FOOD REVIEWS MANILA

Festive Feast at High Street Café, Shangri-La Fort

2016-12-24T02:39:00.001+08:00

"The story begins when you walk through the door
As you enter, you think 'What else is in store?'
Journey with us for a festive surprise
and find out how Christmas comes alive."

Such are the yuletide phrases coming from Shangri-La's newest hotel at the Fort. They're inviting everyone to come dine, shop, and stay with them for the holidays. They have different room and residence packages for you and your loved ones, as well as a host of dining options where you can celebrate with friends and families. One particular restaurant that we recently tried is the High Street Café, their resident buffet spot.

"It's the time of the year for holiday cheer
To celebrate with everyone we hold dear
Begin the festivities at High Street Cafe
and fill your belly with joy at the buffet!"

Aside from their usual buffet fare, which consists of several stations like cheese and charcuterie, seafood, Japanese cuisine, Chinese food, meat section, pasta, and dessert of course, a few special dishes have been added. There are appetizers such as bread and crackers that you'd want with pâté dotted with dried cranberries or with the aubergine dip. But make room for this amazing camembert filo pastry with mango relish; it's tricky because then the dilemma is to decide if you'll give in to eating a few more secret bites or do you restrain yourself and wait for the dishes still in store.

Gazpacho, salad in cones, oysters granita, and ceviche -- oh the ceviche! Wonderful pieces of tuna, octopus, and clams that come together in your mouth in a deliciously acidulous explosion, leaving you hoping there's more where that came from. The oysters, on the other hand, are light, little luxuries that just beg to be devoured.

In between shots, I steal a few more bites, wondering how it's possible for an average person to get a taste of everything the buffet has to offer. Everything's good so far, and my stomach is slowly reaching its limit. I start to pace myself, and take my time between dishes. And that's the beauty of dining with friends you haven't seen in a while. A lot of catching up goes on in the midst of gastronomic ooh's and aah's.

Then came more -- a lot more! Samples of maki or sushi rolls came from the Japanese station and some claypot rice from the Chinese section. After which a succession of marvelous meats paraded and serenaded: roast duck with crisp duck skin, roasted chicken, beef cheeks on a bed of mashed potatoes, and finally a platter of ulang or freshwater prawns.

I'm going to start raving about their Christmas cocktails, especially one in particular -- the Christmas Flip. It's got coffee in there with some liqueur, topped off with nutmeg powder and vanilla. I couldn't help but give myself a mental pat on the back for ordering a fantastic drink. As our server Essa said, it's "life-changing"! I love Irish coffee liqueur and it's got that down pat. It's pretty strong even with all the ice, and I would have asked for another glass had I not been afraid I wouldn't be able to hold a decent conversation thereafter. But I highly recommend this especially to coffee lovers.

Other cocktails on the list are the Santa Claus Iced Tea, Ramos Fizz, and The Grinch, a melon liqueur with dalandan. If you prefer the non-alcoholic stuff, you might want to try the Warm Street Coffee.

Where do I start with the desserts? After a full stomach, eased by a great cup of coffee, the pastry chef brought out our first jaw-dropping dessert: the Yule Log. It's a playground of chocolate cake roll, Christmas brownies, heart-shaped cookies, strawberry mallows, cherries, meringue, and a smattering of candy floss. It was a bit heartbreaking when we had to tear it apart in order for us to get a taste. A tough job, but somebody's got to do it.

Then there's the Chocolate Beignets, the prettiest Strawberry Shortcake, a Six-Hour Pudding topped with lots of raspberries and paired with what I think is bourbon sauce, and my favorite among all the gorgeous creations -- the Panettone. It doesn't look like your usual Italian Christmas bread with its cake-like structure and all the trimmings, but it's so good, you'll just stop contemplating about the difference.

And there you have it, you have the holidays to take the opportunity to feast on this sumptuous fare. Bring your friends and family, and revel in the delicious buffet of High Street Café.

Buffet Prices:
Christmas Eve (December 24) dinner P3,800 net
Christmas Day (December 25) lunch P3,200 net | dinner P3,800 net
New Year's Eve (December 31) dinner P3,800 net
New Year's Day (January 1) lunch P3,200 net | dinner P3,800 net
*Christmas beverage package P600

High Street Cafe
Shangri-La at the Fort, Manila
30th St. corner 5th Ave. Bonifacio Global City
Tel. (632) 820.0888
highstreetcafe@shangri-la.com

Easter Staycation at F1 Hotel and their Anniversary GC Sale!

2016-04-08T19:30:00.004+08:00

Back at Home of Happy Experiences...

Last weekend was a treat for the whole family. I may have mentioned here in my blog that I don't have any househelp---for almost a year now actually---so a staycation where I didn't have to worry about cleaning, washing, ironing, and what to cook for the whole weekend, sounded like music to my ears.

This is our third time staying at F1 Hotel, and my kids just love it here. After checking in at the Premier Lounge, we headed to our suite, a spacious room with a living area. The suite has a queen sized bed and a sofa, which can be transformed into a bed for the kids.

