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October 16, 2015

Ruby Jack’s Steakhouse and Bar

Congratulations to the owners of Ruby Jack’s in Manila!!!

People may mistake Ruby Jack’s for Rudy Tuesday’s in the States 🙂 but Ruby Jack’s is a steak house from Japan! Now they are in Manila at City of Dreams!! Ruby Jack’s which opened last mid August on soft opening and formally opened last September 29. It’s a restaurant from Tokyo and is only 2 years old. It’s owned by 3 Hoteliers – One from New Zealand, one from Australia and one from Gana. They opened Two Rooms in Tokyo which is Western Contemporary and it’s doing very well. Ruby Jack’s is their latest baby and now already in Manila. Love the ambiance and everything here

Right in front of the restaurant you will see all their steaks which come from Australia

Thiago Makoto Harada, Restaurant Manager of Ruby Jack’s explaining the different cuts of beef from Australia – John Dee Super Gold 160 Day grain fed Black Angus Prime Rib, T-Bone and Tomahawk – Yum!!! Thiago is From Tokyo and is here for a year to manage the Manila branch. He’s half Brazilian and half Japanese and worked for the Ruby Jack’s group for 5 years

Also in front of the restaurant are the beef that is being dry aged in house. This is their specialty

There is a sign to indicate when the beef will be ready to serve

Open kitchen

The chefs at Ruby Jack’s Chef Eric Turgeon – Head chef
And Chef Shunichi Matsumoto from Ruby Jack’s Tokyo who will be here for 2 months to make sure everything is running smoothly

Private room at Ruby Jack’s with a painting by Japanese artist Matsumoto entitled The Wagyu

Banquet seating with the wine cellar as back drop! NICE!!

Walking through the wine cellar

Cocktails

Our lunch dates – Mart and Sam

Sizzling scallops – YUM!

A must!!!! At Ruby Jack’s as starter! Boutique tomatoes, shaved red onion- Gorgonzola – flown in fresh from Japan. Sweeter than strawberries 🙂 according to Thiago

Teppan Grilled Foie Gras – YUM!

Double smoked thick cut bacon. The bacon ( from Japan ) is part of a main dish in the brunch menu ( only weekdays and holidays) so we were lucky it was a holiday. We asked for it as an appetizer and it’s so yummy!!! It should be part of the ala carte menu!

Japanese A5 Miyazaki Wagyu Sirloin – Super yum! Japanese Wagyu of high grade is always melt in your mouth and very fatty which makes it very good! You can really always tell Japanese beef apart from any other!

John Dee Super Gold 160 Day grain fed Black Angus Prime Rib

Side of Steak Rice

Side of Lobster Mac and Cheese

Mango Cajeta Pavlova

Assorted Handmade Chocolates – Peanut Butter Truffles, White chocolate and Raspberry marshmallow, Cacao Nibs – made with Valhrona chocolate

Take note when you stand up and have to go to the bathroom or wherever – just like a Michelin starred restaurant – immediately someone will get your napkin and fold it and put it this way!! LOVE IT! 🙂

The cigar room which was not yet finished when we were there. Here’s my model having her smoke 🙂 haha!!

We took a tour into the kitchen and there was a tank with fresh Rock lobsters ( from the Philippines ) and fresh oysters flown in from Australia

Chef Turgeon showing me the gadget which smokes the bacon! 🙂

They also have a brunch menu for weekends and holidays!!

October 8, 2015

Carte Blanche at Allium by Chef Mark Tan

By Heart2Heart | Foodie | One Comment

Last week, we had the best meal ever in our country! Check out today’s Philippine Star and read about the carte blanche menu at Allium which started yesterday. Click below to go to the article online Last year we went to Allium and we had a nice dinner
Previous entry: Allium August 21, 2014

Yesterday they started their new Carte Blanche menu.

They will be doing away with their standard la carte menu. In its place, Chef Mark Tan will be introducing two tasting menus: a four-course menu called the Market Menu and a long format tasting menu know as the Carte Blanche.

Here is a preview of our dinner last week.

