Food Reviews Manila

Legendary Feast

2012-01-25T15:35:00.001+08:00

Another clan celebration prompted us to try a great Chinese restaurant in Roxas Boulevard -- the Legend Hong Kong Seafood Restaurant.

The place was huge and spacious, clean and well-maintained. There are numerous waiters and staff all ready and eager to attend to your needs. Different-sized round tables fill up the dining hall, while three function rooms line up the right side of the restaurant. On the left is a large elevated area for a semi-secluded dining experience, suitable enough for dinner parties if the function rooms are already occupied. The waiters usually place a divider between tables to separate each party.

While waiting for the food, we gnawed on some peanuts with sesame seeds. Nothing really fancy but I liked the sweet, sticky undertone.

I appreciated their Legend Combination Cold Cuts (P400 regular; P800 large) better than Kirin's simply because it was packed with more meat. Several slices of lechon kawali rest on a bed of jellyfish outlined by an edible fence. Slices of pork asado, its sweetness evident in its red hue lay down in a puddle of its own oleaginous fat. White chicken form the outer wall opposite the century eggs, while thin slices of roasted white pata or pork legs complete the perimeter wall. One should rein in himself when feasting on these appetizers lest they leave you with no room for the entrées.

There are usually subtle nuances between different Chinese restaurants' versions of spinach soup, but the Legend Seafood Soup (P300 regular; P600 large) spells out a relatively large disparity in terms of taste. Somehow, the ingredients are more pronounced, more abundant, and each tiny sup brings with it a myriad of flavors that separates it from the rest.

As always, there's not a world of difference among the various takes on Fried Rice Yang Chow Style (P250 regular; P390 medium; P500 large), so I really can't say much about this one. It abounds with ingredients such as shrimps, chopped leeks, shreds of omelette, little dices of meat, some greens and other sundry items. Then again, so do the others.

A crunchy outer crust hides the tender meat inside the Fried Pampano with Sweet and Sour Sauce (P1,000/kilo). Side note: Basing on the shape alone, I think the fish used here is Lapu-Lapu instead of Pampano, which they say they use as replacement when the latter is not available. Sliced in half, its insides covered in a blanket of sliced onions, julienned carrots and bell peppers, dabbled with a bit of sauce, the fish was rather inviting, there laid down in a crimson pool of sweet and sour. Confessedly, I prefer the pork variant, though this wasn't bad at all.

I didn't care much for the Fried Crispy Chicken (P520). By the looks of it, the skin wasn't all that crispy and for fear of being full before I had the chance to taste the remaining dishes (of which I'm more curious at exploring the flavors), I decided to skip this course.

As the waiter placed the large bowl of Broccoli Flower Top with Dry Scallop and Golden Mushroom (P320 regular; P640 large) on the table, it was a sea of enoki mushrooms in an overlapping and intertwined mess. A little prodding and poking of the fork revealed several broccoli flowers underneath, a thin wisp of smoke from the heat escaping with it.

Everybody thought the Pata Tim with Lo Han Chay (P580) was great. The huge pork leg was drenched in a light brown sauce that was both sweet and savory. Its meat succumbs to a fork's impalement and its massive size is partially covered by a melange of vegetables braised in soy sauce -- sweet corn, cabbages, slices of button mushrooms, wood ear mushrooms -- also called Lo Han Chay or vegetarian chop suey.

I was enamored with the Spareribs with Salad Sauce (P300 regular; P450 medium; P600 large) with its tender meat that yields to the bite and white salad sauce drizzled all over. 2 orchid blossoms grace the plate perched atop a clump of shredded vegetables and parsely (?). A shadow of sweetness envelopes each chunk of meat, while the white sauce provides a minute suggestion of acerbity.

I loved the colorful look of the Fried Crabs with Salt and Garlic (P1,200/kilo boy; P1,400/kilo girl); a platter of crab meat and shell vested in holiday garments of green and red bell peppers sprinkled with chopped onions here and there. This was supposed to be seasoned with salt and pepper, but since my kin lacks a propensity for spicy food, I had it replaced with salt and garlic instead. Much tamer in hotness yet still full of flavor, the crabs had my dad eating away contentedly in his own crustacean dream land.

The Almond Jelly with Lychee (P100) I found to be a little bland. It was missing the sugary sweetness that can make this dessert more appealing. The lone lychee devoid of its pit floating amid crushed ice and almond jelly was a bit frozen and lacked the taste of freshness.

Hands down, I liked Kirin's better than Legend's Butchi (P80/4 pcs). This was made with yellow mung bean paste, pretty similar to the lotus paste or the red bean paste traditionally used inside these glutinous sticky rice balls. There was nothing unusual, but I'll take it just the same; after all, I'm not one to say no to buchi.

Legend Hong Kong Seafood Restaurant
Spot: Boom na Boom Compound, CCP Complex, Roxas Boulevard, Pasay City
Contact Nos.: 0917.8202266 or 833.3388 or 833.1188
Facebook: facebook.com/Legend

LZM Restaurant @ Nuvali

2012-01-22T13:52:00.001+08:00

Who would think, judging by the simple name, signage and look of it, that this restaurant houses a few of the best Filipino food in the region?

I've never heard of LZM Restaurant before, but my dad was raving about it lately. Having eaten here just the week before without me, they finally took pity and decided to haul my ass up with them so I could feast on LZM's fare en route to Tagaytay.

It was just a little more than a hole in the wall, albeit the place was clean. There were about 6 dining sets, but even before noon, the restaurant was almost packed. I could see gigantic platters and bowls coming out of the kitchen, all served to different diners. My dad started dictating our orders to the waiter, and I was surprised that he stopped at three dishes. "That will be enough for now." he said. How the heck would that suffice? I thought.

In comes the Chicharon Bulaklak (P270) which had the perfect echoing crunch accompanied by a dribble of sebaceous oil released with the crush of a bite. Each "flower" was big and freshly made, hence the crispness of its undulated circumference and the plump tenderness of the innards. It was a far cry from the commercialized ones sold reheated and bordered on being stale and tough.

As soon as the platter of Boneless Bangus (P330-P380) was laid down upon our table, I understood why my dad stopped at three. The fish was humongous! The succulent milkfish was coated in flour and fried until golden brown. The crispy crust contrasted with the tender meat that was seasoned well and tinctured with acidity, perhaps from calamansi? It was certainly one of the tastiest bangus I've ever eaten -- not overly salty and definitely not bland either.

Their Pinakbet (P270) is also one of the best I've tasted; a hodgepodge of ampalaya, okra, eggplant, squash, string beans and some big chunks of meat immersed in a sauce filled with shrimp paste made from krill or minute shrimps, more commonly known as bagoong alamang. It's really interesting to note their knack for achieving the right balance of flavors. The sauce wasn't briny nor was it watery as some that you might encounter elsewhere.

Needless to say, we were more than satiated after that very satisfying meal. It's really true what they say, sometimes you find gold in the unlikeliest of places. Kudos to LZM for dancing gracefully on the fine line between extreme flavors. By the way, I heard their Bulalo is also to die for. Until next time then.

LZM Restaurant
Spot: Bldg. C Solenad 2 Nuvali, Sta. Rosa, Laguna
Facebook: facebook.com/pages/LZM-Restaurant

Happy? Lemon

2012-01-20T23:22:00.001+08:00

Is it just me or is the hype behind this just only that... a hype?

It took a long time before I finally got around to giving Happy Lemon a try. All the positive raves I was reading help built such high expectations from the cold tea shop -- expectations that were disappointingly not met.

I ordered the ever famous Green Tea with Rock Salt and Cheese (P80). I plunged my straw and took a sip and my mouth was greeted with cold blandness. A couple of stirs and poking of the powdered green tea atop the thick cheesy cream later, I finally got to taste the rock salt and cheese flavor which painted images of eating oysters on a bed of sodium chloride. This is it? I thought. It was the anticlimax of my heightened anticipation. It wasn't so bad, but I didn't find it that good either. Maybe the one with cocoa would better suit my taste?

Another letdown was the Mango Green Tea (P65). In all honesty, I have a hankering for coffee more than I do for tea. But still, it was just one big, sour taste. The mango lacked the sweetness that could somehow bring balance to the slightly bitter taste of green tea; instead it just imparted a flavor that bordered on acerbic.

Maybe I ordered the wrong drinks, perhaps there must be at least one or two others that would satisfy my preference. And I'm not saying I won't give it another go. But I suppose, until I find myself lining up again in their shop and discovering my "aha!" drink, I'd take Serenitea any day. Maybe you could suggest other flavors I could try?

Happy Lemon
Facebook: facebook.com/HappyLemonPh
Twitter: twitter.com/HappyLemonPh

Kirin - Chinese Dining at Bonifacio High Street

2012-01-15T23:17:00.002+08:00

"What's the name of the Chinese restaurant at Bonifacio High Street?" my cousin asked. I tried looking it up on the internet and found out it was called Kirin. "Alright, we'll try it there." exclaims my tita, after I've called up Abe and unfortunately finding out they're fully packed and won't be able to accept any more dinner reservations.

They had no more available function rooms so we settled for three tables in the dining area. The place was well lit though the table spacing was a bit on the tight side. On one side of the restaurant, with a view of the window shoppers and other passersby, was a glass spanning the whole wall. Water was gently trickling down its surface, reminiscent of a midnight rain seen through a window.

The Cold Cuts Combination (P400 small; P800 medium; P1,200 large) comprises of jellyfish, slices of pickled cucumbers dotted with chili peppers, chicken strips glazed with soya sauce and garnished with chopped chives, thin slices of pork asado, and tofu topped with wood ear mushrooms and julienned carrots. My favorites would have to be the jellyfish and wood ear mushrooms, locally known as tenga ng daga. Both have a sort of rubbery texture, a little resilient to the bite -chewy in a good way- and very flavorful.

Their Hot and Sour Soup (P330 regular; P780 large) was nice, just like how it should be. Lacking only is a distinguishing factor if you're looking for something that would give this version an edge. Long strips of mushroom and slices of vegetables gently swirl in unison as the server mixed the soup with the ladle. The warmth lines the throat deliciously and the tinge of spiciness was enough to stir the appetite.

"Next time don't order Szechuan anything." my tita said. "It's too spicy for any of us." Admittedly, even I didn't dare try their Spicy Hot Chili Chicken Szechuan Style (P280). I had the supervisor separate the dried chili to tame the dish, but my cousin said it was still too hot. I honestly had no idea that no one in our clan had a predilection for super spicy food. Oh well, lesson learned.

Yang Chow Fried Rice (P198) is pretty common in Chinese restaurants, so much so that you usually can't tell any big difference between each rendition. This was pretty much like the others' -- diced meat, scraps of omelette and shreds of greens scatter and weave through grains of pale yellow rice. Pretty straightforward and generous in ingredients, it's as satisfying as they come.

"I have a request!" my cousin exclaimed. "An extra order of Century Egg and Jellyfish (P230 regular; P880 large) please!" Of course I agreed as I too relish gorging on large portions of this special appetizer. Even looking at the plate with a pile of jellyfish (I used to know them as seaweeds and believed it to be as such) strands stained with tiny bits of chili for spiciness, and slices of those hundred-year eggs with greenish grey yolks and brown, translucent jelly-like whites lining its base, is enough to make me salivate. Just avoid drinking soft drinks after a bite of century egg though. I'm not sure why, but it makes drinking sodas an unpalatable experience.

When the waiter laid down a foil-covered dish on a sizzling platter, I asked what it was and he replied that it was a Deep Fried Lapu-lapu Shanghai Style (P130/100g). It wasn't visually appealing with its massacred body submerged in a sea of brown sauce. Taking a bite though, it was pretty good -- a little on the sweet side and the fish meat was cooked just right. I can still smell the sapid aroma preserved by the foil that enwraps the lapu-lapu.