It also has a little nook with complimentary coffee and bottled water, as well as an electric kettle, an ice bucket, and a mini refrigerator. Closets and drawers abound, but I was in no hurry to unpack our clothes just yet. The kids immediately nestled themselves in front of the living room's flat screen TV, while my husband watched comfortably on the luxuriously inviting bed.

Also available inside the bedroom closets are bathrobes, slippers, laundry service bags, an ironing board, an emergency flashlight, and a vault to keep your valuables. The bathroom is a decent size and clean, and has bath and hand towels and all of the essential toiletries like toothbrush, toothpaste, shampoo, conditioner, soap, lotion, razor, cotton, cotton buds, shower cap, etc. If you need additional stuff, all you have to do is call housekeeping, and they'd gladly provide you with more.

After settling our things, we headed down to F Restaurant, helmed by the very hospitable Chef Decker Gokioco. There were numerous food options ranging from soups and side dishes to meat and seafood viands, all the way to various tempting desserts. The star of the buffet was this lechon paired with dinuguan rice.

The kids went straight for the mini burger, fried chicken, and pizza. They were also craving for pasta but couldn't find one, so I asked one of the chefs if he could make some Carbonara, to which he gladly obliged. I have to say, it was oh so delicious, with even a trace of truffle oil, and my husband and I ended up enjoying it much more than the kids. I love how F1 accommodates little special requests with a friendly smile.

Of course, I always find myself going back for seconds (and thirds!) when it comes to tuna and salmon sashimi. There was a bar for cheese, cold cuts, and salads, just beside some seafood waiting to be cooked upon request. I was debating whether to have some crabs, but I just went for some lobster instead.

The dessert spread was a whole other story. Cakes, mousse, creme brûlée, cupcakes were just one chapter. There were also fresh fruits, a halo-halo station, a crepe station, an ice cream station, and a chocolate fondue station complete with marshmallows on sticks, fruits, gummy candies, and cookies. A new addition to the copious sweet offerings was a cotton candy machine. Both my kids were thrilled!

Another new thing at F1 is this kids' play area just outside the restaurant. While you are still busy enjoying the scrumptious buffet, your kids can head over and play. It also has an area for reading and coloring. The little ones will be needing socks, but if you forgot to pack a pair, you can just rent one out.

After lunch, we went back upstairs to rest for a while, and then we decided to go for a little drive to Bonifacio High Street. We didn't realize that it was just a couple of blocks away from F1 Hotel---literally just walking distance---that we turned around and took the van back into the hotel's basement parking and just walked. The kids brought their penny board and scooter, and had fun playing in BHS. When we got back, my family went swimming in F1's three pools. They had fun despite the water being cold.

My husband then had an hour long massage at the hotel's spa located at 3rd level mezzanine floor, just beside the gym.

Right before dinner, F1 Hotel treated the KTG's kids and kids at heart to an early Easter Egg Hunting activity at the Canary Lounge beside the poolside area. My girls found several eggs including a giant one filled with candies and chocolates. By the time we were done, we were famished and were looking forward to a nice, simple dinner.

As always, F1 Hotel exceeded our expectations by providing us with a special dinner buffet at the Premier Lounge. And that night's star was the scrumptious Prime Rib. It was so tender and flavorful, even my little one ate more than usual. Aside from this, there was salad, appetizers, grilled mains, and dessert.

Fast becoming a ritual is KTG's movie night after dinner. Seats and couches at the lounge were rearranged so all the families could enjoy some films. First up: Frozen. Halfway through the movie though, my baby got sleepy and asked if we could return to our room.

Needless to say, we all had a goodnight's rest that it was so hard to get up in the morning because the bed and pillows were really calling out to me. But I had to take pictures of the breakfast buffet before it was too late so I had to resist going back under the duvet.

Breakfast is also at F Restaurant. There was arroz caldo and congee, something to warm the tummy first thing in the morning. Bacon, sausages, and scrambled eggs are ever present, because really, what's a hearty breakfast without these? I was pleasantly surprised to see some danggit, and there was also some adobo and even a noodle bar.

If you hanker for continental breakfast fare, there are different kinds of bread you can toast or smother with butter and jam. Cereals are also aplenty along with pancakes drenched in maple syrup. Salad is present as well as some cold cuts. I got myself a couple of yogurt shots and some maki.

There were pastries like danish and croissants, puto and kutsinta. There's even champorado! For dessert, there are fresh fruits, and various juices and drinks to wash it all down.

We requested for a late checkout so we could savor some more relaxing time in our room. I badly needed this extended period of just lounging around and doing nothing. It was hard to leave when the clock struck 2.

Thank you F1 Hotel for your warm welcome, accommodating service, and great food, as always. Special thanks to Twinkle Lacsamana for the awesome stay. It was an enjoyable weekend filled with family, friends, and food, of course.

By the way, F1 Hotel is celebrating their 4th Anniversary, and in line with this, they are having a Gift Certificate Sale. Get as much as 60% discount on rooms and buffet! Buying period is until April 15, 2016 only, so you better hurry.

