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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>Once Upon A Time In Malabon: The Philippine Heritage Kitchen And CCA Manila Unveil The Flavors Of Malabon At The Glass House Of New World Makati Hotel</title>
<link>https://philippinetribune.net/once-upon-a-time-in-malabon-the-philippine-heritage-kitchen-and-cca-manila-unveil-the-flavors-of-malabon-at-the-glass-house-of-new-world-makati-hotel</link>
<guid>https://philippinetribune.net/once-upon-a-time-in-malabon-the-philippine-heritage-kitchen-and-cca-manila-unveil-the-flavors-of-malabon-at-the-glass-house-of-new-world-makati-hotel</guid>
<description><![CDATA[ In a continuing series showcasing local regional flavors, the Philippine Heritage Kitchen led by Chef Reggie Aspiras and CCA Manila takes you north of the metro to experience the flavors of Malabon. Known for its famous Pancit Malabon, lechon, crispy pata, okoy, tinapa and wide variety of native kakanin or glutinous rice cakes, the Philippine Heritage Kitchen and CCA Manila reveal yet another layer in the colorful tapestry of Filipino cuisine with Once Upon A Time in Malabon...The Glass House at New World Makati Hotel becomes the elegant setting for yet another culinary spectacle of traditional local flavors as the Philippine Heritage Kitchen and CCA Manila presents Once Upon A Time in Malabon. Following the success of previous editions in its continuing series, Once Upon A Time in Malabon brings to life the enduring stories and flavors of the city with a lavish buffet feast at The Glass House (see more from the previous editions by the Philippine Heritage Kitchen and CCA Manila on my previous posts 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 from April this year featuring the flavors of Ilocos and From Salad To Sizzling, Retracing The Origins Of Pampanga&#039;s Sisig And Its Place In The Filipino Culinary Experience At The Sisig Festival By The Philippine Heritage Kitchen And CCA Manila from early this month highlighting Pampanga&#039;s iconic pork dish). Take your seat and prepare to embark on another culinary journey led by Chef Reggie Aspiras of Philippine Heritage Kitchen and CCA Manila up north of the metro at New World Makati Hotel... For one day, Chef Reggie Aspiras of the Philippine Heritage Kitchen and CCA Manila brings together Malabon&#039;s top culinary personalities bannered by Chefs Melissa Sison Oreta, Isi Laureano, Carlo Agustin and CCA Manila founder Annie Pascual Guerrero. Also part of the impressive roster is Anthony Reyes Baron, also known as Kuya Jay of Malabon&#039;s popular Jay R-D Original Okoy. From heirloom recipes of Malabon&#039;s illustrious families to street food staples, Once Upon A Time in Malabon presents a culinary snapshot of the city&#039;s culinary heritage in one memorable day at The Glass House. At The Glass House, a heritage marketplace was set up for an immersive Malabon experience featuring local food businesses like Malabon Food Cravings, Mama Belen&#039;s Kitchenette, Dolor&#039;s Kakanin, Milflores, and Remilly&#039;s Yema Cake with their sumptuous array of fish crackers, beer nuts, kropek, tinapa, bagoong, patis, and sapin-sapin delicacies. The on-going series by the Philippine Heritage Kitchen and CCA Manila aims to preserve and promote local culinary traditions focusing on regional cuisine, an advocacy personally championed by Chef Reggie Aspiras. Food they say is memory, transporting you back to a different time and place. It&#039;s also the defining weave of who we are and our cultural identity. From the previous editions featuring the cuisines of Ilocos and Pampanga, the Philippine Heritage Kitchen and CCA Manila present the local culinary heritage of Malabon for a fuller and wider perspective of the Filipino flavor experience. Executive Director of hapPINAY and creative force behind Kusina ni Misis O, Chef Melissa Sison-Oreta shared her personal connection with Malabon becoming one of the city&#039;s leading advocates in preserving its storied culinary heritage. Together with Chef Reggie Aspiras, Chef Melissa Sison-Oreta orchestrated the lavish presentation of Malabon&#039;s rich traditions with each dish for Once Upon A Time in Malabon. The Pascual Family Table reflected timeless and enduring recipes curated by CCA Manila founder Annie Pascual-Guerrero for a more personal peek at Malabon&#039;s culinary traditions......with dishes like this elegant rendition of Chicken Galantina. Any story of food always begins at home, the starting point and foundation of all our food memories and stories......brought to life in hearty renditions from the matriarch&#039;s Susana&#039;s Asado to Menudo ni Cabo.  A costal city with access to fresh seafood coupled with a deep and rich history in the brining and smoking process predating the colonial experience, tinapa remains a popular staple in Malabon. Chef Melissa Sison-Oreta honors this tradition with her creative renditions of Tinapa Sisig......and Tinapa Pasta for a modern and inventive reinterpretation of the local staple. Both tradition and innovation are tightly woven in the continuing story and evolution of local cuisine, and Once Upon A Time in Malabon celebrates these deliberately inventive infusions at the buffet spread. Manned by CCA Manila students, guests were treated to an impressive spread at The Glass House......starting with the iconic Pancit Malabon. Not just one rendition, but three tempting options prepared by Malabon&#039;s famous Mama Belen&#039;s Kitchenette, Milflores and Dolor&#039;s. Based on the original recipe, the three establishments presented their own interpretation with different noodles and savory medley of toppings......each one delivering the familiar richness of the Malabon classic. Topped with succulent shrimps with its fresh, bold yet clean briny sweetness, boiled eggs and vegetables, each bite teases the palate with its flavorful play on the freshest ingredients and assortment of flavors. More local specialties were served at the spread including the famous Tortang Alimango......and savory Torta Malabon slathered in a thick flavor-packed gravy from Malabon&#039;s Ate Baby of Barangay Dampalit. Another must-try? The Ate Baby Sumpia, crisp spring rolls generously filled with vegetables best paired with their spiced vinegar dip. More fresh flavors tempts the eyes with the Lumpiang Hubad by Malabon&#039;s Mama Belen&#039;s Kitchenette. In one extensive buffet spread, Once Upon A Time in Malabon faithfully captures and recreates the rich diversity of flavors from Malabon. Then, Kuya Jay of Malabon&#039;s popular Jay R-D Original Okoy takes over one part of the open kitchen at The Glass House to prepare his signature crunchy deep-fried shrimp fritters......and in mere minutes, stacks up an impressive array of fresh, hot and crisp Okoy. From the large &quot;Regular&quot; size Okoy to the massive plate-sized variant, Malabon&#039;s viral street food sensation almost steals the show for Once Upon A Time in Malabon. For Malabon locals, these crisp fritters are nothing new. The thin and crisp fritters generously loaded with plump shrimps and bean sprouts have been delighting locals for over three decades. It&#039;s one more culinary secret out of Malabon that&#039;s sharing the spotlight with other local treats at Once Upon A Time in Malabon. Each crispy and crunchy Okoy is tediously handmade on a plate, loaded with shrimps and poured with their secret richly seasoned batter before gently yet swiftly sliding it on the hot oil in one smooth and fluid motion by Kuya Jay. Located at the Concepcion Public Market, Jay-R D Original Okoy is also available for online orders via Malabon Food Cravings along with other Malabon specialties. And there&#039;s more. The open kitchen at The Glass House then laid out another local fave fresh off the fryers......with crisp and juicy slabs of deep-fried pork knuckles from Judy Ann&#039;s Crispy Pata. Established way back in 1972, the business is now managed by the founder&#039;s daughter whose name marks another culinary landmark among Malabon locals. Savory, juicy and tender capped by a delicately crisp layer of crisp