>Fresh, Bold And Progressive Modern Cuisine At Eraya In San Juan</title>
<link>https://philippinetribune.net/fresh-bold-and-progressive-modern-cuisine-at-eraya-in-san-juan</link>
<guid>https://philippinetribune.net/fresh-bold-and-progressive-modern-cuisine-at-eraya-in-san-juan</guid>
<description><![CDATA[ Discretely and unobtrusively perched on an elegant white structure along San Juan&#039;s busy P. Guevarra Street is a culinary oasis where familiar Asian flavors are elegantly elevated with a modern contemporary spin. Step inside Eraya...Inspired by the Sanskrit word for &quot;beautiful, noble and pure at heart,&quot; Eraya translates this nuanced state with an imaginative repertoire of creative dishes threading bold Asian flavors in a seamless and purposeful weave complemented by their impressive selection of cocktails, spirits and coffee in an elegant setting. Read on for a tasty peek at Eraya...The vibrant commercial and dining scene along P. Guevarra in the San Juan neighborhood can be a blur of tempting options. At the intersection of Wilson and P. Guevarra Street, you might miss Eraya. But take a closer look at the grand white facade and soon Asian flavors with playfully inventive and contemporary renditions tease your palate for one more addition to your growing list of dining destinations in the emerging culinary landscape of San Juan. Inside Eraya, one finds a calming sanctuary far from the hectic pace of the busy P. Guevarra street scene. And you&#039;ll soon agree this is the perfect stage for a refreshingly new flavor experience. And it also made the cut as part of the 50 Great Restaurants of 2025 by SPOT.ph. for its creative fusion cuisine. Helmed by Chefs Henry Manglo (R) and mentee Migel Florida (L), Eraya&#039;s Asian driven menu takes diners on a flavorful rediscovery of familiar flavors expressed in creative executions. Anchored on a unique culinary style, Eraya&#039;s cuisine brings another colorful layer in the complex tapestry of flavors to the San Juan neighborhood. Start your dining experience with a refreshing sip......of the Summer Latte (P 270), an unexpected twist on the usual with the deep pronounced notes of espresso for depth smoothened by the creamy richness of milk and...watermelon. That&#039;s right, a lingering fruity sweetness that&#039;s perfect for summer. The contrasting play on flavors works, cooling you down with each soothing sip. It&#039;s this approach to flavors that makes Eraya one of many must-try restaurants in San Juan. One more sip of the Summer Latte and you&#039;re ready to try the savory specialties from Eraya&#039;s kitchen like the wittingly named KFC Poppers (P 435). The dish isn&#039;t inspired by the timeless Colonel but rather an homage to Korean style fried chicken topped with sesame seeds, spring onions, gochujang aioli and kimchi. Crisp and juicy, the tender Korean style fried chicken is masterfully executed with its delicately crisp layer over rich and moist meat. But it&#039;s that sweet, sour and mild heat from the gochujang aioli and kimchi that really completes the elaborate play on flavors and textures. The savory richness of the dish are perfectly tempered by the sharpness of the gochujang and kimchi for that balanced finish.  The Aligue Pasta (P 820) with soft yet firm farfalle draped in an indulgent and creamy crab fat emulsion sauce made even richer with coconut milk plus succulent shrimps, fresh cilantro, thin slices of pickled radish and sprinkled with Grana Padano for that flavorful finish combine for a sumptuous bowl of pure and unrestrained savory goodness. The sinfully rich crab fat sauce is the flavor base that brings all the components together followed by the briny sweetness of the plump shrimps and subtle sharp notes of the Grana Padano with the radish and cilantro for that contrasting yet balanced finish. Comforting yet unapologetically rich, the Aligue Pasta hits all the right notes from the first bite all the way to the last. The Pork Chashu (P 440) with tender slabs of pork belly braised for six hours on garlic rice topped with garlic chips and toasted sesame seeds and garnished with a crisp fried enoki mushroom fan and lightly pickled cucumber is one solid meal in a bowl. One of the new dishes at Eraya, the dish draws inspiration from Chinese, Korean and Japanese techniques for a sumptuous take on Asian flavors. For even more flavor, a side of the braising liquid is served along with the dish. The fork-tender pork belly brings a savory burst of richness to the palate, best paired with the garlic rice. The pickled cucumber cuts through the richness of the pork while the crisp garlic chips and braising liquid combine for even more flavors with each bite. The enoki fan with its delectable texture and mild earthy hints also works well when dipped in the thick braising liquid.  For dessert, the decadent Eraya Rocher (P 585) with dark chocolate, crisp wafer shell, walnuts, matcha crisps, mango and vanilla sorbet is another masterful play on textural contrasts and flavors. Each component complements the other for a indulgent medley of flavors to cap a satisfying feast at Eraya. Creative and playfully inventive, contemporary and progressive, Eraya injects a fresh take on contemporary cuisine and modern execution with its menu. As the afternoon light slowly fades, another facet to Eraya&#039;s changing moods is revealed for the dinner service. Like a chameleon, Eraya is dramatically transformed setting the tone for dinner and after dinner cocktails with its well-stocked bar. The evolving San Juan neighborhood is quickly shaping up as one of the metro&#039;s growing number of dining destinations. And Eraya is definitely one of those establishments driving the neighborhood&#039;s culinary scene. Eraya is located at Ongpauco Sisters Building, 197 A P. Guevarra Street corner Wilson Street, San Juan, 1500 Metro Manila. You can also visit their FB Page and IG Feed at https://www.facebook.com/p/erayaph and https://www.instagram.com/eraya.ph/ for more information and updates or call 0954 234 9155 for inquiries. Dude for Food is now on Facebook and Instagram, check out the FB Page, IG Feed, Twitter and YouTube for regular updates on good eats. Better yet, click &quot;Like&quot; and &quot;Follow&quot; and enjoy the ride...just look for the FB and IG widgets on the right sidebar. ]]></description>