THE DEALS:

1. OVERNIGHT STAY IN A DELUXE ROOM WITH BUFFET BREAKFAST FOR TWO (2)
Valid for use until September 30, 2016 (Exclusively for weekend use only)
Published Rate: Php 10,000 nett
Discounted Rate: Php 3,800 nett
Your savings: Php 6,200 (62% OFF)

2. OVERNIGHT STAY IN A CITY SUITE WITH BUFFET BREAKFAST FOR TWO (2)
Valid for use until September 30, 2016 (Exclusively for weekend use only)
Published Rate: Php 11,200 nett
Discounted Rate: Php 4,200 nett
Your savings: Php 7,000 (62% OFF)

3. WEEKDAY LUNCH OR DINNER BUFFET (MONDAYS TO FRIDAYS)
Valid for use until September 30, 2016
Published Rate: Php 1,399 nett
Discounted Rate: Php 899 nett
Your savings: Php 500 (35% OFF)

4. WEEKEND LUNCH OR DINNER BUFFET (SATURDAYS AND SUNDAYS)
Valid for use until September 30, 2016 (Exclusively for weekend use only)
Published Rate: Php 1,399 nett
Discounted Rate: Php 750 nett
Your savings: Php 649 (46% OFF)

HOW TO BUY:

1. Order your gift certificates by calling F1 Hotel Manila at (02) 928-9888 ext. 6448 and look for Ms. Kan de Jesus. Ordering of gift certificates is from Mondays to Fridays only, from 9:00 AM to 5:00 PM.

2. Gift certificates may be picked up at F1 Hotel Manila within twenty four (24) hours after placing your order.

3. Gift certificates may only be picked up during weekdays (Mondays to Fridays) from 9:00 AM to 5:00 PM starting March 14 to April 15, 2016.

4. All payments shall be settled thru cash or credit card.

5. Stolen or lost gift certificates will not be replaced.

6. All gift certificates are transferable but are not convertible to cash.

7. Gift certificates cannot be combined with other hotel promotions, benefits and/or privileges such as the Senior Citizen discount or PWD discount.

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

Village Tavern World of Burgers

2015-11-15T11:14:00.003+08:00

Four new burgers at the tavern...

Village Tavern is one of my favorite restos in The Bistro Group. After hearing about Chef Josh Boutwood's new premium burger creations, I dragged my mom and daughter for a late lunch. I needed a break from cooking and Wagyu burgers sound amazingly delicious.

Bread with Olive Oil Dip and Iced Tea

Kids' Spaghetti

While waiting for the food, we were given complimentary bread that's warm to the touch. Feeling famished, I broke a piece and dipped it into the herbed olive oil. Nice, but I prefer Italianni's version of the dip with some balsamic vinegar.

My daughter opted for the kids' spaghetti, which unfortunately she didn't like. It had an interesting Italian tomato-ish start rounded with a sweet finish. My mom and I liked it a lot, and debated on who would eat that when we got home, haha!

Monte Carlo Wagyu Burger (P695)

Octoberfest Wagyu Burger (P675)

Mexican Wagyu Burger (P650)

As for the burgers, I was contemplating on getting either the Monte Carlo or the Waldorf since my mom beat me to ordering the Octoberfest. I finally decided on the Monte Carlo: Wagyu patty topped with St. Nectaire cheese, black olive tapenade, and Prosciutto ham. The Wagyu patty itself was good, I requested it to be cooked medium, and it was juicy enough to enjoy. However I'm not really a fan of olives, and on hindsight, maybe I should have gone with the Waldorf instead.

I took a couple of bites from my mom's Octoberfest burger, and this one I liked better. It has Swiss cheese and braised red onions, and served with some beer mustard which I absolutely loved. Hope they sell this in a bottle or jar so I could enjoy it with other meats at home.

I got the Mexican Wagyu burger for my husband since he's a fan of spicy stuff. It's flame grilled Wagyu patty topped with chili and spicy queso sauce. When I asked him how it was (since I couldn't take another more bite), he said it was good. The smell of it alone was enticing, and I was actually salivating while looking at it.

If you love burgers, head on to BGC and try Chef Boutwood's new creations.

Village Tavern
Spot: 2nd/L Bonifacio High Street Central, 7th Ave. cor. 29th St. Bonifacio Global City, Taguig City
Contact No.: 975.4140
Website: villagetavern.com
Facebook: VillageTavernPhilippines

Earth Kitchen... Food That's Got Heart

2015-10-24T00:21:00.001+08:00

Supporting local while going natural...

You must try Earth Kitchen. Why? Aside from serving organic food that is sourced from local farms, Earth Kitchen brings to life pretty plates that will play with your palate in a perfectly pleasing way.

Their new branch in Bonifacio High Street Central echoes the rustic nature interiors of their first branch in QC. Plants hang around the place, green grass carpet lines one side, tables and chairs are of natural wood -- all in all quite apt for its name. It's a collaboration between Got Heart Foundation and Hizon's Catering with the aim of encouraging more local farmers to churn out clean and healthy produce.

I had no expectations going in. As much as I love Green Pastures, it was too far away from my place that I couldn't drop by any time I wanted to. And so I was just happy to learn of a farm-to-table concept in BGC.

