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Traditional Chinese cuisine gets a ‘glow up’ at Red Lantern

When I walked into Red Lantern at Solaire Resort North for the first time, I thought I knew what to expect: elegant Chinese dining with a luxury resort polish. But the new menu, launched this May to celebrate the resort’s first anniversary, surprised me! It’s refined but not stiff, bold without being flashy. Every dish felt well thought out — balanced between taste, texture, nostalgia, and even innovation.

At the start the meal, Tea Master Harry Gu performed the Kung Fu tea ceremony — a theatrical pouring ritual using a long-spouted teapot. It’s like watching martial arts in slow motion. He circles the pot behind his back, extends the spout like a blade, and lands the pour with pinpoint accuracy, never spilling. The tea itself is floral and calming, but the ceremony is the real gift — graceful, quiet, mesmerizing.

Chef Jason Wong, the mind behind the new creations, blends tradition with innovation. There’s no over-stylizing here. Just confident cooking rooted in the classics and made even better with global technique and a deep understanding of flavor.

Take the Deep-fried Eggplant coated with meat floss, for example — a brilliant opener. The outside is light and crisp, the eggplant inside soft and sweet, with the meat floss adding a savory, umami hit that lingers. The quinoa gives it crunch, but also a nutty undertone that rounds it out. It had a sweet sauce that amplifies the savoriness of the dish like magic.

The Crispy-fried Kikiam (a refined take on the Red Lantern’s Teochew prawn roll and worlds away from the street food we know) is tightly packed, golden, and airy at once. The filling isn’t greasy — it’s juicy and clean, pairing perfectly with a house-made sweet and sour sauce that’s more tang than syrup.

The Braised Sea Treasure Soup with Black Truffle is hearty and generous. The truffle doesn’t overpower the dish, it just deepens the oceanic flavors. It’s earthy, rich, and perfect for slow sipping.

The mains are where Chef Wong really shines.

The Pan-fried M3 Ribeye — served in a lacquer box filled with smoke — has an almost caramelized sear. It’s buttery soft and seasoned with restraint, letting the quality of the meat shine.

The Sautéed Tiger Prawns in Singaporean Chili Sauce was punchy, sweet, and just hot enough to wake up the palate. This was an instant favorite for me. The sauce clings to the prawns like glaze, and you’ll want more fried mantou (or rice?!) to mop it all up.

The Braised Chicken in San Bei Ji sauce, meanwhile, is comfort food perfected. It’s reminiscent of three-cups chicken with it’s robust flavors of soy, rice wine, basil, and shallots. The sauce clings to the tender chunks of chicken — designed to be enjoyed with a bowl of steaming hot rice.

The Simmered Meat Platter offers comforting, slow-braised richness in contrast. Slices of pork, beef, and offal (depending on the day) come tender and flavorful with a rich soy taste.

Then came the Deep-fried Pork Belly with Macanese shrimp paste. It’s a bit funky with a fermented depth that brightens the fatty meat and cuts through its richness. Crispy edges, soft fat — everything you want in pork belly.

The Wagyu Beef Fried Rice was decadent and familiar. The sweet corn and shimeji mushrooms gave it some chew and added pops of flavor.

Dessert at Red Lantern doesn’t disappoint.

The Chilled Snow Fungus and Red Dates in Snow Pear offers a refreshing and lightly sweet ending. The snow fungus brings an almost gelatinous texture, softened by the crunchy pear and the pleasantly herbal sweetness of red dates.

The Deep-fried Black Sesame Balls were crunchy on the outside and chewy within — simple, satisfying, and honestly quite addicting in a “once you pop, you can’t stop” kind of way.

Later, Tea Master Harry returned for a Face-Changing performance from Sichuan Opera. In seconds, his ornate masks changed with every flick of his fan — red to green, frowning to smiling — without a single hand movement in sight. It was quite fun to watch! I’ve never seen anything like it before.

For me, this is the magic of Red Lantern: You come for the food, but you return for the whole experience.

Red Lantern, Level 2, Solaire Resort North, Quezon City

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What’s New at Azuthai? Tiktok-inspired Goodness!

I know, I know, it’s almost a foodie crime that I’ve never been to AzuThai! But a few days ago, I was lucky enough to be invited to be one of the first few to try the newest additions to their menu. And honestly, now I understand why it’s considered a Makati institution.

Many of the new dishes were inspired by viral Thai food trends and Tiktok recipes, but done the AzuThai way by Chef Kanjana from Bangkok — with depth, balance, and of course timeless taste.

The Creamy Pomelo Salad (Yam Som O Kathi) was a refreshing standout for me — chunks of juicy pomelo, prawns, chicken, aromatics, and toasted coconut all tossed in a tangy coconut-lime dressing that tied it all together. It was so good that I even shamelessly asked for more from the next table (don’t worry, they’re good friends). This is the perfect way to whet your palate for the Thai feast that awaits.

I also enjoyed the Spicy Papaya and Noodle Salad (Som Tam Khanom Jaan) with rice noodles and that addictive tamarind chili kick. And despite having spicy in its name, don’t worry, the heat is just right so you can still enjoy the flavors.

The Prawn Spring Rolls (Goong Hom Pha) and Crisp-fried Squid (Pla Muk Thod) were both golden and shatteringly crisp. The prawn spring rolls were light and savory with a hint of sweetness from the prawns, while the squid was so full of texture and subtle briny flavor. Both paired so well with a homemade sweet-spicy sauce that I kept reaching for. And really, that was the best sweet-spicy sauce I’ve ever had and I wish I could bring home a bottle of it.

The Thai Basil Fried Rice (Khao Pad Kra Prow) was comforting and familiar. Savory enough to enjoy on its own without overpowering the other dishes.

