Food Reviews Manila

Pepper Lunch Revisited

2012-02-25T18:09:00.001+08:00

It has been months, if not over a year, since I last ate at Pepper Lunch. A constant visit to the place sometime last year has left me sated for a long time, enough not to warrant a hankering for pepper rice until recently.

I've posted about Pepper Lunch before so for those few who still haven't tried it, you can first read the post on how to enjoy your choice of pepper rice. In a nutshell, you just mix the whole thing while the meat is cooking on the hot plate. Throw in some sauce into the amalgamated elements and you're good to go.

My husband went for the classic Beef Pepper Rice (P215) but added some extra beef (P48) and egg (P20) -- sunny side up, though it doesn't matter anyway once you toss it all into a jumbled edible mess. The runny yolk provided a sticky property to the mixed rice, bathing it in moisture against the dryness caused by the hot plate. Cooking the beef doesn't take too much time but be sure you've flipped the meat and browned both sides before the hot plate cools down. It's nice to know that the flavor profile is still pretty much the same. Albeit loaded with pepper, the dish maintains its standard spiciness; now just put in some honey brown sauce for good measure.

Wanting to veer away from the traditional order, I opted for the Chicken and Angus Beef Combo (P395), one of their best sellers I'm told. I still get an extra order of mixed pepper rice (P40) to fill me up sans the pepper so I can better relish the flavor of both meat. Delicious smoke wafted in front of my face and I wait a while till it partially disappeared before turning over the meats. The grilled chicken was admirably tender and its juices preserved quite well. The Angus beef had the slightest of nuances in taste with that of the beef in the previous dish. If you don't pay much attention, you'd say it was the same meat. I was also expecting larger servings than the ones laid out in front of me. I could've sworn it was proportionately heftier in its menu picture. And unfortunately, I didn't get to touch the greens since the hot plate left the shredded cabbage limp and wilted, and the string beans looking a bit dry.

Why do kids love chicken? They have this weird proclivity to this popular poultry and would usually consume them fried and dried. I even have cousins who didn't seem to outgrow this propensity and missed out on lots of great tasting food just so they can fill their plates with chicken, and only chicken. Anyway, it wasn't surprising that my daughter chose the Chicken Pepper Rice (P215) and requested that they hold the pepper. I appreciated the cut of each piece as it went against the direction of the meat's fiber, allowing for easier chew and swallow. There's a lack of extraordinary taste, nonetheless, the chicken was soft and tender, and that's good enough for my daughter.

Pepper Lunch
Spot: 2nd Flr Corte de Las Palmas, Alabang Town Center, Muntinlupa City
Contact No.: 856.7062
Website: pepperlunch.com.ph/
Facebook: facebook.com/pepperlunchphil
Twitter: twitter.com/PepperPhil

Going Around The World In Circles

2012-02-20T21:53:00.000+08:00

Celebrating in Circles brings you a gastronomic fusion of international cuisines such as Chinese, Japanese, Italian, Western and Indian.

For our anniversary, my husband treated me to a dinner buffet at Circles Event Cafe in Makati Shangri-La. We had just finished a target shooting session in Alabang before we headed out to Makati for our meal. It was actually my first time to hold a gun, and my poor ears almost went deaf with the resounding noise of each shot. The first time I pulled the trigger, I recoiled together with my gun; my heart was pounding so loudly and I was ready to quit. But my husband cheered me on, seeing that I had just missed the center of my target by only a couple of millimeters. I must have fired 18 bullets give or take, all of which are within decent minimal range of the target's core. Not bad for a first timer. It was supposed to be a stress reliever sort of activity, but it only left me stressed out and nervous -my hands cold and clammy- that I was mentally debating whether or not I was willing to give it another go next time. When we left, I was curious though if it was just beginner's luck, so maybe I will.

By the time we arrived at Circles and informed the receptionist of our reservations, I was famished. I was ready to eat but the blogger in me cried time out and released the camera from the bag. I asked permission from the staff if I could take photos, which they kindly allowed. However, midway through the shoot, a security personnel in civilian clothing approached me and discreetly told me that it was prohibited to take pictures of the food. I then told him that the manager had given me permission and when he consulted with the manager, he asked if I had reservations to which I replied yes, and proceeded to tell me to carry on with my picture taking. I thanked him again, took a few more shots and returned to our table. Now, let's get ready to rumble!