Fish and Mango (P230)

Watermelon and Rocket Salad (P300)

The first dish to come out of the kitchen was a medley of organic arugula, edible flowers, pili nuts, and home-made kesong puti on greens, drizzled with balsamic vinaigrette. Its colors immediately grab your attention as you internally debate whether you'd be willing to mess up this beautiful salad or not. Our practical side won, and we were rewarded with a lovely mix of flavors and components that signified the start of an amazing meal.

For the appetizer, we opted to try the loro fillet on a puddle of chili plum sauce, topped with slices of ripe mangoes and cilantro. Light, fresh, sweet, and tangy at the same time. It was a delight inside the mouth, teasing and making you look forward to the next dish.

Pumpkin and Goat's Cheese Paccheri (P340)

Mushroom Ravioli (P400)

Beef Kebab (P410)

I couldn't decide which pasta I liked better -- paccheri or ravioli.

The Pumpkin and Goat's Cheese Paccheri has roasted pumpkin underneath blankets of home-made pasta and dried strips of pumpkin, edible flowers and pili nuts as garnish. Bacon is optional.

The Mushroom Ravioli, on the other hand, has kesong puti, shiitake, button, and milky mushrooms, and pili nuts under a comforting mantle of light cream sauce.

Maybe the latter had an edge only because I totally love mushrooms; otherwise, they're both worthy of a second round. And praise. Lots of it.

Any hesitance about ordering a kebab went out the window as soon as I sank my teeth into an unbelievably tender piece of beef. Dip each bite into that insanely addicting spicy red sauce (which I believe they should sell by the bottle), then scoop a bit of tzatziki together with a spoonful of organic Ifugao rice pilaf. Even my daughter loved this dish.

Fresh Dalandan Juice (P260)

Goat's Cheese Ice Cream (P270)

Another must-try at Earth Kitchen is their Fresh Dalandan Juice. Hands down the best dalandan juice I've tried. It's offered by the pitcher, but if you are having lunch by yourself, drink what you can and take the rest home. You'd want it again for dinner.

Don't leave without having dessert... the Goat's Cheese Ice Cream to be exact. It has wild honey dribbling over the globes and pili nuts at the crown. Take each bite with a bit of dried fig, and swoon... gaaaahhh!!! Hope they sell this by the gallon, honey and fig included.

Four Mushroom and Egg Pasta (P385)

Beef Bulgogi Soft Tacos (P310)

And because we loved every dish we ordered, we brought the rest of the family back a couple of weeks later. Aside from our favorites, we went for the Four Mushroom and Egg Pasta, their version of carbonara. It was nice, but with the other viands boasting of unique and delicious flavor combinations, this one paled in comparison.

The Beef Bulgogi Soft Tacos were quite the opposite, though. Boneless beef ribs, kimchi rice, and salad greens topped with chopped seaweeds. I was blown away. I could eat the three and more. And that hint of kick at the end? Absolutely gratifying. Kudos to the genius minds behind the food served here.

Needless to say, Earth Kitchen totally won me over. It's healthy food without being in-your-face healthy. And that's a hard thing to balance.

Earth Kitchen
Spot: Upper Ground Floor Bonifacio High Street Central, BGC, Taguig City
Contact No.: 0927.5437035
Website: earthkitchen.ph
Facebook: TheEarthKitchen

Watch "Let's Eat" on Lifestyle Network

2015-09-28T15:07:00.004+08:00

From magazine to television, Philippine Star's Let's Eat is now on Lifestyle Network...

Last Thursday, I attended the launch of Let's Eat TV held at Hole in the Wall, Century City Mall. Let's Eat is a magazine that comes out with the Philippine Star every last Sunday of the month. It is authored by my good friend and our KTG Boss, Spanky Enriquez. Each issue tackles different restaurants, most of which are Manila's hottest new dining spots.

After 2 years, Let's Eat is now ready for another medium: television. And we shall see them on Lifestyle Network, no less. The pilot episode will air on September 30, 2015, Wednesday, at 8PM. Spanky Enriquez will be joined by Stephanie Zubiri-Crespi for some food adventures that will leave you entertained. I've seen the rapport of these two at the launch, and I, for one, am looking forward to watching their "he said-she said" banter as they admittedly agree to disagree.

After some introductions and history of Let's Eat, as well as some clips and preview of the pilot episode, the bloggers, chefs, and other media friends were treated to a scrumptious lunch curated by the two hosts.

For starters, we had some White and Spiced Fries from Liberation Shawarma with a couple of dips (chili cheese and pimiento yogurt?) that had us eating as fast as we could gab and chat. I haven't seen my KTG friends in a while since I've been so busy these previous months, and it's been fun finally catching up with them.

For the mains we had Bad Bird's Fried Chicken and Phobobo's Banh Mi. I hungrily devoured my tasty poultry, that umami flavor really tempting the senses, complemented well by the kimchi coleslaw on the side. Loved the corn covered with kewpie mayo, cheese, togarashi, and bonito flakes; my teeth don't agree, though, as the flakes keep sneaking in between. The banh mi was equally satisfying, albeit it was a bit of a challenge trying to squeeze in a bite without the fillings falling.

