Black Olive Cerveceria's Beef Bourguignon with bacon, mushrooms, confit of pearl onion and served with rice pilaf.
Black Olive Cerveceria's Confit of Bacalao on Squid Ink Risotto.
Livestock's signature melt-in-your-mouth Crispy Pata, so tender and crispy, all you need is a popsicle stick to carve it.
Madison's Bistro Moderne's Speck and Goat Cheese Mousse, Italian cured meat with goat cheese, apple mustard chutney, truffle essence and walnuts on baby arugula and raspberry sauce.
Italianni's Salmon & Cream Cheese, buttery and flaky puff pastry topped with poached egg and hollandaise sauce, premium smoked salmon and dill cream cheese.
Italianni's savory Hearty Seafood Omelet, with cream dory, fresh calamari, red and green bell peppers in a fluffy squid ink omelet, served with baked French toast and maple syrup.
A refreshing treat with ice cream, fresh and creamy carabao's milk, and finely shaved milk ice topped with yema.
Dulcelin Gourmet's Stuffed Chicken Breast, delicately poached chicken breast stuffed with cream cheese, garlic and ham, served on chorizo rice and pickled corn relish.
Dulcelin Gourmet's Scotch Eggs, farm fresh eggs prepared aji tamago style, wrapped in Italian garlic sausage, breaded and deep-fried, topped with seaweed and served on miso corn rice.
A refreshingly sour soup with prawns, vegetables and green mango from Pico Restaurant and Bar.
The Pink Panda's Stir-Fry, with brocolli, cabbage, carrots, tofu, and woodear mushrooms.
The Pink Panda's Panda Balls, black and white sesame coated buchi filled with sweet black bean paste, peanut butter & jelly, and dark chocolate.
Village Tavern's new Foie Gras Burger, premium Wagyu beef topped with Gruyere cheese, braised onions and seared foie gras on homemade pretzel bun.
Tonkatsu by Terazawa's Frozen Green Tea, rich and creamy green tea ice cream layered on Graham crust topped with soft meringue.
Fancy a PB & J or Pancake with Maple Buttercream macaron? Or a Tequila Rose? Or even Bibingka with salted egg? Just some of the cool new flavors from Mrs. Graham's Macaron Cafe.
Fancy a PB&J or Pancake with Maple Buttercream Macaron?
Creating your very own signature hot pot at Huat Pot.
Chili's classic Big-Mouth Burger topped with aged Swiss cheese and mushrooms.
Kimukatsu's signature 25 layer breaded pork cutlet with sour plum and shiso leaf.
Crystal Jade Shanghai Delight's signature steamed soupy pork dumplings.
Not your usual cheesecake, made with purple yam from Indulgence by Irene.
Silk Road's Fresh Prawn Rolls, delicate spring rolls stuffed with rice noodles, herbs and vegetables.
IHOP's French Onion Pot Roast, USDA Choice beef with caramelized onions, rich gravy, and mashed potatoes.
Create your own signature burger in six easy steps at BRGR: The Burger Project. Here's mine: Double Angus beef patties topped with bue cheese, red onions, bacon, and sauteed mushrooms on a brioche bun.
Pino's crispy pork bagnet on spicy and creamy coconut milk with shrimp paste and vegetables.
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