A Sweet Treat from Ronna's Sweet Treats

A sweet and crumbly French Apple Streusel Pie with a dollop of creme anglaise on a weekend afternoon. Sometimes, life can be perfect, even for a few moments. Ronna's Sweet Treats make moments like these even more special. 

Introduced to baking at a young age by her paternal grandmother, Ronna Anido fondly remembers childhood summers in Baguio, baking sweet treats for the family in their summer home. During high school, Ronna pursued her love for baking by taking lessons with Sylvia Reynoso. A former banker, Ronna has turned her passion into a small business, with Ronna's Sweet Treats. From cupcakes, cookies to cakes, Ronna's Sweet Treats offers a full line of specialty desserts, including her signature Chocolate Eclairs, Pastillas de leche Cheesecake, Cookie Dough Cheesecake, and decadent Chocolate Truffle Cupcakes.

But the French Apple Streusel with Creme Anglaise remains on the top of my list. Fresh apples lovingly baked in a buttery crust with a crumbly Streusel topping, capped with a generous scoop of creme anglaise, a  rich and thick vanilla custard. Perfect.

The indulgent dessert definitely goes a notch higher with Ronna's secret vanilla custard. The sweet baked apples and the crust provide contrasting flavors and textures, capped by the creamy Creme Anglaise.

Indulgent layers of buttery crust, sweet apples, Streusel topping and Creme Anglaise, and a good cup of coffee...just can't get any better than that...

Following one's passion can take you on a long and arduous road that may even be elusive for some, but Ronna's Sweet Treats puts it all in the proper perspective. Sometimes, a  slice of French Apple Streusel Pie is all you need. And I'm pretty sure Ronna's grandmother would agree.  

To see more of Ronna's Sweet Treats, visit http://ronnassweettreats.blogspot.com/ for more information and contact details.

Dude for Food is now on Facebook, check out the FB Page for regular updates on good eats. Better yet, click "Like" and enjoy the ride...just look for the FB "Like" widget on the right sidebar. 

Food News: Coco Royal Makes Waves at Namnam

There's a brand new drink in town, and its making waves. A line of healthy, all-natural beverages that's just perfect to beat the summer heat.  

Coco Royal is a line of healthy beverages using all-natural and premium raw ingredients with the latest in assembly line-in processes. Available in six delicious variants, including Pure Coconut Water, Coconut Water with Aloe Vera, and Coconut Water with Water Chestnut for thirst-quenching hydration; and Basil Seed with Honey, Mango Juice and Pineapple Juice round out the flavor line, all refreshing beverages to beat the summer heat.

At the formal launch at Namnam Restaurant in Greenbelt 2, special drinks were prepared using Coco Royal for some refreshing cocktails, guaranteed to give you a cool tropical vibe. Like the Maui On My Mind, a cool blend of Coco Royal Pure Coconut Water, Rhum and Triple Sec, a personal favorite.

Then, there's the Tahitian Bikini, with Coco Royal Basil Seed with Honey, spiked with vodka, triple sec and sweet and sour mix. Other cool cocktails include the Hawaii High-O, with Coco Royal Pineapple, triple sec and sweet and sour mix; and the Waikiki Sunset, a cool blend of Coco Royal Mango, tequila, triple sec and a Margarita mix. After a few shots of these cool cocktails, you'll definitely feel sand on your feet, and I go for a second round.

Appetizers were then served, including this spicy dulong spread with coconut milk, just the right level of heat before dinner. Great with an ice cold Coco Royal Pure Coconut Water.

To better appreciate the different flavors of Coco Royal, NamNam Restaurant prepared a pairing menu for each of the Coco Royal variants, starting with the Corn Okoy with the Coco Royal Coconut Water with Water Chestnut. The crisp and mildly spiced corn okoy is a perfect match with the sweet Coco Royal Pure Coconut Water with Water Chestnuts.

Next, the Coco Royal with Aloe Vera is paired with the Enselada Paco, a refreshing fern salad with red egg and tomatoes. A refreshing salad paired with an equally refreshing drink.