Circles boasts of several open-theater kitchens. Gone are the days when buffets are simply composed of chaffing dishes and trays lined up on a long table. Now, chefs are available at each station to cater to your personal preferences and questions if you have any, encouraging more interaction for better food appreciation.

At the farthest side of the restaurant was the roasting station. Roasted ducks and chicken hang limply by their necks, their oleaginous skin scintillating under the spotlights. I decided to skip this first since I was more curious of the peking duck station I had passed by earlier. I figured, it wasn't humanly possible to engorge oneself with each and every food type and cuisine in one evening so it's better to first select the ones that appeal to you most and leave the others for later. That is, if your stomach would still allow more food to take up space.

The dimsum station offered bowls of fried dumplings, buchi and dimsum baskets filled with various siomai, some tasty chicken feet and the usual spareribs. Different dipping sauces stand guard in front, ready to elevate your Chinese palate with more flavors.

On one side of the counter, a mishmash of vegetables lined up the grill's circumference. I see young corn, sliced shiitake and button mushrooms, julienned carrots, okra and cauliflower all available for stir-fry.

Huge clay vases in orange red paint held several spices like dried chili peppers, cinnamon and star anise.

I was tempted to grab a shawarma, but I was saving my appetite for something else.

Just look at that scrumptious meat, its oil and fat just trickling down the tall stack of meaty layers. Get a pita bread, slice some pork or beef (I didn't get to take a closer look what kind of meat it was), add some sliced tomatoes and shredded cabbage, squirt a generous amount of cheese and top it off with garlic cream sauce.

An unlabeled thick slab of meat rested on a bed of greens with slices of lemons on both margins; a lone spotlight trained on its fulgid surface. Oh, if only I could fit everything in or dine all day for a minimum of eight hours, maybe then I could sample every single delectable dish that catches my eye.

The pasta station showcased different noodles like spaghetti, linguine and penne; bowls of red and white sauce were on the side. Toppings such as ham, bacon, tomatoes, mushrooms and cheese were displayed up front.

Several chunks of Beef Ribs Korean Style was laid out beautifully on a platter, a warm spotlight transfixed on the dish like a star of a one-man show. Grilled citrus fruits lay on a tangled heap with roasted cloves of garlic, charred lines appearing on the surface of each wedge. A strand of rosemary and some herbs serve as a garnish to this glowing plate.

I love Peking Duck Wraps slathered with hoisin sauce and so I patiently wait for the staff to prepare a few wraps for me. Plum sauce also goes nicely with the duck but I fail to see one here.

The Peking duck hooked on a silver metal, its savory brown painted skin glinting against the hot lights.

And there it is, the true star of the show, the US Bone-In Prime Rib Roast. Just look at that gorgeous beef with its gleaming skin and mouthwatering pinkish brown meat. Sliced -I go for the ones with lots of fat- and cooked to your preferred level (medium-well for me), its tender meat just coalesces handsomely with the unctuous fat to give you a heightened sensation of rich, robust beefy goodness. The red wine sauce goes perfectly to lend that pompous flavor to the already ambrosial taste. Make sure to smother loads of it, albeit already good on its own. And a telltale sign of its opulence? The succulent beef just melts in your mouth within seconds of consumption. That good.

I wasn't too happy with the Whole Roasted Baby Suckling, but then, who would after eating the prime ribs? It simply didn't compare and I would much rather save the space for more of those roast beef.

Besides pasta, there's also a couple of pizzas representing the Italian cuisine.

A melange of what looked like Baguettes, Dinner rolls, Brown Rye bread and Raisin bread is situated in a wooden kitchen display cabinet.

Platters of cold cuts, bowls of dried fruits and nuts as well as blocks of assorted cheese adorn this station.

Salad greens, meat and various vegetable toppings such as cucumbers, tomatoes and olives bedeck the other side.