crackling, the pork knuckles are marinated in a special special marinade giving it a distinct sweet, salty and tangy flavor profile. And for more than a half century, Judy Ann&#039;s Crispy Pata has been satisfying crispy pork knuckle cravings beyond Malabon. It&#039;s not a Filipino feast without lechon, right? At Once Upon A Time in Malabon, guests were treated to Malabon style spit roasted whole lechon. Crispy crackling over juicy pork combine for a tempting savory duo you just can&#039;t pass up and you give in by picking up a plate...Generously stuffed with aromatics including lemongrass, native garlic, whole black peppercorns, scallions and salt, each bite is complete with all the flavors. And that crackling just completes the textures and flavors of Malabon style lechon. And yes, the spit roasted pork pairs nicely with Pancit Malabon for a true Malabon style feast. To complete your immersive Malabon experience, Chef Melissa Sison-Oreta introduced Chef Isi Laureano for one of two cooking demos. Born and raised in Malabon, Chef Isi Laureano demonstrated the recipe for Valencia Triangulo made famous by Malabon&#039;s Aling Tessie of Barangay Flores. Chef Isi Laureano is a  proud advocate of Malabon cuisine, hosting food tours aboard a tricycle as well as private dinners in her home. A distinctly unique take on the classic turon, the triangle-shaped Valencia Triangulo stuffed with banana, jackfruit and toasted pinipig combine for a sweet and crisp treat. The second demo featured the enduring Pancit Malabon. Chef Carlo Agustin is the fourth generation owner of the family-run Mama Belen&#039;s Kitchenette and a descendant of Rosie Pacheco also known as the &quot;Queen of Pancit Malabon.&quot; One of the dishes that shaped and defined Malabon&#039;s culinary landscape, Chef Carlo Agustin presented Mama Belen&#039;s Kitchenette&#039;s signature offering using thick round rice noodles mixed in the bright yellow-orange sauce seasoned with shrimps, fish sauce and annatto and topping it with boiled egg, pork tongue, shrimps, Baguio pechay, fried garlic, kinchay, crushed chicharon and adobong talaba. More than just a dish, the popular Pancit Malabon is a source of local pride and a living thread connecting generations of families with a shared culinary tradition. The dish also represents the city&#039;s vibrant maritime past with its abundant coastal resources reflecting heritage, family, community and resilience. There are countless stories still to be shared, best enjoyed one tasty bite and plate at a time. For dessert, guests enjoyed a D-I-Y Halo-Halo Station with sweet condiments from Ellet&#039;s, indulgent Broas from Tita Betsy and the Puto Pie by Edwin&#039;s......along with tempting kakanin delicacies like the Sapin-Sapin from Dolor&#039;s and other treats like Pitsi-Pitsi, Puto Pao, Cassava Cake and Kalamay.As with other local regional cuisines, Malabon&#039;s rich culinary heritage has been shaped by both history and geography infused with Spanish and Chinese influences and enriched by an abundance of fresh seafood with fish sauce, fermented shrimp paste and crab fat often used in savory dishes for bold, umami-driven notes complemented by an array of sweet native rice cakes. And this is just a page from the voluminous book of Filipino culinary history. The Philippine Heritage Kitchen led by Chef Reggie Aspiras and CCA Manila takes you straight to the source of flavor, one region at a time with its on-going series. Where to next?  For more on the Philippine Heritage Kitchen, you can view their IG Feed at https://www.instagram.com/phheritagekitchen/ for more information and updates. The Glass House is located at New World Makati Hotel, Esperanza Street corner Makati Avenue, Ayala Center, Makati 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>Thu, 02 Jul 2026 13:01:02 +0800</pubDate>
<dc:creator>Dante Ulanday - News Writer and Moderator</dc:creator>
<media:keywords>Once, Upon, Time, Malabon:, The, Philippine, Heritage, Kitchen, And, CCA, Manila, Unveil, The, Flavors, Malabon, The, Glass, House, New, World, Makati, Hotel</media:keywords>
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<title>Flavor And Design Innovation In One Cool Package: El Born La Pastisseria Presents The Cremós Collection</title>
<link>https://philippinetribune.net/flavor-and-design-innovation-in-one-cool-package-el-born-la-pastisseria-presents-the-cremos-collection</link>
<guid>https://philippinetribune.net/flavor-and-design-innovation-in-one-cool-package-el-born-la-pastisseria-presents-the-cremos-collection</guid>
<description><![CDATA[ In one of the rare instances when a food trend goes beyond the initial curiosity phase and becomes deeply embedded in the culinary mainstream, the Burnt Basque Cheesecake phenomenon remains one of the brightest examples emerging from the quarantine experience. And El Born La Pastisseria keeps the local Burnt Basque Cheesecake wars raging with its latest indulgent innovation... Chef David Amoros and El Born La Pastisseria turns up the heat in the local cheesecake wars with its newest collection combining flavor, design and packaging innovation in one seamlessly decadent experience with the Cremós Collection. Available in Original (P 950), Catalan Cream (P 995) and Coffee &amp; Cacao (P 995), the lavish new creations promise a whole new way of enjoying cheesecake in that elegant El Born La Pastisseria style. Read on for a tasty peek... The new Cremós Collection presents yet another wave of unique Burnt Basque Cheesecake expressions by El Born La Pastisseria, weaving artful elements of design and flavors in a distinctive package setting it apart from the rest. The Cremós Collection by El Born La Pastisseria follows a long line of innovation reflecting the creative renditions imagined by Chef David Amoros (for more on El Born La Pastisseria&#039;s constant innovation of seasonal limited edition Burnt Basque Cheesecake releases, see my previous posts Love Ferrero Rocher? Unboxing The New El Born La Pastisseria Burnt Basque Cheesecake Ferrero Rocher from November last year, Chef David Amoros Honors Local Artisan Produce With His Latest Limited Edition Burnt Basque Coffee And Cacao For El Born La Pastisseria from June last year and Say Cheesecake This Valentine&#039;s With The Limited Edition White Chocolate Burnt Basque Cheesecake By El Born La Pastisseria from February 2025).The elegant new packaging not only enhances and projects the brand&#039;s premium imagery while reflecting both the quality and craftmanship behind each creation but serves a functional purpose as well. The packaging keeps the prized and coveted cheesecake fresh allowing you to experience the exquisite silky smooth and creamy finish from that very first bite all the way to the last. Inspired by the major gastronomic European capitals, the packaging for the new Cremós Collection is designed to be part of the El Born La Pastisseria experience making it ideal as a gift or a much deserved reward to yourself. From the classic Original to the Catalan Cream with velvety cheesecake topped by a caramelized crackling crust and the Coffee and Cacao with its bold and deep luscious notes, the new Cremós Collection is a sensory representation of pure and unrestrained indulgence from the packaging to the very first bite. The Original Burnt Basque Cheesecake is Chef David Amoros&#039; signature rendition of the traditional Burnt Basque Cheesecake with its blend of three premium cheeses, a delicately charred top delivering intense notes on a crunchy biscuit base. Sprinkled with crumbled biscuit for textural contrast with bright hints of lemon zest and sea salt flakes to cut through the creamy richness, the Original Burnt Basque Cheesecake takes you back to that very first time you were captivated with that memorable first bite (see my first encounter with Chef David&#039;s Burnt Basque Cheesecake on my post, Heart &amp; Soul: Savor The Flavors Of Authentic Catalan Cuisine At El Born In Mitsukoshi BGC from three years ago). The packaging maintains the creamy finish of the Burnt Basque Cheesecake the way it was meant to be enjoyed but like all the cheesecake creations at El Born La