MANILA, Philippines?Diners on the lookout for fine dining choices this Christmas will surely have a feast, with two top chefs opening their restaurants just weeks apart.

French Chef Cyrille Soenen and Philippine Team captain Ariel Manuel will tease us with their one-of-a-kind creations.

The former promises to serve French food as it should be?in casual setting, where dishes are plated with choices that range from soup to nuts.

Soenen promises that at Restaurant CiÇou, the freshest local produce will blend with the finest imported ingredients. Even given the dishes? highest quality, he adds that he did his best to price them reasonably. The menu, a blend of old and new, a part of it from Soenen?s days at Prince Albert, has old-time favorites that have been given interesting twists.

Remember his pan fried foie with suha confit? If you miss it, ilang tulog na lang!

I look forward to his Ox Tongue with Ravigote Sauce and his Confit of Pork Belly with potatoes and apples. He even has an Apahap with Truffle Sauce.

See you at Restaurant CiÇou next week! It?s at Hotel Celeste, 2 San Lorenzo Drive cor. A. Arnaiz Ave. For reservations, 0917-8858841.

No fusion food

For those who find traveling to Lolo Dad?s in Quirino Ave., rather wearisome, Lolo Dad?s Brasserie is opening at 6750 in three weeks.

The owner, chef Ariel Manuel, describes his new baby as ?a notch above a regular coffee shop,? where comfort food is prepared in classical style. No fusion in his cuisine; expect, rather, a wild play of ingredients and combinations.

Open from brunch onwards, the resto will serve omelettes, sandwiches, pastas, salads and grilled items as entrées.

Manuel?s wine list will be straightforward, a nice mix of new and old world. His coffee will be a blend of Saudi beans concocted by coffee connoisseur Ding Ayuyao, his brother-in-law.

On my most recent visit to Lolo Dad?s, Manuel gave me a preview of Brasserie food: Poached Foie in Jar.

The foie spread like butter on toast, with hints of fresh herbs and pink peppercorns, seasoned with sea salt, dabbed with apple pear relish?the sweet sour sensation just perfect to carry you on to the next bite, ridding your palate of foie fatigue. It was decadent, divine, just plain sarap!

Aside from dining-in, you can also bring home a piece of Manuel?s delectable dips, spreads and pates, all available for take-out and sold by weight. The resto will also deliver around Makati. Finally, high-class food delivery!

To two of my dearest friends, I couldn?t be happier for you! Congratulations!

All-malt beer

Have you tried San Miguel?s new Premium All-Malt Beer?

I usually do an Oktoberfest feature every year. This year, let?s speak of the brew instead of the food. Maiba naman!

I am clueless when it comes to beer and was wondering why my friends were going crazy looking for bars or stores that served or sold the San Mig?s new beer. Not to mention that they were raving about it!

I tried it, too, and I can say it?s the only beer I?ve tried that enters as smoothly as water does?clean, refreshing, crisp, with a hint of sweetness and very mild bitterness, which is what I like about it.

According to the info sheet, malt is a ?rich source of disease-fighting antioxidants. It contains flavonoids, which can counter cell damage and help reduce the risk of cancer and heart disease.?

?It also contains B vitamins that boost metabolism, enhance the immune and nervous systems, keep the skin and muscles healthy and encourage cell growth and division.?

For so long as it?s taken in moderation, of course. I think that?s what they forgot to add. Otherwise, fatty liver!

Well, I don?t know if I?ll ever be a beer drinker. One thing?s for sure, beer lovers will have something new to chug this October. For deliveries, call 632-BEER (2337).

Japanese rice

I love Japanese rice but find it too expensive. Can you recommend a rice that is not as expensive but white and sticky like Japanese??Marissa

At home, I use Jasponica. Have you tried it? It is a hybrid of Jasmine and Japanese rice, long-grained, white, aromatic and sticky. It is cheaper than real or pure Jasmine rice and Japanese rice, keeps well and re-heats well, too. The downside is you eat so much more than you should.

The company that produces Jasponica rice grows it in a 40-hectare farm in Sta. Cruz, Laguna, which has its own research and development center.

For perfect rice, use 1 cup Jasponica with 1 ? cups water. The brown rice is quite good as well. Call 813-7828 local 533.

E-mail the author at raspiras@inquirer.com.ph