Various cold salads were available at the rear salad bar and the first and only one I get is the jelly fish. I wasn't thinking much of it as I put a forkful into my mouth since there usually isn't any difference among Chinese restaurants' versions, but then a sapid pleasant taste hit my palate. The familiar flavors which are usually stable and mediocre are replaced with such intensity and distinctness. I simply wanted more.

Mussels and shrimps sit in array for the taking.

Red frog crabs or spanner crabs are chopped in half and laid on crushed ice.

I loved the Pink Salmon Sashimi. It was plump, soft and tasted fresh. Same goes with the Tuna Sashimi though I have a predilection for the former more than the latter.

Another treat is the assemblage of sushi, some still inside the horizontal chiller, the others openly displayed atop. I grab a couple of each variant and relish on getting mouthful after mouthful of delicious raw seafood and sticky rice. There's the favorite california maki, futo maki, tekka maki, unagi sushi and salmon sushi among others. I then take in another round of salmon sashimi to cleanse the palate of the jumbled flavors.

We move on to the desserts! First off is the halo-halo bar with a nice selection of toppings like ube, macapuno, beans and langka. There's even a fruit salad bowl to boot.

A smorgasbord of cakes and pastries fill up the next bar, a treat for the sweet tooth in all of us. There's some sugar-free brownies and cheesecake, buchi, egg tarts, tres leches, brazo de mercedes, mango jello (?), and a miscellany of cakes.

I'm not sure if this is a flourless chocolate cake but it sure is pretty with the partially sliced strawberry, raspberries, blackberry and blueberries thrown in at the center and a few slender strips of chocolate bent gingerly in a wave.

Slices of fresh fruits lay in heaps -- oranges, apples, pineapples, kiwi, watermelon, dragon fruits, pears and melons make up this motley of healthy desserts.

Unfortunately, I didn't have a chance to come back for the ice cream. It would have been nice to have something cold to end the meal. I see an interesting set of colors and I'm intrigued as to what flavors they might be. There's also toppings like chocolate chips and marshmallows, and syrups such as chocolate and hot fudge.

I vaguely remember seeing those cookies and dried prunes and apricots. My eyes have zoomed in on those sybaritic parfaits, my mind already taking note of which ones to get later. I go for the Buco Pandan which was mild and pliant. Then there was the Lychee Gelatin, the orb encased in a dulcet transparent jello, the nuances in sweetness unapparent.

A tall chocolate fountain fondue sits massively at the center surrounded by square plates on which skewered fruits, madeleines and marshmallows rest. It was fun watching my marshmallow slowly being swallowed up by the velvety liquid chocolate, a trail of chocolate drippings taint my pristine dessert plate.

A very lovely array of petit fours line up row after row, definitely such an eye candy. I can't help but be captivated by the tempting little cakes, I couldn't decide on which one to get first. If my stomach could take it, I'd take them all. My mouth was literally watering with every second of hard decision, my drool almost escaping the corners of my mouth. I could only smack my lips in anticipation of each sweet bite. I get a tiny bowl of Tiramisu, which was made up of dark chocolate. Luscious with a hint of coffee in each bite. Next I go for the Creme Brulee, its custard sweet and light. The Strawberry Cheesecake was rich and inviting, and I use the small slice of strawberry to cut the sweetness. Oh my, I was itching to go back for another round of new cakes. Darn these pants! I knew I should have worn a loose dress.

The Strawberry Iced Tea (P190) was a let down. I was distinctly aware of the artificial syrup that came with the iced tea having an unpleasant cloying taste. For the price, I was expecting to have some fresh strawberries thrown into the mix.

The Apple Iced Tea (P190) albeit it did come with some artificial syrup as well, had a pretty much subdued flavor and much closer to what you expect an apple juice or iced tea to taste like. Plus, it has slices of fresh apples which I appreciated.

The dinner buffet was P2,100 plus taxes which then amounted to P2,578.80 per head. A pretty pricey meal but according to my husband one that's really worth it, even if only for the plates of prime ribs, crabs and those desserts. I'd throw in the peking duck wraps and salmon sashimi, too.

Circles Event Cafe
Spot: Lobby Level, Makati Shangri-La, Ayala cor. Makati Ave. Makati City
Contact No.: 840.0884

Tasting the Flavours of China

2012-02-16T12:35:00.000+08:00

Feast your eyes on these mouthwatering and flavorful dishes...