The Coco Royal Pure Coconut Water is then paired with crisp Pinsec Frito with chili sauce, a refreshing pairing with the spice of the chili sauce contrasted by the sweet Coco Royal Pure Coconut Water.

The sweet and refreshing Coco Royale Pineapple Juice is paired with the sharp and savory chorizo and kesong puti spring roll, a delicious blend of flavors and textures perfectly washed down with the sweet pineapple juice.

For the Coco Royal Mango Juice, Namnam pairs this sweet beverage with sauteed baby squid. Complex flavors ashed down with ease with Coco Royal Mango Juice.

And lastly, the Coco Royal Basil Seed with Honey is paired with Batil Patung, a richly flavored noodle dish that goes down nicely with the unique flavor of the Coco Royal Basil Seed with Honey.

And desserts were also given the Coco Royal Treatment, with the unique Banana Cupcake with Coco Royal  Basil Seed and Honey Icing, a tasty Vanilla Cupcake with Coco Royal Pure Coconut Water with Water Chestnut Icing, and a Carrot Cupcake with Coco Royal Mango and Pineapple Icing. Inventive, creative and tasty, and the flavors work quite well.

Six cool flavors, great straight up, or spiked for a cool cocktail, or paired with your favorite food, Coco Royal's refreshing flavors are guaranteed to get you in a tropical mood.

Don't be left out, catch the tropical vibe with Coco Royal. Coming soon in selected supermarkets and retail outlets.  

Coco Royal is exclusively distributed by Conrad & Co., Inc. and will soon be available in selected supermarkets and groceries in Metro Manila.

Dude for Food is now on Facebook, check out the FB Page for regular updates on good eats. Better yet. click "Like" and enjoy the ride...just look for the FB "Like" widget on the right sidebar.

Coming Home to Naci

Classic comfort food, always makes coming home a little more special. And that's exactly how one feels when entering Naci Comfort Food. Great food, cool place, it's like coming home.  

From starters to mains, all the way to desserts, Naci serves up familiar favorites with surprising new twists, taking comfort food to a whole new level and making each visit different and special. A quick glance at Naci's menu features a range of traditional, home-style fare that's simple, yet so comforting.

Entering Naci, one immediately feels at home, like dining in an aunt's place. The shelves feature little things from the homes of the young owners, adding to the cozy warmth and casual vibe of the place. Bright, colorful, yet there is a subtle coolness in the place that makes one want to linger. And you'll definitely want to stay awhile for some of Naci's signature desserts.

To help you decide what to order, Naci provides diners with a tablet featuring all of Naci's dishes, just scroll and...drool. A cool touch that adds to one's overall dining experience.

I start with one of Naci's signature fresh fruit shakes, the Black Grape Shake, just perfect to beat the afternoon heat. Tart, and not too sweet, this one's a winner. Naci also offers fresh brewed tea and fruit juices as well as a full line of smoothies like the Bailey's Cooies and Cream, Lemon Yakult Yogurt and Strawberry Kiss.

Then, the first of Naci's starters arrived. The Kani Mango Crunch (P 280), fresh greens topped with kani, sweet mangoes, and cucumber with crispy wonton and vermicelli with a refreshing Wasabi Mayo dressing. Not your usual salad, the crispness of the wontons and noodles add a layer of texture that blends so well with the salad greens, the sweetness of the mangoes and kani, and the subtle wasabi mayo, a cool blend of flavors and textures in one great dish. Light and refreshing, a definite must-try.

Next up, Nat's Appetizer Sampler (P 520), your choice of four signature appetizers in one plate. My sampler had the Beef Taco Spring Rolls (P 280), the Cajun Mozzarella Balls (P 280), the Classic Salpicao (P 380) and the Glazed Chicken Wings (P 350). The kitchen's playful, fun and inventive character is evident in this platter, with the Beef Taco Spring Rolls combining the familiar flavors of tacos in a handy and crisp spring roll, allowing you to enjoy tacos "without the mess."  The Cajun Mozzarella Balls with fresh tomato pimiento salsa is another cool medley of flavors and textures, with the crisp outer layer contrasting with the rich creamy mozzarella in every bite. The Glazed Chicken Wings features Naci's very own "secret" sauce, sweet and smoky, and double fried. Can't get any better than that. The Classic Salpicao was equally excellent, with tender premium beef tenderloin cooked in olive oil and garlic. Seriously good, I had to restrain myself from getting some garlic fried rice to go with it.