The show-stopper Massaman Lamb Shank (Massaman Khan Gaeh) was rich, fall-apart tender, and deeply flavorful. This one’s already on their menu, but this time they’re serving it with a whole lamb shank instead of chunks of meat. It’s reminiscent of Indian curries but also succinctly Thai with the addition of coconut cream and peanuts. You can smell it waaay before it hits the table and it lingers in your mind long after you’ve tasted it. And it’s no question that this dish is best enjoyed with lots of rice.

This is one of my top three dishes that day for sure and one of the main reasons I would go back to AzuThai.

Do not sleep on their Thai iced tea! So incredibly creamy, perfect level of sweetness, and you can still enjoy the natural tea flavor. I love it and dare I say, it’s the best Thai iced tea I’ve ever had.

Regretfully, I didn’t get to try the desserts, but I’ve already made a mental note to come back for the Ruamit and Mango Sticky Rice Ice Cream Sundae.

We also tasted two dishes from their Secret Menu campaign to be announced soon! Not spoiling anything, but will post about it again when it’s official. All you have to know for now is that I COULD NOT STOP EATING IT, the soup dish was so good and comforting. Watch out for it.

My sincerest thanks to Spanky Enriquez for the kind invitation and to Chef J Gamboa and the Azuthai team for the warm welcome. You all definitely made a lasting first impression and I’ll be back for more.

AzuThai | #900 Arnaiz Avenue corner Paseo de Roxas, Makati City | +63 927 136 1306 | @azuthai_makati (Instagram)

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Solaire North celebrates its 1st anniversary with ‘One-Peso Deals’

A year after opening its doors, Solaire Resort North has become a steady fixture in Quezon City’s evolving hospitality scene. Once seen as a newcomer to the skyline, the 38-storey property has since carved out its place as a go-to destination for both everyday escapes and special occasions. To mark its first anniversary, the resort is opting for a subdued, guest-centered celebration — more of a show of gratitude rather than the usual spectacle.

This weekend (May 24 to 25), Solaire North is offering a series of One-Peso Deals that reflect its playful side. For guests who are part of the Solaire Rewards Lifestyle program and spend at least ₱525 (get it? 05/25, their anniversary!) at selected dining outlets, a signature dish or dessert becomes available for just one peso. The idea is simple: saying thanks through affordable luxury.

Enjoy these One-Peso Deals this weekend:

Sisig at Manyaman

Milkshake from Trattoria e Dolci

Grandma’s Sticky Toffee Pudding at Café Mangrove

Mini Cake from Lobby Lounge

And even a Steak at Finestra

Drinks are part of the celebration, too. From 4:00 PM to 8:00 PM, guests can enjoy cocktails, wine, and beer at Pool Café on May 24, and at Dragon Bar on both days. Meanwhile, Skybar is offering limited pours of Macallan — quiet moments for those who like their celebrations low-key and refined.

The anniversary also includes low-cost wellness and lifestyle experiences. A 25-minute massage, a blow-dry, or a quick haircut at the Spa & Salon are available with the same one peso gesture. Families can drop by the Kids Club, with a pass for an extra child costing only a peso more. Even round-trip scenic transport services are joining in.

For a resort that’s built its identity on comfort, taste, and considered luxury, this kind of celebration feels just right — not loud or flashy, just generous in spirit.

So if you’ve been curious about what Solaire North offers or if it’s already part of your weekend rhythm, this anniversary is a nice moment to stop by, slow down, and take it all in.

For reservations, contact Solaire Resort North at +632 8888 8888 or sn.reservations@solaireresort.com.

Photos courtesy of Solaire Resort North

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Sebastian’s debuts Premium Hand-Dipped Ice Cream Bars at The Podium

Photos courtesy of Sebastian’s

Sebastian’s Ice Cream, the trailblazing Filipino artisanal brand helmed by “sorbetero supreme” Ian Carandang, is launching a decadent new offering: Ice Cream Bars. This latest creation marks a new tier of indulgence, spotlighting the chocolate that wraps each handcrafted bar.

Each bar is dipped in high-grade couverture: either Callebaut white or gold chocolate imported from Belgium, or Risa Chocolates’ Milk and 70% Dark Chocolate, made from single-origin cacao beans grown in South Cotabato. This marriage of world-class chocolate and local pride brings flavor to the forefront, elevating the already beloved Sebastian’s experience.

Now available at their flagship store at The Podium, here are the must-try variants:

Dark Chocolate Asin Tibuok

Dark Chocolate Ice Cream dipped in Risa 70% Dark Chocolate, finished with a scattering of asin tibuok, an artisanal sea salt from Bohol. The result is a deep, roasted cacao flavor cut by crunchy flakes of briny brightness — a bar for serious chocolate lovers.

Cookie Dough

Vanilla Ice Cream layered with unbaked chocolate chip cookie dough, hand-dipped in Risa Milk Chocolate and sprinkled with cookie crumbles. The creamy vanilla, chewy cookie dough, and crisp chocolate shell delivers the ultimate nostalgic treat.

Caramel Peanut

Vanilla Ice Cream layered with roasted peanuts and luscious caramel, coated in Risa Milk Chocolate. It’s sweet, salty, nutty, and impossibly satisfying, like your favorite candy bar reimagined as a frozen dessert.

Butter Pecan

Brown Butter Ice Cream with roasted pecans, hand-dipped in Callebaut Gold Chocolate. The gold chocolate’s toffee-like depth complements the nutty, rich cream base — creating a bar that tastes both luxurious and familiar.

Each bar is a celebration of texture and flavor, made more meaningful by the use of Philippine-grown cacao and heritage ingredients. These bars are now available exclusively at Sebastian’s Level 4 at The Podium — just in time for summer.

