#philtatlerdining

With the year winding down, @philtatler's December issue counts down to 2018 with robust roasts and glorious grilled items from some of the country's best hotels and resorts. From great steaks and tandoori-cooked lamb to grand turkeys and rib roasts, readers and diners are spoilt for choice for getting the new year off to a sumptuous start. #food #foodwriting #lifestylejournalism #lifeextraordinary #philtatler #philtatlerdining #feast #innewsstandsnow

This rack of baby back #ribs is unusual in the sense that it looks all-American, but the flavours are distinctly Filipino: touches of soy, muscovado, and anise adding savour to the #pork. #food #diningout #lunch #philtatlerdining (at Makati)

In this month's @philtatler, we talk about the Dom Pérignon Deuxieme Plénitude (P2) 2000. An aged #champagne, the P2 is surprisingly fresh and vibrant with a nose redolent of bittersweet citrus and stone fruit and an intriguing hint of sap, liquorice, and malt on the palate. Read the full feature in the December issue of Philippine Tatler; out in newsstands now. #wine #lifeextraordinary #thefinerthings #philtatler #philtatlerdining (at Philippine Tatler)

Something #sweet to cap #dinner off? Caramelised carrot #cake, milk #chocolate mousse, mixed berry trifle, and a walnut and pear tart. #food #dessert #diningout #philtatler #philtatlerdining (at Dusit Thani Manila)

Fresh, vibrant flavours and toothsome textures are what you get in the dishes served at Anila, the poolside restaurant at @anyaresorttagaytay. Locally sourced ingredients are skillfully transformed into deliciously healthy and memorable meals. #food #diningout #philtatlerdining #lunch #foodsustainability #freshandlocal (at Anya Resort & Residences, Tagaytay)

According to chef Chele Gonzales of Gallery VASK and Enye in Cebu, arroz con Bogavante is normally served in the winter as a way of keeping people warm, filling them up, and giving them energy for daily tasks. Reminiscent of Italian risotto but not as creamy, the dish involves #rice cooked in a broth compounded with lobster shells, lobster heads along with the crustacean's coral and tomalley, a tomato sofrito, and smoky pimenton rojo for piquancy. The dish is served with chunks of cooked lobster and an organic Chardonnay to cut down on the richness. #food #dinner #diningout #philtatlerdining #philtatlertraveller (at Enye by Chele Gonzalez)

Molten #chocolate fondant and strawberry! #food #dessert #sweet #philtatler #philtatlerdining

Here's an idea that can be served for #breakfast, #lunch, AND #dinner (as well, I suppose, #tapas in between): morcillas chopped up and sautéed with sweet onions and a bit of garlic dolloped over fried #eggs and served on a bed of crunchy spuds. Pro-tip: I would fry the eggs up till the edges are burnished and crispy (huevos estrellados) and drizzle over a syrupy crema di Balsamico for a sweetly tart contrast to the meaty, eggy richness. #food #diningout #culinaryideas #kitchenexperiments #philtatler #philtatlerdining (at Tapella Restobar)