FOOD REVIEWS MANILA

Join the #WingstopFlavorRevolution and Win P2,000 worth of Wingstop GCs!

2015-07-11T20:37:00.001+08:00

Taste, crave, and live the flavor...

"I'll bring you to Wingstop," my mom told me one afternoon, knowing that I love flavored wings -- I used to go on weekly wings nights with my cousins in Calgary, Canada where they would offer baskets of wings at a discounted price. She and her friends tried it the day before, and loved it; hence, the urge to let me try it, too. We went to their Glorietta branch the following weekend with the family.

Wingstop is a casual place where modern meets industrial. The counter area proudly indicates that where wings are concerned, they are the experts. Off to the left is a large mural of graffiti-type design, and to the right, diners can enjoy watching while nibbling on their wings.

Pay attention to the house rules. Yes, they are not fast food, but yes, they're worth the wait.

Here's how to order: choose if you want wings, boneless chicken bites, or chicken tenders. For the first two, you can choose among 10 available flavors, and you can have different flavors in one order depending on the number of pieces you opted to have. My favorite is the Garlic Parmesan, and the Teriyaki is good if you want something sweet. Their spiciest flavor is the Atomic, but you might want to try the Mango Habañero for a more suitable amount of heat.

As for the chicken tenders, you get to choose what dip to pair them with. I personally like the Bleu Cheese and Honey Mustard.

There are also chicken sandwiches and sides, along with a selection of bottled and canned beverages. Do get the Garlic Parmesan Fries, they're fantastic!

After you've paid for your order, they'll give you a round disc that will light up when your order is ready for pick-up at the counter. Plastic gloves are available if you don't want to get your digits dirty, but I'd rather use my bare hands. Just don't forget to wash first, there's a sink with paper towels on the side.

Time to dig in!

Aaaand before I forget, you may be interested to win P2,000 worth of GCs from Wingstop.

With the intention of taking over Instagram with their world-famous chicken wings, Wingstop Philippines will host an Instagram photo contest that will encourage people to share their best photos experiencing Wingstop’s flavorful chicken wings.

Here's how to join...

Mechanics:

Follow Wingstop on Facebook and Instagram
Upload your photo enjoying your favorite Wingstop chicken wings with a creative caption
Don't forget to tag @wingstopph and include the hashtag #WingstopFlavorRevolution so they can see your entries

You can post as many entries as you like! One winner will be chosen weekly to get P2,000 worth of Wingstop gift certificates, and then the best photo posted by the end of August will get a Wingstop Flavor Revolution Party for him/her and nine of his/her friends!

Pretty easy, right? Join now! See you at Wingstop! :)

Wingstop
Spot: L/G Glorietta 2, Ayala Center, Makati City
Contact No.: 958.4656
Facebook: wingstopPH

F1 Hotel's LuzViMinda 3: Pistang Pinoy

2015-06-22T23:09:00.001+08:00

Eating your way through Luzon, Visayas, and Mindanao... again...

This year, we celebrated the Independence weekend just like how we celebrated it last year -- with a family staycation at F1 Hotel and a feast at F Restaurant's Luzviminda Food Festival. Now on its 3rd year, LuzViMinda features dishes from the three major regions in the country, hence the name.

Each region is represented by a chef. For Luzon, it's Chef Bruce Lim of Rustique Kitchen, for Visayas, it's Chef Tatung Sarthou of Alab Restaurant, and Chef Sider Tadtad from Big 8 Corporate Hotel is in charge of the dishes from Mindanao.

The buffet runs from June 12 to 25, 2015 and is available for lunch and dinner for only P1,399 nett per person. You can add P100 for unlimited Filipino drinks.

We started with some local cheeses and a couple of bread rolls smothered with some dips like Malunggay Pesto, Eggplant Dip, and Tinapa Mousse. There are soups available such as Papaitan and Seafood Larang with Tamarind and Mango to warm the stomach in preparation for the gastronomic Filipino feast.

Just like last year, the spotlight shines on the Cebu Lechon, but not to be snubbed are the Chicharon, Crispy Buntot ng Tuna, and Lechon Belly Roll, which share the stage with the roasted pig. There are numerous pickled sides great for pairing with these unctuous viands. There's Green Mango, Labanos, Watermelon Atchara, Balimbing, etc. Take your pick and do try the next.

Among the hot dishes available, my favorite would have to be the Lengua Pastel Maja Blanca by Bruce Lim. It's a nice, fresh take on lengua, and that tender meat coated in creamy sauce just makes my mouth water every time I reminisce each bite. Also worthy of note are the Dinuguan Pie also by Chef Bruce Lim, and the Poki Poki Gratin by Chef Tatung Sarthou. The Squid Ink Rice by Chef Sider Tadtad looked tempting, though I was full by the time I was contemplating on trying it.

Aside from the Filipino section, the buffet still has a salad and seafood station. You can opt for greens with a medley of dressings, or you can also try some delectable local salads and ensaladas like Manga Talong Salad sa Tinapa, Pako Salad, Pomelo and Eggplant Salad, etc.

The seafood selection is aplenty as well, with crabs, clams, mussels, oysters, lobsters, and prawns. Aside from these ocean treasures, there's a stash of sashimi and sushi present, to satisfy any Japanese cravings you might have.

The amount of desserts could rival the mains. With tantalizing names such as Taho Panna Cotta, Theo and Philo Champorado Pudding with Candied Tuyo Flakes, Coconut Rice Pudding with Chocolate Ganache, Coco Jam Cream Puff, Tinagtag, Dodol, Otap Mango Float, Filipino Mile High Pie, Brazo de Ube, Theo and Philo Pastillas and Truffles, be sure to make room for these treats. Of course there are cakes---Durian Mango Cheesecake, Theo and Philo Chocnut Cheesecake, Bibingka Cheesecake(!!!)---and sadly I was too full to try them. I wanted to cry, these are the times I seriously wish I had two tummies.

There are also some assorted silvanas, fruits, a halo-halo station, a tsokolate station, native desserts like Ginataan, and a chocolate fondue station. Do try some colored mango and chocolate crepes, and don't miss the ice cream. They have Salted Egg flavor that's more of a salted caramel, and the Durian Tuyo that has an interesting aftertaste.

Skip the sodas and get the Sago't Gulaman or the Melon juice, even just to have a taste of some nostalgia. When you finally try all that you like, feel free to go back for your favorites. If you still have some stomach space left that is. It isn't everyday you get to enjoy food from the far corners of the country. Do try it out, the buffet runs until June 25, 2015.

LuzViMinda at F Restaurant
Spot: 3rd/F F1 Hotel Manila 32nd Street, Bonifacio Global City, Taguig
Contact No.: 928.9888
Website: f1hotelmanila.com
Facebook: f1hotelmanila

Indulgence by Irene: Coffee with Baileys Cheesecake

2015-05-17T19:46:00.000+08:00

Coffee with Baileys? YES, please!

My mom and I are coffee people, and just to stir things up every now and then, we inject a little inebriant into our cup of joe. Our alcohol of choice: Baileys Irish Cream. It really goes well with coffee, and it somehow makes the usual more special. At times, when there's stock in S&R, we use the mint-flavored Baileys, but oftentimes, it's just the regular one. Either is fine.

When I heard that Irene, the talent behind Indulgence by Irene and its popular Queso de Bola Cheesecake, was concocting new flavors---Earl Grey, Corn, Orange Bourbon, and Coffee with Baileys---my ears suddenly perked up at the mention of the latter. Oooh! A favorite combination of mine in Irene's cheesecake creation? This should be good.

And it indeed was! Coffee flavor that was defined in every seductive bite, and a whisper of that good irish cream liquor sneaking up on you sporadically, I can't help but add it to my list of favorite cheesecake flavors along with QDB, Ube, and Calamansi. I love pairing it with coffee, and I enjoyed my first slice with a cup in one hand and a book in the other. And apparently, I wasn't the only one who fell in love with it...

While I was shooting the cheesecake, trying to catch the morning light before the harsh noon comes, my baby was watching me---err, the cake---intently.

As I was finishing up, she asked, "Mommy, can I have a taste? Are you done taking a picture of it?" hope etched across her face.

"Of course," I replied, quite forgetting that it had some alcohol content.

"Mommy, it's so yummy!" my baby cried out as she put another forkful into her mouth. It was then that I remembered-slash-realized it had liquor. When I told her that's her last bite, she got sad. I told her it has wine (the only definition of alcohol she's familiar with), then she asked if she could eat it when she's an adult already, haha! (She knows wine is only for adults) I said yes, sure.

That wasn't the end of the story, though. That night, she went inside our room, holding the red box of cheesecake.

"Mommy, can I eat this?" she said with a pleading look in her eyes.

"No, sweetheart, it can't be for you 'coz it has wine, remember?" I answered, my resolve starting to crumble as I looked at her sad face. But she was one determined cheesecake monster.

"Pretty please, Mommy! Small lang, small lang, pretty please??"

Now who can resist that sweet request paired with batting eyelashes and cute smile? I checked with Irene to make sure that the alcohol content is just at a minimal level, and finally gave in to my daughter's plea. Needless to say, she happily gobbled up the slice. She ate another one the following morning too, and even negotiated for a bigger piece. That good!

Oh well, my share got smaller, I better order another one soon. I'd also like to try the Orange Bourbon next. What can I say, I love liquor combinations! The Earl Grey sounds awesome as well.

Indulgence by Irene now has lots of amazing flavors, check out the price list below:

Regular: Quezo de Bola, Chocnut, Tablea, Calamansi, and Corn
9 inch - P1,000
6 inch - P550
4 inch - P220

Premium: Ube, Earl Grey, Matcha
9 inch - P1,200
6 inch - P650
4 inch - P250

Liquor: Orange Bourbon, Coffee with Baileys
9 inch - P1,400
6 inch - P750
4 inch - P300

Please place your orders at least 2 days in advance.

Indulgence by Irene
Pick-up Points:
1. Astoria Plaza, Ortigas
2. Aseana (school days, early mornings and afternoons)
3. Shell Buendia cor. EDSA (weekdays 3PM)
Contact No.: 0917.622.5800
Facebook: IndulgencebyIrene

Rooted in Nature at Shangri-La Hotels

2015-04-18T14:21:00.001+08:00

Shangri-La Hotels support sustainable food movement...

Sustainable food is food produced with high regard for quality in terms of freshness, nutritional value, and production practices. Sustainable agriculture means feeding the world without damaging the environment or threatening human health. It's a way of growing or raising food in an ecologically and ethically responsible manner. Sustainable food movement thus helps out small local farmers and fishermen, at the same time, it enables people to eat fresher and healthier meat and produce. It's a win-win situation, and I think more restaurants should practice this.

Shangri-La Hotels all over the world have launched a global campaign called Rooted in Nature, wherein the hotels' restaurants are introducing dishes made from locally-sourced ingredients. These sustainable dishes are available year-round.

For this April though, Inagiku, Shang Palace, and Sage Bespoke Grill, Makati Shangri-La's dining outlets, have a set menu that celebrates local produce, fish, and meat from exceptional food suppliers in the country, priced at only P1,500. On the other hand, Circles Event Café will have a section in their buffet that includes said sustainable food for the same buffet rates.

The launch event, which included a mini tour of the restaurants, started at Sage Bespoke Grill, Makati Shangri-La's premium steak house, situated on the floor above Sage Tapas Bar. There, a martini glass filled with pili nuts and some refreshments were served. There was Calamansi and a sweet drink called Mint Cooler made of mint, lemon, and basil. My favorite was the Basil Mash, a downright refreshing drink.

After a few introductions and a little background of what Rooted in Nature is all about, we went on to our first leg of the tour: Inagiku.

Tuna Tartare with Mirin Sauce, Grilled Eggplant, and Sesame Sauce

Baguio Vegetable Tempura and Corn Dashi Soup with Sweet Pork

Steamed Local Sea Bass in Salt Block with Calamansi Sauce

Slim wooden beams adorned the whole place, giving off a relaxing vibe. Watermelon cream shooters peppered with almonds (?) were passed around before we were asked to sample the divine tuna tartare with mirin sauce. The grilled eggplant on the side spelled freshness, and that sesame paste on top provided a nice nutty taste.

Another interesting item on the menu is the mountain of salt that hides a treasure of steamed local sea bass on a bed of wakame or edible seaweed, and topped with mushrooms. It is wrapped in kombu or edible kelp to protect it from the block of salt, lest it becomes too salty to eat.

Roasted and Boiled Peanuts

King Prawn Salad

After a taste of Japanese, we moved on to some Chinese cuisine at Shang Palace. Here, dark mahogany wood lined the hallway that led to a majestic chandelier at the far end. Each side has a series of doors leading to different function rooms. We were ushered into one of the rooms where a tray of roasted and boiled peanuts was served as appetizers, and I found myself liking the latter a lot more with a kick hinting at every bite. I chased the spiciness with sips of that sweet mango juice.

The King Prawn Salad is a delight! Prawns from Roxas alternate with fresh fruits on a short skewer that you then coat with that aioli-like dip on the side. More please!

Our penultimate stop was at Circles Event Café. A section was filled with different ingredients from various regions in the country. Bread, seafood, salad, and desserts were calling out to us, and it was a futile effort to simply ignore it.

There were vegetables from Greenproduce Farm in Bukidnon and organic salad ingredients from Tagaytay Highlands. Tuna is sourced from an artisanal fishery that engages with small-scale fisheries around the Philippines.

The Blue Goat Cheese and Feta comes from Malagos Farm in Mindanao, chicken comes from Pamora Farm in Garreta, and bangus comes from Batangas, Pangasinan and General Santos.