Pastisseria, the rich yet delicate indulgence must be consumed immediately within the day of purchase to enjoy it at its flavorful and freshest peak. And as it happens, you rarely need to be reminded about immediately consuming the Original Burnt Basque Cheesecake twice as you plunge deep into the luscious indulgence with a spoon. As it slowly melts in your mouth, a lingering richness drapes the palate. And just like the first time, the Original Burnt Basque Cheesecake by El Born Pastisseria has you captivated all over again. But better hurry. The new Cremós Collection by El Born La Pastisseria is only available for a limited time...Since its emergence during the quarantine experience, the cheesecake trend isn&#039;t slowing down. The vibrant local cheesecake scene is bursting with innovation, and the winners are ultimately the growing numbers of Burnt Basque Cheesecake lovers in the metro. Original, Catalan Cream or Coffee &amp; Cacao, get your Burnt Basque Cheesecake fix in the elegant round bright green box at El Born Pastisseria for another expression of pure, unrestrained yet seamless weave of Catalan indulgence by Chef David Amoros. El Born La Pastisseria is located at Basement 1, Mitsukoshi Mall, 8th Avenue corner 36th Street, North BGC, Taguig City, Metro Manila. You can also visit their FB Page and IG Feed at https://www.facebook.com/elbornbgc, El Born Cheesecake and https://www.instagram.com/elborn.cheesecake.ph/ 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>Tue, 30 Jun 2026 13:00:03 +0800</pubDate>
<dc:creator>Dante Ulanday - News Writer and Moderator</dc:creator>
<media:keywords>Flavor, And, Design, Innovation, One, Cool, Package:, Born, Pastisseria, Presents, The, Cremós, Collection</media:keywords>
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<item>
<title>The Flavors Of Home, Remembered: Chef Myke &amp;quot;Tatung&amp;quot; Sarthou Takes You Home At Tatung&amp;apos;s Gateway 2 Mall In Araneta City</title>
<link>https://philippinetribune.net/the-flavors-of-home-remembered-chef-myke-tatung-sarthou-takes-you-home-at-tatungs-gateway-2-mall-in-araneta-city</link>
<guid>https://philippinetribune.net/the-flavors-of-home-remembered-chef-myke-tatung-sarthou-takes-you-home-at-tatungs-gateway-2-mall-in-araneta-city</guid>
<description><![CDATA[ They say food is memory, transporting you back to a different time and place. For many, food becomes a taste of home for a memorable reunion of comfortingly familiar flavors. At Tatung&#039;s in Gateway 2 Mall, Chef Myke &quot;Tatung&quot; Sarthou invites you to a flavorful homecoming with the flavors you&#039;ve always loved...Home, remembered. In his most personal restaurant concept yet, Chef Myke &quot;Tatung&quot; Sarthou recreates the nostalgic flavors of home at Tatung&#039;s in Gateway 2 Mall. Food trends come and go in the constantly changing and evolving local dining scene, yet there are flavors that continue to warm the palate with its pure honesty and sincerity. Take your seat and rediscover the flavors home at Tatung&#039;s...With an extensive menu inspired and driven purely by memory, Tatung&#039;s at Gateway 2 Mall retraces the beginning of a culinary journey back when Chef Myke &quot;Tatung&quot; Sarthou opened his first private dining concept in Quezon City followed by Chef Tatung in Acacia Estates in 2012 (see more from my memorable first encounter with the multi-media celebrity chef from my post, Chef Tatung&#039;s Refreshing New Take On Traditional Flavors from fourteen years ago). You can say Chef Myke &quot;Tatung&quot; Sarthou comes full circle with his latest restaurant at Gateway 2 Mall in a glorious homecoming to more than a decade long journey for an apt and fitting chapter in a continuing story. And it is, in more ways lovingly captured in a menu and warm thoughtfully designed space. &quot;Putting my name on this restaurant is not an act of ego. It is an act of accountability–and of homecoming. At Tatung&#039;s, I simply wanted to be myself, and it turns out, that is enough.&quot;  Long before his successful media empire anchored on award-winning cookbooks, television and online platforms with millions of followers, it all began in a simple room of a converted home serving heirloom recipes from his childhood. His newest concept isn&#039;t built around passing trends, but in inheritance shaped, molded and defined by memories from &quot;the slow-cooked wisdom of your lola&#039;s kitchens,&quot; the rich and diverse tapestry of regional cuisine and the &quot;conviction that Filipino food, cooked with honesty and served with pride, needs nothing more to be extraordinary.&quot; A passionate advocate and champion of Filipino cuisine, Chef Myke &quot;Tatung&quot; Sarthou presents his most honest, personal and most mature expression of local flavors yet at Tatung&#039;s in Gateway 2 Mall. From the kitchen, Tatung&#039;s weaves all the familiar flavors from our own experience in a space designed not to impress but to welcome and reconnect with the dishes that continue to be deeply embedded in our identity. From the countless pages of his Simpol book series to the engaging screen performances of his online platforms, Chef Myke &quot;Tatung&quot; Sarthou reintroduces himself with each dish served at Tatung&#039;s (for more on the acclaimed chef&#039;s popular series of Simpol publications, see my posts The Secret&#039;s Out: Simpol Kitchen Secrets by Chef tatung Sarthou from 2021 and Keeping It Simple: Chef Myke &quot;Tatung&quot; Sarthou Launches Simpol The Cookbook At Pandan Asian Cafe from 2020). Start with some refreshing libations to open up the palate like the Amihan (P 208) with its soothing blend of basil, cucumber, lime and lemon......or the tart and sweet Hiraya (P 208) with orange, lime, lemon and mint. Tatung&#039;s also offers the equally refreshing Sago&#039;t Gulaman (P 188), Calamansi Honey Pandan (P 198) and House Blend Tea (P 178) along with fresh fruit shakes. From the Platitos menu, the Okoy (P 380) teases the palate with its delectable play on textures and flavors in the form of a crispy shrimp and vegetable fritters served with spiced vinegar and pickled cauliflower. Each tasty bite is announced by an audible crunch followed by a flavorful burst of briny sweetness from the succulent shrimps and subtle fresh notes from the vegetables perfectly tempered by the bold sharpness of the spiced vinegar dip and pickled cauliflower for that elegantly balanced finish. The Relyenadong Hipon (P 450) from the Signature Dishes menu continues the play on contrasting textures and flavorful richness of the familiar shrimp rolls completed by the sweet chili sauce. Well executed using the freshest ingredients, the Relyenadong Hipon takes you back to simpler times with its fresh, real and honest flavors. Chef Myke &quot;Tatung&quot; Sarthou stays true to his culinary philosophy of keeping it simple, reflected with each dish like the Relyenadong Hipon at Tatung&#039;s. In a creative spin, Tatung&#039;s brings a distinctive local touch with the Gambas sa Latik (P 450) with plump shrimps enriched with coconut curd, garlic, chili and local herbs. Paired with bread, the Gambas sa Latik is another must-try dish from the kitchen of Tatung&#039;s. From the sweet, fresh and briny notes of the plump shrimps to the nutty hints of the coconut curd, each bite releases a medley of deep flavors lingering long on the palate. It&#039;s renditions and little touches like this drawn from the vast template of regional cuisine that celebrates the Filipino flavor experience at Tatung&#039;s. For the savory mains, Tatung&#039;s served a sumptuous feast starting with the Whole Pampano sa Gata (P 710) topped with shrimps, ginger, tomatoes and herbs slathered in silky smooth and creamy coconut milk. The delicate notes of the whole fish with just a whisper of sweetness is enhanced by the collective blend of flavors from the other ingredients......while the nostalgic flavors of the hearty Mama&#039;s Calderetang Baka with Queso de Bola (P 690) punches through with its bold beefy notes kicked up by the pronounced sharpness of the cheese and thick sauce infused with all the flavors of the different