Something familiar with a cool new twist, another example of Naci's playful inventiveness, the Beef Caldereta Lasagna (P 450), homemade noodles with rich beef caldereta topped with mozzarella and served with focaccia bread. And the combo works. The richly flavored caldereta sauce pairs well with the pasta and cheese, and the tender shreds of beef round up the flavors. Naci also offers other unique and creative pasta dishes, like Nadine's Adobo Cannelloni, Longganisa and Green Grapes on Linguine, and Arugula and Shiitake Primavera. Very cool.

This. The Cuchifrito Rice Bowl (P 280), with crisp, double-fried broiled pork belly over Tinapa Rice with Red Egg Salsa. A personal favorite, and a classic take on real comfort food taken a notch higher. The crisp pork belly is complemented by the unique tinapa rice, almost like a salted fish fried rice but with more subtle flavors. The red egg salsa completes this dish. Comforting and filing, just the dish to make the day right.

Naci Comfort Food also serves some of the best desserts in the metro, and you'll definitely have to save room for dessert to complete your dining experience at Naci. The Chocolate Ganache Cake (P 165/slice, P 1,200/cake), premium dark Belgian chocolate ganache layered with rich and moist dark chocolate sponge is definitely the one for chocoholics. Rich dark chocolate that's not too sweet, and a perfect way to cap any meal at Naci.

The Red Velvet Cake (P 130/slice, P 850/cake), is another signature dessert from Naci, a classic red velvet covered  in vanilla cream cheese frosting. Other signature cakes include the Pistachio Sansrival and the Caramel Cream Cake (see one of my earliest posts featuring Naci's Caramel Cream Cake here at http://dude4food.blogspot.com/2011/12/getting-your-sugar-fix-at-naci.html), guaranteed to satisfy your sugar fix.

I go for the Chocolate Ganache Cake. Take a bite, then close your eyes...and you're in a happy place. Seriously.

Naci also offers a full line of cupcakes, including mini-versions of their signature cakes. And it's almost impossible to hold back, just go with the flow and give in. Have a cupcake...

With an extensive menu, I'm pretty sure you'll find your personal favorite. And you'll soon discover that dining at Naci Comfort Food is pretty special, it's like coming home. Special thanks to business partners Natasha Villaroman (L) and Nadine Nocom (R) for an awesome and comforting mid-afternoon feast.

Naci Comfort Food is located at Unit 3, Two Parkade, 7th Avenue, Boniacio Global City or call 847-6224 and 0917-523-4315 for inquiries. You can also check out their cool website at www.nacicomfortfood.com  for more details. 

Dude for Food is now on Facebook, check out the FB Page for regular updates on good eats. Better yet, click "Like" and enjoy the ride...just look for the FB "Like" widget on the right sidebar.

Food News: Yellow Cab Launches Cool Facebook App

Great times are always better with Pizza. I can recall countless celebrations made even better with a pizza, and I'm pretty sure you have your own great stories too. Now you can share your photos and stories, and maybe, even win a cool gadget. How cool is that?  

And no celebration is complete without any of Yellow Cab's signature pizzas. Launched last April 20, Yellow Cab's new Facebook App, Great Times with Yellow Cab, allows fans of Yellow Cab to share and upload their cool photos and stories with their favorite Yellow Cab Pizza. It's easy, and it's fun.

It's so easy and simple to join. Just go to Yellow Cab's facebook page  and register (see link below). Then upload two photos and your story. Share and get your friends to vote for your entry. And you get a chance to win a Samsung Galaxy S3 Mini, or a cool iPad Mini, or the new Samsung Galaxy Camera. Very Cool. But you better hurry. Promo runs from April 20 until May 31, 2013 only. So grab a Yellow Cab pizza along with a few friends and your camera, and click away. Great times. Great pizza.