What was supposed to be just a snack before heading to a dinner turned out to be an all out pre-dinner meal, having our grandfather with us and my aunt, cousin and nephew joining us for an impromptu get together as well. Constant perusal of the menu resulted in a few more dishes on the table for all of us to share.

Whether with crispy chicken or served as a starter, kropeks or shrimp crackers keep the mouth busy and the taste buds occupied. Firecracker noises ring in the ears concurrently with a series of lazy bites.

I can't help but compare Flavours of China's Spinach Soup (P195) with that of Legend's. While the former serves a good pottage, Legend's rendition is richer, bolder and has more layers of flavor that surprise you with every sup.

The Yang Chow Fried Rice (P200) was good, though --I think I have stated this more than I could count-- there really isn't that great a difference between versions of this staple Chinese rice among the usual Chinese restaurants.

One of my favorite foods to order when in Chinese restos is the Hot Prawn Salad (I love Gloria Maris'). I was a bit disappointed when FOC didn't have it on the menu so I opted to go with the Flavours Prawn and Mango Cold Salad (P225) instead. Straightened prawns with vermiculated mayo dressing jutted out in six different directions from the half-domed cherry in the middle. Cold fruit salad resting on lettuce leaves, provided a nice cool bed with cubes of mangoes alternating with each prawn. Albeit toothsome, it lacked the ability to give as hearty a satisfaction as the hot salad dish I was yenning for.

The Fish Fillet with Tofu and Taosi (P210) was laid in front of us, smoke still emanating from the hot fare. Each of the six coated and deep fried fillets balances on top of a rounded piece of soft tofu, like a swimmer clinging to a buoy for dear life, while chopped green and red bell peppers were scattered all over. The fish meat was soft and flavorful since it was already half submerged in the pool of oyster mushroom soy sauce.

I like the crunchiness of the Glazed Honey Spareribs with Walnuts (P255). The caramelized walnuts splattered with sporadic sesame seeds elevated the texture component of the dish. The crispy skin gives off that delicious crunch which preludes a tender bite of the pork meat. The sweetness was of the right amount with a tincture of savory flavor hinting through. It was actually quite addicting gnawing on each piece as the taste buds register a shifting of flavors from sweet to savory and back again to sweet.

Usually when ordering lechon macau, the presentation is the one of sliced pork belly accompanied by hoisin sauce. So when the waiter suggested trying the hotpot version, we went for it, and it was lovely. The Lechon Macau Hotpot with Tofu (P250) had the tender meat of the dry version but the skin was a bit subdued in crunch, understandably since it was immersed in a sweet brown sauce that had an equally dulcet fragrance. Slices of earthy shiitake mushrooms share the limelight while two pieces of Taiwan pechay lay decoratively on one side.

I loved the Sauteed B-Day Dry Noodle (P205) which I would never have thought of ordering myself. Also called Cha-misua, it's a generous amount of sauteed brown misua noodles with a variety of vegetables thrown in. Slices of mushrooms are concealed amid the strands of thin noodles while ribbons of scrambled eggs and peanuts tumble charily on top of the giant tangled mess. Every forkful abounds with so much flavor that I was contemplating on getting a lot more than my fair share. Smooth noodles on crunchy veggies and nutty peanuts on savory sauce all meld well in a harmonious taste that undoubtedly whets the appetite.

Buchi (P75) is well, your typical buchi. It's always a treat to eat this at the end of a Chinese meal with its warm glutinous rice all covered in sesame seeds and a treasure of bean paste just waiting to be unearthed.

For something cold to pair with the buchi, we had the Chilled Mango Tapioca in Light Syrup (P85). A mound of ice-cold crushed mango sits atop a cluster of tapioca balls partially seen at the bottom of the glass bowl. A lone cherry crowns the summit, its stem sticking out in invitation. The slowly melting liquid threatens to overflow as I scoop out a spoonful. Coolness greeted my mouth as gentle minute shards of mango tickled my tongue. I appreciate the restraint on sweetness that eliminates that cloying taste; it leaves you feeling sated and ends your meal on a good note.