I loved the Braised Beef in Honey Sauce with Steamed Buns (P300) -- I actually loved the mantao bread even more. The beef's exterior looked tough but really is tender and easily breaks at the slightest tug of the teeth. The honey sauce had a right balance of sweet and savory, and is paired with a supple (and addicting) piece of steamed bun that wipes the flavor slate clean.

The Baked Prawns in Orange Sauce (P110/pc) was everyone's favorite dish of the night. Some of my cousins who arrived late was welcomed by a clean platter whose sporadic dots of orange sauce are the only proof that there was something there before. But this was just too good not to let them have a taste and so we ordered four more of these prawns (that's P440 right there!). I'd say it was worth it, the prawns were way bigger than those on the platter; their meat plump, tender and juicy. Each one was drenched in a bath of orange sauce that was sweet as it was saporous.

I'm not much of a crab eater especially if you expect me to be the one to crack its shell and scrape some stingy crab meat off each claw. But if you would do the dirty job and just hand over the crab meat and fat, then I would graciously accept them. I only got to taste the Stir Fried Crab with Spicy Chili Garlic (P120/100g) by prodding my dad to give me some of his mounded white treasure accumulated from a quarter of an hour's worth of shell cracking and crab meat hunting. Surprisingly, the meat was more flavorful than usual, with shadows of garlic and a hint of chili. But before I could ask for another round, he finished his off in a couple of big bites.

I like the Mango Cream with Pomelo (P128) though one of my cousins said, she had tasted something better. Well, with no previous similar consumed dish to compare it with, I'll stick with my first statement of liking it. The mango bits was a mix of sweet and sour ones, the pomelo was a bit sweet but had a slightly bitter epilogue. Still, it was good when combined with the cream's treacly trait.

The Egg Custard Buchi (P88/3 pcs) was the star dessert. Since we were all used to lotus or sweet red bean paste imprisoned in most usual buchis, it was a treat to bite into a different filling this time. Ensconced in the hollow of a glutinous orb of sticky rice dough encrusted with sesame seeds, is a light spread of egg custard that wasn't cloying in taste. It was quite addicting actually and if it weren't so heavy in the stomach, I would probably have eaten a few more.

Kirin Chinese Dining
Spot: Bldg. 7 Bonifacio High Streeet, Bonifacio Global City
Contact No.: 799.9338

Kapuso Mo, Jessica Soho Shoot About The New DOT Slogan #ItsMoreFunInThePhilippines

2012-01-12T22:43:00.004+08:00

BLOOD TRANSFUSION. More fun in the Philippines! This is a photo of the Crispy Dinuguan deliciously consumed in Kanin Club recently.

Allow me to temporarily veer away from my food review stint and share with you my experience during a shoot for Kapuso Mo, Jessica Soho's "It's More Fun In The Philippines" segment. But first, a background...

As most Filipinos - especially the netizens basking in the social networks - now know, the Department of Tourism has recently launched a new campaign -- It's More Fun In The Philippines. Using pictures in the official DOT slogan website for inspiration, people started making their own versions capped with witty remarks to show the world why it is indeed more fun in our country. Anton Diaz of Our Awesome Planet blog curated several of the best pictures and posted it in his ItsMoreFUNinthePhilippines! Pinterest board, encouraging everyone to submit their own photos and help get the board into Pinterest's popular page.

I thought the new DOT slogan was catchy, cool and colorful. I then decided to do my own take on the slogan and use my personal photos to show the world what they're missing. I asked Anton if I could submit mine as well, since for now, Pinterest is an invite-only social network, and showed him my photos through my Facebook account. He posted a couple of my pictures and made me one of the board's collaborators. Both the board and the hashtagged slogan became instant hits with the latter even trending in Twitter. It was so fun to see the Filipino culture in a nutshell and hopefully it translates well to the world.

The other day, I received a call from Anton asking if it was okay for him to give my number to a GMA-7 segment producer. It was for a feature about the new DOT campaign to be shown on GMA-7's Kapuso Mo, Jessica Soho. I said sure and minutes later, I received the call. As with everything behind the scenes in television, things were fast-paced and sudden. One minute I was being asked about the slogan and my pictures, the next minute I was scheduled for a shoot the very next day. It was a new adventure I didn't want to pass up and so I agreed.

The appointed time was after lunch but the crew was outside my house by around noon. After a short discussion and briefing, we headed out for Rizal Park or colloquially known as Luneta. I waited as the crew scouted the area and finally set up the camera. Our first spot was at a giant replica of the Philippine islands complete with topographic elevations and depth. It was there that we conducted my interview with me leaning back on the rail, babbling on about the slogan and the Philippines as a tourist destination in general. I could barely remember what I said, my mind racing with other thoughts while simultaneously answering all that were asked of me.

Then just like that we were done. After a few more camera adjustments, they had me going over the rail and onto the cemented "Philippine islands" (with the support of their crew of course). Good thing it wasn't that slippery lest I find myself falling into the waters below. I wasn't worried about getting drenched, it was actually my camera that got me taking slow, careful steps. I don't know what I'd do if it unfortunately falls. They then shot away, with the producer directing my moves and finally just letting me do a few poses. She repeatedly apologized for making me feel like a stunt woman, but it was actually fun. After another "island hopping", we moved on to the next spot.

We were finished by about 4:00 in the afternoon after taking a few more shots in key places around Rizal Park. I was famished as I wasn't able to eat lunch since the crew had been early. I bought a couple of sandwiches from a nearby store and we proceeded to GMA-7 Network for another set of video shoots.

The preparation took a bit long; the producer kept on apologizing for the delay and was continuously looking out for whatever it is that I might need. It wasn't exactly surprising to see lulls in between shoots, I kind of expected it so I was okay. I was just content watching the whole scene -- the producer was on the phone trying to get some props ready, one assistant was going in and out of the studio trying to coordinate the elements they needed for the shoot, the camera man was busy adjusting the video camera and the lights, the other assistant was posting pictures on the wall, and the other crew member was directing my movements and prepping me for the scene.

By 9PM we were finally done. The producer thanked me profusely as did I. We took a couple of souvenir group photos before leaving. It was an awesome experience but my body and mind were both ready to go home.

The DOT slogan episode on Kapuso Mo, Jessica Soho will be aired this Saturday, January 14, 2012 at 8:30 PM on GMA-7.

Kapuso Mo, Jessica Soho
Website: gmanetwork.com/news/show/kapusomojessicasoho
Facebook: facebook.com/kapusomojessicasoho
Twitter: twitter.com/KM_Jessica_Soho

Toast Box @ Greenbelt 5

2012-01-08T20:00:00.000+08:00

Toast Box is another brand of Kopi Tiam - a traditional breakfast and coffee shop found in Southeast Asia - much like Kopi Roti. It was created by the BreadTalk Group in Singapore.

Nestled in a corner, the store had slightly dim ambient lighting. Ceiling fans grace the recessed parts of the ceiling and framed pictures of its products decorate the walls. There's an old telephone at the back and distressed white wooden tables and chairs filled up the place.

More vintage items can be seen atop a wall shelf, while their kaya products are displayed on a shelf across the counter. The whole place had a relaxed, homey slash country feel, perfect for enjoying your coffee with a toast or two.

Their Chocolate Toast (P60) was simply luscious. A cream of melted chocolate was slathered generously on top of the toast partly softened by the warm cocoa liquid. I licked my lips in anticipation, then I gently poked a fraction of the toast with the winged toothpick provided and eased it slowly into my mouth. It tasted as good as it looks, very filling, not at all cloying. Definitely one that warrants succeeding mouthfuls.

If you've read my previous posts, you would know of my love-hate relationship with peanut butter. With this Peanut Thick Toast Set (P135), this nutty butter is love and bounteous on the toast's surface, pretty much like its chocolate counterpart. Now if only I could say the same about the soft boiled eggs. These pale eggs were bereft of flavor, even after adding the soy sauce and white pepper that were provided for at the table. I'm not sure what they use for the sauce but I definitely prefer Kopi Roti's version.

Frankly, I didn't notice any dissimilarity between Toast Box's and Kopi Roti's take on the Kaya Toast Set (P120). I usually order mine with teh or their milk tea and prefer it cold so I had to add P15. I appreciated their milk tea for its clean taste and silky feel. A tinge of bitterness assured you of its tea content which was tamed immediately by the creaminess of the milk. I also love the taste of Kaya which is made up of coconut milk, pandan, sugar and eggs. Kind of like our own coco jam but lighter and smoother in consistency, thus making it easier for you to get hooked. The butter which had its own brand of creaminess curbed the sweetness of the kaya to avoid an overly saccharine flavor. Partner both with a crunchy toast, and you've got yourself a great piece of breakfast or snack; pretty addicting if I say so myself.

The Hokkien Prawn Mee (P210) was too hot and spicy for my taste. Then again, my hotness tolerance is quite low to begin with. I love spicy food but not if it causes my taste buds to numb from the heat. I bet though, if the soup's flavor had been tamed, I would have loved the taste. How can anyone not be enticed to take a bite of those peeled prawns and sliced egg swimming in fiery colored soup? I mean really, the vibrance of the colors alone could compel anyone to just go ahead and try a spoonful at the very least.

It was my first time to try the Nasi Goreng (P170) albeit this one looks Filipinized with the dilis on the side. Chunks of chicken and lettuce were interlaced throughout the brown rice; it was pretty much like eating bagoong rice. There was a hint of appetizing spiciness which just made me eat more of the dish. Before long, I found myself finishing the whole plate. And that was simultaneously eaten with the shared portions of the chocolate, peanut butter and kaya toast. Talk about an afternoon binge!

It was a very sapid and satisfying meal that I look forward to going back and trying some of their other specialties like the Floss Thick Toast, French Toast and Soft Bun.

Toast Box
Spot: 3rd Level Greenbelt 5, Makati City
Contact No.: 0917.5091272
Facebook: facebook.com/toastboxphilippines
Twitter: twitter.com/toastboxph

Welcome to the Kanin Club!

2012-01-05T19:50:00.004+08:00

Kanin Club has got to be one of my more recent treasure troves. Much good has been heard about the place and when my cousins suggested a trip to the Ayala Triangle for lunch, I brought with me excitement and high expectations.

Situated in the middle of a row of restaurants just beyond the Makati Stock Exchange, Kanin Club's facade easily shouts Filipino with its wooden tables, batibot chairs and colored glass panes.

Inside, the interiors mirror Old Manila houses (and the ones in Vigan) where big windows with wooden sliding panels are permanent fixtures. Dim, vintage drop lamps adorn the ceiling, while old ceiling fans ventilate the al fresco dining area. The counter is even decorated with balusters that are commonplace in traditional Filipino homes.

I was the last to arrive, good thing my cousins understand my need to take food shots before anyone can eat. Them liking that idea is another story, though. If they weren't family, they'd kill me for letting them stare at the food knowing they can't take a single bite. So let's get on with the food...

The Ensaladang Mangga with Salted Egg (P172) is a salad dish composed of tangled slivers of green mango dabbled with a little bagoong, slices of onions, tomatoes and salted duck eggs peering from underneath the pile and cilantro leaves crowding the top. While a nice introduction to a Filipino oriented meal, it wouldn't bowl you over with remarkableness.

The mountain of chopped water spinach surrounded by a pool of vinegar and soy sauce was such a pretty sight. Tiny garlic bits tumble down from the apex amassing into the light brown moat below. This Adobong Kangkong (P97) was a nice entremet, providing a subtle briny additive to the meal.

I like fresh lumpia for its medley of vegetables ensconced in a thin edible wrapper and this Lumpiang Sariwa (P97) was no exception. A blend of sweet soy, peanuts and garlic sauce was effused on top of the huge lumpia garnished with peanut bits, chopped chives (?) and cilantro leaves, and flowed all the way down to the plate.

The Tinapa Rice (P149) was a mouthful, so to speak. Shards and shreds of smoked fish literally lace through each grain of rice, making it comparable to a complete rice meal. It particularly rivaled my long time favorite from Ninak, the latter having a tiny edge just because of the included tomatoes and red eggs.