Enjoyed with this bunch 🙂 They can accept 8 carte blanche diners an evening so why not book the whole table and enjoy the company! It makes a big difference too in the experience 🙂 ALWAYS!

Bartenders Jeric Co and Poch ( from the Curator ) have prepared a beverage menu to pair with the delicious carte blanch

Be ready to have the meal of your life 🙂 This is what we had but call in to find out more on the carte blanche

So happy to meet the sister of a friend and designer, Kristine Dee.

Sommelier, Pierre Dee Addison.
She went to CIA in 2000 and stayed in the US for 10 years. She has a culinary degree but decided to work in Philadelphia and Atlantic City, New Jersey managing restaurants. Pierre has worked for Nobu in New York, Susanna Foo Chinese Cuisine in Philadelphia and a long stint with the Dougherty Family in New Jersey to run their Steakhouse (Knife and Fork Inn) as well as manage their wine lists for Docks Oysterhouse and Knife and Fork Inn. It was in Knife and Fork Inn where she gained Wine Spectator’s Best of Award of Excellence for the wine list at Knife and Fork.

“My wine training comes from the Court of Master Sommeliers where I got my certification. I also am a graduate of WSET Levels 2 and 3 from the US and was pursuing my Level 4/Diploma Studies with WSET very recently in Hong Kong until I got pregnant with my 2nd and eventually 3rd child. I met my husband in the US and returned to Manila in 2011 after giving birth to our first child. I’ve worked for importers here and now have decided to consult for small, mom and pop places in need of help with their wine programs to give me flexibility to do what I love to do and at the same time be there for the boys.”

We hope to see more of you Pierre! 🙂

LOVE FOIE! A wonderful meal is never complete without a foie dish 🙂

Fresh breads baked in house – all yum!

This was one of my favorite cocktails

Carte Blanche at Allium by Chef Mark Tan (35) and it came with this amazing dish – Tokyo Negi – Japanese Leeks served with house cured salmon roe and a seaweed emulsion ( First time to try seaweed/ nori this way)

Palate cleanser

Corn and Clam Snow with Fresh Japanese Geoduck and Pen Shell Scallops and Sea Grapes.

Mission figs ( flown in from France) Caramelized cream and Creme fraiche sorbet! It all blended so well together – super love. And love dishes with a story. Chef Mark Tan remembers eating fig newtons in his college dorm and now he makes his own version from scratch! After this he still surprised us with more dessert!!! I love Carte Blanche haha!! Overwhelmed and truly amazed at Chef Mark Tan’s talent

The Mignardises were Canele de Bordeaux and an Orange-flavored Macaroon.

Laiskonis Egg. A chocolate pot de creme , caramel sauce, caramel foam, maple syrup, maldon salt. It’s a dessert by Micheal Laiskonis formerly of Le Bernardin which actually is not part of the carte blanche, it was requested by Joey so they served it with the Mignardises

After having a 15 course dinner, we went up to the second floor of the restaurant to see where all the magic happens. The kitchen is on the second floor and while you are there ask for a tour I am sure Chef Mark will gladly show you around.

In this kitchen are several gadgets he calls his “toys” that look like equipment in a chemistry laboratory. A Rotary evaporator which is used to make reductions. Talent combined with equipment equals amazing inventions Carte Blanche at Allium by Chef Mark Tan (46)

Aside from all those gadgets were eight young chefs. It made us appreciate even much more the dinner we had and how much passion and love was put into it

CCTV cameras in the kitchen to see what’s going on in the dining area. They watch your reaction while eating haha!! so make sure to give a thumbs up 🙂

Be one of the first to try this fascinating menu!

October 7, 2015

United Flavors of Singapore

By Heart2Heart | Foodie | No Comments

Singapore has always been seen as a melting pot of different cultures coming from diverse ethnic Asian origins. Whereas these differences, under normal circumstances, would result in less than harmonious co-existence, the Singaporeans of varying social & cultural backgrounds are united by a common thread that permeates the very fabric of their society: their inherent love of food! And this is the precise reason why Singapore is often referred to as an Asian foodies’ paradise!