Flavors of China
Spot: G/F Trinoma Mall, North Ave. cor. Mindanao Ave. Quezon City
Contact No.: 901.5688

Reminiscing The Old Spaghetti House

2012-02-12T12:14:00.000+08:00

There are some restaurants that grow old with you, to the point that you don't have to look at the menu every time you go there, simply because you know it by heart. And there are some that you thought would grow old with you but there is that one fateful visit where you vaguely wonder, has their food retrogressed or was it your palate that has changed?

I remember the time I always go for The Old Spaghetti House whenever my family was debating about where to eat in Festival Mall. I distinctly recall digging their Aligue Pasta, albeit a dish I couldn't usually finish since it comes to a point of unpalatability when consumed too much. Curiously, it has been a long time since I last ate there, and it has been far too long since any of my family members suggested eating at that place. In retrospect, it wasn't so much a case of bad food as it was of just not being satisfied of or inspired by (if I may use the term) their fare.

Their Pan Grilled Glazed Chicken with Java Rice (P135) had some juicy pieces of chicken under a blanket of sweet barbecue sauce. A few greens slathered with vinaigrette was juxtaposed with the chicken, its acidulous dressing a stark contrast to the reddish brown sauce.

The Golden Crusted Chicken, Ham and Cheese Crepe (P145) is a small rectangular deep fried breading that houses a fillet of chicken, a slice of ham and a layer of cheese. The poultry was a bit dry and so was the porcine meat; the deep fryer must have sapped the juices out. I'm not sure what a couple of nachos were doing on the side, with diced tomatoes and onions strewn on top of the melted cheese. I tried dipping them in the salsa which thankfully wasn't too spicy.

When the US Beef Salpicao (P190) arrived at our table, I was surprised (read: fairly disappointed) that there were no garnishings on the plate. Still, straightforward as it is, the pieces of meat that crown the white rice were tender and sapid.

I like their Carbonara (P145) with bacon bits interwoven through the tangled, perfectly cooked noodles. Can't say it's the best I've eaten and it's more of your run-of-the-mill type, but I can't say it's bad either. I would have loved more garlic and butter on the slice of bread on the side though.

The Classic Lasagna (P165) was nice. The veneer of cheese with a dollop of meat sauce at the center provided shelter for the alternating layers of pasta and ground meat underneath. The sauce had the right mix of tomatoey and sweet; a fair dish for the price.

The Chicken and Mushroom Pasta (P150) was light and the combination of the mushroom and chicken was a bit one-dimensional in taste. Now this could work if only the sauce had been richer, thus favorable to devour. But the lack of savory trait from the white sauce left me hanging as there was nothing to counter the tame flavors.

Maybe it was something akin to a favorite toy you've outgrown. Maybe it was just a wrong choice of dishes that night. I couldn't actually put my finger on it... (a case of "It's not you, it's me"?) And people may not necessarily agree. But the fact of the matter is, sometimes, there are things that are better left to sweet memories than trying to shape them to what they no longer are, at least for you.

Then again, there are some things that you go back to and revisit even if not as often as before, just to see if it is capable to tug at your heartstrings and create a little spark worthy of a second chance.

Sultry, Seductive Silvanas

2012-02-09T16:09:00.000+08:00

Sans Rival in cookie sandwich form...

I absolutely adore the Sans Rival cake with its chewy meringue and creamy layers. It means "without rival" in French and I agree. Such is this cake that it has churned out different variations through the years, from varying flavors to the assorted nuts that accompany it.

There are plain ones, ube-flavored types, one that is covered with pistachios, macadamias, and oh did I mention my penchant for the Chocolate Almond Sans Rival from Conti's? Whatever form, flavor and shape, I blissfully relish taking in bite after bite of this delectable and uber luscious treat that teases the tongue and titillates the senses. The alternating layers of velvety smooth cream and crunchy meringue definitely leave you craving for more. Speaking of forms, it comes in a circular compact style known as Silvanas.