Imagine the incredible flavor of beef ribs - my favorite meat for sinigang as they are extremely sapid and the fat oozes just enough to make your insides tingle with excitement - with the right sourness of tamarind broth and you get Sinigang na Tadyang ng Baka (P366). The tender meat gingerly falls off the bone with a gentle intrusion of the fork. The familiar Filipino taste with a perfected level of acidulousness serves as a comforting memory of home-cooked meals -- those made by the best cooks in the family.

There was nothing wrong with the Crispy Pork Binagoongan (P231) actually. It was just a mere case of a victual being overshadowed by other stellar viands. The meat had a thunderous crunch even amidst the bagoong-impregnated sauce; a bit of oil emanating from the alternating fatty layers. A hint of sweetness complemented by a shadow of salinity, it was generally savory in taste. I scoop out another spoonful then I move onto the next.

The golden grains of Chorizo Rice (P149) topped with thin slices of chorizo was tasty enough, a tad bit salty due to the processed meat, but full of flavor just the same. Though not my favorite of the bunch, still it worked well when paired with most of the meat dishes. Perhaps the scanty chorizo meat was favorable for pairing it with say, dinuguan or binagoongan. If the opposite had been the case, it could have drowned out a bit of the viands' distinguished taste.

My first bite of this Crispy Dinuguan (P261) prompted a whispered curse (thankfully unheard by my daughter). I've heard too many raves for this dish, too much frankly, that it prompted me to up my guard since most of the time, the noisy ones are those that fall short. All that glitters ain't gold I suppose. But this -- this one takes the cake! Though I have to warn you of its sinful, underlying properties -- deep fried pork laden with crispy -and oleaginous- fat soaked in a stew of porcine blood. Think of the best lechon kawali you've tasted and smother it with a perfectly concocted blood sauce. My eyes started to narrow as the gears in my head started spinning. I crossed my fingers in hopes of bringing home a sizable serving of this pièce de résistance. Savory but deadly midnight snack!

The Seafood Kare-kare (P298) is by far the best tasting kare-kare I've eaten in a long time, and the price is cheaper than other restaurants' at that. The peanut sauce explodes with much flavor that the bagoong only served as a decorative side condiment. Instead of the usual bland nutty taste, spices are already infused, almost as if a little of the shrimp paste has been inculcated as well. Mussels far outnumber the shrimps and squid rings though I don't mind. The annatto-imbued sauce is the star, all others just carry supporting (albeit still essential) roles in this gastronomic show.

The Turon KC a la Mode (P135) has four deep fried rolls jutting out in all directions from under a frozen dollop of ube ice cream. Cracking hardened caramel littered with sesame seeds cover portions of each roll's top. As you poke your fork through the fried rice paper, sweetened coconut strips slowly ooze out and a number of monggo beans spill delectably onto the plate. More prying reveal banana slices and purple yam jam. Oh gosh, this shouldn't even be legal. Talk about sweetness upon utter sweetness. Best to partner each bite with the ice cream to alleviate the treacly taste.

Kanin Club is undeniably one of the best Filipino restaurants out there. Pinoy style comfort food at its finest. With a large number of hit dishes, you'd be compelled to go back and try the others 'coz you're sure to get your money's worth.

Kanin Club
Spot: Ayala Triangle Gardens, Makati Ave. Makati
Contact No.: 621.6109
Facebook: facebook.com/pages/Kanin-Club

My Favorite Dishes of 2011

2012-01-01T02:16:00.004+08:00

A look at the year that was...

The year 2011 has ended and what better way to conclude it than to make a list of the fifteen dishes I enjoyed the most this 2011. This list is a compilation of the best foods from the restaurants I've visited and food purveyors I've featured in no particular order. In the spirit of new gastronomic adventures, my picks comprise of newly tried eats. It doesn't include the ones I've already eaten (or gorged on) prior to this year. And so without further ado, I present to you the dishes slash desserts that made me close my eyes in pleasure this 2011.

Maccha Nama, Royce'

Crunchy Squid Teriyaki, Sumo Sam

Amici Risotto di Maiale Croccante, Amici

Malted Milk, Carmen's Best Ice Cream

Pastel de Lengua, Villa Cafe

Vanilla Gateau de Crepes, Dessert Du Jour

Original Wings, Manang's Chicken

Garlic Bruschetta, Krazy Garlik

Santa Cruz Cake, The Cake Planet

Chicken Cordon Bleu and Phillychanga, Luigi's

Fillet of Cream Dory, Red Kimono

Roast Beef Bruschetti and Wagyu Burgers, Melbourne Prime

Irish Lamb Shank, Secret Recipe

Chocolat Liegeois, Enderun

Shrimp Tartar Burger, Enderun

How about you, what are your favorites? Share your own list with me in the comment section below. Happy New Year!

Sumo Sam @ Shangri-La

2011-12-28T19:39:00.003+08:00

I love sushi, especially the rolls or the maki. My favorite variant -- California Maki!

Sumo Sam was created by actor Marvin Agustin and his partners; more of an Americanized style of the Japanese cuisine. When we arrived, the restaurant was bustling with waiters going from table to table, families buzzing with chitchats, friends chuckling to stories eagerly told. We took a seat at one of tables outside the resto and started perusing the photo menu (I love picture-filled menus, it gets the appetite kicking).

For starters, we selected the Crunchy Squid Teriyaki (P208), and what a good choice we made. Each bite of the crispy squid was thunderous; the teriyaki sauce it was bathed in a fitting saccharinity for each delectable chomp. As if the texture wasn't sufficient, a shower of sesame seeds covered the kickshaw supplying more nibble worthy character to this appetizer.

Now if only the meat itself had been more tender, I would have sung praises for the Beef Enoki (P288). Instead, the tough beef proved to be quite a challenge and thus, consuming the long strands of enoki mushrooms enwrapped in rubbery meat was a feat for the jaw. That's not to mention the charred flavor that quelled the sauce's own.

As I've mentioned in the blurb (as well as throughout the Japanese posts of this blog), my favorite maki is the California Roll (P218). Fresh mango bits with sliced cucumbers and a bit of crab stick wrapped in sticky rice embellished with orange roe. Top all of that with a tangled heap of crab stick salad dotted with the same tiny orange roe and now you've got one tasty sushi dish that's fresh on the taste buds and heavy on the appetite.

I also tried their Dragon Roll Unagi (P238) -- I told you I love sushi. Strips of unagi (eel) drenched with a sweet, brown sauce cocooned in sticky rice helmed with strips of canary-yellow fresh mangoes and a splattering of those orange roe. The mangoes, though not as sweet as I would have preferred, lent a contrast to the treacly yet still savory sauce, providing more layers of flavor to the plate.

Don't be fooled by the tiny amount of Katsudon (P208) you see in the bowl. I had it split into two servings since my daughter wouldn't be able to finish one big bowl of it. The broken golden yolk in an about-to-dry-up state was slathered across thick slices of breaded pork.Chopped chives dotted the surface while caramelized onions were hidden underneath. The meat was soaked in a sweet sauce which was attractive to a kid's palate hence the reason my daughter liked it so much.

The Sukiyaki (P368) abounded with various components such as blocks of tofu, sliced shiitake mushrooms, cutlets of beef, star-shaped slices of carrots, scallions(?) and Chinese cabbage(?). I gingerly pull some vermicelli noodles and carefully transfer it into my bowl, strands escaping my utensils messily. The broth was savory with a hint of sweetness -- good enough yes, albeit I still favor Red Kimono's version.

Red and Green Bottomless Iced Tea (P98) - Sweet. Very, very sweet. Enough said.

Sumo Sam
Spot: 6th Level Gourmet Walk Shangri-La Plaza, Mandaluyong City
Contact No.: 637.5704
Facebook: facebook.com/ilovesumosam

Buffet At Big Plate

2011-12-25T10:00:00.001+08:00

Don't you just love the holidays, everything is celebrated with food! How else can one cherish being with friends and family, if not to marry it with good dishes?

I'll make this short, sort of like a picture post. We had a buffet-type meal (P298) in Big Plate and the food was good. It's sort of like home-cooked meals which really are the stars of every family celebration, especially during the holidays. A toast to togetherness and comfort, a tribute to clans and each generation they comprise.

Carbonara

Breaded Chicken

Steamed Fish Fillet in Ginger Sauce

Beef Casserole - This merits special mention for its tender meat and saporous flavor. It's one savory dish that will compel you to go back for seconds... or thirds.

Crispy Kare-Kare - The meat was perfectly crispy even when swathed inside the yellow peanut sauce.

Buttered Vegetables

Special Mixed Rice

Pinsec Fritos

New Binondo Rolls

Lumpia ni San Pedro

Fresh Green Salad

Salad dressings

Crab and Corn Soup

Fruit Salad

Cake Sampler - Cheesecake and Carrot Cake

Big Plate
Spot: Caltex Station Presidents Ave. cor. Elizalde St. BF Homes, Paranaque
Contact Nos.: 659.1234 or 836.3832

Dulcinea, We Meet Again...

2011-12-22T23:21:00.000+08:00

Gradual decrease in portion size and sudden increase in prices caused the abatement of our frequent Dulcinea visits. Having abstained from one of my favorite steaks for so long though, prompted me to take a chance and find out if they have meliorated somewhat.

The Dulcinea branch in Glorietta is tucked in between Auntie Anne's and La Piadina, right across Jollibee. The place is adorned with Moroccan/Mediterranean displays, although the menu is more of the Spanish cuisine.

The first entrée was the Salpicao (P310) redolent of freshly sauteed garlic. A few slices of ribbed potatoes garnished with minced herbs covers a third of the plate. Unpretentious and direct, the cubes of tenderloin vaunt of a bold, savory taste that is a mixture of brine and garlic. It had scattered garlic bits and was scantily doused with the oil it was cooked in. While it wasn't the best in town, it wasn't half-bad either. The competition would be on flavor and tenderness, and on a scale of one to ten, for me this would be a 7.

I was disgruntled to see a displeasing and unappetizing plate of Arroz Ala Cubana (P250). What should have been distinctive ground beef slightly bathed in tomato sauce looked more like a poor version of hashed meat evocative of prison food or bad cafeterias'. I was glad I wasn't the one who ordered it, but felt bad that my dad had to brave eating the stuff (he affirmed that it was indeed unpleasant). I'm afraid I can't tell you anything about its sapidity (or lack thereof). Confessedly, I didn't dare try tasting it lest I lose my appetite for my own ordered dish. It was definitely a far cry from my favorite version from Conti's; too bad they've phased it out, much to my dismay.

The sight of the Gypsy Steak (P360) more than made up for the abhorrent visual image of the preceding dish. The right gradual shades of brown painted every square inch of the steak; its glistening skin elicits an eager anticipation of its sebaceous goodness only a good chunk of meat can provide. Tiny puddles of herbed butter grace its uneven ground, flowing gently like a calm stream, and finally gathering in a mass pool of oil underneath. A single bite releases a ton of flavor impregnated deep within. The savory juice seeps out from the center, arousing a hungry urge to take one bite after another; the mashed potatoes and rice gingerly taking a back seat. Chewing on the succulent fat evokes the ooh's and the mmm's and a hushed mumble of profanity. Excuse me while I drool.

A bowl of soup escorts each steak, usually a prelude. It may vary according to availability, sometimes cream of mushroom, french onion soup or cream of asparagus.

Our favorite beverage order is the pitcher of Tropical Fruit Shake (P175). A blend of mango, pineapple, banana, apple and papaya, it's as fruity and refreshing as they come.

I'm pleased that the Gypsy Steak is again as great as when I've first tasted it. It may have seen an increase in price but at least they've reverted it to the original quality worthy of another visit -- a perennial one to be exact.