We had two store options for dessert: Green Cheese and Scout's Honor. I chose the latter, and among the cookies available, I opted for the Citrus Sunshine Cookie. Let's just say I'm not a cookie monster, never was, really. So after a single bite, I found myself reaching for a fork and uncovering that chocolate colored cream of a treasure, and just straight up devoured it sans the cookie.

After that hearty meal, we were given some goodies, which included a couple of spices from McCormick---cinnamon and turmeric---and some McCormick Rice Cookers for some flavored rice. I was so happy to add them to my growing McCormick collection since I started cooking just a little over a month ago. Next time I'll share with you my cooking misadventures in the kitchen, but for now... LET'S EAT! :)

MacBook Air Promo at Beyond the Box!

2015-09-03T19:07:00.000+08:00

From Windows to Mac, no turning back...

For decades, I swore by Windows. Earlier this year, my HP desktop of just 2 years broke down, and before I could have the hard drive replaced, my husband convinced me to just get a MacBook. At first, I resisted, bringing up every reason I could think of why living in a non-Windows world just isn't possible for me. I've grown accustomed to those windows and folders, and I was afraid my files won't be compatible with a Mac.

After much urging and prodding from my husband, I finally relented and bought a MacBook Pro. The first couple of days were met with delight at its beauty and user-friendly interface, but not without a few frustrations until I finally figured it all out, with the help of my husband, obviously. Now I'm loving my MacBook, this is what I use for blogging and for work. And it's true what they say: "Once you go Mac, you never go back!" ;)

And where did I go to purchase this lovely laptop? Why, Beyond the Box, of course! It was there that we bought our daughter's iPhone 5c last year, and since we were satisfied with their customer service, it's where we now buy our gadgets.

For those who are longtime Mac lovers, or those considering going to the dark side (bwahahaha!), Beyond the Box has a special surprise for you...

One Amazing Computer Now in Zero24 Installments: Beyond the Box's MacBook Air Lifestyle Bundles

Make your dream of owning a Mac a reality. For the whole month of September 2015, the MacBook Air 11" and 13" 128GB variants will be available in super easy Zero24 installments, and will be offered with three unique lifestyle bundles at no extra cost.

The aluminum unibody design looks modern and minimalist. The tapering edges also contribute to its attractiveness. And although it's generally the same design we've been seeing for years, it shouts nothing but Apple quality.

Measuring 17mm in diameter and weighing 1.4 kg, the MacBook Air is gorgeously thin and surprisingly light -- light enough that it's barely noticeable in your bag and robust enough that you don't feel like it's going to break when you use it.

Lifestyle Bundles: TRVLR, EXCTV, SCHLR
To help you get the most out of your new MacBook Air lifestyle, Beyond the Box is including three unique lifestyle bundles that you could choose from without any extra cost. Choose between the TRVLR, EXCTV, and SCHLR bundles, and take full advantage of the complimentary add-ons' lifestyle boosts.

#iAMTRVLR - Free-spirited, always out and about.

Bundle inclusions: MacBook Air + Coloud Pop Earphone, ACME Made Skinny Sleeve, and Nude Audio Speakers

This is great for individuals who constantly travel either for work or leisure. Maybe you're a journalist who looks for stories to cover all over the country or an adventurous tourist ready to see the world, this lifestyle bundle will work for you.

#iAMEXCTV - Driven to succeed, a paragon of excellence.

Bundle inclusions: MacBook Air + Soundfreaq Pocket Kick and ACME Made Skinny Sleeve

This lifestyle bundle is for executives and high achievers who lead by example and don't settle for second best, always having that sense of accomplishment at the end of each day. This is ideal for office or corporate professionals and entrepreneurs.

#iAMSCHLR - Inquisitive, thirsty for knowledge.

Bundle inclusions: MacBook Air + Urbanears Plattan, Speck MacBook Air Case, JRC Keyboard Protector

This is the perfect option for students or professors whose pursuit of knowledge never ends. We're thinking about getting this for our daughter whose birthday is coming up soon. I imagine she'll just love the complimentary headphones, case that comes in different colors, and the keyboard protector.

Promo Mechanics:

This promo is open to existing credit cardholders with good credit standing. Participating banks are: BDO, BPI, Citibank, Maybank, Metrobank, PNB, Security Bank, and Union Bank.
Promo period is from September 1 to September 30, 2015 only.
This promo is not valid in conjunction with any ongoing Beyond the Box promotions.
The approved installment transaction is automatically deducted from the cardholder's available credit limit.
To take advantage of the said promo, cardholder must personally present his or her credit card to the Beyond the Box branch with one valid identification card, and sign the bank charge slip when the transaction is approved.
Applicable to MacBook Air 11" and 13" 128GB only.

Take advantage of this MacBook Air Lifestyle Bundle promo and visit one of these participating Beyond the Box branches:

Century City Mall
One Rockwell
Market! Market!
Forbestown
Resorts World Manila
Lucky Chinatown
Robinsons Ermita
Robsinsons Galleria
VMall
Wil Tower
Veranza

Beyond the Box

Website: beyondthebox.ph

Facebook: beyondthebox.ph

Instagram: @beyondtheboxph

Shakey's Chicken 'n' Mojos Monday Madness

2015-08-10T20:32:00.001+08:00

No more manic Mondays...

