World Cellar to host Truffle Alchemy dinner

Filipino-Australian chef Oliver “Oli” Buenviaje has created a truffle-and-caviar menu for Truffle Alchemy, a first-of-its-kind, one-day-only wine dinner to be held on July 25 at World Cellar in Gateway Mall 2, Araneta City. The event coincides with the peak season for Australian truffles, which runs from June to August, giving Manila diners access to the ingredient during the Southern Hemisphere harvest window.

For the dinner, Mr. Buenviaje will personally hand-carry truffles from Below & Above Truffles in Pemberton, Western Australia. He has worked with Alain Ducasse and Alain Fabrègues, as well as with luxury hotels in Australia, Thailand, and the United Arab Emirates. He currently operates Olio’s Fine Food Catering and Maison Privé, a luxury private dining service in Australia. His culinary work is also set to be introduced in Manila through Seafood8 by Olio’s, an upcoming dining concept at World Kitchens. Truffle Alchemy will serve as an exclusive preview of that culinary direction.

The dinner opens with small snacks: Aged Wagyu Tartare with Osietra Caviar and Western Australia Truffles, and Seaweed Brioche with Wagyu Tallow and Miso Butter. These will be served with Dr. Loosen Wehlener Sonnennuhr Riesling Kabinett 2023.

The second course is a variation on traditional Japanese mushroom rice, prepared with prized Koshihikari rice as a mushroom risotto with Norwegian salmon and truffle sabayon. It will be paired with Old Vine Chenin Blanc 2023 from South Africa’s Warwick Winery.

The third course features Aged Black Angus Tenderloin with Burnt Soy Glazed Pumpkin, Truffle Celeriac Mousseline, and Perigueux Sauce. World Cellar sommelier Benedict Tan will pair the dish with Two Hands Odd Couple Pinot Noir 2022 from Australia.

Dessert will be Brule Brioche with Caramelized Blu d’Auvergne, Honey, and Fresh Truffles, a savory-sweet dish designed to pair with Chateau Imperial Tokaji Sweet Szamorodni.

Siklab adds regional flavors for limited-time offer

Siklab, The Bistro Group’s homegrown concept, is offering a limited-time special titled “Flavors of the Philippines,” featuring classic and comforting dishes from the country’s three main island groups. The menu addition includes regional dishes, drinks, and dessert, reflecting how Filipino restaurants continue to use limited runs to introduce regional recipes to a broader dining audience.

Representing Luzon, Siklab is serving Igado, the well-known Ilocano dish made with tender strips of pork cooked with liver, red bell peppers, and green peas in a flavorful stew.

From the Visayas, the restaurant is offering Pork Liempo Humba, a rich pork dish prepared with puso ng saging, or banana heart, tausi, or fermented salted black beans, and pineapple for a sweet-and-salty element.

From Mindanao, Siklab is adding Tiyula Itum, a black Tausug soup noted for burnt coconut that contributes smoky notes to beef simmered with palapa, herbs, and spices.

The limited-time menu also includes pampano, a fatty and buttery fish that is fried and served with homemade mango sambal sauce. Siklab has also added buko juice served in a fresh coconut shell, along with taho, or silken tofu with molasses syrup and tapioca pearls.

Siklab’s drinks are now available in one-liter pitchers, with options including Gulaman, Sampalok Limonada, and Binibining Dalandan. The restaurant said customers may follow @SiklabPH for news and promotions.

Healthy Options introduces frozen desserts

Baking Therapy by Healthy Options has launched a new line of frozen desserts at its Shangri-La Plaza location. The range includes artisanal gelato and sorbet in unique and local flavors.

Unlike conventional ice cream, gelato contains more milk, less cream, and significantly less air, giving it a denser texture and a more concentrated flavor. It is also served at a slightly warmer temperature, which allows the natural character of the ingredients to be more pronounced.

The collection has no added sugar. Its sweetness comes either naturally from ingredients, such as the single-origin Davao mangoes used in the Mango Sorbet, or from carefully selected blended sugar-free alternatives.

The Hazelnut Gelato is made with 100% pure Italian hazelnut paste. The Dark Chocolate Gelato is crafted from 100% chocolate tablea and cacao powder from award-winning chocolatier Auro Chocolate, which sources its produce directly from farmers across the Visayas and Mindanao. The Matcha flavor uses premium Japanese tea sourced through The Republic of Tea.