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<pubDate>Wed, 27 May 2026 00:20:12 +0800</pubDate>
<dc:creator>Dante Ulanday - News Writer and Moderator</dc:creator>
<media:keywords>Fresh, Bold, And, Progressive, Modern, Cuisine, Eraya, San, Juan</media:keywords>
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<title>The Spice Route Up North Leads You To Vibrant Indian Flavors At Pepper Tree In Katipunan</title>
<link>https://philippinetribune.net/the-spice-route-up-north-leads-you-to-vibrant-indian-flavors-at-pepper-tree-in-katipunan</link>
<guid>https://philippinetribune.net/the-spice-route-up-north-leads-you-to-vibrant-indian-flavors-at-pepper-tree-in-katipunan</guid>
<description><![CDATA[ Since it opened back in 2018, Chef Hiro Soneji has seen the Katipunan skyline evolve and transform with the continued development of high rise towers and various construction projects changing the landscape. Through the years, Chef Hiro Soneji perfected and refined his menu anchored on his culinary roots using authentic Indian spices and all-natural ingredients. Along the way, menu additions reflecting a creative Indian Filipino crossover earned his restaurant the top-of-mind spot among both residents and transients in the changing Katipunan neighborhood. The spice route to bold flavors in Katipunan always leads you to Pepper Tree...They say food is a continuing story of memories transporting you back to another place and time the minute familiar notes hit the palate. Chef Hiro Soneji brings the flavors of home to Katipunan at Pepper Tree, where traditional staples like Chicken Tikka Masala, Butter Chicken and Shrimp Curry are served alongside Masala Pork Sisig, Tacos and Hummus. Curious? Then, read on...Located at The Pop-Up along Katipunan Avenue, Pepper Tree brings both traditional Indian flavors as well as creative executions that&#039;s unique to Chef Hiro Soneji&#039;s restaurant. From inventive Indian-Filipino renditions like the Masala Pork Sisig to their bestselling Hummus. Inspired by his sister&#039;s recipe, Chef Hiro Soneji built on it adding it to the menu. At first, it may seem odd for an Indian restaurant to include a non-Indian item on the menu. But Pepper Tree isn&#039;t your typical Indian restaurant. At the insistence of his wife, the now popular Hummus is a bestseller at Pepper Tree opening up even more creative possibilities in the kitchen like Pani Puri Tacos, Tandoori Grilled Chicken and Beef Keema Tacos spiced with Carolina Reapers. It&#039;s culinary expressions like these that sets Pepper Tree apart from the usual Indian restaurant. And Chef Hiro Soneji isn&#039;t stopping there, they offer pizza too. Everyone has a dream, but few dare to follow it. &quot;Don&#039;t let your dreams be dreams. Just do it.&quot; After nearly more than two decades in the corporate world, Chef Hiro Soneji just did it. It wasn&#039;t easy navigating the finicky palate of today&#039;s diners searching for both flavor and value, and the global pandemic slowed down the initial momentum. But through it all, Pepper Tree has earned its reputation for its flavorful Indian dishes with deliveries forced by the pandemic experience now part of the business model. Inside the kitchen, the classic Indian round flatbread Roti is prepared fresh daily. Chef Hiro Soneji has an uncompromising philosophy when it comes to the flavors of his culinary heritage and that means using only the freshest and finest ingredients including real spices from India prepared the traditional way......setting the stage for that afternoon&#039;s first round of savory bites with Pepper Tree&#039;s bestselling Hummus (P 209) paired with house-made Roti. The familiar Middle Eastern staple made with chickpeas, tahini, lemon, garlic and olive oil brings rich, creamy, savory and nutty notes and a grainy yet elegantly smooth texture releasing even more flavors as it slowly melts on the palate. One more bite of the soft Roti with Hummus makes it all very clear why this dish is a bestseller at Pepper Tree. And Chef Hiro Soneji&#039;s sister would be very proud. At Pepper Tree, it all begins with the right ingredients, with the output dependent on the quality of the input. And no chemicals, preservatives, MSG or overly processed food, just all-natural ingredients prepared the old-fashioned way back home recreated by Chef Hiro Soneji from childhood memories. &quot;You are what you eat so you choose what goes in your mouth, the better the quality that goes inside, the better you are.