Sambong Tea

Chocolate Panna Cotta, Whipped Chocolate Ganache, Olive Oil, and Toasted Bread; Tagaytay Coffee and Caramel Delight with Almond Streusel, Orange Jelly

Bicol Pili Nut Tart, Soft Honey, and Caramel Filling

Dulce de Leche Sphere, Carabao Mango Salsa

Baguio Strawberry Melba, Strawberry Marshmallow, White Chocolate Ganache

The dessert table looked extra tempting knowing that the elements that went to each and every delectable confection is of high quality.

The chocolates come from Theo and Philo Chocolates in Davao, the first bean to bar chocolate maker in the Philippines. The strawberries are freshly picked from Baguio. Pili nuts come directly from Bicol, and the mangoes are sourced from Guimaras Island.

Iced Tea and Sambong Tea

Calamansi, Mint Cooler, and Basil Mash

The gastronomic tour ended with a superb luncheon at Sage Bespoke Grill. Warm, soft bread signalled the start of an amazing lunch that was very much pleasing to the eyes as it was to the palate. It comes with three spreads, but I only tried the herbed butter and a sort of eggplant mash, both of which went well with the rolls.

The Sage Iced Tea is a sweet house-blended drink, while the Sambong Tea is the hot version of what we tried in Circles. Others opted for another round of the Mint Cooler and Basil Mash.

Shrimp Carpaccio and Tartare with Calamansi Sorbet

I usually skip the raw shrimp when devouring a set of sashimi, but this raw prawn dish I devoured entirely. Make sure to add a bit of that calamansi sorbet in every bite for a lovelier flavor profile.

Cucumber Gazpacho, Breaded Slippery Oyster, and Goat Cheese

Not sure why its description indicates "slippery", but this oyster dish has a light, acerbic taste that will leave you wanting more.

Lapu-Lapu, Beetroot, and Clams

This is an excellent dish! The fish was cooked perfectly, and the beetroot (even the white beans) was a delicious accompaniment. Compliments to the Chef!

Chicken Breast Cooked in Fresh Herbs Rice Crust

I was already full by this time so I didn't get to finish this particularly huge course. Unearth the chicken breast beneath the tutong (rice crust), pour a little gravy, and enjoy each bite with the fresh vegetables it comes with.

Baguio's Garden

This strawberry playground made me feel like Alice in Wonderland. And indeed, it tastes as wonderful as it looks. Light and sweet without that cloying taste, it's literally a work of art. Kudos to Makati Shangri-La's pastry chef!

I leave you with another look at Inagiku's Tuna Tartare and Grilled Eggplant ♥︎♥︎♥︎

We were given a basket of fresh fruit and vegetables, plus a loaf of the best Banana Bread I've ever tasted. Soft and moist with just the perfect amount of sweetness, I wish they would sell this at their pastry corner. I'd hoard loaves of this!

Really, for just P1,500, each of these exquisite set menus is a steal. As for Circles, having that section of sustainable food is a bonus on what you would have paid for their regular buffet fare. Go experience exceptional meals that highlight the best of what our country has to offer this April 2015. After that, you'll still be able to enjoy Rooted in Nature menu items, just look for the RIN pea shoot logo beside the dish description on a la carte menus of the hotel's restaurants and café stations.

Makati Shangri-La, Manila
Spot: Ayala Ave. cor. Makati Ave., Ayala Center, Makati
Contact No.: 813.8888
Facebook: MakatiShangrila
Instagram: @makatishangrila

Sunset at 71 Gramercy

2015-04-02T18:30:00.000+08:00

Dining on the top of the world...

Gramercy Residences is 71 storeys high, and houses a restaurant and lounge at that coveted penthouse spot: 71 Gramercy.

When I reached the top floor of the highest building in the country, the sky was still bright. I was led directly to the outdoor patio where I was greeted by Chef Cecille Chang of Silk Road fame. She's the new General Manager of 71 Gramercy, and the one who invited us all (by all I mean the KTG and some respected blogger friends) for dinner to sample Chef Carlo Miguel's new dining menu.

She then took me on a tour of the whole place while we waited for the others to arrive...

We first walked through the formal dining area with an eye-catching bar at the far end. Best to get seats by the window if you want to dine while taking in Makati's cityscape. It's definitely a romantic date place, one where proposals are made with a breathtaking backdrop of the moon hanging on a starlit sky, and the ice cream on the dessert plate slowly melting while waiting for the woman to say yes.

Walk through the large red drapes on one side, and you'll find yourself in the lounge area with its own bar. At this time in the afternoon, it's empty and quiet. The lounge opens at 10 PM, but it usually crowds up at around midnight -- way past my bedtime. That's when the scene is the stark contrast of what you see in the pictures above. I could imagine this room full of people drinking, laughing, and dancing to the DJ's tunes until sunrise.

My thoughts were interrupted when I saw the beautiful sun beginning its slow descent on the horizon. I stood for a few seconds in awe, before coming to my senses and making my way back to the outdoor patio area.

There are two outdoor patios that give you unobstructed view of the city skyline. One is said to undergo a renovation to become a unique and distinct outdoor attraction, perfect for cocktails as the sun sets.

As I stood outside, I'm taking it all in -- the magnificence, the serenity, the underlying power of being on the top of the world, all the stress and hullabaloos of life left down below, even for a while. There's something to be said for having a connection with nature, however little it might be, however in the middle of a bustling concrete jungle you are. It gives you some sort of perspective and respite from the seemingly daunting tasks of everyday. If nothing else, it gives you a sense of comfort, and a reminder of a higher power you can always turn to.

As we were ushered into our seats, I took a last look at that view, the sun's hue transforming into a blazing red, almost as if in protest. Our friends started trickling in, everyone excited about the meal to come. A long table covered in pristine white linen was set, and aperitifs were served.

Cocktails were passed around, and after having a few sips of the Sangria, I figured I preferred the Amaretto Sour, a smooth tangy drink with a hint of almond, vouched for by Seatmate Irene of Indulgence by Irene and Tipsy Wife Lynne of En Route.

Our wines for the evening were Grant Burge Wines from South Australia. The Benchmark Chardonnay 2013 is citrusy in flavor with a hint of honeydew mixed with peach aromas, best suited for seafood and chicken dishes. The Benchmark Shiraz 2013, on the other hand, is a full-bodied wine with fruit flavors and spice, best paired with char-grilled read meat.

Cured Salmon

French Fine de Claire Oysters

Prawn Salad

Dinner began with a couple of appetizers: green tea cured salmon with arugula, fetta, ginger, and shallots; and natural fine de claire oysters---known to have less fleshy texture---with mignonette granita and lemon. Both are slim, fresh, and leave a light, acerbic taste in the mouth.

Next came some grilled prawns piled on top of one another surrounded by a puddle of Guimaras mango salsa and vanilla dressing.

In between dishes, stories and laughter are exchanged between friends, the moon a silent witness to the camaraderie of the group.

It is here where you can perfectly enjoy the company of such. Right under the night sky, a glass of inebriant on one hand, and a forkful of delicate bites on the other.

Tagliatelle Truffle

One of this year's most memorable edibles came in the form of pasta, laden with crisp prosciutto, and a 62˚ egg blanketed by shredded parmesan. I was taking a shot of the dish when they poured the truffle cream onto it. The heady smell swept into my senses, leaving me utterly mesmerized.

Until then, we had been satisfied to share each dish among a party of four to six. But this -- I don't think anybody had the intention of sharing this rich dish with anyone else that night, if they had their way. The only thing that kept each of us from shielding the pasta bowl from the others is some semblance of etiquette.

Pork and Lobster

Gramercy Burger

Breakfast for Dinner

Chilean Sea Bass

US Angus Choice Grade Tomahawk

As I was just getting down from that particular pasta high, a parade of proteins made its way to our table. Plates were again replaced with new ones, signaling the start of yet another round.

Slow roast Berkshire pork belly and sautéed Maine lobsters sit alternately on green pea purée and marsala sauce, a surf and turf dish worth ordering if you want to impress your date.

The Gramercy Burger is 200 grams of ground US Angus beef chuck, rib eye, and short rib in the ubiquitous homemade brioche bun, topped with gruyere cheese, mushrooms, and seared foie gras. It's quite the epitome of the place -- the best ingredients gathered to make an opulent statement burger, just as how 71 Gramercy ties great food, great music, and the best view to come up with the ultimate nightlife experience.

You'll be curious to discover what 'Breakfast for Dinner' is if you see it on the menu. Well, it comprises a thick slab of home cured and smoked Berkshire pork belly with a mantle of crisp skin, another glorious 62˚ egg, potato hash, mushrooms, and tomato fondant. Think big breakfast tailored to an elevated palate. It's what I want in my breakfast, and judging by the looks of my companions that night, it's what they'd want in theirs, too.

After all the hearty meat I was devouring, I was looking forward to another seafood dish, and the pan roasted Chilean Sea Bass did not disappoint. Drizzled with lemon oil, the perfectly cooked fish was a delight together with the eggplant relish and microgreens on top.

The final entrée was Chef Carlo Miguel's masterpiece: US Angus Choice Grade Tomahawk, a huge hunk of tender meat, with juices oozing out and mixing with the butter and herbs adorning it. It comes with sauce that you don't need and three sides consisting of fritas, creamed spinach, and profanity-inducing mac and cheese that is in itself worthy enough to be a main dish.

Almond Tart

Chocolate and Banana Soufflé

My Mom's Apple Pie

#LEGIT Chocolate Cake

No matter how much you might think you're sated from all that you've devoured, there is always room for dessert. Always.

Chef Carlo's almond tart with strawberries, rhubarb, and burnt butter ice cream I found a bit dry, and not something I'd order for dessert. On the other hand, his mom's apple pie recipe served with vanilla bean ice cream was lovely, and I found myself stealing another slice. I liked his twice baked chocolate and banana soufflé with butterscotch sauce and salty peanut ice cream, a tempting triad of tastes, temperatures and textures.

What blew me away though, was the #LEGIT Chocolate Cake. Yes, that's the legit name. It's five textures, three chocolates, and comes with a form of entertainment. Chef Carlo Miguel gingerly pours viscous chocolate at the center of the cake, you then get to watch as it slowly melts that center to form a crater. It all ends with an eruption of chocolate flavors in your mouth.

It was a night to remember, and whether you're looking for a place to bring your better half, or a lounge to party the night away with friends, or simply a place to indulge and soak in Mother Nature's wonder, nothing beats experiencing it all 71 storeys high.

Until next time, Gramercy...

71 Gramercy
Spot: Gramercy Residences, Kalayaan Ave. cor. Salamanca St., Century City, Makati
Contact No.: 0917.809.4093
Facebook: 71Gramercy

New Dishes at Yumi in Century City Mall... Say Sushi!!!

2015-03-27T23:45:00.002+08:00

Of sushi and other Japanese comestibles...

Aside from Filipino cuisine, I'd say Japanese food---more specifically, sushi and sashimi---is what I could happily consume every day without complaint. I had to mention those particular types of Japanese comestibles, because frankly, yakitori isn't something I find myself craving for. Even ramen and tonkatsu, while I do enjoy eating every once in a while, simply aren't up there on my favorite food list.

Eating at sushi places always makes me giddy happy as I anticipate another gastronomic show of Instagram-worthy dishes and flavors that make me swoon in ecstasy. Not all of these Japanese spots offer great plates that are affordable, though. Enter Yumi, a Japanese restaurant offering quality fare at a price that wouldn't make your pockets cry.

Yumi means beautiful in Japanese, and this is reflected in the restaurant's interior as well. The first time I tried Yumi was in Greenhills, and it was tucked away in a mezzanine floor above Munch Town in Promenade. It was too far a place, and I was more than happy to learn that they opened a branch that was closer in proximity.

At Century City Mall, Yumi is located at the 4th floor, right across the fairly new upscale food court dubbed Hole in the Wall. Its sleek wooden interior is clean and spacious, and it has a little mezzanine level inside, as well as an al fresco dining area offering a cityscape view.

Maguro Sake Arugula Salad (P345)

I was particularly looking forward to this meal since we were about to try several of their new dishes. Oh, who am I kidding? I'm always excited when I know I'll be devouring some sushi.

The first dish to come out was a salad unlike any other I've seen. Arugula and alfalfa, one of my favorite food combinations, together with some red radish are ensconced in a tunnel of tuna and salmon sashimi that's topped with their special Yumi sauce. It was refreshing as it was pretty, and the combination of the components was marvelous.

Aburi Sake Roll (P305)

Next came a maki filled with kani (crabstick) and tamago (sweet egg) that's wrapped in flamed Norwegian salmon with a crown of ebiko (or maybe tobiko). Trap one in between chopsticks and mop that drizzle of Japanese mayo before taking a satisfying bite.

Sea Scallop Sushi

Sea Scallop Dynamite Dressing

Three sea scallop dishes were served, one is in sushi form wrapped in a thin slice of cucumber instead of the usual nori, the second one is beautifully arranged in a cocktail glass with some greens and fried kani, finished off with a smattering of ebiko. Despite the title, the dressing is somewhat subtle, but still a fantastic play of textures in the mouth. I'll get to the third one in a bit.

Angus Prime Sushi

Yumi has this habit of combining my favorite ingredients. Case in point: Angus beef and uni!! Who wouldn't fall in love with that sensual sea urchin on top of tender beef. I wouldn't mind having this in entrée form. I need more of that Angus and uni, please.

Hotate Motoyaki (P205)

The third and perhaps the most unforgettable scallop dish I've had is this Hotate Motoyaki, baked panko crusted sea scallops topped with Parmesan cheese. The explosion of flavors from just a single bite is amazing! The sweetness, the subtle acidulousness, and the textural crunch are all together a reflection of the sea it comes from.