Dulcinea
Spot: 2nd Level, Glorietta 4 Ayala Center, Makati City
Contact No.: 752.7110
Facebook: facebook.com/Dulcinea

Comfort Food Prevails At Pancake House

2011-12-20T21:24:00.000+08:00

Comfort food is one that's simply prepared and redolent of home and solace; a haven of sorts if you will.

Pancake House is known for such comfort food like, well, pancakes. Light, fluffy, melt-in-your-mouth type, its pillowy-soft consistency wraps you in its warm embrace. I have a couple of favorites -- Caramel Banana Walnut and Chocolate Marble (I warned you I have a love-hate relationship with peanut butter). Meanwhile my daughter is an avid fan of their Mini Pancakes with Candy-Coated Choco Bites (P101). We've been on an epic battle over getting her to eat pasta or rice instead of this breakfast/dessert item. Admittedly, I've long past waved the white flag. I now know better than to force her to order something she half-heartedly likes and not finish it anyway. Our compromise: order the pancakes and eat at least 5 big bites from my pasta or rice dish.

Pancake House's Spaghetti with Meat Sauce (P165) will forever hold a special place in my heart. It's one of those food that you grow up with, share with your kids and grow old with. A pool of dark red sauce packed with ground meat lays on top of interlaced spaghetti noodles; a tuft of shredded cheese at the crown. Its sauce isn't too sweet like most homemade Filipino spaghetti dishes, neither is it too tomatoey, which is a mark of an authentic Italian pasta dish. Irresistible to every child's and adult's palate, it is a mystery how it captures the heart of every diner that gets to taste it. I have yet to meet someone who doesn't like it.

And I must not forget the Hot Roast Beef (P263). Thin slices of beef atop a slice of white bread devoid of its soft crust, all smothered with light, savory gravy sauce. Best eaten while still piping hot, a scoop of mashed potatoes and a cup of corn and carrots sit on its side. It isn't so much the flavor of the beef that makes this particular dish comforting as it is the temperature and palatability of the sauce. A tender bite brings with it the warmest blanket on a cold winter's night.

I like the simplicity of their Caesar Salad (P170). Crispy salad greens, bacon bits, the crunchy croutons, powdered parmesan and the obligatory caesar dressing. All the essential ingredients coming together in a tumble of green, cream and brown. A perfect mix of saltiness from the bacon, the sharpness of parmesan, the acidity of the dressing and the cleansing power of the greens. The taste leaves an appetizing trail in your mouth that makes you hanker for more.

One fairly new dish is the Chicken in Lemon Sauce (P170), which didn't leave a favorable impact at all. Shards of chicken, which were a bit tough, lay scattered across several steamed asparagus spears. The poor excuse for a lemon sauce was thin and pale and hinted of a faint citrus flavor, or did it really?

Also recently, Pancake House has introduced a few dishes inspired by the local reality cooking show, Junior MasterChef Pinoy Edition. Upon trying the Fish Burger with Malunggay Sauce (P235), my immediate thought was: you are better off sticking to comfort food, Pancake House! Five irregularly shaped patties lean adjacently on a mound of brown rice with caramelized ginger for a crest. The fish was a bit tough and dry, and the malunggay sauce wasn't much of a help since it was scarce and on the verge of evaporating even under the shelter of rice.

I believe Pancake House has lasted for decades because it has provided so many Filipino families with good food that brings comfort and a sense of home. I've noticed that the new dishes that appear on the menu are usually a mix of hits and misses, one that is a change, albeit not always nice, but something different just the same. It may provide a respite somewhat to the perfect meals they serve, but I still believe these classic plates are what will get people to come back over and over, time and again.

Pinky's Goodies - Yummiest Bars in Town

2011-12-16T22:32:00.001+08:00

Christmas is just around the corner. And what better way to show someone you care than having them bite into some delectable pastries like Pinky's goodies?

As you cruise along El Grande Ave. in BF Homes, Paranaque, you'd notice a large oval sign that hints of homemade delicacies -- those made with love, shielded from the coldness of mass-produced factory-made confections.

Pinky's Goodies boasts of delicious butterscotch bars in varied flavors -- impregnated with cashew nuts, mixed with mango bits, or infused with chocolate and even white chocolate.

Other delicacies for sale are sugary yema balls clothed in orange cellophane, cookies tainted with dates and walnuts, biscotti integrated with cranberry (ooh, makes me think of the upcoming holidays) and walnuts...

Polvoron in plain yellow dresses and the cashew variant in red garments; biscocho strips in varying shades of brown...

Thinly sliced mamon toasted with creamy butter and undulated, sweet meringue as light as cream and dark as chocolate...

But their bestsellers remain to be their butterscotch bars and with good reason. Upon opening a single foil pack, you would get a whiff of sweetness gingerly preparing you for the good that is to come. A sink of the teeth is as easy as a pie, and a split second later, your mouth is bathed in a very moist, utterly chewy, dulcet square bar that elicits the closing of your eyes so as to focus all your senses in this single piece of heavenly creation. What comes next depends on the flavor you've picked out.

The Butterscotch Bar with Cashew Nuts provides tiny bits of crunchy texture cutting the sweetness quite masterfully. Dried mango bits are sporadically tucked away inside each Mango Butterscotch Bar as well as in the Choco Mango Butterscotch, albeit the latter has some extra saccharine flavor brought about by the chocolate. My favorite would have to be the White Choco Butterscotch with its tame mellifluous taste but with the same dampish consistency. Another yummy bar is the Food for the Gods, imbued with dates and walnuts that simply spell Christmas. Each luscious bite brings you closer to the holiday spirit -- and speaking of which...

Pinky's Goodies have elegant gift boxes, perfect for this season of giving.

Pinky's Goodies
Spot: 361 El Grande Ave. BF Homes, Paranaque
Contact Nos.: 401.6649 or 799.4044 or 703.3266
Website: http://www.pinkysgoodies.com
Email: pinkysgoodies@gmail.com
Facebook: facebook.com/pinkysgoodies

Josephine - Restaurant With A View

2011-12-11T11:17:00.002+08:00

Craving for some shrimpcharon, we headed off to Josephine Restaurant in Tagaytay for some great food and great view.

For as long as I can remember, whenever we would find ourselves in Tagaytay, more often than not, our go-to place for some good old Filipino cuisine was Josephine's. A big restaurant on top of a hill overlooking Taal Lake, it was famous for being a venue for large gatherings and celebrations like debuts and weddings.

I recall, after ordering, we would take a walk outside and appreciate the view of Taal Volcano while the cool breeze ruffles our hair. It has a been a couple of years, give or take, so we decided to go on a road trip, just to seek out Josephine's delectable menu.

Now they even have a cake and coffee shop.

As the menus were handed out to us, I immediately ordered for the shrimpcharon without even opening it. I was craving for it all throughout our long drive. Unfortunately, it wasn't available; my heart sank. To make matters worse, our waiter was an old man who was hearing-impaired(!). Either that or he was in no mood to serve us at all since we had to repeatedly ask about something before he answered.

After several minutes of discussion, we finally relayed our orders and waited hungrily for our food. The Oyster Rockefeller (P280) was quite good. Unlike those of San Mig or Via Mare however, the oysters here were small. Several pieces of shucked ones were laid on a sizzler (that wasn't sizzling) plate. Doused with butter garlic, these globules of gems were hidden underneath a tuft of spinach and a dense powder of parmesan. Slightly resistant at first, the oyster succumbs gently while scatters of cheese give it that sweet-salty taste; meanwhile the oil of the butter envelops the spinach leaves, all mixing fluidly in the mouth.

The Shanghai Style Rice (P110) abounds with generous amounts of ham (?) cut into strips entangled with minced vegetables and scraps of eggs. Good enough to eat by itself, the hardly salty and just-right umami flavor fared well with the other dishes, whether dry or those with sauces.

I did find the Rellenong Talong (P160) a tad too salty. The fried eggplant stuffed with ground pork and bits of shrimps was enwrapped in a blanket of yellow omelette. Sadly, it was a bit on the slimy side, and an overdose of salinity concluded each bite. I couldn't take more after the third.

When first served, the Tenderloin Tips (P280) was tough and rubbery, so much so that we had it returned to the kitchen to be replaced, at the very least redone. The second attempt was successful, the beef strips were then tender, gingerly laying in a puddle of savory brown sauce shared with slices of carrots, sayote, mushrooms, bell peppers and string beans.

I must confess, I'm partial to Callos dishes. I enjoy the really sebaceous ones and even the not so great ones if only to get my hands (or should I say taste buds) on those juicy ox tripes bathed in oleaginous red sauce, accented by one or two pieces of sliced chorizo and if I'm lucky, a few pieces of lean meat to break the fatty monotony. Josephine's Callos (P240) is on the good part of the flavor spectrum, its red sauce thick with distinct drops of oily goodness and slices of red and green bell peppers. The tripe breaks away easily, a testament to hours of cooking in boiling water. The gleaming fat and the red-tainted pocked tripe just beg to be devoured, and so I happily obliged.

It's the first time I've heard of Lumot Inihaw na Pusit (P290). The title is perhaps due to the mossy feel of the vegetable salsa comprising chopped lettuce, onions and tomatoes, but still it looked far from the not so appetizing name it entails. Even more far off is the taste because this is one good dish. The squid was charcoal grilled to perfection; taking a bite of its succulent meat releases a tumble of flavors from the imprisoned veggies. Sweet, tangy, acidic with a hint of pepper, the chopped salad provides a mouth-watering taste to an otherwise bland (but tender) seafood meat.

Josephine's take on Hainanese Chicken (P280) was alright, nothing mind-blowing. The chopped boiled chicken which wasn't too dry albeit not the juiciest either, rests on chicken stock broth and garnished with decorative leeks (?) and slices of lime on the side. The ginger oil sauce I didn't get to try because frankly, I don't like the taste of ginger. The soy sauce tasted a bit like the one used for dimsum and though a preferable alternative for me, I've tried others that would better suit a generally vapid dish such as this.

I loved the Josephine Iced Tea (P80) for its sweet, red tea flavor with a touch of lime. A single cherry is submerged, its stem floating above the tea level -- a signal of invitation for you to take a bite of its caressing sweetness. The Cucumber Coolers (P80) was refreshing with its mild cucumber flavor that cleanses the palate nicely. The Cranberry Coolers (P90) on the other hand, had a nice, tart cranberry juice flavor and a bobbing cherry as well.

With a grand dining hall and a fantastic view to boot, Josephine Restaurant will remain to be one of the most sought out places for destination events. It doesn't hurt that it offers good food at very affordable prices either. One thing's for sure, this restaurant holds an inexhaustible amount of memories of Filipino families from way back and will hold more for future Filipino generations.

Josephine Restaurant
Spot: Km. 58 Gen. Aguinaldo Highway, Maharlika West, Tagaytay City
Contact Nos.: 0915.9856711 or 871.5627
Website: josephinerestaurant.com
Facebook: facebook.com/pages/Josephine-Restaurant

Crisprito: Pressure-Fried Chicken and Pork

2011-12-09T22:28:00.000+08:00

There's a fairly new place in BF Homes, Paranaque that offers pressure-fried chicken and pork. From Baliwag and Andok's to Chicboy, the chicken/pork duo specialty is now being offered by Crisprito.

This time, their version is of the pressure-fried kind. They have these specially made massive pressure fryers that fry the meat to a crisp while retaining its juices at the same time.

A display glass case seated on one end of the counter boasts of resting breaded whole chickens and several of the detached poultry parts. While waiting for my orders, I started taking photos of the place. As I was clicking away, an utterly delicious smell -- one that could only come from a sebum-laden meat -- guided my nose back to the counter where I could see the crew chopping the strip of liempo to bite sized pieces.

The Whole Chicken (P198) was served chopped as per my request. It took a lot of self-control not to pluck a piece from the box with that intense aroma dancing in front of your nose. A blaring crunch paves the way for a semi sebaceous skin and a tender meat. The flavor of the meat comes through as the marinade has been applied the day before for higher absorption. Available with their original recipe gravy and creamy garlic sauce, I prefer the originality of the creamy garlic pairing, which lends a contrasting but appealing layer of flavor to the fried chicken.

