I got an invite today here at Walrus, a bar catered to college students nearby. It was like a throwback experience for me as young people surrounded me and the DJ was performing mostly 90s pop music.

Sans Rival made of nutty meringue layers, creamy French buttercream filling, and crunchy cashews.

Have you ever wondered how it’s like to eat bubbles? Now you can experience that with Cadbury’s latest offering, Cadbury Dairy Milk Bubbly. It’s aerated milk chocolate bar, meaning you get small pockets of air in every smooth milky bite.

Continuous innovation is synonymous to survival in the very competitive food industry. Three Guys understands this. They know that constant product development is vital in enabling customers to stick around.

They just integrated lobsters in their menu! Now you can add premium seafood with their meaty sausage and burgers! I loved the distinct harmony of tastes, you must try this combination as well.

250 grams leftover lechon, chopped
1 white onion, chopped
1 red/green bell peppers, chopped
2 pieces green chili, sliced diagonally
2 tablespoons soy sauce
2 tablespoons cooking oil
1 teaspoon ground pepper

Ginataang Mais made with glutinous rice, coconut milk, and fresh corn kernels.

Cassava Cake with Custard Topping made with grated cassava and coconut milk.

The temperatures have already been hitting 42 degrees Celsius, and air conditioning can barely keep up with our overheating bodies.

The owner of the iconic Miami Filipino Restaurant brand, Onesimus has a ‘dark’ side. And it’s good! Dark Specialty Coffee is Mr. Eduardo Canlas interesting food business.

This store specializes in offering local coffee from Benguet and cacao sourced from Davao, partnered with the owner’s unique food recipes.

Thanks to Jim Beam’s invite last week, I got to indulge in Chotto Matte’s modern Japanese offerings. This brand is yet another concept of Raintree’s group of restaurants.

They have quality Japanese starters and I recommend having what we had during our stay here.

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