For more information, check out Yellow Cab's Facebook Page at https://www.facebook.com/YellowCabPizzaOfficial/app_175443292609774.

Dude for Food is now on Facebook, check out the Facebook page for regular updates on good eats and cool promos. Better yet, click "Like" and enjoy the ride...just look for the FB "Like" widget on the right sidebar. 

Food News: Diamond Hotel's Corniche Features Cocina Filipina with Chef Bruce Lim

Local dishes with a cool new twist. Diamond Hotel Philippines features Chef Bruce Lim of Chef's Lab in Cocina Filipina: A Filipino Food Festival at the Corniche, an indulgent buffet showcasing Chef Bruce Lim's fresh and innovative take on local favorites.

For a limited run only, Chef Bruce Lim's Cocina Filipina: A Philippine Food Festival at the Corniche starts from May 15 up to May 25, 2013. In addition to Chef Bruce Lim's new local dishes, the bufet at Diamond Hotel's Corniche will also feature regular favorites, including a fresh seafood station, a carving and grilling stations, salads, cold cuts and cheeses, and the popular desserts station with specialty cakes, pastries and ice cream.

In creating the new dishes, Chef Bruce Lim draws on his favorite local cuisine and family recipes, infusing it with international flavors and giving it an updated and contemporary twist. A sampling of Chef Bruce Lim's new dishes include an extensive set of updated local classics, present in each of Corniche's different food stations, from the Cold Station, the Soup Station, the Carving Station, the Hot Line and finally, the Dessert Line. I start with Chef Bruce Lim's Tuna Tartar with Paco Salad and Aratilis, a unique blend of flavors and textures, familiar yet different. The subtle sweetness and acidity makes this cold starter a refreshing treat, as I go for a second...

The Chilled Roasted Beet Soup with Seared Scallops and Mangoes is another cool starter, with a thick, richly flavored soup base complemented by the sweet scallops and mangoes. Each little shot packs  bold flavors, and again, I go for seconds...

Chef Bruce Lim's Pinoy Style Oyster Rockefeller, topped with kang kong (water spinach) and sharp queso de bola for a burst of local flavors. The addition of these local ingredients transform the oysters with a pleasing and familiar flavor, uniquely local and another innovative twist by Chef Bruce Lim.

Chef Bruce Lim's Cold Pancit, another refreshing twist on a traditional dish, almost like the Korean Chapchae, but with more familiar local flavors. Unique, innovative and flavorful, another refreshing re-invention of a traditional dish.

The deconstructed Sinigang sa Batuan with Grilled Pork Belly, a personal favorite, with an intensely flavored broth blending with the smoky and tender grilled pork. Strong, clean flavors and the addition of the grilled pork belly is definitely new and game-changing in terms of additional layers of flavors. A perfectly balanced soup, hearty and filling, traditional yet different. Perfect.

The familiar lumpiang sariwa makes an appearance, with Chef Bruce Lim's Lumpiang Sariwa with Soy Garlic Gelee. The traditional flavors of the usual sauce is incorporated inside the fresh spring roll, providing all the flavors in each bite. Very cool.

Kalderetang Itik with Chili Sauce, another inventive twist on kaldereta. The thick sauce has a mild spice that coats and complements the rich duck meat, a comforting and filling dish.

Then, it's time for the heavy hitters. Chef Bruce Lim's indulgent Pinangat na Liempo with Aligue Cream Sauce, an indulgent grilled pork belly dish leveled up with crab fat, definitely a winner. Another personal favorite.

And don't miss the Carving Station, featuring Chef Bruce Lim's Roasted Pork Belly. Rich, flavorful, tender and juicy, pure clean flavors enhanced by a dab of BBQ sauce. Seriously good.

At the Live Cooking Station, check out Chef Bruce Lim's updated palabok, a version 2.0 of a traditional favorite, the Lobster Palabok is rich and creamy noodle dish with tender and sweet chunks of lobster. Can't get any better than that.