I've always had a proclivity for liempo over chicken and this version holds no exception. A thunderous crunch is immediately followed by a blanket-soft juicy porcine meat. Though its sound echoes, the crispy skin is surprisingly not hard at all. It easily yields to the grinding of the molars, sending tiny shards of oleaginous goodness all across your mouth. The atchara and the toyomansi/vinegar that comes with it only serve to heighten the sapidity of the meat albeit the liempo can hold its own even without them.

Crisprito is another alternative for pork and chicken lovers, serving meat in a new, innovative (and quite deliciously sebaceous) way. It offers free delivery within BF Homes and a minimum order of P400 for outside locations.

Crisprito
Spot: 116 Aguirre St. BF Homes, Paranaque
Contact No.: 340.2449
Email: fgabalones@yahoo.com
Facebook: facebook.com/CRISPRITO

Anthon Berg Chocolates

2011-12-04T18:30:00.001+08:00

Chocolates and liqueur on a cold Sunday morning...

On cold, rainy mornings such as this, I find it comforting to indulge in a little bit of chocolate... and liqueur. The sweetness of the milk chocolate, the hint of bitterness from the dark, the intoxicating feel of the tiny drops of inebriant lining your throat -- all these make me giddy as they somewhat appease my sense of being from the blustery weather outside and within.

Though a chocolate lover since I was a kid, I rarely eat it in its unadulterated form. My propensity for these roasted ground cocoa include only those imbued with mint, caramel, fruits like orange and strawberry, and my ultimate indulgence in chocolates - liqueur. It was more than a decade ago when I first met Anthon Berg (the confection not the chocolatier). It was a gift straight from the US, and what a large box it was in. The top was a transparent hard plastic firmly shielding the contents from prying eyes and hands. Inside were about 30 miniature bottles standing proudly in rows with their eponymic liqueur brands' design labels imprinted on their foil clothing -- Remy Martin, Cointreau, and Grand Marnier among others.

Ever since, I've always hankered for these aperitif-infused confections, even going as far as trying other different brands if only to get even a fraction of the experience, since Anthon Berg wasn't available locally. A recent trip to Duty Free Philippines caused my chocolate heart to beat twice as fast and my mouth to salivate with anticipation. I immediately put down the bags of various chocolates in my arms and replaced them with a bag of Anthon Berg chocolates instead.

I unload a bowl full of Creamy Caramel Chocolates covered in brown foil, their wrappers twinkling as they reflect the sun's early morning light. I unwrap a piece, and a strand of caramel threatens to break from its nestled body upon my bite. Bitter meets sweet as the dark chocolate meld with the gooey block of caramel which was almost toffee-like in taste.

A scripted "A" was inscribed on each heart- and square-shaped chocolate. I pop a piece of the lighter colored heart, which was the Passion Fruit Truffle, and was greeted with a little sour taste of the passion fruit and a little spicy note at the end from the chili. The tan square piece was the Gianduia Nougat which had a smooth, nutty texture though not as appealing for me. I move on to the dome-shaped piece, the Caramel with Sea Salt. A sweet ooze of caramel teases the tongue, and a hint of salinity concludes the bite; an equalizing of flavors that leaves a favorable impression. The Cappuccino Truffle resides in the dark block piece, its white chocolate tinged with cappuccino cream that lends a silky coffee taste. Last but not least is the dark heart-shaped Strawberry Truffle, my favorite among the five. The tartness of the strawberry fruit was further enhanced by the lychee fruit juice that nicely provided a respite from all the treacly flavors.

I like to first bite into the neck of the Chocolate Cocktail "bottle" to get it out of the way. Then comes my favorite part when my teeth sinks into that quite soft waist and my tongue hits the creamy center. It takes a second for my mind to absorb the alcoholic flavor that is teasing and tantalizing, luring and seducing. I reach for the second bottle even as I'm still chewing on the first lest somebody else grabs even one tiny bottle away from me. I can't seem to pick a preference between the Cosmopolitan with Cointreau, Strawberry Daiquiri with Mount Gay Rum, Margarita with Sauza Tequila and the B52 Grand Marnier Liqueur. Though as much as I enjoyed and relished each flavor, I have to say that I still favor the liquid-based bottles more than these cream-based ones. There's something more heady and thrilling with supping drops of liqueur inside each alluring piece.

Anthon Berg
Spot: Duty Free Philippines
Website: anthonberg.com
Facebook: facebook.com/anthonberg

Something Old and Something New at CPK

2011-12-01T21:15:00.000+08:00

A tribute to new dishes and some old favorites at CPK.

I'd like to believe that due to my blog, my family has somewhat become more adventurous when it comes to ordering new dishes at restaurants. Never mind that one may argue they didn't actually have a choice, seeing that I make it a point to have them avoid dishes that have previously been taken food photos of and published here in FRM. The crucial thing is, we have gone from ordering the usual to foraying into new gastronomical fares. But then again, there are simply favorites that are too good to pass up even for one meal. So, here we go - some things old and some things new...

As the server gently laid down the platter of Roasted Duck Salad (P235), it was pleasantly surprising to see it covered with tons of shredded duck meat. Initially, it looked a bit dry with sesame seeds intermittently scattered all around. Peeking from underneath the pile were lots of greens, sliced celery, some green beans (dare I say edamame?), ribbons of crispy wantons, and a scanty serving of hoisin sauce. Tossing the salad proved to be profitable as the sauce sufficiently besmeared the duck tatters. Its sweet taste coated and moistened the meat -- a pairing so obviously good, you just have to take another forkful. A loud crunch was heard on the second bite; the wanton strips retaining its crispness even under the sauce and vinaigrette. The vegetables provided a little cleansing for the sweetened palate, preparing it for more salad consumption.

The White Pizza (personal P195; regular P290) consists of an olio of cheeses -- mozzarella, ricotta, parmesan, fontina and pecorino romano (drooling yet, cheese lovers?). A blanket of this medley partially covers leaves of sauteed garlic spinach. There's something inviting about the unevenness of its crust, slightly tanned from the brick oven, with shades of white from the baking powder. The small blocks of melted ricotta cheese a stark contrast to the dark, green spinach. And the taste, oh the taste. The different types of cheese furnish various layers of flavor. Sweetness from the mozzarella mixed with a faint acidity from the ricotta, entangled with a bit of saltiness from the pecorino and the sharp taste of parmesan, all fall into a harmonious fusion that tantalizes the palate.

The Baja Fish Tacos (P295) I didn't enjoy much. The finger-thin sauteed cream dory was hidden beneath a rubble of chopped green and purplish red cabbage, which made up three quarters of the tacos(!). Biting through the soft tortilla bread blemished by brown burnt spots was rather challenging as the ranchito sauce made the soft taco flaccid and limp.

I like cranberry -- in my juice, on my baked chicken and even in my frappuccino, so the Cranberry Walnut Chicken Salad (P195) was a welcome treat. Charily sitting in the middle of a sliced focaccia bread were chunks of grilled chicken, dried cranberries, walnuts, chopped celery (?), slices of tomatoes, onions and lettuce, all slathered with mayonnaise. A sizable portion of caesar salad rests on the side, with bright green Romaine leaves and garlic-herb croutons mingling under a precious few shavings of parmesan cheese. The sandwich was graciously abundant; the hodgepodge of ingredients had a surprise flavor with each chew, from the robust grilled chicken to the sweet cranberries, and all the savory and acidulous stuff in between. I'm a fan of their caesar salad mainly because of how the leaves retain its crispness plus the shaved parmesan, the sharpness of which is an acquired taste, one that I've never had until recently.

Two kinds of sauce were available for the Baby Clam Linguini (personal P195; family P385) -- the light lemon cream sauce or the tomato basil sauce (which we chose). I twirled a few strands of linguini around my fork and my mouth closed in on a tomatoey sauce with a spicy undertone towards the end. I pierced a piece of baby clam out of its shell, its meat providing more texture than flavor to the dish, but I don't complain. The sauce was flavorful enough and appetizingly good for the dish to merit acceptance and appreciation.

And finally, my favorite CPK dish -- the Portobello Mushroom Ravioli (personal P315; family P595). It's a dish I could finish off on my own; bring on the family size, I'm game! Just look at those plump, globular pasta, drenched (some even fully immersed) in a sensuous garlic parmesan cream sauce and sprinkled with finely chopped herbs. Enshrouded inside each ravioli pasta is a generous amount of minced mushrooms, its earthy flavor harnessing the luscious cream to bring about a taste so yearn-inducing, a few pieces won't be enough to satiate it.

California Pizza Kitchen (CPK)
Spot: 2/F Activity Center, Alabang Town Center (ATC), Alabang Zapote Rd, Muntinlupa City
Contact No.: 850.5771
Website: cpk.com.ph
Facebook: facebook.com/CPKPhilippines
Twitter: twitter.com/CPKPhilippines

Sweet Pea @ Venice Piazza

2011-11-27T00:38:00.005+08:00

A chef's kitchen? Then it should be good. I mused. "Let's try this one, then." I told my family.

Sweet Pea, a restaurant created by Chef Florabel Co, presented to us a menu that had a representation of dishes from all corners of the globe. The restaurant itself had a cozy atmosphere with quaint little knickknackery displayed all over the place. There was a top-view diorama of white kitchenware mounted on a brick wall. White shelves lined up its adjacent wall, abounding with bottles of liquor, wine glasses, colored ceramic plates and cups, and even hardbound books. A mini fridge painted with Nestle Crunch blue sits on the counter and nearby, a distressed green painted canister filled with rainbow-colored bendable straws attracts the children's eyes. I like their menu for it shows a picture of each food they offer -- definitely an advantage as we first eat with our eyes. Just looking through the pages stirs up quite an appetite.

The plate of Daing na Bangus (P195) comprised the fried bangus scattered with equally fried garlic bits, a couple of tomato and cucumber slices, white rice garnished with herbs and garlic bits, and a heart-shaped sunny side up. A small ceramic vessel containing vinegar mixed with slices of chili pepper and onions was wedged in between. Too bad the fish was overdone, its skin tanned from being a tad too long in the pan. Nothing extraordinary can be said about the flavor; my tongue was just longing for a dab of acidity like maybe a touch of calamansi or lemon to give it a little zing.

One of their best sellers is the Beef and Mushroom Lasagna (P285). A small square of multi-layered pasta with ground beef hidden in between and mushrooms that threaten to fall right into a pool of tomato sauce is sprinkled with powdered parmesan and topped with a rooted decorative herb. A lava of melted cheese cascades on each side -- the culprit of the sweet tones this particular lasagna delivers. A fork's impalement causes the layers to slide and I take the opportunity to drown the pasta in more of its sauce. One bite leads to another as I wallow in its hearty, mellifluous flavor.

To say that this Pork BBQ (P195) was disappointing is an understatement. My mind kept zooming in on the fact that the porcine meat was as tough as it could get. I had to gnaw my way through a few pieces just so I can get a glimpse of its taste. It had a generous portion, I'll give it that -- it being served in a duo of foot-long barbecue sticks. But the marinade it was bathed in was easily forgotten while I was swathed in a smoky flavor brought about by the charred portions, no doubt.

The Sukiyaki Steak and Chicken Kebab (P375) was akin to the previous dish. The poultry meat was as tough; the slices of dry sukiyaki steak a stark contrast to its soup laden counterpart in other restaurants. The rice topped with slices of arid mushrooms was not much of a help either. And I didn't bother tasting the roasted tomatoes and grilled cucumbers lined up adjacently to the kebab anymore.

I appreciated the Baby Back BBQ (P375) for its fall-off-the-bone quality. Smothered with thick barbecue sauce that bordered on sweetness and dappled with grounded herbs, it was a dish well received by the group. A slice of corn inked with grill marks was as juicy as this robust meat, while the pile of yellow rice was a suitable accompaniment with its hushed flavors giving way to the baby back's own.