ingredients. It&#039;s every mom&#039;s special dish, recreated at Tatung&#039;s. The Wood Roasted Beef (P 750) with fork-tender slabs of beef served sizzling hot with thick and savory pan gravy and vegetables hits home right from the very first bite. Each ingredient comes together bringing flavorful bites for a seriously good and satisfying meal. The Twice-Cooked Humba (P 550) with tediously braised then crisped pork belly brings sweet and salty savory notes from the soy, vinegar, garlic and banana blossom components of the dish that&#039;s best paired with another bowl of extra rice. And another. The Pinais na Gindara (P 1,690) is pure savory indulgence wrapped in banana leaf with premium black cod gently simmered in coconut milk, ginger and native herbs with its elegant play on subtle and even nuanced notes. The black cod simply melts in your mouth, slowly releasing its buttery richness made even more pronounced by the creamy coconut milk. The familiar and comforting aroma of tamarind broth simmering on a pot is one of those sensory cues of home, and Tatung&#039;s brings those distant memories to life with the Corned Beef Sinigang (P 680). Highlighted by house-cured fork-tender slabs of corned beef with seasonal vegetables in a light yet intensely flavored broth, the Corned Beef Sinigang transports you back to sumptuous weekend lunches at home with its harmonious play of beefy richness and lingering sweetness from the fresh harvest of vegetables all held together by the tart tamarind broth. The Bibingkang Talong (P 490) with charred eggplant, tomato and kesong puti draped in rich bechamel balances the feast with its fresh, clean yet decadent textural smoothness. Who knew charred eggplant could be this indulgent? No Filipino feast is complete without rice, and the Bagoong Fried Rice (P 420) with shrimps, garlic and fermented shrimp paste rounds up a festive feast of local flavors at Tatung&#039;s. Noods? Tatung&#039;s has that covered too with the classic Pancit Guisado (P 520) with Chinatown noodles, market vegetables, a savory assortment of meats and topped with housemade kikiam. Mix it up after a fresh squeeze of calamansi and prepare for second round of comforting flavors at Tatung&#039;s. For dessert, Tatung&#039;s brings New York to Cubao with the Bibingka Cheesecake (P 280-Slice/P 1,600 Whole) combining salted egg and Queso de Bola with lusciously smooth cheesecake. Chef Tatung personally prepared each indulgent slice......served with Muscovado and shaved coconut. The combination of salted egg and Queso de Bola with the creamy and silky smooth finish of the cheesecake just works......with the bold salty hints cutting through the richness of the creamy cheesecake. Pair your Bibingka Cheesecake with a freshly brewed Spanish Latte (P 208)......paired with a rustic butter cookie rendition shaped in traditional wooden molds to cap a homecoming of flavors at Tatungs. If you&#039;re up for it, change your endgame with the Kinutil (P 428). From Tatung&#039;s selection of signature handcrafted cocktails, the inventive concoction blends coconut wine, tablea, milk and orange liqueur. A light foam teases the palate followed by sweet yet potent notes. Other creative cocktails inspired by local flavors and ingredients include the Ube Colada (P 378), Escolta (P 358) with gin and mango liqueur, Panabo (P 408) with a dark rum base and Hiwaga (P 388) with its gin and dalandan liqueur mix. Simple, honest cooking can be a memorable experience and the most resonating even profound flavor in itself. At Tatung&#039;s, these flavors shine without the drama. &quot;At its heart, Tatung&#039;s is about creating the space for special moments. The food is the occasion. The moment is the meal. We just want people to be happy.&quot; Each dish follows the characteristic philosophy of Chef Myke &quot;Tatung&quot; Sarthou&#039;s &quot;simpol&quot; mantra. Chef Tatung comes home to his roots at Tatung&#039;s in Gateway 2 Mall. And you&#039;re invited to come too...Tatung&#039;s is located at the Upper Ground Floor B, Gateway 2, Araneta City, Cubao, Quezon City. You can also visit their IG Feed at https://www.instagram.com/tatungsgatewaymall2/ 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>Sat, 27 Jun 2026 13:00:03 +0800</pubDate>
<dc:creator>Dante Ulanday - News Writer and Moderator</dc:creator>
<media:keywords>The, Flavors, Home, Remembered:, Chef, Myke, Tatung, Sarthou, Takes, You, Home, Tatungs, Gateway, Mall, Araneta, City</media:keywords>
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<title>Cool Deal Pick: Free Coffee With Every Sandwich At Deli by Chele Robinsons Magnolia</title>
<link>https://philippinetribune.net/cool-deal-pick-free-coffee-with-every-sandwich-at-deli-by-chele-robinsons-magnolia</link>
<guid>https://philippinetribune.net/cool-deal-pick-free-coffee-with-every-sandwich-at-deli-by-chele-robinsons-magnolia</guid>
<description><![CDATA[ Known for their New York deli style sandwiches, Deli by Chele has always been high up on top of any fave go-to sandwich list. Chef-driven using only the finest ingredients built around their artisanal sourdough bread baked fresh in-house, Deli by Chele takes their winning sandwich game up a notch with one cool deal you can&#039;t pass up...Exclusive to the Robinsons Magnolia store, Deli by Chele introduces an offer to complete your deli sandwich experience. How does free coffee with every whole sandwich sound? That&#039;s right, now you can enjoy a freshly brewed Americano with your favorite New York deli style sandwich. It&#039;s time to visit Deli by Chele in Robinsons Magnolia for another encounter with your favorite sandwich. And your Free Americano...For years since it opened, the signature sandwiches of Deli by Chele brought a taste of New York to the northern side of the metro anchored on their popular and best-selling New York Style Brisket Pastrami Sandwich. And it remains one of the best renditions by far in the local dining scene (for more on Deli by Chele, see my posts Man On A Mission: Chef Chele Gonzalez Opens Deli By Chele At The Podium from 2022, Comforting Combo: Deli By Chele Introduces New Truffle Cheese Melt And Tomato Soup Pairing from 2023, Meatless Friday? The Feisty Fin Smoked Salmon From Deli By Chele Is Just What You Need, Now Open For Dine-In Or Take-Out At Robinsons Magnolia from three years ago, New York Via Manila: Meet The New Pastrami Fried Rice From Deli By Chele from 2023, Nostalgic Flavors Recreated With The New Spanish Chorizo Deli Sandwich From Deli By Chele from three years back, Fall In Love With The New Croque Madame From Deli By Chele from 2024, What&#039;s Your Fave Sandwich? Meet The New P.L.T. From Deli By Chele from two years ago, Fast Break: Level Up Your Ham And Cheese With The Pastrami Ham And Cheese From Deli By Chele from 2024, and Deli By Chele Goes Deep Purple With The New Ube Cheese Melt from last year). And it gets better. Now you enjoy your favorite New York deli style sandwich with a soothing Free Americano at the Robinsons Magnolia store. Exclusive to the Robinsons Magnolia location, Deli by Chele completes the equation for a tempting deal you just can&#039;t ignore. It is, after all the quintessential New York City cultural and culinary experience made richer with a freshly brewed Americano. Now that you have your Americano, time to pick your sandwich. New at Deli by Chele, the Peri-Peri Chicken Sandwich (P 275 Solo/P 425 Whole) offers a whole new flavor experience with its  distinctive smoky and spicy layers of flavors in between perfectly toasted artisanal sourdough bread. Take a closer look at the new Peri-Peri Chicken Sandwich and you&#039;ll see the intricately stacked layers of tender, juicy Peri-Peri Chicken with its bold smoky and spicy hints slathered in creamy Cajun Mayo, sweet charred onions and bell peppers capped by the sharp notes of Cheddar cheese on sourdough. The delectable play on contrasting flavors from creamy and savory with just a gentle whisper of soothing heat teases the palate with every bite finished by mild smoky hints. The light crispness of the sourdough announces that first bite followed by a burst of savory richness......from