For dessert, you can choose among the wide array of signature treats at Corniche, including a rich chocolate and vanilla ice cream topped with pistachios. Simple indulgences that just can't be beat.

Or go for something new, with Chef Bruce Lim's  inventive cool take on international desserts infused with local flavors, like the Queso de Bola Cheesecake, Buko Creme Brulee, Barako Coffee Profiteroles, and Mango Sago Timbals. Indulgent, rich, different, a perfect ending to cap an awesome dining experience with Chef Bruce Lim's Cocina Filipina at Corniche.

Familiar, local flavors with a refreshing new twist. Chef Bruce Lim's extensive menu at Cornich changes daily for the entire run of Cocina Filipina, and leave it to Chef Bruce Lim to surprise and delight you with his inventive take on local favorites. Expect to find more exciting dishes in the next few days, like the Sisig Pasta,  a Cream of Potato and Kangkong Soup with Tinapa, Balut ala Pobre, Chocolate Tablea and Barako Coffee Mousse and so much more.

Rediscover traditional cuisine with Chef Bruce Lim's inventive playful culinary twist at the Corniche's Cocina Filipina: A Philippine Food Festival, for only P 1,680 nett per person. You can also enjoy the buffet with free flowing tropical juices for only P 1,888 nett per person. Plus, diners have a chance to win roundtrip tickets to Cebu with accommodations, and other exciting prizes including an overnight stay at Diamond Hotel. Not a bad deal. Catch Chef Bruce Lim at Diamond Hotel's Corniche, only from May 15 to 25, 2013.

For reservations, call Diamond Hotel Philippines at 528-3000 local 1121. The Buffet Promotion is not available in conjunction with other discounts or offers, Prior reservation is encouraged.

Diamond Hotel Philippines is located at Roxas Boulevard corner Dr. J. Quintos, Manila. For inquiries and reservations,please call Corniche at (632) 528-3000 local 1121. For more information on Diamond Hotel Philippines,please visit www.diamondhotel.com. For hotel updates and special offerings, follow Diamond Hotel on Facebook at http://www.facebook.com/diamondhotelphilippines and Twitter at http://twitter.com/DiamondHotelPH.

Dude for Food is now on Facebook, check out the FB Page for regular updates on good eats. Better yet, click "Like" and enjoy the ride...just look for the FB "Like" widget on the right sidebar.

A Cool Weekend Brunch at Malcolm's Deli

The best part about the weekend is a long and leisurely brunch, unhurried and no stress. Nothing like savoring each bite, each sip, without even looking at the clock. It's definitely time to head over to Malcolm's Deli at The Fort...

Inspired and named after a New York Butcher, Malcolm's opened its first location, Malcolm's Place, six years ago in Makati. This was then followed by Malcolm's Deli at The Fort, and Malcolm's Burger in several locations. Known for its premium KitaYama Wagyu Beef dishes, from choice steaks to burgers, Malcolm's Deli at The Fort now serves breakfast and brunch daily, with its signature pancakes, omelettes and benedicts, including a wide range of dishes featuring premium KitaYama Wagyu Beef. Voted as one of the Philippines' Best Restaurants of 2012 by Asia Tatler, this was going to be a special brunch.

Tucked away at the ground floor of Fairways Tower along 5th Avenue corner McKinley Road, Malcolm's Deli feels like a private sanctuary, homey and comforting, just the place for a leisurely brunch. In addition to the signature dishes, Malcolm's Deli also offers a Breakfast Buffet featuring cereal and congee and other popular breakfast dishes. 

The leisurely brunch at Malcolm's Deli begins with a serving of Malcolm's Chicken Skin Cracklings served with vinegar dip. Crisp and flavorful, just the starter to set the tone for an indulgent brunch at Malcolm's Deli.

Malcolm's Stack (P 280), three thick and fluffy buttermilk pancakes served with butter, maple syrup and berries.Unbelievably fluffy, and impressively thick, Malcolm's Pancakes are definitely one of the best in the metro. Rustic, hearty and filling, the softened butter and rich maple syrup complete the flavors. This one goes into any top ten list for pancakes, and ranks high in my personal list. This alone, with a side of bacon and eggs, should be a complete breakfast at Malcolm's Deli, but there's more...