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Meet the Flavors of Your Local with Chefs from ‘Culinary Class Wars’

After hosting three events to welcome the guest chefs from Netflix’s hit show Culinary Class Wars (thank you to everyone who joined us — I adore you all!), I finally had a proper ‘Mat Nam’ meal.

Here are some of the dishes I thoroughly enjoyed at Mat Nam (which loosely translates to “where flavors meet” in Korean), Your Local’s third pop-up at The Balmori Suites.

MSG (Mantou, Shiitake, Gorgonzola)

I had a bite of this after the first event, and having it again just confirmed how much I looove Chef Patrick Go’s small plates. The mantou is light and crisp, the shiitake topping deeply savory and rich in umami, and the hit of gorgonzola and seaweed? Unreal. It’s umami chaos in the best way — messy, salty, sharp, and comforting all at once. I could eat a dozen of these bad boys.

Grilled Pork Tostada

The crunch of the crispy molo shell hits first, then the richness of pork belly (tender, juicy without being greasy) then this clean, bright scallion aioli that ties everything together. It’s Chef Pat playing with textures and balance, and he absolutely nailed it.

Potato Cheese Kimchi Pancake

He may be called ‘Yakitori King’, but Chef Byung Mook Kim’s pancake was a hit during the last event. It’s golden, crisp, gooey inside with cheese, and that subtle hint of kimchi gives it a nice complexity. I looove the dipping sauce: savory, sweet, with a touch of heat.

Drunken Chicken

This dish is my husband’s favorite and made him a fan of Chef Pat. Gently poached chicken, tender and silky, swimming in this soju-laced sauce that somehow tastes like a familiar memory. The burnt sesame and pine nuts give it warmth and crunch — it’s punchy yet not overhwlming. It paired so well with Your Local’s Palabok Rice, which is another must-try!

Dweji Galbi Jjim

This is pure comfort. The pork ribs are fall-apart tender, sweet and savory from the soy glaze, and the veggies soak up all that richness — that’s all I needed. It’s like something someone who really cares about you would cook. You can tell how much they care about their craft with something so well done and delicious. Definitely a must-try. The leftovers were even more delicious the next day and just as tender!

Choco Na Gatas

If you’re someone who secretly likes your dessert to leave you breathless, this is for you. Burnt milk ice cream — yes, burnt — paired with chocolate mousse and toasted rice crisps that snap and crackle. The flavors are creamy, toasty, a bit bitter, a bit sweet. A masterclass in making a dessert that’s pure comfort while also showing how well you understand flavors and textures. I once again call for a petition to sell this in pints.

Catch Mat Nam by Your Local until June 1, 2025 at The Balmori Suites Chef’s Table at Rockwell. Call +63 945 427 0054 for reservations and inquiries.

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Calle at 9465 reminds us of the flavors of Summers in the 90’s

It’s nostalgic, delicious, and you will want to keep talking about it!

Just in time for summer, Calle at 9465 has launched Playa — a new tasting menu that reimagines classic Filipino beachside fare through a modern, collaborative lens.

I first tried it a few weeks ago when a friend (hi, JC!) introduced me to the owner, Mark Quiray. While I tasting menus are great for showcasing the culinary team’s skills, this one hits differently. Maybe it’s because it didn’t feel like it was trying too hard to impress; it just felt nostalgic and familiar. The kind of food that made sense for the season, done with a bit more care, a bit more depth.

“Playa is a love letter to our childhood summers,” says Mark, who also serves as the culinary director of Calle at 9465.

The menu pulls from shared memories — beach outings, grilled seafood, afternoon snacks — and reinterprets them with the kind of skill you can only get from a team that clearly loves what they’re doing.

The menu opens with Kutkutin (left photo), a trio of familiar snacks given the Calle twost: a shingaling-inspired crisp, salted panucha that’s almost impossible to stop eating, and light chicharon made with talakitok fish skin. It’s playful but grounded — the kind of thing you’d pick at between swims as a kid, now dressed up with restraint and intention.

The Relleno was next, a dish of squid, tomato vinegar, and onions — refreshing, not too strong, and just tasty enough to give your tastebuds a break.

Then Inihaw na Talong (left) surprises with a creamy twist: instead of the usual roasted eggplant as a side dish, it arrives as a smooth babaganoush-style purée, topped with seagrapes and bagoong. Smoky, salty, and unexpectedly refined. Served with kropek and crisp veggies, I could’ve eaten this alone and be a happy camper.

From there, things become even more interesting.

A house-made Pancit Canton (yes, inspired by the instant version we all know) is dressed up with octopus and house-made chili garlic oil — comforting, but far from basic. I love how they put the flavorings on the side so you can still mix it all together, like when you open a packet of pancit canton.

Then they served Hindi Kinilaw (left), featuring cavalla (plump white mackerel) in a sharp, citrusy aguachile with cucumber, ponkan, and basil. It was light, refreshing, and almost cleanses the palate.

One of the more surprising dishes is Binatog — not the usual street snack, but a savory-sweet blend of white corn, clams, and toasted coconut. I love how it looks nothing like the Binatog we’ve come to know and love, but one spoonful and it will bring back childhood memories of chasing after men on bicycles peddling this beloved corn snack.

Ensaladang Mangga (left) comes next, and it’s everything you want from this familiar salad but with modern twist that I’ve only seen at Calle. Of course it has salted egg and tomatoes, but instead of shredded green mango, they added a green mango sherbert for that ever-essential asim that makes your mouth water before you even take a bite. Served with a tuille for added crunch and saltiness, this instantly became one of the highlights of this meal.