For 40 years, Shakey's has been known for their thin crust pizzas and chicken 'n' mojos. In celebration of its Ruby Anniversary, Shakey's will be giving its loyal dining clientele 40% off on all Chicken 'n' Mojos packs such as the Solo (3pcs), Buddy (5pcs), Family (7pcs), Party (12pcs), and Blowout pack (20pcs), exclusive for all SuperCard holders.

Just visit any of their branches on a Monday from today until August 24, 2015, present your Shakey's SuperCard, and you get 40% off on your order of Chicken 'n' Mojos. This is available for dine-in transactions only.

Talk about chasing the Monday blues away. :)

Visit Shakey's Pizza on Facebook and follow @shakeysph on Instagram for more details.

The OAP/KTG Restaurant Favorites Awards: THE CHOICE 2015 at The BLOSOMEX

2015-07-25T17:48:00.000+08:00

"And THE CHOICE Goes To..."

Restaurants are like mushrooms in Metro Manila, sprouting almost every month, every week even, ready to give the dining scene another new option to try. Along with these are the classics, the go-to's, those places we've come to love over the years. As food bloggers, writers, and members of the F&B industry, we're always very curious about the crowd favorites. The popular vote, if you will.

So, Our Awesome Planet and the Blogger Collective known as the KTG (Kain Tulog Gang) have partnered to conduct the first ever People's Choice for their Favorite Food, Restaurants, Bars, and more~ or simply, "The Choice".

You can participate and answer the survey here: www.surveymonkey.com/r/TheChoice2015

About The Awards

We conducted an intense first round of voting among ourselves, and our resulting Top Tens have made us very pleased: we feel it's a very diverse and fair representation of all our Metro Manila favorites. The categories are very broad, as they should be in a democratic vote.

However, we'd like to emphasize that this is NOT a "Best of..." list. Our good friends and respected colleagues from The MBKRS are doing an excellent job of recognizing the restaurants and restaurateurs in their prestigious bi-annual awards.

The MBKRS are rightly regarded as the Oscars of our ever growing foodie community. So we'd like "The Choice" to be the Golden Globes~ a bit more irreverent, surely less formal, and yes, it ought to be greatly biased. After all, YOU will be voting for your favorites, this is YOUR CHOICE!!!

The Survey Parameters

1. For the Favorite New Restaurant category, our coverage period includes restaurants that opened between May 1, 2014 to April 30, 2015.

2. For the Favorite Out-of-Town Destination, the restaurants must be reached by land in 5 hours; thanks to the TPLex, that includes Baguio!

3. There are 45 questions in this survey and answering this survey should take around 5-10 minutes. It is best to give a definitive answer on each question and feel free to skip if you can't decide.

4. All answers are treated confidential and final once you click on the submit button. One survey response for one person only.

5. Please give us your name and email address for our random validation of the survey responses.

The KTG:

Everyone in the food and/or blogging community knows Anton Diaz, the man behind OurAwesomePlanet, so now let me tell you about the KTG or The Kain Tulog Gang. The KTG is a group of friends who all just happen to be some of the top food bloggers in the Philippines; every one of their individual blogs ranks among the highest ranking and most influential online publications dedicated to food, entertainment, and travel.

From a small group of food bloggers, we've now grown to include travel, lifestyle, and mommy bloggers, with food still as the main common interest. Some of us are writers, photographers, or both, and some are contributors and members of well-respected media publications in the country, both traditional and online.

The KTG's objectives are not limited to discovering the best restaurants, however. While it's affectionately called the "Kain Tulog Gang", it's officially participated in relief efforts in Tacloban and Iloilo after Yolanda; and in Metro Manila, this "Kapatiran sa Tulong at Ginhawa" is on a constant mission to contribute in providing joy and comfort to the less fortunate.

Photo from Spanky Enriquez

The KTG has also become a family, being there for one another in each other's personal trials and celebrations. For all these, I'm grateful and proud to be part of this awesome group of people.

The KTG Blogs:

http://www.thepickiesteater.net/
http://www.rinasrainbow.net/
http://www.frannywanny.com/

http://www.thefoodalphabet.com/
http://www.chuckiedreyfus.ph/
http://www.thetummytraveler.ph/
http://www.sugargospice.com/
http://www.talesfromthetummy.com/
http://ericjazfoodies.blogspot.com/
http://www.themommist.com/

http://dude4food.blogspot.com/
http://www.janedchua.com/

http://www.yedylicious.com/

http://heftyfoodie.com/
http://www.thefoodscout.net/
http://www.thepurpledoll.net/
http://www.lynne-enroute.com/
http://www.foodreviewsmanila.com/
http://blogalag.com/
http://bertoinbrogues.com/
http://www.foodinthebag.com/
http://thehungrykat.com/
http://rochkirstin.com/
http://www.ninesvsfood.com/
http://www.pepesamson.com/
http://babeforfood.blogspot.com/
http://www.anotsopopularkid.com/
http://www.googlygooeys.com/

and our fantastic foodie friends from:

http://www.abs-cbnnews.com/
http://www.clickthecity.com/
http://www.juice.ph/
and the Philippine Star's "Let's Eat" magazine, now nationwide every last Sunday of the month.