Like its mother version, I'm not particular with the kind of silvanas I'm presented with. Oval, round, crunchy, chewy -- I'd graciously take them all. However, there are a few favorites, those that I'd gladly opt for over others if all served right in front of me. One is from the House of Silvanas when I'm in the mood for a smoother meringue and melt-in-your-hands outer crust. I usually prefer my silvanas cold and though messy, I enjoy how this particular one slowly deliquesces in between my fingers even before I finish it, with the meringue just melding beautifully against the sweet buttercream.

Another is from Nathaniel's in Pampanga. Its rendition is that of two distinct oval discs -imperfectly rounded and enshrouded with crumbs- that flank a thick layer of gorgeous buttercream. The meringue is light, airy and crunchy --a slight echo can be heard simultaneously with a bite-- before it gets chewy. The buttercream dissolves gracefully in the mouth, with traces of saccharine goodness lining up your palate. Though rich and dense in consistency, its dreamlike property will send shivers of delight through your body. A suave wiping of the corners of my mouth and a ginger rubbing of my crumb-stained hands sadly conclude this utopian moment. I always enjoy these instances of felicity found in life's simple edible pleasures, don't you?

Nathaniel's
Spot: Km. 69 Olongapo-Gapan Road, San Fernando, Pampanga
Contact Nos.: (045)961.4008 or (045)961.7171
Facebook: facebook.com/NathanielsBakeshop

Tony Roma's Steaks, Ribs and Seafood

2012-02-07T21:42:00.000+08:00

We were in the mood for some steak, ribs and seafood...

It's been months since we last ate at Tony Roma's so having a hankering for some steak and ribs, we found ourselves getting a table and perusing the menu for something to feast our palates with. While waiting for our pabulum of choice, I cut a slim slice from the loaf of warm bread and gingerly slathered some melted butter on the surface before enveloping it in a bite. The bread's crust was firm but the baked dough was soft and light.

A thick slab of medium well steak etched with grill marks sits adjacent to a large portion of ribs, the skin of which is glistening and glowing under the lights, a manifestation of its oleaginous goodness. But while the ribs ooze with oil, the steak looks a bit dry. I sever a corner and I like what I see -- no blood. I hate seeing red in my steak contrary to what most steak connoisseurs plump for. I prefer my meat done well, but still tender to the bite. Despite its arid appearance though, the meat in this Steak and Ribs (P1,190) was juicy. The ribs, on the other hand, were full of smoky flavor with a trace of sweetness that is more of an afterthought.

Aside from two side dishes that come with the Steak and Ribs wherein I decided to go with scraped corn and coleslaw, it also comes with soup. I opted for the Pumpkin Soup and it gladly did not disappoint. A spiral of white cream (?) garnished with chopped chives is painted on the surface of this muted yellow liquid appetizer. Every spoonful carried with it so much flavor; the viscosity just the right amount of thickness that was neither chowdery nor watery. A whisper of sweetness, an inkling of saltiness and a portrayal of savory umami is depicted in every layer of this enticing and highly gratifying soup.

The steak in the Steak and Salmon (P1,210) was unfortunately rather rare for my liking. Isn't it frustrating when you're yearning for just that perfectly cooked steak and it comes to you under or over than what you have specifically asked for? Returning it to the kitchen won't even guarantee that it will finally get back to you the way you want it to be. The saving grace for this particular dish was the grilled salmon with its pinkish-orange-ish flesh charred with diagonal blemishes from the grill. The fish was packed such robust flavor even sans any dipping sauce.

The Ocean Feast (P1,710) comprises several treasures of the sea -- deep fried shrimps, fillets of fish, and some calamari. Along with that were four servings of corn on the cob with barbecue sticks pierced through their centers. A cup of crab sticks and potato salad sit front and center while the others fan out like an orchestra in front of its maestro. The batter-covered fish was nothing spectacular, the fried tempura was tasty albeit not that exciting. What got me was the combination of the crispy calamari rings dipped with tartar sauce. The crunch echoes as I get to taste the tangy trait of the sauce, paired with the perfectly cooked squid that yields impeccably to the gnaw of one's teeth. I couldn't help but surreptitiously reach out for another bite continuously, all while trying to maintain the balance of sating my craving for this and finishing off my steak.

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

It's Raining and I'm Craving For Some Doughnuts...

