Chocolates nowadays are a dime a dozen but they are rarely as satisfying as you want them to be. Villa Del Contes Authentic Italian Chocolates are a different matter altogether. In the tradition of artisanal chocolates, they make use of only premium-quality handpicked cacao beans, which they believe to be the foundation of great chocolate. For 75 years, these artisans have been handcrafting fine chocolates in a factory in the small town of Villa Del Conte in Padova, Italy, creating a unique Cioccolato experience for their patrons. Like all chocolate lovers, I am beyond ecstatic that I can always get my sweet fix with a box of authentic Italian chocolates right here in Manila!

When you need to satisfy your craving for deliciously moist chocolate chip cookies and brownies, only one name comes to mind—Mrs. Fields!

Mrs. Fields has been a household name for decades, and it’s easy to understand why. The brand's uber tasty treats are unlike any other. Admittedly, I'm not much of a sweets fan but I can always make an exception for Mrs. Fields goodies because they're simply irresistible! From the minute you bite into one of their signature goodies, you can’t help but savor the delicious balance of ingredients that bring out the flavor in each piece.

On the 24th of February, witness the East and West converge as the Management Engineering Association, in collaboration with Mercato Centrale presents TRIP! Around the World in 80 bites, a food bazaar that takes you places!

Smaller than a cupcake, chewier than a brownie and has more kick than a rhum cake. Liqueur Bonbons are delightful and imaginative confections, perfect for the adventurous spirit. Given their truffle-sized portions, they're great for sharing with friends and I'd imagine they would be an awesome potluck treat as well. So if you haven't yet, try LIQUEUR BONBONS and experience a unique treat! 

Now that I'm fully aware that Torch is a place full of hits, I braced myself for another sumptuous encounter with the fusion restaurant. My answer to Deal Dozen's invitation for a round two could never be faster. Torch did manage to set the standards pretty high on my last visit. Little did I know, I was in for another amazing treat.

Sweets always get through almost everyone's better sensibilities. Whether you're a person on a strict diet, a person banned from sweets because of a health problem, or someone who at some point thinks that your health (and figure) is better off without sweets, there is and will always be a moment of weakness that you actually feel the need to succumb to that sweet craving. Especially if that involves round, pastel colored, cream-filled goodies that taste as good as they look - Macarons. Macarons are meringue cookies sandwiched with a filling, originating in European countries. I have tasted a few local versions of the treat and deemed them all heavenly, making macarons a top-treat for me. Macarons are macarons, but just a few days ago, I had a change of heart. Not because I don't like them anymore, but I'd say that they are not just macarons anymore. Macarons are now Alchemy.

I am forever guilty of having a sweet-tooth. As a child, I spent most of it munching my way through tons of candies and chocolates and as a teenager, I've had this sheer weakness for cakes and pastries that actually fueled me to have a short course on basic baking. I do bake cookies and brownies but I consider myself just the hefty eater who wants to be an average baker simply because I believe that one can truly appreciate what he eats especially when that person knows the whole loving process on how those heavenly goodies came to be. Being average, I leave all the complicated baking shebang on experts.

Some people like chocolate, others crave for ice cream but I am a self-professed cake lover. So I was pretty excited walking into the classy facade of Luxe, A-List Desserts. Luxe, as the name implies, evokes the qualities of elegance and opulence. Inspired by the element of extravagance, Luxe is a haven for specialty cakes and gourmet pastries.

When it comes to fusion restaurants, it's a hit or miss affair. I wouldn't say the same to Torch, as DealDozen invited me to see how Torch fares as the fusion restaurant with plates and plates of hits.

I realize that the best place to eat and actually enjoy food is one where everything is not too linear or too stiff.  At a glance, Big Bad Wolf is your typical New York Pad, only with a lot more of that quirky vibe. Ergo, it qualifies as a place to actually eat your bellies out. That’s exactly what I did when the DealDozen team asked me to try out Big Bad Wolf.

I love food markets, especially Mercato Centrale because there’s such a huge selection of specialty dishes. You can pretty much find whatever it is that you’re craving for all under one roof.

One night, Terence and I decided to brave the heavy crowd and do a little exploring amongst Mercato’s stalls to find food to eat for late dinner. After munching on tacos, beef salpicao, roti and takoyaki, we dropped by the Merry Moo Ice Cream booth to get our dessert fix.

Draft Gastropub’s comfort food didn’t fail. We started with the Half Pound US Angus Bleu Cheese Burger (Php390). The burger tasted 100% real beef, topped with melted bleu cheese made it really interesting.

My top pick for the day was the Fish & Frites (Php350). Simple, light yet filling. The fish’ batter was crisp and, not too oily. It went very well with the chunky homemade tartar sauce. The fries alongside the fish was also a highlight. Homecut fries spinkled with some sort of barbecue seasoning.

Food was excellent, service was great. On top of this is the touch of design on each plate which makes dining at Hanaichi an experience. I can see and feel the love that has been put in each dish through the plating by the hands of the chef. I can't wait to go back to Hanaichi for another Authentic Japanese experience.

This is yet another five-course degustation you wouldn’t want to miss, created by chef Bruce of Robot. And as you go through my dining experience at Robot, you will see the creativity, passion and love they’ve put on each composed plate.

My go-to Paella place has always been Casa Armas. They have never failed in serving me good quality paellas. It has always been cooked just right, not too wet nor dry and has that toasted crust which everyone in the table fights for. Not to mention the other scrumptious dishes they offer.