Then there’s Pom-Gin, a refreshing palate cleanser made with pomelo, gin (or not — you can choose), and house-fermented basil vinegar. They could serve this as a cocktail and I’ll gladly inhale it. That basil vinegar should be bottled and sold! And when I learned that it’s made from sweet basil they grow themselves, I just fell head-over-heels in love with it.

By the time we got to Sugba (left), I was locked in. The tuna, served three ways — smoky, creamy, and tangy — was unified by gata and toyo-mansi. It’s like having three dishes in one course. And despite the difference in flavors, it all beautifully worked with the ‘binalot’ coconut rice — perfumed by the sweet scent of banana leaves. That’s quintessential beach kamayan right there!

Then Sugpo followed, leaning heavier into richness with prawn, aligue, and atchara. Bold, but balanced. Thankfully it was made with seafood, so it’s not as heavy. The aligue rice enhanced the subtle sweetness of the sugpo, while also providing much needed savoriness/umami in each bite. I can see myself ordering this again if they offer it on their a la carte menu.

Then came the curveball: Adobo, as dessert. Chef Adrian Balanlayos first made bayleaf ice cream during his stint at a restaurant in Canada and their team at Calle started adding their own elements to the dish until they came up with the Adobo course and creating one of the most unique desserts I’ve ever had in my life.

There’s no way bayleaf, garlic, and black pepper should work in a dessert, BUT IT DOES. The bayleaf ice cream is served on top of a soy sauce pavlova, finished with honey garlic and crushed black peppercorns. Again, it shouldn’t work, but it really does. And it’s unforgettable.

The meal ends on a soft note with Matatamis (left) — a selection of coconut, mango, custard, and cocoa. A quiet return to something warm and familiar. Best enjoyed with coffee or tea as you conclude an evening of dining well.

Calle at 9465 opened in February 2024, tucked into a residential street in Parañaque. It’s the first full-service restaurant by the Quiray family of Pampanga, known for over a decade of catering and canteen work. Playa is proof of what happens when you bring experience, curiosity, and a shared vision to the table.

But what stuck with me most wasn’t just the food. It was the way everything felt — cohesive, personal, and unpretentious.

Mark told me the menu is a result of true collaboration. “It’s hard to say who made what,” he said. “Each dish reflects a group effort.” That shared energy shows. Every plate felt like it came from a team that’s building something together, not just executing individual ideas.

It’s not trying to reinvent summer or Filipino food. It’s just reminding us how good it is.

For reservations, click here.

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The Most Delicious Gifts for Your Favorite Foodie

The season of giving isn’t over, especially when there’s an abundance of great food and food-related gifts!

The holiday season is the perfect time to spread joy and what better way to do so than with food? Whether you’re shopping for a gourmet enthusiast, a sweet tooth, or someone who simply appreciates thoughtful, edible surprises, food gifts are a fool-proof way to delight your loved ones, colleagues, or even yourself. *wink*

From artisanal treats to festive staples, here are some of the best holiday food gifts that are sure to make anyone crave for more.

You’ll never go wrong with ham when it comes to the holidays! It’s the ultimate crowd-pleaser and its sweet and savory flavors make it perfect as a pre-feast snack (read: charcuterie) or as the highlight of noche buena. For the best ham for your buck, reach out to ChinaMommy or go for the fool-proof and no-fail Plaza Ham that’s been around for generations. Guevarra’s Honey Glazed Ham is another ready-to-eat option delivered to your doorstep. 

Give the gift of culinary exploration! Cooking classes offer an opportunity to learn how to make international or local favorites like Italian pasta, French pastries, or Filipino classics. You can always check out institutions like The Maya Kitchen or the Heny Sison Culinary School.

Perfect for the gourmand, a wine-tasting session introduces them to pairing, tasting notes, and the rich history of winemaking. For inclusive and thorough wine lectures paired with great food, check out The Tasting Club and make sure to follow their events! 

Delight the chocolate lover in your life with premium, award-winning locally made chocolates that showcase the Philippines’ rich cacao heritage. Brands like Auro Chocolates (their advent calendar will surely be a hit!) offer world-class confections crafted with locally sourced cacao beans and a commitment to sustainability.

And here’s something that will definitely take your love for chocolate to the next level. Enjoy a sweet-and-savory treat with Baken’s Bacon & Toffee Dark Chocolate, a festive collaboration with Theo & Philo. Crispy Real Bacon Crisps meet velvety dark chocolate and toffee for a decadent twist. Get this limited-edition chocolate-bacon bar free with the purchase of three Real Bacon Crisps at Brera Delicatessen, House of Cravings, Kultura Filipino, Joel's Place, Terry Selection, and The Seven Pantry until 31 January 2025.

Just in time for the holiday season, Steak & Frice released a jar version of their Beef Tallow Popcorn, which already comes perfect for gifting!

Locally made cassava chips from Balay Baler comes in so many flavors and sizes, it’ll make any snack lover squeal with joy — make sure to get the Nori-flavored chips in a bucket for a subtle yet satisfying bite!

And if you’re looking for the best way for kids (and kids at heart) to eat their greens, go for local leafy chips Kang Kong King, which evolved from mall stalls to grocery staples in just a couple of years! 

Gift the flavors of the Philippines with Saint C’s all-natural condiments like pure calamansi extract, Cocomansi (coconut sap with calamansi), and coconut vinegar. Perfect for marinades, sauces, and seasoning, these thoughtful gifts bring a touch of local goodness to any kitchen while supporting Filipino farmers and sustainable practices.

Guevarra’s also launched their line of house-made condiments like Bagoong (Classic and Sweet & Spicy), Spiced Vinegar (that goes well with almost everything!), and Chili Garlic.

