100% pure chuck, special sauce, cheddar cheese, tomato, onion, lettuce on a potato bun.
It's premium and you'll pay for it - and you will also lick the juices off your arm.
Yes, I do believe it's a contender!
🍔🙌😜 #TeddysBurgersPHFollowing
Octonauts
I'll have what #NateAppleman is having. (I'm no #creeper...just a bit. Hehe!)
No wonder he liked this - it's delicious, healthful and a meal in itself: seared octopus, mango, peanuts, and shredded cabbage.
Woot!
#WildflourMakati
Torched Salmon Donburi
Hmm.. I see why people have been talking to me about this dish: salmon, medium rare, skin torched til crisp - with mentaiko and tobiko and a sous vide egg on top of roasted corn and shiitake wild rice.
Delicious AND healthful too! Well done, @niccosantos and @ethoss ! 🙌😜 #YourLocalFollowing
Fried Chicken Paprikash in Gravy
Fried Chicken Paprikash in Gravy
One color, yes, but it hits the spot!
Fried Chicken Paprikash - crispy chicken with a paprika cream sauce on rice.. yun o.. my ladies lunch special. 😜
Melting Pot Kitchen & Bar.
Sweet Potato Cheese Balls
Muy espesyal Sichuan province sweet potato cheese balls --- specially made by Sichuan chefs here at#ModernSichuan!
#BGCEats2014 — with Bel S. Castro, Mio Infante and George Nocom Pua.
The Flying Pan
Franco's Breakfast
A rare indulgence: "Franco's Breakfast"
Angus beef "sisig" with the usual suspects - egg and garlic rice, and a refreshing side of cucumber, tomato and salted egg relish. A tad bland - but nothing a splash of Knorr couldn't fix. 😜
#TheFlyingPan
Vask
The thing with eating here at Gallery VASK is you allow yourself to go on a journey, to soak stories in, and experience new things. Not the place for meat and potatoes, but if you open yourself to it, you will be rewarded. One of my favorite things from last night is this dessert of humble cassava, with coconut ice cream and torched carabao's milk. The effort they put into this is crazy (especially with the boiled and torched milk!) and it tasted awesome! 🙌
I love this picture because it captures a lot of things: the images of foreign chefs Chele (VASK) and Julieta (formerly of Mugaritz in San Sebastián) - who've scoured the Philippines to make a modern meal of all local ingredients and using flavors familiar to us but through their personal interpretations (Chele says he now knows how the great Brazilian chef Alex Atala felt when he fell in love and cooked with ingredients from the Amazon) --- but more importantly, the two chefs showing their playful side, showing us how a meal like this should be enjoyed: with a sense of childlike wonder and whimsy. It may not be for everyone, but I'm happy that things like this are happening on our shores. Our food scene moves forward.
— with Juan Carlo Calmaand Chele Gonzalez.
La Cabrera
Asado Del Centro
Check it: Php 1,500 for Asado del Centro (prime short ribs), good for two pax, with unlimited sides. Oh yesssssss 🙌
Juicy Ojo de Bife
that's Prime Ribeye to us. Php 2,680 for two with unlimited sides (which are great, by the way). This place has left quite an impression on me. 🙌 #lacabrera
Rogel de Dulce de Leche
The Argentinians wrote the book on dulce de leche - behold the Rogel de Dulce de Leche ---- think Dulce de Leche Sans Rival. Perfect with a cup of #LaMill Argentinian coffee.
Proceed to pass out. Zzzzzzzzz.... Awesome, #lacabrera