&quot;The 14 Spicy Beef Kebabs (P 319) showcases Chef Hiro&#039;s mastery with his own proprietary spice blends. Made with ground sirloin and brisket with 14 balanced spices and herbs, each bite delivers a flavorful savory burst followed by the lingering hints from the spice blend. The dish is served with Mint Chutney and Garlic Aioli for even more flavors. Popular among local diners with its subtle whisper of smoky hints, the bold flavors of the beef comes through with each bite. A dab of the Mint Chutney cuts through the savory richness of the beef while the Garlic Aioli just takes it up a notch with its elegant smoothness. This calls for more roti. Or steamed rice. In between bites, enjoy refreshing sips of the Fresh Lime Soda (P 155) sprinkled with Chef Hiro&#039;s own blend of Chaat Masala. On a sweltering summer afternoon, the Fresh Lime Soda does the trick of cooling you down with its crisp and clean notes. But it&#039;s the Chaat Masala with its blend of spices that quietly stimulates your body&#039;s internal thermostat that really does the job. And there&#039;s a science to it. As your perspiration evaporates, it draws heat away to naturally lower your body&#039;s temperature. The unique spice blend adds depth, warmth and complexity to both beverages and dishes. At Pepper Tree, even your refreshing libation gets the spice touch. And it works. One more refreshing sip of the Fresh Lime Soda with Garam Masala and you&#039;re ready for more savory bites from Pepper Tree&#039;s kitchen, like the traditional Butter Chicken (P 475/P 949) with tender chicken simmered in silky smooth Italian tomato and cashew curry. The dish itself has an interesting back story and said to be invented by &quot;accident&quot; back in the early fifties when one Delhi restaurant attempted to salvage some leftover tandoori chicken simmering it in a buttery smooth and tomato sauce. But Chef Hiro is deliberate with his rendition of the Indian classic...The sauce is the star of the dish enriched with butter and cream contrasted by the subtle tartness of tomatoes with a silky smooth finish, perfect for dipping your warm Roti. The delicate flavors of the tender chunks of chicken are complemented by the thick smooth sauce for another satisfying meal at Pepper Tree. The unrestrained richness of the Butter Chicken is a serious meal in itself when paired with steamed rice. Drawing inspiration from childhood memories, Chef Hiro recreates another homestyle staple with My Lola&#039;s Pork Curry (P 434/P 895). Passed down from three generations, the vindaloo dish is a rich and flavorful curry tracing its origins from Portuguese traders based in Goa. The dish brings bold notes from the garlic, vinegar and spices with the subtle sweetness from potatoes and carrots to complete the play on flavors. Paired with rice, the dish has a warm and nostalgic vibe with the richness of pork tempered by the pronounced hints of garlic, vinegar and spices for a satisfyingly balanced finish. Though the original vindaloo dish contains no potatoes or carrots, Chef Hiro&#039;s version works with its added layers of flavors and textures. This, and steamed rice? That&#039;s a meal for me. To balance your meal, Chef Hiro also offers a variety of vegetable sides like the Stir-Fried Cabbage with Curry Leaves (P 169) for a refreshing change of pace with its fresh and clean notes and crisp freshness......and the Cumin Okra (P 169) with its cumin-forward flavors. For many, okra is one of those &quot;love it or hate it&quot; vegetables. It&#039;s a textural thing with the slimy texture associated with the vegetable. But Chef Hiro eliminates the slime with a fresh and crisp finish enhanced by cumin. One bite, and you&#039;re ready for another. A sumptuous meal calls for a soothing hot cup of Chai enhanced by spices to complement the subtle hints of tea. And this hot Chai also cools you down from the summer heat......best paired with an Indian dessert, the Carrot Pudding (P 164) or Halwa. Not too sweet, it&#039;s the healthy and guilt-free ending to a hearty and satisfying feast at Pepper Tree. From the Hummus inspired by his sister to the savory 14 Spicy Beef Kebabs enriched with his own spice blend, the comforting Butter Chicken to the nostalgic My Lola&#039;s Pork Curry, the refreshing sides of Stir-Fried Cabbage with Curry Leaves and the Cumin Okra to the Carrot Pudding, Chef Hiro weaves his flavorful stories in the Katipunan neighborhood at Pepper Tree. But don&#039;t leave just yet. Enjoy a refreshing round of freshly brewed libations from Amigos Brewery at Pepper Tree for only P 170 from Mondays to Thursdays. Regular prices of P 250 are applied on Fridays to Sundays. One more round of Blonde Ale? Yes, please...As continued signs of construction and development transforms Katipunan, Pepper Tree stays in step with the times with flavorful renditions of Chef Hiro&#039;s culinary roots and some creatively unique variations along the way. It&#039;s a continuing story that&#039;s now part of Katipunan&#039;s emerging dining scene that started with a dream now tightly entwined in the colorful fabric of the neighborhood&#039;s tapestry of flavors. And there&#039;s more to discover and savor as you explore the spice route up north at Pepper Tree...Pepper Tree is located at The Pop-Up, 273 Katipunan Avenue corner Xavierville, Loyola Heights, Quezon City. You can also visit their FB Page and IG Feed at https://www.facebook.com/PepperTreeFoods/ and https://www.instagram.com/peppertreefoods/ for more information and updates or call 0917 184 4476 for inquiries. Dude for Food is now on Facebook and Instagram, check out the FB Page, IG Feed, Twitter and YouTube for regular updates on good eats. Better yet, click &quot;Like&quot; and &quot;Follow&quot; and enjoy the ride...just look for the FB and IG widgets on the right sidebar. ]]></description>
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<pubDate>Wed, 27 May 2026 00:20:12 +0800</pubDate>
<dc:creator>Dante Ulanday - News Writer and Moderator</dc:creator>
<media:keywords>The, Spice, Route, North, Leads, You, Vibrant, Indian, Flavors, Pepper, Tree, Katipunan</media:keywords>
</item>

<item>
<title>#AllDayMornings And Comfort Food Served Every Day At Cafe Mabini In San Juan</title>
<link>https://philippinetribune.net/alldaymornings-and-comfort-food-served-every-day-at-cafe-mabini-in-san-juan</link>