Dumaguete’s Buglas Isla Café (which opened this year in ArcoVia City) also offers their house-made Sukang Sinamak, Chicken Oil, and Chorizo Seasoning that should definitely be kitchen staples in every foodie’s home! 

When it comes to holiday comfort food, nothing beats carbs — I mean, freshly baked goods! Bakerton takes desserts to the next level with their Turon Langka Pie and Apple Pie Cake, offering modern twists on classic flavors.

Half Saints in QC wows with their elegant Crema de Fruta, featuring layers of soft sponge, creamy custard, and a glistening fruit topping.

For a touch of celebrity-approved indulgence, Baby Pat’s Ensaymada is a must-try, with its soft, buttery texture and generous cheese topping.

Newly opened Rustic Mornings Bakeshop delivers decadence with their rich Valrhona Brownies and zesty Orange Cake, perfect for any festive gathering.

Foodies’ fave Leonisa’s Kitchen makes traditional Fruit Cake that will bring a smile to any tita or tito who loves this timeless holiday treat.

You can also bring a touch of Italian tradition to the holidays with panettone from Masa Madre Bakehouse — studded with raisins and a crusty top that’s a great contrast of texture from its fluffy interior that blends tradition with modern indulgence, making it an even more festive centerpiece for the season.

For something outside the ordinary, surprise your loved ones with the flavorful platters from Palm Grill, featuring their Chicken Pianggang Platter with fragrant turmeric rice, a bold dish that highlights Zamboanga’s rich culinary heritage.

Alternatively, Guevarra’s serves up classic Filipino spreads with expertly prepared dishes that are perfect for family feasts and holiday celebrations — whether you’re craving for their timeless Bellychon and Beef Caldereta, or their holiday exclusives like Longganisa Meatballs in Cranberry Glaze or Chorizo & Cheese Croquettes.

If you’re looking for an interactive food to share or something that will impress your Chinoy friends, bring Chinese Lumpia from ChinaMommy! 

And nothing says sophistication like a curated cheese and charcuterie spread. La Petite Fromagerie offers expertly crafted bundles featuring gourmet cheeses, cured meats, and accompaniments like honey and nuts, making it the ideal choice for intimate gatherings or thoughtful holiday gifts.

Seafood that’s perfect for impressing guests or gifting to fellow sushi enthusiasts? Count us in! Sushi lovers will appreciate the premium options available this holiday season.

Cold Storage Seafood, with locations in San Juan and Banawe, offers sushi and sashimi platters that rival those from top restaurants, showcasing expertly sliced, fresh selections.

Meanwhile, Taste & Tell delivers beautifully crafted sushi bake trays that will remind you of the few good things that came out of the lockdowns. 

If you’re at a loss for ideas but still want to give a special person something thoughtful, a gift certificate to a specialty grocer like Dough & Grocer, Joel’s Place, or timeless Santi’s will definitely bring a smile to their face. There’s nothing like retail therapy at someone’s expense to brighten one’s day!

If you want something different, a gift certificate to their favorite restaurant or a must-try joint is another great option. Treat your favorite foodie to a boozy Sunday brunch at Casa Buenas, take their tastebuds to Japan with an unforgettable sushi omakase by Bruce Ricketts at IAI Manila, or better yet, get them GCs to one of Baguio’s best spots: Gypsy Baguio by Chef Waya — perfect for their holiday getaway up north!

*Photos courtesy of Heny Sison Culinary School, The Tasting Club, Taste & Tell, Auro Chocolate, Balay Baler, Saint C, Half Saints, Leonisa’s Kitchen, Dough & Grocer, Joel’s Place, and Santi’s

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Bakerton makes a comeback just in time for the holidays

Bakerton, the innovative home-based bakery renowned for its unique desserts, is making a much-anticipated return just in time for the holidays!

After a brief hiatus, home baker Anton Panajon is reintroducing his signature creations, much to our delight.

The inception of Bakerton goes back to the challenging days of pandemic lockdowns. Like many, Anton sought solace in baking, experimenting with trendy recipes and drawing inspiration from various sources, including television and cherished memories. With a background in global marketing and hands-on research and development for the beverage industry, the transition to baking was a natural progression for Anton.

His extensive travels exposed him to diverse flavors, which he began to incorporate into his baking during the pandemic. Encouraged by friends and family who praised his unique creations, Bakerton was born, offering the public a taste of these innovative desserts.

Reflecting on that period, he shared, “I took refuge in following the trendy baking recipes and watching YouTube videos of baking at the time. It quickly snowballed to experimenting further with ideas or inspiration from TV or from memories, and the rest was history!”

After taking a break, several factors have inspired Anton’s return to the culinary scene. One significant motivation is to provide his household help with an opportunity to earn extra income. Additionally, he has embraced a healthier mindset, focusing on sharing quality desserts without the pressures of comparison or self-doubt. He explained, “This time around, I’m steering clear from all that toxicity and will just enjoy this newfound passion and stay in my lane.”

Bakerton prides itself in introducing non-traditional flavors that add a touch of sophistication without being overly extravagant. Early offerings included Olive Oil Citrus and Earl Grey-infused desserts — flavors not commonly found in mainstream cake shops at the time. This creative approach aims to carve a unique path by embracing classic desserts with inventive twists.

The bakery’s menu features a variety of delectable treats. I remember 2-3 years ago, a dear client (hello, China Mommy!) gifted me an Olive Oil Citrus Cake from Bakerton, which I vividly remember as moist, earthy, and not too sweet. It was the perfect tea cake.

Later on, as Thanksgiving season rolled in, Anton was gracious enough to send over his Pumpkin Pie (which was so rich and flavorful, it’s literally Thanksgiving in a pie) and the first version of his Turon Langka Pie, which features the same sturdy yet flaky buttery crust as all his pies.