BLOSOMEX

Our Awesome Planet, the Philippines #1 Food and Travel Blog and
Kain Tulog Gang (KTG), a collective of the top food and lifestyle bloggers in Manila,
in partnership with World Food Expo (WOFEX), the Ultimate Food Show Experience

in cooperation with Vikings, NIU, and Four Seasons restaurants

present the first

BLOSOMEX

(Blogging and Social Media Expo)

on August 8, 2015 Saturday at the SMX Mall of Asia.

Blogging and Social Media Expo (BLOSOMEX), co-located event of the country's biggest and most effective food show, WORLD FOOD EXPO (WOFEX), focuses on exploding the commercial activity in the blogging and social media scene in the Philippines in 2015 and beyond. Blosomex aims to be the catalyst in preparing both the businesses and the bloggers/ social media practitioners to take commercial advantage of the digital opportunities.

Early Bird Registration - P1,497

Regular Walk-In Price - P2,000

To register and purchase tickets for the BLOSOMEX Summit,

please email Blosomex@gmail.com.

PROGRAMME:

8:00am - 9:30am: Registration

9:45am - 10:00am: Introduction

10:00am - 10:30am:

ANTON DIAZ, Founder, OurAwesomePlanet.com

Keynote: "State of Food and Travel Blogging in the Philippines"

10:30am - 11:15am:

VIP Guest Speaker : Mark Wiens, Founder, Migrationology.com

Keynote: "Food is the Reason YOU Should Travel :

Viral Video Blogging in the YOUTUBE Era"

11:15am - 12:00nn

Panel Discussion with Department of Tourism Secretary Mon Jimenez

The Global Filipino Fiesta:

"The Value of Social Media and Blogging in Promoting

Philippine Tourism Worldwide"

*** LUNCHBREAK : 12nn to 1:00pm ***

1:00pm to 2:00pm:

VIBER and INSTAGRAM Presentations:

"The Future is on The Move; Social Media's Dominant New Directions

are on Instant Mobile Apps"

2:00pm to 2:30pm:

Spanky Enriquez, Marketing and Social Media Consultant

"Restaurant Industry Engagement in the age of Digital Influencers"

2:30pm to 3:00pm

Richie Zamora, Founder, www.thepickiesteater.net

"Romancing Generation NeXt : Reaching out to the Millennials"

3:00pm to 4:30pm:

THE CHOICE:
THE OAP/KTG RESTAURANT FAVORITES AWARDS

4:30PM to 5:00pm: Closing Program

5:00PM to 8:00pm

AFTERPARTY COCKTAILS:

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

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

Taste, crave, and live the flavor...

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

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

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

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

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

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

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

Time to dig in!

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

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

Here's how to join...

Mechanics:

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

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

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

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

F1 Hotel's LuzViMinda 3: Pistang Pinoy

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Indulgence by Irene: Coffee with Baileys Cheesecake

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

Coffee with Baileys? YES, please!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Please place your orders at least 2 days in advance.

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

Rooted in Nature at Shangri-La Hotels

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

Shangri-La Hotels support sustainable food movement...

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

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

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

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

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

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

Baguio Vegetable Tempura and Corn Dashi Soup with Sweet Pork

Steamed Local Sea Bass in Salt Block with Calamansi Sauce

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

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

Roasted and Boiled Peanuts

King Prawn Salad

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

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

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

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

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

Sambong Tea

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

Bicol Pili Nut Tart, Soft Honey, and Caramel Filling

Dulce de Leche Sphere, Carabao Mango Salsa

Baguio Strawberry Melba, Strawberry Marshmallow, White Chocolate Ganache

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

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

Iced Tea and Sambong Tea

Calamansi, Mint Cooler, and Basil Mash

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

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

Shrimp Carpaccio and Tartare with Calamansi Sorbet

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

Cucumber Gazpacho, Breaded Slippery Oyster, and Goat Cheese

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

Lapu-Lapu, Beetroot, and Clams

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

Chicken Breast Cooked in Fresh Herbs Rice Crust

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

Baguio's Garden

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

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

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

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

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

Sunset at 71 Gramercy

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

Dining on the top of the world...

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

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

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

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

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

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

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

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

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

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

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

Cured Salmon

French Fine de Claire Oysters

Prawn Salad

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

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

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

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

Tagliatelle Truffle

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

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

Pork and Lobster

Gramercy Burger

Breakfast for Dinner

Chilean Sea Bass

US Angus Choice Grade Tomahawk

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

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

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

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

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

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

Almond Tart

Chocolate and Banana Soufflé

My Mom's Apple Pie

#LEGIT Chocolate Cake

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

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

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

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

Until next time, Gramercy...

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

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

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

Of sushi and other Japanese comestibles...