<guid>https://philippinetribune.net/alldaymornings-and-comfort-food-served-every-day-at-cafe-mabini-in-san-juan</guid>
<description><![CDATA[ It always happens. Each time you think of comfort food, familiar breakfast staples always pop up. Why? Maybe because it&#039;s the sense of nostalgia and even that emotional connection from countless memories of starting the day right with sumptuous flavors. As dayparts associated with mealtimes continue to blur driven by the popularity of all-day breakfasts, restaurateur Kelvin Yu and Chef Consultant Kalel Chan share their own inspired take on everyone&#039;s favorite meal of the day at Cafe Mabini. Popular all-day breakfast and brunch staples from elevated renditions of the ubiquitous &quot;silog&quot; meals to traditional in-between meryenda fare supplemented by an extensive selection of coffee-based beverages has a name in San Juan. And that&#039;s Cafe Mabini. Cafe Mabini offers all your mid-morning and mid-day cravings you&#039;d expect from an all-day breakfast restaurant. And then some. But leave it to Kelvin Yu and Chef Consultant Kalel Chan to change up the usual breakfast game with some creative and even unexpected tweaks. From the same group behind Francesco&#039;s in San Juan, it&#039;s always all-day mornings any time of day at Cafe Mabini. Breakfast food for lunch or dinner? Count me in...The all-day breakfast concept is nothing new with the wide and extensive variations of &quot;silog&quot; or rice meals with egg remaining a mainstay in our daily dining options. But Chef Consultant Kalel Chan does one better with a bold yet playfully inventive repertoire of reimagined breakfast staples at Cafe Mabini (for more on Cafe Mabini, see my previous post A Comforting Taste Of Nostalgia And Innovation Served Daily At Cafe Mabini from 2024). But first, some soothing libations. And Cafe Mabini has just what you need to tease your palate before a sumptuous brunch feast with the Iced Latte (P 180). The bold flavorful depth of the espresso is smoothened by the creamy milk, iced to cool you down from the summer heat. Fresh off the brick ovens at Francesco&#039;s located right beside Cafe Mabini, the specialty Hand-Stretched Pizza selections offer tempting options for your mid-morning or mid-afternoon feast......like the Garlic Chorizo Hubad (P 595), an inventive pizza creation with homemade smoked chorizo, garlic and bell peppers. Each bite brings the bold yet familiar savory notes of chorizo to the palate perfectly complemented by the nutty hints of garlic and the subtle sweetness of bell peppers. And that beautifully blistered charred soft and lightly crisp crust? The brick oven does the job right. The pizza offerings at Cafe Mabini reflect a unique style of the Italian classic inspired by local flavors that sets it apart from the more traditional selections at Francesco&#039;s like the Garlic Chorizo Hubad. Other must-try options include the Tuyo Pesto (P 625), Ohana (P 595) with chicken tocino and pineapple, Kwatro Keso (P 625) with Mozzarella, Cheddar, Kesong Puti and Grana Padano, the All-Karne (P 625) with shredded beef tapa flakes, house cured corned beef, homemade spam and chorizo and the Toasted Garlic &amp; Cheese (P 545). Chef Kalel Chan then adds his own playful spin to the kaya toast with his Singaporean Style Ube Toast (P 475) with ube-filled brioche paired with soft boiled eggs, sweet soy and white pepper. It&#039;s creative renditions like this that makes Cafe Mabini more than just the usual all-day breakfast spot. The distinct sweetness of ube transforms the Singaporean classic with an indulgent yet comforting twist for a refreshingly new flavor experience, made even richer when dipped in the soft-boiled egg. The mildly sharp hints of sweet soy and white pepper cuts through the lingering sweetness of the ube for that delicately balanced play on sweet and salty notes. More toasts? Cafe Mabini also serves the Dragon Toast (P 495) with avocado, dragon fruit hummus and poached egg, the Tapa Cheesesteak (P 625), Reuben Sandwich (P 745) and Grilled Cheese (P 445) paired with tomato soup. Then, there&#039;s the popular Rice &amp; Shine menu of Cafe Mabini for the perfect all-day breakfast fix. Each option is a complete meal with garlic rice, eggs prepared the way you like it, fresh papaya salad and grilled tomato with moringa pesto like the House-Cured US Corned Beef (P 625) topped with crisp fried onions. Tender slabs of beef with rich savory notes tempered by subtle briny hints from the curing process, the house-cured corned beef by Cafe Mabini takes the usual shredded corned beef silog up an indulgent notch. Made in-house, it&#039;s these made from scratch specialties that differentiates Cafe Mabini from the usual all-day breakfast establishments. And there&#039;s more. Chef Consultant Kalel Chan showcases more of his made from scratch creations with the Homemade Spambini (P 525) featuring his take on the timeless canned luncheon meat served with two eggs freestyle, garlic rice, papaya salad and grilled tomato moringa pesto. The thick meatloaf like slabs of Homemade Spambini delivers familiar notes evoking that sumptuous breakfast vibe with its savory and mildly salty hints. That same savory richness from the beloved square meat is smoothened by the luscious favors of the eggs perfectly finished by garlic rice. Who doesn&#039;t love breakfasts like this? But Chef Consultant Kalel Chan has even more tempting options from his bag of culinary treats like the Spanish-Style Garlic Dulong (P 495) with tiny silverfish confit. The comforting and nostalgic notes of the garlic and Spanish style rendition gives this dish a comforting familiarity best enjoyed with the eggs and garlic rice combo for another breakfast or brunch hit. The nutty