His 2024 Turon Langka Pie is just as good, giving me flashbacks of the lockdown but only the good parts (ex. peak of food business ingenuity). The bananas are soft but not mushy, the pieces of langka giving the pie the perfect amount of sweetness, and it’s so so creamy.

Bakerton’s pies are great for gifting, especially if you want to watch someone’s face lighting up with genuine excitement as they open the box. My only wish is that he’d also consider bringing back his Maja Blanca Pie!

For Christmastime a year or two ago, he sent over two jugs of Naughty & Nice Eggnogs (one was beautifully laced with alcohol, of course) together with the cutest, fluffiest Apple Cakes shaped like little apples! This year, his cutie pie Apple Cakes are back.

Aside from his best-sellers, Anton also released some new stuff, like the Apple Pie Cake — a beautiful cross between a cinnamon-laced apple pie and a sweet, moist cake. Another great cake that goes so well with tea for holiday merienda!

As Bakerton reintroduces itself, Anton is committed to honing his craft by returning to school to learn the fundamentals of baking. This dedication to mastering techniques reflects his ambition to become a household name synonymous with exceptional pies, cakes, and other confections that bring joy to people’s lives.

We can’t wait to see what Baker Anton (yes, that’s where he got the name Bakerton!) has in store for us foodies in the future!

For orders, DM @bakerton.ph on Instagram.

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Buglas Isla Café: Dumaguete’s Best is now in Manila

When I first visited Buglas Isla Café at Hotel Dumaguete about two years ago, I fell in love with their honest and straightforward take on Filipino comfort food. With no bells and whistles, you can enjoy the flavors for what it is — bold, warm, and so undeniably Negrense.

So when I found out Buglas Isla Café opened at ArcoVia City, I was more than happy to make my way to Pasig despite the terrible holiday rush. Haha!

Make sure to get the soft and savory Ube & Cheese Pan de Sal that’s served with maple butter and coco jam. And don’t forget to bring home a box or two! You can also try the local favorite Budbud Kabog, a Visayan millet cake paired with ripe mango and sikwate (hot chocolate).

For heartier options that are perfect for brunch (or any time of the day, really), go for their Chicken Adobo Fried Rice, Dumaguete Chorizo Rice, or Chorizo Corned Beef Rice, both served with fragrant garlic rice. And did you know that they even make their chorizo in house? Talk about dedication!

For sharing, the Pritchon Board is a feast of flavors with their signature fried lechon belly roll, chicken inasal, Cebu longaniza, squid inasal, and so much more — all perfectly paired with annatto fried rice and ensaladang Filipino.

If you’re having balikbayans over for the holidays, you should definitely share this with them!

And what is a Negrense food experience without something sweet? End your meal with sweet treats like the signature Dumaguete Sans Rival Cake, Jumbo Triple Nut Silvanas, or the nostalgic ‘Painitan’ with sikwate (local hot chocolate) and peanut sauce.

And promise me you won’t skip their beverages! Buglas Isla serves a great Pomelo Spritz (I had four haha), Peach Mango Spritz, and a unique Cold Brew Mojito!

For inquiries and reservations, call Buglas Isla Café ArcoVia City at 0919 070 9900 or (02) 8735 3339.

[thegarlicpressph]

A Feast Fit for Royalty: What’s New at Paradise Dynasty Greenbelt?

We recently visited Paradise Dynasty’s Greenbelt 5 branch and it’s the best decision we made all week!

Known for their bold take on Chinese cuisine, this restaurant has a reputation for combining tradition with innovation and they delivered in every way possible.

Let’s start with their Greenbelt exclusives, which you won’t find in any of their other branches.

The Black Pepper Beef was a standout for me. Tender, juicy beef coated in a savory black pepper sauce, it had just the right balance of spice and flavor to keep you reaching for more.

Then there’s the Spicy Szechuan Crispy Chicken, which is every spice lover’s dream! Crispy, fiery, and packed with those unmistakable Szechuan flavors.

For a sweeter contrast, the Stir-Fried Pork Rib in Honey Sauce was an absolute delight. The pork ribs were fall-off-the-bone tender, with a crispy coating that soaked up the sticky, sweet honey glaze beautifully.

Pair it with the La Mian noodles in Signature Pork Bone Soup, a rich, comforting bowl of hand-pulled noodles exclusive to Greenbelt when served with a Crispy Pork Chop, which was sooo tender and flavorful.

Of course, no visit to Paradise Dynasty is complete without their signature Xiao Long Bao. This iconic dish features eight different flavors of xiao long bao, each one bursting with its own unique twist. Each bite was like a tiny explosion of flavor in your mouth! If you’ve never tried flavored xiao long bao, this is where you start.

Other dishes that wowed us included the Lettuce Roll with Homemade Sesame Sauce, a simple yet refreshing, crunchy appetizer that’s perfect for kicking off the meal.

Then there was the Scrambled Egg White with Fish and Conpoy, a delicate dish that’s light yet packed with umami thanks to the dried scallops (conpoy).

One of my personal favorites was the Crispy-fried Crystal Prawns tossed with Salted Egg Yolk. This dish was the perfect marriage of creamy salted egg yolk and crunchy prawns. Paired with the Yang Zhou-Style Fried Rice, it made for a complete and satisfying combination.

We ended our meal with two unforgettable desserts. The Black Sesame Glutinous Rice Ball in Ginger Soup was warm, comforting, and spicy, with that deliciously nutty black sesame filling oozing out of the chewy rice balls.

And if you’re more into cool, fruity flavors, the Chilled Mango Pudding is a must-try. It’s smooth, creamy, and perfectly sweet! It’s a refreshing finale to an indulgent meal.