Pork Belly Sushi (P225)

These porcine rolls may be smaller than your average sushi, but they surely pack a punch. Each piece is adorned with diced Shiitake mushrooms, and one could easily---and happily---go through an order or two, with good reason. There's a certain balance of earthiness and sweetness, followed by a trail of savory goodness that's easy to appreciate and enjoy.

Cauliflower Chahan (P195)

The long-time debate on fat vs. sugar, with the dial indicator slowly bordering on the sugar end of the spectrum, has some people running away from carbs. Health buffs have since turned to quinoa as a substitute and this cauliflower rice. Here at Yumi, they've managed to make the latter their own, mixing chopped cauliflower with the usual elements you'd expect in a Japanese chahan (fried rice). The result: a familiar tasty flavor profile on the healthy side that would have you finishing a whole bowl sans the guilt.

Buta Kakuni (P295)

Another pork belly dish was presented, and this time the braised meat is slathered with some sweet savory sauce. This is the type of viand that makes it hard for people to avoid red meat and fat. Each slice is a celebration of all things sinful and good, you'd be hard pressed to recall all the reasons you might have for that diet.

Oysters Diablo

This was the only dish I didn't get to enjoy as I couldn't taste the oyster I was looking forward to devouring. Maybe it was there, however little it was, but the fried tempura batter made it hard for me to identify it. Or maybe I just got the short end of the stick this one time. No matter, this couldn't dampen my spirits with all the other lovely food around. On to the next...

Ushi Ebi Tempura

What's special about Yumi's tempura? Aside from the usual tempura sauce, they're served with lemon and two kinds of salt: volcanic and green tea. This is how they actually do it in Japan. Squeeze some lemon onto the salt, dip your tempura, and enjoy the refined symphony of acidic and salty flavors in your mouth. It was hard to decide which salt is better so I go on alternating between the two. Trust me, when you taste this, you'll find it hard to go back to that "ordinary" sauce.

Chicken Skin Yakitori

As much as yakitori doesn't usually excite me, it's another thing when it's crisp chicken skin that's impaled on the stick. Who can ever say no to chicken skin? And to have that Yumi sauce (which I might add, goes really well with just about anything) poured all over it? Give me more, and I'll start my diet tomorrow!

Unagi Foie Gras Sushi

Of course one shouldn't leave Yumi without trying their signature sushi, the Unagi Foie Gras. It's a genius creation that uses another one of my favorite combinations. I have no words, only an intense appreciation for the one behind this ambrosial victual.

Muscovado Vanilla Bean Creme Brulée and Green Tea Tempura Ice Cream

I am not much of a matcha person, so among the two desserts, I veered towards the Creme Brulée. The custard base is light and devoid of saccharinity, and topped with a hard layer of caramel. Take each bite with a portion of the orange slice for good measure.

Another look at Yumi's wonderful new creations! ♥♥♥

Oh, and the best thing about Yumi is their Sushi Tuesday! It's Buy 1 Take 1 on all their sushi all day!

Yumi
Spot: 4th/F Century City Mall, Kalayaan Ave. cor. Salamanca St., Makati City
Contact No.: 403.6507
Facebook: YUMI-Japanese-Restaurant-Makati

Wine Tasting Workshop by Manila Wine at Brasserie CiÇou

2015-03-13T19:16:00.000+08:00

A flight of French wines amid a fine French dinner...

I've always wanted to try Brasserie CiÇou, having heard of so many good things about Chef Cyrille Soenen's French masterpieces. And for that night's meal, not only did I get a taste of his legendary creations, I also had a chance to participate in a wine tasting workshop conducted by wine connoisseur Bernard Flour of Manila Wine. I've attended a few wine flights and wine appreciation events, and this is one of the more informative ones.

Manila Wine is an online wine store that carries mostly French wines, but also offers wines from other countries such as Italy, Spain, Australia, New Zealand, and Chile. They select the best wines in France and ensures their availability here in the Philippines by delivering nationwide within 24-48 hours. Aside from the vin [voh(n)], they also carry luxury jams from The Fruit Garden, Belgian premium beers, delicatessen, and some wine accessories.

And did I mention that Manila Wine also sells the Miraval Rosé Côtes de Provence 2013, a rose wine from Brad Pitt and Angelina Jolie's summer home in France. They've partnered with the Perrin family in managing and launching this vintage.

Manila Wine does not stop at being an online wine store, though. They conduct these interactive oenology classes designed to help you learn and understand French wines, its history, the terroir, the major and sub-regions in France, grapes and varietals, wine storage, steps and practices in wine tasting, and wine pairing, letting you discover for yourself which French wine is right for you.

They'll be holding a workshop on March 21, 2015, Saturday, 10AM at Brasserie CiÇou. It includes a taste of 5-6 red and white wines, a luxurious lunch, a summary of the presentation, a discount coupon you can use at their online store, and a Certificate of Attendance, all for just P1,999. Click this link for details, inquiries, and reservations: Wine Tasting Workshop

We started dinner with some warm mini baguettes, fresh from the kitchen. Attending wine classes, like eating, is best done in the company of friends. We were all chatting away as we pinched a piece of bread and slathered on some butter, but when the workshop started, everyone was all ears. I, for one, am always up for learning something new about wines.

Did you know that the date on the bottle is the date of harvest and not when the wine was bottled? I didn't, and was surprised to learn about this little fact. Did you also know that the shape of the bottle is different for every region it comes from?

I also learned that a particular appellation requires that certain grape varieties---cabernet sauvignon, merlot, sauvignon blanc, chardonnay, etc.---be used in the production for that region that is why the appellation is usually cited when identifying a wine, instead of merely mentioning the grape variety. This also helps understand the nuances of a particular wine, since a lot of factors such as topsoil, climate, slope of the hill, and altitude are responsible for a wine's taste, and so no two vineyards produce the exact same wine.

All these and a lot more are discussed in the workshop, making me appreciate all the complexities that goes into producing wines. It's a fun class, and if you love your vin, I suggest you give this a go.

We started the wine tasting with the whites, as you usually do with flights. We were given a glass each of the Sancerre - Domaine Fournier White 2013 from the Loire Valley region, a Sauvignon Blanc that was lighter in color, but had a full and crisp sensation; and the Pouilly-Fuissé - Domaine du Chalet Pouilly 2010 from the Burgundy region, a Chardonnay that had a round, balanced taste with fruity notes. I preferred the latter and felt it fared better with the dishes that night. But of course, taste is subjective and that rings true for wines as well.

For the reds, we we had a taste of the Bourgogne Hautes Côtes de Beaune - Domaine Dennis Carré 2008 from the Burgundy region, a Pinot Noir that is a bit strong in flavor with intense fruity notes; the Anjou - Domaine des Forges 2013 from the Loire Valley region, a Cabernet Franc that had fruity black currant and raspberry notes; and the Côtes du Rhône - BIO Vignerons Ardéchois 2012 from the Rhône region, a combination of Grenache, Shiraz, and Mourvedre that had ripened fruity aroma with spicy notes.

Pork Head Pâté and Sweet Potato Salad, Mustard Vinaigrette

I never imagined using parts of a pig's ears and jowls in a salad, but this pork head pâté simply works in this dish. The combination of the savory pork and sweet potato salad, accented by the subtle sharpness of the vinaigrette makes for a unique yet delightful prologue to an exquisite meal.

One-hour Slow-cooked Egg, Roasted Pumpkin Purée, Cauliflower Cream Foam, Chorizo Crisps, Red Bell Pepper Tuile

This is one dish that won't be soon forgotten. I was enamored with the sensual yolk oozing gingerly onto the pumpkin purée. A spoonful delivered a sweet promise of utopia where everything else falls into oblivion, and all you're allowed to focus on is the blending of the luscious flavors. Each bite thereafter hidden beneath the foam brings an anticipation of the very same gustatory sensation, but with an intermittent dose of crisp, salty chorizo or pepper tuile for contrast.

Sous-vide Pork Belly Marinated in Red Wine, Carrot and Beetroot Mash, Red Onion and Apple confit, Sautéed Assorted Mushrooms, Red Wine Sauce

Fork-tender pork belly resonated with such flavor, I thanked my lucky stars I was able to go that night. The melding of flavors is spot on, you'd be inclined to wonder about the thought process that went into this dish. Savory with hints of sweetness here and there, I reveled in each sumptuous forkful. Needless to say, I fell in love with Brasserie CiÇou that evening, and dreamed of my next meal there.

L'Original Kouign Amann

Banana and Peanut Butter Kouign Amann

For dessert, Anna Soenen presented us with CiÇou's famous Kouign Amann (pronounced as "queen a-mahn"), a caramelized laminated sweet dough. First were small portions of the original KA, one topped with salted caramel ice cream using white sugar, and the other topped with ice cream of the same flavor only this time using muscovado sugar. I can't decide which of the two I liked better. The second was their new flavor, Peanut Butter and Banana Kouign Amann. They're all best paired with a cup of coffee because of the sweetness of these well-loved dessert pastries.

Another look at that outstanding egg dish sure to haunt me for months to come...

Learning about the intricacies that goes into wine-making is always an enjoyable experience. Matching it with opulent food helps etch that experience into your mind -- the one filled with great memories you'd be fond of reminiscing at sporadic moments in your life.

Two more things...

Brasserie CiÇou will be a part of Gout de France, a worldwide event wherein over 1,000 chefs from around the globe (5 continents) will be hosting a simultaneous dinner on March 19, 2015 to celebrate French gastronomy. The menu will consist of healthy dishes prepared from fresh, seasonal, and local produce.

Here is CiÇou's dinner menu:

Also, Brasserie CiÇou is one of the purveyor's in Lori Baltazar's Food and Flair event happening at The Podium Mall this weekend. Catch them there!

Brasserie CiÇou
Spot: G/F OB Montessori Complex, 57 Annapolis St. Greenhills, San Juan
Contact No.: 661.9200
Website: restaurantcicou.com
Facebook: CiÇou

Manila Wine
Contact No.: 0915.749.2232
Email: [email protected]
Website: manila-wine.com
Facebook: ManilaWine

Enjoying Burgers at 8 Cuts

2015-03-05T13:49:00.000+08:00

8 Cuts' burgers rank high up on that best burgers list...

I'm not much of a burger person; there are only a few ones that catch my interest. I've been hearing about 8 Cuts way before I actually tried it, simply because burgers are not something I usually crave for. During one of the rare times we found ourselves in Megamall, my mom and I tried 8 Cuts since she was in the mood for a burger.

Why 8 Cuts? They use 8 cuts of beef: chuck, rib eye, short rib, sirloin, brisket, hanger, flank, and ox tail. And from these they have 5 different patty blends that you can choose from. That's what makes them different from other burger joints.

The menu features different kinds of burger like the classic cheeseburger, bleu cheese burger, mushroom burger, etc. or you can make your own. My mom opted for the Four Cheese Burger, while I went for the Rising Shroom Burger.

Four Cheese Burger (P245)

Rising Shroom Burger (P280)

The Four Cheese Burger is a parmesan-crusted quarter pounder Beef Bomb Blend patty, which is a combination of chuck and short rib, with yellow cheddar, aged gruyere, mozzarella, arugula, and garlic aoili, all on a sesame seed bun. My mom loved it, and it was surprising because like me, she usually doesn't have a thing for burgers.

The Rising Shroom Burger on the other hand is a mustard-fried quarter pounder Steak Cut Blend patty---that's sirloin and chuck---with fried oyster mushroom tempura, white truffle creamed cheese, and sauteed mushrooms. This was a winner for me too, though I had to set aside the oyster mushroom tempura first since it's pretty tough to get it all in in one bite.

We pretty much enjoyed our first 8 Cuts experience, and the next thing I knew, we were heading towards their fairly new branch in Serendra a couple of weeks later.

This time we tried more dishes on the menu. We started with some fries you can "pimp". I chose the Skin-on Steak Fries dusted with Truffle Parmesan. We also got the Golden Cheddar Mozzarella Sticks. Both appetizers were pretty okay, nothing to write home about. My baby wanted the Creamy Shrooms Spaghetti and the Strawberry Milkshake, which ended up too tart for her taste, and too thick for her to be able to sip properly. She did eat a lot of that pasta, though.

My older daughter wanted the Cheeseburger No. 3 without the trimmings, so the server suggested we get the Burger No. 3 and just add cheese. My daughter thought it was really good; in spite of being a picky eater, she managed to finish the whole thing. She loved her Nutella Milkshake as well.

My mom got the Bleu Burger this time -- an onion-griddled quarter pounder Steak Cut Blend patty of sirloin and chuck with blue cheese sauce, fried crispy leeks, blue cheese crumble, caramelized onions, and some greens on a Brioche bun. She found this great as well, and couldn't decide which she liked better, this or the Four Cheese.

I, on the other hand, tried The Boss and The Blends burger. You get to choose your bun, you beef, and your toppings. I chose the Brioche bun and the House Blend patty, which is a combination of the short rib and rib eye (two of my favorite cuts), then I added some fresh red tomatoes, crisp lettuce, ketchup, mustard, truffled cream cheese, and sauce no. 3. Gosh, delish!! ♥

I chased it all down with Brown Cow Float, which is technically a root beer float. After that meal, I found myself getting these burger cravings every once in a while, even now as I'm typing this. There's so much more combinations I would like to try. Wish they'd open a branch in Town soon.

Skin-on Steak Fries (P55) with Truffle Parmesan (P100)

Golden Cheddar Mozzarella Sticks (P225)

Creamy Shrooms Spaghetti (P245)

Burger No. 3 (P145) with Cheese

Bleu Burger (P245)

My own "The Boss and The Blends" creation ♥

Brown Cow Float

Nutella Milkshake (P215) and Strawberry Milkshake (P145)

8 Cuts Burger Blends
Spot: 3rd/F SM Mega Fashion Hall, SM Megamall, Mandaluyong City
Contact No.: 631.4388
Spot: G/F Serendra, Bonifacio Global City, Taguig
Contact No.: 550.1964
Facebook: 8cutsburgerblends

Tony Roma's Ribvolution Card

2015-02-01T11:05:00.008+08:00

Check out Tony Roma's Ribvolution Card...