hints of garlic, rich olive oil and fresh sweetness of pimiento completes the dish. Taking a cue from Asian flavors, the Taiwanese Adobo (P 475) with tender Taiwan style pork belly and pork leg adobo packs solid flavors with its play on sweet and salty savory notes. Paired with garlic rice and egg, it&#039;s another dish you can enjoy all-day at Cafe Mabini. Change up your usual tapsilog game with a delectable crunch with the Crispy Beef Tapa Floss (P 525) or shredded tapa flakes made even more tempting with toasted garlic and special tapa sauce. The bold beefy notes come through with a crisp and crunchy finish for another winning breakfast all-day pick at Cafe Mabini. And if pork is your jam, the crisp and juicy Lechon Kawali (P 525) is your hands down pick at Cafe Mabini. Imagine a deep-fried slab of pork belly topped with crispy onions and paired with lechon liver sauce for the ultimate pork breakfast with garlic rice and eggs. The supporting cast of eggs, garlic rice, papaya salad and grilled tomato with moringa pesto completes the medley of flavors. And you can enjoy this all-day for that perfect brunch, a late lunch or early dinner at Cafe Mabini. Other must-try Rice &amp; Shine variants include the Grilled US Beef Tapa (P 525), Mabini Premium Pares (P 545), Chicken Tocino (P 475), Daing na Bangus (P 475) and DTE (P 475) with danggit, tuyo and espada. But there&#039;s one more popular staple that deserves a spot on the all-day breakfast table. Chef Consultant Kalel Chan weaves the warm nostalgic vibe of the traditional arroz caldo or rice porridge with Hainanese Chicken and the soothing sweetness of squash for a cool crossover with the Squash Caldo (P 545). The concept alone makes this dish an interesting pick. Why? Breaking it down starting from the vibrant orange-colored squash and rice porridge to the tender chunks of poached Hainanese chicken, garnishes and condiments all combine for a sumptuous meal any time of day. The squash-infused rice porridge is rich and creamy with a subtle yet lingering sweetness while the tender chunks of poached chicken with ginger complemented by hard-boiled eggs and crunchy fried onions provide not only textural contrasts but added flavor. Then, the condiments of ginger sauce and sweet chili sauce deliver bright bursts of flavor along with a fresh squeeze of calamansi for that complex yet delicately balanced and layered finish. Everything just comes together in a seamless weave. Breakfast or meryenda, the Squash Caldo is the perfect meal to start or end your day. From toasts to the Rice &amp; Shine menu, the Squash Caldo and even pizza, Cafe Mabini&#039;s playlist of breakfast, brunch and meryenda hits has all the bases covered for any comfort food cravings. Any time. All day.A soothing hot Caffe Mocha (P 180) caps your feast at Cafe Mabini. Say good morning all day long with the breakfast and brunch specialties and so much more right here in San Juan. At Cafe Mabini, it&#039;s all about the perfect start. If that&#039;s brunch or a late lunch or early dinner, that&#039;s up to you. It&#039;s always all-day mornings at Cafe Mabini...Cafe Mabini is located at 863 A. Mabini Street, Addition Hills, San Juan, Metro Manila. You can also visit their FB Page and IG Feed at https://www.facebook.com/cafemabiniph/ and https://www.instagram.com/cafemabiniph/ for more information and updates or call 8777 9777 and 0917 144 4395 for inquiries.Dude for Food is now on Facebook and Instagram, check out the FB Page, IG Feed, Twitter and YouTube for regular updates on good eats. Better yet, click &quot;Like&quot; and &quot;Follow&quot; and enjoy the ride...just look for the FB and IG widgets on the right sidebar. ]]></description>
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<pubDate>Wed, 27 May 2026 00:20:11 +0800</pubDate>
<dc:creator>Dante Ulanday - News Writer and Moderator</dc:creator>
<media:keywords>AllDayMornings, And, Comfort, Food, Served, Every, Day, Cafe, Mabini, San, Juan</media:keywords>
</item>

<item>
<title>The Next Chapter In A Family&amp;apos;s Culinary Legacy Continues With New Dishes At Carmelo&amp;apos;s Steakhouse</title>
<link>https://philippinetribune.net/the-next-chapter-in-a-familys-culinary-legacy-continues-with-new-dishes-at-carmelos-steakhouse</link>
<guid>https://philippinetribune.net/the-next-chapter-in-a-familys-culinary-legacy-continues-with-new-dishes-at-carmelos-steakhouse</guid>
<description><![CDATA[ Since 1987, one name stands as the undisputed pioneer in the Certified Angus Beef steak dining experience. Today, Carmelo &quot;Melo&quot; Santiago&#039;s legacy continues with Carmelo&#039;s Steakhouse helmed by Chef Cristina Santiago. The upscale establishment maintains the same high standards and fine dining tradition honoring the founder&#039;s vision complemented by Chef Cristina Santiago&#039;s own unique and modern culinary style. Step inside Carmelo&#039;s Steakhouse and rediscover one man&#039;s legacy preserved and maintained for a fresh new chapter and a continuing story in the local dining scene...Opened back in 2024, Carmelo&#039;s Steakhouse in The Proscenium Retail Row marked yet another milestone honoring Carmelo &quot;Melo&quot; Santiago&#039;s culinary legacy as a fitting tribute to the growing number of restaurants that bears his name. This tradition is now passed on to the founder&#039;s daughter, Chef Cristina Santiago following the same culinary journey with even more flavorful stories to share. A modern and contemporary approach to flavors grounded on tradition becomes the foundation for the Michelin Selected Carmelo&#039;s Steakhouse&#039;s own identity, presented in a variety of dishes from their catering operations as well as new offerings from their a la carte menu. Read on for