Big thanks to Paradise Dynasty for this royal dining experience. Whether you’re craving Chinese classics or innovative takes on your favorites, their Greenbelt 5 branch is a must-visit. Pro tip: don’t leave without trying their Xiao Long Bao — your taste buds will thank you!

So, ready for your royal feast? Let me know which dish you’re most excited to try!

Paradise Dynasty | Level 3, Greenbelt 5, Makati City

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Guevarra's goes beyond the buffet table, launches new website

My entire family loves dining at Guevarra's in San Juan City. It's always a family affair. When we want to celebrate a special occasion, or just want to get together in Metro Manila, this buffet restaurant is always on top of the list.

Then, the pandemic hit. Dining in, especially buffets, became obsolete during the lockdown. Businesses tried to cope by shifting to deliveries. Some barely managed to stay afloat, some unfortunately had to close, while some thrived in the delivery world.

Guevarra's kept on doing what they do best: Making good food for everyone. They offered their usual buffet favorites for delivery, like their Pork Bellychon, Angus Beef Tapa (our all-time fave!), Beef Kare-Kare, Pancit Palabok, and Beef Kaldereta, in various sizes. They even have their own delivery riders for convenience.

As the lockdown stretched to almost two years, the people behind Guevarra's kept moving with the times, adapting to the public's needs and wants. Aside from their buffet best-sellers, they created their own version of food trends, like Lechon Angus Baka (ridiculously tender and flavorful angus beef, best enjoyed with the sweet-savory sauce). If you're eating it at home, you can enjoy it the fool-proof way with some garlic rice or go a little rogue and turn it into the best burger you'll ever make at home.

As restrictions eased, dining in slowly returned to pre-pandemic normalcy. Guevarra's decided to give us more reasons to literally get up in the morning, even on weekends. They recently started offering Breakfast Buffet on Sundays featuring morning staples, from cereals to crispy bacon to Pinoy almusal classics like Champorado, Arroz Caldo. They also put their own twist on Western faves, like Chicken & Waffles, but instead of fried chicken, you get chicken adobo. I know, it sounds weird, but trust me on this: the sweet and slightly crisp waffle (with their whipped butter and maple syrup) goes so well with the garlicky savoriness of adobo.

While their Chicken & Waffles (or pancakes) is an absolute must-try, Guevarra's take on Vigan Longganisa is a revelation! Swimming in a pool of umami-filled tomato sauce (with a healthy layer of oil for good measure), these chubby parcels of meaty goodness are tender (those pockets of fat make sure of that), packed with flavor, and will definitely have you reaching for another cup of rice. And for someone who hates bell peppers, this dish is making a compelling argument for 'em. You can enjoy Guevarra's Vigan Longganisa at their Sunday Breakfast Buffet or when you order their Sariling Sikap Box.

They also had in mind those people who were still stuck at home alone or those who are going back to the office. In 2021, they officially launched their Solo Meals, featuring a single serving of their buffet best-sellers served in a convenient bento-like container with stir-fried veggies and steamed rice. They have seafood, pork, chicken, and beef options. These meals are also perfect for meetings (Zoom or physical), parties, and even baon for roadtrips (#RevengeTravel)!

They've also gone beyond the usual buffet offers, giving diners the option to elevate their dining experience at home. Another personal favorite from Guevarra's line-up is their Spaghetti Marinara with Meatballs. Definitely different from sweet Pinoy spaghetti, the sauce is a bit more sour and tempered by the saltiness of the parmesan cheese and the savory meatballs. Pro-Tip: If you're ordering at home, keep it in the fridge because it's even better the next day (if you can keep yourself from eating all of it).

There are so many reasons to love Guevarra's, but there's nothing like their sweet selections to keep you coming back for more. When dining in, their Frozen Brazo de Mercedes (served in shot glasses) should not be missed. If you're ordering for delivery, don't forget their cakes and desserts, like their indulgent Brigadeiros and milky-chewy Kalabasa Pastillas, which are perfect for gifting or as a sweet ending to a satisfying meal.

The people of Guevarra's also made ordering a lot easier! Now you can have their signature dishes delivered to your home with just a few clicks. They also have frozen goodies so you can stock up on your favorites! Visit www.guevarras.com to place your order. They deliver daily from 9:00 a.m. to 6:00 p.m.

Guevarra's is located at 387 P. Guevarra Street corner Argonne Street, San Juan City. For more updates about their latest offers, follow Guevarra's on Facebook or Instagram.

[thegarlicpressph]

Happily stuck at home with Stock At Home PH

I looove food kits. It is perhaps one of the few good things that happened during the pandemic. I love how restaurants and home businesses adapted to serve us great quality food and at the same time it gives us freedom to customize each dish to our liking.

Ever since I watched Mark Weins slurp down an entire bowl of Khao Soi Gai a few years ago, I’ve been on the look out for this classic Thai dish in Manila. A few months ago, the search officially ended when veteran food stylist Sharlene Tan-Aspe of Stock At Home PH shared their Khao Soi Gai kit with me. And on a cool night like this, I can only think of the warmth from this hearty Thai favorite.

First of all, that broth — oh baby, that broth! So light yet so sharp and packed with flavor (I think the chicken base makes it lighter compared to, say, tonkotsu ramen). It’s got a subtle heat to it, just enough to fight off the “umay” factor most curries have. It makes you want to eat more. It’s rich and earthy, spicy but not too overwhelming, the coconutty curry broth comes alive with a squeeze or two of fresh lime and makes it sing. Try it without the lime first so you can appreciate the difference.

Another good thing is that you get to cook the egg noodles that comes with the kit, so you can choose the firmness (3-4 minutes in boiling water is recommended for al dente). The crispy fried noodles complement the chewy egg noodles for added texture. I honestly could eat a bag of their crispy fried noodles as a snack. Petition to sell the crispy noodles in bags.

