Here are the most memorable dishes and drinks we tried in June.

Lechazo at Asador Alfonso

A must-try for fellow lamb lovers is Asador Alfonso’s Lechazo (aka roasted suckling lamb) that’s slow-roasted to perfection in a special wood-fired oven or ‘horno” just like it's done in the numerous grill restaurants or "asadors" in Spain. Now one doesn’t even need to fly to Spain to eat this thanks to the newly opened Asador Alfonso in Alfonso, Cavite (less than two hours drive by car from Metro Manila). It’s a lot like a cochinillo but in lamb form. Best eaten with just its drippings while hot and sizzling with plenty of white rice. Contact 09171507621 to reserve. -- Cyrene de la Rosa

Tinola Ramen at Oya 

Located at the same co-sharing creative space that houses Metiz’s sibling Automat at the 2/F of Karrivin Plaza Bldg. A is Oyasumi Ramen’s little brother called Oya, where one must-try their Japanese take on the Pinoy “tinola” in ramen form. A hearty yet light and comforting, easy-to-finish ramen that’s perfect for the rainy days ahead. Now on super duper soft opening from Tuesday to Saturday 1 p.m. to 9 p.m. @oya.ramen on Instagram. -- Cyrene de la Rosa

Wood-Fire Grilled Whole Pompano at Burnt Bean

Well-loved BGC restaurant Burnt Bean just opened a new branch in Podium. Many people know how good their beef brisket is inspired by their then-concept Holy Smokes. But this time, I made an unconventional choice and ordered fish. When was the last time you had pompano in a restaurant? Their version has so much depth in flavors because it was cooked over flames, and then slathered with flavorful pesto, dill, caper, and butter sauce. I need rice! -- JC Cailles Lo

Soup Duo at Kas & Poly

My most creative restaurant concept award goes to Kas & Poly. I’ve never heard of any establishment serving no-borders Mediterranean food with the mantra 'Stellar Food + Cosmic Drinks.' My 12-course tasting menu had each dish representing each zodiac sign, where the standout was a Libra-inspired Soup Duo of hot creamed purée of spinach and a cool romesco gazpacho. Signifying balance, you can mix the two to create a balance in both temperature and flavor. What a harmonious creation! -- JC Cailles Lo

36-hour Kurobuta at Taupe Dining

Much has been talked about elevating Filipino cuisine but I never imagined it could be stylish until I dined at Taupe. This is a restaurant with chic, classy, minimalist interiors out of a runway fashion show, advocating Filipino regional ingredients. My best dish from its tasting menu is the 36-hour Kurobuta pork belly with black garlic, kamias, batwan fruit, and crispy kale. Melt-in-your-mouth piece of pork accompanied by a rich creamy ramen-like sauce with a hint of acidity from the local souring agent batwan. Simply divine. This is my second time to visit and I can vouch for its consistency. -- JC Cailles Lo

Avocado Pesto Pasta at Sinta Restaurant

There is a new must-go restaurant in Tagaytay area especially if you miss the food of the great Chef Ariel Manuel of Lolo Dad’s. This is a place to relive those memories with an unobstructed view of Taal volcano, a grand dining area with a high ceiling, and a structure inspired by a cruise ship. The food here is as impressive as how the restaurant looks. I love creamy pesto pasta and who would’ve thought it could be made without heavy cream? The version of Chef Ariel has avocado tossed in firm durum wheat pasta, pine nuts, sweet basil, cilantro, garlic, parmesan cheese, and olive oil. It’s also topped with generous avocado slices. Not all pesto pasta dishes are created equal. -- JC Cailles Lo

Bulalo Osso Bucco at Sinta Restaurant

Everything I’ve tried at Sinta Restaurant was so magnificent that I had to make a second entry. We were in Tagaytay and it’s hard to miss a comforting bowl of bulalo soup. But the creative genius behind the kitchen made use of the beef knuckles and tendon, made them fork tender, cooked in a rich tomato-herb sauce, and served with mashed potatoes. Now you’ll ask me, where is the “utak” of the bulalo? It was made into an inventive bone marrow croquette. We had a second order after the first one was gone in minutes. I had the leftovers for breakfast too the following day. It's that good! -- JC Cailles Lo

