Therese in the Philippines: Torch Restaurant

I know that Torch has been open for quite a few years now, but I was only able to try it during one of my visits back home last year.

It's hard to see the sign if you're coming from the other side

There's a smiley face on the wasabi! So cute!

White Truffle Sausage Panizza | 429.95 PhP
    Grilled Italian sausages drizzled with white truffle oil on a fresh, oven-baked panizza topped with mozzarella cheese

Cream Cheese Salmon Roll | 339.95 PhP
    Deep-fried crispy sushi roll filled with salmon and cream cheese, topped with bonito flakes and served with unagi sauce and Japanese mayonnaise

Lychee shake | PhP

Chicken Cannelloni | 494.95 PhP
    Golden fry cannelloni stuffed with chicken and mozzarella poured with arrabbiata alfredo sauce

Salpicao Medallion | 479.95 PhP
    Medallions of Certified Angus Beef, wrapped with bacon and served with garlic parsley rice and sauteed French beans

Torch's Signature Roll | 399.95 PhP
    Sushi roll filled with soft-shell crab, ebi tempura, unary, tamago, and Japanese cucumber, topped with fresh wakame seaweed, kani and ripe mangoes

Steak Fondue | 879.95 PhP
    Melt-in-your-mouth Ribeye Meltique Beef, done your way. Comes with five different sauces from five different countries

Steak Fondue | 879.95 PhP
    Melt-in-your-mouth Ribeye Meltique Beef, done your way. Comes with five different sauces from five different countries

Bread Pudding | 149.95 PhP

Panna Cotta with Fresh Fruits | 179.95 PhP

New York Cheesecake

We loved the Salpicao Medallion because the meat was soft and it was done just right. We also loved the Steak Fondue because the beef really melts in your mouth. The fondue was a new and interesting way to eat food. I say that because we normally don't think of fondue and steak together, and it's a fun way to bond with your friends. I just wish there was more meat. Heehee. For dessert, the New York Cheesecake wasn't on the menu but we saw it on the display shelf so we ordered a slice. I wasn't able to take note of the amount though. It was suuper good that we even brought home another slice to eat the next day. I love how they also serve it with blueberry so that if you're also into blueberry cheesecake, just slather (can I say that?) that on top and voila, instant blueberry cheesecake!

Address: 63 Connecticut St. Greenhills, San Juan, 1208
Operating Hours: Mon-Tues: 7:00-0:00, Wed-Sat: 7:00-3:00, Sun: 7:00-0:00
Contact Number: (02)-477-3771
Facebook page: Torch Restaurant

Exploring Shangri-la's East Wing: Epicurious & Foodless Plate: Foodstagramming for a Cause.

If you haven't dropped by Shangri-la Plaza's new wing yet, you're missing out on a lot of interesting eats. I've only eaten at Kettle, Ikkoryu Fukuoka Ramen, and Epicurious but I'm itching to try Green Pastures, Spaetzle and Chops. Soon.

But let's talk about Epicurious, a deli-restaurant hybrid.

You can pick and choose from their selection of breads, cold cuts, cheeses, marinated meats, etc... and have them serve the food to you. Apart from the above, they also stock various kitchenware, cooking ingredients, etc. Their engaging staff helped us pick out some items for our dinner. One of them suggested frying the cold cuts which isn't normally done, but it turned out great!

Clockwise from top: Chorizo Pamplona Spicy, Chorizo Pamplona Spicy (Fried), Jamon Serrano, Jamon Serrano (Fried), Manchego Cheese. Not in photo, Veramonte Riserva Merlot and Sourdough Bread. (P1,950)

Our appetizer was that beautiful platter above accompanied by a Merlot and some bread. The fried cold cuts were sooooo good, definitely a unique take on what you can do with deli meats. (Fry 'em with egg and garlic rice for a stepped up silog.) The spicy chorizo particularly was a winner.

Clockwise from top: Rib-Eye Steak (P1.75 per gram), Rosemary Chicken (P.6 per gram), and Kansas Pork Belly (P.65 per gram). Not in photo Chicken Schnitzel (P.6 per gram).

The mains were a bit disappointing as their plating was rather unceremonious --whatever meat you had them cook along with a serving of rice. No garnishes to make the dish look visually appealing. The "steak rice" (P75 per order) was also pretty disappointing: it's basically just butter, Worcestershire sauce and corn. As for the meats, we had mixed feelings in our table but altogether the food wasn't bad considering the reasonable pricing!

Overall, Epicurious still needs to work out some kinks but has great potential. They've just opened after all. It's definitely worth a visit after a month or two.

Props: Wonderful ambiance, friendly staff, decent selection of cold cuts and cheeses.
Slops: Incomplete pricing, sparse plating of "mains".

EPICURIOUS
East Wing, Lower Ground Level.
Shangri-la Plaza.
02-5707741
epicuriousmanila@gmail.com

I also wanted to take the time to share this advocacy that I support - Love Food Don't Waste from Healthy Options! Did you know that Metro Manila wastes up to 2,000 tons of food daily. That's crazy considering the people who could have benefited from all that food! Let's do our part in making sure the food we buy/order gets consumed in full.

Now, I know what you're thinking. You're thinking, "I grew up in a household where we had finish our meals." or "We always eat our leftovers." I'm like that too. That's why Healthy Options is making it easy for us to help reduce food wastage through their Foodless Plate initiative. Basically, just take a photo of an empty plate after your meal, include the #foodlessplate hashtag in your post, tag Healthy Options and post to Facebook, Twitter, or Instagram; and Healthy Options will make a donation to Hands on Manila's Eat to Feed program. (Full instructions in below infographic)

 

My #foodlessplate from EPICURIOUS

For more information on how you or your household can help reduce food waste visit www.healthyoptions.com.ph or like them on Facebook.