Tony Roma's has always been associated with great ribs. This was one of my family's go-to restaurants for birthdays and other special occasions. While it may be famous for its ribs, I have always opted for its steaks; just not much of a rib person back then. It has been a while since we last ate at Tony Roma's, not for anything else, but there seemed to be a sudden sprouting of new restaurants here and there, and being a food blogger means that you have to at least try some, if not all, of these newcomers in the dining scene, thereby making your usual haunts take a backseat.

Aside from fantastic choice of ribs, another great reason for visiting Tony Roma's again is their Ribvolution Card. For only P1,000, Tony Roma's offers savings at least three times as much; it's something definitely worth availing. Check out what you can get when you have this Ribvolution card...

Now let's get on with the food...

Onion Loaf (Half loaf P329; Full loaf P485)

Appetizer Sampler (P675)

Onion Loaf is a must-have at Tony Roma's especially if you have a penchant for onion rings. The batter is light and crunchy, and the sweet onions inside is a treat with their BBQ sauce. The Appetizer Sampler gives you a glimpse of their other starters, comprising Fire Wings, Potato Skins, and Mozzarella Sticks with 3 dipping sauces. My favorite would have to be those potato skins dipped into the blue cheese sauce.

Steak and Mushroom Flatbread

Cajun Chicken Pasta (Lunch P525; Dinner P795)

They now have these flatbreads, which are similar to pizza. The Steak and Mushroom Flatbread has these tender pieces of beef amid mushrooms, bell peppers and cheese, on top of crisp flat bread. For pasta, we were served the Cajun Chicken Pasta, which was mildly spicy; I wanted more heat, though.

Chicken breast topped with a blend of three cheeses, artichoke hearts and creamy spinach are served with 2 side dishes of your choice, and our Grilled Spinach Chicken Stack for that particular lunch was accompanied by fries and ranch style beans.

Grilled Spinach Chicken Stack (P620)

Star-Studded Sampler (P1,295)

If you're new to Tony Roma's and don't know which of their ribs to try first, or you just have several favorites that you can't decide what to get, opt for the Star-Studded Sampler, which is composed of the Original Baby Back Ribs basted with TR's original BBQ sauce, Carolina Honeys with a mellow blend of honey and molasses, Red Hots with a zesty blend of chili pepper, black pepper, crushed red peppers, chipotle peppers, and Tabasco sauce (whew! hot!), and last but not the least, Bourbon BBQ with a rich and sweet sauce blended with onions, garlic, and Bourbon whiskey.

The Roma Feast (P1,695)

Tony Roma's also has an assortment of Feast Platters, the most popular of the lot being The Roma Feast, which has Carolina Honeys ribs, BBQ chicken, grilled sausages, corn on the cob, and coleslaw. The Family Feast is almost the same save for having fried shrimps instead of grilled sausages. The Ocean Feast, meanwhile, has crispy fish fillets, fried shrimps, and calamari rings, served with tartar sauce, french fries, and coleslaw.

Skillet Cookie Sundae (P400)

Apple Crisp (P360)

For desserts, we were given the Skillet Cookie Sundae and Apple Crisp to try. I have repeatedly said I'm not a cookie person so this particular dessert, aside from being too sweet for my taste, really didn't leave a mark for me. The Apple Crisp, on the other hand, has a much lighter, slightly citrusy version when I was actually looking for that sweetness I've associated with apple pies.

As for the beverages, they serve a myriad of cocktails, mocktails, house wines, beers, and non-alcoholic drinks like fresh juices, softdrinks, and shakes.

I do suggest you get the Ribvolution Card, it's very worth it, especially if you love Tony Roma's ribs, I mean, who doesn't? If you were hesitant about visiting TR because of the price range, this makes scarfing down those delectable ribs easier on the pocket.

Oh, and they have this Kids Eat Free Everyday Promo for a limited time where kids can enjoy a choice of kid's meals for a minimum spend of P1,000. Talk about great deals!

Tony Roma's
Spot: 2nd Level, Expansion Wing, Alabang Town Center, Muntinlupa
Contact No.: 771.1388
Facebook: TRManila

Buffalo Wild Wings Opens in Manila!

2015-01-25T20:32:00.000+08:00

Wanna know how you can eat wings for FREE every week for a YEAR?

The Bistro Group, who brought several restaurant concepts in the country---TGI Fridays, Italianni's, Krazy Garlik, Bulgogi Brothers, Watami, Village Tavern, etc.---now brings wings to our shores.

Buffalo Wild Wings will be opening its first branch in Asia at G/F Estancia, Capitol Commons, Pasig City on Thursday, January 29, 2015. They're known for wings, beer, and sports. They have 18 available flavors of wings, from mild to wild, and everything in between. 22 is the number of beers they offer. Plus, this will be your next favorite sports hangout as they have 44 flat screen TVs!! How crazy is that?!

I remember whenever we were visiting relatives in Canada, my cousins and I would always hang out in different wings spots during wings nights. We'd eat copious amounts of wings until we could no longer move; the boys would be watching sports while downing beers, and the girls would chat the night away. I kept wishing they have something similar here.

So how do you get to eat FREE wings for a YEAR?

The first 100 guests in line on January 29, 2015 will receive 52 coupons that they must present to avail of the free wings. Doors open at 11 AM, but you're free to come earlier to ensure your spot.

Oh, and by the way, they also have other snacks here, but never go without getting their wings.

All photos here are taken from their Facebook page.

Buffalo Wild Wings
Spot: G/F Estancia, Capitol Commons, Pasig City
Facebook: BuffaloWildWingsPhilippines

Japanese Home Cooking at Chibi's Kitchen

2015-01-17T14:46:00.000+08:00

Japanese Home Cooking further South...

One time, I was supposed to pick up my sister-in-law from Evia. I asked my brother for directions and he told me that as soon as I've passed the 3 gasoline stations along Daang Hari, I should be seeing a Starbucks store soon enough, and I just have to turn right to where I was supposed to meet my SIL. I got the shock of my life when I finally saw Starbucks -- it wasn't JUST Starbucks. There was a beautiful backdrop; "a whole new world" literally came to mind when I saw the enormity of the whole place. It was a gorgeous community of shops, restaurants and service centers which catered to residents of nearby villages and subdivisions. Think Eastwood City with a more laid back and serene vibe of the South. And it had been there for more than a year already! I vowed to come back soon and explore the place, learning that there was Rustan's Supermarket, Ace Hardware, Powerbooks (!), and a host of dining places to try. I also heard they would be opening lots of Store Specialists, Inc. (SSI) shops in one of the buildings.

The next time I was there, we tried Chibi's Kitchen. It's not your usual Japanese sushi, yakitori or ramen shop; it serves meals typical in Japanese homes. Its rustic wooden interiors radiate a relaxed vibe, and you can choose to settle outside for an al fresco experience while people watching. They have these high tables and bar type chairs, and if you don't feel comfortable in those, they have regular seats upstairs.

They also sell Japanese snacks and cute items like boy and girl bento boxes -- adorable!! You pay as you order and wait for your food at your table. Complimentary hot or cold tea is given while you wait.

Chibi's Kitchen mainly offers Teishoku Sets wherein the viands come with white rice, miso soup, salad and the side dish of the week, making it a complete meal.

If you love chicken, Karaage is a good choice, it's a classic Japanese style boneless fried chicken with a thundering crunch. I prefer the Karaage with Takoyaki sauce (see cover photo), though. The combination of the mayonnaise, takoyaki sauce, green laver, and katsuobushi brings an additional flavor that's all the more satisfying. The side dish below is called Yasai No Ankake which are vegetables in thick sauce, and this got my vote over the Chawan Mushi side dish.

Karaage Teishoku Set (P290)

Karaage with Takoyaki Sauce Teishoku Set (P290)

Sanma Shioyaki Teishoku Set (P270)

I really don't have a propensity for fish, the only kinds I like are those with minimal bones like Tilapia, Salmon, Dory, Gindara or Boneless Milkfish. So the saury and mackarel that were served, while flavorful, I didn't get to really appreciate.

If you're hankering for beef, you can opt for the Beef Curry Rice or the Nikujaga if you want something sweeter.

Beef Curry Rice Teishoku Set (P310)

Nikujaga Teishoku Set (P310)

Buta No Kakuni Teishoku Set (P290)

Gyoza and Chahan Teishoku Set (P300)

Another dish I loved was the Buta No Kakuni, a slow cooked pork belly that just melts in your mouth, drenched in a rich soy based sauce. It's served with soft boiled egg and green beans.

Gyoza fans will be happy to know they serve one together with the staple Chahan or Japanese fried rice.

Aside from their Teishoku sets, they have Donburi Sets, which are rice toppings that also come with miso soup, salad, and side dish, plus egg. You can choose between Gyudon (beef) or Katsudon (pork). They also have sides like the Weiner, noodles like Yakisoba, and desserts.

Gyudon Donburi Set (P220)

Weiner (P270)

So if you plan on visiting the South, put Evia on your list. It's well worth the trip. Forget the Shakey's, McDonald's and other fast food places you'll see. Try Chibi's Kitchen for a nice change, and let me know which dishes you liked.

Chibi's Kitchen
Spot: G/F Everyday Building Evia Lifestyle Center, Evia City, Las Piñas
Contact No.: 887.0148
Facebook: chibiskitchen

The SBC 2015 Dream Journal from Seattle's Best Coffee

2014-12-17T10:06:00.000+08:00

Take a look at the SBC 2015 Dream Journal...

It's planner-collecting season, and one of the nicest planners out there is from Seattle's Best Coffee. Before I show you the SBC Dream Journal though, let me go through their SBC Christmas drinks. While I am sad that my favorite Christmas treat from last year, Eggnog Frost, did not make a comeback, I am excited to try the new Caramel Apple and Salted Almond Truffle Javakulas.

Caramel Apple Javakula, Salted Almond Truffle Javakula, Coffee Hazelnut Javakula, Cookies and Mint Javakula

Don't worry coffee addicts, they have the Hot Mocha version as well...

To give you an idea of what's inside each flavor:

Caramel Apple is white chocolate mocha mixed with apple syrup and caramel sauce, topped with whipped cream drizzled with caramel sauce and cinnamon powder.

Salted Almond Truffle is classic mocha mixed with almond and sea salt, topped with whipped cream drizzled with chocolate sauce and crushed almonds.

Coffee Hazelnut is white chocolate mocha mixed with coconut and hazelnut, topped with whipped cream sprinkled with golden crunch.

Cookies and Mint is classic mocha mixed with Oreo cookies and mint syrup, topped with whipped cream sprinkled with crushed Oreos.

I love the SBC Journal colors---red, green, Navy blue, and gray---so classy!

So here's what the 2015 SBC Dream Journal looks like inside...

It looks like it's pink in the photo, but that's just the bright sunshine's fault. It's actually red.

Like last year's, it has a CD you can play while working or while jotting down your appointments, activities, notes, and thoughts. Yes, this journal is exactly that rather than a planner; it has undated note pages, which I like better 'coz it gives me more freedom in writing.

It also has a mouse pad. I sure could use a new one. And the design is pretty, too, especially for a coffee lover like me. ♥

These coffee-shaped paper clips are so adorable, I almost don't want to use them.

Cute little coffee-shaped note pad to go with those paper clips.

Coupons with monthly freebies!

And if you're fond of hanging out in coffee shops, these free wifi stubs would sure come in handy.

Stickers!!! Haha, I feel like a kid. I love putting them all over my notes. :) Of course, I have to wrestle and settle for sharing it with my daughters. They love stickers, too. :p

How to get your SBC 2014 Dream Journals:

1. You can get a Seattle's Best Coffee Dream Card until January 15, 2015.
2. 1 sticker is given per SBC beverage (excluding bottled drinks and water) that you buy.
3. Collect 18 stickers on your dream card (composed of 10 regular drink stickers and 8 Christmas drink stickers).
4. Tampering with and/or transferring of stickers to another SBC Dream Card is not allowed. This will render all the stickers in the SBC Dream Card null and void.
5. A maximum of two cards can be combined to complete one SBC Dream card.
6. Senior Citizen and SBC VIP discounts are qualified, but any other in-store promotions and discounts are disqualified.
7. Redemption of journals is until March 16, 2015 only.

For every redeemed journal, a portion of the proceeds will be donated to World Vision, a partner organization of SBC. You get to enjoy the coffee, you get a planner/journal, and you get to help out, too! Nice! :)

Seattle's Best Coffee
Website: seattlesbest.com.ph
Facebook: seattlesbestcoffeephilippines

Indulgence by Irene: Calamansi Cheesecake

2014-10-11T11:53:00.001+08:00

Indulgence by Irene's new cheesecake baby...

I've featured every cheesecake flavor made by Irene, a very talented home baker who's quickly making a name for herself in Manila's dessert scene. Indeed, Indulgence by Irene has come a long way from baking these goods for friends and for personal consumption, to making them available for ordering and in bazaars so that more people can get a taste of why it is hailed as one of Manila's best cheesecakes.

Among her four available variants---Queso de Bola, Chocnut, Tablea, and Ube---I was enamored with the QDB and Ube, both rich, utterly creamy, and resonate with a robust amount of flavor that they represent. These cheesecakes are indeed worthy of the term indulgence.