the different components of the sandwich all coming together seamlessly all the way to the last bite. And the free Amerciano? It just can&#039;t get better than that. You can also make it a real complete feast with the Meal Set option at Deli by Chele. The Meal Set 1 (P 500) includes a solo portion of your choice of sandwich (except the Wagyu Pastrami) plus House Blend Ice Tea and homemade Potato Chips while the Meal Set 2 (P 550) comes with House Blend Iced Tea and Mac &amp; Cheese. The Meal Set 3 (P 405) is another tempting combo with Solo Truffle Cheese Melt Sandwich and Tomato Soup. The vibrant tartness of the Deli by Chele&#039;s Tomato Soup is the perfect side to any sandwich, cutting through the savory richness with each soothing sip......while the Mac &amp; Cheese topped with crispy bacon brings its comforting cheesy goodness into play to complete your feast. How can you say no to the Mac &amp; Cheese? Just dig in and raise it high...Deli by Chele&#039;s sandwich creations with its bold blend of flavors using the finest premium ingredients are a class all its own. And coffee with a sandwich becomes an elevated experience at Deli by Chele. For dessert, the Salted Caramel Carrot Cake hits all the right notes for that perfect sweet ending. Moist, dense and rich carrot cake layered with luscious cream cheese frosting drizzled with salty and sweet caramel and walnuts is yet another elegant rendition from Deli by Chele of a timeless dessert classic. And yes, the Americano is the perfect pairing from the savory start all the way to the sweet conclusion of another memorable feast at Deli by Chele. Your Peri-Peri Chicken Sandwich, Mac &amp; Cheese, Tomato Soup and Salted Caramel Carrot Cake at Deli by Chele may be the perfect picture of another satisfying meal. Complete the picture with the Free Americano at the Robinsons Magnolia store.  The gourmet sandwiches along with the tasty sides and dessert are all game winners at Deli by Chele. And the Free Americano? That&#039;s the cherry on the cake...Deli by Chele is located at the U/G Level of Robinsons Magnolia, New Manila, Quezon City. You can also visit their FB Page at https://www.facebook.com/delibychele/ for more 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>Thu, 25 Jun 2026 13:00:03 +0800</pubDate>
<dc:creator>Dante Ulanday - News Writer and Moderator</dc:creator>
<media:keywords>Cool, Deal, Pick:, Free, Coffee, With, Every, Sandwich, Deli, Chele, Robinsons, Magnolia</media:keywords>
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<title>Inspired by Italy, Crafted by Chele: Meet The Cheesecake Mafia, The Parmesan Cheesecake And Nutella Tarta de Queso From Burnt Basque Cheesecake By Chele</title>
<link>https://philippinetribune.net/inspired-by-italy-crafted-by-chele-meet-the-cheesecake-mafia-the-parmesan-cheesecake-and-nutella-tarta-de-queso-from-burnt-basque-cheesecake-by-chele</link>
<guid>https://philippinetribune.net/inspired-by-italy-crafted-by-chele-meet-the-cheesecake-mafia-the-parmesan-cheesecake-and-nutella-tarta-de-queso-from-burnt-basque-cheesecake-by-chele</guid>
<description><![CDATA[ The local cheesecake wars continue to tease and delight the palate with innovative and inventive renditions showcasing infinite possibilities. For Chef Chele and Teri Gonzalez, the continuous creative process allows the unrestrained exploration of flavors and textures as they push the envelope once more with the introduction of their latest decadent duo of Burnt Basque Cheesecake creations inspired by Italian flair...Burnt Basque Cheesecake by Chele unveils two exquisite cheesecake expressions dubbed &quot;The Cheesecake Mafia: Inspired by Italy, Crafted by Chele&quot; with the Parmesan Cheesecake and the Nutella Tarta de Queso reflecting traditional Italian notes inspired by Parmesan and Nutella. Teri Gonzalez brings the comforting and indulgent sweetness of Nutella with each decadent slice while Chef Chele plays on the rich and creamy flavors with mildly salty savory hints with his blend of Parmesan, Grana Padano and a secret third cheese for two unique and contrasting options at Burnt Basque Cheesecake by Chele. Following the successful campaign from their recent collab (see my previous post Decadent Duo: Meet The Seasonal Christmas Cheesecake Offerings From The Auro Chocolate x Burnt Basque Cheesecake By Chele Collab from December last year), Burnt Basque Cheesecake by Chele maintains the tempo and momentum with a decadent duo for the next round of the local cheesecake wars. Read on for a virtual slice and bite of the Parmesan Cheesecake and the Nutella Tarta de Queso...Anchored on two classic Italian ingredients, Burnt Basque Cheesecake by Chele transforms and creates two cheesecake expressions using Parmesan and Nutella for a decadent duo in the on-going cheesecake wars. A long and tedious creative process spanning several months reflects the brand&#039;s passion for craftsmanship and unrestrained creativity resulting in a tempting tandem&#039;s contrasting flavor profile for a pleasant and even unexpected twist. One of the acknowledged pioneers in the popular local cheesecake scene, Burnt Basque Cheesecake by Chele reimagines pure cheesecake indulgence inspired by Parmesan and Nutella for a refreshed take on the traditional Burnt Basque Cheesecake. Building on a solid reputation for using only the finest quality premium ingredients and creative chef-driven innovations, Burnt Basque Cheesecake by Chele issues a bold statement with the introduction of two new variants. &quot;These new creations were born from curiosity and a desire to explore new possibilities in the kitchen,&quot; shared Chef Chele Gonzalez. &quot;We wanted to create something familiar yet unexpected, while staying true to the spirit of the brand and the recipe that has been part of our story from the very beginning.&quot; A favorite ingredient of Chef Chele Gonzalez, the traditional Parmesan becomes the base for the first of two decadent cheesecake expressions. The Italian ingredient has been part of his storied culinary journey and known for its rich complexity and depth of flavor. Now imagine that distinctive balance of savory and salty notes with its blend of Parmesan, Grana Padano and a secret third cheese transformed into a luscious Burnt Basque Cheesecake. The Parmesan Cheesecake is already a serious temptation even before that first bite.  In contrast, the familiar and comforting sweetness of the popular Italian hazelnut cocoa spread becomes the foundation for the Nutella Tarta de Queso by Teri Gonzalez. &quot;Nutella has always been one of my favorite indulgences, so seeing it transformed into a Spanish-style cheesecake was incredibly special,&quot; added Teri Gonzalez. &quot;It&#039;s playful, nostalgic, and a reflection of how much fun we had creating these new flavors together.&quot; And that&#039;s probably the clearest not-so-secret key to success behind each and every product innovation at Burnt Basque Cheesecake by Chele where love infused with an element of playful fun and passion shines from the family behind the brand. And this is genuinely felt with each slice and bite of the new Parmesan Cheesecake and Nutella Tarta de Queso. At the launch, Chef Chele Gonzalez adds an extra serving of Parmesan to his newest Burnt Basque Cheesecake creation......for a triple dose of pure Italian cheesy goodness. Anticipation builds as the first slices of Parmesan Cheesecake topped with a generous mound of premium Italian cheese from the massive cheese wheel are served......with a refreshing Aperol Spritz to complete the Italian-themed afternoon at Burnt Basque Cheesecake by Chele in The Podium. The Parmesan Cheesecake (P 2,800-9&quot; Whole Cake/P 1,600-7&quot; Whole Cake/P 350-Slice) from Burnt Basque Cheesecake by Chele isn&#039;t your usual Spanish-style cheesecake, made even richer with its blend of premium Italian cheeses adding a more pronounced and flavorful depth with subtle salty hints. The luscious and silky smooth textures melt on the palate with the gentle sharpness of the Parmesan, Grana Padano and secret third cheese ingredient cutting through the richness for that elegantly balanced