In the same spirit of these diverse, homegrown flavors bringing everyone together, Wee Nam Kee launches its’ NEW United Flavors of Singapore with 4 all new dishes to delight your palates and satiate your appetite for new culinary discoveries: Claypot Chicken Rice, Beef Rendang, Singaporean Beef Noodles, and Bak Kut Teh’!

Boasting Chinese origins, Wee Nam Kee’s Claypot Chicken Rice stays true to the old world Chinese tradition of cooking rice in an earthen claypot while topping it with chicken, Chinese Chorizo, black mushrooms, onion leeks, & ginger with oyster sauce & spices. As an added Singaporean twist to this though, these ingredients are topped onto the signature Hainanese Chicken Rice for a more flavorful dining experience!

Claypot Chicken Rice – The added flavor nuance of cooking rice in an earthen Claypot is imbued into our signature Hainanese Chicken Rice topped with chicken, Chinese Chorizo, black mushrooms, onion leeks, & ginger in oyster sauce & spices.

From the Indo-Malay Peninsula, comes the Beef Rendang of slow cooked beef brisket, cassava, & carrots in a rich & savory Rendang paste, mixed with coconut milk in aromatic Asian spices.

Beef Rendang – The National Dish of Indonesia but an adopted culinary son of Singapore, Wee Nam Kee’s Beef Rendang mixes aggressive Asian flavors with tender beef & the singular creaminess of coconut milk.

Also from the same geographic Asian region is the Bak Kut Teh’ of pork belly ribs, black mushrooms, tofu, & garlic simmered in a flavorful broth seasoned with oyster sauce, light soy sauce, & a host of traditional Asian spices.

Bak Kut Teh’ – This hearty soup dish with pork ribs, black mushrooms, tofu, & garlic has an unmistakably soothing aroma combined with bold & complex flavors.

And finally, to round out our Asian culinary journey, we have the Singaporean Beef Noodles of tender seasoned beef brisket chunks marinated in red bean curd with Taiwan petchay & straw mushrooms on a bed of boiled Hong Kong noodles. To place an indelible Wee Nam Kee imprint on this dish, it is served with Wee Nam Kee’s very own chicken broth on the side!

Singaporean Beef Noodles – This traditional Chinese noodle soup dish of tender seasoned beef brisket, Taiwan petchay, & straw mushrooms is made Wee Nam Kee’s own with the addition of their very own chicken broth!

These new dishes are available for a limited time only so unite with your friends and family and visit the Wee Nam Kee branch nearest you to experience our NEW United Flavors of Singapore!

Established in 1989 in Singapore, Wee Nam Kee has been serving Hainanese Chicken Rice for the past 26 years. Universally recognized as the gold standard of Singapore’s Hainanese Chicken Rice, Wee Nam Kee now has six branches in the Philippines: Ayala Triangle Gardens, Serendra, Alabang Town Center, Promenade Greenhills, Trinoma Mall, and the new Fairview Terraces Mall. Wee Nam Kee continues to expand both domestically and internationally with more locations planned for Singapore, the Philippines, and beyond.

October 6, 2015

Oktoberfest at City of Dreams Manila

By Heart2Heart | Foodie | No Comments

City of Dreams Manila celebrates October with a month full of revelry inspired by Germany’s famous Oktoberfest, offering guests beer samplings from around the world paired with rich cuisine from various countries.

O’Fest: A Grand Oktoberfest Celebration

On October 17, City of Dreams Manila’s premier feast presents O’Fest, which 43 free-flowing beers from 14 different countries, including a Munich variety traditionally offered during the festival: Weihenstephaner Oktoberfest.

Other beers include Newcastle Brown Ale from England; Guinness from Ireland; Hoegaarden, Stella Artois and Leffe Blonde from Belgium; Erdinger and Paulaner from Germany; Estrella 1906 Reserva from Spain; Asahi from Japan; Holgate from Australia, and many more. The libations will be paired with a mouthwatering buffet featuring six different styles of suckling pig, including native lechón and lechón Cebu. Other treats will include schweinsbraten mit dunkel (dark beer-basted roast suckling pig), cochinillo asado and a variety of sausages.