Malcolm's Irish Benedict (P 300), two farm-fresh eggs, poached, with a classic hollandaise sauce on oven-baked pandesal, KitaYama Wagyu Corned Beef, country potatoes and a side salad. The delicately poached eggs and the rich hollandaise sauce combine well for a truly indulgent breakfast or brunch, and the premium and tender KitaYama Wagyu Corned Beef is another winner. The country potatoes add a rustic touch to the dish, and the side salad adds clean flavors to contrast with the richness of the dish. Seriously good.

Malcolm's Benedict, tender, sauteed beef with mushrooms, onions and spinach, another signature dish. The tender and flavorful KitaYama Wagyu Beef and nutty mushrooms add another layer of flavors to this classic dish. KitaYama Wagyu Beef is the only locally bred wagyu beef in the Philippines, and you get world-class quality with premium beef delivered fresh from KitaYama's farms to your plate. And you can immediately taste the difference in the quality of the beef in this dish.

Steak and Eggs (P 550), premium cut Kitayama Wagyu Beef, two farm-fresh eggs, and country potatoes. Tender premium steak, two eggs prepared any way you want, and rustic potatoes, can't get any better than that. One bite immediately reminds you of Malcom's tedious and meticulous process in serving its prime KitaYama Wagyu Beef. KitaYama Wagyu Beef is chilled, never frozen, and at Malcolm's Deli, the delicate aging process is continued in-house with their very own aging chillers. Malcom's remains the only free-standing restaurant with this special process as compared with other establishments that simply import frozen cuts. There's probably no better way to start the weekend than with Malcolm's premium Steak and Eggs.

KitaYama Wagyu Corned Beef, crisp and perfect with a cup of garlic fried rice ans a sunny-side up. There's just something so homey and comforting with this simple breakfast dish that brings back so many childhood memories, but this isn't your your everyday corned beef.

Macolm's Deli also serves it's own in-house desserts and pastries, including tarts and other desserts, like the Peach Almondine (upper left), almond creme with pate sucre and fresh peaches; and the Pear Almondine (lower right).

This, and a good cup of coffee, is another perfect sweet ending at Malcolm's Deli. Go al fresco, with Malcolm's Deli's outdoor dining area, to complete the mood.

And stay awhile. There are other dessert options at Malcolm's Deli, all baked in-house to satisfy any sugar craving. And go have a second cup of coffee.

We also sampled Malcolm's Deli's tender KitaYama Wagyu Beef Short Ribs, smoked in-house for rich flavors. Fork-tender with a butterlike feel, the short ribs is another must-try. And you don't need any sauce at all. It was way past lunch, and I still couldn't walk away. It was a weekend, so why rush. Can't just leave these short ribs just yet...

Great pancakes, awesome Benedicts, and impressive KitaYama Wagyu Beef. Definitely worth waking up a little early for a weekend brunch at Malcolm's Deli. Malcolm's also serves an extensive menu of classic American comfort food, including premium KitaYama Wagyu dry-aged steaks, salads, pizzas, pastas and desserts, including an impressive wine list and cocktails. Breakfast, brunch, lunch or dinner, if you're looking for premium Wagyu Beef, Malcolm's Deli serves it all day. Now that's my kind of place.

Special thanks to Vicky Lauchengco (L), Sales & Marketing Director, KitaYama; Norman Zamora (C), Operations Director, Malcolm's Deli; and Jerome Mitra (R), Marketing Manager, Malcolm's Deli for an awesome brunch.

Malcolm's Deli is located at the Ground Floor, Fairways Tower, 5th Avenue corner McKinley Road, Fort Bonifacio, Taguig or call 556-3186.

Dude for Food is now on Facebook, check out the FB Page for regular updates on good eats. Better yet, click "Like" and enjoy the ride...just look for the FB "Like" widget on the right sidebar.