Each Khao Soi Gai kit also comes with lime, pickled mustard greens, shallots, and their Nam Prik Pao or Thai chili paste (use it sparingly as the broth is already spicy on its own). breaks through the richness and keeps you coming back for more.

This is Khao Soi Neua, the beef version of Khao Soi Gai with a richer, more robust broth. The beef chunks are incredibly tender, almost melting into the broth, effortlessly breaking apart in your mouth. The richness of the broth lessens the heat (compared to Khao Soi Gai), so feel free to add as much Nam Prik Pao as you want.

Each Khao Soi Neua kit comes with crispy noodles, pickled mustard greens, shallots, Nam Prik Pao (Thai chili paste), and the all-important lime wedge. The kit makes two generous bowls. It doesn’t come with eggs, but who’s going to stop you from adding it?

The rainy season calls for a hearty bowl of good ol’ Arroz Caldo and Stock At Home PH's take on this classic Pinoy comfort food sticks to its true form but with a crunchy twist: Shredded chicken meat has been fried ‘til crisp and golden instead of being traditionally boiled. The result? Arroz Caldo with more interesting textures but with the same nostalgic flavors.

The Arroz Caldo kit is available in two sizes and comes complete with crispy garlic, spring onions, hard-boiled eggs, and even calamansi.

Stock at Home PH’s Butter Chicken tastes the way I always imagined butter chicken would taste: Spicy but not hot (it has a lot of spices but not a lot of heat), complex yet warm and inviting. The various spices have come together and gotten to know each other so well, creating a harmonious sauce that’s flavorful, smooth, and simply delicious.

Each tub is good for 3-4 persons (or 2-3 Chings) and it’s freezer-friendly! So you can have it any time you have a butter chicken emergency, like I do every week. The kit comes with your choice of roti or basmati rice.

Stock At Home knows comfort food so well and it’s evident in their Cheesy Chicken Parmigiana, one of the newest additions to their portfolio of homemade goodies.

It’s a complete meal that comes with crispy fried chicken pieces in a bed of marinara sauce and topped with cheese and fresh basil, buttered noodles, and more marinara sauce. The noodles are well cooked and still flavorful without overpowering the chicken parm. The marinara’s savory tanginess cuts through the richness of the fried chicken and buttered noodles, giving each bite more umami.

Merienda, anyone? Aside from full meals, Stock At Home also takes merienda very seriously.

Their Chicken Pot Pie comes in a freezer- and microwave-friendly plastic container, but if you want to get that slightly golden and charred topping, pop it in an oven-safe container and heat it up for a few minutes. The mashed potato top is so creamy and the chicken filling is flavorful and light.

Try to stop snacking on Stock At Home’s Spinach Dip with Whole Wheat Melba Toast, I dare you. It's almost impossible. If you run out of melba toast, it still works well with crackers.

And check out these bite-sized Portuguese Egg Tarts (Pastéis de Nata)! Flaky crust, creamy filling, not too sweet, and just the right amount of bitterness from the charred tops. Don’t forget the coffee!

Keep supporting small businesses, so they can make more amazing products that we can all enjoy. Order through @StockAtHomePH or @TheSevenPantry on Instagram.

[thegarlicpressph]

A Hotel, a Café, and its Must-Try Noodles and Wings

Aside from being the first art hotel in Makati City, U Hotels is home to El Mundo Café which offers two dishes everyone should try: Just Noodles and Buffalo Chicken Wings.

I first experienced El Mundo Café's goodies when the owner, Carter Yu, saw my post about using Chef Decker Gokioco's (of White Flower Tea House and OK, Bob at The Grid Food Market) Ahma’s Chili Sauce and he ended up surprising me with a giant feast that’s good for a small army.

I really love Just Noodles, a Fookien-style house original recipe from the Carter’s family. It’s got chewy, bouncy noodles and fragrant shallots topped with lots of minced pork. It's crowned with a crusty fried egg with a gloriously jammy yolk, adding another layer of creaminess and flavor to the already delicious platter. It’s a hearty noodle dish that goes so well with chili sauce and we (yes, the café and I) are highly recommending homemade Ahma’s Chili Sauce by Chef Decker. It’s not crazy hot, so you can still enjoy the actual flavors of the chili while also feeling a little bit of the heat.

Since he sent me a giant tray of Just Noodles, I share some with my sister and she told me how much she enjoyed it... and how Papa would’ve also liked it if he’s still with us (which is so true because Papa loooves great noodles).

They also sent a tray of their signature Buffalo Wings. Their version of this famous bar chow features crispy fried chicken wings tossed in house-made buffalo sauce until every nook and cranny of the wings are glistening with fiery goodness. It looks ominous with all those red chili bits, but it’s actually not super spicy! You can still enjoy a little bit of acidity, a little bit of sweetness, lots of savory flavors. The wings are served with their garlic ranch dip that cools and flavors the chicken at the same time. This is literally finger-lickin' good.

And since it’s a café, of course they also sent their cold Mocha and Latte brews! It’s made from Dark Happy Soul, El Mundo Café’s house blend that’s composed of Arabica beans from Brazil and Vietnam. It’s smooth, rich, not too sweet, and it doesn’t have that weird sour aftertaste that some coffees tend to have (which I find off-putting). These babies are perfect for me because I work the graveyard shift and it’s too hot to drink coffee, so iced coffee is per-to-the-fection.

If you find yourself in Poblacion, Makati, make sure to drop by for their signature bites! Get to know more about El Mundo Café by U Hotels and their signature offers by checking them out on Facebook and Instagram!