The fact that I have more of a savory/salty/sour tooth than of a sweet one, I was giddy with excitement when I learned that Irene has a new flavor: Calamansi Cheesecake. Images of pucker-your-lips goodness floated through my mind, and when I finally tried it, a smile of blissful satisfaction was left in the wake of agonizing anticipation.

The usual creaminess we've all come to love is still ever present, signaling the tedious process of maintaining the right amount of mixing without overdoing. There's a hint of tangy taste which achieves a balance when combined with the sweet, buttery crust of graham. And the off-white hue of the cake is peppered with bits of calamansi rind. There's no cloying taste whatsoever, so it's pretty easy to fall in love with this one. Now I have three flavors to alternate when the craving for cheesecake strikes.

Of course, her Queso de Bola Cheesecake, Chocnut Cheesecake, Tablea Cheesecake, and Ube Cheesecake are still available for ordering. Please place your orders at least 2 days in advance.

Prices:
Calamansi Cheesecake
9-inch: Php 1,000
4-inch: Php 220

Indulgence by Irene
Pick-up Points: Astoria Plaza, Ortigas and Aseana City (weekdays: early mornings and late afternoons)
Contact Nos.: 0917.622.5800 or 0922.8303900
Facebook: facebook.com/IndulgencebyIrene

Sabroso at Midas Café, Midas Hotel

2014-10-04T22:08:00.001+08:00

Eating through the archipelago, one month at a time, one bite at a time.

The hard thing about being a country made up of thousands of islands is that you can't just go to far-off provinces or cities on a whim. You'd either have to travel by plane or by boat, thereby making it harder for you to travel as often as you'd want to. Among other things, it's the delicious cuisine from the different regions that you'd most likely miss out on.

Enter Filipino food festivals such as what Midas Café is currently hosting. From August to November 2014, Midas Café is offering a feast of culinary treasures aptly called Sabroso, starting with specialties from Northern Luzon all the way to Mindanao, prepared by Executive Chef Arnold Guevarra and his team.

Buffet price:
Daily lunch & dinner P1,842 nett

August brought out familiar favorites from the North like Pakbet and Bagnet, Bulanglang Bangus, Dinakdakan, Bringhe, and Tibok-Tibok. September rolled out with Laing, Tinumok, Sinaing na Tulingan, Shrimp Ukoy, and Nilupak from Southern Luzon. This October, there will be Sinugbang Manok, Kunsi, Pancit Molo, Lato, and Binignit from Visayas. And November will feature Sinugbang Nukos, Curacha Y Locon, Kinilaw na Bariles, Halang-Halang nga Manok, and Marang og Balimbing.

I'm not even familiar with half of these dishes, so when they invited me to their media launch, I was game. It was a pretty big affair, attended by the press and media people from print and the online community. We were greeted by ladies donning Filipiñana dresses, and given a glass of cold salabat (ginger tea).

The lunch started with an introduction of what the food festival is all about, as well as some words from the executive chef. A dance number by the staff provided an entertaining prequel to this Filipino feast.

I was instantly enamored with the whole plate of appetizers. Each small portion packed an explosive flavor that was such a delight to the palate. From the Tuna and Pork Sinugba to the Lato and Guso Salad, there was a variety of tastes that left me satisfied even if these were all I had to eat for the entire meal (but do give me more tasting portions of each, of course).

There was also Law-Uy or the Visayan Vegetable Soup, and a Calamansi Sorbet followed to cleanse the palate. Then came the main course comprising Lokon in Crab Roe Sauce, Pork Humba, Sinugbang Manok with Soy Vinegar Dip, and Vegetable in Fish Paste (Pinakbet). I particularly liked the prawn and the pinakbet, and wish we've been given more.

For dessert, we had a quartet of Croquantine Coconut Yema, Brazo de Durian, Nilupak and Halaya Cake, Marang Og Balimbing Ice Cream, all of which I found too sweet for my taste, although I did like the Brazo de Durian in spite of its saccharinity.

Filipino Gourmet Appetizer: Combination of Tuna and Pork Sinugba, Ukoy Dinakdakan, Lato and Guso Salad, Mesclun Green in Sukang Iloko Vinaigrette

Law-Uy (Visayan Vegetable Soup)

Calamansi Sorbet

Main Course: Lokon in Crab Roe Sauce, Pork Humba, Sinugbang Manok with Soy Vinegar Dip, Vegetable in Fish Paste (Pinakbet), and Fried Brown Rice in Bamboo (not in photo)

Dessert: Croquantine Coconut Yema, Brazo de Durian, Nilupak and Halaya Cake, Marang Og Balimbing Ice Cream

After sampling the Filipino dishes, we were welcome to enjoy the regular buffet. The staples were the bread station boasting of dinner rolls, ensaymadas, and pistolettes; and the cheese station, which had a limited selection, together with some dried fruits.

There were a few small bites of appetizers, but the appealing one was this ensalada type composed of mango, cucumber, and red peppers. You might want to opt for the salad bar if you want a healthier alternative.

I was very glad to see some sushi and sashimi, and devoured about two servings of the Salmon Sashimi before heading to the mains. There was a pasta station, as well as a grill station, which had an assortment of meat and seafood for grilling.

As for the hot dishes, there were more Filipino dishes offered: Bagnet, Kambing Kaldereta (Goat Meat Stewed), Pinaputok na Bangus (Banana Boneless Stuffed Milkfish), and Sinugbang Manok Og Chorizo (Grilled Chicken and Chorizo BBQ) to name a few.

Of course, the carving station shouldn't be missed with Cebu Lechon and Roasted US Angus Prime Rib as the stars of the show. I may be full, but I wouldn't leave a buffet without attacking some prime rib meat.

Their line of desserts could very well rival the number of mains available. There were native delicacies like Tibok-Tibok, Yema, Palitaw, Pichi-Pichi, Piyaya, and Buko Pie. I got a helping of the last three, and they were all fantastic.

Fruits and petits fours were aplenty, and I would have to recommend the Chocolate Mousse, Buco Pandan Panna Cotta, and Lemon Panna Cotta. And if you still aren't bursting at the seams by this time, you might want to visit the crepe station or the halo-halo station. Juices are also available.

Do take advantage of the Filipino food festival, and get to know more of the regional specialties from around the country. If you can't travel around the Philippines just yet, this is the next best thing.

Midas Café
Spot: 2nd Floor Midas Hotel and Casino, 2702 Roxas Boulevard, Pasay City
Contact No.: 902.0100
Website: midashotelandcasino.com/dining.php
Facebook: MidasHotelAndCasino

An Australian Sojourn at Circles Event Café, Makati Shangri-La Hotel

2014-09-27T15:20:00.001+08:00

G'day mate!

For one week, one of my favorite hotel buffet places in the metro---Circles Event Café---will be donning the Australian flag, as well as a team of koalas and kangaroos. Australian Chef Matthew McCool has flown in from Shangri-La Hotel, Sydney to prepare his signature creations for this Australian Sojourn spread.

I was invited to an exclusive media lunch to commemorate this exciting temporary takeover. Present were the VIPs who made this collaboration possible, including the Australian Ambassador Bill Tweddell, no less. This one week event is also in partnership with Cebu Pacific Air, which now offers four weekly flights between Manila and Sydney.

The Australian buffet runs from September 26 - October 2, 2014, and is available for dinner. There will be several Australian dishes on top of the regular international buffet spread.

Buffet prices:
Friday and Saturday dinner P2,272 nett per head
Sunday to Thursday dinner P2,008 nett per head
With Iced Tea buffet P2,395 nett per head

Refreshments were passed around as we waited for the others. The Iced Tea here at Circles has a separate syrup so you can tailor the sweetness to your liking.

After some introductions and a few words about the food, we started with some Australian Damper and Dukkah. A damper is a soda bread (bread that uses baking soda instead of yeast) that is traditionally cooked directly over hot coals of an open fire. Here it is paired with olive oil laced with citrus notes and Dukkah, an Egyptian side dish made with grounded nuts, seeds, herbs, and spices.

Next came the Tomato Soup, a hot, satisfying crimson liquid that gently glided down the throat. You won't see it in the photo, but the double-walled shot glass it came in is a pretty little thing, though I'd rather have a big soup bowl for this tasty tomato treat. It's way too good to be enjoyed in just a few sups.

The Cheese Board has an assortment of cheeses including blue cheese and something with a peppery kick. Match each bite with some dried fruits to counter the sharp flavor, and chase it down with a sip of red wine.

Speaking of wines, their McGuigan line is superb. I enjoyed the 2013 Cabernet Merlot that is sweeter than most of its type, and has none of the bitter aftertaste I usually abhor in red wines. The 2012 Shiraz is also fantastic, having this smooth consistency that will have you drinking more than you intended to.

It was my first time to eat Quinoa and the Quinoa Salad was a great way of introducing me to it. It also has citrus lemon notes peppered in every bite. I really should replace eating rice with this healthier option to cut down my carb intake.

The Beetroot Salmon was another cold dish served; a colorful plate that looks as beautiful as it tastes. Dotted with orange slices and onions, we all helped ourselves to another serving of this scrumptious course.

As they laid down the platter of Roasted Lamb Rack, my stomach rumbled in anticipation. And when I impaled my fork into a hunky piece and put it into my mouth, my palate smiled in appreciation. Such tender lamb devoid of any gamey taste, it is hands down one of the best lamb dishes I've had in a while.

The Steam Snapper suddenly paled in comparison. Admittedly, I'm not too fond of fish courses to begin with. But then, there was nothing really extraordinary about this particular dish. And so I helped myself to another serving of the lamb.

For dessert, we had Lamingtons Platter, which came in chocolate and raspberry (?) flavors. This is another dish I haven't tried. Traditionally, it's a square sponge cake coated in chocolate sauce then in grated desiccated coconut. I prefer the Raspberry flavor for the tartness it lends to the cake.

Lastly, we had the Native Finger Lime Pavlova. The deconstructed meringue-based dessert has a crisp crust and is soft inside, and comes with some lime curd (?) to balance out the sweetness.

If these dishes are any indication of what Australia has to offer, I think I'd want to book a flight to the land down under soon.

Iced Tea

Australian Damper and Dukkah

Tomato Soup

Cheese Board

McGuigan 2013 Cabernet Merlot

Quinoa Salad

Beetroot Salmon

Roasted Lamb Rack

Steam Snapper

Lamingtons

Native Finger Lime Pavlova

Circles Event Café
Spot: Lobby Level, Makati Shangri-La Hotel, Ayala Ave. cor. Makati Ave., Makati City
Contact No.: 813.8888

Sabores de Mexico at Café Eight, Crimson Hotel Alabang

2014-09-20T17:00:00.000+08:00

Celebrating the Mexican cuisine at Café Eight...

Geared up and ready for a Mexican feast!

Last Wednesday, we were invited to attend the launch of Sabores de Mexico to commemorate Mexican National Day. The event was held at Crimson Hotel's Café Eight, where we were treated to a night of great food and entertainment.

There was a huge crowd in attendance. Guests from the Mexican community, government and business sectors, media personalities, and society figures were present, even the Mexican Ambassador, Julio Camarena, and his lovely wife, Ana Maria Romandetto were there. The event opened with a number from the Mariachi band, Grupo Achai, followed by a performance from Grammy Award winner Flor Yvon Quezada.

Tequilas and margaritas were handed around as apéritifs, Olé!

The buffet spread was courtesy of Mexican Chef Daniela Romero, who flew in to the country for this celebration. The food was surprisingly awesome, giving us a taste of the authentic and vibrant flavors of Mexican cuisine.

This Mexican food festival runs from September 17 - 26, 2014, and is available for lunch and dinner.

Buffet prices:

Lunch P1,000++
Dinner P1,250++

Like any other buffet, you would find the bread and cheese stations. Don't get your fill as you wouldn't want to miss out on the fabulous Mexican dishes available. Among the cold appetizers, do try the Spicy Seafood Salad. There is a taco and nacho bar, where you get to do your own recipe of amazing tacos.

For the mains, there are several dishes that you must try. There's the Salpicon, Enchiladas, Beef and Chicken Flautas, all scrumptious in their own rights. Too bad I didn't get to try the Arroz con Pollo, but according to the others, it was pretty good as well.

To warm the stomach, get the Tortilla Soup, which is hearty and quite filling. My favorites would have to be the Zucchini Stuffed with Cheese, and that hot, hot, hot Stuffed Jalapeños, ooh la la! Better get your drinks ready as you desperately reach for water to curb that burning sensation on your tongue. But I tell you, it's fantastic!

Other dishes you can expect throughout the festival are the Mixiote (pit-barbecued meat made in mutton, chicken or pork), Shrimp Aguachile, Alambre de Res (beef with onions, mushrooms and white cheese), Conchinita Pibil (slow-roasted pork with banana leaf), Rajas con crema (sliced Poblano pepper with cream) and Chamoyadas (frozen mango with pikin chile).

The dessert spread is composed of copious petits fours, churros con chocolate, flans, eclairs, fruits, and halo-halo. I enjoyed the White Forest Cake, but the Tres Leches proved a bit too sweet. My favorites were the Chocolate Mousse and the Lemon Flan, a twist on the local custard flan sans the saccharine taste.

We totally enjoyed the buffet, you can see our happy and satisfied faces as we took a quick photo with the Mariachi band after. I suggest you try it, too, especially if you love Mexican food.

