Morning afters made better with boozy brunches

Many have fond memories of Project Vino in Poblacion, but for the morning after, the brand is shifting gears as it goes daytime with boozy brunch on the menu.

Project Vino Reserve at The Proscenium in Rockwell, its branch for a premier wine experience, has started to introduce weekend brunch service every Saturday and Sunday, starting at 11 a.m.

Under head chef Carlos Tigas’ culinary direction, the stylish spot is offering sophisticated opportunities for brunch but with a thoughtful approach to hospitality that exacting wine connoisseurs have come to expect.

The new brunch menu combines comfort food with class. Must-have dishes include the rosti and bacon, enhanced with pecorino cream and chili oil. Equally as satisfying is the chorizo shakshuka flatbread with pomodoro, feta, and quail eggs—which is sort of like a Mediterranean pizza.

For those who prefer a sweeter morning treat, the dessert-based brunch items incorporate Project Vino Reserve’s stellar wine selection through pancakes served with red wine syrup and lemon cream. 

And, of course, you’ve got to have the classic brunch libations to go with it—mimosas, Bellinis, or just a really good cup of coffee.—Lala Singian

Project Vino Reserve is located on the ground floor of Proscenium Retail Row, Rockwell Center, Makati City

One World Deli sets up new hub in Alabang

It is almost impossible not to admire the bold ambition of One World Deli, even if it means simply branching out into a new location.

One World Deli, which is equal parts café, neighborhood fresh market, and confident champion of healthy and happy eating, seems to understand the possibilities and potential of stepping into the south with its new Alabang branch.

It wouldn’t be quite right to say that its multiexperience space and propensity for encouraging more denizens to eat better influenced this decision since the stylish third place seems to have captured its market but perhaps there’s (always) something to be said about broadening your horizons and addressing something that’s in the pit of every southerner’s stomachs: eating for both pleasure and well-being in a convenient location.

“At One World Deli, we believe that eating well shouldn’t be complicated or boring,” says Jun Sy, president of PYC Foods Corporation. “We’re passionate about bringing people together through food that’s as good for the body as it is for the soul—and we’re thrilled to share that with the Alabang community.”

And the deli it appears is definitely up to the task. Arising for its array of comfort dishes such as the truffle adobo garlic fried rice (the pork of which is sourced from family farms in Bicol) or the beef tapa grain bowl (using beef sourced from Jack’s Creek, a producer known for Australian premium-quality, sustainably sourced meat) is an easy decision.

If you’re searching for more reasons, One World Deli puts on a performance. Meat and seafood are both traceable and sustainable, particularly Braveheart Foods’ small-batch Black Angus beef and Seatrace International’s seafood.

Other items sport a sort of an ostentatious familiarity, such as the brand’s in-house line of freshly prepared meals. That said, it’s something to expect from One World Deli, which demands attention wherever it may be.—Eric Nicole Salta

One World Deli Alabang is located at Alabang West, Daang Hari Road, Almanza Dos, Las Piñas City

London artisan bakery Bread Ahead soon to bake in Manila

There’s going to be another place to find good bread and pastries in Manila as London’s artisan bakery Bread Ahead is expected to open later this year through a partnership with Good Eats Specialists Inc., an SSI Group subsidiary.

“We are thrilled to bring Bread Ahead to the Philippines and introduce Filipinos to its exceptional offerings,” says Anton T. Huang, president and CEO of the SSI Group. “This collaboration represents another step in our mission to connect local consumers with the best global brands.”

Founded in 2013 by Matthew Jones whose intentions were simply to “bring delicious and nutritious breads to people love good food,” Bread Ahead has since grown its Borough Market beginnings with locations across London, Dubai, and Saudi Arabia, and even offering workshops and a six-month professional training program for aspiring bakers.

Though Bread Ahead’s baking school may not (yet) be coming to the Philippines, its signature sourdoughs and bestselling doughnuts—particularly the crème brûlée ones that many have raved about on social media—are more than enough draws to anticipate its grand launch locally.