2012-01-31T22:08:00.002+08:00

It's raining once again, and what better way to bask in the cool weather than to curl up in a couch with a book in tow, a mug of hot chocolate and a couple of sweet doughnuts?

The gentle pitter patter of the rain paints a backdrop as I type furiously away in my computer, eager to finish as much work as possible. A draft of cool air brushes against my back, and I shiver slightly. A pause mid-air preludes a faint rumbling in my stomach. It's four in the afternoon, and I'm ready for a snack. I hanker for something sweet and I remember half a dozen round confections secured in a white box splattered with a pattern of tiny green dots; the other box's contents a mere sweet memory from the night before.

I nestle snugly in the couch, my back against a plump pillow. I hold my book open with one hand, the other fleeting above each delicacy, undecided what to get first. At times I would opt for the flavored ones like Peanut Butter and Kreme. I'm currently engaged in a love affair with peanut butter and so I delight in its light tone featured here, with a thin drizzle of chocolate syrup for that added sweetness. I gingerly hold the New York Cheesecake between my forefinger and thumb, and take a generous sumptuous bite. A gush of cream cheese floods my palate as bits of graham cracker crunch stick deliciously at the corners of my mouth. Saccharine sweet best describes it, yet the cream cheese has a certain tang that squelches any signs of cloying taste.

I take a couple of bites from the Chocolate Iced with Sprinkles, but stop myself from finishing it lest my daughter would not forgive me for consuming her share. The veneer of chocolate coated with sprinkles is definitely eye catching and attractive enough to warrant a war between mother and child. The Glazed Chocolate Cake I skip as I'm not really fond of those fudgy, chocolatey brownies or bars, cakes or be it doughnuts. The dense consistency is enough to make me choke and I could never eat big amounts of chocolates without something to cut through its treacly trait.

I stare at the last variant, a thin glaze enveloping this revered halo. It seems I always find myself magnetized to the Krispy Kreme original, aptly named the Amazing Glaze. I think they call it Original Glazed now, though I say the former title suits it better. There's something about it that leaves you yearning for more. There's a certain balance achieved as the dough rounds out the sweetness of the glaze; but what makes it more gratifying is the pillowy softness and the yielding tenderness of the fried yet light and airy dough. It's comforting, and just what I needed to conclude my hour of recluse. I pat my fingers as shards of hardened glaze fall upon my plate, I sip the last few drops of cocoa from my mug, I close my book but not before I etch the page number where I stopped, into my brain. I relocate to my computer chair and glance out the window. The clement rain has finally stopped, and with it, my cravings.

Frutti Froyo - Yogurt Your Way

2012-01-28T23:44:00.000+08:00

Something sweet with a tincture of sourness for dessert...

Armed with a full tummy but a yearning palate, my eyes zoomed in on a nearby (from where we had our lunch) yogurt shop, one I haven't tried before. I've actually degusted several renditions of frozen yogurts, from Yoh Froz's sweet version, to White Hat's sort of sour one, to Golden Spoon's ice cream like consistency. I like them all, depending on my mood, and now I'm in one adventurous mode.

I love eating yogurt as it makes me feel as if I'm eating something healthy. Never mind that my cup is usually filled to the brim with other sweet stuff and those packed with tons of calories. In my mind, the healthy part offsets the sinful goodness of the toppings, a much better alternative than fat-loaded ice cream covered with a heap of not so healthy candies or artificial syrup. A matter of choosing the lesser of two evils, hehe. But hey, I'm not saying I don't eat ice cream. I do. A lot. Whenever I feel like it to be honest. I don't count calories when I'm eating. I suppose it'll come back to bite me in my later years, but then again, if food is not to be enjoyed immensely, what is?

Anyway, back to the Frutti Froyo shop. The place was spotless, everything was new. A lone crew greeted me cheerfully and explained their semi do-it-yourself service. There was a mounted cup dispenser on one wall for you to get started. Adjacent to it were the yogurt machines offering different flavors, some of which you can combine. He was waiting for me to get my cup and fill it, but since I was lugging a heavy camera all poised for my food shots, I requested he do it for me instead.