a tasty peek...Thirty-nine years since the first restaurant opened, Carmelo &quot;Melo&quot; Santiago redefined the local steak dining experience showcasing premium Certified Angus Beef. It&#039;s no surprise that his name continues to be associated with premium steaks to this day, celebrated in the countless restaurants that bears his name. Carmelo&#039;s Steakhouse in The Proscenium Retail Row is perhaps the most elegant and luxurious expression of the now iconic brand, solidifying one man&#039;s vision and legacy in the local culinary mainstream. Chef Cristina Santiago ensures her elevated expression of the brand remains consistent with the founder&#039;s vision, updated with a modern culinary style. And it seems to work, with Carmelo&#039;s Steakhouse&#039;s inclusion in the inaugural list of Michelin Selected restaurants in the country. The main dining area is the first link in a continuous loop of sensory layers that define your dining experience at Carmelo&#039;s Steakhouse. From the elegant space at the main dining area......to the intimate private room, Carmelo&#039;s Steakhouse is the perfect stage for a memorable feast. Throughout the elegant space, Chef Cristina Santiago creates both the mood and tone for a memorable experience. Inside the private room, a fitting tribute to the founder links Carmelo&#039;s Steakhouse with its past. One of Manila&#039;s enduring establishments, few have stood the test of time as gracefully as the pioneering local steakhouse brand (for more on the lasting legacy of the founder, see my post A Perfect CAB Lunch At Melo&#039;s from way back in 2012). And with Chef Cristina Santiago at the helm of Carmelo&#039;s Steakhouse, diners can expect even more exciting things ahead. The feast at Carmelo&#039;s Steakhouse began with an exquisite Amuse Bouche of Carmelo&#039;s Paté, Foie Gras Cornette, Salted Egg Shrimp, Braised Duck Bites and a savory Beef Wellington Tart. Each intricate nibble brings a medley of contrasting textures and pure, fresh flavors, teasing the palate in an impressive opening act. The beautifully plated Seafood Ceviche with succulent salmon, tuna and sea bass on flavorful fish stock enriched with leche de tigre and sweet nata de coco brings an elegant weave of clean flavors with each tasty bite. The buttery notes of salmon, the briny sweetness of tuna and the delicate richness of the sea bass infused with the bright vibrant hints of the leche de tigre combine for indulgent fresh flavors. You may also opt to pair the exquisite courses with the signature handcrafted cocktails from the bar, like the Tropical Burn with tequila, spiced mango and chili. The deep notes of tequila are perfectly tempered by the sweetness of mango with just a whisper of soothing heat to complete the flavors. A comforting bowl of Pumpkin Soup with crisp croutons warms the palate with its rustic richness. The sweet and earthy hints soon drapes the palate, warming it with subtle yet lingering flavors and an elegant silky smoothness.  Enjoy soothing sips of the refreshingly crisp Prism Fresca with its blend of gin, mint and citrus in between hearty sips of the Carmelo&#039;s Steakhouse&#039;s Pumpkin Soup for a winning pairing. For the savory mains, Carmelo&#039;s Steakhouse served its Chorizo Vodka Pasta and Wagyu Ribeye......as an homage to the timeless brand&#039;s steak heritage and tradition. Firm al dente noodles masterfully tossed with pan-seared chorizo in vodka sauce, each bite brings comforting even nostalgic flavors to the palate. But it&#039;s the char-grilled Wagyu Ribeye that clearly celebrates the heritage of Carmelo&#039;s Steakhouse. Like butter, each bite releases a juicy and rich burst of beefy notes. Perfectly seasoned, no sauce needed. Pair it with the bold notes of the St. Germain, an elegantly smooth concoction with rum, sparkling water and elderflower. One of the new dishes from Carmelo&#039;s Steakhouse&#039;s menu, the Lamb Brasato Ossobuco was then served. Oven baked and then slow braised until fork-tender and fall-off-the-bone in an indulgently rich red wine au jus on velvety mashed potatoes, the Lamb Brasato Ossobuco presents another colorful page in the continuing story of the local steakhouse brand. With no gamey hints just pure bold and clean flavors, the centerpiece dish is another worthy addition to the premium steak selection at Carmelo&#039;s Steakhouse. The savory richness of the lamb is perfectly complemented by the red wine au jus ably supported by the cast of smooth and buttery mashed potatoes and vegetables. Each component from the lamb and red wine au jus to the mashed potatoes and vegetables come together for a sumptuous dish executed with that distinctive &quot;Carmelo&#039;s Way&quot; touch.  But save room for dessert. The L&#039;Amour is Carmelo&#039;s Steakhouse&#039;s very own version of the popular Burnt Cheesecake with biscuit crumble. The silky finish and flavorful creamy richness of L&#039;Amour paired with biscuit crumble and fresh strawberries brings its own delectable play of decadent notes and textural contrasts for that picture perfect sweet ending at Carmelo&#039;s Steakhouse.... ...best paired with a freshly brewed Cafe Latte. From starters and appetizers to savory mains, cocktails and dessert, Chef Cristina Santiago preserves and celebrates the family&#039;s culinary legacy at Carmelo&#039;s Steakhouse. Building on tradition and updated with a contemporary flair consistent with &quot;The Carmelo&#039;s Way,&quot; expect even more stories created by Chef Cristina Santiago at The Proscenium Retail Row...Carmelo&#039;s Steakhouse is located at the Second Floor, The Proscenium Retail Row, The Proscenium Residences, Rockwell Center, Estrella Street, Makati City. You can also visit their website, FB Page and IG Feed at https://www.carmelossteakhouseph.com/, https://www.facebook.com/Carmelos.Steakhouse/ and https://www.instagram.com/carmelossteakhouse for more information and updates or call 0915 903 8005 for inquiries. Dude for Food is now on Facebook and Instagram, check out the FB Page, IG Feed, Twitter and YouTube for regular updates on good eats. Better yet, click &quot;Like&quot; and &quot;Follow&quot; and enjoy the ride...just look for the FB and IG widgets on the right sidebar. ]]></description>