finish. The heaping mound of shaved Parmesan brings even more bold flavors into play, with each tasty bite lingering long on the palate. The pronounced notes from the trio of cheeses do not overwhelm the palate, instead each distinct note comes together in a seamless and balanced weave of sweet, savory and mildly salty hints. Savory and creamy, the Parmesan Cheesecake brings familiar notes in that lavish and creamy finish from the Burnt Basque Cheesecake by Chele brand in that flair and style its long been known for in yet another masterful execution. Who doesn&#039;t love Nutella? Nostalgic memories from childhood are reawakened with the new cheesecake creation by Teri Gonzalez in another playful rendition guaranteed to warm the palate. The Nutella Tarta de Queso ( P 2,200-9&quot; Whole Cake/P 1,200-7&quot; Whole Cake/P 290-Slice) brings familiar flavors elevated with the creamy finish of Burnt Basque Cheesecake by Chele for a sweet and indulgent reinterpretation of the popular hazelnut chocolate spread. And here&#039;s the best part. The level of sweetness of the Nutella Tarta de Queso is thoughtfully tempered with just the right level of nutty sweet hints to have you going for one more bite. And another, all the way to the last bite. Inspired by the love for Nutella by Teri Gonzalez and brought to life by the recipe of Burnt Basque Cheesecake by Chele, the Nutella Tarta de Queso caps the latest additions to the growing range of decadent expression by the brand. Chef Chele and Teri Gonzalez brings a deeply personal note to the kitchen of Burnt Basque Cheesecake by Chele with their latest rendition of pure indulgence made with a whole lot of love and passion to the art of Spanish-style cheesecake. Can the Parmesan Cheesecake and Nutella Tarta de Queso be the most indulgent duo yet from Burnt Basque Cheesecake by Chele? Maybe. But Chef Chele and Teri Gonzalez have even more surprises from the kitchen of Burnt Basque Cheesecake by Chele. Creativity and constant innovation in the exploration of flavors continues and never stops. And that&#039;s why the brand remains one of the dominant players in the local cheesecake wars. Inspired by Italy, crafted by Chele. The Cheesecake Mafia follows a long and memorable list of innovations from Burnt Basque Cheesecake by Chele. And from that first bite all the way to the last, both the Parmesan Cheesecake and Nutella Tarta de Queso are worthy additions to the prestigious roster of creative and even unexpected renditions of familiar flavors transformed into pure cheesecake goodness. The Parmesan Cheesecake and Nutella Tarta de Queso are available starting June 18, 2026 at Burnt Basque Cheesecake by Chele at The Podium. And that&#039;s your cue to bring home a box of pure Spanish style cheesecake indulgence with an Italian spin...Burnt Basque Cheesecake by Chele is located at the Ground Floor of The Podium, 12 ADB Avenue, Ortigas Center, Mandaluyong. You can also visit their FB Page and IG Feed at https://www.facebook.com/cheesecakebychele/ and https://www.instagram.com/cheesecakebychele/ 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, 22 Jun 2026 13:28:03 +0800</pubDate>
<dc:creator>Dante Ulanday - News Writer and Moderator</dc:creator>
<media:keywords>Inspired, Italy, Crafted, Chele:, Meet, The, Cheesecake, Mafia, The, Parmesan, Cheesecake, And, Nutella, Tarta, Queso, From, Burnt, Basque, Cheesecake, Chele</media:keywords>
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<title>Ginza Japanese Restaurant x Kurobuta Tonkatsu Horiichi: From Tokyo To Manila, Acclaimed Michelin Bib Gourmand Chef Hironobu Horiuchi Brings His Signature Tonkatsu To Ginza Japanese Restaurant In Ortigas</title>
<link>https://philippinetribune.net/ginza-japanese-restaurant-x-kurobuta-tonkatsu-horiichi-from-tokyo-to-manila-acclaimed-michelin-bib-gourmand-chef-hironobu-horiuchi-brings-his-signature-tonkatsu-to-ginza-japanese-restaurant-in-ortigas</link>
<guid>https://philippinetribune.net/ginza-japanese-restaurant-x-kurobuta-tonkatsu-horiichi-from-tokyo-to-manila-acclaimed-michelin-bib-gourmand-chef-hironobu-horiuchi-brings-his-signature-tonkatsu-to-ginza-japanese-restaurant-in-ortigas</guid>
<description><![CDATA[ A Japanese culinary master takes the stage to showcase his craft for a memorable tonkatsu feast. From Tokyo to Manila, noted Japanese Chef Hironobu Horiuchi of Tokyo&#039;s Michelin Bib Gourmand Kurobuta Tonkatsu Hiroiichi serves his award-winning signature Kurobuta Pork Tonkatsu at Ginza Japanese Restaurant in Ortigas...For diners and lovers of Japanese food, a rare opportunity to savor and experience the exquisite classic and traditional staple elevated by a true master is something you just don&#039;t pass up. From June 18-21, 2026, Japanese Chef Hironobu Horiuchi of Tokyo&#039;s famed Michelin Bib Gourmand Kurobuta Tonkatsu Horiichi brings what may be the ultimate tonkatsu dining experience to Ginza Japanese Restaurant in the Ortigas commercial and business district. And just in time for Father&#039;s Day too. Read on for a taste of a culinary master&#039;s craft... Located along F. Ortigas Jr. Road, Ginza Japanese Restaurant offers its own unique brand of dynamic and contemporary Japanese cuisine highlighted by the freshest premium ingredients with masterful precision and execution. It&#039;s a philosophy shared by Japanese Chef Hironobu Horiuchi......with his passionate and uncompromising approach to flavor in a four-day pop-up at Ginza Japanese Restaurant. The creative force behind Tokyo&#039;s Kurobuta Tonkatsu Horiichi, each tonkatsu pork cutlet is tediously prepared with care and precision driven by Chef Hironobu Horiuchi&#039;s mastery of pork. This attention to detail has earned his 12-seater restaurant in Tokyo&#039;s busy Shimbashi district the coveted Michelin Bib Gourmand twice for 2023 and 2024 and inclusion in the prestigious Tabelog Hyakumeiten Top 100 list for 2024 and 2026. It&#039;s recognitions like these that sets Chef Hironobu Horiuchi&#039;s tonkatsu renditions apart from the usual, and local diners can enjoy a rare opportunity to experience the master&#039;s craft at Ginza Japanese Restaurant. For the four-day pop-up at Ginza Japanese Restaurant, Chef Hironobu Horiuchi brings his secret ingredients to Manila to recreate his Michelin Bib Gourmand rendition of the Japanese dish from the prized Kagoshima Kurobuta Pork or &quot;black pork&quot; down to the special seasonings and breading. The intricate process behind each plated execution has been perfected through the years guided by an encyclopedic knowledge of pork. From a controlled and precise double-frying technique using a premium rice oil blend to the cutlets of Kagoshima&#039;s famous Kurobuta Pork meticulously selected by Chef Hironobu Horiuchi, this is tonkatsu taken up a notch to a whole new level of savory goodness. As Chef Hironobu Horiuchi heads back to the kitchen to prepare his signature tonkatsu, a refreshing round of Yuzu Margaritas opens up the palate for the coming pork feast......paired with Ginza Japanese Restaurant&#039;s crisp Tontoro (P 300). The paper-thin and crunchy strips of pork nape brings a delicate crispness for a delectable play on textures followed by a flavorful burst of bold flavors. The Camembert Tempura (P 550) with deep-fried Camembert Cheese and honey is a novel and innovative execution with its lightly crisp layer of breading draping the palate with a lingering richness and indulgent creamy notes. That mildly sweet and salty play on contrasting flavors matched by the distinct mouthfeel from the light crunch of the breading completes the dish for another playfully inventive and even unexpected rendition from the kitchen of Ginza Japanese Restaurant&#039;s repertoire of tempting offerings. A tempting duo of salads continues the medley of fresh flavors at Ginza Japanese Restaurant starting with the Toyosu Salad (P 900) topped with the day&#039;s fresh catch of succulent seafood and sashimi slices on garden fresh and crisp greens tossed with the Wasabi Soy Vinaigrette to complete the flavors with a subtle sharpness......and the Kani Kureson Salad (P 450) with fresh watercress topped with shredded crabstick