Basically, you do it your way. You have the say as to how much yogurt you want to put in your cup, how many toppings and how much of each you pack on top of the frozen goodness. They have fruits -- dried and fresh ones, butterscotch bars and brownies, mochi and cookies, candies, graham and a miscellany of nuts available, all with a purpose of making you salivate and confused as to what you would want to put in first. And let me not forget about the syrup, from chocolate to strawberry, caramel to raspberry. I felt literally like a kid on a dessert-eating spree.

With a lot of free will, I just gave him the go signal on the amount of each topping that I wanted. It was good to note though, that he didn't take advantage and loaded it with so much of each. Heck, he could have put in a barrage of fruits or the mochi that I wanted and made quite a sale out of me. At P19 per oz., he'd hit his quota faster if he had done that.

I had him made me two orders, one was an Almond yogurt with dried blueberries, a variety of mochi and some nata de coco. The almond was sweet but would be better appreciated with fresh berries I believe. The dried ones lacked the tartness that could balance out the sweetness of the base. But I loved chewing on the gummy mochi texture as well as the resilient nata de coco; it was a nice contrast to the smoothness of the yogurt, and gave my teeth something to nibble on while my taste buds savor the mix of flavors.

The other was for my mom which is a Raspberry yogurt with fresh strawberries drenched in syrup, a couple of lychees and two pumps of again, raspberry syrup. I must admit this one went a little over the edge with the exaggeration of the crimson berries. It was tart on tart and I had only hoped the lychees had a sweet syrup that would curb the sourish taste. My mom apparently liked it though, just because she wasn't in the mood for some treacly dessert.

Frutti Froyo
Spot: Bldg. C Solenad 2 Nuvali, Sta. Rosa, Laguna
Website: fruttifroyo.com
Facebook: facebook.com/fruttifroyo
Twitter: twitter.com/fruttifroyo

Legendary Feast

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

LZM Restaurant @ Nuvali

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

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

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

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

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

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

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

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

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

Happy? Lemon

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

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

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

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

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

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

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

Kirin - Chinese Dining at Bonifacio High Street

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Toast Box @ Greenbelt 5

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

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

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

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

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

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

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

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

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

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

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

Welcome to the Kanin Club!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

My Favorite Dishes of 2011

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

A look at the year that was...

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

Maccha Nama, Royce'

Crunchy Squid Teriyaki, Sumo Sam

Amici Risotto di Maiale Croccante, Amici

Malted Milk, Carmen's Best Ice Cream

Pastel de Lengua, Villa Cafe

Vanilla Gateau de Crepes, Dessert Du Jour

Original Wings, Manang's Chicken

Garlic Bruschetta, Krazy Garlik

Santa Cruz Cake, The Cake Planet

Chicken Cordon Bleu and Phillychanga, Luigi's

Fillet of Cream Dory, Red Kimono

Roast Beef Bruschetti and Wagyu Burgers, Melbourne Prime

Irish Lamb Shank, Secret Recipe

Chocolat Liegeois, Enderun

Shrimp Tartar Burger, Enderun

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

Sumo Sam @ Shangri-La

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

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

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

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

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

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

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

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

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

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

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

Buffet At Big Plate

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

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

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

Carbonara

Breaded Chicken

Steamed Fish Fillet in Ginger Sauce

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

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

Buttered Vegetables

Special Mixed Rice

Pinsec Fritos

New Binondo Rolls

Lumpia ni San Pedro

Fresh Green Salad

Salad dressings

Crab and Corn Soup

Fruit Salad

Cake Sampler - Cheesecake and Carrot Cake

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

Dulcinea, We Meet Again...

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

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

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

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

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

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

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

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

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

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

Comfort Food Prevails At Pancake House

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

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

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

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

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

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

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

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

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

Pinky's Goodies - Yummiest Bars in Town

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

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

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

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

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

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

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

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

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

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

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

Josephine - Restaurant With A View

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

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

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

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

Now they even have a cake and coffee shop.

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

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

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

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

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

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

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

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

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

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

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

Crisprito: Pressure-Fried Chicken and Pork

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

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

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

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

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

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

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

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

Anthon Berg Chocolates

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

Chocolates and liqueur on a cold Sunday morning...

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

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

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

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

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

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

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

Something Old and Something New at CPK

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

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

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

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

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

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

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

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

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

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