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

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

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

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

Maguro Sake Arugula Salad (P345)

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

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

Aburi Sake Roll (P305)

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

Sea Scallop Sushi

Sea Scallop Dynamite Dressing

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

Angus Prime Sushi

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

Hotate Motoyaki (P205)

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

Pork Belly Sushi (P225)

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

Cauliflower Chahan (P195)

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

Buta Kakuni (P295)

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

Oysters Diablo

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

Ushi Ebi Tempura

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

Chicken Skin Yakitori

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

Unagi Foie Gras Sushi

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

Muscovado Vanilla Bean Creme Brulée and Green Tea Tempura Ice Cream

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

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

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

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

Wine Tasting Workshop by Manila Wine at Brasserie CiÇou

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

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

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

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

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

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

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

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

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

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

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

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

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

Pork Head Pâté and Sweet Potato Salad, Mustard Vinaigrette

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

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

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

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

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

L'Original Kouign Amann

Banana and Peanut Butter Kouign Amann

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

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

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

Two more things...

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

Here is CiÇou's dinner menu:

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

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

Manila Wine
Contact No.: 0915.749.2232
Email: contact@manila-wine.com
Website: manila-wine.com
Facebook: ManilaWine

Enjoying Burgers at 8 Cuts

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

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

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

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

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

Four Cheese Burger (P245)

Rising Shroom Burger (P280)

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

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

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

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

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

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

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

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

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

Golden Cheddar Mozzarella Sticks (P225)

Creamy Shrooms Spaghetti (P245)

Burger No. 3 (P145) with Cheese

Bleu Burger (P245)

My own "The Boss and The Blends" creation ♥

Brown Cow Float

Nutella Milkshake (P215) and Strawberry Milkshake (P145)

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

Tony Roma's Ribvolution Card

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

Check out Tony Roma's Ribvolution Card...

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

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

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

Onion Loaf (Half loaf P329; Full loaf P485)

Appetizer Sampler (P675)

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

Steak and Mushroom Flatbread

Cajun Chicken Pasta (Lunch P525; Dinner P795)

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

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

Grilled Spinach Chicken Stack (P620)

Star-Studded Sampler (P1,295)

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

The Roma Feast (P1,695)

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

Skillet Cookie Sundae (P400)

Apple Crisp (P360)

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

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

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

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

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

Buffalo Wild Wings Opens in Manila!

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

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

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

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

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

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

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

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

All photos here are taken from their Facebook page.

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

Japanese Home Cooking at Chibi's Kitchen

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

Japanese Home Cooking further South...

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

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

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

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

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

Karaage Teishoku Set (P290)

Karaage with Takoyaki Sauce Teishoku Set (P290)

Sanma Shioyaki Teishoku Set (P270)

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

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

Beef Curry Rice Teishoku Set (P310)

Nikujaga Teishoku Set (P310)

Buta No Kakuni Teishoku Set (P290)

Gyoza and Chahan Teishoku Set (P300)

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

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

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

Gyudon Donburi Set (P220)

Weiner (P270)

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

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

The SBC 2015 Dream Journal from Seattle's Best Coffee

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Coupons with monthly freebies!

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

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

How to get your SBC 2014 Dream Journals:

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

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

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

Indulgence by Irene: Calamansi Cheesecake

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

Indulgence by Irene's new cheesecake baby...

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

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

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

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

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

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

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

Sabroso at Midas Café, Midas Hotel

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

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

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

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

Buffet price:
Daily lunch & dinner P1,842 nett

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

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

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

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

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

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

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

Law-Uy (Visayan Vegetable Soup)

Calamansi Sorbet

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

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

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

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

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

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

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

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

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

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

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

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

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

G'day mate!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Iced Tea

Australian Damper and Dukkah

Tomato Soup

Cheese Board

McGuigan 2013 Cabernet Merlot

Quinoa Salad

Beetroot Salmon

Roasted Lamb Rack

Steam Snapper

Lamingtons

Native Finger Lime Pavlova

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

Sabores de Mexico at Café Eight, Crimson Hotel Alabang

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

Celebrating the Mexican cuisine at Café Eight...

Geared up and ready for a Mexican feast!

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

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

Tequilas and margaritas were handed around as apéritifs, Olé!

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

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

Buffet prices:

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

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

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

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

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

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

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

Bread, butter, and jam

Cheese, nuts, and dried fruits ♥

Spicy Seafood Salad and Cold Cuts

Cucumber Salad

Taco and Nachos Bar

Salpicon and Enchiladas

Zucchini Stuffed with Cheese

Stuffed Jalapeños

Beef Flautas and Chicken Adobo with Achiote

Tortilla Soup

Shredded Beef Flautas

Meatballs on Chipotle Sauce and Chicken Flautas

Arroz con Pollo

Dessert Station

White Forest Cake and Eclair

Lemon Flan

KTG with the Mariachi Band

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

Get Ready for The Ultimate Taste Test 2014!

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

Where food and foodies unite...

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

So what do you have to do?

1. Buy a ticket.

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

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

3. Get your food critic ballot at the entrance.

4. Start eating.

5. Vote and have fun!

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

6. Submit your completed ballot at the exit.

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

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