Until next time,
Ozy

Step up to the world’s best-selling Scotch whisky - Johnnie Walker Red Label

by Brian K. Ong

Who would have thought that the JOHNNIE WALKER RED LABEL is the world's best-selling Scotch whisky? With almost half of Johnnie Walker sold around the world being the Johnnie Walker Red Label, it shows how much people throughout the world love the label.

I personally thought it was the Johnnie Walker Black Label which held the distinction, but I was proven wrong. Probably, for Filipinos, it is the perception because the Black Label is the more popular drink marketed among the labels.

Now, Diago Philippines wants us to step up to the Johnnie Walker Red Label, the pioneering blend that saw Johnnie Walker reach-out from humble beginnings in a little grocer’s shop to become one of the world’s first truly global brands.

Starting December 1, this ‘Pioneer’ Blend is made more accessible to Filipino consumers - the 1L bottle of Johnnie Walker Red Label is now available for only PHP 650 SRP, and the 750mL bottle for only PHP 490 SRP in leading supermarkets.  With this new price range of the Red Label, Filipinos can now enjoy this special blend that is perfect for casual get-togethers or "inumans," as we Filipinos would love to call it.

To celebrate this special announcement, Johnnie Walker hosted a fun and interactive mentoring session dubbed as the "Johnnie Walker Red Label Academy," Johnnie Walker Global Brand Ambassador Tom Jones took us on a journey through the rich heritage and unique enjoyment of Johnnie Walker Red Label.

“Nothing typifies the Walker’s journey more than the Pioneer blend, Johnnie Walker Red Label. The story of this blend exemplifies the bold ambitions of the Walker family,” shares Tom Jones. “The Walker Family needed a whisky that travelled well - one with a depth of flavour even when mixed with ice, water or soda; one that would transcend cultures, tastes and climes.” This led to the creation of ‘Special Old Highland Whisky’ – later to be known as JOHNNIE WALKER RED LABEL.”

With a powerful combination of spicy smoky malts and lingering lighter grains, Johnnie Walker Red Label is a youthful upstart of a whisky, packed with excitement, energy, big bold flavor, and versatility. It is vibrant on the tongue, crackling with hints of spice, then notes of malt, vanilla and peat—finishing with the lingering smooth, smoky signature of Johnnie Walker.

The genuine and bold taste of Red Label is wonderful on its own, but also really adds character to a variety of cocktails and mixers. Johnnie Walker brand ambassador Tom Jones provided different recipes on how Johnnie Walker Red Label can be best enjoyed.

Johnnie Red Soda – The Perfect Serve
1 part of Johnnie Walker Red Label
2 parts of Lime soda
Ice
Optional: Orange Twist
Pour the whisky into an ice-filled glass, top up with lime soda and rim the glass with orange twist.


Johnnie Ginger
1 part Johnnie Walker Red Label
3 parts Ginger Ale
Ice
Lime wedge garnish
Combine in an ice-filled glass and stir. Add a lime wedge garnish for additional zing.

Napa Valley Winemaker Ed Sbragia Visits Manila

Napa Valley Winemaker Ed Sbragia Visits Manila
by Brian Ong

Napa Valley icon and Beringer's Winemaster Emeritus Ed Sbragia visited the Philippines for the first time last week to meet local wine enthusiasts in Manila. Happy Living Philippines, the exclusive importer and distributor of Beringer Wines, took care of this special occasion, with a wine pairing event at Cav Wine Shop and Cafe in Bonifacio High Street.

Ed Sbragia is recognized globally for his significant contributions to Napa Valley. He is the only winemaker in the world to receive Wine Spectator’s “Wine of the Year” award for both a red (1986 Private Reserve Cabernet Sauvignon in 1990) and a white (1994 Private Reserve Chardonnay in 1996) wine.

Only the 6th winemaker since Beringer was established 137 years ago, Mr. Sbragia spent more than three decades of his career working with the oldest continuously operating winery in the Napa Valley. He is also behind the Sbragia Family Vineyards, a small winery which has been a lifelong dream of his.
 

“We have been inviting Ed to the Philippines since we brought in Beringer in 2000. It is an honor to finally be able to show him Manila and introduce him to the growing Beringer fans,” shares Kathy Yao-Santos, Happy Living Philippines Marketing Director and COO. 

Chef Markus Gfeller prepared a special menu last November 20, the evening that Mr. Sbragia graced Cav Wine Shop and Cafe in Bonifacio High Street. More of the food and wine pairing on my next post. Meanwhile, a portion of the proceeds from the dinner was donated to the victims of typhoon Yolanda.

Of course, I wouldn't let the night end without having a photo with the winemaker himself, Mr. Ed Sbragia. :) Cheers!

Beringer Wines are served in major hotels and restaurants. Among the retail outlets that carry the brand are Cav Wine Bar, Gourdo’s, S&R Membership Shopping, Unimart, Rustans Supermart, SM Supermarket, Landmark Supermarket, Metro Gaisano Supermarket, The Tinder Box in Cebu, Culinary Connection/La Vetta Restaurant in Cagayan de Oro, Iloilo Supermarket and Altura’s in Bohol. Inquiries are welcome at 8956507 – 08, 8960336. Email info@happylivingwines.com or log on to www.happylivingwines.biz for more information.