drizzled with silky smooth and creamy Japanese mayonnaise. The freshness and quality of the ingredients drives all the flavors with its clean, pure yet bold finish. Ginza Japanese Restaurant has one more surprise with the Sizzling Mentaiko (P 650), a savory starter with Pollock Roe in olive oil and garlic paired with crisp Ciabatta. Usually served raw, it&#039;s not often one is served briny Pollock Roe in sizzling hot olive oil and garlic for a new flavor experience. The hot olive oil transforms the Pollock Roe resulting in more intense notes perfectly complemented by the Ciabatta absorbing all its richness with each bite. Then, Chef Hironobu Horiuchi&#039;s signature double-fried masterpiece is served. Almost immediately, you&#039;ll notice that the layer of breading is thinner than the usual. That first bite, announced by a whisper-like yet audible crunch brings you straight to the butter-like texture of the prized Kagoshima Kurobuta Pork releasing its juicy richness to the palate with just a mild hint of sweetness. The flavors of the premium pork are elegantly subtle even nuanced, highlighted by pure and clean flavors. Tender, buttery and juicy with a delicate crispness from the thin layer of breading, it&#039;s a masterful expression of the Japanese classic pairing premium ingredients with detailed precision and execution. There are only a few renditions of tonkatsu that captivates you from the very first bite, and this definitely is one of them. The juicy richness of the premium Kurobuta Pork from Kagoshima with its subtle notes and the delicate light crispness of the breading double-fried in special rice oil combine for a tonkatsu experience that&#039;s far from the usual. And just like any proper tonkatsu, each bite leaves no greasy aftertaste just the way it should be. And that&#039;s exactly how it&#039;s served back at the Tokyo restaurant of Chef Hironobu Horiuchi. The special Kurobuta Tonkatsu by Chef Hironobu Horiuchi is available a la carte (P 2,800) and Group Sharing sets (P 7,700) with 2 Tonkatsu, 2 Kaki Furai, 2 Ebi Furai, 1 Hotate Furai, 2 Shake Furai and 2 Ika Furai. And for only four days starting June 18, local diners can experience the award-winning tonkatsu the way it&#039;s served at Kurobuta Tonkatsu Horiichi in Tokyo. In addition to the thick and savory Tonkatsu Sauce, you can also dip your premium Kurobuta Tonkatsu in a trio of traditional condiments like mustard and sea salt to explore even more flavors. While your enjoying your Kurobuta Tonkatsu at Ginza Japanese Restaurant, be sure to try the other specialties like the the assortment of seafood Furai from the a la carte menu including Kaki Furai (P 250) or oysters, Ebi Furai (P 250) or prawns, Hotate Furai (P 550) or scallop, Shake Furai (P 250) or salmon and Ika Furai (P 250) or squid. Draped in a lightly crisp layer of thin breading, each bite brings a vibrant fresh and briny sweetness from the plump and succulent oysters, prawns, scallops, salmon and tender squid for another welcome addition to your feast at Ginza Japanese Restaurant. The thin layer of breading does not get in the way of the delicate flavors of the seafood, complementing it with its light crispness. For dessert, cap your sumptuous feast of double fried goodness with the  Matcha Cheesecake......and the Mais Con Hielo Ginza Snow Bowl for the perfect sweet ending. The ubiquitous tonkatsu can be found almost everywhere in the metro, but the premium Kurobuta Tonkatsu by Chef Hironobu Horiuchi is in a class all its own. Premium ingredients and masterful execution combine for a tonkatsu experience like no other, and you&#039;ll find it at Ginza Japanese Restaurant for a only a limited time...Ginza Japanese Restaurant is located at the Ground Floor, Agustin 1, F. Ortigas Jr. Road, San Antonio, Pasig, 1605 Metro Manila. You can also visit their FB Page and IG Feed at https://www.facebook.com/ginzajapanese/ and https://www.instagram.com/ginza.ortigas/ for more information and updates or call +639175744692 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>Sat, 20 Jun 2026 13:00:03 +0800</pubDate>
<dc:creator>Dante Ulanday - News Writer and Moderator</dc:creator>
<media:keywords>Ginza, Japanese, Restaurant, Kurobuta, Tonkatsu, Horiichi:, From, Tokyo, Manila, Acclaimed, Michelin, Bib, Gourmand, Chef, Hironobu, Horiuchi, Brings, His, Signature, Tonkatsu, Ginza, Japanese, Restaurant, Ortigas</media:keywords>
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<title>One World Deli x Sinaya Seafood: Making Waves For Responsibly Sourced Philippine Seafood While Supporting Coastal Communities</title>
<link>https://philippinetribune.net/one-world-deli-x-sinaya-seafood-making-waves-for-responsibly-sourced-philippine-seafood-while-supporting-coastal-communities</link>
<guid>https://philippinetribune.net/one-world-deli-x-sinaya-seafood-making-waves-for-responsibly-sourced-philippine-seafood-while-supporting-coastal-communities</guid>
<description><![CDATA[ The celebration of World Oceans Day last June 8 proves that the emerging concern for food provenance is no longer just a mere culinary trend. Knowing where your food comes from lies at the very heart of the culinary experience, unravelling a series on interconnective threads from the environment to local fisherfolk before reaching your plate. And what better way to celebrate the long overdue and often disregarded role of the oceans than with an epic and sustainable all-seafood boodle feast? One World Deli and Sinaya Seafood highlights their shared advocacy with the launch of Seafood Roots: Celebrating Oceans, Fisherfolk, and Filipino Culinary Heritage marking World Oceans Day with renewed commitment and purpose. In collaboration with CCA Manila, Slow Food Manila and Purple Yam Manila, One World Deli and Sinaya Seafood points the spotlight once more on responsibly sourced seafood, fair livelihoods and the diverse richness of our islands. The event also sealed Sinaya Seafood as a selected supplier of One World Deli guaranteeing the constant availability of fresh sustainable seafood and at the same time support local fisherfolk. It&#039;s a partnership bound by a shared mission, celebrated at each store of One World Deli&#039;s growing network of branches showcasing the archipelago&#039;s freshest and finest from Sinaya Seafood...With over 7,641 islands ringed by 37,000 kilometers of coastline, the country is blessed with bountiful marine resources. With this abundant blue economy comes massive responsibility for a more transparent, equitable and planet-friendly seafood chain resulting in the very best catch for both consumers and local communities. The long journey from the open waters to the kitchen and to your plate begins with the right choices. At One World Deli, this means only the best quality seafood making it the ideal stage to showcase the premium local marine harvest from Sinaya Seafood (for more on One World Deli, see my posts The World&#039;s Finest In One Place. At One World Deli... from 2022 and  The Best Of The World Comes To San Juan: One World Deli Opens Latest And Biggest Branch In San Juan from 2023). That evening, top chefs, noted culinary personalities and sustainability advocates gathered to celebrate a long-awaited promise of finally making fresh great-tasting and traceable seafood more accessible and sourced from small scale fishing communities from around the archipelago. The partnership by One World Deli and Sinaya Seafood paves the way and expands new markets for the day&#039;s responsibly harvested catch providing even more options for both the home and professional kitchens. Built and founded on shared values with each fresh catch with its its own flavorful story, One World Deli and Sinaya Seafood transforms the marketplace driven by fair partnerships, full traceability and respect for the seas that nourish us. Beyond the One World Deli and Sinaya Seafood partnership, the comprehensive multi-sectoral Seafood Roots program will include scheduled talks on local sourcing, ethical supply chains and ocean stewardship as well as insightful conversations on Filipino culinary heritage and Slow Fish principles, biodiversity, traditional foodways