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<pubDate>Wed, 27 May 2026 00:20:10 +0800</pubDate>
<dc:creator>Dante Ulanday - News Writer and Moderator</dc:creator>
<media:keywords>The, Next, Chapter, Familys, Culinary, Legacy, Continues, With, New, Dishes, Carmelos, Steakhouse</media:keywords>
</item>

<item>
<title>Chef Robby Goco Unveils His Greek Inspired Tasting Menu At The PVT Members Lounge</title>
<link>https://philippinetribune.net/chef-robby-goco-unveils-his-greek-inspired-tasting-menu-at-the-pvt-members-lounge</link>
<guid>https://philippinetribune.net/chef-robby-goco-unveils-his-greek-inspired-tasting-menu-at-the-pvt-members-lounge</guid>
<description><![CDATA[ Traditional Greek flavors with a playfully creative spin goes high up the Garden Deck forty floors above the Ortigas commercial and business district. It&#039;s the new Tasting Menu by renowned Chef Robby Goco at the ultra exclusive PVT Members Lounge...A rare peek at one of the metro&#039;s most exclusive private clubs doesn&#039;t happen everyday. Ultra exclusive, social sanctuary and premium world-class dining destination in one elegant setting, PVT Members Lounge takes you to the very top of Ortigas surrounded by panoramic views of an ever changing skyline. And for a select few, the PVT Members Lounge takes dining with a view to a whole new level (for more on PVT Members Lounge, see my post A Private Omakase Feast By Chef Daniel Ken Miyamoto At Kappo In The Exclusive PVT Members Lounge from August last year). For a limited time, members can also savor the vibrant flavors of Greek cuisine with imaginative and modern renditions with the exquisite Tasting Menu by Chef Robby Goco...As you pass through the secured access areas, scanned and cleared, you reach your destination. Walk to the Garden Deck and you&#039;re greeted by impressive views like this...But the views are just one part of the PVT Members Lounge experience. Chef Robby Goco and the culinary team of PVT Members Lounge have prepared a lavish Greek-inspired feast with the freshest and finest ingredients executed with intricate culinary techniques in a sumptuous Tasting Menu. An on-going series, the PVT Members Lounge previously hosted culinary events like the elegant Omakase by Brazilian Japanese Chef Daniel Ken Miyamoto (more on my post here). These events highlight the many culinary possibilities reinforcing its positioning as a world-class dining destination. The PVT Members Lounge also features a well-stocked bar with a tempting selection of libations......like the Blush Mama Spritz with its refreshing blend of Santa Ana Florale, elderflower liquor, simple syrup, lemon juice and grapefruit soda for refreshingly crisp notes just in time for golden hour. At PVT Members Lounge, Chef Robby Goco explores a variety of culinary techniques including aging seafood for intense flavors and firm textures. Time and temperature have always been known to transform premium meats for more pronounced notes, and Chef Robby Goco takes this old world tradition of dry-aging a step further applying it to a variety of seafood featured in his Tasting Menu at PVT Members Lounge. A deep amber glow lingers over the Ortigas commercial and business district as the sun makes its final bow in the distant horizon. And that&#039;s your cue to order up another cocktail from the bar. The Rosy Garden Royal is a soothing libation matching the tones of the sunset with its layers of rich floral notes made with Santa Ana Pomelo, homemade hibiscus syrup, lemon juice, blueberry, hibiscus tea and grapefruit soda. And there&#039;s just nothing quite like the sunset forty floors above the cityscape paired with the right cocktail. Responding to numerous requests by members for a Mediterranean themed menu, Chef Robby Goco presents a curated Tasting Menu with a fresh approach to Greek and Mediterranean flavors. Greek and Mediterranean cuisine are after all, the core specialties of Chef Robby Goco long acknowledged as the pioneer in Greek cuisine led by his restaurants under the Cyma Restaurant Group which includes the flagship Cyma Greek Taverna, the new Elaia by Cyma in Tagaytay and the popular Souv by Cyma. For the tasting menu, Chef Robby Goco promises a &quot;more fun and playful&quot; approach to Greek flavors with his Tasting Menu exclusive to members of PVT Members Lounge. Our feast began with the Mezze Selection, a tasty quartet of Tzatziki with Greek yogurt, cucumber, dill and Kalamata Olive Oil; Hummus with extra virgin olive oil, paprika and Kalamata tapenade; Tarama with cured fish roe, ikura and fresh scallions, and Melitzanosalata with charred eggplant, tomato, feta, oregano and paprika oil paired with fresh baked warm pita and country bread. Each dips offers unique and contrasting notes for an impressive opening act of rich and traditional Greek flavors masterfully executed by Chef Robby Goco and the culinary team at PVT Members Lounge. From the creamy and mildly tart finish of the Tzatziki and the deep nutty and sweet hints of the Hummus to the vibrant briny bursts of the Tarama with fish roe and ikura and the pronounced smoky hints of the Melitzanosalata with charred eggplant, Chef Robby Goco presents the hearty flavors of Greece on a plate with