The Coffee flavor highlights kapeng barako, one of Batangas’ iconic coffee varieties. The Pistachio Gelato gets its muted green color naturally from pure California pistachio paste. The lineup also includes Mango Sorbet made with single-origin Davao mangoes.

Fundador marks Spain’s World Cup title with limited release

Fundador Brandy is marking Spain’s 2026 World Cup Championship with a special limited release called Edicion Campaones del Mundo 2026.

Spain’s World Cup victory over defending champion Argentina was described as the result of a combination of experience and young talent. The win reaffirmed Spain’s standing as one of the defining powers of international football in the 21st century.

Fundador said Edicion Campaones del Mundo 2026 is more than a commemorative bottle, as it also marks what it described as a rare alignment of history. As Spain celebrates its second World Cup, Fundador is also observing the peak maturity of a curated collection of brandies that have spent years aging in its centuries-old sherry bodegas under the Solera system.

The limited release will be offered for sale in Spain and global online stores. Fundador said Edicion Campaones del Mundo 2026 reflects values shared by Spain’s championship legacy and Fundador’s nearly 300-year heritage: perseverance, authenticity, craftsmanship, and excellence.

Kingsford Hotel Manila serves heirloom Lauya de Palanyag

Lauya de Palanyag is among Parañaque’s notable local specialties. The comforting stew traces its origins to inland farmers who contributed fresh vegetables such as cabbage and camote, or sweet potato, while coastal fishing communities supplied patis, or fish sauce.

Residents adapted the recipe according to local preferences, creating distinct versions across different barangays. Some communities use slow-simmered tender beef or pork, while others vary the recipe by including squash or sweet potatoes.

Across heritage communities such as La Huerta, Tambo, and Don Galo, the core elements remain consistent: cabbage, sweet saba bananas, the distinct aroma of kutchay, or Chinese chives, and a signature reddish broth naturally colored with atsuete, or annatto, and balanced with panutsa, or palm sugar, to create a savory-sweet flavor profile. A traditional Lauya de Palanyag is also served with ensaladang talong, or eggplant salad.

Parañaque is strengthening its local identity by preserving and promoting dishes that reflect its heritage. Kingsford Hotel Manila is one of the city’s newest partners in the effort and is the first hotel to officially serve Lauya de Palanyag as part of its menu.

By sourcing local ingredients and applying regional cooking techniques, Kingsford Hotel Manila said it helps ensure that urban development does not come at the cost of cultural erasure.

The hotel is extending an exclusive dining privilege to Parañaque City residents and professionals who work in the city. Guests may receive a 20% discount on their total bill at Kingsford Café with every order of Lauya de Palanyag, which is priced at P700. To avail of the offer, guests must present a valid ID verifying their Parañaque residence or workplace.

For full promo details and mechanics, guests may visit Kingsford Hotel Manila’s official Facebook page at facebook.com/kingsfordmanila, contact dine@kingsfordmanila.com, or call 0917-805-3585. The hotel is located along JW Diokno Blvd., Entertainment City, Parañaque.

Jollibee launches JolliBINI Bundles

Jollibee has launched exclusive JolliBINI Bundles, a limited-time promotion that pairs Jollibee menu favorites with collectibles inspired by P-pop girl group BINI.

Available until Aug. 31, the JolliBINI Bundles allow customers to buy Jollibee meals while collecting limited-edition merchandise featuring all eight BINI members. Each bundle comes with random member collectibles, and some customers may receive a Special Group Photocard.

Customers may choose between two bundle options during the promotional period. JolliBINI Bundle A, starting at P269, includes a choice of an Original or Special Cheesy Yumburger, one Chickenjoy with rice, a regular drink, and one random JolliBINI Collectible Set composed of a Bag Charm and Photocard.

JolliBINI Bundle B, starting at P399, includes a choice of an Original or Special Double Cheesy Yumburger, one Chickenjoy with rice, a large drink, and two random JolliBINI Collectible Sets.

The JolliBINI Bundles are available in all Jollibee stores nationwide for dine-in and takeout.