Bread, butter, and jam

Cheese, nuts, and dried fruits ♥

Spicy Seafood Salad and Cold Cuts

Cucumber Salad

Taco and Nachos Bar

Salpicon and Enchiladas

Zucchini Stuffed with Cheese

Stuffed Jalapeños

Beef Flautas and Chicken Adobo with Achiote

Tortilla Soup

Shredded Beef Flautas

Meatballs on Chipotle Sauce and Chicken Flautas

Arroz con Pollo

Dessert Station

White Forest Cake and Eclair

Lemon Flan

KTG with the Mariachi Band

Sabores de Mexico at Café Eight
Spot: 8th Level Crimson Hotel Entrata Urban Complex, 2609 Civic Drive, Filinvest, Alabang, Muntinlupa City
Contact No.: 863.2222
Facebook: CrimsonFilinvestCity

Get Ready for The Ultimate Taste Test 2014!

2014-09-20T08:59:00.001+08:00

Where food and foodies unite...

It's that time of the year again, when the country's most promising food purveyors and the metro's hungriest foodies gather under one big roof. Made possible by Our Awesome Planet and San Miguel Lifestyle Brews, the Ultimate Taste Test is a food tasting event where 40+ food concessionaires offer samples of their products from savory fare to sweet treats to delightful drinks.

So what do you have to do?

1. Buy a ticket.

Tickets are P600 per head and inclusive of food tasting portions from the food purveyors, a bottle of San Miguel Super Dry, Premium All-Malt, OR Cerveza Negra, and a food critic ballot for voting your favorite food discoveries. This event is limited to only 1,000 foodies so better hurry in getting your tickets. For where to buy and other ticket guidelines, please click this OAP link.

2. Go to the Rockwell Tent on September 27, 2014, Saturday, open from 11AM to 9PM.

3. Get your food critic ballot at the entrance.

4. Start eating.

5. Vote and have fun!

You will rate the food on a scale of 1 to 5, with 5 being the highest. Participants with the highest ratings (ones who get an average rating of 3.8 and above) get to be featured in Anton Diaz' blog, Our Awesome Planet.

6. Submit your completed ballot at the exit.

Make sure to bring your family and friends to make this gastronomic adventure more fun. And watch out for the KTG people, don't hesitate to say hi if you see them, they don't bite. :)

Check out my post on last year's Ultimate Taste Test: FRM's Top 10 Picks at Rockwell's Ultimate Taste Test 2013!

Starters, Spirits, and Socializing at Sage

2014-09-13T17:59:00.000+08:00

Tasty tapas, captivating cocktails, and fabulous friends -- a recipe for an unforgettable evening.

It was bound to be a night to remember. Good food and good company made sure of that. I was actually the first one to arrive at the scene. Scouting the lobby of Makati Shangri-La, my eyes finally locked in on tonight's venue: Sage Tapas Bar. Sage occupied two floors: the tapas bar was on the ground floor, and upstairs was its fine dining restaurant. The day was slowly coming down to a close as I was led past the bar and the wine corner, over to a sunken lounge section with a backdrop of a serene water garden; the only thing between us was a series of large picture windows. Off to the other side was a small stage with band equipment ready for that night's set.

I took a seat and glanced around. Seeing as the place was still almost empty, I took the chance to take photos of the bar. Pretty soon, my companions started trickling in. We were all dressed to the nines, excited and looking forward to an evening of indulgence. In no time, I found myself in between drinks, munching on some food, and laughing the night away. The atmosphere was of a fun one, a night where work and stress are forgotten, when what's in front of you---food and friends---are all you're allowed to focus on.

Speaking of food, Sage introduced their tapas -- a wide variety of snacks and appetizers. Among several dishes we've tried, there were a few that stood out. The Grilled Polenta was fantastic, but if I were you, I'd skip the Beetroot Gazpacho Shot that screamed healthy and earthy--no, not in a good way. Perhaps if they had served it chilled, I would have downed it better.

Both the Crab Brandade and Fried Vegetable Wontons were good, and surprisingly, so was the Dolma. I was intent on having another round of these stuffed vegetables, but between drinks and the chatter, I was pretty distracted and found myself wanting when I finally saw the empty bowl.

Do get the Saffron Brioche, because really, there are only so many ways you can mess up salmon and cream cheese.

Aside from these little dishes, I think the bar chow we enjoyed most of all was their bar nuts -- cashew nuts roasted with an addicting savory mix that had me conjuring up illegal thoughts that included stealing their big container over by the service counter. I'm not kidding, at least four of us were already planning our escape route, complete with purses overflowing with bar nuts. It was utterly good, I think we managed to irritate our server after requesting for several refills. I'd gladly buy a big jar of those cashew nuts, if only they'd sell them or at least reveal where they get them.

Cocktails were also served; a new line of inebriants guaranteed to make you forget your name by night's end. I started with the Waikiki Punch, a mix of rum and pineapple, their version of the classic Piña Colada. It was a bit sour for my taste so I had to wait for the tapas to come out before I allowed myself another sip.

By the time I was done, I think I was a wee bit tipsy, and my dear friends made me taste more of Sage's original cocktails. I think I took a sip of the Gin Basil Smash and Sage Martini---or was it the Whisky Sour? Oh, wait I think it was the Negroni. Frankly though, I couldn't remember any of them save for the best tasting one I've had in a while -- Trish Blossom, a sweet and fruity concoction that made me smile amid a tilting world. I think I had another round of it, though at this point, my mind was hazy enough for me to believe anything so I really can't be sure.

Needless to say, it was a totally enjoyable evening overflowing with food, drinks, music, stories, and laughter; everyone had a blast. So drag your friends and swing by tonight, I'm sure it will be a night you won't forget as well.

Phyllo Cigar (P360)

Beetroot Gazpacho Shot (P180)

Crab Brandade (P300)

Fried Vegetable Wontons with Sambal Sauce (P200)

Grilled Polenta (P180)

Red Mullet Tartine (P320)

Dolma (P280)

Saffron Brioche (P260)

Cashew Nuts

Trish Blossom

Sage Tapas Bar
Spot: Lobby Level, Makati Shangri-La Hotel, Ayala Ave. cor. Makati Ave., Ayala Center, Makati
Contact No.: 813.8888
Facebook: MakatiShangrila
Instagram: @sageatshangrila

A Healthy Clan Dinner at The Urban Farm

2014-08-03T15:31:00.002+08:00

Scrumptious sustenance and soulful sayings...

My grandfather recently passed away, and when it was time to commemorate his 9th day of passing, the whole clan gathered for prayers and dinner afterwards. We decided to try this new organic restaurant in BF Homes, Parañaque -- The Urban Farm.

Located along President's Avenue, near Tahanan Village, it is a fairly small space, but with ample lighting and garden-feel interiors of wood and greens. The lovely quotes painted on the walls are endearing, and dare I say fitting to what we were gathered for.

Together with my husband, kids, parents, aunts, uncles, cousins, nephew, and nieces, we pretty much occupied half of the restaurant. We had ordered in advance as per advice of the staff when we made reservations, so that they could prepare the dishes beforehand, thus avoiding a long waiting period.

Pumpkin Soup

Tomato Soup (P120)

Cheese Sticks (P180)

Hoisin Quesadilla (P180)

The Urban Farm Salad (P150)

Sausage Bits (P180)

For starters, I tried the acidulous Tomato Soup, while some opted for the Pumpkin Soup. The Urban Farm Salad was a popular choice, but I was too busy scarfing down the Cheese Sticks in front of me.

I particularly loved the Hoisin Quesadilla, with that sweet property hinting in every bite. It reminded of Miggy's. I don't know if you remember or if you even know it, it's a little Mexican joint that set up shop just across the entrance of Tahanan Village more than a decade ago. My friends and I would usually hang out there before, and my favorite thing to order was their Chicken Quesadilla. Too bad it's now long gone, and every time I would pass there, I would crave in vain.

Anyway, I was told that 99% of the menu is organic (I wonder what the 1% is made of...), and for a concept that is usually perceived as bland, the food they churn out are decent really, some are even surprisingly good. It's amazing how none of them---from the starters to the viands---make you feel that you're eating something that's organic. Heck, we wouldn't even have a clue if we hadn't known prior to our dinner, and that was just because I noticed the "farm healthy good food" stated in their logo when I was looking up their menu in Zomato.

Chicken Nuggets and Fries (P150) and Baked Spaghetti (P150)

Oxtripe (P260), Shrimp Pasta (P220), and Beef Cubes and Mash (P350)

Vegetarian Pasta (P220)

I think we ordered every main dish available save for the Fish and Chips and Lamb Stew. Some that stood out were the Oxtripe, BBQ Beef Ribs with that sweet-tangy sauce, and the Salmon and Mash, wherein the salmon was perfectly cooked and the crisp salmon skin was so good.

A clan gathering means I get up from my seat sporadically throughout the meal since my relatives keep calling out my name whenever a dish of theirs arrives. They already know to refrain from taking a bite until I'm done taking a photo of it. Of course that is not without the occasional cameo appearance of hands in my camera's viewfinder, accompanied by teasing laughter, to which I remark to the culprit/s a.k.a cousin/s, "It's your call if you don't get your hand out of the way, stay starving then."

But the nice thing about my cousins, and even aunts and uncles, they may jokingly give me a hard time for postponing their food consumption just so I can get my food shots, but mind you, I constantly get interrupted while eating, because they keep handing me portions of their food so I can take a bite or two and get to try them as well so I have something to write about. All for the love of the FRM blog, hehe.

Fried Chicken (P200), Dijon Half Roast Chicken (P320), and Grilled Chicken (P200)

BBQ Beef Ribs (P420)

Fillet of Pork (P220), Mashed Potato and Gravy (P80), and Ox Tongue Stew (P320)

I stood still for a moment, looking at this particular quote and thinking about my grandfather. I fondly called him harabeoji, Korean for grandfather. He was 92, and while that is an age well beyond what most men live to see, I still felt that he left suddenly. He wasn't sick, in fact, he would eat more than any of us, a reason why we liked bringing him to different restaurants; a foodie you could say. Nothing is prohibited, though he has a penchant for baked prawns and baked salmon.

The last few weeks leading up to his passing, we saw a decline in his food intake. I thought nothing of it, chalking it up to a change in taste or perhaps tiredness or lack of sleep. At the back of my mind, I believed he would always be there, the pillar of the clan, celebrating with us in good times, and guiding the whole family through trials. He lived a full life, that even if my grandmother passed away two decades ago, he was strong enough to stay for his children and grandchildren.

After the tears and questions came the realization that maybe it was indeed time for him to be reunited with his beloved wife. My grandmother had been waiting for him for 20 years, and we drew strength and peace from the fact that they are now together again at long last.

Salmon and Mash (P390)

Beef Steak and Frites (P350)

Moving on...

My favorite dish of the night was my very own order -- Beef Steak and Frites. I was having initial hesitations about getting it since I wanted some steak and not the Filipino beef steak dish loved locally. Turns out that my Grandaddyo must be smiling down on me, and what was served before me was indeed steak and fries. Reddish pink on the inside and a nice brown on the outside, each piece of meat is so tender, I delight in each bite. I douse it with the savory jus, and smile in appreciation.

Grape Smoothie (P70) and Apple Smoothie (P70)

Triple Chocolate Mousse Cake (P125 per slice; P850 whole)

If you're a soda or iced tea person, you'll be hard-pressed to find one here since they're all about healthy food, and that includes beverages. Smoothies are the way to go, and do get the Herbal Coffee for that after-dinner drink. For dessert, opt for the Triple Chocolate Mousse Cake, although they have an assortment of other cakes, cupcakes, cookies, and pastries as well.

Good food, organic therefore healthy, affordable prices. I'd say those are good enough reasons to warrant return visits.

The Urban Farm
Spot: #4 President's Ave. cor. Adelfa St. BF Homes, Parañaque
Contact No.: 823.8495
Facebook: theurbanfarmrestaurant

Banzai: A Teppanyaki Theater Buffet and A Giveaway

2014-07-05T14:45:00.001+08:00

Are you ready to feast on some Japanese fare?

Aside from other food blogs, when I'm curious about a restaurant, I usually check it out on Zomato. If you're still not familiar with Zomato, it's this website that has every information you need about restaurants. They have the usual type of cuisine, opening hours, location, and contact numbers, and they also have a visual copy of the menu, reviews, and photos of the food and establishment.

Another cool feature of Zomato is their Collections, which gives you a list of popular restaurants across a specific theme. So if you're say, looking for a sports bar to watch the World Cup with friends, or a romantic restaurant to bring your girlfriend for your anniversary, or even restaurants open 24 hours to satisfy an odd-hour craving, the Collections presents you with several recommendations.

Not only are they informative, Zomato is pretty generous, too. They've given me some GCs to try out one of the newest Japanese buffet places in Manila -- Banzai: The Great Teppanyaki Theater. Banzai is located at the MOA Complex, where rows of restaurants and buffet places are also situated; think Vikings and Buffet 101.

Prices:
Adults: P699 from Mondays to Fridays lunch
P899 from Mondays to Fridays dinner
P1,088 for Saturday, Sunday, and holidays
Children: P499 - below 4.5 feet
FREE - below 3.5 feet
Leftovers: P1,288
Rates are inclusive of service charge.

They also have a promo: for every 5 full-paying guests, another guest dines for free. Plus you also get to eat for free during your birthday week, provided you're accompanied by 3 full-paying adults.

So my husband and I went to check out the place. Unfortunately, we went there pretty late so the platters in the buffet set-up weren't brimming with food as they should have been if we were early, I suppose. Still, there were plenty of food choices to go around.

There was a salad bar and a bread station. I was happy with the cold soba noodles offered, too. Of course, there's sushi and sashimi, although the lack of identification made it pretty challenging to decide which one to get. And so we just left it to chance, and agreed that there were hits and misses.

There are the familiar tempura and tonkatsu station, yakitori station, gyoza and roasting station. The ramen station dishes out pretty good noodles and broth; go for the Tantanmen, or if you want something sans the kick, order a bowl of Tonkotsu ramen. Skip the takoyaki station, it has way too much batter, I couldn't taste the filling if it ever had one. But I do love their pizza station with unusual flavors.