“We’ve seen how the market for breads and baked goods has continued to grow in the country and we are excited to have BreadAhead join us and this thriving community soon,” says Joan Aquino, general manager of Good Eats Specialists Inc.—Eric Nicole Salta

Cebu, get ready for Gordon Ramsay’s Idiot Burger

After the successful opening of his bar and grill in Pasay and a brief visit to Manila earlier this year, Gordon Ramsay isn’t resting on his laurels with the anticipated opening of two new dining concepts, this time, in Cebu.

“Cebu is a dynamic center of tourism in the Philippines; and our township in Mactan Island is the perfect tourism hub in a prime location near the airport,” says Travellers International Hotel Group, Inc. executive chairman Kevin L. Tan.

Ramsay is going all in at the vibrant commercial and leisure hub of Mactan Newtown whose beautiful beachy backdrop could be the go-to for fans of a British staple and a smashing pop culture food meme. The first concept, Gordon Ramsay Fish & Chips, will induce a fast casual feeling of Cool Britannia from its spectacle of fish and chips, lobster and shrimp, and dirty chips.

Next to it will rise Street Burger by Gordon Ramsay, which combines American diner flair with the iconic Idiot Burger (a barbecue beef short rib sandwich with smashed beef patty, smoked cheese, mushrooms, tomato, and red onion) and Gordon’s Fried Chicken burger, among others.

“With the entry of Gordon Ramsay Fish & Chips and Street Burger by Gordon Ramsay, we will introduce dynamic dining concepts that will further enhance the township’s appeal, not just for visitors, but also for the growing community who live and work there,” says Tan.—Eric Nicole Salta

Korean fried chicken, but make it cute

Enter SamSam Chikin on any given Tuesday, and you’re bound to see it bustling with office workers or mallgoers getting their Korean fried chicken or iced coffee fix.

The newest project of The Happyfoods Group (the restaurateurs behind Sariwon Korean Barbecue, Soban K-Town Grill, and Sibyullee Unlimited Korean BBQ), SamSam Chikin delivers another brand of Korean comfort food, now with a stylish, moody setting with earthy tones and a cozy atmosphere.

Its signature hand-breaded Korean Fried Chikin (as they spell it) comes in 10 crowd-favorite flavors like honey butter, Buldak fire, and jalapeño alongside creative fusion dishes such as the Samsam Chikin and Croissant Smash for breakfast and flavorful creamy rosé tteokbokki pasta.

Working in collaboration with Korean business partner Mr. Sung Rah, the restaurant uses ingredients imported directly from Korea for that genuine kick.

Apart from tasty savory meals, SamSam Chikin serves up a delicious beverage selection—from the famous Korean coffee craze drink, iced Dalgona to an iced banana milk latte. There are also refreshing options including peach ashotchu, red grape shake, and the subtly floral iced matcha rose. Currently, the restaurant-cafe is set to expand with a new location in BGC.—Lala Singian

Samsam Chikin Korean Cafe + Kitchen is located on the 3rd floor of Greenbelt 3, Ayala Center, Makati City

 

Pinkberry cools down summer with new seasonal flavors

Something about summer makes you crave frozen yogurt, and Pinkberry seems to get that completely. Their classic 90-calorie treat just got a seasonal boost with the new Swirly Sorbetes selection—festive Filipino flavors featuring rich and earthy ube alongside creamy keso frozen yogurt options.

Taking it a step further, Pinkberry’s Swirly Sorbetes lineup includes the Halo-Halo parfait combining both ube and keso flavors, topped with rice crispies, Greg’s banana crunch, halo-halo bites, and creamy leche flan for that authentic Filipino dessert experience.

The brand has also been busy opening up shop in two new spots: SM Mall of Asia’s Food Hall and Eastwood’s brand new Open Park. At MOA, the froyo brand also debuted Pinkberry Pops—frozen yogurt conveniently served on a stick and dipped in either Biscoff or dark chocolate coating.

And if you’re the type who hosts gatherings (or just really loves frozen yogurt), the brand now offers a mobile cart with a full toppings bar, plus party packs with 100 mini cups that make beating the heat with a frozen yogurt treat as easy as reaching into the cooler.

Pinkberry’s newest branches are located at the 3rd floor of SM Mall of Asia, Pasay City, and the ground floor, Open Park of Eastwood Mall, Quezon City