My favorite among the dishes was the U.S. Angus Beef Belly Shortribs (P350). Tender, juicy ribs that separate from the bones with a slight nudge of a fork, soaked in a sweet sauce that treads on a line between treacly and savory, definitely hits the spot. Perfect with just plain rice, I finished off the dish with closed eyes and a cognizant palate.

To wash away everything with Rootbeer Float (P145) is comforting in itself. As if a dessert due to its glob of vanilla ice cream slowly diffusing into a deep sea of the best brand of rootbeer -- A&W, this highly gratifying drink is a redeeming ending to a somewhat mediocre meal. Maybe I had high expectations since Chef Florabel is well known and respected in the culinary world. But it's not all misses though, so I don't cross it off my list of return trips just yet.

Sweet Pea
Spot: G/F Venice Piazza McKinley Hill, Fort Bonifacio, Taguig
Contact No.: 659.3685

Dessert Comes First Christmas Gift List Food Bazaar (Part 3 of 3)

2011-11-23T22:15:00.000+08:00

The last installment on DCF's Christmas Gift List food bazaar event.

What looked like spaghetti meat sauce on toast turned out to be Tomato Eggplant Pâté on mulawin bread. Finely minced roasted tomatoes gather on top of a slice of toasted bread; a dash of grated cheese clumped atop. My taste buds' search for the eggplant is immediately forgotten as I taste the pleasant reciprocity of the quite spicy crimson sauce and the grated cheese, with a sporadic dot of salinity from another inscrutable ingredient.

Shreds of tinapa covered in fiery orange oil -- a testament to its inherent spicy flavor -- lay nestled in between two faces of snowy white mantao bread, similar to the ones used for siopao. From afar, it is redolent of my favorite cuapao sold in our high school canteen years back, thereby conjuring up fond memories which made me anticipate this bite. The spicy smell and the glowing sebaceous color ignite the senses, and as I munch on the dough, its sweetness helps alleviate the hotness of this piquant Spicy Tinapa in Tomato Sauce.

Deep Dips
Spot: 16 Manager St. GSIS Village, Project 8, Quezon City
Contact Nos.: 0917.805.1188 or 216.9495
Website: deepdips.page.tl
Email: arnoldvb@gmail.com
Facebook: facebook.com/Deep-Dips-by-Chef-Arnold

Three gigantic Ensaymadas by Addie Wijangco gingerly wrapped in translucent wax paper are displayed, each on the center of three tiered plates, with place mats of bright yellow petals accentuating the muted colors. I looked for an opened sample, and I saw a partially exposed one nestled in a pedestal bowl just behind the display. I surreptitiously unveil the huge golden bread when a waft of its fragrance reached my nostrils, immediately igniting visions of myself devouring it while I surmise its distinguishing quality. Its magnificence is bejeweled with tiny sugar crystals and tufts of grated cheese. Biting into it is like resting your face on a very soft pillow; an airy vacuum lay somewhere along the wedge of this roll. But the scent surpasses the taste, I'm afraid, and all I'm left with is appreciation for its majestic, sinuous curves.

Addie Wijangco Ensaymadas
Contact Nos.: 0917.8523343 or 586.7615

The trio of cakes offered by Tina Diaz of Taza Platito smells wonderful as it looks. Bits of walnuts and a drizzle of caramel take center stage in the Date and Walnut Cake, with rose-like cream pipings dotting its circumference. This date-embedded cake succumbs easily to the bite, attributable to its dampish texture. As with the aforesaid cake, the Banana Cream Pie has rosettes of whipped dulce de leche cream outlining the rounded perimeter with shavings of dark chocolate situated at the middle. A fork's intrusion reveals slices of bananas awash with cold velvety vanilla custard. As I reach the bottom of the pie, I am greeted with an all-too-sweet chocolate ganache, urging me to munch on another forkful of bananas to curb the saccharine taste.

I adored Tina's Yema Torte which is reminiscent of a favorite local delicacy, the silvana. But this version is made special by the soft yema sandwiched between two crunchy meringue discs. I nibble the edge, and an echoing crunch escorts a crisp then chewy composition of sweet airy meringue then goes on to abound your mouth with the creamy custard filling. It's a circular piece of heaven right there.

Taza Platito
Spot: 12-A Scout Tobias cor. Fr. Martinez Sts., Quezon City
Contact Nos.: 0922.8001368 or 373.2732
Website: tazaplatitodesserts.multiply.com
Facebook: facebook.com/taza.platito

The refreshments from TWG Tea definitely served their purpose. The Moroccan Mint Iced Tea, imprisoned in a covered glass container with a little stainless steel faucet in front, had a hue of an ordinary iced tea but the taste revealed something else. A bit hollow, bordering on bland, just like how tea really is, with a faint sweet undertone and a tincture of coldness due to its minty flavor, it's as refreshing as drinking a glass of cold water after brushing your teeth with mint toothpaste. And yes, I mean that in a good way. The Creme Caramel Milk Tea lies at its side in an identical vessel. A dessert-like smell touched my nose as I brought the cup near my face. A creamy taste imbued with a rush of caramel sweetness deluged the mouth but I am with no complaints. The milky texture soothes the throat and the dulcet flavor lulls the overworked palate. With both samples supped to the last drop, I still can't seem to make up my mind which of the two I favor more; I'll just take them both then.

TWG Tea
Spot: Distributed locally by Manila Global Brand Distribution Inc.
Contact Nos.: 0999.533.3512 or 624.0838
Email: sales@manilaglobal.net or manilaglobalbrand@gmail.com
Facebook: facebook.com/Manila-Global-Brand

Just being near the booth of The Vanilla Company sent me swirling into oblivion with the heady smell of vanilla beans encapsulating my senses and making everything else around me disappear save for its inebriating aroma. A tiny ceramic Chinese soup spoon carry in it a lump of tiny black vanilla seeds -- a pastry chef's best friend.

TVC imports two types of these vanilla beans, one of which is the Tahitian Vanilla Bean which is the rarer breed. Plumper, longer and fewer seeds are its identifying properties; its mixture of flavors tainted with caramel and anise. The more popular one is the Bourbon Vanilla Bean which emits the distinct creamy and sweet flavor of pure vanilla. The TVC couple handed out a Silver Label Madagascar Bourbon Vanilla Bean to each attendee, its intense scent apparent despite its sealed enclosure.

The Vanilla Company
Spot: VanillaCo Enterprises, P.O. Box 14144 Ortigas Post Office, Ortigas Center, Pasig City
Contact Nos.: 0915.460.8888 or +6346.860.2993
Website: TheVanillaCo.com
Email: info@thevanillaco.com

Chef Ed Quimson and Chef Booj Supe of M Cuisine prepared a very special dish called Iberian Chicken. Chunks of marble potatoes, sweet roasted cloves of garlic and occasional slices of onions adorn a bed of stripped and shredded roasted chicken. A forkful causes a dribble of oil to trickle down my chin, the unctuous poultry meat perfectly seasoned with herbs and a splatter of pepper. I take a bite of the paella that went with it but the pack of flavors storms the mouth, making the roasted chicken fade slowly in the background and so I pair it with the subdued Chicken Ham instead, which tastes a lot like Christmas ham sans the sugar crystal syrup I so fondly bathe them with.

M Cuisine
Spot: 128 L. K. Santos St., San Juan
Contact Nos.: 0917.823.7000 (Chef Ed Quimson) and 0917.840.6000 (Chef Booj Supe) and 470.4812
Email: m.finefoods@yahoo.com; ed_quimson@yahoo.com; chefbooj@yahoo.com

I'll be brief about this. The Tocino from Tres was sweet just like any other tocino, and I've had more tender ones. The Longganisa was salty and had a bit sour aftertaste. The Tapa was a bit rubbery but the sauce was nice and not too briny. In a nutshell, there really wasn't anything exceptional or remarkable with these processed meats in terms of flavor and physical composition. At least not for me.

Tres
Spot: G/F The Block, 103 SM City Mall, North EDSA, Quezon City
Contact Nos.: 0908.893.7786 or 352.7030 or 352.7032
Email: tres.cuisine@gmail.com
Facebook: facebook.com/TRES-Cuisine

I kept my ticket as a souvenir as it has an autograph of Lori Baltazar at the back. And look who else I saw perusing the goodies at the event, Anton Diaz of Our Awesome Planet. It was definitely a fun afternoon of gormandizing and overindulging, and I look forward to more of these food affairs.

Dessert Comes First Christmas Gift List Food Bazaar (Part 2 of 3)

2011-11-20T08:26:00.000+08:00

More seductive desserts that can make you forget where you are and embarrassingly drool right where you're standing...

Even now as I'm typing this, my mind takes me back to that particular moment when my palate first got a glimpse of that Pastel de Lengua. I feel myself desperately salivating for more of the same, somehow wishing I could teleport right this instant to Villa Cafe and engorge on a serving of this ox tongue dish or two (by myself, mind you!) -- and no rice please, I don't need any distractions. A cornucopia of practically the most tender ox tongue ever to grace your own, slices of chorizo, and dices of button mushrooms are tousled in a jungle of diced carrots, potatoes, as well as elliptical spheres of green and black olives; every morsel doused in a delightful creamy and slightly sebaceous sauce. Please don't wake me up...

The Soft Lamb Shank Kaldereta was tender and saporous though I'd bet it would be a dozen times better had they served it with a tangle of mushrooms, green and black olives, red bell peppers and a slice of parmesan cheese as they would in their restaurant. I was a bit surprised with the Rellenong Bangus, as I expected it to be drenched in a creamy relleno jus, garnished with roasted tomatoes and onion rings, and sprinkled with an herb or two. In hindsight, maybe I should have asked if they had the sauce on the side, ready to be served upon a foodie's plate instead of just passing up on degusting it, shying away from the deceptively dry looking fish meat.

Villa Cafe
Spot: 7427 Glory Bldg. Yakal St. San Antonio Village, Makati
Contact Nos.: 0917.434.3143 or 478.2659
Email: villacafe11@gmail.com
Facebook: facebook.com/Villa-Cafe
Twitter: twitter.com/villa_cafe

I was eyeing those macarons for quite some time, all the while trying to give my totally full stomach enough breathing space for it to digest all that I've consumed from just half of the purveyors. By the time I got around to redeeming my sample from the Park Avenue Desserts booth, the macarons were gone. All that was left were the Molten Brownie Bites, a chocolate cupcake with a cracked plateau top where its molten middle threatens to escape -- which turned out to be a bit sweet -- and an unknown sponge cake, possibly one of the 12 Days of Christmas cakes, though I can't be too sure as I've only tasted a tiny square, and none of any other supplementary flavor accompanied it.

Park Avenue Desserts
Spot: #7 G/F Maga Center Paseo de Magallanes Commercial Center, Makati
Contact Nos.: 852.6141 or 851.4366
Email: parkavenuedesserts@yahoo.com.ph
Facebook: facebook.com/Park-Avenue-Desserts

I first pop a thin rectangular piece of the Bacon Bar into my mouth. Snippets of bacon softened by the bed of milk chocolate that enshrouds them impart a faint salty epilogue, one that is almost elusory. I grabbed the Purple Yam Yum next, its creamy yam cocooned in a multi-dimensional trapezoid of milk chocolate. It's sweet on sweet, with the flavor of ube lurking at the back of your mouth, long after your last bite. I save the best for last, the Grand Marnier -- a perennial favorite of mine, as with all the other liqueur-infused ones. A dome-shaped truffle dusted with cocoa powder, within which a butter of its alcoholic namesake is safely confined, bursts with an orange tainted flavor that satisfyingly intoxicates the senses.