and local food cultures by collaborators CCA Manila, Slow Food Manila and Purple Yam Manila. It&#039;s not the first time that advocacies like this were shared in the culinary mainstream, but it remains a timely and relevant issue that needs to recognized and addressed. The surge in popularity of food provenance as a concept among consumers is a positive sign, and a much wider discussion is needed to truly understand and appreciate ethical supply chains with its lasting impact on local communities and the environment. Hopefully, this is just the start as we embark on our own personal culinary journey in food provenance. That evening, banana leaves were rolled out and laid on the tables for a classic boodle fight feast at One World Deli. A traditional communal meal tracing its origins from the mess halls of the military academy, One World Deli and Sinaya Seafood along with CCA Manila, Slow Food Manila and Purple Yam Manila presents their rendition featuring the rich bounty of local waters including Mahi-Mahi, Pusit Lumot, Flying Fish, Red Snapper and Needle Fish from Iloilo and Occidental Mindoro; Mud Crabs, Wild Caught Sugpo, Black Pompano, Red Grouper, Green Mussels and Sole Fish from Capiz; Gamet Seaweed from Cagayan and Asin Tibuok, Asin Tultul and Asin Sa Buy-O from Bohol, Guimaras and Zambales respectively. At the open kitchen, the culinary teams from One World Deli, CCA Manila and Purple Yam Manila prepared the lavish sustainable and responsibly sourced all-seafood feast supplied by Sinaya Seafood. Helming the kitchen are some of the metro&#039;s acclaimed culinary masters led by the stellar cast of Chefs Miguel Gianan of One World Deli, Mhel Sainz of CCA Manila and Romy Dorotan of Purple Yam Manila. Refreshing sips of Tsaa Laya Ube Dream teases the palate with a velvety and nutty richness to open up the palate for the coming feast... ...starting with exquisite seafood appetizers consisting of fresh Mahi-Mahi Kinilaw, Pusit Mousse on Squid Ink Pandesal Toast, Shrimp Sisig Skewer and Scallop Tostada by CCA Manila and Kinilaw na Flying Fish on Cabcab or rice cracker by Purple Yam Manila. Each tasty bite releases a flavorful burst of vibrant notes on the palate proving yet again that freshness is indeed flavor. The bold yet clean briny sweetness of the assorted seafood creations threads each intricate bite-sized savory nibble for a proper start to a memorable seafood boodle feast. The impressive opening act is soon followed by the sumptuous spread for the boodle fight as the Seasonal Steamed Vegetables paired with fermented shrimp paste by One World Deli is served on the banana leaf-lined tables. The bountiful resources of the archipelago are perfectly recreated with diverse culinary perspectives from One World Deli, CCA Manila and Purple Yam Manila to showcase a colorful local culinary heritage......starting with the Binakol Laman-Dagat by One World Deli. A comforting dish with succulent Blue Swimmer Crab, Green Mussels, Scallops and Tanigue in a mildly sweet coconut broth, each sip and bite soothes and warms the palate with its briny richness. The warm coconut broth infused with mild briny notes brings real flavors in its purest form complementing the quality and freshness of the local catch. The medley of fresh seafood brings layers of briny sweetness complemented by the sweetness of the coconut broth to complete each soothing sip. Each one responsibly sourced from local fishing communities, the dish represents infinite possibilities in the home or professional kitchen with the abundant marine resources of the archipelago. The Tinutungang Mahi-Mahi by One World Deli weaves a silky smooth and elegant finish with fresh Mahi-Mahi simmered in coconut cream. A fresh squeeze of calamansi and soothing heat from the chili cuts through the richness of the coconut cream for delicately balanced flavors. Then, the much awaited centerpiece of the evening&#039;s feast was served. The Mixed Sugba Platter by One World Deli with flame-grilled Pompano, Sole Fish, Prawns, Squid and Flying Fish on garlic fried rice paired with local artisanal salts from Bohol, Guimaras and Zambales was an impressive sight. These are the flavors of our seas. Inspired by the Filipino &quot;paluto&quot; tradition, the Mixed Sugba Platter is a virtual celebration of the ocean in all its colorful and contrasting flavors and textures. Best enjoyed with your hands, the boodle feast instantly connects you with our seas, culture and identity. And this connection grows stronger with each succeeding bite. The fresh catch supplied by Sinaya Seafood is sourced from partners Fishing Community Enterprises and Nano Fishing Enterprises from Iloilo, Guimaras, Bohol and Zambales. From starters to mains, One World Deli and Sinaya Seafood brings the fresh flavors of the traceable, sustainable and ethical supply chain from local fishing communities to the table for a memorable feast showcasing food provenance. For dessert, the collaborative kitchen led by Purple Yam Manila served their Champorado Pudding with Dried Tabagak, Jeprox and Latab for an inventive coastal take on a local staple with its delectable play on sweet, salty, nutty and savory notes......and the Buko Ube Tart with Seaweed Praline with the indulgent sweetness tempered by subtle briny hints for another masterful execution of balanced flavors. One World Deli completed the dessert line up with its housemade gelato, the Roasted Budbud Salt Gelato with Dilischews Trailmix or Sapsap Chocolate Toffee. That evening, members of the food &amp; beverage industry, suppliers and the academe forged new alliances to advance the cause for sustainable, traceable and ethically sourced local seafood. And this may just be the beginning with even more flavorful stories unveiling soon. Each ingredient and each dish has a story. For local seafood, it begins out in the open seas to the local fisherfolk before reaching your kitchen. It&#039;s this sequence from the usual narrative that is often overlooked and even taken for granted. That evening, One World Deli and Sinaya Seafood along with CCA Manila, Purple Yam Manila and Slow Food Manila revealed the full story to complete the flavor-filled tapestry of local culinary traditions with Seafood Roots: Celebrating Oceans, Fisherfolk, and Filipino Culinary Heritage. And the story doesn&#039;t end here, with many more soon to be shared and celebrated by One World Deli and Sinaya Seafood...One World Deli is located at Park Triangle North, Bonifacio Global City, Taguig City, Metro Manila. You can also visit their website, FB Page and IG Feed at https://oneworlddeli.com/, https://www.facebook.com/OneWorldDeli/ and https://www.instagram.com/oneworlddeli for more information and updates or call 0956 733 2445 for inquiries. For more on Sinaya Seafood, you can visit their website, FB Page and IG Feed at http://www.sinayaseafood.com/, https://www.facebook.com/sinayaseafood/ and https://www.instagram.com/sinayaseafood/ 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>Sun, 14 Jun 2026 13:00:04 +0800</pubDate>
<dc:creator>Dante Ulanday - News Writer and Moderator</dc:creator>
<media:keywords>One, World, Deli, Sinaya, Seafood:, Making, Waves, For, Responsibly, Sourced, Philippine, Seafood, While, Supporting, Coastal, Communities</media:keywords>
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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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<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>
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<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>
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<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>
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<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>
</item>

<item>
<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>
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<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>
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<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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