Doors to City of Dreams Manila’s Grand Ballroom will open at 7:00 pm and the program will include performances by Sabor Latino and Sassy Girls, as well as local acts such as Night Train, Dream Girls and the homegrown all-female singing group Dream Sirens. The night will also feature the culmination of a previously announced “Battle of the Bands”.

Raffle prizes will also be given away during the evening, including round-trip tickets to Europe for two people, courtesy of Qatar Airways.

Tickets for “O’Fest” are priced at PHP 5,000 net per person. For inquiries and reservations, guests can call City of Dreams Manila at +63 2 800 8080.

Oktoberfest Oompah at Hyatt City of Dreams Manila

On October 8 and 10, diners can delight in the merriment of Bavaria’s Oktoberfest tradition as The Café is transformed into a holiday pub overflowing with beer, bar chow and music.

Entitled “PROST!”, the event will feature performances from the world-traveling traditional oompah band Die Dorf Fest Kapelle, presented on an elevated stage with Bavarian blue and white banners streaming from The Café’s high ceiling. Merry-makers will toast steins brimming with imported brews while relishing traditional German dishes prepared by The Café’s chefs, led by German-born Executive Chef Michael Luedtke.

“Prost!” tickets are priced at PHP 2,388 net, which includes a dinner buffet, free-flowing beer and seats at The Café’s Oktoberfest tent area. Limited seating is available. Advance reservations are recommended.

For more information, call +63 2 691 1234 ext. 1149, or visit codmanilahyatt.com.

Month-long Oktoberfest at CenterPlay

From September 30 to October 31, diners at CenterPlay can enjoy a special Oktoberfest menu featuring 38 beers from around the world, including Weihenstephaner Oktoberfest, offered at special prices ranging from PHP 170++ to PHP 480++. Guests can also enjoy beer paddles, selections of beers chosen daily by the bartender. Oktoberfest delicacies will also be offered, including German pretzels, Nuremberg sausage with all the condiments, and braised pork hock sliders. Regular nightly entertainment will be held from 6:00 pm onwards.

About The Café

Located past the circular reception area beneath a spiral chandelier, The Café is the main dining space at Hyatt City of Dreams Manila. The bustling 315-seat venue offers a range of seating options, from cozy circular booths to private and semi-private rooms to standalone tables in the heart of all the action. Open 24 hours a day, The Café is an interactive show-kitchen restaurant where experienced chefs perform live culinary theater at vibrant cooking and buffet stations, with hot dishes prepared à la minute to ensure freshness and optimum flavor. Each of the counters — Italian, Grill and Griddle, Asian, Deli, Comfort Food and Favorites, and Pastry — showcases a different culinary production.

October 5, 2015

International Wine & Food Society Dinner by Chef Justin Golangco

By Heart2Heart | Foodie | No Comments

Two weeks ago we were invited by our friend, Chut Cuerva, to be his guests at one of his International Wine and Food Society dinners. Thank you Chut!! We had a wonderful time!!
President of IWFS, Oscar Ong

The dinner was prepared by Chef Justin Golangco and it was amazing!!!

Love the set up with all the bottles of wines as candleholders

The young chef!

Chef Justin went to the Culinary Institute of America ( CIA ) Gresytone after college where he got his culinary arts degree. While studying he worked at several restaurants in the Napa and Bay area such as Cook St. Helena and Betelnut Pejiu Wu. After graduating from CIA, he worked for a year at Aziza, a One Michelin Moroccan fine dining farm to table restaurant in the Richmond district of San Francisco. After which he went back to New York and worked for two years in a well known Italian restaurant called, Marea. He also took an internship at six star Michelin restaurant, Arzak in San Sebastian. Chef Justin came back to Manila in 2014 and now does private dinners and consulting for restaurants. Give him a call at 0917-790-8990

Giveaways from Jasper Tiu 🙂

Click below to go to their website for more info

The International Wine & Food Society (IW&FS) is the world’s oldest and most renowned gastronomic society. The Society’s mission is the promotion of a broad knowledge and understanding of both wine and food, the enhancement of their appreciation, and the nurturing of camaraderie among those who share the pleasures of the table.