Machiavelli Chocolatier
Spot: G/F Rustan's Makati, Glorietta 4 and G/F Rustan's Tower, Shangri-La Mall, EDSA
Contact No.: 483.9854
Website: mach-chocolatier.com
Facebook: facebook.com/MachiavelliChocolatier
Twitter: twitter.com/machchocolatier

Can I just say wow! The Vanilla Gateau de Crepes was sinfully delightful! Twenty layers of paper-thin crepes alternately juxtaposed with chiffon-like vanilla creme exudes an inviting heavenly smell that transports your senses to a delicate, sweet nirvana. A cool temperature flooded my mouth and as my tongue playfully tried to identify each separate layer, the artfully subtle piece dematerializes and all that I'm left with is a fragile memory and a vision of what remains to assure me that it's real.

I try to recall the flavors of the Homemade Oreos and Belgian Bite Brownies, although aside from them being too sweet than what I usually warrant, with the latter even more cloying than the former, any description falls behind an emergence of yet another fond recollection of engaging myself with more of those exquisite celestial crepes. I must explain though, any all-fudgy or all-chocolatey brownie, cake, cookie and the like guarantees a too-sweet conclusion from me. It's a personal thing and does not mean that any other chocolate lover's reception would be similar to mine. I hope that clears up any misconception about my take on these types of pastries.

Dessert Du Jour
Spot: Unit 51 Ecology Village, Dasmarinas Village Side, Gate 5 EDSA, Makati
Contact Nos.: 0917.8116272 (Mara) and 0917.8036272 (Shirley) or 806.9511
Facebook: facebook.com/Dessert-du-Jour-by-Mara-de-la-Rama-Poblete

I absolutely adore Jenny Silayan's Florentines. Wafer-thin discs of chocolate marked with ridges provide a circular base for an intertwined mass of candied mango bits, sliced almonds and a pocked membrane of caramel. A loud crunch preludes a sweet taste, occasionally cut by the nuttiness of the almonds and sometimes punctuated by the bits of sweetened mangoes. Her Alfajores, two tiny rounds of shortbread flanking a pale yellow cream, gingerly collapses with a nibble, its subdued sweet taste providing comfort over the scattered mess of powdered sugar.

Sugarbee
Contact Nos.: 0905.3784774 or 852.0557 or 502.1150
Website: fudgiesbyjennys@multiply.com
Facebook: facebook.com/Sugarbee

Avowedly, I'm not really a pie person. I like apple pie, though it's rare that I crave for it. It was actually my first time to eat a pecan pie during that DCF event. I fancy the Dulce De Leche Pecan Pie over the Classic. Optionally served ala mode, the cold scoop of vanilla ice cream is a welcome foreplay to the sweet warm pie it sits upon. The flaky crust crumbles the moment you sink your teeth into the soft texture of the nutty pastry. The undercurrent flavor of caramel bestows just the right amount of sweetness, gently caressing shards of pecans slowly being crushed under the weight of each bite.

Crust
Contact Nos.: 0917.5831581 or 502.4931 (Charley Braga)

Dessert Comes First Christmas Gift List Food Bazaar (Part 1 of 3)

2011-11-18T19:42:00.002+08:00

I don't think it's possible for anyone, not even a dessert votary, to polish off all the food from the 18 purveyors of Lori Baltazar's Dessert Comes First Christmas Gift List in one afternoon.

Last Saturday, Lori Baltazar of DessertComesFirst.com held her final grand event for the year -- a food bazaar featuring eighteen of her favorite dessert (and a couple of non-dessert) artisans.

As I walked through the entryway of Fully Booked's Top Shelf level, I was greeted by one of Lori's event sponsors -- Selecta. They were generously offering a cup of their Caramel Cheesecake ice cream and a sample of their new flavor, Heath.

Bruges (pronounced as broozh) are makers of very fine Belgian chocolates. Encased in glittering silver and gold boxes, tied with ribbons of brown and some gold, each holds a representative from the different collections that this chocolatier offers. I take one piece of heart-shaped chocolate, topped with a veneer of colorful circular designs, my thoughts wondering what's inside of it. Sometimes, that's the fun in getting an assorted collection, you really never know what you're gonna get. As the chocolate crushed under my bite, a gush of liqueur fanned out within my mouth. I hit the jackpot, I thought excitedly; my ultimate chocolate predilection -- liqueur infused confections. My second piece unwraps an ooze of caramel - almost like butterscotch - that titillates the senses. The third, a white dome painted with a blue-petaled flower, reveals a nutty undertone in that extra praline bite, and last but not the least, a short stick of chocolate-covered jelly candy (?) lends a subtle texture that dances with the tongue.

Bruges
Spot: G/F Tropical Palms Bldg. 103 Dela Rosa St. Legaspi Village, Makati
Contact Nos.: 816.3091 or 8173262 (June Andaya)
Email: june@bruges.ph

Cafe Ysabel, owned by Chef Gene Gonzalez, went for the sweet route and opted to offer desserts that make the mouth water and the mind marvel. A display of dark chocolate cake dubbed Chocolate Bourbon laced with chocolate frosting and dusted with cocoa powder (?) on top makes real every chocoholic's dream. A triangular Carrot Cake enshrouded in wavy patterned marshmallow frosting sits proudly on the side, with orange- and cream-colored geometric shapes roosted artfully at its summit. And my favorite that is Strawberry Cheesecake stares up at me with those glistening crimson berries coated in a translucent glaze, a backdrop for the soft chiffon and custard ensconced beneath the jam. And let's not forget the Tocino Del Cielo, its sweet crystal syrup trickling down from a plateau of golden custard.

Cafe Ysabel
Spot: 455 P. Guevarra St. San Juan
Contact Nos.: 725.5089 or 726.9326
Website: cafeysabel.com
Email: reservation@cafeysabel.com

Aside from the aforementioned tempting sweets, there's also some Spanish pastries under the shop name Pasteleria Mallorca, also owned by Chef Gene's family. There's lenguas de gato, argellanas, palillos de milan and the large Mallorca ensaymada.

Pasteleria Mallorca
Spot: 18 Scout Fuentebella Barangay Laging Handa, Quezon City
Contact Nos.: 373.2789 or 373.2790

Note: I never had a preference for madeleines so understandably, this Stuffed Chocolate Madeleines wouldn't fare well with me with its saccharine sweet chocolate flavor. I will say this though, it's undeniably soft and moist with a strong smell of cacao that tantalizes; one which rich chocolate addicts will enjoy.

I may have previously mentioned that I have a love-hate relationship with peanut butter. Unfortunately, today this Chunky Chocolate Reese cake didn't bode well with me. The layers of chocolate cake smothered with peanut butter cream was a bit staggering, and though the raggedness of the peanut streusel sprinkled on top somehow provided a respite, I'm afraid the cake was still cloyingly sweet for my taste.

Bean and Baker
Spot: SM Hypermart, Frontera Verde, Pasig and 148 Katipunan Ave. ATC Center, St. Ignatius Village, Quezon City
Contact Nos.: 0915.9575854 or 913.9875 or 439.3069

Cake Planet is one of my favorite dessert suppliers at the event. My top choice among John Sta. Cruz' foursome: the eponymous (?) Santa Cruz. Layers of chocolate mousse with an interlude of velvety lemon cream crowned with dots of chocolate piping provide an interplay of sweet and tart in the mouth, keeping any cloying taste at bay. The Chocolate Macadamia Sansrival is a much sweeter element, with alternating layers of meringue and chocolate butter cream, each slice bejeweled with a couple of macadamia nuts.

The Turtle Pie holds a slightly bitter chocolate with a tincture of nutty taste, drizzled with caramel nestled in a chocolate crust. I prefer the Banoffee Pie though with banana slices enfolded in milk chocolate ganache and dulce de leche, all under an umbrella of whipped cream drizzled with chocolate.

The Cake Planet
Spot: 91-C Dona Soledad Ave. Better Living Subd. Paranaque City
Contact Nos.: 0915.4493119 or 621.2857 (John Sta. Cruz)
Facebook: facebook.com/The-Cake-Planet-and-Cafe

Thank God for the savory stuff like Melbourne Prime which was a very much welcome hiatus from the stream of cakes, chocolates and pastries. As I walked slowly towards their booth, I kept my eyes on those few pieces of Roast Beef Bruschetti, fearing that it may all be gone with just one tiny blink of an eye. A slice of medium rare roast beef sits on a dust-powdered toasted bread, cushioned by a grainy mustard sauce. A dollop of horseradish grace its center, upon which perches a slice of roasted tomato. I gingerly take a bite, careful to savour all the components and flavors. The tenderness of the meat is embraced by the sweetness of the mustard sauce, tarnished with the acidity of the tomato and ends with the sharp, pungent taste of horseradish. Simply delectable!

I wait for the Wagyu Burgers, which, due to my impatience at grabbing the last piece of the freshly prepared batch, I forgot to take a photo of. Just imagine: miniature buns grilled to sandwich about an inch wide of wagyu beef patty striated with perfect grill marks, blanketed with a sheet of blue cheese (?), a couple of arugula leaves and a tiny heap of caramelized onions. The smell of smoky, robust steak just pleasantly overwhelms the olfactory nerves, gently preparing you for the minuscule feast you are about to partake. The tender and juicy beef makes me groan involuntarily, even before my tongue tastes the buttery consistency of the blue cheese. The arugula provides just the perfect bitter aftertaste, balanced out by the sweetness of the onions. I have indeed gone to steak heaven!

Melbourne Prime
Spot: 4362 Valdez St. cor. Makati Ave. Makati
Contact Nos.: 0917.8855000 or 403.4273 or 899.3344
Email: melbourneprime@gmail.com
Facebook: facebook.com/MelbournePrime

With names such as Sapin-Sapin, Snack Attack and Once In a Blue Moon, who could ever resist trying out these intriguing flavors created by Ian Carandang of Sebastian's Ice Cream. But to my utter dismay, the moments (yes, plural) that I've tried to sample even one of his masterpieces, a long line of fans proved to be a barrier to what was supposedly my uniquely coated frozen adventure. Alas, I should have grabbed a cup when I first got into the venue (big smack on the forehead!), when people have not yet discovered and whispered about these gems of ice cream.

Sebastian's Artisan Ice Cream
Spot: Podium, Mall of Asia, The Block
Contact No.: 426.6935
Email: sebastians.icecream@gmail.com
Facebook: facebook.com/Sebastians.Ice.Cream
Twitter: twitter.com/iloveSEBASTIANS

Jamba Juice -- Now Blending!

2011-11-13T00:32:00.003+08:00

Everyone's gone crazy over Jamba Juice...

A new craze has hit Manila, thanks to Max's group of companies. After the coffee places, the doughnut shops, the frozen yogurts, the cupcake purveyors, and the milk tea bars, the wave has gone a notch healthier -- smoothies! I first read about it in Anton's blog, one of the brand ambassadors of Jamba Juice. I headed out to the flagship store (they plan to open a lot more branches!) in Bonifacio High Street Central. Just beyond the entrance, I was greeted by the end of a very long line of thirsty pilgrims. I felt a sense of dread as I mentally estimated how long it would take for me to finally have my first sip. It wasn't too long at all (plus points!) before it was my turn giving the very hospitable and quite cheerful crew my preference for that afternoon.

A few things about Jamba Juice -- it offers healthy smoothies, freshly-squeezed juices, parfaits, oatmeal as well as healthy snacks like flatbreads and wraps. It's actually nice that they don't put a lot of ice that make other smoothies miss the mark. With Jamba Juice, you actually get to taste the main ingredients. Perhaps one of the chief contributing factors as to why their smoothies taste fresh and great is because they get their fruits from the best source countries. Aside from this, they use non-fat yogurt or sherbet to maintain their healthy track.

While waiting for my drinks, I browsed through the shelves which displayed Jamba Juice-branded items like water bottles, sports bottles, tall plastic glasses and balls. Near the counter was a glass case containing snacks like pretzels and waffles. Beneath it, bottled water and soda cans sit in rows. What caught my eye though was the big touch screen on the other corner of the room, featuring a live photobooth wherein you and your friends can capture souvenir photos of your Jamba Juice experience and have it sent to your e-mail. How cool is that?