four traditional mezze expressions for a solid start to his Tasting Menu. Can there be a more dramatic setting with a spectacular sunset enjoyed with cocktails and the Dry-Aged Crudo Selection featuring the freshest catch on a plate? The dry-aging technique shines with Chef Robby Goco&#039;s exquisite rendition of the Dry-Aged Seafood Crudo with slabs of succulent salmon, tuna and scallops with tobiko and orange zest. Firm yet tender to the bite with rich and deep notes, the clean flavors of the medley of seafood is enhanced by the bold briny bursts of flavor from the tobiko followed by a lingering zesty citrus finish for that delicate balance. Clean, uncluttered and unrestrained richness, freshness really is flavor. The warm glow over the Ortigas skyline is soon replaced by a spectacle of lights below in a seamless and equally dramatic transition......and that deserves another libation from the bar. The Pomelo G&amp;T with Santa Ana Pomelo is a fruity variation of a classic with each sip followed by soothing hints of sweetness. The dry-aging process employing both time and temperature does the trick resulting in richer, deeper and more pronounced and defined flavors transforming the bountiful seafood catch of salmon, tuna and scallops. As guests enjoy the last few succulent bites of the Dry-Aged Seafood Crudo, Chef Robby Goco preambles the next dish... The Summer Salad is Chef Robby Goco&#039;s playfully inventive take on the traditional salad staple with its garden-fresh harvest of vegetables, ground Cretan husk or twice baked bread, oregano, watermelon puree and topped with Feta espuma. The dish brings not only fresh flavors but delectable textural contrast from the various components of the dish. The fresh vegetables are given a meatier bite from the Cretan husk, sweetened by the watermelon puree and enriched with a light yet indulgent creamy finish from the Feta cream for a complex yet comforting play on flavors. The next course from the Tasting Menu is then lined up......with the savory Beef Moussaka, another classic from Chef Robby Goco&#039;s repertoire of Greek specialties. The rich and tender aged beef is lined by aged eggplant and gently laid on slow-cooked and thick tomato sauce capped by a creamy Parmesan Mornay. Beautifully plated, the Beef Moussaka by Chef Robby Goco presents a more refined version of the rustic greek staple yet the flavors are spot on from the savory richness of the beef and smoky sweetness of the eggplant to the lusciously tart tomato sauce and the indulgent Parmesan Mornay for its distinctive salty hints and creamy finish. The flavors are familiar, executed with a playful yet elegant rendition. The fresh flavors of the sea are showcased once more with Chef Robby Goco&#039;s Red Grouper, dry-aged for that firm texture and pure robust flavors. Chef Robby Goco&#039;s infusion of traditional dry-aging techniques complemented by modern presentation teases the eyes before the palate......sealed by that fresh burst of flavors from that very first bite all the way to the last. The fresh, clean notes of the Red Grouper are perfectly complemented by the Garlic Ladolemono Pil Pill, a Mediterranean olive oil based sauce adding complex layers of flavors without overpowering the delicate notes of the Red Grouper. For the main course, it&#039;s time to pick your weapon...The Pressed Lamb with Lamb Jus paired with fresh and lightly tart and sweet Green Apple and Arugula Salad is another masterful play on flavors by Chef Robby Goco. The tedious process behind the dish involves patiently slow cooking the lamb shoulder for more than eight hours and then stacked and pressed in the chiller for a day or two for concentrated flavors. The result? Tender and rich flavors with each slice and bite made even richer by the lamb jus. In between bites, enjoy the tart and sweet Green Apple Salad with Arugula to cut through the savory richness and cleanse the palate. Repeat. And you&#039;re ready for another bite of the Pressed Lamb. From starters and appetizers and savory mains, Chef Robby Goco presents refreshed renditions of Greek flavors with a modern and contemporary twist. And yes, a playful spin too for a whole new flavor experience with the Tasting Menu only at The PVT Members Lounge. And for dessert? Chef Robby Goco served his decadent 1,000-Layer Milopita with paper thin and sweet slices of apples drizzled with Walnut Sauce and paired with silky smooth ice cream. There&#039;s just no better sweet ending to a lavish Tasting Menu by Chef Robby Goco at the PVT Members Lounge. Members can experience and enjoy this Greek and Mediterranean inspired Tasting Menu for a limited time, so book your reservations for a choice seat with a view. And congratulations once more to Chef Robby Goco for presenting Greek cuisine with a fresh, fun and novel perspective at PVT Members Lounge...The exclusive PVT Members Lounge is located at the 40th Floor, Exquadra Tower 1, Jade Drive, Ortigas Center, Pasig City. You can also visit their website and IG Feed at https://pvtmemberslounge.ph/  and https://www.instagram.com/pvtmembersloungeph/ for more information and updates.Dude for Food is now on Facebook and Instagram, check out the FB Page and IG Feed for regular updates on good eats. Better yet, click &quot;Like&quot; and &quot;Follow&quot; and enjoy the ride...just look for the FB and IG widgets on the right sidebar. ]]></description>
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<pubDate>Wed, 27 May 2026 00:20:10 +0800</pubDate>
<dc:creator>Dante Ulanday - News Writer and Moderator</dc:creator>
<media:keywords>Chef, Robby, Goco, Unveils, His, Greek, Inspired, Tasting, Menu, The, PVT, Members, Lounge</media:keywords>
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