October 5, 2015

Best Food Forward 2015 and Best Food Forward Store

By Heart2Heart | Foodie | One Comment

The Best Food Forward team recently opened an outlet to make available some of the food products being offered in the Best Food Forward event.

Previous entry: Put Your Best Food Forward January 2011

Best Food Forward 2013 on April 20 and 21 April 14, 2013

Visiting Best Food Forward 2013 June 1, 2013

Best Food Forward 2014 September 2014

That way you can avail of their products in between the food show

They opened last July in Unit C 78 estrella street Belair Makati. Its right across palm village and colegio de sta rosa, beside cake avenue. call 09178871933 and 09209148175. They deliver to Dasma, Forbes, Bel Air, Palm, San Lorenzo, Magallanes, Katipunan area

And here are the beautiful BFF Team Claire Chanco, Timmie Hilado and Gwen Carino BFF meaning Best Food Forward and not Best Friends Forever 🙂 though they are :-).

Frozen Foods

And next week will be the Food Show

What do our favorite local chefs like CCA’s Sau Del Rosario, Wooden Spoon’s Sandy Daza, Green Pasteur’s Robby Goco, Raintree Restaurants’ Kalel Chan, Cocina Peruvia’s Him De Baron, Bale Dutung’s Claude Tayag, Discovery Group’s David Pardo De Ayala, Asian Food Channel’s Bruce Lim, Adobo Queen Nancy Reyes, Pino’s Ed Bugia, and Lifestyle Network’s Sharwin Tee have in common? They’ve all been part and participants of the country’s biggest and most delicious benefit food fair – Best Food Forward!

Now having reached a milestone as it stages its 5^th year, this much-awaited annual event is happening on 10-11 October 2015, from 10am to 8pm at the Rockwell Tent in Makati City. A well-loved celebration of food, Best Food Forward has continuously gathered family, friends and the bustling culinary industry over the years, promising much more since its launch in the summer of 2011. A grand and fun food-filled weekend awaits and to celebrate this milestone, there will be over 100 specialty food concessionaires, innovative cooking demonstrations, celebrity chef appearances, family and children’s attractions, celebrity guests and many more!

Best Food Forward also happily continues to give newcomers an avenue to be discovered in the bustling food scene. Its vibe and atmosphere will definitely make this 5^th year even livelier as it is spiced up with food art, recipe book launches, special awardings and lively music!

Yummy Frozen balls 🙂 and meatballs!! by Nina Co! They sell the frozen ones and in BFF they will have the cooked ones as well 🙂

So happy to see Rafa Ayuyao of Three Hungry Tummies – the guy behind the famous Bacon Cracklets and Tapa chips.

Best_Food Forward (4) Now he has Chori Crisps, Bangus Skin fritters and the latest is Corned beef Crunch which is like Ropa Vieja

Natalia’s Rustic Kitchen – Arianne Romualdez is the one in the photo and she is the mom of Natalia 🙂 They named it after her. And the chef is the husband 🙂 Two dishes – Meat Loaf and Beef Tangine – in the photo 🙂

Meet the youngest vendor of the Best Food Forward event – Sabine Katigbak who is the daughter of our friend Mark and Anne Katigbak. She is an ice skater and since she got injured she looked for something else to do and so her baked goodies were born! My most favorite is her Super Chewy Milo Cookie! She has Matcha White Chocolate cookies, S’mores cookies, Gluten free carrot cake and Gluten free Banana Walnut Chocolate Chip Bread. She also makes Macarons! Please support her

Chef Carmela Villegas who is a Pastry Chef and is one of the owners of Crisp on 28th with her fruitcake, Chocolate Crepe and Marshmallow Calamansi cake

Remember the spiked brownies ( Cerveza Negra, Black Label and Don Papa Rum ) from the Brownie Bar from the Best Food Forward Store on top? Here are the owners Joby Provido ( the quality controller 🙂 ) and Jomel Salas ( baker and cake decorator) who also owns Cupcake Library and does custom cakes . They even have droppers of the liquor in case you want to spike it some more!