I heard my name being called and so excitedly, I grabbed my two orders, one of which is the Caribbean Passion Classic Smoothie (P135). It was a mixture of passion fruit, mangoes, strawberries, peaches and orange sherbet. As I imbibed the smoothie, a strong tart flavor hit my mouth like a tidal wave. The fusion of the fruits left you deciphering where one taste ended and the other began, all to no avail. As I took a couple more swigs, it left me feeling light, heightening my senses to the feeling of supping something truly healthy.

My other drink was quite the opposite in terms of flavor. The Chocolate Moo'd (P150), which had a chocolate base and frozen yogurt, was sweet but not cloyingly so. Reminiscent of a favorite chocolate milk that has a thin viscosity and none of the saccharine taste, it's a great way to satiate a thirsty sweet tooth. Very much satisfied with my initial beverage choices, I look forward to trying more of their stuff.

Jamba Juice
Spot: 7th Avenue cor. 29th South, Bonifacio High Street, BGC (across R.O.X.)
Website: jambajuice.ph/
Facebook: facebook.com/jambajuiceph
Twitter: twitter.com/JambaJuicePH

Burgoo @ The Power Plant

2011-11-09T21:44:00.000+08:00

Burgoo is a lot like Friday's -- American food with American family-sized servings.

Quite unknown to many (even to me until recently), Burgoo is actually a stew dish made from a hodgepodge of ingredients. Essentially, it is a coalescence of at least 3 components: (1) the meat, which can be beef, pork, chicken or even venison and mutton, (2) the vegetables such as potatoes, lima beans, okra and corn, and (3) the thickening agent like cornmeal, potato starch, whole wheat or ground beans. Today's post however focuses on Burgoo's (the restaurant) other American style food apart from their eponymous dish.

Let's start with the Grilled Steak Ala Pobre (P595). Fragments of beef tangled with dices of mushroom frolic in a carpet of oil bespangled with garlic. It's garlicky taste tickles the tongue, its tender beef soothes and comforts one minute and enlivens the palate the next. A scoop of mashed potato with a smooth and slightly creamy texture is ameliorated by the garlic bits as well.

The Chicken Steak (P375) comprises three fillets, its meat charred where grill marks are eminent in its striations. Varying shades of golden yellow paint each grain of rice, a heap of which is juxtaposed with the fillet that is dabbled with onion mushroom gravy and sprinkled with herbs. The poultry was submissive to a knife's slice, though it was mainly due to its macilent meat more so than its tenderness.

I love a good steak sauce, but spare me the overly acidulous ones. I prefer the smoky barbecue style with a tinge of sweetness such as honey. Unfortunately, the Oklahoma Baby Back Ribs (P595) was swathed in a dark brown marinade that shouts acerbity; my only salvation was a globe of slightly vapid mashed potatoes cloaked with a light brown hue of gravy.

Don't let this large piece of meat fool you. Take away the bones and flimsy fat, and you'll be left with an inadequate amount of lamb meat. I say inadequate because the Grilled Lamb (P595) is one uber juicy morsel with which you'd have a hard time restraining yourself from consuming, and hankering for another (hopefully bigger) portion. As you bite into the lamb, all the juices from the meat infused with the rosemary seasoning just flow like floodgates being opened, straight into your mouth. It's an orchestra of hefty flavors; a glorious carnivorous celebration.

Burgoo
Spot: 3rd/F Power Plant Mall, Rockwell, Makati
Contact Nos.: 898-1815 to 17
Website: burgoo.ph
Facebook: facebook.com/Burgoo.ph

Kashi Makis from My Pink Wasabi

2011-11-05T21:32:00.002+08:00

Kashi Makis -- charming, little desserts formed to resemble maki or sushi rolls.

A couple of months ago, I had my first encounter with these eye-catching, sweet rolls. Actually it was more like a teaser. Let me explain. You see, I love sashimi and sushi, my favorite of which is the rolled one or the Japanese maki; heck, I even love Korean maki or what they call kimbap. So imagine my delight and fascination when I heard about and saw these little maki-inspired desserts. How quaint... and how ingenious!

When I attended a food event that had My Pink Wasabi on their roster of food purveyors, I was excited -- excitement that was short-lived as I only got to nip on a tiny sample of Midnight Mint. That totally left me hankering for more of those intriguing pastries.

Finally I had my chance. Whatever little delibation I've had on that initial experience, I more than made up for when I ordered two of the 15-pc party trays P770 (which I got for half the price, thanks to eBay's Kuponan deals).

I started my gastronomic episode with the Oolong Berry. I bit into the soft, cylindrical white chocolate shell and was greeted with a white chocolate truffle enclosed in almond cake. The strawberry roe that lie on the crest attract and tantalize, easily making this one of my favorites. Next is a chocolate cake encrusted with toasted nuts, aptly named Choco Loco. Its center is a mixture of cashew nut paste and Belgian milk chocolate ganache, a treat for the avid nut and choco lover, though a bit too much for me. Gratefully, my next bite, Lemony P., cut through the choco nutty taste and provided a nice, clean tangy lemon flavor. I peer at the star-shaped lemon curd that sits atop this pistachio-enrobed cake, as I relish the echoing crunch of each pistachio nutty bite.

I then gravitate towards the White Matcha with its white chocolate tablet roosted at the top of another pistachio cake that embraces a luscious white Belgian chocolate. My taste bud searches for the green tea but the nuts overwhelm my palate enough for me to miss out on its infused flavor. I pick up yet another pistachio cake, this time cocooned in a sheath of coconut flakes. Called Coconut Dream, the smooth coconut white chocolate ganache dances with the tongue, the flakes providing texture (albeit too much sometimes) as I protractedly nibble on the piece of pistachio at the crown. The Cookie Kiss is reminiscent of the Black Forest cake with cherries and Chantilly cream hidden in a capsule of chocolate cake. I failed to recognize the crushed cookies that supposedly enwraps this kashi maki as what I've come across is just a soft, fluffy dark chocolate sponge, though hey, I'm not complaining.

A hardened web of chocolate encloses a pistachio sponge infused with amarula liquor and a hint of coffee; this new flavor baptized as Marula also has milk chocolate ganache for a heart. The liquor teases and the coffee soothes the palate, a reciprocity of flavors that is gladly welcome for an ardent liqueur-infused chocolate aficionado like me.

Ahhh, my ultimate favorite, Midnight Mint. Imagine dark mint chocolate truffle (cue in the oohs!), enshrouded in velvety soft chocolate cake and dusted with cocoa powder. Brown on brown on utterly luxurious brown. Then a few tiny green balls of mint roe perch at the pinnacle, tempting, calling out to my propensity for mint in chocolates. I allow it to seduce me before I finally revel in its sybaritic nature.

With the variety of flavors tinctured in these adorable Japanese-inspired treats, it would simply be hard not to find a favorite or two. Or three.

My Pink Wasabi
Spot: Mercato Centrale, Bonifacio Global City and 49 Elisco Rd. Kalawaan Sur, Pasig City
Contact Nos.: 0906-2102966
Website: mypinkwasabi.com
Facebook: facebook.com/MyPinkWasabi.pastries
Twitter: twitter.com/mypinkwasabi

Secret Recipe: Revealed!

2011-11-02T23:20:00.001+08:00

Secret Recipe... A not-so-covert international lifestyle cafe.

Secret Recipe is a restaurant slash cafe that serves a fusion of Asian and Western dishes. Originating from Malaysia, they now have branches in other Asian countries like Singapore, China, Thailand, Indonesia, Brunei and even in Australia.

The restaurant exudes a casual ambiance. The cafe color scheme consists of earthy white, brown and black, with splashes of red to give it vibrance. A glass case displaying a miscellany of cakes greets you as you walk through the door.

A huge mural of food photos and black and white portraits cover one side of the wall. A couple of black chandeliers grace the ceiling, while the tables and chairs are kept simple with either a wooden or pristine white theme.

Dark yellow in color, almost brown in hue, the Pumpkin Soup (P95) was warm as I gingerly delibate the briny pottage. Its flavor was full, its consistency smack in between thin and thick. It was lacking something, albeit quite challenging to put my finger on it. A contrasting taste, maybe? Or perhaps a little surprise element like an added texture of sorts.

A bed of steaming hot Beef Lasagna (P170) ensconced in an oval baking dish was served with a home-made bun. I always look forward to tasting lasagnas as it's one of the pasta dishes that probably has the most number of variations across restaurants and home kitchens. You can have a sweet version, a tomatoey one, one with just beef, one with spinach and mushrooms, one loaded with cheese, you get the picture. Well this particular lasagna abounded with ground meat; a tincture of sweetness amidst it sauce and melted cheese.

When I smelled the herb rice that came with the Grilled Mushroom Chicken (P245), it reeked of a rancid odor suggestive of a rice gone bad. I cautiously tasted a few grains, but still I wasn't sure if it was fit for consumption. Halfway through the food, I suddenly overhear the next table complaining about spoiled rice, and I suddenly pushed the plate away. I called the waitress over and had her check the rice in the kitchen, and confirm whether it was really supposed to smell and taste that way or if it was indeed spoiled. She came back and assured us that the damp consistency was just because of the butter. Hmm... I was tempted to tell her that I've had different versions of buttered rice from different restaurants, none of which resembled this fetidness. Anyway, I didn't take another bite of that herb rice and just focused on the chicken -- which was disappointingly tough and the taste a bit brackish and dark.

As the waitress placed the Penang Fried Kuay Teow (P280) at the center of the table, I grabbed a fork in anticipation of my first kuay teow bite. Flat rice noodles interlaced with bean sprouts and carrots glimmer with dabs of oil. A plethora of shrimps, fish cake and squid rings peek out sporadically from underneath. The ribbons of noodles carry with them loads of flavor that concludes on a very spicy note. It took an iron will not to gulp up some water or juice alternately with each hot bite.

Looking at the Irish Lamb Shank (P485), my mouth immediately started to water. Just gazing at it, I was literally salivating at that fall off the bone lamb meat swimming in a stew of vegetables and herbs. The dish was saporous, flavorsome and incredibly satisfying with its oh-so-tender meat and brown sauce that just overflows with savory goodness. It comes with a home-made bun though I'd have preferred some rice. The mashed potatoes would have sufficed if it weren't so one dimensional in texture. But the lamb, oh the lamb, I can't emphasize more how the meat just melts in your mouth leaving an insatiable urge to lick the bones dry and wipe off the plate clean with the bun.

The Mozzarella Baked Fish (P315) is a large fillet of dory enshrouded in gooey mozzarella cheese melted to golden brown-spotted perfection. Dried cherry tomatoes are scattered over and beneath the cheesy blanket, with shredded parsley garnished over the length of the fish. Asparagus spears (sans the heads!) and slices of potatoes complete the dish. The fish, a bit bland and not the juiciest dory I've had, was only made palatable by the tanginess of those little tomato spheres.

For dessert, we went for Lemon Cheesecake (P150). A yellow translucent mantle sits atop a thick layer of frozen cream cheese with a cookie crust for its base. The wedge's walls are marked where lemon rinds have been. There is a nice tartness as you take a forkful of cake, its lemon flavor very apparent and quite strong.

Another cake we've tried is the White Chocolate Macadamia (P95). Alternating layers of sponge cake and creamy white chocolate with an overlay of pale yellow glaze creates an interplay of delicate, subdued flavors perfect for concluding the tartness of the lemon cheesecake. The macadamias were meager in number though a nutty flavor lingers. Definitely a much better ending than the former, for a series of international aliments.

Secret Recipe
Spot: Level 1 32nd St. cor. 5th Ave., Bonifacio Global City
Contact No.: +632-8562953
Website: secretrecipe.com.ph
Facebook: facebook.com/Secret-Recipe-Manila
Twitter: twitter.com/SecretRecipeMnl