Their theater lead is the teppanyaki station, ready to churn out meat and seafood grilled the teppanyaki way. The cooks are gracious enough to offer to serve you fresh, hot ones off the griddle so you can truly enjoy the stellar dishes. Oh, and they a beverage station as well, with a number of soda flavors, juice, coffee, tea, and cold Milo.

For dessert, take your pick from several petits fours, ice cream, halo-halo, bread pudding, ginataan, fresh fruits, and even snow cones.

Banzai: The Great Teppanyaki Theater
Spot: Bldg. J By the Bay Leisure Park, Seaside Blvd., Mall of Asia Complex, Pasay City
Contact Nos.: 552.7368 or 0999.471.3597 or 0916.377.5357
Facebook: BanzaiPH

Oh, and thanks to Zomato's generosity, there is a giveaway!

I'm giving away a Php 2,000 Gift Certificate from Banzai PH so you could also try their buffet!

JOIN NOW! Just follow the instructions on the Rafflecopter below:

a Rafflecopter giveaway

Zomato
Website: zomato.com
Facebook: zomato

And the lucky winner of a P2,000 GC from Banzai is...

TIFFANY SEE

CONGRATULATIONS!!! I'll be in touch with you soon for details on how you can get your prize. Thanks again for joining! :)

Yanagi: Beautiful Japanese Fare at Midas Hotel

2014-06-28T13:36:00.001+08:00

Of sushi, teppanyaki, and... papaya?!?

Not one to say no to a sushi and sashimi meal, I was pretty excited to try Yanagi at Midas Hotel. Though not as big as other nearby hotels, stepping into the lobby alone provides a moment of awe as your eyes internally debate on what to devour first. The old Hyatt Regency has been revamped into a modern elegant boutique casino hotel that is both classy and contemporary.

To the left is the concierge with a backdrop matching that of the lounge's located across the room: towering shelves housing orange boxes and silver decor. A grand piano dressed in ebony stands by the entrance to the casino partly cordoned off by a velvet rope. Philippe Starck furniture provides a nice contrast to the bright ambiance, while a fiber-optic chandelier completes the sophisticated scene.

A glass-encased adobe wall is the only piece left of the old Hyatt Hotel. Beyond it, various flowers are displayed right by the elevators, a visual representation of their floral arrangement services.

Yanagi Restaurant is located at the mezzanine floor. Aside from their ala carte dishes, they serve a Japanese buffet spread called Misono Days from Fridays to Sundays for only P1,337 nett. Lunch is from 11:30 AM to 2:30 PM, and dinner is from 6:00 PM to 10:00 PM. Drinks such as iced tea, coffee, and hot green tea are already included as well.

Sushi Moriawase (Assorted Sushi Rolls)

Sashimi Moriawase

We started with my favorite Japanese staples -- sushi and sashimi. Fresh slices of tuna, salmon, squid and mackerel are just sitting there for the taking. Bliss! A bamboo platter of makimono provides a nice eye candy as you decipher which maki to get first. Don't forget to grab a piece or two of the sweet Tamago Sushi.

Salads

If you're into salads, you'll appreciate their number of choices. There's the Wafu Salad with sliced tuna, Japanese yam, and vegetable salad with wasabi goma dressing. I kept coming back for the Kurage Salad, the one with jellyfish and cucumber in sesame dressing. Do try their Yanagi Salad that's served with two dressings, and the Sake Salad which comprises thin sliced salmon and onions. The Enoki Wasabi Ae is enoki mushrooms with sliced fish cake, but if you want a heavier choice though, there's always the Potato Salad.

And if those starters weren't enough to stimulate your appetite, they have more small dishes on hand. The Tai Naruto Maki is a marinated Lapu-Lapu roll with vinegar miso sauce. Another plate has deep fried sliced salmon marinated in oil and vinegar called Sake Suabura Zuke. Try the Gyuniku Yawata Maki or grilled beef roll with teriyaki sauce, or go for something very light like the Okaru Tofu, which is steamed egg custard with thinly sliced okra. There's Soba, too, if you have a propensity for Japanese noodles.

Sukiyaki

I love a good bowl of Sukiyaki, and Yanagi's is pretty much spot on. Not too sweet, the broth treads on a nice balance of sweet and savory, giving a much needed comfort in preparation for the heavier dishes to come.

Hot Dishes and Gyuniku Yakimeshi

For the hot dishes, they have Croquette, deep fried potato minced with ground beef and served with tonkatsu sauce. They also have the Ebi Cashew Age, which is deep fried prawn wrapped in cashew nuts. Others include Sake Hitokuchi Age (deep fried salmon ball with ginger sauce), Yasai Itame (teppanyaki assorted vegetables), and a delicious mix of rice, beef and vegetables Yanagi style that is Yakimeshi.

Personally, I usually skip the hot dishes in every buffet for I perceive them as distractions to what I really should be focusing on -- the star of the spread namely the carving station, or in this case, the teppanyaki station.

Teppanyaki Meat

Teppanyaki Seafood

Teppanyaki Grill

Fresh proteins like beef tenderloin, spring chicken, squid, Spanish mackerel, prawn, spearfish are all available for teppanyaki grilling, most of which you can coat with teriyaki sauce or garlic butter.

While the whole buffet selection may be limited compared to other hotel buffets, I'd rather have a small one that's of quality than having an insane amount of options offering subpar fare. Besides, as I have previously mentioned, you only usually zoom in on a handful amount of proferrings anyway since your stomach can't handle the entire spread.

Kudamono Moriawase (Assorted Fresh Fruits in Season)

Coffee Jelly and Mizuyokann (Red Jelly Bean)

Petits Fours (Opera, Double Chocolate Brownie, and Caramel Bar) and Zenzai (Boiled Red Beans with Mochi)

Almond Jelly, Carrot Cake, and Tiramisu

Mousse and Parfaits

Blueberry Cheesecake

There is a decent number of desserts; I for one would have loved to try each and every kind. Unfortunately, as much as I usually have a separate stomach for it, even my second one can't handle the amount so I had to choose wisely. The petits fours---almond jelly, carrot cake, tiramisu, and opera---are a delight. Don't miss out on the Dark Chocolate Mousse; simply heavenly! I took a few slices of fresh fruits, and wanted to grab that Blueberry Cheesecake, but I knew I had to stop myself if I wanted to try their ice cream.

Aside from the buffet, we were treated to a special 4-course meal that will put Yanagi in your list of favorite Japanese places (if the buffet hasn't already) after the first bite.

Aburi Sushi

The Aburi Sushi is slightly burnt sushi with five varieties of meat: tuna, salmon, eel, hamachi, and lapu-lapu, topped with fresh fruit and tobiko (fish roe). A beautiful dish to begin with, it plays with your palate as you decipher the partially hidden meat drenched in a creamy sauce. It's an orchestration of textures and tastes inside your mouth, with you trying to separate and identify each layer of goodness, and finally taking it all in and just enjoying the swoon-worthy sensations.

Tempura Maki

Next is the Tempura Maki, which is thick rolls with prawn tempura. Again, it is a festive plate, with different-colored tobiko topping each roll, all drizzled with a contrasting creamy and soy sauce.

Kaki Papaya Yaki

The most unforgettable dish, however, came in the form of a simple slice of papaya. But that's where the simplicity ends. Inside this bright yellow vessel hides succulent grilled Japanese oysters that had me wishing I lived in this resto just so I can feast on this opulent treasure every single day. Whoever thought that papaya and oysters mesh so well together? Certainly not I when I don't even eat papayas at all. And to serve it warm (it was torched)? I was actually hesitant to try it. Whoever said curiosity killed the cat, wasn't ever served this Kaki Papaya Yaki. OMG! This genius Japino (Japanese-Filipino coined by the chef) creation dressed in creamy miso sauce really works.

Ebi Tempura

Of course, one cannot dine at a Japanese restaurant without having the ubiquitous tempura. The light crunchy batter covers a straightened piece of prawn. And while nice, it wasn't really enough to lose the high we got from that Papaya dish. All I could think about was how to get another order of those papaya oysters.

Wasabi Ice Cream

We were all fully sated, but they had to make us try the Wasabi Ice Cream, which I'm so glad I did, even when my stomach was already crying out in protest at that time. Yanagi makes my favorite version -- sweetness sweeps in, then the familiar kick of wasabi settles on your tongue. Definitely a great way to end a great meal.

Yanagi
Spot: Mezzanine, Midas Hotel and Casino, 2702 Roxas Boulevard, Pasay City
Contact No.: 902.0100
Website: midashotelandcasino.com
Facebook: MidasHotelAndCasino

F1 Hotel's Luzviminda 2014: Where Food Meets Art

2014-06-22T22:54:00.002+08:00

Eating your way through Luzon, Visayas, and Mindanao...

LuzViMinda 2014 is a Filipino Food Festival hosted by F1 Hotel Manila at their very own F Restaurant. Scrumptious dishes from the three major regions in the country---Luzon, Visayas, Mindanao---are featured and presented in celebration of our Philippine Independence Day.

Each region is represented by a chef in charge of creating and showcasing the crème de la crème from that particular place. For Luzon, they have Chef Tristan Encarnacion of Epicurious, Chef Editha Singian of Pino Restaurant for Visayas, and Chef Victor Barangan of Marco Polo Davao for Mindanao. At the helm, the chef who made all this possible, is Chef Sau del Rosario.

The buffet runs from June 12 - 26, 2014, and is available for lunch (11:30 AM to 2:30 PM) and dinner (6:00 PM to 10:00 PM) for only P1,700 nett per person. Children from 6 to 12 years old are charged at only half the price, while kids 5 years old and below eat for free. Drinks are included.

Aside from this, there is also an art exhibit just outside F Restaurant, featuring paintings from Chanalli Art Gallery made by different Filipino artists. Diners and guests are welcome to peruse the artworks and purchase them, proceeds of which will go to Kythe Foundation, a charity for children with cancer.

My family and I were invited to try out this wonderful buffet meal along with an overnight staycation I'll share with you soon.

Now let's start the fiesta, shall we?

Bread and soup stations

Kinilaw na Isda 3 Ways

There are lots of very appetizing salad and ensalada dishes such as Pako Salad with Shrimp and Mangoes (Luzon), Pomelo and Green Mango Salad (Mindanao), Alugbati Salad with Salted Egg and Tomatoes (Mindanao), and Ensaladang Mangga at Talong.

Ensaladang Puso ng Saging (Mindanao) and Seared Tuna with Watermelon and Mangosteen Reduction (Mindanao)

Not to be missed is the seared tuna with watermelon, which is so light and refreshing in the mouth. It was actually gone from the buffet table when I finally had the chance to take a piece, but the servers were accommodating enough to bring out another round for our group.

Bagnet Dinuguan Maki (Luzon) and Tinapa and Salted Egg Maki (Visayas)

Oysters

Vigan Empanada (Luzon) and Squash Flower with Kesong Puti (Visayas)

Clockwise from top left: Sauteed Crabs in Alavar Sauce (Mindanao), Balbacua (Visayas), Kanding sa Nangka (Mindanao), and Hinurnong Manok sa Luyang Dilaw (Mindanao)

Kawaling Hinipunan ( Visayas) and Stuffed Nukos with Prawn Paella (Mindanao)

Gensan's Tuna Sisig (Mindanao), Chicken Inasal Sisig with Kornik (Visayas), and Pork Sisig (Luzon)

Pinaupong Manok (Luzon), Busog sa Keso't Tsokolate si Baboy (Visayas), and Crispy Belly with Chili Mango

Crispy Pork Belly

Linunok na Manok ni Lechong Baboy (Luzon)

The lechon has tender meat with really crisp skin that I had a fun time just listening to its thunderous crunch with every bite.

The dessert selection has almost as much dishes as the mains. It is pretty much a sweet tooth's paradise.

Native desserts like Ginataang Bilo-Bilo (Luzon), Maja Blanca, and Buko Pandan are present.

So are the Ube Palitaw, Halo-halo, and some local street drinks such as Buko Juice, Sago't Gulaman, and Melon Juice.

There are desserts with playful names like Donya Edith's Pudding from Visayas, and ones that make you drool just by looking at them. Such are the Durian Cheesecake, Bibingka Cupcakes with Salted Egg Frosting, and Pomelo Creme Brulee.

Familiar sweets like Leche Flan, Braso de Mercedes, Suman, Puto at Kutsinta, and Pastillas also make an appearance.

Mangosteen Parfait (Mindanao)

The most beautiful and unique desserts, however, go to the Mangosteen Parfait...

Durian Panna Cotta (Mindanao)

...and the Durian Panna Cotta, which is so good, I had to get it again the following day.

There were a lot of amazing dishes. Too bad you can only eat so much in one sitting. It would have been great if we had the chance to really try each dish, as almost everything is mouthwatering. Those who have a separate stomach for desserts, bet you still can't try every single eye candy creation. The copious amount of food is really unbelievable and a steal for only P1,700, so I suggest you make your reservations now, and try it out before it's too late.

LuzViMinda at F Restaurant
Spot: 3rd/F F1 Hotel Manila 32nd Street, Bonifacio Global City, Taguig
Contact No.: 928.9888
Website: f1hotelmanila.com
Facebook: f1hotelmanila

Magosaburo: Lava Sets and Lunch Sets

2014-06-11T03:08:00.001+08:00

Steak. WAGYU Steak. And tongue that melts on tongue...

Magosaburo is a Japanese restaurant and wine bar whose specialty is Wagyu beef cooked on lava stones. Located at the Fort Pointe 2 Building (home of Early Bird Breakfast Club and URBN Bar and Kitchen), it's a high-end place better known for their degustation meals.