Chef Arnold with his bottled foods. He will be having three kinds of paella for the show and one of them is the Tinapa Paella which makes use of one of his bestsellers, Spicy Tinapa 🙂

Love the Kesong Puti! I have not tried the others yet

So happy to meet Audrey Ty of the Gelato Lab. She is also the cousin of Tim Yap!! 🙂 I asked her what her bestselling flavor was and she said Dark Chocolate. Though I liked all! Bailey’s Irish Cream, Coffee Stracciatella, Matcha choco chip and the Mango pudding ( which has coconut in it though it reminds me of Crepes Samurai)

Best Food Forward is supported by the following media partners – Food Network, Asian Food Channel, Appetite magazine, Food magazine, Breakfast magazine, BusinessWorld, ClicktheCity.com, Watch Appetite, Herword.com, Nuffnang, and Outcomm. For more information, call 0920.9148175 or email bestfoodforward5@gmail.com.

October 4, 2015

Sunday Family Lunch by Dulcelin and Casa Armas

By Heart2Heart | Foodie | No Comments

Yummy Sunday Family lunch by John and Keena!! A mixture of Dulcelin party platters and Casa Armas 😉

From Casa Armas – Chorizo wiped out! 🙂

Gambas wiped out!

Two kinds of Paella

From Dulcelin

This was my favourite!! Norwegian Salmon with pesto parmesan! Love the sauce! Tip from Keena: Have them separate the sauce and put only on top before serving. There are 2 other sauces: Aioli and Wasabi aioli

US Angus Beef Short Ribs with red wine and port sauce and

Truffle mashed potato! Yum!

Chocolate cake from the bakeshop beside Dulcelin in UP Town Center – Hungry Pac

The food comes from Up town Center but they can deliver to the Glorietta Kiosk and maybe to other branches near you

Click below to go to their website for more information

gourmet cakes

October 2, 2015

Sweet Ecstasy Two Days Straight

By Heart2Heart | Foodie | No Comments

I featured Sweet Ecstasy a few months ago

Previous entry: Sweet Ecstasy January 29, 2015

But only got to try it last week!

Yay!! Lunch in the office with my favourite twins 🙂 and with Mike!

Yay lunch again in the office the next day!

From Sweet Ecstasy!!!

Sweet Ecstasy Two Days Straight (13)

Plastic gloves!! I think its practical nowadays to offer this!! GOOD IDEA! 🙂

Xs all over the place! 🙂

Even on the burger bun! How do they do that? 🙂

Cheeseburger!!! YUM!!!!!!! Definitely too small for something that tastes so good!!! James did not even want me to bite a piece!! He eventually let me but was so mad haha!!

The next day – the order was a DOUBLE! YUM!!!

WINGS!!! I ordered this since they said it was their best selling flavour – Buffalo wings – but it was spicy for me ( since I do not really like spicy ) so next time I will order Soy Honey or Honey BBQ and I am sure I will love it!

Fantastic Fries – much better with the Ecstasy sauce!!

Ectasy fries – YUM! That ecstasy sauce is magic! It should be bottled and sold! I would even ask for extra cheese to add to this!! 🙂 Cheese and Ecstasy sauce is YUM! 🙂

Kamote Fries

Onion Rings! YUM! Crispy and just right – not too battery ( thick batter ) I am considering asking for ecstasy sauce and cheese for this one too! haha!!

And because I am on a diet I did not get to try any of the shakes – correction – Ned did not want to share his Vanilla with me, not even a sip! haha!!

Click below to go to their Facebook page

October 1, 2015

Christmas in Aruga

By Heart2Heart | Christmas, Foodie, Homes and Interiors | No Comments

A few weeks ago, we celebrated Christmas!!! Christmas in Aruga by Rockwell. Thank you to Interior Designer Tito Villanueva and Vicky Pimentel of Argua Cafe

Previous entry: Aruga Residences by Rockwell April 4, 2015

Cafe Aruga Cafe at Aruga Residences by Rockwell April 5, 2015