Tab Haam at Benjarong, Dusit Thani Manila

Chef Noom of one-Michelin star Bangkok restaurant Chim By Siam Wisdom and Chef Ja of Benjarong use tamarind and lychee-calamansi to tame the richness of of foie gras in this first course of Benjarong's limited time "A Celebratory Homage to the Flavours of Thai Cuisine" eight-course dinner. -- Jeeves de Veyra

A5 Wagyu at AKA, Crimson Resort and Spa Mactan

Crimson Resort and Spa Mactan takes guests on a journey through Japanese cuisine with AKA, its newly opened high-end Japanese restaurant. One of the select destinations is this spectacular plate with tender A5 Wagyu steak that is served almost rare with just a razor thin sear with scallions, AKA steak sauce, wasabi, and rock salt on the side. -- Jeeves de Veyra

Puto Maya Bonbon at Victoria Amores Chocolates

Puto maya is a Cebuano gingery rice delicacy often taken with hot chocolate. Tokyo-based Filipina chocolatier and Victoria Amores Chocolate founder Rose Hudson's interpretation compresses these two in a gingery chocolate bite. This was just one of her creations prepared and served at several Cebu Food and Wine Festival events. Check out @victoriaamoreschocolate on Instagram as Hudson occasionally flies back to the Philippines for pop-ups and chocolate pairings. -- Jeeves de Veyra

So long bao cocktail by Diageo World Class Philippines Bartender of the Year 2024 winner Kiko Victor

This is The Curator Coffee & Cocktail’s Kiko Victor’s rift on the xiao long bao in molecular gastronomy cocktail form. A delicious concoction made with banana milk, Johnnie Walker, cocci, lemon juice, and honey that was “spherified” (enclosed in a molecular gastronomy produced sphere) to look like a dumpling, garnished with lao gan ma (chili sauce) and chocolate. To drink this, it is best to swallow it whole and allow it  to pop inside one’s month, to enjoy the very tasty and perfectly balanced drink. This was one of four cocktails that Kiko presented during the Speed Challenge that earned him one out of the four spots to the finals of the last Diageo World Class Philippines bartending competition that he eventually won, earning Kiko the Diageo World Class Bartender of the Year for the Philippines 2024 title and the honor to represent our country at the World Class World Finals this September to be held in Shanghai, China! -- Cyrene de la Rosa

The Mascot 2018 Red Blend, Napa Valley 

The Mascot is a wine that Bill Harlan’s son Will started making on an experimental basis, initially just for private family consumption that was eventually shared to some close friends and now to the world in an extremely limited basis. The Mascot is a Napa Valley Cabernet Sauvignon made from the younger vines of three of the most-sought after Napa Valley wineries (all owned by Bill Harlan) -- BOND, Promontory and Harlan Estate. It offers somewhat of a sneak preview of what to expect from its older siblings at a more “approachable” price. 

At a The Mascot wine dinner held recently at Okada Hotel’s La Piazza that was hosted by Bernice Chong, Director of Asia Pacific for Domaine H. William Harlan, the 2018 vintage of The Mascot comprised of 90% Cabernet Sauvignon with some Petit Verdot and Cabernet Franc stood out with its deep, dark fruit notes with a slight herbal but, pleasant finish with just the right amount of tannins. Making this particular vintage a pleasant Cab Sauvignon to drink even on an extremely hot summer night. A plus in Manila’s always summer weather. Exclusively available locally at Premium Wine Exchange. -- Cyrene de la Rosa

Negroni at Goa Nights, Cebu IT Park

I was a happy guinea pig for this negroni that featured an experimental gin infused with curry leaves, pandan vermouth and coconut campari. It was a nice twist on the negroni that was a highlight of the bar's wood spice forward cocktails using many ingredients used in Indian cuisine. -- Jeeves de Veyra

Dalghona at The Lost Unicorn, Cebu

This warm signature cocktail made with Irish whiskey, cold brew coffee, topped with whipped matcha Dalghona cream and rock salt was just the perfect drink to during a particularly rainy night during the Cebu Food and Wine Festival.