An impressive minimalist facade greets you before you enter its massive doors and gaze upon the modern industrial interiors. Numerous drop lights highlight the etching of its name in concrete high above. The dining furniture is all leather and wood, immaculate in terms of order and cleanliness. To the right are a couple of wine dispensers which allow you to sample their vino collection.

The second floor holds a couple of function rooms, while the third floor is the Mago Wine Lounge, which holds a Jazz Night Wine Buffet every Wednesday night for only P900++.

LAVA SETS

The steaks here at Magosaburo are cooked on lava stones, allowing them to be very tender and flavorful at the same time.

Each lava set is already a complete set meal for two which includes:

small appetizer (3 kinds assorted Namuru OR 3 kinds assorted Kimchi)
salad (Luxury Green Salad OR California Salad)
appetizer (Cream Cheese Tofu OR Oxtail Omelet)
soup (Clam Soup OR Spicy Vegetable Soup)
rice (Cheese Curry Rice in Stone Bowl OR Chicken Rice in Stone Bowl)

Choices for the lava set are the following:

Assorted Kurobuta and Chicken Yakiniku Palette (P3,000)
Assorted Wagyu Steak Palette (P3,600)
Assorted Japanese Wagyu Steak Palette (P6,200)

Three Kinds of Namuru

Namuru is pickled vegetables, and these little acidulous treats tend to whet the appetite.

Luxury Green Salad

That is black truffle, yes, and the Luxury Green Salad sports a copious amount of its shavings.

Cream Cheese Tofu

If you're not planning to get a lava set, at least order this Cream Cheese Tofu ala carte. Spread some of this silky and really creamy tofu on a piece of crostini, add a dash of pink Himalayan salt, and cue the oohs and ahhs.

Spicy Vegetable Soup

Somewhere in this Spicy Vegetable Soup, there are bean sprouts, enoki mushrooms (?), thin slices of beef, and some greens, all bathing in a comforting broth that has a right amount of kick.

Cheese Curry Rice

The Cheese Curry Rice has a pronounced curry taste; a little heat married with some oozing cheese. Mix it all together, and you might almost forget you still have some pretty good steaks waiting with your name on them.

Assorted Japanese Wagyu Steak Palette: Special Prime Short Rib, Special Prime Ox Tongue, and Japanese Wagyu Sirloin (P6,200)

Special Prime Ox Tongue

Special Prime Short Rib and Japanese Wagyu Sirloin

These are all deliriously good!!! Just by looking at those droolworthy marbling, your mouth starts to water in anticipation, and the end result doesn't disappoint. Every piece just melts in between your tongue and palate. Even the ox tongue, which I'm not usually fond of, had me singing praises. I wanted to cry when I finally took my last piece, and savor each bite I really did.

There are three dipping sauces available for the steaks: steak sauce, soy sauce foam, and Himalayan pink salt. I did try all, but frankly, you wouldn't need any of them for these ambrosial pieces of meat are already excellent on their own. Dipping them into some sauce is just plain sacrilege.

LUNCH SETS

If burning a hole in your pocket makes you wary of dropping by Magosaburo for a visit, their lunch sets may just change your mind. With prices ranging from P420 to P720, you get value for money while enjoying their sumptuous Japanese dishes.

Lunch Set Appetizers

Kimchi

Each lunch set includes a generous amount of side dishes such as:

salad
small appetizer
chawanmushi (egg custard)
meat and potato stew
kimchi
steamed rice
miso soup

As for the main dish, you have a choice of:

Tofu and Vegetable Spicy Soup (P420)
Assorted Tempura (P480)
Hamburger Steak (P620)
Wagyu Tri-tip Steak with Garlic (P650)
Tomato Sukiyaki (P720)
Assorted Yakiniku (P720)

Tempura (P480)

The Tempura is an assortment of prawns, fish, Shiitake mushroom, and vegetables. Having a light batter and being not at all oily make for a pretty good tempura.

Hamburger Steak (P620)

The Hamburger Steak is another favorite with its melt-in-your-mouth goodness. I'm not a burger person; it's rare that I find something I like, so when I say I enjoy a particular one, that's saying a lot.

Tomato Sukiyaki (P720)

If you love a good Sukiyaki like I do, get this Tomato Sukiyaki. Thin slices of beef, along with tomatoes and cabbage, lay in a heap amid a sweet umami broth that will have you slurping your manners away. Dip it into the beaten frothy egg for an enhanced depth of flavor.

Assorted Yakiniku: Kurobuta Loin, Mago Wagyu Chuck Roll, and Outside Skirt (P720)

Mago Wagyu Chuck Roll

Kurobuta Loin and Outside Skirt

While not as melt-in-your-mouth good as the Wagyu set, each type of meat is still tender and holds enough flavor for you to enjoy each bite. These are cooked on lava stones as well.

Dessert Platter (P380 for 3 desserts)

End everything with a dessert platter (yes, we all have a separate stomach for dessert). It consists of three desserts that may vary daily. They made us try six: Coconut Blanc Mange, Rare Cheesecake Tart, Flourless Chocolate Cake, Earl Grey Crème Brûlée, Japanese Cheesecake, and Fresh Grapefruit Jelly. While I also enjoyed the Chocolate Cake with the strawberry on top and that unique grapefruit jelly, the Earl Grey Crème Brûlée was my favorite among the group.

So if you want to take your special someone somewhere nice, and make him/her melt together with that piece of Wagyu, you can't go wrong with Magosaburo; it will definitely impress. And for those days in between occasions, their lunch sets will seal the deal.

Magosaburo
Spot: G/F Fort Pointe 2 Bldg., The Fort Complex, 28th Street, Bonifacio Global City, Taguig
Contact No.: 856.0795
Facebook: magosaburoph

Pancakes and Kitayama Wagyu at Malcolm's Deli

2014-05-25T20:42:00.001+08:00

Of burgers, steaks, and pancakes...

Before I even had the chance to visit Malcolm's Deli, they've renovated the place. I have no idea what it looks like before, though gazing at it for the first time, I'm reminded of a gentlemen's club with its all dark wood and leather (made from skin of Wagyu cattle) interiors -- with a deli, that is.

They have these upright chillers filled with various rare finds: house made buttermilk, jars of flavored cheese, Fog City Creamery ice cream, and Kitayama Wagyu beef. Choose your preferred cut, and you can have them cook and serve it to you for the retail price of the meat plus a minimal fee---P175 if I'm not mistaken---for preparing it for you.

They have shelves lined with interesting products, most of which are locally made. I spy chocolates from Theo and Philo, premium Fililpino beers and juices, and bags of coffee beans. There are savory delicacies like crab paste, shrimp paste, atchara or pickled papaya, and bottled fish in oil. The Solaris sea salt catches my eye, and I'm immediately intrigued. I scan the different variants before my lingering look moves on to the shelf filled with wine and hard liquor. After perusing all these unusual goods, I settle down for coffee. It is mid morning after all.

I'm a coffee aficionado, I'm not a coffee addict. There's a difference. While I do enjoy drinking a cup or two, I don't depend on it like a drug to keep me awake or whatever it is that it's badly needed for. There are some I like more than others, some I have etched deep in my heart, but more often than not, I will drink it; always on that hunt to add more to my growing list of favorites.

Here the coffee is Cafe Amadeo, proudly Philippine made, more specifically in Cavite. The rich taste does not leave bitter nor acidic notes, instead, it's what I usually look for in a cup: medium roast that's balanced, and makes you think of coffee and not tea.

Buttermilk anything is good, really good -- if you know how to use it. Case in point: Kettle's Buttermilk Fried Chicken and this... Malcolm's Buttermilk Pancakes. While the size and quantity is not of the familiar "two or three huge stacks peppered with powdered sugar", its reputation for being thick and fluffy remains. They have decreased in size, but increased in number, fortunately having no bearing to the overall experience that is a sweet morning in the clouds.

Sliced fruits, nuts and dried oatmeal litter the plate, lending texture to the pillow soft consistency of the flapjacks. The airy whipped cream slowly slides down to the side, melting over the warm golden crust of the pancake. That day they had three available syrup flavors: maple, blueberry, and strawberry. Maple being the usual maple, I only alternated between the berries. There is a clear winner, though, and strawberry seems to be the unanimous vote across the table. They make these themselves, and sorry, but they won't let you in on the secret.

This is how all pancakes should be made, and if you ever feel like attempting to create one at home, they sell bottles of their buttermilk batter. I only wish they sell bottles of their strawberry syrup, too.

Chicken Skin Cracklings is a bad thing, not that that has managed to stop me from eating it before. In between bites though, they mentioned something about it being baked instead of fried, thus a somewhat healthier version if there ever was one. Crisp, crunchy, all without being oily, each piece does not need the spiced vinegar it comes with.

The Carbonara Romano is a pretty good rendition of the classic, but with a certain distinct taste we all had a hard time identifying. The golden yolk is always a nice touch, embracing each creamy strand with that superb egg taste. The chef won't divulge the secret ingredients, just letting us know that there are only six.

Burgers, for the most part, do nothing for me. I'd take steaks over them any hour of the day, any day of the week. There's just something about this particular Kitayama Wagyu Burger that compelled me to take more bites than I initially planned. For one thing, it's seasoned with only salt and pepper. Even then, it's one of the best tasting burger patties I've come across. Moreover, no binders are used, and yet they manage to stay intact through every bite.

My only complaint was that the burger is too big for my mouth, what with all the trimmings and bacon stuck in between. You can just imagine how I was forced to bid goodbye to ladylike manners under the circumstances.

Take a look at that juicy cross section!

Oh don't let this bad boy's tough act fool you. The Crispy Fried Beef Ribs is deceivingly tender, you just melt in awe with it. The alternating meat and fat is divine, and one must not forget the sauce, which is simply too good to pass up.

Sitting on a wooden board is a handsome hunk of Kitayama Wagyu Steak Striploin Cut. This gorgeous beauty is amazingly tender while thick, its marbling of fat giving a hypnotic flavor that keeps your senses glued to the piece of meat gracing your tongue.

On top are onion quills, but I'd rather sprinkle a tiny amount of Solaris sea salt. And with such powerful flavor, tiny is all you need. There are three available variants---Rosemary, Herb Garden, and Chili Pepper---all exceptional, I ended up unable to choose a favorite, hence alternating each bite between the three.

Go ahead, take a closer look...

This is one of those meals where every single thing I had was really good. So whether you're looking for a nice brunch place in BGC or hankering for some fantastic Wagyu beef, do drop by at Malcolm's Deli. You won't regret it.

Malcolm's Deli
Spot: Ground Floor Fairways Tower, 5th Avenue corner McKinley Road, Bonifacio Global City, Taguig
Contact No.: 556.3188
Facebook: MalcolmsOfficial

Chef's Specials at Phoenix Court, Bellevue Manila

2014-05-20T12:46:00.001+08:00

Peking Duck... need I say more?

Sunday was the last day of our B Hotel Staycation. I started the day by having breakfast with Yedy and Eugene, while my husband and kids were still sleeping in our very cool and comfortable rooms. After breakfast, my husband headed to Bellevue Hotel to watch the Pacquiao - Bradley fight at the Vue Bar, while I went with my kids to Caviar for brunch, along with some of our food blogger friends. And as if our bellies weren't past bursting at this point, we had a late lunch at Phoenix Court to check out the Chef's Specials. To say that this whole staycation was filled with food escapades was an understatement. We were literally eating constantly, right in between sleeping, thus reinforcing our group's name: Kain Tulog Gang.

Our late lunch started with one of my favorite Chinese cuisine staples -- Peking Duck. We were treated to a fine demonstration of how the duck was skinned methodically, drools practically ensuing as we looked longingly at the platter slowly being filled with glistening crisp duck skin.

Peking Duck 2 Ways: Duck Wrap

Peking Duck 2 Ways: Minced Duck Meat Lettuce Wrap

It was served 2 ways: the first one is my preferred duck experience -- skin wrapped in soft tortilla then dipped into that sweet hoisin sauce; the other is minced duck meat that you scoop into a cup of lettuce, pour in some of that sauce, then roll until somewhat wrapped, most of the time quite haphazardly.

Braised Asparagus Soup

Fried Beef with Black Pepper

Sweet and Sour Pork

Deep Fried Prawn with Cereal

Steamed Fish

Spinach Bean Curd with Crispy Mushroom

Then came the other dishes, starting with some soup. I tend to always reach for the Sweet and Sour Pork, using it as a gauge to compare different Chinese restaurants, and this one gladly did not disappoint. Right amount of sweetness and acerbity, not too much flour, quite good really.

Another favorite is the Fried Beef with Black Pepper, which has a right amount of that appetizing savory taste that compels you to turn that heavy lazy Susan and position the dish right back in front of you.

Being our third meal within only six hours, I initially passed up on trying the Spinach Bean Curd with Crispy Mushroom. I had to leave even a tiny space in my stomach for dessert. Spanky, however, was adamant that we try those crispy mushrooms piled into a tangled heap on top of the bean curds. And good thing we did; it was addicting, and I don't think it took away the space intended for the dessert.

Chilled Coconut Pudding

Strawberry Iced Tea

The dessert---Chilled Coconut Pudding---was a revelation. I haven't had this before, and when I first took a spoonful, I melted in delight at how light and refreshing this was. You have to try it when you're here!

Another must-try is their Strawberry Iced Tea with these tiny bits and seeds swimming in a refreshing crimson sea. I think I can finish about three to four glasses of it, especially in this heat.

Phoenix Court
Spot: Second Floor Tower Wing, The Bellevue Manila Hotel, North Bridgeway, Filinvest City, Alabang
Contact No.: 771.8181
Website: thebellevue.com/manila/
Email: [email protected]
Facebook: thebellevuemanila